CN204426584U - Vegetables and fruits fourth filling cored Pearl powder dumpling - Google Patents
Vegetables and fruits fourth filling cored Pearl powder dumpling Download PDFInfo
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- CN204426584U CN204426584U CN201420859151.8U CN201420859151U CN204426584U CN 204426584 U CN204426584 U CN 204426584U CN 201420859151 U CN201420859151 U CN 201420859151U CN 204426584 U CN204426584 U CN 204426584U
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Abstract
The utility model discloses a kind of vegetables and fruits fourth filling cored Pearl powder dumpling, it is primarily of filling, crust and layers of syrup composition in vegetables and fruits fourth, crust is coated on interior filling periphery, layers of syrup is adsorbed in crust periphery, interior filling mainly adopts the vegetables and fruits fourth with solid shape, crust mainly adopts modified starch or native starch, it is transparent and be wrapped in filling in the various shape of outer intracutaneous and color as seen that this Pearl powder dumpling can form epidermis after poach and IQF, while enriching eater's mouthfeel, also greatly can increase the appetite of eater.
Description
Technical field
The utility model relates to a kind of Pearl powder dumpling, particularly relates to a kind of vegetables and fruits fourth filling cored Pearl powder dumpling.
Background technology
Powder circle is Taiwan traditional food, and it has many decades Production and consumption history in locality.Traditional method for making of powder circle adopts starch from sweet potato or tapioca to be main material, through adding the auxiliary material such as caramel colorant and essence, eat with one deck the mode that adhesive one deck starch successively wraps up and form brown ball semi-finished product, then these brown ball semi-finished product are boiled rear formation translucent and there is flexible finished product, eat for consumer, this kind of small and exquisite similar pearl of powder circle, be therefore otherwise known as Pearl powder dumpling, and the pearl in pearl milk tea is this type of powder circle.This traditional Pearl powder dumpling is quite difficult because its cored makes, and therefore finding is the powder circle of not cored on the market usually, and taste is single, often coordinates drink edible; Also ameliorator is had to improve above-mentioned powder circle, at soft interior fillings such as powder circle internal package sweetened bean paste, sesame sand or jam, improve the defect that stuffed rice flour bun taste is not single, but the above-mentioned powder round mouth sense including soft filling is good but comparatively single, can not meet the diversified mouthfeel of consumers in general.
Utility model content
In order to overcome above-mentioned the deficiencies in the prior art, the utility model provides a kind of vegetables and fruits fourth filling cored Pearl powder dumpling, and in this Pearl powder dumpling, filling is fourth block graininess, boil the penetrating visible interior filling shape color of rear crust, and elasticity is good, lubricity is good.
The utility model in order to the technical scheme solving its technical problem and adopt is:
A kind of vegetables and fruits fourth filling cored Pearl powder dumpling, primarily of interior filling, crust and layers of syrup composition, crust is coated on interior filling periphery, and layers of syrup is adsorbed in crust periphery, and described interior filling mainly adopts vegetables and fruits fourth, and described crust mainly adopts modified starch or native starch.
Its further technical scheme is:
Described vegetables and fruits fourth is irregular particle.
Described vegetables and fruits fourth is at least one in square particle, circular granular, pyramid particle.
The mass ratio of described interior filling and crust is 74-75:26-25.
Described layers of syrup (3) is 15-20:100 with the weight ratio of vegetables and fruits fourth filling cored Pearl powder dumpling.
In the total weight percent of crust, described crust is made up of 45-55% modified starch or native starch, 40-45% water, 4-5% granulated sugar and 0.5-1.0% guar gum or xanthans, wherein said modified starch is the one in acetic acid esterified tapioca, hydroxypropyl esterification tapioca and oxidized tapioca, and wherein said native starch is the one in tapioca, starch from sweet potato and farina.
Described syrup is at least one in granulated sugar slurry, malt syrup and sorbitol syrup.
Advantageous Effects of the present utility model is: this vegetables and fruits fourth filling cored Pearl powder dumpling, be fourth block granular vegetables and fruits fourth outer cladding modified starch or native starch, Pearl powder dumpling is formed again at modified starch or native starch outer cladding one layers of syrup, in this Pearl powder dumpling, filling is fourth block graininess, boil the penetrating visible interior filling shape color of rear crust, and elasticity is good, lubricity is good.
Accompanying drawing explanation
Fig. 1 is one of the utility model structural representation;
Fig. 2 is the utility model structural representation two.
Detailed description of the invention
Below in conjunction with specific embodiment, the utility model is described in further detail.
