CN107232385A - A kind of frozen and its production technology containing pulp - Google Patents
A kind of frozen and its production technology containing pulp Download PDFInfo
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- CN107232385A CN107232385A CN201610180524.2A CN201610180524A CN107232385A CN 107232385 A CN107232385 A CN 107232385A CN 201610180524 A CN201610180524 A CN 201610180524A CN 107232385 A CN107232385 A CN 107232385A
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- pulp
- frozen
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- mould
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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
- A23G9/42—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
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
-
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a kind of frozen containing pulp and its production technology.The frozen includes frozen body and adhesion or the pulp for being embedded in frozen body surface.The frozen, which is utilized in mould, to be injected water and makes pulp disperse, then is removed water and made pulp be close to mould inner wall, and the mode of Reperfu- sion feed liquid is prepared afterwards.The fruit slice or fruit particle of the product are viscous or are embedded in product surface, hence it is evident that improve the sensory effects of product.Compared with traditional handicraft, process of the present invention is not by extruding or the effect of other external force, naturally pulp is merged with frozen surface, while adding fresh fruit can ensure that the component of fruit is not lost, the need for farthest meeting consumer's nutrient health.And for the few product of pulp addition, such fruit is aobvious more, improves product competitiveness, reduces product cost.
Description
Technical field
The present invention relates to the preparation field of frozen.More particularly, to a kind of freezing drink containing fruit
Product and its production technology.
Background technology
Fruit is added in frozen, more to add jam, fruit, based on fruit juice.Such fruit is former
Material is substantially what is be made by candied or mashing, by many manufacturing procedures and high temperature sterilization, water
The color and local flavor comparatively fresh fruit of fruit are changed greatly.It the following is the processing technology of conventional juice raw material：
1st, inspissated juice processing method：
Fruit tests level → weighing → fruit pond → Hydraulic transportation → cleaning → selection → spray → broken → ferment treatment
→ pressure juice → pasteurization → degumming → ultrafiltration → evaporation and concentration → pasteurization → sterile filling；
It is dense by 2 pasteurizations (namely 60 degree are heated 30 minutes) and 1 evaporation in concentration process
Contracting, the nutrition of basic fruit and fragrance are not remained substantially, and can lose the vibrant initial color of fresh fruit；
2nd, fruit magma processing method：
Fruit → test level weighing → fruit pond → Hydraulic transportation → cleaning → selection → sprays → certain kind of berries that goes out of precooking → and beaten
Slurry → homogeneous → degassing → heating adjustment → sterile filling；
By precooking and heating adjustment process, fruit has lost due nutrition, fragrance and color
Pool.And the phenomenon such as brown stain and precipitation easily occurs in the storage process in later stage；
3rd, candied the flesh of fruits processing method：
Fruit is quick-frozen → dicing → weighs/dispensing (fruit, white granulated sugar) → whole material be well mixed
→ candied (30-120 minutes) → metal detection → sterilization → perfusion → normal temperature accumulating.
Candied by long-time, fruit has lost due nutrition, fragrance and color and luster, later stage storage
Also easily discoloration during depositing.
If addition full wafer or the fresh fruit of monoblock, can not only improve value-added content of product in the product,
It can more make consumer in edible frozen while tasting fresh fruit.Make frozen in battalion
All it is highly improved in terms of supporting aspect and color local flavor.
But the frozen of fruit is mixed at present, all it is to mix fruit after frozen refrigeration becomes viscous,
Fruit uniformly can be then mixed in frozen, and the sensory effects of appearance are poor.If can be in frozen table
Full wafer pulp is pasted in face, and is distributed many flesh of fruits in product surface, then will form fruit and add
Dosage is few, but looks many effect, brings consumer different visual impact.
Accordingly, it is desirable to provide a kind of frozen and its production technology containing fruit.
The content of the invention
It is an object of the present invention to provide a kind of frozen containing pulp.Glue on the cold drink product surface
Paste or inlay full wafer pulp, bring the different visual impact of consumer and mouth feeling experience.
