A kind of wet state instant powder ball and preparation method thereof
A wet state, food powder technology, applied in food drying, food science and other directions, can solve the problems of a lot of energy consumption, cooking and soaking for a long time, poor convenience, etc., to increase viscoelasticity, avoid high temperature melting syrup , fine texture effect
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Embodiment 1
[0032] Weigh 23kg of cold water-swellable starch of potato granules, 5kg of pregelatinized tapioca starch, 10kg of waxy cornstarch, 40kg of maltose syrup, 22kg of water, 0.2kg of sodium diacetate, and 50g of sodium dehydroacetate.
[0033] Heat the maltose syrup at a low temperature of 50°C and melt it into a flowable liquid. Under heating conditions, add pregelatinized tapioca starch and waxy corn starch, stir continuously until the mixture is even, turn off the heating device, and add 20kg of granulated cold water while it is still warm Mixed swollen starch and water uniform mixed substance (obtained by swelling granule cold water swellable starch in water), finally add 0.2kg sodium diacetate and 50g sodium dehydroacetate, stir to make all raw materials mix evenly, then cool to room temperature to obtain viscous Thick gelatinous substance; stir several times to remove gas present inside the viscous gelatinous substance. Spread the degassed viscous jelly substance on the smoo...
Embodiment 2
[0036] Weigh 23kg of cold water-swellable starch of potato granules, 5kg of pregelatinized tapioca starch, 10kg of waxy cornstarch, 40kg of malt syrup, 22kg of water, 0.2kg of sodium diacetate and 50g of sodium dehydroacetate.
[0037] According to the method of Example 1, the raw materials were mixed, degassed, spread and formed, cut into strips, rolled into rounds, and wrapped in powder to obtain the primary product of instant wet powder balls. Put the ready-to-eat wet powder round primary product in an intelligent microwave vacuum continuous dryer, and vacuum microwave treatment for 25s at a vacuum degree of 0.06MPa and a microwave power of 1.0W / kg to achieve rapid dehydration and sterilization; the sample after vacuum microwave treatment Put it in a humidification box, and wet it at room temperature for 6 hours to obtain ready-to-eat wet pearl powder balls. Instant wet pearl powder balls are ready-to-eat and ready-to-use, fine texture and smooth surface, the physical and c...
Embodiment 3
[0045] Weigh 23kg of cold water-swellable starch of potato granules, 5kg of pregelatinized tapioca starch, 10kg of waxy cornstarch, 40kg of malt syrup, 22kg of water, 0.2kg of sodium diacetate and 50g of sodium dehydroacetate.
[0046] According to the method of Example 1, the raw materials were mixed, degassed, spread and formed, cut into strips, rolled into rounds, and wrapped in powder to obtain the primary product of instant wet powder balls. Put the primary product of ready-to-eat wet powder balls in an intelligent microwave vacuum continuous dryer, and vacuum microwave treatment for 40s at a vacuum degree of 0.08MPa and a microwave power of 1.2W / kg to achieve rapid dehydration and sterilization; the samples after vacuum microwave treatment Put it in a humidification box, and wet it at room temperature for 6 hours to obtain ready-to-eat wet pearl powder balls. Instant wet pearl powder balls are ready-to-eat and ready-to-use, with fine texture and smooth surface. The physi...
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