CN116349870A - A kind of normal temperature quick-boiled starch balls and preparation method thereof - Google Patents

Abstract

The invention belongs to the technical field of food processing, and relates to a normal-temperature quick-cooking starch ball and a preparation method thereof, wherein the starch ball comprises the following components in parts by weight: 40-60 parts of tapioca starch, 1-10 parts of pregelatinized starch, 16-30 parts of glucose syrup, 0.1-1.5 parts of composite phosphate and 15-35 parts of water; wherein the DE value of the glucose syrup ranges from 50 to 100. The normal-temperature quick-cooking starch ball provided by the invention can achieve a series of aims of no preservative, normal-temperature storage for 6 months, stewing for 3-5 minutes only by 3-5 minutes, and palatable taste with more Q-ball.

Description

A kind of normal temperature quick-boiled starch balls and preparation method thereof

technical field

The invention belongs to the technical field of food processing, and relates to fast-cooking starch balls at room temperature and a preparation method thereof.

Background technique

Starch balls, specifically refers to products in the form of balls with starch as the main component. The ingredients include starch or flour, water, with or without syrup, vegetable protein, animal protein, vegetable oil, animal oil, dietary fiber and other food additives. Common Starch balls include pearl powder balls, glutinous rice balls and so on.

The water activity of starch balls stored at room temperature is as high as 0.99, the pH is close to neutral, and it is extremely difficult to preserve. Sodium dehydroacetate is a commonly used food additive because it has a good inhibitory effect on the growth of fungi, yeast and mold , so it is often used as a high-efficiency broad-spectrum preservative and antibacterial agent and is widely used in a variety of foods and beverages, so sodium dehydroacetate is generally used as a preservative for starch balls. With the increasing emphasis on food health, the 2021 National Food Safety Standards Review Committee’s public opinion draft has deleted dehydroacetic acid and its sodium salt from a series of categories including starch products, bread, pastries, baked food fillings, etc. the terms of use. The anticorrosion of starch balls at room temperature is facing certain problems.

In response to the problem of starch balls being preserved, some manufacturers freeze the starch balls stored at room temperature. Although the problem of corrosion is avoided, the added value of the cost is very high for both the factory and the operator. There are also some biological preservatives or natural preservatives on the market, which can be added to starch balls as raw materials for clean labels, but on the one hand, the cost is high, and on the other hand, the antiseptic effect is far inferior to sodium dehydroacetate.

Contents of the invention

The object of the present invention is to solve the problem of antisepsis of existing starch balls, and to provide a normal temperature quick-cooked starch balls with long shelf life and a preparation method thereof without using sodium dehydroacetate as a preservative.

On the one hand, the present invention provides a kind of fast-cooking starch balls at room temperature, and the starch balls comprise the following components by weight: 40-60 parts of tapioca starch, 1-10 parts of pregelatinized starch, 16-30 parts of glucose syrup, 0.1-1.5 parts of compound phosphate, and 15-35 parts of water; wherein, the DE value range of the glucose syrup is 50-100.

In some embodiments, the starch balls comprise the following components in parts by weight: 50-60 parts of tapioca starch, 1-5 parts of pregelatinized starch, 18-25 parts of glucose syrup, 0.1-1 part of complex phosphate, and 20-30 parts of water; preferably, the starch balls comprise the following components by weight: 53-56 parts of tapioca starch, 1-3 parts of pregelatinized starch, 18-22 parts of glucose syrup, 0.2-0.7 parts of compound phosphate parts, and 22-28 parts of water; preferably, the starch balls comprise the following components by weight: 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup, 0.5 parts of complex phosphate, and 25 parts of water share.

In some embodiments, the DE value of the glucose syrup is in the range of 60-95; preferably, the DE value of the glucose syrup is in the range of 70-90; preferably, the DE value of the glucose syrup is in the range of 80-85 .

In some embodiments, it is prepared by microwave treatment.

In some embodiments, the power of the microwave is 700W-2100W/16kg; preferably, the power of the microwave is 1000W-2000W/16kg; preferably, the power of the microwave is 1200W-1800W/16kg; preferably , the power of the microwave is 1400W-1700W/16kg; preferably, the power of the microwave is 1500W-1600W/16kg.

In some embodiments, the time of the microwave treatment is 50-100s; preferably, the time of the microwave treatment is 70-90s; preferably, the time of the microwave treatment is 75-85s; preferably, the The time of microwave treatment is 78-82s.

