Konjac particle production formula and production process

Abstract

The invention provides a konjac particle production formula and production process. The formula comprises the following components in parts by weight: 20-30 parts of konjac gum, 10-15 parts of locustbean gum, 15-20 parts of citric acid, 10-20 parts of sodium citrate, 10-15 parts of white granulated sugar, 5-10 parts of edible potassium chloride, 5-15 parts of calcium lactate, 5-10 parts of potassium sorbate, 5-15 parts of high fructose corn syrup, 5-20 parts of concentrated fruit juice, 7-10 parts of food pigment and 4-8 parts of food essence. The process comprises the following steps of mixing and stirring, heating, heat preserving and gum dropping, soaking for flavoring, and sterilizing and packaging. The elasticity of pearls is kept, the mouth feel of the pearls is ensured, excessive heat is prevented, and the health of consumers is ensured while the requirements of the consumers on the mouth feel are met.

Description

technical field [0001] One or more embodiments of this specification relate to the field of pearl milk tea production equipment, in particular to a konjac granule production formula and its production process. Background technique [0002] Pearl milk tea, also known as powder round milk tea or Boba milk tea, referred to as "Jean milk", was invented in 1980 and widely spread in Taiwan, China. It is one of the bubble tea and pearl tea drinking cultures. Among the milk tea, there are also pearl red (green) tea, and other variants. Because of its special taste, it has been widely welcomed and echoed. It has also become one of the most representative beverages and snacks in Taiwan. Over the years, it has been popular in Taiwan, China. To East Asia, Europe, the United States and even Middle East countries and other places. We have all drank milk tea. Nowadays, the value of milk tea has been upgraded, and boba milk tea has cultural value. [0003] The word "boba" refers to the la...

AI Technical Summary

Problems solved by technology

[0004] In the prior art, pearl milk tea uses pearl powder balls as raw materials inside, and tapioca starch is the main raw material of pearl powder balls, but the elasticity of tapioca starch is not good. The traditional method is to add wheat protein into it, but some unscrupulous manufacturers want to To save costs, artificially synthesized polymer materials are added to obtain better elasticity, and the pearl powder balls are usually soaked in syrup before being added to milk tea to ensure that the pearl powder balls can still remain sweet in sweet milk tea. Taste, as far as pearl milk tea is concerned, apart from the high-fat creamer, pearl powder balls are also starches with calories, and the calories are different depending on the concentration and the number of powder balls of each family, not to mention that many people order When drinking, I often order a large cup of rare milk. Although it satisfies the chewiness, it also consumes more calories. In summary, this application now proposes a production formula and production process of konjac granules to solve the above-mentioned problems