WO2017124658A1 - Hot-water prepared tapioca ball, production thereof, and preparation method - Google Patents
Hot-water prepared tapioca ball, production thereof, and preparation method Download PDFInfo
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- WO2017124658A1 WO2017124658A1 PCT/CN2016/079546 CN2016079546W WO2017124658A1 WO 2017124658 A1 WO2017124658 A1 WO 2017124658A1 CN 2016079546 W CN2016079546 W CN 2016079546W WO 2017124658 A1 WO2017124658 A1 WO 2017124658A1
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- the present invention relates to the technical field of foods, in particular to a brewing type powder circle and a method for making and brewing the same.
- the main ingredients are selected from the following products: tapioca flour, or sweet potato flour, or potato flour or corn starch.
- the powder circle of the present invention can be eaten by simple brewing, and is convenient and quick. Due to the selection of high-quality materials and the use of non-toxic and harmless natural ingredients, the taste is smoother and more elastic, not greasy, and more Convenient and healthy. The production process of the same is simple, the yield is high, and the powder circle after the finished product is not easy to be split and broken, and the shape and taste of the powder are maintained in the shape of the powder.
- a brewing type powder round preparation method characterized in that: the preparation method is as follows: a step, the weight percentage is 20-45% of the main material, 15-40% of hydroxypropyl two Starch phosphate or acetate starch, 1.
- Step b putting the agitated material obtained in step a into the drum Rolling them into a nearly circular powder circle, and filtering the above-mentioned powder circle into a high-temperature pot for 60-2 50 seconds, then pouring it into the first vibrating screen; in the c step, in the first vibrating screen Evenly sprinkle 4-4.5 ⁇ 3 ⁇ 4 dry powder on the vibration side so that the powder circles do not stick to each other, and then put the powder circle into the second vibrating screen.
- the second vibrating screen shakes off the remaining powder stuck on the powder circle and wraps the finished product.
- each serving can be matched with different ingredients, such as desserts, and can be matched with red beans, mung beans, peanuts, red dates, white fungus or fruit slices, sweet Brewing, milk tea, coffee, soy milk or juice, etc., then brew with 100-400 ml of hot water at a temperature of 85-100 ° C. After mixing, cover it for 2 minutes to prepare a cup of sweet food; or each Pack with 3-20g of seaweed eggplant, vegetable egg flower, seafood, meat and then use 100-400ml of hot water with a temperature of 85-100°C. After mixing, it can be blended for 2 minutes. A delicious and refreshing snack.
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Abstract
Provided is a hot-water prepared tapioca ball consisting of the following ingredients by weight percent: 20-45% of a main ingredient, 15-40% of a hydroxypropyl distarch phosphate or a starch acetate, 1.8-2.4% of a caramel coloring, 0.005-0.0065% of a sodium diacetate, and 0.0035-0.005% of a sodium dehydroacetate, with the remainder being pure water. The main ingredient is a tapioca starch, a sweet potato starch, a potato starch, or a corn starch. The tapioca ball can be consumed after a simple soaking in hot water, providing added convenience. A selection of quality raw materials and chemical-free, safe, and natural food ingredients are used for manufacturing the tapioca ball, providing a smoother texture, better springiness, and making it less oily. The tapioca ball is also easier to prepare and healthier to consume. The tapioca ball can be easily manufactured with high yields. The completed tapioca ball does not crack or break easily, and is able to prevent loss of nutrients, maintain structural integrity, reduce clumping, and retain excellent flavor and texture during hot water preparation.
Description
说明书 发明名称：一种冲泡式粉圆及其制作和冲泡方法 技术领域 Description: A brewing type powder circle and its preparation and brewing method
[0001] 本发明涉及食品的技术领域， 具体地说是一种冲泡式粉圆及其制作和冲泡方法 背景技术 [0001] The present invention relates to the technical field of foods, in particular to a brewing type powder circle and a method for making and brewing the same.
