Preparation method of mesona chinensis powder balls
By coating the inner core powder circle particles of concentrated celestial grass juice and tapioca starch in mung bean starch slurry and drying, the prepared celestial grass powder circle is not easy to bond at high temperature, maintaining a soft, glutinous, elastic and smooth taste, the problem of existing celestial circles being easy to bond at high temperature is solved.
Patent Information
- Application Number
- CN202411868860.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-18
- Publication Date
- 2025-03-28
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Existing fairy grass powder circles are prone to bonding to form clumps under high temperature conditions, affecting the taste and appearance, and difficult to meet the high market requirements for taste and nutritional value.
The inner core powder round granules are made of concentrated celestial herb juice and tapioca starch, and they are coated in mung bean starch slurry. After drying, the celestial herb powder round is prepared. This method ensures that the powder circles do not stick at high temperatures by controlling the thickness and moisture content of mung bean starch.
The fairy grass powder circles are stored at a high temperature above 80℃ for 30 minutes and still do not bond or clump. The taste is soft, glutinous, and smooth, solving the problem that existing powder circles are prone to bond at high temperatures.
Smart Images
Figure BDA0005195233660000061 
Figure BDA0005195233660000071
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food, and in particular to a method for preparing grass jelly balls. Background Art
[0002] Tapioca pearls, also known as pearl tapioca pearls, are a kind of snack food with crystal clear appearance and high nutritional value. They have a smooth taste, are fragrant and elastic, and are commonly used in desserts and drinks such as pearl milk tea. At present, the market has higher and higher requirements for the taste and nutritional value of tapioca pearls. They require soft, chewy and smooth taste, and are more and more fond of adding various raw materials with nutritional value. Grass jelly has the effects of clearing heat, relieving heat, curing heatstroke, thirst, hypertension, and pain in joints and muscles throughout the body. It is generally used as the raw material of burning grass jelly and jelly, and is widely loved by people. At present, there is also a technology for mixing grass jelly and tapioca starch to prepare tapioca pearls. Grass jelly itself contains a large amount of colloid and has good gelatin performance. After cooking, it will solidify into grass jelly jelly, but it has a smooth taste and is easy to break. The tapioca pearls prepared by mixing grass jelly and tapioca starch in a certain proportion are chewy and not easy to break. However, tapioca pearls contain a large amount of starch after all, and the starch will gelatinize after being cooked, and people are more and more fond of buying beverages and desserts through takeout. However, it takes a certain amount of time for beverages and desserts to be delivered to consumers from the completion of production, and the longest delivery time can be more than 30 minutes. People cannot eat the products immediately after they are made. Tapioca pearls are easily affected by high temperatures and easily deposited at the bottom of the container. Each tapioca pearl particle is prone to adhesion and agglomeration. Especially in winter, people prefer to buy hot drinks, and tapioca pearls are more likely to be bonded and expanded under high temperatures for a long time after being cooked, which seriously affects the taste and appearance. Therefore, it is particularly important to develop a kind of jelly grass tapioca pearls, which can not only meet the market demand for the taste of jelly grass tapioca pearls, but also meet the requirements of not bonding for a long time under high temperature conditions. Summary of the invention
[0003] The invention overcomes the technical problems in the prior art that the cooked tapioca pearls are prone to sticking when left at high temperature and have a poor taste, and provides a method for preparing the grass jelly tapioca pearls.
[0004] A method for preparing grass jelly balls, comprising the following steps:
[0005] S1: Mixing concentrated grass jelly juice, tapioca starch and water evenly to form inner core tapioca granules;
[0006] S2: Prepare mung bean starch slurry by mixing concentrated grass jelly juice, green starch and water; soak the inner core tapioca pearl particles in the mung bean starch slurry until a layer of mung bean starch slurry is attached to the surface of the inner core tapioca pearl particles, and then take them out; after drying, prepare grass jelly tapioca pearls.
[0007] Furthermore, in the grass jelly beads, the thickness of the mung bean starch coated on the inner core beads particles is not higher than 0.1 cm.
[0008] Furthermore, the mass percentage of water in the mung bean starch slurry is 30-40%.
[0009] Furthermore, in S1, the moisture content of the inner core tapioca pearl particles is 20-25%.
[0010] Further, the solid-to-liquid ratio of the cassava starch to the concentrated grass jelly juice is: 1m 3 :50~80kg.
[0011] Furthermore, the solid-to-liquid ratio of the mung bean starch to the concentrated grass jelly juice is: 1m 3 :80~90kg.
[0012] Furthermore, in S2, the drying process is: placing the inner core tapioca pearl particles wrapped with a layer of mung bean starch into a forced air drying oven and drying them in hot air at 80 to 90° C. for 10 to 15 minutes, cooling them to room temperature, and then continuing to dry them by vacuum freeze drying and then storing them.
[0013] Furthermore, the density of the concentrated grass jelly juice is 1060-1090 kg / m3.
[0014] The concentrated grass jelly juice is prepared by the following method: the dried grass jelly is cut, and the dust adsorbed on the surface of the grass jelly is sucked away by a negative pressure machine, and the negative pressure condition is 1.5-2MPa; the water used to extract the grass jelly raw material is softened, the calcium ion and magnesium ion content in the water are reduced, and then sterilized; the extraction method is: the grass jelly is added to water at a material-liquid ratio of 1:10, boiled for 1-2 hours, centrifuged, filtered through a 200nm ceramic membrane to obtain the grass jelly juice, and the grass jelly juice is further concentrated to 1060-1090kg / m 3 .
[0015] Compared with the prior art, the present invention has the following beneficial effects:
[0016] The concentrated grass jelly juice and cassava starch are used to make the inner core of the tapioca balls of the present invention, and the concentrated grass jelly juice and green starch are used to make the outer layer of the grass jelly. After being cooked at high temperature, the tapioca balls are stored at a high temperature of more than 80°C for 30 minutes without adhesion or agglomeration, and the tapioca balls are still soft, glutinous, elastic and smooth. The present invention has outstanding technical effects. The tapioca balls of the present invention are mainly composed of concentrated grass jelly juice and cassava starch. The taste after cooking is mainly affected by the inner core, but the outer layer is easily affected by temperature, which will also affect the shape and taste of the tapioca balls. The mung bean starch layer coating not only ensures that the tapioca balls do not adhere to each other at high temperatures, but also does not affect the taste and formability of the tapioca balls. The thickness of the outer layer of mung bean starch is not higher than 0.1 cm in the present application. If the thickness is too high, the soft, glutinous and elastic taste of the tapioca balls will be affected. The mass percentage of water in the mung bean starch slurry of the present invention is 30-40%, while the water percentage of the inner core tapioca pearl particles is 20-25%. The water content of the inner core is lower than that of the mung bean starch slurry. When the mung bean starch slurry wraps the inner core tapioca pearl, due to the difference in water content, the mung bean starch slurry can be well adhered to the surface of the inner core tapioca pearl. The potato starch and concentrated grass jelly juice in the present invention are studied through reasonable ratio, and the solid-liquid ratio is found to be: 1m 3 :50-80kg has a soft and chewy texture, and the taste is the best. The inventor found that the solid-liquid ratio of mung bean starch to concentrated grass jelly juice is: 1m 3 : When the weight of the tapioca pearls is 80-90kg, not only can the appearance of the tapioca pearls be guaranteed, but also the surface of the tapioca pearls can be guaranteed not to stick together when placed under high temperature conditions. In the present invention, the drying process of the tapioca pearls is as follows: drying in a hot air of 80-90°C for 10-15min in a blast drying oven. During drying, the surface of the tapioca pearls is first heated and gelatinized, and the heat is gradually transferred to the inner core. In the present invention, the tapioca pearls are dried in a hot air of 80-90°C for 10-15min, which can just make the tapioca pearls partially gelatinized, avoiding cracking of the coated mung bean starch and cassava starch inner core, having good formability, and reducing the later cooking time after blast drying. The design of coating the inner core of the tapioca pearls with mung bean starch in the present invention can solve the problem that the tapioca pearls are easily bonded together when heated, and has outstanding technical effects. DETAILED DESCRIPTION
[0017] The present invention will be further described below in conjunction with examples and tests.
