CN107279960A - The preparation method for keeping the flavor powder circle of Q bullet mouthfeels - Google Patents
The preparation method for keeping the flavor powder circle of Q bullet mouthfeels Download PDFInfo
- Publication number
- CN107279960A CN107279960A CN201610204473.2A CN201610204473A CN107279960A CN 107279960 A CN107279960 A CN 107279960A CN 201610204473 A CN201610204473 A CN 201610204473A CN 107279960 A CN107279960 A CN 107279960A
- Authority
- CN
- China
- Prior art keywords
- powder
- circle
- powder circle
- starch
- preparation
- 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
- 239000000843 powder Substances 0.000 title claims abstract description 120
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 25
- 235000019634 flavors Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 37
- 239000000284 extract Substances 0.000 claims abstract description 33
- 239000008107 starch Substances 0.000 claims abstract description 26
- 235000019698 starch Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 20
- 238000002803 maceration Methods 0.000 claims abstract description 19
- 238000007710 freezing Methods 0.000 claims abstract description 15
- 230000008014 freezing Effects 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 6
- 238000002347 injection Methods 0.000 claims abstract description 3
- 239000007924 injection Substances 0.000 claims abstract description 3
- 229920000881 Modified starch Polymers 0.000 claims description 16
- 235000019426 modified starch Nutrition 0.000 claims description 16
- 235000020374 simple syrup Nutrition 0.000 claims description 16
- 239000004368 Modified starch Substances 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000007598 dipping method Methods 0.000 claims description 9
- 239000000049 pigment Substances 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 claims description 5
- 230000015572 biosynthetic process Effects 0.000 claims description 4
- 235000020448 caramel syrup Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 244000036905 Benincasa cerifera Species 0.000 claims description 3
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 239000000419 plant extract Substances 0.000 claims description 3
- 240000001008 Dimocarpus longan Species 0.000 claims description 2
- 235000000235 Euphoria longan Nutrition 0.000 claims description 2
- 238000005469 granulation Methods 0.000 claims description 2
- 230000003179 granulation Effects 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 235000015192 vegetable juice Nutrition 0.000 claims description 2
- 230000006837 decompression Effects 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 235000019890 Amylum Nutrition 0.000 abstract description 11
- 235000020357 syrup Nutrition 0.000 abstract description 9
- 239000006188 syrup Substances 0.000 abstract description 9
- 230000004048 modification Effects 0.000 abstract description 7
- 238000012986 modification Methods 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 6
- 238000007654 immersion Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000002245 particle Substances 0.000 abstract description 3
- 238000005470 impregnation Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 240000003183 Manihot esculenta Species 0.000 description 13
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 13
- 238000010257 thawing Methods 0.000 description 13
- 235000013599 spices Nutrition 0.000 description 9
- 239000000084 colloidal system Substances 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 5
- 235000011187 glycerol Nutrition 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- -1 succinyl glycerine Chemical compound 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- SEGLCEQVOFDUPX-UHFFFAOYSA-N di-(2-ethylhexyl)phosphoric acid Chemical compound CCCCC(CC)COP(O)(=O)OCC(CC)CCCC SEGLCEQVOFDUPX-UHFFFAOYSA-N 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241001560086 Pachyrhizus Species 0.000 description 2
- 230000021736 acetylation Effects 0.000 description 2
- 238000006640 acetylation reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical group OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910002114 biscuit porcelain Inorganic materials 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000002073 mitogenetic effect Effects 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000026731 phosphorylation Effects 0.000 description 1
- 238000006366 phosphorylation reaction Methods 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Confectionery (AREA)
Abstract
The preparation method that the present invention justifies for a kind of flavor powder, refers to a kind of tool Q bullet mouthfeel effects, and can preserve the preparation method for preventing that the flavor powder of age of starch from justifying for a long time.It is mainly the powder circle that the processing procedure justified with uncooked amylum and sticking agent through traditional powder obtains particle diameter about 0.3~1.2cm, and the stabilized modification of the uncooked amylum system or the modification that stabilizes and build bridge, then boiled with water after 5~30 minutes, the powder circle being cooked is simmered 30 to 150 minutes and is made again, manually or automatically filling method is utilized immediately followed by by ripe powder circle and maceration extract, injection packaging bag is interior and seals packaging completion, carry out vacuum impregnation a few hours in normal temperature, then it is rapidly feeding freezing, the age of starch of powder circle can be suppressed and hardening is caused, after being thawed when edible through microwave or Hot water immersion, remain to keep elasticity when powder circle is firm to be cooked and assign various different syrup, Extract, the original flavor of juice puree.
