CN102422973B - Popsicles containing avocado, and preparation method thereof - Google Patents
Popsicles containing avocado, and preparation method thereof Download PDFInfo
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- CN102422973B CN102422973B CN 201110341313 CN201110341313A CN102422973B CN 102422973 B CN102422973 B CN 102422973B CN 201110341313 CN201110341313 CN 201110341313 CN 201110341313 A CN201110341313 A CN 201110341313A CN 102422973 B CN102422973 B CN 102422973B
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Abstract
The invention belongs to the technical field of frozen drink processing, and relates to popsicles containing avocado, and a preparation method thereof. The popsicles contain honeyed avocado, honeyed avocado juice, a sweetener, and water. According to the invention, the honeyed avocado has improved freezing resistance and storability. Also, flexible and tough mouthfeel and nutrient components of avocado are preserved. Therefore, the honeyed avocado can be added into the popsicles for satisfying consumer requirements of flavor, nutrition and health.
Description
Technical field
The invention belongs to the frozen processing technique field, relate to a kind of ice-cream stick and preparation method thereof, specifically refer to a kind of ice-cream stick that contains avocado and preparation method thereof.
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 seek new breakthrough point and Innovative Elements at aspects such as frozen packing, structure, local flavors, and there is no too many innovation on the mouthfeel of frozen He on the essence constituent.Take ice cream as example, ice cream in the market is mainly take drinking water, dairy products, sugar, edible oil and fat as primary raw material, adding appropriate thickener, spices or beans, fruit etc. makes, most of ice creams are except the additive differences such as material rate, essence used, pigment, almost there is no significant difference, mostly be limited to milk flavor, fruity, chocolate flavoured and composite flavor etc. in local flavor innovation, seldom can be innovation in-depth again.The most taste of present frozen is more dull, and nutritive value is not high, can't cater to the more and more higher requirement that present consumer proposes taste of diet and nutrient health.
To the increasing requirement such as taste of diet, nutrient health, need to seek new Innovative Elements along with the continuous fierceness of market competition and consumer for Beverage Market, improve the surcharge of frozen.The related researcher begins to attempt the natural function raw-food material is added in frozen, with exploitation environmental protective hygienic type frozen.
Avocado (claiming again avocado) is the very high fruit of a kind of nutritive value, the soft resembling cheese of pulp, and look yellow, and unique flavor, unsaturated fatty acid content be up to 80%, contains multivitamin, abundant fat and protein, and sodium, potassium, magnesium, calcium equal size are also high.Kernel oil content 8%～29%, oil are a kind of non-drying oils, there is no excitant, and acidity is little, can preserve for a long time after emulsification and (for example, see Zhang Zhiqi etc., production and marketing present situation and the popularizing application prospect of good nonwood forest trees avocado, the southern china fruit tree, the 33rd the 6th phase of volume in 2004, the 68th page).But only be processed at present dry powder, jam or syrup (for example seeing the open CN101163407 of Chinese patent, the open CN101662942 of Chinese patent).Avocado is applied to the frozen industry makes ice-cream stick, must be subject to liking of consumer.
But because avocado is tropical fruit (tree), Quick Oxidation variable color after peeling is cut, frost resistance is poor, therefore also fails it is carried out freezing processing, even makes frozen.
Summary of the invention
In order to address the above problem, the invention provides a kind of ice-cream stick that contains avocado, described ice-cream stick comprises candied avocado, candied avocado water, sweetening material and water, the amount of wherein said candied avocado is 1 % by weight～10 % by weight of ice-cream stick gross weight, and the amount of described candied avocado water is 5 % by weight～30 % by weight of ice-cream stick gross weight.
Described ice-cream stick can also contain milk powder, oil substances, stabilizing agent, sweetener, essence, pigment and/or acidity regulator.The amount of described milk powder is 0～3.0 % by weight of ice-cream stick gross weight.