[0018] Example 1
[0019] A method for preparing grass jelly balls, comprising the following steps:
[0020] S1: The concentrated grass jelly juice, tapioca starch and water are stirred and mixed to form inner core tapioca balls; the water percentage of the inner core tapioca balls is 25%; the solid-liquid ratio of the tapioca starch to the concentrated grass jelly juice is: 1m 3 :50kg;
[0021] S2: Prepare mung bean starch slurry with concentrated grass jelly juice, green starch and water; soak the inner core tapioca pearls in the mung bean starch slurry until a layer of mung bean starch slurry is attached to the surface of the inner core tapioca pearls and the tapioca pearls can be taken out; place the inner core tapioca pearls wrapped with a layer of mung bean starch in a blast drying oven and dry in hot air at 90°C for 15 minutes, cool to room temperature, and then vacuum freeze-dry at -10°C and 50Pa vacuum for 2 hours to prepare grass jelly pearls; the mass percentage of water in the mung bean starch slurry is 40%; the solid-liquid ratio of the mung bean starch to the concentrated grass jelly juice is: 1m 3 :80kg;
[0022] Among them, in the grass jelly beads, the thickness of the mung bean starch coated on the inner core beads particles is not higher than 0.1 cm.
[0023] The density of the concentrated grass jelly juice is 1090 kg / m 3 .
[0024] The concentrated grass jelly juice is prepared by the following method: the dried grass jelly is cut, and the dust adsorbed on the surface of the grass jelly is sucked away by a negative pressure machine, and the negative pressure condition is 1.5MPa; the water used to extract the grass jelly raw material is softened to reduce the content of calcium ions and magnesium ions in the water and then sterilized; the grass jelly is added to water at a material-liquid ratio of 1:10, boiled for 2 hours and then centrifuged, and the grass jelly juice is obtained after filtering through a 200nm ceramic membrane, and the grass jelly juice is further concentrated to 1090kg / m 3 .
[0025] Example 2
[0026] A method for preparing grass jelly balls, comprising the following steps:
[0027] S1: The concentrated grass jelly juice, tapioca starch and water are stirred and mixed to form inner core tapioca balls; the water content of the inner core tapioca balls is 20%; the solid-liquid ratio of the tapioca starch to the concentrated grass jelly juice is: 1m 3 :80kg;
[0028] S2: Prepare mung bean starch slurry with concentrated grass jelly juice, green starch and water; soak the inner core tapioca pearls in the mung bean starch slurry until a layer of mung bean starch slurry is attached to the surface of the inner core tapioca pearls and the tapioca pearls can be taken out; place the inner core tapioca pearls wrapped with a layer of mung bean starch in a blast drying oven and dry in hot air at 80°C for 10 minutes, cool to room temperature, and then use vacuum freeze drying at -10°C and 50Pa vacuum conditions for 2 hours to prepare grass jelly pearls; the mass percentage of water in the mung bean starch slurry is 30%; the solid-liquid ratio of the mung bean starch to the concentrated grass jelly juice is: 1m 3 :90kg;
[0029] Among them, in the grass jelly beads, the thickness of the mung bean starch coated on the inner core beads particles is not higher than 0.1 cm.
[0030] The density of the concentrated grass jelly juice is 1060 kg / m 3 .
[0031] The concentrated grass jelly juice is prepared by the following method: the dried grass jelly is cut, and the dust adsorbed on the surface of the grass jelly is sucked away by a negative pressure machine, and the negative pressure condition is 2MPa; the water used to extract the grass jelly raw material is softened to reduce the content of calcium ions and magnesium ions in the water and then sterilized; the grass jelly is added to water at a material-liquid ratio of 1:10, boiled for 1 hour and then centrifuged, and the grass jelly juice is obtained after filtering through a 200nm ceramic membrane, and the grass jelly juice is further concentrated to 1060kg / m 3 .
