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Popping candy pearl taro ball and preparation method thereof

A technology of popping candy and pearls, applied in confectionery, confectionery industry, food science and other directions, can solve the problem of insufficient satisfaction of consumers' pursuit of interesting edible desserts, the inability to give full play to the unique properties of popping candy, and the single consumption method, etc. problem, to achieve the effect of transparent and shiny outer skin, good elasticity, and easy to carry.

Inactive Publication Date: 2015-11-11
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main uses of popping candy in the prior art are drinks, sweets, etc., such as "Chocolate-coated candy containing carbon dioxide gas and its manufacturing method (CN201010521837)", "a frozen drink containing popping candy particles (CN200820130067)", the eating method is single, and the unique properties of popping candies cannot be fully utilized; in addition, most of the cored pearls (taro balls) on the market are made of red beans, sesame seeds, and jams. Satisfy consumers' pursuit of interesting edible desserts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of popping candy pearl taro ball, said popping candy pearl taro ball is mainly prepared from the following raw materials: 3kg popping candy, 2kg ginger powder, 5kg chocolate powder, 0.02kg gelatin, 0.5kg carboxymethyl fiber Vegetable sodium, 5kg cassava flour, 20kg glutinous rice flour, 5kg water.

[0026] The preparation method of the above-mentioned jumping candy pearl taro ball comprises the following steps:

[0027] 1), raw material pretreatment: sieve 2kg ginger powder and 5kg chocolate powder respectively; add 0.2kg water to 0.02kg gelatin, then heat and stir to melt the gelatin, and prepare gelatin solution for later use;

[0028] 2), mixing: 5kg tapioca flour, 20kg glutinous rice flour, 4.8kg water are stirred evenly, make mixed solution;

[0029] 3), core making liquid: add 3 kg of popping candy to the ginger powder and chocolate powder prepared in step 1) and mix evenly, heat it in water and stir evenly to prepare the popping candy chocolate core liqui...

Embodiment 2

[0034] A popping candy pearl taro ball, the popping candy pearl taro ball is mainly prepared from the following raw materials: 5kg popping candy, 3kg ginger powder, 8kg chocolate powder, 0.05kg gelatin, 1kg carboxymethyl cellulose Sodium, 10kg tapioca flour, 30kg glutinous rice flour, 10kg water.

[0035] The preparation method of the above-mentioned jumping candy pearl taro ball comprises the following steps:

[0036] 1), raw material pretreatment: sieve 3kg of ginger powder and 8kg of chocolate powder respectively; add 0.5kg of water to 0.05kg of gelatin, heat and stir to melt the gelatin, and prepare a gelatin solution for later use;

[0037] 2), mixing: 10kg cassava flour, 30kg glutinous rice flour, and 9.5kg water were stirred evenly to obtain a mixed solution;

[0038] 3), core making liquid: add 5 kg of popping candy to the ginger powder and chocolate powder prepared in step 1) and mix evenly, heat it in water and stir evenly to prepare the popping candy chocolate core...

Embodiment 3

[0043] A popping candy pearl taro ball, the popping candy pearl taro ball is mainly prepared from the following raw materials: 6kg popping candy, 4kg ginger powder, 10kg chocolate powder, 0.07kg gelatin, 1.5kg carboxymethyl fiber Vegetable sodium, 15kg tapioca flour, 40kg glutinous rice flour, 15kg water.

[0044] The preparation method of the above-mentioned jumping candy pearl taro ball comprises the following steps:

[0045] 1), raw material pretreatment: sieve 4kg ginger powder and 10kg chocolate powder respectively; after adding 0.7kg water to 0.07kg gelatin, heat and stir to melt the gelatin, and prepare gelatin solution for later use;

[0046] 2), mix: 15kg cassava flour, 40kg glutinous rice flour, 14.3kg water are stirred evenly, make mixed solution;

[0047] 3), core making liquid: add 6 kg of popping candy to the ginger powder and chocolate powder prepared in step 1) and mix evenly, heat it in water and stir evenly to prepare the popping candy chocolate core liquid;...

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PUM

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Abstract

Belonging to the technical field of food processing, the invention discloses a popping candy pearl taro ball and a preparation method thereof. The popping candy pearl taro ball comprises the following raw materials: popping candy, ginger powder, chocolate powder, sodium carboxymethyl cellulose, tapioca, glutinous rice flour, and water. The preparation method of the popping candy pearl taro ball comprises the steps of: pretreatment of raw materials, mixing, core making, spheronization, cooking, and soaking, thus obtaining a finished product. After cooking thoroughly, the product provided by the invention has good elasticity, transparent skin, and is viscoelastic and tasty. By breaking the skin of the popping candy pearl taro ball by teeth during eating, the unique taste brought about by jumping of the popping candy in the mouth can be felt.

Description

【Technical field】 [0001] The invention belongs to the technical field of food processing, and in particular relates to a popping candy pearl taro ball and a preparation method thereof. 【Background technique】 [0002] Jumping candy is a kind of recreational food with entertainment properties. The production method of popping candy is to mix the raw materials and dissolve them together in a small amount of water, then place these solutions in an airtight container and heat them to 150 degrees, then inject carbon dioxide and pressurize to 600 pounds per square inch, and then After cooling, the fine high-pressure carbon dioxide bubbles are wrapped in the popping candy, so when the popping candy is in the mouth, the sugar on the surface gradually dissolves with the saliva, and the small bubbles inside are also broken one by one, resulting in a unique taste . These tiny carbon dioxide bubbles can be seen by looking at the pops under a microscope. [0003] At present, the main u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/48
Inventor 唐拥军
Owner BAISE UNIV
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