CN101589758B - Frozen drink containing kudzu-vine root and preparation method thereof - Google Patents
Frozen drink containing kudzu-vine root and preparation method thereof Download PDFInfo
- Publication number
- CN101589758B CN101589758B CN2009101506734A CN200910150673A CN101589758B CN 101589758 B CN101589758 B CN 101589758B CN 2009101506734 A CN2009101506734 A CN 2009101506734A CN 200910150673 A CN200910150673 A CN 200910150673A CN 101589758 B CN101589758 B CN 101589758B
- Authority
- CN
- China
- Prior art keywords
- root
- candied
- kudzu vine
- frozen
- kudzu
- 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
Landscapes
- Confectionery (AREA)
Abstract
The invention provides a frozen drink containing kudzu-vine root and a preparation method thereof. Based on the total weight of the frozen drink, the frozen drink comprises the following compositions: 1 to 4 percent of candied kudzu-vine root block and 5 to 20 percent of candied kudzu-vine root water, wherein the candied kudzu-vine root block and the candied kudzu-vine root water are prepared by the following method: performing candied treatment on a kudzu-vine root raw material, namely mixing 10 to 30 weight portions of fresh kudzu-vine root raw material or equal amount of dry kudzu-vine raw material, 10 to 20 weight portions of sugar and 30 to 40 weight portions of water for the candied treatment; filtering to obtain the candied kudzu-vine root block and filtrate; and adjusting the weight of the filtrate to 40 to 60 weight portions to obtain the candied kudzu-vine root water. The method performs high-temperature candied treatment on the kudzu-vine root, effectively applies the kudzu-vine root to the production of the frozen drink, and makes the prepared frozen drink have nutrition and good flavor and mouthfeel through a reasonable formula and a proper process.
Description
Technical field
The invention relates to a kind of frozen and preparation method thereof, specifically be meant a kind of frozen that contains the root of kudzu vine and preparation method thereof, belong to the frozen processing technique field.
Background technology
In China's development rapidly, the frozen of supply is of a great variety in the market in recent years for the frozen industry.For catering to different consumer demands, each businessman all is devoted to searching new breakthrough point and innovation element at aspects such as frozen packing, structure, local flavors, and is not having too many innovation on the mouthfeel of frozen He on the essence constituent.With the ice cream is example; Ice cream in the market mainly is to be primary raw material with drinking water, dairy products, sugar, edible oil and fat; Add an amount of thickener, spices or beans, fruit etc. and process, most of ice creams almost do not have significant difference except additive differences such as proportion scale, used essence, pigment; In local flavor innovation, be limited to milk flavor, fruity, chocolate flavoured and composite flavor etc. mostly, seldom can be innovation in-depth once more.The most taste of present frozen is dull, and nutritive value is not high, can't cater to present consumer to increasingly high requirement that taste of diet and nutrient health proposed.
Along with the continuous fierceness of market competition and consumer to increasing requirements such as taste of diet, nutrient healths, need be that new innovation element is sought in cold drink market, improve the surcharge of frozen.The correlative study personnel begin to attempt natural function property raw-food material is added in the frozen, with exploitation environmental protective hygienic type frozen.
The root of kudzu vine (Radix Puerariae) is the root of legume pueraria lobata (Pueraria lobata (Willd.) Ohwi) or sweet kudzu (Pueraria thomsonii Benth.), for China Ministry of Public Health regulation be food be again one of article of medicine.The root of kudzu vine is mainly isoflavonoid and a spot of Flavonoid substances except that containing nutritional labelings such as the senior starch that accounts for the fresh root of kudzu vine 20%～25% and abundant essential amino acid and mineral element.Wherein, big legumin (daidzein), daidzin (daidzin), Puerarin (puerarin) etc. are the main active of the root of kudzu vine, and be the highest with puerarin content especially.In addition, also contain several physiological active substances such as Puerarin-7-xyloside (puerarin-7-xyloside), cupreol and arachidic acid in the root of kudzu vine.According to data books such as Compendium of Material Medica, " Chinese medicine voluminous dictionary ", " functional foods ", the root of kudzu vine and goods thereof have and relieve inflammation or internal heat, toxin expelling, reducing blood lipid, hypotensive, norcholesterol, hypoglycemic, fat-reducing, defaecation, prevention senile dementia, prevent artery sclerosis, prevent the good effect of cardiovascular and cerebrovascular diseases such as cerebral thrombus.Modern scientific research shows, often eats kudzu-vine root powder and can regulate function of human body, builds up health, and improves body resistance against diseases, anti-ageing prolonging life, the vigor of remaining youthful forever.
Have many nutrition and physiological hygiene function based on the root of kudzu vine, the root of kudzu vine has been processed to multiple nutrients food and health food, like kudzu root beverage, kudzu-vine root powder, the instant paste of the root of kudzu vine, radix puerariae capsule etc.But little the root of kudzu vine is used to make the technology report of frozen, does not also see the launch that the root of kudzu vine and frozen are effectively combined in frozen market.
