CN106922942B - Frozen beverage containing bitter gourd and rose and preparation method thereof - Google Patents
Frozen beverage containing bitter gourd and rose and preparation method thereof Download PDFInfo
- Publication number
- CN106922942B CN106922942B CN201710193906.3A CN201710193906A CN106922942B CN 106922942 B CN106922942 B CN 106922942B CN 201710193906 A CN201710193906 A CN 201710193906A CN 106922942 B CN106922942 B CN 106922942B
- Authority
- CN
- China
- Prior art keywords
- weight
- rose
- parts
- frozen
- frozen beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 66
- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 65
- 241000220317 Rosa Species 0.000 title claims abstract description 60
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 244000078912 Trichosanthes cucumerina Species 0.000 title abstract 2
- 244000302512 Momordica charantia Species 0.000 claims description 63
- 238000000034 method Methods 0.000 claims description 30
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 26
- 235000018365 Momordica dioica Nutrition 0.000 claims description 26
- 238000007710 freezing Methods 0.000 claims description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 230000008014 freezing Effects 0.000 claims description 15
- 239000003381 stabilizer Substances 0.000 claims description 15
- 235000013365 dairy product Nutrition 0.000 claims description 14
- 235000003599 food sweetener Nutrition 0.000 claims description 14
- 239000003765 sweetening agent Substances 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 13
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 230000032683 aging Effects 0.000 claims description 11
- 239000008157 edible vegetable oil Substances 0.000 claims description 11
- 239000006071 cream Substances 0.000 claims description 10
- 235000020185 raw untreated milk Nutrition 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 7
- 229920000161 Locust bean gum Polymers 0.000 claims description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 7
- 235000015165 citric acid Nutrition 0.000 claims description 7
- 235000010420 locust bean gum Nutrition 0.000 claims description 7
- 239000000711 locust bean gum Substances 0.000 claims description 7
- 239000001630 malic acid Substances 0.000 claims description 7
- 235000011090 malic acid Nutrition 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 235000019197 fats Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 5
- 229920002907 Guar gum Polymers 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 5
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 5
- 235000010418 carrageenan Nutrition 0.000 claims description 5
- 239000000679 carrageenan Substances 0.000 claims description 5
- 229920001525 carrageenan Polymers 0.000 claims description 5
- 229940113118 carrageenan Drugs 0.000 claims description 5
- 239000003240 coconut oil Substances 0.000 claims description 5
- 235000019864 coconut oil Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 5
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000008939 whole milk Nutrition 0.000 claims description 5
- 239000000230 xanthan gum Substances 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 235000010493 xanthan gum Nutrition 0.000 claims description 5
- 229940082509 xanthan gum Drugs 0.000 claims description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 5
- 235000004789 Rosa xanthina Nutrition 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- -1 sucrose ester Chemical class 0.000 claims description 4
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 3
- 108010011485 Aspartame Proteins 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 229920002148 Gellan gum Polymers 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- 239000004384 Neotame Substances 0.000 claims description 3
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- 241000109329 Rosa xanthina Species 0.000 claims description 3
- 239000004376 Sucralose Substances 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 108010046377 Whey Proteins Proteins 0.000 claims description 3
- 102000007544 Whey Proteins Human genes 0.000 claims description 3
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 3
- 229960004998 acesulfame potassium Drugs 0.000 claims description 3
- 239000000619 acesulfame-K Substances 0.000 claims description 3
- 239000000605 aspartame Substances 0.000 claims description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 3
- 235000010357 aspartame Nutrition 0.000 claims description 3
- 229960003438 aspartame Drugs 0.000 claims description 3
- 235000020186 condensed milk Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 229940109275 cyclamate Drugs 0.000 claims description 3
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 235000010492 gellan gum Nutrition 0.000 claims description 3
- 239000000216 gellan gum Substances 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 claims description 3
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000019412 neotame Nutrition 0.000 claims description 3
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims description 3
- 108010070257 neotame Proteins 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 3
- 229920000053 polysorbate 80 Polymers 0.000 claims description 3
- 239000001508 potassium citrate Substances 0.000 claims description 3
- 229960002635 potassium citrate Drugs 0.000 claims description 3
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 3
- 235000011082 potassium citrates Nutrition 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- 235000011083 sodium citrates Nutrition 0.000 claims description 3
