Collagen pearl structure

Abstract

The present invention relates to a collagen pearl structure, which is integrally spherical particles, and comprises: a pearl core layer, which further comprises spherical particles prepared from collagen, two granulated sugar, jatropha curcas powder and water; a pearl outer layer further prepared from two granulated sugar, dioscorea zingiberensis powder and water, wherein the pearl core layer needs to be coated with the pearl outer layer. Components of brown sugar, bird's nest and collagen are added into the pearl core layer, the pearl not only has a chewy effect, but also has the functions ofsupplementing nutrition, protecting health and beautifying.

Description

technical field [0001] The invention relates to the technical field of food, in particular to the category of a collagen powder round structure. Background technique [0002] Generally, the traditional noodle system uses cassava flour, sweet potato flour or potato flour... mixed with water and prepared into a spherical shape. If you want to cook, you must first boil the water on high heat and put the noodles in. After the noodles are cooked, use a low heat to simmer for a few minutes to make the noodles mature and have toughness and chewiness. Then, it can be added to beverages, ice products or sweet soups. [0003] However, the cooked traditional rice balls cannot be kept at room temperature for a long time, and if stored in the refrigerator, the taste will be damaged due to the hardening of the rice balls. In order to solve this problem, some operators add "maleic acid" Additives are used to improve the elasticity of the powder, but if you eat too much "maleic acid" chem...

AI Technical Summary

Problems solved by technology

[0003] However, the cooked traditional rice balls cannot be kept at room temperature for a long time, and if stored in the refrigerator, the taste will be damaged due to the hardening of the rice balls. In order to solve this problem, some operators add "maleic acid" Additives are used to improve the elasticity of the powder, but if you eat too much "maleic acid" chemical additives, it will be very harmful to the kidneys of the human body

[0004] In addition, the main ingredient of traditional rice noodles is starch, so not only is it high in calories, but also has low nutritional value. Therefore, how to extend the shelf life, maintain its taste, and even increase the nutritional value is a deficiency that needs to be improved urgently for traditional rice noodles.

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