阅读说明：本技术 珍珠粉圆及其制备方法和饮品 (Pearl powder ball and preparation method and beverage thereof ) 是由 朱莹莹 迟明 申瑞玲 王菲 李佳瑶 张艳珍 于 2020-11-20 设计创作，主要内容包括：本发明公开了珍珠粉圆,包括：预熟化鲜食青稞和包裹在所述预熟化鲜食青稞外的木薯淀粉面团。本发明还提供了珍珠粉圆的制备方法和饮品。本发明获得了鲜食青稞的深加工产品,并且改善了木薯珍珠粉圆的营养价值。(The invention discloses pearl balls, which comprise: the barley flour comprises pre-cured fresh highland barley and cassava starch dough wrapped outside the pre-cured fresh highland barley. The invention also provides a preparation method of the pearl balls and a beverage. The invention obtains the deep processing product of fresh highland barley and improves the nutritive value of cassava pearl round.)

1. The pearl powder ball is characterized by comprising:

the barley flour comprises pre-cured fresh highland barley and cassava starch dough wrapped outside the pre-cured fresh highland barley.

2. The pearl ball according to claim 1, wherein said tapioca dough comprises a no-or low-sugar sweetener therein.

3. The pearl ball according to claim 1, further comprising:

glutinous rice flour, which is wrapped on the surface of the cassava starch dough.

4. The pearl powder ball as claimed in claim 1, wherein the preparation method of the pre-cured fresh highland barley comprises: steaming fresh highland barley for at least 20 min.

5. The preparation method of the pearl balls is characterized by comprising the following steps:

pre-curing fresh highland barley;

kneading cassava starch into dough;

and (3) wrapping the pre-cured highland barley with cassava starch dough, and cooking.

6. The method for preparing pearl balls according to claim 6, further comprising:

after boiling, wrapping glutinous rice flour outside the cassava starch dough, pre-freezing, and drying by a freeze dryer.

7. The preparation method of the pearl balls as claimed in claim 7, wherein the pre-freezing time is 8-12 min, the vacuum freeze-drying time is 80-120 min, and the diameter of the pearl balls is 6-10 mm.

8. The method of making pearl balls according to claim 6, wherein the tapioca dough includes a sugar-free or low-sugar sweetener.

9. The method for preparing pearl balls according to claim 6, wherein the method for pre-curing fresh highland barley comprises the following steps: steaming fresh highland barley for at least 20 min.

10. A beverage characterized by comprising the pearl powder balls according to claims 1-4.

Technical Field

The invention relates to the technical field of food correlation. More specifically, the invention relates to pearl balls and a preparation method and a beverage thereof.

Background

The highland barley is a special crop on plateau and has the nutritional characteristics of three highs, two lows. Compared with the ripe highland barley, the fresh highland barley has lower starch and fat content, higher dietary fiber and protein content, verdure color, fresh taste and unique flavor, and is a healthy whole grain which is popular with consumers. However, due to strong seasonality, short taste period, difficult storage, easy deterioration of quality and the like, the market circulation of fresh highland barley products is low, and fresh highland barley deep-processed products appear. The cassava pearl powder ball is one of main products in milk tea ingredients, and is characterized by high sugar and low dietary fiber, so that the cassava pearl powder ball is not beneficial to the health of consumers. In addition, most of the fast-food pearl round products on the market exist in a quick-freezing mode, and are inconvenient to store. Therefore, it is highly desirable to design a technical solution that can overcome the above-mentioned drawbacks to a certain extent.

Disclosure of Invention

The invention aims to provide the cassava pearl ball, the preparation method thereof and the drink, so that the deep-processed product of fresh highland barley is obtained, and the nutritive value of the cassava pearl ball is improved.

To achieve these objects and other advantages in accordance with the purpose of the invention, according to one aspect of the present invention, there is provided a pearl rice ball comprising:

the barley flour comprises pre-cured fresh highland barley and cassava starch dough wrapped outside the pre-cured fresh highland barley.

Further, the tapioca flour dough comprises a sugar-free or low-sugar sweetener.

Further, the pearl balls further comprise:

glutinous rice flour, which is wrapped on the surface of the cassava starch dough.

Further, the preparation method of the pearl pearls and the pre-cured fresh highland barley comprises the following steps: steaming fresh highland barley for at least 20 min.

According to another aspect of the present invention, there is provided a method for preparing pearl balls, comprising:

pre-curing fresh highland barley;

kneading cassava starch into dough;

and (3) wrapping the pre-cured highland barley with cassava starch dough, and cooking.

Further, the preparation method of the pearl balls also comprises the following steps:

after boiling, wrapping glutinous rice flour outside the cassava starch dough, pre-freezing, and drying by a freeze dryer.

Further, the preparation method of the pearl balls has the prefreezing time of 8-12 min, the vacuum freeze-drying time of 80-120 min and the diameter of the pearl balls of 6-10 mm.

Further, according to the preparation method of the pearl balls, the cassava starch dough comprises the sugar-free or low-sugar sweetener.

Further, the preparation method of the pearl balls comprises the following steps of pre-curing fresh highland barley: steaming fresh highland barley for at least 20 min.

According to another aspect of the invention, a beverage is provided, which comprises the pearl powder ball.

The invention at least comprises the following beneficial effects:

the invention uses the pre-cured fresh highland barley, delays the quality deterioration of the highland barley and improves the taste of the highland barley on the basis of keeping the nutritional value of the highland barley, and adds the pre-cured highland barley into the pearl balls for preparation, thereby increasing the dietary fiber content of the pearl balls and improving the nutritional value of the pearl balls, and the pearl balls can be used for preparing drinks.

Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.

Drawings

FIG. 1 is a pearl powder ball before rehydration (after freeze drying) according to the invention;

fig. 2 is the rehydrated pearl powder ball of the invention.

Detailed Description

The present invention is further described in detail below with reference to the attached drawings so that those skilled in the art can implement the invention by referring to the description text.

It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.

Embodiments of the present application provide a pearl rice ball, comprising: the barley flour comprises pre-cured fresh highland barley and cassava starch dough wrapped outside the pre-cured fresh highland barley. The pre-cooking may be one or more of steaming, cooking, baking or microwave treatment. The cassava starch dough can be prepared by the conventional method, and then the cassava starch dough is used for wrapping the pre-cured fresh highland barley to obtain the pearl balls. Preferably, conventional food additives such as sweeteners, preservatives, thickeners and the like may be added to the dough.

In other embodiments, the tapioca dough includes a no-or low-sugar sweetener therein, preferably erythritol or stevia may be used.

In other embodiments, the tapioca flour further comprises glutinous rice flour, which is wrapped on the surface of the tapioca dough and is used for preventing the pearls from sticking to each other.

In other embodiments, the preparation method of the pre-cured fresh highland barley comprises the following steps: steaming fresh highland barley for at least 20min, preferably steaming at 103 deg.C for 20min, and pre-aging to obtain fresh highland barley with good taste and prolonged taste period while maintaining the nutritional quality of three high and two low.

The embodiment of the application provides a preparation method of pearl balls, which comprises the following steps: pre-curing fresh highland barley; kneading cassava starch into dough; and (3) wrapping the pre-cured highland barley with cassava starch dough, and cooking. The pre-cooking may be one or more of steaming, cooking, baking or microwave treatment. The cassava starch dough can be prepared by the conventional method, and then the cassava starch dough is used for wrapping the pre-cured fresh highland barley to obtain the pearl balls. Preferably, conventional food additives such as sweeteners, preservatives, thickeners and the like may be added to the dough. Preferably, erythritol stevioside, water, sodium diacetate, sodium dehydroacetate and hydroxypropyl distarch phosphate are uniformly stirred in a boiling water bath, cassava starch is added, the mixture is immediately turned off, the mixture is uniformly stirred, and the mixture is kneaded into dough.

In other embodiments, further comprising: after boiling, wrapping glutinous rice flour outside the cassava starch dough, pre-freezing, and drying by a freeze dryer. The basic structure and shape of the pearl can be well protected by vacuum freeze drying, so that the loss of the nutrient components of the pearl is low, and the pearl ball convenient to rehydrate is obtained and is convenient to brew and eat. And the pre-freezing treatment is carried out before the vacuum freeze drying, so that the glutinous rice flour and the pearls can be better combined together, the temperature can reach below the refrigerating temperature of a vacuum freeze dryer, and the product is easier to dry.

In other embodiments, the prefreezing time is 8-12 min, the vacuum freeze-drying time is 80-120 min, and the diameter of the pearl ball is 6-10 mm, and more preferably, the vacuum freeze-drying time is 100min, the prefreezing time is 10min, and the diameter of the pearl ball is 10 mm.

In other embodiments, the tapioca dough includes a no-or low-sugar sweetener therein, preferably erythritol or stevia may be used.

In other embodiments, the method for pre-curing fresh highland barley comprises the following steps: steaming fresh highland barley for at least 20min, preferably steaming at 103 deg.C for 20min, and pre-aging fresh highland barley has good taste, and can prolong taste period and maintain nutritional quality of three high and two low.

The embodiment of the application also provides a beverage containing the pearl balls, such as milk tea or other beverages capable of using the pearl balls.

The following are described in some embodiments:

1 Pre-curing of fresh highland barley

1.1, fresh highland barley eating the materials and reagents: qinghai province, light industry research institute, llc; NaCl: yangtze Limited, middle salt.

1.2 instrument and equipment steamer: sopor appliances, Inc.; a microwave oven: kitchen appliances manufacturing company, Guangdong, U.S.A.; new plus physical property measuring instrument: shanghai Ruifen Intelligent science and technology, Inc.

1.3 Process flow

Quick-frozen fresh highland barley unfreezing → washing with clear water for 3 times → rinsing with 30g/L NaCl → immediately fishing out → soaking with clear water for 30min → fishing out → pre-cooking (steaming, boiling, baking, microwave) → cooling for later use.

1.4 Experimental procedures

1.4.1 precooking mode

According to the literature reports, the influence of microwave conditions, baking conditions, steaming conditions and boiling conditions on the sense and texture of the fresh highland barley is respectively considered, wherein the microwave conditions are as follows: power 400W, 600W, 800W, time 30s, 40s, 50 s; baking conditions: the temperature is 100 deg.C, 110 deg.C, 120 deg.C, and the time is 8min, 10min, and 12 min; steaming conditions are as follows: steaming at 103 deg.C for 15min, 20min, and 25 min; boiling conditions are as follows: boiling with 100 deg.C water for 10min, 12min, and 14min.

1.4.2 test indices

(1) Sensory index

The fresh highland barley is subjected to sensory evaluation, 20 professionals taste the highland barley, the highland barley is respectively graded according to the color, the aroma, the form and the taste of the product, comprehensive sensory evaluation is carried out, the full score is 100, and sensory evaluation standards are shown in table 1.

TABLE 1 sensory evaluation standard for fresh highland barley

(2) Determination of texture

Pre-curing fresh highland barley according to different modes, and measuring the texture of the fresh highland barley by a TA.new plus physical property tester.

(3) Determination of nutritional ingredients

And (3) determination of ash content: the method of GB 5009.4-2016; fat: the method of GB 5009.6-2016; protein: GB 5009.5-2016 method, the nitrogen conversion is protein coefficient N is 5.83; starch: a kit method; total dietary fiber: enzymatic gravimetric method AOAC 985.29.

1.5 results and analysis

1.5.1 Effect of Pre-ripening mode on sensory quality of fresh highland barley

TABLE 2 sensory scores of microwave, toasted, steamed and boiled fresh highland barley

Microwave, baking, steaming and boiling are all common heat treatment modes. As can be seen from Table 2, different treatment conditions have great difference on the taste of the pre-cured fresh highland barley, and in general, steaming at 103 ℃ for 15min, 20min and 25min, boiling in boiling water for 12min, and treating with 800W microwave for 30s has high total score of sensory evaluation, which is over 78 points, and has no significant difference.

1.5.2 Effect of Pre-curing mode on texture of fresh highland barley

TABLE 3 influence of microwave, baking, steaming and cooking treatments on the texture of fresh highland barley

By integrating sensory scores and the texture data in Table 3, although the sensory score of microwave treatment with the power of 800W for 30s is higher, the grain hardness is higher, and the elasticity, viscosity and chewiness are moderate; boiling for 12min with boiling water, and has moderate hardness and elasticity, and poor chewing property; the steamed highland barley seeds have the best elasticity, moderate hardness and moderate chewiness especially when the time is 20 min. In conclusion, the fresh highland barley steamed for 20min has the best sensory quality and texture property. 1.5.3 analysis of nutrient content of Pre-cured fresh highland barley

TABLE 4 Effect of Pre-curing on nutritional ingredients of fresh highland barley

The difference of the nutritional components of the pre-cured fresh highland barley (steamed for 20min) with the best taste and the unprocessed fresh highland barley is compared. As can be seen from table 4, the ash content of the highland barley after pre-curing is significantly reduced, which is probably due to loss of minerals during heating. The steaming pre-curing has no significant effect on the fresh-eating highland barley fat, protein and total dietary fiber content, however, the starch content is significantly reduced, which may be caused by the decomposition of starch into dextrin or reducing sugar under heating. The results show that the fresh highland barley after pre-curing has better taste, can prolong the taste period and still maintains the nutritional quality of three high and two low. By combining the above analysis, steaming at 103 ℃ for 20min is the best condition for pre-curing fresh highland barley.

2 preparation of instant rehydrated pearl balls

2.1 materials and reagents

Pre-curing fresh highland barley; erythritol stevioside: kaiwen food development Co., Ltd, Guangzhou city; cassava starch: shanghai maple Utility Co., Ltd; sodium diacetate, sodium dehydroacetate: qingdawei bioengineering ltd; hydroxypropyl distarch phosphate: ten thousand bang industries, Inc. in Henan; glutinous rice flour: good run whole grain food of new county limited.

2.2 instruments and devices

An ultra-low temperature refrigerator: denanangrong medical devices, inc; a freeze dryer: ningbo Xinzhi Biotechnology GmbH; a moisture tester: shanghai blessing instruments ltd.

2.3 Process flow

(1) Process for preparing pearl balls

Erythritol stevioside, water, sodium diacetate, sodium dehydroacetate and hydroxypropyl distarch phosphate are stirred and mixed evenly under the boiling water bath → cassava starch is added → the fire is immediately turned off and stirred evenly, the mixture is kneaded into dough shape → the pretreatment of fresh highland barley → the dough is brushed into powder, the mixture is kneaded into long strips and cut into small granules, the fresh highland barley is added and kneaded into pearl powder shape → the pearl powder is added into boiling water, and the mixture is boiled.

(2) Pearl powder ball vacuum freeze drying process

Boiled pearl powder ball → washing with water → draining water, coating a layer of cooked glutinous rice flour on the surface → pre-freezing in a refrigerator at-70 deg.C → drying by a freeze drier → packaging.

2.4 Experimental procedures

(1) Single factor test

Optimizing the pearl powder formula: and (3) respectively inspecting the influence of the addition amount of the cassava starch, the addition amount of the erythritol and the stevioside and the boiling time on the mouthfeel of the pearls by taking the sensory score as an evaluation index.

Optimizing the pearl powder ball vacuum freeze drying process: and (3) taking the sensory score as an evaluation index, and respectively inspecting the influence of the vacuum freeze-drying time, the pre-freezing time and the pearl ball diameter on the pearl taste and the rehydration rate under the condition of the optimal pearl ball formula.

(2) Quadrature test

On the basis of single-factor test, selecting L₉(3⁴) The orthogonal test researches the process, and the optimal process parameters are obtained through the orthogonal optimization process. The levels of the orthogonality test factors are shown in tables 5 and 6, respectively.

TABLE 5 Pearl formulation factor horizon

TABLE 6 Pearl processing mode factor horizon

(3) Sensory evaluation

The pearls were subjected to sensory evaluation, and were tasted by 20 professionals, and the products were scored according to color, aroma, morphology, and taste, respectively, to give comprehensive sensory evaluation, which was 100 points full, and the sensory evaluation criteria are shown in table 7, respectively.

TABLE 7 Pearl sensory Scoring standards

(4) Determination of rehydration Rate

Accurately weighing the pearl ball finished product A (g), placing in a beaker, adding 10 times of hot water at 95 ℃, immediately covering, draining immediately after rehydration for 2min, and absorbing surface water by using absorbent paper, weighing B (g), wherein the rehydration rate is represented by B/A.

2.5 results and analysis

2.5.1 optimization of Pearl powder dumpling formulation

TABLE 8 analysis table of orthogonal test results of pearl formula

TABLE 9 analysis of variance in orthogonal test of pearl formula

Note: indicates significance (p < 0.05); indicates extreme significance (p < 0.01).

As can be seen from Table 8, the optimum combination of factors for pearl formula is A₂B₁C₃The optimal process of the pearl formula comprises the following steps of adding 36% of cassava starch, 1.5% of erythritol and stevioside and boiling for 2.5 min. According to range analysis, the main and secondary sequence of the pearl formula is the addition amount of the cassava starch>Cooking time>Erythritol and stevioside. And the test data were analyzed for variance, the results are shown in Table 9, which shows that erythritol and stevioside were addedThe influence of the amount reaches a significant level, while the addition amount of tapioca starch and the cooking time reach a very significant level. The influence degree of each factor on the sensory evaluation is A>C>B. The Cassava Starch (CS) is edible starch prepared from cassava stems by a wet milling method, and has no peculiar smell, high peak viscosity and low impurity content. The erythritol and stevioside can increase the sweet taste of the product, and has no calorie, so that the product is more health-preserving while enjoying delicious food. Different cooking times have an important influence on the mouthfeel of the product.

2.5.2 drying process optimization of instant rehydrated pearl powder ball

TABLE 10 analysis table of orthogonal test results of pearl treatment

TABLE 11 analysis of variance in orthogonal test with pearl processing

Note: indicates significance (p < 0.05); indicates extreme significance (p < 0.01).

As can be seen from Table 10, the optimum combination of factors for pearl treatment is A₂B₂D₃The best technique of pearl processing mode is vacuum freeze drying time of 100min, pre-freezing time of 10min and pearl powder diameter of 10 mm. From the range analysis, the main and secondary sequence of pearl treatment is vacuum freeze drying time>Prefreezing time>Diameter of pearl powder ball. The results of the analysis of variance on the test data are shown in table 11, and it can be seen from table 10 that the influence of the pearl powder round diameter reaches a significant level, and the vacuum freeze-drying time and the pre-freezing time reach a very significant level. The influence degree of each factor on the sensory evaluation is A>B>D. Vacuum freeze drying can protect basic structure and shape of Margarita well, so that the loss of nutritional components of Margarita is low. The pre-freezing treatment is carried out before the vacuum freeze drying, so that the glutinous rice flour and the pearls can be better combined together, andcan reach the temperature below the refrigeration temperature of the vacuum freeze dryer, and is easier to dry products. Different pearl diameters have great influence on the taste and rehydration effect of the product.

3 summary of the invention

Steaming at 103 deg.C for 20min to obtain pre-cured highland barley, and obtaining pearl powder ball according to the following parameters: the cassava starch is added with 36 percent of the weight, the erythritol and the stevioside are added with 1.5 percent of the weight, the boiling time is 2.5min, the vacuum freeze-drying time is 100min, the pre-freezing time is 10min, and the diameter of the pearl powder ball is 10 mm. The obtained pearl balls are shown in figure 1, and are rehydrated for 2min to obtain the rehydrated pearl balls, as shown in figure 2, the obtained pearl balls have low heat, good color, aroma, shape and taste, and high rehydration speed, and an idea is provided for manufacturing fresh highland barley products.

The number of apparatuses and the scale of the process described herein are intended to simplify the description of the present invention. The application, modification and variation of the pearl pearls, the preparation method thereof and the drink of the invention are obvious to those skilled in the art.

While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.