Summary of the invention
One object of the present invention is to study provides a kind of frozen that contains the root of kudzu vine, increases the frozen kind, improves the nutrition and health care function of frozen.
Another object of the present invention is to provide a kind of frozen that contains the root of kudzu vine, through the root of kudzu vine is carried out appropriate processing, for the production that the root of kudzu vine is effective to frozen is given security.
Another object of the present invention is to provide a kind of is the method for feedstock production frozen with the root of kudzu vine; Through rational prescription and appropriate process; The root of kudzu vine is effectively added in the frozen, and make the prepared frozen product that obtains when having trophism, have good flavor taste.
On the one hand; The invention provides a kind of frozen that contains the root of kudzu vine; Gross weight with this frozen is a benchmark; Comprise 1%～4% candied root of kudzu vine piece and 5%～20% candied root of kudzu vine water during its batching is formed, wherein said candied root of kudzu vine piece and candied root of kudzu vine water prepare according to following method:
Root of kudzu vine raw material is carried out candied processing; Wherein be with the fresh root of kudzu vine raw material of per 10～30 weight portions or etc. the dried root of kudzu vine raw material of amount of dry matter (the fresh root of kudzu vine that adopts among the present invention is meant the root of kudzu vine that undried is handled; Moisture usually about 60%, when adopting the dried root of kudzu vine to prepare the candied root of kudzu vine, its consumption can convert with water content difference in the bright root of kudzu vine according to the dried root of kudzu vine) mix with the water sugared and 30～40 weight portions of 10～20 weight portions and carry out candied processing; Filter then; Obtain candied root of kudzu vine piece and filtrating, and the weight of filtrating is adjusted into 40～60 weight portions, obtain candied root of kudzu vine water.
The gross weight of frozen described in the present invention is meant all supplementary material weight sums in frozen (when preparing combined frozen such as ice cream, ice cream, the being meant the frozen main body) prescription.Except that specifying, content described in the present invention and ratio are weight content and ratio.
Frozen of the present invention contains a certain amount of root of kudzu vine composition, and this frozen that contains the root of kudzu vine has increased the frozen kind, has enriched frozen market.Frozen of the present invention, product have unique root of kudzu vine local flavor, and be nutritious and have some health-care efficacies of the root of kudzu vine, can satisfy the consumer to a certain extent to the requirement with health of frozen local flavor, nutrition.The frozen that contains the root of kudzu vine of the present invention not only can be used as the food of relieving summer heat midsummer, also can be used as leisure food and supplies the consumer edible in the four seasons.
In the R&D process of the frozen that contains the root of kudzu vine, the inventor finds that the root of kudzu vine is not one type and in frozen, adds the raw-food material that uses easily.At first; Owing to contain more a large amount of starch (content of starch is about 20%～25% in the fresh root of kudzu vine) in the root of kudzu vine; If traditionally with adding in the frozen after direct adding of the root of kudzu vine or the powder process; Starch generation is brought back to life (return life, aging) phenomenon, thus the local flavor and the mouthfeel of final products influenced.In addition; In order to make the consumer feel the existence of the root of kudzu vine from the sense organ conscientiously; And offer the consumer and chew mouthfeel, the present invention hopes and can the root of kudzu vine be added in the frozen with the form of solid block, yet; Root of kudzu vine piece without any processing will become very hard after freezing, mouthfeel is very poor.The inventor is through a large amount of experiments of groping; Proposed the technology that the root of kudzu vine is carried out candied processing (or the processing of title sugaring) of the present invention, that is, the root of kudzu vine has been immersed in the liquid glucose; Carry out described candied processing, can effectively solve starch retrogradation and the freezing problem of mouthfeel hardening afterwards in the root of kudzu vine piece.
The inventor also finds under study for action; When the raw material root of kudzu vine is carried out candied processing; The kind of sugar and addition (sugar concentration) also are the comparison The key factor of candied root of kudzu vine mouthfeel of influence and anti-freezing property in the treatment fluid (liquid glucose); According to the preferred embodiments of the invention, the fresh root of kudzu vine raw material of per 1 weight portion or etc. the dried root of kudzu vine raw material of amount of dry matter be that the sugar that adds 0.5～1 weight portion carries out candied processing; Preferably, the concentration of sugar is 20%～40% in the liquid glucose; More preferably; Used sugar is powdered glucose when among the present invention the root of kudzu vine being carried out candied processing; Compare with saccharide raw material white granulated sugar or other carbohydrates such as maltose etc. commonly used in the commercial production; The present invention utilizes powdered glucose that the root of kudzu vine is carried out candied processing and the candied root of kudzu vine that obtains, and the cryogenic freezing link temperature fluctuation in frozen production can not occur sugared crystallization or sugar yet and separate out phenomenon, thereby gives security for the better quality of frozen.
According to preferred specific embodiments of the present invention, when the root of kudzu vine is carried out candied processing, be that the root of kudzu vine is immersed in the liquid glucose, 75～85 ℃ of insulations 20 minutes to 12 hours.
