CN101422203B - Frozen sucker and preparation method thereof - Google Patents
Frozen sucker and preparation method thereof Download PDFInfo
- Publication number
- CN101422203B CN101422203B CN2008101794417A CN200810179441A CN101422203B CN 101422203 B CN101422203 B CN 101422203B CN 2008101794417 A CN2008101794417 A CN 2008101794417A CN 200810179441 A CN200810179441 A CN 200810179441A CN 101422203 B CN101422203 B CN 101422203B
- Authority
- CN
- China
- Prior art keywords
- ice
- cream stick
- wrinkled giant
- giant hyssop
- batching
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The invention provides an ice-sucker and a production method thereof. The ingredients of the ice-sucker contain a certain amount of herba agastachis and the ice-sucker is prepared through the processes of mixing the herba agastachis and other ingredients, sterilization, cooling, filling, freezing and the like. Through a reasonable formula and proper technique, the ice-sucker produced tastes uniquely delicious and good.
Description
Technical field
The invention relates to a kind of ice-cream stick and preparation method thereof, specifically be meant and a kind ofly contain the wrinkled giant hyssop composition and have ice-cream stick of heatstroke prevention function and preparation method thereof, belong to the frozen manufacture field.
Background technology
Frozen is at selected one of the leisure food of mainly relieving summer heat of hot summer people.
At present; In the frozen of supplying on the market, ice cream and ice cream type freezing beverage are of a great variety, and more and more top grade and mouthfeel are good really; But most of ice creams and ice cream are owing to having added too many grease or chocolate and so on; After scorcher is edible, can feel sticky and uncomfortable, can't reach the summer-heat removing effects that clearly quenches one's thirst, and the especially adult taste of suitable general population be actually rare.
And in the market ice-cream stick (ice lolly; Ice lolly) type freezing beverage, though more tasty and more refreshing to a certain extent quenching one's thirst, kind is also few; The new breakthrough point is all sought by each businessman on packing, local flavor, and is not having too many innovation on the mouthfeel of ice-cream stick He on the essence constituent.Ice-cream stick in the market mainly is to be primary raw material with drinking water, sugar; Add thickener, spices or beans, fruit etc. and process, most of ice-cream sticks almost do not have significant difference except additive differences such as proportion scale, used essence, pigment; Taste is dull; And nutritive value is not high, can't cater to present consumer to the increasingly high requirement that taste of diet and nutrient health proposed, and ice-cream stick market development in recent years is slow.
Therefore, need exploitation new ice-cream stick prescription and preparing craft, seek new innovation element, improve the surcharge of ice-cream stick product, promote the development in ice-cream stick market for ice-cream stick market.
On the other hand, wrinkled giant hyssop is the dry aerial parts of labiate Pogostemon cablin Pogostemon cablin (Blanco) Benth..((β-Pinene), 3-octanone (3-0ctanone), 3-octanol (3-0ctanol), right-as to gather umbrella ellagic acid (p-Cymene), agastachin (Agastachin) etc. contain compositions such as a small amount of tannin, amaroid in addition for α-Pinene), nopinene to contain estragole (Methylchavicol), anisole (Anethole), anisaldehyde (Anisaldehyde), d-citrene (d-Limonene), right-methoxyl group cinnaldehydrum (p-Methoxycin-namaldehyde), australene in the wrinkled giant hyssop.Wrinkled giant hyssop flavor is hot, and slightly warm in nature is returned spleen, stomach, lung channel, removing dampness by means of aromatics is arranged, the preventing or arresting vomiting that whets the appetite, deliver the function of relieving summer-heat, be mainly used in the summer hinder summer-heat and damp, the vomiting of gastral cavity ruffian, uncomfortable in chestly do not relax, disease such as stomachache diarrhoea.Related experiment and research proof, wrinkled giant hyssop decoction and wrinkled giant hyssop are soaked and all have antifungic action; The agastache rugosa water decoction has inhibitory action to Leptospira when concentration is 15mg/ml, when concentration increases to 31mg/ml, Leptospira is had killing action; Flavonoid substances in the wrinkled giant hyssop has antivirus action etc.
Wrinkled giant hyssop has very high food therapy value, be China Ministry of Public Health announce be food be again one of article of medicine.Yet because wrinkled giant hyssop has unique local flavor beastly, wrinkled giant hyssop is to be applied to medicine mostly at present, in Application in Food report is arranged seldom, and Shang Weijian is used to make the technology report of ice-cream stick with wrinkled giant hyssop, does not also see the Related product listing.
Summary of the invention
One object of the present invention is to seek new innovation element into ice-cream stick market, and a kind of ice-cream stick with new prescription is provided, and improves the surcharge of ice-cream stick product, increases the ice-cream stick kind, promotes the ice-cream stick market development.
Another object of the present invention is to provide a kind of ice-cream stick that contains the wrinkled giant hyssop composition, give particularly relieving summer-heat function of the more nourishing healthy of ice-cream stick.
Another object of the present invention is to provide a kind of ice-cream stick that contains the wrinkled giant hyssop composition, make ice-cream stick when having alimentary health-care function, have good local flavor and mouthfeel.
Another object of the present invention is to provide a kind of said method that contains the ice-cream stick of wrinkled giant hyssop composition for preparing.
At first, the invention provides a kind of ice-cream stick, wherein contain the wrinkled giant hyssop composition.Said wrinkled giant hyssop composition be meant come from that China Ministry of Public Health announces be food be again the composition in the wrinkled giant hyssop in the article list of medicine.
That is, the present invention is used to make ice-cream stick with wrinkled giant hyssop, and the relieving summer-heat function of wrinkled giant hyssop is combined with the function of clearly quenching one's thirst of ice-cream stick itself, makes the ice-cream stick product have the Dietotherapy health function, has improved the surcharge of ice-cream stick product, has enriched the ice-cream stick produce market.Ice-cream stick of the present invention has good heatstroke prevention, a function of passing the summer in a leisurely way, quench one's thirst, and consumption economies person is healthy, and this ice-cream stick can be called the heatstroke prevention ice-cream stick.From another angle, the invention provides a kind of purposes that wrinkled giant hyssop is used to make ice-cream stick.
According to specific embodiments of the present invention, ice-cream stick provided by the invention contains wrinkled giant hyssop in its batching.Preferably, the amount of said wrinkled giant hyssop is 0.1%～0.3% (that is, the wrinkled giant hyssop with ice-cream stick batching gross weight 0.1%～0.3% is the batching of feedstock production ice-cream stick of the present invention) of ice-cream stick batching gross weight.
The gross weight of ice-cream stick described in the present invention is meant all supplementary material weight sums in ice-cream stick (when producing combined ice-cream stick, the being meant the ice-cream stick main body) prescription, but does not comprise the weight of ice-cream stick rod.In addition, except that specifying, content described in the present invention and ratio are weight content and ratio.
According to specific embodiments of the present invention, said wrinkled giant hyssop is (form with wrinkled giant hyssop juice and/or wrinkled giant hyssop powder is prepared burden) that the batching form with wrinkled giant hyssop juice and/or wrinkled giant hyssop powder exists in ice-cream stick; Said wrinkled giant hyssop juice can be the aqueous extract of wrinkled giant hyssop, also can be the slurries after wrinkled giant hyssop adds the water mill slurry; Said wrinkled giant hyssop powder is the powder of being pulverized by the raw material wrinkled giant hyssop that obtains, and the granularity that preferably requires the wrinkled giant hyssop powder among the present invention is beneficial to the mouthfeel and the mouldability of ice-cream stick smaller or equal to 200 orders (can pass through 200 mesh standard sieves).
Because wrinkled giant hyssop has local flavor beastly; Even if processing aqueous extract or the wrinkled giant hyssop of wrinkled giant hyssop adds the slurries that obtain behind the water mill slurry and is frozen its local flavor of back and remains beastly; Can not be accepted by most of consumer, this is very disadvantageous for the ice-cream stick that wrinkled giant hyssop is made as the leisure food in summer, and this case inventor finds; In the batching of the ice-cream stick that contains the wrinkled giant hyssop composition, add salt, can alleviate or suppress the local flavor beastly of wrinkled giant hyssop to a certain extent.Therefore,, also comprise salt in the batching of this ice-cream stick, more preferably say that the content of said salt is 0.15%～0.35% of ice-cream stick batching gross weight according to the preferred embodiments of the invention.In addition, the interpolation of salt can also replenish the mineral matter and the inorganic salts of sweating summer and running off, and keeps the osmotic pressure balance of human body.
According to the preferred embodiments of the invention, also comprise lemon juice in the batching of ice-cream stick of the present invention, preferred, the dry matter content in the said lemon juice is 1.2%～2% of an ice-cream stick batching gross weight.Lemon juice has popular lemon taste, and lemon juice main effect in the present invention is that it can effectively constrain or cover the local flavor beastly of wrinkled giant hyssop, gives ice-cream stick product of the present invention good peculiar flavour.The present invention does not have specific (special) requirements to the source and the concentration of raw materials used lemon juice, can be purchased acquisition, usually dry matter content >=40% of the lemon juice of purchasing.
According to the preferred embodiments of the invention, also comprise peppermint oil in the batching of ice-cream stick of the present invention, preferred, the content of menthol is 0.15%～0.25% of ice-cream stick batching gross weight in the said peppermint oil.The interpolation of peppermint oil can make the consumer when edible ice-cream stick of the present invention, more refrigerant sensation arranged, and the interpolation of peppermint oil simultaneously also has certain inhibition to the unpleasant flavor that makes us of wrinkled giant hyssop, and the overall taste of ice-cream stick is had certain coordinative role.The present invention does not have specific (special) requirements to the source and the concentration of raw materials used peppermint oil, can be purchased acquisition, preferably uses the wherein peppermint oil of the content of menthol >=50%.
The ice-cream stick that contains the wrinkled giant hyssop composition of the present invention, its organoleptic indicator, physical and chemical index, sanitary index etc. should meet corresponding national sector standard.
According to specific embodiments of the present invention; Also comprise suitable sweet taste material in the batching of ice-cream stick of the present invention; To give the product sweet taste and to increase dry; Said sweet taste material can adopt the material commonly used in the said field, for example the combination of one or more in the sweetener such as carbohydrate such as white granulated sugar, HFCS, starch syrup, maltose or honey element, Sucralose, acesulfame potassium, Aspartame; Ice-cream stick of the present invention also can be made to special population diabetic's development product for example, and sweet taste material wherein can be selected some functional sweet taste material, for example glycitols or sweeteners etc.According to the preferred embodiments of the invention, comprise 6%～15% white granulated sugar and 6%～10% HFCS and/or starch syrup in the ice-cream stick of the present invention batching, can give product excellent flavor and mouthfeel.If select sweetener for use, the addition of sweetener in ice-cream stick of the present invention is generally 0.04%～0.1%.
According to specific embodiments of the present invention, also comprise acidity regulator in the ice-cream stick batching of the present invention, this acidity regulator is selected from one or more in citric acid, malic acid and the natrium citricum.Acidity regulator mainly is the acidity that is used to regulate ice-cream stick feed liquid when preparing burden; The total acid of preferred control ice-cream stick feed liquid is 1.5 ± 0.3g/100g (with a citrometer) among the present invention; Generally speaking, the acidity adjustment agent content is 0.15～0.5% of an ice-cream stick batching gross weight.
According to specific embodiments of the present invention, also comprise an amount of stabilizing agent in the ice-cream stick batching of the present invention.The stabilizing agent that is applicable to ice-cream stick of the present invention can be the conventional stabilizing agent in this area, is preferably in sodium carboxymethylcellulose, locust bean gum, xanthans and the carragheen etc. one or more.The addition of preferred control stabilizing agent is 0.05%～0.2% in the ice-cream stick batching of the present invention.
In the batching of ice-cream stick of the present invention, also optionally comprise an amount of essence (spices), the consumption of said essence is generally 0.03%～0.1% of ice-cream stick batching total amount.When comprising lemon juice in the ice-cream stick of the present invention, used essence is preferably lemon essence.
In the batching of ice-cream stick of the present invention, also optionally comprise the additive that an amount of ice-cream stick fields such as pigment are commonly used.
The concrete kind selection of materials such as said sweetener, stabilizing agent, essence, pigment and consumption can be according to its knowledge of grasping or definite easily through simple experiment after reading the present invention for the those skilled in the art.
In the batching of ice-cream stick of the present invention, also can comprise an amount of water as required, be 100% to satisfy the sum of respectively preparing burden.
According to preferred specific embodiments of the present invention, the ice-cream stick that contains the wrinkled giant hyssop composition of the present invention, its total solids content are 12%～20%, total sugar content 11%～19%.
