Lotus root starch pearl tapioca and making method thereof

Abstract

The invention relates to a lotus root starch pearl powder ball and a making method thereof. The lotus root starch pearl powder ball comprises the following components in parts by weight: 10-35 parts of lotus root starch, 0-15 parts of cassava starch, 5-10 parts of acetylated distarch phosphate, 0-10 parts of white granulated sugar, 0.1-0.5 part of guar gum, 0.1-0.3 part of sodium polyacrylate, 30-45 parts of water, 0-15 parts of soft stuffing and 30-35 parts of sweet water. The preparation method has the advantages that lotus root starch is used as a main raw material, and the instant pearl balls which can be repeatedly frozen and thawed and have better normal-temperature storage stability after being reheated are provided.

Description

Technical Field

[0001] This invention patent relates to a lotus root starch pearl tapioca pearl and its manufacturing method. Background Technology

[0002] Lotus root starch, a traditional Chinese medicine, is a starch processed from the rhizome of the lotus plant (Nelumbo nucifera), a member of the Nymphaeaceae family. Distributed throughout China, it is also known as lotus root starch. It is sweet and salty in taste, and neutral in nature, entering the spleen, liver, and kidney meridians. It has the effects of nourishing blood, stopping bleeding, regulating the middle jiao (digestive system), and stimulating appetite. It is mainly used to treat weakness and blood loss, diarrhea, and poor appetite. Modern research shows that lotus root contains active substances such as polysaccharides and polyphenols, which can enhance antioxidant capacity, lower blood lipids, and alleviate intestinal inflammation. Its antioxidant and anti-inflammatory effects are significantly enhanced after cooking.

[0003] Tapioca pearls are a type of snack food made primarily from tapioca starch. They have a unique chewy texture and transparency, and are a classic topping in milk tea, enjoying widespread popularity among consumers.

[0004] Traditional tapioca pearls and ready-to-eat tapioca pearls are the two most commonly used types in tea shops. Traditional tapioca pearls require a long boiling time. Ready-to-eat tapioca pearls only need to be reheated briefly, making them convenient and quick, but their texture is harder compared to traditional tapioca pearls. Both existing types of tapioca pearls have short storage times after boiling or reheating, their texture deteriorates quickly, and neither can be repeatedly frozen and thawed.

[0005] Lotus root contains 80% water and 11% starch. Starch is the most abundant nutrient in lotus root, and the starch extracted from lotus root is called lotus root starch. The average amylose content in lotus root starch is 16.9%, and the average amylopectin content is 83.1%. Compared to the average 20%-30% amylose content in tapioca starch, pure lotus root starch has a significantly lower amylose content, resulting in a softer, smoother texture for tapioca pearls.

[0006] Chinese Patent Publication No. CN 112956628 A discloses a tapioca pearl based on triacinol, its preparation method, and its application. The composition and weight parts are as follows: triacinol 0.5-1.0 parts, tapioca starch 0-18 parts, konjac flour 0-6 parts, Jerusalem artichoke flour 0-7 parts, dietary fiber powder 0-12 parts, calcium chloride 0-0.3 parts, sweetener 0-0.1 parts, and edible flavoring 0-0.02 parts. The wet tapioca pearl production method provided by this invention is simpler and has higher preparation efficiency. Furthermore, the tapioca pearls made from triacinol, dietary fiber powder, konjac flour, and Jerusalem artichoke flour as main raw materials provide a prolonged feeling of fullness while being low in calories and glycemic index, making them a healthy and low-calorie tapioca pearl product.

