CN102429083B - Perilla-added cold beverage and preparation method thereof - Google Patents
Perilla-added cold beverage and preparation method thereof Download PDFInfo
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- CN102429083B CN102429083B CN2011103849007A CN201110384900A CN102429083B CN 102429083 B CN102429083 B CN 102429083B CN 2011103849007 A CN2011103849007 A CN 2011103849007A CN 201110384900 A CN201110384900 A CN 201110384900A CN 102429083 B CN102429083 B CN 102429083B
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Abstract
The invention relates to the field of cold beverage processing, in particular to a perilla-added cold beverage and a preparation method thereof. The perilla-added cold beverage is characterized in that: according to weight ratio, materials include 12 to 14 percent of white granulated sugar, 5 to 7 percent of maltose syrup, 10 to 12 percent of whole milk powder, 6 to 8 percent of vegetable oil, 2 to 4 percent of dry perilla leaf juice powder, 0.25 to 0.9 percent of perilla seed oil, 0.4 to 2.0 percent of edible stabilizers, 0.1 to 1 percent of monoglyceride and the balance of water, wherein the edible stabilizers are 0.1 to 0.5 percent of guar gum, 0.1 to 0.5 percent of xanthan gum, 0.1 to 0.5 percent of locust bean gum and 0.1 to 0.5 percent of carrageenan. The perilla-added cold beverage has the due dietary therapy and health care effects of perilla, meanwhile, the perilla-added cold beverage overcomes the problems of ice cream caused by the addition of perilla, i.e. poor melting resistance and poor stability, the variety of cold beverages is enriched, and the perilla-added cold beverage fills the market gap, and lays a foundation for the market development of cold beverages.
Description
Technical field
The present invention relates to the frozen manufacture field, particularly, the present invention relates to a kind of frozen that adds purple perilla and preparation method thereof.
Background technology
At present, the frozen of supplying on market of a great variety, ice-cream product, because the careful mouthfeel of its abundant and fragrant cunning has attracted a lot of consumers, accounts for a part larger in frozen, but the ice cream that contains the health-care efficacy component still shortage relatively on market.
Purple perilla is labiate, the annual herb plant, and high 60～180cm, have special fragrance.Stem four prismatics, purple, green purple or green, have long pubescence, and section is closeer with stipes.Single leaf is to life, and blade width egg shape or circle are avette, long 7～21cm, wide 4.5～16cm.Has expelling cold and relieving exterior syndrome, the cough-relieving of a surname's lung, regulating the flow of Qi and the middle Jiao, the effects such as detoxifcation.
The purple perilla complete stool all has very high nutritive value, and it has low sugar, high fiber, high carotene, high mineral element etc.Every 100 grams contain reduced sugar 0.68～1.26 gram in tender leaf, protein 3.84 grams, cellulose 3.49～6.96 grams, fatty 1.3 grams, 7.94～9.09 milligrams of carrotene, Cobastab
10.02 milligram, 0.35 milligram of vitamin B2,1.3 milligrams of niacins, 55～68 milligrams of vitamin Cs, 522 milligrams, potassium, 4.24 milligrams, sodium, 217 milligrams of calcium, 70.4 milligrams, magnesium, 65.6 milligrams, phosphorus, 0.34 milligram of copper, 20.7 milligrams of iron, 1.21 milligrams, zinc, 1.25 milligrams, manganese, 1.50 milligrams, strontium, selenium 3.24～4.23 micrograms, contain perillaldehyde, perilla alcohol, menthones, menthol, Eugenol, ergomaketon etc. in volatile oil.Anti-ageing plain SOD in every milligram of Su Ye content up to 106.2 micrograms.
In the purple perilla seed, contain a large amount of greases, oil yield, up to 45% left and right, contains leukotrienes 62.73%, linoleic acid 15.43%, oleic acid 12.01% in oil.In seed, protein content accounts for 25%, includes 18 seed amino acids, wherein relies the content of peace acid, methionine all higher than the high-protein plant Grain Production of Amaranthus.Also have in addition oryzanol, vitamin E, Cobastab
1, black alcohol, phosphatide etc.