In a specific embodiments of the present invention, the batching that contains the ice-cream stick of wrinkled giant hyssop composition of the present invention is formed and is comprised:
Aqueous extract of wrinkled giant hyssop powder, wrinkled giant hyssop and/or wrinkled giant hyssop add the slurries behind the water mill slurry, and wherein the content of wrinkled giant hyssop composition is 0.1%～0.3% of ice-cream stick batching gross weight;
Salt, its content are 0.15%～0.35% of ice-cream stick batching gross weight;
Lemon juice, wherein dry matter content is 1.2%～2% of an ice-cream stick batching gross weight;
Peppermint oil, wherein the content of menthol is 0.15%～0.25% of ice-cream stick batching gross weight;
Sweet taste material, its content are 8%～19% of ice-cream stick batching gross weight, and this sweet taste material is selected from one or more in white granulated sugar, HFCS, starch syrup and the sweetener;
Stabilizing agent, its content are 0.05%～0.2% of ice-cream stick batching gross weight, and this stabilizing agent is selected from one or more in sodium carboxymethylcellulose, carragheen, locust bean gum and the xanthans;
Acidity regulator, its content are 0.15～0.5% of ice-cream stick batching gross weight, and this acidity regulator is selected from one or more in citric acid, malic acid and the natrium citricum.
On the other hand, the invention provides a kind of said method that contains the ice-cream stick of wrinkled giant hyssop composition for preparing, the method comprising the steps of:
The aqueous extract of wrinkled giant hyssop powder, wrinkled giant hyssop and/or wrinkled giant hyssop are added slurries and other batch mixes in the ice-cream stick behind the water mill slurry, sterilization then, and cooling, again through the filling mould, freeze, process the ice-cream stick product.
According to specific embodiments of the present invention, the aqueous extract of said wrinkled giant hyssop can prepare according to following method: with 80～110 ℃ of infusions of the water that adds 10～30 times of weight after the wrinkled giant hyssop fragmentation 2～3 hours, cross the aqueous extract that leaching filtrating part is wrinkled giant hyssop; The slurries that said wrinkled giant hyssop adds behind the water mill slurry can prepare according to following method: wrinkled giant hyssop is broken into the water infusion 2～5 hours that adds 8～20 times of weight behind the particle; Utilize colloid mill to pulverize defibrination; Obtain the wrinkled giant hyssop slurries, wherein controlling slurries can be through the colloid mill of fineness≤1mm.The concentration that among the present invention the aqueous extract of used wrinkled giant hyssop and/or wrinkled giant hyssop is added the slurries behind the water mill slurry does not have specific (special) requirements, can be according to wherein what and ice-cream stick product index of contained wrinkled giant hyssop composition are converted the back batching.
In of the present invention one concrete embodiment, the method for the said ice-cream stick of preparation of the present invention is to carry out according to following operation:
(1) batch mixing (mixing of each supplementary material in the prescription):
At first sweet taste material, stabilizing agent etc. and the water of preparing burden are in right amount added the infusion that heats up in the ingredients pot according to formula ratio; Wherein, the HFCS in the sweet taste material can directly add, and white granulated sugar and stabilizing agent are processed solution and then adding earlier after can in advance driedly being mixed and sparing, and other sweet taste material also add in this step; Salt, acidity regulator, essence, pigment etc. normally in that material sterilization and cooling back are added, are avoided the infringement of high temperature to flavor substance; Sweetener class material also joins in sterilization and the cooled feed liquid;
When treating that infusion temperature such as sweet taste material, stabilizing agent reach 70～85 ℃, add lemon juice again, wrinkled giant hyssop stirs;
Can remove the visible impurity of naked eyes after each raw material dissolving as required;
(2) sterilization: the mixed material for preparing sterilization under 80～90 ℃, 15～30s condition;
(3) cooling: the mixed material after the sterilization is cooled to 2～4 ℃ (cooling can be adopted the routine operation of ice-cream stick production field, and it is temperature required for example to adopt frozen water that material is cooled to rapidly); Additives such as the essence in the prescription, pigment can directly join in this cooled material, stir, and obtain the semi-finished product feed liquid; The total acid that can preferably control this semi-finished product mixed liquor among the present invention is (with citrometer, g/100g): 1.5 ± 0.3;
(4) irritate mould: the material through cooling (and adding an amount of essence) can be filled in the mould, also can material be kept a period of time at 2～4 ℃ and irritate mould again; Feed liquid is cooled to 2～4 ℃ of direct moulds of irritating can make product have the mouthfeel of ice slush; Among the present invention, also can make cooled feed liquid through behind the freezing machine again-2.0 ℃～-4.5 ℃ cans, product is reached does not have ice slag, ice slush effect;
(5) insert rod (inserting chopsticks): the routine operation according to the ice-cream stick field carries out;
(6) freeze: adopt the indirect type refrigeration modes, make material be frozen into solid product (frozen solid gets final product), the routine operation according to the ice-cream stick field goes to get product after frost, the demoulding, the packing afterwards, in-20 ℃～-18 ℃ freezers, stores.
