CN109156597A - 一种具有桂花香的红豆冰棒及其制作方法 - Google Patents
一种具有桂花香的红豆冰棒及其制作方法 Download PDFInfo
- Publication number
- CN109156597A CN109156597A CN201811109727.8A CN201811109727A CN109156597A CN 109156597 A CN109156597 A CN 109156597A CN 201811109727 A CN201811109727 A CN 201811109727A CN 109156597 A CN109156597 A CN 109156597A
- Authority
- CN
- China
- Prior art keywords
- parts
- ice lolly
- red bean
- osmanthus
- sweet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011475 lollipops Nutrition 0.000 title claims abstract description 40
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 36
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 36
- 235000019082 Osmanthus Nutrition 0.000 title claims abstract description 22
- 241000333181 Osmanthus Species 0.000 title claims abstract description 22
- 239000003205 fragrance Substances 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 25
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 22
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 18
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 18
- 235000009508 confectionery Nutrition 0.000 claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 229920001202 Inulin Polymers 0.000 claims abstract description 11
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 11
- 229940029339 inulin Drugs 0.000 claims abstract description 11
- 229920002907 Guar gum Polymers 0.000 claims abstract description 7
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 230000032683 aging Effects 0.000 claims abstract description 7
- 239000000194 fatty acid Substances 0.000 claims abstract description 7
- 239000000665 guar gum Substances 0.000 claims abstract description 7
- 235000010417 guar gum Nutrition 0.000 claims abstract description 7
- 229960002154 guar gum Drugs 0.000 claims abstract description 7
- 238000000465 moulding Methods 0.000 claims abstract description 7
- 239000002540 palm oil Substances 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000006188 syrup Substances 0.000 claims abstract description 7
- 235000020357 syrup Nutrition 0.000 claims abstract description 7
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 6
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 6
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 5
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 5
- 239000003651 drinking water Substances 0.000 claims abstract description 4
- 235000020188 drinking water Nutrition 0.000 claims abstract description 4
- 238000011049 filling Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000000265 homogenisation Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000007639 printing Methods 0.000 claims description 8