In described ice-cream stick, described candied avocado is that particle diameter is the candied avocado piece of 5mm～11mm.
In described ice-cream stick, described sweetening material is the 5 % by weight～white granulated sugar of 15 % by weight and the HFCS of 2 % by weight～7 % by weight of ice-cream stick gross weight.
In described ice-cream stick, described oil substances is the coconut oil of 0.1 % by weight～3.5 % by weight of ice-cream stick gross weight.
The present invention also provides a kind of preparation method who contains the ice-cream stick of avocado, said method comprising the steps of:
A. auxiliary material is dissolved in water, carries out infusion;
B. add candied avocado water, continue infusion;
C.. sterilization;
D. be cooled to 2 ℃ to 6 ℃;
E. add candied avocado piece, fill with mould and freezing solid.
Optionally, carry out at the temperature of 75 ℃～85 ℃ in infusion described in step a and step b in described method.
Optionally, it is 0 to 10 minute continuing the infusion time described in step b in described method.
Optionally, remove by filter impurity after step b He before step c in described method.
Optionally, will homogenize through the mixed material of infusion after step b He before step c in described method.
Optionally, add additive and stir after steps d He before step e in described method.
Optionally, add to make before described candied avocado piece mixed material aging and congeal at the temperature of 2 ℃ to 6 ℃ in step e in described method.
In described method, described auxiliary material is sweetening material, milk powder, oil substances and/or stabilizing agent.
In described method, described additive is essence, pigment, acidity regulator and/or sweetener.
The candied avocado that the present invention is used and candied avocado water prepare by the following method: the fresh avocado that with the particle diameter of 10 weight portions～30 weight portions is 5mm～11mm mixes with the candied water with sugar and 30～40 weight portions of 5～60 weight portions, candied processing is carried out in insulation, then filter, obtain candied avocado and filtrate, and the weight of described filtrate is adjusted into 40～60 weight portions, obtain candied avocado water.
In the preparation method of candied avocado and candied avocado water, described candied be that ratio is the powdered glucose of 1: 1 and the mixture of white granulated sugar with sugar, or powdered glucose.
In the preparation method of candied avocado and candied avocado water, described candied weight ratio with sugar and described fresh avocado is preferably 0.5～1.The weight of described filtrate preferably is adjusted into 50 weight portions.Described temperature retention time is preferably 20 minutes to 12 hours.Described holding temperature is preferably 75 ℃～85 ℃.
The present invention is by carrying out candied processing to avocado, frost resistance, the storage stability of avocado have been strengthened, and kept mouthfeel, nutritional labeling and the outward appearance of avocado, make avocado still can keep good flexibility and toughness under cryogenic temperature, thereby make avocado can be used for ice-cream stick.The ice-cream stick that contains avocado of the present invention has unique avocado local flavor, and is nutritious and have a health-care efficacy of avocado, can satisfy the consumer to the requirement with health of ice-cream stick local flavor, nutrition.
The specific embodiment
In the R﹠D process of the frozen that contains avocado, inventor's discovery, avocado is not that a class is easily added the raw-food material that uses in frozen.At first, avocado must freshly be opened fresh eating, otherwise very fast oxidation flavescence does not have the fastness effect even added lemon juice yet.In order to overcome this shortcoming of avocado, the inventor carries out candied processing with it.In addition, conscientiously feel the existence of avocado from the sense organ in order to make the consumer, and offer the consumer and chew mouthfeel.The present invention preferably adds avocado in frozen to the form of solid block.
The inventor is also discovery under study for action, and when the raw material avocado was carried out candied processing, candied kind and addition (sugar concentration) with sugar in treatment fluid (liquid glucose) was also the factor of the key of the candied avocado mouthfeel of impact and anti-freezing property.
