一种玉木耳珍珠粉圆及制作方法

一种玉木耳珍珠粉圆及制作方法，属于食品技术领域。本发明的目的是：提供一种玉木耳珍珠粉圆及制作方法，它是采用含有玉木耳原料，制作出珍珠奶茶中的珍珠粉圆。技术方案原料配比是：玉木耳1、木薯淀粉2 .5-3 .5、红糖3 .5-4 .5、水7-10，上述原料均为质量比。本发明无任何添加剂，所用配料对人体有许多益处。尤其添加的玉木耳对人体更是有清肺益气、降血脂、降血浆胆固醇、减肥等诸多疗效。与现有市面上的珍珠粉圆具有口感更好，更健康效果。同时制作过程简便易操作。A Jade Fungus Pearl Ball and Its Preparation Method falls within the field of food technology. The objective of the present invention is to provide a jade fungus pearl ball and its preparation method, which utilizes jade fungus as a raw material to produce the pearl balls used in bubble tea. The raw material ratio specified in the technical scheme is as follows (all by mass): jade fungus 1, tapioca starch 2.5–3.5, brown sugar 3.5–4.5, and water 7–10. The present invention contains no additives, and the employed ingredients offer multiple health benefits to the human body. Notably, the added jade fungus exhibits various therapeutic effects, including clearing the lungs and replenishing qi, lowering blood lipid levels, reducing plasma cholesterol, and assisting in weight loss. Compared with commercially available pearl balls on the market, this product boasts better taste and enhanced health benefits, while its preparation process is simple and easy to operate.

搜集汇总

背景与挑战

背景概述

该数据集涉及一种以玉木耳为主要原料的珍珠粉圆制作方法，属于食品技术领域。其技术方案采用玉木耳、木薯淀粉、红糖和水按特定质量比配比，旨在提供一种无添加剂、口感更佳且具有健康益处的产品。