- 230000004888 barrier function Effects 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- 229920001684 low density polyethylene Polymers 0.000 claims description 4
- 239000004702 low-density polyethylene Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 241001609902 Tidestromia Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 230000015271 coagulation Effects 0.000 claims description 3
- 238000005345 coagulation Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 230000008676 import Effects 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000010412 perfusion Effects 0.000 claims description 3
- 229920006267 polyester film Polymers 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 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 claims description 2
- 239000004743 Polypropylene Substances 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- -1 polypropylene Polymers 0.000 claims description 2
- 229920001155 polypropylene Polymers 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims 1
- 229920001353 Dextrin Polymers 0.000 claims 1
- 239000004375 Dextrin Substances 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims 1
- 235000019425 dextrin Nutrition 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 13
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 5
- 208000026435 phlegm Diseases 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 206010011224 Cough Diseases 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 238000010924 continuous production Methods 0.000 abstract description 3
- 230000003014 reinforcing effect Effects 0.000 abstract description 3
- 238000005138 cryopreservation Methods 0.000 abstract 1
- 235000015243 ice cream Nutrition 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 3
- 244000144619 Abrus precatorius Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 229920006378 biaxially oriented polypropylene Polymers 0.000 description 2
- 239000011127 biaxially oriented polypropylene Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000009924 canning Methods 0.000 description 2
- 239000004927 clay Substances 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000004211 gastric acid Anatomy 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000001537 neural effect Effects 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 240000005250 Chrysanthemum indicum Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 206010017553 Furuncle Diseases 0.000 description 1
- 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 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 241000207834 Oleaceae Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 230000004907 flux Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 210000001835 viscera Anatomy 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
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/06—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material
- B32B27/08—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/32—Layered products comprising a layer of synthetic resin comprising polyolefins
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/36—Layered products comprising a layer of synthetic resin comprising polyesters
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种具有桂花香的红豆冰棒及其制作方法，所述冰棒包括以下原料：蜜桂花、红豆、甜叶菊粉、白砂糖、棕榈油、乳粉、麦芽糊精、淀粉糖浆、单甘油脂肪酸酯、瓜尔胶、羧甲基纤维素钠、食用香精、饮用水。制作方法包括原料混合、巴氏杀菌、均质、老化、灌料、插签、成型、脱膜、包装、冷藏步骤。本发明的冰棒是有桂花香味的红豆冰棒，不仅香甜可口而且可清热解毒、化痰止咳、健脾益胃，具有较好的保健作用。本发明的冰棒适宜自动化、大批量连续生产，生产效率高。
Description
技术领域
本发明涉及冷饮食品技术领域，具体是一种具有桂花香的红豆冰棒及其制作方法。
背景技术
在炎热的夏天，人们都喜欢吃各种美味的冷冻饮品来消暑解热，目前，市场上供应的冷冻饮品的种类繁多，常见的有雪糕、冰淇淋、冰棒、蛋筒等。冰棒，别称为冰棍、冰糕、棒冰、霜支、雪条，是由果汁、牛奶等制成的食品，有解暑的作用。它起源于1905年，发明者为弗兰克·埃珀森。
桂花（Osmanthus fragrans Lours.）又称木樨、木犀，属木樨科常绿灌木或乔木，常见的有丹桂、金桂、银桂、四季桂等。新鲜木樨花可用来做糕点、制糖、入酒。桂花性温味辛，具有健胃、化痰、生津、散痰、平肝的作用，能治痰多咳嗽、肠风血痢、牙痛口臭、食欲不振、经闭腹痛。用桂花制作的蜜桂花散发着浓浓的桂花香，可泡茶、制作点心和甜品。
红豆（Abrus precatorius L.），又称相思子，藤本，茎细弱，多分枝。花期3-6月，果期9-10月。红豆能治经脉损伤、经脉阻滞、肝痞瘤、六腑痞瘤、难产、胎衣不下、妇女病。红豆汤具有清热解毒、健脾益胃、利尿消肿、通气除烦、补血生乳等多种功效，在治疗肠炎、痢疾、腹泻以及疮痈疖肿上都有良好的效果。
甜叶菊（Stevia rebaudiana (Bertoni) Hemsl.）是菊科、甜叶菊属多年生草本植物。甜叶菊干叶中的主要成分为甜菊糖苷，不仅甜度高、热量低，还具有一定的药理作用。甜叶菊糖主要有治疗糖尿病、控制血糖、降低血压、抗肿瘤、抗腹泻、提高免疫力、促进新陈代谢等作用，对控制肥胖症、调节胃酸、恢复神经疲劳有很好的功效，对心脏病、小儿龋齿等也有显著疗效，最重要的是它可消除蔗糖的副作用。
发明内容
本发明的目的是提供一种具有桂花香的红豆冰棒及其制作方法，本发明的具有桂花香的红豆冰棒，不仅香甜可口而且可清热解毒、化痰止咳、健脾益胃，具有较好的保健作用。本发明的冰棒适宜自动化、大批量连续生产，生产效率高。
本发明所述具有桂花香的红豆冰棒及其制作方法，冰棒包括以下重量份数原料：蜜桂花10-20份、红豆20-30份、甜叶菊粉0.5-3份、白砂糖5-15份、棕榈油1-10份、乳粉15-25份、麦芽糊精1-5份、淀粉糖浆6-10份、单甘油脂肪酸酯0.4-1份、瓜尔胶0.3-0.8份、羧甲基纤维素钠0.3-0.8份、食用香精0.01-0.2份、饮用水适量。
所述甜叶菊粉是将甜叶菊干叶粉碎成细微的粉末状得到的；
所述乳粉为新西兰进口乳粉。
所述蜜桂花包括以下重量份数原料：桂花40-60份、白砂糖10-20份、麦芽糖20-40份、蜂蜜10-30份；
蜜桂花的制作方法包括以下步骤：将新鲜采摘的桂花晒干，洗净除杂，加入白砂糖和麦芽糖拌和均匀，至于蒸锅上蒸煮20-40min，中间开盖翻1-2次，蒸煮完成后加入蜂蜜拌和均匀，晾凉后进行无菌装罐，密封储存15天以上。
所述红豆可选择以下两种制作方法之一制备：（1）将红豆洗净晒干后磨成粉末，然后加水拌成糊状蒸熟；（2）将红豆洗净，加入清水用高压锅煮至熟烂。
冰棒的制作方法包括以下步骤：
（1）原料混合：按原料配比取蜜桂花、红豆、甜叶菊粉、白砂糖、棕榈油、乳粉、麦芽糊精、淀粉糖浆、单甘油脂肪酸酯、瓜尔胶、羧甲基纤维素钠、食用香精、饮用水，在高速搅拌下混合均匀；
（2）巴氏杀菌：在80-90℃下快速杀菌15-30s；
（3）均质：将所得浆料冷却至60-70 ℃，然后采用二级均质法，一级均质压力为15-20MPa，均质10-15min，二级均质压力为3-5MPa，均质3-8min，均质完毕立即冷却至4℃；
（4）老化：在4℃下进行老化4-6h；
（5）灌料：通过直管直接把浆料灌注到模具内；
（6）插签：在冰棒的成型凝固点处进行插签；
（7）成型：在-30℃条件下使冰棒凝固成型；
（8）脱膜、包装、冷藏：将成型的冰棒进行脱膜，然后用准备好的包装袋进行包装，密封后装箱，在-18℃恒温条件下冷藏。
所述包装袋是由3层结构组成的复合膜包装袋，由内向外分别是热封层、阻隔层和印刷层；热封层为低密度聚乙烯膜，厚度为60-80μm；阻隔层为镀铝的双向拉伸聚酯薄膜，厚度为15-20μm；印刷层为消光双向拉伸聚丙烯膜，厚度为12-14μm。
本发明的有益效果是：
本发明的具有桂花香的红豆冰棒，融合了桂花香、红豆香和奶香，不仅香甜可口，从内到外散发诱人的芬芳，香气怡人、甜而不腻，而且经常食用可清热解毒、化痰止咳、健脾益胃，具有较好的保健作用。本发明的冰淇淋还添加了甜叶菊粉，可消除蔗糖的副作用，对控制肥胖症、调节胃酸、恢复神经疲劳有很好的功效，对心脏病、小儿龋齿等也有显著疗效。本发明在包装时采用特制的3层结构复合膜包装袋，从内具有阻隔内部水分散发的作用，从外防止氧气进入，具有良好的防水不透气效果，可以有效延长冰棒的保质期；外层采用消光双向拉伸聚丙烯膜作为印刷层，在保证印刷效果的同时具有较好的放冻手效果。采用本发明的冰棒适宜自动化、大批量连续生产，生产效率高。
具体实施方式
为了更加详细的介绍本发明，下面结合实施例，对本发明做进一步说明。
实施例1
一种具有桂花香的红豆冰棒及其制作方法，冰棒包括以下重量份数原料：蜜桂花15份、红豆25份、甜叶菊粉2份、白砂糖10份、棕榈油6份、乳粉20份、麦芽糊精2份、淀粉糖浆8份、单甘油脂肪酸酯0.7份、瓜尔胶0.5份、羧甲基纤维素钠0.6份、食用香精0.1份、饮用水适量。
所述甜叶菊粉是将甜叶菊干叶粉碎成细微的粉末状得到的；
所述乳粉为新西兰进口乳粉；
所述蜜桂花包括以下重量份数原料：桂花50份、白砂糖15份、麦芽糖30份、蜂蜜20份；
蜜桂花的制作方法包括以下步骤：将新鲜采摘的桂花晒干，洗净除杂，加入白砂糖和麦芽糖拌和均匀，至于蒸锅上蒸煮30min，中间开盖翻2次，蒸煮完成后加入蜂蜜拌和均匀，晾凉后进行无菌装罐，密封储存15天以上。
所述红豆可选择以下两种制作方法之一制备：（1）将红豆洗净晒干后磨成粉末，然后加水拌成糊状蒸熟；（2）将红豆洗净，加入清水用高压锅煮至熟烂。
冰棒的制作方法包括以下步骤：
（1）原料混合：按原料配比取蜜桂花、红豆、甜叶菊粉、白砂糖、棕榈油、乳粉、麦芽糊精、淀粉糖浆、单甘油脂肪酸酯、瓜尔胶、羧甲基纤维素钠、食用香精、饮用水，在高速搅拌下混合均匀；
（2）巴氏杀菌：在85℃下快速杀菌25s；
（3）均质：将所得浆料冷却至65℃，然后采用二级均质法，一级均质压力为18MPa，均质12min，二级均质压力为4MPa，均质5min，均质完毕立即冷却至4℃；
（4）老化：在4℃下进行老化5h；
（5）灌料：通过直管直接把浆料灌注到模具内；
（6）插签：在冰棒的成型凝固点处进行插签；
（7）成型：在-30℃条件下使冰棒凝固成型；
（8）脱膜、包装、冷藏：将成型的冰棒进行脱膜，然后用准备好的包装袋进行包装，密封后装箱，在-18℃恒温条件下冷藏。
所述包装袋是由3层结构组成的复合膜包装袋，由内向外分别是热封层、阻隔层和印刷层；热封层为低密度聚乙烯膜，厚度为70μm；阻隔层为镀铝的双向拉伸聚酯薄膜，厚度为17μm；印刷层为消光双向拉伸聚丙烯膜，厚度为13μm。
本发明的具有桂花香的红豆冰棒的营养成分如下表：
Claims (5)
1.一种具有桂花香的红豆冰棒，其特征在于，所述冰棒包括以下重量份数原料：蜜桂花10-20份、红豆20-30份、甜叶菊粉0.5-3份、白砂糖5-15份、棕榈油1-10份、乳粉15-25份、麦芽糊精1-5份、淀粉糖浆6-10份、单甘油脂肪酸酯0.4-1份、瓜尔胶0.3-0.8份、羧甲基纤维素钠0.3-0.8份、食用香精0.01-0.2份、饮用水适量；
所述甜叶菊粉是将甜叶菊干叶粉碎成细微的粉末状得到的；
所述乳粉为新西兰进口乳粉。
2.根据权利要求1所述具有桂花香的红豆冰棒，其特征在于，所述蜜桂花包括以下重量份数原料：桂花40-60份、白砂糖10-20份、麦芽糖20-40份、蜂蜜10-30份；蜜桂花的制作方法包括以下步骤：将新鲜采摘的桂花晒干，洗净除杂，加入白砂糖和麦芽糖拌和均匀，至于蒸锅上蒸煮20-40min，中间开盖翻1-2次，蒸煮完成后加入蜂蜜拌和均匀，晾凉后进行无菌装罐，密封储存15天以上。
3.根据权利要求1所述具有桂花香的红豆冰棒，其特征在于，所述红豆可选择以下两种制作方法之一制备：（1）将红豆洗净晒干后磨成粉末，然后加水拌成糊状蒸熟；（2）将红豆洗净，加入清水用高压锅煮至熟烂。
4.根据权利要求1所述具有桂花香的红豆冰棒，其特征在于，所述冰棒的制作方法包括以下步骤：
（1）原料混合：按原料配比取蜜桂花、红豆、甜叶菊粉、白砂糖、棕榈油、乳粉、麦芽糊精、淀粉糖浆、单甘油脂肪酸酯、瓜尔胶、羧甲基纤维素钠、食用香精、饮用水，在高速搅拌下混合均匀；
（2）巴氏杀菌：在80-90℃下快速杀菌15-30s；
（3）均质：将所得浆料冷却至60-70 ℃，然后采用二级均质法，一级均质压力为15-20MPa，均质10-15min，二级均质压力为3-5MPa，均质3-8min，均质完毕立即冷却至4℃；
（4）老化：在4℃下进行老化4-6h；
（5）灌料：通过直管直接把浆料灌注到模具内；
（6）插签：在冰棒的成型凝固点处进行插签；
（7）成型：在-30℃条件下使冰棒凝固成型；
（8）脱膜、包装、冷藏：将成型的冰棒进行脱膜，然后用准备好的包装袋进行包装，密封后装箱，在-18℃恒温条件下冷藏。
5.根据权利要求1所述具有桂花香的红豆冰棒，其特征在于，所述包装袋是由3层结构组成的复合膜包装袋，由内向外分别是热封层、阻隔层和印刷层；热封层为低密度聚乙烯膜，厚度为60-80μm；阻隔层为镀铝的双向拉伸聚酯薄膜，厚度为15-20μm；印刷层为消光双向拉伸聚丙烯膜，厚度为12-14μm。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811109727.8A CN109156597A (zh) | 2018-09-21 | 2018-09-21 | 一种具有桂花香的红豆冰棒及其制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811109727.8A CN109156597A (zh) | 2018-09-21 | 2018-09-21 | 一种具有桂花香的红豆冰棒及其制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109156597A true CN109156597A (zh) | 2019-01-08 |
Family
ID=64879934
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811109727.8A Pending CN109156597A (zh) | 2018-09-21 | 2018-09-21 | 一种具有桂花香的红豆冰棒及其制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109156597A (zh) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102848677A (zh) * | 2012-09-26 | 2013-01-02 | 北京印刷学院 | 一种食品包装用多层复合抑菌包装材料及其制备方法 |
| CN104413246A (zh) * | 2013-09-05 | 2015-03-18 | 邓勤 | 一种润脾醒胃的冰棒 |
| CN105767444A (zh) * | 2016-03-11 | 2016-07-20 | 刘军 | 一种用植物蛋白制备的谷物冰淇淋 |
| CN106539020A (zh) * | 2016-10-17 | 2017-03-29 | 林淑娴 | 茉莉花蜜酱及其制备方法 |
| CN107439783A (zh) * | 2017-09-20 | 2017-12-08 | 苏安分 | 一种红茶柠檬冰棍及其制备方法 |
| CN108016110A (zh) * | 2017-12-29 | 2018-05-11 | 云南名博包装印刷有限公司 | 一种包装封口易揭复合膜 |
| CN108220096A (zh) * | 2016-12-22 | 2018-06-29 | 翁水菊 | 一种桂花酒的生产方法 |
-
2018
- 2018-09-21 CN CN201811109727.8A patent/CN109156597A/zh active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102848677A (zh) * | 2012-09-26 | 2013-01-02 | 北京印刷学院 | 一种食品包装用多层复合抑菌包装材料及其制备方法 |
| CN104413246A (zh) * | 2013-09-05 | 2015-03-18 | 邓勤 | 一种润脾醒胃的冰棒 |
| CN105767444A (zh) * | 2016-03-11 | 2016-07-20 | 刘军 | 一种用植物蛋白制备的谷物冰淇淋 |
| CN106539020A (zh) * | 2016-10-17 | 2017-03-29 | 林淑娴 | 茉莉花蜜酱及其制备方法 |
| CN108220096A (zh) * | 2016-12-22 | 2018-06-29 | 翁水菊 | 一种桂花酒的生产方法 |
| CN107439783A (zh) * | 2017-09-20 | 2017-12-08 | 苏安分 | 一种红茶柠檬冰棍及其制备方法 |
| CN108016110A (zh) * | 2017-12-29 | 2018-05-11 | 云南名博包装印刷有限公司 | 一种包装封口易揭复合膜 |
Non-Patent Citations (2)
| Title |
|---|
| 夏金龙主编: "《经典家常菜：升级版》", 31 January 2011, 吉林科学技术出版社 * |
| 曾寿瀛主编: "《现代乳与乳制品加工技术》", 31 March 2003, 中国农业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111096426A (zh) | 一种罗汉果九制陈皮及其制备方法 | |
| CN105995250A (zh) | 一种黄粉虫饲料中草药添加剂 | |
| CN105876659A (zh) | 一种保健牛骨汤制备方法及应用该方法制得的保健牛骨汤 | |
| CN106417652A (zh) | 女贞叶蜀葵花腐乳粉的制作方法 | |
| CN109156597A (zh) | 一种具有桂花香的红豆冰棒及其制作方法 | |
| CN105961814A (zh) | 一种糖金果榄脯的加工方法 | |
| CN106071448A (zh) | 一种地草果苣荬菜果蔬饮料的加工工艺 | |
| CN104872593A (zh) | 一种风味糖蒜及其制备工艺 | |
| CN106235022A (zh) | 一种清凉绿豆酱的制备方法 | |
| CN105767420A (zh) | 一种橙香山药糕 | |
| CN104305081A (zh) | 一种健脾补肾酸菜及其生产方法 | |
| CN109247544A (zh) | 一种红雪梨膏及其制备方法 | |
| CN109123059A (zh) | 荔枝椰子口味冰淇淋及其制作方法 | |
| CN108713664A (zh) | 一种罗汉果浓缩饮料及其制备方法 | |
| CN106616564A (zh) | 一种即食海带根及其制备方法 | |
| CN105942226A (zh) | 地耳红花面酱的加工工艺 | |
| CN106307163A (zh) | 一种烤海鸭蛋的制作方法 | |
| CN105851258A (zh) | 一种健胃促消化豆腐及其制备方法 | |
| CN109123056A (zh) | 一种具有茉莉花茶香味的绿豆冰棒及其制作方法 | |
| CN105076602A (zh) | 一种含蛇莓的凉茶及其制备方法 | |
| CN112823665A (zh) | 一种低糖马齿苋保健果冻及其制备方法 | |
| CN114847477A (zh) | 一种适用于心脑疾病康复溶栓通络软化血管的食疗配方 | |
| CN103892394A (zh) | 一种金银花山楂复合饮料及其制备方法 | |
| CN108669481A (zh) | 一种蚕豆花风味鲮鱼罐头 | |
| CN109381628A (zh) | 一种妇科产后益气通乳的食药两用组合物及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190108 |