Ready-to-eat tapioca ball structure

Abstract

A ready-to-eat tapioca ball structure includes a solid body formed by mixing and kneading glutinous rice flour, modified starch, maltose, and granulated sugar; and an additive, which is made of at least one of granulated sugar, brown sugar, matcha, and fruits of strawberry, mango, and pineapple and is uniformly mixed in the solid body in a predetermined ratio. The solid body is made by mixing, kneading, pressing and shaping the materials and the additive into a round bar-shaped blank, which is cut into a segmented blank of an appropriate size to be kneaded into a tapioca ball semi-finished product of a spherical shape, with the tapioca ball semi-finished product being subjected to coating of powder during the processes of cutting and kneading, so that the tapioca balls can be manufactured faster and are ready to eat for conveniently making various tapioca ball drinks, and facilitate preservation in a frozen state. Figure 4