For candied addition with sugar, according to the preferred embodiments of the invention, the fresh avocado raw material of every 1 weight portion is that interpolation 0.5 weight portion～1 weight portion, the candied of preferred 1 weight portion carry out candied processing with sugar; Candiedly be made into sugar the liquid glucose that concentration is 20 % by weight～40 % by weight, preferred 30 % by weight.
For the kind of sugar, when in the present invention, avocado being carried out candied processing, sugar used can be any table sugar, is preferably sucrose and/or glucose.From the consideration of being easy to get property of material, the preferred white granulated sugar of sucrose, therefore candied to be preferably ratio with sugar be the powdered glucose of 1: 1 and the mixture of white granulated sugar, or powdered glucose.Compare with carbohydrate raw material white granulated sugar or other carbohydrates such as maltose etc. commonly used in industrial production, the present invention utilizes white granulated sugar and/or powdered glucose to carry out candied processing to avocado and the candied avocado that obtains, 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.When candied be ratio when being the mixture of the powdered glucose of 1: 1 and white granulated sugar with sugar, can further improve the mouthfeel of candied avocado and the delicious degree of ice-cream stick.
Frozen described in the present invention comprises candied avocado, candied avocado water, sweetening material and water.
The gross weight of frozen described in invention refers to all raw materials, auxiliary material and weight of additive sum in frozen (when preparing combined frozen such as ice cream, ice cream, referring to the frozen main body) formula.Except specifying, content described in the present invention and ratio are weight content and part by weight.
In the present invention, take the gross weight of this frozen as benchmark, its composition comprises the candied avocado (preferred candied avocado piece) of 1 % by weight～10 % by weight, preferred 1 % by weight～4 % by weight, and the candied avocado water of 5 % by weight～30 % by weight, preferred 5 % by weight～20 % by weight.
Wherein, described candied avocado piece and candied avocado water prepare in accordance with the following methods: avocado is carried out candied processing, be wherein with the fresh avocado raw material of every 10～30 weight portions or etc. amount of dry matter (namely, make quality after dried avocado by the fresh avocado of 10～30 weight portions) dried avocado raw material mix with the candied water with sugared and 30～40 weight portions of 10～20 weight portions and carry out candied processing, then filter, obtain candied avocado piece and filtrate, and the weight of filtrate is adjusted into 40～60 weight portions, obtain candied avocado water.
According to specific embodiments of the present invention, the particle diameter of candied avocado piece is preferably 5mm～11mm, more preferably 7mm～9mm.Can for cube, cuboid, basic round shaped grain isotactic or irregularly shaped.If the avocado piece is less than above-mentioned scope, the consumer is difficult for perceiving the existence of avocado, can not produce and chew mouthfeel.If the avocado piece greater than above-mentioned scope, will affect the production perfusion, easily make to occur hollow phenomenon of rupture on product structure, be unfavorable for the mouldability of frozen.
Sweetening material in described frozen is selected from white granulated sugar, HFCS and maltose.The preferred sweetening material that uses in production process, if further raising sugariness, can add appropriate sweetener.Sweetener in described frozen is selected from honey element, saccharin sodium, acesulfame potassium, Aspartame and Sucralose.The amount of the described sweetening material in described frozen is 1 % by weight～25 % by weight of frozen gross weight.The amount of the described sweetener in described frozen is 0.1 % by weight～0.02 % by weight of frozen gross weight.One or more in sweetening material and sweetener can be used in combination.The sweetening material total amount is 2 % by weight～25 % by weight of frozen.According to the preferred embodiments of the invention, take the gross weight of frozen as benchmark, frozen raw material of the present invention comprises the HFCS of the white granulated sugar of 5 % by weight～15 % by weight, preferred 10 % by weight and 2 % by weight～7 % by weight, preferred 3 % by weight, can give product excellent flavor and mouthfeel.
According to specific embodiments of the present invention, frozen of the present invention can also contain milk powder, oil substances, stabilizing agent, essence, pigment and/or acidity regulator.
Described milk powder can be any commercially available dried milk powder, and the amount of the described milk powder in described frozen is 0.1 % by weight～3.0 % by weight of frozen gross weight.
Oil substances in described frozen can be any edible oil and fat, for example coconut oil.According to specific embodiments of the present invention, contain the oil substances of 0.1 % by weight～3.5 % by weight, preferred 3 % by weight in frozen, can bring salubrious mouthfeel to product, coordinate mutually with the mouthfeel that candied avocado is fresh and sweet.
According to specific embodiments of the present invention, also can comprise suitable stabilizing agent in frozen raw material of the present invention.The stabilizing agent that adopts can be all this area stabilizing agent commonly used or the combination of plurality of stable agent, such as: sodium carboxymethylcellulose, carragheen, locust bean gum, xanthans, sucrose ester etc.The consumption of stabilizing agent is generally 0.05 % by weight of frozen gross weight～0.2 % by weight, is preferably 0.05 % by weight of frozen gross weight～0.5 % by weight.
For further regulating the local flavor of frozen of the present invention, can also add a certain amount of essence (spices), pigment and/or acidity regulator etc. in frozen of the present invention.Described essence (spices), pigment and acidity regulator can be selected field of food industry essence, pigment and acidity regulator commonly used.The content of described essence, pigment and acidity regulator is according to stipulating in standard GB/T/T 2760-2011, and amount separately is no more than 1 % by weight of frozen gross weight.The amount of preferred described essence is 0～0.6 % by weight of frozen gross weight.The amount of preferred described pigment is 0～0.6 % by weight of frozen gross weight.Described acidity regulator is citric acid, malic acid, lactic acid, tartaric acid, natrium citricum.The amount of preferred described acidity regulator is 0 % by weight～0.6 % by weight of frozen gross weight.
In the batching of frozen of the present invention, comprise as required appropriate water, respectively prepare burden sum as 100 % by weight to satisfy.
According to preferred specific embodiments of the present invention, when avocado is carried out candied processing, be that avocado is immersed in liquid glucose, 75 ℃～85 ℃ insulations 20 minutes to 12 hours.If the processing time less than 20 minutes, does not improve avocado frost resistance, storage stability thereby reach candied processing, and has kept the mouthfeel of avocado and the purpose of nutritional labeling.If the processing time surpasses 12 hours, not only can not improve the above-mentioned advantage that candied processing brings to avocado, and in avocado, nutritional labeling can run off.If treatment temperature lower than 75 ℃, does not improve avocado frost resistance, storage stability thereby reach candied processing, and has kept the mouthfeel of avocado and the purpose of nutritional labeling.If treatment temperature surpasses 85 ℃, not only can not improve the above-mentioned advantage that candied processing brings to avocado, and in avocado, nutritional labeling can run off.
According to best specific embodiments of the present invention, described candied avocado piece prepares in accordance with the following methods with candied avocado water: the fresh avocado of every 20 weight portions mixes with the powdered glucose of the white granulated sugar of 10 weight portions and 10 weight portions and the water of 40 weight portions, 75～85 ℃ are incubated 20 minutes to 12 hours, preferred 20 minutes to 2 hours, filter, obtain candied avocado piece, and the weight of the filtrate after filtering is adjusted into 40 to 60 weight portions, preferred 50 weight portions, obtains candied avocado water.
The candied avocado that obtains produced according to the present invention is fresh and sweet good to eat, and has good anti-freezing property, even still can keep good flexibility and toughness under the cryogenic temperature of frozen, is suitable for adding in frozen as flavor substance.Preferably, the present invention is after obtaining candied avocado through candied processing filtration, the weight of remaining filtrate is adjusted into 40～60 weight portions, namely can obtain adding to the candied avocado water in frozen, the concentration that joins the candied avocado water in the frozen batching in the time of can guaranteeing to prepare burden like this is basically identical, guarantee that the product taste as one, makes the frozen that is added with above-mentioned candied avocado piece and candied avocado water have consistent local flavor.
Frozen provided by the invention can be made the ice-cream stick series products.The organoleptic indicator of ice-cream stick, physical and chemical index, sanitary index etc. should meet corresponding national sector standard (SB/T10016).
According to a specific embodiments of the present invention, described frozen is the ice-cream stick class, its composition comprises (percentage by weight is take the gross weight of ice-cream stick): white granulated sugar 10%, HFCS 3%, candied avocado piece 2.5%, candied avocado water 15%, stabilizing agent 0.2%, essence 0.2%, sweetener 0.02%, surplus are water.
Contain in the method for ice-cream stick of avocado in preparation of the present invention, another crucial part is adding of candied avocado water in blending process, batching mixed process of the present invention preferably with in ice-cream stick batching except candied avocado piece, candied avocado water other materials be mixed and made into feed liquid and be warmed up to 75～85 ℃, under stirring, add candied avocado water, then carry out homogeneous.
Ice-cream stick of the present invention prepares batching used and comprises: raw material, candied avocado for example, candied avocado water and water; Auxiliary material, for example sweetening material, milk powder, oil substances and stabilizing agent; Additive, for example essence, pigment, acidity regulator and sweetener.
According to specific embodiments of the present invention, the preparation method of ice-cream stick of the present invention carries out according to following operation:
(1) preparation of candied avocado piece and candied avocado water:
(particle diameter is 5mm～11mm) mix with the powdered glucose of 10～20 weight portions and the water of 30～40 weight portions with the fresh avocado piece of every 10～30 weight portions, carried out candied processing in 20 minutes to 12 hours in the temperature insulation that is preferably 75～85 ℃, then filter, obtain candied avocado piece and filtrate, and the weight of filtrate is adjusted into 40～60 weight portions, obtain candied avocado water.
(2) interpolation of batching (each raw material, auxiliary material and additive in formula):
At first according to formula ratio, the auxiliary materials such as sweetening material, stabilizing agent, milk powder and oil substances and suitable quantity of water are added the infusion that heats up in ingredients pot.
When the infusion temperature such as auxiliary material reach preferred 75 ℃～85 ℃ of left and right, then add candied avocado water, stir.
Can remove as required the visible impurity of naked eyes after each material dissolution, the means of removing impurity can be for example to filter.
Add candied avocado water of the present invention, and preferred control infusion time of adding after avocado water less than 10 minutes, preferred 75 ℃～85 ℃ of infusion temperature.
(3) homogeneous: optionally, the mixed material that contains auxiliary material and candied avocado water after infusion is carried out homogeneous.Described homogeneous can use homogenizer to carry out, and makes broken more tiny of fat in material, thereby makes whole product system more stable.The pressure and temperature that adopts during homogeneous will require to decide according to characteristic and the product quality of material.Usually, dry is more than 27% in the homogeneous feed liquid, and homogenization pressure is 13～15Mpa; In the homogeneous feed liquid dry lower than or equal 27%, homogenization pressure is 10～13Mpa; Homogenizing temperature is controlled at 75～85 ℃.For example processing condition can for: homogenizing temperature is 80 ℃, one-level homogenization pressure 18Mpa, double-stage homogenization pressure 5Mpa.First transfer double-stage homogenization pressure when mixed material is crossed homogenizer, then transfer the one-level homogenization pressure.Homogeneous evenly distributes in material to fruit juice and gets final product.Through homogeneous, in order to obtain finer and smoother structural state and stablizing effect.
(4) sterilization: mixed material after homogeneous is with sterilizer sterilization under 80～90 ℃, 15 seconds～30 seconds conditions.
(5) cooling: the mixed material after sterilization is cooled to 2～6 ℃ of (cooling routine operations that adopt the frozen production field, for example adopt frozen water that material is cooled to rapidly temperature required), the additives such as the essence in formula, pigment, acidity regulator directly can be joined in this cooled material after cooling, stir.
