阅读说明：本技术 一种粉圆及其生产工艺 (Flour ball and production process thereof ) 是由 卢建龙 李幸 陈辉 胡聪 陈美华 于 2021-08-27 设计创作，主要内容包括：本发明公开了一种粉圆及其生产工艺。本发明的粉圆包括如下质量分数计的组分：瓜尔胶0.05-0.07％、黄原胶0.1-0.14％、羟丙基二淀粉磷酸酯15-20％、木薯淀粉42-47％、防腐剂0.09-0.11％、焦糖色0.15-0.2％、食用香精0.1-0.15％、白砂糖5-7％、水余量。本发明的粉圆配方可解决粉圆在冰饮中由于老化而口感变Q弹或硬心的问题,对粉圆在冰饮中的口感有明显改良；粉圆生产工艺操作简单、工艺稳定,且无需改造产线即可实现。(The invention discloses a flour ball and a production process thereof. The flour ball 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 hydroxypropyl distarch phosphate, 42 to 47 percent of cassava 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 rice flour ball can solve the problem that the taste of the rice flour ball is changed into Q elasticity or hard core due to aging in ice drinks, and the taste of the rice flour ball in the ice drinks is obviously improved; the production process of the flour ball is simple to operate and stable in process, and can be realized without modifying a production line.)

1. The flour ball is characterized by comprising the following components in parts 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 hydroxypropyl distarch phosphate, 42 to 47 percent of cassava 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.

2. The rice ball of claim 1, comprising the following components in parts by mass: 0.06% of guar gum, 0.12% of xanthan gum, 15.6% of hydroxypropyl distarch phosphate, 46.85% of cassava starch, 0.11% of preservative, 0.17% of caramel color, 0.12% of edible essence, 6.25% of white granulated sugar and the balance of water.

3. The rice ball of claim 1 or 2, wherein the preservative is sodium dehydroacetate.

4. The rice ball of claim 1 or 2, wherein the caramel color is that produced by adding ammonia.

5. A process for producing a rice ball as claimed in any one of claims 1 to 4, comprising the steps of: mixing guar gum, xanthan gum, hydroxypropyl distarch phosphate and cassava starch uniformly to obtain powder; mixing antiseptic, caramel color, edible essence and water to obtain water material; and uniformly mixing the water material and the powder, adding white granulated sugar, uniformly mixing, crushing, and forming balls to obtain the flour balls.

6. The production process of the rice dumpling as claimed in claim 5, wherein the fineness standard of the crushed materials is as follows: the powder content under 20-mesh sieve is more than or equal to 75 percent.

Technical Field

The invention relates to the technical field of flour ball processing, in particular to flour balls and a production process thereof.

Background

The rice flour ball is commonly called pearl, kiss and Boba, is used as one of ingredients of milk tea in the world, and is widely popular with consumers. One common problem with current flour balls is: starch aging can be accelerated in ice drinks, so that the inner core of the flour ball becomes hard, or the whole taste becomes Q elastic, the taste at normal temperature is not achieved, and the experience of consumers is influenced. Therefore, the production of the rice balls with the mouthfeel at normal temperature in the ice drink is a great vacancy in the technical field of rice ball production.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provide a rice ball.

The invention also aims to provide a production process of the rice ball.

The purpose of the invention is realized by the following technical scheme: the flour ball comprises the following components in parts 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 hydroxypropyl distarch phosphate, 42 to 47 percent of cassava 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.

Preferably, the flour ball comprises the following components in percentage by mass: 0.06% of guar gum, 0.12% of xanthan gum, 15.6% of hydroxypropyl distarch phosphate, 46.85% of cassava starch, 0.11% of preservative, 0.17% of caramel color, 0.12% of edible essence, 6.25% of white granulated sugar and the balance of water.

Preferably, the preservative is sodium dehydroacetate.

Preferably, the caramel color is that produced by adding ammonia.

The production process of the flour ball comprises the following steps: mixing guar gum, xanthan gum, hydroxypropyl distarch phosphate and cassava starch uniformly to obtain powder; mixing antiseptic, caramel color, edible essence and water to obtain water material; and uniformly mixing the water material and the powder, adding white granulated sugar, uniformly mixing, crushing, and forming balls to obtain the flour balls.

Preferably, the fineness standard of the crushed materials is as follows: the powder content under 20-mesh sieve is more than or equal to 75 percent.

Compared with the prior art, the invention has the following beneficial effects:

1. the formula of the rice flour ball can solve the problem that the taste of the rice flour ball is changed into Q elasticity or hard core due to aging in ice drinks, and obviously improves the taste of the rice flour ball in the ice drinks.

2. The production process of the flour ball is simple to operate and stable in process, and can be realized without modifying a production line.

Drawings

FIG. 1 is a photograph of a powder material obtained in example 1.

FIG. 2 is a photograph of a powder lot of comparative example 2.

FIG. 3 is a photograph of a pink circle of the ball of comparative example 1 after molding.

FIG. 4 is a photograph of a ball formed in accordance with example 1.

FIG. 5 is a photograph of the cooked rice ball of comparative example 3.

FIG. 6 is a photograph of the cooked rice ball of example 1.

Fig. 7 is a graph showing hardness changes in ice drinks of the spheroids of example 1 and comparative example 3.

Fig. 8 is a graph showing hardness changes in ice drinks of the spheroids of example 1 and comparative example 5.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

Preparing powder: uniformly mixing the following components in parts by mass: 0.06% of guar gum, 0.12% of xanthan gum, 15.62% of hydroxypropyl distarch phosphate and 46.85% of edible cassava starch.

