CN101496628A - Method for making flour ball - Google Patents
Method for making flour ball Download PDFInfo
- Publication number
- CN101496628A CN101496628A CNA2008100260944A CN200810026094A CN101496628A CN 101496628 A CN101496628 A CN 101496628A CN A2008100260944 A CNA2008100260944 A CN A2008100260944A CN 200810026094 A CN200810026094 A CN 200810026094A CN 101496628 A CN101496628 A CN 101496628A
- Authority
- CN
- China
- Prior art keywords
- starch
- percent
- microcrystalline cellulose
- flour ball
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013312 flour Nutrition 0.000 title abstract 4
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000011248 coating agent Substances 0.000 claims abstract description 7
- 238000000576 coating method Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 6
- 235000013736 caramel Nutrition 0.000 claims abstract description 6
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 6
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 6
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 11
- 239000003086 colorant Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000005550 wet granulation Methods 0.000 claims description 3
- 210000001161 Embryo, Mammalian Anatomy 0.000 claims description 2
- 238000007761 roller coating Methods 0.000 claims description 2
- 230000001954 sterilising Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 4
- 240000003183 Manihot esculenta Species 0.000 abstract description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000009472 formulation Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 238000005453 pelletization Methods 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 210000004080 Milk Anatomy 0.000 description 4
- 241001122767 Theaceae Species 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 238000005482 strain hardening Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Abstract
The invention provides a method for preparing a flour ball. The flour ball comprises the following components: 50 to 90 percent of starch or modified starch, 0 to 1 percent of caramel pigment, 10 to 50 percent of water, and 0.01 to 5 percent of microcrystalline cellulose. The preparation method comprises the processes of pelletizing by a wet method, rolling to form balls, coating, packing, cooking, and cooling. The method is a new formulation and a new process aiming at that the prior flour ball prepared by using tapioca as a main raw material cannot meet new form of food safety and hygiene management.
Description
Technical field
The present invention relates to a kind of starch food manufacture craft, be specifically related to a kind of powder circle preparation method.
Background technology
Pearl milk tea is very fast on both sides of the Changjiang River fashionable from introducing continent, Taiwan in the nineties in 20th century, and wherein powder circle (being commonly called as " pearl ") works the effect of interspersing in milk tea beverage, and strength is chewed in the mouthfeel high resilience, after eating certain satiety is arranged.Traditional powder circle way is to adopt tapioca to add a certain amount of pigment, thickener and anticorrisive agent to be rolled onto sphere, and packed and transported made an addition to milk tea after StoreFront operating personnel water boils and cools off and eats to the pearl milk tea StoreFront after the raw material process plants was finished.Because of tapioca easily returns life, so the powder circle of salesman after cooked must finish in sale on the same day.So because of product is that cold working must rely on and adds a large amount of anticorrisive agents and could guarantee in 3 months shelf-life of the field of circulation, and country incorporates it into starch-based product category and enters the QS authentication management at present, does not allow to add any anticorrisive agent.
Summary of the invention
Purpose of the present invention is difficult to the new prescription and the new process of the new model proposition of suitable food sanitation safe management just at existing production technology.
For achieving the above object, technical scheme of the present invention is as follows:
1, a kind of powder circle is characterized in that it includes following component: starch or converted starch 50%～90%, caramel colorant 0%～1%, water 10%～50%, microcrystalline cellulose 0.01%～5%.
2, a kind of production process of powder circle is characterized in that it comprises the following steps:
A, starch or converted starch add water and caramel colorant stirs, and carry out wet granulation;
B, be rolled onto sphere by coating pan;
C, sieve the powder embryo of 6～8 millimeters of diameters;
D, again by coating pan roller coating one deck microcrystalline cellulose;
E, quantitative package, the retort pouch of packing into carries out vacuum seal;
F, high-temperature maturing sterilization;
G, to be cooled to normal temperature promptly be finished product.
The present invention compares with conventional method, has following obvious improvement and outstanding characteristics:
1, long shelf-life.Reduce the loaded down with trivial details of StoreFront operation, can not return living phenomenon in half a year.
2, foodsafety is strong.Needn't add a large amount of anticorrisive agents.After heat treatment product is in commercially aseptic state.
The specific embodiment
Embodiment one:
1,50 kilograms of starch or converted starch are added 0.2 kilogram of caramel colorant and 10 kilograms of cold water carry out wet granulation;
2, granule materials is dropped into be rolled into sphere in the coating pan;
3, sieve and obtain stock of uniform size, 6～8 millimeters of diameters;
4, be coated with clothing one deck microcrystalline cellulose with coating pan again, consumption is 2% of a stock;
5, the vacuum seal in the retort pouch of quantitatively packing into;
6, put into cannery retort 125 degree constant temperature after 30 minutes back-pressure be cooled to normal temperature;
7, finished product warehouse-in behind the hot blast drying surface.
Claims (2)
1, a kind of powder circle is characterized in that it includes following component: starch or converted starch 50%～90%, caramel colorant 0%～1%, water 10%～50%, microcrystalline cellulose 0.01%～5%.
2, a kind of production process of powder circle is characterized in that it comprises the following steps:
A, starch or converted starch add water and caramel colorant stirs, and carry out wet granulation;
B, be rolled onto sphere by coating pan;
C, sieve the powder embryo of 6～8 millimeters of diameters;
D, again by coating pan roller coating one deck microcrystalline cellulose;
E, quantitative package, the retort pouch of packing into carries out vacuum seal;
F, high-temperature maturing sterilization;
G, to be cooled to normal temperature promptly be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100260944A CN101496628A (en) | 2008-01-28 | 2008-01-28 | Method for making flour ball |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100260944A CN101496628A (en) | 2008-01-28 | 2008-01-28 | Method for making flour ball |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101496628A true CN101496628A (en) | 2009-08-05 |
Family
ID=40944064
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100260944A Pending CN101496628A (en) | 2008-01-28 | 2008-01-28 | Method for making flour ball |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101496628A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178241A (en) * | 2011-04-29 | 2011-09-14 | 福建农林大学 | Pearl powder round and preparation method thereof |
| CN102309031A (en) * | 2011-09-09 | 2012-01-11 | 福建龙和食品实业有限公司 | Edible stuffed tapioca ball and its preparation method as well as application |
| CN102813215A (en) * | 2011-06-10 | 2012-12-12 | 吴振文 | Dough food and processing method thereof |
| CN104905086A (en) * | 2015-03-09 | 2015-09-16 | 宜兰食品工业股份有限公司 | Aging-resistant starch composition, tapioca pearls and preparation method of tapioca pearls |
| CN113229487A (en) * | 2021-03-02 | 2021-08-10 | 鲜活果汁有限公司 | Preparation method of freeze-tolerant instant pearl balls |
-
2008
- 2008-01-28 CN CNA2008100260944A patent/CN101496628A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178241A (en) * | 2011-04-29 | 2011-09-14 | 福建农林大学 | Pearl powder round and preparation method thereof |
| CN102178241B (en) * | 2011-04-29 | 2012-12-19 | 福建农林大学 | Pearl powder round and preparation method thereof |
| CN102813215A (en) * | 2011-06-10 | 2012-12-12 | 吴振文 | Dough food and processing method thereof |
| CN102309031A (en) * | 2011-09-09 | 2012-01-11 | 福建龙和食品实业有限公司 | Edible stuffed tapioca ball and its preparation method as well as application |
| CN104905086A (en) * | 2015-03-09 | 2015-09-16 | 宜兰食品工业股份有限公司 | Aging-resistant starch composition, tapioca pearls and preparation method of tapioca pearls |
| CN113229487A (en) * | 2021-03-02 | 2021-08-10 | 鲜活果汁有限公司 | Preparation method of freeze-tolerant instant pearl balls |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090805 |