CN107279960A - Making method of flavor rice flour balls capable of keeping taste of Q balls - Google Patents

Abstract

The invention relates to a method for making flavor rice balls, in particular to a method for making flavor rice balls which have Q-elasticity taste effect and can be stored for a long time to prevent starch from aging. The method is mainly characterized in that raw starch and a binding agent are subjected to conventional flour ball processing to obtain flour balls with the grain size of 0.3-1.2 cm, the raw starch is subjected to stabilization modification or stabilization and bridging modification, then the raw starch is boiled for 5-30 minutes with water and then is stewed for 30-150 minutes to obtain cooked flour balls, then the cooked flour balls and an impregnating solution are immediately injected into a packaging bag in a manual or automatic filling mode and are sealed and packaged, vacuum impregnation is carried out for several hours at normal temperature, then the flour balls are quickly frozen, the starch of the flour balls can be prevented from aging and hardening, and after the flour balls are eaten and thawed by microwave or hot water impregnation, the elasticity of the flour balls just cooked can be kept, and the original flavors of various syrups, extract and fruit juice paste can be given.

Description

Method for making flavored powder balls that keep Q bomb mouthfeel

technical field

The invention relates to a method for making flavored rice balls. Specifically, raw starch is modified by stabilizing or stabilizing and bridging, and then mixed with a binding agent to make rice balls, and then cooked to mature rice balls. Impregnated with various syrups or extracts and then quickly sent to freeze.

Background technique

Fenyuan is a traditional food in Taiwan. Since ancient times, the main raw material of Fenyuan is tapioca starch. It will become transparent after being cooked with water and has an elastic taste. During the cooking or freezing process, the taste will be lost due to the aging of starch and the increase of time. If syrup, extract, fruit puree and other substances are added, the pH value and other factors will be destroyed, and the powder will be lost. The Q-elasticity, if it is refrigerated or frozen, the noodles will age and harden due to water loss, thus losing the original taste of the noodles.

Contents of the invention

The invention provides a method for making flavored rice balls capable of maintaining a Q-bomb taste, and refers to a method for manufacturing flavored rice balls that can prevent starch from aging and hardening and can be stored in ice for a long time. It mainly refers to the powder balls with a particle size of 0.3 ~ 1.2 cm obtained through the traditional powder ball manufacturing process with raw starch and binders, while the present invention mainly uses stabilized modification or stabilized and bridged modified cassava, potato, sweet potato modified starch Use natural tapioca starch, sweet potato starch, sago starch, potato starch and other raw starches as the main raw materials, and use syrup, extract, concentrated fruit juice or fruit puree mixed with colloid, water, pigments, and spices as the powder binding agent, and then The powder balls with a particle size of 0.3-1.2 cm are made by the traditional powder ball manufacturing method.

The present invention boils the prepared vermicelli in water for 5 to 30 minutes, and then continues to simmer for 30 to 150 minutes to form cooked vermicelli. Black molasses and other syrups or coffee extracts, tea extracts, grass tea or jelly extracts and other different extracts, or mango, strawberry, orange and other fruit purees or concentrated juices for normal temperature and vacuum filling and packaging operations, so that Cooked powder balls and soaking liquid are soaked in the packaging bag for several hours, supplemented with appropriate amount of essence and spices, so that they can be fully tasted, and then the flavored powder balls with flavor and aroma and extremely Q-bomb taste can be obtained.

Finally, the impregnated powder balls are quickly sent into the freezer for freezing operation, so you can choose different capacity packages and put them in the freezer for ice storage. When eating, take out a suitable frozen bag of fenyuan and thaw it by microwave or soaking in hot water before eating. In addition to keeping the softness and elasticity of the fenyuan when it is just cooked, it can especially impart various syrups in the fenyuan , the original flavor of juice extract or fruit puree, which can be used by the eater to DIY and choose the taste he likes.

Therefore, the present invention uses raw starch and modified starch, and uses them separately or in combination to impart different flavors to the powder balls. It can be mixed with colloid, water, pigments, and spices in syrup, extract, concentrated fruit juice, or fruit puree as a powder binding agent. At the same time, after the raw powder balls are steamed and cooked into cooked powder balls, various flavors such as enriched syrup, herbs, fruits and vegetables, etc. are added by dipping, and modified starch is used to keep the cooked powder balls during dipping, freezing, and thawing. The product texture and flavor will not change due to storage.

Description of drawings

Fig. 1 is a flow chart of the present invention.

