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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

Active Publication Date: 2022-05-13
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the disadvantages of existing traditional dry powder round products, such as large amount of energy consumption for processing and drying, long cooking and soaking before eating, poor convenience, etc., by adopting unique raw material formula, fresh-keeping measures and vacuum microwave fast Dehydration (properly reducing water content and water activity) technology to prepare instant wet powder balls, no need to soak, ready to eat and use, bringing great convenience to consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a wet instant powder ball, which uses granule cold water swellable starch, pregelatinized starch, waxy corn starch and maltose syrup as main raw materials, and the mass percentage of each raw material is: granule cold water swellable starch 23%~ 33%, pregelatinized starch 5%~10%, waxy corn starch 5%~10%, maltose syrup 20%~40%, water 22%~32%; heat and melt the maltose syrup at low temperature, add pregelatinized starch, Mix waxy corn starch, then add granular cold water swelling starch and water accounting for 86% to 92% of the total, and finally add sodium diacetate and sodium dehydroacetate, stir and mix well; then degas, spread and shape, cut into strips , rubbing balls, wrapping powder, vacuum microwave treatment, wet all the system. The wet instant powder ball of the present invention overcomes the defects of traditional dry powder ball products that need to be dried for a long time, high energy consumption and poor convenience.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and relates to a wet instant rice ball and a preparation method thereof. Background technique [0002] Fenyuan (also known as pearls) is an ingredient in milk tea or fast drinks. It has a unique taste and is favored by consumers and has a good domestic and foreign markets. At present, domestic powder balls are mainly dry products. Traditional drying usually uses hot air to dehydrate. This drying method consumes a lot of energy and the prepared powder balls cannot be eaten immediately. They need to be boiled and soaked for a long time before eating, which is convenient. Sex is poor. Although the wet powder ball product overcomes the drying and cooking deficiencies of the dry powder ball, this type of product also needs to be cooked for a short time when it is eaten, and it cannot be used immediately. The ready-to-eat wet powder has a good taste because it is not ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/30A23L29/00A23L5/30A23L5/20A23L5/10
CPCA23L29/30A23L29/035A23L5/20A23L5/15A23L5/34A23L5/17A23V2002/00A23V2300/10
Inventor 陈志刚张念念吴雨桐况玉玉
Owner NANJING AGRICULTURAL UNIVERSITY
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