CN103431153A - Processing technology of frozen drink of bingtang (Chinese character) orange - Google Patents
Processing technology of frozen drink of bingtang (Chinese character) orange Download PDFInfo
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Abstract
The invention relates to a processing technology of frozen drink of a bingtang (Chinese character) orange. The bingtang orange is prepared from the following raw materials by weight percent: 20-30% of bingtang orange pulp, 5-10% of white granulated sugar, 5-10% of crystal sugar, 0.03-20% of malic acid, 0.01-0.015% of tartaric acid, 5-8% of glucose powder, 0.5-1% of high fructose syrup, 0.05-0.1% of xanthan gum, 0.01-0.015% of guar gum, 0.05-0.1% of flavor composition and 30-53% of purified water. The technology comprises the following steps: evenly mixing the raw materials, sterilizing, and aging to obtain bingtang orange juice; and pouring and filling the juice in a mold, freezing and molding. The frozen drink of the bingtang orange has good taste and mouthfeel, is low-sucrose, low fat, low-sugar and low-calorie, and does not change in flavor after being stored for a long period of time.
Description
Technical field
The invention relates to the manufacture method of the fruit deep processing in food industry, specifically, is about a kind of crystal sugar orange frozen processing technology.
Background technology
Orange is a kind of Rutaceae oranges and tangerines, belongs to aiphyllium, is the most representative citrus fruit tree, comprises two elementary species of sweet orange and bitter orange.Lime flavored acid band is bitter, seldom eats raw, generally eats raw and take sweet orange as main, and pulp is eaten in the fruit peeling raw.Crystal sugar orange has another name called the rock sugar mandarin orange, originates in the Hunan Hongjiang City, is the variation of local common sweet orange.Through Yongxing County, Hunan Province introducing and planting, form a kind of distinguishing products-Yongxing crystal sugar orange in Yongxing County.Its main feature: the fruit subcircular, orange red, peel smooth; Single fruit weight 150～170 grams, soluble solid 14.5%, sugared content 12 grams/more than 100 milliliters, acid content 0.6 gram/100 milliliters, the dense sweet band delicate fragrance of distinguishing the flavor of, few core, 1～2.Mid-October maturation, fruit is than storage tolerance.The crystal sugar orange quality better, distinguish the flavor of dense sweet, also more cold-resistant.Traditional fruit deep processing, just following ancient traditional mode of production, and peeling and taking pulp is used as the additives of other foods, or squeezes the juice.This mode of production is along with the food industrialization process advances, and fruit deep processing industry seems more backward.Particularly the fresh extracts time one of crystal sugar orange pulp is grown, and taste is just thin out, and inconvenience is stored for a long time.
Along with the raising of social development and people's living standard, cold drink or frozen seasonal variation progressively disappear, and cold drink or frozen change leisure into from reducing temperature of heatstroke prevention to be enjoyed, and demand is all large throughout the year; Cold drink food is as cold drink foods such as ice cream, ice cream, ice lollys, its taste, the variation of mouthfeel trend; Because existing cold drink food can add a large amount of sucrose, but sucrose is considered to cause some health problem, and wherein the most common is decayed tooth, and this is that bacterium due to oral cavity can convert the sucrose composition in food to acid, thereby corrodes the enamel of tooth; Sucrose has high heat, absorbs the excessive obesity that easily causes.The attention that people need health, an urgent demand is to the dietary structure reform; Cold drink or frozen are more and more to natural, health care, functionalization with without the sucrose future development.Thereby the various cold drinks that people start natural material is made start interested.People more and more thirst for returning the various cold drink foods of being made by natural material.
Summary of the invention
In order to address the above problem, the invention provides a kind of crystal sugar orange frozen processing technology, adopting natural crystal sugar orange is that main material is made, not only increased cold drink or frozen nutritional labeling, improve its taste and mouthfeel; And be that cane sugar content is low, there is low fat, low sugar and low in calories, stored for a long time not spoiled.
