A medicinal and edible pearl powder composition and a preparation method and application thereof

Abstract

This invention provides a pearl tapioca pearl composition containing medicinal and edible homologous powder and tapioca starch, along with its preparation method and application, belonging to the field of medicinal and edible homologous food technology. The invention uses 10-60 parts of medicinal and edible homologous powder and 40-90 parts of tapioca starch as core raw materials. The medicinal and edible homologous powder is selected from at least one of kudzu root powder, yam powder, lotus root powder, and poria cocos powder. Different medicinal and edible homologous powders impart unique textures to the tapioca pearls, and together with tapioca starch, they stabilize the shape, achieving a dual guarantee of diverse textures and long-lasting foam resistance. This effectively improves the problems of traditional pearl tapioca pearls, such as monotonous texture, easy reversion to solid form, and easy clouding in soup. Compared with traditional formulas, it has a more stable texture and stronger compatibility, making it suitable for wide application in various beverages and desserts.

Description

Technical Field

[0001] This invention relates to the field of food technology that is both food and medicine, specifically to a pearl tapioca pearl composition that is both food and medicine, its preparation method and application. Background Technology

[0002] Tapioca pearls are a common ingredient in freshly made beverages such as milk tea and fruit tea. In recent years, consumers have placed increasing demands on the health benefits and taste of beverages, and tapioca pearls, with their medicinal and edible properties, have gradually gained market attention. However, commercially available tapioca pearls have the following prominent issues regarding raw material selection, taste quality, and health value: First, the texture is prone to aging. Traditional tapioca pearls are mainly made of tapioca starch, which hardens and reverts to its original state if left in hot drinks for more than an hour, and hardens even more easily in cold drinks. The root cause is that the amylose in tapioca starch rearranges and crystallizes during the cooling process (starch retrogradation), which means that tapioca pearls can only be cooked and used immediately and cannot be prepared in advance.

[0003] Secondly, the raw materials are limited and lack the concept of food and medicine sharing the same origin. Traditional tapioca pearls are mainly made of tapioca starch, containing almost no ingredients that are both food and medicine, resulting in low nutritional value. Although tapioca pearls with added herbal ingredients have begun to appear on the market, most are based on single ingredients and lack scientifically formulated compound products, failing to meet consumers' demand for "mild health preservation" and "food and medicine sharing the same origin".

[0004] Third, it is difficult to balance the texture and flavor. The addition of different medicinal and edible ingredients affects the texture and flavor of tapioca pearls: kudzu root powder can improve foam resistance and refreshing feel, yam powder can bring a dense texture, lotus root powder can give a transparent and crisp texture, ginger powder can provide a warm and moist feeling, but improper use can produce a spicy and irritating taste, and poria cocos powder has a slightly earthy taste. Current technology has not yet solved the problem of balancing the ratio of different medicinal and edible ingredients with tapioca starch.

[0005] Fourth, issues such as hard center, cracking, and cloudy broth are prominent. Tapioca pearls with added root and herbal ingredients are prone to problems such as a hard center or cracked outer layer after cooking due to the large particle size and uneven water absorption of the raw materials, or excessive gelatinization of the surface leading to cloudy broth, affecting the appearance and taste of the beverage. Commercially available traditional tapioca pearls, after being soaked in 60℃ hot drinks for 1 hour, often show an increase in hardness of over 150%, a cloudiness rate of over 10%, and a cracking rate of over 12%, which cannot meet the needs of stores for long-term heat preservation and sales.

[0006] Currently, there is no scientifically formulated combination of medicinal and edible powders and tapioca starch, nor is there a process parameter optimization tailored to the characteristics of different medicinal and edible raw materials, specifically designed for the preparation of tapioca pearls that are resistant to aging, have a rich and layered texture, a pure flavor, and possess the nutritional properties of medicinal and edible ingredients. Therefore, developing a scientifically formulated, effective, mild, safe, and palatable medicinal and edible tapioca pearl composition is crucial for addressing the pain points of existing technologies and meeting precise market demands. Summary of the Invention

[0007] The purpose of this invention is to provide a medicinal and edible pearl tapioca pearl composition, its preparation method, and its application, which solves the problems of easy aging, monotonous taste, hard core and breakage, and unbalanced flavor in existing products. Using medicinal and edible pearl powder and tapioca starch as core raw materials, the composition achieves synergistic effects of being resistant to soaking and aging, having a rich taste, and pure flavor through scientific proportioning and segmented cooking process. Moreover, the composition can be prepared into various specifications, the process is simple, the stability is good, it is suitable for industrial production, it is mild and safe, and it does not contain exogenous sweeteners, flavorings, pigments, or preservatives. It has a pleasant taste and can be consumed for a long time.

