CN106387284B - Fruit tea ice-cream stick containing lemon and preparation method thereof - Google Patents
Fruit tea ice-cream stick containing lemon and preparation method thereof Download PDFInfo
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- CN106387284B CN106387284B CN201610785344.7A CN201610785344A CN106387284B CN 106387284 B CN106387284 B CN 106387284B CN 201610785344 A CN201610785344 A CN 201610785344A CN 106387284 B CN106387284 B CN 106387284B
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- ice
- cream stick
- thickener
- mixture
- lemon
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The present invention proposes a kind of ice-cream stick and preparation method thereof.The ice-cream stick includes: the lemon of 0.1~2 parts by weight；The carbohydrate of 9~22 parts by weight；The dairy products of 1~2.5 parts by weight；The thickener of 0.1~0.6 parts by weight；The essence and pigment of 0.01~0.3 parts by weight；The black tea powder of 0.1~0.5 parts by weight；And 75~86 parts by weight water.Mouthfeel shortcake is refreshing under freezing conditions for ice-cream stick of the invention, and has natural fruity aroma, the color of homogeneous soft, and structural stability is strong.
Description
Technical field
The present invention relates to field of food.In particular it relates to fruit tea ice-cream stick and its preparation manufacturing method containing lemon.
Background technique
Lemon is rich in nutritional ingredients such as carbohydrate, vitamin c, vitamin B1, B2, niacin, calcium, phosphorus, iron.With cough-relieving, change
Phlegm, invigorating the spleen of promoting the production of body fluid, strengthen immunity, anti-aging and other effects.Black tea powder is black tea using moment comminuting method, is ground into 600 mesh
Above tea powder keeps the original nutrition of tealeaves and pharmaceutical component to the maximum extent, is free of any chemical addition agent.
However, the fruit tea ice-cream stick at present containing lemon and black tea powder still have it is to be developed.
Summary of the invention
The present invention is directed at least solve one of the technical problems existing in the prior art.For this purpose, one object of the present invention
It is to provide for a kind of ice-cream stick and its preparation manufacturing method.Ice-cream stick mouthfeel shortcake under the conditions of cryogenic freezing is refreshing, and has certainly
Right fruit tea fragrance, and stability is strong.
It should be noted that the present invention is the following discovery based on inventor and completes:
Existing fruit tea ice-cream stick mouthfeel under the conditions of cryogenic freezing is harder, coarse and feel without sand, or even has ice crystal precipitation.Hair
Bright people has found by many experiments, prepares stick using carbohydrate, dairy products, lemon, black tea powder, thickener, essence, pigment and water
Ice, thus obtained ice-cream stick mouthfeel shortcake under the conditions of cryogenic freezing is refreshing, and has nature fruit tea fragrance, and stability is strong.
In the first aspect of the present invention, the present invention proposes a kind of ice-cream stick.According to an embodiment of the invention, the ice-cream stick packet
It includes: the lemon of 0.1~2 parts by weight；The carbohydrate of 9~22 parts by weight；The dairy products of 1~2.5 parts by weight；0.1~0.6 parts by weight
Thickener；The essence and pigment of 0.01~0.3 parts by weight；The black tea powder of 0.1~0.5 parts by weight；And 75~86 parts by weight
Water.Mouthfeel shortcake is refreshing under cryogenic for ice-cream stick according to an embodiment of the present invention as a result, and has nature fruit tea fragrance, and stablize
Property is strong.
According to an embodiment of the invention, above-mentioned ice-cream stick can also have following additional technical feature:
According to an embodiment of the invention, the carbohydrate is selected from white granulated sugar, glucose, malt syrup, fructose syrup and maltosemalt sugar
At least one of sugar.Fruit tea ice-cream stick according to an embodiment of the present invention mouthfeel shortcake under the conditions of cryogenic freezing is refreshing as a result, and has pole
Good natural fruit tea fragrance, and stability is stronger.
According to an embodiment of the invention, the dairy products are selected from raw milk, whole milk powder, skimmed milk power and whey powder
It is at least one.Ice-cream stick according to an embodiment of the present invention mouthfeel shortcake under the conditions of cryogenic freezing is refreshing as a result, and has splendid nature
Fruit tea fragrance, and stability is stronger.
According to an embodiment of the invention, the lemon be with lemon juice, concentrated lemon juice and lemon underflow at least
What a kind of form provided.Ice-cream stick according to an embodiment of the present invention mouthfeel shortcake under the conditions of cryogenic freezing is refreshing as a result, and has pole
Good natural fruit tea fragrance, and stability is stronger.
