CN105661483A - Brewing type powder balls as well as producing and brewing method - Google Patents
Brewing type powder balls as well as producing and brewing method Download PDFInfo
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- CN105661483A CN105661483A CN201610028181.8A CN201610028181A CN105661483A CN 105661483 A CN105661483 A CN 105661483A CN 201610028181 A CN201610028181 A CN 201610028181A CN 105661483 A CN105661483 A CN 105661483A
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- powder
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Abstract
The invention relates to brewing type powder balls. The powder balls are characterized in that the powder balls comprise the following components in percentages by weight: 20-45% of a main material, 15-40% of hydroxypropyl distarch phosphate or starch acetate, 1.8-2.4% of a caramel pigment, 0.005-0.0065% of sodium diacetate, 0.0035-0.005% of sodium dehydroacetate, and the balance being purified water, wherein the main material comprises cassava powder, sweet potato powder, potato powder or corn starch. During usage, the powder balls can be eaten after simple brewing with convenience and efficiency; because the powder ball is prepared by high-quality raw materials and natural food materials which are nontoxic and innocuous, the mouthfeel is more smooth and elastic, and the powder balls are healthy without greasy mouthfeel and can be eaten conveniently. The producing process is simple, the yield is high, and finished powder balls are not easy to crack and break; during brewing, loss of the nutrient ingredients in the powder balls are not easy, the structure of the powder ball is complete, the power balls are not bonded with each other, and good and delicious mouthfeel are kept.
Description
Technical field
The present invention relates to the technical field of food, specifically a kind of soaking type powder is justified and makes and method for pouring.
Background technology
At present, instant food on the market is not too greasy, it is simply that delicious not enough, instant food often heavy oil, the heavy burders such as potato chips, French fries, bubble face, health be caused certain injury by long-term edible meeting, and the food of some oatmeal classes often taste is simple, and youngster captivation is not enough.
Present instant food is newly developed a kind of powder circle, owing to this powder circle can from (multiple different food be arranged in pairs or groups, such as) Semen Phaseoli, Semen phaseoli radiati, Semen arachidis hypogaeae, fruit slice, fermented glutinous rice, bean milk, milk tea, coffee or fruit juice can also be added, but existing powder circle all needs the decocting in water regular hour when edible, when being difficult to grasp this decocting in water for ordinary consumer, time is inadequate, powder circle is also not yet done, time passes, and powder circle expands well-done, and mouthfeel is very poor, therefore, market in urgent need will a kind of mouthfeel be good, the easy powder of instant is round.
Summary of the invention
It is an object of the invention to provide the soaking type powder of a kind of new research and development circle and make and method for pouring, it can need not move through miscellaneous boiling, just can eat as long as the boiled water having 85-100 DEG C brews, easy simply again, easily well-done or boil not yet done disappearance when so can also overcome decocting in water.
To achieve these goals, the technical scheme is that a kind of soaking type powder circle, it is characterized in that: described powder circle is made up of following component: mass percent is the sodium dehydroacetate of the major ingredient of 20-45%, the hydroxypropyl PASELLI EASYGEL of 15-40% or acetate starch, the caramel color of 1.8-2.4%, the sodium diacetate of 0.005-0.0065%, 0.0035-0.005%, and surplus is pure water;
Following product selected by major ingredient: tapioca starch or sweet potato powder or dehydrated potato powder or corn starch.
A kind of method for production of soaking type powder circle, it is characterized in that: described preparation method is as follows: in a step, be that the major ingredient of 20-45%, the hydroxypropyl PASELLI EASYGEL of 15-40% or acetate starch, the caramel color of 1.8-2.4%, the sodium diacetate of 0.005-0.0065%, the sodium dehydroacetate of 0.0035-0.005% and the pure water of 32-36% stir by mass percent;B step, puts into the material after the stirring obtained in a step cylinder and rolls the powder circle making they one-tenth sub-circulars adhered to one another, put into after high temperature pot boils the 60-250 second soon and pour the first vibrosieve into after being selected by above-mentioned powder rotary strainer; In step c, vibrating and uniformly sprinkle dry powder in the first vibrosieve so that powder circle is not adhered to one another, then powder circle is put into the second vibrosieve, the remaining powder being bonded on powder circle is shaked off rear packed products by the second vibrosieve.
