CN101791035B - Freezing beverage containing mentha haplocalyx, cucumber and soya-bean milk - Google Patents
Freezing beverage containing mentha haplocalyx, cucumber and soya-bean milk Download PDFInfo
- Publication number
- CN101791035B CN101791035B CN2009102495582A CN200910249558A CN101791035B CN 101791035 B CN101791035 B CN 101791035B CN 2009102495582 A CN2009102495582 A CN 2009102495582A CN 200910249558 A CN200910249558 A CN 200910249558A CN 101791035 B CN101791035 B CN 101791035B
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- CN
- China
- Prior art keywords
- cucumber
- soya
- peppermint
- bean milk
- weight portion
- 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.)
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Landscapes
- Beans For Foods Or Fodder (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a freezing beverage containing mentha haplocalyx, cucumber and soya-bean milk; the freezing beverage comprises the following raw materials by weight percentage: 10-60 percent of sweet taste substances, 10-20 percent of mentha haplocalyx pulp, mashed cucumber and soya-bean milk, 3-8 percent of powdered milk, 3-8 percent of vegetable oil, 0.05-0.2 percent of stabilizer and the remaining is water; the invention further relates to a preparation method of the freezing beverage, comprising the following steps: the freezing beverage is composed of raw materials, the sweet taste substances, the powdered milk, the vegetable oil and the stabilizer are added in a burdening pot for warming and boiling-out; when the temperature reaches 70-85 DEG C, the mixed stock of the mentha haplocalyx pulp, the mashed cucumber and soya-bean milk is added and is stirred uniformly, and then the follow-up steps of homogenizing, sterilization, cooling, ageing, freezing solidification, mould pouring and freezing are carried out. The invention provides the freezing beverage which has a certain health-care function, is suitable for consumer groups at different ages and expands new vision and new dominion of the freezing beverage.
Description
Technical field
The present invention relates to a kind of frozen and preparation method thereof, specifically be meant a kind of frozen that contains peppermint, cucumber, soya-bean milk and preparation method thereof, belong to the frozen processing technique field.
Background technology
Frozen is at selected one of the leisure food of mainly relieving summer heat of hot summer consumers in general.The frozen of supply is of a great variety in the market, and is most of at aspect seeking breakthrough point and innovation elements such as the packing of product, structure, local flavor diversity, and the nourishing healthy performance of frozen is not had too many attention, seldom can be innovation in-depth once more.
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 frozen market, improve the surcharge of frozen.The raw-food material that the correlative study personnel have attempted some are nutritious or tool health care adds in the frozen, with exploitation health-care nutritive frozen.
Cucumber: cucurbitaceous plant, be a kind of modal common vegetable, economical and practical, inexpensive.The cucurbitacin C that it contains has the effect that improves immune function of human body, reaches antitumor purpose, and in addition, this material also can be treated chronic hepatitis and metastatic hepatitis, and Patients with Primary is had the effect life cycle of prolongation; Cucumber also contains abundant vitamin E, can play promote longevity, antidotal effect; Cucumber chitinase in the cucumber has very strong biologically active, can promote the metabolism of body effectively; Contained glycoside, fructose etc. are not participated in common glycometabolism in the cucumber, thus the diabetes patient allay one's hunger for starch food with cucumber, not only blood sugar can not raise, even can reduce; Contained hydroxymalonic acid in the cucumber can suppress glucide and change fat into; In addition, the cellulose in the cucumber has certain effect to eliminating and the reduction cholesterol that promotes corrupt substance in the human body intestinal canal, can improve the health; The vitamin B1 that cucumber contains, to improving brain and nervous function is favourable, can tranquilizing the mind, the supplemental treatment insomnia; In addition, alanine, arginine and glutamine contained in the cucumber particularly have certain supplemental treatment effect to the alcohol liver cirrhosis patient to the liver patient, can prevent alcoholism.In sum, the very suitable obesity of cucumber, hypertension, high fat of blood, oedema, cancer, wine-head eat more, and are one of first-selected food of diabetes patient.