The technical solution used in the present invention is: a kind of crystal sugar orange frozen processing technology, by following raw materials by weight, made:
Crystal sugar orange pulp 20-30%, white granulated sugar 5-10%, rock sugar 5-10%, malic acid 0.03-20%, tartaric acid 0.01-0.015%, powdered glucose 5-8%, HFCS 0.5-1%, xanthans 0.05-0.1%, guar gum 0.01-0.015%, flavoring essence 0.05-0.1%, pure water 30-53%;
Crystal sugar orange frozen processing method is as follows: by the proportioning of above-mentioned each raw material, first the crystal sugar orange peeling is got to pulp, weigh, put into agitator and beat into pasty state, add white granulated sugar, rock sugar, malic acid, tartaric acid, powdered glucose, HFCS, xanthans and guar gum to mix, then add the pure water of flavoring essence and surplus, mix, sterilizing 30 minutes, put into the aging 3-4 hour of aging tank, makes its soluble solid be greater than 15%; Precooling is cooled to 4-5 ℃ and obtains crystal sugar orange fruit juice; Mould, freeze forming are filled with in cast again.
The mould of described filling mould is the mould that the transparent plastic used with environmental protection food is made various type shapes.
Described flavoring essence comprises oil soluble perfume and soluble perfume; Described oil soluble perfume comprises: natural butter oil essence, orange oil essence, strawberry essence or cocoa butter essence; Described soluble perfume comprises: flavoring apple essence, watermelon essence, blueberry essence, flavoring pineapple essence, mango essence or milk flavour.
HFCS is a kind of product that can substitute sucrose fully, contain fructose in HFCS, the somewhat similar fruit juice of local flavor, existence due to fructose, fructose and glucose Synergistic, total sugariness is still identical with the sucrose of same concentration, can reduce in the present invention the consumption of white granulated sugar, and has delicate fragrance, tasty and refreshing sensation.HFCS has cold sweet characteristic in time below 40 ℃ on the other hand, and sugariness raises with the reduction of temperature.In the present invention, the fructose in HFCS can act synergistically with guar gum, can make the frozen deliquescing, produces waxyly, improves mouthfeel, can avoid the formation of crystal ice granule simultaneously.
Rock sugar is with salubrious oiliness sweet taste, and the present invention adds rock sugar, it or and the fabulous flavoring of crystal sugar orange pulp cooperation, can improve mouthfeel.
Malic acid, have another name called the 2-hydroxysuccinic acid, due to an asymmetric carbon atom being arranged in molecule, two kinds of stereoisomers arranged.In the Nature, with three kinds of forms, exist, i.e. D-malic acid, L MALIC ACID and its mixture D L MALIC ACID; L MALIC ACID is the tricarboxylic intercycle body of organism, and mouthfeel approaches fruit juice and has natural flavor, with citric acid, compares, and the heat of generation is lower, and taste is better, and the tart flavour of special happiness is arranged.Be to select L MALIC ACID in the present invention, the soft drink of L MALIC ACID and tartaric acid preparation quenches one's thirst tasty and refreshing, and taste is soft, and orange tart flavour is arranged, and approaches natural crystal sugar orange fruit juice.And do not damage oral cavity and tooth, be conducive to Amino Acid Absorption in metabolism, do not accumulate fat.
In addition, the production of crystal sugar orange pulp and juice in the present invention will prevent flocculation and grumeleuse, will control the solidifying moving condition that pectin causes.So L MALIC ACID can also make pectin produce gelatification.
Tartaric acid had both been made antioxidant in the present invention, coordinated again L MALIC ACID to be used for extending frozen and had the tart flavour mouthfeel.
Guar gum is a kind of edible foodstuff glue of separating from your seeds of melon, adds in the present invention a small amount of guar gum and HFCS, xanthans acts synergistically just can obviously increase the viscosity of frozen, gives product smooth and waxy mouthfeel.