According to best specific embodiments of the present invention, said candied root of kudzu vine piece and candied root of kudzu vine water prepare according to following method: the fresh root of kudzu vine of per 20 weight portions or etc. the dried root of kudzu vine of amount of dry matter, mix with the powdered glucose of 15 weight portions and the water of 35 weight portions; 75～85 ℃ are incubated 20 minutes to 12 hours; Preferred 20 minutes to 2 hours, filter, obtain candied root of kudzu vine piece; And the weight of filtrate filtered is adjusted into 50 weight portions, obtain candied root of kudzu vine water.
The candied root of kudzu vine that obtains produced according to the present invention is fresh and sweet good to eat; And has good anti-freezing property; Even under the cryogenic temperature of frozen, still can keep good flexibility and toughness, and be not prone to starch and return living phenomenon, be suitable for adding in the frozen as flavor substance.And; The present invention is after obtaining the candied root of kudzu vine through candied processing filtration; The weight of remaining filtrating is adjusted into 40～60 weight portions, promptly can obtains adding to the candied root of kudzu vine water in the frozen, join the concentration basically identical of the candied root of kudzu vine water in the frozen raw material in the time of can guaranteeing to prepare burden like this; Guarantee that the product taste as one, makes the frozen that is added with above-mentioned candied root of kudzu vine piece and candied root of kudzu vine water have consistent local flavor.
According to specific embodiments of the present invention; Said candied root of kudzu vine piece is unsuitable excessive; Will influence production perfusion too greatly, be prone to make occur hollow phenomenon of rupture on the product structure, the mouldability of frozen for the benefit of among the present invention; The size of candied root of kudzu vine piece is preferably 5～11mm * 5～11mm * 5～11mm, can for cube, cuboid, basic round shaped grain isotactic then or irregularly shaped.
In order to regulate the taste of frozen; Further strengthen the health care of frozen, preferably, can also be added with a certain amount of kudzu-vine root powder in the frozen of the present invention; Gross weight with this frozen is a benchmark, and its batching can comprise kudzu-vine root powder 0～1.5% in forming.For different concrete frozen kinds such as ice cream, ice cream, ice-cream stick etc., the addition of said kudzu-vine root powder can suitably be adjusted in this scope.Said kudzu-vine root powder is to be raw material with the edible root of kudzu vine, the powdered substance that forms through cleaning, pulverizing, drying.The organoleptic indicator of kudzu-vine root powder, physical and chemical index and sanitary index should meet relevant industries or enterprise-quality standard.According to the preferred embodiments of the invention, the content of said kudzu-vine root powder in frozen batching of the present invention is 0.5%～1.5%, and the fineness of kudzu-vine root powder is preferably 80 orders～120 orders (standard screen), helps local flavor, mouthfeel and the mouldability of frozen.
According to specific embodiments of the present invention; Also comprise other conventional raw material components that existing frozen is produced in the batching of frozen of the present invention; For example suitable sweet taste material, milk powder, oil substances etc., said sweet taste material can adopt one or more the combination in the sweeteners such as carbohydrates such as white granulated sugar, syrup, maltose or honey element, saccharin sodium, acesulfame potassium, Aspartame, Sucralose.According to the preferred embodiments of the invention, be benchmark with the gross weight of frozen, comprise 5%～15% white granulated sugar and 2%～7% HFCS and/or starch syrup in the frozen batching of the present invention, can give product excellent flavor and mouthfeel.According to specific embodiments of the present invention, also comprise milk powder 4%～14% in the frozen batching of the present invention, with the mouthfeel of suitably replenishing the frozen dry and helping to regulate frozen.According to specific embodiments of the present invention; When preparation contains the frozen of fat (oil substances); Said fat can as preferred version of the present invention, contain 2%～8% coconut oil in the said frozen batching from whole milk powder, anhydrous butter oil and/or vegetable oil (like palm oil, coconut wet goods); Can bring salubrious mouthfeel to product, coordinate mutually with the mouthfeel that the candied root of kudzu vine is fresh and sweet.
According to specific embodiments of the present invention; Also can comprise suitable stabilizing agent in the frozen batching of the present invention; The stabilizing agent that is adopted all can be the combination of this area stabilizing agent commonly used or multiple stabilizing agent; For example: sodium carboxymethylcellulose, carragheen, locust bean gum, xanthans, sucrose ester etc., the consumption of stabilizing agent is generally 0.05%～0.2% of frozen gross weight.
For further regulating the local flavor of frozen of the present invention, can also be to wherein adding a certain amount of essence (spices), pigment and/or acidity regulator etc.The acidity regulator that the present invention adopted can be an acidity regulator commonly used in this area, and for example: citric acid, malic acid, lactic acid, tartaric acid, natrium citricum etc., its addition also can be confirmed according to the needs of reality.
In the batching of frozen of the present invention, also can comprise an amount of water as required, be 100% to satisfy the sum of respectively preparing burden.
Frozen provided by the invention can be processed multi-form frozen according to different preparation technologies, like ice cream, ice cream or ice-cream stick etc.The organoleptic indicator of each frozen, physical and chemical index, sanitary index etc. should meet corresponding national sector standard.