Among the present invention, all commercially available acquisition of used each raw material, each material performance meets the correlated quality standard-required.Unspecified step for example all can carry out according to the routine operation in the affiliated field by preliminary treatment and freezing afterwards go frost, the demoulding, the packing etc. of ice-cream stick of supplementary material in the production technology of the present invention; Device therefor conventional equipment in field under for example ingredients pot, cooling device, freezing equipment etc. all can adopt is no longer given unnecessary details concrete equipment structure and operation at this in the technology.
Produce the ice-cream stick that obtains according to method of the present invention, each item physical and chemical index, sanitary index and organoleptic indicator all meet concerned countries industry standard SB/T 10016-1999.Ice-cream stick of the present invention, unique flavor, whole local flavor and mouthfeel are coordinated, and do not have the local flavor beastly of unacceptable wrinkled giant hyssop basically.
In sum, the invention provides a kind of ice-cream stick that contains the wrinkled giant hyssop composition, increased the ice-cream stick kind; Ice-cream stick of the present invention is as the food of relieving summer heat summer; Refrigerant, tasty and refreshing, quench one's thirst, relieve summer heat, and owing to containing the health-care efficacies such as heatstroke prevention that certain wrinkled giant hyssop composition has enhancing in the ice-cream stick; Has certain nutrition property and functional, useful health; And the present invention further cooperates appropriate process through reasonably filling a prescription, and makes the ice-cream stick of being produced have unique delicious mouthfeel, can take into account the demand of consumer to flavor taste and nutrient health, promotes the ice-cream stick market development.
The specific embodiment
Below specify technology of the present invention and characteristics through specific embodiment, but these embodiment are not in order to limit protection scope of the present invention.
Embodiment 1
The prescription of the ice-cream stick of present embodiment is:
Wrinkled giant hyssop juice 3%, white granulated sugar 10%, HFCS 3%, starch syrup 5%, lemon juice 5%, peppermint oil 0.4%, salt 0.25%, honey element 0.05%, acesulfame potassium 0.015%, malic acid 0.05%, natrium citricum 0.15%, stabilizing agent 0.15% (melon glue 0.05%+CMC (FH
9) 0.1%), lemon extract 0.08%, water surplus.
Raw material standard:
Wrinkled giant hyssop juice: the wrinkled giant hyssop of purchasing on the market, select cleaning, get a fragmentation after, add about 20 parts of water normal pressures and boiled infusion 2～3 hours, remove by filter the visible impurity of naked eyes then, get supernatant concentration to 10 part after leaving standstill, obtain the wrinkled giant hyssop juice of the subsequent use batching of present embodiment;
Peppermint oil: the content of menthol >=50%;
Lemon juice: solid content >=40%;
The performance of each raw material meets the correlated quality standard-required.
The preparation method of the ice-cream stick of present embodiment mainly may further comprise the steps:
(1) pretreatment of raw material, batch mixing:
Sweet taste material and stabilizing agent mixing are heated infusion, when heating-up temperature reaches 75 ℃, add lemon juice, wrinkled giant hyssop juice, and add surplus batching water as required, stir;
(2) sterilization: the mixed material through step (1) preparation carries out 85 ℃, 30s sterilization;
(3) cooling: the mixed material after the sterilization adopts the frozen water refrigeration to be cooled to 2～4 ℃ rapidly, adds salt, acidity regulator, peppermint oil, essence and sweetener, stirs; Obtain the semi-finished product feed liquid; Through detecting, the total acid of this feed liquid is (with citrometer, g/100g): 1.5 ± 0.1;
(4) irritate mould (injection molding): the semi-finished product feed liquid is suitably congealed through freezing machine, utilizes bottle placer to be filled in the mould bag then, can temperature-2.0 ℃～-4.5 ℃;
(5) insert chopsticks: utilize stick inserting machine that waddy is inserted ice lolly central authorities, insert straight;
(6) freeze: insert and to adopt after the chopsticks indirect type refrigeration modes (saline temperature-18 ℃) to make material be frozen into solid product, go frost, the demoulding, packing afterwards, get product, in-20 ℃～-18 ℃ freezers, store.
The ice-cream stick product of present embodiment, total solids content is about 18%, and total sugar content is about 16%, frozen solid; Neither too hard, nor too soft, be prone to sting food, tissue is fine and smooth; There are not ice slag, ice slush, sour-sweet, refrigerant tasty and refreshing when edible, unique flavor; Whole flavor coordination has been suppressed the local flavor beastly of raw material wrinkled giant hyssop preferably, is fit to most of crowd's taste.
Embodiment 2
Wrinkled giant hyssop juice 3%, white granulated sugar 10%, HFCS 3%, starch syrup 5%, lemon juice 4.5%, peppermint oil 0.4%, salt 0.25%, honey element 0.06%, acidity regulator 0.2% (malic acid 0.05%+ natrium citricum 0.15%), stabilizing agent 0.15% (melon glue 0.05%+CMC (FH
9) 0.1%), lemon extract 0.08%, water surplus.
Raw material standard:
Wrinkled giant hyssop juice: the wrinkled giant hyssop of purchasing on the market, select cleaning, get a fragmentation after, join in the foreheater with about 10 times water; Boiled infusion under the intensification normal pressure 3～5 hours, treat that the wrinkled giant hyssop particle boils to degree that can be broken, crosses No. three colloid mills and pulverizes: the fineness of crossing colloid mill for the first time is transferred to 1.5～2mm; For the second time be transferred to 1～1.5mm, be transferred to for the third time≤1mm, through three crushing operations; Guarantee the sophistication of wrinkled giant hyssop slurry, be settled to 15 parts at last, obtain the wrinkled giant hyssop juice of the subsequent use batching of present embodiment;
Peppermint oil: the content of menthol >=50%;
Lemon juice: solid content >=40%;
The performance of each raw material meets the correlated quality standard-required.
The preparation method of the ice-cream stick of present embodiment is basically with embodiment 1.
The ice-cream stick product of present embodiment, total solids content is about 17%, and total sugar content is about 15.8%, and product overall taste eurythmy has been suppressed the local flavor beastly of raw material wrinkled giant hyssop preferably.
Embodiment 3
Wrinkled giant hyssop powder 0.15%, white granulated sugar 12%, starch syrup 8%, lemon juice 3%, acidity regulator 0.2% (malic acid 0.05%+ natrium citricum 0.15%), stabilizing agent 0.15% (melon glue 0.05%+CMC (FH
9) 0.1%), water surplus.
The wrinkled giant hyssop powder is the powder after the raw material wrinkled giant hyssop is directly pulverized, and granularity is less than 200 orders; Other raw material standards are with embodiment 2.
Among the preparation method, be in batching step, the wrinkled giant hyssop powder to be added in the feed liquid with stabilizing agent etc., mix that other process conditions are basically with embodiment 1.
The ice-cream stick product of present embodiment, total solids content is about 19%, and total sugar content is about 16%, and product overall taste ratio is coordinated, and has suppressed the local flavor beastly of raw material wrinkled giant hyssop preferably.
Other embodiment
Control Example 2, the content of wrinkled giant hyssop juice and lemon juice is made ice-cream stick of the present invention in the change prescription.Except that the content of wrinkled giant hyssop juice and lemon juice was different, other components were basically with embodiment 2 in the prescription of these embodiment, and each raw material standard and preparation method are all basic identical with embodiment 2.The simple taste evaluation of the concrete prescription of these embodiment and Related product is following:
Claims (7)
1. an ice-cream stick contains wrinkled giant hyssop in the batching of this ice-cream stick; Wherein, the amount of said wrinkled giant hyssop is 0.1%～0.3% of an ice-cream stick batching gross weight;
Said wrinkled giant hyssop is that the batching form with wrinkled giant hyssop juice and/or wrinkled giant hyssop powder exists in ice-cream stick; Aqueous extract that said wrinkled giant hyssop juice is wrinkled giant hyssop and/or wrinkled giant hyssop add the slurries behind the water mill slurry; The granularity of said wrinkled giant hyssop powder is smaller or equal to 200 orders;
Also comprise lemon juice in the batching of this ice-cream stick, the dry matter content in the said lemon juice is 1.2%～2% of an ice-cream stick batching gross weight.
2. ice-cream stick according to claim 1 also comprises salt in the batching of this ice-cream stick, the content of said salt is 0.15%～0.35% of ice-cream stick batching gross weight.
3. ice-cream stick according to claim 1 also comprises peppermint oil in the batching of this ice-cream stick, the content of menthol is 0.15%～0.25% of ice-cream stick batching gross weight in the said peppermint oil.
4. ice-cream stick according to claim 1, the total solids content of this ice-cream stick are 12%～20%, total sugar content 11%～19%.
5. ice-cream stick according to claim 1, the batching of this ice-cream stick is formed and is comprised:
Aqueous extract of wrinkled giant hyssop powder, wrinkled giant hyssop and/or wrinkled giant hyssop add the slurries behind the water mill slurry, and wherein the content of wrinkled giant hyssop composition is 0.1%～0.3% of ice-cream stick batching gross weight;
Salt, its content are 0.15%～0.35% of ice-cream stick batching gross weight;
Lemon juice, wherein dry matter content is 1.2%～2% of an ice-cream stick batching gross weight;
Peppermint oil, wherein the content of menthol is 0.15%～0.25% of ice-cream stick batching gross weight;
Sweet taste material, its content are 8%～19% of ice-cream stick batching gross weight, and this sweet taste material is selected from one or more in white granulated sugar, HFCS, starch syrup, honey element, Sucralose, acesulfame potassium, the Aspartame;
Stabilizing agent, its content are 0.05%～0.2% of ice-cream stick batching gross weight, and this stabilizing agent is selected from one or more in sodium carboxymethylcellulose, carragheen, locust bean gum and the xanthans;
Acidity regulator, this acidity regulator is selected from one or more in citric acid, malic acid and the natrium citricum.
6. method for preparing the said ice-cream stick of claim 1, the method comprising the steps of:
The aqueous extract of wrinkled giant hyssop powder, wrinkled giant hyssop and/or wrinkled giant hyssop are added slurries and other batch mixes in the ice-cream stick behind the water mill slurry, sterilization then, and cooling, again through the filling mould, freeze, process the ice-cream stick product.
7. the method for preparing ice-cream stick according to claim 6, wherein,
The granularity of said wrinkled giant hyssop powder is smaller or equal to 200 orders;
The aqueous extract of said wrinkled giant hyssop prepares according to following method: with 80～110 ℃ of infusions of the water that adds 10～30 times of weight after the wrinkled giant hyssop fragmentation 2～3 hours, cross the aqueous extract that leaching filtrating part is wrinkled giant hyssop;
The slurries that said wrinkled giant hyssop adds behind the water mill slurry prepare according to following method: wrinkled giant hyssop is broken into the water infusion 2～5 hours that adds 8～20 times of weight behind the particle; Utilize colloid mill to pulverize defibrination; Obtain the wrinkled giant hyssop slurries, wherein controlling slurries can be through the colloid mill of fineness≤1mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101794417A CN101422203B (en) | 2008-11-28 | 2008-11-28 | Frozen sucker and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101794417A CN101422203B (en) | 2008-11-28 | 2008-11-28 | Frozen sucker and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101422203A CN101422203A (en) | 2009-05-06 |
| CN101422203B true CN101422203B (en) | 2012-03-21 |
Family
ID=40613257
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101794417A Active CN101422203B (en) | 2008-11-28 | 2008-11-28 | Frozen sucker and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101422203B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102247315B (en) * | 2011-05-26 | 2012-11-28 | 苏州先阔生物科技有限公司 | OTC (Over the Counter) drug frozen sucker for treating symptoms of upper respiratory tract and oral cavity and preparation method thereof |
| CN103652304B (en) * | 2012-09-20 | 2016-02-17 | 内蒙古伊利实业集团股份有限公司 | Sand-like mouthfeel water-ice section and preparation method thereof |
