CN107684054A - The Pearl powder dumpling of a kind of fruit pulp as core and preparation method thereof - Google Patents
The Pearl powder dumpling of a kind of fruit pulp as core and preparation method thereof Download PDFInfo
- Publication number
- CN107684054A CN107684054A CN201710573429.3A CN201710573429A CN107684054A CN 107684054 A CN107684054 A CN 107684054A CN 201710573429 A CN201710573429 A CN 201710573429A CN 107684054 A CN107684054 A CN 107684054A
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- core
- parts
- glue
- fruit pulp
- pearl powder
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 70
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 56
- 239000002002 slurry Substances 0.000 claims abstract description 41
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 26
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 21
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- 239000008107 starch Substances 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 39
- 240000003183 Manihot esculenta Species 0.000 claims description 21
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 21
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical class OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 14
- 229920002907 Guar gum Polymers 0.000 claims description 12
- 239000000665 guar gum Substances 0.000 claims description 12
- 235000010417 guar gum Nutrition 0.000 claims description 12
- 229960002154 guar gum Drugs 0.000 claims description 12
- 229920000161 Locust bean gum Polymers 0.000 claims description 10
- 239000000711 locust bean gum Substances 0.000 claims description 10
- 235000010420 locust bean gum Nutrition 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 238000005096 rolling process Methods 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 239000011162 core material Substances 0.000 claims 25
- 238000004880 explosion Methods 0.000 abstract description 8
- 230000000050 nutritive effect Effects 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 2
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- 238000004821 distillation Methods 0.000 description 5
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- 238000011049 filling Methods 0.000 description 5
- 238000001914 filtration Methods 0.000 description 5
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
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- 229910052742 iron Inorganic materials 0.000 description 2
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- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
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- 108010068370 Glutens Proteins 0.000 description 1
- OFOBLEOULBTSOW-UHFFFAOYSA-N Propanedioic acid Natural products OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
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- 229930003270 Vitamin B Natural products 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 1
- 239000011976 maleic acid Substances 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000002861 polymer material Substances 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Biotechnology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses the Pearl powder dumpling of a kind of fruit pulp as core and preparation method thereof, the Pearl powder dumpling includes core dispensing and core wraps up in glue, the core dispensing is according to mass fraction meter, including 40~80 parts of fruit pulp, 1~5 part of white granulated sugar, 0.1~1 part of malt syrup and 0~60 part of water；The fruit pulp is peach slurries and/or grape slurries, and the core wraps up in glue according to mass fraction meter, includes 30~60 parts of water, 30~60 parts of starch, 1~5 part of white granulated sugar and 0.1~1 part of edible glue.Fruit pulp of the present invention has the leisure food of the mouthfeel of Q bullet explosions as the Pearl powder dumpling of core, and its nutritive value is high, also with healthcare function, has prospect and the market of development.The present invention improves composition and the making for wrapping up in glue, and product is high into circle rate, is not easily broken, there is the explosion mouthfeel of Q bullets.
Description
Technical field
The invention belongs to food processing field, more particularly, to a kind of fruit pulp as the Pearl powder dumpling of core and
Its preparation method.
Background technology
At present, in various beverages on the market, milk tea can add that pudding, coconut palm fruit etc. are various to match somebody with somebody in occupation of consequence
Material, modulates flavour, and itself Yin Qisi is slided the tender mouthfeel of sweet tea and liked by broad masses of the people.Institute in pearl milk tea
" pearl " of meaning is exactly Pearl powder dumpling, and it is that a kind of outward appearance is glittering and translucent, the high leisure food of inherent nutritive value, and its mouthfeel is slided
Profit, there is that Q is flexible, and any snack food or beverage collocation have the attractive in appearance and mouthfeel of its characteristic.Majority know treasure
Pearl powder circle be using tapioca as main material, but in fact, tapioca elasticity do not accomplish at all it is so good.Normal method
It is to add wheat gluten wherein, but some illegal producers, in order to save cost, the high polymer material just manually synthesized adds
Enter, to obtain preferable elasticity.Pearl powder dumpling is more using tapioca as main material, quilt in the starch product of more ground daily consumption
Detect containing illegal additive " maleic acid ".The species of Pearl powder dumpling is relatively simple on the market, and nutritive value is not high, and
And quality is uneven, rough surface, mouthfeel is bad, the more serious material that also added plastics etc. and endanger people's health
Material.Typically solid is as core on the market at present, and liquid is obscure as the Pearl powder dumpling quality of core, rough surface, easily
Rupture, mouthfeel is not good enough.