Explanation of reference signs: 1-raw starch; 2-modified starch; 3-binding agent; 4-raw powder; 5-cooking; 5 0-simmering; (syrup); 6 1-soaking liquid (vegetables and fruits); 6 2-soaking liquid (extraction); 7-quick freezing.

detailed description

At first, please refer to shown in Fig. 1, it is the flow chart of the present invention, and the raw material that the present invention uses is to be by cassava, sweet potato, sago or potato etc. Hydroxypropyl starch, sodium succinate starch, distarch glycerol), bridging modified starch (such as: hydroxypropyl phosphate distarch, phosphate distarch, glycerol distarch), stabilized bridging and modified starch (such as: acetyl adipate distarch, phosphorylated distarch phosphate, acetylated distarch phosphate, succinoylglycerol distarch, glycerol hydroxypropyl distarch) and other modified starch 2 as the main body, and then use syrup, extract, fruit juice, Concentrated fruit juice and fruit puree are combined with demineralized water, colloids (Sanxian gum, Guanhua bean gum, and sodium carboxymethyl cellulose), pigments, and spices as binders for the round powder 3.

As for the mixed powder of raw starch 1 and modified starch 2 and binder 3, they are mixed and stirred into lumps at a weight ratio of 65-80:35-20, and then ground into powder by a grinder for 30 minutes, and then The traditional powder round drum is used for granulation operation, and the raw powder ball 4 is formed by spheronizing. As for the binder 3, it is mainly caramel syrup, pigment, water and starch, or vegetable juice, extract ( Extract), so that raw powder round 4 has different local flavors. Then steam the raw noodles 4 for 5 minutes for about 5-30 minutes, and then continue to simmer for 50 minutes for 30-150 minutes. Or an automatic filling machine, injecting a certain amount of cooked powder balls and impregnating liquid into the package to seal and fill the package 6, and then perform the impregnating operation. The dipping solution 60 can be brown sugar molasses, caramel syrup, winter melon honey syrup, etc., and the dipping time is about 1 to 6 hours. It can be dipped under normal pressure or vacuum, and can be quickly frozen after completion. 7 Complete the production method of flavored powder .

Of course, during dipping 6, in order to impart a special flavor to the rice balls, the dipping liquid 60 can also be replaced with one of the dipping liquids 61 of various concentrated fruit juices or fruit purees, various vegetable juices or vegetable purees, or a combination of any proportion. Or coffee, tea, herbal tea, dried longan and other plant extracts of the soaking liquid 62 or a combination of any proportion, and can show various flavors of the powder.

The biggest difference between the present invention and the traditional ones is that the starch can be modified so that the powder balls can maintain the Q-bomb effect after freezing and thawing, and the powder balls can be endowed with different flavors through the effect of dipping, which cannot be achieved by traditional powder balls, and the present invention It has been cooked into cooked noodles, so it only needs to be thawed in microwave or soaked in hot water to thaw, which is very convenient and fast.

In order for the examiner to understand that the starch can be modified in the present invention, the powder balls can be stored in the freezer for a long time, and after thawing, the powder balls can be made to have a Q-bomb texture when they are just cooked. Here is an actual example and several comparative examples. After freezing the finished powder balls for a week, take them out to evaluate the appearance, color, flavor and taste after dipping and after thawing, and the list is as follows:

Example:

1. Powder powder: hydroxypropyl etherified tapioca starch, soaking liquid: brown sugar syrup

2. Use hydroxypropyl etherified tapioca starch as powder, mix water, brown sugar syrup, colloid, and brown sugar spices evenly to form a binding agent, and mix the powder and binding agent at a weight ratio of 70:30, fully stir and combine to form a block Then grind it into powder, and then granulate it through the powder roller, and continue to roll, so that the powder ball slowly rolls to a diameter of about 1.0 cm. At this time, put the cooked rice balls in the container, mix the cooked rice balls and brown sugar syrup in a weight ratio of 8:2, vacuum impregnate for 1 hour, then quantify, seal the bag, freeze, and after a week, microwave or heat Thaw in water for evaluation.

Comparative example one:

1. Powder powder: tapioca starch, dipping liquid: brown sugar syrup

2. Use tapioca starch as powder, mix water, brown sugar syrup, colloid, and brown sugar flavoring evenly, mix powder and binder in a weight ratio of 70:30, and use a powder drum to form and granulate the powder gradually and slowly Slowly roll the raw noodle balls until they are 0.5 cm in size. Cook the raw noodle balls for 15 minutes. After simmering for 15 minutes, they will become cooked noodle balls. At this time, put the cooked noodle balls in a container and mix the cooked noodle balls and brown sugar syrup at a ratio of 8:2. The weight ratio is mixed and soaked for 2 hours, then quantified, sealed, frozen, and thawed with microwave or hot water for evaluation after a week.

