Lactic acid-containing tapioca pearls and preparation process thereof
By combining tapioca starch with acetate starch in the powder circle, adding lactic acid and γ-polyglutamic acid to form a high-strength gel, and using modified brown sugar and modified bamboo charcoal powder to improve the taste and flavor, the problems of easy aging and single taste of the powder circle are solved, and the demand for stable texture and healthy food at low temperatures is achieved.
Patent Information
- Application Number
- CN202510924871.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-04
- Publication Date
- 2025-08-26
AI Technical Summary
Existing powder balls are prone to aging during storage, and their taste becomes worse. They are single, delicate and chewy, and cannot coexist, which cannot meet consumers' demand for healthy food.
Tapioca starch is combined with acetate starch, lactic acid and γ-polyglutamic acid are added to form a high-strength gel, combined with modified black sugar, rohan fruit sweetener and modified bamboo charcoal powder to enhance viscosity and ductility, improve taste and flavor, and use structural stabilizers such as carboxymethylcellulose sodium and chia seed gel to improve stability.
Effectively prevent the formation of ice crystals in the freezing process, maintain uniform texture, delay hardening, improve freeze-thaw stability and delicate taste, and meet consumers' multiple needs for healthy foods.
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Figure BDA0005484313600000092 
Figure BDA0005484313600000101
Abstract
Description
Technical Field
[0001] The present application relates to the field of food processing technology, and in particular to a tapioca pearl containing lactic acid and a preparation process thereof. Background Art
[0002] Tapioca pearls, a food made primarily from edible starch, are widely used in bubble tea beverages. However, because the cooked starch is susceptible to aging during storage, this process can deteriorate the texture of the cooked tapioca pearls (e.g., becoming harder and less elastic). This not only affects the product's taste but also limits its use in cold chain logistics and refrigerated food applications, impacting the consumer experience.
[0003] Moreover, the tapioca pearls currently on the market generally have the problem of a single taste, and it is difficult to coexist with fineness and chewiness. In addition, they often contain high sugar and fat, which cannot meet consumers' demand for healthy food. The traditional tapioca pearl formula is usually based on cassava starch, supplemented with ordinary starch and flavorings. Its structural network is simple and lacks the synergistic effect of multiple components. In the existing technology, although there are solutions to improve the taste by modifying starch or adding colloids, they often have the defects of complex processes, high costs or limited functional effects, and cannot fundamentally solve the problem of deterioration of taste caused by aging of mature starch. In addition, most tapioca pearl products contain high sugar and fat, which does not meet the modern people's pursuit of healthy food, limiting the further promotion and application of tapioca pearls in the market.
[0004] In order to meet the modern consumers' demand for a delicate taste and chewy texture while reducing the sugar content of the product, it is urgent to improve the existing formula and optimize the texture, flavor and nutritional value of tapioca pearls so that they can retain their original characteristics while taking into account both delicateness and chewiness, meet consumers' demand for healthy food, and improve market competitiveness. Summary of the Invention
[0005] In order to improve the common problems of tapioca pearls in terms of single taste and difficulty in coexisting fineness and chewiness, the present application provides a tapioca pearl containing lactic acid and a preparation process thereof.
[0006] In a first aspect, the present application provides a tapioca pearl containing lactic acid, which adopts the following technical solution: A tapioca pearl containing lactic acid is composed of the following components, calculated by mass percentage: 40-50% of cassava starch, 9-15% of starch acetate, 4.5-8% of a flavor improver, 0.3-0.5% of a structural stabilizer, 0.2-0.3% of lactic acid, 0.25-0.6% of gamma-polyglutamic acid, and the balance being water; the flavor improver comprises modified brown sugar, mogroside, and modified bamboo charcoal powder.
