CN108272052A - A kind of fruit ice powder and preparation method thereof - Google Patents
A kind of fruit ice powder and preparation method thereof Download PDFInfo
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- CN108272052A CN108272052A CN201810091158.2A CN201810091158A CN108272052A CN 108272052 A CN108272052 A CN 108272052A CN 201810091158 A CN201810091158 A CN 201810091158A CN 108272052 A CN108272052 A CN 108272052A
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- 239000000843 powder Substances 0.000 title claims abstract description 57
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000000654 additive Substances 0.000 claims abstract description 24
- 230000000996 additive effect Effects 0.000 claims abstract description 24
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 13
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 8
- 239000000920 calcium hydroxide Substances 0.000 claims abstract description 8
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims abstract description 8
- 244000269722 Thea sinensis Species 0.000 claims description 35
- 235000013616 tea Nutrition 0.000 claims description 29
- 239000002253 acid Substances 0.000 claims description 25
- 239000000706 filtrate Substances 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 19
- 238000001914 filtration Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 240000002547 Rosa roxburghii Species 0.000 claims description 10
- 235000000640 Rosa roxburghii Nutrition 0.000 claims description 10
- 240000008866 Ziziphus nummularia Species 0.000 claims description 10
- 235000013405 beer Nutrition 0.000 claims description 10
- 235000015203 fruit juice Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 244000299461 Theobroma cacao Species 0.000 claims description 9
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 7
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 6
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 6
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 6
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 6
- 229940010454 licorice Drugs 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 5
- 244000105624 Arachis hypogaea Species 0.000 claims description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 5
- 240000005717 Dioscorea alata Species 0.000 claims description 5
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 5
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 5
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 5
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 235000006468 Thea sinensis Nutrition 0.000 claims description 5
- 235000020279 black tea Nutrition 0.000 claims description 5
- 229910052799 carbon Inorganic materials 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000004879 dioscorea Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 5
- 235000020232 peanut Nutrition 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 235000020238 sunflower seed Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 244000144730 Amygdalus persica Species 0.000 claims description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 4
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 4
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 4
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 4
- 235000021014 blueberries Nutrition 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 235000004936 Bromus mango Nutrition 0.000 claims description 3
- 244000241235 Citrullus lanatus Species 0.000 claims description 3
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 3
- 244000276331 Citrus maxima Species 0.000 claims description 3
- 235000001759 Citrus maxima Nutrition 0.000 claims description 3
- 235000011430 Malus pumila Nutrition 0.000 claims description 3
- 235000015103 Malus silvestris Nutrition 0.000 claims description 3
- 240000007228 Mangifera indica Species 0.000 claims description 3
- 235000014826 Mangifera indica Nutrition 0.000 claims description 3
- 235000009184 Spondias indica Nutrition 0.000 claims description 3
- 235000020339 pu-erh tea Nutrition 0.000 claims description 3
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 7
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 238000000465 moulding Methods 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 244000052616 bacterial pathogen Species 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 abstract 2
- 238000011156 evaluation Methods 0.000 description 6
- 238000002525 ultrasonication Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Seasonings (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
The invention belongs to foods processing technique more particularly to a kind of fruit ice powder and preparation method thereof, ice powder prepared by the present invention, by adding special additive in the preparation of jam, jam unique flavor obtained is coordinated by using carragheen and calcium hydroxide, so that the ice powder molding prepared is very good, elastic good, bubble-free, smooth in taste is fine and smooth, and chewiness is good, high resilience, local flavor sour-sweet is palatable, sweet tea sweet in flavor afterwards is rich in tea perfume, no bitter taste.In addition, all ice powder are satisfied by healthy requirement, total clump count≤40 (cfu/g) do not detect pathogenic bacteria.
Description
Technical field
The invention belongs to foods processing techniques more particularly to a kind of fruit ice powder and preparation method thereof.
Background technology
Ice powder is one of fast-selling food of summer, and the cool cunning of mouthfeel, in the heat that summer is scorching, can be able to eat one bowl of ice powder is
One extremely refreshing enjoyment of ice, but with the improvement of living standards, people are also gradual for the mouthfeel of food and the requirement of nutrition
It is promoted, traditional ice powder can not meet pursuit needs of the people to mouthfeel and nutrition.
With the expansion of ice powder demand, market is that more ice powder occurred, and more chemicals are contained in product
Matter produces poor hygienic, and poor taste, taste is bad, and Product Safety cannot ensure.
Therefore, the present invention aim at developing a kind of safety, taste and excellent taste fruit ice powder.
Invention content
The present invention is in order to solve the above technical problems, the present invention provides a kind of fruit ice powder and preparation method thereof.
It is realized particular by following technical scheme：
A kind of fruit ice powder, including following mass parts raw material, 2-60 parts of fruit, 1-20 parts of false acid pulp seed, additive 0.3-5
Part, 0.05-5 parts of calcium hydroxide solution.
Further, fruit used in the present invention is unrestricted, is in blueberry, mango, watermelon, honey peach, apple, shaddock
One or more.
Further, the additive, including following mass parts raw material, 8-10 parts of cocoa power, 5-8 parts of jujube, Chinese yam 4-5
Part, Rosa roxburghii Tratt 2-4 parts fresh, 1-2 parts of tea, 1-2 parts of beer.
Further, tea used in the present invention is unrestricted, is one or more of black tea green tea, black tea Pu'er tea.
Further, the additive, including following preparation process：
1) jujube is soaked in rice vinegar, is placed at room temperature for 30-40min, 4-10 DEG C of freezing 10-20min, and carbon fire drying crushes
It is spare；
2) tea is by washing tea, and the water that 10-15 times of tea quality is added impregnates 20-30min, and filtering takes filtrate spare；
3) by step 1) red date powder, the filtrate obtained by step 2), common yam rhizome powder, cocoa power, fresh Rosa roxburghii Tratt, beer it is mixed
It closes, ultrasonication, 40-50 DEG C of decoction 30-50min, 0-5 DEG C of placement 2-3h, 90-120 DEG C of addition 2-4min, -20~-30 DEG C put
Set 20-30min, room temperature 2-3h.
Further, the fruit ice powder, including following preparation process：
1) it after cleaning false acid pulp seed, is added in the water for being 1.2~1.5 times with false acid pulp seed weight ratio after impregnating 1~2h,
10~15min is crumpled, it is spare to obtain false acid pulp for filtering；
2) fruit smashing is added additive and mixes, 2-3 times of clear water of addition, 20-30r/min, and 14- is stirred under the conditions of 3-8 DEG C
20h obtains material 1, and the rice wine that 5-10% expects 1 mass is then added, and the licorice powder of 0.5-3% closes fermentation 3-5h, and filtering obtains fruit
Juice is spare；
3) false acid pulp, fruit juice are stirred, filtering, and OK a karaoke club glue, calcium hydroxide mixing, stirring, room temperature are added in filtrate
Place 10-20min, 3-8 DEG C of placement 1-5h；
4) auxiliary material is added in the product for obtaining step 3), you can edible.
Further, the addition of carragheen is the 0.1-0.5% of filtrate quality.
Further, auxiliary material used in the present invention is unrestricted, and auxiliary material is sugar, peanut, sunflower seeds, preserved fruit.
Advantageous effect：By analyzing above, ice powder prepared by the present invention, by add special additive jam system
In standby, jam unique flavor obtained is coordinated by using carragheen and calcium hydroxide so that the ice powder molding of preparation is very
Good, elastic good, bubble-free, smooth in taste is fine and smooth, and chewiness is good, high resilience, and local flavor sour-sweet is palatable, rear sweet tea sweet in flavor, is rich in tea
Perfume (or spice), no bitter taste.In addition, all ice powder are satisfied by healthy requirement, total clump count≤40 (cfu/g) do not detect cause
Germ.
Specific implementation mode
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited in these realities
Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit
Range.
Embodiment 1
A kind of fruit ice powder, including following mass parts raw material, fruit 2g, false acid pulp seed 1g, additive 0.3g, calcium hydroxide
Solution 0.05g.
Fruit is blueberry.
The additive, including following mass parts raw material, cocoa power 8g, jujube 5g, Chinese yam 4g, fresh Rosa roxburghii Tratt 2g, tea
1g, beer 1g.
Used tea is black tea.
The additive, including following preparation process：
1) jujube is soaked in rice vinegar, is placed at room temperature for 30min, 4 DEG C of freezing 10min, and carbon fire drying crushes spare；
2) tea is by washing tea, and the water that 10 times of tea qualities are added impregnates 20min, and filtering takes filtrate spare；
3) by step 1) red date powder, the filtrate obtained by step 2), common yam rhizome powder, cocoa power, fresh Rosa roxburghii Tratt, beer it is mixed
It closes, ultrasonication, 40 DEG C of decoction 30min, 0 DEG C of placement 2h, 90 DEG C of addition 4min, -20 DEG C are placed 30min, room temperature 2h.
The fruit ice powder, including following preparation process：
1) it after cleaning false acid pulp seed, is added in the water for being 1.2 times with false acid pulp seed weight ratio after impregnating 1h, rubbing
It is spare to obtain false acid pulp for 10min, filtering；
2) fruit smashing is added additive and mixes, 2 times of clear water of addition, 20r/min, stirs 14h under the conditions of 3 DEG C, obtains material 1,
The rice wine of 5% material, 1 mass, 0.5% licorice powder is then added, closing fermentation 3h filters, it is spare to obtain fruit juice；
3) false acid pulp, fruit juice are stirred, filtering, and OK a karaoke club glue, calcium hydroxide mixing, stirring, room temperature are added in filtrate
Place 10min, 3 DEG C of placement 1h；
4) auxiliary material is added in the product for obtaining step 3), you can edible.
The addition of carragheen is the 0.1% of filtrate quality.
The auxiliary material used is sugar, peanut, sunflower seeds, preserved fruit.
Embodiment 2
A kind of fruit ice powder, including following mass parts raw material, fruit 30g, false acid pulp seed 10g, additive 2g, calcium hydroxide
Solution 1g.
Used fruit is blueberry, mango, watermelon, honey peach, apple, the mixing of shaddock mean quality.
The additive, including following mass parts raw material, cocoa power 9g, jujube 7g, Chinese yam 4.5g, fresh Rosa roxburghii Tratt 3g,
Tea 1.5g, beer 1.2g.
Tea used in the present invention is unrestricted, is formed for mass mixings such as black tea green tea, black tea Pu'er teas.
The additive, including following preparation process：
1) jujube is soaked in rice vinegar, is placed at room temperature for 35min, 5 DEG C of freezing 15min, and carbon fire drying crushes spare；
2) tea is by washing tea, and the water that 12 times of tea qualities are added impregnates 25min, and filtering takes filtrate spare；
3) by step 1) red date powder, the filtrate obtained by step 2), common yam rhizome powder, cocoa power, fresh Rosa roxburghii Tratt, beer it is mixed
It closes, ultrasonication, 45 DEG C of decoction 40min, 3 DEG C of placement 2.3h, 100 DEG C of addition 3min, -25 DEG C are placed 25-30min, and room temperature is put
Set 2.3h.
The fruit ice powder, including following preparation process：
1) it after cleaning false acid pulp seed, is added in the water for being 1.3 times with false acid pulp seed weight ratio and impregnates 1.After 2h, rubbing
It is spare to obtain false acid pulp for 12min, filtering；
2) fruit smashing is added additive mixing, is added 2.3 times of clear water, 25r/min stir 18h under the conditions of 6 DEG C, must expect
1, the rice wine of 7% material, 1 mass, 2% licorice powder is then added, closing fermentation 4h filters, it is spare to obtain fruit juice；
3) false acid pulp, fruit juice are stirred, filtering, and OK a karaoke club glue, calcium hydroxide mixing, stirring, room temperature are added in filtrate
Place 15min, 6 DEG C of placement 3h；
4) auxiliary material is added in the product for obtaining step 3), you can edible.
The addition of carragheen is the 0.2% of filtrate quality.
Auxiliary material is sugar, peanut, sunflower seeds, preserved fruit.
Embodiment 3
A kind of fruit ice powder, including following mass parts raw material, fruit 60g, false acid pulp seed 20g, additive 5g, calcium hydroxide
Solution 5g.
Used fruit is unrestricted, honey peach.
The additive, including following mass parts raw material, cocoa power 10g, jujube 8g, Chinese yam 5g, fresh Rosa roxburghii Tratt 4g, tea
2g, beer 2g.
Used tea is black tea kind.
The additive, including following preparation process：
1) jujube is soaked in rice vinegar, is placed at room temperature for 40min, 10 DEG C of freezing 20min, and carbon fire drying crushes spare；
2) tea is by washing tea, and the water that 15 times of tea qualities are added impregnates 30min, and filtering takes filtrate spare；
3) by step 1) red date powder, the filtrate obtained by step 2), common yam rhizome powder, cocoa power, fresh Rosa roxburghii Tratt, beer it is mixed
It closes, ultrasonication, 50 DEG C of decoction 50min, 5 DEG C of placement 3h, 120 DEG C of addition 4min, -30 DEG C are placed 30min, room temperature 3h.
The fruit ice powder, including following preparation process：
1) it after cleaning false acid pulp seed, is added in the water for being 1.5 times with false acid pulp seed weight ratio after impregnating 2h, rubbing
It is spare to obtain false acid pulp for 15min, filtering；
2) fruit smashing is added additive and mixes, 3 times of clear water of addition, 30r/min, stirs 20h under the conditions of 8 DEG C, obtains material 1,
The rice wine of 10% material, 1 mass, 3% licorice powder is then added, closing fermentation 3-5h filters, it is spare to obtain fruit juice；
3) false acid pulp, fruit juice are stirred, filtering, and OK a karaoke club glue, calcium hydroxide mixing, stirring, room temperature are added in filtrate
Place 20min, 8 DEG C of placement 5h；
4) auxiliary material is added in the product for obtaining step 3), you can edible.
The addition of carragheen is the 0.5% of filtrate quality.
Used auxiliary material is unrestricted, and auxiliary material is sugar, peanut, sunflower seeds, preserved fruit.
Embodiment 4
Difference lies in embodiment 4 does not use additive, other preparation methods and embodiment to embodiment 4 with embodiment 3
3 is identical.
Embodiment 5
Difference lies in used additive is to mix each material composition to obtain the final product to embodiment 5, other with embodiment 3
Preparation method it is same as Example 3.
Embodiment 6
The difference of embodiment 6 and embodiment 3, in step 2) fruit smashing, when be added without rice wine, licorice powder, other preparations
Method is same as Example 3.
Experimental example
1, ice powder quality evaluation
Ice powder is prepared according to the method for embodiment 1-6, using method (Liu Chaolong, Wang Yu the life jelly textures of document report
With research [J] Qingdao Agricultural University journal natural science edition of sensory evaluation correlation, 2012,29 (2):115-120) carry out
Sensory evaluation is evaluated from mouthfeel (35%), flavor (35%), structural state (30%), evaluation criterion such as table 1.
Table 1, the evaluation criterion of ice powder
2 Analyses Methods for Sensory Evaluation Results of table
2, safety evaluatio
Ice powder 25g prepared by Example 1-6 is dissolved in after shredding in 225mL sterile waters, is vibrated l min, has been gone out with one
The pipette, extract l mL mixed liquors of bacterium pour into about 15mL culture mediums in sterilized culture dish.Meanwhile a blank is done,
In 37 DEG C of constant incubators cultivate 48h after count, evaluation criterion according to GB 5009 Health Regulations.
Testing result shows that all ice powder are satisfied by healthy requirement, and total clump count≤40 (cfu/g) are not detected
To pathogenic bacteria.
By analyzing above, ice powder prepared by the present invention is made by adding special additive in the preparation of jam
Jam unique flavor, coordinated by using carragheen and calcium hydroxide so that the ice powder molding of preparation is very good, and elasticity is good,
Bubble-free, smooth in taste is fine and smooth, and chewiness is good, and high resilience, local flavor sour-sweet is palatable, rear sweet tea sweet in flavor, is rich in tea perfume, no bitter taste.
Claims (8)
1. a kind of fruit ice powder, which is characterized in that including following mass parts raw material, 2-60 parts of fruit, adds 1-20 parts of false acid pulp seed
Add 0.3-5 parts of agent, 0.05-5 parts of calcium hydroxide solution.
2. fruit ice powder as described in claim 1, which is characterized in that the fruit be blueberry, mango, watermelon, honey peach,
One or more of apple, shaddock.
3. fruit ice powder as described in claim 1, which is characterized in that the additive, including following mass parts raw material, it can
Can 8-10 parts of powder, 5-8 parts of jujube, 4-5 parts of Chinese yam, Rosa roxburghii Tratt 2-4 parts fresh, 1-2 parts of tea, 1-2 parts of beer.
4. fruit ice powder as claimed in claim 3, which is characterized in that the tea is in black tea green tea, black tea Pu'er tea
It is one or more of.
5. fruit ice powder as claimed in claim 3, which is characterized in that the additive, including following preparation process：
1) jujube is soaked in rice vinegar, is placed at room temperature for 30-40min, 4-10 DEG C of freezing 10-20min, and carbon fire drying crushes spare；
2) tea is by washing tea, and the water that 10-15 times of tea quality is added impregnates 20-30min, and filtering takes filtrate spare；
3) by step 1) red date powder, the filtrate obtained by step 2), common yam rhizome powder, cocoa power, fresh Rosa roxburghii Tratt, beer mix, surpass
Sound is broken, 40-50 DEG C of decoction 30-50min, 0-5 DEG C of placement 2-3h, 90-120 DEG C of addition 2-4min, -20~-30 DEG C of placement 20-
30min, room temperature 2-3h.
6. fruit ice powder as described in claim 1, which is characterized in that including following preparation process：
1) it after cleaning false acid pulp seed, is added in the water for being 1.2~1.5 times with false acid pulp seed weight ratio after impregnating 1~2h, rubbing
It is spare to obtain false acid pulp for 10~15min, filtering；
2) fruit smashing is added additive and mixes, 2-3 times of clear water of addition, 20-30r/min, and 14-20h is stirred under the conditions of 3-8 DEG C,
It must expect 1, the rice wine that 5-10% expects 1 mass is then added, the licorice powder of 0.5-3% closes fermentation 3-5h, and it is standby to obtain fruit juice for filtering
With；
3) false acid pulp, fruit juice are stirred, filtering, and OK a karaoke club glue, calcium hydroxide mixing are added in filtrate, and stirring is placed at room temperature for
10-20min, 3-8 DEG C of placement 1-5h；
4) auxiliary material is added in the product for obtaining step 3), you can edible.
7. fruit ice powder as claimed in claim 6, which is characterized in that the addition of carragheen is the 0.1- of filtrate quality
0.5%.
8. fruit ice powder as claimed in claim 6, which is characterized in that the auxiliary material is sugar, peanut, sunflower seeds, preserved fruit.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810091158.2A CN108272052A (en) | 2018-01-30 | 2018-01-30 | A kind of fruit ice powder and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810091158.2A CN108272052A (en) | 2018-01-30 | 2018-01-30 | A kind of fruit ice powder and preparation method thereof |
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Family
ID=62805755
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108925907A (en) * | 2018-07-27 | 2018-12-04 | 贵州吉丰种业有限责任公司 | A kind of konjaku ice powder and preparation method thereof |
| CN110464002A (en) * | 2019-09-12 | 2019-11-19 | 西南石油大学 | A kind of preparation method and applications of natural ice powder |
| CN110710637A (en) * | 2019-11-21 | 2020-01-21 | 衡阳市君玲传统食品科技发展有限责任公司 | Mint-flavored ice powder and preparation method thereof |
| CN112262973A (en) * | 2020-08-28 | 2021-01-26 | 昆明理工大学 | Preparation method of nicandra physaloides gel food |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108925907A (en) * | 2018-07-27 | 2018-12-04 | 贵州吉丰种业有限责任公司 | A kind of konjaku ice powder and preparation method thereof |
| CN110464002A (en) * | 2019-09-12 | 2019-11-19 | 西南石油大学 | A kind of preparation method and applications of natural ice powder |
| CN110710637A (en) * | 2019-11-21 | 2020-01-21 | 衡阳市君玲传统食品科技发展有限责任公司 | Mint-flavored ice powder and preparation method thereof |
| CN112262973A (en) * | 2020-08-28 | 2021-01-26 | 昆明理工大学 | Preparation method of nicandra physaloides gel food |
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