The utility model discloses a kind of vegetables and fruits fourth filling cored Pearl powder dumpling, it is primarily of interior filling 1, crust 2 and layers of syrup 3 form, primarily of interior filling, crust and layers of syrup composition, crust is coated on interior filling periphery, layers of syrup is adsorbed in crust periphery, described interior filling mainly adopts vegetables and fruits fourth, described crust mainly adopts modified starch or native starch, wherein said vegetables and fruits fourth is irregular particle, square particle can be adopted, circular granular, at least one in pyramid particle, the mass ratio of interior filling and crust is 74-75:26-25, described layers of syrup 3 is 15-20:100 with the weight ratio of vegetables and fruits fourth filling cored Pearl powder dumpling.In the total weight percent of crust 1, described crust is made up of 45-55% modified starch or native starch, 40-45% water, 4-5% granulated sugar and 0.5-1.0% guar gum or xanthans, wherein said modified starch is the one in acetic acid esterified tapioca, hydroxypropyl esterification tapioca and oxidized tapioca, and wherein said native starch is the one in tapioca, starch from sweet potato and farina.Layers of syrup 3 is at least one in granulated sugar slurry, malt syrup and sorbitol syrup.
The preparation method of above-mentioned vegetables and fruits fourth filling cored Pearl powder dumpling, mainly comprises the steps:
(1) interior filling prepares: the fourth shape particle that fresh vegetables fruit clean for cleaning treatment adopts dicer to cut into suitable size is obtained fresh vegetables and fruits fourth, for subsequent use as interior filling particle using this fresh vegetables and fruits fourth; Or
Fresh vegetables and fruits fourth is obtained after adopting dicer to cut into the fourth shape particle of suitable size fresh vegetables fruit clean for cleaning treatment, candied through sugaring infusion for this fresh vegetables and fruits fourth, sterilization, anticorrosion solidification and control solid carbon dioxide are divided, obtains sugaring vegetables and fruits fourth for subsequent use as interior filling particle;
(2) interior filling wraps up in glue: water, granulated sugar and guar gum are put into mulser and is emulsified into homogeneous colloids liquid, then this homogeneous colloids liquid is loaded in high-pressure spray gun, the fresh vegetables and fruits fourth or sugaring vegetables and fruits fourth of preparing gained in step (1) are placed in sugar coating machine, adopt high-pressure spray gun to vegetables and fruits fourth surface sprinkling homogeneous colloids liquid while rotate vegetables and fruits fourth limit in this sugar coating machine, make vegetables and fruits fourth surface uniform wrap up in glue, obtain wrapping up in glue vegetables and fruits fourth;
(3) powder is wrapped up in: in duster, load modified starch or native starch, under sugar coating machine makes to wrap up in the rotating state of glue vegetables and fruits fourth, use duster this modified starch or native starch are sprinkling upon uniformly step (2) prepare gained wrap up in glue vegetables and fruits fourth surface, obtain wrapping up in powder vegetables and fruits fourth;
(4) again wrap up in glue with wrap up in powder: the homogeneous colloids liquid in high-pressure spray gun is sprayed on uniformly in sugar coating machine rotating wrap up in powder vegetables and fruits fourth surface, obtain wrapping up in glue and wrap up in powder vegetables and fruits fourth, with duster modified starch or native starch be sprinkled upon equably again and wrap up in glue and wrap up in powder vegetables and fruits fourth surface, then constantly aforesaid operations is repeated, until stop when particle diameter reaches 8-20mm, obtain vegetables and fruits fourth filling cored Pearl powder dumpling semi-finished product;
(5) dry up and cool: adopting air-heater to be dried up by the excessive moisture on the vegetables and fruits fourth filling cored Pearl powder dumpling semi-finished product in sugar coating machine with the hot blast of 110-120 DEG C, with air-cooler, the vegetables and fruits fourth filling cored Pearl powder dumpling semi-finished product after drying up are cooled to room temperature again, obtain raw vegetables and fruits fourth filling cored Pearl powder dumpling;
(6) shortening cooling: the jacketed pan that raw vegetables and fruits fourth filling cored Pearl powder dumpling is put into containing boiling water is steamed 15-60min, be water-cooled to less than 60 DEG C with cold flow after simmering 15min, obtain ripe vegetables and fruits fourth filling cored Pearl powder dumpling;
(7) hanging sizing packaging: will through (6) gained ripe vegetables and fruits fourth filling cored Pearl powder dumpling put into syrup flood after taking-up, then load in laminated plastics bag rapidly and seal, and put into quick freezing machine snap frozen to subzero 20 DEG C of subzero 18-, namely obtain vegetables and fruits fourth filling cored Pearl powder dumpling finished product, carrying out hanging sizing in this step is to prevent ripe vegetables and fruits fourth filling cored Pearl powder dumpling from producing glutinous sticky phenomenon mutually when eating and thawing.
Carry out anticorrosion solidification when wherein preparing sugaring vegetables and fruits fourth described in step (1) and adopt calcium containing food additive, main employing calcium lactate or calcium chloride.
Modified starch described in step (3) is the one in acetic acid esterified tapioca, hydroxypropyl esterification tapioca and oxidized tapioca, and wherein said native starch is the one in tapioca, starch from sweet potato and farina.
The weight ratio preparing gained ripe vegetables and fruits fourth filling cored Pearl powder dumpling in step (7) in syrup used and step (6) is 15-20:100.
Described syrup is at least one in granulated sugar slurry, malt syrup and sorbitol syrup.
Be coated on the outer field uniform liquid glue of vegetables and fruits fourth and modified starch or native starch and form crust, in described vegetables and fruits fourth, the mass ratio of filling and crust is 74-75:26-25.
specific embodiment 1
Interior filling raw material: apple fourth filling 100%;
Crust raw material: tapioca 50%, water 40%, granulated sugar 4.2%, guar gum 0.8%;
Dipping syrup: mass percentage is the sorb syrup 100% of 70%.
Fresh apple is cut into 4 lobes after the heart of peeling, then the square particle that the apple block of valve cutting is shaped to 7mm × 7mm × 7mm with dicer cutting is become interior fillings particle, this interior fillings particle is inserted in sugar coating machine, by water, granulated sugar and guar gum are with high-shear emulsion machine emulsify at a high speed uniformly colloidal solution, then this colloidal solution is loaded high-pressure spray gun inside fillings spraying particles homogeneous colloids liquid, after making the even coated colloidal solution of interior fillings particle surface, with duster starch is evenly sprinkled upon and wraps up in fillings particle surface in glue, this process about 5 minutes, repeat said process and stop this operation when the coated crust particle diameter of interior filling reaches 11mm, then with 120 DEG C of hot blasts, excessive moisture is dried up to the stuffed rice flour bun in sugar coating machine with air-heater, and then stuffed rice flour bun is cooled to room temperature with cold wind and namely obtains raw stuffed rice flour bun product, raw stuffed rice flour bun is inserted in jacketed pan with the hot cooking that boils 15 minutes, and then be cooled to less than 60 DEG C with cold water fast after simmering 15 minutes, then the sorbitol syrup weighing 15% with ripe stuffed rice flour bun loads laminated plastics bag rapidly after carrying out dipping, through seal in laggard quick freezing machine carry out snap frozen to-18 DEG C after be ripe pearl products.
specific embodiment 2
Interior filling raw material: pineapple fourth 100%;
Crust raw material: starch from sweet potato 50%, water 40%, granulated sugar 4.2%, guar gum 0.8%;
Dipping syrup: mass percentage is the sorb syrup 100% of 70%.
Fresh pineapple is cut into 8 lobes through peeling, then the pineapple block of valve cutting is shaped to 7mm × 7mm × 7mm pyramid with dicer cutting and becomes interior fillings particle, this interior fillings particle is inserted in sugar coating machine, by water, granulated sugar and guar gum are with high-shear emulsion machine emulsify at a high speed uniformly colloidal solution, then this colloidal solution is loaded high-pressure spray gun inside fillings spraying particles homogeneous colloids liquid, after making the even coated colloidal solution of interior fillings particle surface, with duster starch is evenly sprinkled upon and wraps up in fillings particle surface in glue, this process about 5 minutes, repeat said process and stop this operation when the coated crust particle diameter of interior filling reaches 11mm, then with 120 DEG C of hot blasts, excessive moisture is dried up to the stuffed rice flour bun in sugar coating machine with air-heater, and then stuffed rice flour bun is cooled to room temperature with cold wind and namely obtains raw stuffed rice flour bun product, raw stuffed rice flour bun is inserted in jacketed pan with the hot cooking that boils 15 minutes, and then be cooled to less than 60 DEG C with cold water fast after simmering 15 minutes, then the sorbitol syrup weighing 15% with ripe stuffed rice flour bun loads laminated plastics bag rapidly after carrying out dipping, through seal in laggard quick freezing machine carry out snap frozen to-18 DEG C after be ripe pearl products.
specific embodiment 3
Interior filling raw material: water chestnut fourth 100%;
Crust raw material: acetic acid esterified tapioca 50%, water 40%, granulated sugar 4.2%, guar gum 0.8%;
Dipping syrup: mass percentage is the malt syrup 100% of 70%.