According to an embodiment of the invention, the thickener includes the first thickener and the second thickener, first thickening
Agent is selected from at least one of agar and sodium alginate；Second thickener is selected from sodium carboxymethylcellulose, locust bean gum, OK a karaoke club
At least one of glue, guar gum and xanthan gum.Ice-cream stick according to an embodiment of the present invention mouthfeel under the conditions of cryogenic freezing as a result,
Shortcake is refreshing, and has splendid natural fruit tea fragrance, and stability is stronger.
In the second aspect of the present invention, the present invention proposes a kind of method for preparing ice-cream stick.According to an embodiment of the invention, institute
The method of stating includes: (1) by the carbohydrate, dairy products, milk tea powder, thickener and water progress mixed processing, obtains mixture；(2)
The mixture is subjected to sterilization processing, obtains sterilization product；(3) the sterilization product is subjected to cooling treatment, is cooled down
Product；And the cooled product, lemon, essence and pigment are carried out mixed processing by (4), and obtained mixture is carried out
Freeze and demoulding is handled, to obtain the ice-cream stick.
Inventors have found that can effectively obtain previously described ice-cream stick using the method for preparing ice-cream stick.Basis as a result,
The obtained ice-cream stick of the method for embodiment of the present invention mouthfeel shortcake under the conditions of cryogenic freezing is refreshing, and fragrant with splendid natural fruit tea
Gas, and stability is stronger.
According to an embodiment of the invention, step (1) further comprises: (1-1) will be described in first thickener and part
Carbohydrate carries out the first mixed processing, obtains the first mixture；First mixture is carried out second with part water and mixed by (1-2)
Processing, and stewing process is carried out, obtain the second mixture；And (1-3) by second mixture and second thickener,
Dairy products, black tea powder, surplus carbohydrate and water carry out third mixed processing, obtain the mixture.Implement according to the present invention as a result,
The obtained ice-cream stick of method of example mouthfeel shortcake under the conditions of cryogenic freezing is refreshing, and has splendid natural fruit tea fragrance, and stablizes
Property is stronger.
According to an embodiment of the invention, the stewing process time is no less than 20 minutes.As a result, according to embodiments of the present invention
The obtained ice-cream stick of method under the conditions of cryogenic freezing mouthfeel shortcake it is refreshing, and there is splendid natural fruit tea fragrance, and stability
It is relatively strong.
According to an embodiment of the invention, the lemon carries out sterilization treatment in advance, the sterilization treatment is 105~120
It is carried out 15~30 seconds at DEG C.Obtained ice-cream stick mouthfeel under the conditions of cryogenic freezing according to the method for the embodiment of the present invention as a result,
Shortcake is refreshing, and has splendid natural fruit tea fragrance, and stability is stronger.
According to an embodiment of the invention, the sterilization processing is at a temperature of 10~20 points of the progress at 80~100 degrees Celsius
Clock.Obtained ice-cream stick mouthfeel shortcake under the conditions of cryogenic freezing is refreshing according to the method for the embodiment of the present invention as a result, and has splendid
Natural fruit tea fragrance, and stability is stronger.
According to an embodiment of the invention, the cooling treatment is that the sterilization product is cooled to no more than 5 degrees Celsius.By
This, obtained ice-cream stick mouthfeel shortcake under the conditions of cryogenic freezing is refreshing according to the method for the embodiment of the present invention, and with it is splendid from
Right fruit tea fragrance, and stability is stronger.
It will be appreciated to those of skill in the art that being equally applicable to above for feature and advantage described in ice-cream stick
The method for preparing ice-cream stick, details are not described herein.
Additional aspect and advantage of the invention will be set forth in part in the description, and will partially become from the following description
Obviously, or practice through the invention is recognized.
Specific embodiment
The embodiment of the present invention is described below in detail.The embodiments described below is exemplary, and is only used for explaining this hair
It is bright, and be not considered as limiting the invention.
It should be noted that term " first ", " second " etc. are used for description purposes only, it is not understood to indicate or imply
Relative importance or the quantity for implicitly indicating indicated technical characteristic.The feature of " first ", " second " etc. is defined as a result,
It can explicitly or implicitly include one or more of the features.Further, in the description of the present invention, unless otherwise
Illustrate, the meaning of " plurality " is two or more.
The invention proposes a kind of ice-cream stick and its manufacturing methods, will be described in greater detail respectively below.
