CN114568622A - Instant flavor sweet potato flour ball - Google Patents
Instant flavor sweet potato flour ball Download PDFInfo
- Publication number
- CN114568622A CN114568622A CN202210148856.8A CN202210148856A CN114568622A CN 114568622 A CN114568622 A CN 114568622A CN 202210148856 A CN202210148856 A CN 202210148856A CN 114568622 A CN114568622 A CN 114568622A
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- CN
- China
- Prior art keywords
- parts
- flour
- sugar
- ball
- instant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 12
- 235000019634 flavors Nutrition 0.000 title claims abstract description 12
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 7
- 229920001592 potato starch Polymers 0.000 title claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 16
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 16
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 239000000654 additive Substances 0.000 claims abstract description 12
- 230000000996 additive effect Effects 0.000 claims abstract description 12
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims abstract description 12
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims abstract description 12
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
- 239000008158 vegetable oil Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 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 claims abstract description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 8
- 235000020357 syrup Nutrition 0.000 claims abstract description 8
- 239000006188 syrup Substances 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 3
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 3
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000002864 food coloring agent Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 229940079839 sodium dehydroacetate Drugs 0.000 claims description 3
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 3
- 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 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 230000008014 freezing Effects 0.000 abstract description 5
- 238000007710 freezing Methods 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 7
- 235000020429 malt syrup Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 2
- 239000011049 pearl Substances 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004065 semiconductor Substances 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
- 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
- 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
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- 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
- 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses an instant flavor sweet potato flour ball, which comprises the following components: 30-60 parts of maltose syrup, 17-24 parts of sugar, 5-7 parts of water, 4-6 parts of cassava starch, 4-6 parts of glutinous rice flour, 1.5-2.5 parts of vegetable oil, 0.2-0.4 part of edible salt, 40-70 parts of hydroxypropyl distarch phosphate and 0.8-1.4 parts of an additive. According to the invention, a large amount of maltose syrup and hydroxypropyl distarch phosphate are added into the flour balls at the same time, so that the consistency and cohesiveness of the mixture for producing the flour balls are effectively improved, the flour balls are convenient to form, and the prepared flour balls have good mouthfeel and have the characteristics of softness, glutinous performance, Q elasticity and the like. Has better baking resistance and freezing resistance.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of food, in particular to the technical field of rice ball.
[ background of the invention ]
The pearls in the pearl milk tea are also called as rice balls, and high-quality rice balls are often required to have good mouthfeel and have the characteristics of softness, glutinous performance, Q elasticity and the like. Meanwhile, the flour ball needs to have better baking resistance and freezing resistance. The existing flour balls can not well meet the requirements.
[ summary of the invention ]
The invention aims to solve the problems in the prior art and provides an instant local flavor sweet potato flour ball which has good taste, good baking resistance and good freezing resistance.
In order to realize the purpose, the invention provides an instant flavor sweet potato flour ball which comprises the following components:
preferably, the additive comprises 0.15-0.25 part of xanthan gum, 0.15-0.25 part of sodium carboxymethylcellulose, 0.08-0.12 part of food color, 0.2-0.4 part of sodium dehydroacetate and 0.2-0.4 part of edible essence.
Preferably, the sugar comprises 5-7 parts of trehalose, 4-6 parts of white granulated sugar, 4-6 parts of brown sugar and 4-6 parts of brown sugar.
Preferably, the malt syrup is 60 parts, the sugar is 20 parts, the water is 7 parts, the cassava starch is 4 parts, the glutinous rice flour is 6 parts, the vegetable oil is 1.7 parts, the edible salt is 0.23 part, the hydroxypropyl distarch phosphate is 40 parts, and the additive is 0.9 part.
Preferably, the malt syrup is 50 parts, the sugar is 21 parts, the water is 6 parts, the cassava starch is 5 parts, the glutinous rice flour is 5 parts, the vegetable oil is 2 parts, the edible salt is 0.3 part, the hydroxypropyl distarch phosphate is 50 parts, and the additive is 1.2 parts.
Preferably, the malt syrup is 40 parts, the sugar is 22 parts, the water is 6 parts, the cassava starch is 5 parts, the glutinous rice flour is 5 parts, the vegetable oil is 2.3 parts, the edible salt is 0.35 part, the hydroxypropyl distarch phosphate is 60 parts, and the additive is 1.1 parts.
Preferably, the malt syrup is 30 parts, the sugar is 24 parts, the water is 5 parts, the cassava starch is 6 parts, the glutinous rice flour is 6 parts, the vegetable oil is 2.5 parts, the edible salt is 0.4 part, the hydroxypropyl distarch phosphate is 70 parts, and the additive is 1.3 parts.
The invention has the beneficial effects that: according to the invention, a large amount of maltose syrup and hydroxypropyl distarch phosphate are added into the flour balls at the same time, so that the consistency and cohesiveness of the mixture for producing the flour balls are effectively improved, the flour balls are convenient to form, and the prepared flour balls have good mouthfeel and have the characteristics of softness, glutinous performance, Q elasticity and the like. Has better baking resistance and freezing resistance.
The features and advantages of the present invention will be described in detail by way of examples.
[ detailed description ] embodiments
The invention relates to an instant flavor sweet potato flour ball which comprises the following components:
the additive comprises 0.15-0.25 part of xanthan gum, 0.15-0.25 part of sodium carboxymethylcellulose, 0.08-0.12 part of food color, 0.2-0.4 part of sodium dehydroacetate and 0.2-0.4 part of edible essence.
The sugar comprises 5-7 parts of trehalose, 4-6 parts of white granulated sugar, 4-6 parts of brown sugar and 4-6 parts of brown sugar.
The following table is a comparison of several specific examples:
the working process of the invention is as follows:
in the working process of the instant local flavor sweet potato vermicelli ball, a large amount of maltose syrup and hydroxypropyl distarch phosphate are added into the vermicelli ball at the same time, so that the consistency and cohesiveness of the mixture for producing the vermicelli ball are effectively improved, the vermicelli ball is convenient to form, and the prepared vermicelli ball has good taste, and has the characteristics of softness, glutinous performance, Q elasticity and the like. Has better baking resistance and freezing resistance.
The above embodiments are illustrative of the present invention, and are not intended to limit the present invention, and any simple modifications of the present invention are within the scope of the present invention.
Claims (7)
1. An instant flavor sweet potato flour ball is characterized in that: comprises the following components:
2. the instant flavor tapioca flour ball of claim 1, wherein: the additive comprises 0.15-0.25 part of xanthan gum, 0.15-0.25 part of sodium carboxymethylcellulose, 0.08-0.12 part of food color, 0.2-0.4 part of sodium dehydroacetate and 0.2-0.4 part of edible essence.
3. The instant flavored tapioca flour ball of claim 1, wherein: the sugar comprises 5-7 parts of trehalose, 4-6 parts of white granulated sugar, 4-6 parts of brown sugar and 4-6 parts of brown sugar.
4. The instant flavor tapioca flour ball of claim 1, wherein: 60 parts of maltose syrup, 20 parts of sugar, 7 parts of water, 4 parts of cassava starch, 6 parts of glutinous rice flour, 1.7 parts of vegetable oil, 0.23 part of edible salt, 40 parts of hydroxypropyl distarch phosphate and 0.9 part of additive.
5. The instant flavor tapioca flour ball of claim 1, wherein: 50 parts of maltose syrup, 21 parts of sugar, 6 parts of water, 5 parts of cassava starch, 5 parts of glutinous rice flour, 2 parts of vegetable oil, 0.3 part of edible salt, 50 parts of hydroxypropyl distarch phosphate and 1.2 parts of an additive.
6. The instant flavored tapioca flour ball of claim 1, wherein: 40 parts of maltose syrup, 22 parts of sugar, 6 parts of water, 5 parts of cassava starch, 5 parts of glutinous rice flour, 2.3 parts of vegetable oil, 0.35 part of edible salt, 60 parts of hydroxypropyl distarch phosphate and 1.1 part of additive.
7. The instant flavor tapioca flour ball of claim 1, wherein: 30 parts of maltose syrup, 24 parts of sugar, 5 parts of water, 6 parts of cassava starch, 6 parts of glutinous rice flour, 2.5 parts of vegetable oil, 0.4 part of edible salt, 70 parts of hydroxypropyl distarch phosphate and 1.3 parts of an additive.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210148856.8A CN114568622A (en) | 2022-02-18 | 2022-02-18 | Instant flavor sweet potato flour ball |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210148856.8A CN114568622A (en) | 2022-02-18 | 2022-02-18 | Instant flavor sweet potato flour ball |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114568622A true CN114568622A (en) | 2022-06-03 |
Family
ID=81774751
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210148856.8A Pending CN114568622A (en) | 2022-02-18 | 2022-02-18 | Instant flavor sweet potato flour ball |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114568622A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108740777A (en) * | 2018-06-09 | 2018-11-06 | 漳州市高麦食品有限公司 | A kind of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste and its preparation process |
-
2022
- 2022-02-18 CN CN202210148856.8A patent/CN114568622A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| JP2016165272A (en) * | 2015-03-09 | 2016-09-15 | 宜蘭食品工業股▲フン▼有限公司 | Starch aging preventing composition, tapioca, and manufacturing method of the same |
| CN108740777A (en) * | 2018-06-09 | 2018-11-06 | 漳州市高麦食品有限公司 | A kind of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste and its preparation process |
Non-Patent Citations (1)
| Title |
|---|
| 田颖等: "羟丙基二淀粉磷酸酯在珍珠粒中的应用研究，", 《现代食品科技》, vol. 29, no. 2, pages 372 - 375 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220603 |