Description
Technical field
It is to stabilize modification in detail by uncooked amylum the present invention relates to a kind of preparation method of flavor powder circle
Or after the modification that stabilizes and build bridge, then the obtained powder circle of sticking agent of arranging in pairs or groups, ripe powder circle is cooked, then with each
Freezing is rapidly feeding after planting syrup or Extract dipping.
Background technology
Powder circle be Taiwan traditional food, since ancient times powder circle primary raw material be tapioca, it add water through
The transparent shape of meeting after heating is cooked, mouthfeel band is flexible, but the various uncooked amylums that powder circle is made can make
Be cooked or refrigerating process in, mouthfeel is lost with the increase of time because of age of starch, if being added sugar again
The materials such as slurry, Extract, juice puree, destruction that can be to factors such as its pH-values, and losing powder and justifying this has
Q elasticity, if feeding refrigeration or freezing more make because of dehydration powder justify ageing hardening, thus lose powder circle original
Some mouthfeels.
The content of the invention
The invention provides the preparation method that a kind of flavor powder that can keep Q bullet mouthfeels is justified, referring to one kind can prevent
Age of starch is hardened, and the preparation method for the flavor powder circle that the long-term ice of energy is deposited.It is primarily referred to as with uncooked amylum and knot
The powder circle that the processing procedure that agent justifies through traditional powder obtains 0.3~1.2cm of particle diameter, and the present invention it is main with stabilize modification or
Stabilize and build bridge modification cassava, potato, pachyrhizus Modified Starch collocation Native tapioca starch, sweet potato starch,
Western grain starch, farina etc. uncooked amylum are primary raw material, and with syrup, Extract, inspissated juice
Or puree is mixed using colloid and water, pigment, spices as powder sticking agent, the manufacture then justified via traditional powder
0.3~1.2cm of particle diameter powder circle is made in method.
Present invention system boils the powder circle being made after 5 to 30 minutes with water, continues to simmer 30 to 150 minutes
And ripe powder circle is formed, now by the powder being cooked circle immediately with sugar such as caramel syrup, wax gourd honey slurry, brown sugar honey
The different Extract such as slurry or coffee Extract, tea Extract, Herb juice or celestial grass Extract, also or with awns
Really, the fruit muddy such as strawberry, orange or inspissated juice carry out normal temperature and vacuum fill package handling so that ripe powder
Circle impregnates a few hours with maceration extract in packaging bag, and is aided with appropriate essence, spices, makes it fully tasty
The flavor powder circle for assigning local flavor and fragrance and mouthfeel pole Q bullets can be made.
The powder circle that the completion impregnates finally is rapidly feeding progress freezing operation in refrigerating plant, it is possible to according to
The packaging of demand selection different capabilities is inserted freezer ice and deposited.When edible, suitable powder circle freezing bag is taken out,
It is edible after being thawed by microwave thawing or Hot water immersion, decapacitation is kept when powder circle is firm to be cooked outside the soft elasticity of Q,
The original flavor of various syrup, Extract or juice puree can be especially assigned in powder is justified, eater DIY is available for
Operate and select the taste of hobby.
Therefore, the present invention use uncooked amylum and Modified Starch, respectively or be used in mixed way with different flavor assign powder
Circle, can do powder in being mixed containing syrup, Extract, inspissated juice or puree with colloid and water, pigment, spices
During sticking agent, fecula circle through boiling it is vexed it is ripe justify for ripe powder after, with impregnate assign abundantization syrup, herbaceous plant,
The various different flavors such as vegetables and fruits and using Modified Starch make powder circle in dipping, freezing, thaw when can keep ripe powder
Round product quality and local flavor, will not produce change because of storage.
