CN103535503B - 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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- CN103535503B CN103535503B CN201210238717.0A CN201210238717A CN103535503B CN 103535503 B CN103535503 B CN 103535503B CN 201210238717 A CN201210238717 A CN 201210238717A CN 103535503 B CN103535503 B CN 103535503B
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- 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 containing calophyllum inophyllum and preparation method thereof.
Background technology
Calophyllum inophyllum is the fruit of rose family Malus, containing 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 warp, promotes the production of body fluid to quench thirst, 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 supplement 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: heat 73 kilocalories, 0.3 gram, protein, 0.2 gram, fat, 19.2 grams, carbohydrate, dietary fiber 1.8 grams, vitamin A 118 microgram, carrotene 710 microgram, vitamin C 20 milligrams, calcium 15 milligrams 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 and have the frozen of all kinds of fruit taste, but not yet find the frozen that combines with calophyllum inophyllum.And along with growth in the living standard consumer more wishes to develop, there is summer breaks, the frozen of certain health-care effect can also be played while the function that promotes the production of body fluid to quench thirst to health, be especially beneficial to spleen benefiting and stimulating the appetite, improve spirit, promote the production of body fluid to quench thirst, supplier can to recuperate point, improve the frozen of the health cares such as immunity of organisms.Therefore, invent the psychology that a kind of frozen containing calophyllum inophyllum can not only meet " doctor's food homology " of consumers in general, also can make up gaps in market.But there are the following problems to add calophyllum inophyllum in frozen: 1, its addition can not very little, need to reach a certain amount of, its health care could be realized; 2, calophyllum inophyllum local flavor not easily keeps and has 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 the integrality of calophyllum inophyllum nutriment after adding, can be ensured; 5, interpolation Malus spectabilis fruit juice and pulp thereof can make the stability of frozen decline, and it shows as, and frozen product ice crystal is thick, mouthfeel is fineless and smooth and product that is that prepare very easily melts.
Summary of the invention
The object of the invention is to, in order to the technical problem overcoming the special acerbity of calophyllum inophyllum, frozen stability declines, in order to ensure that calophyllum inophyllum adds the integrality of fashionable nutriment, thus providing a kind of frozen containing calophyllum inophyllum.
Another object of the present invention is to overcome above-mentioned technical problem, provides a kind of preparation method of the frozen containing calophyllum inophyllum.
Frozen containing 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 mature calophyllum inophyllum becomes through 4 DEG C ~ 5 DEG C cold pressings;
Described candied Malus spectabilis pulp is that the calophyllum inophyllum of fresh mature is diced sucrose, syrup, honey in addition, through the Malus spectabilis pulp that 6 DEG C of cryogenic vacuums are candied.
Described sweet substance be sucrose, fructose and syrup thereof, maltose and syrup, 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 on the basis comprising gellan gum, also comprise further 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 containing calophyllum inophyllum of the present invention, described Malus spectabilis fruit juice is that calophyllum inophyllum squeezes the fruit juice made.Concrete grammar is: fresh calophyllum inophyllum rinsing → stoning → cold pressing → filtration obtains fruit juice, and the fruit juice obtained is the Malus spectabilis fruit juice that the present invention adopts, and wherein, the temperature of cold pressing is 4 DEG C ~ 5 DEG C.By weight percentage, the addition of Malus spectabilis fruit juice is 5 ~ 40%.
According to the frozen containing calophyllum inophyllum of the present invention, described candied Malus spectabilis pulp is that calophyllum inophyllum is diced the pulp of candied gained.Concrete grammar is: fresh calophyllum inophyllum rinsing → stoning → sucrose of dicing → add, syrup, honey → cryogenic vacuum be candied → elimination syrup obtains candied Malus spectabilis pulp, and wherein, the candied low temperature of cryogenic vacuum is 6 DEG C.By weight percentage, the addition of candied Malus spectabilis pulp is 5 ~ 20%.
