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Camellia oil and grifola frondosa tapioca ball and preparation method thereof

A technology of pearl powder balls and frondosa frondosa, which is applied in food preparation, oily food ingredients, food ingredients as taste improvers, etc., can solve the problems of hard taste, diversity and balance of nutritional elements, etc., to achieve the taste Q bomb, protection of cardiovascular and cerebrovascular diseases, and effect of improving taste

Active Publication Date: 2015-11-25
福州市惠达天下生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this preparation method can obtain pearl balls that are elastic, chewy enough and have certain health care functions, their mouthfeel is relatively hard, and the diversity and balance of nutritional elements need to be strengthened.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of camellia oleifera flower pearl powder ball, its raw material comprises: 80g of tapioca starch, 9g of sweet potato powder, 2g of konjac powder, 2.5g of frondosa frondosa, 6g of camellia oil, 0.15g of sodium carboxymethylcellulose, 0.30g of acetate starch ;

[0025] A kind of preparation method of camellia oleifera flower pearl powder circle, comprises the following steps:

[0026] 1) Take 80g of tapioca starch and 9g of sweet potato powder, add 30ml of water at 95°C, stir well to form a dough.

[0027] 2) Take 2g of konjac flour and add 60ml of water, stir well in one direction until uniform, let it stand for 1 hour to obtain konjac sol, and mix it with the dough in 1);

[0028] 3) Take 2.5g of Grifola frondosa, wash it, dry it in an oven at 40°C, and crush it to 150 μm to obtain Grifola frondosa powder;

[0029] 4) Take 6g of camellia oil and mix it with the powder of Grifola frondosa in step 3);

[0030] 5) Mix the powder prepared in step 4) with 1 / 4 weigh...

Embodiment 2

[0036] A kind of camellia oleifera flower pearl powder ball, its raw material comprises: tapioca starch 71g, sweet potato powder 13g, konjac powder 3g, frondosa frondosa 4g, camellia oil 8g, sodium carboxymethyl cellulose 0.3g, acetate starch 0.6g;

[0037] A kind of preparation method of camellia oleifera flower pearl powder circle, comprises the following steps:

[0038] 1) Take 71g of tapioca starch and 13g of sweet potato powder, add 23ml of water at 97°C, stir well, and form a dough;

[0039] 2) Take 3g of konjac powder and add 160ml of water, stir well in one direction, after standing for 1.5 hours, get konjac sol, and mix it with the dough in step 1);

[0040] 3) Take 4g of Grifola frondosa, wash it, dry it in an oven at 40°C, and crush it to 200 μm; obtain Grifola frondosa powder;

[0041] 4) Take 8g of camellia oil and mix it with the powder of Grifola frondosa in step 3);

[0042] 5) Stir the powder prepared in step 4) and 1 / 3 part by weight of the dough prepared i...

Embodiment 3

[0048] A kind of camellia oleifera flower pearl powder circle, its raw material comprises: tapioca starch 65g, sweet potato powder 15g, konjac powder 4.5g, frondosa frondosa 6g, camellia oil 8.5g, sodium carboxymethyl cellulose 0.3g, acetate starch 0.6 g;

[0049] A kind of preparation method of camellia oleifera flower pearl powder circle, comprises the following steps:

[0050] 1) Take 65g of tapioca starch and 15g of sweet potato powder, add 20ml of water at 100°C, stir well to form a dough;

[0051] 2) Take 4.5g of konjac flour and add 225ml of water, stir well in one direction until uniform, let it stand for 2 hours to obtain konjac sol, and mix it with the dough in step 1);

[0052] 3) Take 6g of Grifola frondosa, wash it, dry it in an oven at 40°C, and crush it to 250 μm; obtain Grifola frondosa powder;

[0053] 4) Mix 8.5g of camellia oil with the powder of Grifola frondosa in step 3);

[0054] 5) Stir the powder prepared in step 4) and 1 / 2 part by weight of the dou...

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Abstract

The present invention belongs to the technical field of food processing, and particularly relates to a camellia oil and grifola frondosa tapioca ball and a preparation method thereof. The tapioca ball is made from the following raw materials in parts by weight: camellia oil 5-10 parts, grifola frondosa 1-10 parts, konjac flour 1-5 parts, tapioca starch 60-80 parts, sweet potato starch 6-15 parts, carboxymethylcellulose sodium and starch acetate mixture (1 : 2) 0.5-1 part and a proper amount of water. The tapioca ball is tapioca starch-based, uses the grifola frondosa to adsorb the camellia oil and play an antioxidant role on the camellia oil, and then the tapioca ball is supplemented by the konjac flour and the sweet potato starch so that the prepared tapioca ball is soft and elastic in mouthfeel, moderate in softness and hardness and rich and balanced in nutrition, and also has various health-care functions. The whole technological process is carried out under mild conditions to maximize the retention of bioactive ingredients of the camellia oil and the grifola frondosa.

Description

technical field [0001] The invention belongs to the technical field of non-staple food processing, and in particular relates to a camellia putti tree flower pearl powder ball and a preparation method thereof. Background technique [0002] Pearl milk tea is a drink that is popular among men, women and children, and pearl powder balls are one of the main ingredients for making pearl milk tea. However, the pearl powder balls currently on the market have a single variety and low nutritional value. Nowadays, the pace of social life is fast, and people's bodies are in a sub-health state due to work pressure and irregular diet. Therefore prepare a kind of pearl powder ball that can not only satisfy people's mouthfeel, but also play a role in nutrition and health care, has certain practical significance. [0003] The invention patent with the application number 201110110192.8 "A pearl pill and its preparation method" (application date: 2011.04.29) introduces a kind of tapioca star...

Claims

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Application Information

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IPC IPC(8): A23L1/00A23L1/214A23L1/28A23L1/09A23L1/30A23L19/10
CPCA23V2002/00A23V2200/14A23V2200/30A23V2250/18A23V2250/51088A23V2250/5118
Inventor 刘斌陈艺煊刘晓艳杨成凤贾瑞博
Owner 福州市惠达天下生物科技有限公司
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