Brief description of the drawings
Fig. 1 is the flow chart of the present invention.
Description of reference numerals：1- uncooked amylums；2- Modified Starchs；3- sticking agents；4- fecula is justified；5- boilings；
5 0- are simmered；6- filling and packings (dipping)；6 0- maceration extracts (syrup)；6 1- maceration extracts (vegetables and fruits)；6 2
- maceration extract (Extract)；7- snap frozens.
Embodiment
First, refer to shown in the 1st figure, be the flow chart of the present invention, the raw material that the present invention is used is by setting
The uncooked amylums such as potato, pachyrhizus, Xi Gu or potato 1 and stabilisation Modified Starch are (such as：Acetic starch, phosphoric acid form sediment
Powder, hydroxypropul starch, sodium succinate starch, the starch of glycerine two), bridge formation Modified Starch (such as：Hydroxypropyl phosphate
Two starch, di(2-ethylhexyl)phosphate starch, the starch of glycerine two), stabilize build bridge and Modified Starch (such as：Acetylation oneself two
Sour two starch, phosphorylation di(2-ethylhexyl)phosphate starch, acetylation di(2-ethylhexyl)phosphate starch, the starch of succinyl glycerine two, glycerine
The starch of hydroxypropyl two) etc. Modified Starch 2 be main body, then using syrup, Extract, fruit juice, concentration fruit
Juice, puree collocation softened water, colloid (Xanthan gum, close magnificent bean gum, the CMC), pigment,
Spices justifies the sticking agent 3 of powder as powder.
As for the uncooked amylum 1 and the powder of Modified Starch 2 after mixing with sticking agent 3 about with 65~80：
35~20 weight ratio is mixed into bulk, then grinds 30 powderings by grinder, then with traditional powder
Circle roller, carries out granulation operation, and fecula circle 4 is made in round as a ball shaping, and Jiao is mainly as the sticking agent 3
Syrup, pigment add water to be mixed together with starch again, or fruit and vegetable juice, Extract (extract), makes fecula
Circle 4 has different local flavors.Then fecula circle 4 about 5~30 minutes, is then proceeded to through boiling 5
50 are simmered, the time is 30~150 minutes, now by ripe powder circle with 70~85：30~15 weight ratio, by
By manually or automatically filling machine, by quantitative ripe powder circle and sealing filling and packing in maceration extract injection packaging
6, dip operation is carried out immediately.The maceration extract 60 can be brown sugar molasses, caramel syrup, wax gourd honey slurry
Deng, dip time is about 1~6 hour, and it can be impregnated with normal pressure or vacuum, after the completion of can quickly cooling soon
Freeze 7 preparation methods for completing flavor powder circle.
Certainly when impregnating 6, special local flavor is justified to assign powder, the maceration extract 60 is also replaced by various
The one of which of maceration extract 61 or the knot of arbitrary proportion of inspissated juice or puree, various vegetable juice or vegetable puree
Close, or the one of which of maceration extract 62 of plant Extract such as coffee, tea, Herb juice, dried longan or appoint
The combination of meaning ratio, and powder can be shown and justify a variety of local flavors.
The present invention difference maximum with tradition, that is, be that Modified Starch makes powder circle to keep Q after freeze-thaw
The effect of bullet, and assign powder circle different local flavors via the effect of dipping, it is entirely that traditional powder circle can not reach
Into, and the present invention be cooked for ripe powder justify, therefore only need microwave thawing or using Hot water immersion thaw it is i.e. edible
With very convenient, quick.