On the other hand, the present invention also provides a kind of preparation method of described starch ball, comprises the steps:

(1) Mix tapioca starch and pregelatinized starch in sequence to obtain powder;

(2) adding glucose syrup and compound phosphate into purified water to obtain a liquid material;

(3) mixing the powder material with the liquid material to form a uniform dough;

(4) Pill making:

(5) vacuumize the starch balls obtained after pelleting, and seal;

(6) Microwave treatment is carried out to the sealed starch balls to obtain instant starch balls cooked at room temperature.

In some embodiments, the powder is mixed by a dough mixer.

In some embodiments, the uniform dough is stirred and mixed by a dough mixer.

In some embodiments, the particle size of the starch pellets obtained by the pelletizing is 0.8-1.2 cm; the particle size of the starch pellets obtained by the pelletizing is 0.9-1.0 cm.

In some embodiments, the power of the microwave treatment is: 700W-2100W/16kg; preferably, the power of the microwave is 1000W-2000W/16kg; preferably, the power of the microwave is 1200W-1800W/ 16kg.

In some embodiments, the time of the microwave treatment is 50-100s; preferably, the time of the microwave treatment is 70-90s; preferably, the time of the microwave treatment is 75-85s; preferably, the The time of microwave treatment is 78-82s.

In some embodiments, the vacuum degree is 500-1500Pa; preferably, the vacuum degree is 800-1200Pa; preferably, the vacuum degree is 900-1000Pa; preferably, the vacuum degree is 1000-1100Pa .

In another aspect, the present invention also provides an application of the starch balls in food.

In some embodiments, the food product includes: a beverage.

In some embodiments, the beverage includes: milk tea or fruit tea.

The present invention also provides a beverage, which comprises the starch balls.

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

(1) the present invention uses tapioca starch, pregelatinized starch as basic components, and DE value is 83.4 glucose syrup and compound phosphate are compounded according to specific weight parts, have obtained a kind of not using sodium dehydroacetate As a preservative, the shelf life at room temperature can be as long as 180 days, the best cooking time is shorter, and the appearance and taste are good at room temperature quick-cooked starch balls.

(2) Aiming at the problem of antisepsis of existing starch balls, glucose syrup with a DE value of 83.4 and compound phosphate were compounded according to specific parts by weight to obtain a kind of antiseptic without sodium dehydroacetate, but at room temperature The shelf life can be as long as 180 days, the best cooking time is shorter, and the appearance and taste are good. The room temperature instant starch balls.

(3) The room temperature quick-cooked starch balls provided by the present invention can achieve a series of goals such as no preservatives, storage at room temperature for 6 months, only need to cook for 3-5 minutes and stew for 3-5 minutes, and the taste is more springy and palatable.

Detailed ways

The technical solutions of the present invention are further described below through specific examples, which do not represent limitations to the protection scope of the present invention. Some non-essential modifications and adjustments made by others according to the concept of the present invention still belong to the protection scope of the present invention.

Example 1 A kind of normal temperature quick-cooking starch balls

The component formula of the present embodiment: in parts by weight, 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup (DE value 83.4), 0.5 part of composite phosphate, 25 parts of purified water.

The preparation method of this embodiment:

(1) Add the components of tapioca starch and pregelatinized starch into the dough mixer in sequence, start stirring until the powder is uniform;

(2) adding glucose syrup (DE value 83.4) and compound phosphate into purified water to obtain a liquid material;

(3) Add the liquid material configured in step (2) to the dough mixer after the powder material in step (1) is uniform, and start stirring until a uniform dough is formed;

(4) Put the dough formed in step (3) into the pellet machine, and round to obtain starch balls with a diameter of 0.9 to 1.0 cm;

(5) Pour the starch balls obtained in step (4) into a transparent packaging bag, put a pack of deoxidizer at the same time, vacuumize, and the vacuum degree is about 1000Pa, and seal;

(6) Spread the whole package of starch balls on the tray, then pass through the microwave tunnel, control the output power of the microwave to 1600W/16kg (that is, the output power is 100w/kg), keep the microwave treatment for 80 seconds, and then place it at room temperature , to obtain instant starch balls cooked at room temperature.

Comparative example 1

The component formula of the present embodiment: in parts by weight, 55 parts of tapioca starch, 2 parts of pregelatinized starch, 15 parts of glucose syrup with a DE value of 83.4, 0.5 part of composite phosphate, and 25 parts of purified water.