- 235000019408 sucralose Nutrition 0.000 claims description 3
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 3
- 150000005846 sugar alcohols Chemical class 0.000 claims description 3
- 235000021119 whey protein Nutrition 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 29
- 235000019634 flavors Nutrition 0.000 abstract description 29
- 235000016709 nutrition Nutrition 0.000 abstract description 29
- 230000035764 nutrition Effects 0.000 abstract description 25
- 235000019640 taste Nutrition 0.000 abstract description 12
- 241000628997 Flos Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 13
- 235000019658 bitter taste Nutrition 0.000 description 9
- 235000019606 astringent taste Nutrition 0.000 description 8
- 239000000049 pigment Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 235000021552 granulated sugar Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 229940075507 glyceryl monostearate Drugs 0.000 description 3
- 235000019534 high fructose corn syrup Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000010254 Jasminum officinale Nutrition 0.000 description 2
- 240000005385 Jasminum sambac Species 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 241000219104 Cucurbitaceae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 201000000297 Erysipelas Diseases 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 235000011449 Rosa Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 241000593989 Scardinius erythrophthalmus Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 235000020383 bitter gourd juice Nutrition 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 201000005111 ocular hyperemia Diseases 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 229960001462 sodium cyclamate Drugs 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Images
Classifications
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Confectionery (AREA)
Abstract
The invention provides a frozen beverage and a preparation method thereof. The frozen beverage contains fructus Momordicae Charantiae and flos Rosae Rugosae. The frozen beverage provided by the invention contains the bitter gourd and the rose, is rich in nutrition, excellent in flavor and taste and strong in stability.
Description
Technical Field
The invention relates to the field of food. In particular to a frozen beverage containing balsam pear and rose and a preparation method thereof.
Background
Balsam pear, also known as summer melon, belongs to the cucurbitaceae family of balsam pear genus, and is an annual climbing weak herbaceous plant. The balsam pear contains various amino acids and balsam pear glycosides, has the functions of clearing summer-heat, improving eyesight, detoxifying and the like, is mainly used for treating fever polydipsia, heatstroke, dysentery, red eye pain, carbuncle swelling erysipelas and malignant boil, and also has the effects of reducing blood sugar and enhancing immunity. Rose, is perennial evergreen or deciduous shrub of the genus Rosa of the family Rosaceae. The rose petals are faintly acid, contain rich anthocyanin, polyphenol, volatile oil, flavonoid, polysaccharide substances, organic acid, tannin, vitamin, alkaloid, linoleic acid, amino acid, dietary fiber, trace elements and the like, and have high nutritional value and medicinal value.
However, a frozen drink containing balsam pear and rose is yet to be developed.
Disclosure of Invention
The present invention aims to solve at least to some extent at least one of the technical problems of the prior art. Therefore, the invention provides a frozen beverage and a preparation method thereof. The frozen beverage provided by the invention contains the bitter gourd and the rose, is rich in nutrition, excellent in flavor and taste and strong in stability.
It should be noted that the present invention has been completed based on the following findings of the inventors:
the rose has strong astringent feeling, is difficult to remove by adopting the conventional steaming or sugar soaking process, and has serious loss of nutrient components. Similarly, bitter gourds are bitter and difficult to remove by conventional salting, which is unacceptable to many people.
In view of the above, the inventors have surprisingly found through a large number of experiments that the bitter gourd can well cover the astringent taste of the rose, and the rose can also cover the bitter taste of the bitter gourd, so that the combination of the bitter gourd and the rose has a good eating effect. Furthermore, the bitter gourd and the rose are prepared into the frozen beverage, so that the respective bad mouthfeel can be further weakened, and the color and the nutritional ingredients are protected to the maximum extent.
To this end, in one aspect of the invention, the invention proposes a frozen drink. According to an embodiment of the invention, the frozen drink comprises momordica charantia and rose. The inventor surprisingly finds through a large number of experiments that the bitter gourd can well cover the astringent taste of the rose, the rose can cover the bitter taste of the bitter gourd, and the combination of the bitter gourd and the rose has a good eating effect. Furthermore, the bitter gourd and the rose are prepared into the frozen beverage, so that the respective bad mouthfeel can be further weakened, and the color and the nutritional ingredients are protected to the maximum extent. Therefore, the frozen beverage provided by the embodiment of the invention is rich in nutrition and excellent in flavor and mouthfeel.
According to an embodiment of the present invention, the frozen beverage may further have the following additional technical features:
according to the embodiment of the invention, the content ratio of the balsam pear to the rose is 1-5: 1. Therefore, the frozen beverage provided by the embodiment of the invention further has richer nutrition or excellent flavor and mouthfeel.
According to an embodiment of the invention, the frozen drink contains: 1-30 parts by weight of bitter gourd; 1-30 parts by weight of rose; 10-25 parts by weight of a sweetener; 0-60 parts by weight of raw milk and/or dairy products; 0-15 parts by weight of edible oil; 0.1 to 1 part by weight of a stabilizer; and 0.1-0.8 part by weight of acidity regulator. Therefore, the frozen beverage provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the frozen drink contains: 10-20 parts by weight of bitter gourd; 5-10 parts by weight of rose; 10-25 parts by weight of a sweetener; 30-50 parts by weight of raw milk and/or dairy products; 0-15 parts by weight of edible oil; 0.1 to 1 part by weight of a stabilizer; and 0.1-0.8 part by weight of acidity regulator. Therefore, the frozen beverage provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the sweetener is selected from at least one of the following: sucrose, fructose, high fructose syrup, maltose syrup, glucose syrup, lactose, sugar alcohols, cyclamate, aspartame, sucralose, acesulfame potassium, and neotame. Therefore, the frozen beverage provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the dairy product is selected from at least one of the following: whole milk powder, skimmed milk powder, whey protein powder, condensed milk and cream. Therefore, the frozen beverage provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the stabilizer is selected from at least one of the following: locust bean gum, xanthan gum, carrageenan, guar gum, sodium carboxymethylcellulose, gellan gum, glycerol monostearate, tween 80 and sucrose ester. Therefore, the frozen beverage provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the edible oil or fat is selected from at least one of the following: coconut oil, palm oil, and corn oil. Therefore, the frozen beverage provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the acidity regulator is selected from at least one of the following: citric acid, malic acid, lactic acid, sodium citrate and potassium citrate. Therefore, the frozen beverage provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
In another aspect of the invention, the invention provides a method of preparing a frozen drink as described above. According to an embodiment of the invention, the method comprises: (1) mixing the balsam pear, the rose, the sweetening agent, the raw milk and/or the dairy product, the edible oil and fat, the stabilizer and the acidity regulator to obtain mixed feed liquid; and (2) obtaining the frozen beverage based on the mixed feed liquid. Therefore, the frozen beverage prepared by the method for preparing the frozen beverage provided by the embodiment of the invention is rich in nutrition, excellent in flavor and taste and strong in stability.
According to the embodiment of the invention, the roses are subjected to blanching and pulping treatment in advance; the balsam pear is soaked in saline water and pulped. Therefore, the frozen beverage obtained by the method for preparing the frozen beverage provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to the preferred embodiment of the invention, the blanching treatment is carried out at 80-95 ℃ for 30-50 seconds. Therefore, the frozen beverage obtained by the method for preparing the frozen beverage provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to the embodiment of the invention, the step (2) further comprises the steps of sequentially sterilizing, homogenizing, cooling, aging, freezing, filling and quick-freezing the mixed liquid to obtain the frozen beverage, wherein according to the preferred embodiment of the invention, the sterilization treatment is carried out at 80-85 ℃ for 10-15 minutes or at 90-105 ℃ for 30-90 seconds, the homogenization treatment is carried out at 65-75 ℃, the total pressure of 130-150 bar, the primary pressure of 104-120 bar and the secondary pressure of 24-30 bar, the aging treatment is carried out at 0-4 ℃ for 2-48 ℃, the freezing treatment is carried out in a 1000L or 2000L freezer, the outlet temperature of the freezer is-2-5 ℃, and the quick-freezing treatment is carried out at no more than-35 ℃, so that the frozen beverage obtained by the method for preparing the frozen beverage according to the embodiment of the invention further has rich nutrition, excellent mouthfeel and strong flavor stability.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
figure 1 shows a schematic flow diagram of a method of preparing a frozen drink according to one embodiment of the invention.
Detailed Description
The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention.
The present invention provides a frozen drink and a method for preparing the same, which will be described in detail below.
