CN112401117B - Pearl powder ball and preparation method and beverage thereof - Google Patents
Pearl powder ball and preparation method and beverage thereof Download PDFInfo
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- CN112401117B CN112401117B CN202011314064.0A CN202011314064A CN112401117B CN 112401117 B CN112401117 B CN 112401117B CN 202011314064 A CN202011314064 A CN 202011314064A CN 112401117 B CN112401117 B CN 112401117B
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- highland barley
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- 239000000843 powder Substances 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
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- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 13
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- 229940009714 erythritol Drugs 0.000 claims description 13
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- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 13
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- 240000007594 Oryza sativa Species 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 239000011049 pearl Substances 0.000 description 79
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
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- 230000001055 chewing effect Effects 0.000 description 3
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- 238000009472 formulation Methods 0.000 description 3
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- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a pearl powder circle, which comprises the following steps: the food comprises pre-cured fresh highland barley and tapioca starch dough coated outside the pre-cured fresh highland barley. The invention also provides a preparation method of the pearl powder round and a drink. The invention obtains the deep-processed product of the fresh highland barley and improves the nutritional value of the tapioca pearl powder circle.
Description
Technical Field
The invention relates to the technical field of food. More particularly, the invention relates to a pearl powder ball, a preparation method and a drink thereof.
Background
Highland barley is used as a highland special crop and has the nutrition characteristics of three highs and two lows. Compared with mature highland barley, the fresh highland barley has lower content of starch and fat, higher content of dietary fiber and protein, dark green color, fresh taste and unique flavor, and is a healthy whole grain which is popular with consumers. However, the reasons such as strong seasonality, short taste period, difficult storage, easy deterioration of quality and the like lead to low market circulation of the fresh highland barley products, and fresh highland barley deep-processing products also appear. The cassava pearl powder is one of main products in the milk tea ingredients, and has the characteristics of high sugar and low dietary fiber, so that the cassava pearl powder is not beneficial to the health of consumers. In addition, most instant pearl round products in the market exist in a quick-frozen form at present, and are inconvenient to store. Therefore, there is an urgent need to design a technical solution capable of overcoming the above-mentioned drawbacks to some extent.
Disclosure of Invention
The invention aims to provide a pearl ball, a preparation method and a drink thereof, which obtain a deep-processed product of fresh highland barley and improve the nutritional value of the cassava pearl ball.
To achieve these objects and other advantages and in accordance with the purpose of the invention, as embodied and broadly described herein, there is provided a pearl ball including:
the food comprises pre-cured fresh highland barley and tapioca starch dough coated outside the pre-cured fresh highland barley.
Further, the pearl powder dough comprises a sugar-free or low-sugar sweetener.
Further, the pearl powder circle further comprises:
and the glutinous rice flour is wrapped on the surface of the tapioca starch dough.
Further, the preparation method of the pearl powder round and the pre-cured fresh highland barley comprises the following steps: steaming fresh semen Avenae Nudae for at least 20min.
According to another aspect of the present invention, there is provided a method for preparing a pearl powder circle, comprising:
pre-curing fresh highland barley;
kneading tapioca starch into dough;
wrapping the pre-cured highland barley with tapioca flour dough, and boiling.
Further, the preparation method of the pearl powder ball further comprises the following steps:
after boiling, wrapping glutinous rice flour outside the tapioca dough, pre-freezing, and drying by a freeze dryer.
Further, the preparation method of the pearl powder ball has the prefreezing time of 8-12 min, the vacuum freeze drying time of 80-120 min and the diameter of the pearl powder ball of 6-10 mm.
Further, the preparation method of the pearl powder ball comprises the step of including a sugar-free or low-sugar sweetener in the tapioca starch dough.
Further, the preparation method of the pearl powder circle comprises the following steps of: steaming fresh semen Avenae Nudae for at least 20min.
According to yet another aspect of the present invention, there is provided a beverage comprising said pearl powder circle.
