Instant black sugar taro ball and preparation method thereof

A technology of brown sugar and taro balls, applied in food science and other directions, can solve the problem of a single way of eating sweet potatoes, and achieve the effects of good brown sugar flavor, full chewiness, good stickiness and water retention

Pending Publication Date: 2020-04-10
HANGZHOU JIAHE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, sweet potatoes are eaten in a single way, and applying them to taro balls can enrich people's diet types

Method used

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  • Instant black sugar taro ball and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The instant brown sugar taro ball is composed of the following components in parts by weight: 30 parts of tapioca starch, 3 parts of sweet potato starch, 20 parts of brown sugar and 47 parts of purified water.

[0021] The preparation method of described instant black sugar taro ball comprises the following steps:

[0022] 1) Inject 47 parts by weight of hot water at 85-90°C into the jacketed pot, add 20 parts by weight of brown sugar, start stirring until it dissolves evenly, cool to room temperature, and obtain brown sugar liquid for later use;

[0023] 2) Add 30 parts by weight of tapioca starch and 3 parts by weight of sweet potato starch to the brown sugar solution prepared in step 1) in sequence, and stir until there is no starch agglomeration;

[0024] 3) Turn on the steam heating and keep stirring until the center temperature in the jacketed pot is 70°C, and keep stirring at 70°C for 60s;

[0025] 4) Immediately open the outlet of the sandwich pot, put the slur...

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PUM

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Abstract

The invention discloses an instant black sugar taro ball and a preparation method thereof. The preparation method of the instant black sugar taro ball comprises the following steps: injecting hot water with a temperature of 85-90 DEG C into a jacketed pan, adding black sugar, starting stirring until the black sugar is dissolved uniformly, performing cooling to room temperature, sequentially addingtapioca starch and sweet potato starch, performing uniform stirring until no starch is agglomerated, then starting stirring, performing heating with steam until the central temperature is 70-75 DEG C, performing stirring while keeping the temperature for 45-60s, opening a discharge port of the jacketed pan, discharging slurry to a stainless steel steaming plate, controlling the height of the slurry to be 10-12mm, putting the stainless steel steaming plate containing the slurry into a steaming cabinet, performing steaming for 15-20min, taking out the stainless steel steaming plate, quickly placing the stainless steel steaming plate into a rapid refrigeration storage, performing freezing for 16-24 h to obtain a pastry, taking out the frozen pastry, cutting the frozen pastry for shaping, performing packaging, and performing freezing storage to obtain the instant black sugar taro ball. The prepared taro ball can be directly eaten only through simple thawing which is carried out by openinga bag and putting the instant black sugar taro ball into hot water (>80 DEG C) for blanching for 60 seconds. The instant black sugar taro ball has a good black sugar flavor, smooth mouthfeel and goodchewiness.

Description

technical field [0001] The invention relates to instant brown sugar taro balls and a preparation method thereof. Background technique [0002] Taro balls are a traditional dessert snack in southern Fujian and Taiwan, China. There are three traditional flavors on the market: sweet potato, taro and pumpkin. The traditional production process of taro balls involves complex processes such as raw material selection, dough kneading, shaping and cooking. Brown sugar is a kind of sucrose that has not been highly refined and formed with honey, also known as brown sugar and purple sugar. substances and glycolic acid. Brown sugar, darker in color, with a burnt aroma. Brown sugar contains a lot of nutrients, which have unique effects on skin health and nutrition. It can accelerate the metabolism of skin cells, provide energy for cells, supplement nutrition, and promote regeneration. Brown sugar contains unique natural acids and pigment regulating substances, which can effectively reg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L5/10
CPCA23L29/30A23L5/13A23L5/10A23V2002/00
Inventor 俞彤章振武陈丹郭永鹏
Owner HANGZHOU JIAHE FOOD CO LTD
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