Ice-cream stick
In the first aspect of the present invention, the invention proposes a kind of ice-cream sticks.According to an embodiment of the invention, the ice-cream stick packet
It includes: the lemon of 0.1~2 parts by weight；The carbohydrate of 9~22 parts by weight；The dairy products of 1~2.5 parts by weight；0.1~0.6 parts by weight
Thickener；The essence and pigment of 0.01~0.3 parts by weight；The black tea powder of 0.1~0.5 parts by weight；And 75~86 parts by weight
Water.
Inventor obtains above-mentioned optimal component by many experiments.Wherein, the addition of black tea powder can not only improve ice-cream stick
Nutritive value, can also impart to the natural tea perfume of ice-cream stick.Carbohydrate adds the freezing point that can be effectively reduced ice-cream stick, makes it low
Splendid chewing mouthfeel is still maintained under warm freezing conditions, and carbohydrate is not in the phenomenon that crystallization is precipitated.Dairy products add
The ice crystal form after ice-cream stick freezes can be changed by adding, and promote the solid sense of product, it is made to show loose husky refreshing mouthfeel.Together
When, it will also improve the nutritive value of ice-cream stick.The addition of lemon can make the tart flavour of ice-cream stick naturally soft, assign the salubrious uniqueness of ice-cream stick
Taste.The addition of thickener ensure that the stronger stability of ice-cream stick, and assign ice-cream stick preferable mouthfeel.The addition of essence and pigment
The natural fruity tea perfume and color of ice-cream stick itself can effectively be showed.Inventor optimizes to obtain each material by many experiments
Optimal additive amount, can make ice-cream stick mouthfeel shortcake under the conditions of cryogenic freezing refreshing with this condition, and there is splendid natural fruit
Tea perfume gas, and stability is stronger.However, the component and content of ice-cream stick are not within the above range, the flavor mouth of obtained ice-cream stick
Sense and stability are poor.
According to an embodiment of the invention, carbohydrate is selected from white granulated sugar, glucose, malt syrup, fructose syrup and maltose
It is at least one.The addition of carbohydrate can not only be effectively reduced the freezing point of ice-cream stick, additionally it is possible to assign ice-cream stick certain sweet taste.Invention
People screens to obtain above-mentioned carbohydrate by many experiments, and thereby, it is possible to the ice-cream sticks made to keep preferable under the conditions of cryogenic freezing
Flavor taste.
According to an embodiment of the invention, dairy products are selected from raw milk, whole milk powder, skimmed milk power and whey powder at least
It is a kind of.Inventor obtains above-mentioned optimal dairy products by many experiments.With this condition, can effectively change after ice-cream stick freezes
Crystal structure, promote the solid sense of product, it made to show loose husky refreshing mouthfeel.Meanwhile it will also improve the nutrition of ice-cream stick
Value.Ice-cream stick according to an embodiment of the present invention mouthfeel shortcake under the conditions of cryogenic freezing is refreshing as a result, and has splendid natural fruit tea
Fragrance, and stability is stronger.
According to an embodiment of the invention, lemon is at least one of lemon juice, concentrated lemon juice and lemon underflow
Form provide.Assign ice-cream stick splendid flavor taste as a result,.
It is obtained after squeezing and squeezing it should be noted that term " lemon juice " used in the present invention is primarily referred to as Fresh Lemon
Juice, " concentrated lemon juice " is primarily referred to as obtained from lemon juice is concentrated, and " lemon underflow " is primarily referred to as lemon
After peeling, pulp and juice are smashed together, be concentrated it is obtained.
According to an embodiment of the invention, ice-cream stick further comprises acidity regulator, such as citric acid.As a result, in order to adjusting
Save the mouthfeel of ice-cream stick.
According to an embodiment of the invention, thickener includes the first thickener and the second thickener, the first thickener is selected from fine jade
At least one of rouge and sodium alginate；Second thickener is selected from sodium carboxymethylcellulose (FH9), locust bean gum, carragheen, Guar
At least one of bean gum and xanthan gum.Inventor screens to obtain above-mentioned optimal thickener by many experiments, wherein the first thickening
Agent needs to mix with water in advance in use, is swollen, can with other material mixings, it is coarse to prevent
Mouthfeel.However, using other can rise ice-cream stick made of the substance of thickening power flavor taste or stability it is poor.As a result,
Ice-cream stick according to an embodiment of the present invention mouthfeel shortcake under the conditions of cryogenic freezing is refreshing, and has splendid natural fruit tea fragrance, and steady
It is qualitative relatively strong.
The method for preparing ice-cream stick
In second aspect of the present invention, the present invention proposes a kind of method for preparing ice-cream stick described above.According to the present invention
Embodiment, which includes the following steps.Inventors have found that the method energy according to an embodiment of the present invention for preparing ice-cream stick
It is enough that previously described ice-cream stick is effectively prepared.As previously mentioned, what the method according to an embodiment of the present invention for preparing ice-cream stick obtained
Ice-cream stick mouthfeel shortcake under the conditions of cryogenic freezing is refreshing, and has nature fruit tea fragrance, and stability is strong.
(1) carbohydrate, dairy products, milk tea powder, thickener and water are subjected to mixed processing, obtain the first mixture.
According to an embodiment of the invention, step (1) further comprises:
First thickener and part carbohydrate are carried out the first mixed processing by (1-1), obtain the first mixture.
It should be noted that the first thickener, such as sodium alginate, agar, it needs to be sufficiently mixed with water in advance, send out
Raw swelling, solute effect are preferable.If the first thickener directly mixes together with remaining raw material with water, the first thickener solute effect
It is poor, it is easy conglomeration, influences the mouthfeel of finished product.So first by the first thickener and part carbohydrate, (carbohydrate herein is mainly in solid
State) it is pre-mixed, keep carbohydrate and the first thickener evenly dispersed, prevents conglomeration after mixing with water.
First mixture and part water are carried out the second mixed processing by (1-2), and carry out stewing process, obtain the second mixing
Object.
Obtained the first evenly dispersed thickener of step (1-1) is mixed with the mixture of part carbohydrate with water, energy
It is sufficiently dissolved after so that the first thickener is absorbed water, so that ice-cream stick reaches higher stablizing effect, effectively avoids the occurrence of thickener point
Clustering phenomena after irregular chance water is dissipated, the ice-cream stick mouthfeel caused is poor, and ice crystal is precipitated.
According to an embodiment of the invention, the stewing process time is no less than 20 minutes.The purpose of stewing process is to make the first increasing
Thick dose fully absorbs moisture, completely dissolves in water, and the first thickener is made in ice-cream stick to absorb water completely swelling, in the technique in the case where connecing
It sufficiently works, makes the ice-cream stick product freezed that the form of loose tasty and refreshing stabilization interior tissue be presented.This process can be effectively prevent
After freezing, ice crystal is formed in product surface, to influence ice-cream stick mouthfeel.
Second mixture is carried out third with the second thickener, dairy products, black tea powder, surplus carbohydrate and water and mixed by (1-3)
Processing, obtains mixture.
It should be noted that considered critical is not made in the order by merging of each material in step (1-3), either property
Expect while being added in mixing arrangement, different material, the side Bian Tianjia can also be sequentially added according to the difference of each material physical property
Stirring.Specific example according to the present invention, is first added excess water in material-compound tank, starts simultaneously at stirring, successively adding liquid object
Material, pasty material, solid material.
It should be noted that a portion carries out the operation of step (1-1) by carbohydrate using any score as two parts,
Remainder carries out the operation of step (1-3)；By water using any score as two parts, a portion carries out step (1-2)
Operation, remainder carry out the operation of step (1-3).
(2) mixture is subjected to sterilization processing, obtains sterilization product.
According to an embodiment of the invention, sterilization processing be 80~100 degrees Celsius at a temperature of carry out 10~20 minutes.Hair
Bright people screens to obtain optimal sterilization conditions by many experiments.Sterilization processing can effectively kill harmful bacteria, thus extension rod
The shelf-life of ice, and nutritive loss is less.
(3) sterilization product is subjected to cooling treatment, obtains cooled product.
According to an embodiment of the invention, cooling treatment is will to sterilize product to be cooled to no more than 5 degrees Celsius.Basis as a result,
The obtained ice-cream stick of the method for embodiment of the present invention mouthfeel shortcake under the conditions of cryogenic freezing is refreshing, and has nature fruit tea fragrance, and
Fragrance color stability is strong.
(4) cooled product, lemon, essence and pigment are subjected to mixed processing, and obtained mixture is freezed
And demoulding processing, to obtain ice-cream stick.
According to an embodiment of the invention, lemon carries out sterilization treatment in advance.Inventors have found that last addition first passes through go out in advance
The lemon of bacterium processing, can effectively keep its original flavor taste, and ice-cream stick is made to have preferable stability.According to this
The specific embodiment of invention, sterilization treatment are carried out 15~30 seconds at 105~120 DEG C.
According to an embodiment of the invention, sequentially adding pigment, essence, lemon into frozen product, it can guarantee ice-cream stick
Flavor taste and stability.
According to an embodiment of the invention, freezing is carried out in≤- 30 DEG C of salt water.As a result, mixture is rapid
Freeze, obtains ice-cream stick.
It will be appreciated to those of skill in the art that being equally applicable to above for feature and advantage described in ice-cream stick
This prepares the method for ice-cream stick, and details are not described herein.
To sum up, according to an embodiment of the invention, above-mentioned ice-cream stick and preparation method thereof has one of following additional technical feature:
1, according to an embodiment of the invention, adding carbohydrate and dairy products in ice-cream stick, it can be effectively reduced the freezing point of ice-cream stick,
Change the ice crystal form after ice-cream stick freezes, makes it that there is crisp refreshing, crisp mouthfeel under the conditions of cryogenic freezing, be not in stiff
Mouthfeel.
2, according to an embodiment of the invention, the thickener in ice-cream stick is divided into the first thickener and the second thickener, every kind of increasing
Thick dose uses different disposal technique and order of addition, can play thickening effect to greatest extent, and effectively prevent ice-cream stick occur
The phenomenon that ice crystal is precipitated in circulation, meanwhile, it ensure that the preferable mouthfeel of ice-cream stick.
3, according to an embodiment of the invention, first passing through the lemon of sterilizing in advance using adding after sterilization processing, and according to according to
It is secondary for pigment, essence, lemon order of addition, can ensure that the stability of mixture and effectively keep natural lemon fruit
Fragrant flavor.
The solution of the present invention is explained below in conjunction with embodiment.It will be understood to those of skill in the art that following
Embodiment is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Particular technique or item are not specified in embodiment
Part, it described technology or conditions or is carried out according to the literature in the art according to product description.Agents useful for same or instrument
Production firm person is not specified in device, and being can be with conventional products that are commercially available.For all products through detecting, quality meets correlation
Raw material national standard or rower.
Embodiment 1
In this embodiment, ice-cream stick is prepared according to the following steps:
1, the preparation, sterilization and cooling treatment of lemon juice:
1. selecting: selection is without rotten, nothing goes bad and the high-quality lemon without outer mechanical damage；
2. cleaning: the lemon of select is passed sequentially through surfing, spray, roller flushing, cleaning in surfing type rinse bath
5-10 minutes；
3. cutting: the lemon after cleaning being transferred to mechanical cutter and carries out cutting；
4. juicing: the lemon of cutting carries out squeezing juice by pressafiner；
5. centrifugation: material is separated by centrifuge after squeezing, is removed slag, revolving speed 4000RPM；
6. sterilization: the lemon juice isolated carries out sterilization processing by sterilization machine, and temperature is 105 degrees Celsius, the time 30
Second；
7. cooling down filling: lemon juice after sterilization is quickly cooled to 20-30 degrees Celsius by heat exchanger, it is then filling.
2,50 times of 40-50 DEG C of warm water after mixing by 0.2% sodium alginate and 10 times of white granulated sugar, is added, in height
It is uniformly mixed in fast mixing pot, stops stirring static 30min.
3,60% water is first added in material-compound tank, is raised to 40 DEG C or so to water temperature, successively adds the mixing that step 2 obtains
Liquid, 1.5% whole-fat milk powder, 5% malt syrup, 0.3% black tea powder, 10% white granulated sugar, 0.05% carboxymethyl cellulose
Plain sodium and 0.05% guar gum mixture, by stir in high speed mixer be uniformly mixed.
4, the obtained mixture of step 3 is sterilized into 10min under 85 degrees Celsius, is settled to 98% using sterile water, obtains
To sterilization product.
5, product will be sterilized by plate heat exchanger cooling, product temperatur is 4 DEG C after cooling.
6, the caramel colorant and carmine pigment that 0.1% is sequentially added into product after cooling (use 5 times 85 degrees Celsius
The above sterilized water dissolution), it stirs evenly, adds 0.1% edible essence, stir evenly, be eventually adding 0.12% citric acid
It with 1% lemon juice, stirs evenly, obtains the prefabricated feed liquid for producing ice-cream stick.
7, prefabricated feed liquid is poured into mold, is inserted into stick skewer, by freezing (medium temperature is lower than -30 degrees Celsius), demoulding is (de-
10~15 degrees Celsius of mould coolant-temperature gage), ice-cream stick is obtained after packaging.
Embodiment 2
In this embodiment, ice-cream stick is prepared according to the following steps:
1, the preparation, sterilization and cooling treatment of lemon juice:
1. selecting: selection is without rotten, nothing goes bad and the high-quality lemon without outer mechanical damage；
2. cleaning: the lemon of select is passed sequentially through surfing, spray, roller flushing, cleaning in surfing type rinse bath
5-10 minutes；
3. cutting: the lemon after cleaning being transferred to mechanical cutter and carries out cutting；
4. juicing: the lemon of cutting carries out squeezing juice by pressafiner；
5. centrifugation: material is separated by centrifuge after squeezing, is removed slag, revolving speed 4000RPM；
6. sterilization: the lemon juice isolated carries out sterilization processing by sterilization machine, and temperature is 105 degrees Celsius, the time 30
Second；
7. cooling down filling: lemon juice after sterilization is quickly cooled to 20-30 degrees Celsius by heat exchanger, it is then filling.
2,50 times of 40-50 DEG C of warm water after mixing by 0.1% agar and 10 times of white granulated sugar, is added, it is mixed in high speed
Expect to be uniformly mixed in pot, stops stirring static 30min.
3,60% water is first added in material-compound tank, is raised to 40 DEG C or so to water temperature, successively adds the mixing that step 2 obtains
Liquid, 1.0% skimmed milk powder, 0.1% black tea powder, 9% glucose, 0.05% sodium carboxymethylcellulose, 0.02% thorn
Locust bean gum and 0.02% xanthan gum mixtures, by stir in high speed mixer be uniformly mixed.
4, the obtained mixture of step 3 is sterilized into 10min under 85 degrees Celsius, is settled to 98% using sterile water, obtains
To sterilization product.
5, product will be sterilized by plate heat exchanger cooling, product temperatur is 4 DEG C after cooling.
6, the caramel colorant and carmine pigment that 0.1% is sequentially added into product after cooling (use 5 times 85 degrees Celsius
The above sterilized water dissolution), it stirs evenly, adds 0.1% edible essence, stir evenly, be eventually adding 0.12% citric acid
It with 2% lemon juice, stirs evenly, obtains the prefabricated feed liquid for producing ice-cream stick.
7, prefabricated feed liquid is poured into mold, is inserted into stick skewer, by freezing (medium temperature is lower than -30 degrees Celsius), demoulding is (de-
10~15 degrees Celsius of mould coolant-temperature gage), ice-cream stick is obtained after packaging.
Embodiment 3
In this embodiment, ice-cream stick is prepared according to the following steps:
1, the preparation, sterilization and cooling treatment of lemon juice:
1. selecting: selection is without rotten, nothing goes bad and the high-quality lemon without outer mechanical damage；
2. cleaning: the lemon of select is passed sequentially through surfing, spray, roller flushing, cleaning in surfing type rinse bath
5-10 minutes；
3. cutting: the lemon after cleaning being transferred to mechanical cutter and carries out cutting；
4. juicing: the lemon of cutting carries out squeezing juice by pressafiner；
5. centrifugation: material is separated by centrifuge after squeezing, is removed slag, revolving speed 4000RPM；
6. sterilization: the lemon juice isolated carries out sterilization processing by sterilization machine, and temperature is 105 degrees Celsius, the time 30
Second；
7. cooling down filling: lemon juice after sterilization is quickly cooled to 20-30 degrees Celsius by heat exchanger, it is then filling.
2,50 times of 40-50 DEG C of warm water after mixing by 0.5% sodium alginate and 10 times of white granulated sugar, is added, in height
It is uniformly mixed in fast mixing pot, stops stirring static 30min.
3,60% water is first added in material-compound tank, is raised to 40 DEG C or so to water temperature, successively adds the mixing that step 2 obtains
Liquid, 2.5% whole-fat milk powder, 5% fructose syrup, 5% maltose, 0.5% black tea powder, 0.05% carboxymethyl cellulose
Sodium, 0.02% locust bean gum and 0.02% xanthan gum mixtures are uniformly mixed in high speed mixer by stirring.
4, the obtained mixture of step 3 is sterilized into 10min under 85 degrees Celsius, is settled to 98% using sterile water, obtains
To sterilization product.
5, product will be sterilized by plate heat exchanger cooling, product temperatur is 2 DEG C after cooling.
6, sequentially added into product after cooling 0.03% caramel colorant and carmine pigment (using 5 times 85 it is Celsius
Spend or more sterilized water dissolution), stir evenly, add 0.02% edible essence, stir evenly, be eventually adding 1% lemon juice,
It stirs evenly, obtains the prefabricated feed liquid for producing ice-cream stick.
7, prefabricated feed liquid is poured into mold, is inserted into stick skewer, by freezing (medium temperature is lower than -30 degrees Celsius), demoulding is (de-
10~15 degrees Celsius of mould coolant-temperature gage), ice-cream stick is obtained after packaging.
Comparative example 1
Ice-cream stick is prepared according to the method for embodiment 1, and difference is, does not add whole milk powder.
Comparative example 2
Ice-cream stick is prepared according to the method for embodiment 2, difference is, does not add lemon juice.
Comparative example 3
Ice-cream stick is prepared according to the method for embodiment 3, difference is, does not add black tea powder.
Comparative example 4
The fruit tea ice-cream stick containing lemon juice is manufactured according to the method for embodiment 1, and difference is, lemon juice additive amount is 3%.
Comparative example 5
The fruit tea ice-cream stick containing lemon juice is manufactured according to the method for embodiment 1, and difference is, whole milk powder additive amount is 3%.
Comparative example 6
The fruit tea ice-cream stick containing lemon juice is manufactured according to the method for embodiment 1, and difference is, raw material is free of sodium alginate, no
Containing step 2.
Comparative example 7
Prepare ice-cream stick according to the method for embodiment 1, difference is, be free of step 2, by sodium alginate, white granulated sugar and water into
The mixed processing of row step 3.
Comparative example 8
The fruit tea ice-cream stick containing lemon juice is manufactured according to the method for embodiment 1, and difference is, adds citric acid in step 3
And lemon juice.
Embodiment 4
(- 18 DEG C) storages 24 under the conditions of cryogenic freezing by the ice-cream stick of the method for Examples 1 to 3 and comparative example 1~8 manufacture
Hour, taste tests are carried out, test item is mouthfeel, taste, color, fragrance and overall assessment.Test number 50, each index are full
It is divided into 9 points (1: not liking especially --- 9: missing potter), the results are shown in Table 1, it can be seen that obtained by embodiment 1,2 and 3
Fruit tea ice-cream stick compare comparative example 1,2 and 3 fruit tea ice-cream stick it is good in taste, crisper refreshing, taste is coordinated naturally, and color is steady
It is qualitative relatively strong.
Comparative example 4 compares embodiment 1, apparent lemon occurs, sourer, tea flavour is light.
Comparative example 5 compares embodiment 1, and milk taste is strong, and step 6 add lemon juice after there is protein-denatured leucoplastid
Shape object.
Comparative example 6 compares embodiment 1, freezes rear product and places that rear surface in January is tacky, and obvious, stability difference is precipitated in sugar
Comparative example 7 compares embodiment 1, and duplex strainer gauge pressure is high when production, blocks relatively serious, freezes rear product and puts
It is tacky to set January rear surface, sugar is precipitated obvious, and stability is poor.
Comparative example 8 compares embodiment 1, and ice-cream stick lemon fruit flavor is abnormal, and it is tacky to place rear surface in January, sugar be precipitated it is obvious,
Stability is poor.
1 sense organ evaluating meter of table
| Project | Mouthfeel | Taste | Color | Fragrance | Overall assessment |
| Embodiment 1 | 8.2 | 8.5 | 8.4 | 8.9 | 8.50 |
| Comparative example 1 | 8.1 | 8.3 | 8.0 | 8.2 | 8.15 |
| Embodiment 2 | 7.5 | 7.9 | 8.1 | 8.8 | 8.08 |
| Comparative example 2 | 7.1 | 7.5 | 8.1 | 8.3 | 7.75 |
| Embodiment 3 | 7.7 | 8.6 | 8.7 | 9.1 | 8.53 |
| Comparative example 3 | 7.6 | 8.4 | 8.1 | 8.8 | 8.23 |
| Comparative example 4 | 7.5 | 7.1 | 8.3 | 7.6 | 7.63 |
| Comparative example 5 | 7.8 | 7.2 | 8.0 | 7.4 | 7.82 |
| Comparative example 6 | 7.2 | 7.9 | 8.1 | 8.0 | 7.80 |
| Comparative example 7 | 7.2 | 7.7 | 8.0 | 7.5 | 7.60 |
| Comparative example 8 | 7.3 | 7.4 | 8.1 | 7.4 | 7.58 |
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example
Point is included at least one embodiment or example of the invention.In the present specification, schematic expression of the above terms are not
It must be directed to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be in office
It can be combined in any suitable manner in one or more embodiment or examples.In addition, without conflicting with each other, the skill of this field
Art personnel can tie the feature of different embodiments or examples described in this specification and different embodiments or examples
It closes and combines.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, modifies, replacement and variant.