A kind of method for pouring of powder circle, it is characterized in that: described powder circle method for pouring is as follows: put in container by every 10-60 gram of powder circle, the hot boiled water adopting temperature to be 85-100 DEG C brews, and then stirring powder circle makes namely to add a cover 2 minutes after adhesion between powder circle and powder circle, is edible after uncapping.
During use, the powder circle of the present invention is through simply brewing edible, convenient and swift, and owing to selecting quality material and adopting nontoxic natural food materials to make, mouthfeel is more smooth and high resilience, non-greasy, more convenient and healthy. Processing technology is simple, yield rate is high simultaneously, and the powder circle after finished product is not easy to crack, broken, and when brewing, powder circle keeps good shape and mouthfeel.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
A kind of soaking type powder circle of the present invention, its difference with the prior art is in that: described powder circle is become to be grouped into by following: percentage by weight is the sodium dehydroacetate of the major ingredient of 20-45%, the hydroxypropyl PASELLI EASYGEL of 15-40% or acetate starch, the caramel color of 1.8-2.4%, the sodium diacetate of 0.005-0.0065%, 0.0035-0.005%, and surplus is pure water;
Further, following product selected by major ingredient: tapioca starch or sweet potato powder or dehydrated potato powder or corn starch.
A kind of method for production of soaking type powder circle, it is characterized in that: described preparation method is as follows: in a step, be that the major ingredient of 20-45%, the hydroxypropyl PASELLI EASYGEL of 15-40% or acetate starch, the caramel color of 1.8-2.4%, the sodium diacetate of 0.005-0.0065%, the sodium dehydroacetate of 0.0035-0.005% and the pure water of 32-36% stir by percentage by weight; B step, puts into the material after the stirring obtained in a step cylinder and rolls the powder circle making they one-tenth sub-circulars adhered to one another, put into after high temperature pot boils the 60-250 second soon and pour the first vibrosieve into after being selected by above-mentioned powder rotary strainer; In step c, vibrating and uniformly sprinkle 4-4.5% dry powder in the first vibrosieve so that powder circle is not adhered to one another, then powder circle is put into the second vibrosieve, the remaining powder being bonded on powder circle is shaked off rear packed products by the second vibrosieve.
Further, in a step, major ingredient selects following product tapioca starch, sweet potato powder, dehydrated potato powder or corn starch;
Dry powder is by 99.99% tapioca starch or sweet potato powder or dehydrated potato powder or corn starch, the sodium diacetate of 0.005 ~ 0.0065%, and the dehydroactic acid sodium of 0.0035 ~ 0.005% is formed.
In step c, the weight of described dry powder accounts for the 4-5.5% of product gross weight. Dry powder is made up of the sodium diacetate of dry powder major ingredient and 0.005-0.0065% accounting for product gross weight percent 3.99-5.49% and the dehydroactic acid sodium of 0.0035-0.005%; Wherein dry powder major ingredient adopts tapioca starch, sweet potato powder, corn starch or dehydrated potato powder.
A kind of method for pouring of powder circle, it is characterized in that: described powder circle method for pouring is as follows: put in container by every 10-60 gram of powder circle, the hot boiled water adopting 100-400 milliliter, temperature to be 85-100 DEG C brews, then stirring powder circle makes namely to add a cover 2 minutes after adhesion between powder circle and powder circle, is edible after uncapping.