According to a specific embodiments of the present invention; Said frozen is ice cream or ice cream, and its batching comprises in forming: candied root of kudzu vine piece 1%～4%, candied root of kudzu vine water 5%～20%, white granulated sugar 5%～15%, HFCS and/or starch syrup 2%～7%, milk powder 4%～14%, grease 2%～8%, stabilizing agent 0.05%～0.2%, kudzu-vine root powder 0～1.5%.More preferably, ice cream of the present invention or ice-cream batching are formed and to be comprised: candied root of kudzu vine piece 2%～3.5%, candied root of kudzu vine water 10%～15%, white granulated sugar 9%～13%, HFCS and/or starch syrup 3%～5%, milk powder 6%～13%, coconut oil 4%～5%, kudzu-vine root powder 0.5%～1.0%, stabilizing agent 0.1%～0.2%, excess water.
According to another specific embodiments of the present invention; Said frozen is an ice-cream stick, and its batching is formed and to be comprised: candied root of kudzu vine piece 1%～4%, candied root of kudzu vine water 5%～20%, white granulated sugar 5%～15%, HFCS and/or starch syrup 2%～5%, stabilizing agent 0.05%～0.2%, essence 0.1%～0.5%, sweetener 0.01%～0.03%, kudzu-vine root powder 0～1.5%.
On the other hand, the present invention also provides a kind of said method that contains the frozen of the root of kudzu vine for preparing, and this method mainly is with each batch mixes except that candied root of kudzu vine piece in the frozen batching; Carry out homogeneous, sterilization; And cooling, obtain the frozen base-material, add candied root of kudzu vine piece then; Through irritating mould, freezing, process the frozen product again.
Contain in the method for frozen of the root of kudzu vine in preparation of the present invention; Compare with the frozen preparation technology of routine; Another crucial part is the adding of candied root of kudzu vine water in the blending process, batch mixes process of the present invention preferably with in the frozen batching except that candied root of kudzu vine piece, candied root of kudzu vine water other batch mixes process feed liquid and be warmed up to 75～85 ℃, under stirring; Add candied root of kudzu vine water, carry out homogeneous then.
According to specific embodiments of the present invention, the preparation method of frozen of the present invention carries out according to following operation:
(1) preparation of candied root of kudzu vine piece and candied root of kudzu vine water:
With the fresh root of kudzu vine raw material of per 10～30 weight portions (size 5～11mm * 5～11mm * 5～11mm) or etc. the dried root of kudzu vine raw material of amount of dry matter; Mix with the powdered glucose of 10～20 weight portions and the water of 30～40 weight portions; Candied processing was carried out in 75～85 ℃ of insulations in 20 minutes to 12 hours, filtered then, obtained candied root of kudzu vine piece and filtrating; And with filtrating weight be adjusted into 40～60 weight portions, obtain candied root of kudzu vine water;
(2) batching (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 syrup in the sweet taste material etc. 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 such as maltose, sweetener also add in this step; In the prescription as contain oil substances, can in this step, directly add, dusty raw materials such as milk powder, kudzu-vine root powder can directly add, and in this step, add after also can processing solution earlier; Essence, pigment, acidity regulator etc. are normally adding material homogeneous, sterilization and cooling back; 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 75 ℃～85 ℃ left and right sides, add candied root of kudzu vine water (kudzu-vine root powder also can add with root of kudzu vine water) again, stir;
Can remove the visible impurity of naked eyes after each raw material dissolving as required;
When batching, be all raw materials all to be added stir the intensification infusion in the ingredients pot in traditional frozen production; When temperature reaches 85 ℃ of left and right sides; Carry out postorder operations such as homogeneous, sterilization again; And containing a large amount of active materials in the candied root of kudzu vine water of the present invention, it is to add after formerly batching intensification infusions such as sweet taste material, stabilizing agent being reached predetermined temperature again, and the infusion temperature behind the preferred control adding root of kudzu vine water is less than 10min; Thereby can reduce the high temperature infusion time of root of kudzu vine water, avoid destroying original local flavor and nutrition:
(3) homogeneous: the mixed material that contains pleasantly sweet material, stabilizing agent and candied root of kudzu vine water to after the infusion carries out homogeneous, so that obtain fine and smooth more structural state and stablizing effect.The pressure and temperature that is adopted during homogeneous will require to decide according to the characteristic and the product quality of material.Usually, dry is more than 27% in the homogeneous feed liquid, and homogenization pressure is 13～15Mpa; Dry is lower than or equals 27% in the homogeneous feed liquid, and homogenization pressure is 10～13Mpa; Homogenizing temperature is controlled at 75～85 ℃;
(4) sterilization: the sterilization under 80～90 ℃, 15～30s condition of the mixed material behind the homogeneous;
(5) cooling: the mixed material after the sterilization is cooled to 2～6 ℃ (cooling can be adopted the routine operation of frozen 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, acidity regulator can directly join in this cooled material, stir;
(6) can: be cooled to and carry out can after feed liquid after 2～6 ℃ can add candied root of kudzu vine piece.When preparation ice cream or ice cream, can make cooled feed liquid keep 2～6 ℃ of aging certain hours (the ice cream ageing time is 4～48 hours usually, ice cream 2～48 hours), and add candied root of kudzu vine piece after suitably congealing again and carry out can.The described step of congealing can be: cooled material gets into freezing machine (feed liquid that is cooled to after 2～6 ℃ also can keep this temperature to get into freezing machine in aging 2～48 hours again); After congealing; Feed liquid is frozen into to the material of tiny ice crystal is arranged; And then add candied root of kudzu vine piece, and mix, irritate subsequent steps such as mould;
Can insert rod (inserting chopsticks) after the material can as required, and frozen solid, go afterwards to get product after frost, the demoulding, the packing, in-22 ℃～-18 ℃ freezers, store.These operations can be carried out according to the routine operation of field of frozen.
Produce the frozen that contains the root of kudzu vine that obtains according to method of the present invention, each item physical and chemical index, sanitary index and organoleptic indicator all meet the concerned countries industry standard.The frozen that contains the root of kudzu vine of the present invention, unique flavor, candied root of kudzu vine piece wherein is fresh and sweet good to eat; And still keep certain flexibility and toughness after freezing; Prescription is reasonable, and instant makes the consumer in edible frozen, play the certain nutrition health-care effect.
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 frozen of supplementary material in the production technology of the present invention; Device therefor conventional equipment in field under for example ingredients pot, homogenizer, cooling device, the equipment that congeals, freezing equipment etc. all can adopt is no longer given unnecessary details concrete equipment structure and operation at this in the technology.
In sum, the invention provides a kind of frozen that contains the root of kudzu vine, increased the frozen kind; The frozen that contains the root of kudzu vine of the present invention can be used as the food of relieving summer heat summer and also can be used as leisure food; Nutritious and have specific health-care efficacy owing to containing certain root of kudzu vine composition in the frozen, have trophism and functional concurrently, be fit to the consumer group of all ages and classes; Have certain help, health care, useful health; And; The present invention is through appropriate processing mode and rational prescription; Make the prepared frozen that contains the root of kudzu vine have delicious mouthfeel, can have the mouthfeel of moderately sour and sweet, can take into account the demand of consumer flavor taste and nutrient health; Promote the frozen market development, opened up the new visual field and new manor of frozen.
The specific embodiment
Below specify technology of the present invention and characteristics through specific embodiment, be intended to help the reader to understand technical spirit of the present invention and the beneficial effect that can produce better, can not be interpreted as qualification to practical range of the present invention.
The preparation of embodiment 1, the candied root of kudzu vine and candied root of kudzu vine water
Get 20 kilograms of fresh roots of kudzu vine that clean up (processing the approximately fritter of (8 ± 3) mm * (8 ± 3) mm * (8 ± 3) mm of size), 15 kilograms of powdered glucoses and 35 kg water; Add in the jacketed pan successively; Stir, be heated to 80 ℃ and be incubated 20 minutes, carry out candied processing;
Candied root of kudzu vine piece is pulled out, suitably drained, obtain candied root of kudzu vine piece, supply to produce frozen and use; This candied root of kudzu vine piece is fresh and sweet good to eat, and still keeps good flexibility and toughness in-22 ℃ of freezing placements, does not have starch to return living taste, good mouthfeel;
The syrup of pulling out behind the candied root of kudzu vine piece is removed by filter the visible impurity of naked eyes, and filtrating moisturizing to 50 kilogram obtains candied root of kudzu vine water, supplies to produce frozen and uses.
The preparation of embodiment 2, the candied root of kudzu vine and candied root of kudzu vine water
Get 20 kilograms of fresh roots of kudzu vine that clean up (processing the approximately fritter of (8 ± 3) mm * (8 ± 3) mm * (8 ± 3) mm of size), 18 kilograms of powdered glucoses and 40 kg water; Add in the jacketed pan successively; Stir, be heated to 85 ℃ and be incubated 1 hour, carry out candied processing;
Candied root of kudzu vine piece is pulled out, suitably drained, obtain candied root of kudzu vine piece, supply to produce frozen and use; This candied root of kudzu vine piece is sweeter, and is softer in-20 ℃ of freezing placement mouthfeels, is easy to sting food, do not have starch to return living taste;
The syrup of pulling out behind the candied root of kudzu vine piece is removed by filter the visible impurity of naked eyes, and filtrating moisturizing to 58 kilogram obtains candied root of kudzu vine water, supplies to produce frozen and uses.
The preparation of embodiment 3, the candied root of kudzu vine and candied root of kudzu vine water
Get 12 kilograms of dried roots of kudzu vine that clean up, 12 kilograms of powdered glucoses and 38 kg water, add successively in the jacketed pan, stir, be heated to 85 ℃ and be incubated 8 hours, carry out candied processing;
The candied root of kudzu vine is pulled out, suitably drained, process the size candied root of kudzu vine piece of (8 ± 3) mm * (8 ± 3) mm * (8 ± 3) mm approximately, supply to produce frozen and use; This candied root of kudzu vine piece is fresh and sweet good to eat, and in-18 ℃ of freezing placements, mouthfeel is had a few hard a little but still kept certain flexibility and toughness, does not have starch to return living taste, good mouthfeel basically;
The syrup of pulling out behind the candied root of kudzu vine is removed by filter the visible impurity of naked eyes, and filtrating moisturizing to 50 kilogram obtains candied root of kudzu vine water, supplies to produce frozen and uses.
Embodiment 4, contain ice cream of the root of kudzu vine and preparation method thereof
Formula for a product (percentage by weight is in the gross weight of ice cream): white granulated sugar 13%, starch syrup 4%, milk powder 6%, candied root of kudzu vine piece 2.5%, candied root of kudzu vine water 10%, kudzu-vine root powder 0.5%, stabilizing agent 0.2%, coconut oil 4%, essence 0.15%, sweetener 0.01%, excess water;
Raw material standard: candied root of kudzu vine piece and candied root of kudzu vine water are that the method according to embodiment 1 prepares; Kudzu-vine root powder is for being purchased its fineness 150 μ m >=99.90%, moisture 13%～15%; Stabilizing agent adopts xanthans; The performance of each raw material meets the correlated quality standard-required.
The preparation method of the ice cream that contains the root of kudzu vine of present embodiment is: pretreatment of raw material, batch mixing → homogeneous → sterilization → cool off → congeal → material filling → slotting chopsticks → freeze → pack → finished product.Concrete operations comprise:
(1) pretreatment of raw material, batch mixing:
Be mixed evenly with white granulated sugar, stabilizing agent are dried,, and remove by filter the visible impurity of naked eyes, add in the ingredients pot then, and add milk powder, starch syrup, coconut oil with water-soluble the separating of an amount of batching, the intensification infusion, and be aided with stirring; When treating that temperature reaches 80 ℃, add kudzu-vine root powder, candied root of kudzu vine water again, and add surplus batching water as required, stir, obtain batch mixes liquid; Wherein preferably control adds infusion time behind the candied root of kudzu vine water less than 10min;
(2) homogeneous: the batch mixes liquid in the step (1) carries out homogeneous, 80 ℃ of homogenizing temperatures, homogenization pressure 13MPa;
(3) sterilization: the mixed material behind the homogeneous carries out 85 ℃, 30s sterilization;
(4) cooling: the mixed material after the sterilization adopts the frozen water refrigeration to be cooled to 2～4 ℃ rapidly; Add essence, sweetener, mixing;
(5) congeal: cooled material in the step (4) is imported freezing machine, and the material that comes out from freezing machine is on hold to be tiny ice crystal;
(6) add candied root of kudzu vine piece in the material after above-mentioned congealing, stir, utilize bottle placer that material is filled in the mould bag then, can temperature-2 ℃;
(7) insert chopsticks: utilize stick inserting machine that waddy is inserted ice cream central authorities, insert straight;
(8) 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 product of present embodiment, the product frozen solid, neither too hard, nor too soft, be prone to sting food, have the special aroma of the root of kudzu vine, unique flavor is fine, and root of kudzu vine piece wherein is fresh and sweet good to eat, the taste of no starch retrogradation and mouthfeel.
Embodiment 5, contain ice cream of the root of kudzu vine and preparation method thereof
Formula for a product (percentage by weight is in the gross weight of ice cream): white granulated sugar: 9%, HFCS 3%, milk powder 7%, candied root of kudzu vine water 12%, cream 4%, kudzu-vine root powder 1.0%, the candied root of kudzu vine 2.5%, stabilizing agent 0.15%, citric acid 0.1%, excess water;
Raw material standard and production method are basically with embodiment 4.The ice cream product frozen solid that obtains, neither too hard, nor too soft, have the special aroma of the root of kudzu vine, unique flavor is fine, sweet and sour taste, root of kudzu vine piece wherein is fresh and sweet tasty and refreshing, the taste of no starch retrogradation and mouthfeel.
Embodiment 6, contain ice cream of the root of kudzu vine and preparation method thereof
Formula for a product (percentage by weight is in ice-cream gross weight): white granulated sugar 12%, HFCS (or starch syrup) 4%, milk powder 13%, kudzu-vine root powder 0.5%, candied root of kudzu vine water 15%, candied root of kudzu vine piece 3.5%, stabilizing agent 0.15%, coconut oil 5%, essence 0.15%, excess water;
Raw material standard: candied root of kudzu vine piece and candied root of kudzu vine water are that the method according to embodiment 1 prepares; Kudzu-vine root powder is for being purchased its fineness 150 μ m >=99.90%, moisture 13%～15%; Stabilizing agent adopts xanthans; The performance of each raw material meets the correlated quality standard-required.
Preparation method: white granulated sugar, syrup, milk powder, coconut oil and stabilizing agent are added the infusion that heats up in the ingredients pot, when temperature reaches 80 ℃, add kudzu-vine root powder and candied root of kudzu vine water; Stir afterwards, get into conventional preparation technology then, promptly; Homogeneous → sterilization (85 ℃, 15～30S) → cooling (2～4 ℃) adds essence → aging (16～24 hours) → congeal (2～-4 ℃), adds candied root of kudzu vine piece again in the material after congealing; Mixing; Carry out can afterwards and become cup or moulding process such as section or garland, harden again, pack, obtain product.