Frozen drink
In one aspect of the invention, a frozen beverage is provided. According to an embodiment of the present invention, the frozen beverage comprises momordica charantia and rose. The inventor surprisingly finds through a large number of experiments that the bitter gourd can well cover the astringent taste of the rose, the rose can cover the bitter taste of the bitter gourd, and the combination of the bitter gourd and the rose has a good eating effect. Furthermore, the bitter gourd and the rose are prepared into the frozen beverage, so that the respective bad mouthfeel can be further weakened, and the color and the nutritional ingredients are protected to the maximum extent. Therefore, the frozen beverage provided by the embodiment of the invention is rich in nutrition and excellent in flavor and mouthfeel.
According to the embodiment of the invention, the content ratio of the balsam pear to the rose is 1-5: 1. The proportion of the balsam pear and the rose can influence the taste of the frozen beverage, if the content of the balsam pear is excessive, although the astringent taste of the rose is covered, the bitter taste of the balsam pear is more prominent, so that the frozen beverage has strong bitter taste; similarly, if the rose is rich, the astringent taste of the frozen beverage is strong. Therefore, the frozen beverage provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the frozen drink contains: 1-30 parts by weight of bitter gourd; 1-30 parts by weight of rose; 10-25 parts by weight of a sweetener; 0-60 parts by weight of raw milk and/or dairy products; 0-15 parts by weight of edible oil; 0.1 to 1 part by weight of a stabilizer; and 0.1-0.8 part by weight of acidity regulator. The components of the frozen beverage are obtained by the inventor through a large number of experiments, and the frozen beverage obtained under the condition is rich in nutrition, excellent in flavor and taste and strong in stability.
Particularly, under the condition of the content of the sweetening agent, the frozen beverage not only has pleasant sweet taste, but also can further cover the bitter taste and the astringent taste of the balsam pear and the rose, and simultaneously can prevent the crystallization phenomenon; if the content of the sweetener is too high, the frozen beverage tastes sticky. The existence of raw milk and/or dairy products endows the frozen drink with rich nutrient components, smooth mouthfeel and milk flavor, and also improves the melt resistance of the frozen drink. The existence of the stabilizer can improve the stability of the frozen drink, prevent the crystallization phenomenon, and has strong melting resistance, if the content of the stabilizer is higher, the production cost is high, and the taste is sticky. The presence of the acidity regulator makes the product taste better. Therefore, the frozen beverage provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to a preferred embodiment of the invention, the frozen drink contains: 10-20 parts by weight of bitter gourd; 5-10 parts by weight of rose; 10-25 parts by weight of a sweetener; 30-50 parts by weight of raw milk and/or dairy products; 0-15 parts by weight of edible oil; 0.1 to 1 part by weight of a stabilizer; and 0.1-0.8 part by weight of acidity regulator. Therefore, the frozen beverage provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
It should be noted that the frozen beverage according to the embodiment of the present invention may further contain conventional frozen beverage ingredients, such as water, pigment, essence, and the like. The content is not strictly limited and can be selected according to actual needs.
According to an embodiment of the invention, the sweetener is selected from at least one of the following: sucrose, fructose, high fructose syrup, maltose syrup, glucose syrup, lactose, sugar alcohols, cyclamate, aspartame, sucralose, acesulfame potassium, and neotame. Therefore, the frozen beverage provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the dairy product is selected from at least one of the following: whole milk powder, skimmed milk powder, whey protein powder, condensed milk and cream. Therefore, the frozen beverage provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the stabilizer is selected from at least one of the following: locust bean gum, xanthan gum, carrageenan, guar gum, sodium carboxymethylcellulose, gellan gum, glycerol monostearate, tween 80 and sucrose ester. Therefore, the frozen beverage provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the edible oil or fat is selected from at least one of the following: coconut oil, palm oil, and corn oil. Therefore, the frozen beverage provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the acidity regulator is selected from at least one of the following: citric acid, malic acid, lactic acid, sodium citrate and potassium citrate. Therefore, the frozen beverage provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
Method for preparing frozen beverage
In another aspect of the invention, the invention provides a method of preparing a frozen drink. According to an embodiment of the present invention, referring to fig. 1, the method of preparing a frozen drink comprises:
s100 hybrid processing
In the step, balsam pear, rose, sweetener, raw milk and/or dairy products, edible oil, stabilizer and acidity regulator are mixed to obtain mixed feed liquid.
According to the embodiment of the invention, the roses are subjected to blanching and beating in advance. According to the specific embodiment of the invention, blanching is carried out at 80-95 ℃ for 30-50 seconds. Therefore, the astringent feeling of the rose is further removed, and the nutrient components and the color and luster are furthest reserved.
