CN102511643B - Frozen beverage added with guavas and preparing method thereof - Google Patents

Abstract

The invention relates to the field of frozen beverage processing, in particular to a kind of frozen beverage added with guavas and a preparing method thereof. The frozen beverage added with guavas contains raw materials by mass ratio: 12%-14% of white granulated sugar, 5%-7% of glucose syrup, 10%-12% of defatted milk powder, 6%-8% of vegetable fat, 10%-12% of guava juice, 0.3%-0.5% of edible stabilizer, and the balance water, wherein the edible stabilizer is composed of 0.04%-0.05% of guar gum, 0.1%-0.2% of xanthan gum, 0.05%-0.1% of carrageenan and 0.1%-0.2% of monostearin. The frozen beverage added with guavas has food therapy health-care function guavas should have, simultaneously solves the problem of poor stability of ice creams caused by adding of guava juice, enriches series of frozen beverage, fills in gap in the market, and lays the foundation for market development of the frozen beverage.

Description

A kind of frozen that adds guava and preparation method thereof

Technical field

The present invention relates to the frozen manufacture field, particularly, the present invention relates to a kind of frozen that adds guava and preparation method thereof.

Background technology

At present, the frozen of supplying on the market of a great variety, ice cream accounts for a part bigger in the frozen because its smooth mouthfeel has attracted a lot of consumers, but the ice cream that contains the health-care efficacy component still relatively lacks on market.

Guava, another name fragrant plant pleasure, loudspeaker guava, kind devil, the ancient philosophers tree, sieve pull out, flower is harvested, the meal peach, belong to Myrtaceae Psidium plant; Taiwan Myrtaceae Psidium fruit tree, meat are very soft, and gravy is abundant, has a sweet taste, and does not almost have seed, and local flavor approaches between pears and the Taiwan smalt jujube.Its fruit ellipse, the color breast is blue or green to milky white, and is extremely beautiful, and pericarp is common to be green, red, yellow, pulp adularescent, redness, yellow etc.More than mean fruit weight 380 gram, maximum 550 grams that reach.

Contain rich nutrient substances in the guava, contain protein, fat, carbohydrate, Alphalin, B, C, calcium, phosphorus, iron etc.With regard to vitamin C, Duo 8 times than citrus, than most ten times of banana, pawpaw, tomato (tomato), watermelon, pineapple etc., iron, calcium, phosphorus content are also abundant.Contain Quercetin (quercetin) in the ripening fruits, guaijaverin (guaijaverin), gallic acid (gallic acid), benzoaric acid (ellagic acid), leucocyanidin (leucocyanidin), vitamin C (Vitamin C); And be detected and contain rhamnose (rhamnose), wood sugar (xylose), ribose (ribose), arabinose (arabi-nose), fructose (fructose), glucose (glucose), galactolipin (galactose), sucrose (sucrose), valine (valine), alanine (alanine), threonine (threonine), aspartic acid (aspartic acid), glutamic acid (glutamic acid), cystine (cystine); In addition, also contain avacularin (avicularin).Also there is notable difference in these main nutrient composition in different regions.

Guava has good dietary function:

A, guava medical value height can be prevented and treated hypertension, diabetes, for obesity and the not good patient of stomach, ideal edible fruits.

B, nutritious can increase appetite, promotes upgrowth and development of children.

The content of iron more is better than other fruit in the seed of C, guava, so preferably can eat down together.Eat anti-aging in advance more, get rid of vivotoxin.

The present invention adds guava juice on the basis of the original prescription of ice cream, because guava can increase appetite, promote upgrowth and development of children, can prevent and treat effects such as hypertension, diabetes, be worth excavating for its utilization on frozen, but because the specificity of frozen process conditions is added the too high guava juice of this acidity and can be destroyed ice-cream stability in existing ice cream prescription.How can guarantee the coordination of ice cream taste, can guarantee to add the ice-cream stability of guava juice again, selecting the addition of rational guava juice and the component and the consumption of stabilizing agent in the ice cream is the problem that the present invention solves emphatically.

Summary of the invention

The objective of the invention is,, provide a kind of frozen that adds guava for addressing the above problem.

Another object of the present invention provides the method for the above-mentioned frozen of preparation.

The frozen of interpolation guava of the present invention, raw material comprises by mass ratio: white granulated sugar 12%-14%, glucose syrup 5%-7%, skimmed milk power 10%-12%, vegetable fat 6%-8%, guava juice 10%-12%, edible stabilizing agent 0.3%-0.5%, water surplus

Wherein, described edible stabilizing agent is guar gum 0.04%-0.05%, xanthans 0.1%-0.2%, carragheen 0.05%-0.1%, monoglyceride 0.1%-0.2%.

According to the frozen of interpolation guava of the present invention, wherein, the preparation method of described guava juice is: guava is cleaned, removes the peel, get fruit and squeeze the juice, gained fruit juice is obtained guava juice through sterilization.

Frozen according to interpolation guava of the present invention, wherein, raw material preferably comprises by mass ratio: white granulated sugar 13%, glucose syrup 6%, skimmed milk power 11%, vegetable fat 7%, guava juice 11%, edible stabilizing agent 0.4%, wherein, described edible stabilizing agent is preferably guar gum 0.05%, xanthans 0.15%, carragheen 0.05%, monoglyceride 0.15%.

The present invention is for pursuing natural green, and as far as possible less with food additives, and the stabilizing agent that adds is GB-2760 and stipulates endless interpolation, and product does not add food additives such as other sweetener, pigment.

The method of the frozen of guava is added in preparation of the present invention, wherein, described frozen, raw material comprises by mass ratio:

White granulated sugar 12%-14%, glucose syrup 5%-7%, skimmed milk power 10%-12%, vegetable fat 6%-8%, guava juice 10%-12%, edible stabilizing agent 0.3%-0.5%, water surplus,

And the preparation method of described frozen may further comprise the steps:

1) pretreatment of raw material: above-mentioned edible stabilizing agent and white granulated sugar are mixed, and grease melts in advance;

2) batch mixing: according to first liquid, the order of back powder, raw material after step 1) handled and above-mentioned other raw material and water except that guava juice fully mix;

3) with step 2) mix the back raw material and make feed liquid through preheating, homogeneous, sterilization, cooling;

4) in step 3) gained feed liquid, after the adding guava juice, mixed liquor is worn out;

5) finished product: the feed liquid after will wearing out makes finished product through congealing, pour into expanded milk material, sclerosis, packaging step.

In the frozen preparation process, after other raw material mixed processing, add guava juice again and can keep the original taste smell of guava.

The frozen of interpolation guava of the present invention, has the due food therapy health effect of guava, simultaneously, solved because of adding the bad problem of ice river in Henan Province woods stability that guava juice causes, enriched the category of frozen, filled up the market vacancy, for the market development of frozen lays the foundation.

The specific embodiment

Embodiment 1 preparation guava juice

The method step of preparation guava juice is as follows:

A, pluck fruit: Taiwan guava kind the earliest got final product the result in following 80 days, and kind at the latest also can be plucked receipts in following 10 months, and maturate peel be green, red, yellow, and fruit is put in the basket and peeled with clear water is clean.

B, squeeze the juice: choosing is clean, do not have the fruit that damages, peels, and puts into fruit juice extractor, makes Normal juice, original flavor guava juice.

C, sterilization: use plate type heat exchanger, allow 90～95 ℃ hot water and fruit juice convection current, make the fruit juice temperature rise to 85～90 ℃, maintenance 15～22s guarantees that the microbiological indicator of final finished meets GB.

The frozen (100 weight portion) of guava is added in embodiment 2 preparations

Formula material comprises by mass ratio: white granulated sugar 12 weight portions, glucose syrup 5 weight portions, skimmed milk power 10 weight portions, vegetable fat 6 weight portions, guava juice 10 weight portions, edible stabilizing agent 0.3 weight portion (guar gum 0.05 weight portion, xanthans 0.1 weight portion, carragheen 0.05 weight portion, monoglyceride 0.1 weight portion), water surplus.

The preparation method may further comprise the steps:

Pretreatment of raw material: will eat stabilizing agent and white granulated sugar mixes, grease melts in advance.

Batch mixing: according to first powder, the order of back liquid fully mixes raw material and water, 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 is passed through high pressure homogenizer, can fully be mixed and stable ice cream feed liquid.

Sterilization: use plate type heat exchanger, allow 90-95 ℃ hot water and the feed liquid convection current behind the homogeneous, make feed temperature rise to 85-90 ℃, maintenance 15-22s guarantees that the microbiological indicator of final feed liquid meets GB.

Cooling:, reduce to rapidly below 10 ℃ with the frozen water convective cooling of the feed liquid after the sterilization and 0～4 ℃.

Add guava juice: guava juice is added in the feed liquid that is cooled to about 10 ℃.

Aging: as to make 10 ℃ feed liquid in aging tank, in 30min, reduce to 4～6 ℃, stop to stir maintenance 8hr with interlayer (0～4 ℃ of frozen water)

The frozen (100 weight portion) of guava is added in embodiment 3 preparations

Raw material comprises by mass ratio: white granulated sugar 14 weight portions, glucose syrup 7 weight portions, skimmed milk power 12 weight portions, vegetable fat 8 weight portions, guava juice 12 weight portions, edible stabilizing agent 0.5 weight portion (guar gum 0.04 weight portion, xanthans 0.2 weight portion, carragheen 0.06 weight portion, monoglyceride 0.2 weight portion), water surplus.

The preparation method is with embodiment 2.

The frozen (100 weight portion) of guava is added in embodiment 4 preparations

Raw material comprises by mass ratio: white granulated sugar 14 weight portions, glucose syrup 7 weight portions, skimmed milk power 12 weight portions, vegetable fat 8 weight portions, guava juice 12 weight portions, edible stabilizing agent 0.5 weight portion (guar gum 0.04 weight portion, xanthans 0.16 weight portion, carragheen 0.1 weight portion, monoglyceride 0.2 weight portion), water surplus.

The preparation method is with embodiment 2.

Embodiment 5 guava juice additions preferred

With embodiment 2 is example, adjusts the consumption of guava juice, repeatedly tests, and purpose is to determine the preferred addition of guava juice, draws most preferably formula for a product,

By please experienced 10 staff and 5 laymans that specialize in the ice cream research and development finished product being marked by the sensory evaluation scores standard, the sensory evaluation scores standard is as follows: color and luster (20 minutes): requiring has fresh color and luster, do not have old look or with excessive heterochromatic of raw material contrast; Fragrant look (20 minutes): require milk pure, have the delicate fragrance of a little fruit pulp; Mouthfeel (30 minutes): require lubricated, soft tasty and refreshing, the no ice crystal harsh feeling (25 minutes) of delicate mouthfeel, sugariness moderate (5 minutes); Structural state (30 minutes); Quality soft (10 minutes), even structure unanimity (10 minutes) closely, does not have and subsides and contraction situation (10 minutes).

By the sensory evaluation scores standard finished product is analyzed, the result is as shown in table 1 below.

Mouthfeel, fragrance and product quality relation that the different guava juices of table 1 add the frozen of consumption

Group	Guava juice (%)	Sensory evaluation scores (100 minutes)
			1	3	65
2	5	67
			3	7	69
4	9	72
			5	10	77
6	11	81
			7	11.5	85
8	12	88
			9	12.5	89

10	13	91
			11	13.5	90
12	14	85
			13	14.5	79
14	15	74
			15	15.5	65

As shown in Table 1, because guava juice slightly tart flavour and bitter taste can make the taste smell of product be affected after too much adding, cause the decline significantly of comprehensive grading.By the subjective appreciation test, the addition of guava juice is in the 11%-14% scope, and the ice cream sensory evaluation scores is higher, and wherein, the 10th group ice-cream sensory evaluation scores is the highest, and therefore, the preferred addition of guava juice is 13%.

Determining of embodiment 6 stabilizing agent dosage

With embodiment 1 is example, adjusts stabilizing agent dosage, determines stabilizing agent optimum dose scope, and the result is as shown in table 2 below.

Table 2 stabilizing agent interpolation consumption and product quality, steadiness

By the subjective appreciation test, the addition of stabilizing agent is in the 0.3%-0.5% scope, and ice cream mouthfeel, stability are better.

Determining of each component addition of embodiment 7 stabilizing agents

Because the interpolation of guava juice may influence ice-cream stability and anti-melting property to a certain extent, therefore single stabilizing agent also is not suitable for the ice cream that adds guava juice, needs a kind of novel compound stabilizer of exploitation.

With embodiment 4 is example, is the ice cream stabilizing agent with guar gum, xanthans, carragheen, monoglyceride respectively, determines the optimal addition of each component of stabilizing agent, and the result is as shown in table 3 below.

Expansion rate (%)=(weight of the 1L mix-ice-cream weight of 1L finished product)/ice-cream weight * 100% of 1L finished product.

The product sensory evaluation and the expansion rate situation of table 3 stabilizing agent dosage

When expansion rate was lower than 90%, anti-the melting property of finished product was relatively poor relatively.When expansion rate greater than 110% the time, cause other quality problems of finished product, shrink and mouthfeel has the foam sense as product.Thereby the suitable expansion rate of ice cream is 90%-100%.

Because the restriction of laboratory condition, ice-cream slurry leaves standstill aging in refrigerator, and band does not stir, and adopts experiment 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 group 3,4,5 is higher relatively, this ice cream of three groups is resisted melting property mensuration: get finished ice cream after the sclerosis and weigh and be placed in 20 ℃ of incubators on the volume wire netting, wire netting is transferred a culture dish, at 75min in the time, survey the percentage that the quality of melting accounts for gross mass every 10min, anti-melting property represents that with the rate of dissolving the rate of dissolving is low more, and anti-melting property is good more.

By subjective appreciation test, anti-melting property mensuration, when the addition guar gum 0.04% of stabilizing agent, xanthans 0.2%, carragheen 0.06%, monoglyceride 0.2%, ice cream mouthfeel, anti-melting property, stability are better.

Claims (4)

1. frozen that adds guava is characterized in that raw material comprises by mass ratio: white granulated sugar 12%-14%, and glucose syrup 5%-7%, skimmed milk power 10%-12%, vegetable fat 6%-8%, guava juice 10%-12%, edible stabilizing agent 0.3%-0.5%, water surplus,

Wherein, described edible stabilizing agent is guar gum 0.04%-0.05%, xanthans 0.1%-0.2%, carragheen 0.05%-0.1%, monoglyceride 0.1%-0.2%.

2. according to the frozen of the described interpolation of claim 1 guava, it is characterized in that the preparation method of described guava juice is: guava is cleaned, removes the peel, get fruit and squeeze the juice, gained fruit juice is obtained guava juice through sterilization.

3. according to the described frozen that adds guava of claim 1, it is characterized in that, raw material comprises by mass ratio: white granulated sugar 13%, glucose syrup 6%, skimmed milk power 11%, vegetable fat 7%, guava juice 11%, edible stabilizing agent 0.4%, water surplus, wherein, described edible stabilizing agent is guar gum 0.05%, xanthans 0.15%, carragheen 0.05%, monoglyceride 0.15%.

4. a method for preparing the frozen that adds guava is characterized in that, described frozen, and raw material comprises by mass ratio:

White granulated sugar 12%-14%, glucose syrup 5%-7%, skimmed milk power 10%-12%, vegetable fat 6%-8%, guava juice 10%-12%, edible stabilizing agent 0.3%-0.5%, water surplus,

Wherein, described edible stabilizing agent is guar gum 0.04%-0.05%, xanthans 0.1%-0.2%, carragheen 0.05%-0.1%, monoglyceride 0.1%-0.2%;

And the preparation method of described frozen may further comprise the steps:

1) pretreatment of raw material: above-mentioned edible stabilizing agent and white granulated sugar are mixed, and grease melts in advance;

2) batch mixing: according to first liquid, the order of back powder, raw material after step 1) handled and above-mentioned other raw material and water except that guava juice fully mix;

3) with step 2) mix the back raw material and make feed liquid through preheating, homogeneous, sterilization, cooling;

4) in step 3) gained feed liquid, after the adding guava juice, mixed liquor is worn out;

5) finished product: the feed liquid after will wearing out makes finished product through congealing, pour into expanded milk material, sclerosis, packaging step.