The production method of coarse food grain tea circle
Technical field
The present invention relates to a kind of production method of leisure food, is to change original potato class powder circle specifically, a kind of health of processing through the multiple tracks processes, the production method of quick and easy interesting food.
Background technology
Potato class powder fenestra in the market is Pearl powder dumpling, and potato class powder circle is traditional snack of popular in recent years a kind of very tool leisure local flavor, but this snack can only be cooked at present in fast food restaurant, milk tea shop at present and eats.It generally is to adopt tapioca to make main material, adds additives such as water, carbohydrate or sweetener, caramel colorant, thickener, essence and pigment then, makes through following traditional handicraft:
Main material → auxiliary material → water → allotment stirring → spheronizator is round as a ball → screening → packing → check → finished product warehouse-in
At first, tapioca starch mixed with auxiliary material, additive pour in the mixer, the water that adds 12-15% mixes; After 5-8 minute, mixed wetted surface powder is pulverized once, dropped into spheronizator; Round as a ball process through about 30-35 minute; Process the powder circle of diameter about 0.7 centimetre to 1.0 centimetres, again through the grading oscillating screen classification, will the be undesirable flat broken or underproof powder of granular size is justified classification and is gone out; Finished product gets into metering and vacuum-packed program, makes the potato class powder circle finished product of pearl type.
Because the raw material of this food are the cassava fecula, character is disperseed frangible, even if through long-time round as a ball making; The shape of product keeps being still a problem that is difficult to thoroughly solve; In 15-20 minute boiling of edible process before, it is better to make a kind of elasticity, nutty potato class powder circle; As the serial companion's food of the milk tea of market popularity, receive liking of vast young consumers.But because the raw material that it uses are exactly tapioca, nutrition seldom only can satisfy the mouthfeel needs.
Summary of the invention
It is quite similar with potato class powder toroidal in the past that the production method that the purpose of this invention is to provide a kind of coarse food grain tea circle, the coarse food grain tea circle that adopts this method to produce are boiled the bubble back, but local flavor and nutrition improve greatly.
The technical scheme that realization the object of the invention is taked divided for three steps:
1, getting percentage by weight is 0.2% tea powder or tealeaves, soaks 30 minutes with boiling water, processes tea powder liquid or tea immersion liquid, subsequent use.
2, get red bean or the pure powder of mung bean coarse food grain, fineness is 80 order percent of pass 100%, according to the pure powder 30-35% of coarse food grain; Potato starch 18-20%, white granulated sugar 38-40%, the weight ratio metering of tea powder liquid or tea leachate 5-14%; Process wet-milling through fully mixing, cook with steam again; Use the rubbing of food tape condenser then, use pelleter to be cut into diameter and be 0.6-0.8 centimetre coarse food grain particle, use the microwave shortening again, subsequent use.
3, ready-made coarse food grain particle is put into spheronizator; Add the wet-milling that mixes with potato starch and tea immersion liquid while rolling, carry out round as a ballly, make diameter and be 0.8-0.9 centimetre coarse food grain tea circle; It is 10-12% that the coarse food grain tea circle is dried to wet weight percentage, can be packaged as finished product.
The drying of coarse food grain tea circle can be used the microwave shortening to be dried to coarse food grain tea circle moisture content earlier to be 18-20%; Get into again in the hot blast tunnel that dry the coarse food grain tea circle is dried to wet weight percentage is 10-12%, be cooled to normal temperature final vacuum packing, vanning, warehouse-in and deposit.
Good effect of the present invention is: 1, changed the original simple habitual production technology of using tapioca to make main raw material; Adopt coarse grain powder to make main raw material; The breading hydromining is used the tea immersion liquid, because red bean, mung bean, tealeaves contain a large amount of trace elements and nutritional labeling, cooks filling with them; Make dressing with tapioca, not only kept the mouthfeel of prior art products but also improved greatly the nutritive value of tea circle; 2, adopt microwave shortening, heated-air drying technology in the process, heating is rapidly, thermal losses is few, homogeneous heating, efficient energy-saving, in the heating process loss of nutrition few, in working procedure processing, accomplish sterilization in short-term simultaneously; 3, product quality increase substantially, remarkable in economical benefits, through the coarse food grain tea circle of microwave technology processing, moulding is good; Yield rate improves greatly, and non-friable anti-transportation has effectively prolonged shelf-life of food; Chew mouthfeel and obviously be superior to potato class powder circle, the color and luster mouthfeel is all good, and is smooth flexible; Anti-ly boil, not muddy, outward appearance is glittering and translucent after the rehydration, commodity is better.
The specific embodiment
1, firing pure water, is 0.2% tealeaves with weight ratio, soaks 30 minutes with cool boiling water to 85 ℃, processes the tea immersion liquid, subsequent use.
2, get red bean or the pure powder of mung bean coarse food grain, fineness is 80 order percent of pass 100%, according to the pure powder 30% of coarse food grain; Potato starch 20%, white granulated sugar 40%, the weight ratio metering of tea leachate 12%; After the input mixer passes through 5-8 minute fully mixing, pulverize one time with pulverizer again, reach the purpose that fully mixes and strengthen fineness; Make coarse food grain face wet-milling, the coarse food grain face wet-milling that crushes is placed in the steamer steamed 15-18 minute, the process of steaming must be controlled quantity of steam well; Cross conference and occur that flour is wet to collapse, the sense of powder round mouth is chewiness not; Quantity of steam is too small, and the coarse grain powder gelatinization degree then can to occur not enough, and the gelatinization rate does not reach more than 80%, and the product rehydration effect is poor, and it is undesirable to boil the back mouthfeel; Cook the back and take out cooling; Use the rubbing of food tape condenser then; To use pelleter to be cut into diameter and be 0.6-0.8 centimetre coarse food grain particle, put it into and get into microwave tunnel in the fixed container and carry out microwave drying. the microwave frequency that microwave drying is adopted is 2450 ± 50MHZ, and microwave power is 60-86KW; Coarse food grain grain moisture content after the microwave drying is between 18-20%, and is subsequent use.
3, ready-made coarse food grain particle is put into spheronizator; Add the wet-milling that mixes with potato starch and tea immersion liquid while rolling; Divide the round as a ball of clock time through 30-35, make diameter and be 0.8-0.9 centimetre coarse food grain tea circle, the drying of coarse food grain tea circle adopts to be used earlier the microwave shortening to be dried to the round moisture content of coarse food grain tea to be 18-20%; Get in the hot blast tunnel dry about 5-8 minute again, it is 10-12% that the coarse food grain tea circle is dried to wet weight percentage; Hot blast tunnel air temperature is controlled between 80-95 degree centigrade, and temperature is crossed to hang down and can not be reached good drying effect, and rehydration effect is poor during boiling; It is big that the inside and outside moisture difference of particle integral body appears in the too high meeting of temperature, causes coarse food grain tea circle mouthfeel of finished products inhomogeneous, and poor flexibility is not tasty and refreshing; Dry back is cool to normal temperature, and vacuum packaging, vanning, warehouse-in are deposited.