Purple perilla has good dietary function:
1. antibacterial action: perillaldehyde, citral contained in perilla leaf act synergistically mutually, and fungi is had to bacteriostasis.
2. food digesting action: the perilla ketone that contains in perilla leaf has the effect that promotes digestive juice secretion and promote small bowel peristalsis, can strengthen gastrointestinal peristalsis, has the effect that helps digestion.
3. antitussive effect: in purple perilla, Multiple components all has pharmacologically active, and the cough that methacrylaldehyde or citric acid are caused has obvious antibechic, eliminates the phlegm and antiasthmatic effect.
4. refrigeration function: the heating that the active ingredient in perilla leaf causes the typhoid fever mixed vaccine has faint refrigeration function.
5. other effects: perilla oil also has reducing blood lipid, improves memory, the effect such as alleviate allergic reaction and delay senility.
The present invention, on the basis of the original formula of ice cream, adds purple perilla, but due to the specificity of frozen process conditions, the interpolation of purple perilla can affect ice-cream anti-melting property to a certain extent, therefore single stabilizing agent be not suitable for the purple perilla ice cream.How can guarantee the coordination of ice cream taste and the reservation of purple perilla nutritional labeling, can guarantee again to add anti-melting property, the stability of the ice river in Henan Province woods of purple perilla, in ice cream, selecting the addition of rational purple perilla and component and the consumption of stabilizing agent is the problem that the present invention solves emphatically.
Summary of the invention
The objective of the invention is, for addressing the above problem, provide a kind of frozen that adds purple perilla.
Another object of the present invention is to provide the method for the above-mentioned frozen of preparation.
The frozen of interpolation purple perilla of the present invention, raw material comprises by weight: white granulated sugar 12%-14%, malt syrup 5%-7%, whole milk powder 10%-12%, vegetable fat 6%-8%, perilla leaf Normal juice dry powder 2%-4%, perilla oil 0.25%-0.9%, edible stabilizing agent 0.4%-2.0%, monoglyceride 0.1%-1%, water surplus
Wherein, described edible stabilizing agent is guar gum 0.1%-0.5%, xanthans 0.1%-0.5%, locust bean gum 0.1%-0.5%, carragheen 0.1%-0.5%.
The present invention is for pursuing natural green, and as far as possible less with food additives, and the stabilizing agent that adds is the endless interpolation of GB-2760 regulation, and product does not add the food additives such as other sweetener, pigment.
According to the frozen of interpolation purple perilla of the present invention, wherein, described perilla leaf Normal juice dry powder is preferably 2.5%, and described perilla oil is preferably 0.3%.
According to the frozen of interpolation purple perilla of the present invention, wherein, the preparation method of described perilla leaf Normal juice dry powder is: fresh perilla leaf is cleaned, stirs, squeezes, separates, filtered, then the filtrate drying is obtained to perilla leaf Normal juice dry powder.
According to the frozen of interpolation purple perilla of the present invention, wherein, the preparation method of described perilla oil is: after perilla seed is cleaned, carry out water logging, steam and fry, extract oil, obtain perilla oil.
According to the frozen of interpolation purple perilla of the present invention, wherein, described edible stabilizing agent is preferably guar gum 0.3%, xanthans 0.5%, locust bean gum 0.1%, carragheen 0.3%.