The present invention is when making, all of major ingredient, adjuvant and additive are sequentially placed into agitator, the little dumpling made of glutinous rice flour making they one-tenth sub-circulars adhered to one another after drum rolls is put into after stirring, after crossing screening, vibrosieve is poured into after the high-temperature quick 60-250 second more above-mentioned little dumpling made of glutinous rice flour being put into 95-120 DEG C of high temperature pot, vibration limit, limit uniformly sprinkles dry powder, making not mutual adhesion between powder circle then powder circle be put into the second vibrosieve, the remaining powder being bonded on powder circle is shaked off rear packed products by the second vibrosieve.
Time edible, then finished powder circle is bundled into a 10-60 gram of pouch, every part of powder circle can be arranged in pairs or groups different food materials, such as sweets class, can arrange in pairs or groups Semen Phaseoli, Semen phaseoli radiati, Semen arachidis hypogaeae, Fructus Jujubae, Tremella or fruit slice, fermented glutinous rice, milk tea, coffee, bean milk or fruit juice etc. brew with the hot boiled water that 100-400 milliliter, temperature are 85-100 DEG C again, namely add a cover 2 minutes and namely can be formulated into one glass of sweet soup food after stirring; Or often bag collocation 3-20 gram of Thallus Porphyrae egg flower, vegetable egg flower, seafood, meat brew with the hot boiled water that 100-400 milliliter, temperature are 85-100 DEG C again, namely add a cover 2 minutes and namely can be formulated into one glass of tasty and refreshing good dessert of delicious food after stirring.
Embodiment 1
Selecting percentage by weight is the tapioca starch of 20%, the hydroxypropyl PASELLI EASYGEL of 40%, 1.8% caramel color, the sodium diacetate of 0.005%, the sodium dehydroacetate of 0.005% and 33.69% pure water stir, put into cylinder after stirring and roll the powder circle making they one-tenth sub-circulars adhered to one another, put into after high temperature pot boils the 80-240 second soon after above-mentioned powder rotary strainer is selected and pour the first vibrosieve into; Vibrating while uniformly sprinkling 4.5% dry powder in the first vibrosieve so that powder circle is not adhered to one another, then powder circle being put into the second vibrosieve, the remaining powder being bonded on powder circle is shaked off rear packed products by the second vibrosieve.
Embodiment 2
Selecting percentage by weight is the corn starch of 28%, the hydroxypropyl PASELLI EASYGEL of 30%, 2.4% caramel color, the sodium diacetate of 0.0065%, the sodium dehydroacetate of 0.0035% and 35.59% pure water stir, put into cylinder after stirring and roll the powder circle making they one-tenth sub-circulars adhered to one another, put into after high temperature pot boils the 90-250 second soon after above-mentioned powder rotary strainer is selected and pour the first vibrosieve into; Vibrating while uniformly sprinkling 4% dry powder in the first vibrosieve so that powder circle is not adhered to one another, then powder circle being put into the second vibrosieve, the remaining powder being bonded on powder circle is shaked off rear packed products by the second vibrosieve.
Embodiment 3
Selecting percentage by weight is the dehydrated potato powder of 36%, the acetate starch of 22%, 2.2% caramel color, the sodium diacetate of 0.0055%, the sodium dehydroacetate of 0.0045% and 34.29% pure water stir, put into cylinder after stirring and roll the powder circle making they one-tenth sub-circulars adhered to one another, put into after high temperature pot boils the 70-230 second soon after above-mentioned powder rotary strainer is selected and pour the first vibrosieve into; Vibrating while uniformly sprinkling 5.5% dry powder in the first vibrosieve so that powder circle is not adhered to one another, then powder circle being put into the second vibrosieve, the remaining powder being bonded on powder circle is shaked off rear packed products by the second vibrosieve.
