CN108684919A - A kind of slush compounding thickener and its application - Google Patents
A kind of slush compounding thickener and its application Download PDFInfo
- Publication number
- CN108684919A CN108684919A CN201810206800.7A CN201810206800A CN108684919A CN 108684919 A CN108684919 A CN 108684919A CN 201810206800 A CN201810206800 A CN 201810206800A CN 108684919 A CN108684919 A CN 108684919A
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- slush
- parts
- thickener
- product
- compounds
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- 239000002562 thickening agent Substances 0.000 title claims abstract description 89
- 238000013329 compounding Methods 0.000 title claims abstract description 50
- 150000001875 compounds Chemical class 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 31
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 24
- 229920001817 Agar Polymers 0.000 claims abstract description 23
- 239000008272 agar Substances 0.000 claims abstract description 23
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 23
- 108010010803 Gelatin Proteins 0.000 claims abstract description 22
- 229920002472 Starch Polymers 0.000 claims abstract description 22
- 239000008273 gelatin Substances 0.000 claims abstract description 22
- 229920000159 gelatin Polymers 0.000 claims abstract description 22
- 235000019322 gelatine Nutrition 0.000 claims abstract description 22
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 22
- 239000001814 pectin Substances 0.000 claims abstract description 22
- 229920001277 pectin Polymers 0.000 claims abstract description 22
- 235000010987 pectin Nutrition 0.000 claims abstract description 22
- 235000019698 starch Nutrition 0.000 claims abstract description 22
- 239000008107 starch Substances 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims description 20
- 238000005303 weighing Methods 0.000 claims 7
- 235000013399 edible fruits Nutrition 0.000 abstract description 30
- 230000000694 effects Effects 0.000 abstract description 26
- 238000003860 storage Methods 0.000 abstract description 16
- 239000000725 suspension Substances 0.000 abstract description 12
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 239000000499 gel Substances 0.000 abstract description 9
- 230000002195 synergetic effect Effects 0.000 abstract description 6
- 239000000084 colloidal system Substances 0.000 abstract description 5
- 230000003993 interaction Effects 0.000 abstract description 5
- 239000000843 powder Substances 0.000 description 20
- 235000013336 milk Nutrition 0.000 description 12
- 239000008267 milk Substances 0.000 description 12
- 210000004080 milk Anatomy 0.000 description 12
- 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 description 10
- 239000006071 cream Substances 0.000 description 10
- 239000008103 glucose Substances 0.000 description 10
- 235000021552 granulated sugar Nutrition 0.000 description 10
- 235000020183 skimmed milk Nutrition 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 8
- 239000007787 solid Substances 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 238000011081 inoculation Methods 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 230000001835 salubrious effect Effects 0.000 description 5
- 235000013618 yogurt Nutrition 0.000 description 5
- 229930091371 Fructose Natural products 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 230000006641 stabilisation Effects 0.000 description 4
- 238000011105 stabilization Methods 0.000 description 4
- 239000013078 crystal Substances 0.000 description 3
- 235000021433 fructose syrup Nutrition 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 229920000936 Agarose Polymers 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- -1 reduces heat Substances 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 235000010419 agar Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-FPRJBGLDSA-N beta-D-galactose Chemical group OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-FPRJBGLDSA-N 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 229920001577 copolymer Polymers 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- 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
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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 a kind of slush to compound thickener, and the slush compounding thickener is composed of the following raw materials in parts by weight:Carragheen:0.01-2.0 parts, agar:0.01-2.0 parts, pectin:0.01-4.0 parts, gelatin:0.01-2.0 parts, xanthans:0.01-2.0 parts, converted starch:0.01-4.0 parts;Thickener is compounded by slush prepared by the above component, the maximum interaction played between component, interionic gel reaction, synergistic effect between colloid, by lower production cost, room temperature storage is reached, rocking can be to effect that slush product is freezed, and fruit is uniformly dispersed in suspension in slush, and the mouthfeel of slush product is more preferably.
Description
Technical field
The present invention relates to food thickening agent fields, and in particular to a kind of slush compounding thickener and its application.
