CN116349870A - Normal-temperature quick-cooking starch balls and preparation method thereof - Google Patents
Normal-temperature quick-cooking starch balls and preparation method thereof Download PDFInfo
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- CN116349870A CN116349870A CN202310246874.4A CN202310246874A CN116349870A CN 116349870 A CN116349870 A CN 116349870A CN 202310246874 A CN202310246874 A CN 202310246874A CN 116349870 A CN116349870 A CN 116349870A
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- starch
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- glucose syrup
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- 229920002472 Starch Polymers 0.000 title claims abstract description 189
- 239000008107 starch Substances 0.000 title claims abstract description 189
- 235000019698 starch Nutrition 0.000 title claims abstract description 189
- 238000010411 cooking Methods 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title abstract description 24
- 239000006188 syrup Substances 0.000 claims abstract description 58
- 235000020357 syrup Nutrition 0.000 claims abstract description 58
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 57
- 239000008103 glucose Substances 0.000 claims abstract description 51
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 46
- 239000010452 phosphate Substances 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 37
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 37
- 229920000881 Modified starch Polymers 0.000 claims abstract description 37
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 31
- 239000002131 composite material Substances 0.000 claims abstract description 30
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims description 33
- 239000011344 liquid material Substances 0.000 claims description 30
- 239000008213 purified water Substances 0.000 claims description 28
- 239000000463 material Substances 0.000 claims description 16
- 239000008188 pellet Substances 0.000 claims description 16
- -1 compound phosphate Chemical class 0.000 claims description 15
- 238000007789 sealing Methods 0.000 claims description 15
- 235000013361 beverage Nutrition 0.000 claims description 6
- 239000008121 dextrose Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 239000006187 pill Substances 0.000 claims description 2
- 239000003755 preservative agent Substances 0.000 abstract description 10
- 230000002335 preservative effect Effects 0.000 abstract description 9
- 238000012545 processing Methods 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 77
- 238000003756 stirring Methods 0.000 description 26
- 239000002994 raw material Substances 0.000 description 23
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 14
- 239000000203 mixture Substances 0.000 description 14
- 239000003795 chemical substances by application Substances 0.000 description 13
- 238000004806 packaging method and process Methods 0.000 description 13
- 230000007480 spreading Effects 0.000 description 13
- 238000003892 spreading Methods 0.000 description 13
- 230000001965 increasing effect Effects 0.000 description 12
- 239000004288 Sodium dehydroacetate Substances 0.000 description 8
- 230000009471 action Effects 0.000 description 8
- 229940079839 sodium dehydroacetate Drugs 0.000 description 8
- 235000019259 sodium dehydroacetate Nutrition 0.000 description 8
- 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 8
- 230000000694 effects Effects 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 6
- 238000005536 corrosion prevention Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 235000011187 glycerol Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- OHVLMTFVQDZYHP-UHFFFAOYSA-N 1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-2-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound N1N=NC=2CN(CCC=21)C(CN1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)=O OHVLMTFVQDZYHP-UHFFFAOYSA-N 0.000 description 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 1
- VWVRASTUFJRTHW-UHFFFAOYSA-N 2-[3-(azetidin-3-yloxy)-4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]pyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound O=C(CN1C=C(C(OC2CNC2)=N1)C1=CN=C(NC2CC3=C(C2)C=CC=C3)N=C1)N1CCC2=C(C1)N=NN2 VWVRASTUFJRTHW-UHFFFAOYSA-N 0.000 description 1
- AETVBWZVKDOWHH-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-3-(1-ethylazetidin-3-yl)oxypyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C(=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2)OC1CN(C1)CC AETVBWZVKDOWHH-UHFFFAOYSA-N 0.000 description 1
- DXCXWVLIDGPHEA-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-3-[(4-ethylpiperazin-1-yl)methyl]pyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C(=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2)CN1CCN(CC1)CC DXCXWVLIDGPHEA-UHFFFAOYSA-N 0.000 description 1
- LPZOCVVDSHQFST-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-3-ethylpyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C(=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2)CC LPZOCVVDSHQFST-UHFFFAOYSA-N 0.000 description 1
- JQMFQLVAJGZSQS-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-N-(2-oxo-3H-1,3-benzoxazol-6-yl)acetamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)NC1=CC2=C(NC(O2)=O)C=C1 JQMFQLVAJGZSQS-UHFFFAOYSA-N 0.000 description 1
- JVKRKMWZYMKVTQ-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]pyrazol-1-yl]-N-(2-oxo-3H-1,3-benzoxazol-6-yl)acetamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C=NN(C=1)CC(=O)NC1=CC2=C(NC(O2)=O)C=C1 JVKRKMWZYMKVTQ-UHFFFAOYSA-N 0.000 description 1
- YJLUBHOZZTYQIP-UHFFFAOYSA-N 2-[5-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NN=C(O1)CC(=O)N1CC2=C(CC1)NN=N2 YJLUBHOZZTYQIP-UHFFFAOYSA-N 0.000 description 1
- APLNAFMUEHKRLM-UHFFFAOYSA-N 2-[5-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]-1-(3,4,6,7-tetrahydroimidazo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NN=C(O1)CC(=O)N1CC2=C(CC1)N=CN2 APLNAFMUEHKRLM-UHFFFAOYSA-N 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 239000004287 Dehydroacetic acid Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 229940061632 dehydroacetic acid Drugs 0.000 description 1
- 235000019258 dehydroacetic acid Nutrition 0.000 description 1
- JEQRBTDTEKWZBW-UHFFFAOYSA-N dehydroacetic acid Chemical compound CC(=O)C1=C(O)OC(C)=CC1=O JEQRBTDTEKWZBW-UHFFFAOYSA-N 0.000 description 1
- PGRHXDWITVMQBC-UHFFFAOYSA-N dehydroacetic acid Natural products CC(=O)C1C(=O)OC(C)=CC1=O PGRHXDWITVMQBC-UHFFFAOYSA-N 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 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
- 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
- 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
-
- 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
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
- 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
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Grain Derivatives (AREA)
Abstract
The invention belongs to the technical field of food processing, and relates to a normal-temperature quick-cooking starch ball and a preparation method thereof, wherein the starch ball comprises the following components in parts by weight: 40-60 parts of tapioca starch, 1-10 parts of pregelatinized starch, 16-30 parts of glucose syrup, 0.1-1.5 parts of composite phosphate and 15-35 parts of water; wherein the DE value of the glucose syrup ranges from 50 to 100. The normal-temperature quick-cooking starch ball provided by the invention can achieve a series of aims of no preservative, normal-temperature storage for 6 months, stewing for 3-5 minutes only by 3-5 minutes, and palatable taste with more Q-ball.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a normal-temperature quick-cooking starch ball and a preparation method thereof.
