CN103535503A - Frozen drink containing crab apple and preparation method thereof - Google Patents
Frozen drink containing crab apple and preparation method thereof Download PDFInfo
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- CN103535503A CN103535503A CN201210238717.0A CN201210238717A CN103535503A CN 103535503 A CN103535503 A CN 103535503A CN 201210238717 A CN201210238717 A CN 201210238717A CN 103535503 A CN103535503 A CN 103535503A
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- malus spectabilis
- calophyllum inophyllum
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Abstract
The invention relates to the field of frozen drink processing, and in particular relates to a frozen drink containing crab apple and a preparation method thereof. The frozen drink comprises the following components in percentage by weight: 5-40 percent of crab apple juice, 5-20 percent of candied crab apple flesh, 10-30 percent of sweet substance, 0.1-0.5 percent of stabilizing agent, and 0.1-0.5 percent of acidity regulator. The frozen drink has the health-care functions of strengthening spleen and promoting appetite, invigorating, helping produce saliva and slaking thirst, supply nutrition of human bodies and improving body immunity and the like, takes a certain dietary therapy effect when the frozen drink containing crab apple is taken, is suitable for various consumers, in particular people with internal dampness and vigorous deficient fire in summer.
Description
Technical field
The present invention relates to frozen manufacture field, particularly, the present invention relates to a kind of frozen that contains calophyllum inophyllum and preparation method thereof.
Background technology
Calophyllum inophyllum is the fruit of rose family Malus, contains a large amount of nutriments, as carbohydrate, multivitamin, organic acid etc.; Malus spectabilis fruit can be edible, medicinal, and property is flat, the sweet micro-acid of taste, enters spleen, stomach two warps, promote the production of body fluid to quench thirst, and the effect of invigorating the spleen to arrest diarrhea; And to indigestion, dyspeptic abdominal distention, enteritis is had loose bowels and the illness such as hemorrhoid has good prevention effect.Edible calophyllum inophyllum can be supplemented the nutrition of needed by human body, improves body function, builds up one's resistance to disease.The nutritional labeling of every 100 grams of calophyllum inophyllums comprises: 73 kilocalories of heats, 0.3 gram, protein, 0.2 gram, fat, 19.2 grams, carbohydrate, 1.8 grams of dietary fibers, vitamin A 118 micrograms, carrotene 710 micrograms, 20 milligrams of vitamin Cs, 15 milligrams of calcium etc., these composition comprehensive functions have good nutritious tonifying effect in human body.At present, domestic plantation Malus spectabilis is comparatively general, and except being processed as part medicinal material use and fresh fruit use, other edible approach does not almost have.
Sell in the market the frozen that has all kinds of fruit tastes, but the frozen that not yet discovery combines with calophyllum inophyllum.And along with growth in the living standard consumer more wishes to develop, there is relieving summer-heat in summer, can also to health, play the frozen of certain health-care effect when promoting the production of body fluid to quench thirst function, be especially beneficial to spleen benefiting and stimulating the appetite, improve spirit, promote the production of body fluid to quench thirst, can supplier recuperate minute, improve the frozen of the health cares such as immunity of organisms.Therefore, invent the psychology that a kind of frozen that contains calophyllum inophyllum can not only meet consumers in general " doctor's food homology ", also can make up gaps in market.But there are the following problems in frozen, to add calophyllum inophyllum: 1, its addition can not be very little, need to reach a certain amount of, could realize its health care; 2, calophyllum inophyllum local flavor is difficult for keeping and having special acerbity; 3, calophyllum inophyllum adds the integrality of guarantee calophyllum inophyllum nutriment with which kind of form; 4, how to guarantee the pretreatment of Malus spectabilis fruit juice and pulp thereof and add after can guarantee the integrality of calophyllum inophyllum nutriment; 5, add the stability decreases that Malus spectabilis fruit juice and pulp thereof can make frozen, it shows as, and frozen product ice crystal is thick, mouthfeel is fineless and smooth and product that prepare very easily melts.
Summary of the invention
The object of the invention is to, in order to overcome the technical problem of the special acerbity of calophyllum inophyllum, frozen stability decreases, in order to guarantee that calophyllum inophyllum adds the integrality of fashionable nutriment, thereby provide a kind of frozen that contains calophyllum inophyllum.