Background technology
Present ice cream market, slush product are becoming increasingly popular, and it is main former that slush, which is with drinking water, sugar etc.,
Material, solid content is 16% or more, and total reducing sugar is 13% or more, in order to improve product taste, generally can also add the originals such as fruit juice, magma
Material.Yoghourt containing the flesh of fruits, is also well received by consumers at present, and slush product and fruit yogurt are combined, raw
A kind of Yoghourt fruit slush product of output so that slush product mouthfeel more preferably, obtains the consistent favorable comment of consumer.
The type of present ice cream is more and more, and the selectivity of consumer is also more and more, and the requirement to product is also got over
It takes higher, current ice cream, is freezed under -20 DEG C of environment, the limitation of storage condition, consumer is buying and storing just
There is limitation.With the raising of the level of consumption, requirement of the consumer to product is also improving.It would therefore be highly desirable to which a kind of slush is multiple
Appearance with thickener and its application, when slush compounding thickener is applied in slush product, room temperature stores, by rocking
Product is freezed, not only make slush product mouthfeel and state more preferably, fruit is uniformly dispersed in slush, is more reduced
Energy consumption reduces production cost.
Invention content
In order to solve the above technical problems, the purpose of the present invention is to provide a kind of slush compounding thickener and its application, when
Slush compounding thickener is applied in slush product, and room temperature storage can freeze slush product by rocking, not only make
More preferably, fruit is uniformly dispersed in slush the mouthfeel and state of slush product, more reduces energy consumption, reduces production cost.
In order to achieve the above objectives, technical scheme is as follows:
A kind of slush compounding thickener, the slush compounding thickener are composed of the following raw materials in parts by weight:
Carragheen:0.01-2.0 parts,
Agar:0.01-2.0 parts,
Pectin:0.01-4.0 parts,
Gelatin:0.01-2.0 parts,
Xanthans:0.01-2.0 parts,
Converted starch:0.01-4.0 parts.
Carragheen and agar have gel effect, and the guarantor's type and stabilization to slush product have the effect of certain;Pectin and
Gelatin has preferable effect in mouthfeel to slush product, possesses salubrious and fine and smooth mouthfeel;Xanthans and converted starch exist
In terms of the suspended dispersed of fruit, larger effect has been played.
A kind of slush provided by the invention compounds thickener, and thickener is compounded by slush prepared by the above component, maximum
The interaction played between component, interionic gel reaction, the synergistic effect between colloid is produced by lower
This, has reached room temperature storage, rocking can be to the effect that slush product is freezed, and fruit is uniformly dispersed in suspension within snow
In mud, product mouthfeel is more preferably.
Based on the above technical solution, the present invention can also improve as follows:
Preferably, the slush compounding thickener is composed of the following raw materials in parts by weight:
Carragheen:0.01-2.0 parts,
Agar:0.01-2.0 parts,
Pectin:0.01 part,
Gelatin:0.01 part,
Xanthans:0.01 part,
Converted starch:0.01 part.
Using the above preferred scheme, slush compounding thickener applies the effect in slush product to be:Berg
Or gel at a lower temperature.
Preferably, the slush compounding thickener is composed of the following raw materials in parts by weight:
Carragheen:1.05 part,
Agar:0.45 part,
Pectin:0.40-1.0 parts,
Gelatin:0.01 part,
Xanthans:0.01 part,
Converted starch:0.01 part.
Using the above preferred scheme, slush compounding thickener applies the effect in slush product to be:There is slush
The mouthfeel and state of product, there is large ice crystals.
Preferably, the slush compounding thickener is composed of the following raw materials in parts by weight:
Carragheen:1.05 part,
Agar:0.45 part,
Pectin:1.9 parts,
Gelatin:0.01-1.0 parts,
Xanthans:0.01 part,
Converted starch:0.01 part.
Using the above preferred scheme, slush compounding thickener applies the effect in slush product to be:There is slush
Mouthfeel and state, fruit granular suspended, clean taste is unstable.
Preferably, the slush compounding thickener is composed of the following raw materials in parts by weight:
Carragheen:1.05 part,
Agar:0.45 part,
Pectin:1.9-4.0 parts,
Gelatin:0.01-2.0 parts,
Xanthans:0.01-0.5 parts,
Converted starch:0.01 part.
Using the above preferred scheme, slush compounding thickener applies the effect in slush product to be:There is slush
Mouthfeel and state, fruit granular suspended, clean taste.
