CN103404795B - Manufacturing method for instant flour balls used for fruit desserts - Google Patents
Manufacturing method for instant flour balls used for fruit desserts Download PDFInfo
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- CN103404795B CN103404795B CN201310310118.XA CN201310310118A CN103404795B CN 103404795 B CN103404795 B CN 103404795B CN 201310310118 A CN201310310118 A CN 201310310118A CN 103404795 B CN103404795 B CN 103404795B
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- glutinous rice
- rice flour
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- sodium alginate
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Abstract
The invention discloses a manufacturing method for instant flour balls used for fruit desserts. The method comprises 1) a step of mixing prepared glutinous-rice-flour paste and an aqueous solution of sodium alginate uniformly, eliminating bubbles in the mixture; and 2) a step of hardening and moulding the mixture the bubbles of which is eliminated, and debitterizing. The instant flour balls prepared by the method can be directly added into the fruit desserts without being cooked. The instant flour balls have taste and appearance which are similar to flour balls that need to be cooked in the market at present. The instant flour balls prepared by the method have simple raw materials and safe quality.
Description
Technical field
The present invention relates to a kind of preparation method of the instant flour ball for fruit sweets.
Background technology
Fruit sweets is the one leisure drink getting consumer reception very much.In the fruit sweets of pattern various kinds, glittering and translucent, mouthfeel is lubricious, and the resilient powder circle of fragrant Q is absolutely necessary.At present, the powder circle of being made by raw materials such as western paddy cocoanut tree starch (sago) or tapioca starch on market generally need to just can join in fruit sweets edible before use after boiling, process for cooling.Along with the expansion of fruit sweets consumption market, exploitation one does not need boiling, and powder circle product that can be instant will have good market prospects.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of the instant flour ball for fruit sweets.
The technical solution used in the present invention is:
For a preparation method for the instant flour ball of fruit sweets, comprise the following steps:
1) glutinous rice flour of making is stuck with paste and mixed with sodium alginate aqueous solution, get rid of the bubble in mixture;
2) mixture cures moulding, the debitterize of bubble will be got rid of.
The glutinous rice flour of making one of raw material of glutinous rice flour paste accounts for the 10-15% of the raw material gross mass of making glutinous rice flour paste.
The mass concentration of described sodium alginate aqueous solution is 0.7-1.6%.
It is 1:(0.8-1.2 that described glutinous rice flour is stuck with paste with the mass ratio of sodium alginate aqueous solution).
Described hardened forming is performed such: be poured on and be with on meshed corrosion resistant plate getting rid of the mixture of bubble, evenly spread out, automatically splashed into and in the calcium chloride solution under steel plate, carried out hardened forming by mesh.
Described debitterize is performed such: the product of hardened forming is placed in to water and soaks to remove residual calcium chloride.
The mass concentration of described calcium chloride solution is 1-3%.
The distance of rust steel plate and calcium chloride solution liquid level is 50-100cm.
The time of hardened forming is 2-4h.
The invention has the beneficial effects as follows: instant flour ball prepared by the present invention does not need boiling, can directly be added in fruit sweets, its mouthfeel and outward appearance approach needs some of boiling powder circle product in the market, uses raw material simple, Quality Safety.
Detailed description of the invention
For a preparation method for the instant flour ball of fruit sweets, comprise the following steps:
1) glutinous rice flour of making is stuck with paste and mixed with sodium alginate aqueous solution, get rid of the bubble in mixture;
2) mixture cures moulding, the debitterize of bubble will be got rid of.
The glutinous rice flour of making one of raw material of glutinous rice flour paste accounts for the 10-15% of raw material gross mass; The method of making glutinous rice flour paste is: glutinous rice flour is stuck with paste and put into the water boiling, fully stir into pasty state; The mass concentration of described sodium alginate aqueous solution is 0.7-1.6%; It is 1:(0.8-1.2 that described glutinous rice flour is stuck with paste with the mass ratio of sodium alginate aqueous solution); Glutinous rice flour is stuck with paste and is completed with mixing in emulsify at a high speed tank or vacuum homogeneous emulsifying machine of sodium alginate aqueous solution; In the time adopting vacuum homogeneous emulsifying machine mixed processing, it mixes the bubble producing and can automatically discharge; But need to discharge with follow-up vacuum degasser at the bubble that adopts emulsify at a high speed tank to mix generation.
Described hardened forming is performed such: the mixture of getting rid of bubble is poured on the corrosion resistant plate with mesh (mesh diameter is 0.3-0.4cm), evenly spread out (after spreading out, thickness of sample is 0.4-0.6cm), automatically splashed in the calcium chloride solution that the mass concentration under steel plate is 1-3% and carried out hardened forming by mesh, the time of hardened forming is 2-4h; The distance of corrosion resistant plate and calcium chloride solution liquid level is 50-100cm.
Described debitterize is performed such: the product of hardened forming is placed in to water and soaks 4-6h to remove residual calcium chloride.
As further preferred scheme, in step 2) after debitterize, gained powder rounded grain is packed in high temperature resistant food bag, carry out sterilization processing; Described sterilization conditions is to process 15-20min at 120-125 DEG C.
Be described further in conjunction with specific embodiments more below:
embodiment 1:
For a preparation method for the instant flour ball of fruit sweets, comprise the following steps:
(1) weigh 1.6kg sodium alginate powder, and add 98.4kg drinking water, stir, under room temperature, place 3-4h; Meanwhile, get 90kg drinking water, after boiling with interlayer steam cooker, add 10kg glutinous rice flour, constantly stir and make its abundant gelatinization; Then pour in above-mentioned sodium alginate aqueous solution, and adopt emulsify at a high speed tank to mix, mixed sample liquid is poured in the stainless cylinder of steel of another one vacuum-pumping cooling, after cooling, stainless cylinder of steel is vacuumized, keep (60-70 kPa) under certain vacuum to leave standstill 3-4h, make the bubble mixing in sample liquid fully float and discharge;
(2) sample after abundant exhaust bubble is poured into and is with on meshed corrosion resistant plate, and evenly spreads out (the thickness 0.5cm after spreading out), makes hardened forming in its calcium chloride solution that automatically splashes into 1wt% by mesh;
(3) pick up powder after hardened forming circle, and clean with drinking water, and be immersed in 4 h in isopyknic drinking water;
(4) pick up the above-mentioned powder circle being immersed in clear water, drain away the water, pack high temperature resistant food bag into, after vacuum packaging, use counter pressure retort sterilizing.
After above-mentioned being disposed, naturally cool to room temperature, can enter sales section.This product at room temperature (25 DEG C) can be placed more than 12 months.
embodiment 2:
As different from Example 1:
(1) weigh 1.6kg sodium alginate powder, and add 98.4kg drinking water, stir, under normal temperature, place 3-4 h; Meanwhile, get 90kg drinking water, after boiling with interlayer steam cooker, add 10kg glutinous rice flour, constantly stir and make its abundant gelatinization; Then both being put into vacuum homogeneous emulsifying machine fully mixes;
(2) mixed sample is poured into and is with in meshed corrosion resistant plate, and evenly spreads out (the thickness 0.5cm after spreading out), makes hardened forming in its calcium chloride solution that automatically splashes into 1wt%.
embodiment 3:
As different from Example 1:
(1) weigh 0.8kg sodium alginate powder, and add 99.6kg drinking water, stir, under normal temperature, place 3-4 h; Meanwhile, get 85kg drinking water, after boiling with interlayer steam cooker, add 15kg glutinous rice flour, constantly stir and make its abundant gelatinization; Then pour in above-mentioned sodium alginate aqueous solution, and adopt emulsify at a high speed tank to mix, mixed sample liquid is poured in the stainless cylinder of steel of another one vacuum-pumping cooling, after cooling, stainless cylinder of steel is vacuumized, keep (60-70 kPa) under certain vacuum to leave standstill 3-4h, make the bubble mixing in sample liquid fully float and discharge.
embodiment 4:
As different from Example 2:
(1) weigh 0.8kg sodium alginate powder, and add 99.6kg drinking water, stir, under normal temperature, place 3-4 h; Meanwhile, get 85kg drinking water, after boiling with interlayer steam cooker, add 15kg glutinous rice flour, constantly stir and make its abundant gelatinization; Then both being put into vacuum homogeneous emulsifying machine fully mixes.
The instant flour ball that the present invention makes, without boiling, can directly be added in fruit sweets, and its mouthfeel is fragrant sliding flexible, chews strength, uses raw material simple, Quality Safety.
Claims (1)
1. for a preparation method for the instant flour ball of fruit sweets, it is characterized in that: comprise the following steps:
1) glutinous rice flour of making is stuck with paste and mixed with sodium alginate aqueous solution, get rid of the bubble in mixture;
2) mixture cures moulding, the debitterize of bubble will be got rid of;
The glutinous rice flour of making one of raw material of glutinous rice flour paste accounts for the 10-15% of the raw material gross mass of making glutinous rice flour paste; The mass concentration of described sodium alginate aqueous solution is 0.7-1.6%; It is 1:(0.8-1.2 that described glutinous rice flour is stuck with paste with the mass ratio of sodium alginate aqueous solution); Described hardened forming is performed such: be poured on and be with on meshed corrosion resistant plate getting rid of the mixture of bubble, evenly spread out, automatically splashed into and in the calcium chloride solution under steel plate, carried out hardened forming by mesh; Described debitterize is performed such: the product of hardened forming is placed in to water and soaks to remove residual calcium chloride; The mass concentration of described calcium chloride solution is 1-3%; The distance of corrosion resistant plate and calcium chloride solution liquid level is 50-100cm; The time of hardened forming is 2-4h.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310310118.XA CN103404795B (en) | 2013-07-23 | 2013-07-23 | Manufacturing method for instant flour balls used for fruit desserts |
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| CN201310310118.XA CN103404795B (en) | 2013-07-23 | 2013-07-23 | Manufacturing method for instant flour balls used for fruit desserts |
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| CN103404795A CN103404795A (en) | 2013-11-27 |
| CN103404795B true CN103404795B (en) | 2014-09-24 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106562398A (en) * | 2015-10-08 | 2017-04-19 | 优品正源有限公司 | Production method of instant dissolving infusion pearl-shaped ball having health effect |
| CN109156814A (en) * | 2018-09-14 | 2019-01-08 | 福建省力菲克生物技术有限公司 | A kind of anti-aging starch round can head and preparation method thereof |
| CN110876435A (en) * | 2019-11-22 | 2020-03-13 | 广东省农业科学院蚕业与农产品加工研究所 | Beverage containing natural antioxidant active ingredients of fruits and edible fungi and preparation method and application thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093888A (en) * | 1994-03-26 | 1994-10-26 | 北京思城企业发展策略研究中心 | Colourful-pearl drink |
| CN1114541A (en) * | 1994-07-02 | 1996-01-10 | 南宁市福事达经济文化贸易公司 | Pearl momordica grosvenorii fruit tea |
| CN101496629A (en) * | 2008-01-28 | 2009-08-05 | 朱先洪 | Method for making instant flour ball |
| TWM375395U (en) * | 2009-07-20 | 2010-03-11 | Zhen-Fu Huang | Double layer pearl sago |
| TW201021717A (en) * | 2008-12-05 | 2010-06-16 | Chiao Yin Food Co Ltd | Method of making starch balls |
| TW201124086A (en) * | 2010-01-13 | 2011-07-16 | Chia-Pin Sun | Composition and method of tapioca ball wrapped with juice therein |
-
2013
- 2013-07-23 CN CN201310310118.XA patent/CN103404795B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093888A (en) * | 1994-03-26 | 1994-10-26 | 北京思城企业发展策略研究中心 | Colourful-pearl drink |
| CN1114541A (en) * | 1994-07-02 | 1996-01-10 | 南宁市福事达经济文化贸易公司 | Pearl momordica grosvenorii fruit tea |
| CN101496629A (en) * | 2008-01-28 | 2009-08-05 | 朱先洪 | Method for making instant flour ball |
| TW201021717A (en) * | 2008-12-05 | 2010-06-16 | Chiao Yin Food Co Ltd | Method of making starch balls |
| TWM375395U (en) * | 2009-07-20 | 2010-03-11 | Zhen-Fu Huang | Double layer pearl sago |
| TW201124086A (en) * | 2010-01-13 | 2011-07-16 | Chia-Pin Sun | Composition and method of tapioca ball wrapped with juice therein |
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| CN103404795A (en) | 2013-11-27 |
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Address after: 510610 Guangdong, Guangzhou, Tianhe District province Dongguan Zhuang Road, No. 133 Patentee after: SERICULTURE & AGRI FOOD Research Institute GAAS Patentee after: GUANGDONG BOSUN HEALTHY FOOD CO.,LTD. Address before: 510610 Guangdong, Guangzhou, Tianhe District province Dongguan Zhuang Road, No. 133 Patentee before: SERICULTURE & AGRI FOOD Research Institute GAAS Patentee before: Guangdong Bosun Health Food Research Development Center |
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Effective date of registration: 20220812 Address after: B306, Incubation Base, Industrial Transfer Industrial Park, Hekou Town, Luhe County, Shanwei City, Guangdong Province, 516600 Patentee after: Shanwei Huayi Food Technology Co., Ltd. Address before: 510610 Guangdong, Guangzhou, Tianhe District province Dongguan Zhuang Road, No. 133 Patentee before: SERICULTURE & AGRI FOOD Research Institute GAAS Patentee before: GUANGDONG BOSUN HEALTHY FOOD CO.,LTD. |