The preparation method of this embodiment:

1) Add the components of tapioca starch and pregelatinized starch into the dough mixer in sequence, start stirring until the powder is uniform;

2) adding glucose syrup (DE value 83.4) and compound phosphate into purified water to obtain a liquid material;

3) Add the liquid material configured in step (2) to the dough mixer after the powder material in step 1) is uniform, and start stirring until a uniform dough is formed;

4) Put the dough formed in step 3) into the pellet machine, and round to obtain starch balls with a diameter of 0.9 to 1.0 cm;

5) Pour the starch balls obtained in step 4) into a transparent packaging bag, and put a pack of deoxidizer at the same time, vacuumize, the vacuum degree is about 1000Pa, and seal;

6) Spread the whole package of starch balls on the tray, then pass through the microwave tunnel, control the output power of the microwave to 1600W/16kg (that is, the output power is 100w/kg), keep the microwave treatment for 80 seconds, and then place it at room temperature, That is, instant starch balls cooked at room temperature are obtained.

Comparative example 2

The component formula of the present embodiment: in parts by weight, 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup with a DE value of 83.4, 0.5 part of composite phosphate, and 25 parts of purified water.

The preparation method of this embodiment:

1) Add the components of tapioca starch and pregelatinized starch into the dough mixer in sequence, start stirring until the powder is uniform;

2) adding glucose syrup (DE value 83.4) and compound phosphate into purified water to obtain a liquid material;

3) Add the liquid material configured in step (2) to the dough mixer after the powder material in step 1) is uniform, and start stirring until a uniform dough is formed;

4) Put the dough formed in step 3) into the pellet machine, and round to obtain starch balls with a diameter of 0.9 to 1.0 cm;

5) Pour the starch balls obtained in step 4) into a transparent packaging bag, and put a pack of deoxidizer at the same time, vacuumize, the vacuum degree is about 1000Pa, and seal;

6) Lay the whole package of starch balls on the tray, then pass through the microwave tunnel, control the output power of the microwave to 1600W/16kg (that is, the output power is 100w/kg), keep the microwave treatment for 40 seconds, and then place it at room temperature, That is, instant starch balls cooked at room temperature are obtained.

Comparative example 3

The component formula of the present embodiment: in parts by weight, 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup with a DE value of 42.0, 0.5 part of composite phosphate, and 25 parts of purified water.

The preparation method of this embodiment:

1) Add the components of tapioca starch and pregelatinized starch into the dough mixer in sequence, start stirring until the powder is uniform;

2) adding glucose syrup (DE value 42.0) and compound phosphate into purified water to obtain a liquid material;

3) Add the liquid material configured in step (2) to the dough mixer after the powder material in step 1) is uniform, and start stirring until a uniform dough is formed;

4) Put the dough formed in step 3) into the pellet machine, and round to obtain starch balls with a diameter of 0.9 to 1.0 cm;

5) Pour the starch balls obtained in step 4) into a transparent packaging bag, and put a pack of deoxidizer at the same time, vacuumize, the vacuum degree is about 1000Pa, and seal;

6) Spread the whole package of starch balls on the tray, then pass through the microwave tunnel, control the output power of the microwave to 1600W/16kg (that is, the output power is 100w/kg), keep the microwave treatment for 80 seconds, and then place it at room temperature, That is, instant starch balls cooked at room temperature are obtained.

Comparative example 4

The component formula of the present embodiment: in parts by weight, 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup (DE value 83.4), 25 parts of purified water, 0.5 part of glycerin.

The preparation method of this embodiment:

(1) Add the components of tapioca starch and pregelatinized starch into the dough mixer in sequence, start stirring until the powder is uniform;

(2) adding glucose syrup (DE value 83.4) and glycerin to purified water to obtain a liquid material;

(3) Add the liquid material configured in step (2) to the dough mixer after the powder material in step (1) is uniform, and start stirring until a uniform dough is formed;

(4) Put the dough formed in step (3) into the pellet machine, and round to obtain starch balls with a diameter of 0.9 to 1.0 cm;

(5) Pour the starch balls obtained in step (4) into a transparent packaging bag, put a pack of deoxidizer at the same time, vacuumize, and the vacuum degree is about 1000Pa, and seal;

(6) Spread the whole package of starch balls on the tray, then pass through the microwave tunnel, control the output power of the microwave to 1600W/16kg (that is, the output power is 100w/kg), keep the microwave treatment for 80 seconds, and then place it at room temperature , to obtain instant starch balls cooked at room temperature.

Comparative example 5

The component formula of this embodiment: in parts by weight, 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup with a DE value of 83.4, and 25 parts of purified water.

The preparation method of this embodiment:

(1) Add the components of tapioca starch and pregelatinized starch into the dough mixer in sequence, start stirring until the powder is uniform;

(2) adding glucose syrup (DE value 83.4) into purified water to obtain a liquid material;

(3) Add the liquid material configured in step (2) to the dough mixer after the powder material in step (1) is uniform, and start stirring until a uniform dough is formed;

(4) Put the dough formed in step (3) into the pellet machine, and round to obtain starch balls with a diameter of 0.9 to 1.0 cm;

(5) Pour the starch balls obtained in step (4) into a transparent packaging bag, put a pack of deoxidizer at the same time, vacuumize, and the vacuum degree is about 1000Pa, and seal;

(6) Spread the whole package of starch balls on the tray, then pass through the microwave tunnel, control the output power of the microwave to 1600W/16kg (that is, the output power is 100w/kg), keep the microwave treatment for 80 seconds, and then place it at room temperature , to obtain instant starch balls cooked at room temperature.

Comparative example 6

The component formula of this embodiment: in parts by weight, 55 parts of tapioca starch, 2 parts of pregelatinized starch, 0.5 part of composite phosphate, and 25 parts of purified water.

The preparation method of this embodiment:

(1) Add the components of tapioca starch and pregelatinized starch into the dough mixer in sequence, start stirring until the powder is uniform;

(2) adding compound phosphate into purified water to obtain liquid material;

(3) Add the liquid material configured in step (2) to the dough mixer after the powder material in step (1) is uniform, and start stirring until a uniform dough is formed;

(4) Put the dough formed in step (3) into the pellet machine, and round to obtain starch balls with a diameter of 0.9 to 1.0 cm;

(5) Pour the starch balls obtained in step (4) into a transparent packaging bag, put a pack of deoxidizer at the same time, vacuumize, and the vacuum degree is about 1000Pa, and seal;

(6) Spread the whole package of starch balls on the tray, then pass through the microwave tunnel, control the output power of the microwave to 1600W/16kg (that is, the output power is 100w/kg), keep the microwave treatment for 80 seconds, and then place it at room temperature , to obtain instant starch balls cooked at room temperature.

Comparative example 7

The component formula of the present embodiment: in parts by weight, 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup (DE value 83.4), 2 parts of compound phosphate, 25 parts of purified water.

The preparation method of this embodiment:

(1) Add the components of tapioca starch and pregelatinized starch into the dough mixer in sequence, start stirring until the powder is uniform;

(2) adding glucose syrup (DE value 83.4) and compound phosphate into purified water to obtain a liquid material;

(3) Add the liquid material configured in step (2) to the dough mixer after the powder material in step (1) is uniform, and start stirring until a uniform dough is formed;

(4) Put the dough formed in step (3) into the pellet machine, and round to obtain starch balls with a diameter of 0.9 to 1.0 cm;

(5) Pour the starch balls obtained in step (4) into a transparent packaging bag, put a pack of deoxidizer at the same time, vacuumize, and the vacuum degree is about 1000Pa, and seal;

(6) Spread the whole package of starch balls on the tray, then pass through the microwave tunnel, control the output power of the microwave to 1600W/16kg (that is, the output power is 100w/kg), keep the microwave treatment for 80 seconds, and then place it at room temperature , to obtain instant starch balls cooked at room temperature.

Comparative example 8

The component formula of the present embodiment: in parts by weight, 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup (DE value 83.4), 0.05 part of composite phosphate, 25 parts of purified water.

The preparation method of this embodiment:

(1) Add the components of tapioca starch and pregelatinized starch into the dough mixer in sequence, start stirring until the powder is uniform;

(2) adding glucose syrup (DE value 83.4) and compound phosphate into purified water to obtain a liquid material;

(3) Add the liquid material configured in step (2) to the dough mixer after the powder material in step (1) is uniform, and start stirring until a uniform dough is formed;

(4) Put the dough formed in step (3) into the pellet machine, and round to obtain starch balls with a diameter of 0.9 to 1.0 cm;

(5) Pour the starch balls obtained in step (4) into a transparent packaging bag, put a pack of deoxidizer at the same time, vacuumize, and the vacuum degree is about 1000Pa, and seal;

(6) Spread the whole package of starch balls on the tray, then pass through the microwave tunnel, control the output power of the microwave to 1600W/16kg (that is, the output power is 100w/kg), keep the microwave treatment for 80 seconds, and then place it at room temperature , to obtain instant starch balls cooked at room temperature.