[0002] 目前， 市面上的方便食品不是太过油腻， 就是美味不足， 薯片、 薯条、 泡面等 方便食品往往重油、 重料， 长期食用会对健康造成一定的伤害， 而一些麦片类 的食品往往口味简单， 对年轻人吸引力不足。 [0002] At present, the convenience foods on the market are not too greasy, that is, the food is not enough. The convenience foods such as potato chips, French fries, and instant noodles are often heavy oil and heavy materials. Long-term consumption will cause certain damage to health, and some cereals. Foods tend to be simple in taste and less attractive to young people.
[0003] 现在方便食品中新研发出一种粉圆， 由于该粉圆可与 （多种不同的食物进行搭 配， 比如） 红豆、 绿豆、 花生、 水果片， 还可以添加甜酒酿、 豆浆、 奶茶、 咖 啡或者果汁， 但现有的粉圆在食用吋均需要水煮一定的吋间， 对于普通消费者 而言很难掌握好这个水煮的吋候， 吋间不够， 粉圆还不熟， 吋间过了， 粉圆膨 胀煮烂， 口感很差， 因此， 市场急需要一种口感佳、 食用方便容易的粉圆。 技术问题 [0003] Nowadays, a new powder circle has been developed in convenience foods, because the powder circle can be matched with (a variety of different foods, for example) red beans, mung beans, peanuts, fruit slices, and can also add sweet wine, soy milk, milk tea. , coffee or juice, but the existing powder rounds need to be boiled for a certain period of time. It is difficult for ordinary consumers to master this boiled time. The meal is not enough, and the powder is not ripe. After the day has passed, the powder is swollen and boiled, and the taste is very bad. Therefore, the market urgently needs a powdery round with good taste and easy to eat. technical problem
[0004] 本发明的目的在于提供一种新研发的冲泡式粉圆及其制作和冲泡方法， 它可以 不需要经过烦杂的烹煮， 只要有 85-100°C的幵水冲泡就可以吃了， 简单又容易， 这样也可以克服水煮吋容易煮烂或煮不熟的缺失。 [0004] It is an object of the present invention to provide a newly developed brewing type powder circle and a method for making and brewing the same, which can be used without any complicated cooking, as long as there is a drowning of 85-100 ° C. It can be eaten, simple and easy, so that it can overcome the lack of boiled, easy to boil or uncooked.
问题的解决方案 Problem solution
技术解决方案 Technical solution
[0005] 为了实现上述目的， 本发明的技术方案是： 一种冲泡式粉圆， 其特征在于： 所 述的粉圆由如下组分构成： 质量百分比为 20-45%的主料、 15-40%的羟丙基二淀 粉磷酸酯或醋酸酯淀粉、 1.8-2.4%的焦糖色素、 0.005-0.0065%的双乙酸钠、 0.00 35-0.005%的脱氢醋酸钠， 余量为纯净水； [0005] In order to achieve the above object, the technical solution of the present invention is: a brewing type powder circle, characterized in that: the powder circle is composed of the following components: a mass percentage of 20-45% of the main material, 15 -40% hydroxypropyl distarch phosphate or acetate starch, 1.8-2.4% caramel color, 0.005-0.0065% sodium diacetate, 0.00 35-0.005% sodium dehydroacetate, the balance is pure water ;
[0006] 主料选用如下的产品： 木薯粉、 或红薯粉、 或马铃薯粉或者玉米淀粉。 [0006] The main ingredients are selected from the following products: tapioca flour, or sweet potato flour, or potato flour or corn starch.
[0007] 一种冲泡式粉圆的制作方法， 其特征在于： 所述的制备方法如下： a步骤中， 将质量百分比为 20-45%的主料、 15-40%的羟丙基二淀粉磷酸酯或醋酸酯淀粉、 1
.8-2.4%的焦糖色素、 0.005-0.0065<¾的双乙酸钠、 0.0035-0.005 <¾的脱氢醋酸钠和 32-36%的纯净水搅拌均匀； b步骤， 将 a步骤中得到的搅拌后的材料放入滚筒内 滚动使它们互相粘结成近似圆形的粉圆， 将上述粉圆筛选后放入高温锅快煮 60-2 50秒后倒入第一振动筛； c步骤中， 在第一振动筛中一边振动一边均匀撒上干粉 ， 使得粉圆不互相粘结， 然后将粉圆放入第二振动筛， 第二振动筛将粘在粉圆 上的余粉抖掉后包装成品。 [0007] A method for preparing a brewing type powder circle, characterized in that: the preparation method is as follows: in a step, a mass percentage of 20-45% of a main material, 15-40% of hydroxypropyl group Starch phosphate or acetate starch, 1 .8-2.4% caramel color, 0.005-0.0065<3⁄4 sodium diacetate, 0.0035-0.005 <3⁄4 sodium dehydroacetate and 32-36% pure water are stirred uniformly; b step, the step obtained in step a The agitated materials are rolled into the drum to make them adhere to each other into a nearly circular powder circle. The powder circle is filtered and placed in a high temperature pot for 60-2 50 seconds, and then poured into the first vibrating screen; In the first vibrating screen, the dry powder is evenly sprinkled while vibrating, so that the powder circles do not stick to each other, and then the powder circle is placed in the second vibrating screen, and the second vibrating screen shakes off the residual powder stuck on the powder circle. Packaging the finished product.
[0008] 一种粉圆的冲泡方法， 其特征在于： 所述的粉圆冲泡方法如下： 将每 10-60克 粉圆放入容器中， 采用温度为 85-100°C的热幵水冲泡， 然后搅拌粉圆使得粉圆与 粉圆之间不粘连后即加盖 2分钟， 幵盖后即可食用。 [0008] A powder round brewing method, characterized in that: the powder round brewing method is as follows: Put every 10-60 grams of powder round into a container, using a tempering temperature of 85-100 ° C The water is brewed, and then the powder is stirred until the powder circle and the powder circle are not adhered, and then it is covered for 2 minutes, and then the lid is ready for consumption.
发明的有益效果 Advantageous effects of the invention
有益效果 Beneficial effect
[0009] 使用吋本发明的粉圆经过简单冲泡即可食用， 方便快捷， 由于选用优质材料并 采用无毒无害的天然食材制成， 口感更为滑爽而富有弹性， 不油腻、 更方便和 健康。 同吋制作工艺简单、 成品率高， 成品后的粉圆不易幵裂、 破碎， 在冲泡 吋粉圆保持良好的形状和口感。 [0009] The powder circle of the present invention can be eaten by simple brewing, and is convenient and quick. Due to the selection of high-quality materials and the use of non-toxic and harmless natural ingredients, the taste is smoother and more elastic, not greasy, and more Convenient and healthy. The production process of the same is simple, the yield is high, and the powder circle after the finished product is not easy to be split and broken, and the shape and taste of the powder are maintained in the shape of the powder.
本发明的实施方式 Embodiments of the invention
[0010] 下面结合实施例对本发明作进一步的描述。 [0010] The present invention will be further described below in conjunction with the embodiments.
[0011] 本发明所述的一种冲泡式粉圆， 其与现有技术的区别在于： 所述的粉圆由如下 成分组成： 重量百分比为 20-45%的主料、 15-40%的羟丙基二淀粉磷酸酯或醋酸 酯淀粉、 1.8-2.4%的焦糖色素、 0.005-0.0065<¾的双乙酸钠、 0.0035-0.005 <¾的脱 氢醋酸钠， 余量为纯净水； [0011] A brewing type powder circle according to the present invention differs from the prior art in that: the powder circle is composed of the following components: 20-45% by weight of the main material, 15-40% Hydroxypropyl distarch phosphate or acetate starch, 1.8-2.4% caramel color, 0.005-0.0065<3⁄4 sodium diacetate, 0.0035-0.005 <3⁄4 sodium dehydroacetate, the balance is pure water;
[0012] 进一步的， 主料选用如下的产品： 木薯粉、 或红薯粉、 或马铃薯粉或者玉米淀 粉。 [0012] Further, the main material is selected from the following products: tapioca powder, or sweet potato powder, or potato powder or corn starch.