By fresh water chestnut through peeling, then the circular granular that water chestnut is shaped to diameter 7mm with dicer cutting is become interior fillings particle, this interior fillings particle is inserted in sugar coating machine, by water, granulated sugar and guar gum are with high-shear emulsion machine emulsify at a high speed uniformly colloidal solution, then this colloidal solution is loaded high-pressure spray gun inside fillings spraying particles homogeneous colloids liquid, after making the even coated colloidal solution of interior fillings particle surface, with duster starch is evenly sprinkled upon and wraps up in fillings particle surface in glue, this process about 5 minutes, repeat said process and stop this operation when the coated crust particle diameter of interior filling reaches 11mm, then with 120 DEG C of hot blasts, excessive moisture is dried up to the stuffed rice flour bun in sugar coating machine with air-heater, and then stuffed rice flour bun is cooled to room temperature with cold wind and namely obtains raw stuffed rice flour bun product, raw stuffed rice flour bun is inserted in jacketed pan with the hot cooking that boils 15 minutes, and then be cooled to less than 60 DEG C with cold water fast after simmering 15 minutes, then the malt syrup weighing 15% with ripe stuffed rice flour bun loads laminated plastics bag rapidly after carrying out dipping, through seal in laggard quick freezing machine carry out snap frozen to-18 DEG C after be ripe pearl products.
specific embodiment 4
Interior filling raw material: sugaring apple fourth 100%;
Crust raw material: hydroxypropyl esterification tapioca 50%, water 40%, granulated sugar 4.2%, guar gum 0.8%;
Dipping syrup: mass percentage is the malt syrup 100% of 70%.
By fresh apple through peeling, 4 lobes are cut into after removing the heart, then the apple block of valve cutting is shaped to the square particle of diameter 7mm × 7mm × 7mm with dicer cutting, then candied through sugaring infusion for this square particle, sterilization, anticorrosion solidification and control solid carbon dioxide are divided, obtain sugaring vegetables and fruits fourth as interior fillings particle.This interior fillings particle is inserted in sugar coating machine, by water, granulated sugar and guar gum with high-shear emulsion machine emulsify at a high speed uniformly colloidal solution, then this colloidal solution is loaded high-pressure spray gun inside fillings spraying particles homogeneous colloids liquid, after making the even coated colloidal solution of interior fillings particle surface, with duster starch is evenly sprinkled upon and wraps up in fillings particle surface in glue, this process about 5 minutes, repeated said process and stop this operation when the coated crust particle diameter of interior filling reaches 11mm; Then with 120 DEG C of hot blasts, excessive moisture is dried up to the stuffed rice flour bun in sugar coating machine with air-heater, and then stuffed rice flour bun is cooled to room temperature with cold wind and namely obtains raw stuffed rice flour bun product, raw stuffed rice flour bun is inserted in jacketed pan with the hot cooking that boils 15 minutes, and then be cooled to less than 60 DEG C with cold water fast after simmering 15 minutes, then the malt syrup weighing 15% with ripe stuffed rice flour bun loads laminated plastics bag rapidly after carrying out dipping, through seal in laggard quick freezing machine carry out snap frozen to-18 DEG C after be ripe pearl products.
specific embodiment 5
Interior filling raw material: yellow peach fourth 100%;
Crust raw material: oxidized tapioca 50%, water 40%, granulated sugar 4.2%, xanthans 0.8%;
Dipping syrup: 70% malt syrup 100%.
New cadmium yellow peach is peeled through cleaning, 4 lobes will be cut into after stoning, then the circular granular that the yellow peach block of valve cutting is shaped to diameter 7mm with dicer cutting is become interior fillings particle, this interior fillings particle is inserted in sugar coating machine, by water, granulated sugar and xanthans are with high-shear emulsion machine emulsify at a high speed uniformly colloidal solution, then this colloidal solution is loaded high-pressure spray gun inside fillings spraying particles homogeneous colloids liquid, after making the even coated colloidal solution of interior fillings particle surface, with duster starch is evenly sprinkled upon and wraps up in fillings particle surface in glue, this process about 5 minutes, repeat said process and stop this operation when the coated crust particle diameter of interior filling reaches 11mm, then with 120 DEG C of hot blasts, excessive moisture is dried up to the stuffed rice flour bun in sugar coating machine with air-heater, and then stuffed rice flour bun is cooled to room temperature with cold wind and namely obtains raw stuffed rice flour bun product, raw stuffed rice flour bun is inserted in jacketed pan with the hot cooking that boils 15 minutes, and then be cooled to less than 60 DEG C with cold water fast after simmering 15 minutes, then the malt syrup weighing 15% with ripe stuffed rice flour bun loads laminated plastics bag rapidly after carrying out dipping, through seal in laggard quick freezing machine carry out snap frozen to-18 DEG C after be ripe pearl products.
comparative example 1
Interior filling raw material: strawberry fourth 100%;
Crust raw material: tapioca 50%, water 40%, granulated sugar 5%.
2 lobes are cut into after being cleaned by fresh strawberry, then the square particle that the strawberry block of valve cutting is shaped to 7mm × 7mm × mm with dicer cutting is become interior fillings particle, interior fillings particle is inserted in sugar coating machine, now granulated sugar is dissolved in the water and makes liquid glucose, then liquid glucose is loaded the inside fillings particle surface of high-pressure spray gun evenly to spray, after making the even coated liquid glucose of interior fillings particle surface, with duster tapioca is evenly sprinkled upon and is coated with fillings particle surface in liquid glucose, this process about 5 minutes, repeat said process and stop this operation when the coated crust particle diameter of interior filling reaches 11mm.Then with 120 DEG C of hot blasts, excessive moisture is dried up to the stuffed rice flour bun in sugar coating machine with air-heater, and then with cold wind, stuffed rice flour bun is cooled to room temperature, obtain raw stuffed rice flour bun product; Raw stuffed rice flour bun is inserted in jacketed pan with the hot cooking that boils 15 minutes, be cooled to less than 60 DEG C with cold water fast after simmering 15 minutes again, load rapidly laminated plastics bag through seal in laggard quick freezing machine carry out snap frozen to-18 DEG C after be ripe pearl products.
Sense judges evaluation: life stuffed rice flour bun and freezing stuffed rice flour bun are placed in after 95 DEG C of hot water thaw and are cooled to room temperature, judged, judge result as shown in table 1 by 10 panelists.
Table 1
Claims (7)
1. a vegetables and fruits fourth filling cored Pearl powder dumpling, it is characterized in that: form primarily of interior filling (1), crust (2) and layers of syrup (3), crust (2) is coated on interior filling (1) periphery, layers of syrup (3) is adsorbed in crust (2) periphery, described interior filling mainly adopts vegetables and fruits fourth, and described crust mainly adopts modified starch or native starch.
2. vegetables and fruits fourth filling cored Pearl powder dumpling according to claim 1, is characterized in that: described vegetables and fruits fourth is irregular particle.
3. vegetables and fruits fourth filling cored Pearl powder dumpling according to claim 2, is characterized in that: described vegetables and fruits fourth is at least one in square particle, circular granular, pyramid particle.
4. vegetables and fruits fourth filling cored Pearl powder dumpling according to claim 1, is characterized in that: the mass ratio of described interior filling and crust is 74-75:26-25.
5. vegetables and fruits fourth filling cored Pearl powder dumpling according to claim 1, is characterized in that: described layers of syrup (3) is 15-20:100 with the weight ratio of vegetables and fruits fourth filling cored Pearl powder dumpling.
6. vegetables and fruits fourth filling cored Pearl powder dumpling according to claim 1, it is characterized in that: described modified starch is the one in acetic acid esterified tapioca, hydroxypropyl esterification tapioca and oxidized tapioca, and described native starch is the one in tapioca, starch from sweet potato and farina.
7. vegetables and fruits fourth filling cored Pearl powder dumpling according to claim 1, is characterized in that: described syrup is at least one in granulated sugar slurry, malt syrup and sorbitol syrup.
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| CN201420859151.8U CN204426584U (en) | 2014-12-30 | 2014-12-30 | Vegetables and fruits fourth filling cored Pearl powder dumpling |
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| CN201420859151.8U CN204426584U (en) | 2014-12-30 | 2014-12-30 | Vegetables and fruits fourth filling cored Pearl powder dumpling |
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| CN204426584U true CN204426584U (en) | 2015-07-01 |
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| CN201420859151.8U Active CN204426584U (en) | 2014-12-30 | 2014-12-30 | Vegetables and fruits fourth filling cored Pearl powder dumpling |
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