Comparative example 9

The component formula of the present embodiment: in parts by weight, 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup with a DE value of 83.4, 0.5 part of composite phosphate, and 25 parts of purified water.

The preparation method of this embodiment:

(1) Add the components of tapioca starch and pregelatinized starch into the dough mixer in sequence, start stirring until the powder is uniform;

(2) adding glucose syrup (DE value 83.4) and compound phosphate into purified water to obtain a liquid material;

(3) Add the liquid material configured in step (2) to the dough mixer after the powder material in step (1) is uniform, and start stirring until a uniform dough is formed;

(4) Put the dough formed in step (3) into the pellet machine, and round to obtain starch balls with a diameter of 0.9 to 1.0 cm;

(5) Pour the starch balls obtained in step (4) into a transparent packaging bag, put a pack of deoxidizer at the same time, vacuumize, and the vacuum degree is about 1000Pa, and seal;

(6) Lay the whole package of starch balls on a tray, then pass through a microwave tunnel, control the output power of the microwave to 600W/16kg, keep the microwave treatment for 80 seconds, and then place it at room temperature to obtain room temperature quick-cooked starch balls.

Comparative example 10

The component formula of the present embodiment: in parts by weight, 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup with a DE value of 83.4, 0.5 part of composite phosphate, and 25 parts of purified water.

The preparation method of this embodiment:

(1) Add the components of tapioca starch and pregelatinized starch into the dough mixer in sequence, start stirring until the powder is uniform;

(2) adding glucose syrup (DE value 83.4) and compound phosphate into purified water to obtain a liquid material;

(3) Add the liquid material configured in step (2) to the dough mixer after the powder material in step (1) is uniform, and start stirring until a uniform dough is formed;

(4) Put the dough formed in step (3) into the pellet machine, and round to obtain starch balls with a diameter of 0.9 to 1.0 cm;

(5) Pour the starch balls obtained in step (4) into a transparent packaging bag, put a pack of deoxidizer at the same time, vacuumize, and the vacuum degree is about 1000Pa, and seal;

(6) Lay the whole bag of starch balls on a tray, then pass through a microwave tunnel, control the output power of the microwave to 2200W/16kg, keep the microwave treatment for 80 seconds, and then place it at room temperature to obtain room temperature quick-cooked starch balls.

Comparative example 11

The component formula of the present embodiment: in parts by weight, 55 parts of tapioca starch, 2 parts of pregelatinized starch, 30 parts of glucose syrup with a DE value of 83.4, 0.5 part of composite phosphate, and 25 parts of purified water.

The preparation method of this embodiment:

1) Add the components of tapioca starch and pregelatinized starch into the dough mixer in sequence, start stirring until the powder is uniform;

2) adding glucose syrup (DE value 83.4) and compound phosphate into purified water to obtain a liquid material;

3) Add the liquid material configured in step (2) to the dough mixer after the powder material in step 1) is uniform, and start stirring until a uniform dough is formed;

4) Put the dough formed in step 3) into the pellet machine, and round to obtain starch balls with a diameter of 0.9 to 1.0 cm;

5) Pour the starch balls obtained in step 4) into a transparent packaging bag, and put a pack of deoxidizer at the same time, vacuumize, the vacuum degree is about 1000Pa, and seal;

6) Spread the whole package of starch balls on the tray, then pass through the microwave tunnel, control the output power of the microwave to 1600W/16kg (that is, the output power is 100w/kg), keep the microwave treatment for 80 seconds, and then place it at room temperature, That is, instant starch balls cooked at room temperature are obtained.

Comparative example 12

The component formula of the present embodiment: in parts by weight, 55 parts of tapioca starch, 2 parts of pregelatinized starch, 20 parts of glucose syrup with a DE value of 83.4, 0.5 part of composite phosphate, and 25 parts of purified water.

The preparation method of this embodiment:

(1) Add the components of tapioca starch and pregelatinized starch into the dough mixer in sequence, start stirring until the powder is uniform;

(2) adding glucose syrup (DE value 83.4) and compound phosphate into purified water to obtain a liquid material;

(3) Add the liquid material configured in step (2) to the dough mixer after the powder material in step (1) is uniform, and start stirring until a uniform dough is formed;

(4) Put the dough formed in step (3) into the pellet machine, and round to obtain starch balls with a diameter of 0.9 to 1.0 cm;

(5) Pour the starch balls obtained in step (4) into a transparent packaging bag, put a pack of deoxidizer at the same time, vacuumize, and the vacuum degree is about 1000Pa, and seal;

(6) Lay the whole package of starch balls on a tray, then pass through a microwave tunnel, control the output power of the microwave to 2200W/16kg, keep the microwave treatment for 40 seconds, and then place it at room temperature to obtain room temperature quick-cooked starch balls.

The formula of table 1 embodiment 1 and comparative example 1-12 and preparation process parameter are as follows:

Effect example

(1) Optimum cooking time and normal temperature shelf life test

Further, the normal temperature quick-cooked starch balls made by the above-mentioned embodiment 1 and comparative examples 1-12 were tested for optimum cooking time and normal temperature shelf life, and the specific methods were as follows:

Optimum cooking time test: Take 100g sample for cooking, start with cooking for 5 minutes and simmer for 5 minutes, gradually increase the cooking time until there is no raw powder and no whitening in the sample section, and the cooking time at this time is considered to be the best. optimal cooking time;

Shelf life test at room temperature: take samples with intact packaging and place them in a room temperature environment, and conduct sensory and microbiological inspections every 20 days. days is considered as the normal temperature shelf life of the sample.

The concrete data of each starch ball that obtains by above-mentioned test method is as shown in table 2:

Table 2 The optimal cooking time of each starch ball and the test data table of normal temperature shelf life

group The best cooking time (min) Normal temperature shelf life (days) Example 1 10 180 Comparative example 1 8 100 Comparative example 2 10 80 Comparative example 3 6 80 Comparative example 4 20 180 Comparative example 5 10 120 Comparative example 6 6 120 Comparative example 7 20 180 Comparative example 8 10 120 Comparative example 9 18 60 Comparative example 10 8 200 Comparative example 11 20 200 Comparative example 12 12 180

From the test results in Table 2 above, it can be seen that:

Compared with Example 1, Comparative Example 1 changed the amount of raw material component glucose syrup. Although the optimal cooking time of the prepared starch balls was not significantly different from that of Example 1, and was only shortened by 2 minutes, the shelf life of the starch balls at room temperature was shorter than that of Example 1. Compared with Example 1, it was shortened by 80 days; Compared with Example 1, Comparative Example 3 changed the DE value of the raw material component glucose syrup, although the optimal cooking time of the prepared starch balls was shortened, but the normal temperature shelf life was shortened Compared with Example 1, the raw material component glucose syrup was removed in Comparative Example 6, although the optimal cooking time of the prepared starch balls was shortened, the normal temperature shelf life was also shortened. Compared with Example 1, Comparative Example 4 uses glycerin that can also reduce the water activity to replace the raw material component composite phosphate, but the optimal cooking time of the prepared starch balls is significantly increased; compared with Example 1, Comparative Example 5 removed the raw material component compound phosphate, which shortened the normal temperature shelf life of the obtained starch balls; compared with Example 1, Comparative Example 7 increased the consumption of the raw material component compound phosphate, resulting in a significant cooking time. Increase; Compared with embodiment 1, comparative example 8 has reduced the consumption of raw material component composite phosphate, although the optimal boiling time has no influence, but the shelf life at normal temperature obviously shortens. Compared with Example 1, Comparative Example 2 changed the microwave treatment time in the preparation process, but the normal temperature shelf life of the prepared starch balls was shortened by 100 days compared with Example 1, and the normal temperature shelf life was greatly reduced; compared with Example 1, In comparative example 9, the microwave power was reduced, and while the optimal cooking time was increased, the shelf life of the starch balls at room temperature was greatly reduced; compared with Example 1, the microwave power was increased in comparative example 10, and it can be seen that The normal temperature shelf life is significantly shortened, indicating that the microwave action of this intensity makes the microorganisms of the starch balls more effectively controlled. Compared with Example 1, Comparative Example 11 increases the amount of glucose syrup added, and it can be seen that the shelf life at room temperature is slightly increased, but it makes the starch balls difficult to ripen, and the optimal cooking time is prolonged.

(2) Sensory evaluation

Further sensory evaluation is carried out to the starch ball that embodiment 1 and comparative example 1-12 make, specifically as follows:

The scoring criteria are: surface state (rough: -2 points, -1 points; general: 0 points; smooth and delicate: 1 point, 2 points); taste (not springy: -1 points, -2 points; general: 0 points ; Q elastic and comfortable chewing: 1 point, 2 points).

