CN1043838C - Making method of pseudo winter cherry cold drink and snacks - Google Patents
Making method of pseudo winter cherry cold drink and snacks Download PDFInfo
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- CN1043838C CN1043838C CN94111885A CN94111885A CN1043838C CN 1043838 C CN1043838 C CN 1043838C CN 94111885 A CN94111885 A CN 94111885A CN 94111885 A CN94111885 A CN 94111885A CN 1043838 C CN1043838 C CN 1043838C
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- seed
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- gelling agent
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- peru
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Abstract
The present invention uses apple of Peru fruit or seed, gelling agent and water as main raw materials to realize industrial production of an apple of Peru fruit or seed jelly by unique stirring and slurry dissolution technology. The apple of Peru fruit or seed jelly beverage prepared by the technology of washing, slurry dissolution, mixing, sterilization, filtration, sealing and aging according to the prescription provided by the present invention has the health-care action of clearing away heat and summer heat and contains rich VC and citric acid, and thereby, the beverage becomes new health-care cool beverage having the function of calcium supply and unique taste because of the addition of the gelling agent. The beverage becomes health-care beverage capable of being in elegant occasions, has commercial value and opens extensive prospects for deep processing of apple of Peru fruit or seed.
Description
The present invention relates to a kind of preparation method of fruit seed jelly food, particularly make the method for jelly beverage of apple of Peru fruit or seed.
Apple of Peru fruit or seed is eggplant tannin plant pseudoacid slurry (Nicandra phyoaloides (L.) Geartn, different name sky bubble fruit, big thousand gives birth to, blue flower henbane seeds, quartzy bean jelly, ice powder etc.) fruit, be commonly called as ice, originate in South America, cultivation or ease are all arranged on Yunnan Province of China, Guangxi, Guizhou, Sichuan, Hebei, Gansu and other places for wild.Pseudoacid slurry property is flat, sweet, light, little hardship, slightly poisonous, have calmness, eliminate the phlegm, the drug effect of heat-clearing, detoxifcation, can treat rabies, mental disease, epilepsy, hot gonorrhoea, decoction can be treated rheumatic arthritis, sore swells and ache bitterly, and fruit contains citric acid, vitamin C, pectin and sugar etc., is a kind of edible natural plant that value medical health care is arranged.
Among the peoplely producing the ice powder with apple of Peru fruit or seed and freeze, is apple of Peru fruit or seed to be wrapped in dip in water rubbing in the byssus, extrudes dope and mixes with water, clicks and enters parget water (also useful toothpaste), places container to leave standstill then and freezes.When edible, mix and stir trash ice and brown sugar water, contain in bowl edible.Its delicate mouthfeel is smooth, is a kind of cooling in summer relieving summer-heat cold drink that is loved by the people.Some cities and towns, China south, curbside, the common mobile ice powder pedlar in stall with goods spread out on the ground for sale.But because the ice powder of manually producing freezes by manual rubbing, output is very low, can not form industrial production, and sterilized and preservative treatment, does not meet food hygienic standard, and can not store and transport for long-distance, and does not satisfy people's consumer need.
In view of the foregoing, purpose of the present invention is intended to overcome the existing deficiency that apple of Peru fruit or seed ice powder freezes of making by hand, study a kind of meet food hygienic standard, can suitability for industrialized production, be convenient to transport and deposit, composition is reasonable, all preparation method of good pseudo winter cherry cold drink and snacks of good and cheap, unique flavor, mouthfeel and color.
The preparation method that the apple of Peru fruit or seed of the present invention research freezes is to be primary raw material with apple of Peru fruit or seed, gelling agent and water, adds anticorrisive agent, sugar, sweetener, pigment and essence according to different needs.Beyond dewatering, serve as absolutely to calculate with the gross weight of main material and additive, the shared percentage of various components is:
Apple of Peru fruit or seed 15～85%
Gelling agent 0.1～8%
Anticorrisive agent 0～4%
Sugar 0～70%
Sweetener 0～3%
Essence 0～0.3%
Gelling agent in pigment 0～0.5% above-mentioned prescription can be a calcium carbonate, one or more of calcium sulfate, calcium lactate or calcium gluconae, and anticorrisive agent can adopt potassium sorbate, Sodium Benzoate etc.
Go out the weight of various raw materials according to recipe calculation, weigh standby.
At first, select high-quality apple of Peru fruit or seed main material, reject impurity, be placed on the net, slightly wash it, to remove dust with flowing water;
Then, the apple of Peru fruit or seed of cleaning is joined in 10～40 times the water of its weight and stir molten slurry.This road technology is original creation of the present invention, because the proposition of this technology, could be by modern advanced mechanized equipment, the manufactureization that apple of Peru fruit or seed is frozen.In whipping process, the effective ingredient of apple of Peru fruit or seed is soluble in water gradually, and mixing speed is generally 80～600 rev/mins, and the time was not less than 5 minutes, if improve mixing speed, time can correspondingly shorten, and in order to add instant slurry, can suitably heat, be advisable to be no more than 80 ℃, be preferably between 40～65 ℃, not only can add instant slurry, and can make molten slurry produce favorable beer look in this temperature range;
For removing dregs, the liquid filtering with after stirring obtains apple of Peru fruit or seed solution (being called for short molten slurry);
Gelling agent is joined fully mixing in 1～10 times the water that weight is apple of Peru fruit or seed weight, obtain the gelling agent mixed liquor;
According to prescription, raw materials such as ready sugar, sweetener, essence, pigment are joined fully mixing in molten slurry or the gelling agent mixed liquor before sterilization, then respectively to molten slurry and the sterilization of gelling agent mixed liquor.For the composition that keeps the molten slurry of apple of Peru fruit or seed is not destroyed substantially and reaches good sterilization effect, ultrahigh-temperature sterilization is preferably adopted in the sterilization of molten slurry, promptly temperature should be controlled between 100～126 ℃, continues for 2～8 seconds;
Molten slurry after the sterilization and gelling agent mixed liquor are fully mixed the two after being cooled to below 50 ℃ respectively rapidly,, also need mixed liquor is filtered for removing mixed precipitation;
Leave standstill agingly with the filtrate degassing, can, after vacuumizing, sealing,, strengthen the grumeleuse state, improve elasticity and peculiar flavour to strengthen the fine and smooth degree that gel freezes.Aging temperature should be the natural environment temperature more than 0 ℃, is advisable not to be higher than 30 ℃, leaves standstill promptly to become after 2～8 hours to be rich in vitamin C, citric acid and calcareous, has the refrigerant apple of Peru fruit or seed that falls the heat health-care efficacy and freezes cold drink products.
The present invention has son in mind and excavates motherland's folk food culture, to abundant raw material, cheap, deep research and exploration have been carried out in exploitation with apple of Peru fruit or seed of health care value, the production that apple of Peru fruit or seed is frozen with the molten sizing process of the stirring of uniqueness has striden into the manor of suitability for industrialized production, the pseudo winter cherry cold drink and snacks of producing according to prescription provided by the invention and process meets the food hygiene condition, fall the health-care effect of heat except that having heat-clearing, also be rich in VC and citric acid, particularly, make this beverage become a kind of calcium-enriching function that has concurrently because of the adding and the aging process of gelling agent, mouthfeel is beautiful, the new type of health cold drink of unique style.
Appearance of the present invention, stall with goods spread out on the ground for sale, the street corner snack that apple of Peru fruit or seed is frozen loved by people rises to the high-grade health drink that can step on refined taste, because it can transport and store big show its commercial value, for wide prospect has been opened up in the deep processing of apple of Peru fruit or seed.
Below provide embodiment:
Embodiment 1:
Formulation weight kg
Apple of Peru fruit or seed 234.09
Sucrose 345.60
Potassium sorbate 2.15
Honey element 1.17
Vanillic aldehyde 1.28
Calcium carbonate 7.67
With garbled apple of Peru fruit or seed place with gauze make online, remove dust with the slight flushing of flowing water, put into then in one 7000 liters the stainless steel jacketed pan, add 4500kg water, start the turbine type mixer, feed steam to interlayer, the control kettle temperature is 50 ℃, rotating speed is 260 rev/mins, stirs molten slurry.Discharging after 1 hour removes by filter assorted slag and seed, obtains molten slurry.Potassium sorbate, honey element, vanillic aldehyde are joined in the molten slurry, and make their even dispersions.At 105 ℃, molten slurry passes the superhigh temperature instant sterilizer with 135.2 liters/minute flow velocity, and the holdup time in the UHTS device is 2.5 seconds.Molten slurry after the sterilization is cooled to 35 ℃ through shell and tube cooler.
In one 2000 liters stainless steel jacketed pan, add sucrose, calcium carbonate and 1200kg water stir, and make sucrose dissolved, obtain the gelling agent mixed liquor.Under constantly stirring, be warming up to 92 ℃, sterilized 30 minutes.Make the gelling agent mixed liquor after the sterilization be cooled to 38 ℃.
In revolving the shaft type ribbon mixer, the gelling agent mixed liquor after the sterilization is added in the molten slurry after the sterilization, the gelling agent mixed liquor is dispersed in the molten slurry, filter through plate and frame type filter-press, remove precipitation, the degassing, can vacuumize, seal in tinplate or packing plastic bottle.Under 20 ℃, left standstill aging 8 hours.
Embodiment 2:
Formulation weight kg
Apple of Peru fruit or seed 153.28
Fructose 108.67
Potassium sorbate 2.13
Stevioside glycosides 2.04
Ethyl maltol 0.085
Calcium sulfate 8.71
Garbled apple of Peru fruit or seed is placed online that gauze makes, slightly wash with flowing water, remove dust, put into then in one 3000 liters the stainless steel jacketed pan, add 2400kg water, start turbine agitator, feed swallow vapour to interlayer, the control kettle temperature is 60 ℃, and rotating speed is 200 rev/mins, stirs molten slurry.Discharging after 30 minutes removes by filter assorted slag and seed, obtains molten slurry.Potassium sorbate, stevioside glycosides, ethyl maltol are joined in the molten slurry, and they are dispersed in the molten slurry.Molten slurry flows through the superhigh temperature instant sterilizer with 88.3 liters/minute flow velocity, and the holdup time in the superhigh temperature instant sterilizer is 3.75 seconds, and temperature is 101.7 ℃.Be cooled to 45 ℃ through shell and tube cooler again.
In one 500 liters stainless steel jacketed pan, add calcium sulfate, fructose and 300kg water.Stirring makes the fructose dissolving, obtains the gelling agent mixed liquor.Constantly stir, be warming up to 95 ℃ of sterilizations 15 minutes, the gelling agent mixed liquor after the sterilization is cooled to 43 ℃.
In revolving the shaft type ribbon mixer, gelling agent mixed liquor after the sterilization is joined in the molten slurry after the sterilization, the gelling agent mixed liquor is dispersed in the molten slurry, remove by filter precipitation through plate and frame type filter-press, can is in can or plastic packing box, capping was left standstill under 25 ℃ aging 2～5 hours.
Embodiment 3:
Formulation weight kg
Apple of Peru fruit or seed 44.32
Sucrose 31.10
Sodium Benzoate 0.32
Sweet precious 0.73
L-menthol 0.18
Calcium carbonate 2.37
With the apple of Peru fruit or seed after the screening, remove dust with the slight flushing of flowing water, put in one 2500 liters the stainless steel jacketed pan, add 1500kg water, start turbine agitator, the control kettle temperature is at 32 ℃, and rotating speed is 580 rev/mins, stirs molten slurry.1.2 discharging after hour is filtered, and removes impurity elimination slag and seed, obtains molten slurry.Sodium Benzoate, sweet treasured, L-menthol are joined in the molten slurry, and they are dispersed in the molten slurry.At 101.5 ℃, molten slurry passes through the superhigh temperature instant sterilizer with 66.3 liters/minute flow velocity, and the holdup time is 5 seconds, is cooled to 22.5 ℃ in shell and tube cooler.
Add sucrose in one 300 liters stainless steel jacketed pan, calcium carbonate and 250kg water stir and make sucrose dissolved, obtain the gelling agent mixed liquor, are warming up to 97 ℃ and sterilize 10 minutes, are cooled to 25 ℃ then.
In revolving the shaft type ribbon mixer, gelling agent mixed liquor after the sterilization is joined in the molten slurry after the sterilization, the gelling agent mixed liquor is dispersed in the molten slurry, filter through plate and frame type filter-press, remove precipitation, the degassing, can vacuumize, seal in can or plastic packing box, leave standstill under 4-8 ℃ aging 6 hours.
Claims (2)
1, the preparation method frozen of apple of Peru fruit or seed, it is characterized in that with apple of Peru fruit or seed, gelling agent and water be primary raw material, add anticorrisive agent, sugar and/or sweetener, essence, pigment as required, outside dewatering, gross weight with main material and additive serves as absolutely to calculate, and the shared percentage by weight of various components is:
Apple of Peru fruit or seed 15～85%
Gelling agent 0.1～8%
Anticorrisive agent 0～4%
Sugar 0～70%
Sweetener 0～3%
Essence 0～3%
Pigment 0～0.5%
The method of freezing with above-mentioned prescription making apple of Peru fruit or seed is as follows:
1). selecting does not have the high-quality apple of Peru fruit or seed that germinates, goes mouldy, and is placed on the net, slightly washes with flowing water, removes impurity and dust;
2). stir molten slurry in 10～40 times the water that will clean, the apple of Peru fruit or seed after the removal of impurities adds its weight, mixing speed is 80～600 rev/mins, and mixing time is no less than 5 minutes, in order to add instant slurry, can heat to stirring liquid, temperature is controlled at below 80 ℃;
3). filter, remove dregs and seed, obtain apple of Peru fruit or seed solution (being called for short molten slurry);
4). gelling agent is joined in 1～10 times of water of apple of Peru fruit or seed weight and fully mix, obtain the gelling agent mixed liquor;
5). additives such as anticorrisive agent, sugar, sweetener are come out by the prescription weighing, before sterilization, join in molten slurry or the gelling agent mixed liquor and fully mix;
6). respectively molten slurry and gelling agent mixed liquor are sterilized, the moment ultrahigh-temperature sterilization is adopted in the sterilization of molten slurry, promptly temperature should be controlled at 100-126 ℃, time remaining 2～8 seconds;
7). molten slurry and gelling agent mixed liquor after will sterilizing are cooled to rapidly below 50 ℃, fully mix, and filter;
8). can, sealing;
9). leave standstill agingly, temperature is the natural environment temperature more than 0 ℃, is not higher than 30 ℃, 2～8 hours time;
2,, it is characterized in that gelling agent is a calcium salt, as one or more of calcium carbonate, calcium sulfate, calcium lactate, calcium gluconae according to the preparation method of the described apple of Peru fruit or seed jelly food of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94111885A CN1043838C (en) | 1994-08-31 | 1994-08-31 | Making method of pseudo winter cherry cold drink and snacks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94111885A CN1043838C (en) | 1994-08-31 | 1994-08-31 | Making method of pseudo winter cherry cold drink and snacks |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1102954A CN1102954A (en) | 1995-05-31 |
| CN1043838C true CN1043838C (en) | 1999-06-30 |
Family
ID=5035714
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94111885A Expired - Fee Related CN1043838C (en) | 1994-08-31 | 1994-08-31 | Making method of pseudo winter cherry cold drink and snacks |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1043838C (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048621C (en) * | 1995-02-06 | 2000-01-26 | 王卫东 | Art for mfg. health-care food containing jia-suan-jiang |
| CN1054027C (en) * | 1996-01-29 | 2000-07-05 | 河北省农林科学院昌黎果树研究所 | Pure natural food additive fresh-keeping preservative |
| CN1083481C (en) * | 1999-09-13 | 2002-04-24 | 夏礼兴 | Seed oil of solannaceae pseudo-acid-syrup plants |
| CN104055717A (en) * | 2014-07-11 | 2014-09-24 | 吉林市柏医奥生物科技有限公司 | Moisturizing and whitening mask powder and mask and preparation methods thereof |
| CN104543152A (en) * | 2015-01-28 | 2015-04-29 | 胡雪松 | Solid tea containing tea leaf extracts |
| CN104687061B (en) * | 2015-02-13 | 2017-06-23 | 成都市亚丁胡杨生态农业有限公司 | A kind of health care's ice powder and preparation method thereof and a kind of preparation method of ice powder powder |
| CN111713702A (en) * | 2020-07-24 | 2020-09-29 | 广州禧缤纷餐饮管理有限公司 | Preparation method of ice powder |
-
1994
- 1994-08-31 CN CN94111885A patent/CN1043838C/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| 食品加工技术工艺和配方大全(下)第一版 1990.2.1 刘宝家等.科学技术文献出版社 * |
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| Publication number | Publication date |
|---|---|
| CN1102954A (en) | 1995-05-31 |
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