| 摘要 |
PURPOSE: A tapioca ball comprising tapioca powder, starch, sugar, sodium hydroxymethyl cellulose and water is provided. It is easy to cook and less brittle and thus reduces the loss thereof during the transportation and a cooking time. CONSTITUTION: A mixture of 60 to 75% by weight of tapioca powder, 5 to 15% by weight of starch, 1 to 5% by weight of sugar, 1 to 3% by weight of sodium hydroxymethyl cellulose and 19 to 20% by weight of water is formed to give a tapioca ball. The tapioca ball is boiled for 2 to 15min, drip-dried and then vibrated. Thereafter, the tapioca ball is sprayed with powder comprising 80 to 98% by weight of tapioca powder, 1 to 19% by weight of Konjac power and 1 to 15% by weight of guar gum and then polished. |