[0008] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a medicinal and edible pearl powder composition, comprising, by weight, the following raw materials: 10-60 parts of medicinal and edible powder and 40-90 parts of tapioca starch; wherein the medicinal and edible powder is selected from at least one of kudzu root powder, yam powder, lotus root powder, and poria cocos powder. The medicinal and edible powder described in this invention is a raw material listed in the directory of medicinal and edible materials published by the National Health Commission, and all are food-grade.

[0009] In a preferred embodiment of the first aspect of the present invention, the medicinal and edible powder comprises 30-60 parts of kudzu root powder and 0.5-2 parts of peppermint powder; the kudzu root powder contains ≥2.5% total flavonoids and ≥1.2% puerarin; the peppermint powder contains ≥0.8% menthol and has a particle size of 80-100 mesh. The flavonoids in kudzu root can inhibit amylase activity, delay starch hydrolysis and retrogradation, thereby improving the foaming resistance of tapioca pearls. The peppermint powder provides a cooling sensation without overpowering the original flavor of the food.

[0010] Preferably, the kudzu root powder is wholly or partially replaced with Jerusalem artichoke powder at a ratio of 1:1; the Jerusalem artichoke powder is a Jerusalem artichoke extract with an inulin content of ≥90%. Jerusalem artichoke is rich in inulin and dietary fiber, and is a natural prebiotic. Replacing it with Jerusalem artichoke powder increases the dietary fiber content of tapioca pearls and has low glycemic index.

[0011] In a preferred embodiment of the second aspect of the present invention, the medicinal and edible powder comprises 10-25 parts of yam powder and 0.3-1 part of ginger powder; the yam powder contains ≥70% starch, and the ginger powder contains ≥0.8% 6-gingerol. Yam powder is rich in mucoprotein and amylase, and when combined with ginger, it achieves a balanced effect of mild taste and mellow flavor. The amount of ginger powder is precisely controlled at 0.3-1 part, which, combined with the yam powder, coats and neutralizes the spiciness of the ginger, leaving only a warm and pleasant sensation.

[0012] Preferably, the ginger powder is wholly or partially replaced with galangal powder at a ratio of 1:1; the galangal powder contains ≥0.5% galangin.

[0013] Preferably, the raw materials also include 0.2 to 0.5 parts of jujube powder; the jujube powder has a total flavonoid content of ≥0.3% and a cyclic adenosine monophosphate content of ≥0.01%.

[0014] In a preferred embodiment of the third aspect of the present invention, the medicinal and edible powder comprises 20-50 parts lotus root powder and 0.5-2 parts chrysanthemum powder; the lotus root powder contains ≥25% amylose, and the chrysanthemum powder contains ≥1.5% total flavonoids and ≥0.5% chlorogenic acid. Lotus root powder is rich in amylose, has high transparency after gelatinization, and forms a brittle and elastic gel structure upon cooling. Chrysanthemum powder imparts a delicate chrysanthemum aroma to the tapioca pearls.

[0015] Preferably, the lotus root powder is wholly or partially replaced with water chestnut powder at a ratio of 1:1; the water chestnut powder contains ≥20% amylose.

[0016] Preferably, the chrysanthemum powder is entirely or partially replaced with honeysuckle powder or osmanthus powder, with a replacement ratio of 1:1.

[0017] In a preferred embodiment of the fourth aspect of the present invention, the medicinal and edible powder is a compound of 20-40 parts of yam powder and 5-30 parts of poria powder; the poria powder contains ≥80% β-pachyman. Yam powder is rich in mucoprotein and amylase, while poria powder is rich in β-pachyman, and the combination of the two results in a smooth and elastic texture.

[0018] Preferably, the raw materials also include 0.3 to 2 parts of dried tangerine peel powder; the dried tangerine peel powder contains ≥2.5% hesperidin and ≥0.1% nosenoside. Dried tangerine peel imparts a delicate citrus aroma to the tapioca pearls.

[0019] In this invention, the tapioca starch preferably has an amylopectin content of ≥80%, a peak viscosity of ≥800BU, and a gelatinization temperature of ≤72℃, providing a chewy base.

[0020] The present invention also provides a method for preparing the composition, comprising: mixing powders and then adding boiling water at 90-95°C to scald the dough and knead it into a ball with a diameter of 3-12 mm; adding the tapioca balls to water at a ratio of 1:10-15 and cooking until they float, then continuing to cook for 2-5 minutes and simmering for 1-4 minutes; soaking in ice water at 0-4°C for 1-3 minutes and draining to obtain the final product.

[0021] All raw materials used in this invention are nationally recognized food and medicinal ingredients or food raw materials. Through scientific proportioning and segmented cooking processes, a unified effect of "resistant to soaking and not aging, rich taste layers, and pure flavor" is achieved. Beneficial effects

[0022] (1) Good soaking resistance and no aging: This invention uses a scientific ratio of medicinal and edible powder and tapioca starch, combined with a segmented cooking process, to ensure that the hardness increase of tapioca pearls is controlled within 25% after soaking in hot drinks at 60℃ or cold drinks at 4℃ for 4 hours. They do not become mushy, hard in the center, crack, or cloud the soup. Among them, the hardness increase of the kudzu root solution is only 16% to 22%, the hardness increase of the lotus root powder solution is only 18% to 21%, and the hardness increase of the yam and poria solution is only 22% to 24%.

[0023] (2) Rich texture: Different medicinal and edible ingredients give the tapioca pearls different texture characteristics. The kudzu root formula is chewy and translucent, the yam and ginger formula is dense and bouncy, the lotus root powder formula is transparent and crisp, and the yam and poria formula is dense and bouncy. The lotus root powder formula has a crispness of 285g, which is 82% higher than that of pure tapioca starch (156g); the yam formula has a cohesiveness of 0.70-0.72, which is 21%-24% higher than that of pure tapioca starch (0.58).

[0024] (3) Pure flavor without overpowering other flavors: The amounts of auxiliary ingredients such as peppermint powder, chrysanthemum powder, ginger powder, and tangerine peel powder are precisely controlled to enhance the aroma without overpowering the flavor, and no artificial flavorings are added. The 6-gingerol retention rate of the yam and ginger formula still reached 88.9% after 4 hours, and the ginger flavor was long-lasting and uniform.

[0025] (4) Both food and medicine, with high nutritional value: No caramel coloring, sweeteners, thickeners or other additives are added. The kudzu root recipe has a dietary fiber content of 3.6g / 100g and an eGI value of only 58.4; the yam and ginger recipe has a potassium content of 152mg / 100g and a magnesium content of 22mg / 100g; the lotus root powder recipe has an iron content of 1.8mg / 100g and a dietary fiber content of 2.5g / 100g; the yam and poria recipe has a dietary fiber content of 3.2g / 100g and a potassium content of 185mg / 100g. The nutritional components of all recipes are significantly better than those of pure tapioca starch pearl pearls.

[0026] (5) Simple process and good stability: boiling water scalding, segmented cooking, and ice water shaping, the whole process takes 12 to 15 minutes, which is suitable for standardized operation in stores. The quality remains good for 2 days under refrigeration at 4℃, which can meet the daily stocking needs of stores.

[0027] (6) High application value: It covers multiple scenarios such as low glycemic drinks, stomach-warming drinks, herbal tea drinks, refrigerated pre-packaged desserts, and meal replacement foods. It has wide market adaptability and achieves the unity of taste, flavor and health, making it suitable for various herbal beverage markets. Detailed Implementation

[0028] This invention provides a medicinal and edible pearl tapioca pearl composition, comprising the following raw materials by weight: 10-60 parts of medicinal and edible powder, 40-90 parts of tapioca starch.

[0029] The medicinal and edible powder described in this invention uses raw materials listed in the National Health Commission's catalogue of medicinal and edible ingredients, selected from at least one of kudzu root powder, yam powder, lotus root powder, and poria cocos powder, all of which are food-grade raw materials. In this invention, there are no special limitations on the source of the raw materials; conventional commercially available products are sufficient.

[0030] Raw material quality control standards (preferred conditions) To further ensure product quality, the raw materials used in this invention preferably meet the following indicators: Kudzu root powder: Total flavonoid content of kudzu root ≥2.5%, puerarin content ≥1.2%; Yam powder: starch content ≥70%; Small yellow ginger powder: 6-gingerol content ≥0.8%; Lotus root starch: amylose content ≥25%; Chrysanthemum powder: Total flavonoid content ≥1.5%, chlorogenic acid content ≥0.5%; Poria cocos powder: β-pachyman content ≥80%; Red date powder: total flavonoid content ≥0.3%, cyclic adenosine monophosphate content ≥0.01%; Tangerine peel powder: Hesperidin content ≥2.5%, nobiletin content ≥0.1%; Jerusalem artichoke powder: inulin content ≥90%; Water chestnut powder: amylose content ≥20%; Tapioca starch: amylopectin content ≥80%, peak viscosity ≥800BU, gelatinization temperature ≤72℃.

