CN112106952A - Pearl powder ball - Google Patents

Pearl powder ball Download PDF

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Publication number
CN112106952A
CN112106952A CN202011010940.0A CN202011010940A CN112106952A CN 112106952 A CN112106952 A CN 112106952A CN 202011010940 A CN202011010940 A CN 202011010940A CN 112106952 A CN112106952 A CN 112106952A
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China
Prior art keywords
ball
balls
pearl
agent
flour
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Pending
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CN202011010940.0A
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Chinese (zh)
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刘泽洋
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Priority to CN202011010940.0A priority Critical patent/CN112106952A/en
Publication of CN112106952A publication Critical patent/CN112106952A/en
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    • 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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01C—PLANTING; SOWING; FERTILISING
    • A01C1/00—Apparatus, or methods of use thereof, for testing or treating seed, roots, or the like, prior to sowing or planting
    • A01C1/06—Coating or dressing seed
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G31/00—Soilless cultivation, e.g. hydroponics
    • 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
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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

Abstract

The invention discloses pearl rice balls with tender leaves of edible plants on the surface and capable of floating in milk tea and a preparation method thereof. Adding natural hydrogel and anti-starch retrogradation agent into conventional raw materials for making pearl balls, adding water, sterilizing under high pressure to obtain pearl ball glue solution, cooling, adding sterilized seeds and swelling agent, swelling and solidifying to obtain pearl ball granules, culturing, and germinating to grow leaves. The pearl rice ball has the beneficial effects that the obtained pearl rice ball is novel in appearance, fresh and alive in food materials, unique in taste, rich and distinctive in nutrition and rich in nutrition, the pearl rice ball does not need to be stored in a freezing way or transported in a cold chain way, a milk tea shop does not need to be steamed and boiled, and the pearl rice ball can float in milk tea to visually display the appearance of the pearl rice ball. The invention has simple operation and easy popularization.