And be to allow auditor to understand the present invention really and reach powder circle by Modified Starch to protect in freezing is long-term
Deposit, Q bullet mouthfeels when can also make powder circle as being just cooked after defrosting.Hereby lift a practical embodiments and coordinate number
Individual comparative example, after the powder being made circle one week of freezing, with the outward appearance color after defrosting after taking out respectively with regard to impregnating
Pool, local flavor and mouthfeel are judged, and are tabulated as follows：
Embodiment：
1. powder justifies powder：Hydroxypropyl etherified tapioca starch, maceration extract：Brown sugar syrup
2. using hydroxypropyl etherified tapioca starch as powder, water, brown sugar syrup, colloid, brown sugar spices are mixed equal
Even formation sticking agent, with powder and sticking agent 70:30 weight ratio, is sufficiently stirred for being combined into bulk, then grind
Powdering, then granulated via powder circle roller, and progressive rolling movement, powder circle is slowly rolled big public to diameter about 1.0
Mitogenetic powder circle, fecula circle is boiled 30 minutes, turns into ripe powder circle after boiling in a covered pot over a slow fire 60 minutes, is now placed in ripe powder circle
In container, 8 are pressed with ripe powder circle and brown sugar syrup:2 weight ratio is quantified after mixing vacuum impregnation 1 hour,
Envelope, freezing, are judged after a week with microwave or hot water defrosting.
Comparative example one：
1. powder justifies powder：Tapioca, maceration extract：Brown sugar syrup
2. using tapioca as powder, water, brown sugar syrup, colloid, brown sugar spices are well mixed, with powder
And sticking agent 70:After 30 weight are than mixing, slowly roll big extremely using powder circle roller molding, granulating justifying powder gradually
0.5 centimeter of fecula circle, fecula circle is boiled 15 minutes, is turned into ripe powder circle after boiling in a covered pot over a slow fire 15 minutes, is now justified ripe powder
It is placed in container, 8 is pressed with ripe powder circle and brown sugar syrup:2 weight is quantified after 2 hours than hybrid infusion,
Envelope, freezing, are judged after a week with microwave or hot water defrosting.
Comparative example two：
1. powder justifies powder：Tapioca, maceration extract：Brown sugar syrup
2. using tapioca as powder, water, brown sugar syrup, colloid, brown sugar spices are well mixed, with powder
Body and sticking agent 70:After 30 weight are than mixing, slowly roll big using powder circle roller molding, granulating justifying powder gradually
To 1 centimeter of fecula circle, fecula circle is boiled 30 minutes, turns into ripe powder circle after boiling in a covered pot over a slow fire 30 minutes, now by ripe powder
Circle is placed in container, and 8 are pressed with ripe powder circle and brown sugar syrup:2 weight is quantified after 2 hours than hybrid infusion,
Envelope, freezing, are judged after a week with microwave or hot water defrosting.
Comparative example three：
1. powder justifies powder：Tapioca, maceration extract：Brown sugar syrup
2. using tapioca as powder, water, brown sugar syrup, colloid, brown sugar spices are well mixed, with powder
Body and sticking agent 70:After 30 weight are than mixing, slowly roll big using powder circle roller molding, granulating justifying powder gradually
To 1 centimeter of fecula circle, fecula circle is boiled 30 minutes, turns into ripe powder circle after boiling in a covered pot over a slow fire 30 minutes, now by ripe powder
Circle is placed in container, and 8 are pressed with ripe powder circle and brown sugar syrup:2 weight than mixing vacuumize dipping 1 hour it is laggard
Row is quantitative, and envelope, freezing are judged after a week with microwave or hot water defrosting.
Comparative example four：
1. powder justifies powder：Hydroxypropyl etherified tapioca starch, maceration extract：Brown sugar syrup
2. using hydroxypropyl etherified tapioca starch as powder, water, brown sugar syrup, colloid, brown sugar spices are mixed equal
It is even, with powder and sticking agent 70:After 30 weight are than mixing, powder circle roller molding, granulating justifying powder gradually is utilized
Big to 1 centimeter fecula circle is slowly rolled, fecula circle is boiled 30 minutes, turns into ripe powder circle after boiling in a covered pot over a slow fire 30 minutes, this
When by ripe powder circle be placed in container, with ripe powder circle and brown sugar syrup press 8:2 weight takes out dipping 1 hour than mixing
Quantified, envelope, freezing, judged after a week with microwave or hot water defrosting afterwards.
Function judges evaluation：Powder circle after powder circle after dipping and defrosting is placed in 95 DEG C of hot water or through microwave thawing
Add in ice milk, judged by 10 panelists afterwards.
◎：Represent that fine work is presented after commenting to like
○：Represent that fine work is presented after commenting common
Ⅹ：Expression is presented after judging not to be liked
By upper table, it is apparent that the present invention is combined into fecula circle by the addition of Modified Starch with sticking agent,
Through being cooked, it is sultry for ripe powder circle, then it is impregnated after packaging send freezing, taking-up defrosting, can make powder when edible
The Q bullet mouthfeels that circle is just cooked after dipping regardless of can all be reached on appearance luster local flavor or mouthfeel.
In summary, the present invention is by Modified Starch, either independent or mixing uncooked amylum, and can make bisque
,, will after being impregnated via different maceration extracts after boiling and the ripe powder of vexed maturation is justified after being combined with sticking agent
Its quantitative package and snap frozen, after using microwave or Hot water immersion defrosting, powder circle remain to keep as
Q bullet mouthfeels when being just cooked, effectively prevent age of starch to be hardened.
The above embodiment is only exemplary, does not constitute any limitation to the scope of the present invention.Ability
Field technique personnel should be understood that without departing from the spirit and scope of the invention can be to the technology of the present invention
The details and form of scheme are modified or replaced, but these modifications and replacement each fall within the protection model of the present invention
In enclosing.
Claims (4)
1. a kind of preparation method of the flavor powder circle of holding Q bullet mouthfeels, its step is as follows：
A. with stabilize Modified Starch or bridge formation Modified Starch or stabilize and bridge formation Modified Starch individually or mixing
Use, or powder is justified as powder with modificationization starch；
B. starch with brown sugar syrup, caramel syrup, wax gourd honey and to form sticking agent；
C. by powder and sticking agent with 65~80：35~20 weight ratio, fully mixes stirring, then ground machine
Grind to form powdery；
D. it is shaped to fecula circle using roller machine granulation is round as a ball；
E. fecula circle is subjected to boiling 5~30 minutes, then proceedes to simmer 30~150 minutes, as ripe powder circle；
F. ripe powder circle and maceration extract are utilized into manually or automatically filling machine, according to 8：2 weight is wrapped than injection
Filling and sealing packaging in pack；
G. dipping is then carried out 1~6 hour；
H. finally it is rapidly feeding freezing.
2. the preparation method of the flavor powder circle of holding Q bullet mouthfeels according to claim 1, wherein, should
Maceration extract is coffee, tea, Herb juice, the plant Extract of dried longan or various inspissated juices, puree or each
Plant the combination of vegetable juice, the one of which of vegetable puree or arbitrary proportion.
3. the preparation method of the flavor powder circle of Q bullet mouthfeels is kept according to claim 1, wherein, this is ripe
Powder circle is impregnated in maceration extract, it is adaptable in various temperature, various normal pressures, decompression or vacuum.
4. the preparation method of the flavor powder circle of Q bullet mouthfeels is kept according to claim 1, wherein, the knot
Agent for caramel syrup or vegetables and fruits Normal juice or plant Extract, and add water, pigment and powder are thoroughly mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610204473.2A CN107279960A (en) | 2016-04-01 | 2016-04-01 | The preparation method for keeping the flavor powder circle of Q bullet mouthfeels |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610204473.2A CN107279960A (en) | 2016-04-01 | 2016-04-01 | The preparation method for keeping the flavor powder circle of Q bullet mouthfeels |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279960A true CN107279960A (en) | 2017-10-24 |
Family
ID=60086972
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610204473.2A Pending CN107279960A (en) | 2016-04-01 | 2016-04-01 | The preparation method for keeping the flavor powder circle of Q bullet mouthfeels |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279960A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| 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 |
| CN110236180A (en) * | 2019-07-01 | 2019-09-17 | 谢志兵 | A kind of tapioca starch pearl of instant edible and preparation method thereof |
| CN110897180A (en) * | 2018-09-17 | 2020-03-24 | 李世溥 | Method for preparing compound food capable of long-term preservation |
| CN111194867A (en) * | 2018-11-16 | 2020-05-26 | 双叶食品股份有限公司 | Food taste recovery device and method for recovering taste of rice dumplings |
| CN113331399A (en) * | 2021-06-21 | 2021-09-03 | 嘉兴市盘谷食品股份有限公司 | Q honey fruit jelly and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020127311A1 (en) * | 2001-03-07 | 2002-09-12 | Ling Patrick Po-Yung | Time saving method for preparing tapioca starch balls and the product thereof |
| CN102266063A (en) * | 2011-06-28 | 2011-12-07 | 商丘市饮之健食品有限公司 | Production method of coarse grain tea pellet |
| 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 |
-
2016
- 2016-04-01 CN CN201610204473.2A patent/CN107279960A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020127311A1 (en) * | 2001-03-07 | 2002-09-12 | Ling Patrick Po-Yung | Time saving method for preparing tapioca starch balls and the product thereof |
| CN102266063A (en) * | 2011-06-28 | 2011-12-07 | 商丘市饮之健食品有限公司 | Production method of coarse grain tea pellet |
| 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 |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| 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 |
| CN110897180A (en) * | 2018-09-17 | 2020-03-24 | 李世溥 | Method for preparing compound food capable of long-term preservation |
| CN111194867A (en) * | 2018-11-16 | 2020-05-26 | 双叶食品股份有限公司 | Food taste recovery device and method for recovering taste of rice dumplings |
| CN110236180A (en) * | 2019-07-01 | 2019-09-17 | 谢志兵 | A kind of tapioca starch pearl of instant edible and preparation method thereof |
| CN113331399A (en) * | 2021-06-21 | 2021-09-03 | 嘉兴市盘谷食品股份有限公司 | Q honey fruit jelly and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107279960A (en) | The preparation method for keeping the flavor powder circle of Q bullet mouthfeels | |
| CN104082471B (en) | A kind of okra fruit jasmine tea and its production technology | |
| CN103919200A (en) | Preparation method for instant lotus seed and tremella soup block | |
| CN104054876A (en) | Hot-candied Chinese yam and pumpkin cake and preparation method thereof | |
| CN105795169A (en) | Diced vegetable and fruit stuffed tapioca pearl and making method thereof | |
| CN109303301A (en) | A kind of instant jujube tremella lotus seeds cake and preparation method thereof | |
| DK160176B (en) | RISKABLE DRIED SPICES PLANT PRODUCT AND PROCEDURES FOR PRODUCING THEREOF | |
| CN104839584A (en) | Chili powder preparation method | |
| CN105532917B (en) | Instant succulent frozen dried bean curd and preparation method thereof | |
| CN106417663A (en) | Manufacturing method of mildewed tofu | |
| CN104187513A (en) | Instant dehydrated pickles and preparation method thereof | |
| CN109042883A (en) | A kind of fruit/vegetable yoghourt stick processing method and fruit/vegetable yoghourt stick | |
| US20200196624A1 (en) | Methods and compositions for healthy tonics and teas | |
| CN105029324A (en) | Red bean paste clear soup hotpot condiment | |
| CN101422220A (en) | Processing method of sticky rice food | |
| CN109430682A (en) | A kind of preparation method of sweet osmanthus taste melon seeds | |
| CN102987177A (en) | Preparation method of instant frozen stuffed dumplings | |
| CN105105158B (en) | A kind of bamboo shoot bamboo Sichuan-style pork and its production technology | |
| KR100791561B1 (en) | A cubical instant soup block | |
| KR101629211B1 (en) | Manufacturing method of Glutinous Rice Cake containing Sweet Pumpkin and Glutinous Rice Cake containing Sweet Pumpkin manufactured by the same | |
| KR20140005428A (en) | Sweet jelly containing whole type root food and method the same | |
| KR20170116856A (en) | Method for preparing tapioca having feeling of chewing | |
| CN112493429A (en) | Brewing type high-fiber low-calorie instant vegetable and flower rice and preparation method thereof | |
| TW201733463A (en) | Manufacturing method of flavored tapioca balls keeping chewy mouthfeel capable of being kept with resilience as just being cooked and endowed with various original flavors of syrup, extract, fruit juice and pulp | |
| KR20200055471A (en) | Method for manufactruing freeze dried red ginseng with cirspy taste and red ginseng using thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171024 |