Preparing a water material: uniformly mixing the following components in parts by mass: 0.11 percent of sodium dehydroacetate, 0.17 percent of caramel color (produced by adding ammonia), 30.70 percent of water and 0.12 percent of edible essence.

Powder grinding and ball rolling: uniformly mixing the powder and the water material, adding 6.25% of first-grade white granulated sugar, uniformly mixing, crushing to powder with a 20-mesh sieve, wherein the powder content is more than or equal to 75%, and forming by using balls to obtain the flour balls.

Comparative example 1

Preparing powder: uniformly mixing the following components in parts by mass: 0.06% of guar gum, 0.12% of xanthan gum, 15.46% of hydroxypropyl distarch phosphate and 46.38% of edible cassava starch.

Preparing a water material: uniformly mixing the following components in parts by mass: 0.11 percent of sodium dehydroacetate, 0.17 percent of caramel color (produced by adding ammonia), 30.4 percent of water and 0.12 percent of edible essence.

Powder grinding and ball rolling: mixing the powder and water uniformly, adding 7.18% of first-grade white granulated sugar, mixing uniformly, crushing, and ball forming.

Comparative example 2

Preparing powder: uniformly mixing the following components in parts by mass: 0.06% of guar gum, 0.12% of xanthan gum, 15.16% of hydroxypropyl distarch phosphate and 45.47% of edible cassava starch.

Preparing a water material: uniformly mixing the following components in parts by mass: 0.11 percent of sodium dehydroacetate, 0.17 percent of caramel color (produced by adding ammonia), 32.73 percent of water and 0.12 percent of edible essence. Powder grinding and ball rolling: and uniformly mixing the powder and the water material, adding 6.06% of first-grade white granulated sugar, uniformly mixing, crushing, and forming balls to obtain the flour balls.

Comparative example 3

Preparing powder: uniformly mixing the following components in parts by mass: 0.06% of guar gum, 0.12% of xanthan gum, 15.62% of hydroxypropyl distarch phosphate and 46.85% of edible cassava starch.

Preparing a water material: uniformly mixing the following components in parts by mass: 0.11 percent of sodium dehydroacetate, 0.17 percent of caramel color (produced by adding ammonia), 30.70 percent of water, 0.12 percent of edible essence and 6.25 percent of primary white granulated sugar.

Powder grinding and ball rolling: mixing the powder material and water material, crushing and ball forming. (i.e., the formulation of this example is the same as example 1, except that white sugar is added dissolved in the water).

Comparative example 4

Preparing powder: uniformly mixing the following components in parts by mass: 0.06% of guar gum, 0.12% of xanthan gum, 15.62% of hydroxypropyl distarch phosphate and 46.85% of edible cassava starch.

Preparing a water material: uniformly mixing the following components in parts by mass: 0.11 percent of sodium dehydroacetate, 0.17 percent of caramel color (produced by adding ammonia), 30.70 percent of water and 0.12 percent of edible essence.

Powder grinding and ball rolling: mixing the powder material and water material, crushing and ball forming. (this example differs from example 1 in that no white granulated sugar is added).

Results

(1) Powder state comparison: the powder of example 1 was finer (FIG. 1); the powder of comparative example 2 is coarse and caking occurred after half an hour of standing, which affects the sample preparation (FIG. 2).

(2) And (3) molding comparison: the powder balls produced in comparative example 1 have wet surfaces and serious adhesion, cannot form round particles with dispersed particles (fig. 3), and are difficult to realize mass production; the pellets of example 1 were distinct, free from stickiness, and good in moldability (FIG. 4).

(3) And (3) comparing the cooking conditions: the boiling method comprises adding 8 times of water into a pan, adding flour balls after the electromagnetic oven is boiled, adjusting to middle fire when the flour balls float, boiling for 30 minutes, stewing for 30 minutes by turning off the fire, filtering water after the flour balls are taken out of the pan, and washing away excessive starch mucilage of the flour balls by cold water. The rice balls of comparative example 3 appeared noticeably whiteheart after cooking (fig. 5); the boiled rice dumpling of example 1 has no white core (fig. 6), which proves that white sugar needs to be added after the water material and the powder material are mixed, but can not be directly added into the dry powder or the water material, otherwise, the rice dumpling generates the white core.

(4) Hardness comparison: the hardness change curves of the spheroids of example 1 and comparative examples 3 and 5 in the cold drink are shown in fig. 7 and 8. The hardness of the dough balls of example 1 did not change significantly in the ice drink, whereas the hardness of the dough balls of comparative examples 3, 5 increased with time in the ice drink.

And (3) hardness testing and testing steps:

boiling round flour: the cooking method is the same as above.

② cold drink preparation: keeping the temperature of ice water at 0-4 deg.C, adding 300g of ice water into 100g of cooked starch, standing for 30min and 60min respectively, and performing texture test.

Testing texture: selecting the powder balls with complete particles for texture testing, wherein the type of a texture instrument is as follows: TA touch texture analyzer. A TA36 cylindrical probe was selected, and the experimental type: TPA, test type: press down, target mode: deformation, target value: 30%, time 3sec, pre-test speed 1.0mm/s, test speed: 1.0mm/s, speed after test: 1.0mm/s, trigger point type: force, trigger point value: 5gf, compression distance 4mm, return distance 10 mm.

While the foregoing is directed to the preferred embodiment of the present invention, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention.