Instant pearl powder ball and its making method

Abstract

The application belongs to the technical field of food and specifically relates to a fast-cooking pearl powder ball and a preparation method thereof. The pearl powder ball comprises the following raw materials: cassava starch, potato starch, pea starch, hydroxypropyl distarch phosphate, acetylated distarch phosphate, sodium carboxymethyl cellulose, xanthan gum and sodium alginate. By reasonably adjusting components and optimizing the preparation method, the application improves the sensory quality of conventional pearl powder balls, so that the product has the characteristics of crystal clear, round and full, uniform size, good gloss, taste coordination and soft and Q elastic taste, and provides consumers with more choices.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food technology, and particularly relates to a fast-cooking pearl powder ball and a preparation method thereof. BACKGROUND

[0002] The pearl powder ball is a kind of leisure food, which is mainly made of cassava starch. The cassava has the characteristics of high starch content, rich in dietary fiber, high calcium and high potassium, and is known as "underground granary" and "king of starch". The pearl powder ball is mainly made of cassava starch, has elasticity and smooth taste, and is often used as an auxiliary material for milk tea. The unique delicate taste and special appearance make it a popular healthy and delicious food in the tea industry. Whether it is used with desserts or tea, the pearl powder ball can add unique flavor and taste to the food.

[0003] The pearl powder ball on the market still has the following problems:

[0004] Firstly, the hardness is relatively low, and there is a lack of biting force and taste level when chewing, the elasticity is insufficient, the chewability is low, and the continuous taste enjoyment is lacking. Secondly, most of them need to be boiled for more than 15 minutes to be cooked thoroughly to obtain the best sensory quality. SUMMARY

[0005] The present application aims to solve the above technical problems, and provides a fast-cooking pearl powder ball with better quality and a preparation method thereof.

[0006] The technical scheme of the present application is as follows:

[0007] A fast-cooking pearl powder ball, comprising the following raw materials: cassava starch, potato starch, pea starch, hydroxypropyl distarch phosphate, acetylated distarch phosphate, sodium carboxymethyl cellulose, xanthan gum, and sodium alginate.

[0008] Further, the following raw materials are included: cassava starch 40-45 parts, potato starch 10-15 parts, pea starch 5-10 parts, hydroxypropyl distarch phosphate 1-15 parts, acetylated distarch phosphate 1-15 parts, sodium carboxymethyl cellulose 0.5-1 part, xanthan gum 0.5-1 part, and sodium alginate 0.5-1 part.

[0009] Preferably, the following raw materials are included: cassava starch 43 parts, potato starch 13 parts, pea starch 6 parts, hydroxypropyl distarch phosphate 12 parts, acetylated distarch phosphate 2 parts, sodium carboxymethyl cellulose 0.6 parts, xanthan gum 0.6 parts, and sodium alginate 0.6 parts.

[0010] The preparation method of the fast-cooking pearl powder ball according to the present application comprises the following steps:

[0011] 1) preparation of the complex modified starch: first, mix potato starch and pea starch to obtain a mixture, then add thereto thermostable alpha-amylase for enzymolysis, filter, and dry the filtrate to obtain the complex modified starch;

[0012] 2) preparation of the gelatinized cassava starch: pre-gelatinize the cassava starch to obtain the gelatinized cassava starch;

[0013] 3) dough mixing: mix the complex modified starch of step 1) and the gelatinized cassava starch of step 2) with hydroxypropyl distarch phosphate, acetylated distarch phosphate, sodium carboxymethyl cellulose, xanthan gum and sodium alginate, stir, then slowly pour into warm water, stir until the dough is uniform and the surface is smooth;

[0014] 4) pill making: place the dough of step 3) into an extrusion pill making machine, extrude into pills, control the speed and sprinkle powder to prevent the pills from sticking together;

[0015] 5) polishing: select a suitable sample screen to screen the powder, remove small powder, take the uniform size part, and place it in a polishing machine to polish the surface of the powder to obtain the pearl powder A;

[0016] 6) pour the pearl powder A into boiling water, cook for 8-12 min, stew for 5-10 min, take out and cool in cold water to obtain the quick-cooking pearl powder.