The ice-cream product of present embodiment, structure is fine and smooth, and is pliable and tough, has the special aroma of the root of kudzu vine, and unique flavor is fine, and root of kudzu vine piece wherein is fresh and sweet good to eat, the taste of no starch retrogradation and mouthfeel.
Embodiment 7, contain ice-cream stick of the root of kudzu vine and preparation method thereof
Formula for a product (percentage by weight is in the gross weight of ice-cream stick): white granulated sugar 10%, HFCS (or starch syrup) 3%, candied root of kudzu vine piece 2.5%, candied root of kudzu vine water: 15%, stabilizing agent 0.2%, essence 0.2%, sweetener 0.02%, excess water;
Wherein candied root of kudzu vine piece and candied root of kudzu vine water are that the method according to embodiment 1 prepares; Stabilizing agent adopts carragheen; The performance of each raw material meets the correlated quality standard-required.
Preparation method: white granulated sugar, syrup, essence, sweetener, stabilizing agent and batching water are added the infusion that heats up in the ingredients pot, when temperature reaches 75～80 ℃, add candied root of kudzu vine water; Stir, carry out then homogeneous, sterilization (85 ℃, 15～30S), be cooled to 2～4 ℃; Add candied root of kudzu vine piece, mix, then injection molding, slotting chopsticks; And, carry out the demoulding afterwards through freezing, be packaged to be the ice-cream stick product.
This ice-cream stick mouthfeel is loose salubrious, and mouthful melting property is good, has the fragrance of the root of kudzu vine, and root of kudzu vine piece wherein is fresh and sweet tasty and refreshing, is prone to sting food, no starch retrogradation mouthfeel.
Claims (10)
1. frozen that contains the root of kudzu vine; Gross weight with this frozen is a benchmark; Comprise 1%～4% candied root of kudzu vine piece and 5%～20% candied root of kudzu vine water during its batching is formed, wherein said candied root of kudzu vine piece and candied root of kudzu vine water prepare according to following method:
Root of kudzu vine raw material is carried out candied processing; Wherein be with the fresh root of kudzu vine raw material of per 10～30 weight portions or etc. the water of sugar and 30～40 weight portions of dried root of kudzu vine raw material and 10～20 weight portions of amount of dry matter mix and carry out candied processing; Filter then; Obtain candied root of kudzu vine piece and filtrating, and the weight of filtrating is adjusted into 40～60 weight portions, obtain candied root of kudzu vine water.
2. frozen according to claim 1, wherein, said sugar is powdered glucose.
3. frozen according to claim 1 and 2, wherein, said candied processing is 75～85 ℃ of insulations 20 minutes to 12 hours.
4. frozen according to claim 1, wherein, said candied root of kudzu vine piece and candied root of kudzu vine water prepare according to following method:
The fresh root of kudzu vine of per 20 weight portions or etc. the dried root of kudzu vine of amount of dry matter; Mix with the powdered glucose of 15 weight portions and the water of 35 weight portions; 75～85 ℃ are incubated 20 minutes to 12 hours, filter, and obtain candied root of kudzu vine piece; And the weight of filtrate filtered is adjusted into 50 weight portions, obtain candied root of kudzu vine water.
5. frozen according to claim 1, wherein, the size of said candied root of kudzu vine piece is 5～11mm * 5～11mm * 5～11mm.
6. frozen according to claim 1, this frozen are ice cream or ice cream, and its batching also comprises in forming:
White granulated sugar 5%～15%, HFCS and/or starch syrup 2%～7%, milk powder 4%～14%, grease 2%～8%, stabilizing agent 0.05%～0.2%, kudzu-vine root powder 0～1.5%.
7. frozen according to claim 6; This frozen is ice cream or ice cream, and its ingredient groups becomes: candied root of kudzu vine piece 2%～3.5%, candied root of kudzu vine water 10%～15%, white granulated sugar 9%～13%, HFCS and/or starch syrup 3%～5%, milk powder 6%～13%, coconut oil 4%～5%, kudzu-vine root powder 0.5%～1.0%, stabilizing agent 0.1%～0.2%, excess water.
8. frozen according to claim 1; This frozen is an ice-cream stick, and its batching is formed and also comprised: white granulated sugar 5%～15%, HFCS and/or starch syrup 2%～5%, stabilizing agent 0.05%～0.2%, essence 0.1%～0.5%, sweetener 0.01%～0.03%, kudzu-vine root powder 0～1.5%.
9. one kind prepares each described method that contains the frozen of the root of kudzu vine of claim 1～8, and the method comprising the steps of:
With each batch mixes except that candied root of kudzu vine piece in the frozen batching, carry out homogeneous, sterilization, and cooling, obtain the frozen base-material, add candied root of kudzu vine piece then, through irritating mould, freezing, process the frozen product again.