The content of the invention
In order to solve above-mentioned the shortcomings of the prior art, there is provided a kind of pearl powder of fruit pulp as core
Circle, the Pearl powder dumpling nutritive value is high, has the explosion mouthfeel of Q bullets, overflows fragrant and sweet fruit juice, has nourishing Yin and promoting production of body fluid, qi invigorating and lung moistening
Health-care effect, moreover it is possible to help digest, increase the effect of appetite.
Another object of the present invention is providing a kind of preparation method of above-mentioned fruit pulp as the Pearl powder dumpling of core.Phase
Than the Pearl powder dumpling that liquid on the market is core, the present invention improves composition and the making for wrapping up in glue, and product is high into circle rate, not fragile
Split, there is the explosion mouthfeel of Q bullets.
The purpose of the present invention is realized by following technical proposals：
A kind of Pearl powder dumpling of fruit pulp as core, including core dispensing and core wrap up in glue, and the core dispensing is pressed
According to mass fraction meter, including 40~80 parts of fruit pulp, 1~5 part of white granulated sugar, 0.1~1 part of malt syrup and 0~60
The water of part；The core wraps up in glue according to mass fraction meter, includes 30~60 parts of water, 30~60 parts of starch, 1~5 part white
Granulated sugar and 0.1~1 part of edible glue.
Preferably, the core dispensing is according to mass fraction meter, including 45~70 parts of fruit pulp, 2~4 parts of white sand
Sugar, 0.2~0.8 part of malt syrup and 10~50 parts of water；The core wraps up in glue according to mass fraction, including 40~55 parts
Water, 40~50 parts of starch, 1.5~4 parts of white granulated sugar and 0.2~0.8 part of edible glue.
It is further preferable that the core dispensing is according to mass fraction meter, including 50 parts of fruit pulp, 3 parts of white granulated sugar,
0.6 part of malt syrup and 46 parts of water；The core wraps up in glue according to mass fraction meter, includes 50 parts of water, 48 parts of starch,
2 parts of white granulated sugar and 0.3 part of edible glue.
Preferably, the edible glue is one or more of xanthans, locust bean gum or guar gum.
Preferably, starch is the esterified tapioca of tapioca, acetic acid, farina or the esterified Ma Ling of methylol
Sweet potato starch.
Preferably, the fruit pulp is peach slurries and/or grape slurries.
Preparation method of the above-mentioned fruit pulp as the Pearl powder dumpling of core, including step in detail below：
S1. fruit pulp, white granulated sugar, malt syrup and water are mixed and made into core dispensing, carry out high-temperature short-time sterilization；
S2. core dispensing is poured into the mould of precooling, freezes and ball-type core is made；
S3. the esterified tapioca of acetic acid, methylol esterified farina, white granulated sugar and edible glue are mixed to prepare
Core wraps up in glue；
S4. step S2 core is placed on core and wraps up in uniform rolling in glue and wrap up in glue, with after hot blast drying with cold front heavy rain extremely
Room temperature, then through steam with it is vexed boil processing after, be cooled to room temperature, that is, Pearl powder dumpling of the fruit pulp as core be made.
Preferably, high temperature described in step S1 is 115~135 DEG C, and the time of the sterilizing is 4~8s.
Preferably, the temperature of precooling described in step S2 be 10~18 DEG C, the edible glue be xanthans, locust bean gum or
One or more of guar gum.