[0007] By adopting the above technical solution, tapioca starch provides the basic structure and toughness of the tapioca balls. Its linear portion interacts with the branched acetate starch to form a high-strength gel, preventing breakage during cooking and enhancing chewiness. On this basis, by adding lactic acid and γ-polyglutamic acid, the viscosity and ductility of the tapioca balls are further improved, helping to maintain their shape and texture at low temperatures, improving freeze-thaw stability, preventing the formation of ice crystals during freezing, maintaining the uniform texture of the tapioca balls, delaying hardening, and thus delaying starch retrogradation, maintaining elasticity. The inventors found that the addition of acetate starch and tapioca starch combined to improve the molding stability and elasticity of the tapioca balls. On this basis, the further addition of lactic acid and γ-polyglutamic acid to work together achieved better elasticity, recovery and other effects than adding either one alone. This may be because acetate starch increases the viscosity and elasticity of the tapioca pearls, which can further prevent them from breaking during the cooking process. The steric hindrance of its acetyl group destroys the regular arrangement of starch molecules, inhibits starch recrystallization, and reduces crystallization and water loss during freeze-thaw. Lactic acid adjusts the pH of the system, lowers the gelatinization temperature, promotes uniform gelation, and makes the gel softer. Its carboxyl group can react with the ester group of acetate starch to lower the freezing point of the system, reduce ester group hydrolysis, and further prevent the formation of ice crystals after freezing, thereby stabilizing the starch network structure, enhancing the frost resistance and water retention of acetate starch, reducing swelling and rupture of the tapioca pearls during stewing, maintaining their morphology intact, and improving the elasticity and softness of the starch gel. The carboxyl groups and peptide bonds in the γ-polyglutamic acid molecules form a large number of hydrogen bonds with acetate starch and lactic acid, so that its polymer chains form a network structure in the starch gel, filling the gaps between starch molecules, further stabilizing the structure, reducing granularity, and improving the delicate taste and chewiness.
[0008] Modified brown sugar and mogroside synergistically enhance the taste experience of tapioca pearls. Modified brown sugar enhances the flavor layer, while mogroside provides sweetness. The modification of brown sugar can change the binding sites of taste receptors with mogroside, preventing the phenomenon of strong sweetness and single taste of brown sugar in tapioca pearls. The addition of nano-treated modified bamboo charcoal powder has a larger specific surface area, which can make the modified brown sugar and mogroside more evenly dispersed in the tapioca pearl system, giving the tapioca pearls a unique color and flavor. The surface hydroxylation modification enables it to better combine with other components of the system, stabilize the starch gel network, further enhance the chewiness and delicate and stable flavor of the tapioca pearl system, and can also adsorb small molecules in the system that cause flavor changes, thereby improving color stability and flavor stability based on multiple effects.
[0009] In a specific embodiment, the mass ratio of the acetate starch, lactic acid, and γ-polyglutamic acid is 90:3:(3-5).
[0010] Further preferably, the mass ratio of acetate starch, lactic acid, and γ-polyglutamic acid is: 90:3:4. By adopting the above technical scheme, the acetate starch, lactic acid, and γ-polyglutamic acid within the mass ratio range of this application work together to enhance the quality stability of the tapioca pearls under different environments, ensure the moisture stability of the tapioca pearls during processing and storage, and maintain a uniform texture, thereby maintaining a delicate taste. The tapioca pearls can reduce swelling and rupture during the stewing process, maintain their intact shape, and enhance the elasticity and softness of the gel, thereby achieving an all-round improvement in the chewiness, fineness, freeze-thaw stability, and shelf life of the tapioca pearls. The carboxyl groups of lactic acid react with the ester groups of acetate starch, reducing ester hydrolysis and stabilizing the structure of acetate starch, making the acetyl groups of acetate starch more evenly distributed in the starch network, and enhancing its frost resistance and water retention. The addition of γ-polyglutamic acid forms a more stable network with lactic acid and acetate starch, improving the texture and taste of the tapioca pearls, increasing intermolecular forces, making the structure tougher and more water-retaining. Its water-retention properties allow for slow release of water during thawing, maintaining the structural integrity of the tapioca pearls, improving freeze-thaw stability, and preserving the elasticity and chewiness of the tapioca pearls. Too little starch acetate can reduce the stability of tapioca pearls during freezing and cooking, making them more prone to cracking and sticking. Over storage, the tapioca pearls tend to harden and lose elasticity, affecting their taste. Excessive lactic acid and insufficient γ-polyglutamic acid can disrupt the pH stability of the environment, causing starch granules to absorb excessive water and swell, hindering the tapioca pearls' desirable shape and texture. This can cause the tapioca pearls to become soft and chewy, disrupting the uniformity and fineness of their internal structure, and worsening their taste. This can also lead to swelling and rupture during cooking, affecting the gel's elasticity and softness. Excessive γ-polyglutamic acid and insufficient lactic acid can compromise freezing stability, reduce the frost resistance and water-holding capacity of starch acetate, and cause the tapioca pearls to swell and rupture during cooking, deteriorating the starch gel's elasticity and softness. Therefore, it's important to properly adjust the ratio of these three ingredients to maintain optimal stability, flavor, and finesse in the tapioca pearls.
[0011] In a specific embodiment, the preparation method of the modified brown sugar includes: mixing brown sugar and maltol with water, stirring at 100-120 r / min for 1-1.5 hours at a temperature of 70-80°C, cooling to room temperature, grinding, and sieving to obtain modified brown sugar.
