CN105533115A - 表面贴嵌水果切片的冷冻饮品 - Google Patents
表面贴嵌水果切片的冷冻饮品 Download PDFInfo
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- CN105533115A CN105533115A CN201610056055.3A CN201610056055A CN105533115A CN 105533115 A CN105533115 A CN 105533115A CN 201610056055 A CN201610056055 A CN 201610056055A CN 105533115 A CN105533115 A CN 105533115A
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- fruit
- frozen
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- fruits
- fresh
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
一种表面贴嵌水果切片的冷冻饮品，解决了现有冷冻饮品表面上看不到新鲜水果的原有特色，加工过程中无法保留新鲜水果固有的营养成分等问题，该表面贴嵌水果切片的冷冻饮品包括带扦体或无扦体的凝冻体，其技术要点是：所述凝冻体的表面贴嵌至少一种水果切片，水果切片采用经清洗消毒、去皮切制成的具有设定形状的新鲜水果薄片，新鲜水果采用具有抗氧化性的蓝莓、树莓、草莓、火龙果、菠萝、奇异果和西瓜。其工艺流程设计合理，使表面贴嵌的水果切片既能保持新鲜水果的原有特色，在满足原汁原味水果口感需求的同时，还具有冰爽感，又能为种类繁多的保持固有的营养成分的新鲜水果加入冷冻饮品行列增添新途径。
Description
技术领域
本发明涉及一种冷冻饮品，特别是一种表面贴嵌水果切片的冷冻饮品。
背景技术
目前，市场销售的果味冷冻饮品的香气主要靠香精调制，凝冻体里面很少含有真正的果肉或果汁。一些含有果肉或果汁的冷冻饮品，如冰淇淋、雪糕、棒冰等都是将水果打成浆加入产品中制成的，在专利公告号为CN101336674B的“含有百合的冷冻饮品及其制备方法”中，主要是利用鲜百合具有养心安神，润肺止咳，生津止渴的功效，采用鲜百合经过水煮制的百合果肉，通过添加特定比例的百合果肉，试图使消费者在食用冷冻饮品的同时起到一定的食疗保健作用。由于在煮制过程中易失去原有的清香味，降低其生津止渴的功效。据报导，专利公告号为CN102389019B的“一种含有鳄梨的雪糕及其制备方法”，其技术方案包含蜜渍鳄梨、蜜渍鳄梨水、甜味料、奶粉和水，蜜渍鳄梨是粒径为5mm～11mm的蜜渍鳄梨块。操作步骤是：将辅料加水溶解，进行熬煮，加入蜜渍鳄梨水，继续熬煮，杀菌，冷却、加入蜜渍鳄梨块，进行灌模并冷冻结实。但是，这种工艺容易使鳄梨水果失去固有的温和的香气、使鳄梨中的脂肪和蛋白质部分发生变性，降低营养成分和相应的功效，由于高温蜜渍，部分维生素如Vc,部分矿物质和叶酸成分大量流失，失去了水果的原有的营养成分和功效。同时加大量糖长时间熬煮或浸渍，一般糖量可达50%~70%，因此，大量消费这类产品可能带来精制糖摄入过量的问题，对身体无益。上述二个专利中记载的冷冻饮品，表面上看不到新鲜水果的原有特色，加工过程中无法保留新鲜水果固有的营养成分及色香味，也会大大降低新鲜水果原来具有的功效。一般来说，在炎热的天气或干燥的环境中人们想用冷冻饮品来解渴，但是往往得不到所需要的冰爽感强的保持原有营养价值的冷冻饮品。
在专利公开号为CN1356057A的“水果果肉型冷冻饮品的制备方法”中，公开的技术方案中，为保持新鲜水果果肉的营养成分，对切制成的果丁采用护色液护色防止褐变，然后再对果丁进行加温浸糖等处理。但是，这种处理工艺容易产生水果的蒸煮味，影响产品保持原有的风味，同时水果中的一些可溶性成分在蒸煮过程中很容易溶解和流失，一些挥发性香气成分在高温蒸煮的过程中挥发掉，使其固有的营养成分锐减，香气流失，难以保持水果的营养价值和原有色、香、味的留存。同时，由于对果丁蒸煮和加温浸糖，使水果的组织状态发生了改变，失去自然拥有的酸、甜的适口味道，使产品口感增甜。另外，在处理过程中连续高温浸糖，使水果的组织结构中水分不断置换流失，组织架构变软，失去生物活性，导致水果本身的原汁原味的脆甜感减少。
发明内容
本发明的目的是提供一种表面贴嵌水果切片的冷冻饮品，解决了现有冷冻饮品表面上看不到新鲜水果的原有特色，加工过程中无法保持新鲜水果固有的口味和营养成分等问题，其工艺流程设计合理，使表面贴嵌的水果切片既能保持新鲜水果的原有特色，在满足原汁原味水果口感需求的同时，还具有冰爽感，又能为种类繁多的保持固有的营养成分的新鲜水果加入冷冻饮品行列增添新途径。
本发明所采用的技术方案是：该表面贴嵌水果切片的冷冻饮品包括带扦体或无扦体的凝冻体，其技术要点是：所述凝冻体的表面贴嵌至少一种水果切片，水果切片采用经清洗消毒直接切制或去皮切制成具有设定形状的新鲜水果薄片，新鲜水果采用具有抗氧化性的蓝莓、树莓、草莓、火龙果、菠萝、奇异果和西瓜。
所述新鲜水果薄片的厚度为2~3mm。
切制成的所述新鲜水果薄片的设定形状是尺寸小于凝冻体表面的公知的几何体。
所述冷冻饮品是按照以下操作步骤制成的成品，即先把选用的新鲜水果在保持15℃以下低温的环境下，经清洗消毒直接切制或去皮切制成具有设定形状的新鲜水果薄片，与此同时，将模具在-25℃以下预冷冻，维持不低于40秒后，连续操作把至少一种新鲜水果薄片贴附在模具内壁的单面或双面，再把预先配制成的搅拌均匀的浆料，保持温度在5℃以下注入贴有新鲜水果薄片的模具中，将形成表面贴嵌水果切片的凝冻体在-25℃以下进行冻结，时间维持20～30分钟，脱模，包装成表面贴嵌水果切片的冷冻饮品。
本发明具有的优点及积极效果是：由于本发明通过在凝冻体的表面贴嵌至少一种水果切片，水果切片采用经清洗消毒直接切制或去皮去核切制成的具有设定形状的新鲜水果薄片，为防止水果薄片的褐变问题，该水果薄片切、贴采用同步进行，连续操作，操作间贴片模具是在-25℃以下预冷冻的，这些环节都避免了水果的褐变问题，保持水果薄片的各种营养成分不变，灌注的浆料温度是5℃以下，防止贴在模具中的水果薄片掉落，整个环节都保持水果片的新鲜，营养成分恒定，克服了为防止褐变给新鲜水果薄片造成营养成分损失，口感变差等问题，以原汁原味的形式贴嵌于冷冻饮品表面，所以其工艺流程设计合理，使表面贴嵌的水果切片不仅保存了新鲜水果的原有特色，在满足原汁原味水果口感需求的同时，还具有冰爽感，又能为种类繁多的保持固有的营养成分的新鲜水果加入冷冻饮品行列增添新途径。
经过检测，本发明的冷冻饮品的卫生学指标，完全符合本领域的相关的行业标准和企业标准。
附图说明
以下结合附图对本发明作进一步描述。
图1是本发明的一种单面贴嵌水果切片的结构示意图；
图2是图1沿A－A线的剖视图；
图3是本发明的一种双面贴嵌水果切片的结构示意图；
图4是图3沿B－B线的剖视图；
图5是图3的后视图。
图中序号说明：1凝冻体、2新鲜水果薄片、3扦体。
具体实施方式
根据图1～5详细说明本发明的具体结构。该表面贴嵌水果切片的冷冻饮品包括带扦体3或无扦体3的凝冻体1和水果切片等。其中凝冻体1的表面根据实际需要或可能贴嵌至少一种水果切片，凝冻体1可以在一个表面（如图1～2所示）贴嵌水果切片，也可以在双面（如图3～5所示）贴嵌一片或多片水果切片。该水果切片采用经清洗消毒直接切制成的具有设定形状的新鲜水果薄片2或去皮切制成的具有设定形状的新鲜水果薄片2。新鲜水果薄片2的厚度，应根据新鲜水果肉质或去皮后的水果肉质来确定，本实施例中新鲜水果薄片2的厚度优先选择为2~3mm。