[0007] Chinese Patent Publication No. CN 117378754 A discloses an anti-aging tapioca pearl and its preparation method. The anti-aging tapioca pearl of this invention comprises the following components: 90-120 parts of damaged tapioca starch, 30-35 parts of trehalose, 6-8 parts of starch acetate, 0.2-0.4 parts of sodium alginate, and 45-60 parts of water. This invention first uses a mechanical activation method to prepare damaged starch, which disrupts the starch's crystalline structure and reduces the starch aging rate. Then, the damaged starch is mixed with food additives to effectively enhance the water retention capacity of the tapioca pearl, encapsulating more water molecules and thus improving its anti-aging properties. This invention improves the tapioca pearl preparation process, eliminating the need for pregelatinization or the addition of binders to prepare raw tapioca pearls. The cooked tapioca pearls exhibit excellent anti-aging properties, overcoming the shortcomings of traditional tapioca pearls, such as easy aging after cooking and short shelf life.

[0008] By comparison, this patent application is fundamentally different from the aforementioned patent publications.

[0009] Therefore, we developed an instant tapioca pearl made primarily from lotus root starch, which can be repeatedly frozen and thawed, and has a soft, chewy, and smooth texture with a crystal-clear surface, distinguishing it from the taste and appearance of traditional tapioca pearls. Summary of the Invention

[0010] The purpose of this invention is to solve the existing technical problems by proposing a lotus root starch pearl ball and its production method.

[0011] To achieve the above objectives, the present invention adopts the following technical solution: a type of lotus root starch pearl pearl, comprising, by weight: 10-35 parts lotus root starch, 0-15 parts tapioca starch, 5-10 parts acetylated distarch phosphate, 0-10 parts white sugar, 0.1-0.5 parts guar gum, 0.1-0.3 parts sodium polyacrylate, 30-45 parts water, 0-15 parts soft filling, and 30-35 parts sugar syrup.

[0012] Furthermore, lotus root powder is one or a combination of instant lotus root powder and pure lotus root powder.

[0013] Furthermore, soft fillings include red bean paste, fruit and vegetable sauce, grain sauce, mint sauce, and cheese sauce.

[0014] Furthermore, the sugar syrup is one or more of the following: brown sugar syrup, white sugar, malt syrup, rock sugar, and raw sugar.

[0015] A method for making lotus root starch tapioca pearls includes the following steps: Step 1: Mix the soft filling evenly, stir-fry it, and then let it cool for later use; Step 2: Mix lotus root starch, tapioca starch, acetylated distarch phosphate, white sugar, guar gum, and sodium polyacrylate evenly to obtain a mixture. Step 3: Take the mixture from Step 2, add water and knead to form a dough; Step 4: Tapioca Ball Shaping: Put the dough and soft filling into a tapioca ball filling machine and roll them into balls to obtain tapioca balls; Step 5: After shaping, the tapioca balls are blanched in hot water, cooled, coated with flour, and passed through a vibrating screen. Step 6: Prepare the sugar syrup. Mix the tapioca pearls and sugar syrup according to the ratio, and then fill the mixture into packaging bags. Step 7: Place the product in a -35℃~-30℃ quick-freezing chamber for 3h±0.5h to bring the core temperature of the product down to -18℃.

[0016] Furthermore, the soft filling in step 4 is a soft filling with a diameter of 3-7mm after being rolled into balls, and the diameter of the tapioca balls is 6-11mm.

[0017] Furthermore, in step 5, the hot water temperature is 80-90℃, and the scalding time is 50 seconds to 5 minutes. Then, cool in 10-18℃ water for 3-4 minutes.

[0018] Furthermore, in step 6, the ratio of tapioca pearls to sugar syrup is 60-70:30-40.

[0019] Furthermore, in step 6, the ratio of tapioca pearls to sugar syrup is 65:35.

[0020] Further, in step 1, mix the soft filling evenly, add 0-0.1 parts of edible flavoring, stir-fry at 60-65℃ for 10 minutes, remove and let cool naturally for later use.

[0021] The beneficial effects of this invention are: Using lotus root starch as the main ingredient, we offer ready-to-eat tapioca pearls that can be repeatedly frozen and thawed and have better room temperature storage stability after reheating.

[0022] The soft, smooth texture and crystal-clear appearance of lotus root starch have been introduced into the tapioca pearl category, changing and subverting the traditional taste and appearance of tapioca pearls. Attached Figure Description

[0023] Figure 1 This is a photograph of the object after reheating in Example 2.

