CN114982941A - Pearl powder ball preparation technology - Google Patents
Pearl powder ball preparation technology Download PDFInfo
- Publication number
- CN114982941A CN114982941A CN202210669930.0A CN202210669930A CN114982941A CN 114982941 A CN114982941 A CN 114982941A CN 202210669930 A CN202210669930 A CN 202210669930A CN 114982941 A CN114982941 A CN 114982941A
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- CN
- China
- Prior art keywords
- pearl balls
- pearl
- raw materials
- balls
- curing
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- 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.)
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- 238000002360 preparation method Methods 0.000 title abstract description 5
- 239000000843 powder Substances 0.000 title description 7
- 238000005516 engineering process Methods 0.000 title description 3
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000000465 moulding Methods 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims abstract description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 5
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims abstract description 5
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims abstract description 5
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims abstract description 5
- 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 5
- 239000001632 sodium acetate Substances 0.000 claims abstract description 5
- 235000017454 sodium diacetate Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000005303 weighing Methods 0.000 claims abstract description 4
- 238000001514 detection method Methods 0.000 claims description 7
- 238000007689 inspection Methods 0.000 claims description 7
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 240000003183 Manihot esculenta Species 0.000 claims description 4
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 4
- 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 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 229910052751 metal Inorganic materials 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 4
- 229940079839 sodium dehydroacetate Drugs 0.000 claims description 4
- 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 4
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000010411 cooking Methods 0.000 abstract description 4
- 241001391944 Commicarpus scandens Species 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 241000658379 Manihot esculenta subsp. esculenta Species 0.000 abstract 1
- 239000011049 pearl Substances 0.000 description 30
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 229910001385 heavy metal Inorganic materials 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
- 238000004806 packaging method and process Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Images
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
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- 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)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a pearl ball preparation process. The method comprises the following steps: s1: weighing raw materials, wherein the raw materials comprise cassava starch, hydroxypropyl distarch phosphate, sodium diacetate and water; s2: mixing the raw materials by using stirring equipment; s3: filtering the mixed raw materials in the step S2, wherein the filtering standard is 50 meshes to 70 meshes; s4: curing and molding the mixed raw material filtered in the step S3 into pearl balls, wherein the curing and molding process is CCP; s5: cooling the cured and molded pearl balls; s6: and detecting the pearl balls cooled in the step S5. Compared with the existing manufacturing process, the pearl balls can be quickly manufactured by mixing and then curing and molding the pearl balls, the finished products are not easy to break, the yield of the products is improved, and the cooking time can be shortened. After the pearl balls are prepared, the pearl balls are detected according to the national standard GB 2713-2015.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a pearl powder ball making process.
Background
The pearl powder ball is a leisure food with high inherent nutritive value, and is characterized by convenient transportation, long quality guarantee time, smooth and elastic mouthfeel, and can be matched with a plurality of snack foods or beverages, such as milk tea to prepare pearl milk tea. However, the traditional pearl balls are easy to break, have low yield and have long cooking time after being prepared.
Disclosure of Invention
The invention aims to provide a pearl ball preparation process which improves the yield and reduces the cooking time aiming at the problems in the background technology.
The technical scheme of the invention is as follows: a pearl powder ball preparation process comprises the following steps:
s1: weighing raw materials, wherein the raw materials comprise cassava starch, hydroxypropyl distarch phosphate, guar gum, sodium diacetate, sodium dehydroacetate and water;
s2: mixing the raw materials by using stirring equipment;
s3: filtering the mixed raw materials in the step S2, wherein the filtering standard is 50 meshes to 70 meshes;
s4: curing and molding the mixed raw material filtered in the step S3 into pearl balls, wherein the curing and molding process is CCP;
s5: cooling the cured and molded pearl balls;
s6: and detecting the pearl balls cooled in the step S5.
Preferably, the raw material in step S1 further includes sodium carboxymethyl cellulose.
Preferably, the step S6 of detecting the pearl pearls includes metal detection and finished product inspection.
Preferably, the standard national standard for finished product inspection GB 2713-2015.
Preferably, the curing and molding temperature in step S4 is 120 ℃ to 150 ℃, and the curing and molding time is 10S to 30S.
Preferably, the filtering standard in step S3 is 60 meshes.
Compared with the prior art, the invention has the following beneficial technical effects:
compared with the existing manufacturing process, the pearl balls can be quickly manufactured by mixing and then curing and molding the pearl balls, the finished products are not easy to break, the yield of the products is improved, and the cooking time can be shortened. After the pearl balls are prepared, the pearl balls are detected according to the national standard GB 2713-2015.
Drawings
FIG. 1 is a schematic flow chart of an embodiment of the present invention;
Detailed Description
Example one
As shown in figure 1, the making process of the pearl ball provided by the invention comprises the following steps:
s1: weighing raw materials, wherein the raw materials in the embodiment comprise cassava starch, hydroxypropyl distarch phosphate, guar gum, sodium diacetate, sodium dehydroacetate, water and sodium carboxymethyl cellulose;
in addition, the mixture ratio of each raw material in the embodiment is as follows:
| name (R) | Percentage of |
| Cassava starch | 30-40％ |
| Hydroxypropyl distarch phosphate | 10-20％ |
| Sodium carboxymethylcellulose | 0.1-1％ |
| Guar gum | 0-0.1％ |
| Sodium dehydroacetate | 0-0.07％ |
| Sodium diacetate | 0-0.12％ |
| Water (I) | 40-50％ |
S2: mixing the raw materials by using stirring equipment;
in the embodiment, the stirring device is a high-shear emulsifying machine, the raw materials are stirred by the high-shear emulsifying machine, and finally the raw materials are stirred into uniform colloidal fluid;
s3: filtering the mixed raw materials in the step S2, wherein the filtering standard is 50 meshes to 70 meshes;
specifically, the specific filtering standard of the present embodiment is 60 meshes;
s4: curing and molding the mixed raw material filtered in the step S3 into pearl balls, wherein the curing and molding process is CCP;
CCP is a Critical Control Point food safety term abbreviation that refers to a Control Point that can prevent, eliminate, or reduce to an acceptable level a certain food safety hazard.
In this example, the pearl pearls are ripened and sterilized by high temperature.
Specifically, the specific temperature of CCP in this example is 120 ℃ to 150 ℃, and the curing molding time is 10s to 30 s.
S5: cooling the cured and molded pearl balls;
specifically, in this embodiment, the pearl balls are cooled to room temperature. Note that the room temperature in this example is about 25 ℃.
And after cooling, bagging the cured and molded pearl ball finished product.
In this example, the packaging of the pearl pearls after aging and molding is performed in a sterile environment.
The aim of the method is to prevent the pollution of mixed bacteria to the manufactured powder balls and the reduction of the yield. Therefore, the bagging is performed in an aseptic environment, and the yield of the packaged rice flour balls can be improved.
S6: and detecting the pearl balls cooled in the step S5.
In this embodiment, the detection of the cooled pearl balls mainly includes metal detection and finished product inspection.
The metal detection means that trace heavy metal detection is carried out on the finished pearl powder ball product to prevent the heavy metal from exceeding the standard.
The finished product inspection execution standard is the national standard GB2713-2015, and the specific requirement is
1. Sensory requirements
2. Microbial limit
And after the finished product is detected, packaging the finished product.
In this embodiment, finished product inspection is performed on the manufactured pearl balls, and detection is performed according to the execution standard, chinese national standard GB2713-2015, which defines whether the manufactured pearl balls are good products.
The embodiments of the present invention have been described in detail with reference to the drawings, but the present invention is not limited thereto, and various changes can be made within the knowledge of those skilled in the art without departing from the gist of the present invention.
Claims (6)
1. The making process of the pearl balls is characterized by comprising the following steps:
s1: weighing raw materials, wherein the raw materials comprise cassava starch, hydroxypropyl distarch phosphate, guar gum, sodium diacetate, sodium dehydroacetate and water;
s2: mixing the raw materials by using stirring equipment;
s3: filtering the mixed raw materials in the step S2, wherein the filtering standard is 50 meshes to 70 meshes;
s4: curing and molding the mixed raw material filtered in the step S3 into pearl balls, wherein the curing and molding process is CCP;
s5: cooling the cured and molded pearl balls;
s6: and detecting the pearl balls cooled in the step S5.
2. The process for making pearl balls according to claim 1, wherein the raw material in step S1 further includes sodium carboxymethyl cellulose.
3. The process for making pearl balls according to claim 1 or 2, wherein the step of detecting the pearl balls in step S6 includes metal detection and finished product inspection.
4. The process for making pearl balls according to claim 3, wherein the standard national standard for inspection of finished products GB 2713-2015.
5. The process for making pearl balls according to claim 1, wherein the forming temperature in the step S4 is 120 to 150 ℃, and the forming time is 10 to 30 seconds.
6. The process for making pearl balls according to claim 1, wherein the filtration standard in step S3 is 60 meshes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210669930.0A CN114982941A (en) | 2022-06-14 | 2022-06-14 | Pearl powder ball preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210669930.0A CN114982941A (en) | 2022-06-14 | 2022-06-14 | Pearl powder ball preparation technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114982941A true CN114982941A (en) | 2022-09-02 |
Family
ID=83034164
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210669930.0A Pending CN114982941A (en) | 2022-06-14 | 2022-06-14 | Pearl powder ball preparation technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114982941A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116458631A (en) * | 2023-05-18 | 2023-07-21 | 华熙生物科技股份有限公司 | Gamma-aminobutyric acid-containing flour ball and preparation method thereof |
| CN116530673A (en) * | 2023-05-18 | 2023-08-04 | 华熙生物科技股份有限公司 | Hyaluronic acid-containing flour ball and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543670A (en) * | 2014-12-25 | 2015-04-29 | 上海海洋大学 | Preparation method of seaweed pearls |
| 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 |
| CN113519825A (en) * | 2021-06-17 | 2021-10-22 | 领航食品(肇庆)有限公司 | Quick-cooked pearl rice ball and preparation method thereof |
-
2022
- 2022-06-14 CN CN202210669930.0A patent/CN114982941A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543670A (en) * | 2014-12-25 | 2015-04-29 | 上海海洋大学 | Preparation method of seaweed pearls |
| 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 |
| CN113519825A (en) * | 2021-06-17 | 2021-10-22 | 领航食品(肇庆)有限公司 | Quick-cooked pearl rice ball and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116458631A (en) * | 2023-05-18 | 2023-07-21 | 华熙生物科技股份有限公司 | Gamma-aminobutyric acid-containing flour ball and preparation method thereof |
| CN116530673A (en) * | 2023-05-18 | 2023-08-04 | 华熙生物科技股份有限公司 | Hyaluronic acid-containing flour ball and preparation method thereof |
| CN116530673B (en) * | 2023-05-18 | 2024-05-14 | 华熙生物科技股份有限公司 | Hyaluronic acid-containing flour ball and preparation method thereof |
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| 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: 20220902 |