Claims (9)
1. a kind of ice-cream stick characterized by comprising
The lemon of 0.1~2 parts by weight；
The carbohydrate of 9~22 parts by weight；
The dairy products of 1~2.5 parts by weight；
The thickener of 0.1~0.6 parts by weight；
The essence and pigment of 0.01~0.3 parts by weight；
The black tea powder of 0.1~0.5 parts by weight；And
The water of 75~86 parts by weight；
The thickener includes the first thickener and the second thickener,
First thickener is selected from at least one of agar and sodium alginate；
Second thickener is selected from sodium carboxymethylcellulose and at least one of following: locust bean gum, carragheen, cluster bean
Glue and xanthan gum；
The method for preparing the ice-cream stick includes:
(1) carbohydrate, dairy products, milk tea powder, thickener and water are subjected to mixed processing, obtain mixture；
(2) mixture is subjected to sterilization processing, obtains sterilization product；
(3) the sterilization product is subjected to cooling treatment, obtains cooled product；And
(4) cooled product, lemon, essence and pigment are subjected to mixed processing, and obtained mixture is freezed
And demoulding processing, to obtain the ice-cream stick；
Step (1) further comprises:
First thickener and the part carbohydrate are carried out the first mixed processing by (1-1), obtain the first mixture；
First mixture and part water are carried out the second mixed processing by (1-2), and carry out stewing process, obtain the second mixing
Object；And
Second mixture and second thickener, dairy products, black tea powder, surplus carbohydrate and water are carried out third by (1-3)
Mixed processing obtains the mixture.
2. ice-cream stick according to claim 1, which is characterized in that the lemon be with lemon juice, concentrated lemon juice and
What at least one form of lemon underflow provided.
3. ice-cream stick according to claim 1, which is characterized in that the carbohydrate be selected from white granulated sugar, glucose, malt syrup,
At least one of fructose syrup and maltose.
4. ice-cream stick according to claim 1, which is characterized in that the dairy products are selected from raw milk, whole milk powder, defatted milk
At least one of powder and whey powder.
5. a kind of method for preparing any one of Claims 1 to 4 ice-cream stick characterized by comprising
(1) carbohydrate, dairy products, milk tea powder, thickener and water are subjected to mixed processing, obtain mixture；
(2) mixture is subjected to sterilization processing, obtains sterilization product；
(3) the sterilization product is subjected to cooling treatment, obtains cooled product；And
(4) cooled product, lemon, essence and pigment are subjected to mixed processing, and obtained mixture is freezed
And demoulding processing, to obtain the ice-cream stick；
Step (1) further comprises:
First thickener and the part carbohydrate are carried out the first mixed processing by (1-1), obtain the first mixture；
First mixture and part water are carried out the second mixed processing by (1-2), and carry out stewing process, obtain the second mixing
Object；And
Second mixture and second thickener, dairy products, black tea powder, surplus carbohydrate and water are carried out third by (1-3)
Mixed processing obtains the mixture.
6. according to the method described in claim 5, it is characterized in that, the stewing process time be no less than 20 minutes.
7. according to the method described in claim 5, it is characterized in that, the lemon carries out sterilization treatment in advance, at the sterilizing
Reason is carried out 15~30 seconds at 105~120 DEG C.
8. according to the method described in claim 5, it is characterized in that, the sterilization processing is the temperature at 80~100 degrees Celsius
It is lower to carry out 10~20 minutes.
9. according to the method described in claim 5, it is characterized in that, the cooling treatment is to be cooled to the sterilization product not
More than 5 degrees Celsius.
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| CN107047917A (en) * | 2017-04-20 | 2017-08-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| CN107114551B (en) * | 2017-05-19 | 2020-08-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage added with high milk content and preparation method thereof |
| CN107296099B (en) * | 2017-08-09 | 2020-08-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt containing moringa seed powder and preparation method thereof |
| CN108541801B (en) * | 2018-04-10 | 2021-06-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for promoting ice crystal growth |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN301354654S (en) * | 2010-01-26 | 2010-09-29 | 成都新敖天雪食品有限公司 | Wrapping paper (lemon black tea bar ice) |
| CN105707402A (en) * | 2016-01-26 | 2016-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Thickening agent, frozen dessert and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN301354654S (en) * | 2010-01-26 | 2010-09-29 | 成都新敖天雪食品有限公司 | Wrapping paper (lemon black tea bar ice) |
| CN105707402A (en) * | 2016-01-26 | 2016-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Thickening agent, frozen dessert and preparation method thereof |
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