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Tapioca pearls preserved by sugar solution and preparation method thereof

A pearl powder ball and sugar liquid technology, which is applied in the fields of food preservation, sugary food ingredients, food science, etc., can solve the problems of uneven taste, high cost, boiled, etc. Effect

Inactive Publication Date: 2021-09-21
SHANGHAI SONGJIANG BAOLI FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Raw noodles at room temperature take a long time to cook, and are easy to burn and boil during processing, resulting in uneven taste
Frozen powder balls stored in sugar solution must be stored at -18°C and transported in a cold chain. The cost is high, which makes storage troublesome. After thawing, it cannot be frozen again, and there are certain limitations in use.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Pearl powder balls: by weight, 55% tapioca starch, 5% modified starch, 10% brown sugar, 0.3% xanthan gum, 0.3% sodium carboxymethyl cellulose, 1% carrageenan, 0.3% konjac powder, melon Seoul gum 0.5%, curdlan gum 0.01%, and the rest are prepared from water.

[0025] Sugar water preservation solution: prepared by weight percentage, white granulated sugar 20%, citric acid 0.5%, brown sugar essence 2%, and water balance.

[0026] Concrete preparation steps are as follows:

[0027] ① Preparation of pre-mixed powder: Put tapioca starch, modified starch, sugar, various colloids, etc. into a mixer for stirring for 1 to 15 minutes to make a uniform pre-mixed powder;

[0028] Preparation of sugar water preservation solution: prepare white sugar, citric acid, brown sugar essence, and water to make sugar water preservation solution;

[0029] ② Kneading and molding: Add water to the ready-mixed powder prepared in step ①, and use a pill making machine or molding machine to make sp...

Embodiment 2

[0035] Pearl powder balls: by weight, 38% of tapioca starch, 15% of modified starch, 5% of white sugar, 0.1% of xanthan gum, 0.1% of sodium carboxymethyl cellulose, 1% of guar gum, and the rest is water Quantitatively prepared.

[0036] Sugar water preservation solution: prepared by weight percentage, brown sugar 20%, high fructose syrup 10%, caramel essence 1%, and the balance of water.

[0037] The preparation steps are the same as in Example 1.

Embodiment 3

[0039] Pearl powder balls: by weight percentage, modified starch accounts for 55%, brown sugar 1%, xanthan gum 0.1%, sodium carboxymethyl cellulose 0.1%, carrageenan 0.3%, konjac powder 0.1%, guar gum 0.1%, can Deran gum 2%, the rest is prepared from water balance.

[0040] Sugar water preservation solution: prepared by weight percentage, 10% white granulated sugar, 50% fructose syrup, 0.02% citric acid and the balance of water.

[0041] The preparation steps are the same as in Example 1.

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PUM

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Abstract

The invention relates to the technical field of snack food production and preparation, and discloses tapioca pearls preserved by a sugar solution, the tapioca pearl comprises pearl tapioca and the sugar solution, the pearl tapioca is prepared from cassava native starch and / or modified starch, sugar and a composite colloid, the sugar solution comprises one sugar selected from white granulated sugar, high fructose corn syrup, malt syrup and brown sugar, and an acidity regulator and / or perfume, and water. The invention also discloses a preparation method of the tapioca pearls preserved by the sugar solution. The tapioca pearls are more convenient to use, the storage limitation range is narrowed, energy can be saved, and the method is energy-saving and environment-friendly.

Description

technical field [0001] The invention relates to the technical field of snack food production and preparation, in particular to pearl powder balls preserved in sugar solution and a preparation method thereof. Background technique [0002] At present, the main pearl powder balls on the market are mainly raw pearl powder balls preserved in sugar-free solution and frozen pearl powder balls preserved in sugar solution. Raw noodles at room temperature take a long time to cook, and are easy to burn and boil during processing, resulting in uneven taste. Frozen powder balls preserved in sugar solution must be stored at -18°C and transported in a cold chain. The cost is high, which makes storage troublesome, and after thawing, it cannot be re-frozen, which has certain limitations in use. There are relatively few pearls in the market that contain sugar liquid and can be stored at room temperature or frozen. They only need to be soaked in boiling water or heated in microwaves to be eat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L3/3562
CPCA23L29/30A23L3/3562A23V2002/00A23V2250/5118A23V2250/60A23V2250/5086A23V2250/51088A23V2250/5036A23V2250/506A23V2250/5066A23V2250/504A23V2250/032A23V2250/61A23V2250/606Y02A40/90
Inventor 马正智金铸邱燕梁冬允
Owner SHANGHAI SONGJIANG BAOLI FOODSTUFF
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