What are the methods for making coconut and pearls in milk tea?

Coconut and pearls are both indispensable ingredients in milk tea. Their taste and production method have an important impact on the overall quality of milk tea. This article will introduce in detail the method of making coconut and pearls in milk tea.

1. How to make coconut fruit

First, the coconut meat is extracted from the coconut and processed into a puree, which is the basis for making coconut fruit. Next, the coconut milk is mixed with specific ingredients such as sugar, vinegar, etc. to prepare for the subsequent fermentation process. Fermentation is the central link in coconut production. By cultivating Acetobacter xylinum, coconuts are fermented at a suitable temperature for several days to form a unique taste and texture.

After fermentation, the coconuts are cut into appropriate shapes and sizes, washed and rinsed to remove excess acetic acid and other impurities. The coconut is then processed at high temperatures to ensure food safety, and after cooling, sugar and other additives are added to enhance its flavor. The entire production line process requires strict control of each link to ensure the quality and taste of the end product.

Flavored Coconut According to personal taste, you can add an appropriate amount of seasoning to increase the taste and nutritional value of coconut. For example, honey, sugar, etc. can increase sweetness, lemon juice can increase acidity, etc. When seasoning, be sure to add an appropriate amount of seasoning so as not to affect the taste of the coconut itself.

2. How to make pearls

First of all, the selection and preparation of raw materials is crucial, including the selection of high-quality water, starch and food additives. Next, the raw materials are mixed and stirred to fully dissolve the starch in the water to form a uniform slurry. Then, through specific pipes and nozzles, the starch slurry is dropped into hot water to form small granular pearls. These pearls will continue to expand in hot water and gradually solidify into shape.

After forming, the pearls will be screened and separated through a mesh screen to remove defective products that do not meet the specifications. Qualified products will be sent to another production line for rinsing and washing to remove excess starch and impurities. The cleaned pearls are then divided into specific containers for packaging and sale. During the entire production process, temperature, time and the ratio of raw materials are all important factors that affect the quality of pearls and need to be strictly controlled.

Flavored Pearls According to personal taste, you can add an appropriate amount of seasonings to increase the taste and nutritional value of the pearls. For example, sugar, honey, etc. can increase sweetness, lemon juice can increase acidity, etc. When seasoning, be sure to add an appropriate amount of seasonings to avoid affecting the taste of the pearls themselves.

3. Precautions

Safety and hygiene: Pay attention to safety and hygiene when making coconuts and pearls in milk tea. The raw materials must be fresh and clean, and hands and utensils must also be clean to avoid contaminating the milk tea and affecting health.

Timing: When boiling pearls, you must grasp the timing. When the water starts to bubble, you can add it to the pot. Wait for the water to boil completely and then cook for a few minutes. Never add it when there is a lot of foam at the bottom of the pot. It is easy for the pearls to stick together in the pot and form clumps. Don't rush to stir. First, bring the water to a boil over high heat, then turn to medium to low heat and stir gently. This will prevent the pearls from sticking together and forming balls. Also be careful not to overcook the pearls or make them too hard to avoid a bad taste.

In short, when making coconuts and pearls in milk tea, you need to pay attention to safety and hygiene, timing, production sequence and matching ratio. Only in this way can you make delicious milk tea ingredients.