According to the embodiment of the present invention, the bitter gourds are previously subjected to the brine soaking and the beating treatment. Bitter taste of balsam pear is reduced by soaking balsam pear in salt water.
S200 obtaining the frozen beverage
According to an embodiment of the present invention, step S200 further includes:
s210 sterilizing treatment
In the step, the mixed material liquid is sterilized to obtain a sterilized product.
According to the embodiment of the invention, the sterilization treatment is carried out at 80-85 ℃ for 10-15 minutes or at 90-105 ℃ for 30-90 seconds. Therefore, the method can kill harmful bacteria and retain the nutrient components and color to the maximum extent.
S220 homogenizing treatment
In this step, the sterilized product is homogenized to obtain a homogenized product.
According to the embodiment of the invention, the homogenization treatment is carried out at the temperature of 65-75 ℃, the total pressure of 130-150 bar, the primary pressure of 104-120 bar and the secondary pressure of 24-30 bar. Therefore, the materials can be refined, and the obtained frozen beverage is finer and smoother.
S230 Cooling treatment
In this step, the homogeneous product is subjected to a cooling treatment to obtain a cooled product.
S240 aging treatment
In this step, the cooled product is subjected to aging treatment to obtain an aged product.
In the step, the aging treatment is carried out at 0-4 ℃ for 2-48 ℃. Therefore, the fat and the protein are hydrated, and the stability of the frozen drink is improved.
S250 freezing treatment
In this step, the aged product is subjected to a freezing treatment to obtain a frozen product.
According to the embodiment of the invention, the freezing treatment is carried out in a 1000L or 2000L freezing machine, the outlet temperature of the freezing machine is-2 to-5 ℃, air is mixed under the condition, so that the material has swelling feeling and fine mouthfeel.
S260 filling treatment
In this step, the frozen product is subjected to a filling process to obtain a filled product.
S270 quick-freezing treatment
In the step, the filling product is subjected to quick freezing treatment to obtain the frozen beverage.
According to an embodiment of the present invention, the quick-freezing treatment is performed at a temperature of not higher than-35 ℃. Therefore, the product is formed conveniently, and the frozen drink with stronger stability and flavor and taste is obtained.
It will be appreciated by those skilled in the art that the features and advantages described above in relation to the frozen drink apply equally to the method of preparing a frozen drink and will not be described in detail here.
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1
In this example, a frozen drink was prepared as follows:
1. raw materials (1000kg meter)
White granulated sugar: 125kg, high fructose corn syrup (F42): 30kg of skimmed milk powder: 110kg, cream: 150kg, anhydrous cream: 100kg, coconut oil: 30kg of bitter gourd: 140kg, rose: 70kg of guar gum: 0.8kg, xanthan gum: 0.4kg, carrageenan: 0.2kg, glyceryl monostearate: 1.5kg, citric acid: 1.6kg, lactic acid: 1.0kg, malic acid: 0.5kg, the balance of water, and appropriate amount of essence and pigment.
2. Step (ii) of
(1) Preparation of Rose syrup and balsam pear juice
1) Preparation of rose syrup
Bleaching and scalding rose: cleaning the rose after selection, draining water, and carrying out 30-50 seconds at 80-95 ℃;
pulping: rose was prepared into rose pulp using a high speed shear pump.
2) Preparation of bitter melon juice
Cleaning: selecting bitter gourds, cleaning the bitter gourds with drinking water, and soaking the bitter gourds in a salt solution with the mass concentration of 1-3% for 10-15 min;
pulping: and (4) preparing the bitter gourd into bitter gourd juice by using a high-speed shearing pump.
(2) Production process
Mixing of raw materials → sterilization → homogenization → cooling → aging → congealing → filling → quick freezing → packaging → warehousing
And (3) sterilization: keeping the temperature at 80-85 ℃ for 10-15 min; or the temperature is 90-105 ℃, and the temperature is kept for 30-90 s.
Homogenizing: the homogenizing temperature is 65-75 ℃, the homogenizing pressure is 130-150 bar, the primary pressure accounts for 80% (104-120 bar), and the secondary pressure accounts for 20% (24-30 bar).
Aging: the aging temperature is 0-4 ℃, and the aging time is 2-48 hours.
