CN108200994A - Frozen and preparation method thereof - Google Patents
Frozen and preparation method thereof Download PDFInfo
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- CN108200994A CN108200994A CN201611169874.5A CN201611169874A CN108200994A CN 108200994 A CN108200994 A CN 108200994A CN 201611169874 A CN201611169874 A CN 201611169874A CN 108200994 A CN108200994 A CN 108200994A
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- frozen
- jam
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- 238000002360 preparation method Methods 0.000 title abstract description 18
- 239000000835 fiber Substances 0.000 claims abstract description 95
- 239000002562 thickening agent Substances 0.000 claims abstract description 26
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 20
- 239000000711 locust bean gum Substances 0.000 claims abstract description 20
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 20
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 20
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
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- 108090000623 proteins and genes Proteins 0.000 claims abstract description 14
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 14
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- 235000003599 food sweetener Nutrition 0.000 claims abstract description 10
- 239000003765 sweetening agent Substances 0.000 claims abstract description 10
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 8
- 235000013365 dairy product Nutrition 0.000 claims abstract description 8
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 8
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- 235000013305 food Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 40
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- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 238000012545 processing Methods 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 9
- 229920002774 Maltodextrin Polymers 0.000 claims description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 8
- 235000020429 malt syrup Nutrition 0.000 claims description 8
- 235000014633 carbohydrates Nutrition 0.000 claims description 7
- 239000003240 coconut oil Substances 0.000 claims description 5
- 235000019864 coconut oil Nutrition 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 235000008939 whole milk Nutrition 0.000 claims description 5
- 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 4
- 235000014121 butter Nutrition 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
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- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 235000010357 aspartame Nutrition 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
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- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 claims description 2
- 108010011485 Aspartame Proteins 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- 239000004384 Neotame Substances 0.000 claims description 2
- 235000019482 Palm oil Nutrition 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 239000005862 Whey Substances 0.000 claims description 2
- 102000007544 Whey Proteins Human genes 0.000 claims description 2
- 108010046377 Whey Proteins Proteins 0.000 claims description 2
- 239000000605 aspartame Substances 0.000 claims description 2
- 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 2
- 229960003438 aspartame Drugs 0.000 claims description 2
- 235000013351 cheese Nutrition 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 210000002969 egg yolk Anatomy 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 235000019412 neotame Nutrition 0.000 claims description 2
- 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 2
- 108010070257 neotame Proteins 0.000 claims description 2
- 239000002540 palm oil Substances 0.000 claims description 2
- 229940085605 saccharin sodium Drugs 0.000 claims description 2
- 239000001509 sodium citrate Substances 0.000 claims description 2
- 235000011083 sodium citrates Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- 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 2
- 239000005720 sucrose Substances 0.000 claims description 2
- -1 sucrose fatty ester Chemical class 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 101710094902 Legumin Proteins 0.000 claims 1
- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 claims 1
- 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 1
- 239000000463 material Substances 0.000 abstract description 49
- 235000019640 taste Nutrition 0.000 abstract description 24
- 239000003205 fragrance Substances 0.000 abstract description 12
- 244000099147 Ananas comosus Species 0.000 description 78
- 235000007119 Ananas comosus Nutrition 0.000 description 78
- 238000004519 manufacturing process Methods 0.000 description 25
- 238000005516 engineering process Methods 0.000 description 20
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- 230000000052 comparative effect Effects 0.000 description 18
- 230000032683 aging Effects 0.000 description 10
- 238000000265 homogenisation Methods 0.000 description 9
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- 235000015243 ice cream Nutrition 0.000 description 8
- 239000003795 chemical substances by application Substances 0.000 description 7
- 239000003651 drinking water Substances 0.000 description 7
- 235000020188 drinking water Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 239000000686 essence Substances 0.000 description 6
- 235000013355 food flavoring agent Nutrition 0.000 description 6
- 235000001727 glucose Nutrition 0.000 description 6
- 230000001835 salubrious effect Effects 0.000 description 6
- 235000015203 fruit juice Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 150000002304 glucoses Chemical class 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
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- 238000003756 stirring Methods 0.000 description 3
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- 235000013311 vegetables Nutrition 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
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- 239000003925 fat Substances 0.000 description 2
- 235000021433 fructose syrup Nutrition 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 description 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 208000030852 Parasitic disease Diseases 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000012527 feed solution Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 238000005829 trimerization reaction Methods 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical class [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
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
- 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
-
- 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
- A23G9/50—Products with edible or inedible supports, e.g. cornets
- A23G9/503—Products with edible or inedible supports, e.g. cornets products with an inedible support, e.g. a stick
-
- 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
- A23G2220/00—Products with special structure
- A23G2220/10—Products with special structure with a supported structure
- A23G2220/12—Products with special structure with a supported structure being an inedible support, e.g. a stick
-
- 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
Abstract
The invention discloses frozen and preparation method thereof, wherein, based on the total weight of the frozen, the raw material composition of the frozen includes：The carbohydrate of 7~25 weight %；The edible oil and fat of 0~12 weight %；The protein dairy sources of 0~14 weight %；Other solid contents of 0~15 weight %；The fiber jam of 0.3~4 weight %；The thickener of 0.1~0.3 weight %；The emulsifier of 0~0.25 weight %；The sweetener of 0~0.06 weight %；The acidity regulator of 0~0.3 weight %；The food flavor pigment of 0.01~0.2 weight %；And the water of surplus, wherein, the thickener is at least two selected from locust bean gum, carragheen and xanthans.The frozen taste and mouthfeel are all good, and product fruity is soft, fragrance is naturally, the jam fiber in product can be uniformly distributed, and fruit material object is felt, and delicate mouthfeel is not eked out a living clearly.
Description
Technical field
The present invention relates to frozens and preparation method thereof.
Background technology
Fruit material object sense can not be presented in straight filling type fruity frozen at present, and fruit aroma is weak, and mouthfeel is poor.
Thus, current fruity frozen is still waited to advanced optimize.
Invention content
The present invention is directed at least solve one of technical problem in the prior art.For this purpose, one object of the present invention
It is to propose that one kind is in good taste, fruit sense in kind is strong, fruit aroma is strong, and the fruity that product structural state is good, character is stablized
Frozen.
It should be noted that the present invention is following discovery based on inventor and work and completes：
Straight filling type fruity frozen usually adds fruit juice at present, pulp improves the fruit aroma and mouthfeel of product, however,
Inventor has found that fruit material object sense can not be but presented in the addition of fruit juice, pulp, then must be another to increase fruit material object sense in product
Outer addition pulp or fiber pulp realize, but usually pulp particle will appear in straight filling type frozen sinking or on emerge
As, it is necessary to by the additive amount of congeal technique or conciliation thickener pulp particle in product can just be uniformly distributed, but thus
The structural state of product is changed, seriously affects the expection mouthfeel of product.
For this purpose, inventor have passed through a series of researchs and exploration, to solve the above problems.Finally, inventor passes through original
Material and stabilising system special collocation --- traditional fruit juice or jam are replaced into fiber jam, using locust bean gum, carragheen,
At least two in three kinds of colloids of xanthans carry out compounding substitutes common thickener (it should be noted that invention as thickener
People has found that xanthans and locust bean gum monomer will not form gel in itself, and xanthan gumminess is higher and relatively stable, locust bean gum
Viscosity reduces in high acid-base solution, and carragheen has certain gelation in itself, unstable in lower performance with high salt；Locust bean gum energy
Form stronger gel with carragheen, also can with itself not gel xanthans formed gel；Carragheen can with xanthans cooperation
Form relatively soft, more flexible and cohesive force gel, at least two compoundings in three are as thickener, and gel, suspend effect
Fruit is notable), so as to which the jam fiber in product be enable to be uniformly distributed, and can ensure product fruity is soft, clean taste not
It ekes out a living；And in process aspect, it is found by comparing the addition manner of jam fiber, jam fiber is added again after batch mixing, Neng Gouyou
Effect, which is presented, makes product water fruit object sense, so as to obtain taste and all good straight filling type fruity frozen of mouthfeel.
And then in one aspect of the invention, the present invention provides a kind of frozens.According to an embodiment of the invention,
Based on the total weight of the frozen, the raw material composition of the frozen includes：
The carbohydrate of 7~25 weight %；
The edible oil and fat of 0~12 weight %；
The protein dairy sources of 0~14 weight %；
Other solid contents of 0~15 weight %；
The fiber jam of 0.3~4 weight %；
The thickener of 0.1~0.3 weight %；
The emulsifier of 0~0.25 weight %；
The sweetener of 0~0.06 weight %；
The acidity regulator of 0~0.3 weight %；
The food flavor pigment of 0.01~0.2 weight %；And
The water of surplus,
Wherein, the thickener is at least two selected from locust bean gum, carragheen and xanthans.
According to an embodiment of the invention, which is added to fiber jam, can not only enhance the fruity in product, but also energy
Realize the fruit material object sense of product, and product fruity is soft, fragrance is natural；Inventor's binding performance, smell, safety and price
Many factors are waited, at least two selected in three kinds of locust bean gum, carragheen, xanthans colloids are compounded to product
Thick stabilization, as a result gel, suspension effect are notable so that the jam fiber in product can be uniformly distributed, and delicate mouthfeel is salubrious
It does not eke out a living.
It needs to illustrate, " fiber jam " of the present invention can be prepared by arbitrary fruits and vegetables,
Can be prepared, can also be prepared by various fruits or various vegetables by single fruit or single vegetables, can also by fruit and
Vegetables are mixed with, that is, " the fiber jam " of the present invention includes fiber fruit sauce, fiber vegetable sauce or fiber fruit and vegetable
Sauce, as long as its nutritive value is high, mouthfeel taste is suitable for preparing frozen, and mark according to 22474 jam countries of GB/T at present
Standard, the pulp particle of final fiber jam should be≤and the tiny pulp of 4mm (is different from without the common of pulp
Fruit juice, pulp).In other words, according to 22474 jam national standards of GB/T, the fruit in " fiber jam " of the present invention
Meat fiber requirement is the tiny pulp of particle≤4mm.
In addition, the preparation method of the fiber jam of the present invention is not particularly limited, can be obtained by conventional method.Example
Such as, it can be obtained by below scheme：It selects-cleaning-and removes the peel-cutting-and precook-candied-sterilization-cooling.
According to an embodiment of the invention, the carbohydrate is selected from white granulated sugar, powdered glucose, fructose syrup and malt syrup
It is at least one.In good taste as a result, product characteristics are stablized.
According to an embodiment of the invention, the edible oil and fat are selected from palm oil, coconut oil, corn oil, soybean oil, anhydrous
At least one of cream and dilute cream.In good taste as a result, product characteristics are stablized.
According to an embodiment of the invention, the protein dairy sources are selected from whole milk powder, skimmed milk power, whey powder
With at least one of cheese's powder.
According to an embodiment of the invention, other solid contents are selected from maltodextrin, soybean protein, dried whole-egg and yolk
At least one of powder.
Some specific examples according to the present invention, based on the total weight of the frozen, the thickening of the frozen
Agent includes：
The locust bean gum of 0~0.2 weight %；
The carragheen of 0~0.18 weight %；And
The xanthans of 0~0.1 weight %.
Gel, suspension effect are significantly good as a result, and product characteristics are stablized so that the jam fiber in product can uniformly divide
Cloth, delicate mouthfeel are not eked out a living clearly.
According to an embodiment of the invention, the emulsifier is selected from sucrose fatty ester, glycerin monostearate and trimerization
At least one of glyceryl monostearate.Emulsifying effectiveness is good as a result,.
According to an embodiment of the invention, the sweetener is selected from honey element, protein sugar, neotame, saccharin sodium, Aspartame
With at least one of Sucralose.It is in good taste as a result,.
According to an embodiment of the invention, the acidity regulator is selected from citric acid, malic acid, tartaric acid, lactic acid and lemon
At least one of lemon acid sodium.It is in good taste as a result,.
In another aspect of this invention, the present invention provides a kind of methods for preparing frozen, which is characterized in that including
Following steps：The formula of frozen as described above, provides raw material；By the surplus stock in addition to fiber jam successively
Pre-processed, batch mixing, sterilization, homogeneous and cooling treatment, to obtain raw mixture；By the raw mixture with it is described
Fiber jam is mixed, to obtain sauce mixture；The sauce mixture is subjected to burin-in process, to obtain aging
Handle product；And the burin-in process product is subjected to filling mould successively, skewer is inserted, freezes and demoulding is handled, it is described to obtain
Frozen.
It is surprisingly found by the inventors that special collocation of the present invention by raw material and stabilising system (i.e. the selection of thickener),
The jam fiber in product is enable to be uniformly distributed, and guarantee product fruity is soft, clean taste is not eked out a living；And in technique side
Face by changing the different addition manners of jam fiber (i.e. fiber jam), and carries out burin-in process after fiber jam is added,
So that fruit material object sense is effectively presented in product, so as to obtain taste and all good straight filling type fruity frozen of mouthfeel.
Wherein, it should be noted that burin-in process is the process that fat, protein and stabilizer is made fully to be hydrated.It carries out
Burin-in process by the aquation of fat, protein and stabilizer, makes the free water in material fully become to combine water, energy
It enough effectively prevent forming big ice crystal change frozen quality when freezing.Thus, it is possible to make product taste and mouthfeel more preferable.
Some specific examples according to the present invention, the temperature of the burin-in process is 0~6 DEG C, and the time is 2-48 hours.By
This, burin-in process effect is good, and product taste and mouthfeel are good.
Other embodiments according to the present invention, the method for preparing frozen of the invention can also include following step
Suddenly：
The formula of frozen as described above, provides raw material；
Thickener, emulsifier and edible oil and fat Jing Guo melt processed are sufficiently mixed, until can without naked eyes in blending agent
The colloidal solid seen obtains uniformity mixed material 1；
60% water is first added in material-compound tank, treats that water temperature is raised to 55~65 DEG C, successively adding carbohydrate, protein dairy products
Raw material, other solid contents and mixture obtained above 1 filter and add water constant volume, only reserve fiber fruit after mixing
The addition of sauce is vacant, to obtain mixed material 2；
Mixed material 2 is subjected to sterilization processing, to obtain the mixed material by sterilization processing；
Mixed material Jing Guo sterilization processing is subjected to homogenization, to obtain the mixed material by homogenization；
Mixed material Jing Guo homogenization is subjected to cooling treatment, to obtain cooled product；
Fiber jam is added into the cooled product, to obtain mixed material 3；
Mixed material 3 is subjected to burin-in process, to obtain burin-in process product；
30~60min before filling mould, food flavor pigment, sweetener, acidity adjustment are added into the burin-in process product
Agent, to obtain prefabricated feed liquid；And
Prefabricated feed liquid is subjected to filling mould successively, insert skewer, freeze and demoulding processing, to obtain frozen.
