Tapioca ball and process of preparing same
    35.
    发明申请
    Tapioca ball and process of preparing same 审中-公开
    木薯球及其制备工艺

    公开(公告)号:US20040009286A1

    公开(公告)日:2004-01-15

    申请号:US10284533

    申请日:2002-10-30

    发明人: J. C. Tsou

    IPC分类号: A23K001/00

    摘要: A tapioca ball and a process for preparing the tapioca ball are provided. In one embodiment, the process includes mixing starch, sugar, and sodium hydroxymethyl cellulose. Water is added to the mixture. The mixture is rolled in a rolling cylinder to bond the ingredients and to form spherical tapioca balls. The tapioca balls are quickly boiled for two to fifteen minutes. After drip-drying, the tapioca balls are vibrated on a first oscillating screen, while being sprayed uniformly with a drying powder. Then, the tapioca balls are shaken on a second oscillating screen to shake excess drying powder off the tapioca balls. The tapioca balls are then polished in a polishing cylinder and packaged. The tapioca balls may comprise, by weight, 60% to 80% tapioca powder, 5% to 35% starch, 1% to 10% sugar, 1% to 10% hydroxymethyl cellulose, and 10% to 45% water.

    摘要翻译: 提供木薯球和制备木薯球的方法。 在一个实施方案中,该方法包括混合淀粉,糖和羟甲基纤维素钠。 向混合物中加入水。 将混合物在滚动滚筒中滚动以粘合成分并形成球形木薯球。 木薯球很快煮沸两到十五分钟。 滴水干燥后,将木薯球在第一振荡筛上振动,同时用干燥粉末均匀喷雾。 然后,将木薯球在第二振荡筛网上摇动,以将多余的干燥粉末从木薯球上除去。 然后将木薯球在抛光圆筒中抛光并包装。 木薯球可以包含60%至80%的木薯粉,5%至35%的淀粉,1%至10%的糖,1%至10%的羟甲基纤维素和10%至45%的水。