Formula of quick-cooking brown sugar pearl balls and preparation method of quick-cooking brown sugar pearl balls

Abstract

The invention discloses a formula and a making method of quick-cooking brown sugar pearl balls, particularly relates to the technical field of food, and relates to the formula and the making method of the quick-cooking brown sugar pearl balls. The quick-cooking brown sugar pearl balls are prepared from the following raw materials in parts by weight: 12 to 24 parts of brown sugar, 21.5 to 43 parts of hot water, 20 to 40 parts of cassava starch, 10.7 to 21.3 parts of hydroxy propyl distarch phosphate, 2 to 5.3 parts of acid-treated starch, 0.5 to 1.1 parts of hydroxy propyl cellulose sodium and 8 parts of cassava flour. Through composite modification of cassava starch including pre-gelatinization treatment and synergistic proportioning of specific auxiliary materials, a rapid water absorption network structure of the pearl balls is constructed; according to the invention, a moist heat-freezing coupling treatment process is innovatively introduced, so that the quick cooking property and the chewy taste are balanced, and the industrial pain point that the traditional pearl cooking time consumption and the taste stability are difficult to achieve at the same time is broken through.

Description

Technical Field

[0001] The present invention relates to the field of food technology. More specifically, the present invention relates to a formula for quickly cooked brown sugar pearl balls and a method for making the same. Background Art

[0002] As a special food that has become popular around the world in recent years, brown sugar pearl balls are deeply loved by consumers for their unique taste and rich flavor; in beverages, their soft texture perfectly blends with milk tea and fresh milk, forming a rich taste experience; in the dessert field, whether paired with ice cream or incorporated into pastries, they can add unique charm to food, so they occupy an important position in the food and beverage market.

[0003] The traditional production technology of brown sugar pearl balls in the related art mainly uses tapioca starch and brown sugar as the basic raw materials, and is formed through the conventional technological steps of kneading dough, rolling into strips, dividing, and rolling into balls; in the cooking process, it mostly relies on the traditional boiling method, and to ensure that the balls are cooked thoroughly and reach an appropriate texture, the cooking process requires strict control of the heat and time; this traditional production method has formed a relatively fixed technical mode in the field of food processing and is widely used by many merchants and families.

[0004] However, in actual use, there are still some drawbacks. For example, the cooking time is too long. The traditional brown sugar pearl balls in the related art usually need to be cooked for 20 - 30 minutes or even longer, which not only consumes a large amount of energy but also is difficult to meet the needs of consumers for convenient foods in modern fast-paced life; the product quality is unstable. Since the control of parameters such as the proportion of raw materials, the degree of kneading, and the cooking heat in the production process mostly relies on experience, it is easy to cause differences in hardness, elasticity, sweetness, etc. among different batches of pearl balls, affecting the consumer's eating experience; the sugar distribution is uneven. The traditional technology mostly simply mixes brown sugar and tapioca starch, and tries to evenly disperse the brown sugar in the dough by manual kneading, but this mixing method has low efficiency and is difficult to ensure uniformity. The brown sugar particles cannot be fully broken and dispersed in the dough, resulting in a high brown sugar content in some areas. Summary of the Invention

[0005] In order to improve the above problems and reduce the problems of too long cooking time, unstable quality, and uneven sugar distribution of quickly cooked brown sugar pearl balls in the related art, the present invention specifically provides a formula for quickly cooked brown sugar pearl balls and a method for making the same to solve the problems raised in the above background art.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A kind of quickly cooked brown sugar pearl ball, comprising the following steps:

[0008] S1. Pour hot water into a double boiler, add brown sugar, and stir at a speed of 50 - 80 r / min until the brown sugar is completely dissolved. Let the temperature cool naturally to obtain a brown sugar aqueous solution;

[0009] S2. Put tapioca starch, hydroxypropyl distarch phosphate, acid-treated starch, and sodium hydroxypropylcellulose into a kneading machine; without turning on the steam heating, stir at a speed of 100 - 150 r / min for 1 min to obtain a pre-mixed powder;

[0010] S3. Put the brown sugar aqueous solution obtained in S1 into the kneading machine containing the pre-mixed powder obtained in S2, start the kneading machine, and knead and steam for 30 s while stirring at a speed of 120 - 180 r / min and a pressure of 0.01 - 0.03 MPa. After the steaming is completed, close the air inlet valve and the stirring device, open the exhaust valve to release the pressure; after the pressure is completely exhausted; open the kneading machine cover, and use a spatula to scrape the powder adhering to the inner wall of the equipment and the cover; then open the cover and stir in the reverse direction at the same speed for 15 s, and then switch to the forward direction and stir at the same speed for 15 s until the dough texture is uniform and there is no caking phenomenon, and then discharge the material to obtain the prepared dough;

[0011] S4. Put the prepared dough obtained in S3 into a fully automatic forming machine, select a mold with a diameter of 10 mm, and discharge the material at a discharge speed of 15 r / min. After the discharge is completed, evenly sprinkle tapioca flour on the surface of the formed pearl balls to obtain formed pearl balls;

[0012] S5. Immediately transfer the formed pearl balls obtained in S4 to a quick-freezing device and freeze until the center temperature of the balls drops below -18°C; then use a 200-mesh sieve to screen the frozen pearl balls to remove the excess tapioca flour on the surface; pack the screened balls according to the set specifications, and finally store them in a freezer with a temperature < -18°C to obtain quick-cooking brown sugar pearl balls.

[0013] Preferably, the components and weight parts of the raw materials for preparing the quick-cooking brown sugar pearl balls are as follows: 12 - 24 parts of brown sugar, 21.5 - 43 parts of hot water, 20 - 40 parts of tapioca starch, 10.7 - 21.3 parts of hydroxypropyl distarch phosphate, 2 - 5.3 parts of acid-treated starch, 0.5 - 1.1 parts of sodium hydroxypropylcellulose, and 8 parts of tapioca flour.

[0014] Preferably, the hot water in S1 is 60°C hot water.

[0015] Preferably, the natural cooling in S1 needs to cool to below 40°C.

[0016] Preferably, after the pressure is completely exhausted in S3, it is necessary to detect the center temperature of the dough, and the center temperature is required to be ≥50°C.

[0017] Preferably, the temperature of the quick-freezing equipment in S5 is ≤-35°C.

[0018] Technical effects and advantages of the present invention:

[0019] 1. The present invention constructs a fast water-absorbing network structure of pearl balls through composite modification of cassava starch including pre-gelatinization treatment and synergistic ratio of specific auxiliary materials;

[0020] 2. The present invention adopts a brown sugar gradient permeation process including staged sugaring to achieve uniform sugar embedding while shortening the cooking time;

[0021] 3. The present invention innovatively introduces a wet heat-freeze coupling treatment process to balance quick cooking and chewy taste, breaking through the industry pain point that traditional pearl cooking is time-consuming and difficult to achieve both stable taste. DETAILED DESCRIPTION

[0022] The present invention is further described in detail below in conjunction with the embodiments of the present invention. The raw materials used in the examples and embodiments of the present invention are all commercially available common materials unless otherwise specified below.

[0023] Preparation Example 1-5

[0024] A quick-cooking brown sugar pearl meatball, the preparation components and their corresponding proportions are shown in the following table, and the preparation is made by the following preparation method:

[0025] S1. Pour 60° C. hot water into a sandwich pot and add brown sugar, stir at a stirring speed of 50 r / min until the brown sugar is completely melted, and cool the temperature naturally to below 40° C. to obtain a brown sugar aqueous solution;

[0026] S2, adding cassava starch, hydroxypropyl distarch phosphate, acid-treated starch and sodium hydroxypropyl cellulose into a steam-refining machine; stirring at a speed of 100 r / min for 1 min without turning on steam heating to obtain a premixed powder;