[0032] Example 3
[0033] A method for preparing grass jelly balls, comprising the following steps:
[0034] S1: The concentrated grass jelly juice, tapioca starch and water are stirred and mixed to form inner core tapioca balls; the moisture percentage of the inner core tapioca balls is 22%; the solid-liquid ratio of the tapioca starch to the concentrated grass jelly juice is: 1m 3 :70kg;
[0035] S2: Prepare mung bean starch slurry with concentrated grass jelly juice, green starch and water; soak the inner core tapioca pearls in the mung bean starch slurry until a layer of mung bean starch slurry is attached to the surface of the inner core tapioca pearls and the tapioca pearls can be taken out; place the inner core tapioca pearls wrapped with a layer of mung bean starch in a blast drying oven and dry in hot air at 85°C for 13 minutes, cool to room temperature, and then vacuum freeze-dry at -10°C and 50Pa vacuum for 2 hours to prepare grass jelly pearls; the mass percentage of water in the mung bean starch slurry is 35%; the solid-liquid ratio of the mung bean starch to the concentrated grass jelly juice is: 1m 3 :85kg;
[0036] Among them, in the grass jelly beads, the thickness of the mung bean starch coated on the inner core beads particles is not higher than 0.1 cm.
[0037] The density of the concentrated grass jelly juice is 1070 kg / m 3 .
[0038] The concentrated grass jelly juice is prepared by the following method: the dried grass jelly is cut, and the dust adsorbed on the surface of the grass jelly is sucked away by a negative pressure machine, and the negative pressure condition is 1.8MPa; the water used to extract the grass jelly raw material is softened to reduce the content of calcium ions and magnesium ions in the water and then sterilized; the grass jelly is added to water at a material-liquid ratio of 1:10, boiled for 1.5 hours and then centrifuged, and the grass jelly juice is obtained after filtering through a 200nm ceramic membrane, and the grass jelly juice is further concentrated to 1080kg / m 3 .
[0039] Control group 1
[0040] The herbal jelly balls of control group 1 were prepared by the following method:
[0041] The concentrated grass jelly juice, tapioca starch and water are stirred and mixed evenly to form tapioca granules, which are dried using the vacuum freeze-drying conditions of Example 1; the moisture percentage of the tapioca granules is 25%; the solid-liquid ratio of the tapioca starch to the concentrated grass jelly juice is: 1m / s; 3 :50kg. The density of the concentrated grass jelly juice is 1090kg / m 3 .
[0042] The extraction method of concentrated grass jelly juice is the same as that of Example 1.
[0043] Control group 2
[0044] The method for preparing tapioca pearls in control group 2 is substantially the same as that in Example 1, except that mung bean starch is used in Example 1, while 3 parts by weight of guar gum and 1 part by weight of carboxymethyl cellulose are used in place of the mung bean starch in Example 1 in control group 2.
[0045] Control group 3
[0046] The method for preparing tapioca pearls in control group 3 is substantially the same as that in Example 1, except that mung bean starch is used in Example 1 and corn starch is used in control group 3 instead of the mung bean starch in Example 1.
[0047] Control group 4
[0048] The preparation method of the tapioca pearls in the control group 4 is basically the same as that in Example 1, except that the drying process of the control group 4 is as follows: the inner tapioca pearl particles wrapped with a layer of mung bean starch are placed in a blast drying oven and dried in hot air at 50° C. for 15 minutes, cooled to room temperature, and then dried by the vacuum freezing method of Example 1 to prepare the grass jelly tapioca pearls.
[0049] Control group 5
[0050] The preparation method of the tapioca pearls in the control group 5 is basically the same as that in Example 1, except that the drying process in the control group 5 is as follows: the inner core tapioca pearl particles wrapped with a layer of mung bean starch are directly dried by the vacuum freeze-drying method in Example 1 to prepare the grass jelly tapioca pearls.