Freezing, wherein 1000L or 2000L is continuously frozen, and the outlet temperature of the freezing machine is-2 to-5 ℃.
Quick-freezing: a 688 tunnel, a 800 tunnel or a 1250 tunnel is used, and the tunnel temperature is less than or equal to-35 ℃.
The total solid content of the obtained frozen beverage is as follows: 34.7%, milk solids nonfat content: 8.5%, protein content: 3.2%, fat content: 10.3 percent.
Example 2
A frozen drink was prepared according to the method of example 1, with the difference that the raw materials were as follows (1000kg basis):
white granulated sugar: 130kg, maltose syrup: 60kg, whole milk powder: 130kg, cream: 180kg, coconut oil: 30kg of bitter gourd: 100kg, rose: 50kg of guar gum: 0.8kg, locust bean gum: 0.8kg, glyceryl monostearate: 1.8kg, citric acid: 1.6kg, lactic acid: 1.0kg, malic acid: 0.5kg, the balance of water, and appropriate amount of essence and pigment.
The total solid content of the obtained frozen beverage is as follows: 34.5%, protein content: 2.2%, fat content: 10.2 percent.
Example 3
A frozen drink was prepared according to the method of example 1, with the difference that the raw materials were as follows (1000kg basis):
white granulated sugar: 150kg, high fructose corn syrup (F42): 30kg, maltose syrup: 40kg of skimmed milk powder: 90kg, anhydrous cream: 30kg, cream: 190kg, bitter gourd: 120kg, rose: 60kg, xanthan gum: 1.2kg, locust bean gum: 1.2kg, carrageenan: 0.4kg, glyceryl monostearate: 1.0kg, citric acid: 1.6kg, lactic acid: 1.0kg, malic acid: 0.5kg, the balance of water, and appropriate amount of essence and pigment.
Example 4
A frozen drink was prepared according to the method of example 1, with the difference that the raw materials were as follows (1000kg basis):
white granulated sugar: 140kg, high fructose corn syrup (F42): 60kg, whole milk powder: 100kg, cream: 180kg, anhydrous cream: 30kg of bitter gourd: 130kg, rose: 30kg, acid-resistant sodium carboxymethyl cellulose: 1.5kg, locust bean gum: 0.6kg, citric acid: 1.2kg, malic acid: 0.5kg, 0.5kg of sodium cyclamate, the balance of water, and proper amount of essence and pigment.
Comparative example 1
A frozen drink was prepared according to the method of example 1, except that bitter gourd was not added.
Comparative example 2
A frozen drink was prepared according to the method of example 1, except that no rose was added.
Comparative example 3
A frozen drink was prepared as in example 1, except that the bitter gourds were replaced with cucumbers.
Comparative example 4
A frozen drink was prepared according to the method of example 1, except that rose was replaced with jasmine.
Comparative example 5
A frozen drink was prepared according to the method of example 1, except that the amount of balsam pear added was 370 kg.
Comparative example 6
A frozen drink was prepared according to the method of example 1, except that the rose was added in an amount of 220 kg.
Comparative example 7
A frozen drink was prepared according to the method of example 1, except that acid-resistant sodium carboxymethyl cellulose: 5kg, locust bean gum: 5 kg.
Example 5 sensory evaluation
The frozen drinks obtained in example 1 and comparative examples 1 to 7 were numbered, and the frozen drinks were a1, B1, C1, D1, E1, F1, G1, and H1, and the thawed drinks were a2, B2, C2, D2, E2, F2, G2, and H2, and subjected to texture, mouthfeel, and flavor comparison tests, respectively. The specific scoring criteria are as follows:
table 1: sensory evaluation criteria
The results of 30 persons participating in the taste test are shown in the following table, wherein the persons participating in the taste test are product development engineers engaged in the dairy product (including normal-temperature milk, milk beverage, cheese, butter and frozen beverage) industry for more than 3 years. It can be seen that the frozen beverage obtained in example 1 had the best flavor and mouthfeel, and the score was the highest.
In comparative examples 1 and 3, the astringent taste of rose could not be masked because the balsam pear was not added or replaced with cucumber, so that the resulting frozen beverage was more astringent.
In comparative examples 2 and 4, the bitter taste of balsam pear could not be masked because no rose was added or the rose was replaced with jasmine, so that the resulting frozen beverage was bitter in taste.
In comparative example 5, the addition amount of balsam pear was too large, so that the rose could not completely mask the bitterness of balsam pear, and the resulting frozen beverage was bitter.