[0017] Further, in step 1), the water adding method is to add water to make the water content of the mixture 30-45%.

[0018] Further, in step 1), the enzymolysis condition is to react for 0.5-2 hours under constant temperature of 80-90℃.

[0019] Further, in step 2), the pre-gelatinization treatment is to perform pre-gelatinization treatment in a roller dryer with steam pressure of 600-700 Pa, roller surface temperature of 160-180℃ and rotation speed of 900-1100 r / min.

[0020] Further, the diameter of the pill is 80-100 mm.

[0021] Due to the adoption of the above technical solutions, the present application has the following beneficial effects:

[0022] The pearl powder ball obtained by the application has higher quality than the pearl powder ball prepared by pure cassava starch in terms of organization state, color, and taste, and solves the problems of relatively low hardness, lack of biting force and taste level during chewing, insufficient elasticity, and low chewing property and lack of continuous taste enjoyment of the pearl powder ball prepared by pure cassava starch. As can be seen from the experimental results, the application improves the sensory quality of the conventional pearl powder ball by reasonably adjusting the components and optimizing the preparation method, so that the product has the characteristics of crystal clear, round and full, uniform size, good gloss, coordinated taste, and soft and Q elastic taste, and provides consumers with more choices.

[0023] The pearl powder ball of the application can be cooked to be fully cooked without white core and hard core in cold water in only 8-12 minutes, and belongs to a fast-cooked pearl powder ball, which is simpler and faster than the pearl powder ball on the market and is more suitable for busy modern life. DETAILED DESCRIPTION

[0024] The technical solutions in the embodiments of the application will be clearly and completely described below. Obviously, the described embodiments are only some of the embodiments of the application, but not all the embodiments. Based on the embodiments in the application, all other embodiments obtained by those skilled in the art without creative work fall within the protection scope of the application.

[0025] Embodiment 1

[0026] A fast-cooked pearl powder ball comprises the following raw materials by weight: 43 parts of cassava starch, 13 parts of potato starch, 6 parts of pea starch, 12 parts of hydroxypropyl distarch phosphate, 2 parts of acetylated distarch phosphate, 0.6 parts of sodium carboxymethyl cellulose, 0.6 parts of xanthan gum, and 0.6 parts of sodium alginate.

[0027] The preparation method comprises the following steps:

[0028] 1) Preparation of composite modified starch: first, mix potato starch and pea starch to obtain a mixture, add water to make the water content of the mixture reach 40%, then add thermostable alpha-amylase, react at 85℃ for 1 hour, filter, and dry the filtrate to obtain the composite modified starch;

[0029] 2) Preparation of gelatinized cassava starch: perform pre-gelatinization treatment on the cassava starch, and perform pre-gelatinization treatment on the cassava starch in a roller dryer with a steam pressure of 650 Pa, a roller surface temperature of 170℃, and a rotation speed of 1000 r / min to obtain the gelatinized cassava starch;

[0030] 3) kneading: taking the compound modified starch of step 1) and the gelatinized cassava starch of step 2) mixed with hydroxypropyl distarch phosphate, acetylated distarch phosphate, sodium carboxymethyl cellulose, xanthan gum, sodium alginate, stirring for 2 min with a kneader, then slowly pouring into warm water, stirring for 25 min until the dough is uniform and the surface is smooth and uniform;

[0031] 4) pill making: putting the dough of step 3) into an extrusion pill making machine, extruding into 80mm small pills, controlling the speed and scattering powder to prevent pill adhesion;

[0032] 5) polishing: selecting a suitable sample screen to screen the powder, screening out small powder, taking the uniform part, placing it in a polishing machine, polishing the surface of the powder to be smooth, and obtaining pearl powder A;

[0033] 6) pouring the pearl powder A into boiling water, boiling for 10 min, stewing for 6 min, taking out and cooling in cold water, to obtain the quick-cooking pearl powder.

[0034] Example 2

[0035] A kind of quick-cooking pearl powder, including the following weight parts of raw materials: cassava starch 40 parts, potato starch 10 parts, pea starch 5 parts, hydroxypropyl distarch phosphate 1 part, acetylated distarch phosphate 15 parts, sodium carboxymethyl cellulose 0.5 parts, xanthan gum 0.5 parts, sodium alginate 0.5 parts.

[0036] Its preparation method includes the following steps:

[0037] 1) preparation of compound modified starch: first mix potato starch and pea starch to obtain a mixture, add water to make the moisture content of the mixture reach 30%, then add thermostable alpha-amylase, react at 80°C for 0.5 hours, filter, and dry the filtrate to obtain compound modified starch;

[0038] 2) preparation of gelatinized cassava starch: pre-gelatinize the cassava starch in a drum dryer with a steam pressure of 600 Pa, a drum surface temperature of 160°C and a rotation speed of 900 r / min to obtain gelatinized cassava starch;

[0039] 3) kneading: taking the compound modified starch of step 1) and the gelatinized cassava starch of step 2) mixed with hydroxypropyl distarch phosphate, acetylated distarch phosphate, sodium carboxymethyl cellulose, xanthan gum, sodium alginate, stirring for 2 min with a kneader, then slowly pouring into warm water, stirring for 20 min until the dough is uniform and the surface is smooth and uniform;

[0040] 4) pill making: putting the dough of step 3) into an extrusion pill making machine, extruding into 90mmmm small pills, controlling the speed and scattering powder to prevent pill adhesion;

[0041] 5) Polishing: selecting the appropriate sample screen to screen the powder, screening out small powder, taking the uniform size part, placing in the polishing machine, polishing the surface of the powder to smooth, obtaining pearl powder A;

[0042] 6) Pouring pearl powder A into boiling water, cooking for 8 min, stewing for 5 min, taking out and cooling, obtaining the quick-cooking type pearl powder.

[0043] Example 3

[0044] A quick-cooking type pearl powder, comprising the following raw materials by weight: cassava starch 45 parts, potato starch 15 parts, pea starch 10 parts, hydroxypropyl distarch phosphate 15 parts, acetylated distarch phosphate 1 part, sodium carboxymethyl cellulose 1 part, xanthan gum 1 part, and sodium alginate 1 part.

[0045] The preparation method comprises the following steps:

[0046] 1) Preparation of composite modified starch: mixing potato starch and pea starch to obtain a mixture, adding water to make the water content of the mixture reach 45%, then adding high-temperature-resistant α-amylase, reacting at a constant temperature of 90°C for 2 hours, filtering, and drying the filtrate to obtain a composite modified starch;

[0047] 2) Preparation of gelatinized cassava starch: performing pre-gelatinization treatment on the cassava starch in a roller dryer with a steam pressure of 700 Pa, a roller surface temperature of 180°C, and a rotation speed of 1100 r / min to obtain gelatinized cassava starch;

[0048] 3) Mixing: mixing the composite modified starch of step 1) and the gelatinized cassava starch of step 2) with hydroxypropyl distarch phosphate, acetylated distarch phosphate, sodium carboxymethyl cellulose, xanthan gum, and sodium alginate, stirring for 2 min using a dough mixer, slowly pouring into warm water, and stirring for 30 min until the dough is uniform and the surface is smooth and uniform;

[0049] 4) Pelletizing: placing the dough of step 3) into an extrusion pelletizer to form 100 mm small pellets, controlling the speed and sprinkling powder to prevent pellet adhesion;

[0050] 5) Polishing: selecting the appropriate sample screen to screen the powder, screening out small powder, taking the uniform size part, placing in the polishing machine, polishing the surface of the powder to smooth, obtaining pearl powder A;

[0051] 6) Pouring pearl powder A into boiling water, cooking for 8 min, stewing for 5 min, taking out and cooling, obtaining the quick-cooking type pearl powder.

[0052] Comparative Example 1

[0053] The difference from Example 1 is that the raw material components of Comparative Example 1 do not contain potato starch and pea starch.

[0054] The preparation method comprises the following steps:

[0055] A fast-cooking pearl powder ball comprises the following raw materials in parts by weight: cassava starch 43 parts, hydroxypropyl distarch phosphate 12 parts, acetylated distarch phosphate 2 parts, sodium carboxymethyl cellulose 0.6 parts, xanthan gum 0.6 parts, and sodium alginate 0.6 parts.

[0056] The preparation method comprises the following steps:

[0057] 1) Preparation of gelatinized cassava starch: the cassava starch is subjected to pre-gelatinization treatment in a drum dryer at a steam pressure of 650 Pa, a drum surface temperature of 170 ℃, and a rotation speed of 1000 r / min to obtain gelatinized cassava starch;

[0058] 2) Mixing: the gelatinized cassava starch of step 1) is mixed with hydroxypropyl distarch phosphate, acetylated distarch phosphate, sodium carboxymethyl cellulose, xanthan gum, and sodium alginate, and stirred for 2 min using a dough mixer, and then slowly poured into warm water and stirred for 25 min until the dough is uniform and the surface is smooth;

[0059] 3) Pelletizing: the dough of step 2) is placed into an extrusion pelletizer to form 80 mm small pellets, and the speed is controlled and powder is sprinkled to prevent the pellets from sticking together;

[0060] 4) Polishing: the powder balls are sieved using a suitable sample sieve to remove small powder balls, and the uniform size portion is placed into a polishing machine to polish the surface of the powder balls to be smooth, to obtain pearl powder balls A;

[0061] 5) The pearl powder balls A are poured into boiling water, cooked for 10 min, stewed for 6 min, taken out and cooled in cold water, to obtain the fast-cooking pearl powder balls.

[0062] Comparative Example 2

[0063] The difference from Example 1 is that the raw material components of Comparative Example 2 do not contain pea starch.

[0064] The preparation method comprises the following steps:

[0065] A fast-cooking pearl powder ball comprises the following raw materials in parts by weight: cassava starch 43 parts, potato starch 13 parts, hydroxypropyl distarch phosphate 12 parts, acetylated distarch phosphate 2 parts, sodium carboxymethyl cellulose 0.6 parts, xanthan gum 0.6 parts, and sodium alginate 0.6 parts.

[0066] The preparation method comprises the following steps:

[0067] 1) Preparation of modified starch: first, add water to the potato starch to reach a water content of 40%, then add thermostable alpha-amylase, react at 85°C for 1 hour, filter, dry the filtrate, and obtain the modified starch;

[0068] 2) Preparation of gelatinized cassava starch: pre-gelatinize the cassava starch in a drum dryer with a steam pressure of 650 Pa, a drum surface temperature of 170°C, and a rotation speed of 1000 r / min, and obtain the gelatinized cassava starch;

[0069] 3) Mixing: mix the modified starch of step 1) and the gelatinized cassava starch of step 2) with hydroxypropyl distarch phosphate, acetylated distarch phosphate, sodium carboxymethyl cellulose, xanthan gum, and sodium alginate, stir for 2 min using a mixer, then slowly pour into warm water, and stir for 25 min until the dough is uniform and the surface is smooth;

[0070] 4) Pelletizing: put the dough of step 3) into an extrusion pelletizer, extrude into 80 mm pellets, control the speed and sprinkle powder to prevent the pellets from sticking;

[0071] 5) Polishing: select an appropriate sample screen to screen out small pellets, take the uniform size part, and put it into a polishing machine to polish the surface of the pellets to be smooth, and obtain the pearl pellets A;

[0072] 6) Pour the pearl pellets A into boiling water, cook for 10 min, simmer for 6 min, take out and cool in cold water, and obtain the quick-cooking pearl pellets.

[0073] Comparative Example 3

[0074] The difference between Example 1 and Comparative Example 3 is that the raw material components of Comparative Example 3 do not contain potato starch.

[0075] Specifically as follows:

[0076] A quick-cooking pearl pellet, comprising the following raw materials by weight: cassava starch 43 parts, pea starch 6 parts, hydroxypropyl distarch phosphate 12 parts, acetylated distarch phosphate 2 parts, sodium carboxymethyl cellulose 0.6 parts, xanthan gum 0.6 parts, and sodium alginate 0.6 parts.

[0077] The preparation method comprises the following steps:

[0078] 1) Preparation of modified starch: first, add water to the pea starch to reach a water content of 40%, then add thermostable alpha-amylase, react at 85°C for 1 hour, filter, dry the filtrate, and obtain the modified starch;

[0079] 2) Preparation of gelatinized tapioca starch: The tapioca starch was pre-gelatinized by a roller dryer at a steam pressure of 650 Pa, a roller surface temperature of 170 DEG C, and a rotation speed of 1000 r / min, to obtain gelatinized tapioca starch;

[0080] 3) Mixing: The modified starch of step 1) and the gelatinized tapioca starch of step 2) were mixed with hydroxypropyl distarch phosphate, acetylated distarch phosphate, sodium carboxymethyl cellulose, xanthan gum, and sodium alginate, and stirred for 2 min by a dough mixer, then slowly poured into warm water and stirred for 25 min until the dough was uniform and the surface was smooth and uniform;

[0081] 4) Pelletizing: The dough of step 3) was placed into an extrusion pelletizer to form 80 mm small pellets, and the speed was controlled and powder was sprinkled to prevent the pellets from sticking;

[0082] 5) Polishing: The powder pellets were sieved by a suitable sample screen to remove small powder pellets, and the uniform size portion was placed in a polishing machine to polish the surface of the powder pellets to be smooth, to obtain pearl powder pellets A;

[0083] 6) The pearl powder pellets A were poured into boiling water and boiled for 10 min, then simmered for 6 min, and then taken out and cooled in cold water, to obtain the quick-cooking pearl powder pellets.

[0084] In order to illustrate the technical effects of the present application, the applicant conducted the following performance test experiments.

[0085] Experimental Example 1: Comprehensive evaluation of the quality of quick-cooking pearl powder pellets

[0086] Referring to the literature "Su Kezhen, Chen Hui, Hu Cong, et al. Correlation analysis of sensory evaluation and texture of pearl powder pellets [J]. Food Industry, 2022, 43(3): 5.", with slight modifications, the pearl powder pellet sensory evaluation standard was established, as shown in Table 1. According to the pearl powder pellet sensory evaluation standard in Table 1, a judging group consisting of 15 food science and engineering professionals evaluated the pearl powder pellets of Examples 1-3 and Comparative Examples 1-3 according to the sensory quality evaluation standard, and the average values of each evaluation index were added to obtain the evaluation results, and the specific results are shown in Table 2.

[0087] Table 1: Pearl powder pellet sensory evaluation standard

[0088]

[0089] Table 2: Pearl powder pellet sensory evaluation results

[0090]

[0091] As can be seen from Table 2, in Examples 1-3, whether the organization state, color, taste and total score are higher than those of Comparative Examples 1-3, it shows that the present application improves the sensory quality of pearl powder balls by reasonably adjusting the components and optimizing the production method, so that the product has the characteristics of crystal clear, round and full, uniform size, good gloss, taste coordination and soft and glutinous Q elastic feeling. The present application improves the single defect of the existing pearl powder ball product, and provides consumers with more choices.

[0092] Experimental Example 2: Measurement of texture properties of fast-cooked pearl powder balls

[0093] Referring to the literature "Su Kezhen, Chen Hui, Hu Cong, et al. Correlation analysis of sensory evaluation and texture of pearl powder balls [J]. Food Industry, 2022, 43(3): 5.", the TA-36 texture analyzer (Shimadzu Corporation, Japan) was used to test the texture of the pearl powder balls of Examples 1 and Comparative Examples 1-3, and the test results were subjected to variance analysis, and the results are shown in Table 3. The hardness, elasticity, chewiness, gumminess and cohesiveness of the four kinds of pearl powder balls showed extremely significant differences (p<0.01).

