Gel particles and preparation method thereof

The invention discloses gel particles and a preparation method thereof. The gel particles comprise the following raw materials in parts by weight: 7-12 parts of a first thickening agent, 0.2-0.4 part of a second thickening agent and 10-13 parts of a curing agent, wherein the first thickening agent comprises locust bean gum, curdlan, sodium alginate, guar gum, carrageenan, xanthan gum, starch sodium octenylsuccinate, konjaku flour and maltodextrin. The gel particles disclosed by the invention are similar to freshly cooked sago in mouth feel, and the situations that the mouth feel becomes soft and the mouth feel and the state are influenced by colloid adhesion are avoided after the gel particles are soaked in water for a long time, so that the production time of a milk tea shop is shortened, and the sago cooking failure rate is reduced. 本发明公开了一种凝胶颗粒及其制作方法。所述凝胶颗粒包括以下重量份数的原料：第一增稠剂7-12份，第二增稠剂0.2-0.4份，固化剂10-13份，所述第一增稠剂包括刺槐豆胶、可得然胶、海藻酸钠、瓜尔胶、卡拉胶、黄原胶、辛烯基琥珀酸淀粉钠、魔芋粉和麦芽糊精。本发明所述凝胶颗粒口感形似现煮西米，在水中长时间浸泡，不会出现口感变软、胶体粘连影响口感和状态的情况