(6) can: after joining candied avocado piece in the feed liquid that is cooled to 2～6 ℃, carry out can and freeze reality.
In step (2), described sweetening material can directly add, and first makes solution after also can being dry mixed in advance evenly with stabilizing agent and then adds.Sweetener class material (if any) can be in sterilization and cooling rear in step (5) is added to feed liquid.Be to stir the intensification infusion during all materials are all added the material pot when batching in traditional frozen production, when temperature reaches 85 ℃ of left and right, then carry out the postorder operations such as homogeneous, sterilization.And contain a large amount of active materials in the candied avocado water of the present invention, for fear of destroying original local flavor and nutrition, add again candied avocado water after needing formerly the intensification infusions such as auxiliary material to be reached predetermined temperature, thereby can reduce the high temperature infusion time of avocado water.
In step (6), when the preparation ice-cream stick, can make cooled feed liquid keep 2～6 ℃ of aging certain hours (for example 2 hours～48 hours), and add again candied avocado piece to carry out can after suitably congealing.Described feed liquid is congealed.The described step of congealing can be: cooled material is entered freezing machine, and after congealing, feed liquid is frozen into as the material of tiny ice crystal is arranged, and then adds candied avocado piece, mixes, and fills with the subsequent steps such as mould.The degree of congealing can determine according to the expansion rate of feed liquid, can stop congealing after reaching the expansion rate of specification requirement.The expansion rate of requirement of congealing in the inventive method is 40% to 80%.
For the reality of freezing after step (6) can, can insert as required rod (insert chopsticks), and frozen solid, go afterwards to get product after frost, the demoulding, packing, store in-22 ℃～-18 ℃ freezers.These operations can be carried out according to the routine operation of field of frozen.
Produce the ice-cream stick that contains avocado that obtains according to method of the present invention, every physical and chemical index, sanitary index and organoleptic indicator all meet the concerned countries industry standard.The ice-cream stick that contains avocado of the present invention, unique flavor, candied avocado piece wherein is fresh and sweet good to eat, and still keeps certain flexibility and toughness after freezing, and formula is reasonable, and instant makes the consumer play certain nutrition health-care functions in edible ice-cream stick.
In the present invention, all commercially available acquisitions of each auxiliary material used and additive, and meet the correlated quality standard-required.In production technology of the present invention, go frost, the demoulding, the packing etc. of the pretreatment of unspecified step such as auxiliary material and additive and freezing rear ice-cream stick all can be carried out according to the routine operation in affiliated field, the conventional equipment in field under in technique, device therefor such as ingredients pot, homogenizer, sterilizer, 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.
Embodiment
The preparation of the candied avocado piece of embodiment 1. and candied avocado water
Mix with powdered glucose and 40 weight parts waters according to the fresh avocado piece that shown in table 1 with particle diameter is 7mm, carried out candied processing in 30 minutes the temperature insulation of 80 ℃, then filter, obtain candied avocado piece and filtrate; And adding water, to adjust the weight of filtrate be 40 weight portions, obtains candied avocado water.
Table 1 avocado candied
| Embodiment | Bright avocado (weight portion) | Candied with sugar and amount (weight portion) |
| Embodiment 1-1 | 20 | Powdered glucose 5 |
| Embodiment 1-2 | 20 | Powdered glucose 10 |
| Embodiment 1-3 | 20 | Powdered glucose 15 |
| Embodiment 1-4 | 20 | Powdered glucose 20 |
| Embodiment 1-5 | 20 | Powdered glucose 25 |
| Embodiment 1-6 | 20 | White granulated sugar 20 |
| Embodiment 1-7 | 20 | Maltose 20 |
| Embodiment 1-8 | 20 | White granulated sugar 10+ maltose 10 |
| Embodiment 1-9 | 20 | White granulated sugar 10+ powdered glucose 10 |
| Embodiment 1-10 | 20 | Powdered glucose 10+ maltose 10 |
The preparation of embodiment 2. ice-cream sticks
Carry out the preparation of ice-cream stick according to following steps according to table 2
A. sweetening material and 0.2 weight portion carragheen are added 50 weight parts waters dissolvings, the infusion to 75 ℃ of heating adds coconut oil;
B. at 75 ℃ of temperature, add candied avocado water 15 weight portions that make in embodiment 1, continue infusion 8 minutes, and remove by filter impurity;
C. the mixed material through infusion is carried out homogeneous, homogenizing temperature is 80 ℃, one-level homogenization pressure 18Mpa, double-stage homogenization pressure 5Mpa; Adding water to the material gross weight is 97.45 weight portions;
D. the mixed material after homogeneous is heated sterilization in 20 seconds at 85 ℃;
E. be cooled to 4 ℃, add citric acid 0.05 weight portion, stir;
F. congeal in freezing machine for containing the material of tiny ice crystal (expansion rate is 60%), then add candied avocado piece 2.5 weight portions of embodiment 1 preparation, stir and fill with mould;
G. subzero 20 ℃ freezing solid.
The preparation of table 2 ice-cream stick
The evaluation of 1. pairs of candied avocados of embodiment
Making ice-cream stick and subzero 20 ℃ of storages after 1 month, the ice-cream stick that contains candied avocado piece is marked and measured from following each side.
The evaluation criterion of flexibility is: choose at random 10 Healthy Peoples, the candied avocado piece flexibility in ice-cream stick is given a mark, flexibility is well 2 minutes; It is 1 minute that flexibility differs from 2, the results are shown in Table 2.
The evaluation criterion of toughness is: choose at random 10 Healthy Peoples, the candied avocado piece toughness in ice-cream stick is given a mark, good toughness is 2 minutes; Poor toughness is 1 minute, the results are shown in Table 2.
Evaluation criterion to ice-cream stick integrated beauty gust is: choose at random 10 Healthy Peoples, the delicious degree of candied avocado ice-cream stick is given a mark, wherein delicious food is 2 minutes, and delicious degree is generally 1 minute, the results are shown in Table 2.
Observing and estimating has the sugar-free crystallization in ice-cream stick, there is no sugared crystallization is 2 minutes, and it is 1 minute that sugared crystallization is arranged, and the results are shown in Table 2.
In table 2, each scoring item must be divided into the summation that ten marking persons grade, and is the refinement mark after total points in bracket, and namely mark multiply by the number that provides this mark.For example, 18 (2 * 8+1 * 2) expression total points is 18 minutes, and wherein 8 people commented 2 minutes, and 2 people commented 1 minute.
From above evaluation result as can be known, the present invention contains in the ice-cream stick of candied avocado, by controlling candied kind and consumption with sugar, and the kind and the consumption that pass through sweetener in ice-cream stick, can make the ice-cream stick that contains candied avocado comprehensively obtain good effect aspect flexibility, toughness and delicious degree, and make and prevented separating out of sugared crystallization making ice-cream stick.
In sum, the invention provides a kind of ice-cream stick that contains avocado, increased the frozen kind, the ice-cream stick that contains avocado 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 avocado composition in ice-cream stick, 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 by appropriate processing mode and rational formula, make the prepared ice-cream stick that contains avocado have delicious mouthfeel, the mouthfeel that can have moderately sour and sweet, can take into account the consumer to the demand of flavor taste and nutrient health, promote the frozen market development, opened up the new visual field and the new manor of frozen.