[0051] Control group 6
[0052] The preparation method of the tapioca pearls of the control group 6 is substantially the same as that of Example 1, except that, in the grass jelly tapioca pearls of the control group 6, the thickness of the mung bean starch coated on the inner core tapioca pearl particles is 0.2 cm.
[0053] Control group 7
[0054] The preparation method of the tapioca pearls of the control group 7 is substantially the same as that of Example 1, except that, in the grass jelly tapioca pearls of the control group 7, the thickness of the mung bean starch coated on the inner core tapioca pearl particles is 0.15 cm.
[0055] result:
[0056] 1. When the production is completed, the appearance of the grass jelly ball granules of each embodiment and each control group, as well as the appearance after being cut in half, are shown in Table 1 below:
[0057] Table 1
[0058] Experimental Group Overall appearance Appearance after cutting in half Example 1 The surface is not sticky, smooth and not broken No stratification Example 2 The surface is not sticky, smooth and not broken No stratification Example 3 The surface is not sticky, smooth and not broken No stratification Control group 1 The surface is not sticky, smooth and not broken No stratification Control group 2 The surface is not sticky, but not smooth and not broken. No stratification Control group 3 The surface is not sticky, smooth and not broken Outer layer and inner core layer Control group 4 The surface is not sticky, not smooth, and easy to break Outer layer and inner core layer Control group 5 The surface is not sticky, not smooth, and easy to break Outer layer and inner core layer Control group 6 The surface is not sticky, smooth and not broken No stratification Control group 7 The surface is not sticky, smooth and not broken No stratification
[0059] 2. The grass jelly balls of each embodiment and each control group were cooked as follows: after boiling the water, 200 g of the balls were added to 1 L of water and the balls were cooked on low heat for 30 minutes, then the heat was turned off and the pot was simmered for 20 minutes, the starch mucus on the balls was washed off with cold water, and then the balls were transferred to the freshly boiled water and left to stand for 30 minutes, the sticking phenomenon of the balls was observed, and the taste was evaluated with reference to the evaluation method of "Food Sensory Evaluation". The results are shown in Table 2:
[0060] Table 2
[0061]
[0062]
[0063] By comparing the results of the control group 1 in Table 1 and Table 2 with that of Example 1, it can be seen that the control group 1 is a method commonly used in the prior art, that is, tapioca balls are directly made, but when placed at high temperature after cooking, the tapioca balls stick together and swell, the surface is not smooth, and the taste is sticky and not elastic and smooth. Compared with the control group 1, the present application can solve the problem that the tapioca balls are easy to stick together and have a poor taste when placed at high temperature after cooking.
[0064] From the comparison of the results of the control group 2 in Table 1 and Table 2 with that of Example 1, it can be seen that when the adhesive tape is used as the wrapping layer, the surface of the tapioca pearls is not sticky after drying, but is not smooth, not broken, and there is no stratification between the outer surface and the inner core. After being boiled and placed at high temperature, they are easy to stick together, the surface is not smooth, the surface is in a paste state, the taste is soft and sticky, the Q elasticity is poor, and the lubricity is small, indicating that the coating material mainly composed of colloid is also easily affected by temperature.
[0065] By comparing the results of control group 3 in Table 1 and Table 2 with those of Example 1, it can be seen that when corn starch is used as a coating material, the surface of the tapioca balls is not sticky, smooth, and not broken, but the outer layer and the inner core are separated, and the surface is sticky after cooking, the surface is not smooth, there are cracks, the taste is soft and sticky, the Q elasticity is poor, and the lubricity is small, which means that corn starch cannot solve the problem that the tapioca balls are easy to stick together and have a poor taste when placed at high temperature after cooking.