Embodiment 4
Selecting percentage by weight is the sweet potato powder of 45%, the acetate starch of 15%, 2% caramel color, the sodium diacetate of 0.006%, the sodium dehydroacetate of 0.004% and 32.99% pure water stir, put into cylinder after stirring and roll the powder circle making they one-tenth sub-circulars adhered to one another, put into after high temperature pot boils the 60-220 second soon after above-mentioned powder rotary strainer is selected and pour the first vibrosieve into;Vibrating while uniformly sprinkling 5% dry powder in the first vibrosieve so that powder circle is not adhered to one another, then powder circle being put into the second vibrosieve, the remaining powder being bonded on powder circle is shaked off rear packed products by the second vibrosieve.
Above content is in conjunction with concrete preferred implementation further description made for the present invention, it is impossible to assert that the present invention is embodied as being confined to these explanations above-mentioned. For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, it is also possible to make some simple deduction or replace, protection scope of the present invention all should be considered as belonging to.
Claims (6)
1. a soaking type powder circle, it is characterized in that: described powder circle is made up of following composition: percentage by weight is the sodium dehydroacetate of the major ingredient of 20-45%, the hydroxypropyl PASELLI EASYGEL of 15-40% or acetate starch, the caramel color of 1.8-2.4%, the sodium diacetate of 0.005-0.0065%, 0.0035-0.005%, and surplus is pure water.
2. a kind of soaking type powder circle according to claim 1, it is characterised in that: following product selected by major ingredient: tapioca starch, sweet potato powder, dehydrated potato powder or corn starch.
3. the method for production of a soaking type powder circle, it is characterized in that: described method for production is as follows: in a step, by percentage by weight be the major ingredient of 20-45%, the hydroxypropyl PASELLI EASYGEL of 15-40% or acetate starch, the caramel color of 1.8-2.4%, the sodium diacetate of 0.005-0.0065%, 0.0035-0.005% sodium dehydroacetate all the other stir for pure water; B step, puts into the material after the stirring obtained in a step cylinder and rolls the powder circle making they one-tenth sub-circulars adhered to one another, put into after high temperature pot boils the 60-250 second soon and pour the first vibrosieve into after being selected by above-mentioned powder rotary strainer; In step c, vibrating and uniformly sprinkle dry powder in the first vibrosieve so that powder circle is not adhered to one another, then powder circle is put into the second vibrosieve, the remaining powder being bonded on powder circle is shaked off rear packed products by the second vibrosieve.
4. the method for production of a kind of soaking type powder according to claim 2 circle, it is characterised in that: in a step, following product selected by major ingredient: tapioca starch or sweet potato powder or dehydrated potato powder or corn starch;
In step c, the weight of described dry powder accounts for the 4-5.5% of product gross weight.
5. the method for production of a kind of soaking type powder according to claim 3 circle, it is characterised in that: dry powder is made up of the sodium diacetate of dry powder major ingredient and 0.005-0.0065% accounting for product gross weight percent 3.99-5.49% and the dehydroactic acid sodium of 0.0035-0.005%;
Wherein dry powder major ingredient adopts tapioca starch, sweet potato powder, corn starch or dehydrated potato powder.
