CN104686774A - Frozen drink containing cactus flesh and preparation method thereof - Google Patents
Frozen drink containing cactus flesh and preparation method thereof Download PDFInfo
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- CN104686774A CN104686774A CN201310660184.XA CN201310660184A CN104686774A CN 104686774 A CN104686774 A CN 104686774A CN 201310660184 A CN201310660184 A CN 201310660184A CN 104686774 A CN104686774 A CN 104686774A
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Abstract
The present invention discloses a frozen drink containing cactus flesh, and the raw material of the frozen drink contains a honey-soaked cactus with a weight percentage of 8-30%. The honey-soaked cactus is prepared by removing thorns from fresh cactuses, soaking the cactuses with salt water, stewing the cactuses in a ginger juice solution and soaking the cactuses with honey. According to the invention, a problem of how to remove the thorns of the cactus flesh is solved, a technical problem of the frozen drink stability decrease which is caused by adding the cactus flesh is also solved, and the preparation method can ensure integrity of cactus flesh nutrients.
Description
Technical field
The invention belongs to frozen food manufacture field, particularly, the invention provides a kind of frozen containing cactus pulp and preparation method thereof.
Background technology
Frozen, as the refrigerant food of the one in summer, is all subject to liking of people all the time.Existing frozen is of a great variety, makes a lot of variety, but most of kind be all Yi Shui, breast, egg, sweetening material, grease and other food additives are primary raw material, its nutritional labeling is dull, does not have certain health-care effect to human body.
Cactus contains 18 seed amino acids and the various trace elements of needed by human, and containing strengthening the composition of body immunity, not only there are all multiactions such as clearing heat and detoxicating, stomach invigorating tonifying spleen, throat-clearing lung-moistening, beauty care to human body, also have obvious therapeutic action to illnesss such as liver cancer, diabetes, bronchitis.Particularly it is not containing oxalic acid, and pole is beneficial to the attraction of human body to calcium, is the good merchantable brand that children and the elderly replenish the calcium.
A kind of ice cream, the ice cream that add cactus slurry is disclosed in Chinese patent CN10202028089A, also a kind of ice cream, the ice cream that add cactus slurry is disclosed in Chinese patent CN101990979A, but the two is all first cactus is broken into slurries, add in ice cream or ice cream again, so just there is no the mouthfeel that cactus is sharp and clear, if but cactus is added in frozen with graininess, also there are the following problems: 1, how to remove the thorn on cactus surface and too much mucus; 2, the peculiar careless fishy smell of cactus how is removed; 3, wherein vitamins nutrition how is kept; 4, cactus addition how is solved to the change of freezing drink mouthfeel; 5, the distinctive crisp taste of cactus how is kept; 6, further, if cactus and walnut are together added, how better to combine with walnut, reach and meet the mouthfeel requirement of popular colony.
Summary of the invention
The object of the present invention is to provide a kind of frozen containing cactus pulp, this frozen, by adding special ratios composition with health role, can make consumer can play certain food therapy health effect while edible frozen.
For achieving the above object, present invention employs following technical scheme:
A frozen containing cactus pulp, the raw material packet of described frozen is 8 ~ 30% candied cactuses containing percentage by weight;
Wherein, candied cactus by fresh cactus through deburring, saline sook, the infusion of ginger juice solution, candied obtained.
Further, the raw material of described frozen also comprises the walnut that percentage by weight is 2 ~ 5%.
Preferably, described walnut is one or more in walnut powder, walnut kernel particle, walnut cream.
Again further, the raw material of described frozen also comprises the water of sweet substance 10 ~ 30%, stabilizing agent 0.05 ~ 0.5%, acidity regulator 0.1 ~ 0.5% and surplus.
Preferably, described sweet substance is one or more in sucrose, maltose, malt syrup, high fructose corn, HFCS, honey, maltose.
Preferably, described stabilizing agent is one or more in glycerin monostearate, sodium carboxymethylcellulose, carragheen, guar gum, locust bean gum, gelatin, xanthans.
Preferably, described acidity regulator be citric acid, malic acid, lactic acid, tartaric acid, natrium citricum one or more.
Another object of the present invention is, provides a kind of preparation method of the frozen containing cactus pulp, said method comprising the steps of:
1) fresh cactus through washing, deburring, remove the peel, dice, saline sook, clear water rinsing, the infusion of ginger juice solution, filtration, candied obtained candied cactus;
2) raw material except candied cactus or candied cactus and walnut is carried out prepare burden, homogeneous, sterilization, cooling, then add that candied cactus or candied cactus and walnut carry out mixing, pour into, freeze, the demoulding, packaging.
Preferably, described deburring step is 40 ~ 70 DEG C of bakings 8 ~ 14 minutes.
Preferably, the mesohalobic concentration of described brining step is 1% ~ 30%.
Preferably, described ginger juice solution infusion step is the ginger juice aqueous solution of employing 10%, infusion 5 ~ 25 minutes.
The invention solves the problem of cactus pulp how deburring, also solve the technical problem that frozen stability can be made to decline after adding cactus pulp, simultaneously the integrality of guarantee cactus pulp nutriment.
Frozen of the present invention has and enhances metabolism, and improves body immunity, strengthens liver function, pancreatic functions, reduces the health-care efficacies such as blood sugar, cholesterol and blood fat.
Cactus of the present invention selects fresh edible-type cactus.
In the formula of frozen of the present invention, the sweet substance adopted comprises the product of the various increase sweet tastes that this area (field of food, especially field of frozen) is known, such as, in sucrose, syrup, maltose any one or its combination; When the exploitation of product for special population time, this sweet substance can select the sweet substance of specific function, for sweet substance preferably sucrose and the malt syrup of mass consumption; In order to be applicable to pulp furnish of the present invention and obtain the effect of preferably mouthfeel in preferred embodiment of the present invention, from sugariness optimum and the angle meeting popular taste most, the mixture of sweet substance more preferably sucrose and malt syrup in combinations thereof formula, wherein sucrose is also referred to as white granulated sugar, sucrose percentage in the product can be 8 ~ 20%, and malt syrup is 5 ~ 10%.
The preferred malt syrup of the present invention is as the raw material of product, and object utilizes malt syrup mouthfeel to glue soft, dilution property strong feature and effect, and make the finished product of frozen, such as ice cream, tasty and refreshing property strengthens, and is easy to digest and assimilate.Malt syrup can reduce the freezing point of frozen simultaneously, and consumer is easier to eat.
Due to the crust of cactus growing many thorns, and pulp containing mucus more, if direct cutter peel can overflow mucus pulp wet and slippery grab do not live, easily cause personal injury, deal with very thorny, and nutrient loss wherein can be caused.In order to better to cactus peeling and deburring and more fine maintenance raw material pulp nutritional labeling, the present invention adopt constant temperature roaster to raw material fruit outside lunge the contracting of row hot melt.
Stabilizing agent of the present invention is the stabilizing agent of applicable frozen well known in the art, such as, in glycerin monostearate, sodium carboxymethylcellulose, carragheen, guar gum, locust bean gum, gelatin, xanthans one or more.
In experimentation, find that the mouthfeel that with the addition of the frozen of cactus slightly has the special careless fishy smell of cactus and slight astringent sense, the present invention reaches product sweet and sour taste by regulating the amount of acidity agent and sweet substance, and ice is felt well smooth effect.This acidity regulator can be selected from citric acid, malic acid, lactic acid, tartaric acid, natrium citricum one or more.
Inventor recognizes that in experimentation Opuntia is cool in nature, the product invented can not meet all consumers, in order to make up this invention short slab, inventor finds Juglans heat warm in nature, simultaneously walnut also there is stomach invigorating, enrich blood, moistening lung, the effect such as to repose, being added into by walnut by a certain percentage in the frozen containing cactus pulp can the attribute feature of overall balance product, can effectively improve the functional of product, also can meet popular mouthfeel simultaneously.
Therefore, present invention also offers the frozen containing cactus pulp adding walnut, wherein, the composition of this frozen is except containing: sweet substance 10 ~ 30%, cactus 8 ~ 30%, stabilizing agent 0.05 ~ 0.5%, acidity regulator 0.1 ~ 0.5%, also contains the walnut of 2 ~ 5%.
Can also contain sweetener 0.01 ~ 0.03% in composition of the present invention, described sweetener can be honey element or Sucralose etc.
For ensureing food security, the walnut added in above-mentioned frozen can select commercially available finished product, and described walnut is walnut powder, walnut kernel particle, the walnut cream that can directly eat, preferred walnut powder.
Frozen of the present invention comprises the composition of following percentage by weight: the water of sweet substance 10 ~ 30%, candied cactus 8 ~ 30% or candied cactus 8 ~ 30% and walnut 2 ~ 5%, stabilizing agent 0.05 ~ 0.5%, acidity regulator 0.1 ~ 0.5% and surplus, above composition by weight percent sum meets 100%, when less than 100%, supply 100% with water.
Frozen of the present invention improves prior art, except the component of existing formula in batching, also added a certain amount of cactus as primary raw material, make and strengthened liver function, pancreatic functions, reduced the frozen of certain health-care effect function such as blood sugar, cholesterol and blood fat.In addition, inventor also adds a certain amount of walnut in the frozen that with the addition of cactus pulp, further promotes and has enriched the functional of this frozen and mouthfeel.Walnut has stomach invigorating, enriches blood, moistening lung, the effect such as to repose, consumer can play the curative effect that keeps healthy preferably while edible frozen.
Frozen of the present invention comprises ice-cream stick, ice lolly, ice cream, ice cream, ice congee etc.
Present invention also offers the preparation method of above-mentioned frozen.
The preparation method of the frozen containing cactus pulp provided by the invention comprises: heating infusion is carried out in the raw materials such as sweet substance, stabilizing agent, acidity regulator (also comprising sweetener when adding sweetener) mixing, heating-up temperature reaches 70 ~ 80 DEG C, carry out homogeneous, sterilization, cooling again, add candied cactus again, stir, perfusion (injection molding), freeze, the demoulding, packaging.
Wherein, the walnut of 2 ~ 5% is also preferably added while adding cactus, the present invention also provides a kind of preparation method containing the frozen of cactus pulp and walnut, heating infusion is carried out in the raw materials such as sweet substance, stabilizing agent, acidity regulator (also comprising sweetener when adding sweetener) mixing, heating-up temperature reaches 70 ~ 80 DEG C, then carries out homogeneous, sterilization, cooling, then adds candied cactus and walnut, stir, perfusion (injection molding), freeze, the demoulding, packaging.
When frozen of the present invention is the product form with chopsticks such as ice lolly, ice cream time, in above-mentioned preparation method, include the step of slotting chopsticks; When frozen of the present invention is the product forms such as ice-cream stick, ice cream, ice congee time, then omit the step of inserting chopsticks in above-mentioned preparation method.
Raw material of the present invention meets the professional standard of this area (field of food).
The present invention adds the natural health care of special ratios in the cold drink formula of routine, both the mouthfeel of moderately sour and sweet can have been increased, simple cold drink can be made again to be therefore provided with, and relieving summer-heat of passing the summer in a leisurely way, wind dispelling are antipyretic, stomach invigorating of eliminating the phlegm, strengthen the health care of immunity of organisms, be applicable to the consumer group of all ages and classes, fill up a cold drink industry blank.
Detailed description of the invention
The present invention is described in detail below in conjunction with embodiment.
One, deburring conditional filtering
The deburring condition of the present invention to cactus raw material fruit is screened, and is first rinsed by raw material fruit use water, puts into preheated baking box and toast after then drying.Before putting into raw material fruit, baking box first carries out heating preheating, stop when oven temperature reaches predetermined temperature heating up, put into raw material fruit, can take out toast the scheduled time in baking box after, after now the thorn of cactus outside all melts contracting, with stainless steel knife, just crust and thorn seat eliminate.Fixing baking time, toasts with different baking temperatures, the difference change on record cactus top layer, as shown in table 1.
The change on table 1 different baking temperature cactus top layer
As shown in Table 1, cactus top layer constantly changes at different temperatures, oven temperature all can remove the thorn on top layer within the scope of 40 ~ 70 DEG C, exceed this scope prickly pear meat feeling to change, if but can whole indentation sting in seat through Experimental comparison's baking temperature higher than cactus thorn when 60 degree, and crust will there will be yellowish phenomenon, contained vitamin may to be made in cactus to incur loss, therefore best with oven temperature effect 50 ~ 60 DEG C time.
Fixing baking temperature, toasts with different baking times, the difference change on record cactus top layer, as shown in table 2.
The change on table 2 different baking time cactus top layer
As shown in Table 2, under the different baking time of identical temperature, cactus pulp top layer constantly changed, and baking time enclosed interior all passable at 8 ~ 14 minutes, exceeding this scope prickly pear top layer changes comparatively large, but best with roasting temperature effect 10 ~ 12 minutes time.
Two, saline sook conditional filtering
Soak with the salt solution of variable concentrations, the difference change of record cactus pulp, as shown in table 3, more experiment and garbled data do not describe in detail at this.
Table 3 variable concentrations saline sook causes the change of cactus pulp
As shown in Table 3, cactus pulp texture in variable concentrations salt solution changes, and brine strength encloses interior all passable 1% ~ 30%, exceedes this scope prickly pear meat feeling and changes, but best at 15% ~ 25% final products resultant effect with brine strength.
Three, ginger juice solution infusion conditional filtering
Because cactus pulp has special careless fishy smell, as a kind of additive in frozen, certain influence certainly will be brought to the mouthfeel of final products, for effectively removing this careless fishy smell and at utmost retaining the nutritional labeling of cactus and produce a kind of additive being more suitable for doing frozen, inventor carries out infusion with the ginger juice solution after water dilution to cactus pulp, effectively eliminates the distinctive careless fishy smell of cactus.Because fresh ginger juice-extracting process is complicated and can only squeeze a small amount of juice, carry out infusion ginger juice with pure ginger juice to cactus pulp to immerse pulp comprehensively and play considerable influence to pulp texture, and the vitamin ingredients destroyed in cactus pulp, the pulp boiled presents yellowing, and mouthfeel is taken as the leading factor with fresh ginger taste.The ginger juice solution that inventor's use water obtains 10% content after being diluted by ginger juice carries out infusion to pulp, and after infusion, cactus pulp all reaches requirement as frozen additive from mouthfeel or sense organ.The preparation method of 10% ginger juice solution is: the 10% ginger juice solution obtained through filtration after adding 10 kg of water making beating with fresh ginger after 1 kilogram of peeling.For the different infusion time, the difference change of record cactus pulp mouthfeel, as shown in table 4.
The difference change of cactus pulp mouthfeel under the table 4 different infusion time
As shown in Table 4, the infusion of prickly pear meat ginger juice solution, from pulp mouthfeel, color and luster change, the infusion time enclosed all passable at 5 ~ 25 minutes, but with time pulp mouthfeel, color and luster optimum 15 minutes time, therefore infusion preferably 15 minutes, carries out infusion to cactus pulp.
Four, addition is on the impact of products taste
The cactus of Different adding amount changes the impact of products taste, as shown in table 5.
The cactus of table 5 Different adding amount is on the impact of products taste
As shown in Table 5, in frozen of the present invention, the weight content (weight 100% in product) of cactus pulp encloses interior all passable 8 ~ 30%, the mouthfeel exceeding this scope is not easy to be esthetically acceptable to the consumers, but best with the final products resultant effect of the content of 10 ~ 11%.
The walnut of Different adding amount changes the impact of products taste, as shown in table 6.
The walnut of table 6 Different adding amount is on the impact of products taste
As shown in Table 6, the experiment of walnut composition proves, in frozen of the present invention, the weight content (weight 100% in product) of walnut is all passable in 2 ~ 5% scopes, but best with final products resultant effect in walnut powder content 2 ~ 3.5% scope, the mouthfeel exceeding this scope is not easy to be esthetically acceptable to the consumers, therefore walnut content preferably 2 ~ 3.5%, within the scope of this, the effect (for mouthfeel index) of frozen is best.
The manufacture craft of candied cactus in embodiment: fresh cactus is carried out select with clear water rinse drain → insert in baking box saline sook → clear water rinsing → immersions of carrying out hot melt deburring → remove the peel → dice → immerse debita spissitudo containing carry out in specific proportions fresh ginger juice infusion → filtration → draining → add candied in sucrose, honey, syrup → pack.
Embodiment 1 one kinds is containing the ice lolly of cactus pulp
The component of ice lolly of the present invention and content: sucrose 10%, maltose 8%, candied cactus 11%, glycerin monostearate 0.15%, citric acid 0.3%, supply 100% with water.
Preparation method:
Batching: heating infusion is carried out in the raw materials such as sweet substance, stabilizing agent, acidity regulator (also comprising sweetener when adding sweetener) mixing, infusion temperature reaches 75 DEG C, homogeneous → sterilization again (85 DEG C, 15 ~ 30S) → cooling → (2 ~ 4 DEG C) → mixing (the adding candied cactus) → perfusion → slotting chopsticks → freeze → demoulding → packaging.
Embodiment 2 one kinds is containing the ice cream of cactus pulp
The component of ice cream of the present invention and content: maltose 15%, HFCS 5%, candied cactus 10%, glycerin monostearate 0.03%, sodium carboxymethylcellulose 0.04%, carragheen 0.03%, citric acid 0.2%, malic acid 0.2%, honey element 0.02%, supply 100% with water.
Preparation method:
Batching: heating infusion is carried out in the raw materials such as sweet substance, stabilizing agent, acidity regulator (also comprising sweetener when adding sweetener) mixing, infusion temperature reaches 75 DEG C, homogeneous → sterilization again (85 DEG C, 15 ~ 30S) → cooling → (2 ~ 4 DEG C) → mixing (the adding candied cactus) → perfusion → slotting chopsticks → freeze → demoulding → packaging.
Embodiment 3 one kinds is containing the ice-cream stick of cactus pulp
The component of frozen of the present invention and content: honey 15%, candied cactus 10%, carragheen 0.06%, guar gum 0.06%, locust bean gum 0.06%, citric acid 0.15%, malic acid 0.15%, lactic acid 0.15%, Sucralose 0.02%, supply 100% with water.
Preparation method:
Batching: heating infusion is carried out in the raw materials such as sweet substance, stabilizing agent, acidity regulator (also comprising sweetener when adding sweetener) mixing, infusion temperature reaches 75 DEG C, homogeneous → sterilization again (85 DEG C, 15 ~ 30S) → cooling → (2 ~ 4 DEG C) → mixing (adding candied cactus) → pour into → freeze → demoulding → packaging.
Embodiment 4 one kinds is containing the ice cream of cactus pulp
The component of frozen of the present invention and content: maltose 10%, maltose 8%, candied cactus 11%, walnut powder 2%, sodium carboxymethylcellulose 0.07%, locust bean gum 0.08%, citric acid 0.2%, malic acid 0.1%, lactic acid 0.1%, natrium citricum 0.1%, Sucralose 0.025%, supply 100% with water.
Preparation method:
Batching: heating infusion is carried out in the raw materials such as sweet substance, stabilizing agent, acidity regulator (also comprising sweetener when adding sweetener) mixing, temperature reaches 75 DEG C, homogeneous → sterilization again (85 DEG C, 15 ~ 30S) → cooling → (2 ~ 4 DEG C) → mixing (adding candied cactus and walnut powder) → pour into → freeze → demoulding → packaging.
Embodiment 5 one kinds is containing the ice congee of cactus pulp
The component of frozen of the present invention and content: sucrose 10%, maltose 5%, honey 5%, candied cactus 10%, walnut powder 1.5%, walnut kernel particle 1%, gelatin 0.02%, xanthans 0.05%, glycerin monostearate 0.03%, malic acid 0.2%, lactic acid 0.2%, supply 100% with water.
Preparation method:
Batching: heating infusion is carried out in the raw materials such as sweet substance, stabilizing agent, acidity regulator (also comprising sweetener when adding sweetener) mixing, infusion temperature reaches 75 DEG C, homogeneous → sterilization again (85 DEG C, 15 ~ 30S) → cooling → (2 ~ 4 DEG C) → mixing (adding candied cactus, walnut powder and walnut kernel particle) → pour into → freeze → demoulding → packaging.
Embodiment 6 one kinds is containing the ice cream of cactus pulp
The component of frozen of the present invention and content: sucrose 8%, maltose 5%, candied cactus 10%, walnut powder 2%, walnut cream 1%, xanthans 0.09%, carragheen 0.09%, malic acid 0.15%, lactic acid 0.15%, natrium citricum 0.15%, supply 100% with water.
Preparation method:
Batching: heating infusion is carried out in the raw materials such as sweet substance, stabilizing agent, acidity regulator (also comprising sweetener when adding sweetener) mixing, infusion temperature reaches 75 DEG C, homogeneous → sterilization again (85 DEG C, 15 ~ 30S) → cooling → (2 ~ 4 DEG C) → mixing (adding candied cactus, walnut powder and the walnut cream) → perfusion → slotting chopsticks → freeze → demoulding → packaging.
Embodiment 7 one kinds is containing the ice lolly of cactus pulp
The component of frozen of the present invention and content: sucrose 5%, high fructose corn 5%, candied cactus 8%, walnut cream 3%, walnut kernel particle 0.5%, carragheen 0.05%, citric acid 0.25%, lactic acid 0.2%, supply 100% with water.
Preparation method:
Batching: heating infusion is carried out in the raw materials such as sweet substance, stabilizing agent, acidity regulator (also comprising sweetener when adding sweetener) mixing, infusion temperature reaches 75 DEG C, homogeneous → sterilization again (85 DEG C, 15 ~ 30S) → cooling → (2 ~ 4 DEG C) → mixing (adding candied cactus, walnut cream and the walnut kernel particle) → perfusion → slotting chopsticks → freeze → demoulding → packaging.
Embodiment 8 one kinds is containing the ice-cream stick of cactus pulp
The component of frozen of the present invention and content: sucrose 20%, maltose 10%, candied cactus 30%, walnut kernel particle 2.5%, walnut powder 1%, walnut cream 1.5%, glycerin monostearate 0.18%, gelatin 0.12%, xanthans 0.1%, carragheen 0.05%, guar gum 0.05%, citric acid 0.15%, lactic acid 0.15%, natrium citricum 0.15%, supply 100% with water.
Preparation method:
Batching: heating infusion is carried out in the raw materials such as sweet substance, stabilizing agent, acidity regulator (also comprising sweetener when adding sweetener) mixing, infusion temperature reaches 75 DEG C, homogeneous → sterilization again (85 DEG C, 15 ~ 30S) → cooling → (2 ~ 4 DEG C) → mixing (adding candied cactus, walnut kernel particle, walnut powder and the walnut cream) → perfusion → slotting chopsticks → freeze → demoulding → packaging.
Claims (10)
1. the frozen containing cactus pulp, is characterized in that, the raw material packet of described frozen is 8 ~ 30% candied cactuses containing percentage by weight;
Wherein, candied cactus by fresh cactus through deburring, saline sook, the infusion of ginger juice solution, candied obtained.
2. the frozen containing cactus pulp according to claim 1, it is characterized in that, the raw material of described frozen also comprises the walnut that percentage by weight is 2 ~ 5%.
3. the frozen containing cactus pulp according to claim 1 and 2, it is characterized in that, the raw material of described frozen also comprises the water of sweet substance 10 ~ 30%, stabilizing agent 0.05 ~ 0.5%, acidity regulator 0.1 ~ 0.5% and surplus.
4. the frozen containing cactus pulp according to claim 3, is characterized in that, described sweet substance is one or more in sucrose, maltose, malt syrup, high fructose corn, HFCS, honey, maltose.
5. the frozen containing cactus pulp according to claim 3, is characterized in that, described stabilizing agent is one or more in glycerin monostearate, sodium carboxymethylcellulose, carragheen, guar gum, locust bean gum, gelatin, xanthans.
6. the frozen containing cactus pulp according to claim 3, is characterized in that, described acidity regulator is one or more in citric acid, malic acid, lactic acid, tartaric acid, natrium citricum.
7. the frozen containing cactus pulp according to claim 2, is characterized in that, described walnut is one or more in walnut powder, walnut kernel particle, walnut cream.
8. the preparation method of the frozen containing cactus pulp described in claim 1 or 2, said method comprising the steps of:
1) fresh cactus through washing, deburring, remove the peel, dice, saline sook, clear water rinsing, the infusion of ginger juice solution, filtration, candied obtained candied cactus;
2) raw material except candied cactus or candied cactus and walnut is carried out prepare burden, homogeneous, sterilization, cooling, then add that candied cactus or candied cactus and walnut carry out mixing, pour into, freeze, the demoulding, packaging.
9. method according to claim 8, is characterized in that, described deburring step is 40 ~ 70 DEG C of bakings 8 ~ 14 minutes.
10. method according to claim 8, is characterized in that, described ginger juice solution infusion step is the ginger juice aqueous solution of employing 10%, infusion 5 ~ 25 minutes.
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Application publication date: 20150610 |