[0012] The mass ratio of brown sugar to maltol is (8-10):1.
[0013] By adopting the above technical solution, the maltol molecule contains active groups such as phenolic hydroxyl and carbonyl, which can react with brown sugar to generate compounds with aroma and color, giving the tapioca pearls a richer and unique brown sugar flavor. The brown sugar product modified by maltol has a certain flavor enhancing effect, and the conjugation of phenolic hydroxyl and sweet glycoside changes the binding site of the taste receptor, lowering the sweetness threshold, avoiding the phenomenon of strong sweetness and single taste of brown sugar, thereby enhancing the layered and persistent sweetness. Maltol can also interact with the hydroxyl groups produced after the surface hydroxylation of bamboo charcoal powder through a bond, so that the modified brown sugar and modified bamboo charcoal powder are tightly combined and evenly dispersed in the tapioca pearl system, jointly improving the color and taste of the tapioca pearls. The above-mentioned flavor modifier can work together with starch, sodium carboxymethyl cellulose, etc. based on the active group, thereby enhancing the stability of the starch gel network and synergistically ensuring the elasticity and delicate taste of the tapioca pearls. Modified brown sugar, prepared by combining brown sugar and maltol as a flavor enhancer, imparts a richer, more distinctive flavor to lactic acid-containing tapioca pearls, darkening their color. The resulting antioxidant product inhibits color changes and oxidation during storage, enhancing the stability of the starch gel network and maintaining the chewy, delicate texture of the tapioca pearls even after frozen storage. Excessive maltol can cause the sweetness to localize, masking the flavors of other ingredients in the tapioca pearls and resulting in a monotonous flavor. This prevents the modified brown sugar and mogrosides from synergistically enhancing the tapioca pearls' taste experience and flavor depth. However, too little maltol hinders the aforementioned synergistic effects of improving the tapioca pearls' elasticity, delicacy, and stability.
[0014] In a specific embodiment, the mass ratio of modified brown sugar, mogroside and modified bamboo charcoal powder is (3-5):1:(0.5-0.8).
[0015] Preferably, the mass ratio of modified brown sugar, mogroside and modified bamboo charcoal powder is 4:1:0.7-0.8 By adopting the above technical solutions, modified brown sugar, modified bamboo charcoal powder and flavor and color are optimized, the network structure is strengthened, and the surface of modified bamboo charcoal powder is hydroxylated to improve dispersibility, enhance binding force, and stabilize color and texture. Modified brown sugar and modified bamboo charcoal powder cooperate with mogroside and the original formula components to achieve a comprehensive improvement in the quality of tapioca pearls while reducing sugar and fat, thereby meeting consumers' multiple demands for flavor, color, taste and health. Modified brown sugar and mogrosides interact with each other, with mogrosides providing sweetness and modified brown sugar enhancing the flavor levels. The two together enhance the taste experience of tapioca pearls. Nano-processing gives bamboo charcoal powder a larger specific surface area, allowing it to be more evenly dispersed in the tapioca pearl system, enhancing the efficacy of sugar and reducing its dosage. At the same time, it allows the macromolecular structure of modified brown sugar to be interspersed in the network formed by starch and colloid, further strengthening the network structure and synergistically ensuring the texture of tapioca pearls. It gives tapioca pearls a unique luster without affecting the taste due to agglomeration, meeting consumers' multiple needs for flavor, color, taste and health. Too much modified bamboo charcoal powder may affect the flavor of tapioca pearls due to its strong adsorption effect on the effective ingredients in the system. At the same time, excessive bamboo charcoal powder may also cause the texture of the tapioca pearls to be too firm, reducing its softness and Q elasticity, affecting the taste.
[0016] The structural stabilizer is sodium carboxymethyl cellulose and chia seed gum in a mass ratio of (2-5):1; further preferably, the mass ratio of sodium carboxymethyl cellulose and chia seed gum is 3:1.
[0017] Chia seed gum has a rich branched structure and contains multiple active functional groups such as hydroxyl and carboxyl groups. It can entangle with the starch system through hydrogen bonds, etc., to enhance the elasticity of starch gel. The linear molecular chain of CMC can be interspersed in the gaps of the branched network of chia seed gum. The carboxyl group of sodium carboxymethyl cellulose is bonded with the hydroxyl and carboxyl groups of chia seed gum, further strengthening the stability of the network structure, effectively filling the gaps between starch granules, firmly binding water molecules, reducing the water migration rate, and improving water retention; effectively inhibiting the recrystallization and regeneration of starch molecules, enhancing the stability of the system, and giving the tapioca pearls excellent Q elasticity. Chia seed gum also prevents starch aging caused by structural damage due to external factors such as light, thereby improving the storage stability of the tapioca pearls.