10. the method for preparing frozen according to claim 9; Wherein, Said batch mixes process be with in the frozen batching except that candied root of kudzu vine piece, candied root of kudzu vine water other batch mixes process feed liquid and be warmed up to 75～85 ℃; Under stirring, add candied root of kudzu vine water, carry out homogeneous then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101506734A CN101589758B (en) | 2009-06-29 | 2009-06-29 | Frozen drink containing kudzu-vine root and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101506734A CN101589758B (en) | 2009-06-29 | 2009-06-29 | Frozen drink containing kudzu-vine root and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101589758A CN101589758A (en) | 2009-12-02 |
| CN101589758B true CN101589758B (en) | 2012-01-25 |
Family
ID=41404787
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101506734A Active CN101589758B (en) | 2009-06-29 | 2009-06-29 | Frozen drink containing kudzu-vine root and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101589758B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731434B (en) * | 2009-12-30 | 2013-07-31 | 内蒙古伊利实业集团股份有限公司 | Cranberry-containing frozen drink |
| CN102389019B (en) * | 2011-11-02 | 2013-05-01 | 内蒙古伊利实业集团股份有限公司 | Ice lolly containing avocado and preparation method thereof |
| CN102422973B (en) * | 2011-11-02 | 2013-06-05 | 内蒙古伊利实业集团股份有限公司 | Popsicles containing avocado, and preparation method thereof |
| CN102362631B (en) * | 2011-11-02 | 2013-01-23 | 内蒙古伊利实业集团股份有限公司 | Avocado-containing ice cream and preparation method thereof |
| CN102511641A (en) * | 2011-12-28 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Method for adding particle additive in cutting-line frozen drink |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283829A (en) * | 2008-05-17 | 2008-10-15 | 王中海 | Kudzuvine root fruit juice beverage and its preparation method |
| CN101313771A (en) * | 2008-07-16 | 2008-12-03 | 西双版纳版纳药业有限责任公司 | Solid beverage tablet of kudzu root containing gas and preparation technique |
| CN101411383A (en) * | 2008-11-26 | 2009-04-22 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing pagodatree flower |
-
2009
- 2009-06-29 CN CN2009101506734A patent/CN101589758B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283829A (en) * | 2008-05-17 | 2008-10-15 | 王中海 | Kudzuvine root fruit juice beverage and its preparation method |
| CN101313771A (en) * | 2008-07-16 | 2008-12-03 | 西双版纳版纳药业有限责任公司 | Solid beverage tablet of kudzu root containing gas and preparation technique |
| CN101411383A (en) * | 2008-11-26 | 2009-04-22 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing pagodatree flower |
Non-Patent Citations (2)
| Title |
|---|
| 丘华 等.葛根芒果冰淇淋的研制.《食品科学》.1999,(第12期),37-39. * |
| 信维平 等.葛根山药冰淇淋的研究.《食品研究与开发》.2006,第27卷(第3期),84-85. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101589758A (en) | 2009-12-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102422973B (en) | Popsicles containing avocado, and preparation method thereof | |
| CN101416740B (en) | Freezing beverage containing Guiling Jelly and preparation method 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 | |
| CN101543255A (en) | Aerated frozen desserts comprising more than eighty percent tofu puree | |
| CN101589758B (en) | Frozen drink containing kudzu-vine root and preparation method thereof | |
| CN101683108A (en) | Ginger and honeysuckle composite flavor soft ice cream size and preparation method thereof | |
| CN101411383A (en) | Freezing beverage containing pagodatree flower | |
| CN101411382B (en) | Freezing beverage containing pea powder and preparation method thereof | |
| CN101791036B (en) | Frozen beverage containing glossy privet fruits and wax apples and preparation method thereof | |
| CN101120714A (en) | Jelly ice-cream and its preparing process | |
| CN101422203B (en) | Frozen sucker and preparation method thereof | |
| CN101336672B (en) | Seabuckthorn frozen stick and production method thereof | |
| CN101731431B (en) | Frozen drink containing semen canavaliae and method for preparing same | |
| CN102499314B (en) | Ice lolly added with passion fruit juice and preparation method thereof | |
| CN101416677A (en) | The frozen and the production method thereof that contain Soybean Peptide | |
| CN102499313B (en) | Ice cream bar added with passion fruit juice and preparation method thereof | |
| CN101773186B (en) | Tomato popsicle and manufacturing method thereof | |
| CN101427725B (en) | Freezing beverage containing collagen peptide and producing method thereof | |
| CN102362631B (en) | Avocado-containing ice cream and preparation method thereof | |
| CN103598534B (en) | A kind of coconut aroma purple rice pudding | |
| KR101620284B1 (en) | A Method for manufacturing a Frozen Dessert Compostion comprising Lavender extracts and the Frozen Dessert Compostion thereby | |
| CN102389019B (en) | Ice lolly containing avocado and preparation method thereof | |
| CN102894178B (en) | Novel flower eight-treasure frozen beverage and manufacturing method thereof | |
| KR101620283B1 (en) | A Method for manufacturing a Frozen Dessert Compostion comprising Apple mint and the Frozen Dessert Compostion thereby |
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 |