Background
Starch balls, in particular to balls which take starch as a main body, are prepared from starch or flour, water, syrup, vegetable protein, animal protein, vegetable fat, animal fat, dietary fiber and other food additives, and the common starch balls comprise pearl balls, glutinous rice balls and the like.
Starch balls stored at normal temperature have water activity as high as 0.99, pH value close to neutral, extremely high corrosion resistance, and sodium dehydroacetate is a common food additive, and is widely used in various foods and drinks as being used as a high-efficiency broad-spectrum preservative and an antibacterial agent because the sodium dehydroacetate has a good inhibition effect on the growth of fungi, saccharomycetes and moulds, so that the sodium dehydroacetate is generally used as the preservative of the starch balls. With the increasing importance of food health, the national food safety standards review committee of 2021 discloses that the use of dehydroacetic acid and its sodium salt in a series of products including starch products, breads, pastries, bakery fillings and the like is eliminated. The corrosion prevention of starch balls at normal temperature is faced with a certain problem.
Aiming at the problem of corrosion prevention of starch balls, some factories freeze the normal-temperature starch balls stored at normal temperature, and the problem of corrosion prevention is avoided, but the added value of the cost is high for factories and operators. Some biological preservatives or natural preservatives are also available in the market and can be added into starch balls as raw materials of cleaning labels, but on one hand, the cost is relatively high, and on the other hand, the preservative effect is far less than that of sodium dehydroacetate.
Disclosure of Invention
The invention aims to solve the problem of corrosion prevention of the existing starch balls, and provides normal-temperature quick-cooking starch balls which do not use sodium dehydroacetate as a preservative and have longer shelf life and a preparation method thereof.
On the one hand, the invention provides a normal-temperature quick-cooking starch ball, which comprises the following components in parts by weight: 40-60 parts of tapioca starch, 1-10 parts of pregelatinized starch, 16-30 parts of glucose syrup, 0.1-1.5 parts of composite phosphate and 15-35 parts of water; wherein the DE value of the glucose syrup ranges from 50 to 100.
In some embodiments, the starch pellets comprise the following components in parts by weight: 50-60 parts of tapioca starch, 1-5 parts of pregelatinized starch, 18-25 parts of glucose syrup, 0.1-1 part of composite phosphate and 20-30 parts of water; preferably, the starch balls comprise the following components in parts by weight: 53-56 parts of tapioca starch, 1-3 parts of pregelatinized starch, 18-22 parts of glucose syrup, 0.2-0.7 part of composite phosphate and 22-28 parts of water; preferably, the starch balls comprise the following components in parts by weight: 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup, 0.5 part of composite phosphate and 25 parts of water.
In some embodiments, the dextrose syrup has a DE value ranging from 60 to 95; preferably, the dextrose syrup has a DE value in the range of 70-90; preferably, the dextrose syrup has a DE value in the range of 80 to 85.
In some embodiments, it is prepared by microwave treatment.
In some embodiments, the microwaves have a power of 700W-2100W/16kg; preferably, the power of the microwaves is 1000W-2000W/16kg; preferably, the power of the microwaves is 1200W-1800W/16kg; preferably, the power of the microwaves is 1400W-1700W/16kg; preferably, the power of the microwaves is 1500W-1600W/16kg.
In some embodiments, the microwave treatment is for a period of 50 to 100 seconds; preferably, the microwave treatment time is 70-90s; preferably, the microwave treatment time is 75-85s; preferably, the microwave treatment is carried out for a period of 78-82s.
On the other hand, the invention also provides a preparation method of the starch balls, which comprises the following steps:
(1) Sequentially and uniformly mixing tapioca starch and pregelatinized starch to obtain powder;
(2) Adding glucose syrup and compound phosphate into purified water to obtain liquid material;
(3) Uniformly mixing the powder material and the liquid material to form uniform dough;
(4) Preparing pills:
(5) Vacuumizing and sealing the starch balls obtained after the ball making;
(6) And carrying out microwave treatment on the sealed starch balls to obtain the starch balls which are boiled at normal temperature.
In some embodiments, the powder is homogenized by a dough mixer.
In some embodiments, the uniform dough is stirred and mixed by a dough mixer.
In some embodiments, the starch balls obtained by the pelleting have a particle size of 0.8-1.2 cm; the grain size of the starch balls obtained by the pelleting is 0.9-1.0 cm.
In some embodiments, the microwave treatment is performed at a power of: 700W-2100W/16kg; preferably, the power of the microwaves is 1000W-2000W/16kg; preferably, the power of the microwaves is 1200W-1800W/16kg.
In some embodiments, the microwave treatment is for a period of 50 to 100 seconds; preferably, the microwave treatment time is 70-90s; preferably, the microwave treatment time is 75-85s; preferably, the microwave treatment is carried out for a period of 78-82s.
In some embodiments, the vacuum is 500 to 1500Pa; preferably, the vacuum degree is 800-1200Pa; preferably, the vacuum degree is 900-1000Pa; preferably, the vacuum degree is 1000-1100Pa.
In still another aspect, the invention also provides application of the starch balls in food.
In some embodiments, the food product comprises: a beverage.
In some embodiments, the beverage comprises: milk tea or nectar.
The invention also provides a beverage, which comprises the starch balls.
Compared with the prior art, the invention has the following beneficial effects:
(1) The invention uses tapioca starch and pregelatinized starch as basic components, and is compounded with glucose syrup with DE value of 83.4 and compound phosphate according to specific weight portions, so as to obtain the normal-temperature quick-cooking starch ball which does not use sodium dehydroacetate as preservative, but has a normal-temperature shelf life of up to 180 days, short optimal cooking time and good appearance and taste.
(2) Aiming at the problem of corrosion prevention of the existing starch balls, glucose syrup with the DE value of 83.4 and compound phosphate are compounded according to specific parts by weight, so that the normal-temperature quick-cooking starch balls which do not use sodium dehydroacetate as a preservative, but have the quality guarantee period of 180 days at normal temperature, short optimal cooking time and good appearance and taste are obtained.
(3) The normal-temperature quick-cooking starch ball provided by the invention can achieve a series of aims of no preservative, normal-temperature storage for 6 months, stewing for 3-5 minutes only by 3-5 minutes, and palatable taste with more Q-ball.
Detailed Description
The technical solution of the present invention is further illustrated by the following specific examples, which do not represent limitations on the scope of the present invention. Some insubstantial modifications and adaptations of the invention based on the inventive concept by others remain within the scope of the invention.
Example 1 Normal temperature quick-cooking starch ball
The composition formula of the embodiment comprises: 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup (DE value 83.4), 0.5 part of composite phosphate and 25 parts of purified water.
The preparation method of the embodiment comprises the following steps:
(1) Sequentially adding the components of tapioca starch and pregelatinized starch into a dough mixer, and starting stirring until powder is uniform;
(2) Adding glucose syrup (DE value 83.4) and compound phosphate into purified water to obtain liquid material;
(3) Adding the liquid material prepared in the step (2) into the dough mixer after the powder material in the step (1) is uniform, and starting stirring until uniform dough is formed;
(4) Putting the dough formed in the step (3) into a pelleting machine, and rounding to obtain starch balls with the diameter of 0.9-1.0 cm;
(5) Pouring the starch balls obtained in the step (4) into a transparent packaging bag, simultaneously placing a bag of deoxidizing agent, vacuumizing to about 1000Pa, and sealing;
(6) And (3) spreading the whole starch balls in a tray, then passing through a microwave tunnel, controlling the output power of microwaves to 1600W/16kg (namely, the output power is 100W/kg), keeping the microwave treatment for 80 seconds, and then placing the starch balls at normal temperature to obtain the normal-temperature quick-cooking starch balls.
Comparative example 1
The composition formula of the embodiment comprises: 55 parts of tapioca starch, 2 parts of pregelatinized starch, 15 parts of glucose syrup with a DE value of 83.4, 0.5 part of composite phosphate and 25 parts of purified water.
The preparation method of the embodiment comprises the following steps:
1) Sequentially adding the components of tapioca starch and pregelatinized starch into a dough mixer, and starting stirring until powder is uniform;
2) Adding glucose syrup (DE value 83.4) and compound phosphate into purified water to obtain liquid material;
3) Adding the liquid material prepared in the step (2) into the dough mixer after the powder material in the step (1) is uniform, and starting stirring until uniform dough is formed;
4) Putting the dough formed in the step 3) into a pelleting machine, and rounding to obtain starch balls with the diameter of 0.9-1.0 cm;
5) Pouring the starch balls obtained in the step 4) into a transparent packaging bag, simultaneously placing a bag of deoxidizing agent, vacuumizing to a vacuum degree of about 1000Pa, and sealing;
6) And (3) spreading the whole starch balls in a tray, then passing through a microwave tunnel, controlling the output power of microwaves to 1600W/16kg (namely, the output power is 100W/kg), keeping the microwave treatment for 80 seconds, and then placing the starch balls at normal temperature to obtain the normal-temperature quick-cooking starch balls.
Comparative example 2
The composition formula of the embodiment comprises: 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup with a DE value of 83.4, 0.5 part of composite phosphate and 25 parts of purified water.
The preparation method of the embodiment comprises the following steps:
1) Sequentially adding the components of tapioca starch and pregelatinized starch into a dough mixer, and starting stirring until powder is uniform;
2) Adding glucose syrup (DE value 83.4) and compound phosphate into purified water to obtain liquid material;
3) Adding the liquid material prepared in the step (2) into the dough mixer after the powder material in the step (1) is uniform, and starting stirring until uniform dough is formed;
4) Putting the dough formed in the step 3) into a pelleting machine, and rounding to obtain starch balls with the diameter of 0.9-1.0 cm;
5) Pouring the starch balls obtained in the step 4) into a transparent packaging bag, simultaneously placing a bag of deoxidizing agent, vacuumizing to a vacuum degree of about 1000Pa, and sealing;
6) And (3) spreading the whole starch balls in a tray, then passing through a microwave tunnel, controlling the output power of microwaves to 1600W/16kg (namely, the output power is 100W/kg), keeping the microwave treatment for 40 seconds, and then placing the starch balls at normal temperature to obtain the normal-temperature quick-cooking starch balls.
Comparative example 3
The composition formula of the embodiment comprises: 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup with a DE value of 42.0, 0.5 part of composite phosphate and 25 parts of purified water.
The preparation method of the embodiment comprises the following steps:
1) Sequentially adding the components of tapioca starch and pregelatinized starch into a dough mixer, and starting stirring until powder is uniform;
2) Adding glucose syrup (DE value 42.0) and compound phosphate into purified water to obtain liquid material;
3) Adding the liquid material prepared in the step (2) into the dough mixer after the powder material in the step (1) is uniform, and starting stirring until uniform dough is formed;
4) Putting the dough formed in the step 3) into a pelleting machine, and rounding to obtain starch balls with the diameter of 0.9-1.0 cm;
5) Pouring the starch balls obtained in the step 4) into a transparent packaging bag, simultaneously placing a bag of deoxidizing agent, vacuumizing to a vacuum degree of about 1000Pa, and sealing;
6) And (3) spreading the whole starch balls in a tray, then passing through a microwave tunnel, controlling the output power of microwaves to 1600W/16kg (namely, the output power is 100W/kg), keeping the microwave treatment for 80 seconds, and then placing the starch balls at normal temperature to obtain the normal-temperature quick-cooking starch balls.
Comparative example 4
The composition formula of the embodiment comprises: 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup (DE value 83.4), 25 parts of purified water and 0.5 part of glycerol.
The preparation method of the embodiment comprises the following steps:
(1) Sequentially adding the components of tapioca starch and pregelatinized starch into a dough mixer, and starting stirring until powder is uniform;
(2) Adding glucose syrup (DE value 83.4) and glycerol into purified water to obtain liquid material;
(3) Adding the liquid material prepared in the step (2) into the dough mixer after the powder material in the step (1) is uniform, and starting stirring until uniform dough is formed;
(4) Putting the dough formed in the step (3) into a pelleting machine, and rounding to obtain starch balls with the diameter of 0.9-1.0 cm;
(5) Pouring the starch balls obtained in the step (4) into a transparent packaging bag, simultaneously placing a bag of deoxidizing agent, vacuumizing to about 1000Pa, and sealing;
(6) And (3) spreading the whole starch balls in a tray, then passing through a microwave tunnel, controlling the output power of microwaves to 1600W/16kg (namely, the output power is 100W/kg), keeping the microwave treatment for 80 seconds, and then placing the starch balls at normal temperature to obtain the normal-temperature quick-cooking starch balls.
Comparative example 5
The composition formula of the embodiment comprises: 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup with a DE value of 83.4 and 25 parts of purified water.
The preparation method of the embodiment comprises the following steps:
(1) Sequentially adding the components of tapioca starch and pregelatinized starch into a dough mixer, and starting stirring until powder is uniform;
(2) Adding glucose syrup (DE value 83.4) into purified water to obtain liquid material;
(3) Adding the liquid material prepared in the step (2) into the dough mixer after the powder material in the step (1) is uniform, and starting stirring until uniform dough is formed;
(4) Putting the dough formed in the step (3) into a pelleting machine, and rounding to obtain starch balls with the diameter of 0.9-1.0 cm;
(5) Pouring the starch balls obtained in the step (4) into a transparent packaging bag, simultaneously placing a bag of deoxidizing agent, vacuumizing to about 1000Pa, and sealing;
(6) And (3) spreading the whole starch balls in a tray, then passing through a microwave tunnel, controlling the output power of microwaves to 1600W/16kg (namely, the output power is 100W/kg), keeping the microwave treatment for 80 seconds, and then placing the starch balls at normal temperature to obtain the normal-temperature quick-cooking starch balls.
Comparative example 6
The composition formula of the embodiment comprises: 55 parts of tapioca starch, 2 parts of pregelatinized starch, 0.5 part of composite phosphate and 25 parts of purified water.
The preparation method of the embodiment comprises the following steps:
(1) Sequentially adding the components of tapioca starch and pregelatinized starch into a dough mixer, and starting stirring until powder is uniform;
(2) Adding the composite phosphate into purified water to obtain a liquid material;
(3) Adding the liquid material prepared in the step (2) into the dough mixer after the powder material in the step (1) is uniform, and starting stirring until uniform dough is formed;
(4) Putting the dough formed in the step (3) into a pelleting machine, and rounding to obtain starch balls with the diameter of 0.9-1.0 cm;
(5) Pouring the starch balls obtained in the step (4) into a transparent packaging bag, simultaneously placing a bag of deoxidizing agent, vacuumizing to about 1000Pa, and sealing;
(6) And (3) spreading the whole starch balls in a tray, then passing through a microwave tunnel, controlling the output power of microwaves to 1600W/16kg (namely, the output power is 100W/kg), keeping the microwave treatment for 80 seconds, and then placing the starch balls at normal temperature to obtain the normal-temperature quick-cooking starch balls.
Comparative example 7
The composition formula of the embodiment comprises: 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup (DE value 83.4), 2 parts of composite phosphate and 25 parts of purified water.
The preparation method of the embodiment comprises the following steps:
(1) Sequentially adding the components of tapioca starch and pregelatinized starch into a dough mixer, and starting stirring until powder is uniform;
(2) Adding glucose syrup (DE value 83.4) and compound phosphate into purified water to obtain liquid material;
(3) Adding the liquid material prepared in the step (2) into the dough mixer after the powder material in the step (1) is uniform, and starting stirring until uniform dough is formed;
(4) Putting the dough formed in the step (3) into a pelleting machine, and rounding to obtain starch balls with the diameter of 0.9-1.0 cm;
(5) Pouring the starch balls obtained in the step (4) into a transparent packaging bag, simultaneously placing a bag of deoxidizing agent, vacuumizing to about 1000Pa, and sealing;
(6) And (3) spreading the whole starch balls in a tray, then passing through a microwave tunnel, controlling the output power of microwaves to 1600W/16kg (namely, the output power is 100W/kg), keeping the microwave treatment for 80 seconds, and then placing the starch balls at normal temperature to obtain the normal-temperature quick-cooking starch balls.
Comparative example 8
The composition formula of the embodiment comprises: 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup (DE value 83.4), 0.05 part of composite phosphate and 25 parts of purified water.
The preparation method of the embodiment comprises the following steps:
(1) Sequentially adding the components of tapioca starch and pregelatinized starch into a dough mixer, and starting stirring until powder is uniform;
(2) Adding glucose syrup (DE value 83.4) and compound phosphate into purified water to obtain liquid material;
(3) Adding the liquid material prepared in the step (2) into the dough mixer after the powder material in the step (1) is uniform, and starting stirring until uniform dough is formed;
(4) Putting the dough formed in the step (3) into a pelleting machine, and rounding to obtain starch balls with the diameter of 0.9-1.0 cm;
(5) Pouring the starch balls obtained in the step (4) into a transparent packaging bag, simultaneously placing a bag of deoxidizing agent, vacuumizing to about 1000Pa, and sealing;
(6) And (3) spreading the whole starch balls in a tray, then passing through a microwave tunnel, controlling the output power of microwaves to 1600W/16kg (namely, the output power is 100W/kg), keeping the microwave treatment for 80 seconds, and then placing the starch balls at normal temperature to obtain the normal-temperature quick-cooking starch balls.
Comparative example 9
The composition formula of the embodiment comprises: 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup with a DE value of 83.4, 0.5 part of composite phosphate and 25 parts of purified water.
The preparation method of the embodiment comprises the following steps:
(1) Sequentially adding the components of tapioca starch and pregelatinized starch into a dough mixer, and starting stirring until powder is uniform;
(2) Adding glucose syrup (DE value 83.4) and compound phosphate into purified water to obtain liquid material;
(3) Adding the liquid material prepared in the step (2) into the dough mixer after the powder material in the step (1) is uniform, and starting stirring until uniform dough is formed;
(4) Putting the dough formed in the step (3) into a pelleting machine, and rounding to obtain starch balls with the diameter of 0.9-1.0 cm;
(5) Pouring the starch balls obtained in the step (4) into a transparent packaging bag, simultaneously placing a bag of deoxidizing agent, vacuumizing to about 1000Pa, and sealing;
(6) And (3) spreading the whole starch balls in a tray, then passing through a microwave tunnel, controlling the output power of microwaves to be 600W/16kg, keeping the microwave treatment for 80 seconds, and then placing the starch balls at normal temperature to obtain the normal-temperature quick-cooking starch balls.
Comparative example 10
The composition formula of the embodiment comprises: 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup with a DE value of 83.4, 0.5 part of composite phosphate and 25 parts of purified water.
The preparation method of the embodiment comprises the following steps:
(1) Sequentially adding the components of tapioca starch and pregelatinized starch into a dough mixer, and starting stirring until powder is uniform;
(2) Adding glucose syrup (DE value 83.4) and compound phosphate into purified water to obtain liquid material;
(3) Adding the liquid material prepared in the step (2) into the dough mixer after the powder material in the step (1) is uniform, and starting stirring until uniform dough is formed;
(4) Putting the dough formed in the step (3) into a pelleting machine, and rounding to obtain starch balls with the diameter of 0.9-1.0 cm;
(5) Pouring the starch balls obtained in the step (4) into a transparent packaging bag, simultaneously placing a bag of deoxidizing agent, vacuumizing to about 1000Pa, and sealing;
(6) And (3) spreading the whole starch balls in a tray, then passing through a microwave tunnel, controlling the output power of microwaves to be 2200W/16kg, keeping the microwave treatment for 80 seconds, and then placing the starch balls at normal temperature to obtain the normal-temperature quick-cooking starch balls.
Comparative example 11
The composition formula of the embodiment comprises: 55 parts of tapioca starch, 2 parts of pregelatinized starch, 30 parts of glucose syrup with a DE value of 83.4, 0.5 part of composite phosphate and 25 parts of purified water.
The preparation method of the embodiment comprises the following steps:
1) Sequentially adding the components of tapioca starch and pregelatinized starch into a dough mixer, and starting stirring until powder is uniform;
2) Adding glucose syrup (DE value 83.4) and compound phosphate into purified water to obtain liquid material;
3) Adding the liquid material prepared in the step (2) into the dough mixer after the powder material in the step (1) is uniform, and starting stirring until uniform dough is formed;
4) Putting the dough formed in the step 3) into a pelleting machine, and rounding to obtain starch balls with the diameter of 0.9-1.0 cm;
5) Pouring the starch balls obtained in the step 4) into a transparent packaging bag, simultaneously placing a bag of deoxidizing agent, vacuumizing to a vacuum degree of about 1000Pa, and sealing;
6) And (3) spreading the whole starch balls in a tray, then passing through a microwave tunnel, controlling the output power of microwaves to 1600W/16kg (namely, the output power is 100W/kg), keeping the microwave treatment for 80 seconds, and then placing the starch balls at normal temperature to obtain the normal-temperature quick-cooking starch balls.
Comparative example 12
The composition formula of the embodiment comprises: 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup with a DE value of 83.4, 0.5 part of composite phosphate and 25 parts of purified water.
The preparation method of the embodiment comprises the following steps:
(1) Sequentially adding the components of tapioca starch and pregelatinized starch into a dough mixer, and starting stirring until powder is uniform;
(2) Adding glucose syrup (DE value 83.4) and compound phosphate into purified water to obtain liquid material;
(3) Adding the liquid material prepared in the step (2) into the dough mixer after the powder material in the step (1) is uniform, and starting stirring until uniform dough is formed;
(4) Putting the dough formed in the step (3) into a pelleting machine, and rounding to obtain starch balls with the diameter of 0.9-1.0 cm;
(5) Pouring the starch balls obtained in the step (4) into a transparent packaging bag, simultaneously placing a bag of deoxidizing agent, vacuumizing to about 1000Pa, and sealing;
(6) And (3) spreading the whole starch balls in a tray, then passing through a microwave tunnel, controlling the output power of microwaves to be 2200W/16kg, keeping the microwave treatment for 40 seconds, and then placing the starch balls at normal temperature to obtain the normal-temperature quick-cooking starch balls.
Table 1 the formulations and preparation process parameters for example 1 and comparative examples 1-12 are as follows:
effect example
(1) Optimal cooking time and shelf life at ambient temperature
The starch balls prepared in the above example 1 and comparative examples 1 to 12 were further subjected to the optimal cooking time and the normal temperature shelf life test, and the specific method is as follows:
optimal cooking time test: taking 100g of sample for cooking, taking 5min for stewing as a starting point, gradually increasing the stewing time until the section of the sample is free of raw powder and white, wherein the stewing time is regarded as the optimal cooking time;
and (3) testing the normal temperature shelf life: taking a completely packaged unbroken sample, placing in a normal temperature environment, carrying out sensory and microbial inspection every 20 days, and when the sample is sour and odorous or has abnormal taste after boiling, subtracting 20 days from the normal temperature preservation days at the moment, thus obtaining the normal temperature shelf life of the sample.
Specific data of each starch pellet obtained by the above test method are shown in table 2:
table 2 table of data for testing optimal cooking time and normal temperature shelf life of each starch pellet
| Group of | Optimal cooking time (min) | Normal temperature shelf life (Tian) |
| Example 1 | 10 | 180 |
| Comparative example 1 | 8 | 100 |
| Comparative example 2 | 10 | 80 |
| Comparative example 3 | 6 | 80 |
| Comparative example 4 | 20 | 180 |
| Comparative example 5 | 10 | 120 |
| Comparative example 6 | 6 | 120 |
| Comparative example 7 | 20 | 180 |
| Comparative example 8 | 10 | 120 |
| Comparative example 9 | 18 | 60 |
| Comparative example 10 | 8 | 200 |
| Comparative example 11 | 20 | 200 |
| Comparative example 12 | 12 | 180 |
From the test results of table 2 above, it can be seen that:
compared with the example 1, the comparative example 1 changes the dosage of the glucose syrup as the raw material component, and the optimal cooking time of the prepared starch balls is not obviously different from that of the example 1, but the normal temperature shelf life of the starch balls is shortened by 80 days compared with the example 1; compared with example 1, the DE value of the glucose syrup as a raw material component is changed in comparative example 3, and the optimal cooking time of the prepared starch balls is shortened, but the normal-temperature shelf life is shortened by 100 days; compared with example 1, comparative example 6, in which the raw material component glucose syrup was removed, the optimal cooking time of the prepared starch pellets was shortened, but the normal temperature shelf life was also shortened. Compared with the example 1, the comparative example 4 uses glycerol which can reduce water activity to replace the composite phosphate of the raw material components, but the optimal cooking time of the prepared starch balls is obviously increased; compared with the example 1, the comparative example 5 removes the composite phosphate of the raw material components, so that the normal temperature shelf life of the obtained starch balls is shortened; comparative example 7 increased the amount of the raw material component complex phosphate compared to example 1, resulting in a significant increase in the optimal cooking time; compared with example 1, comparative example 8 reduced the amount of the raw material component composite phosphate, and although the optimal boiling time had no effect, the normal temperature shelf life was significantly shortened. Compared with example 1, the comparative example 2 changes the microwave treatment time in the preparation process, and the normal temperature shelf life of the prepared starch balls is shortened by 100 days compared with example 1, so that the normal temperature shelf life is greatly reduced; compared with the embodiment 1, the comparative example 9 reduces the action power of the microwave, increases the optimal cooking time and greatly reduces the normal temperature shelf life of the starch balls; compared with example 1, the comparative example 10 has increased the action power of the microwaves, and can be seen to have obviously shortened shelf life at normal temperature, which indicates that the microwave action of the intensity enables the microorganisms of the starch balls to be controlled more effectively. As compared with example 1, the addition amount of glucose syrup was increased in comparative example 11, a slight increase in the shelf life at room temperature was observed, but the starch pellets were not easily cooked, and the optimal cooking time was prolonged.