It is another object of the present invention to provide a kind of production technology of the frozen containing pulp.Due to
Fruit quality is softer, it is not possible to particle is squeezed in casing material using the extrusion process of industry routine.This
Invention uses brand-new production technology, can paste or be embedded in product surface by chankings or fruit,
Produced with the big batch metaplasia for realizing such product.
To reach above-mentioned first purpose, the present invention uses following technical proposals：
A kind of frozen containing pulp, including frozen body and adhesion or it is embedded in frozen
The pulp of body surface；The frozen, which is utilized in injection water in mould, makes pulp disperse, then removes
Water makes pulp be close to mould inner wall, and the mode of Reperfu- sion feed liquid is prepared afterwards.
Preferably, the pulp is chankings or fruit.Pulp be generally divided into chankings, fruit, jam,
Pulp, or the jam containing fruit etc..The pulp of liquid and sauce shape is bad using present invention process
Realize, effect is also bad.The clearly demarcated fruit of particle more preferably realizes that such as fruit granule is mutual using present invention process
Compared to relatively gluing, out the effect of product is also bad.
Preferably, the thickness of the chankings is 1-3mm, size a length of 8-15mm of the fruit, a width of
8-15mm, a height of 8-15mm.Chankings is too thick, fruit it is too big if, it is bad with the dispersion effect of dampening,
It is not easy to glue on the mould wall.It is easily deformed if chankings is too thin, also easy unfilled corner etc. in mold side,
It is bad that the too small entirety of fruit comes out effect, and during water is removed, it is small that fruit easily enters midge
In the suction pipe of car.
Preferably, the pulp is selected from without fruit stone or eliminates the fresh fruit of fruit stone, including strawberry,
Kiwi berry, carambola, pineapple and yellow peach etc..
The present invention uses fresh fruit, can both ensure that fruit nutrition composition does not lose, it can also be ensured that water
Really natural color and luster and local flavor.Candied chankings or candied fruit can also be used, simply no fresh fruit
Nutritional ingredient, but do not influence the production effect of integral product.
In a specific embodiment, fresh water chankings production technology is as follows：
Fresh fruit → cleaning and remove inedible part → quick blanching sterilization (85 DEG C, 30 seconds) →
Cut into slices (1-3mm of thickness) → standby.
In a specific embodiment, fresh water fruit production technology is as follows：
Fresh fruit → cleaning and remove inedible part → quick blanching sterilization (85 DEG C, 30 seconds) →
Dice (8*8*8mm -15*15*15mm) → standby.
Conventional fruit variety：Strawberry, Kiwi berry, carambola, pineapple, yellow peach etc. are without fruit stone or eliminate
The fruit of fruit stone.
If abandoning the nutrition of fresh fruit, adding candied chankings or fruit can also realize.
To reach above-mentioned second purpose, the present invention uses following technical proposals：
A kind of production technology of the frozen containing pulp as described above, the production technology is included in mould
Water is injected in tool makes pulp disperse, then removes water and make the step of pulp is close to mould inner wall.
Preferably, the production technology is：First injection water makes pulp disperse in a mold, then removes water order
Pulp is close to mould inner wall, is freezed afterwards into mould freezing zone, Reperfu- sion feed liquid freezes solid
Finally the demoulding obtains finished product.Increase the process freezed, primarily to strengthening fruit adheres to mould inner wall
Consolidation degree.In the state of micro- jelly, the adhesion of fruit and mould inner wall is closer, in the filling in later stage
The position of fruit pulp is ensure that during injection slurry to be influenceed by feed liquid impulsive force, will not be produced
Change.
Preferably, the time freezed is 30-60s.
Preferably, the liquid level of mould reclaimed water is higher than the Desired Height of pulp, and freezes line less than mould.
In a specific embodiment, the influx height of mould reclaimed water up adds 10mm for the Desired Height of pulp
Between freezing line to mould.
Of the invention maximum the characteristics of, is that one can be by injection water removes the mode of water to make pulp again
Disperse and be close to mould inner wall；Two be the influx height by controlling mould reclaimed water, control fruit slice or
Fruit grain is embedded in the particular location on frozen surface.Wherein, the influx height of water can be according to production
Need regulation, it is desirable to fruit slice up to mould where just the control of the influx height of water it is desirable that
It is more than height.In general, the scope of influx height fruit slice height+10mm to mould freeze line it
Between.