[0066] By comparing the results of the control group 4 in Table 1 and Table 2 with those of Example 1, it can be seen that when the air drying temperature is 50°C, the surface is not sticky, but not smooth, with cracks, a soft, glutinous, and elastic taste, low lubricity, and the outer layer and the inner core are separated. This may be because the properties of mung bean starch are stable at 50°C. At high temperatures, when the water content of the mung bean starch slurry is high, it is heated and gelatinized, and can be bonded to the cassava starch tapioca balls in the inner core.
[0067] Comparison of the results of control group 5 in Table 1 and Table 2 with those of Example 1 shows that the tapioca pearls were dried directly by vacuum freeze drying, but the surface was not sticky, not smooth, and easy to break. The outer layer and the inner core were separated. This may be because the mung bean starch slurry failed to adhere to and infiltrate the inner core due to the direct coating of the slurry. Therefore, it was easy to separate when directly dried. After cooking, the tapioca pearls were also sticky and not smooth, with cracks, and had a soft, chewy, and elastic taste with low lubricity.
[0068] By comparing the results of control group 6 and control group 7 in Table 1 and Table 2 with those of Example 1, it can be seen that the coating layer becomes thicker. Although the preparation is the same as that of the present application, after cooking, the taste is less sticky and the softness and elasticity are poor, indicating that the thickness of the coating layer also affects the taste of the tapioca pearls.
[0069] As described above, the present invention adopts mung bean starch as a coating layer, and after hot air drying and vacuum freeze drying, the surface of the prepared tapioca balls does not stick together, is smooth, and is not broken. The outer layer and the inner core of the tapioca balls are not easy to separate. After being boiled and kept still in a high temperature, the surface does not stick together and does not expand. The surface is smooth and has a soft, chewy, elastic and smooth taste. The technical problem that the tapioca balls are easy to stick together and have a poor taste when placed in a high temperature environment for a long time is solved. The tapioca balls prepared by the present invention are especially used as raw materials for winter desserts and beverages.
[0070] The above description is a detailed description of the preferred feasible embodiments of the present invention, but the embodiments are not intended to limit the scope of the patent application of the present invention. All equivalent changes or modified changes completed under the technical spirit suggested by the present invention should fall within the patent scope covered by the present invention.
Claims
1. A method for preparing grass jelly balls, characterized in that: It includes the following steps, S1: Mixing concentrated grass jelly juice, tapioca starch and water evenly to form inner core tapioca granules; S2: Prepare mung bean starch slurry by mixing concentrated grass jelly juice, green starch and water; soak the inner core tapioca pearl particles in the mung bean starch slurry until a layer of mung bean starch slurry is attached to the surface of the inner core tapioca pearl particles, and then take them out; after drying, prepare grass jelly tapioca pearls.
2. The method for preparing the herbal jelly ball according to claim 1, characterized in that: In the grass jelly beads, the thickness of the mung bean starch coated on the inner core beads particles is not higher than 0.1 cm.
3. The method for preparing the herbal jelly ball according to claim 1, characterized in that: The mass percentage of water in the mung bean starch slurry is 30-40%.
4. The method for preparing the herbal jelly ball according to claim 1, characterized in that: In S1, the moisture content of the inner core tapioca pearl particles is 20-25%.
5. The method for preparing the herbal jelly ball according to claim 1, characterized in that: The solid-to-liquid ratio of the cassava starch to the concentrated grass jelly juice is: 1m 3 :50~80kg.
6. The method for preparing the herbal jelly ball according to claim 1, characterized in that: The solid-liquid ratio of the mung bean starch to the concentrated grass jelly juice is: 1m 3 :80~90kg.
7. The method for preparing the herbal jelly ball according to claim 1, characterized in that: In S2, the drying process is: placing the inner core tapioca pearl particles wrapped with a layer of mung bean starch into a blast drying oven and drying them in hot air at 80-90° C. for 10-15 minutes, cooling them to room temperature, and then continuing to dry them by vacuum freeze drying before storage.
8. The method for preparing the herbal jelly ball according to claim 1, characterized in that: The density of the concentrated grass jelly juice is 1060-1090 kg / m 3 .