A further object of the present invention is, in order to overcome above-mentioned technical problem, to provide a kind of preparation method of the frozen that contains calophyllum inophyllum.
The frozen that contains calophyllum inophyllum provided by the invention, comprises the composition of following percentage by weight: sweet substance 10～30%, Malus spectabilis fruit juice 5～40%, candied Malus spectabilis pulp 5～20%, stabilizing agent 0.1～0.5%, acidity regulator 0.1～0.5%.
Described Malus spectabilis fruit juice is the Malus spectabilis fruit juice that fresh ripe calophyllum inophyllum becomes through 4 ℃～5 ℃ cold pressings;
The calophyllum inophyllum that described candied Malus spectabilis pulp is fresh maturation dice sucrose, syrup, honey in addition, through 6 ℃ of Malus spectabilis pulp that cryogenic vacuum is candied.
Described sweet substance be sucrose, fructose and syrup thereof, maltose and syrup thereof, glucose and syrup thereof, honey, honey element, Aspartame, Sucralose, acesulfame potassium any one or more.
Described stabilizing agent comprises gellan gum, and its percentage by weight is 0.1～0.3%, is preferably 0.2%.
Described stabilizing agent is comprising on the basis of gellan gum, also further comprise monoglyceride, Tween 80, sodium carboxymethylcellulose, carragheen, guar gum, locust bean gum, xanthans, sodium alginate, Arabic gum any one or more, wherein, preferred compositions is gellan gum, locust bean gum and xanthans.
The percentage by weight of described preferred compositions is preferably gellan gum 0.1～0.3%, locust bean gum 0.01～0.05% and xanthans 0.01～0.05%, more preferably gellan gum 0.1%, locust bean gum 0.02% and xanthans 0.03%.
Described acidity regulator be citric acid, natrium citricum, malic acid, sodium lactate, tartaric acid any one or more.
Described acidity regulator is preferably natrium citricum, and its percentage by weight is 0.1～0.3%, is preferably 0.18%.
According to the frozen that contains calophyllum inophyllum of the present invention, described Malus spectabilis fruit juice is the fruit juice that calophyllum inophyllum squeezing is made.Concrete grammar is: fresh calophyllum inophyllum rinsing → stoning → cold pressing → filtration obtains fruit juice, and the fruit juice obtaining is the Malus spectabilis fruit juice that the present invention adopts, and wherein, the temperature of cold pressing is 4 ℃～5 ℃.By weight percentage, the addition of Malus spectabilis fruit juice is 5～40%.
According to the frozen that contains calophyllum inophyllum of the present invention, described candied Malus spectabilis pulp is the dice pulp of candied gained of calophyllum inophyllum.Concrete grammar is: and the fresh calophyllum inophyllum rinsing → stoning → sucrose of dicing → add, syrup, honey → cryogenic vacuum is candied → and elimination syrup obtains candied Malus spectabilis pulp, and wherein, the candied low temperature of cryogenic vacuum is 6 ℃.By weight percentage, the addition of candied Malus spectabilis pulp is 5～20%.
According to the frozen that contains calophyllum inophyllum of the present invention, better for the frozen institutional framework that makes to obtain, make it can be not stratified in ageing step feed liquid, clarity is good, the product that freezes to obtain is difficult for melting, and must add stabilizing agent, and described stabilizing agent total content is 0.1～0.5%.In stabilizing agent, must comprise gellan gum, the stabilizing agent that can also add other simultaneously, it is for example monoglyceride, Tween 80, sodium carboxymethylcellulose, carragheen, guar gum, locust bean gum, xanthans, sodium alginate, a kind of or its mixture in Arabic gum, wherein, the preferred gellan gum of combination of stabilizers, locust bean gum and xanthans, the percentage by weight of above-mentioned three kinds of combination of stabilizers is: gellan gum 0.1～0.3%, locust bean gum 0.01～0.05% and xanthans 0.01～0.05%, more preferably gellan gum 0.1%, locust bean gum 0.02% and xanthans 0.03%.Gellan gum and locust bean gum, xanthans compounded combination, well improved the stability of frozen, especially for the frozen that has added Malus spectabilis fruit juice and candied Malus spectabilis pulp, this combination can make its viscosity increase, and clarity and the mobility of solution also can well be kept simultaneously, existing good mouth dissolubility and pure and fresh mouthfeel in sherbet, have again bulk plastid and good conformality, matter structure is fine and smooth, taste lubrication, without ice crystal sense, overall consumption is still less more economical.
According to the frozen that contains calophyllum inophyllum of the present invention, in order to realize local flavor and the health care in frozen with calophyllum inophyllum, eliminate again its distinctive acerbity, can add tart flavour conditioning agent to regulate, wherein add acid can make this frozen produce a kind of pleasant, have the tart flavour of refrigerant sense concurrently, can eliminate the acerbity of part calophyllum inophyllum, and can make the mouthfeel of described frozen better simultaneously.Inventor screens acidity regulator, while adding 0.1～0.3% natrium citricum, can eliminate the acerbity of calophyllum inophyllum.When adding natrium citricum, can also add sodium lactate, citric acid, malic acid, tartaric acid, sodium phosphate trimer etc., when adding other acidity regulator, the total content of acidity regulator is 0.1～0.5%.
According to the frozen that contains calophyllum inophyllum of the present invention, in order to make described frozen there is better mouthfeel, can add sweet substance, the sweet substance adopting comprises this area (field of food, the product of the various increase sweet tastes of field of frozen especially) knowing, for example, any one or its combination in sucrose, fructose, maltose, glucose, syrup, honey, honey element, Aspartame, Sucralose, acesulfame potassium, when the exploitation of product is for special population time, this sweet substance can be selected Aspartame, Sucralose, for sweet substance preferably sucrose and/or the syrup of mass consumption, and the preferred HFCS of this syrup, starch syrup etc., in a preferred embodiment of the invention, from sugariness optimum with meet the angle of popular taste most, sweet substance in combinations thereof composition formula is the mixture of sucrose and syrup more preferably, wherein also referred to as white granulated sugar, the weight content in product is 9～22% to sucrose, the content of syrup is 1～8%, this syrup comprises that HFCS or starch syrup or other can be used for the especially syrup of frozen food of food, this syrup is preferably HFCS, syrup add and the suitable ratio of syrup and sucrose makes product of the present invention have suitable sugariness and soft mouthfeel, compare and more there is local flavor and advantage with the like product of direct interpolation sucrose (white granulated sugar).
Simultaneously, the present invention also provides a kind of preparation method of the frozen that contains calophyllum inophyllum, in described frozen, comprise the composition of following percentage by weight: sweet substance 10～30%, Malus spectabilis fruit juice 5～40%, candied Malus spectabilis pulp 5～20%, stabilizing agent 0.1～0.5%, acidity regulator 0.1～0.5%.
The preparation method of described frozen comprises the following steps:
1) fresh calophyllum inophyllum rinsing → stoning → 4 ℃～5 ℃ of cold pressing → filtrations are obtained to fruit juice, obtain Malus spectabilis fruit juice;
2) the fresh calophyllum inophyllum rinsing → stoning → sucrose of dicing → add, syrup, honey → 6 ℃ cryogenic vacuum candied → elimination syrup obtains candied Malus spectabilis pulp;
3), by sweet substance, stabilizing agent, acidity regulator heating infusion, during 70～80 ℃ of heating-up temperatures, add Malus spectabilis fruit juice;
4) homogeneous, 80～90 ℃ of sterilizations (preferably 85 ℃ of 15s), 2～4 ℃ cooling, aging, congeal, obtain the feed liquid of congealing that contains Malus spectabilis fruit juice;
5) candied Malus spectabilis pulp is joined to step 4) in contain the congealing in feed liquid of Malus spectabilis fruit juice, pour into → freeze → demoulding → packing, obtain the frozen that contains calophyllum inophyllum.
Described step 3) in, heating-up temperature is preferably 75 ℃.
If the final form of product is the type with chopsticks, as ice-cream stick etc., after perfusion (or being referred to as injection molding) step, increase the step of slotting chopsticks.
According to the frozen that contains calophyllum inophyllum of the present invention, for make the pretreatment of calophyllum inophyllum and add after can guarantee the integrality of the nutriment of calophyllum inophyllum, in the present invention, calophyllum inophyllum is prepared as to Malus spectabilis fruit juice, described Malus spectabilis fruit juice is prepared as by: fresh calophyllum inophyllum rinsing → stoning → 4 ℃～5 ℃ of cold pressing → filtrations and obtains fruit juice, the fruit juice obtaining is the Malus spectabilis fruit juice that the present invention adopts, by weight percentage, its addition is 5～40%; In general 100 grams of calophyllum inophyllums, containing carbohydrate is 19.2 grams, can keep the carbohydrate containing not run off substantially completely, and local flavor remains unchanged when 4 ℃～5 ℃ squeezings.
The method of the frozen that contains calophyllum inophyllum produced according to the present invention, wherein, adds white granulated sugar, syrup and stabilizing agent in ingredients pot and heats infusion, when temperature reaches 75 ℃, Malus spectabilis fruit juice is added again, and mixed liquor temperature can not be too low or too high; Low temperature increases the viscosity of feed liquid, the effect of homogeneous is bad, while congealing, need extend mixing time, if surpass homogeneous under the condition of 80 ℃ in material temperature, mixed liquor temperature can promote fat aggregation, and can make expansion rate reduce, because can not destroyed the original taste smell of Malus spectabilis fruit juice in the time of 75 ℃, therefore add Malus spectabilis fruit juice while selecting 75 ℃, carry out the conventional steps such as homogeneous sterilization after stirring.Because Malus spectabilis fruit juice is not suitable for long-time infusion, all preferably 75 ℃ of above-mentioned heating-up temperatures.The condition of other steps is: 85 ℃ of sterilization temperatures, sterilizing time 15～30s, cooling 2～4 ℃.
The method of the frozen that preparation according to the present invention contains calophyllum inophyllum, described candied Malus spectabilis pulp is the dice pulp of candied gained of calophyllum inophyllum.Concrete grammar is: and the fresh calophyllum inophyllum rinsing → stoning → sucrose of dicing → add, syrup, honey → 6 ℃ cryogenic vacuum is candied → and elimination syrup obtains required pulp, and by weight percentage, its addition is 5～20%; High temperature is candied can destroy the intrinsic local flavor of calophyllum inophyllum, and easily causes calophyllum inophyllum brown stain, therefore selects that low temperature is candied can guarantee that the local flavor of candied Malus spectabilis pulp is constant completely; Vacuum is candied can save the candied time used, and the existence of vacuum further increased calophyllum inophyllum liquid glucose osmotic pressure, has so not only shortened the candied time and has more promoted candied effect.
The frozen making by above-mentioned formula and preparation method, that in conventional cold drink formula, has added special ratios has a health care composition, both can increase the mouthfeel of moderately sour and sweet, therefore can make again simple cold drink there is spleen benefiting and stimulating the appetite, improve spirit, promote the production of body fluid to quench thirst, improve help, the health care of immunity of organisms, the psychological needs that meet consumers in general's " doctor's food homology ", the consumer group who is applicable to all ages and classes, is more suitable for the crowd damp and hot in body in summer, the fire of deficiency type is vigorous.
The specific embodiment
The preparation of embodiment 1 Malus spectabilis fruit juice
For make the pretreatment of Malus spectabilis fruit juice and add after can guarantee nutriment composition and the local flavor of Malus spectabilis fruit juice, the present invention has carried out Comprehensive Correlation to the temperature of squeezing the juice of calophyllum inophyllum, result is as shown in table 1:
Table 1 difference is squeezed the juice, and temperature discharges nutriment in calophyllum inophyllum and the impact of local flavor maintenance
Experimental results show that in frozen of the present invention, calophyllum inophyllum is squeezed the juice temperature 4～5 ℃ of integralities that can guarantee nutriment, and do not destroy the distinctive mouthfeel of calophyllum inophyllum, not only nutriment runs off temperature height but also mouthfeel fluctuation is also large, and temperature lower mouthfeel can not compared 4～5 ℃ with nutriment yet and has better variation.
