CN103652304A - Water-ice slices with smoothie mouth feel and preparation method thereof - Google Patents
Water-ice slices with smoothie mouth feel and preparation method thereof Download PDFInfo
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- CN103652304A CN103652304A CN201210351422.4A CN201210351422A CN103652304A CN 103652304 A CN103652304 A CN 103652304A CN 201210351422 A CN201210351422 A CN 201210351422A CN 103652304 A CN103652304 A CN 103652304A
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Abstract
The invention provides water-ice slices with smoothie mouth feel. The water-ice slices comprise 18-22 parts by weight of solid matters, and also comprise the following components in percentage by weight: 12-20 percent of a sugar sweetener, 5-10 percent of fruit juice or fruit pulp, 0.06-0.1 percent of locust bean gum, 0.05-0.09 percent of xanthan gum, 0.01-0.03 percent of carrageenan, 0.05-0.3 percent of an acidity regulator and 0.05-0.2 percent of edible essence. The prepared water-ice slices have the smoothie mouth feel and are moderately sour and sweet in taste.
Description
Technical field
The invention relates to a kind of sliced type freezing beverage and preparation method thereof, that concrete is the preparation method who has the water-ice section of sand-like mouthfeel about a kind of.
Background technology
At present, in frozen, generally can be divided into crisp cylinder series products, effect yarn bar type product, section series products etc.Wherein, in section series products, the mouthfeel of expanded milk material is fine and smooth compared with effect yarn product, expansion rate is high, be subject to very much consumer's welcome, but for water-ice section series products, on market, do not have the product of sand-like mouthfeel, main cause is to have following technical barrier: if obtain the water-ice section of good sand-like, refrigerant mouthfeel, it is lower that solid content will be controlled, and water-ice material viscosity is lower, but has any problem in moulding; While reaching Workshop Production if, moulding is good, and solid content is relatively higher, and water-ice material viscosity is larger, but finished product mouthfeel is sticky soft, and entrance is not refrigerant.Water-ice slicing product how to take into account good mouthfeel and good moulding is urgent need to solve the problem in cold drink industry.
Past, in frozen industry, can run into the solids content problem of controlling in frozen always, while making due to early stage frozen, milk purity not, add irregular solid when introducing finely ground particle substance man-hour and can cause low temperature and separate out, when the particle size of solid reaches a certain size, will produce sand-like mouthfeel.Its principle is, when frozen formula contains sugar and other low temperature, easily separate out the material of solid, when temperature reduces, these materials are all in saturated or hypersaturated state, when system inside has crystallization parent nucleus to exist, oversaturated material will be grown to serve as solid with parent nucleus micro-structural; When system inside does not exist these crystallization parent nucleus, it also can crystallize out, but certain rule not.Sometimes, can add some crystal seeds to induce generation solid in generation system, for water-ice section, can add some dry milk powder or other material to reach crystallization effect, but the repeatability of the water-ice making section is also bad, and the difference of mouthfeel is also larger, can not satisfy the demands of consumers; And the materials such as milk powder that directly add can cause the problems such as mouthfeel is strange.Even and if make the product with " sand-like " mouthfeel, due to from factory to sales field, then use middle meeting a plurality of transportations of experience and program to consumer, can experience repeatedly the variation of temperature, thereby the crystal of preparing gained can change and " sand-like " mouthfeel become fall short of the reality.
The base-material of water-ice material is generally white granulated sugar, HFCS, maltose etc., in formula, do not add grease class material, for reaching the water-ice good refrigerant mouthfeel of cutting into slices, solid content (comprising soluble solid and insolubility solid content) content is generally 17-21%, but when producing, the water-ice material moulding of lower solid content is not so good, especially for the baroque section series products of multiple color, loosely organized.So general water-ice slicing product is the moulding that reaches good, solid content is 22-25%, but tends to cause mouthfeel clouding, for water-ice section, is maximum shortcoming.
The formula of conventional water-ice section series products is:
White granulated sugar 6-10%, HFCS 2-6%, maltose 4-8%, fruit juice (slurry) 5-15%, stabilizing agent 0.25-0.4%, acidity regulator 0.05-0.3%, sweetener 0.01-0.06%, flavoring essence 0.05-0.15% etc.Stabilizing agent is generally one or more of guar gum, locust bean gum, sodium alginate, sodium carboxymethylcellulose, gellan gum, carragheen, gelatin.General composite 2-4 kind, makes feed liquid reach stable system, and product is easy to moulding, but cannot reach sand-like mouthfeel.
Summary of the invention
The object of the present invention is to provide water-ice section of a sand-like mouthfeel and preparation method thereof.
In order to reach this object, inventor emphatically from the adjustment of water-ice base-material and with stabilizing agent coordinate improve.
The formula of the water-ice section the present invention relates to is as follows:
White granulated sugar 6-12%, HFCS 4-10%, maltose 2-5%, fruit juice (slurry) 5-10%, stabilizing agent 0.12-0.22%, acidity regulator 0.05-0.3%, sweetener 0.01-0.06%, flavoring essence 0.05-0.15%, and total solids content is 18～22%.
Wherein, the interpolation of the sugar sweeteners such as white granulated sugar, maltose is for water-ice section provides sweet taste, and crystallization nuclei is provided, but its content should not add too much, to prevent the excessive mouthfeel variation that causes of viscosity.Wherein, the addition of maltose will lack, because the lower sugared viscosity of DE value is larger, although addition is easy to moulding greatly, affects mouthfeel, not tasty and refreshing, nice and cool; The addition of fruit juice (slurry) is 5-10%, especially for some, self contains the fruit juice of pectin composition, in the later stage, also can affect the mouthfeel of product.In addition the sugar sweetener that, water-ice section contains 16～20% total reducing sugars (in sucrose).
In order to make the water-ice section with sand-like mouthfeel, crystallization process when inventor controls low temperature by utilizing stabilizing agent to form colloid network structure, thus prepare a kind of there is the crystal of certain size and have certain containing solid than the water-ice section with sand-like mouthfeel.
Wherein carragheen just has the diversity of structure, and it and other glue interact, and can be formed on the different gels in aspect such as institutional framework and usefulness, performance.The formed strong and crisp gel of carragheen, it is unfavorable that its contraction dehydration property can bring in many application.But when with other cementing closing after the variation of caused institutional framework, make it to have a lot of practical values, especially aspect food.After carragheen adds locust bean gum, its elasticity and the rigidity factor improve, and along with the increase of locust bean gum concentration, its cohesive force is corresponding enhancing also, when the ratio of two kinds of glue reaches 1:1, the rupture strength of gel can be quite high, thereby produce goodish palatability, from the angle of sense organ, locust bean gum can make the brittleness of carragheen gel decline and elasticity raising, makes it the institutional framework close to gelatin gel body.From cold drink industry, in ice-cream stick, add gelatine stabiliser, ice crystal is slightly large, can improve the refrigerant sense of product.Different gel rubber systems is to the formation of ice crystal and push the speed and have inhibitory action in various degree.In cold drink is produced, often add xanthans and locust bean gum, totally 5 effects due to these two kinds of glue can form elastic gel when high concentration, when low concentration, can form three-dimensional netted complex.By the inhibition that ice crystal is generated and pushed the speed, this complex has supression effect to the increase of ice crystal, can prevent the disadvantage that Ice Crystal in Ice Cream that the variation because of accumulating temperature causes increases.
The selected stabilizing agent of the present invention is locust bean gum, xanthans and carragheen.Carragheen, with false colloid feature, becomes peptone shape in the situation that feed liquid does not stir, once stirring feed liquid reduction.On the cold chain of frozen, product through tunnel, freezer, transport vehicle, terminal refrigerator-freezer etc., be subject to the fluctuation of temperature larger, the present invention is exactly this characteristic of utilizing carragheen, when preparing water-ice section, the colloid network structure that compound stabilizing agent and locust bean gum form can be destroyed, and product is after congealing, thin ice crystal can slowly be grown up, and finally makes product reach sand-like mouthfeel; Even if there is the phenomenon that water-ice section is melted, it directly freezingly just can be regained to the freezing microtome section with sand-like mouthfeel.Addition that it should be noted that locust bean gum and xanthans, carragheen should be not excessive, and the addition of locust bean gum is 0.06-0.1%, and the addition of xanthans is 0.05-0.09%, and the addition of carragheen is 0.01-0.03%, does not affect the release of fragrance.As long as other glue can play and the similar effect of compound stabilizer, also can be for the present invention.
Use essence to add various tastes for ice section, improve mouthfeel, such as adding orange taste essence can make the water-ice section of sweet orange taste.
Using pigment can be rose-bengal pigment etc. for ice section adds shades of colour, the pigment using; Also can, for the purpose of nutrition, directly with fruit juice, as raw material, prepare water-ice section.
Use non-sugar sweetener can regulate the sugariness of product.Because the sugar sweeteners such as aforesaid white granulated sugar, HFCS and maltose all have the function of sweetener, but because its sugariness is limited, in order to reach the sugariness demand of product, also can add other non-sugar sweeteners, such as Abbas is sweet, knob is sweet etc.
Preparation method of the present invention is batching, homogeneous, sterilization, aging, solidifying moving, quick-frozen and packing.
The present invention be by the adjustment of water-ice base-material and with the coordinating of stabilizing agent, make solid content be controlled at 18-22%, take into account good moulding and good nice and cool mouthfeel.Fruit juice in base-material (slurry) content is controlled at 5-10%, then the selection by stabilizing agent, compound, makes water-ice material reach the mouthfeel of expection.
The specific embodiment:
The formula of the water-ice series products relating in the present invention is as follows:
White granulated sugar 6-12%, HFCS 4-10%, maltose 2-5%, fruit juice (slurry) 5-10%, stabilizing agent 0.05-0.2%, acidity regulator 0.05-0.3%, sweetener 0.01-0.06%, flavoring essence 0.05-0.15%, excess water etc.
The all buying acquisitions on market of all raw materials.
Embodiment 1:
The water-ice section of preparation 100kg, each constituent content is respectively:
White granulated sugar 8%, HFCS 10%, maltose 2%, cider 6%, stabilizing agent: locust bean gum: 0.08%, xanthans: 0.07%, carragheen: 0.015%, acidity regulator: citric acid: 0.15%, malic acid: 0.06%, natrium citricum: 0.05%, sweetener: honey element 0.02%, edible flavoring apple essence 0.15%.
Technique through conventional water-ice section series products: batching, homogeneous, sterilization, cooling, congeal, cutting, moulding, quick-frozen, packing.
Embodiment 2:
The water-ice section of preparation 100kg, each constituent content is respectively:
White granulated sugar 12%, HFCS 4%, maltose 2%, cider 10%, stabilizing agent: locust bean gum: 0.09%, xanthans: 0.06%, carragheen: 0.02%, acidity regulator: citric acid: 0.05%, natrium citricum: 0.05%, sweetener: sweet 0.01%, the edible flavoring apple essence 0.05% of knob.
Technique through conventional water-ice section series products: batching, homogeneous, sterilization, cooling, congeal, cutting, moulding, quick-frozen, packing.
Embodiment 3:
The water-ice section of preparation 100kg, each constituent content is respectively:
White granulated sugar 6%, HFCS 7%, maltose 3%, grape juice 8%, stabilizing agent: locust bean gum: 0.1%, xanthans: 0.09%, carragheen: 0.01%, acidity regulator: citric acid: 0.2%, malic acid: 0.08%, natrium citricum: 0.02%, sweetener: honey element 0.06%, edible flavoring apple essence 0.10%.
Technique through conventional water-ice section series products: batching, homogeneous, sterilization, cooling, congeal, cutting, moulding, quick-frozen, packing.
Embodiment 4:
The water-ice section of preparation 100kg, each constituent content is respectively:
White granulated sugar 10%, HFCS 4%, maltose 2%, strawberry juice 5%, stabilizing agent: locust bean gum: 0.06%, xanthans: 0.05%, carragheen: 0.03%, acidity regulator: citric acid: 0.05%, sweetener: honey element 0.045%, edible flavoring apple essence 0.15%.
Technique through conventional water-ice section series products: batching, homogeneous, sterilization, cooling, congeal, cutting, moulding, quick-frozen, packing.
Embodiment 5:
The water-ice section of preparation 100kg, each constituent content is respectively:
White granulated sugar 7%, HFCS 4%, maltose 5%, cider 8%, stabilizing agent: locust bean gum: 0.1%, xanthans: 0.09%, carragheen: 0.01%, acidity regulator: citric acid: 0.2%, malic acid: 0.08%, natrium citricum: 0.02%, sweetener: honey element 0.06%, edible flavoring apple essence 0.10%.
Technique through conventional water-ice section series products: batching, homogeneous, sterilization, cooling, congeal, cutting, moulding, quick-frozen, packing.
Embodiment 6:
The water-ice section of preparation 100kg, each constituent content is respectively:
White granulated sugar 6%, HFCS 4%, maltose 2%, apple pulp 7%, stabilizing agent: locust bean gum: 0.06%, xanthans: 0.05%, carragheen: 0.03%, acidity regulator: citric acid: 0.05%, sweetener: honey element 0.045%, edible flavoring apple essence 0.15%.
Technique through conventional water-ice section series products: batching, homogeneous, sterilization, cooling, congeal, cutting, moulding, quick-frozen, packing.
Beneficial effect of the present invention is as follows:
The water-ice slicing product of preparing by above-mentioned formula and conventional preparation technology, process base-material coordinates with stabilizing agent, make product can reach refrigerant sand-like special mouthfeel, wherein solid content is 18～22%, through 50 consumers, taste, all itself and the section of common water-ice can be distinguished, the more common water-ice section of sand-like mouthfeel feature is obvious.
Claims (7)
1. a sand-like mouthfeel water-ice section, is characterized in that, the water-ice section based on 100 weight portions, and the content of solid content is 18～22 weight portions, the raw material of described water-ice section mainly comprises:
Sugar sweetener 12～20 weight portions, fruit juice or pulp 5～10 weight portions, stabilizing agent 0.12-0.22 weight portion.
2. water-ice section according to claim 1, is characterized in that, described water-ice section also comprises non-sugar sweetener 0.01～0.06 weight portion, flavoring essence 0.05～0.15 weight portion and acidity regulator 0.1-0.2 weight portion.
3. according to claim 1,2 arbitrary described water-ice sections, it is characterized in that, described stabilizing agent comprises locust bean gum 0.06-0.1 weight portion, xanthans 0.05-0.09 weight portion, carragheen 0.01-0.03 weight portion.
4. water-ice section according to claim 3, is characterized in that, described locust bean gum and the weight ratio of carragheen are 1:1.
5. water-ice section according to claim 1 and 2, is characterized in that, the total sugar content of described water-ice section is 16～20%.
6. water-ice section according to claim 1, described sugar sweetener is the combination of white granulated sugar, HFCS and maltose, comprises white granulated sugar 6～12 weight portions, HFCS 4～10 weight portions, maltose 2-5 weight portion.
7. a method of preparing the arbitrary described sand-like mouthfeel water-ice section of claim 1～6, is characterized in that, described method comprises:
1) batching;
2) homogeneous, sterilization, aging, solidifying moving, quick-frozen and packing.
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Cited By (8)
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| CN104938760A (en) * | 2015-07-20 | 2015-09-30 | 东莞市天一食品科技有限公司 | Flake ice stabilizer and preparation method thereof |
| CN105076656A (en) * | 2015-07-20 | 2015-11-25 | 东莞市天一食品科技有限公司 | Water-ice slice stabilizer and preparation method thereof |
| CN106359831A (en) * | 2016-08-30 | 2017-02-01 | 龙岩道心农业发展有限公司 | Multi-flavored passiflora edulia ice shavings and preparation technology thereof |
| CN107307392A (en) * | 2017-06-19 | 2017-11-03 | 必优食品工业（昆山）有限公司 | A kind of weak jelly gel type stabilizer and its application |
| CN108669283A (en) * | 2018-03-14 | 2018-10-19 | 必优食品工业（昆山）有限公司 | A kind of bale-out Sorbet |
| CN110506874A (en) * | 2019-09-18 | 2019-11-29 | 福建农林大学 | A kind of konjaku glucomannan herbaceous fruit former times beverage and preparation method thereof |
| CN110613049A (en) * | 2019-11-11 | 2019-12-27 | 临夏壹清食品有限公司 | Piteguo capable of generating gas and preparation method thereof |
| CN116195673A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Frozen beverage with inverse density ordering and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938760A (en) * | 2015-07-20 | 2015-09-30 | 东莞市天一食品科技有限公司 | Flake ice stabilizer and preparation method thereof |
| CN105076656A (en) * | 2015-07-20 | 2015-11-25 | 东莞市天一食品科技有限公司 | Water-ice slice stabilizer and preparation method thereof |
| CN106359831A (en) * | 2016-08-30 | 2017-02-01 | 龙岩道心农业发展有限公司 | Multi-flavored passiflora edulia ice shavings and preparation technology thereof |
| CN107307392A (en) * | 2017-06-19 | 2017-11-03 | 必优食品工业（昆山）有限公司 | A kind of weak jelly gel type stabilizer and its application |
| CN108669283A (en) * | 2018-03-14 | 2018-10-19 | 必优食品工业（昆山）有限公司 | A kind of bale-out Sorbet |
| CN108669283B (en) * | 2018-03-14 | 2022-04-15 | 必优食品科技(江苏)有限公司 | Scooping ice slush |
| CN110506874A (en) * | 2019-09-18 | 2019-11-29 | 福建农林大学 | A kind of konjaku glucomannan herbaceous fruit former times beverage and preparation method thereof |
| CN110613049A (en) * | 2019-11-11 | 2019-12-27 | 临夏壹清食品有限公司 | Piteguo capable of generating gas and preparation method thereof |
| CN116195673A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Frozen beverage with inverse density ordering and preparation method thereof |
| CN116195673B (en) * | 2021-11-30 | 2024-02-13 | 内蒙古伊利实业集团股份有限公司 | Frozen beverage with inverse density ordering and preparation method thereof |
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