[0024] Figure 2 This is a photograph of the actual product after 24 hours at room temperature, as shown in Example 2.

[0025] Figure 3 This is a picture of the actual object after reheating, for comparison example 1.

[0026] Figure 4 The image shows the actual product after 24 hours at room temperature, as shown in Comparative Example 1. Detailed Implementation

[0027] The present invention will be further described below with reference to specific embodiments: Unless otherwise specified, the experimental methods used in the following implementation examples are all conventional methods; the materials and reagents used are all commercially available unless otherwise specified.

[0028] Example 1 combined with appendix Figure 1-4 A type of lotus root starch pearl tapioca pearl, by weight: 10-35 parts lotus root starch, 0-15 parts tapioca starch, 5-10 parts acetylated distarch phosphate, 0-10 parts white sugar, 0.1-0.5 parts guar gum, 0.1-0.3 parts sodium polyacrylate, 30-45 parts water, 0-15 parts soft filling, and 30-35 parts sugar syrup.

[0029] A type of lotus root starch tapioca pearl, wherein the lotus root starch is one or a combination of instant lotus root starch and pure lotus root starch.

[0030] A type of lotus root starch tapioca pearl with soft fillings such as red bean paste, fruit and vegetable sauce, grain sauce, mint sauce, and cheese sauce.

[0031] A type of lotus root starch tapioca pearl, with the sugar syrup being one or more combinations of brown sugar syrup, white sugar, malt syrup, rock sugar, and raw sugar.

[0032] A method for making lotus root starch tapioca pearls includes the following steps: Step 1: Mix the soft filling evenly, stir-fry it, and then let it cool for later use; Step 2: Mix lotus root starch, tapioca starch, acetylated distarch phosphate, white sugar, guar gum, and sodium polyacrylate evenly to obtain a mixture. Step 3: Take the mixture from Step 2, add water and knead to form a dough; Step 4: Tapioca Ball Shaping: Put the dough and soft filling into a tapioca ball filling machine and roll them into balls to obtain tapioca balls; Step 5: After shaping, the tapioca balls are blanched in hot water, cooled, coated with flour, and passed through a vibrating screen. Step 6: Prepare the sugar syrup. Mix the tapioca pearls and sugar syrup according to the ratio, and then fill the mixture into packaging bags. Step 7: Place the product in a -35℃~-30℃ quick-freezing chamber for 3h±0.5h to bring the core temperature of the product down to -18℃.

[0033] A method for making lotus root starch tapioca pearls: the soft filling in step 4 is a soft filling with a diameter of 3-7mm after being rolled into a ball, and the diameter of the tapioca pearls is 6-11mm.

[0034] A method for making lotus root starch tapioca pearls: In step 5, the hot water temperature is 80-90℃, and the blanching time is 50 seconds to 5 minutes. Then, cool in cooling water at 10-18℃ for 3-4 minutes.

[0035] A method for making lotus root starch tapioca pearls, in step 6 the ratio of tapioca pearls to sugar water is 60~70:30~40.

[0036] A method for making lotus root starch tapioca pearls, in step 6 the ratio of tapioca pearls to sugar water is 65:35.

[0037] A method for making lotus root starch tapioca pearls: Step 1: Mix the soft filling evenly, add 0-0.1 parts of edible flavoring, stir-fry at 60-65℃ for 10 minutes, remove and let cool naturally for later use.

[0038] The gelatinization properties of lotus root starch allow it to form a protective layer on the gastric mucosa, reducing the damage of gastric acid to the gastric mucosa and thus having a stomach-nourishing effect. Combining lotus root starch with red bean paste, fruits and vegetables, and grains enhances the health benefits of tapioca pearls.