新鲜水果可以采用具有抗氧化性的蓝莓、树莓、草莓、火龙果、菠萝、奇异果和西瓜等品种。其中优先选择无核无皮的蓝莓、树莓和草莓，经清洗消毒直接切制成新鲜水果薄片2；再选有皮的火龙果、菠萝、奇异果，经清洗消毒去皮切制成新鲜水果薄片2；最后选有皮有籽的西瓜，经清洗消毒去皮去籽切制成新鲜水果薄片2。各新鲜水果的特性如下：
“蓝莓”野生蓝莓，营养价值达到普通蓝莓的10倍左右，蓝莓果实中含有丰富的营养成分，具有防止脑神经老化、保护视力、强心、抗癌、软化血管、增强人机体免疫等功能，营养成分高。其中，由于蓝莓富含花青素，具有活化视网膜功效，可以强化视力，防止眼球疲劳而备受注目。也是世界粮农组织推荐的五大健康水果之一。蓝莓中花青素含量非常高，同时花青素种类也十分丰富，研究发现高丛蓝莓果中含花青素成分竟高达15种之多，虽然不同品种蓝莓中花青素的含量并不相同，但普遍含量都相对较高。花青素是一种非常重要的植物水溶性色素，属于纯天然的抗衰老营养补充剂，是目前人类发现的最有效的抗氧化生物活性剂
蓝莓果实中除了常规的糖、酸和维生素C外，富含VE、VA、VB、SOD、熊果苷、蛋白质、花青苷、食用纤维以及丰富的K、Fe、Zn、Ca等矿质元素。果实中花青苷色素含量高达163mg/100g，蓝莓中的花色苷具有强抗氧化性，可抗自由基、延缓衰老、防止细胞的退行性改变，鲜果VE含9.3g/100g鲜果，是其他水果如苹果、葡萄的几倍甚至几十倍。总氨基酸含量0.254%，比氨基酸含量丰富的山楂还高。蓝莓除了富含上述多种营养成分之外，还含有诸如云彬单宁醇，苯甲酸钠等物质，正因如此，联合国粮农组织将蓝莓确定为人类五大健康食品之一。
“树莓”：又名山莓，有黑莓和红山莓两种，红山莓果实色泽多样，有红色、黑色、紫色、黄色、蓝山莓等，黑莓成熟时果实为紫黑色，部分品种可耐-17℃的低温，树莓中含有黄酮类化合物，具有消除自由基、防癌抗癌、抗脂质过氧化及抗衰老等作用。为蔷薇科悬钩子属植物山莓，悬钩子植物中提取的芪类成分、花青甙、维生素以及SOD（超氧化物歧化酶）均具有显著的抗氧化性，SOD在防辐射、抗衰老、防止肿瘤等方面有独特功能
“草莓”又名红莓、洋莓、地莓等，外观呈心形，鲜美红嫩，果肉多汁，含有特殊的浓郁水果芳香。草莓富含氨基酸、果糖、蔗糖、葡萄糖、柠檬酸、苹果酸、果胶、胡萝卜素、维生素B1、B2、烟酸及矿物质钙、镁、磷、钾、铁等，这些营养素对生长发育有很好的促进作用，每百克草莓含维生素C50-100毫克，比苹果、葡萄高10倍以上。科学研究业已证实，维生素C能消除细胞间的松弛与紧张状态，使脑细胞结构坚固，皮肤细腻有弹性，对脑和智力发育有重要影响。现代医学研究认为，草莓对胃肠道和贫血均有一定的滋补调理作用。草莓除了可以预防坏血病外，对防治动脉硬化、冠心病也有较好的功效。草莓中的维生素及果胶对改善便秘和治疗痔疮、高血压、高脂血症均有一定效果。草莓中含有一种胺类物质，对白血病、再生障碍性贫血等血液病亦有辅助治疗作用。草莓是鞣酸含量丰富的植物，在体内可吸附和阻止致癌化学物质的吸收。
“火龙果”依果肉颜色分为红、白、黄火龙果三个亚种，红心火龙果的糖分达15度以上，味清甜而不腻。其果含有大量花青素，这是一种强力的天然色素，同时也是一种强有力的抗氧化剂，它能够保护人体免受自由基的损伤。此外还能增强血管弹性，改善循环系统和增进皮肤的光滑度，抑制炎症和过敏，改善关节的柔韧性。这些独特的成份，对人体有绝佳的保健功效！
菠萝是世界四大热带水果之一（其他三种是香蕉、椰子、芒果），并排名第二，金菠萝作为鲜食，肉色金黄，香味浓郁，甜酸适口，清脆多汁。李时珍《本草纲目》中记载：菠萝性平，味甘、微酸、微涩、性微寒，具有清暑解渴、消食止泻、补脾胃、固元气、益气血、消食、祛湿、养颜瘦身等功效。
新西兰出产的绿色奇异果风行全世界，从各方面居世界第一。奇异果除了富含维他命C、A、E以及钾、镁、纤维素外，还含有其他水果中很少见的营养成分——叶酸、胡萝卜素、钙、黄体素、氨基酸、天然肌醇，因而被营养师称之为“营养活力的来源”。据分析，每100克新鲜奇异果肉便含有100至300毫克（甚至超过400毫克）维生素C，比苹果高出20至80倍，比柑桔则高5至10倍。
西瓜优先选择麒麟瓜。由于麒麟瓜对生长环境和土壤以及日照的要求是非常高的，所以口感好，味道甘味多汁，清爽解渴，不含脂肪和胆固醇，含有大量葡萄糖、苹果酸、果糖、蛋白氨基酸、番茄素及丰富的维生素C等物质，是一种富有营养、纯净、食用安全的食品。所含的糖、蛋白质和微量的盐，能降低血脂软化血管，对医治心血管病有疗效。贴有新鲜原料得到的冷冻饮品除了具有夏日解渴功效外，还有补充维生素和微量元素的作用，配方合理，食用方便，使消费者在食用冷东饮品的同时可以起到的一定的保健作用。
上述冷冻饮品是按照以下操作步骤制成的成品，即先把选用的新鲜水果在保持15℃以下低温的环境下，经清洗消毒直接切制或去皮切制成具有设定形状的新鲜水果薄片2，与此同时，将模具在-25℃以下预冷冻，维持不低于40秒后，连续操作把至少一种新鲜水果薄片2贴附在模具内壁的单面或双面，再把预先配制成的搅拌均匀的浆料，保持温度在5℃以下注入贴有新鲜水果薄片2的模具中，将形成表面贴嵌水果切片的凝冻体在-25℃以下进行冻结，时间维持20～30分钟，脱模，包装成表面贴嵌水果切片的冷冻饮品。
当冷冻饮品为冰棍、雪糕等带有扦体3的产品形式的时候，上述操作步骤包括插扦的步骤；当冷冻饮品为棒冰、冰激凌（冰淇淋）等无扦体3的产品形式的时候，则上述操作步骤省略插扦的步骤。
切制成的新鲜水果薄片2的设定形状可以是尺寸小于凝冻体1表面的公知的任何几何体。例如可以是圆形片，优先选择直径在40~50mm为宜；可以是扇形片，优先选择圆心角为30°，半径为50~60mm；也可以是三角形、矩形等几何体，这些几何体的轮廓可以是规则体，也可以是不规则体。
Claims (4)
1.一种表面贴嵌水果切片的冷冻饮品，包括带扦体或无扦体的凝冻体，其特征在于：所述凝冻体的表面贴嵌至少一种水果切片，水果切片采用经清洗消毒、去皮切制成的具有设定形状的新鲜水果薄片，新鲜水果采用具有抗氧化性的蓝莓、树莓、草莓、火龙果、菠萝、奇异果和西瓜。
2.根据权利要求1所述表面贴嵌水果切片的冷冻饮品，其特征在于：所述新鲜水果薄片的厚度为2~3mm。
3.根据权利要求1所述表面贴嵌水果切片的冷冻饮品，其特征在于：切制成的所述新鲜水果薄片的设定形状是尺寸小于凝冻体表面的公知的几何体。
4.根据权利要求1所述表面贴嵌水果切片的冷冻饮品，其特征在于：所述冷冻饮品是按照以下操作步骤制成的成品，即先把选用的新鲜水果在保持15℃以下低温的环境下，经清洗消毒直接切制或去皮切制成具有设定形状的新鲜水果薄片，与此同时，将模具在-25℃以下预冷冻，维持不低于40秒后，连续操作把至少一种新鲜水果薄片贴附在模具内壁的单面或双面，再把预先配制成的搅拌均匀的浆料，保持温度在5℃以下注入贴有新鲜水果薄片的模具中，将形成表面贴嵌水果切片的凝冻体在-25℃以下进行冻结，时间维持20～30分钟，脱模，包装成表面贴嵌水果切片的冷冻饮品。
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| EP0512274A1 (de) * | 1991-04-09 | 1992-11-11 | FIRMA FRUBELLA GmbH | Tiefgefrorene gebrauchsfertige Fruchtbackmischung |
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