[0013] 一种冲泡式粉圆的制作方法， 其特征在于： 所述的制备方法如下： a步骤中， 将重量百分比为 20-45%的主料、 15-40%的羟丙基二淀粉磷酸酯或醋酸酯淀粉、 1 .8-2.4%的焦糖色素、 0.005-0.0065<¾的双乙酸钠、 0.0035-0.005 <¾的脱氢醋酸钠和 32-36%的纯净水搅拌均匀； b步骤， 将 a步骤中得到的搅拌后的材料放入滚筒内
滚动使它们互相粘结成近似圆形的粉圆， 将上述粉圆筛选后放入高温锅快煮 60-2 50秒后倒入第一振动筛； c步骤中， 在第一振动筛中一边振动一边均匀撒上 4-4.5 <¾干粉， 使得粉圆不互相粘结， 然后将粉圆放入第二振动筛， 第二振动筛将粘在 粉圆上的余粉抖掉后包装成品。 [0013] A brewing type powder round preparation method, characterized in that: the preparation method is as follows: a step, the weight percentage is 20-45% of the main material, 15-40% of hydroxypropyl two Starch phosphate or acetate starch, 1. 8-2.4% caramel color, 0.005-0.0065<3⁄4 sodium diacetate, 0.0035-0.005 <3⁄4 sodium dehydroacetate and 32-36% pure water are stirred evenly; Step b, putting the agitated material obtained in step a into the drum Rolling them into a nearly circular powder circle, and filtering the above-mentioned powder circle into a high-temperature pot for 60-2 50 seconds, then pouring it into the first vibrating screen; in the c step, in the first vibrating screen Evenly sprinkle 4-4.5 <3⁄4 dry powder on the vibration side so that the powder circles do not stick to each other, and then put the powder circle into the second vibrating screen. The second vibrating screen shakes off the remaining powder stuck on the powder circle and wraps the finished product.
[0014] 进一步， a步骤中， 主料选用如下的产品木薯粉、 红薯粉、 马铃薯粉或者玉米 淀粉； [0014] Further, in a step, the main material is selected from the following products: tapioca flour, sweet potato powder, potato powder or corn starch;
[0015] 干粉由 99.99%木薯粉或红薯粉、 或马铃薯粉、 或玉米淀粉， 0.005~0.0065<¾的 双乙酸钠， 0.0035~0.005<¾的脱氢乙酸钠所组成。 [0015] The dry powder consists of 99.99% tapioca flour or sweet potato powder, or potato flour, or corn starch, 0.005~0.0065<3⁄4 sodium diacetate, 0.0035~0.005<3⁄4 sodium dehydroacetate.
[0016] c步骤中， 所述的干粉的重量占到产品总重量的 4-5.5%。 干粉由占到产品总重 量百分之 3.99-5.49%的干粉主料和 0.005-0.0065<¾的双乙酸钠和 0.0035-0.005<¾的 脱氢乙酸钠所组成； 其中干粉主料采用木薯粉、 红薯粉、 玉米淀粉或者马铃薯 粉。 [0016] In the step c, the dry powder has a weight of 4 to 5.5% of the total weight of the product. The dry powder is composed of a dry powder main ingredient accounting for 3.99-5.49% of the total weight of the product, and 0.005-0.0065<3⁄4 of sodium diacetate and 0.0035-0.005<3⁄4 of sodium dehydroacetate; wherein the dry powder main ingredient is cassava flour, Sweet potato flour, corn starch or potato flour.