Preferably, the temperature of hot blast described in step S4 is 100~160 DEG C, and the time steamed is 10~60min,
The vexed time boiled is 10~60min
The present invention is using peach slurries and grape slurries as the Pearl powder dumpling of core, has the mouthfeel of Q bullet explosions, is a kind of
The leisure food of nutrition, not only safe while meeting the taste of different people, nutritive value is high, but also has health care
Function.Rich in protein, fat, sugar, calcium, phosphorus, iron and vitamin B, vitamin C and substantial amounts of moisture in peach slurries.In addition,
Tartaric acid in grape slurries can also help digest, increase appetite.Sugar in grape slurries is easily absorbed by the body.In grape slurries
Sugar is mainly glucose, can be absorbed by the body quickly.Peach slurries and grape slurries are also because its fragrant and sweet mouthfeel is by people institute
Like.What colloid used is then that tapioca, farina etc. are used as primary raw material, has very high spike viscosity, can be with
Other sweeteners combine, and can fully meet consumer demand.
Compared with prior art, the invention has the advantages that：
1. preparation method of the fruit pulp of the present invention as the Pearl powder dumpling of core, the fruit pulp used (starch by peach
Liquid and/or grape slurries) core dispensing, peach slurries and/or grape slurries are used as because its fragrant and sweet mouthfeel is liked by people.
Compared to the Pearl powder dumpling that liquid on the market is core, the present invention improves composition and the making for wrapping up in glue, and product is high into circle rate, not fragile
Split, there is the explosion mouthfeel of Q bullets.
2. Pearl powder dumpling produced by the present invention contains protein, fat, sugar, calcium, phosphorus, iron and vitamin due to fruit pulp
B, vitamin C, its nutritive value is high, has nourishing Yin and promoting production of body fluid, the health-care effect of qi invigorating and lung moistening, moreover it is possible to and help digest, increase appetite,
There can be the attractive in appearance and mouthfeel of its characteristic with snack food or beverage collocation.
3. the fruit pulp of the present invention has the leisure food of the nutrition of the mouthfeel of Q bullet explosions as the Pearl powder dumpling of core
Product, fragrant and sweet fruit pulp is overflowed after breaking by the teeth, the ultimate attainment enjoyment of the taste bud to people, made simply, cost is low, profit margin
Greatly, has prospect and the market of development.
Embodiment
Present disclosure is further illustrated with reference to specific embodiment, but should not be construed as limiting the invention.
Unless otherwise specified, the conventional meanses that technological means used in embodiment is well known to those skilled in the art.Except non-specifically
Illustrate, reagent that the present invention uses, method and apparatus is the art conventional reagent, method and apparatus.
Embodiment 1
A kind of Pearl powder dumpling of the core of fruit pulp, including core dispensing and core wrap up in glue, and core dispensing is according to quality
Number meter, contain 60 parts of grape slurries, 5 parts of white granulated sugar, 1 part of malt syrup and 34 parts of water；Core wraps up in glue according to matter
Number meter is measured, contains 40 parts of 54 parts of farina, 5 parts of white granulated sugar, 1 part of xanthans and water.
1. by 60 parts of grape slurries (squeezing the juice, filtering, bottling, pasteurization process obtain), 5 parts of white granulated sugar, 1 part
Malt syrup and 34 parts of water be mixed and made into core dispensing, 121 DEG C sterilize 4s；
2. being first cooled to 13 DEG C in advance with ice machine, core is poured into mould, freezes and ball-type is made；By farina 54
Part, 5 parts of white granulated sugar, 1 part of xanthans and 40 parts of water are well mixed, and obtained core wraps up in glue；
3. core dispensing is placed on into rolling spheroiding in sugar coating machine, such core has just uniformly wrapped one layer of core and has wrapped up in glue；
4. the Pearl powder dumpling hot blast drying of glue will be wrapped up at 120 DEG C, after with cold front heavy rain to room temperature；Used in jacketed pan
Boiling water steams Pearl powder dumpling 15min, then it is vexed boil 15min, be then water-cooled to less than 25 DEG C with distillation, the core of fruit pulp processed
Pearl powder dumpling；
Soaked 5. the Pearl powder dumpling made is placed in the syrup similar to core concentration；Finally carry out at normal temperatures filling
With the processing of distilled water preservation, the shelf-life is 2 years.