The method of the frozen of purple perilla is added in preparation of the present invention, described frozen, and raw material comprises by weight:
White granulated sugar 12%-14%, malt syrup 5%-7%, whole milk powder 10%-12%, vegetable fat 6%-8%, perilla leaf Normal juice dry powder 2%-4%, perilla oil 0.25%-0.9%, edible stabilizing agent 0.4%-2.0%, monoglyceride 0.1%-1%, water surplus,
And the method for the described frozen of preparation comprises the following steps:
1) pretreatment of raw material: above-mentioned edible stabilizing agent is mixed with white granulated sugar;
2) batch mixing: according to first liquid, the order of rear powder, by step 1) raw material and above-mentioned other raw material after processing fully mix with water;
3) by step 2) mix rear raw material through preheating, homogeneous, sterilization, cooling, the aging feed liquid that makes;
4) finished product: the feed liquid after aging is made to finished product through congealing, pour into expanded milk material, sclerosis, packaging step.
The frozen of interpolation purple perilla of the present invention, has the due food therapy health effect of purple perilla, simultaneously, solved the anti-problem that melting property is poor, stability is bad of ice river in Henan Province woods that causes because adding purple perilla, enriched the category of frozen, filled up the market vacancy, for the market development of frozen lays the foundation.
The accompanying drawing explanation
Fig. 1 is the anti-curve that melts of ice river in Henan Province woods.
The specific embodiment
The processing of embodiment 1 purple perilla
1. the preparation of perilla leaf Normal juice dry powder: the fresh perilla leaf that will pluck, clean, stir, squeeze, separate, filter, then the light color clear liquid is obtained to perilla leaf Normal juice dry powder with freeze-drying or wink-dry method.
2. the preparation of perilla oil: perilla seed through cleaning, after washing, carry out water logging, make the perilla seed water content reach 5-20%, then steam stir-fry, the time is 5-30 minute, and temperature is 80-130 ℃, in being preheated to the oil press of 80-120 ℃, extract oil afterwards, can obtain the high and fragrant perilla oil of oil yield.
The frozen of purple perilla is added in embodiment 2 preparations
Raw material comprises by weight: white granulated sugar 12%, malt syrup 5%, whole milk powder 10%, vegetable fat 6%, perilla leaf Normal juice dry powder 2%, perilla oil 0.25%, edible stabilizing agent 0.4% (guar gum 0.1%, xanthans 0.1%, locust bean gum 0.1%, carragheen 0.1%), monoglyceride 0.1%, water surplus.
The preparation method:
Pretreatment of raw material: will eat stabilizing agent and mix with white granulated sugar, grease melts in advance;
Batch mixing: according to first liquid, the order of rear powder, by step 1) the gained raw material fully mixes with other raw material, 60 ℃ of mixing temperatures;
Preheating: the feed liquid of mixing is heated to 70-75 ℃ from mixing temperature, standby;
Homogeneous: the feed liquid of preheating, by high pressure homogenizer, can fully be mixed after homogeneous and stable ice cream feed liquid;
Sterilization: use plate type heat exchanger, allow the hot water of 90-95 ℃ and the feed liquid convection current after homogeneous, make feed temperature rising 85-90 ℃, maintenance 15-22s, guarantee that the microbiological indicator of final finished meets GB;
Cooling: as by the frozen water convective cooling of the feed liquid after sterilization and 0-4 ℃, to be down to rapidly below 10 ℃;
Aging: as to make the feed liquid of 10 ℃ in the aging tank with interlayer (0-4 ℃ of frozen water), in 30min, be down to 4-6 ℃ and stop stirring and keep 8h;
Finished product: the feed liquid after aging is made to finished product through congealing, pour into expanded milk material, sclerosis, packaging step.
The frozen of purple perilla is added in embodiment 3 preparations
Raw material comprises by weight: white granulated sugar 14%, malt syrup 7%, whole milk powder 12%, vegetable fat 8%, perilla leaf Normal juice dry powder 4%, perilla oil 0.9%, edible stabilizing agent 2.0% (guar gum 0.5%, xanthans 0.5%, locust bean gum 0.5%, carragheen 0.5%), monoglyceride 0.5%, water surplus.
The preparation method:
Pretreatment of raw material: will eat stabilizing agent and mix with white granulated sugar, grease melts in advance;
Batch mixing: according to first liquid, the order of rear powder, by step 1) the gained raw material fully mixes with other raw material, 60 ℃ of mixing temperatures;
Preheating: the feed liquid of mixing is heated to 70-75 ℃ from mixing temperature, standby;
Homogeneous: the feed liquid of preheating, by high pressure homogenizer, can fully be mixed after homogeneous and stable ice cream feed liquid;
Sterilization: use plate type heat exchanger, allow the hot water of 90-95 ℃ and the feed liquid convection current after homogeneous, make feed temperature rising 85-90 ℃, maintenance 15-22s, guarantee that the microbiological indicator of final finished meets GB;
Cooling: as by the frozen water convective cooling of the feed liquid after sterilization and 0-4 ℃, to be down to rapidly below 10 ℃;
Aging: as to make the feed liquid of 10 ℃ in the aging tank with interlayer (0-4 ℃ of frozen water), in 30min, be down to 4-6 ℃ and stop stirring and keep 8h;
Finished product: the feed liquid after aging is made to finished product through congealing, pour into expanded milk material, sclerosis, packaging step.
The frozen of purple perilla is added in embodiment 4 preparations
Raw material comprises by weight: white granulated sugar 12%, malt syrup 5%, whole milk powder 10%, vegetable fat 6%, perilla leaf Normal juice dry powder 2.5%, perilla oil 0.3%, edible stabilizing agent 1.2% (guar gum 0.3%, xanthans 0.5%, locust bean gum 0.1%, carragheen 0.3%), monoglyceride 1%, water surplus.
The preparation method:
Pretreatment of raw material: will eat stabilizing agent and mix with white granulated sugar, grease melts in advance;
Batch mixing: according to first liquid, the order of rear powder, by step 1) the gained raw material fully mixes with other raw material, 60 ℃ of mixing temperatures;
Preheating: the feed liquid of mixing is heated to 70-75 ℃ from mixing temperature, standby;
Homogeneous: the feed liquid of preheating, by high pressure homogenizer, can fully be mixed after homogeneous and stable ice cream feed liquid;
Sterilization: use plate type heat exchanger, allow the hot water of 90-95 ℃ and the feed liquid convection current after homogeneous, make feed temperature rising 85-90 ℃, maintenance 15-22s, guarantee that the microbiological indicator of final finished meets GB;
Cooling: as by the frozen water convective cooling of the feed liquid after sterilization and 0-4 ℃, to be down to rapidly below 10 ℃;
Aging: as to make the feed liquid of 10 ℃ in the aging tank with interlayer (0-4 ℃ of frozen water), in 30min, be down to 4-6 ℃ and stop stirring and keep 8h;
Finished product: the feed liquid after aging is made to finished product through congealing, pour into expanded milk material, sclerosis, packaging step.
Determining of embodiment 5 purple perilla additions
Take embodiment 1 as example, adjust the addition of purple perilla Normal juice dry powder and perilla oil, to determine the broiler diets of Soviet Union's Normal juice dry powder and perilla oil.
By please experienced 10 staff and 5 laymans that specialize in the ice cream research and development by the sensory evaluation scores standard, finished product being marked, the sensory evaluation scores standard is as follows: color and luster (20 minutes): requiring has fresh color and luster, without old look or with excessive heterochromatic of raw material contrast; Fragrance (20 minutes): require milk pure, with the delicate fragrance of a little plant leaf blade; Mouthfeel (30 minutes): require delicate mouthfeel lubricated, soft tasty and refreshing, without ice crystal harsh feeling (25 minutes), sugariness moderate (5 minutes); Structural state (30 minutes): quality soft (10 minutes), even structure consistent (10 minutes), closely, without subsiding and contraction situation (10 minutes).
By the sensory evaluation scores standard, finished product is analyzed, be the results are shown in Table 1.
The addition of table 1 purple perilla Normal juice dry powder and perilla herb oil and the relation of product quality
As shown in Table 1, due to purple perilla dry powder, with strong fragrance flavor, after too much adding, can make the fragrance of product transfer offending peculiar smell to.The micro-suffering of purple perilla dry powder, add and too much the taste smell of product is affected simultaneously, causes the significantly decline of comprehensive grading.By subjective appreciation, test, the addition of purple perilla Normal juice dry powder is that the addition of 2%-4%, perilla oil is in the 0.25%-0.9% scope, the ice cream sensory evaluation scores is higher, wherein, the ice-cream sensory evaluation scores of the 8th group is the highest, and the preferred addition of therefore selecting purple perilla dry powder is 2.5%, the addition of perilla herb oil is 0.3%.
Determining of embodiment 6 stabilizing agent additions
Take embodiment 1 as example, adjust stabilizing agent dosage, determine stabilizing agent optimum dose scope, result is as shown in table 2 below.
Table 2 stabilizing agent addition and product quality relation
By subjective appreciation, test, the addition of stabilizing agent is in the 0.4%-2% scope, and ice cream mouthfeel, stability are better.
Determining of each component addition of embodiment 7 stabilizing agents
Because the interpolation of perilla herb oil can affect ice-cream anti-melting property to a certain extent, therefore single stabilizing agent be not suitable for the purple perilla ice cream, need a kind of novel compound stabilizer of exploitation.
Take embodiment 1 as example, respectively take guar gum, xanthans, locust bean gum, carragheen as the ice cream stabilizing agent, select 0.1%, 0.3%, 0.5%, 0.05%, 0.6% 5 concentration level, adopt 4 factor 5 horizontal quadrature experiments (in Table 3), manufacture craft according to conventional ice cream is produced ice cream, take mouthfeel, expansion rate and anti-melting property, as the product evaluation standard, carry out the stabilizing agent screening experiment, the results are shown in Table 4.
Expansion rate (%)=(weight of 1L mix-ice-cream weight of 1L finished product)/ice-cream weight * 100% of 1L finished product.
The design of table 3 factor level
4 kinds of stabilizing agent Orthogonal experiment results of table 4
Lower than 90% the time, anti-the melting property of finished product is relatively poor when expansion rate.When expansion rate, greater than 110% the time, cause other quality problems of finished product, as product, shrink and mouthfeel has the foam sense.Thereby the suitable expansion rate of ice cream is 90%-100%.
Due to the restriction of laboratory condition, ice-cream slurry is standing when aging in refrigerator, and band stirs, and adopts the test-type soft ice-cream machine, so the expansion rate data can only be done relatively.Each component of compound stabilizer each group in formula ratio, in carrying out expanding test (500kg), its finished ice cream expansion rate all can reach more than 90%; And each component of compound stabilizer each group outside formula ratio, the finished ice cream expansion rate is lower.
The sensory evaluation scores of experimental group 3,5,6,8 is relatively high, this ice cream of four groups is resisted to melting property mensuration: get finished ice cream after sclerosis and weigh and be placed on 20 ℃ of wire nettings in incubator, wire netting is transferred a culture dish, at 75min in the time, every 10min, survey the percentage that the quality of melting accounts for gross mass, resist melting property to represent with melting rate, melting rate is lower, anti-melting property is better, the results are shown in Figure 1.
Anti-the melting property of the ice cream of experimental group 6# is best.This experiment optimum combination is A
2B
3C
1D
2, when namely the compound stabilizer of 6 groups of choice experiments was produced the purple perilla ice cream, ice cream had best mouthfeel, best anti-melting property and expansion rate preferably.