Preferably, the slush compounding thickener is composed of the following raw materials in parts by weight:
Carragheen:1.05 part,
Agar:0.45 part,
Pectin:1.9 parts,
Gelatin:0.5 part,
Xanthans:0.8-1.5 parts,
Converted starch:0.01 part.
Using the above preferred scheme, slush compounding thickener applies the effect in slush product to be:There is slush
Mouthfeel and state, fruit granular suspended, mouthfeel is sticky.
Preferably, the slush compounding thickener is composed of the following raw materials in parts by weight:
Carragheen:1.05 part,
Agar:0.45 part,
Pectin:1.9 parts,
Gelatin:0.5 part,
Xanthans:0.6 part,
Converted starch:0.01-4.0 parts.
Using the above preferred scheme, slush compounding thickener applies the effect in slush product to be:There is slush
Mouthfeel and state, fruit granular suspended, clean taste.
Preferably, the slush compounding thickener is composed of the following raw materials in parts by weight:
Carragheen:1.0 parts,
Agar:0.45 part,
Pectin:1.6 parts,
Gelatin:0.5 part,
Xanthans:0.6 part,
Converted starch:2.0 part.
Using the above preferred scheme, according to the synergistic effect of said components, according to the parts by weight of said components, in slush
In product, there is good water lock gel suspension effect, slush product is under room temperature storage, stay in grade, in refrigerating process,
Also maximum effect can be played.
Carragheen:It can make fat and other solid constituents be evenly distributed, prevent milk composition separation and ice crystal manufacture and
Increase when storage, carragheen can make slush tissue fine and smooth, smooth palatable.Slush production in, carragheen because can in Yoghourt
Cation is had an effect, and unique gelling characteristic is generated, and can increase the mouldability and thawing resistance of slush, improves slush in temperature wave
Stability when dynamic, when placement, are not easy to melt.
Agar:Agar mainly contains agarose, and the nonionic that the agarose as gelling agent is free from sulfuric ester (salt) is more
Sugar, is the component to form gel, and macromolecular chain chain link 1,3 glycosidic bonds alternately connected β-D- galactose residues and 3, in 6-
Ether-L- galactose residues.
Pectin:Slush tissue can be made fine and smooth, it is smooth palatable so that slush product possesses salubrious and fine and smooth mouthfeel.
Gelatin:Slush tissue can be made fine and smooth, it is smooth palatable so that slush product possesses salubrious and fine and smooth mouthfeel.
Xanthans:Xanthans has good suspension effect to insoluble solid and oil droplet.Xanthans colloidal sol molecule energy shape
At the spiral copolymer of superjunction crossed belt shape, the reticular structure of fragile similar glue is constituted, so solid particle, drop can be supported
With the form of bubble, shows very strong stable emulsifying effect and uphang floating capacity.
Converted starch:It is made an addition to the cold drinks sweets such as slush as fat substitute, can partial alternative milk solids and
Expensive stabilizer, reduces heat, and product has good Melting resistance and storage stability.
This slush compounds the formula of thickener, and according to the thickening mouldability of carragheen, agar, the salubrious property of pectin, gelatin is yellow
The suspension of virgin rubber, converted starch, the mutual collaboration between component and the reaction principle between mineral ion, make it apply and are avenging
In mud product, the suspension of fruit, the mouthfeel of slush, the stability of product have played great effect.
Preferably, slush compounds application of the thickener as compounding thickener in slush product.
Using the above preferred scheme, slush is a kind of food system with foam-like, and mouthfeel mostlys come from sky
Gas is with the bubble distribution of very little in the continuous phase of freezing.The structure of slush is made of ice crystal, bubble, solid content.Because of slush
In without fat go package bubble, internal air is difficult to be merged with what solid content was stablized.Slush provided by the invention
It compounds thickener to be applied in the mixed fruit particle Yoghourt feed liquid of room temperature storage, the evenly dispersed suspension of fruit, has after freezing
The mouthfeel of slush is mainly compounded each component of thickener by slush, plays its maximum effect, reach fruit granular suspended, often
The condition of gentle storage, and the mouthfeel of slush product and state are more preferably.
Preferably, by account for slush product weight percentage 4.5%-6.0% by slush compounding thickener be added to
In slush product.
Using the above preferred scheme, slush product is fruit granular suspended, and clean taste is fine and smooth, room temperature stable storage.
Slush prepared by the raw material of different weight part compounds application of the thickener as compounding thickener in slush product
Effect is shown in Table 1.
Slush prepared by the raw material of 1 different weight part of table compounds thickener answering as compounding thickener in slush product
Use effect
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
The every other embodiment that technical staff is obtained without creative efforts belongs to the model that the present invention protects
It encloses.
Unless specifically stated otherwise, raw material used in following embodiment can be commercially available from regular channel.
Embodiment 1,
In order to reach the purpose of the present invention, a kind of slush compounding thickener and its application, the slush compounding in the present embodiment
Thickener is marked as slush compounding thickener 1.
Slush compounding thickener 1 is composed of the following raw materials in parts by weight:
Carragheen:1.0 parts,
Agar:0.45 part,
Pectin:1.6 parts,
Gelatin:0.5 part,
Xanthans:0.6 part,
Converted starch:2.0 part.
Slush product in the present embodiment is marked as slush product 1.
Slush product 1 is by different weight percentage raw material:Whole-fat milk powder, white granulated sugar, skimmed milk powder, powdered glucose, fruit Portugal
Syrup, dilute cream, strain and compounding thickener 1 are prepared, and preparation method includes following preparation process:
1) mixture is by different weight percentage raw material:Whole-fat milk powder, white granulated sugar, skimmed milk powder, powdered glucose, high fructose corn
Slurry, dilute cream, strain and compounding thickener 1 are mixed and prepare, and the whipping temp is 60 DEG C;
2) mixture in step 1) is subjected to continuous sterilization technique by UHT equipment;
3) mixture after sterilizing is subjected to inoculation fermentation;
4) mixture after inoculation fermentation mixed into fruit, packaging, case, store.
The weight percent for preparing 1 raw material of slush product is as follows:
Whole-fat milk powder:85%,
White granulated sugar:55%,
Skimmed milk powder:30%,
Powdered glucose:10%,
Fructose syrup:30%,
Dilute cream:20%,
Strain:40g/T,
Compound thickener 1:5%.
The formula of above-mentioned slush compounding thickener 1, according to the thickening mouldability of carragheen, agar, pectin, gelatin are salubrious
Property, xanthans, converted starch suspension, the mutual collaboration between each component and the reaction principle between mineral ion make it
Apply in slush product, the mouthfeel of the suspension, slush that reach fruit more preferably, the more stable effect of product.
The 1 fruit granular suspended stabilization of slush product that the present embodiment is prepared, clean taste is fine and smooth, room temperature stable storage.
Testing result proves a kind of slush provided in the present embodiment compounding thickener and its application, passes through the above component system
Standby slush compounds thickener 1, and slush compounding thickener 1 is applied in slush product 1, and the slush prepared by the above component is multiple
With thickener, the maximum interaction played between component, interionic gel reaction, the synergistic effect between colloid passes through
Lower production cost has reached room temperature storage, and rocking can be to the effect that slush product is freezed, and the flesh of fruits is equal
Even is dispersed in suspension in slush, and product mouthfeel is more preferably.
Embodiment 2,
Remaining is same as the previously described embodiments, the difference is that, the slush product in the present embodiment is marked as slush production
Product 2.
Slush product 2 is by different weight percentage raw material:Whole-fat milk powder, white granulated sugar, skimmed milk powder, powdered glucose, fruit Portugal
Syrup, dilute cream, strain and compounding thickener 1 are prepared, and preparation method includes following preparation process:
1) mixture is by different weight percentage raw material:Whole-fat milk powder, white granulated sugar, skimmed milk powder, powdered glucose, high fructose corn
Slurry, dilute cream, strain and compounding thickener 1 are prepared, and preparation method includes following preparation process:
1) mixture is by different weight percentage raw material:Whole-fat milk powder, white granulated sugar, skimmed milk powder, powdered glucose, high fructose corn
Slurry, dilute cream, strain and compounding thickener 1 are mixed and prepare, and the whipping temp is 62 DEG C;
2) mixture in step 1) is subjected to continuous sterilization technique by UHT equipment;
3) mixture after sterilizing is subjected to inoculation fermentation;
4) mixture after inoculation fermentation mixed into fruit, packaging, case, store.