According to above-mentioned optimum condition, the concrete preparation method of Malus spectabilis fruit juice: 100 kilograms of fresh calophyllum inophyllum rinsing → uses are with the stoner stoning of fluted disc sheet roller and the rubber roll of two rotations, pulp and band pulp fruit stone enter in two different bunker for collecting by tripper, one hopper connects disintegrating machine, it is further broken that pulp enters disintegrating machine, another hopper connects the core machine of washing, band pulp fruit stone enter to wash core machine make fruit stone and pulp thoroughly separated → in freezer buffer channel (keeping environment temperature is 4 ℃～5 ℃) use screw press cold pressing → use 100 mesh filter screens to filter to obtain 40 kilograms of Malus spectabilis fruit juice, the fruit juice obtaining is the Malus spectabilis fruit juice that the present invention adopts.
The preparation of the candied Malus spectabilis pulp of embodiment 2
The present invention has verified the impact of different candied environment and candied calophyllum inophyllum meat tissue state of candied time and products taste by experiment, and experimental result is as shown in table 2:
The different candied environment of table 2 and the impact of candied time on candied calophyllum inophyllum meat tissue state and products taste
Experiment showed, that preferably cryogenic vacuum is candied in candied process candied calophyllum inophyllum of the present invention, so not only the time is short but also the brown stain that can effectively avoid causing in the long-time exposure air of pulp, and can also effectively keep the mouthfeel of pulp.
According to above-mentioned optimum preparating condition, the concrete preparation method of candied Malus spectabilis pulp: 100 kilograms of fresh calophyllum inophyllum rinsing → use stoners stoning, pulp and band pulp fruit stone enter in two different bunker for collecting by tripper, one hopper connects disintegrating machine, it is further broken that pulp enters disintegrating machine, another hopper connects the core machine of washing, band pulp fruit stone enters to wash core machine makes fruit stone thoroughly separated with pulp, obtain 65 kilograms of stoning pulp → use dicers and 65 kilograms of Malus spectabilis pulp of stoning are diced to (principle of dicing is that driver plate drives cut material body High Rotation Speed, utilize object centrifugal force, by vertical cutter, cut material body is cut into sheet, then through disk shredding knife, be cut into strip, and cut material material is sent into transverse cutter mouth, by transverse cutter, be cut into needed cube or cuboid) → in vacuum tightness cabin, add in advance 40～60 kilograms of sucrose, 50～100 kilograms of malt syrups, 20～40 kilograms of honey, supplement 0～2 ℃ of low-temperature circulating water of 30～60 kg of water (needing candied Malus spectabilis pulp to be as the criterion just to submerge) → closed cabin heat-insulation layer filling keep candied cabin temperature in 6 ℃ of left and right of low temperature → vacuumize start vacuum candied → after two hours, stop the frozen water that circulates, opening candied hatch door uses the candied liquid glucose of 200 mesh filter screen elimination to obtain required about 100 kilograms of candied Malus spectabilis pulp.
Component and the percentage by weight thereof of embodiment 3 frozen that contains calophyllum inophyllum of the present invention: sweet substance 10%, Malus spectabilis fruit juice 40%, candied Malus spectabilis pulp 20%, stabilizing agent 0.5%, acidity regulator 0.5%, excess water.
Described sweet substance is the mixture of maltose and starch syrup.
Described stabilizing agent is 0.2% gellan gum, 0.3% sodium alginate.
Described acidity regulator is 0.18% natrium citricum, 0.2% citric acid and 0.12% sodium lactate.
Preparation method: by sweet substance, stabilizing agent, acidity regulator heating infusion, when heating-up temperature reaches 70～80 ℃, add Malus spectabilis fruit juice; Homogeneous, sterilization, cooling, aging, congeal, candied Malus spectabilis pulp is added and contains the congealing in feed liquid of Malus spectabilis fruit juice, pour into → freeze → demoulding → packing, obtain adding the frozen of candied Malus spectabilis pulp.
Component and the percentage by weight thereof of embodiment 4 frozen that contains calophyllum inophyllum of the present invention: sweet substance 25%, Malus spectabilis fruit juice 35%, candied Malus spectabilis pulp 5%, stabilizing agent 0.32%, acidity regulator 0.42%, excess water.
Described sweet substance is sucrose.
Described stabilizing agent is gellan gum 0.3%, locust bean gum 0.01% and xanthans 0.01%.
Described acidity regulator is 0.3% natrium citricum and 0.12% sodium lactate.