Claims (6)
1. frozen that adds purple perilla, it is characterized in that, raw material comprises by weight: white granulated sugar 12%-14%, malt syrup 5%-7%, whole milk powder 10%-12%, vegetable fat 6%-8%, perilla leaf Normal juice dry powder 2%-4%, perilla oil 0.25%-0.9%, edible stabilizing agent 0.4%-2.0%, monoglyceride 0.1%-1%, water surplus
Wherein, described edible stabilizing agent is guar gum 0.1%-0.5%, xanthans 0.1%-0.5%, locust bean gum 0.1%-0.5%, carragheen 0.1%-0.5%.
2. add according to claim 1 the frozen of purple perilla, it is characterized in that, described perilla leaf Normal juice dry powder is 2.5%, and perilla oil is 0.3%.
3. add according to claim 1 the frozen of purple perilla, it is characterized in that, the preparation method of described perilla leaf Normal juice dry powder is: fresh perilla leaf is cleaned, stirs, squeezes, separates, filtered, then the filtrate drying is obtained to perilla leaf Normal juice dry powder.
4. add according to claim 1 the frozen of purple perilla, it is characterized in that, the preparation method of described perilla oil is: after perilla seed is cleaned, carry out water logging, steam and fry, extract oil, obtain perilla oil.
5. add according to claim 1 the frozen of purple perilla, it is characterized in that, described edible stabilizing agent is guar gum 0.3%, xanthans 0.5%, locust bean gum 0.1%, carragheen 0.3%.
6. a method for preparing the frozen that adds purple perilla, is characterized in that, described frozen, and raw material comprises by weight:
White granulated sugar 12%-14%, malt syrup 5%-7%, whole milk powder 10%-12%, vegetable fat 6%-8%, perilla leaf Normal juice dry powder 2%-4%, perilla oil 0.25%-0.9%, edible stabilizing agent 0.4%-4.0%, monoglyceride 0.1%-1%, water surplus,
And the method for the described frozen of preparation comprises the following steps:
1) pretreatment of raw material: above-mentioned edible stabilizing agent is mixed with white granulated sugar;
2) batch mixing: according to first liquid, the order of rear powder, step 1) raw material and above-mentioned other raw material after processing fully mixes with water;
3) by step 2) mix rear raw material through preheating, homogeneous, sterilization, cooling, the aging feed liquid that makes;
4) finished product: the feed liquid after aging is made to finished product through congealing, pour into expanded milk material, sclerosis, packaging step.
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| CN2011103849007A CN102429083B (en) | 2011-11-29 | 2011-11-29 | Perilla-added cold beverage and preparation method thereof |
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| CN2011103849007A CN102429083B (en) | 2011-11-29 | 2011-11-29 | Perilla-added cold beverage and preparation method thereof |
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| CN102429083B true CN102429083B (en) | 2013-11-20 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1273781A (en) * | 2000-05-19 | 2000-11-22 | 深圳市长鑫乐实业有限公司南昌分公司 | Spirulina ice cream and its preparing process |
| CN101731434A (en) * | 2009-12-30 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Cranberry-containing frozen drink |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005198634A (en) * | 2004-01-15 | 2005-07-28 | Mr Kikaku Kk | Ice cream containing natural medication powder |
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2011
- 2011-11-29 CN CN2011103849007A patent/CN102429083B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1273781A (en) * | 2000-05-19 | 2000-11-22 | 深圳市长鑫乐实业有限公司南昌分公司 | Spirulina ice cream and its preparing process |
| CN101731434A (en) * | 2009-12-30 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Cranberry-containing frozen drink |
Non-Patent Citations (5)
| Title |
|---|
| JP特开2005-198634A 2005.07.28 |
| 吴旭锦等.紫苏子油的应用研究进展.《养殖技术顾问》.2011,(第8期),84. |
| 王选性等.紫苏叶保健饮料的初步研制.《甘肃科技》.2009,第25卷(第3期),161-162. |
| 紫苏叶保健饮料的初步研制;王选性等;《甘肃科技》;20090228;第25卷(第3期);161-162 * |
| 紫苏子油的应用研究进展;吴旭锦等;《养殖技术顾问》;20110805(第8期);84 * |
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