[0018] In a second aspect, the present application provides a method for preparing tapioca pearls containing lactic acid, using the following technical solution: A method for preparing lactic acid-containing tapioca pearls comprises the following steps: mixing cassava starch and acetate starch in proportion to form a premixed powder, adding a portion of water at 85-90° C. containing a structure stabilizer and a flavor improver, adding lactic acid, gamma-polyglutamic acid, and the remaining water, stirring and mixing to form uniform dough particles of 0.9-1.0 cm; and stewing, cooling, and freezing to obtain lactic acid-containing tapioca pearls.
[0019] The stewing conditions are: boiling at 90-95° C. for 30-45 minutes and then stewing for 30-45 minutes.
[0020] In summary, this application includes at least one of the following beneficial technical effects: Cassava starch provides the basic structure and toughness of tapioca pearls. Its linear part interacts with branched acetate starch to form a high-strength gel, which prevents it from breaking during cooking and enhances its chewiness. On this basis, lactic acid and γ-polyglutamic acid are added to further improve the viscosity and ductility of the tapioca pearls, which helps to maintain their shape and texture at low temperatures, improve freeze-thaw stability, prevent the formation of ice crystals during freezing, maintain the uniform texture of the tapioca pearls, delay hardening, and thus delay starch regeneration and maintain elasticity; modified brown sugar and mogrosides synergistically enhance the taste experience of the tapioca pearls, the modified brown sugar enhances the flavor level, and the tapioca pearls Mogroside provides sweetness, and the modification of brown sugar can change the binding sites of taste receptors with mogroside, preventing the phenomenon that the brown sugar in the tapioca pearls is too sweet and has a single taste. The addition of nano-treated modified bamboo charcoal powder has a larger specific surface area, which can make the modified brown sugar and mogroside more evenly dispersed in the tapioca pearl system, giving the tapioca pearls a unique color and flavor. The surface hydroxylation modification enables it to better combine with other components of the system, stabilize the starch gel network, further enhance the chewiness and delicateness of the tapioca pearl system, and can also adsorb small molecules in the system that cause flavor changes, thereby improving the color stability and flavor. DETAILED DESCRIPTION
[0021] The present application is further described in detail below with reference to the embodiments.
[0022] Cassava starch was purchased from Nanning Mingyang Biochemical Technology Co., Ltd.; acetate starch was purchased from Shandong Zhengfa Biotechnology Co., Ltd.; γ-polyglutamic acid was purchased from Hebei Pengyu Biotechnology Co., Ltd.; lactic acid was food grade lactic acid; and bamboo charcoal powder with a specification of 5000 mesh was purchased from Hangzhou Meiyan Trading Co., Ltd.
[0023] The raw materials used in the examples and comparative examples that are not otherwise specified are all conventional products that can be purchased from the market.
[0024] Preparation Example 1 Preparation of modified brown sugar: 90 g brown sugar, 10 g maltol and 100 g water were mixed, stirred at 80°C and 120 r / min for 1.5 h, cooled to room temperature, vacuum dried at 50°C, ground and passed through a 200-mesh sieve to obtain modified brown sugar.
[0025] Preparation Example 2 Preparation of modified brown sugar: 90 g brown sugar, 5 g maltol and 100 g water were mixed, stirred at 120 r / min at a temperature of 80°C for 1.5 h, cooled to room temperature, vacuum dried at 50°C, ground and passed through a 200 mesh sieve to obtain modified brown sugar.
[0026] Preparation Example 3 Preparation of modified bamboo charcoal powder: 5 g of bamboo charcoal powder was placed in a 5% sodium hydroxide solution, reacted at 50° C. for 1 h, washed, and dried at 60° C. to obtain modified bamboo charcoal powder.
[0027] Example 1 A tapioca pearl containing lactic acid comprises 48g of tapioca starch, 9g of starch acetate, 4.5g of a flavor improver, 0.5g of a structural stabilizer, 0.3g of lactic acid, 0.4g of γ-polyglutamic acid, and water added to 100g; the flavor improver is modified brown sugar prepared in Preparation Example 1, mogroside, and modified bamboo charcoal powder prepared in Preparation Example 3 in a mass ratio of 4:1:0.7; and the structural stabilizer is sodium carboxymethyl cellulose.
[0028] Cassava starch and acetate starch are mixed in proportion to prepare a premixed powder, and then 85°C water (1 / 2 volume of water) containing a structure stabilizer and a flavor improver is added. Lactic acid, γ-polyglutamic acid, and the remaining water are then added and mixed to form uniform dough particles of 1.0 cm. The mixture is cooked at 90°C for 45 minutes, simmered for 30 minutes, cooled, and frozen to obtain lactic acid-containing tapioca balls.
[0029] Example 2 A tapioca pearl containing lactic acid comprises 48g of tapioca starch, 9g of starch acetate, 4.5g of a flavor improver, 0.5g of a structural stabilizer, 0.3g of lactic acid, 0.4g of γ-polyglutamic acid, and water added to 100g; the flavor improver is modified brown sugar prepared in Preparation Example 1, mogroside, and modified bamboo charcoal powder prepared in Preparation Example 3 in a mass ratio of 3.5:1:1.2; and the structural stabilizer is sodium carboxymethyl cellulose.
[0030] Cassava starch and acetate starch are mixed in proportion to prepare a premixed powder, and then 85°C water (1 / 2 volume of water) containing a structure stabilizer and a flavor improver is added. Lactic acid, γ-polyglutamic acid, and the remaining water are then added and mixed to form uniform dough particles of 1.0 cm. The mixture is cooked at 90°C for 45 minutes, simmered for 30 minutes, cooled, and frozen to obtain lactic acid-containing tapioca balls.
[0031] Example 3 A tapioca pearl containing lactic acid comprises 48g of tapioca starch, 9g of starch acetate, 4.5g of a flavor improver, 0.5g of a structural stabilizer, 0.3g of lactic acid, 0.4g of γ-polyglutamic acid, and water added to 100g; the flavor improver is modified brown sugar prepared in Preparation Example 2, mogroside, and modified bamboo charcoal powder prepared in Preparation Example 3 in a mass ratio of 4:1:0.7; and the structural stabilizer is sodium carboxymethyl cellulose.
[0032] Cassava starch and acetate starch are mixed in proportion to prepare a premixed powder, and then 85°C water (1 / 2 volume of water) containing a structure stabilizer and a flavor improver is added. Lactic acid, γ-polyglutamic acid, and the remaining water are then added and mixed to form uniform dough particles of 1.0 cm. The mixture is cooked at 90°C for 45 minutes, simmered for 30 minutes, cooled, and frozen to obtain lactic acid-containing tapioca balls.
[0033] Example 4 A tapioca pearl containing lactic acid comprises 48g of tapioca starch, 9g of starch acetate, 4.5g of a flavor improver, 0.5g of a structural stabilizer, 0.3g of lactic acid, 0.4g of γ-polyglutamic acid, and water added to 100g; the flavor improver is modified brown sugar prepared in Preparation Example 1, mogroside, and modified bamboo charcoal powder prepared in Preparation Example 3 in a mass ratio of 4:1:0.7; the structural stabilizer is sodium carboxymethyl cellulose and chia seed gum in a mass ratio of 3:1.
[0034] Cassava starch and acetate starch are mixed in proportion to prepare a premixed powder, and then 85°C water (1 / 2 volume of water) containing a structure stabilizer and a flavor improver is added. Lactic acid, γ-polyglutamic acid, and the remaining water are then added and mixed to form uniform dough particles of 1.0 cm. The mixture is cooked at 90°C for 45 minutes, simmered for 30 minutes, cooled, and frozen to obtain lactic acid-containing tapioca balls.
[0035] Example 5 A tapioca pearl containing lactic acid comprises 48g of tapioca starch, 9g of starch acetate, 4.5g of a flavor improver, 0.5g of a structural stabilizer, 0.3g of lactic acid, 0.4g of γ-polyglutamic acid, and water added to 100g; the flavor improver is the modified brown sugar prepared in Preparation Example 1, mogroside, and the modified bamboo charcoal powder prepared in Preparation Example 3 in a mass ratio of 4:1:0.7; the structural stabilizer is chia seed gum in a mass ratio of 4:1:0.7.
[0036] Cassava starch and acetate starch are mixed in proportion to prepare a premixed powder, and then 85°C water (1 / 2 volume of water) containing a structure stabilizer and a flavor improver is added. Lactic acid, γ-polyglutamic acid, and the remaining water are then added and mixed to form uniform dough particles of 1.0 cm. The mixture is cooked at 90°C for 45 minutes, simmered for 30 minutes, cooled, and frozen to obtain lactic acid-containing tapioca balls.
[0037] Example 6 A tapioca pearl containing lactic acid comprises 48g of tapioca starch, 9g of starch acetate, 4.5g of a flavor improver, 0.5g of a structural stabilizer, 0.1g of lactic acid, 0.6g of γ-polyglutamic acid, and water added to 100g; the flavor improver is modified brown sugar prepared in Preparation Example 1, mogroside, and modified bamboo charcoal powder prepared in Preparation Example 3 in a mass ratio of 4:1:0.7; and the structural stabilizer is sodium carboxymethyl cellulose.
[0038] Cassava starch and acetate starch are mixed in proportion to prepare a premixed powder, and then 85°C water (1 / 2 volume of water) containing a structure stabilizer and a flavor improver is added. Lactic acid, γ-polyglutamic acid, and the remaining water are then added and mixed to form uniform dough particles of 1.0 cm. The mixture is cooked at 90°C for 45 minutes, simmered for 30 minutes, cooled, and frozen to obtain lactic acid-containing tapioca balls.
[0039] Example 7 A tapioca pearl containing lactic acid comprises 48g of tapioca starch, 9g of starch acetate, 4.5g of a flavor improver, 0.5g of a structural stabilizer, 0.6g of lactic acid, 0.1g of γ-polyglutamic acid, and water to 100g; the flavor improver is modified brown sugar prepared in Preparation Example 1, mogroside, and modified bamboo charcoal powder prepared in Preparation Example 3 in a mass ratio of 4:1:0.7; and the structural stabilizer is sodium carboxymethyl cellulose.
[0040] Cassava starch and acetate starch are mixed in proportion to prepare a premixed powder, and then 85°C water (1 / 2 volume of water) containing a structure stabilizer and a flavor improver is added. Lactic acid, γ-polyglutamic acid, and the remaining water are then added and mixed to form uniform dough particles of 1.0 cm. The mixture is cooked at 90°C for 45 minutes, simmered for 30 minutes, cooled, and frozen to obtain lactic acid-containing tapioca balls.
[0041] Comparative Example 1 A tapioca pearl containing lactic acid comprises 48 g of tapioca starch, 9 g of starch acetate, 4.5 g of a flavor improver, 0.5 g of a structural stabilizer, 0.7 g of lactic acid, and water added to 100 g; the flavor improver is the modified brown sugar prepared in Preparation Example 1, mogroside, and the modified bamboo charcoal powder prepared in Preparation Example 3 in a mass ratio of 4:1:0.7; and the structural stabilizer is sodium carboxymethyl cellulose.
[0042] Cassava starch and acetate starch are mixed in proportion to prepare a premixed powder, and then 85°C water (1 / 2 volume of water) containing a structure stabilizer and a flavor improver is added. Lactic acid and the remaining water are then added and stirred to form uniform dough particles of 1.0 cm. The mixture is cooked at 90°C for 45 minutes, simmered for 30 minutes, cooled, and frozen to obtain tapioca balls containing lactic acid.
[0043] Comparative Example 2 A tapioca pearl containing lactic acid comprises 48 g of tapioca starch, 9 g of starch acetate, 4.5 g of a flavor improver, 0.5 g of a structural stabilizer, 0.7 g of γ-polyglutamic acid, and water added to 100 g; the flavor improver is the modified brown sugar prepared in Preparation Example 1, mogroside, and the modified bamboo charcoal powder prepared in Preparation Example 3 in a mass ratio of 4:1:0.7; and the structural stabilizer is sodium carboxymethyl cellulose.
[0044] Cassava starch and acetate starch are mixed in proportion to prepare a premixed powder, and then 85°C water (1 / 2 volume of water) containing a structure stabilizer and a flavor improver is added. γ-polyglutamic acid and the remaining water are then added and mixed to form uniform dough particles of 1.0 cm. The mixture is cooked at 90°C for 45 minutes, simmered for 30 minutes, cooled, and frozen to obtain lactic acid-containing tapioca balls.
[0045] Comparative Example 3 A tapioca pearl containing lactic acid comprises 48g of tapioca starch, 9g of corn starch, 4.5g of a flavor improver, 0.5g of a structural stabilizer, 0.3g of lactic acid, 0.4g of γ-polyglutamic acid, and water added to 100g; the flavor improver is modified brown sugar prepared in Preparation Example 1, mogroside, and modified bamboo charcoal powder prepared in Preparation Example 3 in a mass ratio of 4:1:0.7; and the structural stabilizer is sodium carboxymethyl cellulose.
[0046] Cassava starch and corn starch are mixed in proportion to prepare a premixed powder, and then 85°C water (1 / 2 volume of water) containing a structure stabilizer and a flavor improver is added. Lactic acid, γ-polyglutamic acid, and the remaining water are then added and mixed to form uniform dough particles of 1.0 cm. The mixture is cooked at 90°C for 45 minutes, simmered for 30 minutes, cooled, and frozen to obtain tapioca balls containing lactic acid.