(2) Sensory evaluation
The starch pellets prepared in example 1 and comparative examples 1-12 were further subjected to sensory evaluation, as follows:
the scoring criteria were: surface state (roughness: 2min, -1 min; generally 0 min; smoothness: 1 min, 2 min); mouthfeel (not Q is elastic for-1 min, -2 min, 0 min, and comfortable for chewing for 1 min and 2 min).
The results of the sensory evaluation are shown in table 3:
table 3 sensory evaluation results of each starch pellet
| Group of | Surface state | Q spring sense | Total score |
| Example 1 | 2 | 2 | 4 |
| Comparative example 1 | -1 | -1 | -2 |
| Comparative example 2 | 1 | -1 | 0 |
| Comparative example 3 | 2 | 0 | 2 |
| Comparative example 4 | 2 | -1 | 1 |
| Comparative example 5 | 2 | 0 | 2 |
| Comparative example 6 | -1 | 1 | 0 |
| Comparative example 7 | 0 | 2 | 2 |
| Comparative example 8 | 2 | -1 | 1 |
| Comparative example 9 | 2 | 2 | 4 |
| Comparative example 10 | -2 | -2 | -4 |
| Comparative example 11 | 2 | -2 | 0 |
| Comparative example 12 | -2 | -2 | -4 |
From the results in Table 3 above, it can be seen that:
compared with the example 1, the comparative example 1 changes the dosage of the raw material component glucose syrup, and the prepared starch balls have rough surface state and no Q-ball taste; compared with the example 1, the DE value of the glucose syrup of the raw material component is changed in the comparative example 3, and the Q elasticity of the prepared starch balls is reduced; compared with the example 1, the comparative example 6 removes the raw material component glucose syrup, the surface state of the prepared starch balls is rough, and the Q bullet feel is reduced; compared with the example 1, the comparative example 4 uses glycerol which can reduce water activity to replace the raw material component composite phosphate, the comparative example 5 removes the raw material component composite phosphate, the comparative example 7 increases the dosage of the raw material component composite phosphate, and the comparative example 8 reduces the dosage of the raw material component composite phosphate, so that the Q elasticity of the prepared starch balls is reduced; compared with example 1, comparative example 2 changed the microwave treatment time in the preparation process, so that the prepared starch balls had a certain smooth and fine appearance, but did not have Q-bullets; compared with example 1, the comparative example 10 increases the action power of microwaves, so that the surface state and the Q-taste of the prepared starch balls are poor. In comparative example 11, the addition amount of glucose syrup was increased as compared with example 1, and the surface state was good, the taste was not burned, but the Q-taste was poor and hard. Compared with example 1, comparative example 12 shortens the microwave treatment time while enhancing the microwave action power, and the cooked taste of the starch balls is in a very uneven state, the surface is rough, the center is hard and has no elasticity, and the phenomenon that local starch is excessively gelatinized due to the severe change of local starch structure caused by the too high microwave power is probably caused, and then poor taste is caused by retrogradation.
In summary, the results in table 2 and table 3 above are summarized, and it is desired to obtain a normal temperature quick-cooking starch ball which has a short optimal cooking time, a long normal temperature shelf life and a good sensory evaluation result (smooth and fine appearance, Q-ball and comfortable chewing), and the selection of the raw material components and the amounts thereof as well as the preparation process parameters has an influence on the performance of the finally obtained normal temperature quick-cooking starch ball: as in comparative example 1, the amount of glucose syrup as a raw material component was changed, and although the optimal cooking time of the prepared starch pellets was not significantly different from that of example 1, but only shortened by 2 minutes, the normal temperature shelf life, appearance and mouthfeel of the starch pellets were deteriorated; as in comparative example 3, the DE value of the raw material component glucose syrup is changed, and the optimal cooking time of the prepared starch balls is shortened, but the normal-temperature shelf life and the Q-spring feeling are reduced; if the glucose syrup as a raw material component is removed in comparative example 6, the optimal cooking time of the prepared starch balls is shortened, but the normal temperature shelf life, the surface state and the Q spring feel are reduced; as compared with example 11, the addition amount of glucose syrup is increased, so that the prepared starch balls are not easy to ripen, the optimal ripening time is prolonged, but the Q springiness is poor and hard. For another example, comparative example 4 replaced the raw material component composite phosphate with glycerin which also reduced water activity, comparative example 5 removed the raw material component composite phosphate, comparative example 7 increased the amount of raw material component composite phosphate, comparative example 8 reduced the amount of raw material component composite phosphate, and while the Q-spring feel was reduced, the optimal cooking time of comparative example 4 was significantly increased, the normal temperature shelf life of comparative example 5 was shortened, the optimal cooking time of comparative example 7 was significantly increased, and the normal temperature shelf life of comparative example 8 was significantly shortened. For another example, the comparative example 2 changes the microwave treatment time in the preparation process, and the quality guarantee period of the prepared starch balls at normal temperature is greatly reduced, and meanwhile, the Q bullet feel is also obviously reduced; the action power of microwaves is reduced in comparative example 9, and the prepared starch balls have better surface state and Q-elasticity, but the optimal cooking time and the normal-temperature shelf life are obviously deteriorated. As in comparative example 10, the microwave action power is increased, and the prepared starch balls have shorter optimal cooking time and longer normal-temperature shelf life, but the surface state and Q-taste of the starch balls are poor. And as in comparative example 12, the microwave treatment time is shortened while the microwave action power is enhanced, so that the taste of the prepared starch balls is in a very non-uniform state, the surface is rough, and the center is hard and has no elasticity.
As can be seen from the comparison results of the examples and the comparative examples, the invention is characterized in that tapioca starch and pregelatinized starch are used as basic components, and are compounded with glucose syrup with the DE value of 83.4 and compound phosphate according to specific weight portions, so that the normal-temperature quick-cooking starch ball which does not use sodium dehydroacetate as a preservative, but has a normal-temperature shelf life of 180 days, a short optimal cooking time and good appearance and taste is obtained.
It will be understood that the invention has been described in terms of several embodiments, and that various changes and equivalents may be made to these features and embodiments by those skilled in the art without departing from the spirit and scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.
Claims (10)
1. The starch ball is characterized by comprising the following components in parts by weight: 40-60 parts of tapioca starch, 1-10 parts of pregelatinized starch, 16-30 parts of glucose syrup, 0.1-1.5 parts of composite phosphate and 15-35 parts of water; wherein the DE value of the glucose syrup ranges from 50 to 100.
2. The starch ball of claim 1, wherein the starch ball comprises the following components in parts by weight: 50-60 parts of tapioca starch, 1-5 parts of pregelatinized starch, 18-25 parts of glucose syrup, 0.1-1 part of composite phosphate and 20-30 parts of water.
3. The starch pellet of claim 1 wherein the dextrose syrup has a DE value in the range of 60 to 95;
preferably, the dextrose syrup has a DE value in the range of 70-90;
preferably, the dextrose syrup has a DE value in the range of 80 to 85.
4. A starch pellet as claimed in any one of claims 1 to 3, which is prepared by microwave treatment.
5. The starch pellet of claim 4 wherein the microwave has a power of 700W-2100W/16kg;
preferably, the power of the microwaves is 1000W-2000W/16kg;
preferably, the power of the microwaves is 1200W-1800W/16kg.
6. The starch pellet of claim 4 wherein the microwave treatment is for a period of 50 to 100 seconds;
preferably, the microwave treatment is carried out for a period of time of 70-90s.
7. A method for preparing a starch pellet as claimed in any one of claims 1 to 3 comprising the steps of:
(1) Sequentially and uniformly mixing tapioca starch and pregelatinized starch to obtain powder;
(2) Adding glucose syrup and compound phosphate into purified water to obtain liquid material;
(3) Uniformly mixing the powder material and the liquid material to form uniform dough;
(4) Preparing pills:
(5) Vacuumizing and sealing the starch balls obtained after the ball making;
(6) Performing microwave treatment on the sealed starch balls to obtain normal-temperature quick-cooking starch balls;
preferably, the powder is uniformly mixed by a dough mixer;
preferably, the uniform dough is stirred and mixed uniformly by a dough mixer;
preferably, the grain size of the starch balls obtained by the pelleting is 0.8-1.2 cm.
8. The method of claim 7, wherein the microwave treatment has a power of: 700W-2100W/16kg; preferably, the power of the microwaves is 1000W-2000W/16kg; preferably, the power of the microwaves is 1200W-1800W/16kg;
preferably, the microwave treatment time is 50-100s; preferably, the microwave treatment is carried out for a period of time of 70-90s.
9. Use of the starch pellets as defined in any of claims 1-6 in food products;
preferably, the food product comprises: a beverage; preferably, the beverage comprises: milk tea or nectar.
10. A beverage comprising a starch pellet as claimed in any one of claims 1 to 6.
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| CN202310246874.4A CN116349870A (en) | 2023-03-15 | 2023-03-15 | Normal-temperature quick-cooking starch balls and preparation method thereof |
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| CN202310246874.4A CN116349870A (en) | 2023-03-15 | 2023-03-15 | Normal-temperature quick-cooking starch balls and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115067393A (en) * | 2022-05-31 | 2022-09-20 | 浙江古茗科技有限公司 | Foaming auxiliary agent, preparation method and application thereof and milk cap foaming method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115067393A (en) * | 2022-05-31 | 2022-09-20 | 浙江古茗科技有限公司 | Foaming auxiliary agent, preparation method and application thereof and milk cap foaming method |
| CN115067393B (en) * | 2022-05-31 | 2024-04-12 | 古茗科技集团有限公司 | Foaming auxiliary agent, preparation method and application thereof and milk cap foaming method |
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