The invention at least comprises the following beneficial effects:
the invention uses pre-cured fresh highland barley, delays the deterioration of quality and improves the taste of the highland barley on the basis of keeping the nutritional value of the highland barley, adds the pre-cured highland barley into the preparation of the pearl powder ball, increases the dietary fiber content of the pearl powder ball, improves the nutritional value of the pearl powder ball, and can be used for preparing drinks.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
FIG. 1 is a diagram of a pearl powder prior to reconstitution (after lyophilization) in accordance with the present invention;
FIG. 2 is a diagram of a reconstituted pearl ball of the present invention.
Detailed Description
The present invention is described in further detail below with reference to the drawings to enable those skilled in the art to practice the invention by referring to the description.
It will be understood that terms, such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
Embodiments of the present application provide pearl circles comprising: the food comprises pre-cured fresh highland barley and tapioca starch dough coated outside the pre-cured fresh highland barley. The pre-ripening means may be one or more of steaming, boiling, baking or microwave treatment. The tapioca starch dough can be prepared by conventional method, and then the tapioca starch dough is used for wrapping the pre-cured fresh highland barley, thus obtaining the pearl powder circle. Preferably, conventional food additives such as sweeteners, preservatives, thickeners and the like may be added to the dough.
In other embodiments, sugarless or low sugar sweeteners are included in the tapioca dough, preferably erythritol stevioside may be used.
In other embodiments, the method further comprises glutinous rice flour which is wrapped on the surface of the tapioca starch dough and used for preventing the pearl powder balls from adhering to each other.
In other embodiments, the method of preparing the pre-ripe fresh food highland barley comprises: steaming fresh highland barley for at least 20min, preferably steaming at 103 ℃ for 20min, wherein the pre-cured fresh highland barley has better taste and can prolong the taste period and still maintain the nutritional quality of three high and two low.
The embodiment of the application provides a preparation method of a pearl powder circle, which comprises the following steps: pre-curing fresh highland barley; kneading tapioca starch into dough; wrapping the pre-cured highland barley with tapioca flour dough, and boiling. The pre-ripening means may be one or more of steaming, boiling, baking or microwave treatment. The tapioca starch dough can be prepared by conventional method, and then the tapioca starch dough is used for wrapping the pre-cured fresh highland barley, thus obtaining the pearl powder circle. Preferably, conventional food additives such as sweeteners, preservatives, thickeners and the like may be added to the dough. Preferably, the erythritol stevioside, water, sodium diacetate, sodium dehydroacetate and hydroxypropyl distarch phosphate are taken and stirred evenly under a boiling water bath, tapioca starch is added, and immediately fire-cut and stirred evenly, and the dough is kneaded.
In other embodiments, further comprising: after boiling, wrapping glutinous rice flour outside the tapioca dough, pre-freezing, and drying by a freeze dryer. The vacuum freeze drying can better protect the basic structure and shape of the pearl, so that the loss of nutrient components of the pearl is lower, and the pearl powder which is convenient for rehydration is obtained, thus being convenient for brewing and eating. The pre-freezing treatment is carried out before the vacuum freeze drying, so that the glutinous rice flour and the pearls can be better combined together, the temperature below the refrigeration temperature of the vacuum freeze dryer can be reached, and the product can be dried more easily.
In other embodiments, the pre-freeze time is 8-12 min, the vacuum freeze-drying time is 80-120 min, the diameter of the pearl powder circle is 6-10 mm, more preferably, the vacuum freeze-drying time is 100min, the pre-freeze time is 10min, and the diameter of the pearl powder circle is 10mm.
In other embodiments, sugarless or low sugar sweeteners are included in the tapioca dough, preferably erythritol stevioside may be used.
In other embodiments, the method of pre-ripening the fresh highland barley comprises: steaming fresh highland barley for at least 20min preferably at 103 ℃ for 20min, wherein the pre-cured fresh highland barley has better taste and can prolong the taste period and still maintain the nutritional quality of three high and two low.
Embodiments of the present application also provide beverages comprising the pearl powder, such as milk tea or other beverages that can use the pearl powder.
The following are described in detail with reference to a few specific examples:
1 Pre-ripening of fresh highland barley
1.1 materials and reagents fresh highland barley: all responsibility limiting companies are researched by Qinghai province light industry; naCl: middle salt Yangtze Co., ltd.
1.2 instruments and equipment steamer: the Soper electric apparatus Co Ltd; microwave oven: kitchen appliances manufacturing company, guangdong america; new plus physical properties tester: shanghai Rephane Smart technologies Co.
1.3 Process flow
Thawing quick-frozen fresh highland barley, flushing with clear water for 3 times, rinsing with 30g/L NaCl, immediately taking out, soaking with clear water for 30min, taking out, pre-cooking (steaming, boiling, baking and microwave), and airing for standby.
1.4 Experimental procedure
1.4.1 Pre-ripening method
According to literature reports, the influence of microwave conditions, baking, steaming and boiling conditions on the senses and textures of fresh highland barley is examined respectively, wherein the microwave conditions are as follows: power 400W, 600W, 800W, time 30s, 40s, 50s; baking conditions: the temperature is 100 ℃, 110 ℃, 120 ℃ and the time is 8min, 10min and 12min; steaming conditions: steaming at 103 ℃ for 15min, 20min and 25min; cooking conditions: boiling in water at 100deg.C for 10min, 12min, and 14min.
1.4.2 test index
(1) Sensory index
Sensory evaluation is carried out on fresh highland barley, 20 professionals taste the highland barley, the color, aroma, shape and taste of the highland barley are respectively scored, comprehensive sensory evaluation is carried out, the total score is 100 minutes, and the sensory evaluation standard is shown in table 1.
Table 1 sensory scoring criteria for fresh highland barley
(2) Determination of texture
After the fresh highland barley is pre-cured according to different modes, the texture of the fresh highland barley is measured by a TA.new plus physical property tester.
(3) Determination of nutritional ingredients
Determination of ash content: GB 5009.4-2016 process; fat: GB 5009.6-2016 process; protein: GB 5009.5-2016 method, nitrogen conversion to protein factor n=5.83; starch: a kit method; total dietary fiber: enzyme gravimetric AOAC 985.29.
1.5 results and analysis
1.5.1 Effect of Pre-ripening method on sensory quality of fresh highland barley
Table 2 microwave, bake, steam and cook processing of fresh highland barley sensory scores
The microwave, baking, steaming and boiling are all common heat treatment modes. As can be seen from Table 2, the different treatment conditions have a large difference in the influence on the taste of the pre-cured fresh highland barley, and in general, steaming at 103 ℃ for 15min, 20min and 25min, boiling for 12min and microwave treatment at 800W for 30s have a high sensory evaluation total score of over 78 minutes, and no significant difference.
1.5.2 Effect of Pre-ripening method on the texture of fresh highland barley
TABLE 3 influence of microwave, baking, steaming and cooking treatments on the texture of fresh highland barley
The sensory scores and the texture data in Table 3 are combined, and although the sensory scores of the microwave treatment with the power of 800W are higher for 30 seconds, the grain hardness is higher, and the elasticity, the viscosity and the chewing property are moderate; the hardness and the elasticity are moderate and the chewing property is poor when the mixture is boiled in boiling water for 12min; the steamed highland barley seeds have the advantages of good elasticity, moderate hardness and moderate chewing property, especially when the time is 20min. In conclusion, the sensory quality and the texture characteristics of the fresh highland barley steamed for 20min are optimal. 1.5.3 analysis of nutrient Components of Pre-ripened fresh food highland barley
TABLE 4 Effect of Pre-ripening on the nutritional ingredients of fresh highland barley
The difference of the nutritional ingredients of the best taste pre-cured fresh highland barley (steamed for 20 min) and the untreated fresh highland barley is compared. From table 4, it can be seen that the highland barley ash content after pre-ripening is significantly reduced, possibly due to mineral loss during heating. Steaming pre-ripening has no significant effect on the fresh highland barley fat, protein and total dietary fiber content, however, the starch content is significantly reduced, which may be due to the decomposition of starch into dextrins or reducing sugars under heating. The result shows that the pre-cured fresh highland barley has better taste, can prolong the taste period and still maintain the low nutritional quality of three times and two times. By combining the analysis, steaming at 103 ℃ for 20min is the optimal condition for pre-curing the fresh highland barley.
2 preparation of convenient rehydration pearl powder balls
2.1 materials and reagents
Pre-curing fresh highland barley; erythritol stevioside: kai-wen food development Co., guangzhou City; tapioca starch: shanghai maple Ind Co., ltd; sodium diacetate, sodium dehydroacetate: qingdao great bioengineering Co.Ltd; hydroxypropyl distarch phosphate: henan Wanbang industries, inc.; glutinous rice flour: new Country good moist Whole grain foods Limited.
2.2 instruments and apparatus
Ultralow temperature refrigerator: jinan zhengrong medical instruments limited; freeze dryer: ningbo Xinzhi biotechnology Co., ltd; moisture meter: shanghai, instrument and meter Inc.
2.3 Process flow
(1) Preparation process of pearl powder
Stirring erythritol stevioside, water, sodium diacetate, sodium dehydroacetate and hydroxypropyl distarch phosphate in boiling water bath, adding tapioca starch, immediately turning off fire, stirring, kneading into dough, preprocessing fresh highland barley, brushing dough, kneading into strips, cutting into small particles, adding fresh highland barley, kneading into pearl powder round shape, adding boiling water into pearl powder round shape, and boiling.
(2) Vacuum freeze drying process for pearl powder
Boiling pearl powder, washing with water, draining, wrapping with cooked glutinous rice flour, pre-freezing in a refrigerator at-70deg.C, lyophilizing, and packaging.
2.4 Experimental procedure
(1) Single factor test
Optimizing the formula of the pearl powder circle: and taking the sensory score as an evaluation index, and respectively examining the influence of the addition amount of the tapioca starch, the addition amount of the erythritol stevioside and the boiling time on the taste of the pearl.
Optimizing the vacuum freeze-drying process of the pearl powder balls: and taking sensory scores as evaluation indexes, and respectively examining the influences of vacuum freeze-drying time, prefreezing time and pearl ball diameter on pearl taste and rehydration rate under the condition of an optimal pearl ball formula.
(2) Orthogonal test
Based on a single factor test, L is selected 9 (3 4 ) The process is researched by orthogonal test, and the optimal process parameters are obtained through orthogonal optimization process. The orthogonal test factor levels are shown in tables 5 and 6, respectively.
TABLE 5 Pearl formula factor level Table
TABLE 6 Pearl treatment mode factor level Table
(3) Sensory evaluation
The pearl is subjected to sensory evaluation, 20 professionals taste the pearl, the color, aroma, shape and taste of the pearl are respectively scored, comprehensive sensory evaluation is carried out, the score is 100, and the sensory evaluation standards are respectively shown in Table 7.
TABLE 7 Pearl sensory scoring criteria
(4) Determination of rehydration Rate
Accurately weighing the pearl powder round finished product A (g), placing into a beaker, adding hot water of 10 times of 95 ℃ for immediate capping, draining immediately after rehydration for 2min, and sucking surface moisture by using water absorption paper, weighing B (g), wherein the rehydration rate is expressed as B/A.
2.5 results and analysis
2.5.1 optimization of Pearl powder round formula
TABLE 8 analysis of results of orthogonal test of pearl formulations
TABLE 9 analysis of variance table for orthogonal test of pearl formulation
Note that: * Representing significance (p < 0.05); * Represents extremely significant (p < 0.01).
As can be seen from Table 8, the optimal combination of factors for the pearl formulation is A 2 B 1 C 3 The optimal technology of the pearl formula is 36% of tapioca starch, 1.5% of erythritol stevioside, and 2.5min of boiling time. As can be seen from the extremely poor analysis, the major and minor sequences of the pearl formula are the addition amount of the tapioca starch>Boiling time>Erythritol stevioside addition. And analysis of variance was performed on the test data, and the results are shown in table 9, from which it is clear that the influence of the addition amount of erythritol stevioside reached a significant level, and that the addition amount of tapioca starch and the cooking time reached a very significant level. The influence degree of each factor on the sensory evaluation is A>C>B. The tapioca starch (CS) is edible starch prepared from tapioca stem by wet milling method, and has no foreign odor, high peak viscosity and low impurity content. The erythritol stevioside can increase the sweet taste of the product, and has no sugar and no heat, so that people enjoy delicious food and simultaneously keep the health. The different cooking times have an important effect on the mouthfeel of the product.
2.5.2 optimization of the drying process of the pearl powder balls convenient for rehydration
TABLE 10 analysis of results of orthogonal test for pearl treatment
TABLE 11 orthogonal test analysis of variance table for pearl treatment mode
Note that: * Representing significance (p < 0.05); * Represents extremely significant (p < 0.01).
As can be seen from Table 10, the optimal combination of factors for pearl treatment is A 2 B 2 D 3 The best technology of the pearl treatment mode is vacuum freeze drying time of 100min, prefreezing time of 10min and diameter of pearl powder circle of 10mm. As can be seen from the extremely poor analysis, the primary and secondary order of the pearl treatment mode is vacuum freeze drying time>Prefreezing time>Diameter of pearl powder circle. And analysis of variance was performed on the test data, and the results are shown in Table 11, and as can be seen from Table 10, the effect of the diameter of the pearl powder circle reached a significant level, while the vacuum freeze-drying time and the prefreezing time reached a very significant level. The influence degree of each factor on the sensory evaluation is A>B>D. The vacuum freeze drying can better protect the basic structure and shape of the pearl, so that the loss of the nutrient components of the pearl is lower. The pre-freezing treatment is carried out before the vacuum freeze drying, so that the glutinous rice flour and the pearls can be better combined together, the temperature below the refrigeration temperature of the vacuum freeze dryer can be reached, and the product can be dried more easily. The different pearl diameters have great influence on the taste and rehydration effect of the product.
Summary 3
Steaming the fresh highland barley for 20min at 103 ℃ to obtain a pre-cured highland barley, and obtaining a pearl powder circle according to the following parameters: 36% of tapioca starch, 1.5% of erythritol stevioside, 2.5min of boiling time, 100min of vacuum freeze drying time, 10min of prefreezing time and 10mm of pearl powder diameter. The obtained pearl powder ball is shown in figure 1, and after 2min rehydration, the obtained pearl powder ball is low in heat, good in color, fragrance, shape and taste, and quick in rehydration, and provides a thought for manufacturing fresh highland barley products, as shown in figure 2.
The number of equipment and the scale of processing described herein are intended to simplify the description of the present invention. The application, modification and variation of the pearl powder round and the preparation method and beverage of the present invention will be apparent to those skilled in the art.
Although embodiments of the present invention have been disclosed above, it is not limited to the details and embodiments shown and described, it is well suited to various fields of use for which the invention would be readily apparent to those skilled in the art, and accordingly, the invention is not limited to the specific details and illustrations shown and described herein, without departing from the general concepts defined in the claims and their equivalents.
Claims (3)
1. The pearl powder circle is characterized by comprising:
the food comprises pre-cured fresh highland barley and tapioca starch dough coated outside the pre-cured fresh highland barley;
the preparation method of the pearl powder ball comprises the following steps:
pre-curing fresh highland barley;
kneading tapioca starch into dough;
wrapping the pre-cured highland barley with tapioca flour dough, and boiling;
the preparation method of the pre-cured fresh highland barley comprises the following steps: steaming fresh semen Avenae Nudae for 20 min;
further comprises: after boiling, wrapping glutinous rice flour outside the tapioca dough, pre-freezing, and drying by a freeze dryer;
36% of tapioca starch, 1.5% of erythritol stevioside, 2.5min of boiling time, 100min of vacuum freeze drying time, 10min of prefreezing time and 10mm of pearl powder circle diameter.
2. The preparation method of the pearl powder ball is characterized by comprising the following steps:
pre-curing fresh highland barley;
kneading tapioca starch into dough;
wrapping the pre-cured highland barley with tapioca flour dough, and boiling;
the method for pre-curing the fresh highland barley comprises the following steps: steaming fresh semen Avenae Nudae for 20 min; further comprises:
after boiling, wrapping glutinous rice flour outside the tapioca dough, pre-freezing, and drying by a freeze dryer;
36% of tapioca starch, 1.5% of erythritol stevioside, 2.5min of boiling time, 100min of vacuum freeze drying time, 10min of prefreezing time and 10mm of pearl powder circle diameter.
3. A beverage comprising the pearl powder circle of claim 1.
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