Preparation method: by sweet substance, stabilizing agent, acidity regulator heating infusion, when heating-up temperature reaches 70～80 ℃, add Malus spectabilis fruit juice; Homogeneous, sterilization, cooling, aging, congeal, candied Malus spectabilis pulp is added and contains the congealing in feed liquid of Malus spectabilis fruit juice, pour into → freeze → demoulding → packing, obtain adding the frozen of candied Malus spectabilis pulp.
Component and the percentage by weight thereof of embodiment 5 frozen that contains calophyllum inophyllum of the present invention: sweet substance 20%, Malus spectabilis fruit juice 30%, candied Malus spectabilis pulp 10%, stabilizing agent 0.3%, acidity regulator 0.35%, excess water.
Described sweet substance is Aspartame.
Described stabilizing agent is 0.3% gellan gum.
Described acidity regulator is 0.15% natrium citricum and 0.2% tartaric acid.
Preparation method: by sweet substance, stabilizing agent, acidity regulator heating infusion, when heating-up temperature reaches 70～80 ℃, add Malus spectabilis fruit juice; Homogeneous, sterilization, cooling, aging, congeal, candied Malus spectabilis pulp is added and contains the congealing in feed liquid of Malus spectabilis fruit juice, pour into → freeze → demoulding → packing, obtain adding the frozen of candied Malus spectabilis pulp.
Component and the percentage by weight thereof of embodiment 6 frozen that contains calophyllum inophyllum of the present invention: sweet substance 10%, Malus spectabilis fruit juice 25%, candied Malus spectabilis pulp 15%, stabilizing agent 0.3%, acidity regulator 0.3%, excess water.
Described sweet substance is 9% sucrose and 1% HFCS.
Described stabilizing agent is 0.2% gellan gum, 0.05% locust bean gum glue, 0.05% xanthans.
Described acidity regulator is 0.3% natrium citricum.
Preparation method: by sweet substance, stabilizing agent, acidity regulator heating infusion, when heating-up temperature reaches 70～80 ℃, add Malus spectabilis fruit juice; Homogeneous, sterilization, cooling, aging, congeal, candied Malus spectabilis pulp is added and contains the congealing in feed liquid of Malus spectabilis fruit juice, pour into → freeze → demoulding → packing, obtain adding the frozen of candied Malus spectabilis pulp.
Component and the percentage by weight thereof of embodiment 7 frozen that contains calophyllum inophyllum of the present invention: sweet substance 20%, Malus spectabilis fruit juice 20%, candied Malus spectabilis pulp 20%, stabilizing agent 0.15%, acidity regulator 0.18%, excess water.
Described sweet substance is 15% sucrose and 5% HFCS.
Described stabilizing agent is 0.1% gellan gum, 0.02% locust bean gum glue, 0.03% xanthans.
Described acidity regulator is 0.18% natrium citricum.
Preparation method: by sweet substance, stabilizing agent, acidity regulator heating infusion, when heating-up temperature reaches 70～80 ℃, add Malus spectabilis fruit juice; Homogeneous, sterilization, cooling, aging, congeal, candied Malus spectabilis pulp is added and contains the congealing in feed liquid of Malus spectabilis fruit juice, pour into → freeze → demoulding → packing, obtain adding the frozen of candied Malus spectabilis pulp.
Component and the percentage by weight thereof of embodiment 8 frozen that contains calophyllum inophyllum of the present invention: sweet substance 15%, Malus spectabilis fruit juice 10%, candied Malus spectabilis pulp 20%, stabilizing agent 0.1%, acidity regulator 0.15%, excess water.
Described sweet substance is acesulfame potassium.
Described stabilizing agent is 0.1% gellan gum.
Described acidity regulator is 0.15% natrium citricum.
Preparation method: by sweet substance, stabilizing agent, acidity regulator heating infusion, when heating-up temperature reaches 70～80 ℃, add Malus spectabilis fruit juice; Homogeneous, sterilization, cooling, aging, congeal, candied Malus spectabilis pulp is added and contains the congealing in feed liquid of Malus spectabilis fruit juice, pour into → freeze → demoulding → packing, obtain adding the frozen of candied Malus spectabilis pulp.
Component and the percentage by weight thereof of embodiment 9 frozen that contains calophyllum inophyllum of the present invention: sweet substance 30%, Malus spectabilis fruit juice 5%, candied Malus spectabilis pulp 5%, stabilizing agent 0.1%, acidity regulator 0.1%, excess water.
Described sweet substance is 22% sucrose and 8% starch syrup.
Described stabilizing agent is 0.1% gellan gum.
Described acidity regulator is 0.1% natrium citricum.
Preparation method: by sweet substance, stabilizing agent, acidity regulator heating infusion, when heating-up temperature reaches 70～80 ℃, add Malus spectabilis fruit juice; Homogeneous, sterilization, cooling, aging, congeal, candied Malus spectabilis pulp is added and contains the congealing in feed liquid of Malus spectabilis fruit juice, pour into → freeze → demoulding → packing, obtain adding the frozen of candied Malus spectabilis pulp.
The impact of Malus spectabilis fruit juice, stabilizing agent and the acidity regulator of embodiment 10 Different adding amounts on frozen structural state or mouthfeel
1, the impact of the Malus spectabilis fruit juice of Different adding amount on frozen mouthfeel
The impact of the Malus spectabilis fruit juice that the present invention has investigated Different adding amount on frozen mouthfeel, when controlling the constant rate of other raw materials, by great many of experiments, adjust the consumption of Malus spectabilis fruit juice, object is to make product reach unique flavor, effect that mouthfeel is soft, and experimental result is as shown in table 3:
The impact of the Malus spectabilis fruit juice of table 3 Different adding amount on frozen mouthfeel
Experimental results show that in frozen of the present invention, the Malus spectabilis fruit juice weight content weight of product (take be 100%) all can be accepted 5～40%, but best with the product effect of 20% content.
2, the impact of the stabilizing agent of Different adding amount on frozen product structural state and mouthfeel
The impact of the stabilizing agent that the present invention has verified Different adding amount by experiment on frozen institutional framework state, after the ratio-dependent of other raw materials, carry out great many of experiments and adjusted kind and the addition of stabilizing agent, object be make product reach structural integrity, delicate mouthfeel is soft, experimental result is as shown in table 4 and table 5:
The impact of the addition of table 4 different stabilizers on frozen product structural state and mouthfeel
Table 5 compound stabilizer is to frozen product structural state
Experimental results show that, the preferred gellan gum of stabilizing agent in frozen of the present invention, as shown in Table 4, the content of gellan gum (with the weight percent meter of product) all can in 0.1～0.3% scope, but with 0.2% content product, reach optimum efficiency, the stabilizing agent of other types needs more addition and the structural state of high-load to be difficult for stable.By stabilizing agent is carried out to combine experiment comparison, as shown in Table 5, when gellan gum reaches 0.1～0.3%, locust bean gum reaches 0.01～0.05%, effect is better during xanthans 0.01～0.05%, when gellan gum reaches 0.1%, locust bean gum reaches 0.02%, effect has reached the effect of gellan gum 2% or better during xanthans 0.01～0.05%, wherein preferably gellan gum 0,1%, locust bean gum are 0.02%, xanthans 0.03%.Gellan gum and locust bean gum, xanthans are composite more economical, and consumption is less, and therefore frozen of the present invention is preferably used the combination of gellan gum and locust bean gum, xanthans.
3, the impact of the addition of different acidity conditioning agent on frozen product mouthfeel
The impact of the acidity regulator that the present invention has verified Different adding amount by experiment on frozen mouthfeel, especially eliminate in the offending astringent taste of part calophyllum inophyllum, after the ratio-dependent of other raw materials, carried out testing for several times the consumption of adjusting acidity regulator, object is to make product reach clean taste, sour-sweet moderate, and experimental result is as shown in table 6:
The impact of table 6 acidity regulator addition on frozen product mouthfeel
The content (in the weight 100% of product) that experiment showed, acidity adjustment natrium citricum in frozen of the present invention in 0.1～0.3% scope all can, and when 0.18% content, product reaches optimum efficiency.
Claims (10)
1. a frozen that contains calophyllum inophyllum, it is characterized in that, this frozen comprises the composition of following percentage by weight: sweet substance 10～30%, Malus spectabilis fruit juice 5～40%, candied Malus spectabilis pulp 5～20%, stabilizing agent 0.1～0.5%, acidity regulator 0.1～0.5%;
Described Malus spectabilis fruit juice is the Malus spectabilis fruit juice that fresh ripe calophyllum inophyllum becomes through 4 ℃～5 ℃ cold pressings;
The calophyllum inophyllum that described candied Malus spectabilis pulp is fresh maturation dice sucrose, syrup, honey in addition, through 6 ℃ of Malus spectabilis pulp that cryogenic vacuum is candied.
2. contain as claimed in claim 1 the frozen of calophyllum inophyllum, it is characterized in that, described sweet substance be sucrose, fructose, maltose, glucose, syrup, honey, honey element, Aspartame, Sucralose, acesulfame potassium any one or more, described syrup is preferably HFCS or starch syrup.
3. contain as claimed in claim 1 or 2 the frozen of calophyllum inophyllum, it is characterized in that, described sweet substance is preferably the mixture of sucrose and syrup, and its percentage by weight is sucrose 9～22% and syrup 1～8%.
4. contain as claimed in claim 1 the frozen of calophyllum inophyllum, it is characterized in that, described stabilizing agent comprises gellan gum, and its percentage by weight is 0.1～0.3%, is preferably 0.2%.
5. contain as claimed in claim 4 the frozen of calophyllum inophyllum, it is characterized in that, described stabilizing agent also further comprise monoglyceride, Tween 80, sodium carboxymethylcellulose, carragheen, guar gum, locust bean gum, xanthans, sodium alginate, Arabic gum any one or more, wherein, preferred compositions is gellan gum, locust bean gum and xanthans.
6. contain as claimed in claim 5 the frozen of calophyllum inophyllum, it is characterized in that, the percentage by weight of described preferred compositions is preferably gellan gum 0.1～0.3%, locust bean gum 0.01～0.05% and xanthans 0.01～0.05%, is further preferably gellan gum 0.1%, locust bean gum 0.02% and xanthans 0.03%.
7. contain as claimed in claim 1 the frozen of calophyllum inophyllum, it is characterized in that, described acidity regulator be citric acid, natrium citricum, malic acid, sodium lactate, tartaric acid any one or more.
8. the frozen that contains calophyllum inophyllum as described in claim 1 or 7, is characterized in that, described acidity regulator is preferably natrium citricum, and its percentage by weight is 0.1～0.3%, is preferably 0.18%.
9. a preparation method who contains the frozen of calophyllum inophyllum, is characterized in that, said method comprising the steps of:
1) fresh calophyllum inophyllum rinsing, stoning, 4 ℃～5 ℃ cold pressings, filter and obtain fruit juice, obtain Malus spectabilis fruit juice;
2) fresh calophyllum inophyllum rinsing, stoning, dices, and adds sucrose, syrup, honey, and 6 ℃ of cryogenic vacuums are candied, and elimination syrup obtains candied Malus spectabilis pulp;
3), by sweet substance, stabilizing agent, acidity regulator heating infusion, during 70～80 ℃ of heating-up temperatures, add Malus spectabilis fruit juice;
4) homogeneous, sterilization, cooling, aging, congeal, obtain the feed liquid of congealing that contains Malus spectabilis fruit juice;
5) candied Malus spectabilis pulp is joined to step 4) in contain the congealing in feed liquid of Malus spectabilis fruit juice, perfusion, freezes, the demoulding, packing, obtains the frozen that contains calophyllum inophyllum.
10. contain as claimed in claim 9 the preparation method of the frozen of calophyllum inophyllum, it is characterized in that, described step 3) in heating-up temperature be preferably 75 ℃.
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| CN201210238717.0A CN103535503B (en) | 2012-07-11 | 2012-07-11 | Frozen drink containing crab apple and preparation method thereof |
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| CN104146137A (en) * | 2014-07-31 | 2014-11-19 | 芜湖野树林生物科技有限公司 | Preparation method of preserved fruit |
| CN108157706A (en) * | 2016-12-07 | 2018-06-15 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| CN108208483A (en) * | 2016-12-09 | 2018-06-29 | 中央民族大学 | Frozen containing tamarind |
| CN115951007A (en) * | 2023-03-09 | 2023-04-11 | 四川智佳成生物科技有限公司 | Thin-layer chromatography detection method for Russian fruit formula particles |
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| CN115951007A (en) * | 2023-03-09 | 2023-04-11 | 四川智佳成生物科技有限公司 | Thin-layer chromatography detection method for Russian fruit formula particles |
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