[0017] 一种粉圆的冲泡方法， 其特征在于： 所述的粉圆冲泡方法如下： 将每 10-60克 粉圆放入容器中， 采用 100-400毫升、 温度为 85-100°C的热幵水冲泡， 然后搅拌 粉圆使得粉圆与粉圆之间不粘连后即加盖 2分钟， 幵盖后即可食用。 [0017] A powder round brewing method, characterized in that: the powder round brewing method is as follows: Put every 10-60 grams of powder round into a container, using 100-400 ml, temperature 85-100 The hot water of °C is brewed, and then the powder is stirred to make the powder circle and the powder circle not adhered, then it is covered for 2 minutes, and then the lid is ready for consumption.
[0018] 本发明在制作吋， 将所有的主料、 辅料和添加剂依次放入搅拌桶， 搅拌均匀后 放入滚桶滚动后使得它们互相粘结成近似圆形的小圆子， 过筛选后， 再将上述 的小圆子放入高温锅内用 95-120°C的高温度快速 60-250秒后倒入振动筛， 边振动 边均匀撒上干粉， 使得粉圆之间不互相粘连然后将粉圆放入第二振动筛， 第二 振动筛将粘在粉圆上的余粉抖掉后包装成品。 [0018] In the invention, in the preparation of the crucible, all the main materials, auxiliary materials and additives are sequentially placed in the mixing tank, stirred uniformly, and then placed in the drum to roll them so that they are bonded to each other into a round shape of a small circle. After screening, Then put the above small round into a high temperature pot and use a high temperature of 95-120 ° C for 60-250 seconds, then pour into the vibrating screen, evenly spread the dry powder while vibrating, so that the powder circles do not stick to each other and then the powder The circle is placed in the second vibrating screen, and the second vibrating screen shakes off the remaining powder adhering to the powder circle and packages the finished product.
[0019] 食用吋， 则将成品粉圆包成 10-60克一小袋， 每份粉圆可以搭配不同的食材， 比如甜品类， 可以搭配红豆、 绿豆、 花生、 红枣、 白木耳或者水果片， 甜酒酿 、 奶茶、 咖啡、 豆浆或者果汁等再用 100-400毫升、 温度为 85-100°C的热幵水冲 泡， 搅拌后即加盖 2分钟即可调配成一杯甜羹食品； 又或者每包搭配 3-20克紫菜 蛋花、 蔬菜蛋花、 海鲜、 肉类再用 100-400毫升、 温度为 85-100°C的热幵水冲泡 ， 搅拌后即加盖 2分钟即可调配成一杯美味爽口的好点心。 [0019] When eating glutinous rice, the finished powder is rounded into a small bag of 10-60 grams, each serving can be matched with different ingredients, such as desserts, and can be matched with red beans, mung beans, peanuts, red dates, white fungus or fruit slices, sweet Brewing, milk tea, coffee, soy milk or juice, etc., then brew with 100-400 ml of hot water at a temperature of 85-100 ° C. After mixing, cover it for 2 minutes to prepare a cup of sweet food; or each Pack with 3-20g of seaweed eggplant, vegetable egg flower, seafood, meat and then use 100-400ml of hot water with a temperature of 85-100°C. After mixing, it can be blended for 2 minutes. A delicious and refreshing snack.
[0020] 实施例 1 Embodiment 1
[0021] 选用重量百分比为 20%的木薯粉， 40%的羟丙基二淀粉磷酸酯， 1.8%焦糖色素
、 0.005%的双乙酸钠、 0.005%的脱氢醋酸钠和 33.69%的纯净水搅拌均匀， 搅拌 后放入滚筒内滚动使得它们互相粘结成近似圆形的粉圆， 将上述粉圆筛选后放 入高温锅快煮 80-240秒后倒入第一振动筛； 在第一振动筛中一边振动一边均匀撒 上 4.5%干粉， 使得粉圆不互相粘结， 然后将粉圆放入第二振动筛， 第二振动筛 将粘在粉圆上的余粉抖掉后包装成品。 [0021] 20% by weight of tapioca powder, 40% hydroxypropyl distarch phosphate, 1.8% caramel color 0.005% sodium diacetate, 0.005% sodium dehydroacetate and 33.69% pure water were stirred uniformly. After stirring, they were placed in a roller and rolled to make them adhere to each other into a nearly circular powder circle. Put it into a high-temperature pot and cook for 80-240 seconds, then pour it into the first vibrating screen; in the first vibrating screen, evenly spread 4.5% dry powder while vibrating, so that the rounds do not stick to each other, then put the powder into the second The vibrating screen, the second vibrating screen shakes off the remaining powder stuck on the powder circle and wraps the finished product.