In another aspect of the invention, the present invention also provides a kind of frozens.According to an embodiment of the invention, this is cold
Freezing drink is prepared by the foregoing method for preparing frozen.Inventor's discovery, the frozen taste
It is all good with mouthfeel, and product fruity is soft, fragrance is naturally, the jam fiber in product can be uniformly distributed, fruit material object is felt,
Delicate mouthfeel is not eked out a living clearly.
Furthermore, it is necessary to explanation, the present invention has at least one of following advantages：
1st, a kind of jam containing fiber fines of the addition of the invention between fruit juice, pulp and pulp
(i.e. fiber jam) makes product that fruit material object sense be presented while increasing product fruity and fragrance.
2., arranged in pairs or groups by special material and stabilising system, pulp can be uniformly distributed in straight filling type product, together
The fine and smooth mellow and full clean mouthfeels do not eked out a living of Shi Chengxian.
3rd, the present invention is different from traditional material hybrid technology, and the addition of fiber jam uses special feed liquid to add after cooling down
Process skill so that the natural flavor of fiber jam and sense in kind can embody in the product to greatest extent.
The additional aspect and advantage of the present invention will be set forth in part in the description, and will partly become from the following description
It obtains significantly or is recognized by the practice of the present invention.
Specific embodiment
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 is carried out according to the described technology of document in the art or condition or 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.
Conventional method：
The method for preparing frozen of the present invention, generally comprises following steps：
According to the formula of following frozens, raw material is provided：
The carbohydrate of 7~25 weight %；
The edible oil and fat of 0~12 weight %；
The protein dairy sources of 0~14 weight %；
Other solid contents of 0~15 weight %；
The fiber jam of 0.3~4 weight %；
The thickener of 0.1~0.3 weight %；
The emulsifier of 0~0.25 weight %；
The sweetener of 0~0.06 weight %；
The acidity regulator of 0~0.3 weight %；
The food flavor pigment of 0.01~0.2 weight %；And
The water of surplus,
Wherein, the thickener is at least two selected from locust bean gum, carragheen and xanthans.
Thickener, emulsifier and edible oil and fat Jing Guo melt processed are sufficiently mixed, until can without naked eyes in blending agent
The colloidal solid seen obtains uniformity mixed material 1；
60% water is first added in material-compound tank, treats that water temperature is raised to 55~65 DEG C, successively adding carbohydrate, protein dairy products
Raw material, other solid contents and mixture obtained above 1 filter and add water constant volume, only reserve fiber fruit after mixing
The addition of sauce is vacant, to obtain mixed material 2；
Mixed material 2 is subjected to sterilization processing, to obtain the mixed material by sterilization processing；
Mixed material Jing Guo sterilization processing is subjected to homogenization, to obtain the mixed material by homogenization；
Mixed material Jing Guo homogenization is subjected to cooling treatment, to obtain cooled product；
Fiber jam is added into the cooled product, to obtain mixed material 3；
Mixed material 3 is subjected to burin-in process, to obtain burin-in process product；
30~60min before filling mould, food flavor pigment, sweetener, acidity adjustment are added into the burin-in process product
Agent, to obtain prefabricated feed liquid；And
Prefabricated feed liquid is subjected to filling mould successively, insert skewer, freeze and demoulding processing, to obtain frozen.
Below by taking pina fibre jam as an example, frozen is prepared.
Embodiment one
The straight filling type frozen 1000kg containing pina fibre jam is prepared, product formula is：
Major ingredient：White granulated sugar：130kg whole milk powders：100kg coconut oil：70kg malt syrups：40kg maltodextrins：
20kg powdered glucoses：5kg dried whole-eggs：5kg pina fibre jam：20kg
Small powder：
Thickener：Locust bean gum：0.8kg xanthans：0.6kg
Emulsifier：Glycerin monostearate：1.5kg
Essence and flavoring agent and pigment：1.5kg
Rest part is drinking water.