Xanthans is a kind of macromolecule microbial food glue, can adjust the viscosity of mixed material in frozen of the present invention, has also improved the anti-shock heating performance of frozen simultaneously.
For meeting current health food, not only want low sugar also the requirement of low-fat low-calorie will be arranged, the present invention uses powdered glucose to add HFCS and partly substitutes sucrose; Can also strengthen local flavor, than the whole use sucrose of tradition heat, reduce 30%.
The invention has the beneficial effects as follows: the present invention use from the Yongxing County, Hunan Province special product-the Yongxing crystal sugar orange is raw material, collaborative through selected auxiliary ingredients.It has preserved the nutrition such as various trace elements, mineral matter, various vitamins of the distinctive natural flavour mountaineous and needed by human body of crystal sugar orange, it does not add attached material, the former taste original flavors such as milk, starch, pigment, it has fully demonstrated the embodiment of the natural nutrition of green, environmental protection, pure fruit, and instant frozen food is eaten again fruit.It not only equally plays cooling and heatstroke-eliminating, nice and cool pleasant effect with other cold drink, frozen food.Have more glamour be cooling and heatstroke-eliminating the time supplemented again human body nutrition, experience the mouthfeel enjoyed endless aftertastes.
Crystal sugar orange frozen of the present invention rear accessible physical and chemical index after testing is: total material 18-25%, fat≤2%, sugared 12-16%, non-pigment; Vitamin A, C, microelements of calcium, phosphorus, iron are the content of fresh crystal sugar orange; Its sanitary index is total number of bacteria≤28000/ml, coliform≤230/1000ml, and pathogenic entero becteria, pathogenic coccus do not detect.Cold drink food meets the SB/TX of the Ministry of Commerce-1999 cold drink food standard.
The specific embodiment
Below will to the present invention, be described in further detail by example, but following example is only wherein example of the present invention, do not represent the rights protection scope that the present invention limits, the scope of the present invention is as the criterion with claims.
Embodiment 1
A kind of crystal sugar orange frozen processing technology, by following raw materials by weight, made:
Crystal sugar orange pulp 25%, white granulated sugar 6%, rock sugar 8%, malic acid 1%, tartaric acid 0.012%, powdered glucose 6%, HFCS 0.854%, xanthans 0.06%, guar gum 0.014%, strawberry essence 0.06%, pure water 53%;
Crystal sugar orange frozen processing method is as follows: by the proportioning of above-mentioned each raw material, first the crystal sugar orange peeling is got to pulp, weigh, put into agitator and beat into pasty state, add white granulated sugar, rock sugar, malic acid, tartaric acid, powdered glucose, HFCS, xanthans and guar gum to mix, then add strawberry essence and pure water, mix, sterilizing 30 minutes, put into the aging 3-4 hour of aging tank, makes its soluble solid be greater than 15%; Precooling is cooled to 4-5 ℃ and obtains crystal sugar orange fruit juice; Mould, freeze forming are filled with in cast again.
embodiment 2
a kind of crystal sugar orange frozen processing technology, by following raw materials by weight, made:
Crystal sugar orange pulp 21%, white granulated sugar 7%, rock sugar 7%, malic acid 8%, tartaric acid 0.013%, powdered glucose 6%, HFCS 0.866%, xanthans 0.1%, guar gum 0.013%,
cocoa butter essence0.08%, pure water 50%;
crystal sugar orange frozen processing method is as follows: by the proportioning of above-mentioned each raw material, first the crystal sugar orange peeling is got to pulp, weigh, put into agitator and beat into pasty state, add white granulated sugar, rock sugar, malic acid, tartaric acid, powdered glucose, HFCS, xanthans and guar gum to mix, then add cocoa butter essence and pure water, mix, sterilizing 30 minutes, put into the aging 3-4 hour of aging tank, makes its soluble solid be greater than 15%; Precooling is cooled to 4-5 ℃ and obtains crystal sugar orange fruit juice; Mould, freeze forming are filled with in cast again.