Embodiment 2
A kind of Pearl powder dumpling of the core of fruit pulp, including core dispensing and core wrap up in glue, and core dispensing is according to quality
Number meter, contain 53 parts of peach slurries (squeezing the juice, filtering, bottling, pasteurization process obtain), 1 part of white granulated sugar, 0.1
The malt syrup and 46 parts of water of part；Core wraps up in glue according to mass fraction meter, contains 30 parts of tapioca, 1 part of white granulated sugar, locust tree
64 parts of 0.7 part of bean gum and water.
1. 53 parts of peach slurries, 1 part of white granulated sugar, 0.1 part of malt syrup and 46 parts of water are mixed and made into core
Dispensing, sterilize 5s at 115 DEG C；
2. being first cooled to 10 DEG C in advance with ice machine, core is poured into mould, freezes and ball-type is made；By 30 parts of tapioca,
64 parts of 1 part of white granulated sugar, 0.7 part of locust bean gum and water are well mixed, and obtained core wraps up in glue；
3. core dispensing is placed on into rolling spheroiding in sugar coating machine, such core has just uniformly wrapped one layer of core and has wrapped up in glue；
4. the Pearl powder dumpling hot blast drying of glue will be wrapped up at 135 DEG C, after with cold front heavy rain to room temperature；Used in jacketed pan
Boiling water steams Pearl powder dumpling 60min, then it is vexed boil 10min, be then water-cooled to less than 25 DEG C with distillation, the core of fruit pulp processed
Pearl powder dumpling；
Soaked 5. the Pearl powder dumpling made is placed in the syrup similar to core concentration；Finally carry out at normal temperatures filling
With the processing of distilled water preservation, the shelf-life is 2 years.
Embodiment 3
A kind of Pearl powder dumpling of the core of fruit pulp, including core dispensing and core wrap up in glue, and core dispensing is according to quality
Number meter, the mixed liquor containing 40 parts of grape slurries and 40 parts of peach slurries is (squeezing the juice, filtering, bottling, pasteurization process
Obtain), 5 parts of white granulated sugar, 1 part of malt syrup and 14 parts of water；Core wraps up in glue according to mass fraction meter, contains 30 parts of hydroxyl
The esterified farina of methyl, 4 parts of white granulated sugar, 0.1 part of guar gum and 66 parts of water.
1. by the mixed liquor of 40 parts of grape slurries and 40 parts of peach slurries, 5 parts of white granulated sugar, 1 part of malt syrup and
14 parts of water is mixed and made into core dispensing, and sterilize 8s at 135 DEG C；
2. being first cooled to 18 DEG C in advance with ice machine, core is poured into mould, freezes and ball-type is made；By the esterified Ma Ling of methylol
66 parts of 30 parts of sweet potato starch, 4 parts of white granulated sugar, 0.1 part of guar gum and water are well mixed, and obtained core wraps up in glue；
3. core dispensing is placed on into rolling spheroiding in sugar coating machine, such core has just uniformly wrapped one layer of core and has wrapped up in glue；
4. the Pearl powder dumpling hot blast drying of glue will be wrapped up at 115 DEG C, after with cold front heavy rain to room temperature；Used in jacketed pan
Boiling water steams Pearl powder dumpling 20min, then it is vexed boil 60min, be then water-cooled to less than 25 DEG C with distillation, the core of fruit pulp processed
Pearl powder dumpling；
Soaked 5. the Pearl powder dumpling made is placed in the syrup similar to core concentration；Finally carry out at normal temperatures filling
With the processing of distilled water preservation, the shelf-life is 2 years.
Embodiment 4
A kind of Pearl powder dumpling of the core of fruit pulp, including core dispensing and core wrap up in glue, and core dispensing is according to quality
Number meter, contain 40 parts of peach slurries (squeezing the juice, filtering, bottling, pasteurization process obtain), 3 parts of white granulated sugar, maltose
57 parts of 0.4 part of slurry and water；Core wraps up in glue according to mass fraction meter, containing by 47 parts of the esterified tapioca of acetic acid, 2 parts of white granulated sugar,
50 parts of 1 part of locust bean gum and water.
1. 40 parts of peach slurries, 3 parts of white granulated sugar, 0.4 part of malt syrup and 57 parts of water are mixed and made into core
Dispensing, sterilize 7s at 130 DEG C；
2. being first cooled to 17 DEG C in advance with ice machine, core is poured into mould, freezes and ball-type is made；By the esterified para arrowroot of acetic acid
50 parts of 47 parts of powder, 2 parts of white granulated sugar, 1 part of locust bean gum and water are well mixed, and obtained core wraps up in glue；
3. core dispensing is placed on into rolling spheroiding in sugar coating machine, such core has just uniformly wrapped one layer of core and has wrapped up in glue；
4. the Pearl powder dumpling hot blast drying of glue will be wrapped up at 100 DEG C, after with cold front heavy rain to room temperature；Used in jacketed pan
Boiling water steams Pearl powder dumpling 10min, then it is vexed boil 40min, be then water-cooled to less than 25 DEG C with distillation, the core of fruit pulp processed
Pearl powder dumpling；
Soaked 5. the Pearl powder dumpling made is placed in the syrup similar to core concentration；Finally carry out at normal temperatures filling
With the processing of distilled water preservation, the shelf-life is 2 years.
Embodiment 5
A kind of Pearl powder dumpling of the core of fruit pulp, including core dispensing and core wrap up in glue, and core dispensing is according to quality
Number meter, contain 70 parts of grape slurries (squeezing the juice, filtering, bottling, pasteurization process obtain), 4 parts of white granulated sugar, maltose
25 parts of 0.6 part of slurry and water；Core wraps up in glue according to mass fraction meter, contains 50 parts of the esterified tapioca of acetic acid, 3 parts of white granulated sugar, melon
47 parts of 0.4 part of that bean gum and water.
1. 25 parts of 70 parts of grape slurries, 4 parts of white granulated sugar, 0.6 part of malt syrup and water are mixed and made into core dispensing,
115 DEG C of sterilizing 6s；
2. being first cooled to 15 DEG C in advance with ice machine, core is poured into mould, freezes and ball-type is made；By the esterified para arrowroot of acetic acid
47 parts of 50 parts of powder, 3 parts of white granulated sugar, 0.4 part of guar gum and water are well mixed, and obtained core wraps up in glue；
3. core dispensing is placed on into rolling spheroiding in sugar coating machine, such core has just uniformly wrapped one layer of core and has wrapped up in glue；
4. the Pearl powder dumpling hot blast drying of glue will be wrapped up at 160 DEG C, after with cold front heavy rain to room temperature；Used in jacketed pan
Boiling water steams Pearl powder dumpling 30min, then it is vexed boil 25min, be then water-cooled to less than 25 DEG C with distillation, the core of fruit pulp processed
Pearl powder dumpling；
Soaked 5. the Pearl powder dumpling made is placed in the syrup similar to core concentration；Finally carry out at normal temperatures filling
With the processing of distilled water preservation, the shelf-life is 2 years.
Table 1 is the evaluation index of the Pearl powder dumpling of the core of fruit pulp obtained by embodiment 1-5.Obtained by above-described embodiment
The Pearl powder dumpling of the core of fruit pulp from the esterified farina of the esterified tapioca of edible glue acetic acid, methylol,
White granulated sugar and edible glue are mixed to prepare core and wrap up in glue, product it is high into circle rate, reach 97~100%, be not easily broken, compared to more single
Pure starch core wraps up in the explosion mouthfeel of the existing product of glue, more Q bullets.
The evaluation index of the Pearl powder dumpling of the core of the fruit pulp of table 1
| Product | Into circle rate (%) | Hardness (N) | Q elasticity (mm) | Chewiness (mJ) | Mouthfeel |
| Embodiment 1 | 100% | 0.325 | 0.94 | 0.35 | 81 |
| Embodiment 2 | 100% | 0.296 | 1.15 | 0.59 | 66 |
| Embodiment 3 | 97% | 0.289 | 1.29 | 0.87 | 63 |
| Embodiment 4 | 100% | 0.347 | 0.96 | 0.35 | 84 |
| Embodiment 5 | 99% | 0.327 | 1.12 | 0.48 | 68 |
Embodiment 6
A kind of Pearl powder dumpling of the core of fruit pulp, including core dispensing and core wrap up in glue, and core dispensing is according to quality
Number meter, contain 60 parts of 40 parts of grape slurries, 1 part of white granulated sugar, 0.1 part of malt syrup and water；Core wraps up in glue according to mass parts
Number meter, contains 60 parts of 30 parts of the esterified tapioca of acetic acid, 1 part of white granulated sugar, 0.1 part of guar gum and water.
Embodiment 7
A kind of Pearl powder dumpling of the core of fruit pulp, including core dispensing and core wrap up in glue, and core dispensing is according to quality
Number meter, contain 15 parts of 80 parts of peach slurries, 5 parts of white granulated sugar, 0.6 part of malt syrup and water；Core wraps up in glue according to mass parts
Number meter, contains 30 parts of 60 parts esterified of farina of methylol, 5 parts of white granulated sugar, 1 part of locust bean gum and water.
Embodiment 8
A kind of Pearl powder dumpling of the core of fruit pulp, including core dispensing and core wrap up in glue, and core dispensing is according to quality
Number meter, contain 50 parts of 70 parts of grape slurries, 4 parts of white granulated sugar, 0.8 part of malt syrup and water；Core wraps up in glue according to mass parts
Number meter, contains 45 parts of 50 parts of the esterified tapioca of acetic acid, 4 parts of white granulated sugar, 0.8 part of guar gum and water.
Embodiment 9
A kind of Pearl powder dumpling of the core of fruit pulp, including core dispensing and core wrap up in glue, and core dispensing is according to quality
Number meter, contain 24 parts of 70 parts of peach slurries, 5 parts of white granulated sugar, 1 part of malt syrup and water；Core wraps up in glue according to mass fraction
Meter, contains 50 parts of 50 parts of farina, 1.5 parts of white granulated sugar, 0.8 part of locust bean gum and water.
Embodiment 10
A kind of Pearl powder dumpling of the core of fruit pulp, including core dispensing and core wrap up in glue, and core dispensing is according to quality
Number meter, contain 48 parts of 50 parts of grape slurries, 2 parts of white granulated sugar, 0.2 part of malt syrup and water；Core wraps up in glue according to mass parts
Number meter, contains 40 parts of 40 parts of tapioca, 2 parts of white granulated sugar, 0.2 part of guar gum and water.
Embodiment 11
A kind of Pearl powder dumpling of the core of fruit pulp, including core dispensing and core wrap up in glue, and core dispensing is according to quality
Number meter, contain 50 parts of 48 parts of peach slurries, 2 parts of white granulated sugar, 0.2 part of malt syrup and water；Core wraps up in glue according to mass parts
Number meter, contains 40 parts of 40 parts of the esterified tapioca of acetic acid, 2 parts of white granulated sugar, 0.2 part of xanthans and water.
Embodiment 12
A kind of Pearl powder dumpling of the core of fruit pulp, including core dispensing and core wrap up in glue, and core dispensing is according to quality
Number meter, including 50 parts of peach slurries, 3 parts of white granulated sugar, 0.6 part of malt syrup and 46 parts of water；The core wraps up in glue
According to mass fraction meter, contain 50 parts of water, 48 parts of tapioca, 2 parts of white granulated sugar and 0.3 part of guar gum.
Embodiment 13
A kind of Pearl powder dumpling of the core of fruit pulp, including core dispensing and core wrap up in glue, and core dispensing is according to quality
Number meter, including 50 parts of grape slurries, 3 parts of white granulated sugar, 0.6 part of malt syrup and 46 parts of water；The core wraps up in glue
According to mass fraction meter, include 50 parts of water, 48 parts of farina, 2 parts of white granulated sugar and 0.3 part of guar gum.
