Tapioca pearls and production process thereof

Abstract

The invention discloses tapioca pearls and a production process thereof. The tapioca pearls disclosed by the invention comprises the following components in percentage by mass: 0.05 to 0.07 percent of guar gum, 0.1 to 0.14 percent of xanthan gum, 15 to 20 percent of hydroxy propyl distarch phosphate, 42 to 47 percent of tapioca starch, 0.09 to 0.11 percent of preservative, 0.15 to 0.2 percent of caramel color, 0.1 to 0.15 percent of edible essence, 5 to 7 percent of white granulated sugar and the balance of water. The formula of the tapioca pearls disclosed by the invention can solve the problem that the tapioca pearls become elastic or hard in core due to aging in ice drinks, and obviously improves the taste of the tapioca pearls in the ice drinks; the production process of the tapioca pearls is simple to operate and stable, and can be implemented without modifying a production line.

Description

technical field [0001] The invention relates to the technical field of powder ball processing, in particular to a powder ball and a production process thereof. Background technique [0002] Fenyuan, commonly known as pearls, bobo, and boba, is one of the milk tea ingredients that are popular all over the world and is widely loved by consumers. There is a common problem with the current powder balls: the aging of starch will be accelerated in ice drinks, which will cause the core of the powder balls to harden, or the overall taste will become springy, without the taste at room temperature, which will affect the consumer experience. Therefore, it is a large gap in the field of powder production technology to produce powder balls with mouthfeel at normal temperature in iced drinks. Contents of the invention [0003] The primary purpose of the present invention is to overcome the shortcomings and deficiencies of the prior art, and provide a kind of powder ball. [0004] Anot...

AI Technical Summary

Problems solved by technology

There is a common problem with the current powder balls: the aging of starch will be accelerated in ice drinks, which will cause the core of the powder balls to harden, or the overall taste will become springy, and it will not have the taste at room temperature, which will affect the consumer experience.

Therefore, it is a great gap in the field of powder production technology to produce powder balls that have a mouthfeel at normal temperature in ice drinks

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