[0047] Comparative Example 4 A tapioca pearl containing lactic acid comprises 48 g of tapioca starch, 9 g of starch acetate, 4.5 g of a flavor improver, 0.5 g of a structural stabilizer, and water added to 100 g; the flavor improver is the modified brown sugar prepared in Preparation Example 1, mogroside, and the modified bamboo charcoal powder prepared in Preparation Example 3 in a mass ratio of 4:1:0.7; and the structural stabilizer is sodium carboxymethyl cellulose.
[0048] Cassava starch and acetate starch are mixed in proportion to prepare a premixed powder, and then 85°C water (1 / 2 volume of water) containing a structure stabilizer and a flavor improver is added. The remaining water is then added and stirred to form uniform dough particles of 1.0 cm. The mixture is cooked at 90°C for 45 minutes, simmered for 30 minutes, cooled, and frozen to obtain lactic acid-containing tapioca balls.
[0049] Comparative Example 5 A tapioca pearl containing lactic acid comprises 48g of tapioca starch, 9g of starch acetate, 4.5g of a flavor improver, 0.5g of a structural stabilizer, 0.3g of lactic acid, 0.4g of γ-polyglutamic acid, and water to 100g; the flavor improver is brown sugar, mogroside, and the modified bamboo charcoal powder prepared in Preparation Example 3 in a mass ratio of 4:1:0.7; and the structural stabilizer is sodium carboxymethyl cellulose.
[0050] Cassava starch and acetate starch are mixed in proportion to prepare a premixed powder, and then 85°C water (1 / 2 volume of water) containing a structure stabilizer and a flavor improver is added. Lactic acid, γ-polyglutamic acid, and the remaining water are then added and mixed to form uniform dough particles of 1.0 cm. The mixture is cooked at 90°C for 45 minutes, simmered for 30 minutes, cooled, and frozen to obtain lactic acid-containing tapioca balls.
[0051] Comparative Example 6 A tapioca pearl containing lactic acid comprises 48g of tapioca starch, 9g of starch acetate, 4.5g of a flavor improver, 0.5g of a structural stabilizer, 0.3g of lactic acid, 0.4g of γ-polyglutamic acid, and water to 100g; the flavor improver is modified brown sugar, mogroside, and bamboo charcoal powder prepared in Preparation Example 1 in a mass ratio of 4:1:0.7; and the structural stabilizer is sodium carboxymethyl cellulose.
[0052] Cassava starch and acetate starch are mixed in proportion to prepare a premixed powder, and then 85°C water (1 / 2 volume of water) containing a structure stabilizer and a flavor improver is added. Lactic acid, γ-polyglutamic acid, and the remaining water are then added and mixed to form uniform dough particles of 1.0 cm. The mixture is cooked at 90°C for 45 minutes, simmered for 30 minutes, cooled, and frozen to obtain lactic acid-containing tapioca balls.
[0053] Comparative Example 7 A tapioca pearl containing lactic acid comprises 48g of tapioca starch, 9g of starch acetate, 4.5g of a flavor improver, 0.5g of a structural stabilizer, 0.3g of lactic acid, 0.4g of γ-polyglutamic acid, and water to 100g; the flavor improver is modified brown sugar and mogroside prepared in Preparation Example 1 in a mass ratio of 4:1; and the structural stabilizer is sodium carboxymethyl cellulose.
[0054] Cassava starch and acetate starch are mixed in proportion to prepare a premixed powder, and then 85°C water (1 / 2 volume of water) containing a structure stabilizer and a flavor improver is added. Lactic acid, γ-polyglutamic acid, and the remaining water are then added and mixed to form uniform dough particles of 1.0 cm. The mixture is cooked at 90°C for 45 minutes, simmered for 30 minutes, cooled, and frozen to obtain lactic acid-containing tapioca balls.
[0055] Performance testing 1. Water holding capacity determination: The tapioca pearls of the examples and comparative examples were uniformly sliced (8 mm in diameter, 4 mm in thickness), placed in a 50 mL centrifuge tube, and centrifuged at 3000 rpm for 20 min. The tapioca pearls were then dried to a constant weight (drying at 105°C for 24 h) and the weight was measured as m1. The water holding capacity was calculated as follows: Among them, m2 is the weight of sample tapioca pearls.
[0056] Low-Temperature Texture Analysis: Samples from the examples and comparative examples were refrigerated at 4°C for 7 days. Full texture analysis was performed using a P36R cylindrical probe using the TPA test procedure. Based on the stability of the preliminary texture analysis results, the final conditions for the tapioca pearl texture analysis were determined as follows: a compression ratio of 50%, a pre-test speed of 2 mm / s, a mid-test speed of 1 mm / s, a post-test speed of 1 mm / s, and a dwell time of 5 seconds. Ten replicates were measured, and the average value was taken. The elasticity, cohesion, and resilience (energy recovery efficiency) of the samples were recorded. The test results are shown in Table 2: 2. Sensory Evaluation: A sensory evaluation panel consisting of 10 individuals with certain professional sensory evaluation experience was selected to evaluate the average score of the tapioca pearls of the examples and comparative examples according to the sensory evaluation criteria in the table below. Table 1 Sensory evaluation standards Evaluation Criteria Score No sourness, no sweetness 8-10 Slightly sour 5-7 sweet 1-4 Table 2 Combined with Table 1, the tapioca pearls prepared in Examples 1-7 of the present application optimize the taste and flavor of the tapioca pearls after freezing, maintain the chewy taste and soft and glutinous characteristics of the tapioca pearls, and thus improve the overall performance of the tapioca pearls. By comparing Examples 1-3 with Comparative Examples 5-7, it can be seen that the modified brown sugar, modified bamboo charcoal powder and mogroside in the proportions of the present application interact with each other to optimize the flavor and color, strengthen the network structure, and achieve a comprehensive improvement in the quality of the tapioca pearls, meeting consumers' multiple demands for flavor, color, taste and health.
[0057] By comparing Example 1 with Examples 4-5, it can be seen that sodium hydroxymethyl cellulose and chia seed gum in a certain range of proportions can prevent starch aging, enhance water holding capacity, enhance the stability and toughness of the starch network, and maintain the delicate taste and elasticity of the tapioca pearls.
[0058] By comparing Example 1 with Examples 6-7 and Comparative Examples 1-4, it can be seen that the acetate starch, lactic acid, and γ-polyglutamic acid within the mass ratio range of the present application work together to stabilize the moisture content of the enhanced tapioca pearls, maintain a uniform texture, maintain a delicate taste, improve the elasticity and softness of the gel, and improve the freeze-thaw stability.
[0059] The above are all preferred embodiments of the present application, and are not intended to limit the scope of protection of the present application. Therefore, any equivalent changes made based on the structure, shape, and principle of the present application should be included in the scope of protection of the present application.
Claims
1. A tapioca pearl containing lactic acid, characterized in that: The invention is composed of the following components by mass percentage: 40-50% of cassava starch, 9-15% of acetate starch, 4.5-8% of flavor improver, 0.3-0.5% of structure stabilizer, 0.2-0.3% of lactic acid, 0.25-0.6% of gamma-polyglutamic acid, and the balance is water; the flavor improver includes modified brown sugar, mogroside and modified bamboo charcoal powder.
2. The lactic acid-containing tapioca pearl according to claim 1, characterized in that: The mass ratio of the acetate starch, lactic acid and gamma-polyglutamic acid is 90:3:(3-5).
3. The tapioca pearl containing lactic acid according to claim 1, characterized in that The preparation method of the modified brown sugar comprises: mixing brown sugar and maltol with water, stirring at 100-120 r / min for 1-1.5 hours at a temperature of 70-80° C., cooling to room temperature, grinding, and sieving to obtain the modified brown sugar.
4. The tapioca pearl containing lactic acid according to claim 3, characterized in that The mass ratio of brown sugar to maltol is (8-10):
1.
5. The tapioca pearl containing lactic acid according to claim 1, characterized in that The mass ratio of modified brown sugar, mogroside and modified bamboo charcoal powder is (3-5):1:(0.5-0.8).
6. The tapioca pearl containing lactic acid according to claim 1, characterized in that: The structural stabilizer is sodium carboxymethyl cellulose and chia seed gum in a mass ratio of (2-5):
1.
7. The method for preparing the tapioca pearls containing lactic acid according to any one of claims 1 to 6, characterized in that: The following steps are involved: Cassava starch and acetate starch are mixed in proportion to prepare a premixed powder, and then part of water at 85-90° C. containing a structure stabilizer and a flavor improver is added, and then lactic acid, gamma-polyglutamic acid, and the remaining water are added and stirred to prepare uniform dough particles of 0.9-1.0 cm. The mixture is stewed, cooled, and frozen to obtain tapioca balls containing lactic acid.
8. The method for preparing tapioca pearls containing lactic acid according to claim 7, characterized in that: The stewing conditions are: boiling at 90-95° C. for 30-45 minutes and then stewing for 30-45 minutes.