[0027] S3, putting the brown sugar aqueous solution obtained in S1 into a steaming and refining machine filled with the premixed powder obtained in S2, starting the steaming and refining machine, stirring and refining for 30 seconds at a speed of 120r / min and a pressure of 0.01MPa. After the steaming and refining is completed, the air inlet valve and the stirring device are closed, and the exhaust valve is opened to release the pressure; after the pressure is completely discharged, the center temperature of the dough is detected, and the center temperature is required to be ≥50°C; the steaming and refining machine cover is opened, and the powder adhered to the inner wall of the equipment and the cover is scraped with a scraper; then the cover is opened and stirred in the reverse direction at the same speed for 15 seconds, and then switched to the forward direction and stirred at the same speed for 15 seconds, until the dough texture is uniform and there is no caking phenomenon, and then the material is discharged to obtain the prepared dough;

[0028] S4. Put the prepared dough obtained in S3 into a full-automatic forming machine, select a mold with a diameter of 10 mm, discharge at a discharge speed of 15 r / min. After the discharge is completed, evenly sprinkle tapioca starch on the surface of the formed pearl balls to obtain formed pearl balls;

[0029] S5. Immediately transfer the formed pearl balls obtained in S4 to a quick-freezing device with a temperature ≤ -35 °C and freeze until the center temperature of the balls drops below -18 °C; then use a 200-mesh sieve to screen the frozen pearl balls to remove the excess tapioca starch on the surface; pack the screened balls according to the set specifications and finally store them in a freezer with a temperature < -18 °C to obtain quick-cooking brown sugar pearl balls.

[0030] Table: Components and their mass ratios (g) of the preparation raw materials in Preparation Examples 1-5

[0031]

[0032] Preparation Example 6

[0033] A kind of quick-cooking brown sugar pearl ball, which is different from Preparation Example 1 in that the preparation method is as follows:

[0034] S1. Pour hot water at 60 °C into a jacketed pan and add brown sugar, stir at a stirring speed of 65 r / min until the brown sugar is completely melted, and naturally cool the temperature to below 40 °C to obtain a brown sugar aqueous solution;

[0035] S2. Put tapioca starch, hydroxypropyl distarch phosphate, acid-treated starch and sodium carboxymethyl cellulose into a kneading machine; under the condition of not turning on the steam heating, stir at a speed of 125 r / min for 1 min to obtain a premixed powder;

[0036] S3. Put the brown sugar aqueous solution obtained in S1 into the kneading machine containing the premixed powder obtained in S2, start the kneading machine, and knead and stir for 30 s at a rotation speed of 150 r / min and a pressure of 0.02 MPa. After the kneading is completed, close the air inlet valve and the stirring device, and open the exhaust valve to release the pressure; after the pressure is completely exhausted, detect the center temperature of the dough, and the center temperature is required to be ≥ 50 °C; open the lid of the kneading machine, and use a spatula to scrape the powder adhered to the inner wall and the lid of the equipment; then open the lid and stir in the reverse direction at the same rotation speed for 15 s, and then switch to the forward direction and stir at the same rotation speed for 15 s until the texture of the dough is uniform and there is no caking phenomenon, and then discharge to obtain the prepared dough;

[0037] S4. Put the prepared dough obtained in S3 into a full-automatic forming machine, select a mold with a diameter of 10 mm, discharge at a discharge speed of 15 r / min. After the discharge is completed, evenly sprinkle tapioca starch on the surface of the formed pearl balls to obtain formed pearl balls;

[0038] S5. Immediately transfer the formed pearl balls obtained in S4 to a quick-freezing device with a temperature ≤ -35°C and freeze until the center temperature of the balls drops below -18°C. Then, use a 200-mesh sieve to screen the frozen pearl balls to remove the excess tapioca starch on the surface. Pack the screened balls according to the set specifications and finally store them in a freezer with a temperature < -18°C to obtain the quick-cooking brown sugar pearl balls.

[0039] Preparation Example 7

[0040] A kind of quick-cooking brown sugar pearl ball, which is different from Preparation Example 1 in that the preparation method is as follows:

[0041] S1. Pour hot water at 60°C into a jacketed pan and add brown sugar. Stir at a stirring speed of 80 r / min until the brown sugar is completely melted, and then naturally cool the temperature to below 40°C to obtain a brown sugar aqueous solution.

