TWI569734B - Starch anti-aging composition, powder round and preparation method thereof - Google Patents
Starch anti-aging composition, powder round and preparation method thereof Download PDFInfo
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Description
本發明涉及食品和食品加工技術領域，特別涉及澱粉抗老化組合物、粉圓及其製備方法。 The invention relates to the technical field of food and food processing, in particular to a starch anti-aging composition, a powder round and a preparation method thereof.
粉圓，又稱珍珠粉圓，是一種外觀晶瑩剔透，內在營養價值高的休閒食品。特點是烹煮溶液，運輸方便，保質時間長，而且口感滑潤，有彈性，可和許多點心食品或飲料搭配。具有台灣特色的「珍珠粉圓」，相傳是清朝慈禧年間進貢的獻壽禮，當時的台灣府用木薯粉為主要原料代替糯米做成類似元宵的「粉圓」甜羹。珍珠粉圓是奶茶特別是珍珠奶茶的重要配料點心之一，在奶茶的色香味及口感上起著非常重要的作用。 Pink round, also known as pearl powder round, is a snack food with a crystal clear appearance and high internal nutritional value. It is characterized by a cooking solution, convenient transportation, long shelf life, smooth mouthfeel and elasticity, and can be matched with many snack foods or beverages. The "Pearl Powder Round" with Taiwanese characteristics is said to be the tribute to the tribute of the Qing Dynasty. At that time, the Taiwanese government used cassava flour as the main raw material instead of glutinous rice to make a "pink" sweet glutinous rice with similar glutinous rice. Pearl powder round is one of the important ingredients for milk tea, especially pearl milk tea. It plays a very important role in the color and flavor of the milk tea.
例如，申請號02112470.1揭露了一種粉圓及其製造方法，特徵為以木薯粉為主要原料，加入少量的澱粉和微量的糖、羥甲基纖維素鈉並用水進行混合攪拌後放入滾桶滾，使它們互相黏結成近似成圓形狀的粉圓，再將該粉圓放入鍋中快煮2~15分鐘瀝乾後放入震動篩，邊震動邊均勻撒上一種使粉圓不裂開的乾粉，並使其不黏成塊，然後在放另一震動篩，將黏在粉圓上的多餘乾粉抖掉，最後再用滾筒滾光後包裝。此發明造出粉圓不易破碎，運輸方便，且只要快煮3~5分即食。 For example, application No. 02112470.1 discloses a powder circle and a method for producing the same, characterized in that cassava flour is used as a main raw material, a small amount of starch and a trace amount of sugar, sodium carboxymethylcellulose are mixed and mixed with water, and then placed in a drum. So that they stick to each other into a round shape of a round shape, then put the powder into the pot and cook for 2 to 15 minutes. Drain it and put it into a vibrating sieve. Sprinkle evenly on the vibrating side to make the powder circle not split. Dry the powder and make it not stick into a block, then put another vibrating screen, shake off the excess dry powder sticking to the powder circle, and finally roll it with the roller and then pack it. The invention produces a powder circle which is not easy to be broken and convenient to transport, and can be eaten as soon as it is cooked for 3 to 5 minutes.
申請號：200810096151.6揭露了一種快熟珍珠粉圓的製造方法，涉及一種以木薯澱粉為主要原料製取的快熟珍珠粉圓的製造方法，在木薯澱粉中加入一定量的焦糖色素，羧甲基纖維素鈉、水、山梨酸鉀等，經攪拌混合均 勻後送入粉圓滾桶邊翻滾邊再逐次加水及木薯澱粉，使之互相黏附製成黑褐色的生粉圓，再將其倒入開水鍋中進行熟化後，送入粉圓滾桶加木薯澱粉製成快熟粉圓，如在快熟粉圓原料中加入香芋泥或山芋泥、栗子泥、紅豆泥、綠豆泥、草莓泥、芒果泥等原料，及製成加味粉圓，其都為多層結構，形狀為圓形、橢圓形、圓柱形、菱形、多邊形等，其工藝方法使原先粉圓的烹煮時間縮短了四分之三，製出的快熟粉圓既保留了木薯澱粉和香芋等原料的營養價值、又兼備少時省力省錢和不同風味的口感，適合不同口味的要求。 Application No.: 200810096151.6 discloses a method for manufacturing a quick-ripening pearl powder circle, relating to a method for manufacturing a quick-ripening pearl powder circle prepared by using tapioca starch as a main raw material, adding a certain amount of caramel color to the tapioca starch, and the carboxyl group Cellulose sodium, water, potassium sorbate, etc., mixed and stirred After being evenly transferred into the round drum, roll and then add water and tapioca starch one by one to make them adhere to each other to make a dark brown powder circle, then pour it into the boiling water pot for ripening, then send it into the powder drum Tapioca starch is made into a quick-cooking powder, such as adding fragrant mud or hawthorn mud, chestnut mud, red bean puree, mung bean puree, strawberry puree, mango puree, etc. in the quick-cooking powder round raw material, and making the flavored powder round, They are all multi-layered structures, which are round, elliptical, cylindrical, diamond-shaped, polygonal, etc. The method of making the original powder round cooking time is shortened by three-quarters, and the prepared quick-cooking powder circle retains both cassava. The nutritional value of raw materials such as starch and toon, combined with the effort to save money and different flavors, is suitable for different tastes.
申請號201110110192.8揭露了一種珍珠粉圓及其製備方法，這種方法包括製備魔芋溶膠、製備複合蛋白溶液、濕法製粒、真空密封、高壓殺菌等，其通過木薯澱粉與魔芋膠、糯玉米粉及複合蛋白溶液等的物理共混製得。其具有嚼勁十足，營養價值高，具有良好的保健作用。 Application No. 201110110192.8 discloses a pearl powder circle and a preparation method thereof, which comprises preparing a konjac sol, preparing a composite protein solution, wet granulation, vacuum sealing, high pressure sterilization, etc., which pass cassava starch and konjac gum, waxy corn flour and Physical blending of a complex protein solution or the like. It has a strong chewy, high nutritional value and good health care.
然而，先前技術中所提出的製備方法雖有揭露可以製得能使粉圓具有更多樣化口味的帶芯粉圓，或有提出運輸方便不易破碎需快煮後食用的粉圓，或是具有食用安全性高，營養價值高，具有良好的保健作用的粉圓。但是都未解決粉圓長期儲存後，澱粉老化回生導致的粉圓口感變硬，彈性減弱，進而嚴重影響粉圓食用愉悅性的問題。因此，如何解決粉圓老化回生的問題成為了當務之急。 However, although the preparation method proposed in the prior art has been disclosed, it is possible to produce a core powder circle which can make the powder circle have a more diversified taste, or a powder circle which is convenient to transport and is not easily broken and needs to be cooked quickly, or It has a high level of food safety, high nutritional value, and a good health care function. However, after the long-term storage of the powder circle, the roundness of the starch caused by the aging of the starch is hardened, the elasticity is weakened, and the problem of the pleasure of the powdery eating is seriously affected. Therefore, how to solve the problem of rejuvenation of powdery aging has become a top priority.
有鑑於此，本發明提供了澱粉抗老化組合物、粉圓及其製備方法。該澱粉抗老化組合物將親水膠體、乳化劑與麥芽糖澱粉酶適當比例搭配，起到最大化的協同澱粉抗老化特性，以達到粉圓長期存儲亦富有彈性、嚼勁十足且安全性高的目的；本發明提供的製備方法簡單，適於大批量生產。 In view of this, the present invention provides a starch anti-aging composition, a powder round and a preparation method thereof. The starch anti-aging composition combines a hydrophilic colloid, an emulsifier and a maltogenic amylase in an appropriate ratio to maximize the synergistic anti-aging property of the starch, so as to achieve long-term storage of the powder circle, elasticity, chewyness and high safety. The preparation method provided by the invention is simple and suitable for mass production.
為了實現上述發明目的，本發明提供以下技術方案：本發明提供了一種澱粉抗老化組合物，由親水膠體、乳化劑和麥芽糖澱粉酶組成。 In order to achieve the above object, the present invention provides the following technical solution: The present invention provides a starch anti-aging composition comprising a hydrophilic colloid, an emulsifier and a maltogenic amylase.
親水膠體(Hydrocolloids)通常是指能溶解於水中，並在一定條件充分水化形成黏稠、滑膩或膠凍液的大分子物質，俗稱「膠」。它能增加體系黏度或形成凝膠。適當比例的親水膠體能夠防止粉圓在加工或儲藏過程中水分的分布，且其羧基能與澱粉鏈上的羧基及周圍的水分形成大量的氫鍵，可以起阻止澱粉回生作用。 Hydrocolloids usually refer to macromolecular substances that can be dissolved in water and fully hydrated under certain conditions to form a viscous, slippery or jelly liquid, commonly known as "glue". It increases the viscosity of the system or forms a gel. Proper proportion of hydrophilic colloid can prevent the water distribution of the powder circle during processing or storage, and its carboxyl group can form a large number of hydrogen bonds with the carboxyl group on the starch chain and the surrounding water, which can prevent the starch from regenerating.
乳化劑是能夠改善乳濁液中各種構成相之間的表面張力，使之形成均勻穩定的分散體系或乳濁液的物質。乳化劑是表面活性物質，分子中同時具有親水基和親油基，它聚集在油/水界面上，可以降低界面張力折和減少形成乳狀液所需要的能量，從而提高乳狀液的能量。在粉圓中添加適當比例的乳化劑，其能與直鏈澱粉形成不溶性複合物而產生抗老化作用，也能影響麵團中水分的分布間接延緩老化。 The emulsifier is a substance which can improve the surface tension between various constituent phases in the emulsion to form a uniform and stable dispersion or emulsion. The emulsifier is a surface active substance with both a hydrophilic group and a lipophilic group in the molecule. It aggregates at the oil/water interface, which reduces the interfacial tension and reduces the energy required to form the emulsion, thereby increasing the energy of the emulsion. . Adding an appropriate proportion of emulsifier to the powder circle can form an insoluble complex with amylose to produce an anti-aging effect, and can also affect the distribution of moisture in the dough and indirectly delay aging.
麥芽糖澱粉酶是食品級中溫澱粉水解酶，採用麥芽糖澱粉酶對澱粉分子內部進行水解，改變直鏈澱粉及支鏈澱粉直線性側鏈的聚和度，縮短直鏈澱粉及支鏈澱粉直線分支的長度，減少重結晶趨勢起到抗老化作用。 Maltose amylase is a food-grade medium-temperature starch hydrolase. It uses maltose amylase to hydrolyze the interior of starch molecules, change the degree of linearization of amylose and amylopectin linear side chains, and shorten the linear branch of amylose and amylopectin. The length reduces the tendency of recrystallization to play an anti-aging role.
在本發明中，將親水膠體、乳化劑與麥芽糖澱粉酶適當比例搭配，起到最大化的協同澱粉抗老化特性，以達到粉圓長期存儲液富有彈性，嚼勁十足且安全性高的目的。 In the present invention, the hydrophilic colloid, the emulsifier and the maltose amylase are appropriately proportioned to maximize the synergistic anti-aging property of the starch, so as to achieve the purpose of elasticity, chewyness and high safety of the long-term storage liquid.
在本發明提供的一些實施例中，親水膠體，乳化劑與麥芽糖澱粉酶的質量比為(1~20)：(0.3~12)：(0.1~18)。 In some embodiments provided by the present invention, the mass ratio of the hydrophilic colloid, the emulsifier to the maltogenic amylase is (1-20): (0.3-12): (0.1-18).
做為優選，親水膠體、乳化劑與麥芽糖澱粉酶的質量比為(5~10)：(0.5~5)：(0.1~5)。 Preferably, the mass ratio of the hydrophilic colloid, the emulsifier and the maltogenic amylase is (5~10): (0.5~5): (0.1~5).
優選地，親水膠體、乳化劑與麥芽糖澱粉酶的質量比為7：1：0.5。 Preferably, the mass ratio of hydrocolloid, emulsifier to maltogenic amylase is 7:1:0.5.
本發明提供的一些實施例中，親水膠體為瓜爾膠、結冷膠、卡拉膠或魔芋膠中的一種或兩者以上的混合物。 In some embodiments provided by the present invention, the hydrophilic colloid is one or a mixture of two or more of guar gum, gellan gum, carrageenan or konjac gum.
做為優選，親水膠體為瓜爾膠和結冷膠的混合物。 Preferably, the hydrophilic colloid is a mixture of guar gum and gellan gum.
在本發明提供的一些實施例中，乳化劑為蔗糖酯、單硬脂酸甘油脂、硬脂醯乳酸鈉或二乙醯酒石酸單甘酯中的一種或兩者以上的混合物。 In some embodiments provided herein, the emulsifier is one or a mixture of two or more of sucrose ester, glyceryl monostearate, sodium stearyl lactate or monoglyceride ditartrate.
在本發明的一些實施例中，乳化劑為蔗糖酯。 In some embodiments of the invention, the emulsifier is a sucrose ester.
在本發明提供的一些實施例中，麥芽糖澱粉酶的酶活為5000~1500MANU/g(1MANU表示在一定條件下，1分鐘內能夠催化水解1微摩爾麥芽糖三糖底物的酶量)。 In some embodiments provided by the present invention, the maltase activity of the maltogenic amylase is 5000 to 1500 MANU/g (1 MANU indicates the amount of enzyme capable of catalyzing the hydrolysis of 1 micromole of maltotriose substrate in 1 minute under certain conditions).
本發明還提供了一種粉圓，原料包括木薯澱粉、變性澱粉、食用色素、麥芽糖漿、水和本發明的澱粉抗老化組合物。 The present invention also provides a powdery round, the raw materials comprising tapioca starch, modified starch, food coloring, maltose syrup, water, and the starch anti-aging composition of the present invention.
在本發明提供的一些實施例中，木薯澱粉、變性澱粉、食用色素、麥芽糖漿、水、親水膠體、乳化劑與麥芽糖澱粉酶的質量比為(18~82)；(18~75)：(0.1~5)：(10~30)：(8~50)：(0.1~2)：(0.03~1.2)：(0.01~1.8)。 In some embodiments provided by the present invention, the mass ratio of tapioca starch, modified starch, food coloring, maltose syrup, water, hydrophilic colloid, emulsifier and maltogenic amylase is (18-82); (18-75): ( 0.1~5): (10~30): (8~50): (0.1~2): (0.03~1.2): (0.01~1.8).
作為優選，木薯澱粉、變性澱粉、食用色素、麥芽糖漿、水、親水膠體、乳化劑與麥芽糖澱粉酶的質量比為(18~40)：(18~40)：(1~3)：(10~30)：(8~30)：(0.5~1)：(0.05~0.5)：(0.01~0.5)。 Preferably, the mass ratio of tapioca starch, modified starch, food coloring, maltose syrup, water, hydrophilic colloid, emulsifier and maltogenic amylase is (18~40): (18~40): (1~3): (10 ~30): (8~30): (0.5~1): (0.05~0.5): (0.01~0.5).
優選的，木薯澱粉、變性澱粉、食用色素、麥芽糖漿、水、親水膠體、乳化劑與麥芽糖澱粉酶的質量比為31：22：1.5：21.5：23.15：0.7：0.1：0.05。 Preferably, the mass ratio of tapioca starch, modified starch, food coloring, maltose syrup, water, hydrocolloid, emulsifier to maltogenic amylase is 31:22:1.5:21.5:23.15:0.7:0.1:0.05.
作為優選，變性澱粉為羥丙基二澱粉磷酸酯。 Preferably, the modified starch is hydroxypropyl distarch phosphate.
在本發明提供的一些實施例中，食用色素為焦糖色素。但本發明的食用色素並非限定於此，本領域技術人員認為可行的食用色素均在本發明的保護範圍之內。在本發明提供的一些實施例中，粉圓的直徑大小為3~30mm。 In some embodiments provided by the invention, the food coloring is a caramel coloring. However, the food coloring matter of the present invention is not limited thereto, and food colorings which are considered to be feasible by those skilled in the art are all within the scope of the present invention. In some embodiments provided by the present invention, the diameter of the powder circle is 3 to 30 mm.
本發明還提供了該粉圓的製備方法，包括如下步驟：將木薯澱粉、變性澱粉、食用色素、親水膠體和乳化劑混合、獲得混合物；將麥芽糖澱粉酶、麥芽糖漿溶解於水中，獲得酶溶液；將混合物和酶溶液混合，和面，製得麵團、造粒、滾圓拋光、預煮、滅菌，獲得粉圓。 The invention also provides a preparation method of the powder circle, comprising the steps of: mixing tapioca starch, modified starch, food coloring matter, hydrophilic colloid and emulsifier to obtain a mixture; dissolving maltose amylase and maltose syrup in water to obtain an enzyme solution Mixing the mixture with the enzyme solution, mixing the dough, preparing the dough, granulating, rounding, pre-cooking, and sterilizing to obtain a powder circle.
在本發明提供的一些實施例中，水的溫度為50℃~85℃。作為優選，水的溫度為75℃ In some embodiments provided by the present invention, the temperature of the water is from 50 ° C to 85 ° C. Preferably, the temperature of the water is 75 ° C
在本發明提供的一些實施例中，麥芽糖澱粉酶、麥芽糖漿溶解於水中具體為：麥芽糖漿先在水中溶解，再將麥芽糖澱粉酶分散於溶液中。 In some embodiments provided by the present invention, the maltogenic amylase and the maltose syrup are dissolved in water, specifically: the maltose syrup is first dissolved in water, and the maltogenic amylase is dispersed in the solution.
在本發明提供的一些實施例中，滅菌溫度為100℃~121℃，時間為6~30min。作為優選，滅菌溫度為110℃，時間為12min。 In some embodiments provided by the present invention, the sterilization temperature is from 100 ° C to 121 ° C for a period of from 6 to 30 minutes. Preferably, the sterilization temperature is 110 ° C and the time is 12 min.
在本發明提供的一些實施例中，和面採用臥式或立式攪拌機進行攪拌和面。造粒採用無餡湯圓機進行製粒成型。滾圓拋光是採用圓形或橢圓形桶進行滾圓拋光。 In some embodiments provided by the present invention, the dough is agitated and surfaced using a horizontal or vertical mixer. The granulation is carried out by granulation using a no-filled dumpling machine. Round polishing is a round or oval barrel for round polishing.
本發明提供了澱粉抗老化組合物、粉圓及其製備方法。該澱粉抗老化組合物由親水膠體、乳化劑和麥芽糖澱粉酶組成。本發明具有如下有益效果：在本發明中，將親水膠體、乳化劑與麥芽糖澱粉酶適當比例搭配，起到最大化的協同澱粉抗老化特性。 The invention provides a starch anti-aging composition, a powder round and a preparation method thereof. The starch anti-aging composition consists of a hydrophilic colloid, an emulsifier and a maltogenic amylase. The invention has the following beneficial effects: in the present invention, the hydrophilic colloid, the emulsifier and the maltose amylase are appropriately proportioned to maximize the synergistic anti-aging property of the starch.
本發明提供的優化原料配方，以達到粉圓長期存儲亦富有彈性、嚼勁十足且安全性高的目的； 本發明提供的粉圓製備方法簡單，適於大批量生產。 The invention provides an optimized raw material formula to achieve the purpose of long-term storage of the powder circle, elasticity, chewyness and high safety; The powder circle preparation method provided by the invention is simple and suitable for mass production.
圖1為本發明的製造流程簡圖；圖2為本發明粉圓的硬度隨冷藏時間變化圖。 BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic view showing the manufacturing process of the present invention; Fig. 2 is a graph showing the hardness of a powder circle according to the present invention as a function of refrigeration time.
本發明公開了澱粉抗老化組合物、粉圓及其製備方法，本領域技術人員可以藉鑒本文內容，適當改進工藝參數實現。特別需要製出的是，所有類似的可以替換和改動對本領域技術人員來說是顯而易見的，它們都被視為包括在本發明。本發明的方法及應用已經透過較佳實施例進行了描述，相關人員明顯能在不脫離本發明內容、精神和範圍內對本文所述的方法和應用進行改動或適當變更與組合，來實現和應用本發明技術。 The invention discloses a starch anti-aging composition, a powder circle and a preparation method thereof, and those skilled in the art can learn from the contents of the paper and appropriately improve the process parameters. It is to be understood that all such alternatives and modifications are obvious to those skilled in the art and are considered to be included in the present invention. The method and the application of the present invention have been described in the preferred embodiments, and it is obvious that the method and application described herein may be modified or appropriately modified and combined without departing from the scope of the present invention. The technique of the present invention is applied.
本發明提供的澱粉抗老化組合物、粉圓及其製備方法中所用原料藥或舖料均可由市場購得。 The starch anti-aging composition, the powder round and the preparation method thereof used in the preparation method of the present invention are commercially available.
下面結合實施例，進一步闡述本發明。 The invention is further illustrated below in conjunction with the examples.
實施例1 粉圓的製備 Example 1 Preparation of powder round
將31kg木薯澱粉、22kg羥丙基二澱粉磷酸酯、1.5kg焦糖色素、0.35kg瓜爾膠、0.35kg結冷膠、0.1kg蔗糖酯在V型混合機中進行乾混，時間設定正轉20min，反轉20min，獲得混合粉末。 31kg tapioca starch, 22kg hydroxypropyl distarch phosphate, 1.5kg caramel color, 0.35kg guar gum, 0.35kg gellan gum, 0.1kg sucrose ester were dry blended in a V-type mixer, and the time setting was forward. 20 min, reversed for 20 min to obtain a mixed powder.
將21.5kg麥芽糖漿在23.15kg，溫度為75℃熱水中溶解，在加入麥芽糖澱粉酶0.05kg，獲得酶溶液。 21.5 kg of maltose syrup was dissolved in 23.15 kg of hot water at 75 ° C, and 0.05 kg of maltose amylase was added to obtain an enzyme solution.
將上述獲得的混合粉末先倒入臥式攪拌機，再將酶溶液倒入臥式攪拌機並立即開始攪拌和面。麵團攪拌均勻後，趁熱將麵團立即採用無餡湯圓機進行製粒成型。開啟圓形滾圓機，調節好速度，將製成的顆粒放入進行滾圓拋光。拋光後粉圓在沸水中預煮30~45秒，包裝，放入反壓滅菌鍋中，採用110℃、12min滅菌後，得到開包沖泡即食的粉圓成品。本發明實施例的製造流程簡圖見圖1。 The mixed powder obtained above was first poured into a horizontal mixer, and then the enzyme solution was poured into a horizontal mixer and stirring and dough were immediately started. After the dough is evenly mixed, the dough is immediately granulated by a no-filled dumpling machine. Turn on the circular spheronizer, adjust the speed, and put the finished granules into the spheronization. After polishing, the powder circle is pre-cooked in boiling water for 30~45 seconds, packaged, placed in a counter-pressure sterilization pot, and sterilized at 110 ° C for 12 minutes to obtain a ready-to-eat powdered product. A schematic diagram of the manufacturing process of the embodiment of the present invention is shown in FIG.
實施例2 粉圓的製備 Example 2 Preparation of powder round
將18kg木薯澱粉、40kg羥丙基二澱粉磷酸酯、1kg焦糖色素、0.5kg瓜爾膠、0.5kg卡拉膠、0.05kg單硬脂酸甘油脂在V型混合機中進行乾混，時間設定正轉20min，反轉20min，獲得混合粉末。 18kg tapioca starch, 40kg hydroxypropyl distarch phosphate, 1kg caramel color, 0.5kg guar gum, 0.5kg carrageenan, 0.05kg glyceryl monostearate were dry mixed in a V-type mixer, time setting The mixture was rotated for 20 minutes and inverted for 20 minutes to obtain a mixed powder.
將10kg麥芽糖漿在29.45kg溫度為50℃熱水中溶解，在加入麥芽糖澱粉酶0.5kg獲得酶溶液。 10 kg of maltose syrup was dissolved in 29.45 kg of hot water at 50 ° C, and an enzyme solution was obtained by adding 0.5 kg of maltogenic amylase.
將上述獲得的混合粉末先倒入臥式攪拌機，再將酶溶液倒入臥式攪拌機並立即開始攪拌和面。麵團攪拌均勻後，趁熱將麵團立即採用無餡湯圓機進行製粒成型。開啟圓形滾圓機，調節好速度，將製成的顆粒放入進行滾圓 拋光。拋光後粉圓在沸水中預煮30~45秒，包裝，放入反壓滅菌鍋中，採用100℃、30min滅菌後，得到開包沖泡即食的粉圓成品。 The mixed powder obtained above was first poured into a horizontal mixer, and then the enzyme solution was poured into a horizontal mixer and stirring and dough were immediately started. After the dough is evenly mixed, the dough is immediately granulated by a no-filled dumpling machine. Turn on the circular spheronizer, adjust the speed, and put the finished granules into the spheron polishing. After polishing, the powder circle is pre-cooked in boiling water for 30~45 seconds, packaged, placed in a back pressure sterilization pot, and sterilized at 100 ° C for 30 minutes to obtain a ready-to-eat powdered product.
實施例3 粉圓的製備 Example 3 Preparation of powder round
將40kg木薯澱粉、18kg羥丙基二澱粉磷酸酯、3kg焦糖色素、0.25kg瓜爾膠、0.25kg魔芋膠、0.5kg二乙醯酒石酸單甘酯在V型混合機中進行乾混，時間設定正轉20min，反轉20min，獲得混合粉末。 40kg tapioca starch, 18kg hydroxypropyl distarch phosphate, 3kg caramel color, 0.25kg guar gum, 0.25kg konjac gum, 0.5kg dithyl tartaric acid monoglyceride were dry mixed in a V-type mixer, time The forward rotation was set to 20 min, and the reverse rotation was performed for 20 min to obtain a mixed powder.
將30kg麥芽糖漿在7.99kg，溫度為85℃熱水中溶解，在加入麥芽糖澱粉酶0.01kg，獲得酶溶液。 30 kg of maltose syrup was dissolved in 7.99 kg of hot water at a temperature of 85 ° C, and 0.01 kg of maltogenic amylase was added to obtain an enzyme solution.
將上述獲得的混合粉末先倒入臥式攪拌機，再將酶溶液倒入臥式攪拌機並立即開始攪拌和面。麵團攪拌均勻後，趁熱將麵團立即採用無餡湯圓機進行製粒成型。開啟圓形滾圓機，調節好速度，將製成的顆粒放入進行滾圓拋光。拋光後粉圓在沸水中預煮30~45秒，包裝，放入反壓滅菌鍋中，採用121℃、6min滅菌後，得到開包沖泡即食的粉圓成品。 The mixed powder obtained above was first poured into a horizontal mixer, and then the enzyme solution was poured into a horizontal mixer and stirring and dough were immediately started. After the dough is evenly mixed, the dough is immediately granulated by a no-filled dumpling machine. Turn on the circular spheronizer, adjust the speed, and put the finished granules into the spheronization. After polishing, the powder circle is pre-cooked in boiling water for 30~45 seconds, packaged, placed in a back pressure sterilization pot, and sterilized at 121 ° C for 6 minutes to obtain a ready-to-eat powdered product.
實施例4 粉圓抗澱粉老化物效果評估 Example 4 Evaluation of the effect of powder round anti-starch aging
實驗設計：實驗分為試驗組和對照組，試驗組考察實施例1製得的粉圓的抗老化效果；對照組分為空白對造組、對照組A、對照組B和對照組C，空白對照組未加入親水膠體、乳化劑和酶製劑，對照組A未加入乳化劑和酶製劑，對照組B未加入親水膠體和酶製劑，對照組C未加入親水膠體和乳化劑。各組配粒根據配料表1完成粉圓製作，製作工藝參照實施例1。將各組製得的粉圓放入4℃冰箱進行冷藏，分別在第3、6、9、12、15天測定其硬度。每次測定進行7次重複。 Experimental design: The experiment was divided into the experimental group and the control group. The experimental group investigated the anti-aging effect of the powder circle prepared in Example 1. The control group was divided into the blank group, the control group A, the control group B, and the control group C. No hydrophilic colloid, emulsifier and enzyme preparation were added to the control group, emulsifier and enzyme preparation were not added to the control group A, hydrophilic colloid and enzyme preparation were not added to the control group B, and hydrophilic colloid and emulsifier were not added to the control group C. Each group of granules was prepared according to the ingredient list 1 and the production process was referred to Example 1. The powder rounds obtained in each group were placed in a refrigerator at 4 ° C for refrigeration, and the hardness was measured on days 3, 6, 9, 12, and 15, respectively. Each test was repeated 7 times.
實驗儀器：物性儀 Experimental instrument: physical property meter
在製備過程中和製備完成後發現，對照組C粉圓成形困難，成型後結構鬆，極易破裂。可能原因為在澱粉分子結構被酶製劑切斷成為小芬子結構後，粉圓內部結構的黏聚力下降，整個結構的黏性不足導致。因此，在不添加親水膠體、乳化劑情況下，僅使用酶製劑，粉圓無法成型。 During the preparation process and after the preparation was completed, it was found that the powder C of the control group was difficult to form, and the structure was loose after molding, which was easily broken. The possible reason is that after the molecular structure of the starch is cut into the structure of the small fennel by the enzyme preparation, the cohesive force of the internal structure of the powder circle decreases, and the viscosity of the entire structure is insufficient. Therefore, in the case where no hydrocolloid or emulsifier is added, only the enzyme preparation is used, and the powder circle cannot be molded.
除對照組C外，其他各組進行了硬度的判定，試驗結果見表2和圖2。 Except for the control group C, the other groups were judged for hardness. The test results are shown in Table 2 and Figure 2.
由表2或圖2可以看出，隨著冷藏時間增加，空白對照組硬度逐漸變大，且空白對照組硬度變化速率明顯高於試驗組，至第9天時已超過試驗組。試驗組在整個冷藏過程中，硬度基本維持平衡，硬度上升變化趨勢不明顯。對造組A與對照組B在試驗初期硬度均低於對照組與試驗組，但可以看出整個實驗過程中，其硬度變化趨勢與對照組相似，隨著冷藏時間增加，粉圓硬度逐漸變大。且對照組A在第15天時明顯超過試驗組，對照組B在12天時超過試驗組。可見，採用酶製劑、親水膠體、乳化劑混合添加對粉圓抗老化物效果明顯優於採用酶製劑、親水膠體、乳化劑單獨使用。因此，本發明生產的粉圓具有在儲存過程中可有效防止澱粉老化，長期存儲亦富有彈性嚼勁十足的特點。 It can be seen from Table 2 or Figure 2 that as the refrigerating time increases, the hardness of the blank control group gradually becomes larger, and the rate of change of the hardness of the blank control group is significantly higher than that of the test group, and has exceeded the test group by the 9th day. During the whole refrigeration process, the hardness of the test group was basically balanced, and the change trend of hardness was not obvious. The hardness of group A and control group B was lower than that of the control group and the experimental group at the initial stage of the test, but it can be seen that the hardness change trend was similar to that of the control group during the whole experiment. As the refrigeration time increased, the hardness of the powder circle gradually changed. Big. And control group A significantly exceeded the test group on the 15th day, and the control group B exceeded the test group at 12 days. It can be seen that the effect of adding the enzyme preparation, the hydrophilic colloid and the emulsifier to the powder round anti-aging material is obviously better than using the enzyme preparation, the hydrophilic colloid and the emulsifier alone. Therefore, the powder circle produced by the invention has the characteristics of effectively preventing starch aging during storage and long-term storage and being elastic and chewy.
另外，本發明所生產的粉圓不僅可以直接以熱水沖泡後食用，亦可用於快煮食用，長期存儲食用安全性高。 In addition, the powder circle produced by the invention can not only be directly consumed by hot water, but also can be used for fast cooking, and has high safety for long-term storage.
參照上述試驗方法考察實施例2製得的粉圓的抗老化效果，各組配量根據配料表3完成粉圓製作，製作工藝參照實施例2。 The anti-aging effect of the powder circle prepared in Example 2 was examined by referring to the above test method, and the dosing amount of each group was completed according to the ingredient list 3, and the production process was referred to Example 2.
在製備過程中和製備完成後發現，對照組C粉圓成型困難，成型後鬆，極易破裂。可能原因為在澱粉分子結構被酶製劑切斷成為小分子結構後，粉圓內部結構的黏聚力下降，整個結構的黏性不足導致。因此，在不添加親水膠體、乳化劑的情況下，僅使用酶製劑，粉圓無法成型。 During the preparation process and after the preparation was completed, it was found that the powder C of the control group was difficult to form, and it was loose after molding and was easily broken. The possible reason is that after the molecular structure of the starch is cleaved into a small molecular structure by the enzyme preparation, the cohesive force of the inner structure of the powder circle decreases, and the viscosity of the entire structure is insufficient. Therefore, in the case where no hydrocolloid or emulsifier is added, only the enzyme preparation is used, and the powder circle cannot be molded.
除對照組C外，其他各組進行了硬度的測定，實驗結果見表4 Except for the control group C, the other groups were tested for hardness. The experimental results are shown in Table 4.
參照上述試驗方法考察實施例3製得的粉圓的抗老化效果，各組配料根據配料表5完成粉圓製作，製作工藝參照實施例3。 The anti-aging effect of the powder circle prepared in Example 3 was examined by referring to the above test method, and each group of ingredients was prepared according to the ingredient list 5, and the production process was referred to Example 3.
在製備過程中和製備完成後發現，對照組C粉圓成型困難，成型後鬆，極易破裂。可能原因為在澱粉分子結構被酶製劑切斷成為小分子結構後，粉圓內部結構的黏聚力下降，整個結構的黏性不足導致。因此，在不添加親水膠體、乳化劑的情況下，僅使用酶製劑，粉圓無法成型。 During the preparation process and after the preparation was completed, it was found that the powder C of the control group was difficult to form, and it was loose after molding and was easily broken. The possible reason is that after the molecular structure of the starch is cleaved into a small molecular structure by the enzyme preparation, the cohesive force of the inner structure of the powder circle decreases, and the viscosity of the entire structure is insufficient. Therefore, in the case where no hydrocolloid or emulsifier is added, only the enzyme preparation is used, and the powder circle cannot be molded.
除對照組C外，其他各組進行了硬度的測定，實驗結果見表6 Except for the control group C, the other groups were tested for hardness. The experimental results are shown in Table 6.
表6 硬度隨冷藏時間變化情況
以上所述僅是本發明的優選實施方式，應當指出，對於本技術領域的普通技術人員來說，在不脫離本發明原理的前提下，還可以做出若干改進和潤飾，這些改進和潤飾也應是為本發明的保護範圍。 The above description is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can also make several improvements and retouchings without departing from the principles of the present invention. It should be the scope of protection of the present invention.
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| JPH09294547A (en) * | 1996-05-08 | 1997-11-18 | Matsutani Chem Ind Ltd | Tapioca pearl-like food |
| JP3639801B2 (en) * | 2001-03-29 | 2005-04-20 | 太陽化学株式会社 | Quality improver for confectionery and bakery |
| CN101496628A (en) * | 2008-01-28 | 2009-08-05 | 刘燕 | Method for making flour ball |
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| CN101401595A (en) * | 2008-11-14 | 2009-04-08 | 江南大学 | Method for improving anti-aging quality of rice-cake |
| JP5153610B2 (en) * | 2008-12-26 | 2013-02-27 | 日清オイリオグループ株式会社 | Flour-containing dough and method for producing the same |
| CN201418347Y (en) * | 2009-01-05 | 2010-03-10 | 味宝食品(昆山)有限公司 | Stuffed pearl ball |
| CN102178241B (en) * | 2011-04-29 | 2012-12-19 | 福建农林大学 | Pearl powder round and preparation method thereof |
| JP6080151B2 (en) * | 2012-06-21 | 2017-02-15 | 株式会社Adeka | Dough |
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| US7666457B1 (en) * | 2008-08-19 | 2010-02-23 | Delavau Llc | Dry mixes comprising glycerine |
| CN101766280A (en) * | 2009-01-05 | 2010-07-07 | 味宝食品(昆山)有限公司 | Farci pearl-like glutinous-rice ball and preparation method thereof |
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| JP2016165272A (en) | 2016-09-15 |
| TW201632086A (en) | 2016-09-16 |
| CN104905086A (en) | 2015-09-16 |
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