[0022] 实施例 2 Embodiment 2
[0023] 选用重量百分比为 28%的玉米淀粉， 30%的羟丙基二淀粉磷酸酯， 2.4%焦糖色 素、 0.0065%的双乙酸钠、 0.0035%的脱氢醋酸钠和 35.59%的纯净水搅拌均匀， 搅拌后放入滚筒内滚动使得它们互相粘结成近似圆形的粉圆， 将上述粉圆筛选 后放入高温锅快煮 90-250秒后倒入第一振动筛； 在第一振动筛中一边振动一边均 匀撒上 4%干粉， 使得粉圆不互相粘结， 然后将粉圆放入第二振动筛， 第二振动 筛将粘在粉圆上的余粉抖掉后包装成品。 [0023] 28% by weight corn starch, 30% hydroxypropyl distarch phosphate, 2.4% caramel color, 0.0065% sodium diacetate, 0.0035% sodium dehydroacetate and 35.59% pure water were used. Stir well, stir and put into the drum to make them adhere to each other to form a round circle of powder. After the powder circle is filtered, put it into a high temperature pot and cook for 90-250 seconds, then pour it into the first vibrating screen; The vibrating screen is evenly sprinkled with 4% dry powder while vibrating, so that the powder circles do not stick to each other, and then the powder circle is placed in the second vibrating screen, and the second vibrating screen shakes off the remaining powder stuck on the powder circle and wraps the finished product. .
[0024] 实施例 3 [0024] Example 3
[0025] 选用重量百分比为 36%的马铃薯粉， 22%的醋酸酯淀粉， 2.2%焦糖色素、 0.005 5%的双乙酸钠、 0.0045%的脱氢醋酸钠和 34.29%的纯净水搅拌均匀， 搅拌后放 入滚筒内滚动使得它们互相粘结成近似圆形的粉圆， 将上述粉圆筛选后放入高 温锅快煮 70-230秒后倒入第一振动筛； 在第一振动筛中一边振动一边均匀撒上 5. 5%干粉， 使得粉圆不互相粘结， 然后将粉圆放入第二振动筛， 第二振动筛将粘 在粉圆上的余粉抖掉后包装成品。 [0025] 36% by weight of potato powder, 22% acetate starch, 2.2% caramel color, 0.005 5% sodium diacetate, 0.0045% sodium dehydroacetate and 34.29% pure water were mixed uniformly. After being stirred, it is rolled into the drum so that they are bonded to each other into a nearly circular powder circle. The powder circle is filtered and placed in a high temperature pot for 70-230 seconds, and then poured into the first vibrating screen; in the first vibrating screen. Evenly sprinkle 5.5% dry powder while vibrating, so that the powder circles do not stick to each other, and then put the powder circle into the second vibrating screen. The second vibrating screen shakes off the remaining powder stuck on the powder circle and wraps the finished product.
