Manufacturing method of flavored tapioca balls keeping chewy mouthfeel capable of being kept with resilience as just being cooked and endowed with various original flavors of syrup, extract, fruit juice and pulp
The present invention relates to a manufacturing method of flavored tapioca balls, particularly to a manufacturing method of flavored tapioca balls having chewy mouthfeel effect and capable of being long-term preserved and preventing starch from aging. The method is mainly utilizing the raw starch and binding agent to produce tapioca balls with diameter around 0.3~1.2 cm trough a conventional manufacturing process for tapioca balls, wherein the raw starch has been processed with stabilizing modification and stabilizing/bridging modification then, boiling the tapioca balls in water for 5~30 minutes and braising for 30~150 minutes to produce cooked tapioca balls next, immediately manually or automatically filling the cooked tapioca balls and immersion solution into a package bag and sealing to complete the packaging performing immersion in room temperature or vacuum for several hours and, rapidly freezing the tapioca balls to suppress the starch aging causing hardening. When eating, after microwave or immersion in hot water for defrosting, the tapioca balls can still be kept with resilience as just being cooked and endowed with various original flavors of syrup, extract, fruit juice and pulp.本發明係有關於一種風味粉圓的製作方法,特別是指一種具Q彈口感效果,且能長期保存防止澱粉老化之風味粉圓的製作方法。其主要係以生澱粉及結著劑經傳統粉圓之製程得粒徑約0.3~1.2cm之粉圓,且該生澱粉係經穩定化修飾及穩定化兼架橋修飾,然後用水煮5~30分鐘後,再悶煮30至150分鐘而製得煮熟之粉圓,接著立即將熟粉圓與浸漬液利用手工或自動充填方式,注入包裝袋內並封口包裝完成,進行常溫或真空浸漬數小時,然後快速送入冷凍,即能抑制粉圓之澱粉老化而造成硬化,食用時經微波或熱水浸漬解凍後,仍能保持粉圓剛煮熟時的彈性並賦予各種不同糖漿、抽出液、果汁果泥的原始風味。1‧‧‧生澱粉2‧‧‧修飾澱粉3‧‧‧結著劑30‧‧‧研磨4‧‧‧生粉圓5‧‧‧蒸煮50‧‧‧悶煮6‧‧‧充填包裝(浸漬)60‧‧‧浸漬液(糖漿)61‧‧‧浸漬液(蔬果)62‧‧‧浸漬液(抽出液)7‧‧‧快速冷凍