[0042] S2. Put tapioca starch, hydroxypropyl distarch phosphate, acid-treated starch, and sodium carboxymethylcellulose into a kneading machine. Stir at a speed of 150 r / min for 1 min without opening the steam heating to obtain a premixed powder.

[0043] S3. Put the brown sugar aqueous solution obtained in S1 into the kneading machine containing the premixed powder obtained in S2, start the kneading machine, and knead and steam at a speed of 180 r / min and a pressure of 0.03 MPa for 30 s while stirring. After the steaming is completed, close the air inlet valve and the stirring device, and open the exhaust valve to release the pressure. After the pressure is completely exhausted, detect the center temperature of the dough, and require the center temperature ≥ 50°C. Open the cover of the kneading machine, and use a spatula to scrape the powder adhered to the inner wall of the equipment and the cover. Then, open the cover and stir in the reverse direction at the same speed for 15 s, and then switch to the forward direction and stir at the same speed for 15 s until the texture of the dough is uniform and there is no caking phenomenon, and then discharge the material to obtain the prepared dough.

[0044] S4. Put the prepared dough obtained in S3 into a full-automatic forming machine, select a mold with a diameter of 10 mm, and discharge the material at a discharge speed of 15 r / min. After the discharge is completed, evenly sprinkle tapioca starch on the surface of the formed pearl balls to obtain the formed pearl balls.

[0045] S5. Immediately transfer the formed pearl balls obtained in S4 to a quick-freezing device with a temperature ≤ -35°C and freeze until the center temperature of the balls drops below -18°C. Then, use a 200-mesh sieve to screen the frozen pearl balls to remove the excess tapioca starch on the surface. Pack the screened balls according to the set specifications and finally store them in a freezer with a temperature < -18°C to obtain the quick-cooking brown sugar pearl balls.

[0046] Performance Detection Test

[0047] Select the quick-cooking brown sugar pearl balls prepared in each example for inspection. The test subjects are 70 portions of quick-cooking brown sugar pearl balls, with 10 portions in each group. Detect their cooking time, taste, and sugar distribution. The specific detection steps are as follows:

[0048] Cooking time:

[0049] First, take samples of the quick-cooking brown sugar pearl balls prepared in the examples, thaw them at room temperature for 5 minutes, add the samples to 500 mL of boiling water, start timing and keep it boiling gently. Use a thermometer to measure the center temperature of the balls. When the temperature reaches above 90°C, it is considered fully cooked. The time from putting the balls into the pot to being cooked is the cooking time, which is used to characterize the strength of the quick-cooking brown sugar pearl balls. The detection results and evaluation criteria are as follows:

[0050] Cooking time < 15 min (considered short cooking time);

[0051] Cooking time > 15 min (considered long cooking time).

[0052] Taste:

[0053] First, take samples of the quick-cooking brown sugar pearl balls prepared in the examples. After cooking and ripening the balls, cool them to room temperature and use a texture analyzer to record the hardness and elastic recovery rate, which is used to characterize the quality stability of the quick-cooking brown sugar pearl balls. The detection results and evaluation criteria are as follows:

[0054] Hardness > 1200 g, elastic recovery rate > 75% (considered Q-bounce taste);

[0055] Hardness < 800 g, elastic recovery rate < 75% (considered not Q-bounce taste).

[0056] Sugar distribution:

[0057] First, take samples of the quick-cooking brown sugar pearl balls prepared in the examples. Cut them along the diameter with a blade, and collect the crushed samples with a surface layer thickness of 1 mm and the central tissue crushed samples respectively. Use a hand-held refractometer to measure the sugar degree values of the surface layer and central samples respectively, and calculate the difference, which is used to characterize the sugar distribution of the quick-cooking brown sugar pearl balls. The detection results and evaluation criteria are as follows:

[0058] Sugar degree difference < 5 °Brix (considered uniform sugar distribution);

[0059] Sugar degree difference > 5 °Brix (considered non-uniform sugar distribution).

[0060] It should be specifically noted that the above-prepared quick-cooking brown sugar pearl balls are the quick-cooking brown sugar pearl balls produced by maintaining the normal production method. For the defective quick-cooking brown sugar pearl balls produced, the data of these quick-cooking brown sugar pearl balls are discarded and not counted.

