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Tapioca pearls and production process thereof

A technology of powder circle and tapioca starch, which is used in food ingredients as a taste improver, food forming, food science and other directions, can solve the problems of no taste, the inside of the powder circle is hard, the taste becomes Q-elastic, etc., and the taste is improved. , The effect of simple process operation and stable process

Pending Publication Date: 2021-12-14
领航食品(肇庆)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is a common problem with the current powder balls: the aging of starch will be accelerated in ice drinks, which will cause the core of the powder balls to harden, or the overall taste will become springy, and it will not have the taste at room temperature, which will affect the consumer experience.
Therefore, it is a great gap in the field of powder production technology to produce powder balls that have a mouthfeel at normal temperature in ice drinks

Method used

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  • Tapioca pearls and production process thereof
  • Tapioca pearls and production process thereof
  • Tapioca pearls and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Powder preparation: Mix the following components evenly by mass fraction: 0.06% guar gum, 0.12% xanthan gum, 15.62% hydroxypropyl distarch phosphate, and 46.85% edible tapioca starch.

[0025] Preparation of water material: Mix the following components uniformly by mass fraction: 0.11% sodium dehydroacetate, 0.17% caramel color (produced by adding ammonia), 30.70% water, and 0.12% food flavor.

[0026] Powder and ball rolling: Mix the powder and water evenly, add 6.25% of first-grade white granulated sugar, mix evenly, crush until the proportion of powder under a 20-mesh sieve is ≥75%, and form into balls to obtain a powder circle.

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PUM

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Abstract

The invention discloses tapioca pearls and a production process thereof. The tapioca pearls disclosed by the invention comprises the following components in percentage by mass: 0.05 to 0.07 percent of guar gum, 0.1 to 0.14 percent of xanthan gum, 15 to 20 percent of hydroxy propyl distarch phosphate, 42 to 47 percent of tapioca starch, 0.09 to 0.11 percent of preservative, 0.15 to 0.2 percent of caramel color, 0.1 to 0.15 percent of edible essence, 5 to 7 percent of white granulated sugar and the balance of water. The formula of the tapioca pearls disclosed by the invention can solve the problem that the tapioca pearls become elastic or hard in core due to aging in ice drinks, and obviously improves the taste of the tapioca pearls in the ice drinks; the production process of the tapioca pearls is simple to operate and stable, and can be implemented without modifying a production line.

Description

technical field [0001] The invention relates to the technical field of powder ball processing, in particular to a powder ball and a production process thereof. Background technique [0002] Fenyuan, commonly known as pearls, bobo, and boba, is one of the milk tea ingredients that are popular all over the world and is widely loved by consumers. There is a common problem with the current powder balls: the aging of starch will be accelerated in ice drinks, which will cause the core of the powder balls to harden, or the overall taste will become springy, without the taste at room temperature, which will affect the consumer experience. Therefore, it is a large gap in the field of powder production technology to produce powder balls with mouthfeel at normal temperature in iced drinks. Contents of the invention [0003] The primary purpose of the present invention is to overcome the shortcomings and deficiencies of the prior art, and provide a kind of powder ball. [0004] Anot...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23P10/20
CPCA23L29/30A23P10/20A23V2002/00A23V2200/14A23V2250/506A23V2250/5086A23V2250/5118
Inventor 卢建龙李幸陈辉胡聪陈美华
Owner 领航食品(肇庆)有限公司
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