According to the frozen containing calophyllum inophyllum of the present invention, in order to make the frozen institutional framework that obtains better, make it can be not stratified in ageing step feed liquid, clarity is good, the product freezing to obtain not easily melts, and must add stabilizing agent, and described stabilizing agent total content is 0.1 ~ 0.5%.Gellan gum must be comprised in stabilizing agent, other stabilizing agent can also be added simultaneously, it is such as monoglyceride, Tween 80, sodium carboxymethylcellulose, carragheen, guar gum, locust bean gum, xanthans, sodium alginate, one in Arabic gum or its mixture, 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 improve the stability of frozen, especially for the frozen that with the addition of Malus spectabilis fruit juice and candied Malus spectabilis pulp, this combination can make its viscosity increase, and simultaneously the clarity of solution and mobility also can well be kept, 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 less more economical.
According to the frozen containing calophyllum inophyllum of the present invention, in order to realize local flavor and the health care in frozen with calophyllum inophyllum, eliminate its distinctive acerbity again, acidity regulator can be added regulate, wherein adding acid can make the generation of this frozen a kind of pleasant, have the tart flavour of refrigerant sense concurrently, the acerbity of part calophyllum inophyllum can be eliminated simultaneously, and the mouthfeel of described frozen can be made better.Inventor screens acidity regulator, can eliminate the acerbity of calophyllum inophyllum when adding the natrium citricum of 0.1 ~ 0.3%.Can also add sodium lactate, citric acid, malic acid, tartaric acid, sodium phosphate trimer etc. while adding natrium citricum, when adding other acidity regulator, the total content of acidity regulator is 0.1 ~ 0.5%.
According to the frozen containing calophyllum inophyllum of the present invention, in order to make described frozen, there is better mouthfeel and can add sweet substance, the sweet substance adopted comprises this area (field of food, especially field of frozen) product of various increase sweet tastes known, such as, in sucrose, fructose, maltose, glucose, syrup, honey, honey element, Aspartame, Sucralose, acesulfame potassium any one or its combination, when the exploitation of product for special population time, this sweet substance can select Aspartame, Sucralose, for sweet substance preferably sucrose and/or the syrup of mass consumption, the preferred HFCS of this syrup, starch syrup etc., in a preferred embodiment of the invention, from sugariness optimum and the angle meeting popular taste most, the mixture of the sweet substance in combinations thereof composition formula more preferably sucrose and syrup, wherein sucrose is 9 ~ 22% also referred to as white granulated sugar weight content in the product, the content of syrup is 1 ~ 8%, this syrup comprises the syrup that HFCS or starch syrup or other can be used for food especially frozen 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, more there is local flavor and advantage compared with directly adding the like product of sucrose (white granulated sugar).
Simultaneously, present invention also offers a kind of preparation method of the frozen containing 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 DEG C ~ 5 DEG C of cold pressing → filtrations are obtained fruit juice, obtain Malus spectabilis fruit juice;
2) fresh calophyllum inophyllum rinsing → stoning → sucrose of dicing → add, syrup, honey → 6 DEG C cryogenic vacuum candied → elimination syrup obtains candied Malus spectabilis pulp;
3) by sweet substance, stabilizing agent, acidity regulator heating infusion, during heating-up temperature 70 ~ 80 DEG C, Malus spectabilis fruit juice is added;
4) homogeneous, 80 ~ 90 DEG C of sterilizations (preferably 85 DEG C of 15s), 2 ~ 4 DEG C of coolings, aging, congeal, obtain the feed liquid of congealing containing Malus spectabilis fruit juice;
5) candied Malus spectabilis pulp is joined step 4) in containing Malus spectabilis fruit juice congeal in feed liquid, pour into → freeze → demoulding → packaging, obtain the frozen containing calophyllum inophyllum.
Described step 3) in heating-up temperature be preferably 75 DEG C.
If the final form of product is the type with chopsticks, as ice-cream stick etc., then after perfusion (or being referred to as injection molding) step, increase the step of inserting chopsticks.
According to the frozen containing calophyllum inophyllum of the present invention, in order to make the pretreatment of calophyllum inophyllum and the integrality of nutriment of calophyllum inophyllum can be ensured after adding, in the present invention, calophyllum inophyllum is prepared as Malus spectabilis fruit juice, described Malus spectabilis fruit juice is prepared as and obtains fruit juice by: fresh calophyllum inophyllum rinsing → stoning → 4 DEG C ~ 5 DEG C of cold pressing → filtrations, the fruit juice obtained is the Malus spectabilis fruit juice that the present invention adopts, by weight percentage, its addition is 5 ~ 40%; Containing carbohydrate in general 100 grams of calophyllum inophyllums is 19.2 grams, the carbohydrate contained can be kept substantially completely not run off, and local flavor remains unchanged when 4 DEG C ~ 5 DEG C squeezings.
The method of the frozen containing calophyllum inophyllum produced according to the present invention, wherein, white granulated sugar, syrup and stabilizing agent are added in ingredients pot and carry out heating infusion, added by Malus spectabilis fruit juice when temperature reaches 75 DEG C again, mixed liquor temperature can not be too low or too high; Low temperature makes the viscosity of feed liquid increase, the effect of homogeneous is bad, mixing time need be extended when congealing, if homogeneous under the condition of material temperature more than 80 DEG C, mixed liquor temperature can fat aggregation be promoted, and expansion rate can be made to reduce, because can not destroy the original taste smell of Malus spectabilis fruit juice 75 DEG C time, therefore select when 75 DEG C and add Malus spectabilis fruit juice, carry out the conventional steps such as homogeneous sterilization after stirring.Because Malus spectabilis fruit juice is not suitable for long-time infusion, above-mentioned heating-up temperature all preferably 75 DEG C.The condition of other steps is: sterilization temperature 85 DEG C, sterilizing time 15 ~ 30s, cools 2 ~ 4 DEG C.
Preparation according to the present invention contains the method for the frozen of calophyllum inophyllum, and described candied Malus spectabilis pulp is that calophyllum inophyllum is diced the pulp of candied gained.Concrete grammar is: and fresh calophyllum inophyllum rinsing → stoning → sucrose of dicing → add, syrup, honey → 6 DEG C cryogenic vacuum be 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 ensure 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 increases calophyllum inophyllum liquid glucose osmotic pressure, so not only shortens the candied time more to enhance candied effect.
By the frozen that above-mentioned formula and preparation method obtain, what in the cold drink formula of routine, with the addition of special ratios has health care composition, both the mouthfeel of moderately sour and sweet can have been increased, simple cold drink can be made again therefore to be provided with spleen benefiting and stimulating the appetite, to improve spirit, the help of the immunity of organisms that promotes the production of body fluid to quench thirst, improves, health care, meet the psychological needs of consumers in general's " doctor's food homology ", be applicable to the consumer group of all ages and classes, be more suitable for damp and hot in body in summer, that the fire of deficiency type is vigorous crowd.
Detailed description of the invention
The preparation of embodiment 1 Malus spectabilis fruit juice
In order to make the pretreatment of Malus spectabilis fruit juice and can ensure nutriment composition and the local flavor of Malus spectabilis fruit juice after adding, the squeeze the juice temperature of the present invention to calophyllum inophyllum has carried out Comprehensive Correlation, and result is as shown in table 1:
Table 1 difference is squeezed the juice the impact that temperature keeps calophyllum inophyllum Middle nutrition substance release and local flavor
Experiment proves in frozen of the present invention, calophyllum inophyllum temperature of squeezing the juice can ensure the integrality of nutriment at 4 ~ 5 DEG C, 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 and nutriment also can not be compared 4 ~ 5 DEG C and has better change.
According to above-mentioned optimum condition, the concrete preparation method of Malus spectabilis fruit juice: 100 kilograms of fresh calophyllum inophyllum rinsing → fluted disc sheet rollers of two, use band rotation and the stoner stoning of rubber roll, pulp and band pulp fruit stone enter in two different bunker for collecting by tripper, one hopper connects disintegrating machine, it is broken further that pulp enters disintegrating machine, another hopper connects washes core machine, band pulp fruit stone enter to wash core machine make fruit stone be thoroughly separated with pulp → in freezer buffer channel, (keep environment temperature to be 4 DEG C ~ 5 DEG C) use screw press cold pressing → use 100 mesh filter screens to filter to obtain 40 kilograms of Malus spectabilis fruit juice, the fruit juice obtained 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 demonstrates 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 candied time are on the impact of candied calophyllum inophyllum meat tissue state and products taste
Experiment proves, candied at candied calophyllum inophyllum of the present invention preferred cryogenic vacuum in candied process, and so not only the time is short but also effectively can avoid the brown stain that causes in the long-time exposure air of pulp, and effectively can also 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 stoner stonings, pulp and band pulp fruit stone enter in two different bunker for collecting by tripper, one hopper connects disintegrating machine, it is broken further that pulp enters disintegrating machine, another hopper connects washes core machine, band pulp fruit stone enters to wash core machine makes fruit stone thoroughly be separated with pulp, obtain 65 kilograms of stoning pulp → use dicers and 65 of stoning kilograms of Malus spectabilis pulp are diced (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 strip is cut into through disk shredding knife, and cut material material is sent into transverse cutter mouth, required cube or cuboid is cut into by transverse cutter) → in vacuum tightness cabin, add 40 ~ 60 kilograms of sucrose in advance, 50 ~ 100 kilograms of malt syrups, 20 ~ 40 kilograms of honey, supplement 30 ~ 60 kg of water (needing candied Malus spectabilis pulp to be as the criterion just to submerge) → closed cabin heat-insulation layer filling 0 ~ 2 DEG C of low-temperature circulating water keep candied cabin temperature low temperature about 6 DEG C → vacuumize start vacuum candied → stop circulation frozen water after two hours, 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.
The component of embodiment 3 frozen containing calophyllum inophyllum of the present invention and percentage by weight thereof: 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 DEG C, add Malus spectabilis fruit juice; Homogeneous, sterilization, cooling, aging, congeal, candied Malus spectabilis pulp is added and congeals in feed liquid containing Malus spectabilis fruit juice, pour into → freeze → demoulding → packaging, obtain the frozen adding candied Malus spectabilis pulp.
The component of embodiment 4 frozen containing calophyllum inophyllum of the present invention and percentage by weight thereof: 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 DEG C, add Malus spectabilis fruit juice; Homogeneous, sterilization, cooling, aging, congeal, candied Malus spectabilis pulp is added and congeals in feed liquid containing Malus spectabilis fruit juice, pour into → freeze → demoulding → packaging, obtain the frozen adding candied Malus spectabilis pulp.
The component of embodiment 5 frozen containing calophyllum inophyllum of the present invention and percentage by weight thereof: 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 DEG C, add Malus spectabilis fruit juice; Homogeneous, sterilization, cooling, aging, congeal, candied Malus spectabilis pulp is added and congeals in feed liquid containing Malus spectabilis fruit juice, pour into → freeze → demoulding → packaging, obtain the frozen adding candied Malus spectabilis pulp.
The component of embodiment 6 frozen containing calophyllum inophyllum of the present invention and percentage by weight thereof: 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 DEG C, add Malus spectabilis fruit juice; Homogeneous, sterilization, cooling, aging, congeal, candied Malus spectabilis pulp is added and congeals in feed liquid containing Malus spectabilis fruit juice, pour into → freeze → demoulding → packaging, obtain the frozen adding candied Malus spectabilis pulp.
The component of embodiment 7 frozen containing calophyllum inophyllum of the present invention and percentage by weight thereof: 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 DEG C, add Malus spectabilis fruit juice; Homogeneous, sterilization, cooling, aging, congeal, candied Malus spectabilis pulp is added and congeals in feed liquid containing Malus spectabilis fruit juice, pour into → freeze → demoulding → packaging, obtain the frozen adding candied Malus spectabilis pulp.
The component of embodiment 8 frozen containing calophyllum inophyllum of the present invention and percentage by weight thereof: 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 DEG C, add Malus spectabilis fruit juice; Homogeneous, sterilization, cooling, aging, congeal, candied Malus spectabilis pulp is added and congeals in feed liquid containing Malus spectabilis fruit juice, pour into → freeze → demoulding → packaging, obtain the frozen adding candied Malus spectabilis pulp.
The component of embodiment 9 frozen containing calophyllum inophyllum of the present invention and percentage by weight thereof: 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 DEG C, add Malus spectabilis fruit juice; Homogeneous, sterilization, cooling, aging, congeal, candied Malus spectabilis pulp is added and congeals in feed liquid containing Malus spectabilis fruit juice, pour into → freeze → demoulding → packaging, obtain the frozen adding candied Malus spectabilis pulp.
The Malus spectabilis fruit juice of embodiment 10 Different adding amount, stabilizing agent and acidity regulator are on the impact of frozen structural state or mouthfeel
1, the Malus spectabilis fruit juice of Different adding amount is on the impact of frozen mouthfeel
The present invention has investigated the Malus spectabilis fruit juice of Different adding amount to the impact of frozen mouthfeel, when controlling the constant rate of other raw materials, adjusted the consumption of Malus spectabilis fruit juice by great many of experiments, object makes product reach unique flavor, effect that mouthfeel is soft, and experimental result is as shown in table 3:
The Malus spectabilis fruit juice of table 3 Different adding amount is on the impact of frozen mouthfeel
Experiment proves in frozen of the present invention, and Malus spectabilis fruit juice weight content (in the weight of product for 100%) all can accept 5 ~ 40%, but best with the product effect of the content of 20%.
2, the stabilizing agent of Different adding amount is on the impact of frozen product structural state and mouthfeel
The present invention demonstrates the stabilizing agent of Different adding amount by experiment on the impact of frozen institutional framework state, great many of experiments has been carried out to adjust kind and the addition of stabilizing agent after the ratio-dependent of other raw materials, object be make product reach structural integrity, delicate mouthfeel is soft, experimental result is as shown in table 4 and table 5:
The addition of table 4 different stabilizers is on the impact of frozen product structural state and mouthfeel
Table 5 compound stabilizer is to frozen product structural state
Experiment proves, the preferred gellan gum of stabilizing agent in frozen of the present invention, as shown in Table 4, the content (weight percent meter with product) of gellan gum is in 0.1 ~ 0.3% scope, but reach optimum efficiency with 0.2% content product, the stabilizing agent of other types needs the addition of more high-load and structural state is not easily stablized.By carrying out combine experiment comparison to stabilizing agent, as shown in Table 5, when gellan gum reaches 0.1 ~ 0.3%, when locust bean gum reaches 0.01 ~ 0.05%, xanthans 0.01 ~ 0.05%, effect is better, when gellan gum reach 0.1%, locust bean gum reach 0.02%, xanthans 0.01 ~ 0.05% time effect reached the effect of gellan gum 2% or better, 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 preferably uses the combination of gellan gum and locust bean gum, xanthans.
3, the addition of different acidity conditioning agent is on the impact of frozen product mouthfeel
The present invention demonstrates the acidity regulator of Different adding amount by experiment on the impact of frozen mouthfeel, especially eliminate in the offending astringent taste of part calophyllum inophyllum, after the ratio-dependent of other raw materials, carry out experiment for several times adjust the consumption of acidity regulator, object makes product reach clean taste, sour-sweet moderate, and experimental result is as shown in table 6:
Table 6 acidity regulator addition is on the impact of frozen product mouthfeel
Experiment proves, in frozen of the present invention, the content (weight 100% in product) of acidity adjustment natrium citricum is in 0.1 ~ 0.3% scope, and when the content of 0.18%, product reaches optimum efficiency.
Claims (10)
1. the frozen containing 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 mature calophyllum inophyllum becomes through 4 DEG C ~ 5 DEG C cold pressings;
Described candied Malus spectabilis pulp is that the calophyllum inophyllum of fresh mature is diced and adds sucrose, syrup, honey three kinds of raw materials, through the Malus spectabilis pulp that 6 DEG C of cryogenic vacuums are candied.
2., as claimed in claim 1 containing 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.
3. the frozen as claimed in claim 1 or 2 containing calophyllum inophyllum, it is characterized in that, described sweet substance is the mixture of sucrose and syrup, and its percentage by weight is sucrose 9 ~ 22% and syrup 1 ~ 8%.
4. the frozen as claimed in claim 1 containing calophyllum inophyllum, it is characterized in that, described stabilizing agent comprises gellan gum, and its percentage by weight is 0.1 ~ 0.3%.
5. the frozen as claimed in claim 4 containing calophyllum inophyllum, it is characterized in that, described stabilizing agent also comprise further monoglyceride, Tween 80, sodium carboxymethylcellulose, carragheen, guar gum, locust bean gum, xanthans, sodium alginate, Arabic gum any one or more.
6. the frozen as claimed in claim 5 containing calophyllum inophyllum, it is characterized in that, described stabilizing agent is gellan gum 0.1 ~ 0.3%, locust bean gum 0.01 ~ 0.05% and xanthans 0.01 ~ 0.05%.
7., as claimed in claim 1 containing 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 containing calophyllum inophyllum as described in claim 1 or 7, it is characterized in that, described acidity regulator is natrium citricum, and its percentage by weight is 0.1 ~ 0.3%.
9. a preparation method for the frozen containing calophyllum inophyllum, is characterized in that, said method comprising the steps of:
1) fresh calophyllum inophyllum rinsing, stoning, 4 DEG C ~ 5 DEG C cold pressings, filter and obtain fruit juice, obtain Malus spectabilis fruit juice;
2) fresh calophyllum inophyllum rinsing, stoning, dices, and add sucrose, syrup, honey three kinds of raw materials, 6 DEG C of cryogenic vacuums are candied, elimination syrup, obtain candied Malus spectabilis pulp;
3) by sweet substance, stabilizing agent, acidity regulator heating infusion, during heating-up temperature 70 ~ 80 DEG C, Malus spectabilis fruit juice is added;
4) homogeneous, sterilization, cooling, aging, congeal, obtain the feed liquid of congealing containing Malus spectabilis fruit juice;
5) candied Malus spectabilis pulp is joined step 4) in containing Malus spectabilis fruit juice congeal in feed liquid, perfusion, freeze, the demoulding, packaging, obtain the frozen containing calophyllum inophyllum.
10. the preparation method of frozen as claimed in claim 9 containing calophyllum inophyllum, is characterized in that, described step 3) in heating-up temperature be 75 DEG C.
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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 |
| CN108157706B (en) * | 2016-12-07 | 2021-04-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage and preparation method thereof |
| CN108208483A (en) * | 2016-12-09 | 2018-06-29 | 中央民族大学 | Frozen containing tamarind |
| CN115951007B (en) * | 2023-03-09 | 2023-09-29 | 四川智佳成生物科技有限公司 | Thin-layer chromatography detection method of Russian cherry formula particles |
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| SU1253580A1 (en) * | 1984-04-26 | 1986-08-30 | Махачкалинский Пивоваренный Завод | Beverage "caucasus" |
| CN1094251A (en) * | 1993-04-23 | 1994-11-02 | 黄国庆 | Chinese flowering crabapple juice drink and method for making thereof |
| CN101268800A (en) * | 2007-03-19 | 2008-09-24 | 高云龙 | Icy fruit |
| CN101803671A (en) * | 2010-04-20 | 2010-08-18 | 武汉东方永泰饮品有限公司 | Mixed frozen food of fresh fruit and vegetable and concentrated fruit and vegetable juice and processing method thereof |
| CN102090499A (en) * | 2010-12-31 | 2011-06-15 | 内蒙古伊利实业集团股份有限公司 | Ice cream with onion and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1253580A1 (en) * | 1984-04-26 | 1986-08-30 | Махачкалинский Пивоваренный Завод | Beverage "caucasus" |
| CN1094251A (en) * | 1993-04-23 | 1994-11-02 | 黄国庆 | Chinese flowering crabapple juice drink and method for making thereof |
| CN101268800A (en) * | 2007-03-19 | 2008-09-24 | 高云龙 | Icy fruit |
| CN101803671A (en) * | 2010-04-20 | 2010-08-18 | 武汉东方永泰饮品有限公司 | Mixed frozen food of fresh fruit and vegetable and concentrated fruit and vegetable juice and processing method thereof |
| CN102090499A (en) * | 2010-12-31 | 2011-06-15 | 内蒙古伊利实业集团股份有限公司 | Ice cream with onion and preparation method thereof |
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