[0031] The above indicators are preferred rather than necessary. Even if the raw materials used are lower than the above indicators, the composition of the present invention can still achieve the basic technical effect.

[0032] The technical solutions of the present invention will be described in detail below with reference to specific embodiments, but these should not be construed as limiting the scope of protection of the present invention. The present invention provides the following four preferred embodiments.

[0033] This invention provides a kudzu root and cassava tapioca pearl pearl composition, comprising the following raw materials by weight: The amount of kudzu root powder is 30-60 parts, preferably 40-50 parts, and even more preferably 45 parts; 40-70 parts of cassava starch, preferably 50-60 parts, and more preferably 55 parts; The amount of peppermint powder is 0.5 to 2 parts, preferably 0.8 to 1.5 parts, and more preferably 1 part.

[0034] In this formulation, the kudzu root powder contains ≥2.5% total flavonoids and ≥1.2% puerarin; the tapioca starch contains ≥80% amylopectin, has a peak viscosity of ≥800 BU, and a gelatinization temperature of ≤72℃; and the peppermint powder contains ≥0.8% menthol and has a particle size of 80-100 mesh.

[0035] 45g kudzu root powder (2.8% total flavonoids, 1.5% puerarin), 55g tapioca starch (85% amylopectin, peak viscosity 850 BU, gelatinization temperature 70℃), and 1g peppermint powder (1.0% menthol, 80 mesh particle size). Mix these ingredients and add 65g of boiling water at 92℃ (65% of the total powder weight). Knead into a smooth dough (approximately 58% water content, kneaded for 8 minutes). Shape the dough into 10mm diameter tapioca pearls. Boil water in a pot, add the tapioca pearls at a ratio of 1:12, and cook until they float. Continue cooking for 4 minutes, then turn off the heat and let it sit for 2 minutes. Remove the pearls and soak them in 0℃ ice water for 2 minutes. Drain and serve.

[0036] 22.5g kudzu root powder, 22.5g Jerusalem artichoke powder (inulin content 92%), 55g tapioca starch, 1g peppermint powder. The rest is the same as in Example 1-1.

[0037] 30g kudzu root powder, 70g tapioca starch, 1g peppermint powder. The rest is the same as in Example 1-1.

[0038] 60g kudzu root powder, 40g tapioca starch, 1g peppermint powder. The rest is the same as in Example 1-1.

[0039] 100g tapioca starch, excluding kudzu root powder and peppermint powder. The rest is the same as in Example 1-1.

[0040] 70g kudzu root powder, 30g tapioca starch, 1g peppermint powder. The rest is the same as in Example 1-1.

[0041] This invention provides a yam and ginger tapioca pearl composition, comprising the following raw materials by weight: The yam powder is 10-25 parts, preferably 15-20 parts, and more preferably 18 parts; The amount of ginger powder is 0.3 to 1 part, preferably 0.5 to 0.8 parts, and more preferably 0.6 parts; The amount of cassava starch is 74-89 parts, preferably 79-84 parts, and even more preferably 81.4 parts.

[0042] In this formula, the starch content of yam powder is ≥70%; the 6-gingerol content of ginger powder is ≥0.8%; and 0.2 to 0.5 parts of jujube powder can be added optionally, with the total flavonoids in the jujube powder being ≥0.3% and the cyclic adenosine monophosphate being ≥0.01%.

[0043] Mix 18g yam powder (75% starch), 0.6g ginger powder (0.9% 6-gingerol), and 81.4g tapioca starch (82% amylopectin). Add 65g boiling water (92℃) and knead into a smooth dough (approximately 54% water content, kneaded for 9 minutes). Shape the dough into 8mm diameter tapioca balls. Boil water in a pot, add the tapioca balls at a ratio of 1:12, and cook until they float. Continue cooking for 4 minutes, then turn off the heat and let it sit for 3 minutes. Remove the tapioca balls and soak them in 0℃ ice water for 2 minutes. Drain and serve.

[0044] 18g of yam powder, 0.6g of galangal powder (0.6% galangin), and 81.4g of tapioca starch. The rest is the same as in Example 2-1.

[0045] 18g yam powder, 0.6g ginger powder, 81.2g tapioca starch, and 0.2g jujube powder. The rest is the same as in Example 2-1.

[0046] 10g yam powder, 0.3g ginger powder, 89.7g tapioca starch. The rest is the same as in Example 2-1.

[0047] 25g yam powder, 1g ginger powder, 74g tapioca starch. The rest is the same as in Example 2-1.

[0048] 100g tapioca starch, no yam powder, no ginger powder. The rest is the same as in Example 2-1.

[0049] 18g yam powder, 2g ginger powder, 80g tapioca starch. The rest is the same as in Example 2-1.

[0050] 0.6g of ginger powder, 99.4g of tapioca starch, no yam powder. The rest is the same as in Example 2-1.

[0051] This invention provides a composition of lotus root starch and tapioca starch for tapioca pearls, comprising the following raw materials by weight: 20-50 parts of lotus root starch, preferably 30-40 parts, and more preferably 35 parts; 50-80 parts of cassava starch, preferably 60-70 parts, and more preferably 65 parts; Chrysanthemum powder: 0.5 to 2 parts, preferably 0.8 to 1.5 parts, and even more preferably 1 part.

[0052] In this formulation, the lotus root powder contains ≥25% amylose; the tapioca starch contains ≥80% amylopectin; and the chrysanthemum powder contains ≥1.5% total flavonoids and ≥0.5% chlorogenic acid.

[0053] Mix 35g lotus root starch (28% amylose), 65g tapioca starch (82% amylopectin), and 1g chrysanthemum powder (1.6% total flavonoids, 0.6% chlorogenic acid). Add 70g of boiling water (92℃) and knead into a smooth dough (approximately 52% water content, knead for 7 minutes). Shape the dough into 6mm diameter tapioca pearls. Boil water in a pot, add the pearls at a ratio of 1:12, and cook until they float. Continue cooking for 3 minutes, then turn off the heat and let it sit for 2 minutes. Remove the pearls and soak them in 0℃ ice water for 2 minutes. Drain and serve.

[0054] Water chestnut powder 35g (amylose 22%), tapioca starch 65g, chrysanthemum powder 1g. The rest is the same as in Example 3-1.

[0055] 35g lotus root starch, 65g tapioca starch, 1g osmanthus powder. The rest is the same as in Example 3-1.

[0056] 20g lotus root starch, 80g tapioca starch, 1g chrysanthemum powder. The rest is the same as in Example 3-1.

[0057] 50g lotus root starch, 50g tapioca starch, 1g chrysanthemum powder. The rest is the same as in Example 3-1.

[0058] 100g tapioca starch, no lotus root powder, no chrysanthemum powder. The rest is the same as in Example 3-1.

[0059] 35g lotus root starch, 65g tapioca starch, no chrysanthemum powder. The rest is the same as in Example 3-1.

[0060] This invention provides a yam and poria cocos pearl tapioca pearl composition, comprising the following raw materials by weight: 20-40 parts of yam powder, preferably 25-35 parts, and more preferably 30 parts; 5-30 parts of Poria cocos powder, preferably 10-20 parts, and even more preferably 15 parts; 50-75 parts of tapioca starch, preferably 55-65 parts, and even more preferably 55 parts.

[0061] In this formula, the starch content of yam powder is ≥70%; the β-pachyman content of poria powder is ≥80%; and 0.3 to 2 parts of dried tangerine peel powder can be added optionally, with the hesperidin content of dried tangerine peel powder being ≥2.5%.

[0062] Mix 30g yam powder (75% starch), 15g Poria cocos powder (85% β-pachyman), and 55g tapioca starch (82% amylopectin). Add 70g boiling water (92℃) and knead into a smooth dough (approximately 54% hydration, knead for 9 minutes). Shape the dough into 8mm diameter tapioca balls. Boil water in a pot, add the tapioca balls at a ratio of 1:12, and cook until they float. Continue cooking for 4 minutes, then turn off the heat and let it sit for 3 minutes. Remove the tapioca balls and soak them in 0℃ ice water for 2 minutes. Drain and serve.

[0063] 30g yam powder, 15g Poria cocos powder, 55g tapioca starch, 1g dried tangerine peel powder (hesperidin 3.0%). The rest is the same as in Example 4-1.

[0064] 30g yam powder, 5g Poria cocos powder, 65g tapioca starch. The rest is the same as in Example 4-1.

[0065] 20g yam powder, 30g Poria cocos powder, 50g tapioca starch. The rest is the same as in Example 4-1.

[0066] 100g tapioca starch, no yam powder or poria powder. The rest is the same as in Example 4-1.

[0067] 30g of yam powder, 70g of tapioca starch, no Poria cocos powder. The rest is the same as in Example 4-1.

[0068] 30g of Poria cocos powder, 70g of tapioca starch, no yam powder. The rest is the same as in Example 4-1.

[0069] Thirty volunteers were selected to conduct blind evaluations of Examples 1-1 to 1-4 and Comparative Examples 1-1 to 1-2. Evaluation indicators: elasticity, foam resistance, herbal aroma, and overall acceptability (0-10 points each). The results are shown in Table 1-1.

[0070] Group Q elasticity Foaming resistance Herbal aroma Overall acceptance Example 1-1 8.7±0.5 8.9±0.4 8.5±0.6 8.8±0.4 Examples 1-2 8.5±0.6 8.8±0.5 8.3±0.6 8.6±0.5 Examples 1-3 8.4±0.5 8.5±0.5 8.2±0.6 8.3±0.5 Examples 1-4 8.9±0.4 9.0±0.3 8.6±0.5 8.9±0.4 Comparative Example 1-1 6.2±0.8 5.5±0.9 3.2±0.8 4.5±0.9 Comparative Examples 1-2 5.0±0.8 8.5±0.5 8.3±0.6 6.2±0.7 Table 1-1 Sensory evaluation results of the kudzu root regimen

[0071] Examples 1-1 and Comparative Examples 1-1 were placed in hot drinks at 60°C and cold drinks at 4°C, respectively, and hardness was measured every 1 hour. The results are shown in Table 1-2.

[0072] Table 1-2 Hardness variation of the kudzu root treatment

[0073] The eGI values ​​of Examples 1-1 and Comparative Examples 1-1 were determined using the Englyst method. The results are shown in Tables 1-3.

[0074] Table 1-3 Comparison of eGI of Pueraria lobata regimens

[0075] Thirty volunteers were selected to conduct blind evaluations of Examples 2-1 to 2-5 and Comparative Examples 2-1 to 2-3. Evaluation indicators included: density, elasticity, foaming endurance, ginger warmth flavor, spiciness, and overall acceptability (0-10 points each). The results are shown in Table 2-1.

[0076] Group density elasticity Foaming resistance Ginger Warm Flavor Spicy Overall acceptance Example 2-1 8.6±0.5 8.5±0.5 8.8±0.4 8.7±0.4 1.2±0.5 8.8±0.4 Example 2-2 8.5±0.5 8.4±0.5 8.7±0.5 8.5±0.5 0.8±0.4 8.6±0.5 Example 2-3 8.5±0.5 8.5±0.5 8.8±0.4 8.9±0.3 1.1±0.4 8.9±0.4 Examples 2-4 7.5±0.6 8.0±0.5 8.2±0.5 8.0±0.5 0.9±0.4 8.0±0.5 Examples 2-5 9.0±0.3 8.7±0.4 9.0±0.3 8.9±0.3 1.5±0.5 9.0±0.3 Comparative Example 2-1 5.2±0.8 6.5±0.7 5.0±0.9 2.0±0.6 0.5±0.3 4.2±0.8 Comparative Example 2-2 7.5±0.6 7.8±0.6 7.0±0.7 6.5±0.7 6.8±0.8 5.5±0.8 Comparative Examples 2-3 5.8±0.7 7.2±0.6 6.5±0.8 6.0±0.7 2.5±0.6 5.8±0.7 Table 2-1 Sensory evaluation results of the yam and ginger regimen

[0077] Referring to the foam resistance test method of Experimental Example 1, Example 2-1 and Comparative Example 2-1 were placed in hot drinks at 60°C and cold drinks at 4°C, respectively. The hardness was measured every 1 hour, the hardness change was recorded, and the hardness increase over 4 hours was calculated. The results are shown in Table 2-2.

[0078] Table 2-2 Changes in hardness of the yam and ginger mixture

[0079] The content of 6-gingerol in the raw ginger powder, fresh tapioca pearls from Example 2-1, and the product of Example 2-1 soaked in a hot beverage at 60℃ for 4 hours was determined. The results are shown in Table 2-4.

[0080] sample 6-Gingerol content (mg / g) Retention rate (%) raw material powder 9.2 100 Example 2-1 Fresh 0.18 — Example 2-1 (4h) 0.16 88.9 Table 2-3 Yam and Ginger Scheme 6 - Gingerol Retention Rate

[0081] Thirty volunteers were selected to conduct blind evaluations of Examples 3-1 to 3-5 and Comparative Examples 3-1 to 3-2. Evaluation indicators included: transparency, crispness, foam resistance, herbal aroma, and overall acceptability (0-10 points each). The results are shown in Table 3-1.

[0082] Table 3-1 Sensory evaluation results of the lotus root starch recipe

[0083] The transmittance at a wavelength of 600 nm was measured using Examples 3-1 and Comparative Example 3-1. The results are shown in Table 3-2.

[0084] Table 3-2 Results of transmittance measurement for lotus root starch

[0085] Puncture tests were performed on Examples 3-1 and 3-1 to determine their brittleness. The results are shown in Table 3-3.

[0086] Table 3-3 Results of brittleness test for lotus root starch

[0087] Example 3-1 and Comparative Example 3-1 were placed in hot drinks at 60°C and cold drinks at 4°C, respectively, and the hardness and light transmittance of the broth were measured every 1 hour. The results are shown in Table 3-4.

[0088] Group Beverage temperature 0h Hardness (g) 4h hardness (g) Hardness increase 4h light transmittance of broth (%) Example 3-1 60℃ 118±7 139±9 18% 94±2 Example 3-1 4℃ 122±8 148±10 21% 93±2 Comparative Example 3-1 60℃ 112±7 287±16 156% 72±3 Comparative Example 3-1 4℃ 115±7 332±18 189% 68±4 Table 3-4 Changes in the hardness and light transmittance of the lotus root starch solution

[0089] Thirty volunteers were selected to conduct blind evaluations of Examples 4-1 to 4-4 and Comparative Examples 4-1 to 4-3. Evaluation indicators: density, elasticity, foam resistance, herbal aroma, and overall acceptability (0-10 points each). The results are shown in Table 4-1.

[0090] Group density elasticity Foaming resistance Herbal aroma Overall acceptance Example 4-1 8.7±0.4 8.5±0.5 8.8±0.4 8.5±0.5 8.7±0.4 Example 4-2 8.6±0.4 8.5±0.5 8.8±0.4 8.9±0.3 8.8±0.4 Example 4-3 8.3±0.5 8.6±0.4 8.5±0.5 8.2±0.5 8.4±0.5 Example 4-4 8.9±0.4 8.2±0.5 8.7±0.5 8.6±0.4 8.6±0.4 Comparative Example 4-1 5.2±0.8 6.5±0.7 5.0±0.9 2.5±0.8 4.2±0.8 Comparative Example 4-2 8.4±0.5 8.2±0.6 8.5±0.5 5.5±0.7 7.5±0.6 Comparative Example 4-3 6.0±0.7 7.0±0.6 6.5±0.8 7.8±0.6 6.2±0.7 Table 4-1 Sensory evaluation results of the yam and poria cocos regimen

[0091] TPA full texture analysis was performed on Examples 4-1 and Comparative Example 4-1. The results are shown in Table 4-2.

[0092] Table 4-2 Comparison of textural properties of the yam and poria cocos schemes

[0093] Example 4-1 and Comparative Example 4-1 were placed in hot drinks at 60°C and cold drinks at 4°C, respectively, and their hardness and cracking rate were measured every 1 hour. The results are shown in Table 4-3.

[0094] Table 4-3 Changes in hardness and cracking rate of the yam and poria cocos mixture

[0095] Nutritional components were compared between the basic implementation examples and the comparative example (pure tapioca starch) of each scheme. Dietary fiber was determined according to GB 5009.88, potassium and magnesium according to GB 5009.268, iron according to GB 5009.90, and eGI according to the Englyst method. The results are shown in Table 5. "—" indicates that the indicator is not a core detection item of this scheme and was not tested.

[0096] Group Dietary fiber (g / 100g) Potassium (mg / 100g) Magnesium (mg / 100g) Iron (mg / 100g) eGI Example 1-1 (Kudzu Root) 3.6±0.3 — — — 58.4±3.2 Example 2-1 (Yam and Ginger) 2.8±0.3 152±10 22±3 — — Example 3-1 (Lotus Root Starch) 2.5±0.3 — — 1.8±0.2 — Example 4-1 (Dioscorea opposita and Poria cocos) 3.2±0.3 185±12 28±3 — — Comparative example (pure tapioca starch) 0.5±0.1 25±5 3±1 0.2±0.1 82.6±4.1 Table 5 Comparison of nutritional components among the various plans

[0097] The tapioca pearls prepared according to the basic embodiments of each scheme were cooked, drained, and refrigerated at 4°C. Quality changes were detected at 0, 1, and 2 days. The results are shown in Table 6.

[0098] Group 0-day hardness (g) 1-day hardness (g) 2-day hardness (g) 2-day spalling rate (%) Example 1-1 (Kudzu Root) 125±8 133±7 148±9 0 Example 2-1 (Yam and Ginger) 110±6 120±7 140±8 1±1 Example 3-1 (Lotus Root Starch) 118±7 126±8 145±9 0 Example 4-1 (Dioscorea opposita and Poria cocos) 112±6 122±7 142±8 2±1 Table 6 Refrigeration stability of each scheme As can be seen from the above embodiments, the present invention provides a medicinal and edible tapioca pearl composition and its preparation method. The tapioca pearls are made from medicinal and edible powder and tapioca starch, processed by scalding with boiling water, cooking in stages, and setting in ice water. They are resistant to soaking for more than 4 hours in both hot and cold drinks, with a hardness increase of ≤25%, and do not become mushy, hard in the center, crack, or cloud the broth. They have a pure flavor that does not overpower the original taste of the beverage, and contain no added sweeteners, flavorings, or colorings. Compared to traditional commercially available tapioca pearls, the tapioca pearls of the present invention have significantly improved soaking resistance, a richer texture, and significantly increased dietary fiber and mineral content, achieving a balance of taste, flavor, and health, making them suitable for various herbal beverage markets.

[0099] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A medicinal and edible pearl tapioca pearl composition, characterized in that, The total weight of all raw materials is 100 parts, including the following: 10-60 parts of medicinal and edible homologous powder and 40-90 parts of tapioca starch; the medicinal and edible homologous powder is selected from at least one of kudzu root powder, yam powder, lotus root powder, and poria cocos powder, and all of them are food-grade raw materials listed in the "List of Medicinal and Edible Homologous Materials" published by the National Health Commission; the pearl tapioca balls, after being soaked in hot drinks at 60°C or cold drinks at 4°C for 4 hours, show a hardness increase of ≤25% as measured by a texture analyzer.

2. The composition according to claim 1, characterized in that, The medicinal and edible powder consists of 30-60 parts of kudzu root powder and 0.5-2 parts of peppermint powder, with the peppermint powder included in the total weight of 100 parts.

3. The composition according to claim 1, characterized in that, The medicinal and edible powder consists of 10-25 parts yam powder and 0.3-1 part ginger powder; the ginger powder can be partially or completely replaced with galangal powder at a ratio of 1:

1.

4. The composition according to claim 1, characterized in that, The medicinal and edible powder consists of 20-50 parts lotus root powder and 0.5-2 parts chrysanthemum powder.

5. The composition according to claim 1, characterized in that, The medicinal and edible powder is a compound of 20-40 parts yam powder and 5-30 parts poria powder.

6. The composition according to claim 2, characterized in that, The kudzu root powder can be partially or completely replaced with Jerusalem artichoke powder, with a replacement ratio of 1:

1.

7. The composition according to claim 3, characterized in that, The ingredients also include 0.2 to 0.5 parts of jujube powder.

8. The composition according to claim 4, characterized in that, The lotus root powder can be partially or completely replaced with water chestnut powder at a ratio of 1:

1.

9. The composition according to claim 5, characterized in that, The ingredients also include 0.3 to 2 parts of dried tangerine peel powder.

10. A method for preparing the composition according to any one of claims 1 to 9, characterized in that, Includes the following steps: (1) Mix all the raw material powders evenly according to the proportion, add boiling water at 90-95℃, the amount of boiling water added is 50%-70% of the total weight of the powder, knead into a smooth dough, the dough moisture content is 45%-60%; (2) Roll the dough into pearl-shaped tapioca balls with a diameter of 3-12 mm; (3) Put them into boiling water. The weight ratio of tapioca pearls to water is 1:10-15. After they float to the surface, continue to cook for 2-5 minutes. Turn off the heat and let them sit for 1-4 minutes. (4) Take it out and immediately put it into ice water at 0-4℃ for 1-3 minutes, drain it, and it is ready.

11. The preparation method according to claim 10, characterized in that, In step (1), the dough rests for 5-10 minutes after kneading; in step (2), the rolling speed is 20-30 r / min; in step (3), the cooking is kept at a gentle boil.

12. The preparation method according to claim 10 or 11, characterized in that, The diameter of the tapioca pearls and the cooking parameters satisfy the following relationship: (1) When the diameter of the tapioca pearls is 3-6mm, continue cooking for 2-3 minutes after they float in step (3), then turn off the heat and let them sit for 1-2 minutes. (2) When the diameter of the tapioca pearls is 7-12mm, after boiling them until they float in step (3), continue boiling for 4-5 minutes, then turn off the heat and let them sit for 3-4 minutes.

13. The use of the medicinal and edible tapioca pearls according to any one of claims 1 to 9 in the preparation of herbal teas, stomach-warming drinks, milk teas, or ready-to-eat meal replacements.