Peppermint: herbaceos perennial, wild resource are very abundant, also are the traditional economic raise crops of China.The cauline leaf of peppermint has peat-reek, and its aerial part all contains volatile oil, and main component is a menthol in the oil, and relative amount is about 80%; In addition next is a menthones, about 10%; Kind of monoterpenes compound surplus menthyl acetate, pulegone, isomenthone, the citrene etc. 10 is still arranged; Pharmacology and health-care effects such as that these materials have is antiviral, eliminate the phlegm, antalgic and inflammation relieving, spasmolysis, stimulating central nervous system, sterilization, long-term edible, can eliminating evil poison; Remove labor gas; Separate sleepiness, make people's implication perfume (or spice) clean, thus peppermint with its significant food therapy value, novel local flavor and pure natural, pollution-free, be rich in unique advantage such as nutrition and receive liking of people day by day.
Soya-bean milk: soya-bean milk contains high fiber, can solve the constipation problem, and the strengthening gastrointestinal peristalsis function is no longer protruded underbelly; The strengthening gastrointestinal peristalsis ability just can reduce toxin in the swill in the time of staying of human body, can also play the generation that reduces facial whelk, dark sore, makes skin pale moist, radiant; The unrighted acid that enriches in the soya-bean milk, the cholesterol in the ability decomposer promotes lipid-metabolism, makes subcutaneous fat be difficult for accumulation; In addition, soya-bean milk does not contain cholesterol, and Protein content is higher, is the good protein that very easily is absorbed by the body; Simultaneously, soya-bean milk also contains the Specific Factors for Health that soyasaponins, isoflavones, soyabean oligosaccharides etc. have remarkable health care, and soyasaponins has antibacterial action; Can absorb cholic acid; Suppress the body fat peroxidating, promote cholesterol metabolic, have function in delaying senility simultaneously; In addition, soya-bean milk contains tens kinds of mineral matters, also contains carrotene, vitamin B1, B2, B6, B12 and niacin, vitamin E etc., and these materials have important function to nerve, internal organs, bone and the skin health of keeping human body; So the soya-bean milk of the title of this have " green cow's milk " is more and more favored by people.
If can above-mentioned three kinds of food be combined with frozen, make the consumer when enjoying the refrigerant impression that frozen brought, can also enjoy above-mentioned three kinds of health-care effects that food brought, will receive consumers in general's welcome.But, also do not see any appearance that contains the frozen of above-mentioned food at present.
Summary of the invention
The object of the present invention is to provide a kind of frozen; This frozen is through adding vegetable constituent with health role, draft crop and the legume of special ratios; The consumer played certain refresh oneself in edible frozen, reduce phlegm and internal heat, overcome difficulties, enhance metabolism, the anti-ageing health-care effect of waiting for a long time, and the effect of nutritional labelings such as replenishing vitamins, protein.
The present invention also aims to provide the preparation method of above-mentioned frozen.
For achieving the above object, the present invention at first provides a kind of frozen that contains peppermint, cucumber, soya-bean milk, and wherein, by weight percentage, the raw material of this frozen is formed and comprised:
Sweet substance: 10-60%; The mixed slurry of peppermint slurry, cucumber mud and soya-bean milk (mixed slurry of promptly being formed): 10-20% by peppermint slurry, cucumber mud and soya-bean milk three; Milk powder: 3-8%; Vegetable oil: 3-8%; Stabilizing agent: 0.05-0.2%; Surplus is a water.Preferably, the raw material of this frozen composition comprises: sweetener: 12-35%; The mixed slurry of peppermint slurry, cucumber mud and soya-bean milk (mixed slurry of promptly being formed): 10-20% by peppermint slurry, cucumber mud and soya-bean milk three; Milk powder: 4-7%; Vegetable oil: 4-7%; Stabilizing agent: 0.08-0.2%, surplus is a water.
The peppermint that the present invention selected for use, cucumber, soya-bean milk all contain a large amount of nutritional labelings; Be combined together through the raw material of processing with frozen; Especially after the common cooperation of three, remove and to separate the extremely hot hardship of hot summer, the function that also has certain health care and supplement the nutrients.In the mixed slurry of peppermint slurry, cucumber mud and soya-bean milk that above-mentioned frozen adopted, preferably, the part by weight of peppermint slurry, cucumber mud, soya-bean milk is about 3: 25: 50 to 0.5: 25: 50, more preferably about 1: 25: 50.
Also can see on the frozen market as mint flavored, but it all obtains through essence, spices modulation.The present invention processes the peppermint slurry with peppermint draft crop to mix with soya-bean milk, cucumber mud afterwards in the adding frozen, adds as raw material with fresh peppermint.Peppermint that frozen of the present invention adopted slurry can be that the mixture with peppermint (the for example cauline leaf of fresh peppermint) and water carries out boiling, pulverizes and prepare; And; Contain about 0.2-0.5 weight portion peppermint (peppermint stem and leaf) in the 1 weight portion peppermint slurry, be preferably about 0.2 weight portion.
Though cucumber is a kind of common vegetable, it contains many materials to the human body beneficial, can health-care effect be arranged to the many aspects of human body.But cucumber is again a kind of cold property food, if often eat the circulation that can be unfavorable for blood, hinders metabolism, thereby causes various diseases, especially cucumber is added in the cold drink, more can run counter to desire.But, can not only change its cold property character after the cucumber heating, also can not influence its health care and nutritive value, heat in addition crucial effect is played in the guarantee of frozen sanitary index.Preferably, the cucumber mud that frozen of the present invention adopted can be that the mixture with cucumber and water carries out boiling, pulverizes and prepare, and, contain about 0.2-0.7 weight portion cucumber in the 1 weight portion cucumber mud, be preferably about 0.5 weight portion.
Though soybean is nutritious, contain trypsin inhibitor, urine enzyme, hemagglutinin etc., be heat-resisting noxious material; As without abundant processing, toxin can not thoroughly destroy, and there is spread effect the feed back to intestines and stomach; But the activity of CKIs enzyme causes various clinical symptoms in vivo, can occur headache, dizzy, feel sick, symptoms such as vomiting, stomachache; Diarrhoea can appear in heavier person, thus must be through fully heating, handle after edible.Preferably; The soya-bean milk that frozen of the present invention adopted can be that bean or pea (dried beans) are soaked, and the mixture of bean or pea and water is carried out boiling, pulverizes and prepare, and; Contain about 0.1-0.5 weight portion bean or pea in the 1 weight portion soya-bean milk, be preferably about 0.3 weight portion.Above-mentioned bean or pea can be people various beans used in everyday, for example soya bean, black soya bean, mung bean etc.
In frozen of the present invention, the sweet substance that is adopted can be the product of the various increase sweet tastes known of this area (field of food, especially field of frozen), for example, and the combination of one or more in sucrose, syrup and the Aspartame etc.When Products Development was directed against special population, this sweet substance can be selected sweeteners such as Aspartame, to the sweet substance preferably sucrose and/or the syrup of mass consumption.This syrup can be that HFCS, starch syrup and/or other can be used for the especially syrup etc. of frozen food of food, is good with HFCS especially.
In frozen of the present invention, preferably, sweet substance can be the combination of sucrose and syrup, wherein, and the part by weight of sucrose and syrup 20: 1 to 1: 1; More preferably 10: 1 to 2: 1.In frozen, in the gross weight of frozen raw material, the addition of sucrose can be 7-45%, and the addition of syrup can be 3-15%.The suitable ratio of the adding of syrup and syrup and sucrose makes frozen of the present invention have suitable sugariness and soft mouthfeel, and comparing with the like product of direct interpolation sucrose (white granulated sugar) has local flavor and advantage more.
In concrete technical scheme of the present invention, preferably, from the sugariness optimum with meet the angle of popular taste most, the sweet substance preferred weight ratio that is adopted is the combination of 2: 1 to 10: 1 sucrose and HFCS.
In frozen of the present invention, the stabilizing agent that is adopted can be the stabilizing agent of suitable frozen well known in the art, for example the combination of one or more in monoglyceride, sodium carboxymethylcellulose and/or the guar gum etc.
The milk powder that frozen of the present invention adopted can be whole milk powder, also can be degreasing or half skimmed milk power, the perhaps combination of above-mentioned several kinds of milk powder.
The vegetable oil that the present invention adopted is main with edible vegetable oil; Comprise the crude oil (crude oil) that vegetable oil raw materials such as soybean, vegetable seed, peanut, sunflower seeds, cottonseed, linseed, maize are produced, the edible oil goods that the method that perhaps leaches through squeezing processes.The kind of edible vegetable oil is a lot, and the vegetable oil that the present invention adopts can be generally to be one or more the combination in normal edible soybean oil, peanut oil, rapeseed oil, cottonseed oil, sunflower oil, olive oil, palm oil and the hickory nut wet goods.If no special requirement; The not extra interpolation vegetable oil of the component of general frozen, still, the inventor discovers; In the raw material components of frozen of the present invention, add a certain amount of vegetable oil; Can make the institutional framework of product become fine and smooth more soft, mouthfeel is better, because the bad boiling that boiling produces is distinguished the flavor of very big effect is arranged to rubbing up cucumber.Through lot of experiment validation; The present invention preferably adds the vegetable oil that accounts for frozen gross weight 3-8% in the raw material of frozen is formed; The feasible frozen that has added the mixed slurry of peppermint slurry, cucumber mud and soya-bean milk has been eliminated the bad smell that the boiling cucumber is brought fully; And the soft exquisiteness of mouthfeel can be accepted and liked by popular.
Frozen provided by the invention can be processed different forms such as ice cream, ice-cream stick, ice cream.
The present invention also provides above-mentioned each method of system that contains the frozen of peppermint, cucumber, soya-bean milk, and it may further comprise the steps:
Raw material according to frozen is formed, and sweet substance, milk powder, vegetable oil and stabilizing agent are added the infusion that heats up in the ingredients pot;
When temperature reaches 70-85 ℃, add the mixed slurry of peppermint slurry, cucumber mud and soya-bean milk, after stirring, comprise homogeneous, sterilization, cooling, the subsequent step that wears out, congeals or irritate mould, freeze again.
The conventional preparation method of frozen is generally: batching → homogeneous → sterilization → cooling (2-6 ℃) → wear out → congeal (injection molding) → slotting chopsticks (perhaps omitting this step) → freeze → pack.
The preparation method of frozen provided by the invention, except the step before batching, other all can be identical with the conventional preparation method of frozen.The conventional preparation method of frozen adds all raw materials to stir the intensification infusion in the ingredients pot, when temperature reaches 75 ℃, carries out subsequent steps such as homogeneous, sterilization.And preparation method provided by the invention is earlier with the infusion that heats up of raw materials such as sweet substance, milk powder, vegetable oil and stabilizing agent; When temperature reaches certain limit; Add the mixed slurry of the peppermint slurry, cucumber mud and the soya-bean milk that prepare in advance again, prepare frozen of the present invention through subsequent step then.Through adopting preparation method of the present invention; Can avoid special raw material such as peppermint slurry, cucumber mud and soya-bean milk owing to confuse the destruction that common proportioning process causes self original local flavor through high temperature infusion for a long time, the reduction that can also avoid producing bad boiling flavor and nutritive value simultaneously.
In above-mentioned preparation method provided by the invention, preferably, the temperature the during mixed slurry of adding peppermint slurry, cucumber mud and soya-bean milk can be 75 ℃; The temperature of sterilization may be controlled to 85 ℃-95 ℃, and sterilizing time may be controlled to 15-30s; The temperature of cooling may be controlled to 2-4 ℃; Homogenization pressure may be controlled to 10-20MPa.
The step that " wears out " is that mixed material is kept certain hour under the low temperature of 2-6 ℃ (preferred 2-4 ℃); Carry out the physical ripening process; Purpose is to make materials such as the protein in the frozen, fatty coagulation and stabilizing agent swelling aquation fully, improves viscosity, is beneficial to congeal when expanding; Improve expansion rate, improve the for example institutional framework state of ice cream etc. of frozen.
In the production of frozens such as ice cream, ice cream, ageing process plays an important role.Guarantee materials quality, rational formula be provided, under the prerequisite of strict operation; Through aging; Can make abundant hydration of protein, stabilizing agent and emulsification in the mixed material; Free water in the mixed slurry is become as far as possible combine water and capillary to combine water, reduce as far as possible that compound congeals afterwards, the formation of big ice crystal in sclerosis and the refrigerating process.Because the fat after the sterilization in the mixed material all becomes liquid condition; Be easy to generate the increase of free-fat like this, newly form the instability of fat globule and the formation of big fat lump, can not keep ice-cream tissue fine and smooth; And more than 0 ℃; 6 ℃ of aging with held a period of time can make the liquid aliphatic ball become the hard fat ball, form the relatively stable of fat globule.
Through the experiment proof; Through the overaging step; Peppermint slurry, cucumber mud and the soya-bean milk and the frozen base-material (sweet substance, milk powder, vegetable oil and stabilizing agent etc.) that contain high protein are fully dissolved, make the structural state of product fine and smooth more, morphosis is more stable.
In preparation method provided by the invention, can also comprise the step of preparation peppermint slurry, cucumber mud and soya-bean milk.Wherein, the step of preparation peppermint slurry can for:
Clean back the mixing with the water of 5-50 weight portion of peppermint stem and leaf that takes by weighing the 1-10 weight portion obtains mixture, contains about 0.2-0.5 weight portion peppermint (generally mixture being boiled ad pond om is the 5-10 weight portion) in boiling to the 1 weight portion mixture; Mixture after the boiling is crushed to fineness 2-50 micron, promptly obtains the peppermint slurry; Loss in crushing process can be ignored, and contains about 0.2-0.5 weight portion peppermint in the 1 weight portion peppermint slurry for preparing.
The step of preparation cucumber mud can for:
The cucumber that takes by weighing the 1-10 weight portion is put into the 5-50 weight parts water after it is cleaned, and obtains the mixture of cucumber and water, boils to 1 weight portion mixture to contain about 0.2-0.7 weight portion cucumber (generally mixture being boiled ad pond om is the 5-50 weight portion); Mixture after the boiling is crushed to fineness 2-50 micron, promptly obtains cucumber mud; Loss in crushing process can be ignored, and contains about 0.2-0.7 weight portion cucumber in the 1 weight portion cucumber mud for preparing.
The preparation soya-bean milk step can for:
Take by weighing the bean or pea of 1-10 weight portion, after the cleaning, be soaked in water 6-16 hour;
After bean or pea are taken out, mix to obtain mixture with the water of 3-30 weight portion, be heated to more than 98 ℃ and keep more than 5 minutes, contain about 0.1-0.5 weight portion bean or pea in boiling to the 1 weight portion mixture;
Mixture after the boiling is crushed to fineness 2-50 micron, promptly obtains soya-bean milk; Loss in crushing process can be ignored, and contains about 0.1-0.5 weight portion bean or pea in the 1 weight portion soya-bean milk for preparing.
Prepare respectively after peppermint slurry, cucumber mud and the soya-bean milk,, just can obtain the mixed slurry of peppermint slurry, cucumber mud and soya-bean milk through the three is mixed.Adding above three kinds of mixture ratios in the frozen does not have fixing usage ratio in principle, and frozen finally reaches fragrant and sweet taste, fine and smooth mouthfeel also is to decide because of the people.Among the present invention, because the bad boiling flavor that cucumber produces makes this frozen in the debugging of taste, become a key.Both cooperations of milk powder that utilization of the present invention has the peppermint of special aroma and has the fragrance of suckling remedy the taste that is discord that cucumber produces.Concrete comparing result is as shown in table 1, and wherein, sweet substance, vegetable oil, stabilizing agent etc. all do not change.
Table 1
Annotate: the peppermint amount refers to the ratio of peppermint slurry and cucumber mud, soya-bean milk.
Through contrast, can find that on taste, the better basis of mouthfeel the proportion control of peppermint slurry, cucumber mud, soya-bean milk is 1: 25: 50, it is economical and practical proportioning that the milk powder addition is controlled at 3-8%, also is one of optimal technical scheme of the present invention.
The raw material that is adopted in the frozen of the present invention all meets the industry standard of field of food.Through detecting, the hygiene index of frozen of the present invention meets relevant industry standard and company standard.
The present invention adds crude vegetable, herbaceous plant, pulse family fruit in the cold drink prescription of routine, both can promote the product nutritive value, also can play the consumer refresh oneself, reduce phlegm and internal heat, overcome difficulties, enhance metabolism, the anti-ageing health-care effect of waiting for a long time.The consumer group who is fit to all ages and classes has opened up the new visual field and new manor of frozen.
The specific embodiment
Below specify the present invention program's enforcement and the beneficial effect that is had through specific embodiment, but but can not form any qualification to practical range of the present invention.
Peppermint slurry, cucumber mud, the soya-bean milk that is adopted among the embodiment is to adopt following method preparation:
The preparation of peppermint slurry: the peppermint stem and leaf that takes by weighing 1 weight portion; Cleaning, add the water of 5 weight portions, is 5 weight portions with the mixture boiling ad pond om of peppermint stem and leaf and water; After the cold mixture being crossed colloid mill slightly, to be crushed to fineness be the 2-50 micron; Make the peppermint slurry, wherein, contain about 0.2 weight portion peppermint stem and leaf in the 1 weight portion peppermint slurry.This process is sterile working.
The preparation of cucumber mud: 5 weight portion cadmium yellow melons are cleaned; Putting into 10 weight portion boiling water boiled 3-5 minute; With the mixture boiling ad pond om of cucumber and water is 10 weight portions, and then mixture being crossed colloid mill, to be crushed to fineness be the 2-50 micron, makes cucumber mud; Wherein, contain about 0.5 weight portion cucumber in the 1 weight portion cucumber mud.
The preparation of soya-bean milk: bad beans, insect bite beans etc. are chosen, take by weighing the bean or pea of 3 weight portions, it is cleaned up the back fully soak, the soak time of bean or pea is generally at 6-16 hour; The water that adds 15 weight portions then; With the mixture boiled of bean or pea and water, this moment, temperature generally was to reach more than 98 ℃, kept more than 5 minutes; It is 10 weight portions that mixture is boiled ad pond om; Then mixture being crossed colloid mill, to be crushed to fineness be the 2-50 micron, makes soya-bean milk, and 1 weight portion soya-bean milk contains about 0.3 weight portion bean or pea.Wherein, when boiling soya-bean milk, the foam that the soya-bean milk surface produces causes " vacation is boiled " phenomenon easily, and the temperature of this moment can make the people poison less than 100 ℃ and drink the soya-bean milk that does not boil in fact, must guarantee to boil more than 5 minutes just drinkable when therefore boiling soya-bean milk.
Peppermint slurry, cucumber mud and soya-bean milk are mixed the mixed slurry that obtains peppermint slurry, cucumber mud and soya-bean milk.
Embodiment 1
The raw material of the frozen that present embodiment provides is formed and content (wt%) is:
White granulated sugar (sucrose): 9%; HFCS: 3%, milk powder: 3%, the mixed slurry of peppermint slurry, cucumber mud and soya-bean milk: 10% (part by weight of peppermint slurry, cucumber mud, soya-bean milk is 3: 25: 50); Palm oil: monoglyceride 3%: 0.15%, surplus is a water.
Preparation method: white granulated sugar, HFCS, milk powder, vegetable oil and monoglyceride added in the ingredients pot mix, and heat infusion;
When heating-up temperature reaches 75 ℃; Add the mixed slurry of peppermint slurry, cucumber mud and soya-bean milk, stir, and then carry out homogeneous (10MPa); (85 ℃ of sterilizations; 30 seconds), cooling (2-6 ℃), aging (2-4 ℃ kept 2 hours), directly injection molding, slotting chopsticks, freeze, the demoulding, obtain containing the frozen of cucumber, peppermint, soya-bean milk.
Embodiment 2
The raw material of the frozen that present embodiment provides is formed and content (wt%) is:
White granulated sugar: 25%, starch syrup: 3%, milk powder: 5%, coconut oil: 5%, the mixed slurry of peppermint slurry, cucumber mud and soya-bean milk: 15% (part by weight of peppermint slurry, cucumber mud, soya-bean milk is 1: 25: 50), monoglyceride: 0.1%, surplus is a water.
Preparation method: white granulated sugar, HFCS, milk powder, vegetable oil and monoglyceride added in the ingredients pot mix, and heat infusion;
When heating-up temperature reaches 75 ℃, add the mixed slurry of peppermint slurry, cucumber mud and soya-bean milk, stir; And then carry out homogeneous (15MPa); Sterilization (85 ℃, 30 seconds), cooling (2-6 ℃), aging (2-4 ℃ kept 6 hours), freezing machine microbulking excessively; Injection molding, insert chopsticks, freeze, the demoulding, obtain containing the frozen of cucumber, peppermint, soya-bean milk.
Embodiment 3
The raw material of the frozen that present embodiment provides is formed and content (wt%) is:
White granulated sugar: 40%, HFCS: 5%, milk powder: 8%; Coconut oil: 7%; The mixed slurry of peppermint slurry, cucumber mud and soya-bean milk: 20% (part by weight of peppermint slurry, cucumber mud, soya-bean milk is 0.5: 25: 50), monoglyceride: 0.15%, water supplies 100%.
Preparation method: white granulated sugar, HFCS, milk powder, vegetable oil and monoglyceride added in the ingredients pot mix, and heat infusion;
When heating-up temperature reaches 75 ℃; Add the mixed slurry of peppermint slurry, cucumber mud and soya-bean milk, stir, and then carry out homogeneous (18MPa); (85 ℃ of sterilizations; 30 seconds), cooling (2-6 ℃), aging (2-4 ℃ kept 12 hours), the high bulking of mistake freezing machine, connect a glass garland, freeze, the demoulding, obtain containing the frozen of cucumber, peppermint, soya-bean milk.
Above embodiment only is used to explain technical scheme of the present invention and is unrestricted; Although the present invention is specified with reference to preferred embodiment; Those of ordinary skill in the art is to be understood that; Can make amendment or be equal to replacement technical scheme of the present invention, and not break away from the spirit and the scope of technical scheme of the present invention.
Claims (6)
1. frozen that contains peppermint, cucumber, soya-bean milk, wherein, by weight percentage, the raw material of this frozen is formed and is comprised:
Sweet substance: 10-60%; The mixed slurry of peppermint slurry, cucumber mud and soya-bean milk: 10-20%; Milk powder: 3-8%; Vegetable oil: 3-8%; Stabilizing agent: 0.05-0.2%; Surplus is a water;
Wherein, said sweet substance is one or more the combination in sucrose, syrup and the Aspartame;
Wherein, in the mixed slurry of said peppermint slurry, cucumber mud and soya-bean milk, the part by weight of peppermint slurry, cucumber mud, soya-bean milk is 3: 25: 50 to 0.5: 25: 50;
Wherein, said peppermint slurry is that the mixture with peppermint and water carries out boiling, pulverizes and prepare, and the said peppermint of 1 weight portion contains 0.2-0.5 weight portion peppermint in starching;
Wherein, said cucumber mud is that the mixture with cucumber and water carries out boiling, pulverizes and prepare, and, contain 0.2-0.7 weight portion cucumber in the said cucumber mud of 1 weight portion;
Wherein, said soya-bean milk is that bean or pea are soaked and the mixture of bean or pea and water is carried out boiling, pulverizes and prepare, and, contain 0.1-0.5 weight portion bean or pea in the said soya-bean milk of 1 weight portion.
2. frozen as claimed in claim 1, wherein, said vegetable oil comprises one or more the combination in soybean oil, peanut oil, rapeseed oil, cottonseed oil, sunflower oil, olive oil, palm oil and the pecan oil.
3. claim 1 or the 2 described preparation methods that contain the frozen of peppermint, cucumber, soya-bean milk, it may further comprise the steps:
Raw material according to frozen is formed, and sweet substance, milk powder, vegetable oil and stabilizing agent are added the infusion that heats up in the ingredients pot;
When temperature reaches 70-85 ℃, add the mixed slurry of peppermint slurry, cucumber mud and soya-bean milk, after stirring, comprise homogeneous, sterilization, cooling, the subsequent step that wears out, congeals or irritate mould, freeze again.
4. method as claimed in claim 3, wherein, this method also comprises the step of preparation peppermint slurry:
Clean back the mixing with water of peppermint stem and leaf obtained mixture, and heating is boiled to 1 weight portion mixture and is contained 0.2-0.5 weight portion peppermint;
Mixture is crushed to fineness 2-50 micron, promptly obtains the peppermint slurry.
5. method as claimed in claim 3, wherein, this method also comprises the step of preparation cucumber mud:
After cucumber cleaned, mix to obtain mixture with boiling water, contain 0.2-0.7 weight portion cucumber in heated and boiled to the 1 weight portion mixture;
Mixture is crushed to fineness 2-50 micron, promptly obtains cucumber mud.
6. method as claimed in claim 3, wherein, this method also comprises the step for preparing soya-bean milk:
After the bean or pea cleaning, be soaked in water 6-16 hour;
After bean or pea are taken out, mix to obtain mixture with water, be heated to more than 98 ℃ and keep more than 5 minutes, in 1 weight portion mixture, contain 0.1-0.5 weight portion bean or pea;
Mixture is crushed to fineness 2-50 micron, promptly obtains soya-bean milk.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009102495582A CN101791035B (en) | 2009-12-25 | 2009-12-25 | Freezing beverage containing mentha haplocalyx, cucumber and soya-bean milk |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102495582A CN101791035B (en) | 2009-12-25 | 2009-12-25 | Freezing beverage containing mentha haplocalyx, cucumber and soya-bean milk |
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| Publication Number | Publication Date |
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| CN101791035A CN101791035A (en) | 2010-08-04 |
| CN101791035B true CN101791035B (en) | 2012-11-21 |
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| CN102429024B (en) * | 2011-12-21 | 2013-05-01 | 内蒙古伊利实业集团股份有限公司 | Child liquid milk with nutrition balance and long shelf life and preparation method thereof |
| CN102771619A (en) * | 2012-04-05 | 2012-11-14 | 祐康食品（杭州）有限公司 | Double-protein cold drink product and production method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1151832A (en) * | 1995-12-14 | 1997-06-18 | 王龙祥 | King ice cream and its prodn |
| CN101322521A (en) * | 2008-07-23 | 2008-12-17 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing green cucumber extracts and preparation thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1151832A (en) * | 1995-12-14 | 1997-06-18 | 王龙祥 | King ice cream and its prodn |
| CN101322521A (en) * | 2008-07-23 | 2008-12-17 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing green cucumber extracts and preparation thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘世民.《黄瓜酸奶的研制》.《食品科技》.2004,(第4期), * |
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