Embodiment 14
A kind of Pearl powder dumpling of the core of fruit pulp, including core dispensing and core wrap up in glue, and core dispensing is according to quality
Number meter, including 25 parts of peach slurries, 25 parts of grape slurries, 3 parts of white granulated sugar, 0.6 part of malt syrup and 46 parts
Water；The core wraps up in glue according to mass fraction meter, includes 50 parts of water, 48 parts of the esterified tapioca of acetic acid, 2 parts of white granulated sugar
With 0.3 part of locust bean gum.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine and simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (10)
1. a kind of Pearl powder dumpling of fruit pulp as core, including core dispensing and core wrap up in glue, it is characterised in that the core
Material dispensing is according to mass fraction meter, including 40~80 parts of fruit pulp, 1~5 part of white granulated sugar, 0.1~1 part of malt syrup
With 0~60 part of water；The core wraps up in glue according to mass fraction meter, includes 30~60 parts of water, 30~60 parts of starch, 1~5
The white granulated sugar and 0.1~1 part of edible glue of part.
2. Pearl powder dumpling of the fruit pulp as core according to claim 1, it is characterised in that the core dispensing according to
Mass fraction meter, including 45~70 parts of fruit pulp, 2~4 parts of white granulated sugar, 0.2~0.8 part of malt syrup and 10~50
The water of part；The core wraps up in glue according to mass fraction, includes 40~55 parts of water, 40~50 parts of starch, 1.5~4 parts white
Granulated sugar and 0.2~0.8 part of edible glue.
3. Pearl powder dumpling of the fruit pulp as core according to claim 2, it is characterised in that the core dispensing according to
Mass fraction meter, including 50 parts of fruit pulp, 3 parts of white granulated sugar, 0.6 part of malt syrup and 46 parts of water；The core
Glue is wrapped up according to mass fraction meter, includes 50 parts of water, 48 parts of starch, 2 parts of white granulated sugar and 0.3 part of edible glue.
4. according to Pearl powder dumpling of any one of claims 1 to 3 fruit pulp as core, it is characterised in that the food
It is one or more of xanthans, locust bean gum or guar gum with glue.
5. according to Pearl powder dumpling of any one of claims 1 to 3 fruit pulp as core, it is characterised in that the shallow lake
Powder is the esterified tapioca of tapioca, acetic acid, farina or the esterified farina of methylol.
6. according to Pearl powder dumpling of any one of claims 1 to 3 fruit pulp as core, it is characterised in that the water
Pulp liquid is peach slurries and/or grape slurries.
7. according to preparation method of any one of claim 1~6 fruit pulp as the Pearl powder dumpling of core, its feature exists
In, including step in detail below：
S1. fruit pulp, white granulated sugar, malt syrup and water are mixed and made into core dispensing, carry out high-temperature short-time sterilization；
S2. core dispensing is poured into the mould of precooling, freezes and ball-type core is made；
S3. the esterified tapioca of acetic acid, methylol esterified farina, white granulated sugar and edible glue are mixed to prepare core
Wrap up in glue；
S4. step S2 core is placed on core and wraps up in uniform rolling in glue and wrap up in glue, with after hot blast drying with cold front heavy rain to room temperature,
Again through steam with it is vexed boil processing after, be cooled to room temperature, that is, Pearl powder dumpling of the fruit pulp as core be made.
8. preparation method of the fruit pulp as the Pearl powder dumpling of core according to claim 7, it is characterised in that step S1
Described in high temperature be 115~135 DEG C, the time of the sterilizing is 4~8s.
9. preparation method of the fruit pulp as the Pearl powder dumpling of core according to claim 7, it is characterised in that step S2
Described in the temperature of precooling be 10~18 DEG C, the edible glue is one or more of xanthans, locust bean gum or guar gum.
10. preparation method of the fruit pulp as the Pearl powder dumpling of core according to claim 7, it is characterised in that step
The temperature of hot blast described in S4 is 100~160 DEG C, and the time steamed be 10~60min, the vexed time boiled for 10~
60min。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110897180A (en) * | 2018-09-17 | 2020-03-24 | 李世溥 | Method for preparing compound food capable of long-term preservation |
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| CN201418347Y (en) * | 2009-01-05 | 2010-03-10 | 味宝食品(昆山)有限公司 | Stuffed pearl ball |
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