[0061] Examples 1 - 5

[0062] A kind of quick-cooking brown sugar pearl balls, and the corresponding relationships of the preparation methods used are shown in the following table.

[0063] Table: Comparison table of the usage of quick-cooking brown sugar pearl balls in Examples 1-5

[0064]

[0065]

[0066] Extract the quick-cooking brown sugar pearl balls in Examples 1-5 above, and test their cooking time, hardness, elastic recovery rate and sugar degree difference according to the above measurement steps and measurement standards. The test results are averaged and recorded in the following table.

[0067] Table: Performance test results of compressive strength, initial seepage pressure and permeability coefficient in Examples 1-5

[0068]

[0069] As can be seen from the above table, in the preparation process of the quick-cooking brown sugar pearl balls in Examples 1-5, they all have a good effect of improving the production effect of the quick-cooking brown sugar pearl balls. Based on tapioca starch as the basic framework, hydroxypropyl distarch phosphate increases the surface charge repulsion of starch granules and inhibits the excessive cross-linking of molecular chains by introducing hydrophilic groups to form porous water absorption channels. Acid-treated starch forms a honeycomb-like microporous structure by destroying the crystalline region of starch granules to improve the water molecule penetration efficiency. Sodium hydroxypropyl cellulose, as a high-molecular hydrophilic colloid, entangles with starch molecules to construct a starch-colloid interpenetrating network to fix the water absorption path and prevent water loss. After brown sugar is dissolved in hot water to form a sugar solution, it diffuses into the interior of the starch network through staged penetration and heat-moisture treatment to achieve uniform flavor embedding. Water is used to dissolve brown sugar and participate in the starch gelatinization process. The tapioca flour sprinkled during molding is used as an anti-adhesive agent to prevent the balls from sticking. Each raw material constructs a rapid water absorption network structure of the pearl balls through synergistic effects, combines the brown sugar gradient penetration process and the heat-moisture-freezing coupling treatment process to control the starch retrogradation degree, so as to achieve uniform sugar distribution while shortening the cooking time and balance the quick-cooking property and Q-elastic texture; thus achieving the purpose of improving the production effect of the quick-cooking brown sugar pearl balls;

[0070] Its cooking time is 11.3 - 13.0 min, which is regarded as a short cooking time; the hardness is 902 - 1032 g, the elastic recovery rate is 85.2 - 88.0%, which is regarded as having a Q-elastic texture, and the sugar degree difference is 2.0 - 2.6 °Brix, which is regarded as having a uniform sugar distribution;

[0071] It can be seen that when the production raw materials are fixed, the production effect of the quick-cooking brown sugar pearl balls can be increased by adjusting the proportion of the preparation raw materials. Combining the data in the above table, it is not difficult to see that when preparing the quick-cooking brown sugar pearl balls, the quick-cooking brown sugar pearl balls prepared with 12 parts of brown sugar, 21.5 parts of hot water, 20 parts of tapioca starch, 10.7 parts of hydroxypropyl distarch phosphate, 2.7 parts of acid-treated starch, 0.5 part of sodium hydroxypropylcellulose, and 8 parts of tapioca flour have the shortest cooking time; the quick-cooking brown sugar pearl balls prepared with 24 parts of brown sugar, 43 parts of hot water, 40 parts of tapioca starch, 21.3 parts of hydroxypropyl distarch phosphate, 2.3 parts of acid-treated starch, 1.1 part of sodium hydroxypropylcellulose, and 8 parts of tapioca flour have the chewiest texture; the quick-cooking brown sugar pearl balls prepared with 24 parts of brown sugar, 36 parts of hot water, 30 parts of tapioca starch, 16 parts of hydroxypropyl distarch phosphate, 4 parts of acid-treated starch, 0.8 part of sodium hydroxypropylcellulose, and 8 parts of tapioca flour have the most uniform sugar distribution. However, considering the actual situation, 18 parts of brown sugar, 32.2 parts of hot water, 30 parts of tapioca starch, 16 parts of hydroxypropyl distarch phosphate, 4 parts of acid-treated starch, 0.8 part of sodium hydroxypropylcellulose, and 8 parts of tapioca flour in Preparation 1 are the most suitable, obtained from Examples 1-5.

[0072] Examples 6-7

[0073] A kind of quick-cooking brown sugar pearl ball, and the corresponding relationship of the preparation method used is shown in the following table.

[0074] Table: Comparison table of the usage of quick-cooking brown sugar pearl balls in Examples 6-7

[0075]

[0076]

[0077] Extract the quick-cooking brown sugar pearl balls in the above Examples 6-7, and test their cooking time, hardness, elastic recovery rate, and sugar difference according to the above measurement steps and measurement standards. The test results are averaged and recorded in the following table.

[0078] Table: Performance test results of compressive strength, initial seepage pressure, and permeability coefficient in Examples 1, 6-7

[0079]

[0080] As can be seen from the above table, in the preparation process of the quick-cooking brown sugar pearl balls in Examples 1-5, they all have a good effect of improving the production effect of the quick-cooking brown sugar pearl balls. With tapioca starch as the basic framework, hydroxypropyl distarch phosphate increases the surface charge repulsion of starch granules by introducing hydrophilic groups and inhibits excessive cross-linking of molecular chains to form porous water-absorbing channels. Acid-treated starch forms a honeycomb-like microporous structure by destroying the crystalline region of starch granules to improve the water molecule penetration efficiency. Sodium hydroxypropyl cellulose, as a high-molecular hydrophilic colloid, entangles with starch molecules to construct a starch-colloid interpenetrating network to fix the water-absorbing path and prevent water loss. After the brown sugar is dissolved in hot water to form a sugar solution, it diffuses into the starch network interior through staged penetration and hydrothermal treatment to achieve uniform flavor embedding. Water is used to dissolve the brown sugar and participate in the starch gelatinization process. The tapioca flour sprinkled during molding acts as an anti-sticking agent to prevent the balls from sticking. Each raw material constructs a rapid water-absorbing network structure of the pearl balls through synergy, combines the brown sugar gradient penetration process and the hydrothermal-freezing coupling treatment process to regulate the degree of starch retrogradation, so as to achieve uniform sugar distribution while shortening the cooking time and balance the quick-cooking property and Q-elastic texture; thus achieving the purpose of improving the production effect of the quick-cooking brown sugar pearl balls;

[0081] Its cooking time is 12.0-12.9 min, which is regarded as a short cooking time; the hardness is 942-955 g, the elastic recovery rate is 86.2-87.0%, which is regarded as having a Q-elastic texture, and the sugar degree difference is 2.1-2.4 °Brix, which is regarded as having a uniform sugar distribution;

[0082] It can be seen that when the production raw materials are fixed, the production effect of the quick-cooking brown sugar pearl balls can be increased by adjusting the preparation conditions. From the data in the above table, it is not difficult to see that when preparing the quick-cooking brown sugar pearl balls, by increasing the stirring speed during the preparation of the brown sugar water, the stirring speed during the powder mixing process, the steam pressure and rotation speed during the steaming and compounding process, the prepared quick-cooking brown sugar pearl balls have the shortest cooking time, the chewiest texture, and the most uniform sugar distribution. The reason for this is that when increasing the stirring speed during the preparation of the brown sugar water, it can accelerate the dissolution of brown sugar and form a more uniform sugar solution, which is beneficial for subsequent gradient penetration. Increasing the stirring speed during the powder mixing process can make the powders such as tapioca starch and hydroxypropyl distarch phosphate disperse more evenly to construct a more stable rapid water absorption network. Increasing the steam pressure and rotation speed during the steaming and compounding process can enhance the wet heat effect and strengthen the mechanical shear. On the one hand, the increase in steam pressure makes the dough heat up faster, the starch gelatinize more fully and the gelatinization degree increase, accelerating the formation of a porous water absorption structure and thus shortening the cooking time. On the other hand, high-speed stirring promotes the directional arrangement of starch molecular chains and sufficient entanglement with sodium hydroxypropyl cellulose, constructing a dense starch-colloid interpenetrating network. At the same time, it enhances the contact and diffusion power between brown sugar molecules and starch. Combining with the osmosis effect under the pressure environment, the brown sugar is more evenly distributed inside the starch network, finally achieving the comprehensive effect of the shortest cooking time, the chewiest texture due to the high elastic recovery rate of the dense network structure, and the best sugar uniformity due to sufficient penetration, as obtained from Examples 1-5.

[0083] This specific embodiment is only an explanation of the present invention and not a limitation thereof. After reading this specification, those skilled in the art can make modifications to this embodiment without creative contributions as needed, but as long as it is within the scope of the claims of the present invention, it is protected by the patent law.

Claims

1. A method for making quick-cooking brown sugar pearl balls, characterized in that, It includes the following steps: S1. Pour hot water into a double boiler, add brown sugar, and stir at a stirring speed of 50 - 80 r / min until the brown sugar is completely dissolved. Let the temperature cool naturally to obtain a brown sugar aqueous solution; S2. Put tapioca starch, hydroxypropyl distarch phosphate, acid-treated starch, and sodium hydroxypropylcellulose into a kneading machine; under the condition of not turning on steam heating, stir at a speed of 100 - 150 r / min for 1 min to obtain a premixed powder; S3. Put the brown sugar aqueous solution obtained in S1 into the kneading machine containing the premixed powder obtained in S2, start the kneading machine, and knead and steam for 30 s while stirring at a speed of 120 - 180 r / min and a pressure of 0.01 - 0.03 MPa. After the steaming is completed, close the air inlet valve and the stirring device, open the exhaust valve to release the pressure; after the pressure is completely exhausted; open the kneading machine cover, and use a spatula to scrape the powder adhering to the inner wall of the equipment and the cover; Then open the cover and stir in the reverse direction at the same speed for 15 s, and then switch to the forward direction and stir at the same speed for 15 s until the texture of the dough is uniform and there is no caking phenomenon, and then discharge the material to obtain the prepared dough; S4. Put the prepared dough obtained in S3 into a fully automatic forming machine, select a mold with a diameter of 10 mm, and discharge the material at a discharge speed of 15 r / min. After the discharge is completed, evenly sprinkle tapioca flour on the surface of the formed pearl balls to obtain formed pearl balls; S5. Immediately transfer the formed pearl balls obtained in S4 to a quick-freezing device, and freeze until the center temperature of the balls drops below -18°C; then use a 200-mesh sieve to screen the frozen pearl balls to remove the excess tapioca flour on the surface; pack the screened balls according to the set specifications, and finally store them in a freezer at a temperature < -18°C to obtain quick-cooking brown sugar pearl balls.

2. The manufacturing method of a kind of quick-cooking brown sugar pearl balls according to claim 1, characterized in that: The components and weight parts of the raw materials for preparing the quick-cooking brown sugar pearl balls are as follows: 12 - 24 parts of brown sugar, 21.5 - 43 parts of hot water, 20 - 40 parts of tapioca starch, 10.7 - 21.3 parts of hydroxypropyl distarch phosphate, 2 - 5.3 parts of acid-treated starch, 0.5 - 1.1 parts of sodium hydroxypropylcellulose, 8 parts of tapioca flour.

3. The manufacturing method of a kind of quick-cooking brown sugar pearl ball according to claim 1, characterized in that: The hot water in S1 is 60°C hot water.

4. The manufacturing method of a quick-cooking brown sugar pearl ball according to claim 1, characterized in that: The natural cooling in S1 needs to cool to below 40°C.

5. The manufacturing method of a kind of quick-cooking brown sugar pearl balls according to claim 1, characterized in that: After the pressure is completely exhausted in S3, it is necessary to detect the center temperature of the dough, and the center temperature is required to be ≥50°C.

6. The manufacturing method of a quick-cooking brown sugar pearl ball according to claim 1, characterized in that: The temperature of the quick-freezing device in S5 is ≤ -35°C.

7. The formula of the quick-cooking brown sugar pearl balls prepared by the preparation method according to any one of claims 1 - 6.

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