Preferably, if the addition of pulp is the 1-3wt% of frozen gross weight, the perfusion of mould reclaimed water
Measure the 1/4-1/3 of total groundwater increment for mould；If the addition of pulp is the 3-8wt% of frozen gross weight,
Then the groundwater increment of mould reclaimed water is the 1/3-1/2 of total groundwater increment of mould；If the addition of pulp is more than freezing
The 8wt% of drink gross weight, then the groundwater increment of mould reclaimed water is total groundwater increment of mould.
In the present invention, " total groundwater increment of mould " is defined as freezing line to mould bottom from mould by described in
The perfusion total amount in portion.
The groundwater increment of sterilized water can be needed according to production regulation, it is desirable to fruit particle up to mould it is assorted
I.e. the influx height groundwater increment control of sterilized water is just being wished more than height by position.In general,
Groundwater increment is also contemplated that the addition of fruit particle, and the applicant passes through substantial amounts of experimental verification, according to big
The practical experience of amount, which is summarized, can substantially determine groundwater increment scope and effect, as shown in table 1 below：
Table 1
Preferably, the water is sterilized water；The pulp is chankings or fruit.Will not using sterilized water
Bring the microorganism hidden danger in later stage.
Preferably, the thickness of the chankings is 1-3mm, size a length of 8-15mm of the fruit, a width of
8-15mm, a height of 8-15mm.Chankings is too thick, fruit it is too big if, it is bad with the dispersion effect of dampening,
It is not easy to glue on the mould wall.It is easily deformed if chankings is too thin, also easy unfilled corner etc. in mold side,
It is bad that the too small entirety of fruit comes out effect, and during water is removed, it is small that fruit easily enters midge
In the suction pipe of car.
Preferably, the one kind or many of the pulp in strawberry, Kiwi berry, carambola, pineapple and yellow peach
Plant the pulp of fruit.Every fruit being easily molded can.
Preferably, the pulp is selected from fresh fruit.
It is possible to further which the coolant-temperature gage for injecting mould is controlled in 85-95 DEG C, stop of the pulp in water
Time control was at 30-40 seconds, to realize that carrying out quick blanching to pulp while sharp water-dispersible pulp kills
Bacterium.In a mold in the process of priming petock, an effect is that fruit slice (or fruit grain) control exists
On a certain position of mould, carried out while can also realize in many fruit slices of this link (or fruit grain)
Quick blanching sterilization.
In the prior art, the frozen of general mixing fruit, is all that frozen feed liquid refrigeration becomes sticky
Mixing fruit after thick, fruit uniformly can be then mixed in frozen, and the sensory effects of appearance are poor.And be directed to
In cold drink surface attachment additive, such as chocolate shelled melon seed, in the prior art generally using normal in the industry
Particle is squeezed in casing material by the extrusion process of rule.
Because the quality of fruit is softer, it is not possible to extruded using the extrusion process of industry routine.For
Above-mentioned problems of the prior art, the applicant passes through substantial amounts of creative experiments, using brand-new
Production technology, one is to make pulp disperse by way of injecting water and removing water again and be close to mould inner wall；
Two be the influx height by controlling mould reclaimed water, and control fruit slice or fruit grain are embedded in frozen table
The particular location in face, in conjunction with freezing the production technologies such as material filling, it is possible to achieve paste chankings or fruit
(inlaying) is produced in product surface with the big batch metaplasia for realizing such product.If simultaneously will injection
Water be changed to high-temperature water, the quick blanching process for sterilizing of pulp can also be realized simultaneously.
Beneficial effects of the present invention are as follows：
1st, fruit slice or fruit particle glue or are embedded in product surface, improve the sensory effects of product；
2nd, compared with traditional handicraft, this process by extruding or the effect of other external force, naturally will not
Pulp is merged with frozen surface, while adding fresh fruit can ensure that the component of fruit is not lost,
The need for farthest meeting consumer's nutrient health；
3rd, for the few product of pulp addition, such fruit is aobvious more, improves product competitiveness, drop
Low product cost.
Brief description of the drawings
The embodiment to the present invention is described in further detail below in conjunction with the accompanying drawings.
Fig. 1 shows step 1 schematic diagram that fresh fruit of the present invention is cut into slices.
Fig. 2 shows step 2 schematic diagram that fresh fruit of the present invention is cut into slices.
Fig. 3 shows step 3 schematic diagram that fresh fruit of the present invention is cut into slices.
Fig. 4 shows step 4 schematic diagram that fresh fruit of the present invention is cut into slices.
Fig. 5 shows to prepare step 1 schematic diagram of frozen using production technology of the present invention.
Fig. 6 shows to prepare step 2 schematic diagram of frozen using production technology of the present invention.
Fig. 7 shows to prepare step 3 schematic diagram of frozen using production technology of the present invention.
Fig. 8 shows to prepare step 4 schematic diagram of frozen using production technology of the present invention.
Fig. 9 shows to prepare step 5 schematic diagram of frozen using production technology of the present invention.
Embodiment
In order to illustrate more clearly of the present invention, the present invention is done into one with reference to preferred embodiments and drawings
The explanation of step.Similar part is indicated with identical reference in accompanying drawing.Those skilled in the art
It should be appreciated that following specifically described content is illustrative and be not restrictive, it should not be limited with this
Protection scope of the present invention.
Embodiment 1
A kind of frozen containing pulp, including frozen body and adhesion or it is embedded in frozen
The pulp of body surface.
The pulp is fresh chankings, and the thickness of the chankings is 1-3mm.
One or more fresh waters of the pulp in strawberry, Kiwi berry, carambola, pineapple and yellow peach
The pulp of fruit.
The production technology of the above-mentioned frozen containing pulp is as follows：
1. used in fresh water chankings production technology it is as follows：
Fresh fruit → cleaning and remove inedible part → quick blanching sterilization (85 DEG C, 30 seconds) →
Cut into slices (1-3mm of thickness) → standby.
2. the technique for preparing frozen using above-mentioned fresh water chankings is as follows：
Drinking Water → be put into fruit slice (a piece of in preferably each mould) after die perfusion sterilization →
Midge dolly insertion mold bottom → midge → entrance mould freezing zone → freezes 30s -60s → perfusion feed liquid
→ inserting chopsticks → freezes the solid → demoulding → packaging → storage.
Wherein, the influx height of sterilized water can need regulation according to production, it is desirable to which fruit particle is up to
Where the control of the influx height of sterilized water is just being wished more than height by mould.Influx height will also
Consider the addition of fruit particle, influx height scope can substantially be determined according to experiment：
If the addition of pulp is the 1-3wt% of frozen gross weight, the groundwater increment of mould reclaimed water is mould
Total groundwater increment 1/4-1/3；Now particle is bonded at ice cream head to product surface at feed liquid influx height；
If the addition of pulp is the 3-8wt% of frozen gross weight, the groundwater increment of mould reclaimed water is mould
Total groundwater increment 1/3-1/2；Now particle is bonded at ice cream head to product surface at feed liquid influx height；
If the addition of pulp is more than the 8wt% of frozen gross weight, the groundwater increment of mould reclaimed water is mould
Total groundwater increment, now particle be bonded at product surface.
In the present embodiment, the addition of chankings is the 1-3wt% of frozen gross weight, the perfusion of mould reclaimed water
Measure the 1/4-1/3 of total groundwater increment for mould.
Further, it is also possible to the coolant-temperature gage control of mould will be injected at 85-95 DEG C, during stop of the pulp in water
Between control at 30-40 seconds, quick blanching sterilization is carried out to pulp while sharp water-dispersible pulp to realize.
Fig. 1 to Fig. 4 shows the step 1-4 whole process that fresh fruit is cut into slices.The numeral of each in figure
Representative implication is：1- fresh fruit meat, 2- is slided into, 3- cutting knifes, 4- sliding blocks, 5- chankings.
As shown in figure 1, fresh fruit meat 1 is placed to above slideway 2, cutting knife 3 and the descending cutting of sliding block 4
Fresh fruit meat 1；Shown in Fig. 2, cutting knife 3 and sliding block 4, which drive, to be cut through cube meat and is moved to forward above mould；
Shown in Fig. 3, cutting knife 3 is up, is fallen under chankings 5 in mould；Shown in Fig. 4, cutting knife 3 and sliding block 4
Return to behind origin-location and be moved rearwards by certain distance, this distance is exactly the thickness of pulp piece.
Fig. 5 to Fig. 9 shows to prepare the step 1-5 schematic diagrames of frozen using production technology of the present invention.
In figure it is each numeral representated by implication be：5- chankings, 6- formworks, 7- water, 8- suction pipes, 9- feed liquids.
As shown in figure 5, first filling water 7 in formwork 6；Shown in Fig. 6, chankings 5 falls into the formwork for filling water
In 6；Shown in Fig. 7, suction pipe 8 goes downwards to the bottom of formwork 6, starts water suction；Shown in Fig. 8, formwork 6
After interior water is exhausted, suction pipe 8 is up to origin-location.Now chankings 5 is because the work being sucked away of water
With being tightly attached on the inwall of formwork 6；Shown in Fig. 9, feed liquid 9 is finally irrigated, chankings 5 and feed liquid 9 is allowed
It is frozen simultaneously.
Embodiment 2
A kind of frozen containing pulp, including frozen body and adhesion or it is embedded in frozen
The pulp of body surface.
The pulp is fresh fruit, and the size of the fruit is 8*8*8-15*15*15mm.
One or more fresh waters of the fruit in strawberry, Kiwi berry, carambola, pineapple and yellow peach
The fruit of fruit.
The production technology of the above-mentioned frozen containing pulp is as follows：
1. used in fresh water fruit production technology it is as follows：
Fresh fruit → cleaning and remove inedible part → quick blanching sterilization (85 DEG C, 30 seconds) →
Dice (8*8*8mm -15*15*15mm) → standby
2. the technique for preparing frozen using above-mentioned fresh water fruit is as follows：
Drinking Water → be put into fruit grain → midge dolly after die perfusion sterilization insert mold bottom →
Midge → → freezes 30s -60s → perfusion feed liquid → inserting chopsticks → and freezes solid → demoulding in entrance mould freezing zone
→ packaging → storage.
Wherein, the groundwater increment of sterilized water can need regulation according to production, it is desirable to fruit particle up to mould
I.e. where what is had is just wishing more than height the influx height groundwater increment control of sterilized water.Fill
Fluence is also contemplated that the addition of fruit particle, and influx height scope can be substantially determined according to experiment：
If the addition of pulp is the 1-3wt% of frozen gross weight, the groundwater increment of mould reclaimed water is mould
Total groundwater increment 1/4-1/3；Now particle is bonded at ice cream head to product surface at feed liquid influx height；
If the addition of pulp is the 3-8wt% of frozen gross weight, the groundwater increment of mould reclaimed water is mould
Total groundwater increment 1/3-1/2；Now particle is bonded at ice cream head to product surface at feed liquid influx height；
If the addition of pulp is more than the 8wt% of frozen gross weight, the groundwater increment of mould reclaimed water is mould
Total groundwater increment, now particle be bonded at product surface.
In the present embodiment, the addition of fruit is the 1-3wt% of frozen gross weight, the perfusion of mould reclaimed water
Measure the 1/4-1/3 of total groundwater increment for mould.
Comparative example 1
A kind of frozen for mixing pulp, the addition of its pulp is in the same manner as in Example 1 for freezing drink
The 1-3wt% of product gross weight, is prepared according to traditional production technology, and detailed process is as follows：
Frozen feed liquid preparation → mistake is congealed mechanism cold → mixing pulp → perfusion, and → inserting chopsticks → is freezed → taken off
Mould → packaging → storage.
Made to preparing frozen and comparative example 1 containing pulp in embodiment 1 and embodiment 2
The frozen of standby obtained mixing pulp carries out sense organ and taste tastes test, and data statistics result is as follows
Shown in table 2：
Table 2
Embodiment 3
A kind of frozen containing pulp, its preparation technology is similar to Example 1, and difference is institute
It is to pass through candied fruit chankings to state pulp, and it tests effect compared with the product of embodiment 1, except fruit
Outside freshness has declined, remaining test effect is similar to the product of embodiment 1.
Embodiment 4
A kind of frozen containing pulp, its preparation technology is similar to Example 2, and difference is institute
It is to pass through candied the flesh of fruits to state pulp, and it tests effect compared with the product of embodiment 2, except fruit
Outside freshness has declined, remaining test effect is similar to the product of embodiment 2.
Obviously, the above embodiment of the present invention is only intended to clearly illustrate example of the present invention, and
It is not the restriction to embodiments of the present invention, for those of ordinary skill in the field,
It can also be made other changes in different forms on the basis of described above, here can not be to all
Embodiment be exhaustive, it is every to belong to the obvious change that technical scheme is extended out
Change or change the row still in protection scope of the present invention.
Claims (10)
1. a kind of frozen containing pulp, it is characterised in that：Including frozen body and adhesion or
It is embedded in the pulp of frozen body surface；The frozen, which is utilized in mould, injects water order fruit
Meat disperses, then removes water and make pulp be close to mould inner wall, and the mode of Reperfu- sion feed liquid is prepared afterwards
's.
2. a kind of frozen containing pulp according to claim 1, it is characterised in that：The fruit
Meat is chankings or fruit；Preferably, the thickness of the chankings is 1-3mm, and the size of the fruit is long
For 8-15mm, a width of 8-15mm, a height of 8-15mm.
3. a kind of frozen containing pulp according to claim 1 or 2, it is characterised in that：Institute
State one or more of the pulp in strawberry, Kiwi berry, carambola, pineapple and yellow peach；Preferably, institute
Pulp is stated for fresh chankings or fresh fruit.
4. a kind of production technology of frozen containing pulp as described in claim 1-3 is any, it is special
Levy and be：The production technology, which includes injection water in a mold, makes pulp disperse, then removes water and make pulp tight
The step of being affixed on mould inner wall.
5. a kind of production technology of frozen containing pulp according to claim 4, its feature exists
In the production technology is：First injection water makes pulp disperse in a mold, then removes water and make pulp be close to
In mould inner wall, freezed afterwards into mould freezing zone, Reperfu- sion feed liquid freezes the solid last demoulding
Obtain finished product.
6. a kind of production technology of frozen containing pulp according to claim 5, its feature exists
In：The time freezed is 30-60s.
7. a kind of production technology of frozen containing pulp according to claim 4 or 5, it is special
Levy and be：The liquid level of mould reclaimed water is higher than the Desired Height of pulp, and freezes line less than mould.
8. a kind of production technology of frozen containing pulp according to claim 4 or 5, it is special
Levy and be：If the addition of pulp is the 1-3wt% of frozen gross weight, the groundwater increment of mould reclaimed water is
The 1/4-1/3 of total groundwater increment of mould；If the addition of pulp is the 3-8wt% of frozen gross weight, mould
Have 1/3-1/2 of the groundwater increment of reclaimed water for total groundwater increment of mould；If the addition of pulp is more than frozen
The 8wt% of gross weight, then the groundwater increment of mould reclaimed water is total groundwater increment of mould.
9. a kind of production technology of frozen containing pulp according to claim 4, its feature exists
In：The water is sterilized water.
10. a kind of production technology of frozen containing pulp according to claim 4, its feature
It is：The coolant-temperature gage control of mould is injected at 85-95 DEG C, and residence time of the pulp in water is controlled 30
- 40 seconds seconds.
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| CN201610180524.2A CN107232385B (en) | 2016-03-28 | 2016-03-28 | Frozen beverage containing pulp and production process thereof |
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|---|---|---|---|
| CN201610180524.2A CN107232385B (en) | 2016-03-28 | 2016-03-28 | Frozen beverage containing pulp and production process thereof |
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