[0094] Table 3: Texture test results of pearl powder balls

[0095]

[0096] As can be seen from Table 3, the raw materials of Comparative Example 1 do not contain potato starch and pea starch, and the hardness is relatively low, the taste is soft, which leads to a lack of biting force and taste level when chewing, and the elasticity is slightly insufficient, which affects the biting feeling of pearl powder balls in the mouth. In addition, the low chewiness leads to too fast dissolution of pearl powder balls in the mouth, lacking a sustained taste enjoyment.

[0097] The raw materials of Comparative Example 2 do not contain pea starch, and compared with Comparative Example 1, the hardness and chewiness are too high, the cohesiveness is good, but the elasticity and gumminess are poor, leading to a low taste evaluation.

[0098] The raw materials of Comparative Example 3 do not contain potato starch, and compared with Comparative Example 1, the hardness and chewiness are good, but the elasticity, gumminess and cohesiveness are poor, losing the unique sensory experience of pearl powder balls.

[0099] The above description is a detailed description of the preferred and feasible embodiments of the present application, but the embodiments are not intended to limit the scope of the patent application of the present application. Any equivalent changes or modifications made under the technical spirit of the present application should be included in the scope of the patent.

Claims

1. A quick-cooking tapioca pearl, characterized in that, It is made from the following raw materials in parts by weight: 40-45 parts tapioca starch, 10-15 parts potato starch, 5-10 parts pea starch, 1-15 parts hydroxypropyl distarch phosphate, 1-15 parts acetylated distarch phosphate, 0.5-1 part sodium carboxymethyl cellulose, 0.5-1 part xanthan gum, and 0.5-1 part sodium alginate; The method for making the quick-cooking tapioca pearls includes the following steps: 1) Preparation of composite modified starch: First, potato starch and pea starch are mixed to obtain a mixture. Water is added to make the water content of the mixture 30-45%. Then, heat-resistant α-amylase is added for enzymatic hydrolysis. The mixture is filtered and the filtrate is dried to obtain composite modified starch. The enzymatic hydrolysis conditions are a constant temperature of 80-90℃ for 0.5-2 hours. 2) Preparation of gelatinized cassava starch: Cassava starch is pregelatinized to obtain gelatinized cassava starch; the pregelatinization process is carried out in a drum dryer with a steam pressure of 600-700 Pa, a drum surface temperature of 160-180 ℃, and a rotation speed of 900-1100 r / min. 3) Mixing the dough: Take the compound modified starch from step 1) and the gelatinized tapioca starch from step 2) and mix them with hydroxypropyl distarch phosphate, acetylated distarch phosphate, sodium carboxymethyl cellulose, xanthan gum, and sodium alginate. Stir, then slowly pour in warm water and stir until the dough is uniform and the surface is relatively smooth. 4) Making balls: Put the dough from step 3) into an extrusion ball-making machine and extrude it into balls. Control the speed and sprinkle powder to prevent the balls from sticking together. 5) Polishing: Select a suitable sieve to screen the tapioca pearls, remove the small tapioca pearls, take the uniformly sized portions, place them in a polishing machine, and polish until the surface of the tapioca pearls is smooth to obtain pearl tapioca pearls A; 6) Pour tapioca pearls A into boiling water, cook for 8-12 minutes, simmer for 5-10 minutes, remove and rinse with cold water to obtain the quick-cooking tapioca pearls.

2. The quick-cooking tapioca pearls as described in claim 1, characterized in that, It is made from the following raw materials in parts by weight: 43 parts tapioca starch, 13 parts potato starch, 6 parts pea starch, 12 parts hydroxypropyl distarch phosphate, 2 parts acetylated distarch phosphate, 0.6 parts sodium carboxymethyl cellulose, 0.6 parts xanthan gum, and 0.6 parts sodium alginate.

3. The quick-cooking tapioca pearls as described in claim 1, characterized in that: The diameter of the pellets in step 4) is 80mm-100mm.

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