In this embodiment, the straight filling type frozen containing pina fibre jam is prepared according to following production procedure：
Production technology：Pretreatment of raw material → raw material mixing → sterilization → homogeneous → cooling → aging → filling mould → slotting skewer → jelly
Knot → demoulding → packaging → finished product
1st, pina fibre jam preparation method：
1. it selects：Selection is gone bad without rotten, nothing, the quality pineapple without parasitosis and without outer mechanical damage；
2. cut-flower：Pineapple poppyhead is pruned with stainless steel knife；
3. it cleans：The pineapple for going poppyhead of select is passed sequentially through surfing, spray, roller punching in surfing type rinse bath
It washes, 5~10min of time；
4. it removes the peel：Pineapple after cleaning is entered skinning machine to be removed the peel (or manually peeling)；
5. cutting：Pineapple after peeling is transferred to mechanical cutter and carries out segment, is cut into 20mm × 50mm pineapple sarcocarp sections；
6. secondary cutting：Pineapple sarcocarp section is sent into double helix beater, cuts into pina fibre, length≤4mm；
7. it precooks：Pina fibre after secondary cutting is transferred to steam-type precooker and carries out boiling softening, time 1h；
It is 8. candied：Pina fibre after precooking is added in the jacketed pan with stirring, adds in 30% (according to actual demand
Addition) white granulated sugar mix thoroughly, jacketed pan opens natural cooling after vapour cooking 1h, and normal pressure places 12h after cooling；
9. it sterilizes：Pina fibre is transferred in high-temperature sterilization pot after will be candied, and 15min is sterilized with 120 DEG C of temperature；
10. cooling packing：Pina fibre after sterilization is quickly cooled to 20~30 DEG C by cooling system, it is then filling,
Obtain pina fibre jam.
2nd, thickener, emulsifier are added in the vegetable oil of fusing, is sufficiently mixed in high speed batch mixing pot, until blending agent
In the colloidal solid that is visible by naked eyes, obtain uniformity mixed material 1.
3rd, 60% water is first added in material-compound tank, treats that water temperature is raised to 55~65 DEG C, freshen successively white granulated sugar, whole milk powder,
Maltodextrin, powdered glucose, dried whole-egg, malt syrup and the mixture 1 that step 2 is added to obtain, by stirring in high speed batch mixing
It is uniformly mixed in machine.To constant volume tank after duplex strainer filters, drinking water is settled to 98% and (reserves pina fibre jam to add
Dosage deal), obtain mixed material 2.
4th, the progress of mixed material 2 pasteurization process, 90-105 DEG C of temperature, heat preservation 20-60s (or use conventional antimicrobial work
Skill, 80-85 DEG C of temperature keep the temperature 10-15min).
5th, mixed material two carries out material homogeneous through homogenizer after sterilization, and temperature is 65-75 DEG C, homogenization pressure 130-
150bar, first class pressure account for 80% (104-120bar), and secondary pressure accounts for 20% (24-30bar).
6th, material after homogeneous is cooled down by plate heat exchanger, temperature is 0~4 DEG C after cooling.Material after the cooling period
The pina fibre jam reserved during middle addition mixed material, obtains mixture material 3.
7th, mixed material 3 is transferred in ageing can and carries out aging, aging temperature is 0~6 DEG C, time 2-48h；
8th, 30~60min before filling mould, essence and flavoring agent and pigment, sweetener, acidity regulator (liquid are added into ageing products
Body is directly added into, and solid adds in after being heated to 90 DEG C or more dissolvings with remaining drinking water), after stirring evenly, obtain prefabricated material
Liquid.
9th, prefabricated feed liquid is poured into mold, is inserted into stick skewer, through freezing (medium temperature is less than -30 DEG C), demoulding (demoulding water temperature
10~15 DEG C of degree), the straight filling type frozen finished product of addition pina fibre jam is obtained after packaging.
The product formula provided according to the present embodiment passes through above-mentioned production technology, you can obtains a containing pineapple fibre
The straight filling type for tieing up jam plants fat ice cream, and products characteristics pina fibre is evenly distributed, and pineapple taste is soft, fragrance is naturally, mouthfeel
Fine and smooth salubrious and pineapple material object sense is strong.
Embodiment two
The straight filling type frozen 1000kg containing pina fibre jam is prepared, product formula is：
Major ingredient：White granulated sugar：125kg skimmed milk powers：75kg coconut oil：40kg malt syrups：40kg maltodextrins：
20kg anhydrous butter oils：50kg powdered glucoses：5kg dried whole-eggs：5kg pina fibre jam：30kg
Small powder：
Thickener：Carragheen：0.8kg xanthans：0.6kg
Emulsifier：Glycerin monostearate：1.5kg
Essence and flavoring agent and pigment：1.5kg
Rest part is drinking water.
Product manufacturing process and preparation process are the same as embodiment one
The product formula provided according to the present embodiment passes through above-mentioned production technology (with embodiment one), you can obtain one
Money contains the half butterfat ice cream of straight filling type of pina fibre jam, and products characteristics pina fibre is evenly distributed, pineapple taste is soft,
Fragrance is naturally full, and delicate mouthfeel is salubrious and pineapple sense in kind is stronger.
Embodiment three
The straight filling type frozen 1000kg containing pina fibre jam is prepared, product formula is：
Major ingredient：White granulated sugar：135kg dilute creams：80kg skimmed milk powers：75kg anhydrous butter oils：70kg malt syrups：
40kg maltodextrins：20kg dried whole-eggs：5kg pina fibre jam：10kg
Small powder：
Thickener：Locust bean gum：0.8kg carragheens：0.6kg
Emulsifier：Glycerin monostearate：1.5kg
Essence and flavoring agent and pigment：1.5kg
Rest part is drinking water.
Product manufacturing process and preparation process are the same as embodiment one
The product formula provided according to the present embodiment passes through above-mentioned production technology (with embodiment one), you can obtain one
Money contains the straight filling type full milk fat ice cream of pina fibre jam, and products characteristics pina fibre is evenly distributed, pineapple taste is soft,
Fragrance is naturally, delicate mouthfeel is salubrious and pineapple sense in kind is apparent.
Example IV
The straight filling type frozen 1000kg containing pina fibre jam is prepared, product formula is：
Major ingredient：White granulated sugar：80kg whole milk powders：75kg coconut oil：70kg malt syrups：40kg maltodextrins：
20kg anhydrous butter oils：20kg powdered glucoses：5kg dried whole-eggs：5kg pina fibre jam：20kg
Small powder：
Thickener：Locust bean gum：0.6kg xanthans：0.4kg carragheens：0.4kg
Emulsifier：Glycerin monostearate：1.5kg
Sweetener：Honey element：0.4kg Aspartames：0.15kg
Essence and flavoring agent and pigment：1.5kg
Rest part is drinking water.
Product manufacturing process and preparation process are the same as embodiment one
The product formula provided according to the present embodiment passes through above-mentioned production technology (with embodiment one), you can obtain one
Money contains the straight filling type ice cream of pina fibre jam, and products characteristics pina fibre is evenly distributed, pineapple taste is soft, fragrance from
So, delicate mouthfeel is salubrious and pineapple sense in kind is strong.
Embodiment five
The straight filling type frozen 1000kg containing pina fibre jam is prepared, product formula is：
Major ingredient：White granulated sugar：150kg malt syrups：50kg maltodextrins：50kg fructose syrups：30kg powdered glucoses：
10kg pina fibre jam：20kg
Small powder：
Thickener：Locust bean gum：1.2kg xanthans：0.8kg carragheens：0.4kg
Emulsifier：Glycerin monostearate：1.5kg
Acidity regulator：Citric acid：1.0kg malic acid：0.3kg sodium citrates：0.4kg
Essence and flavoring agent and pigment：1.5kg
Rest part is drinking water.
Product manufacturing process and preparation process as in the first embodiment, can without aging technique (aging be make fat, protein
The process being fully hydrated with stabilizer.Fat-free and protein in the formula of the present embodiment, therefore can be without aging).
The product formula provided according to the present embodiment passes through above-mentioned production technology, you can obtains a containing pineapple fibre
It ties up the straight of jam and fills ice-cream stick, products characteristics pina fibre can be uniformly distributed, and pineapple taste is soft, fragrance is naturally, mouthfeel ice is felt well
The sense in kind of crisp and pineapple is apparent.
Comparative example one
The straight filling type frozen containing pina fibre jam is prepared according to the formula that embodiment one provides, difference only exists
In：Thickener is compounded without using locust bean gum and xanthans, and locust bean gum (1.2kg) is used alone.
Preparation process production technology is the same as embodiment one
There is apparent lamination after aging 1h in feed liquid in preparation process, contains the container bottom 10% or so of feed liquid
For half clarified solution, other 90% are emulsion, agitated that this feed liquid is further uniformly prepared production, obtained product pineapple fibre
Dimension is unevenly distributed, and portioned product hardens there are slight color differences, mouthfeel and differentiation is apparent.
Comparative example two
The straight filling type frozen containing pina fibre jam is prepared according to the formula that embodiment two provides, difference lies in,
Pina fibre jam additive amount is increased into 40kg, to keep product sweetness relatively uniform, white sand sugar amount is down to 120kg.
Preparation process production technology is the same as embodiment one
The product formula provided according to this comparative example passes through above-mentioned production technology (with embodiment one), you can obtain one
Money contains the half butterfat ice cream of straight filling type of pina fibre jam, and products characteristics pina fibre is evenly distributed, macroscopic spinach
Trailing plants fiber showed increased, pineapple material object sense is extremely strong, tastes process Tooth and does not feel very well due to fiber increases.
Comparative example three
The straight filling type frozen containing pina fibre jam is prepared according to the formula that embodiment three provides, difference only exists
In：Pina fibre jam additive amount is down to 3kg, to keep product sweetness relatively uniform, white sand sugar amount is risen into 132kg.
Preparation process production technology is the same as embodiment one
The product formula provided according to this comparative example passes through above-mentioned production technology (with embodiment one), you can obtain one
Money contains the straight filling type full milk fat ice cream of pina fibre jam, and products characteristics pina fibre is evenly distributed, and pineapple taste is boring
It is not full enough, while feel the not mild taste of addition essence, macroscopic pina fibre is relatively fewer, pineapple material object sense
It is insufficient.
Comparative example four
The same example IV of product formula
According to one preparation process of embodiment and production technology, the straight filling type frozen containing pina fibre jam is prepared,
It differs only in：The addition of pina fibre jam is added using traditional proportioning technique in mixing process.
During the experiment, it is found that duplex strainer gage pressure is excessively high, further shut down dissembling inspection, find filtering
Device strainer has more pineapple fruit fiber to block, and during homogenization is performed, it is found that homogenization pressure fluctuates larger, feed liquid
Discharge unstable, after dismounting find have pineapple fiber fines block homogenizer caused by.The finished product that this production technology obtains, pineapple are fragrant
Gas is not soft, no pineapple pulp material object sense, and failure is announced in experiment.
Comparative example five
The straight filling type frozen containing pina fibre jam is prepared according to the formula that embodiment five provides, difference only exists
In：Thickener is adjusted to：Locust bean gum：1.2kg, carragheen：2.0kg.
Preparation process production technology is the same as embodiment five
In experimentation, feed liquid punishment in advance staged pressure table fluctuation it is larger, feed liquid flow is obviously reduced, but suspension effect compared with
Good, pina fibre can be uniformly distributed, and the product mouthfeel obtained by process above is sent out glutinous and slightly has the glutinous sense of jelly, with embodiment five
Comparison pineapple material object sense significantly weakens.
Comparative example six
The straight filling type frozen containing pina fibre jam is prepared according to the formula that embodiment five provides, difference only exists
In：Thickener is adjusted to：Xanthans：1.6kg, carragheen：1.5kg
Preparation process production technology is the same as embodiment five
In experimentation, it is found that feed liquid viscosity increases, the product formula and production technology provided according to this comparative example, i.e.,
A straight filling ice-cream stick containing pina fibre jam can be obtained, products characteristics pina fibre is evenly distributed, but product mouthfeel stickness
Clouding, the release of product taste is weak, and characteristic perfume does not protrude.
Comparative example seven
The straight filling type frozen containing pina fibre jam is prepared according to the formula that embodiment five provides, difference only exists
In：Thickener is adjusted to：Locust bean gum：2.2kg, xanthans：1.0kg
Preparation process production technology is the same as embodiment five
During the experiment, feed liquid enters plate heat exchanger and carries out in cooling procedure, and punishment in advance pressure significantly increases, and part is expected
Liquid is squeezed out from plate type heat exchange piece, is caused to count out and (be analyzed the reason is that since locust bean gum and xanthans precooling are rapid solidifying
Gluing is connected on cold plate, and feed solution flow is poor, and rear portion feed liquid persistently conveys, and forepart feed liquid is caused to be squeezed out from cold plate).
The straight filling type containing pina fibre jam of the method for embodiment one~five and comparative example one~six manufacture is freezed
Drink is placed 24 hours for (- 18 DEG C) under freezing conditions, and 10-15min is placed under room temperature and is cut into the progress taste survey of 1 × 1cm fritters
Examination, test event is fragrance, sophistication, clearly degree, sense in kind and overall assessment.30 people of test number, chooses a trade the interior age
The different part-time sensory evaluation person of gender (passing through sense organ training) is used as subjective appreciation, and each index full marks are 10 point (1：Especially not
Like~10：Miss potter), the results are shown in Table 1, it can be seen that the obtained straight filling type of embodiment one, two, three, four, five
Frozen compare comparative example one, two, three, four, five, six straight filling type frozen, the softer pure, mouth of product fragrance
The salubriouser exquisiteness of sense is mellow and full, pineapple sense in kind is stronger.
1 sense organ evaluating meter of table
| Project | Fragrance | Sophistication | Salubrious degree | Material object sense | Overall assessment |
| Embodiment one | 8.7 | 8.4 | 8.7 | 8.9 | 8.68 |
| Comparative example one | 8.0 | 7.6 | 8.2 | 7.8 | 7.90 |
| Embodiment two | 8.8 | 9.1 | 8.6 | 9.1 | 8.95 |
| Comparative example two | 8.2 | 7.3 | 7.8 | 9.2 | 8.13 |
| Embodiment three | 8.4 | 8.6 | 8.7 | 8.5 | 8.55 |
| Comparative example three | 7.9 | 8.1 | 8.3 | 7.4 | 7.93 |
| Example IV | 8.7 | 8.5 | 8.4 | 8.9 | 8.63 |
| Comparative example four | 6.9 | 7.9 | 7.2 | 6.5 | 7.13 |
| Embodiment five | 8.8 | 8.2 | 8.9 | 8.6 | 8.63 |
| Comparative example five | 7.7 | 7.6 | 8.0 | 7.3 | 7.65 |
| Comparative example six | 7.2 | 7.8 | 7.9 | 7.4 | 7.53 |
In the description of this specification, reference term " one embodiment ", " example ", " is specifically shown " some embodiments "
The description of example " or " some examples " etc. means specific features, structure, material or the spy for combining the embodiment or example description
Point is contained at least one embodiment of the present invention or example.In the present specification, schematic expression of the above terms are not
Centainly refer to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be any
One or more embodiments or example in combine in an appropriate manner.
Although an embodiment of the present invention has been shown and described, it will be understood by those skilled in the art that：Not
In the case of being detached from the principle of the present invention and objective a variety of change, modification, replacement and modification can be carried out to these embodiments, this
The range of invention is limited by claim and its equivalent.
Claims (9)
1. a kind of frozen, which is characterized in that the total weight based on the frozen, the raw material composition of the frozen
Including：
The carbohydrate of 7~25 weight %；
The edible oil and fat of 0~12 weight %；
The protein dairy sources of 0~14 weight %；
Other solid contents of 0~15 weight %；
The fiber jam of 0.3~4 weight %；
The thickener of 0.1~0.3 weight %；
The emulsifier of 0~0.25 weight %；
The sweetener of 0~0.06 weight %；
The acidity regulator of 0~0.3 weight %；
The food flavor pigment of 0.01~0.2 weight %；And
The water of surplus,
Wherein, the thickener is at least two selected from locust bean gum, carragheen and xanthans.
2. frozen according to claim 1, which is characterized in that the carbohydrate is selected from white granulated sugar, powdered glucose, fruit
Glucose is starched and at least one of malt syrup.
3. frozen according to claim 1, which is characterized in that the edible oil and fat be selected from palm oil, coconut oil,
Corn oil, soybean oil, anhydrous butter oil and dilute cream at least one.
4. frozen according to claim 1, which is characterized in that the protein dairy sources are selected from whole milk
Powder, skimmed milk power, whey powder and cheese's powder at least one.
5. frozen according to claim 1, which is characterized in that other solid contents are selected from maltodextrin, greatly
At least one of legumin, dried whole-egg and yolk powder.
6. frozen according to claim 1, which is characterized in that the total weight based on the frozen, it is described cold
The thickener for freezing drink includes：
The locust bean gum of 0~0.2 weight %；
The carragheen of 0~0.18 weight %；And
The xanthans of 0~0.1 weight %,
Optionally, the emulsifier is selected from sucrose fatty ester, glycerin monostearate and Tripolyglycerol monostearates
At least one,
Optionally, the sweetener be selected from honey element, protein sugar, neotame, saccharin sodium, Aspartame and Sucralose at least
One kind,
Optionally, the acidity regulator is at least one selected from citric acid, malic acid, tartaric acid, lactic acid and sodium citrate.
A kind of 7. method for preparing frozen, which is characterized in that include the following steps：
According to the formula of claim 1-6 any one of them frozens, raw material is provided；
Surplus stock in addition to fiber jam is pre-processed successively, batch mixing, sterilization, homogeneous and cooling treatment, to obtain
Obtain raw mixture；
The raw mixture is mixed with the fiber jam, to obtain sauce mixture；
The sauce mixture is subjected to burin-in process, to obtain burin-in process product；And
By the burin-in process product carry out successively filling mould, insert skewer, freeze and demoulding processing, to obtain the frozen.
8. the method according to the description of claim 7 is characterized in that the temperature of the burin-in process be 0~6 DEG C, time 2-
48 hours.
9. a kind of frozen is prepared by the method described in claim 7 or 8.
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| CN108094660A (en) * | 2017-12-19 | 2018-06-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of frozen and preparation method and application |
| CN108887459A (en) * | 2018-07-09 | 2018-11-27 | 内蒙古阿拉善游牧天地牧业发展有限公司 | Hunchbacked milk pudding ice cream and preparation method thereof, glue king and its application |
| CN112868782A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Drinking type flavor yoghourt capable of being preserved at normal temperature and preparation method thereof |
| CN111011573A (en) * | 2019-12-23 | 2020-04-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage and preparation method thereof |
| CN112690360A (en) * | 2020-12-11 | 2021-04-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream and preparation method thereof |
| CN116268167A (en) * | 2021-12-20 | 2023-06-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stable emulsifier system, mini ice cream and preparation method |
| CN116268167B (en) * | 2021-12-20 | 2024-04-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stable emulsifier system, mini ice cream and preparation method |
| CN115836705A (en) * | 2022-12-05 | 2023-03-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Alcohol-containing high-milk-solid frozen beverage and preparation method thereof |
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