[0026] 实施例 4 Embodiment 4
[0027] 选用重量百分比为 45%的红薯粉， 15%的醋酸酯淀粉， 2%焦糖色素、 0.006%的 双乙酸钠、 0.004%的脱氢醋酸钠和 32.99%的纯净水搅拌均匀， 搅拌后放入滚筒 内滚动使得它们互相粘结成近似圆形的粉圆， 将上述粉圆筛选后放入高温锅快 煮 60-220秒后倒入第一振动筛； 在第一振动筛中一边振动一边均匀撒上 5%干粉 ， 使得粉圆不互相粘结， 然后将粉圆放入第二振动筛， 第二振动筛将粘在粉圆 上的余粉抖掉后包装成品。 [0027] 45% by weight of sweet potato powder, 15% acetate starch, 2% caramel color, 0.006% sodium diacetate, 0.004% sodium dehydroacetate and 32.99% pure water are stirred uniformly, stirring After being rolled into the drum, they are bonded to each other to form a nearly circular powder circle. The powder circle is filtered and placed in a high temperature pot for 60-220 seconds and then poured into the first vibrating screen; Evenly spread 5% dry powder on the vibration side so that the powder circles do not stick to each other, and then put the powder circle into the second vibrating screen. The second vibrating screen shakes off the remaining powder stuck on the powder circle and wraps the finished product.
[0028] 以上内容是结合具体的优选实施方式对本发明所作的进一步详细说明， 不能认 定本发明具体实施只局限于上述这些说明。 对于本发明所属技术领域的普通技
术人员来说， 在不脱离本发明构思的前提下， 还可以做出若干简单推演或替换 ， 都应当视为属于本发明的保护范围。
[0028] The above is a further detailed description of the present invention in conjunction with the specific preferred embodiments. General technique for the technical field to which the present invention pertains The skilled person will be able to make a number of simple derivations or substitutions without departing from the spirit and scope of the invention.
Claims
[权利要求 1] 一种冲泡式粉圆， 其特征在于： 所述的粉圆由如下成分所组成： 重量 百分比为 20-45%的主料、 15-40%的羟丙基二淀粉磷酸酯或醋酸酯淀 粉、 1.8-2.4%的焦糖色素、 0.005-0.0065<¾的双乙酸钠、 0.0035-0.005<¾ 的脱氢醋酸钠， 余量为纯净水。 [Claim 1] A brewing type powder circle, characterized in that: the powder circle is composed of the following components: 20-45% by weight of main ingredient, 15-40% of hydroxypropyl distarch phosphate Ester or acetate starch, 1.8-2.4% caramel color, 0.005-0.0065<3⁄4 sodium diacetate, 0.0035-0.005<3⁄4 sodium dehydroacetate, the balance is pure water.
[权利要求 2] 根据权利要求 1所述的一种冲泡式粉圆， 其特征在于： 主料选用如下 的产品： 木薯粉、 红薯粉、 马铃薯粉或者玉米淀粉。 [Claim 2] A brewing type powder circle according to claim 1, wherein: the main material is selected from the following: tapioca powder, sweet potato powder, potato powder or corn starch.
[权利要求 3] —种冲泡式粉圆的制作方法， 其特征在于： 所述的制作方法如下： a 步骤中， 将重量百分比为 20-45%的主料、 15-40%的羟丙基二淀粉磷 酸酯或醋酸酯淀粉、 1.8-2.4%的焦糖色素、 0.005-0.0065%的双乙酸钠 、 0.0035-0.005%的脱氢醋酸钠其余为纯净水搅拌均匀； b步骤， 将 a 步骤中得到的搅拌后的材料放入滚筒内滚动使它们互相粘结成近似圆 形的粉圆， 将上述粉圆筛选后放入高温锅快煮 60-250秒后倒入第一振 动筛； c步骤中， 在第一振动筛中一边振动一边均匀撒上干粉， 使得 粉圆不互相粘结， 然后将粉圆放入第二振动筛， 第二振动筛将粘在粉 圆上的余粉抖掉后包装成品。 [Claim 3] A method for producing a brewing type powder circle, characterized in that: the preparation method is as follows: a step, a weight percentage of 20-45% of the main material, 15-40% of hydroxypropyl Base two starch phosphate or acetate starch, 1.8-2.4% caramel color, 0.005-0.0065% sodium diacetate, 0.0035-0.005% sodium dehydroacetate, the remaining pure water is evenly mixed; b step, a step The stirred materials obtained in the drum are rolled into the drum to make them adhere to each other into a nearly circular powder circle, and the powder circle is filtered and placed in a high temperature pot for 60-250 seconds, and then poured into the first vibrating screen; In the step, the dry powder is evenly sprinkled while vibrating in the first vibrating screen, so that the powder circles do not stick to each other, and then the powder circle is placed in the second vibrating screen, and the second vibrating screen vibrates the remaining powder sticking to the powder circle. After the package is finished.
[权利要求 4] 根据权利要求 3所述的一种冲泡式粉圆的制作方法， 其特征在于： a步 骤中， 主料选用如下的产品： 木薯粉、 或红薯粉、 或马铃薯粉或者玉 米淀粉； c步骤中， 所述的干粉的重量占到产品总重量的 4-5.5%。 [Claim 4] The method for manufacturing a brewing type powder circle according to claim 3, wherein: in the step, the main material is selected from the following products: tapioca powder, or sweet potato powder, or potato powder or corn. In the step c, the dry powder has a weight of 4 to 5.5% of the total weight of the product.
5.根据权利要求 3所述的一种冲泡式粉圆的制作方法， 其特征在于： 干粉由占到产品总重量百分之 3.99-5.49%的干粉主料和 0.005-0.0065% 的双乙酸钠和 0.0035-0.005%的脱氢乙酸钠所组成； 其中干粉主料采 用木薯粉、 红薯粉、 玉米淀粉或者马铃薯粉。 The method according to claim 3, wherein the dry powder comprises 3.99-5.49% of the dry powder main ingredient and 0.005-0.0065% of the diacetic acid, which accounts for 3.9%-5.49% of the total weight of the product. Sodium and 0.0035-0.005% of sodium dehydroacetate; wherein the dry powder main ingredient is cassava flour, sweet potato powder, corn starch or potato powder.
6.—种粉圆的冲泡方法， 其特征在于： 将所述冲泡式粉圆的冲泡方 法如下： 将每 10-60克粉圆放入容器中， 采用 100-400毫升、 温度为 85- 100°C的热幵水冲泡， 然后搅拌使得粉圆与粉圆之间不粘连， 后即加 盖 2分钟， 幵盖后即可食用。
6. A method for brewing a powder round, characterized in that: the brewing method of brewing the powder round is as follows: Putting every 10 to 60 grams of powder into a container, using 100-400 ml, the temperature is Brewing with hot water at 85-100 °C, then stirring to make the powder circle and the powder circle do not stick together, then cover it for 2 minutes, then cover it and eat it.
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| CN109123034A (en) * | 2018-08-23 | 2019-01-04 | 味宝食品(昆山)有限公司 | Shortening freezes brown sugar powder circle and preparation method thereof |
| CN110892992A (en) * | 2018-09-27 | 2020-03-20 | 厦门珍宝宝餐饮管理有限公司 | Dietary fiber pearl rice ball and preparation method thereof |
| CN113229487A (en) * | 2021-03-02 | 2021-08-10 | 鲜活果汁有限公司 | Preparation method of freeze-tolerant instant pearl balls |
| CN113785968B (en) * | 2021-08-27 | 2023-12-01 | 领航食品(肇庆)有限公司 | A flour ball and its preparation method |
| CN113785967A (en) * | 2021-08-27 | 2021-12-14 | 领航食品(肇庆)有限公司 | Soft glutinous rice flour ball and production process thereof |
| CN113785966A (en) * | 2021-08-27 | 2021-12-14 | 领航食品(肇庆)有限公司 | Flour ball and production process thereof |
| CN114568684A (en) * | 2022-02-18 | 2022-06-03 | 新泓嘉(浙江)生物科技有限公司 | Instant-boiling, instant-boiling and boiling-free brewing type rice flour ball |
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