Embodiment 3
A kind of crystal sugar orange frozen processing technology, by following raw materials by weight, made:
Crystal sugar orange pulp 30%, white granulated sugar 6%, rock sugar 10%, malic acid 15%, tartaric acid 0.01%, powdered glucose 8%, HFCS 0.83%, xanthans 0.05%, guar gum 0.01%, flavoring apple essence 0.1%, pure water 30%;
Crystal sugar orange frozen processing method is as follows: by the proportioning of above-mentioned each raw material, first the crystal sugar orange peeling is got to pulp, weigh, put into agitator and beat into pasty state, add white granulated sugar, rock sugar, malic acid, tartaric acid, powdered glucose, HFCS, xanthans and guar gum to mix, then add flavoring apple essence and pure water, mix, sterilizing 30 minutes, put into the aging 3-4 hour of aging tank, makes its soluble solid be greater than 15%; Precooling is cooled to 4-5 ℃ and obtains crystal sugar orange fruit juice; Mould, freeze forming are filled with in cast again.
embodiment 4
a kind of crystal sugar orange frozen processing technology, by following raw materials by weight, made:
Crystal sugar orange pulp 20%, white granulated sugar 8%, rock sugar 8%, malic acid 14.83%, tartaric acid 0.01%, powdered glucose 8%, HFCS 1%, xanthans 0.05%, guar gum 0.01%,
watermelon essence0.1%, pure water 40%;
crystal sugar orange frozen processing method is as follows: by the proportioning of above-mentioned each raw material, first the crystal sugar orange peeling is got to pulp, weigh, put into agitator and beat into pasty state, add white granulated sugar, rock sugar, malic acid, tartaric acid, powdered glucose, HFCS, xanthans and guar gum to mix, then add watermelon essence and pure water, mix, sterilizing 30 minutes, put into the aging 3-4 hour of aging tank, makes its soluble solid be greater than 15%; Precooling is cooled to 4-5 ℃ and obtains crystal sugar orange fruit juice; Mould, freeze forming are filled with in cast again.
Embodiment 5
A kind of crystal sugar orange frozen processing technology, by following raw materials by weight, made:
Crystal sugar orange pulp 30%, white granulated sugar 5%, rock sugar 10%, malic acid 0.03%, tartaric acid 0.015%, powdered glucose 5%, HFCS 0.84%, xanthans 0.05%, guar gum 0.015%, natural butter oil essence 0.05%, pure water 49%;
Crystal sugar orange frozen processing method is as follows: by the proportioning of above-mentioned each raw material, first the crystal sugar orange peeling is got to pulp, weigh, put into agitator and beat into pasty state, add white granulated sugar, rock sugar, malic acid, tartaric acid, powdered glucose, HFCS, xanthans and guar gum to mix, then add natural butter oil essence and pure water, mix, sterilizing 30 minutes, put into the aging 3-4 hour of aging tank, makes its soluble solid be greater than 15%; Precooling is cooled to 4-5 ℃ and obtains crystal sugar orange fruit juice; Mould, freeze forming are filled with in cast again.
embodiment 6
a kind of crystal sugar orange frozen processing technology, by following raw materials by weight, made:
crystal sugar orange pulp 20%, white granulated sugar 10%, rock sugar 5.28%, malic acid 20%, tartaric acid 0.01%, powdered glucose 8%, HFCS 0.5%, xanthans 0.1%, guar gum 0.01%, orange oil essence 0.1%, pure water 36%;
crystal sugar orange frozen processing method is as follows: by the proportioning of above-mentioned each raw material, first the crystal sugar orange peeling is got to pulp, weigh, put into agitator and beat into pasty state, add white granulated sugar, rock sugar, malic acid, tartaric acid, powdered glucose, HFCS, xanthans and guar gum to mix, then add orange oil essence and pure water, mix, sterilizing 30 minutes, put into the aging 3-4 hour of aging tank, makes its soluble solid be greater than 15%; Precooling is cooled to 4-5 ℃ and obtains crystal sugar orange fruit juice; Mould, freeze forming are filled with in cast again.
Embodiment 7
A kind of crystal sugar orange frozen processing technology, by following raw materials by weight, made:
crystal sugar orange pulp 25%, white granulated sugar 5%, rock sugar 5%, malic acid 10%, tartaric acid 0.01%, powdered glucose 5.1%, HFCS 0.7%, xanthans 0.08%, guar gum 0.01%,blueberry essence
0.1%, pure water 49%;
Crystal sugar orange frozen processing method is as follows: by the proportioning of above-mentioned each raw material, first the crystal sugar orange peeling is got to pulp, weigh, put into agitator and beat into pasty state, add white granulated sugar, rock sugar, malic acid, tartaric acid, powdered glucose, HFCS, xanthans and guar gum to mix, then add blueberry essence and pure water, mix, sterilizing 30 minutes, put into the aging 3-4 hour of aging tank, makes its soluble solid be greater than 15%; Precooling is cooled to 4-5 ℃ and obtains crystal sugar orange fruit juice; Mould, freeze forming are filled with in cast again.
embodiment 8
a kind of crystal sugar orange frozen processing technology, by following raw materials by weight, made:
Crystal sugar orange pulp 28%, white granulated sugar 6%, rock sugar 8%, malic acid 1%, tartaric acid 0.01%, powdered glucose 6%, HFCS 0.86%, xanthans 0.06%, guar gum 0.01%,
flavoring pineapple essence0.06%, pure water 50%;
crystal sugar orange frozen processing method is as follows: by the proportioning of above-mentioned each raw material, first the crystal sugar orange peeling is got to pulp, weigh, put into agitator and beat into pasty state, add white granulated sugar, rock sugar, malic acid, tartaric acid, powdered glucose, HFCS, xanthans and guar gum to mix, then add flavoring pineapple essence and pure water, mix, sterilizing 30 minutes, put into the aging 3-4 hour of aging tank, makes its soluble solid be greater than 15%; Precooling is cooled to 4-5 ℃ and obtains crystal sugar orange fruit juice; Mould, freeze forming are filled with in cast again.
Embodiment 9
A kind of crystal sugar orange frozen processing technology, by following raw materials by weight, made:
Crystal sugar orange pulp 22%, white granulated sugar 9%, rock sugar 8%, malic acid 15%, tartaric acid 0.01%, powdered glucose 5%, HFCS 0.83%, xanthans 0.05%, guar gum 0.01%, mango essence 0.1%, pure water 40%;
Crystal sugar orange frozen processing method is as follows: by the proportioning of above-mentioned each raw material, first the crystal sugar orange peeling is got to pulp, weigh, put into agitator and beat into pasty state, add white granulated sugar, rock sugar, malic acid, tartaric acid, powdered glucose, HFCS, xanthans and guar gum to mix, then add mango essence and pure water, mix, sterilizing 30 minutes, put into the aging 3-4 hour of aging tank, makes its soluble solid be greater than 15%; Precooling is cooled to 4-5 ℃ and obtains crystal sugar orange fruit juice; Mould, freeze forming are filled with in cast again.
embodiment 10
a kind of crystal sugar orange frozen processing technology, by following raw materials by weight, made:
crystal sugar orange pulp 25%, white granulated sugar 10%, rock sugar 5.28%, malic acid 15%, tartaric acid 0.01%, powdered glucose 6%, HFCS 0.5%, xanthans 0.1%, guar gum 0.01%, milk flavour 0.1%, pure water 38%;
crystal sugar orange frozen processing method is as follows: by the proportioning of above-mentioned each raw material, first the crystal sugar orange peeling is got to pulp, weigh, put into agitator and beat into pasty state, add white granulated sugar, rock sugar, malic acid, tartaric acid, powdered glucose, HFCS, xanthans and guar gum to mix, then add milk flavour and pure water, mix, sterilizing 30 minutes, put into the aging 3-4 hour of aging tank, makes its soluble solid be greater than 15%; Precooling is cooled to 4-5 ℃ and obtains crystal sugar orange fruit juice; Mould, freeze forming are filled with in cast again.