[0039] Example 2: A type of lotus root starch pearl pearl: A type of lotus root starch pearl pearl, by weight: 11.5 parts pure lotus root starch, 10 parts tapioca starch, 8 parts acetylated distarch phosphate, 5.5 parts white sugar, 0.2 parts guar gum, 0.1 parts sodium polyacrylate, 0.1 parts edible flavoring, 39 parts water, 10 parts mint sauce, and 35 parts sugar syrup.

[0040] A method for preparing lotus root starch tapioca pearls includes the following steps: Step 1: Stir the mint sauce evenly, add 0.1 part of edible flavoring, stir-fry at 60-65℃ for 10 minutes to obtain a soft filling, remove and let cool naturally for later use.

[0041] Step 2: Mix pure lotus root powder, tapioca starch, acetylated distarch phosphate, white sugar, guar gum, and sodium polyacrylate evenly to obtain a mixture.

[0042] Step 3: Take the mixture from Step 2, add water and knead to form a dough.

[0043] Step 4, tapioca pearl shaping: Put the dough and soft filling into the tapioca pearl filling machine and roll them into balls.

[0044] Step 5: After shaping, the tapioca balls are blanched in hot water, cooled, coated with flour, and passed through a vibrating screen.

[0045] Step 6: Prepare the sugar syrup by mixing tapioca pearls and sugar syrup in a ratio of 65:35, and then filling the mixture into packaging bags.

[0046] Step 7: Place the product in a -35℃ to -30℃ quick-freezing chamber for 3 hours ± 0.5 hours to bring the core temperature of the product down to -18℃.

[0047] Furthermore, the filling in step 4 is rolled into a ball with a diameter of 7mm, and after being wrapped in the dough, the final diameter of the tapioca pearl is 10mm.

[0048] Furthermore, in step 5, the hot water temperature is 80-90℃, and the scalding time is 2 minutes. Then, cool in 10-18℃ cooling water for 3-4 minutes.

[0049] Example 3: A type of lotus root starch pearl pearl: A type of lotus root starch pearl pearl, by weight: 11.5 parts instant lotus root starch, 10 parts tapioca starch, 8 parts acetylated distarch phosphate, 5.5 parts white sugar, 0.2 parts guar gum, 0.1 parts sodium polyacrylate, 0.1 parts edible flavoring, 39 parts water, 10 parts mint sauce, and 35 parts sugar syrup.

[0050] A method for preparing lotus root starch tapioca pearls includes the following steps: Step 1: Stir the mint sauce evenly, add edible flavoring, stir-fry at 60-65℃ for 10 minutes to obtain a soft filling, remove and let cool naturally for later use.

[0051] Step 2: Mix the instant lotus root powder, tapioca starch, acetylated distarch phosphate, white sugar, guar gum, and sodium polyacrylate evenly to obtain a mixture.

[0052] Step 3: Take the mixture from Step 2, add water and knead to form a dough.

[0053] Step 4, tapioca pearl shaping: Put the dough and soft filling into the tapioca pearl filling machine and roll them into balls.

[0054] Step 5: After shaping, the tapioca balls are blanched in hot water, cooled, coated with flour, and passed through a vibrating screen.

[0055] Step 6: Prepare the sugar syrup by mixing tapioca pearls and sugar syrup in a ratio of 65:35, and then filling the mixture into packaging bags.

[0056] Step 7: Place the product in a -35℃ to -30℃ quick-freezing chamber for 3 hours ± 0.5 hours to bring the core temperature of the product down to -18℃.

[0057] Furthermore, the filling in step 4 is rolled into a ball with a diameter of 7mm, and after being wrapped in the dough, the final diameter of the tapioca pearl is 10mm.

[0058] Furthermore, in step 5, the hot water temperature is 80-90℃, and the scalding time is 2 minutes. Then, cool in 10-18℃ cooling water for 3-4 minutes.

[0059] Example 4: A type of lotus root starch pearl pearl: A type of lotus root starch pearl pearl, by weight: 15 parts pure lotus root starch, 5 parts tapioca starch, 8 parts acetylated distarch phosphate, 5.5 parts white sugar, 0.2 parts guar gum, 0.1 parts sodium polyacrylate, 0.05-0.1 parts edible flavoring, 39 parts water, 10 parts mint sauce, and 35 parts sugar syrup.

[0060] A method for preparing lotus root starch tapioca pearls includes the following steps: Step 1: Stir the mint sauce evenly, add 0.05 parts of edible flavoring, stir-fry at 60-65℃ for 10 minutes to obtain a soft filling, remove and let cool naturally for later use.

[0061] After mixing the mint sauce well, add 10 portions of brown sugar syrup. Step 2: Mix pure lotus root powder, tapioca starch, acetylated distarch phosphate, white sugar, guar gum, and sodium polyacrylate evenly to obtain a mixture.

[0062] Step 3: Take the mixture from Step 2, add water and knead to form a dough.

[0063] Step 4, tapioca pearl shaping: Put the dough and soft filling into the tapioca pearl filling machine and roll them into balls.

[0064] Step 5: After shaping, the tapioca balls are blanched in hot water, cooled, coated with flour, and passed through a vibrating screen.

[0065] Step 6: Prepare the sugar syrup by mixing tapioca pearls and sugar syrup in a ratio of 65:35, and then filling the mixture into packaging bags.

[0066] Step 7: Place the product in a -35℃ to -30℃ quick-freezing chamber for 3 hours ± 0.5 hours to bring the core temperature of the product down to -18℃.

[0067] Furthermore, the filling in step 4 is rolled into a ball with a diameter of 7mm, and after being wrapped in the dough, the final diameter of the tapioca pearl is 10mm.

[0068] Furthermore, in step 5, the hot water temperature is 80-90℃, and the scalding time is 2 minutes. Then, cool in 10-18℃ cooling water for 3-4 minutes.

[0069] Example 5: The difference from Example 4 is that the amount of pure lotus root powder added is 25 parts.

[0070] Example 6: The difference from Example 4 is that the amount of pure lotus root powder added is 35 parts.

[0071] Example 7: The difference from Example 2 is that the blanching time is 3 minutes.

[0072] Example 8: The difference from Example 2 is that the blanching time is 4 minutes.

[0073] Example 9: The difference from Example 2 is that the blanching time is 5 minutes.

[0074] Comparative Example 1: A commercially available brand of ready-to-eat tapioca pearls Repeated freeze-thaw experiment Repeated freeze-thaw experiment procedure: pre-thaw (24℃) → induction cooker heating → cold water rinsing and cooling → thaw → microwave heating → cold water cooling and ready for use; Specific operating method: Remove from the -18℃ freezer and thaw in a 4℃-6℃ refrigerator for 24 hours. Set an induction cooker to 2100W, place 3-5 bags in each pot, add cold water just enough to cover the bags, and set a timer for 6 minutes. After heating, remove and rinse with cold water to cool to room temperature, then freeze at -18℃ overnight. The next day, remove and heat in a household microwave oven (rated output power 700W-800W) for 2 minutes, then place in a container of cold water to cool. Perform sensory evaluation.

[0075] Table 1 Sensory Evaluation Table for Tapioca Pearls

[0076] Table 2 Sensory evaluation results of Examples 2-9 and comparative examples.

[0077] Table 2 shows that pure lotus root powder exhibits better resistance to repeated freeze-thaw cycles than instant lotus root powder, mainly because the starch content in instant lotus root powder is lower than that in pure lotus root powder. With increasing blanching time, the hardness and elasticity of the product decreased after repeated freeze-thaw treatment; therefore, longer blanching time is not necessarily better. Comparative Example 1, after repeated freeze-thaw pretreatment, showed significantly inferior taste and texture compared to Examples 2-9, which contained added lotus root powder.

[0078] Room temperature stability test Set the induction cooker to 2100W, place 3-5 packets per batch, add cold water until the water level just covers the packets, and set the timer for 6 minutes. After heating, remove the packets and allow them to cool naturally at room temperature. Let them sit at room temperature for 24 hours, then measure the change in diameter of the tapioca pearls. The results show that Example 2 is superior to the comparative example, with a significantly lower degree of water absorption and swelling. See details below. Figure 1-4 .

[0079] Texture analysis Test steps: 1) Pretreatment: Cut a small opening in the packaging, microwave the packaging bag together on medium-high power (700W-800W) for 2 minutes, cool it to room temperature with cold water before testing.

[0080] 2) The textural properties (hardness, elasticity, and chewiness) of the extrudate were determined using a texture analyzer (Shimadzu, EZ-X, Japan) in TPA mode. First, the thawed samples were cut into 30mm*15mm*6mm pieces (with slight modifications based on actual dimensions). Then, the samples were compressed twice using an R36 cylindrical probe with a diameter of 36 mm. The specific TPA mode parameters were set as follows: test speed 1.5mm / s, compression ratio 40%, trigger force 101.97 gf, rise distance 15mm. Each sample was measured three times, and the average value was taken.

[0081] Test results:

[0082] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A type of lotus root starch tapioca pearl, characterized in that: By weight: 10-35 parts lotus root starch, 0-15 parts tapioca starch, 5-10 parts acetylated distarch phosphate, 0-10 parts white sugar, 0.1-0.5 parts guar gum, 0.1-0.3 parts sodium polyacrylate, 30-45 parts water, 0-15 parts soft filling, and 30-35 parts sugar syrup.

2. The lotus root starch pearl pearl balls according to claim 1, characterized in that: Lotus root powder is one or a combination of instant lotus root powder and pure lotus root powder.

3. The lotus root starch pearl pearl balls according to claim 1, characterized in that: Soft fillings include red bean paste, fruit and vegetable sauce, grain sauce, mint sauce, and cheese sauce.

4. The lotus root starch tapioca pearls according to claim 1, characterized in that: The sugar syrup is one or more of the following: brown sugar syrup, white sugar, malt syrup, rock sugar, and raw sugar.

5. A method for producing lotus root starch tapioca pearls as described in claim 1, characterized in that: Includes the following steps: Step 1: Mix the soft filling evenly, stir-fry it, and then let it cool for later use; Step 2: Mix lotus root starch, tapioca starch, acetylated distarch phosphate, white sugar, guar gum, and sodium polyacrylate evenly to obtain a mixture. Step 3: Take the mixture from Step 2, add water and knead to form a dough; Step 4: Tapioca Ball Shaping: Put the dough and soft filling into a tapioca ball filling machine and roll them into balls to obtain tapioca balls; Step 5: After shaping, the tapioca balls are blanched in hot water, cooled, coated with flour, and passed through a vibrating screen. Step 6: Prepare the sugar syrup. Mix the tapioca pearls and sugar syrup according to the ratio, and then fill the mixture into packaging bags. Step 7: Place the product in a -35℃~-30℃ quick-freezing chamber for 3h±0.5h to bring the core temperature of the product down to -18℃.

6. The method for producing lotus root starch tapioca pearls according to claim 5, characterized in that: The soft filling in step 4 is a soft filling with a diameter of 3-7mm after being rolled into balls, and the diameter of the tapioca balls is 6-11mm.

7. The method for producing lotus root starch tapioca pearls according to claim 5, characterized in that: In step 5, the hot water temperature should be 80-90℃, and the scalding time should be 50 seconds to 5 minutes. Then cool in 10-18℃ water for 3-4 minutes.

8. The method for producing lotus root starch tapioca pearls according to claim 5, characterized in that: In step 6, the ratio of tapioca pearls to sugar syrup is 60-70:30-40.

9. The method for producing lotus root starch tapioca pearls according to claim 8, characterized in that: In step 6, the ratio of tapioca pearls to sugar syrup is 65:

35.

10. The method for producing lotus root starch tapioca pearls according to claim 8, characterized in that: Step 1: Mix the soft filling evenly, add 0-0.1 parts of edible flavoring, stir-fry at 60-65℃ for 10 minutes, remove and let cool naturally for later use.

Images