常溫快煮粉圓 沖泡式粉圓技術(shù)轉(zhuǎn)移Room temperature quick-cooked tapioca Boba

常溫一分鐘快煮粉圓 沖泡式粉圓技術(shù)轉(zhuǎn)移 ，技術(shù)升級(jí)加工方便，低成本設(shè)備投入
快煮珍珠沖泡式粉圓和傳統(tǒng)的珍珠粉圓比起來，口感仍然保有嚼勁，但煮的時(shí)間大大縮短花費(fèi)較少，約是傳統(tǒng)珍珠的1/4的時(shí)間。快煮珍珠粉圓則是己煮熟的珍珠，沖泡60秒即可食用，口感還原與傳統(tǒng)珍珠比較相近類似。
quick cookingboba atroomtemperatureinoneminutetechnologytransferofbrewingboba
,convenienttechnologyupgradeandprocessing,low-costequipmentinvestment
comparedwiththetraditionalpearlnoodleball,thequick-cookedpearlnoodleballstillretainsachewytexture,butthecookingtimeisgreatlyshortenedandthecostisless,whichisabout1/4thetimeofthetraditionalpearlnoodleball.quick-cookedpearlpowderballsarecookedpearls,whichcanbeeatenafterbrewingfor60seconds.thetasteissimilartotraditionalpearls.