| CN103190518B (en) * | 2013-04-22 | 2014-02-12 | 津市市中意糖果有限公司 | Soft ice-cream stick and production method thereof |
| CN106359828A (en) * | 2016-11-19 | 2017-02-01 | 安新生 | Flavoring spice for apple flavored ice pops |
| CN110859257A (en) * | 2019-11-05 | 2020-03-06 | 广州赢联健康产业有限公司 | Noni enzyme and preparation method thereof |
| CN111700148B (en) * | 2020-06-22 | 2022-11-22 | 黑龙江省中医药科学院 | Method for preparing ice cream with homology of medicine and food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105546A (en) * | 1994-05-12 | 1995-07-26 | 杨申隆 | Health-care drink capable of clearing away heat and removing summer-heat |
| CN1528205A (en) * | 2003-10-15 | 2004-09-15 | 郎检波 | Health-care tea beverage |
| CN1846519A (en) * | 2005-04-13 | 2006-10-18 | 郭巍 | Nutrient ice shavings |
| CN101292692A (en) * | 2007-04-24 | 2008-10-29 | 上海诺德生物实业有限公司 | Plant cold tea condensed juice, preparation and application thereof |
-
2008
- 2008-11-28 CN CN2008101794417A patent/CN101422203B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105546A (en) * | 1994-05-12 | 1995-07-26 | 杨申隆 | Health-care drink capable of clearing away heat and removing summer-heat |
| CN1528205A (en) * | 2003-10-15 | 2004-09-15 | 郎检波 | Health-care tea beverage |
| CN1846519A (en) * | 2005-04-13 | 2006-10-18 | 郭巍 | Nutrient ice shavings |
| CN101292692A (en) * | 2007-04-24 | 2008-10-29 | 上海诺德生物实业有限公司 | Plant cold tea condensed juice, preparation and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 顾春风.枸杞冰淇淋的研制.《食品与机械》.2000,(第1期),24. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101422203A (en) | 2009-05-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102422973B (en) | Popsicles containing avocado, and preparation method thereof | |
| CN101422203B (en) | Frozen sucker and preparation method thereof | |
| CN101416740B (en) | Freezing beverage containing Guiling Jelly and preparation method thereof | |
| CN101322520B (en) | Freezing beverage containing red date, longan and medlar juice and preparation thereof | |
| CN102499312B (en) | Ice cream added with passion fruit juice and preparation method for ice cream | |
| CN101347172B (en) | Pumpkin ice-cream and method for producing the same | |
| CN101513239A (en) | Instant sugar palm extract and the preparation thereof | |
| CN101322522A (en) | Freezing beverage containing hazel nut powder and preparation method thereof | |
| CN101336672B (en) | Seabuckthorn frozen stick and production method thereof | |
| CN101589758B (en) | Frozen drink containing kudzu-vine root and preparation method thereof | |
| CN101791036B (en) | Frozen beverage containing glossy privet fruits and wax apples and preparation method thereof | |
| CN109287839A (en) | Nutrient ice cream and preparation method thereof containing Chinese yam | |
| CN101416676B (en) | Frozen beverage containing olive and tangerine peel and preparation method thereof | |
| CN102499314B (en) | Ice lolly added with passion fruit juice and preparation method thereof | |
| CN109170114A (en) | A kind of crispy cone ice cream of grape pip taste and preparation method thereof | |
| CN102499313B (en) | Ice cream bar added with passion fruit juice and preparation method thereof | |
| CN108041212A (en) | A kind of milk shake teabag drink | |
| CN101427725B (en) | Freezing beverage containing collagen peptide and producing method thereof | |
| CN103598534B (en) | A kind of coconut aroma purple rice pudding | |
| CN102894178B (en) | Novel flower eight-treasure frozen beverage and manufacturing method thereof | |
| CN102362631B (en) | Avocado-containing ice cream and preparation method thereof | |
| CN110810613A (en) | A frozen beverage containing fresh succus Bambusae and its preparation method | |
| CN101548707A (en) | Frozen beverage containing olive juice and preparation method thereof | |
| CN102429086A (en) | Chilled beverage added with pseudo-ginseng root and preparation method thereof | |
| CN102389019B (en) | Ice lolly containing avocado and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |