阅读说明：本技术 一种软糯型粉圆及其生产工艺 (Soft glutinous rice flour ball and production process thereof ) 是由 卢建龙 邱伟雄 陈辉 胡聪 李幸 于 2021-08-27 设计创作，主要内容包括：本发明公开了一种软糯型粉圆及其生产工艺。本发明的粉圆包括内珠和外珠,采用口感软糯的粉料制成直径7.5-8.5mm的内珠、外层包裹口感Q韧的1.0-2.0mm外珠,得到内外双层结构的粉圆。本发明解决了软糯型粉圆煮制后表面糊烂的困境；由于外珠采用的物料价格较低,故在解决外表糊烂的前提下,亦能降低配方整体的成本。(The invention discloses a soft glutinous rice flour ball and a production process thereof. The flour ball comprises an inner ball and an outer ball, wherein the inner ball with the diameter of 7.5-8.5mm and the outer ball with the taste Q of 1.0-2.0mm are wrapped by soft and glutinous powder, so that the flour ball with an inner-outer double-layer structure is obtained. The invention solves the dilemma that the surface of the soft glutinous rice flour balls is burnt after being boiled; because the price of the materials adopted by the outer bead is lower, the overall cost of the formula can be reduced on the premise of solving the problem of burnt and rotten appearance.)

1. The soft glutinous rice flour ball is characterized by comprising an inner bead and an outer bead, wherein the inner bead comprises the following components in parts by mass: 0.10 to 0.15 percent of guar gum, 0.13 to 0.18 percent of sodium carboxymethylcellulose, 5.30 to 5.35 percent of hydroxypropyl distarch phosphate, 1.30 to 1.35 percent of acetylated distarch phosphate, 59.80 to 60.0 percent of cassava starch, 0.10 to 0.12 percent of sodium dehydroacetate, 0.25 to 0.30 percent of caramel color, 0.03 to 0.04 percent of edible essence and the balance of water.

The outer bead comprises the following components in parts by mass: 0.10 to 0.15 percent of xanthan gum, 0.15 to 0.20 percent of sodium carboxymethylcellulose, 5.30 to 5.35 percent of acetate starch, 1.30 to 1.35 percent of acetylated distarch phosphate, 59.80 to 60.0 percent of cassava starch, 0.10 to 0.12 percent of sodium dehydroacetate, 0.25 to 0.30 percent of caramel color, 0.03 to 0.04 percent of edible essence and the balance of water.

2. The soft waxy rice ball of claim 1 wherein the inner bead is 7.5-8.5mm in diameter; the thickness of the outer bead is 1-2 mm.

3. The soft waxy rice ball of claim 2 wherein the inner bead is 8mm in diameter; the thickness of the outer bead is 2 mm.

4. The process for producing soft waxy rice balls as claimed in any one of claims 1 to 3, comprising the steps of:

(1) mixing guar gum, sodium carboxymethylcellulose, hydroxypropyl distarch phosphate, acetylated distarch phosphate and cassava starch in the inner bead to obtain powder; mixing sodium dehydroacetate, caramel color, edible essence and water to obtain water material; uniformly mixing the water material and the powder material, grinding the mixture into powder, and sieving the powder to obtain inner bead powder;

(2) mixing xanthan gum, sodium carboxymethylcellulose, acetic ester starch, acetylated distarch phosphate and tapioca starch in the outer bead components to obtain powder; mixing sodium dehydroacetate, caramel color, edible essence and water to obtain water material; uniformly mixing the water material and the powder material, grinding the mixture into powder, and sieving the powder to obtain the exopearl powder;

(3) and (2) forming the inner bead powder in the step (1) into beads, enlarging the outer bead powder, and polishing the beads to obtain the flour balls.

5. The process for producing soft waxy rice balls as claimed in claim 4, wherein the mesh number of the sieve in steps (1) and (2) is 20 mesh.

6. The process for producing soft waxy rice balls as claimed in claim 4, wherein the time for polishing the rice balls in step (3) is 10-15 min.

Technical Field

The invention relates to the technical field of flour ball processing, in particular to soft glutinous 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. At present, the flour ball is divided into two types according to the taste: q bullet type and soft glutinous type. The soft glutinous rice flour ball is often stuck on the surface of the cooked rice ball in the manufacturing process, and the taste of the rice ball is greatly different from the original taste after the formula is slightly changed.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provide the soft glutinous rice flour ball.

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

The purpose of the invention is realized by the following technical scheme: a soft glutinous rice flour ball comprises an inner bead and an outer bead.

The inner bead comprises the following components in parts by mass: 0.10 to 0.15 percent of guar gum, 0.13 to 0.18 percent of sodium carboxymethylcellulose, 5.30 to 5.35 percent of hydroxypropyl distarch phosphate, 1.30 to 1.35 percent of acetylated distarch phosphate, 59.80 to 60.0 percent of cassava starch, 0.10 to 0.12 percent of sodium dehydroacetate, 0.25 to 0.30 percent of caramel color, 0.03 to 0.04 percent of edible essence and the balance of water.

The outer bead comprises the following components in parts by mass: 0.10 to 0.15 percent of xanthan gum, 0.15 to 0.20 percent of sodium carboxymethylcellulose, 5.30 to 5.35 percent of acetate starch, 1.30 to 1.35 percent of acetylated distarch phosphate, 59.80 to 60.0 percent of cassava starch, 0.10 to 0.12 percent of sodium dehydroacetate, 0.25 to 0.30 percent of caramel color, 0.03 to 0.04 percent of edible essence and the balance of water.

Preferably, the diameter of the inner bead is 7.5-8.5 mm; more preferably 8 mm.

Preferably, the thickness of the outer bead is 1-2 mm; more preferably 2 mm.

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

The production process of the soft glutinous rice flour ball comprises the following steps:

(1) mixing guar gum, sodium carboxymethylcellulose, hydroxypropyl distarch phosphate, acetylated distarch phosphate and cassava starch in the inner bead to obtain powder; mixing sodium dehydroacetate, caramel color, edible essence and water to obtain water material; uniformly mixing the water material and the powder material, grinding the mixture into powder, and sieving the powder to obtain inner bead powder;

(2) mixing xanthan gum, sodium carboxymethylcellulose, acetic ester starch, acetylated distarch phosphate and tapioca starch in the outer bead components to obtain powder; mixing sodium dehydroacetate, caramel color, edible essence and water to obtain water material; uniformly mixing the water material and the powder material, grinding the mixture into powder, and sieving the powder to obtain the exopearl powder;

(3) and (2) forming the inner bead powder in the step (1) into beads, enlarging the outer bead powder, and polishing the beads to obtain the flour balls.

Preferably, the mesh size of the sieve in steps (1) and (2) is 20 mesh.

Preferably, the time for polishing the round piece in the step (3) is 10-15 min.

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

1. according to the invention, the flour glutinous rice flour balls are made into an inner-outer double-layer structure, the diameter of the inner bead is 7.5-8.5mm, the taste is soft glutinous, and the outer layer wraps the outer bead with the taste Q of 1-2mm, so that the dilemma that the surface of the soft glutinous rice flour balls is burnt after being boiled is solved.

2. Because the price of the materials adopted by the outer bead is lower, the overall cost of the formula can be reduced on the premise of solving the problem of burnt and rotten appearance.

Drawings

FIG. 1 is a statistical chart of soft waxy feeling of a round flour obtained in examples and comparative examples.

FIG. 2 is a statistical graph showing a sticky feeling of a soft glutinous rice flour ball obtained in examples and comparative examples.

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

A soft glutinous rice flour ball comprises an inner bead and an outer bead.

The inner bead comprises the following components in parts by mass: 1.33g of guar gum, 1.66g of sodium carboxymethylcellulose, 53.17g of hydroxypropyl distarch phosphate, 13.29g of acetylated distarch phosphate, 598.21g of cassava starch, 1.13g of sodium dehydroacetate, 2.66g of caramel color (produced by adding ammonia), 0.33g of black sugar flavor edible essence and 328.22g of water.

The outer bead comprises the following components in parts by mass: 1.33g of xanthan gum, 1.66g of sodium carboxymethylcellulose, 53.17g of acetate starch, 13.29g of acetylated distarch phosphate, 598.21g of cassava starch, 1.13g of sodium dehydroacetate, 2.66g of caramel color (produced by ammoniation), 0.33g of brown sugar flavor edible essence and 328.22g of water.

The production process of the soft glutinous rice flour ball comprises the following steps: uniformly mixing powder materials (guar gum, sodium carboxymethylcellulose, hydroxypropyl distarch phosphate, acetylated distarch phosphate and cassava starch) and water materials (sodium dehydroacetate, caramel color and edible essence are uniformly mixed with 328.22g of water) in each component of the inner bead, grinding the mixture into powder, and sieving the powder with a 20-mesh sieve to obtain inner bead powder; uniformly mixing powder materials (xanthan gum, sodium carboxymethylcellulose, acetic ester starch, acetylated distarch phosphate and tapioca starch) and water materials (sodium dehydroacetate, caramel color and edible essence are uniformly mixed with 328.22g of water) in each component of the outer bead, grinding the mixture into powder, and sieving the powder with a 20-mesh sieve to obtain outer bead powder; preparing 8mm inner beads from the inner bead powder, wrapping 1mm outer bead powder with the outer bead powder outside the inner beads, and performing ball polishing for 10min to obtain the ball.

Comparative examples 1 to 7

Comparative example 1: in the inner bead formula of the soft glutinous rice flour ball in the example 1, the addition amount of the sodium carboxymethyl cellulose is increased to 2.66g, the edible tapioca starch is reduced to 597.21g, and other components and the use amount are the same as those in the example 1.

Comparative example 2: in the inner bead formula of the soft glutinous rice flour ball in the example 1, the addition amount of the acetylated distarch phosphate is increased to 26.59g, the addition amount of the edible cassava starch is reduced to 584g, and other components and the use amount are the same as those in the example 1.

Comparative example 3: in the inner bead formula of the soft glutinous rice flour ball in the example 1, the addition amount of the sodium carboxymethyl cellulose is increased to 2.66g, the addition amount of the acetylated distarch phosphate is increased to 26.59g, the addition amount of the edible cassava starch is reduced to 583.91g, and other components and the use amount are the same as those in the example 1.

Comparative example 4: in the inner bead formula of the soft glutinous rice flour ball in the example 1, the addition amount of the sodium carboxymethyl cellulose is increased to 2.34g, the addition amount of the acetylated distarch phosphate is increased to 20.08g, the addition amount of the edible cassava starch is reduced to 588.02g, and other components and the use amount are the same as those in the example 1.

Comparative example 5: in the inner bead formula of the soft glutinous rice flour ball in the example 1, the guar gum is replaced by xanthan gum, and other components and the using amount are the same as those in the example 1.

Comparative example 6: in the formulation of the inner bead of the soft waxy rice ball of example 1, hydroxypropyl distarch phosphate was replaced by acetate starch, and the other components and amounts were the same as in example 1.

Comparative example 7: in the formulation of the inner bead of the soft glutinous rice flour ball in example 1, guar gum is replaced by xanthan gum, hydroxypropyl distarch phosphate is replaced by acetate starch, and other components and using amounts are the same as those in example 1.

The production process of the rice dumplings of comparative examples 1 to 7 comprises the following steps: weighing the components, uniformly mixing the powder material and the water material, uniformly mixing, grinding, sieving with a 20-mesh sieve, forming beads (diameter is 10mm), and performing rounding for 10min to obtain the flour balls.

Sensory evaluation and texture testing were performed on the flour balls produced in example 1 and comparative examples 1 to 7, as follows:

sensory evaluation: the inner bead in example 1 is used as a standard sample; each test was performed in 2 samples, each of which was tasted by 18 people, and soft waxy and sticky feelings were scored after tasting. Wherein the soft waxy feeling is graded from 0 to 10, the lower the grade is, the softer and waxy the sample is, and on the contrary, the Q-elasticity is represented; the degree of the sticky feeling on the surface is 0-10 points, the lower the score is, the more sticky the surface of the sample is, the 0-3 points represent the serious sticky (like a fluid texture at the entrance), and the 4-5 points represent the general sticky degree; 6-7 points represent slightly sticky paste but acceptable; 8-10 points represent no paste.

Detecting a texture analyzer: TPA texture measurements were performed on the flour circles using a Shanghai Pao Sheng TAtouch texture analyzer (with the addition of a TA-36 flat bottom cylindrical probe). After the flour ball is cured (the mass ratio of the water flour ball to the flour ball is 8:1, the flour ball is cooked for 30min by a commercial induction cooker and boiled for 25min by turning off the fire, horizontally fixing the flour ball on a probe base, starting a machine for testing, testing each sample for 9 times, and taking the average value of multiple measurements to perform data analysis. During testing, the descending speed of the probe is 1.0mm/s, the testing speed is 1.0mm/s, the returning speed is 1.0mm/s, the compression distance is 5mm, the returning distance is 10mm, the touching force is 5g, and the deformation force is 30%.

And (3) testing results: sensory evaluation results are shown in fig. 1 and 2. The powder circles of comparative example 1 and example 1 were similar to the standards in soft waxy feeling, but the powder circle of example 1 had no sticky feeling. The balls of comparative examples 3, 4, 7 had no slimy feel, but had lost the soft, waxy mouthfeel.

The texture analyzer test data are shown in table 1.

TABLE 1

The hardness values of comparative example 2, comparative example 3, comparative example 4, comparative example 5, comparative example 6 and comparative example 7 were deviated from the range of the hardness value of the standard sample (soft waxy texture), and the most similar to the standard sample in the index of the texture was comparative example 1 and example 1, but the stickiness problem was not solved in comparative example 1 in the adhesiveness, and the pink of example 1 had no sticky feeling.

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.