Method for improving elasticity of pearls in pearl milk tea by using mushroom powder

Abstract

The invention provides a method for improving elasticity of pearls in pearl milk tea by using mushroom powder, and belongs to the technical field of food processing. The milk tea pearl comprises the following raw materials in parts by weight: 15 parts of composite cassava starch, 0.6-1 part of mushroom powder, 6-7 parts of brown sugar and 9-11 parts of fructo-oligosaccharide. The composite cassava starch is composed of cassava starch and starch acetate, and the mushroom powder is composed of ganoderma lucidum spore powder and black fungus powder. The cassava starch and the acetate starch have the characteristics of good viscosity, transparency, aging resistance and the like after being mixed, and after the cassava starch and the acetate starch are compounded with the black fungus powder, the ganoderma lucidum spore powder and the mushroom powder, the viscoelastic property of starch gel is improved, so that an acetate-cassava starch composite system can form a stable three-dimensional network structure. The elasticity and nutritional structure of the pearl are improved, and a new thought is provided for development of edible mushroom functional products.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for improving the elasticity of pearls in pearl milk tea by utilizing mushroom powder. Background Art

[0002] Edible fungi are rich in polysaccharides, active proteins and peptides, terpenes, phenols, ketones and steroid compounds and other nutrients and functional active substances, and contain low calories and fat, which is an important part of people's daily diet. Ganoderma lucidum spore powder and black fungus both contain rich proteins, polysaccharides, amino acids, minerals and other nutrients. In addition to their rich nutritional value, the health effects of both are also favored by consumers. Ganoderma lucidum spore powder contains a variety of biologically active substances, which have multiple functions such as regulating immunity, protecting the liver, anti-inflammatory, lowering blood lipids, and anti-radiation, while black fungus also plays an important role in antioxidant properties, maintaining blood sugar balance, blood lipid balance, regulating intestinal microorganisms and immune regulation. Both have high edible and medicinal value, but the related products of Ganoderma lucidum spore powder are mainly concentrated in health products such as compound capsules and chewable tablets, and there is less development of food products. In the food field, black fungus is mainly used to produce meal replacement foods and beverages to improve the nutritional properties and flavor of food.

[0003] Milk tea beverages are liquid beverages made from tea water extract or its concentrate, tea powder, etc., with milk or dairy products, sugar or sweeteners, edible milk flavors, etc. added to one or more of them. They are very popular among consumers. The pearls in milk tea are tapioca pearls made from starch, which can enrich the taste of milk tea. Cassava starch, the raw material of pearls, has poor performance in high temperature resistance, acid resistance, shear resistance, etc., and has a single nutritional composition.

[0004] Therefore, providing a milk tea pearl containing mushroom powder provides a new idea for the development of edible fungus functional products. Summary of the invention

[0005] In view of this, the object of the present invention is to provide a milk tea pearl, which improves the elasticity of the pearl and is rich in nutrition, providing a new idea for the development of edible fungus functional products.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] A milk tea pearl comprises the following raw materials in parts by weight: 15 parts of composite cassava starch, 0.6-1 parts of mushroom powder, 6-7 parts of brown sugar, and 9-11 parts of oligofructose; the composite cassava starch is composed of cassava starch and acetate starch, and the mushroom powder is composed of ganoderma lucidum spore powder and black fungus powder.

[0008] Preferably, the raw materials are included in parts by weight: 15 parts of composite cassava starch, 1 part of mushroom powder, 6 parts of brown sugar, and 11 parts of oligofructose.

[0009] Preferably, the mass of the acetate starch is 53% to 70% of the mass of the composite cassava starch.

[0010] Preferably, the ratio of the Ganoderma lucidum spore powder to the black fungus powder is (2-3): (2-3).

[0011] Preferably, the ratio of the Ganoderma lucidum spore powder to the black fungus powder is 3:2, 2:3 or 1:1.

[0012] Preferably, the mushroom powder is a component under a sieve of 120-150 meshes.

[0013] Another object of the present invention is to provide a method for preparing the milk tea pearls, comprising the following steps: weighing various raw materials, dissolving oligofructose and brown sugar in water, adding composite cassava starch for gelatinization, mixing with mushroom powder and rolling into pearl powder balls, and boiling to obtain milk tea pearls.

[0014] Preferably, the gelatinization temperature is 80-100°C.

[0015] Preferably, the cooking step is to continue cooking for 25 to 35 minutes after the water boils.

[0016] Another object of the present invention is to provide application of the milk tea pearls or the preparation method in preparing milk tea.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] The present invention provides a milk tea pearl. The cassava starch and acetate starch of the present invention have good viscosity, transparency, anti-aging properties and other characteristics after being mixed. After being compounded with black fungus powder and ganoderma lucidum spore powder mixed with mushroom powder, the viscoelastic properties of starch gel are improved, so that the acetate-cassava starch composite system can form a stable three-dimensional network structure. The present invention improves the elasticity and nutritional structure of the pearls, and also provides a new idea for the development of edible fungus functional products. The preparation method of the milk tea pearls provided by the present invention with the elasticity of the pearls as an indicator significantly improves the elasticity of the pearls. The prepared pearls meet the national food safety standards. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 This is the graph showing the effect of mushroom powder addition on the storage modulus of acetate-cassava starch system;

[0020] Figure 2 This is the graph of the loss modulus of the acetate-cassava starch system with respect to the amount of mushroom powder added;

[0021] Figure 3This is the loss angle diagram of the effect of mushroom powder addition on acetate-cassava starch system;

[0022] Figure 4 The effect of the amount of mushroom powder added on the elasticity of milk tea pearls;

[0023] Figure 5 The effect of the addition amount of acetate starch on the elasticity of milk tea pearls;

[0024] Figure 6 The effect of the amount of brown sugar added on the elasticity of milk tea pearls;

[0025] Figure 7 The effect of the amount of oligofructose added on the elasticity of milk tea pearls;

[0026] Figure 8 The effect of gelatinization temperature on the elasticity of milk tea pearls;

[0027] Fig. 9 The effect of cooking time on the elasticity of milk tea pearls. DETAILED DESCRIPTION

[0028] The invention provides a milk tea pearl, comprising the following raw materials in parts by weight: 15 parts of composite cassava starch, 0.6-1 parts of mushroom powder, 6-7 parts of brown sugar, and 9-11 parts of oligofructose; the composite cassava starch consists of cassava starch and acetate starch, and the mushroom powder consists of ganoderma lucidum spore powder and black fungus powder; preferably, the raw materials are as follows in parts by weight: 15 parts of composite cassava starch, 1 part of mushroom powder, 6 parts of brown sugar, and 11 parts of oligofructose.

[0029] Ganoderma lucidum spore powder contains a variety of bioactive substances, and has multiple functions such as regulating immunity, protecting the liver, anti-inflammatory, lowering blood lipids, and anti-radiation, while black fungus also plays an important role in anti-oxidation properties, maintaining blood sugar balance, blood lipid balance, regulating intestinal microorganisms and immune regulation. Both have high edible and medicinal values. The milk tea pearls of the present invention can improve the viscoelastic properties of starch gel by adding ganoderma lucidum spore powder and black fungus powder, so that the acetate-tapioca starch composite system can form a stable three-dimensional network structure, improve the elasticity of the milk tea pearls, and are rich in nutritional value, making up for the disadvantage of the single nutritional components of traditional milk tea pearls.

[0030] The ratio of ganoderma lucidum spore powder to black fungus powder in the mushroom powder of the present invention is (2-3): (2-3), preferably 3:2, 2:3 or 1:1, more preferably 1:1. The present invention has found that the ratio of ganoderma lucidum spore powder to black fungus powder directly affects the elasticity of pearls. The mushroom powder obtained by mixing the ratio provided by the present invention can not only improve the elasticity of pearls, but also make the pearls smooth in taste, good in chewiness, and rich in mushroom flavor. In the present invention, the mushroom powder is preferably a sieve component under a sieve of 120-150 mesh, more preferably a sieve component under a sieve of 140 mesh. In the specific embodiment of the present invention, black fungus was purchased from Dongning Linxiang Shanzhen Product Processing Co., Ltd., and ganoderma lucidum spore powder was purchased from Jiangsu Anhui Biotechnology Co., Ltd. The dried black fungus was crushed by a universal grinder to obtain black fungus powder, which was mixed with ganoderma lucidum spore powder and sieved as a mixed mushroom powder for later use.

[0031] Cassava starch has poor performance in terms of high temperature resistance, acid resistance, shear resistance, etc., while the modified cassava starch has good viscosity, transparency, anti-aging properties, etc. The present invention improves the viscoelastic properties of starch gel and enhances the elasticity of pearls by mixing acetate starch with cassava starch. In the present invention, the mass of the acetate starch is 53% to 70% of the mass of the composite cassava starch; based on the mass of 15g of composite cassava starch, the content of acetate starch is preferably 8g, 9g or 10g.

[0032] The invention also provides a method for preparing the milk tea pearls, comprising the following steps: weighing various raw materials, dissolving oligofructose and brown sugar in water, adding composite cassava starch for gelatinization, mixing with mushroom powder and rolling into pearl powder balls, and boiling to obtain milk tea pearls.

[0033] In the present invention, the oligofructose and brown sugar are mixed with water in a ratio of 17g:5-7g based on the total mass of oligofructose and brown sugar. After the oligofructose and brown sugar are completely dissolved, composite cassava starch is added for gelatinization. The gelatinization temperature is 80-100°C, preferably 100°C. The gelatinization temperature directly affects the gelatinization degree of cassava starch in pearls, and then affects the viscoelasticity and surface state of pearls. The gelatinization temperature selected by the present invention can make the cassava starch completely gelatinized, and the elasticity of the pearls becomes stronger. In the present invention, the cooking is to continue cooking for 25-35 minutes after the water boils, preferably for 30 minutes. The pearls cooked by the present invention have an elastic taste and are round and full.

[0034] The invention also provides the use of the milk tea pearls or the preparation method in preparing milk tea. The pearls of the invention have an elastic, round and full taste, enrich the taste and nutritional value of milk tea, and provide a new idea for the development of edible fungus functional products.

[0035] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0036] Example 1

[0037] A milk tea pearl and a preparation method thereof.

[0038] Raw material composition: 15g compound cassava starch, 1g mushroom powder, 6g brown sugar, 11g oligofructose.

[0039] Among them, the composite cassava starch is composed of 5g cassava starch and 10g acetate starch, and the mushroom powder is composed of Ganoderma lucidum spore powder and black fungus powder in a 1:1 ratio.

[0040] Preparation method:

[0041] Based on the total mass of oligofructose and brown sugar, brown sugar and oligofructose are mixed and dissolved with water in a ratio of 17g:7g, and then composite cassava starch is added and gelatinized at 100°C. After the composite cassava starch is completely gelatinized, it is mixed with mushroom powder and rolled into pearl powder balls, which are boiled for 30 minutes to obtain milk tea pearls.

[0042] Example 2

[0043] The difference between this embodiment and embodiment 1 is that the mushroom powder is composed of ganoderma lucidum spore powder and black fungus powder in a ratio of 3:2.

[0044] Example 3

[0045] The difference between this embodiment and embodiment 1 is that the mushroom powder is composed of ganoderma lucidum spore powder and black fungus powder in a ratio of 2:3.

[0046] Comparative Example 1

[0047] The difference between this embodiment and embodiment 1 is that the raw material composition is: 15g of composite cassava starch, 1.2g of mushroom powder, 4g of brown sugar, and 8g of oligofructose. The composite cassava starch is composed of 10.5g of cassava starch and 4.5g of acetate starch.

[0048] Example 4

[0049] The elasticity of the milk tea pearls obtained in Examples 1 to 3 and Comparative Example 1 was tested.

[0050] The detection method is: use P / 36R cylindrical probe to analyze the texture characteristics of boiled pearl powder balls, use 1mm / s pre-test speed, 1mm / s test speed, 1mm / s post-test speed, 50% compression ratio, 5s dwell time between 2 compressions, 5g trigger force, measure each sample 3 times, and finally take the average value. The texture parameter elasticity can be obtained through the TPA characteristic curve. The results are shown in Table 1.

[0051] Table 1 Elasticity of different milk tea pearls

[0052] Group Example 1 Example 2 Example 3 Comparative Example 1 elasticity 0.78±0.12 0.756±0.08 0.742±0.15 0.69±0.27

[0053] Example 5

[0054] Gelatinization and rheological properties of mushroom powder and cassava starch mixed in different proportions.

[0055] Cassava starch and acetate starch were mixed uniformly in equal weight proportions, and 0%, 10%, 20%, and 30% of mushroom powder were added respectively (the mushroom powder consisted of Ganoderma lucidum spore powder and black fungus powder in a ratio of 1:1, and the percentage was the percentage of mushroom powder in the total mass), and the mixture was mixed uniformly, wherein cassava starch was used as a control group. After the mixed powder was prepared, it was sealed in a PE ziplock bag and stored in a refrigerator at 4°C for standby use.

[0056] Among them, TA is cassava starch; TA+SA is a mixture of cassava starch and acetate starch in equal weight proportions; TA+SA+5% mushroom powder means that the mixed powder contains 5% mushroom powder; TA+SA+10% mushroom powder means that the mixed powder contains 10% mushroom powder; TA+SA+20% mushroom powder means that the mixed powder contains 20% mushroom powder; TA+SA+30% mushroom powder means that the mixed powder contains 30% mushroom powder.

[0057] 1. Gelatinization properties of different proportions of mushroom powder and cassava starch

[0058] Accurately weigh the prepared mixed powder, use the rapid viscosity analyzer (RVA) to determine its gelatinization characteristics, take 3g of mixed powder and add it to the RVA test special aluminum can, call the Standard 1 program of RVA for testing, that is, the sample is kept at 50℃ for 1min, heated to 95℃ at a rate of 12℃ / min, and then kept at 95℃ for 22.5min, then cooled to 50℃ at a rate of 12℃ / min, and kept at 50℃ for 2min, and finally the viscosity curve of the composite paste is obtained. The peak viscosity, minimum viscosity, attenuation value, final viscosity, regeneration value, gelatinization temperature, disintegration value and other indicators can be obtained. The results are shown in Table 2.

[0059] Table 2 Gelatinization characteristics of different proportions of mushroom powder and cassava starch

[0060]

[0061] Note: TA: tapioca starch, SA: acetate starch.

[0062] After adding acetate starch and different proportions of mushroom powder to cassava starch, the gelatinization characteristics of the starch system were significantly changed. As can be seen from Table 2, with the increase of the amount of acetate starch added, the peak viscosity, valley viscosity, and final viscosity of the acetate-cassava starch mixed system continued to rise, indicating that the addition of this cassava modified starch is beneficial to improving the viscosity of cassava starch gelatinization. With the increase of mushroom powder, the viscosity of the cassava starch system was significantly increased, and the viscosity of the entire starch system was significantly enhanced. This may be because the polysaccharides in the mushroom powder are viscous and cross-link with starch molecules in the solution, thereby enhancing the stability and shear resistance of the entire system.

[0063] The retrogradation value is significantly enhanced after adding mushroom powder. The retrogradation value reflects the viscosity difference between hot paste and gel formed after cooling, and is one of the indicators for judging starch aging and retrogradation. In addition, with the increase of the proportion of mushroom powder added, the gelatinization temperature of the starch system is reduced to a certain extent. The lower gelatinization temperature, the easier it is to gelatinize, is conducive to steaming and speeds up the cooking of food. The retrogradation value of starch depends not only on the content of amylose, but also on the content of long amylose chains and the size of the entire branched starch molecule. The long amylose chains and large branched starch molecules are also the reasons for the low peak viscosity and minimum viscosity. The retrogradation value of the starch system with different proportions of mushroom powder added has been greatly improved, which accelerates the aging of the starch system. With the increase of the amount of mushroom powder added, the retrogradation value of the starch system increased significantly. This may be because the polysaccharides in mushroom powder are hydrophilic, and the polar groups acting on the surface of starch can attract bound water, enhance the stability of starch paste, and inhibit starch aging.

[0064] 2. Dynamic rheological properties of different proportions of mushroom powder and cassava starch

[0065] The mixture after RVA test was transferred to the rheometer platform so that the sample just covered the flat plate. The test was conducted at 25°C before, using a PP50 probe with a plate spacing of 1 mm. Strain scanning was first performed, and a suitable strain value of 1% was selected in the linear viscoelastic region. Then, a dynamic frequency scan was performed based on the selected strain value, with a frequency range of 0.1 to 10 Hz, to detect changes in its elastic modulus (G'), viscous modulus (G"), and mechanical loss factor (tanδ) with frequency. The results are shown in Figure 2. Figure 1 to Figure 3 shown.

[0066] In order to ensure that all samples are in the linear viscoelastic region in dynamic rheological measurements, a suitable strain value needs to be selected. The linear viscoelastic region of the compound system basically overlaps between 0.1% and 10%, so a strain of 1% is selected to ensure that all measurements can be performed in the linear region.

[0067] The dynamic modulus can be used to examine the interaction between the dispersed and continuous phases in certain polymer solutions. In general, G' represents the energy stored in the form of mechanical energy, while G" measures the energy stored in the form of heat, mainly representing the viscous part. Figure 1 to Figure 3 This is a graph showing the relationship between the storage modulus (G'), loss modulus (G") and loss tangent (tanδ = G" / G') of the acetate-cassava starch system with different amounts of mushroom powder added and the angular frequency.

[0068] Depend on Figure 1 and Figure 2 It can be seen that during the entire frequency scanning process, the G' of the measured samples is greater than G", which indicates that the elasticity of all samples is greater than the viscosity. The loss tangent value (tanδ) is less than 1 ( Figure 3 ), G' and G" increase with the increase of frequency, showing a typical weak gel dynamic rheology spectrum. This shows that the addition of mushroom powder enables the acetate-cassava starch composite system to form a stable three-dimensional network structure. Moreover, the G' and G" of the samples with added acetate starch and mushroom powder are higher than those of the cassava starch system without addition, indicating that the addition of acetate starch and mushroom powder improves the viscoelastic properties of starch gel, especially after adding different amounts of mushroom powder, the change of the starch system is more significant.

[0069] Depend on Figures 1 to 3 It can be seen that the mass fraction of mushroom powder is positively correlated with G' and G", and negatively correlated with tanδ. With the increase of the mass fraction of mushroom powder, G' and G" gradually increase, and tanδ gradually decreases. The tanδ value is the ratio of the storage modulus G" and the loss modulus G', which reflects the relative strength of the viscosity and elastic properties of the sample. When tanδ is less than 1, it means that the elastic behavior is dominant and shows gel-like characteristics; while tanδ is greater than 1, it means that the elasticity is dominant, indicating that the viscous behavior is dominant. With the increase of different proportions of mushroom powder, tanδ is always less than 1, indicating that elasticity is always dominant. This may be because the ratio of mushroom polysaccharides in mushroom powder to proteins in starch affects the viscoelastic properties of starch gel, making the elasticity of starch gel dominant. The present invention also found that tanδ decreases with the increase of the mass fraction of mushroom powder. This is because the polysaccharides in mushrooms are cross-linked with each other, and the molecules form links to convert the dispersed system into a gel, thereby making the structure more stable.

[0070] In summary, as the amount of mushroom powder added increases, the addition of mushroom powder makes the acetate-tapioca starch gel system more stable, which improves the structural viscoelasticity of the pearls composed of starch gel.

[0071] Example 6

[0072] The influence of different additives in milk tea pearls on their elasticity.

[0073] Texture determination: P / 36R cylindrical probe was used to analyze the texture characteristics of the cooked pearl powder balls, with a pre-test speed of 1mm / s, a test speed of 1mm / s, a post-test speed of 1mm / s, a compression ratio of 50%, a dwell time of 5s between 2 compressions, a trigger force of 5g, and each sample was measured 3 times. The average value was taken at the end, and the texture parameter elasticity can be obtained through the TPA characteristic curve.

[0074] The horizontal axis is the different amounts of additives added. The appropriate addition range is screened out through certain sensory identification. Elasticity is used as the quality indicator of milk tea pearls and the vertical axis is plotted to determine the effect of the amount of each substance added on the quality of milk tea pearls.

[0075] 1. The effect of the amount of mushroom powder added on the elasticity of milk tea pearls.

[0076] When the amount of tapioca starch added was 5g, the amount of acetate starch added was 10g, the amount of brown sugar added was 6g, and the amount of oligofructose added was 11g, the effect of different addition amounts of mushroom powder (0.2g, 0.4g, 0.6g, 0.8g, 1g) on ​​the elasticity of milk tea pearls was investigated.

[0077] The effect of the amount of mushroom powder added on the elasticity of milk tea pearls is shown in the following table. Figure 4 shown.

[0078] Depend on Figure 4 It can be seen that as the amount of mushroom powder added increases, the elasticity of milk tea pearls shows an upward trend. When the amount of mushroom powder added is 0.6g~1g, the elasticity is better. When the amount of mushroom powder added is 0.2g, the elasticity is poor. When the amount of mushroom powder added is 1g, the pearls have better elasticity.

[0079] 2. The effect of the amount of acetate starch added on the elasticity of milk tea pearls.

[0080] When the amount of tapioca starch added was 5g, the amount of mushroom powder added was 0.2g, the amount of brown sugar added was 6g, and the amount of oligofructose added was 11g, the effect of different addition amounts of acetate starch (2g, 4g, 6g, 8g, 10g) on ​​the elasticity of milk tea pearls was investigated.

[0081] The effect of the addition amount of acetate starch on the elasticity of milk tea pearls is shown in the following table. Figure 5 shown.

[0082] Depend on Figure 5 It can be seen that as the amount of acetate starch added increases, the elasticity of the milk tea pearls is gradually increasing, and is at its highest elasticity when the amount added is 10g. When the amount of acetate starch added is 2g, the elasticity of the pearls is at its lowest state, and as the amount of acetate starch increases, the elasticity of the pearls increases. It can be seen that the elasticity of the pearls is better when the amount of acetate starch added is 10g.

[0083] 3. The effect of the amount of brown sugar added on the elasticity of milk tea pearls.

[0084] When the amount of tapioca starch added was 5g, the amount of acetate starch added was 10g, the amount of mushroom powder added was 0.2g, and the amount of oligofructose added was 11g, the effect of different amounts of brown sugar added (3g, 4g, 5g, 6g, 7g) on ​​the elasticity of milk tea pearls was investigated.

[0085] The effect of the amount of brown sugar added on the elasticity of milk tea pearls is shown in the following table. Figure 6 shown.

[0086] Depend on Figure 6 It can be seen that the amount of brown sugar added has a certain effect on the appearance and elasticity of the milk tea pearls. When the amount of brown sugar added is 3g, the appearance of the pearls is round, full and elastic. As the amount of brown sugar added increases, the elasticity of the pearls also shows a certain upward trend, reaching the highest value when the amount of brown sugar added is 6g. In summary, the best amount of brown sugar added is 6g, at which time the pearls are round, full and elastic.

[0087] 4. The effect of the amount of oligofructose added on the elasticity of milk tea pearls.

[0088] When the amount of tapioca starch added was 5g, the amount of acetate starch added was 10g, the amount of mushroom powder added was 0.2g, and the amount of brown sugar added was 6g, the effect of different amounts of oligofructose added (5g, 7g, 9g, 11g, 13g) on ​​the elasticity of milk tea pearls was investigated.

[0089] The effect of oligofructose addition on the elasticity of milk tea pearls is shown in the following results. Figure 7 shown.

[0090] Depend on Figure 7 It can be seen that with the increase of oligofructose addition, the elasticity of the pearls changes, and the highest elasticity value appears at the addition of 11g. With the increase of oligofructose addition, the elasticity first increases and then decreases, and the lowest value appears at the addition of 13g. In summary, the addition of oligofructose is best at 11g, at which time the milk tea pearls have better elasticity.

[0091] 5. Orthogonal experimental design of the effect of different additives on the elasticity of milk tea pearls.

[0092] According to the single-factor experimental results of milk tea pearls, four factors and three levels were selected, including the addition amount of mushroom powder, the addition amount of acetate starch, the addition amount of brown sugar and the addition amount of oligofructose. The L9(34) orthogonal experiment was carried out. The orthogonal experimental design is shown in Table 3, and the experimental results are shown in Table 4.

[0093] Table 3 Orthogonal experimental design of milk tea pearls

[0094]

[0095] Table 4 Orthogonal experimental results of the effects of different additives on the elasticity of milk tea pearls

[0096]

[0097] According to the results in Table 4, the range R is ranked as A>B>C>D, indicating that the amount of mushroom powder and acetate starch added has the greatest impact on the elasticity of pearls, followed by the amount of brown sugar and oligofructose added. The best formula combination of milk tea pearls obtained by range analysis is A3B3C2D2. The influence of A and B on elasticity both selected A3 and B3 as the optimal levels of A and B factors, that is, the amount of mushroom powder added is 1g, and the amount of acetate starch added is 10g. The influence of C and D on elasticity is in the third and fourth place, with the amount of brown sugar added being 6g and the amount of oligofructose added being 9g.

[0098] Example 7

[0099] The influence of different production processes of milk tea pearls on the elasticity of pearls.

[0100] The different production processes of milk tea pearls are used as the horizontal axis, and elasticity is used as the indicator of milk tea pearls as the vertical axis to determine the effect of each production process of milk tea pearls on the elasticity of the pearls.

[0101] 1. The effect of gelatinization temperature on the elasticity of milk tea pearls.

[0102] Based on the formula and preparation method of milk tea pearls provided in Example 1, the effect of gelatinization temperature (60°C, 70°C, 80°C, 90°C, 100°C) on the elasticity of milk tea pearls was investigated. Figure 8 shown.

[0103] Depend on Figure 8 It can be seen that as the gelatinization temperature increases, the elasticity of the pearls increases. The elasticity reaches its maximum at 100°C. The gelatinization temperature directly affects the gelatinization degree of the cassava starch in the pearls, which in turn affects the viscoelasticity and surface state of the pearls. The lower the gelatinization temperature, the cassava starch, the main raw material of the pearls, cannot be completely gelatinized, and there is a granular feel. The surface of the pearls is uneven and has low elasticity. As the temperature gradually rises, the cassava starch is completely gelatinized, the elasticity becomes stronger, the surface is rounded, and the sensory score increases.

[0104] 2. The influence of cooking time on the elasticity of milk tea pearls

[0105] Based on the formula and preparation method of milk tea pearls provided in Example 1, the effect of cooking time (15min, 20min, 25min, 30min, 35min) on the elasticity of milk tea pearls was investigated. Fig. 9 shown.

[0106] Depend on Fig. 9 It can be seen that as the cooking time of the pearls increases, the elasticity of the pearls shows a trend of first increasing and then decreasing. When the cooking time is between 15 and 30 minutes, the sensory score of the pearls shows an upward trend, mainly because the cooking time is short, which causes the internal taste of the pearls to become hard, not fully cooked, and have poor elasticity. When the cooking time is 30 minutes, the pearls are fully cooked, and the taste and appearance of the pearls reach the best state. At this time, the pearls have an elastic taste and are round and full. As the cooking time increases, the elasticity of the milk tea pearls decreases.

[0107] Example 8

[0108] The microorganisms of the milk tea pearls in Example 1 were detected, wherein the total colony count was determined by reference to GB4789.2-2016 "National Food Safety Standard Food Microbiology Examination for Determination of Total Colony Count"; the Escherichia coli count was determined by reference to the plate counting method of GB4789.3-2016 "National Food Safety Standard Food Microbiology Examination for Coliform Group Count"; Salmonella was determined by reference to GB 4789.4-2016 "National Food Safety Standard Food Microbiology Examination for Salmonella"; molds and yeasts were determined by reference to GB4789.15-2016 "National Food Safety Standard Food Microbiology Examination for Mold and Yeast Count"; and Staphylococcus aureus was determined by reference to GB4789.1-2016 "National Food Safety Standard Food Microbiology Examination for Staphylococcus aureus".

[0109] The results of the determination of various microbial indicators in milk tea pearls are shown in Table 5. The total colony count of the milk tea pearls is 11, and Escherichia coli, molds, yeasts, and pathogenic bacteria were not detected. The microbial indicators of the milk tea pearls all meet the requirements.

[0110] Table 5 Results of determination of microbial indexes of milk tea pearls

[0111] project Standard limit Measured value Total colony count / (cfu / mL) ≤100 11 Coliform group / (MPN / mL) ≤3 Not detected Mold and yeast / (cfu / mL) ≤50 Not detected Pathogenic bacteria (Salmonella, Shigella, Grapefruit) Not to be detected Not detected

[0112] Example 9

[0113] Comparison of the texture of milk tea pearls and commercially available pearls.

[0114] The texture properties of the milk tea pearls prepared in Example 1 were compared with the commonly available amber pearls and brown sugar pearls, and elasticity and resilience were selected as the comparison items of the texture properties. In this example, the amber pearls and brown sugar pearls were purchased from Taobao manufacturer: Cha Ka Li Milk Tea Raw Materials Supply.

[0115] Its texture was determined as follows:

[0116] A P / 36R cylindrical probe was used to analyze the texture characteristics of the cooked pearl powder balls, with a pre-test speed of 1 mm / s, a test speed of 1 mm / s, a post-test speed of 1 mm / s, a compression ratio of 50%, a dwell time of 5 s between 2 compressions, a trigger force of 5 g, and each sample was measured 3 times. The average value was taken at the end, and the texture parameter elasticity was obtained through the TPA characteristic curve.

[0117] According to Food Physical Properties, texture refers to the taste, touch and structural properties of food, among which elasticity and resilience are important parameters of pearl texture characteristics. Currently, TPA (texture profile analysis) testing is widely used in food development. This method mainly uses a method that simulates human oral chewing to test and analyze samples to obtain indicators such as hardness, brittleness, elasticity, cohesiveness, and chewiness.

[0118] The comparison of the texture properties of the milk tea pearls prepared in Example 1 and the commercially available amber pearls and brown sugar pearls is shown in Table 6. Compared with the commercially available amber pearls and brown sugar pearls, the elasticity of the pearls added with mushroom powder in Example 1 is significantly increased. The reason is that the added cassava modified starch, namely acetate starch, has a low gelatinization temperature, high viscosity, weak coagulation, and high transparency. Its performance is better than cassava starch, and its addition greatly improves the viscosity of the starch system. The addition of acetate starch and mushroom powder effectively enhances the viscosity of the pearls, giving the pearls good elasticity. Compared with the commercially available amber pearls and brown sugar pearls, the resilience of the milk tea pearls is slightly reduced. The reason may be that the addition of mushroom powder makes the entire starch structure headed by acetate starch and cassava starch loose, making it difficult for the straight-chain starch molecules of the gelatinized cassava starch paste to interact through hydrogen bonds to form a three-dimensional network structure.

[0119] Table 6 Comparison of the texture characteristics of commercially available pearl and mushroom milk tea

[0120] Example 1 Milk Tea Pearls Commercial amber pearls Commercially available brown sugar pearls elasticity 0.80±0.01a 0.52±0.02b 0.62±0.07b Responsiveness 0.46±0.04b 0.58±0.01a 0.57±0.07a

[0121] Note: Lowercase letters in the same row indicate significant differences (P<0.05).

[0122] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A milk tea pearl, characterized in that: The invention comprises the following raw materials in parts by weight: 15 parts of composite cassava starch, 0.6-1 parts of mushroom powder, 6-7 parts of brown sugar and 9-11 parts of oligofructose; the composite cassava starch is composed of cassava starch and acetate starch, and the mushroom powder is composed of ganoderma lucidum spore powder and black fungus powder.

2. The milk tea pearls according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 15 parts of composite cassava starch, 1 part of mushroom powder, 6 parts of brown sugar and 11 parts of oligofructose.

3. The milk tea pearls according to claim 1 or 2, characterized in that: The mass of the acetate starch is 53% to 70% of the mass of the composite cassava starch.

4. The milk tea pearls according to claim 1 or 2, characterized in that: The ratio of the ganoderma lucidum spore powder to the black fungus powder is (2-3): (2-3).

5. The milk tea pearls according to claim 4, characterized in that: The ratio of the ganoderma lucidum spore powder to the black fungus powder is 3:2, 2:3 or 1:

1.

6. The milk tea pearls according to claim 1, characterized in that: The mushroom powder is a component under the sieve of 120-150 meshes.

7. The method for preparing milk tea pearls according to any one of claims 1 to 6, characterized in that: The method comprises the following steps: weighing various raw materials, dissolving oligofructose and brown sugar in water, adding composite cassava starch for gelatinization, mixing with mushroom powder, rolling into pearl powder balls, and boiling to obtain milk tea pearls.

8. The preparation method according to claim 7, characterized in that: The gelatinization temperature is 80-100°C.

9. The preparation method according to claim 7, characterized in that: The cooking process is to continue cooking for 25 to 35 minutes after the water boils.

10. Use of the milk tea pearls according to any one of claims 1 to 6 or the preparation method according to any one of claims 7 to 9 in preparing milk tea.

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