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A production method and technology of coarse grains, applied in the fields of application, food preparation, food science, etc., can solve the problem of low nutritional content, etc., achieve the effects of less loss, less heat loss, and significant economic benefits
Active Publication Date: 2011-12-07
SHANGQIUYINZHIJIANFOODCO LTD
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But because the raw material it uses is tapioca starch, it has very few nutrients and can only meet the taste needs
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[0013] 1. Burn pure water, soak the tea leaves with a weight ratio of 0.2% in boiling water cooled to 85°C for 30 minutes to make tea infusion, and set aside.
[0014] 2. Take red bean or mung bean coarse grain powder with a fineness of 80 mesh and a pass rate of 100%. Measure according to the weight ratio of 30% coarse grain powder, 20% potato starch, 40% white sugar, and 12% tea extract, and put it into the mixer. After fully stirring and mixing for 5-8 minutes, crush it again with a pulverizer to achieve the purpose of fully mixing and increasing the fineness, and make coarse grain noodle wet powder, and put the crushed coarse grain noodle wet powder in a steamer Steam for 15-18 minutes. The amount of steam must be well controlled during the steaming process. If the amount of steam is too large, the flour will be wet and collapsed, and the taste of the powder will not be chewy; Above, the rehydration effect of the product is poor, and the taste after cooking is not ideal; a...
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Abstract
A production method of a coarse grain tea pellet comprises the following steps: fully stirring and mixing leachates of coarse grain pure powder, cassava-kind starch, white sugar, tea powder or tea to prepare wet powder, steaming the powder to be cooked by steam; performing strip rolling by a strip rolling machine, performing dicing by a dicing cutter, cooking by microwave, and keeping in reserve;performing rounding in a rounding machine to obtain a coarse grain tea pellet with a diameter of 0.8-0.9 cm, drying the coarse grain tea pellet to obtain a water weight percentage of 10-12%, and packaging to obtain a finished product. The invention changes the original habitual production process which simply adopts cassava starch as a main raw material, adopts coarse grain powder as a a main rawmaterial, uses cassava starch as a coating, not only maintains the mouthfeel of products in the prior art, but also greatly increases the nutritive value of the tea pellet; the coarse grain tea pellet processed by microwave technology has good formation, and high yield, is not fragile, has transportation tolerance, long shelf life, significantly better mouthfeel during chewing than cassava-kind starch pellets, and good color and mouthfeel, is smooth and elastic, has boiling tolerance, is not turbid, has glistening appearance after rehydration, and has better marketability.
Description
technical field [0001] The invention relates to a production method of a leisure food, specifically a production method of a healthy, fast, convenient and interesting food produced by changing the original potato flour balls through multi-channel processing. Background technique [0002] Potato powder balls currently on the market are also called pearl powder balls. Potato powder balls are a traditional snack with a casual flavor that has become popular in recent years, but this snack can only be made and eaten in milk tea shops and fast food restaurants. It generally uses tapioca starch as the main raw material, and then adds additives such as water, sugar or sweetener, caramel pigment, thickener, flavor and coloring, and is produced through the following traditional processes: [0003] Main raw materials → auxiliary materials → water → blending and mixing → spheronizing machine spheronizing → screening → packaging → inspection → finished product storage [0004] First, mi...
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