Brewing type powder balls as well as producing and brewing method

Abstract

The invention relates to brewing type powder balls. The powder balls are characterized in that the powder balls comprise the following components in percentages by weight: 20-45% of a main material, 15-40% of hydroxypropyl distarch phosphate or starch acetate, 1.8-2.4% of a caramel pigment, 0.005-0.0065% of sodium diacetate, 0.0035-0.005% of sodium dehydroacetate, and the balance being purified water, wherein the main material comprises cassava powder, sweet potato powder, potato powder or corn starch. During usage, the powder balls can be eaten after simple brewing with convenience and efficiency; because the powder ball is prepared by high-quality raw materials and natural food materials which are nontoxic and innocuous, the mouthfeel is more smooth and elastic, and the powder balls are healthy without greasy mouthfeel and can be eaten conveniently. The producing process is simple, the yield is high, and finished powder balls are not easy to crack and break; during brewing, loss of the nutrient ingredients in the powder balls are not easy, the structure of the powder ball is complete, the power balls are not bonded with each other, and good and delicious mouthfeel are kept.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a brewing type powder ball and a method for making and brewing the same. Background technique [0002] At present, convenience foods on the market are either too greasy or not delicious enough. Convenience foods such as potato chips, French fries, and instant noodles are often heavy in oil and ingredients. The taste is simple and not attractive enough for young people. [0003] Now a new kind of powder ball has been developed in convenience food, because the powder ball can be matched with (a variety of different foods, such as) red beans, mung beans, peanuts, fruit slices, and sweet wine, soy milk, milk tea, coffee or Fruit juice, but the existing noodles need to be boiled for a certain period of time when eating. It is difficult for ordinary consumers to master this boiling time. If the time is not enough, the noodles are not yet cooked. The swelling is boiled, and the mouthfeel...

AI Technical Summary

Problems solved by technology

[0002] At present, convenience foods on the market are either too greasy or not delicious enough. Convenience foods such as potato chips, French fries, and instant noodles are often heavy in oil and ingredients. Simple taste, not attractive enough for young people

[0003] Now a new kind of powder ball has been developed in convenience food, because the powder ball can be matched with (a variety of different foods, such as) red beans, mung beans, peanuts, fruit slices, and sweet wine, soy milk, milk tea, coffee or Fruit juice, but the existing noodles need to be boiled for a certain period of time when eating. It is difficult for ordinary consumers to master this boiling time. If the time is not enough, the noodles are not yet cooked. The swelling is boiled, and the taste is very bad. Therefore, the market urgently needs a kind of powder ball with good taste and easy to eat.