The results of the sensory evaluation are shown in Table 3:

Table 3 The sensory evaluation result table of each starch ball

group surface condition Q elasticity total score Example 1 2 2 4 Comparative example 1 -1 -1 -2 Comparative example 2 1 -1 0 Comparative example 3 2 0 2 Comparative example 4 2 -1 1 Comparative example 5 2 0 2 Comparative example 6 -1 1 0 Comparative example 7 0 2 2 Comparative example 8 2 -1 1 Comparative example 9 2 2 4 Comparative example 10 -2 -2 -4 Comparative example 11 2 -2 0 Comparative example 12 -2 -2 -4

From the results in Table 3 above, it can be seen that:

Compared with Example 1, Comparative Example 1 changed the amount of raw material component glucose syrup, the surface state of the prepared starch balls was rough, and the taste was not elastic; compared with Example 1, Comparative Example 3 changed the raw material components The DE value of the glucose syrup, the Q elastic feeling of the prepared starch balls is reduced; Compared with Example 1, comparative example 6 removes the raw material component glucose syrup, the surface state of the prepared starch balls is rough, and the Q elastic feeling Decline to some extent; Compared with Example 1, comparative example 4 uses glycerin that can reduce water activity equally to replace the raw material component composite phosphate, comparative example 5 has removed the raw material component composite phosphate, and comparative example 7 has increased the raw material component The consumption of compound phosphate, comparative example 8 has reduced the consumption of raw material component compound phosphate, makes the Q elastic feeling of the prepared starch pellets all reduce to some extent; Compared with embodiment 1, comparative example 2 has changed the preparation process The microwave treatment time makes the prepared starch balls have a certain smooth and delicate appearance, but they are not elastic; compared with Example 1, Comparative Example 10 increases the power of the microwave, so that the prepared starch balls have a surface The state and Q-elasticity are poor. Compared with Example 1, Comparative Example 11 increased the amount of glucose syrup added. Although the surface state was better and the mouthfeel was not chewy, the Q-elasticity was poor and hard. Compared with Example 1, Comparative Example 12 shortened the microwave treatment time while enhancing the microwave power. At this time, the taste of the starch balls after cooking was extremely uneven, with a rough surface and a hard center without elasticity, which may be due to If the microwave power is too high, the local starch structure will be changed drastically, causing the local starch to be over-gelatinized, and then the retrogradation will cause bad taste.

Based on the results of Table 2 and Table 3 above, it is desired to obtain a product that has a shorter optimum cooking time, a longer shelf life at room temperature, and better sensory evaluation results (smooth and delicate appearance, Q-bouncing and comfortable chewing) The normal temperature quick-boiled starch balls, the selection of raw material components and their dosages, and preparation process parameters all have an impact on the performance of the final normal-temperature quick-boiled starch balls: as in Comparative Example 1, the consumption of the raw material component glucose syrup was changed , although the optimal cooking time of the prepared starch balls has no significant difference with that of Example 1, only shortened by 2min, but the normal temperature shelf life, appearance and mouthfeel of the starch balls are all deteriorated; as in Comparative Example 3, the raw material component glucose syrup was changed DE value, although the optimal cooking time of the prepared starch balls was shortened, but the shelf life at room temperature and the Q elastic feeling were all reduced; as in Comparative Example 6, the raw material component glucose syrup was removed, and the prepared starch balls had the best cooking time. Although the best cooking time is shortened, the normal temperature shelf life, surface state, and Q-elasticity are much reduced; for example, the amount of glucose syrup added in Comparative Example 11 makes the prepared starch balls difficult to cook, and the best cooking time is shortened. At the same time, the Q-elasticity is poor and hard. For another example, comparative example 4 uses the same glycerin that can reduce water activity to replace the raw material component composite phosphate, comparative example 5 has removed the raw material component composite phosphate, and comparative example 7 has increased the consumption of the raw material component composite phosphate, for Proportion 8 reduces the amount of compound phosphate used in the raw material components, and while the Q-elasticity decreases, the best cooking time of Comparative Example 4 increases significantly, the normal temperature shelf life of Comparative Example 5 shortens, and the best cooking time of Comparative Example 7 The cooking time was significantly increased, and the normal temperature shelf life of Comparative Example 8 was significantly shortened. For another example, in comparative example 2, the microwave treatment time in the preparation process was changed, while the normal temperature shelf life of the prepared starch balls was greatly reduced, and the Q elastic feeling was also significantly reduced; in comparative example 9, the microwave power was reduced, and the prepared starch Although the surface state and Q-elasticity of the balls are good, the best cooking time and shelf life at room temperature are significantly worse. For another example in Comparative Example 10, the microwave power was increased. Although the optimal cooking time of the prepared starch balls was shorter and the normal temperature shelf life was longer, the surface state and Q-elasticity of the starch balls were poor. For another example in Comparative Example 12, the microwave power was increased while the microwave treatment time was shortened, resulting in the prepared starch balls having a very uneven mouthfeel, rough surface, hard center and no elasticity.

In summary, it can be seen from the comparative results of the above examples and comparative examples that the present invention uses tapioca starch and pregelatinized starch as basic components, and is compounded with glucose syrup and compound phosphate with a DE value of 83.4 according to specific parts by weight , obtained a kind of fast-cooking starch balls at room temperature that does not use sodium dehydroacetate as a preservative, but has a shelf life of up to 180 days at room temperature, a short optimal cooking time, and good appearance and taste.

It can be understood that the present invention is described through some embodiments, and those skilled in the art know that various changes or equivalent substitutions can be made to these features and embodiments without departing from the spirit and scope of the present invention. In addition, the features and embodiments may be modified to adapt a particular situation and material to the teachings of the invention without departing from the spirit and scope of the invention. Therefore, the present invention is not limited by the specific embodiments disclosed here, and all embodiments falling within the scope of the claims of the present application belong to the protection scope of the present invention.

Claims (10)

1. The starch ball is characterized by comprising the following components in parts by weight: 40-60 parts of tapioca starch, 1-10 parts of pregelatinized starch, 16-30 parts of glucose syrup, 0.1-1.5 parts of composite phosphate and 15-35 parts of water; wherein the DE value of the glucose syrup ranges from 50 to 100.

2. The starch ball of claim 1, wherein the starch ball comprises the following components in parts by weight: 50-60 parts of tapioca starch, 1-5 parts of pregelatinized starch, 18-25 parts of glucose syrup, 0.1-1 part of composite phosphate and 20-30 parts of water.

3. The starch pellet of claim 1 wherein the dextrose syrup has a DE value in the range of 60 to 95;

preferably, the dextrose syrup has a DE value in the range of 70-90;

preferably, the dextrose syrup has a DE value in the range of 80 to 85.

4. A starch pellet as claimed in any one of claims 1 to 3, which is prepared by microwave treatment.

5. The starch pellet of claim 4 wherein the microwave has a power of 700W-2100W/16kg;

preferably, the power of the microwaves is 1000W-2000W/16kg;

preferably, the power of the microwaves is 1200W-1800W/16kg.

6. The starch pellet of claim 4 wherein the microwave treatment is for a period of 50 to 100 seconds;

preferably, the microwave treatment is carried out for a period of time of 70-90s.

7. A method for preparing a starch pellet as claimed in any one of claims 1 to 3 comprising the steps of:

(1) Sequentially and uniformly mixing tapioca starch and pregelatinized starch to obtain powder;

(2) Adding glucose syrup and compound phosphate into purified water to obtain liquid material;

(3) Uniformly mixing the powder material and the liquid material to form uniform dough;

(4) Preparing pills:

(5) Vacuumizing and sealing the starch balls obtained after the ball making;

(6) Performing microwave treatment on the sealed starch balls to obtain normal-temperature quick-cooking starch balls;

preferably, the powder is uniformly mixed by a dough mixer;

preferably, the uniform dough is stirred and mixed uniformly by a dough mixer;

preferably, the grain size of the starch balls obtained by the pelleting is 0.8-1.2 cm.

8. The method of claim 7, wherein the microwave treatment has a power of: 700W-2100W/16kg; preferably, the power of the microwaves is 1000W-2000W/16kg; preferably, the power of the microwaves is 1200W-1800W/16kg;

preferably, the microwave treatment time is 50-100s; preferably, the microwave treatment is carried out for a period of time of 70-90s.

9. Use of the starch pellets as defined in any of claims 1-6 in food products;

preferably, the food product comprises: a beverage; preferably, the beverage comprises: milk tea or nectar.

10. A beverage comprising a starch pellet as claimed in any one of claims 1 to 6.