Comparative example two:

1. Powder powder: tapioca starch, dipping liquid: brown sugar syrup

2. Use tapioca starch as powder, mix water, brown sugar syrup, colloid, and brown sugar flavoring evenly, mix powder and binder in a weight ratio of 70:30, and use a powder drum to form and granulate the powder gradually and slowly Slowly roll the raw noodle balls until they are 1 cm in size. Cook the raw noodle balls for 30 minutes. After simmering for 30 minutes, they will become cooked noodle balls. At this time, put the cooked noodle balls in a container and mix the cooked noodle balls and brown sugar syrup at a ratio of 8:2. The weight ratio is mixed and soaked for 2 hours, then quantified, sealed, frozen, and thawed with microwave or hot water for evaluation after a week.

Comparative example three:

1. Powder powder: tapioca starch, dipping liquid: brown sugar syrup

2. Use tapioca starch as powder, mix water, brown sugar syrup, colloid, and brown sugar flavoring evenly, mix powder and binder in a weight ratio of 70:30, and use a powder drum to form and granulate the powder gradually and slowly Slowly roll the raw noodle balls until they are 1 cm in size. Cook the raw noodle balls for 30 minutes. After simmering for 30 minutes, they will become cooked noodle balls. At this time, put the cooked noodle balls in a container and mix the cooked noodle balls and brown sugar syrup at a ratio of 8:2. The weight ratio is mixed and vacuum-impregnated for 1 hour, then quantified, sealed, frozen, and thawed with microwave or hot water for evaluation after a week.

Comparative example four:

1. Powder powder: hydroxypropyl etherified tapioca starch, soaking liquid: brown sugar syrup

2. Use hydroxypropyl etherified tapioca starch as powder, mix water, brown sugar syrup, colloid, and brown sugar spices evenly, mix powder and binder at a weight ratio of 70:30, and use a powder drum to form granules gradually Slowly roll the noodles until they are 1 cm raw noodles, cook the raw noodles for 30 minutes, and simmer for 30 minutes to become cooked noodles. At this time, put the cooked noodles in a container, add cooked noodles and brown sugar syrup Mixed according to the weight ratio of 8:2, pumped and soaked for 1 hour, then quantified, sealed, frozen, and thawed with microwave or hot water for evaluation after a week.

Sensory evaluation: Put the dipped and thawed powder balls in hot water at 95°C or add them to ice milk after thawing in microwave, and evaluate by 10 judges.

◎: Indicates that the product is liked after the review

○: Indicates that the high-quality products appear ordinary after being reviewed

Ⅹ: Indicates dislike after evaluation

It can be clearly seen from the above table that in the present invention, raw powder balls are formed by adding modified starch and binding agent, which are cooked and sultry into cooked powder balls, and then packaged and frozen after dipping. No matter in appearance, color, flavor or taste, the noodles can achieve the Q-bomb taste after being cooked and dipped.

To sum up, the present invention can modify the starch, no matter it is alone or mixed with raw starch, so that after the powder layer is combined with the binder, after being boiled and matured, the powder balls are soaked in different dipping solutions. , packed quantitatively and quickly frozen, when thawed by immersion in microwave or hot water, the powder ball can still maintain the Q-bomb taste just like when it was cooked, effectively preventing the starch from aging and hardening.

The above embodiments are only exemplary, and do not constitute any limitation to the scope of the present invention. Those skilled in the art should understand that the details and forms of the technical solutions of the present invention can be modified or replaced without departing from the spirit and scope of the present invention, but these modifications and replacements all fall within the protection scope of the present invention.

Claims (4)

1. a kind of preparation method of the flavor powder circle that keeps Q bullet mouthfeel, its steps are as follows: a. Use stabilized modified starch or bridging modified starch or stabilized and bridging modified starch alone or in combination, or use modified starch as a powder; b. Form the binding agent with brown sugar syrup, caramel syrup, and wax gourd honey syrup; c. Fully mix and stir the powder and binder at a weight ratio of 65-80:35-20, and then grind it into powder by a grinder; d. Utilize the drum machine to granulate and roll into a raw powder circle; e. Steam the raw noodles for 5 to 30 minutes, and then continue to cook for 30 to 150 minutes to become cooked noodles; f. Use manual or automatic filling machine to inject cooked powder balls and dipping solution into the packaging bag according to the weight ratio of 8:2 to fill and seal the package; g. Then impregnate for 1 to 6 hours; h. Finally, send it to the freezer quickly. 2. The method for making flavored powder balls according to claim 1, wherein the steeping liquid is coffee, tea, herbal tea, plant extracts of dried longan or various concentrated fruit juices, fruit purees or various One or any combination of vegetable juice and vegetable puree. 3. According to claim 1, the method for making the flavored rice balls with Q bomb mouthfeel, wherein the cooked rice balls are immersed in the soaking liquid, suitable for various temperatures, various normal pressures, reduced pressures or vacuums. 4. According to claim 1, the method for making flavored powder balls that maintain a Q-bomb mouthfeel, wherein the binding agent is caramel syrup or vegetable and fruit juice or plant extract, and water, pigment and powder are fully stirred and mixed.