Description

Pearl powder ball
The application is a divisional application of a pearl powder round embedded plant seed and a germination method (application number 201710975140.4), and the original application date is 2017, 10 and 19.
Technical Field
The invention belongs to the technical field of food, and particularly relates to pearl powder balls with surfaces full of tender leaves of edible plants and floatable in milk tea and a preparation method thereof.
Background
The pearl powder ball is called as the pink ball for short, is particularly attractive and tasty when matched with snack food or beverage, and is a leisure food particularly popular with young people. The conventional raw materials of the pearl powder balls on the market at present mainly comprise starch and are added with sugar, pigment, essence and the like. In order to prevent the flour balls from polluting sundry fungi and deteriorating and spoiling, the flour balls must be refrigerated for storage and cold chain transportation. The milk tea can be eaten only by being steamed in a milk tea shop. The appearance and the taste of the pearl balls on the market are different, and the pearl balls generally sink to the bottom of a cup when added into milk tea, so consumers cannot directly view the pearl balls.
Disclosure of Invention
The invention provides a pearl powder ball, which is characterized in that the surface of the pearl powder ball is full of tender leaves of edible plants, the product can be directly eaten without being frozen and stored and cold-chain transported and without being cooked and thrown into milk tea, and the pearl powder ball can float in the milk tea and can appreciate the appearance of the tender leaves.
The principle and the technical scheme of the invention are as follows:
selecting plant seeds which can be eaten raw and have small seeds, wherein the seeds also comprise seeds which are subjected to germination accelerating culture. Adding natural hydrogel, anti-starch retrogradation agent and water into the conventional flour ball raw materials, curing to form a glue solution, mixing plant seeds and a leavening agent to obtain the glue solution for flour ball, curing to form granules, culturing, and germinating and growing leaves to be edible.
Edible plant with fine leaves and seeds, such as herba Amaranthi Tricoloris (Amaranthaceae), caulis et folium Brassicae campestris (Brassicaceae), herba Laciniae chinensis (Compositae), herba Anoectochili Roxburghii (Orchidaceae), and herba Dendrobii (Orchidaceae).
The puffing agent is added into the flour ball raw material, and the released gas is filled in the flour ball to form tiny pores, so that the specific gravity of the flour ball is reduced, the flour ball floats in the milk tea, and the taste of the flour ball is unique.
In the process of culturing and germinating for a long time, in order to inhibit starch retrogradation and hardening of the flour ball raw material and influence the taste, the anti-retrogradation agent is added into the flour ball raw material.
The natural hydrogel added into the conventional flour ball raw materials has no toxic or side effect on human bodies and plants, the natural hydrogel solidified into the gel has the characteristics of moderate hardness and good air permeability, and the starch has high viscosity after being mixed with water and is not beneficial to seed respiration, and the hydrogel replaces part of starch to embed seeds, so that the starch is beneficial to improving the seed respiration, and the seed germination is not influenced. Natural hydrogels also have an anti-starch retrogradation effect.
The soluble nutrient components contained in the flour ball raw material, the added leavening agent and certain components of the anti-retrogradation agent can provide the nutrients required by the germination and leaf growing of the seeds.
The manufacturing method of the product of the invention is as follows:
(1) soaking fruit or other plant seed of Orchidaceae in 70-75% alcohol for instant sterilization, soaking in 10% calcium hypochlorite solution for 5-30 min, and washing with sterile water to remove residual liquid. The fruit of Orchidaceae plant is planed under aseptic condition, the seeds can be used directly without bacteria, or the seeds are cultured in culture medium and expanded into tender protocorm, and other plant seeds are used directly after surface disinfection, or germination acceleration and whitening are carried out in aseptic container.
(2) The conventional raw materials of the rice flour ball comprise starch, sugar, pigment and essence.
The added natural hydrogel is sodium alginate or carrageenan.
The leavening agent is composed of potassium bicarbonate and calcium dihydrogen phosphate at a weight ratio of 1:0.05-1, and is prepared by sterilizing by ultraviolet irradiation or filtering to remove bacteria by compounding water solution before use.
The anti-retrogradation agent comprises sodium stearoyl lactate, sucrose ester and trehalose, and can be one or more of the components.
(3) The formula of the flour ball material comprises the following components: water, a conventional flour ball raw material, hydrogel, a leavening agent and an anti-retrogradation agent, wherein the weight ratio of water to the components is 100: 10-30: 1-10: 0.1-1: 0.2-2.
(4) Mixing the conventional raw materials of the flour ball, the hydrogel, the anti-retrogradation agent and water in a closed container, and autoclaving (121 ℃ for 20-30 minutes) to obtain the sol.
(5) Before the sol is cooled and not solidified, plant seeds and a swelling agent are added in a sterile environment, 30-300 mg of seeds or 0.1-2 g of seeds subjected to culture and germination acceleration are added in each 100ml of the sol, and the sol solution for making the balls is obtained after even stirring.
(6) The hydrogel is prepared from sodium alginate, by sucking the glue solution for making dough into round pieces with a suction tube in sterile environment, dripping 1-6% soluble calcium salt (one of calcium lactate, calcium chloride, and calcium sulfate) sterile solution, standing for 30-60 min, puffing the rubber ball, gradually hardening into round powder, washing with sterile water for 2-3 times, and filtering to remove water.
Hydrogel or carrageenan is selected, the glue solution for milling the round pieces is kept at 45-50 ℃ for heat preservation, the round pieces are kept in a semi-fluid state for 30-60 minutes to generate bulking, then the round pieces are injected into a mold with required specification and sterilized in a sterile environment, the glue solution is cooled and solidified into particles, and the round pieces containing the seed powder with corresponding shapes are obtained by demolding.
(7) The powder round grains containing the seeds are spread in a sterile transparent closed container and are irradiated with light for a proper time every day. During the period, the flour ball is rolled once every 3-7 days, so that the growth vigor of the germinated leaves of each part of the flour ball is basically the same.
(8) The leaf length is 0.3-1.0cm, and the round granule with leaf powder is put into milk tea for eating.
Compared with the existing products, the pearl balls with tender leaves on the surfaces are obtained, the appearance is novel, the food materials are fresh and alive, and the nutrition of plants is contained, so that the pearl balls are more distinctive and rich in nutrition. The food materials and the production links are sterilized, the rice flour balls are cultured in an aseptic container, the products do not need to be frozen for storage and cold chain transportation, and the rice flour balls are cured after high-pressure sterilization, so that a milk tea shop does not need to cook the rice flour balls, the rice flour balls can float and visually display the rice flour balls in milk tea, the appetite is enhanced, the taste is unique, and the minds of young consumers for pursuing the fancy style are met. The invention has simple operation and easy popularization.
Detailed Description
Example one
Amaranthus hypochondriacus (L.) MerrAmaranthus mangostanus ) Washing seeds with water, soaking in 70-75% ethanol for instant sterilization, soaking in 10% calcium hypochlorite bleaching solution for 30 min, and washing with sterile water for 3 times.
The conventional raw materials of the rice dumpling are cassava starch and caramel pigment, and the weight ratio is 10: 1. the hydrogel is sodium alginate, the swelling agent is potassium bicarbonate and calcium dihydrogen phosphate in a weight ratio of 1:0.5, and the hydrogel is prepared immediately after being mixed, and is sterilized by ultraviolet irradiation for 40 minutes. Sucrose ester as anti-retrogradation agent, 5% calcium lactate, was prepared and sterilized by conventional autoclaving (121 ℃ C., 20-30 min duration).
The preparation method of the flour ball material comprises the following steps: the weight ratio of the water to the components is 100: 15: 4: 0.3: 1.
mixing conventional raw materials, hydrogel, anti-retrogradation agent and water, and placing in a closed container for conventional autoclaving to obtain the glue solution.
Cooling the glue solution, adding 0.1 g of green amaranth seeds into every 100ml of the glue solution for making flour balls in a sterile environment, adding a swelling agent, and uniformly stirring to obtain the glue solution for making flour balls. Sucking the glue solution for making dough into balls in a sterile environment, dripping 5% calcium lactate solution into the glue balls to form glue balls, standing for 50 min, gradually hardening the glue balls into powder balls, washing the powder balls with sterile water for 2 times, and draining.
And flatly spreading the round flour granules containing the seeds in a sterile transparent closed container, controlling the temperature to be 23-27 ℃, giving light for about half a day every day, and rolling the round flour granules every 3 days in the period so that the growth vigor of the germinated leaves of each part of the round flour granules is basically the same.
On day 10, the leaf grows to about 0.5cm long, and the leaf-containing rice flour is put into milk tea for eating.
Example two
Dendrobium officinale Kimura et Migo (A. am)Dendrobium officinale) The fruit contains hundreds of thousands of powdered seeds. The seed culture medium is prepared from MS, 10% of banana puree, 2.0% of cane sugar, 0.1% of agar, and has a pH value of 5.8, and is sterilized under high pressure for later use. Washing fruit with water, soaking in 70-75% ethanol in a clean bench for instant sterilization, soaking in 10% calcium hypochlorite solution for 30 min, and washing with sterile water for 2 times. Digging fruit, shaking the seed onto the surface of culture medium, culturing by conventional method, and making the seed expand into young and tender protocorm (or called embryo) with large needle for use.
The conventional raw materials of the rice dumpling are cassava starch and caramel pigment, and the weight ratio is 5: 2. the hydrogel is carrageenan. The leavening agent is potassium bicarbonate and calcium dihydrogen phosphate with the weight ratio of 1:0.05-1, and is sterilized by ultraviolet irradiation for 40 minutes. The anti-retrogradation agent is stearoyl calcium sodium lactate and trehalose in the same weight ratio.
The formula of the flour ball material comprises: the weight ratio of water to the components is 100: 10: 3: 0.1: 1.
mixing the conventional raw materials, hydrogel, anti-retrogradation agent and water, transferring into a closed container, and performing conventional autoclaving to obtain the glue solution.
Putting the tender protocorm into semi-fluid glue solution for making dough balls on a clean bench, adding 50 mg protocorm into every 100ml glue solution for making dough balls, adding swelling agent, and stirring to obtain glue solution for making dough balls. The semi-fluid glue solution is kept at 45-50 ℃ for 60 minutes to be bulked, then a sterilized spherical mould with the diameter of 0.6cm is injected into the semi-fluid glue solution in a sterile environment, the glue solution is cooled and solidified into balls, and the balls are obtained after demoulding.
And flatly spreading the flour balls containing the tender protocorms in a sterile transparent closed container, culturing at the temperature of 23-27 ℃, illuminating for about half a day every day, and rolling the flour balls once every 5 days to ensure that the growth vigor of the germinated leaves of each part of the flour balls is basically the same.
On day 50, the leaf grows to about 0.3-0.5cm long, and the leaf-containing rice flour is eaten together with milk tea.

Claims (4)

1. The pearl powder ball is characterized in that: the surface of the rice flour ball is full of the tender leaves of the edible plants, the rice flour ball can be directly eaten without being frozen, stored and transported in a cold chain or being steamed, and the rice flour ball can float in the milk tea;
the round grain raw material is a conventional round grain raw material added with natural hydrogel, an anti-starch retrogradation agent and a swelling agent, and the tender leaves of the plants are 0.3-1.0cm long and germinate from seeds sowed on the round grains.
2. A method for making pearl balls as claimed in claim 1, which is characterized in that: adding hydrogel and an anti-starch retrogradation agent into the conventional flour ball raw materials, adding water, sterilizing and curing at high pressure, mixing seeds and a swelling agent under an aseptic condition to obtain a flour ball glue solution, curing the glue solution into granules, culturing under an aseptic condition, rolling the flour balls once every 3-7 days, and germinating long leaves;
the flour ball raw material comprises water, a flour ball conventional raw material, natural hydrogel, a swelling agent and an anti-starch retrogradation agent according to a weight ratio of 100: 10-30: 1-10: 0.1-1: 0.2 to 2;
the anti-starch retrogradation agent is one or a mixture of more of sodium stearoyl lactate, sucrose ester and trehalose; the leavening agent is prepared by mixing potassium bicarbonate and calcium dihydrogen phosphate according to the weight ratio of 1: 0.05-1;
the seeds are fine seeds, 30-300 mg of the glue solution for milling the rice into powder per 100ml or 0.1-2 g of the seeds after culture and germination acceleration are added;
the natural hydrogel is sodium alginate, the glue solution for making the balls is dripped into 1-6% soluble calcium salt solution, and the balls are bulked and hardened into granules after 30-60 minutes; the natural hydrogel is carrageenan, the glue solution for milling the balls is subjected to heat preservation at 45-50 ℃ for 30-60 minutes for bulking, and the bulked glue solution is injected into a mold subjected to disinfection treatment and is cooled and solidified into particles.
3. The pearl powder ball as claimed in claim 1 or claim 2, wherein the surface of the plant seed is sterile, and the seed is used directly or cultured by germination.
4. The pearl powder ball and the preparation method as claimed in claim 1 or claim 2, wherein the leavening agent is sterilized by ultraviolet irradiation or prepared into an aqueous solution for filtration sterilization; the soluble calcium salt is one of calcium lactate, calcium chloride and calcium sulfate, and the solution is sterilized under high pressure.
CN202011010940.0A 2017-10-19 2017-10-19 Pearl powder ball Pending CN112106952A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011010940.0A CN112106952A (en) 2017-10-19 2017-10-19 Pearl powder ball

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Application Number Priority Date Filing Date Title
CN201710975140.4A CN107744116A (en) 2017-10-19 2017-10-19 A kind of Pearl powder dumpling embedded plant seed and the method for sprouting
CN202011010940.0A CN112106952A (en) 2017-10-19 2017-10-19 Pearl powder ball

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN86106145A (en) * 1985-09-09 1987-06-03 植物遗传学公司 In gel capsule, carry out the improving one's methods of germination pre-treatment of hydration
CN2376745Y (en) * 1999-02-05 2000-05-10 廖志元 Structure of edible flour balls
CN101849503A (en) * 2009-10-26 2010-10-06 刘宏源 Method for manufacturing dendrobium officinale artificial seeds
CN102893865A (en) * 2012-09-20 2013-01-30 四川农业大学 Method for making and storing artificial seeds of Dendrobium candicum Wall.ex Lindl.
TWM476475U (en) * 2013-12-02 2014-04-21 San Li Food Co Ltd Pellet food structure
CN106722189A (en) * 2016-12-02 2017-05-31 福建龙和食品实业有限公司 A kind of Pearl powder dumpling and its processing method

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1100898A (en) * 1993-09-30 1995-04-05 张卫明 Fully-nutrient powder or mud production method for seedling
TWI240751B (en) * 1999-12-28 2005-10-01 Morishita Jintan Co Capsule comprising living cells or tissues
CN105795169A (en) * 2014-12-30 2016-07-27 味宝食品(昆山)有限公司 Diced vegetable and fruit stuffed tapioca pearl and making 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

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN86106145A (en) * 1985-09-09 1987-06-03 植物遗传学公司 In gel capsule, carry out the improving one's methods of germination pre-treatment of hydration
CN2376745Y (en) * 1999-02-05 2000-05-10 廖志元 Structure of edible flour balls
CN101849503A (en) * 2009-10-26 2010-10-06 刘宏源 Method for manufacturing dendrobium officinale artificial seeds
CN102893865A (en) * 2012-09-20 2013-01-30 四川农业大学 Method for making and storing artificial seeds of Dendrobium candicum Wall.ex Lindl.
TWM476475U (en) * 2013-12-02 2014-04-21 San Li Food Co Ltd Pellet food structure
CN204362880U (en) * 2013-12-02 2015-06-03 三力食品有限公司 Granular food structure
CN106722189A (en) * 2016-12-02 2017-05-31 福建龙和食品实业有限公司 A kind of Pearl powder dumpling and its processing method

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