Claims (11)
1. ice-cream stick that contains avocado, described ice-cream stick comprises candied avocado, candied avocado water, sweetening material and water, the amount of wherein said candied avocado is 1 % by weight ~ 10 % by weight of ice-cream stick gross weight, and the amount of described candied avocado water is 5 % by weight ~ 30 % by weight of ice-cream stick gross weight
Described sweetening material is the 5 % by weight～white granulated sugar of 15 % by weight and the HFCS of 2 % by weight～7 % by weight of ice-cream stick gross weight,
Described candied avocado and candied avocado water prepare by the following method: the fresh avocado that with the particle diameter of 10 weight portions～30 weight portions is 5mm～11mm mixes with the candied water with sugar and 30～40 weight portions of 5～60 weight portions, candied processing is carried out in insulation, then filter, obtain candied avocado and filtrate, and the weight of described filtrate is adjusted into 40～60 weight portions, obtain candied avocado water.
2. ice-cream stick as claimed in claim 1, wherein, described ice-cream stick also contains milk powder, oil substances, stabilizing agent, sweetener, essence, pigment and/or acidity regulator, and the amount of described milk powder is 0 ~ 3.0 % by weight of ice-cream stick gross weight.
3. ice-cream stick as claimed in claim 1 or 2, wherein, described candied avocado is that particle diameter is the candied avocado piece of 7mm～9mm.
4. ice-cream stick as claimed in claim 1 or 2, wherein, described oil substances is the coconut oil of 0.1 % by weight ~ 3.5 % by weight of ice-cream stick gross weight.
5. ice-cream stick as claimed in claim 1, wherein, described candied be that ratio is the powdered glucose of 1:1 and the mixture of white granulated sugar with sugar, or glucose Icing Sugar.
6. ice-cream stick as described in claim 1 or 5, wherein,
Described candied weight ratio with sugar and described fresh avocado is 0.5 ~ 1; And/or
The weight of described filtrate is adjusted into 50 weight portions; And/or
Described temperature retention time is 20 minutes to 12 hours; And/or
Described holding temperature is 75 ℃～85 ℃.
7. preparation method who contains the ice-cream stick of avocado said method comprising the steps of:
A. auxiliary material is dissolved in water, carries out infusion;
B. add candied avocado water, continue infusion;
C.. sterilization;
D. be cooled to 2 ℃ to 6 ℃;
E. add candied avocado piece, fill with mould and freezing solid,
Described auxiliary material comprises sweetening material, and described sweetening material is the 5 % by weight～white granulated sugar of 15 % by weight and the HFCS of 2 % by weight～7 % by weight of ice-cream stick gross weight,
Wherein, described candied avocado and candied avocado water prepare by the following method: the fresh avocado that with the particle diameter of 10 weight portions～30 weight portions is 5mm～11mm mixes with the candied water with sugar and 30～40 weight portions of 5～60 weight portions, candied processing is carried out in insulation, then filter, obtain candied avocado and filtrate, and the weight of described filtrate is adjusted into 40～60 weight portions, obtain candied avocado water.
8. method as claimed in claim 7, wherein,
Infusion described in step a and step b is carried out at the temperature of 75 ℃～85 ℃; And/or
It is 0 to 10 minute continuing the infusion time described in step b; And/or
Remove by filter impurity after step b He before step c; And/or
After step b He before step c, the mixed material through infusion is homogenized; And/or
Add additive and stir after steps d He before step e, described additive is essence, pigment, acidity regulator and/or sweetener; And/or
Add in step e and make before described candied avocado piece mixed material aging and congeal at the temperature of 2 ℃ to 6 ℃.
9. method as claimed in claim 7, wherein, described auxiliary material also comprises milk powder, oil substances and/or stabilizing agent.
10. method as claimed in claim 7, wherein, described candied be that ratio is the powdered glucose of 1:1 and the mixture of white granulated sugar with sugar, or glucose Icing Sugar.
11. method as described in claim 7 or 10, wherein,
Described candied weight ratio with sugar and described fresh avocado is 0.5 ~ 1; And/or
The weight of described filtrate is adjusted into 50 weight portions; And/or
Described temperature retention time is 20 minutes to 12 hours; And/or
Described holding temperature is 75 ℃～85 ℃.
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