6. the method for pouring of a powder circle, it is characterized in that: by as follows for the method for pouring of described soaking type powder circle: every 10-60 gram of powder circle is put in container, the hot boiled water adopting 100-400 milliliter, temperature to be 85-100 DEG C brews, then stirring makes adhesion between powder circle and powder circle, after namely add a cover 2 minutes, i.e. edible after uncapping.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610028181.8A CN105661483A (en) | 2016-01-18 | 2016-01-18 | Brewing type powder balls as well as producing and brewing method |
| PCT/CN2016/079546 WO2017124658A1 (en) | 2016-01-18 | 2016-04-18 | Hot-water prepared tapioca ball, production thereof, and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610028181.8A CN105661483A (en) | 2016-01-18 | 2016-01-18 | Brewing type powder balls as well as producing and brewing method |
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| Publication Number | Publication Date |
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| CN105661483A true CN105661483A (en) | 2016-06-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610028181.8A Pending CN105661483A (en) | 2016-01-18 | 2016-01-18 | Brewing type powder balls as well as producing and brewing method |
Country Status (2)
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| CN (1) | CN105661483A (en) |
| WO (1) | WO2017124658A1 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123034A (en) * | 2018-08-23 | 2019-01-04 | 味宝食品(昆山)有限公司 | Shortening freezes brown sugar powder circle and preparation method thereof |
| CN109123035A (en) * | 2018-08-23 | 2019-01-04 | 味宝食品(昆山)有限公司 | Brown sugar flavor pearl and preparation method thereof |
| CN110892992A (en) * | 2018-09-27 | 2020-03-20 | 厦门珍宝宝餐饮管理有限公司 | Dietary fiber pearl rice ball and preparation method thereof |
| CN113229487A (en) * | 2021-03-02 | 2021-08-10 | 鲜活果汁有限公司 | Preparation method of freeze-tolerant instant pearl balls |
| CN113785966A (en) * | 2021-08-27 | 2021-12-14 | 领航食品(肇庆)有限公司 | Flour ball and production process thereof |
| CN113785967A (en) * | 2021-08-27 | 2021-12-14 | 领航食品(肇庆)有限公司 | Soft glutinous rice flour ball and production process thereof |
| CN113785968A (en) * | 2021-08-27 | 2021-12-14 | 领航食品(肇庆)有限公司 | Flour ball and preparation method thereof |
| CN114568684A (en) * | 2022-02-18 | 2022-06-03 | 新泓嘉(浙江)生物科技有限公司 | Instant-boiling, instant-boiling and boiling-free brewing type rice flour ball |
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| CN110226723A (en) * | 2019-05-22 | 2019-09-13 | 吴朝邦 | A kind of quick-frozen sweet potato pill of hypoglycemia patient and preparation method thereof |
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- 2016-04-18 WO PCT/CN2016/079546 patent/WO2017124658A1/en active Application Filing
Patent Citations (4)
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| CN1466897A (en) * | 2002-07-10 | 2004-01-14 | �Ƚ�ʳƷ������˾ | Glutinous rice dumplings and method for making same |
| CN101014248A (en) * | 2004-08-27 | 2007-08-08 | 通用磨坊销售公司 | Whole grain products made with whole grain durum wheat |
| 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 |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123034A (en) * | 2018-08-23 | 2019-01-04 | 味宝食品(昆山)有限公司 | Shortening freezes brown sugar powder circle and preparation method thereof |
| CN109123035A (en) * | 2018-08-23 | 2019-01-04 | 味宝食品(昆山)有限公司 | Brown sugar flavor pearl and preparation method thereof |
| CN110892992A (en) * | 2018-09-27 | 2020-03-20 | 厦门珍宝宝餐饮管理有限公司 | Dietary fiber pearl rice ball and preparation method thereof |
| CN113229487A (en) * | 2021-03-02 | 2021-08-10 | 鲜活果汁有限公司 | Preparation method of freeze-tolerant instant pearl balls |
| CN113785966A (en) * | 2021-08-27 | 2021-12-14 | 领航食品(肇庆)有限公司 | Flour ball and production process thereof |
| CN113785967A (en) * | 2021-08-27 | 2021-12-14 | 领航食品(肇庆)有限公司 | Soft glutinous rice flour ball and production process thereof |
| CN113785968A (en) * | 2021-08-27 | 2021-12-14 | 领航食品(肇庆)有限公司 | Flour ball and preparation method thereof |
| CN113785968B (en) * | 2021-08-27 | 2023-12-01 | 领航食品(肇庆)有限公司 | A flour ball and its preparation method |
| CN114568684A (en) * | 2022-02-18 | 2022-06-03 | 新泓嘉(浙江)生物科技有限公司 | Instant-boiling, instant-boiling and boiling-free brewing type rice flour ball |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2017124658A1 (en) | 2017-07-27 |
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