In comparative example 6, the rose was added in an excessive amount, so that the bitter gourd could not completely mask the astringent taste of rose, and the resulting frozen beverage was more astringent.
In comparative example 7, the addition amount of the stabilizer was too large, and the mouth feel was blurry.
Table 2: sensory evaluation results
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (12)
1. A frozen beverage is characterized by comprising 1-30 parts by weight of balsam pear and 1-30 parts by weight of rose;
wherein the content ratio of the bitter gourds to the roses is 1-5: 1;
the frozen drink contains:
1-30 parts by weight of bitter gourd;
1-30 parts by weight of rose;
10-25 parts by weight of a sweetener;
0-60 parts by weight of raw milk and/or dairy products;
0-15 parts by weight of edible oil;
0.1 to 1 part by weight of a stabilizer; and
0.1-0.8 weight part of acidity regulator.
2. A frozen drink according to claim 1, characterized in that it contains:
10-20 parts by weight of bitter gourd;
5-10 parts by weight of rose;
10-25 parts by weight of a sweetener;
30-50 parts by weight of raw milk and/or dairy products;
0-15 parts by weight of edible oil;
0.1 to 1 part by weight of a stabilizer; and
0.1-0.8 weight part of acidity regulator.
3. A frozen drink according to claim 1 or 2, characterized in that the sweetener is selected from at least one of the following:
sucrose, fructose, high fructose syrup, maltose syrup, glucose syrup, lactose, sugar alcohols, cyclamate, aspartame, sucralose, acesulfame potassium, and neotame.
4. A frozen drink according to claim 1 or 2, characterized in that the dairy product is selected from at least one of the following:
whole milk powder, skimmed milk powder, whey protein powder, condensed milk and cream.
5. A frozen drink according to claim 1 or 2, characterized in that the stabilizer is selected from at least one of the following:
locust bean gum, xanthan gum, carrageenan, guar gum, sodium carboxymethylcellulose, gellan gum, glycerol monostearate, tween 80 and sucrose ester.
6. A frozen drink according to claim 1 or 2, characterized in that the edible fat is selected from at least one of the following:
coconut oil, palm oil, and corn oil.
7. A frozen drink according to claim 1 or 2, characterized in that the acidity regulator is selected from at least one of the following:
citric acid, malic acid, lactic acid, sodium citrate and potassium citrate.
8. A method for preparing the frozen drink according to any one of claims 1 to 7, comprising:
(1) mixing the balsam pear, the rose, the sweetening agent, the raw milk and/or the dairy product, the edible oil and fat, the stabilizer and the acidity regulator to obtain mixed feed liquid; and
(2) and obtaining the frozen beverage based on the mixed feed liquid.
9. The method of claim 8,
the rose is subjected to blanching and pulping in advance;
the balsam pear is soaked in saline water and pulped.
10. The method as claimed in claim 9, wherein the blanching treatment is carried out at 80-95 ℃ for 30-50 seconds.
11. The method of claim 8, wherein step (2) further comprises:
and sequentially sterilizing, homogenizing, cooling, aging, freezing, filling and quick-freezing the mixed material liquid so as to obtain the frozen beverage.