Claims (5)
1. a crystal sugar orange frozen processing technology is characterized in that: by following raw materials by weight, made:
Crystal sugar orange pulp 20-30%, white granulated sugar 5-10%, rock sugar 5-10%, malic acid 0.03-20%, tartaric acid 0.01-0.015%, powdered glucose 5-8%, HFCS 0.5-1%, xanthans 0.05-0.1%, guar gum 0.01-0.015%, flavoring essence 0.05-0.1%, pure water 30-53%;
Crystal sugar orange frozen processing method is as follows: by the proportioning of above-mentioned each raw material, first the crystal sugar orange peeling is got to pulp, weigh, put into agitator and beat into pasty state, add white granulated sugar, rock sugar, malic acid, tartaric acid, powdered glucose, HFCS, xanthans and guar gum to mix, then add the pure water of flavoring essence and surplus, mix, sterilizing 30 minutes, put into the aging 3-4 hour of aging tank, makes its soluble solid be greater than 15%; Precooling is cooled to 4-5 ℃ and obtains crystal sugar orange fruit juice; Mould, freeze forming are filled with in cast again.
2. a kind of crystal sugar orange frozen processing technology according to claim 1 is characterized in that: the mould of described filling mould is the mould that the transparent plastic used with environmental protection food is made various type shapes.
3. a kind of crystal sugar orange frozen processing technology according to claim 1, it is characterized in that: described flavoring essence comprises oil soluble perfume and soluble perfume.
4. a kind of crystal sugar orange frozen processing technology according to claim 3, it is characterized in that: described oil soluble perfume is natural butter oil essence, orange oil essence, strawberry essence or cocoa butter essence.
5. a kind of crystal sugar orange frozen processing technology according to claim 3, it is characterized in that: described soluble perfume is flavoring apple essence, watermelon essence, blueberry essence, flavoring pineapple essence, mango essence or milk flavour.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724983A (en) * | 2014-12-11 | 2016-07-06 | 广西大学 | Sweet orange frozen drink |
| CN106417876A (en) * | 2015-08-12 | 2017-02-22 | 内蒙古伊利实业集团股份有限公司 | Crispy anti-melting frozen beverage and production method thereof |
| CN106616159A (en) * | 2016-12-27 | 2017-05-10 | 江苏惠生堂食品股份有限公司 | Preparation method of honey-containing beverage |
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| CA2029250A1 (en) * | 1989-12-08 | 1991-06-09 | Kenneth J. Klacik | Flavored frozen snack composition |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105724983A (en) * | 2014-12-11 | 2016-07-06 | 广西大学 | Sweet orange frozen drink |
| CN106417876A (en) * | 2015-08-12 | 2017-02-22 | 内蒙古伊利实业集团股份有限公司 | Crispy anti-melting frozen beverage and production method thereof |
| CN106616159A (en) * | 2016-12-27 | 2017-05-10 | 江苏惠生堂食品股份有限公司 | Preparation method of honey-containing beverage |
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| CN103431153B (en) | 2014-11-26 |
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Effective date of registration: 20170830 Address after: 423301 Zhou Village (hi tech Industrial Park), Chenzhou Town, Yongxing County, Hunan, China Patentee after: Yongxing Baiyun Food Co. Ltd. Address before: 423300, No. 2, prosperous street, Martin Town, Yongxing County, Hunan, Chenzhou Patentee before: Yongxing Yinlile Cold Drink & Food Factory |
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Granted publication date: 20141126 Termination date: 20180905 |