Aging-resistant starch composition, tapioca pearls and preparation method of tapioca pearls

An anti-aging and composition technology, which is applied in food preparation, food science, application, etc., can solve the problems of hardening the taste of the powder balls, affecting the eating pleasure of the powder balls, and not being easy to break, so that the preparation method is simple and suitable for large The effect of mass production

Inactive Publication Date: 2015-09-16
I LAN FOODS IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, although the preparation methods proposed in the prior art have been disclosed, it is possible to make the powder balls with cores that can make the powder balls have more diverse tastes, or it is proposed that the powder balls are convenient to transport and not easy to break, and need to be cooked quickly before eating, or It has high edible safety, high nutritional value and good health care function.
However, after long-term storage of the powder balls, the taste of the powder balls will become hard and the elasticity will be weakened due to starch aging and regeneration, which will seriously affect the eating pleasure of the powder balls.

Method used

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  • Aging-resistant starch composition, tapioca pearls and preparation method of tapioca pearls
  • Aging-resistant starch composition, tapioca pearls and preparation method of tapioca pearls
  • Aging-resistant starch composition, tapioca pearls and preparation method of tapioca pearls

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Effect test

Embodiment 1

[0050] The preparation of embodiment 1 powder circle

[0051] 31kg of tapioca starch, 22kg of hydroxypropyl distarch phosphate, 1.5kg of caramel pigment, 0.35kg of guar gum, 0.35kg of gellan gum, and 0.1kg of sucrose ester were dry mixed in a V-type mixer, and the time was set correctly. Rotate for 20 minutes, invert for 20 minutes to obtain mixed powder.

[0052] Dissolve 21.5kg of maltose syrup in 23.15kg of hot water at a temperature of 75°C, and then add 0.05kg of maltose amylase to obtain an enzyme solution.

[0053] The mixed powder obtained above is first poured into a horizontal mixer, and then the enzyme solution is poured into the horizontal mixer and immediately starts stirring and kneading. After the dough is evenly stirred, the dough is immediately granulated and shaped by a non-stuffed glutinous rice ball machine while it is still hot. Turn on the round spheronizer, adjust the speed, and put the finished particles into the spheroid for polishing. After polishi...

Embodiment 2

[0054] The preparation of embodiment 2 powder circle

[0055] 18kg tapioca starch, 40kg hydroxypropyl distarch phosphate, 1kg caramel pigment, 0.5kg guar gum, 0.5kg carrageenan, and 0.05kg glycerol monostearate were dry mixed in a V-type mixer, and the time was set Rotate forward for 20 minutes and reverse for 20 minutes to obtain mixed powder.

[0056] Dissolve 10kg of maltose syrup in 29.45kg of hot water at a temperature of 50°C, and then add 0.5kg of maltose amylase to obtain an enzyme solution.

[0057] The mixed powder obtained above is first poured into a horizontal mixer, and then the enzyme solution is poured into the horizontal mixer and immediately starts stirring and kneading. After the dough is evenly stirred, the dough is immediately granulated and shaped by a non-stuffed glutinous rice ball machine while it is still hot. Turn on the round spheronizer, adjust the speed, and put the finished particles into the spheroid for polishing. After polishing, the powder...

Embodiment 3

[0058] Example 3 Preparation of powder balls

[0059] 40kg tapioca starch, 18kg hydroxypropyl distarch phosphate, 3kg caramel pigment, 0.25kg guar gum, 0.25kg konjac gum, 0.5kg diacetyl tartrate monoglyceride are dry mixed in a V-type mixer, and the time is set Rotate forward for 20 minutes and reverse for 20 minutes to obtain mixed powder.

[0060] Dissolve 30kg of maltose syrup in 7.99kg of hot water at a temperature of 85°C, and then add 0.01kg of maltose amylase to obtain an enzyme solution.

[0061] The mixed powder obtained above is first poured into a horizontal mixer, and then the enzyme solution is poured into the horizontal mixer and immediately starts stirring and kneading. After the dough is evenly stirred, the dough is immediately granulated and shaped by a non-stuffed glutinous rice ball machine while it is still hot. Turn on the round spheronizer, adjust the speed, and put the finished particles into the spheroid for polishing. After polishing, the powder bal...

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Abstract

The invention relates to the technical field of food and food processing, particularly to an aging-resistant starch composition, tapioca pearls and a preparation method of the tapioca pearls. The aging-resistant starch composition consists of hydrophilic colloid, an emulsifying agent and maltogenic amylase. The hydrophilic colloid, the emulsifying agent and the maltogenic amylase are combined in an appropriate proportion, so that the aging-resistant starch composition has the characteristic of furthest cooperating with starch for aging resistance, and the purposes that the tapioca pearls are still elastic and chewy and are high in safety after long-term storage are achieved. The preparation method of the tapioca pearls, provided by the invention, is simple, so that the tapioca pearls are suitable for mass production.

Description

technical field [0001] The invention relates to the technical field of food and food processing, in particular to a starch anti-aging composition, powder balls and a preparation method thereof. Background technique [0002] Pearl powder balls, also known as pearl powder balls, are a kind of snack food with crystal clear appearance and high internal nutritional value. It is characterized by easy cooking, convenient transportation, long shelf life, smooth and elastic taste, and can be matched with many snack foods or drinks. The "pearl powder balls" with Taiwanese characteristics are said to be a birthday gift during the reign of Cixi in the Qing Dynasty. At that time, the Taiwanese government used cassava flour as the main raw material instead of glutinous rice to make "pearl powder balls" sweet soup similar to the Lantern Festival. Pearl powder ball is one of the important ingredient snacks of milk tea, especially pearl milk tea, which plays a very important role in the col...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L1/09A23L29/00
Inventor 赵钢
Owner I LAN FOODS IND
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