The weight percent for preparing 2 raw material of slush product is as follows:
Whole-fat milk powder:85%,
White granulated sugar:55%,
Skimmed milk powder:30%,
Powdered glucose:10%,
Fructose syrup:30%,
Dilute cream:20%,
Strain:40g/T,
Compound thickener 1:5.5%.
The 2 fruit granular suspended stabilization of slush product that the present embodiment is prepared, clean taste is fine and smooth, room temperature stable storage.
Testing result proves a kind of slush provided in the present embodiment compounding thickener and its application, passes through the above component system
Standby slush compounds thickener 1, and slush compounding thickener 1 is applied in slush product 2, and the slush prepared by the above component is multiple
With thickener, the maximum interaction played between component, interionic gel reaction, the synergistic effect between colloid passes through
Lower production cost has reached room temperature storage, and rocking can be to the effect that slush product is freezed, and the flesh of fruits is equal
Even is dispersed in suspension in slush, and product mouthfeel is more preferably.
Embodiment 3,
Remaining is same as the previously described embodiments, the difference is that, the slush product in the present embodiment is marked as slush production
Product 3.
Slush product 3 is by different weight percentage raw material:Whole-fat milk powder, white granulated sugar, skimmed milk powder, powdered glucose, fruit Portugal
Syrup, dilute cream, strain and compounding thickener 1 are prepared, and preparation method includes following preparation process:
1) mixture is by different weight percentage raw material:Whole-fat milk powder, white granulated sugar, skimmed milk powder, powdered glucose, high fructose corn
Slurry, dilute cream, strain and compounding thickener 1 are mixed and prepare, and the whipping temp is 65 DEG C;
2) mixture in step 1) is subjected to continuous sterilization technique by UHT equipment;
3) batch mixing after sterilizing is subjected to inoculation fermentation;
4) mixture after inoculation fermentation mixed into fruit, packaging, case, store.
The weight percent for preparing 3 raw material of slush product is as follows:
Whole-fat milk powder:85%,
White granulated sugar:55%,
Skimmed milk powder:30%,
Powdered glucose:10%,
Fructose syrup:30%,
Dilute cream:20%,
Strain:40g/T,
Compound thickener 1:6%.
The 3 fruit granular suspended stabilization of slush product that the present embodiment is prepared, clean taste is fine and smooth, room temperature stable storage.
Testing result proves a kind of slush provided in the present embodiment compounding thickener and its application, passes through the above component system
Standby slush compounds thickener 1, and slush compounding thickener 1 is applied in slush product 3, and the slush prepared by the above component is multiple
With thickener, the maximum interaction played between component, interionic gel reaction, the synergistic effect between colloid passes through
Lower production cost has reached room temperature storage, and rocking can be to the effect that slush product is freezed, and the flesh of fruits is equal
Even is dispersed in suspension in slush, and product mouthfeel is more preferably.
Different weight percentage slush compounds application effect of the thickener as compounding thickener in slush product and is shown in Table
1。
1 different weight percentage slush of table compounds application effect of the thickener as compounding thickener in slush product
It is respectively 5%, 5.5%, 6% that slush compounding thickener provided by the invention, which accounts for slush product weight percentage, snow
Mud dry matter accounts for 20% or so of slush product weight percentage, is verified from slush product stability, mouthfeel etc., and slush is multiple
When with thickener addition weight percent being 5.5%, the slush product various aspects best results produced.
What has been described above is only a preferred embodiment of the present invention, it is noted that for those of ordinary skill in the art
For, without departing from the concept of the premise of the invention, various modifications and improvements can be made, these belong to the present invention
Protection domain.
Claims (10)
1. a kind of slush compounds thickener, which is characterized in that the slush compounding thickener is composed of the following raw materials in parts by weight:
Carragheen:0.01-2.0 parts,
Agar:0.01-2.0 parts,
Pectin:0.01-4.0 parts,
Gelatin:0.01-2.0 parts,
Xanthans:0.01-2.0 parts,
Converted starch:0.01-4.0 parts.
2. slush according to claim 1 compounds thickener, which is characterized in that the slush compounds thickener by weighing as follows
Measure the raw material composition of part:
Carragheen:0.01-2.0 parts,
Agar:0.01-2.0 parts,
Pectin:0.01 part,
Gelatin:0.01 part,
Xanthans:0.01 part,
Converted starch:0.01 part.
3. slush according to claim 1 compounds thickener, which is characterized in that the slush compounds thickener by weighing as follows
Measure the raw material composition of part:
Carragheen:1.05 part,
Agar:0.45 part,
Pectin:0.40-1.0 parts,
Gelatin:0.01 part,
Xanthans:0.01 part,
Converted starch:0.01 part.
4. slush according to claim 1 compounds thickener, which is characterized in that the slush compounds thickener by weighing as follows
Measure the raw material composition of part:
Carragheen:1.05 part,
Agar:0.45 part,
Pectin:1.9 parts,
Gelatin:0.01-1.0 parts,
Xanthans:0.01 part,
Converted starch:0.01 part.
5. slush according to claim 1 compounds thickener, which is characterized in that the slush compounds thickener by weighing as follows
Measure the raw material composition of part:
Carragheen:1.05 part,
Agar:0.45 part,
Pectin:1.9-4.0 parts,
Gelatin:0.01-2.0 parts,
Xanthans:0.01-0.5 parts,
Converted starch:0.01 part.
6. slush according to claim 1 compounds thickener, which is characterized in that the slush compounds thickener by weighing as follows
Measure the raw material composition of part:
Carragheen:1.05 part,
Agar:0.45 part,
Pectin:1.9 parts,
Gelatin:0.5 part,
Xanthans:0.8-1.5 parts,
Converted starch:0.01 part.
7. slush according to claim 1 compounds thickener, which is characterized in that the slush compounds thickener by weighing as follows
Measure the raw material composition of part:
Carragheen:1.05 part,
Agar:0.45 part,
Pectin:1.9 parts,
Gelatin:0.5 part,
Xanthans:0.6 part,
Converted starch:0.01-4.0 parts.
8. slush according to claim 1 compounds thickener, which is characterized in that the slush compounds thickener by weighing as follows
Measure the raw material composition of part:
Carragheen:1.0 parts,
Agar:0.45 part,
Pectin:1.6 parts,
Gelatin:0.5 part,
Xanthans:0.6 part,
Converted starch:2.0 part.
9. slush compounds application of the thickener as compounding thickener in slush product.
10. application according to claim 9, which is characterized in that will by slush product weight percentage 4.5%-6.0% is accounted for
Slush compounding thickener is added in slush product.
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| CN201810206800.7A CN108684919B (en) | 2018-03-14 | 2018-03-14 | Snow mud compound thickener and application thereof |
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| CN201810206800.7A CN108684919B (en) | 2018-03-14 | 2018-03-14 | Snow mud compound thickener and application thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1836581A (en) * | 2006-04-06 | 2006-09-27 | 北海市果香园果汁有限公司 | Fruit snow grains main agent and its preparation method |
| CN102138623A (en) * | 2010-12-30 | 2011-08-03 | 内蒙古伊利实业集团股份有限公司 | Jelly for cold drinks and preparation method thereof |
| CN102613293A (en) * | 2011-01-31 | 2012-08-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Mango pudding dessert yogurt |
| CN104543628A (en) * | 2015-01-27 | 2015-04-29 | 江苏紫石化工科技有限公司 | Food thickening agent |
-
2018
- 2018-03-14 CN CN201810206800.7A patent/CN108684919B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1836581A (en) * | 2006-04-06 | 2006-09-27 | 北海市果香园果汁有限公司 | Fruit snow grains main agent and its preparation method |
| CN102138623A (en) * | 2010-12-30 | 2011-08-03 | 内蒙古伊利实业集团股份有限公司 | Jelly for cold drinks and preparation method thereof |
| CN102613293A (en) * | 2011-01-31 | 2012-08-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Mango pudding dessert yogurt |
| CN104543628A (en) * | 2015-01-27 | 2015-04-29 | 江苏紫石化工科技有限公司 | Food thickening agent |
Non-Patent Citations (1)
| Title |
|---|
| 马莺、顾瑞霞编著: "《马铃薯深加工技术》", 30 June 2003, 北京：中国轻工业出版社 * |
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