12. The method according to claim 11, wherein the sterilization treatment is carried out at 80 to 85 ℃ for 10 to 15 minutes, or at 90 to 105 ℃ for 30 to 90 seconds;
the homogenization treatment is carried out at a temperature of 65-75 ℃, a total pressure of 130-150 bar, a primary pressure of 104-120 bar and a secondary pressure of 24-30 bar;
the aging treatment is carried out at the temperature of 0-4 ℃ for 2-48 ℃;
the freezing treatment is carried out in a 1000L or 2000L freezing machine, and the outlet temperature of the freezing machine is-2 to-5 ℃;
the quick-freezing treatment is carried out at a temperature of not more than-35 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710193906.3A CN106922942B (en) | 2017-03-28 | 2017-03-28 | Frozen beverage containing bitter gourd and rose and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710193906.3A CN106922942B (en) | 2017-03-28 | 2017-03-28 | Frozen beverage containing bitter gourd and rose and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106922942A CN106922942A (en) | 2017-07-07 |
| CN106922942B true CN106922942B (en) | 2020-07-21 |
Family
ID=59424887
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710193906.3A Active CN106922942B (en) | 2017-03-28 | 2017-03-28 | Frozen beverage containing bitter gourd and rose and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106922942B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439779A (en) * | 2017-08-01 | 2017-12-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| CN109953173A (en) * | 2017-12-14 | 2019-07-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317621A (en) * | 2008-07-10 | 2008-12-10 | 内蒙古伊利实业集团股份有限公司 | Mulberry leaf containing freezing beverage and preparation method thereof |
| CN101347171A (en) * | 2008-09-03 | 2009-01-21 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing chrysanthemum and method of preparing the same |
| CN102422931A (en) * | 2011-12-19 | 2012-04-25 | 大连创达技术交易市场有限公司 | Peach flower tea |
| CN103156010A (en) * | 2011-12-19 | 2013-06-19 | 大连创达技术交易市场有限公司 | Preparation method for peach flower tea |
| CN105410542A (en) * | 2015-11-25 | 2016-03-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for preparing okra starch, refrigerating beverage, and method for preparing refrigerating beverage |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100439567B1 (en) * | 2001-11-12 | 2004-07-07 | 대한민국 | A method for preparation of ice cream containing pulverized a rose |
| KR101309087B1 (en) * | 2011-12-16 | 2013-09-17 | 주식회사 빙그레 | Making method of an ice-cream cone with various color |
-
2017
- 2017-03-28 CN CN201710193906.3A patent/CN106922942B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317621A (en) * | 2008-07-10 | 2008-12-10 | 内蒙古伊利实业集团股份有限公司 | Mulberry leaf containing freezing beverage and preparation method thereof |
| CN101347171A (en) * | 2008-09-03 | 2009-01-21 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing chrysanthemum and method of preparing the same |
| CN102422931A (en) * | 2011-12-19 | 2012-04-25 | 大连创达技术交易市场有限公司 | Peach flower tea |
| CN103156010A (en) * | 2011-12-19 | 2013-06-19 | 大连创达技术交易市场有限公司 | Preparation method for peach flower tea |
| CN105410542A (en) * | 2015-11-25 | 2016-03-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for preparing okra starch, refrigerating beverage, and method for preparing refrigerating beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106922942A (en) | 2017-07-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5171601A (en) | Ice cream and method of manufacturing | |
| CN104322767B (en) | A kind of nostoc milk tea, nostoc milk tea powder and preparation method | |
| CN103783164B (en) | Avocado-containing condensed milk and preparation method thereof | |
| CN105410542B (en) | Prepare method, frozen and the method for preparing frozen of gumbo slurry | |
| CN103919211A (en) | Okra beverage and preparation method thereof | |
| CN104719488A (en) | Edible goat milk fruit-vegetable paper and preparation process thereof | |
| CN106922942B (en) | Frozen beverage containing bitter gourd and rose and preparation method thereof | |
| CN110140798A (en) | A kind of fruit juice type coconut milk freezes and preparation method thereof | |
| KR100324617B1 (en) | A method for preparation of ice cream containing pulverized mulberry leaf | |
| CN115606675A (en) | Sports man-reaching ice cream | |
| CN106962589B (en) | Rose-flavored frozen beverage and preparation method thereof | |
| CN110771711A (en) | Honey cereal, preparation method thereof, frozen beverage containing honey cereal and preparation method of frozen beverage | |
| CN109315583A (en) | A kind of Rosa roxburghii Tratt ice cream and preparation method thereof | |
| CN109287839A (en) | Nutrient ice cream and preparation method thereof containing Chinese yam | |
| CN107455727A (en) | Red bean sauce and preparation method thereof and frozen | |
| KR20110138593A (en) | The method of chocolate composition contained to lespedeza cuneata extraction | |
| CN108041371A (en) | A kind of passion fruit fruit juice and preparation method thereof | |
| CN107874142A (en) | The method of paste flavor dried beef processing | |
| CN106418523A (en) | Stable type actinidia arguta functional healthcare curd | |
| CN111418697A (en) | Frozen beverage and preparation method thereof | |
| CN105011279A (en) | Sand pear juice beverage and preparation method thereof | |
| CN105639554A (en) | Method for producing homemade jellies | |
| CN100336467C (en) | Black sesame syrup and its making method | |
| KR102635924B1 (en) | Manufacturing method of ice cream containing lotus leaf ingredient | |
| CN110692716A (en) | Preparation method of red date and Chinese yam milk beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |