CN113412930A - 糖液保存的珍珠粉圆及其制备方法 - Google Patents
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- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 16
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- 239000000679 carrageenan Substances 0.000 claims description 4
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
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- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 2
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- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 abstract 1
- 241000658379 Manihot esculenta subsp. esculenta Species 0.000 abstract 1
- 239000011049 pearl Substances 0.000 description 28
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
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- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
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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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
本发明涉及休闲食品生产制备技术领域,公开了一种糖液保存的珍珠粉圆,包括珍珠粉圆和糖液,所述珍珠粉圆包括木薯原淀粉和/或变性淀粉、糖、复合胶体制备而成,所述糖液包括白砂糖,果葡糖浆,麦芽糖浆,红糖中的一种糖类,以及酸度调节剂和/或香料、水复合而成。本发明还公开了糖液保存的珍珠粉圆的制备方法。本发明使珍珠粉圆的使用更加方便,存储局限范围缩小,亦可节约能源,节能环保。
Description
技术领域
本发明涉及休闲食品生产制备技术领域,尤其是一种糖液保存的珍珠粉圆及其制备方法。
背景技术
目前,市场上主要的珍珠粉圆主要为无糖液保存的生粉圆和糖液保存的冷冻粉圆。常温生粉圆,煮制时间长,在加工过程中容易煮糊,煮烂,口感参差不齐。 糖液保存的冷冻粉圆,必须-18℃进行存储和冷链运输,成本高,使存储麻烦,且解冻后,无法再重复冷冻,在使用上存在一定局限性。而含糖液,且能够常温保存,也可冷冻保存,只需开水浸泡或微波加热的即可食用的珍珠,市面上比较少。
发明内容
本发明的目的是为了解决上述问题,提供一种糖液保存且常温存储的珍珠粉圆及其制备方法,使珍珠粉圆的使用更加方便,存储局限范围缩小,亦可节约能源,节能环保。
本发明采取的技术方案是:
一种糖液保存的珍珠粉圆,其特征是,包括珍珠粉圆和糖液,所述珍珠粉圆包括木薯原淀粉和/或变性淀粉、糖、复合胶体制备而成,按重量百分比,其中木薯原淀粉占为0-55%,变性淀粉占5%-55%,糖占1-10%、复合胶体占0.01%-10%,所述糖液包括白砂糖,果葡糖浆,麦芽糖浆,红糖中的一种糖类,以及酸度调节剂和/或香料、水复合而成,按重量百分比,其中糖类占20-60%。
进一步,所述变性淀粉至少为醋酸酯化木薯淀粉、羟丙基酯化木薯淀粉、羟丙基酯化玉米淀粉、羟丙基酯化马铃薯淀粉、乙酰化木薯淀粉、乙酰化玉米淀粉、氧化木薯淀粉、氧化玉米淀粉中的一种。
进一步,所述复合胶体按重量百分比计算,黄原胶占0.01-0.3%,羧甲基纤维素钠占0.01-1%,卡拉胶占0-1%,魔芋粉占0-0.3%,瓜尔胶占0-1%,可得然胶占0-9%。
进一步,所述糖液组分中,按重量百分比计算,酸度调节剂占0-0.5%,香料占0-2%。
一种糖液保存的珍珠粉圆的制备方法,其特征是,按下述步骤进行:
①预拌粉制备:将木薯原淀粉和/或变性淀粉、糖、复合胶体放入搅拌机中进行搅拌,搅拌时间为1~15分钟,制成均匀预拌粉;
糖水保存液制备:将白砂糖,果葡糖浆,麦芽糖浆,红糖中的一种糖类,以及酸度调节剂和/或香料、水调制成糖水保存液;
②和面成型:将步骤①制成的预拌粉,加入水后,用制丸机或成型机做成直径为2~50mm球形或圆柱形的珍珠颗粒;
③煮制:将成型好的珍珠颗粒放入含煮沸热水的锅中蒸煮5~60分钟后,用冷水冷却沥水,得到珍珠粉圆;
④罐装:煮制好的珍珠粉圆,保存糖液罐装;
⑤杀菌:罐装好的珍珠粉圆,放入杀菌釜中杀菌,杀菌温度75-100℃,5-35分钟。
⑥常温存储:杀菌后冷却后的珍珠粉圆,常温存储。
本发明的有益效果是:
(1)成品常温口感可保持稳定弹性和韧性;
(2)可耐受冷冻;
(3)可长时间保存在糖液中,存储6-12个月过程中,不变形,口感稳定;
(4)复热时间短,可微波复热。
具体实施方式
下面对本发明糖液保存的珍珠粉圆及其制备方法具体实施方式作详细说明。
实施例1:
珍珠粉圆:按重量百分比,木薯原淀粉55%,变性淀粉占5%,红糖10%,黄原胶0.3%,羧甲基纤维素钠0.3%,卡拉胶1%,魔芋粉0.3%,瓜尔胶0.5%,可得然胶0.01%,其余为水余量制备而成。
糖水保存液:按重量百分比,白砂糖20%,柠檬酸0.5%,黑糖香精2%,以及水余量制备而成。
具体制备步骤如下:
①预拌粉制备:将木薯原淀粉、变性淀粉、糖、各种胶体等放入搅拌机中进行搅拌,搅拌时间为1~15分钟,制成均匀预拌粉;
糖水保存液制备:将白砂糖、柠檬酸、黑糖香精、水调制成糖水保存液;
②和面成型:将步骤①制成的预拌粉,加入水后,用制丸机或成型机做成直径为2~50mm球形或圆柱形的珍珠颗粒;
③煮制:将成型好的珍珠颗粒放入含煮沸热水的锅中蒸煮5~60分钟后,用冷水冷却沥水,得到珍珠粉圆;
④罐装:煮制好的珍珠粉圆,保存糖液罐装;
⑤杀菌:罐装好的珍珠粉圆,放入杀菌釜中杀菌,杀菌温度75-100℃,5-35分钟。
⑥常温存储:杀菌后冷却后的珍珠粉圆,常温存储。
实施例2:
珍珠粉圆:按重量百分比,木薯原淀粉38%,变性淀粉占15%,白砂糖5%,黄原胶0.1%,羧甲基纤维素钠0.1%,瓜尔胶1%,其余为水余量制备而成。
糖水保存液:按重量百分比,红糖20%,果葡糖浆10%,焦糖香精1%,以及水余量制备而成。
制备步骤与实施例一相同。
实施例3:
珍珠粉圆:按重量百分比,变性淀粉占55%,红糖1%,黄原胶0.1%,羧甲基纤维素钠0.1%,卡拉胶0.3%,魔芋粉0.1%,瓜尔胶0.1%,可得然胶2%,其余为水余量制备而成。
糖水保存液:按重量百分比,白砂糖10%,果葡糖浆50%,柠檬酸0.02%以及水余量制备而成。
制备步骤与实施例一相同。
以上仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (5)
1.一种糖液保存的珍珠粉圆,其特征在于:包括珍珠粉圆和糖液,所述珍珠粉圆包括木薯原淀粉和/或变性淀粉、糖、复合胶体制备而成,按重量百分比,其中木薯原淀粉占为0-55%,变性淀粉占5%-55%,糖占1-10%、复合胶体占0.01%-10%,所述糖液包括白砂糖,果葡糖浆,麦芽糖浆,红糖中的一种糖类,以及酸度调节剂和/或香料、水复合而成,按重量百分比,其中糖类占20-60%。
2.根据权利要求1所述的糖液保存的珍珠粉圆,其特征在于:所述变性淀粉至少为醋酸酯化木薯淀粉、羟丙基酯化木薯淀粉、羟丙基酯化玉米淀粉、羟丙基酯化马铃薯淀粉、乙酰化木薯淀粉、乙酰化玉米淀粉、氧化木薯淀粉、氧化玉米淀粉中的一种。
3.根据权利要求1所述的糖液保存的珍珠粉圆,其特征在于:所述复合胶体按重量百分比计算,黄原胶占0.01-0.3%,羧甲基纤维素钠占0.01-1%,卡拉胶占0-1%,魔芋粉占0-0.3%,瓜尔胶占0-1%,可得然胶占0-9%。
4.根据权利要求1至3中任一项所述的糖液保存的珍珠粉圆,其特征在于:所述糖液组分中,按重量百分比计算,酸度调节剂占0-0.5%,香料占0-2%。
5.一种如权利要求1至4中任一项所述的糖液保存的珍珠粉圆的制备方法,其特征在于:按下述步骤进行:
①预拌粉制备:将木薯原淀粉和/或变性淀粉、糖、复合胶体放入搅拌机中进行搅拌,搅拌时间为1~15分钟,制成均匀预拌粉;
糖水保存液制备:将白砂糖,果葡糖浆,麦芽糖浆,红糖中的一种糖类,以及酸度调节剂和/或香料、水调制成糖水保存液;
②和面成型:将步骤①制成的预拌粉,加入水后,用制丸机或成型机做成直径为2~50mm球形或圆柱形的珍珠颗粒;
③煮制:将成型好的珍珠颗粒放入含煮沸热水的锅中蒸煮5~60分钟后,用冷水冷却沥水,得到珍珠粉圆;
④罐装:煮制好的珍珠粉圆,保存糖液罐装;
⑤杀菌:罐装好的珍珠粉圆,放入杀菌釜中杀菌,杀菌温度75-100℃,5-35分钟;
⑥常温存储:杀菌后冷却后的珍珠粉圆,常温存储。
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CN114947110A (zh) * | 2022-06-15 | 2022-08-30 | 郑州百瑞生物制品有限公司 | 一种杀菌型水晶球用稳定剂及水晶球的制备方法 |
CN115868622A (zh) * | 2021-09-29 | 2023-03-31 | 统一企业(中国)投资有限公司昆山研究开发中心 | 即食珍珠粉圆及其制备方法 |
CN116439335A (zh) * | 2023-03-27 | 2023-07-18 | 广州浩恩奉仕食品有限公司 | 一种百香果味发酵果及其制备方法 |
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CN109123035A (zh) * | 2018-08-23 | 2019-01-04 | 味宝食品(昆山)有限公司 | 黑糖风味珍珠及其制备方法 |
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Cited By (3)
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CN115868622A (zh) * | 2021-09-29 | 2023-03-31 | 统一企业(中国)投资有限公司昆山研究开发中心 | 即食珍珠粉圆及其制备方法 |
CN114947110A (zh) * | 2022-06-15 | 2022-08-30 | 郑州百瑞生物制品有限公司 | 一种杀菌型水晶球用稳定剂及水晶球的制备方法 |
CN116439335A (zh) * | 2023-03-27 | 2023-07-18 | 广州浩恩奉仕食品有限公司 | 一种百香果味发酵果及其制备方法 |
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