CN109170111B

CN109170111B - Frozen beverage and preparation method thereof

Info

Publication number: CN109170111B
Application number: CN201811004969.0A
Authority: CN
Inventors: 张来在; 苗洁; 王美增
Original assignee: Inner Mongolia Mengniu Dairy Group Co Ltd
Current assignee: Inner Mongolia Mengniu Dairy Group Co Ltd
Priority date: 2018-08-30
Filing date: 2018-08-30
Publication date: 2021-08-17
Anticipated expiration: 2038-08-30
Also published as: CN109170111A

Abstract

The invention discloses a frozen drink and a preparation method thereof. The frozen drink comprises: 150-170 parts by weight of white granulated sugar; 85-95 parts by weight of skimmed milk powder; 19-21 parts by weight of whey powder; 6-8 parts by weight of anhydrous cream; 28-32 parts by weight of cocoa raw materials; 24-26 parts by weight of solid malt extract; and 2-5 parts by weight of a stabilizer. The frozen beverage has fat content not higher than 3g/100g, stable property, and good flavor and taste.

Description

Frozen beverage and preparation method thereof

Technical Field

The invention relates to the field of foods, in particular to a frozen drink and a preparation method thereof.

Background

The frozen beverage is prepared from drinking water, milk product, sweetening agent, edible oil and fat, flavoring agent, colorant, stabilizer, emulsifier, etc. by mixing, sterilizing, coagulating, and packaging, and can be made into ice cream, slush, ice sucker, edible ice, sweet ice, etc.

However, the frozen beverage and the preparation method thereof still need to be developed.

Disclosure of Invention

The present invention is based on the discovery by the inventors of the following problems and facts:

in recent years, with popularization of health preserving and health preserving concepts, more and more consumers tend to select products meeting health concept in daily consumption, and many types of products begin to draw close to the health preserving and health preserving concepts. For the frozen drink industry, it is imperative to have low fat frozen drinks for longer health development. At present, GB/T31114-2014 stipulates that ice cream frozen drinks can be divided into full-cream ice cream, half-cream ice cream and non-fat ice cream according to fat types, wherein the fat content of the half-cream ice cream and the non-fat ice cream is generally not lower than 5g/100g, and the fat content of the full-cream ice cream can reach 8g/100 g.

In view of the above, the present invention provides a frozen beverage and a preparation method thereof. The frozen beverage has fat content not higher than 3g/100g, stable property, and good flavor and taste.

In one aspect of the invention, the invention provides a frozen drink. According to an embodiment of the invention, the frozen drink comprises: 150-170 parts by weight of white granulated sugar; 85-95 parts by weight of skimmed milk powder; 19-21 parts by weight of whey powder; 6-8 parts by weight of anhydrous cream; 28-32 parts by weight of cocoa raw materials; 24-26 parts by weight of solid malt extract; and 2-5 parts by weight of a stabilizer.

In the research of low-fat frozen drinks, the inventor finds that complex interaction relations exist among the components of the frozen drinks, particularly the ratio of the fat content to the protein content is controlled within a certain range, so that the stability of the overall properties of the product can be ensured. As the fat content of the product decreases, the protein content increases accordingly, which will seriously affect the stability of the product system. Thus, the preparation of low-fat frozen drinks is not simply achieved by reducing the fat content of the raw material. Furthermore, the inventor finds out through a large number of experiments that the frozen beverage adopting the raw materials and the proportion has good stability in a low-fat-high-protein system, and the fat content in the product is not higher than 3g/100 g. In addition, the cocoa raw materials, the solid malt extract and other components can provide fresh, fine and aromatic flavor and mouthfeel for the frozen beverage.

In addition, the frozen drink according to the above embodiment of the present invention may also have the following additional technical features:

in some embodiments of the invention, the cocoa material comprises cocoa powder and cocoa liquor. Therefore, the flavor and the mouthfeel of the frozen drink can be further improved.

In some embodiments of the invention, the weight ratio of the cocoa powder to the cocoa mass is (0.5-1.5): 1. Therefore, the flavor and the mouthfeel of the frozen drink can be further improved.

In some embodiments of the invention, the stabilizing agent comprises a thickening agent and an emulsifier. This may further contribute to maintaining the stability of the product system.

In some embodiments of the invention, the thickener is selected from at least one of locust bean gum, xanthan gum, carrageenan, guar gum, sodium carboxymethyl cellulose, konjac gum, and gellan gum; the emulsifier is selected from at least one of glyceryl monostearate, glyceryl monooleate, glyceryl monolaurate, sorbitan monooleate, sorbitan monostearate and sorbitan monolaurate. This may further contribute to maintaining the stability of the product system.

In some embodiments of the invention, the frozen drink further comprises: an essence for food. Therefore, the flavor and the mouthfeel of the frozen drink can be further improved.

In another aspect of the invention, the invention provides a method of preparing the frozen drink of the above embodiment. According to an embodiment of the invention, the method comprises: mixing solid malt extract with water and filtering to obtain malt extract slurry; mixing the malt extract slurry, white granulated sugar, skim milk powder, whey powder and cocoa raw materials to obtain a first mixed material; mixing anhydrous cream with a stabilizer to obtain a second mixture; and mixing the first mixed material and the second mixed material, adding water to a predetermined volume, homogenizing, sterilizing and freezing to obtain the frozen beverage.

Therefore, the frozen beverage prepared by the preparation of the frozen beverage according to the embodiment of the invention has good stability, the fat content in the product is not higher than 3g/100g, and the product has fresh, fine and aromatic flavor and mouthfeel.

In addition, the method for preparing the frozen drink according to the embodiment of the invention can also have the following additional technical characteristics:

in some embodiments of the invention, after the solid malt extract and the water are mixed according to a mass ratio of 1 (4-6), an 80-mesh screen is used for filtering the obtained mixed material.

In some embodiments of the invention, the freezing process comprises: cooling, aging and freezing.

In some embodiments of the invention, after said aging is complete, a food flavor is added to the mass for flavoring.

Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Detailed Description

The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.

Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature.

According to an embodiment of the invention, the cocoa material comprises cocoa powder and cocoa liquor. By adopting the cocoa raw materials, good chocolate taste can be provided for the frozen drink. In the traditional concept, chocolate-flavored frozen products generally have the disadvantages of high oil content and high heat. The frozen beverage has the advantages of low fat, good chocolate taste and stronger market competitiveness. According to the embodiment of the invention, the frozen beverage can comprise 28-32 parts by weight of cocoa materials, and the inventor finds in experiments that when the frozen beverage only comprises the cocoa materials in the content, the product cannot have good chocolate flavor; and 24-26 parts by weight of solid malt extract is added into the formula, and under the synergistic effect of the solid malt extract and the cocoa powder raw materials with the content, the product can obtain a strong chocolate flavor, so that the chocolate has stronger market competitiveness.

According to the embodiment of the invention, the weight ratio of the cocoa powder to the cocoa mass can be (0.5-1.5): 1, so that the flavor and the mouthfeel of the frozen drink can be further improved. According to a preferred embodiment of the invention, the weight ratio of cocoa powder to cocoa mass is 1:1, whereby the flavor and mouthfeel of the frozen beverage are better.

According to a preferred embodiment of the present invention, the frozen beverage comprises 24 to 26 parts by weight of solid malt extract, 14 to 16 parts by weight of cocoa powder and 14 to 16 parts by weight of cocoa mass. The inventor finds that the addition ratio can further facilitate the solid malt extract to promote the release of the cocoa flavor, so that the frozen drink has better flavor.

According to an embodiment of the invention, the stabilizer comprises a thickener and an emulsifier. This may further contribute to maintaining the stability of the product system. It should be noted that, in experiments, the inventors found that the stabilization of the "low-fat-high protein system" of the frozen beverage is achieved under the synergistic effect of the stabilizer and other components, and the product system can not be effectively maintained by adding the stabilizer without considering the mutual influence of the stabilizer and other components in the aspects of species and proportion.

According to an embodiment of the present invention, the thickener may be at least one selected from the group consisting of locust bean gum, xanthan gum, carrageenan, guar gum, sodium carboxymethyl cellulose, konjac gum, and gellan gum; the emulsifier may be at least one selected from the group consisting of glycerol monostearate, glycerol monooleate, glycerol monolaurate, sorbitan monooleate, sorbitan monostearate and sorbitan monolaurate.

According to a preferred embodiment of the invention, the thickener is locust bean gum and the emulsifier is glycerol monostearate. The inventor optimizes the types of the thickening agent and the emulsifying agent through a large number of experiments, and finds that the stability of the low-fat high-protein system of the frozen drink can be further improved by taking the locust bean gum as the thickening agent and the glyceryl monostearate as the emulsifying agent. Meanwhile, in order to have a better synergistic effect with other components in the frozen beverage, the using amount of the locust bean gum can be controlled to be 1-2 parts by weight, and the using amount of the glyceryl monostearate can be controlled to be 2-3 parts by weight. According to a more preferred embodiment of the present invention, the locust bean gum is used in an amount of 1.5 parts by weight and the glyceryl monostearate is used in an amount of 2.0 parts by weight, whereby it may be further advantageous to maintain the stability of the product system.

According to the embodiment of the invention, based on the proportion of other components in the frozen drink, the frozen drink can further comprise 1-1.5 of essence for food. The kind of the essence for food is not particularly limited as long as the product can be effectively seasoned and seasoned. According to a specific example of the present invention, the food essence may be cocoa chocolate essence and cream essence. Meanwhile, based on the proportion of other components in the frozen beverage, the using amount of the food essence can be 1 part by weight of cocoa chocolate essence and 0.2 part by weight of cream.

Therefore, the frozen beverage prepared by the preparation of the frozen beverage according to the embodiment of the invention has good stability, the fat content in the product is not higher than 3g/100g, and the product has fresh, fine and aromatic flavor and mouthfeel. It should be noted that the features and advantages described above for the frozen beverage are also applicable to the above method for preparing the frozen beverage, and are not described in detail herein.

The method of preparing a frozen drink according to an embodiment of the invention is described in further detail below:

according to the embodiment of the invention, before preparing the frozen drink, the production equipment pipeline and the container (including the processes from raw material standardization to freezing and the like) are subjected to standardized cleaning according to the cleaning process shown in the table 1:

TABLE 1 standardized cleaning procedure for pipelines and containers of production equipment

Step (ii) of	Frequency of cleaning	Concentration of	Temperature/. degree.C	Time/min
					Warm water	Before each ingredient	/	45～55	5～10
Alkali liquor	Every time of preparingBefore material loading	1.5～2.0％	70～80	15～20
					Warm water	Before each ingredient	/	45～55	5～10
Hot water	Before each ingredient	/	90～95	10～15

In Table 1, the alkali solution used for cleaning the piping of the apparatus is known to those skilled in the art.

Specifically, before each material preparation, all containers and pipelines which are in contact with raw materials, such as pipelines through which the material liquid flows, a freezing machine, a filling machine and the like, are cleaned, the material liquid can be ejected only by water after the material liquid is passed, other material liquid cannot be ejected, and meanwhile, no other material liquid is mixed into production equipment in the production process. Thus, the increase of fat content in the product can be effectively avoided.

According to the embodiment of the invention, after solid malt extract and water are mixed according to the mass ratio of 1 (4-6), an 80-mesh screen is used for filtering the obtained mixed material. The inventor finds that after the solid malt extract is filtered under the conditions, some impurities in the solid malt extract can be effectively removed, and black spot impurities in the product can be avoided.

According to the embodiment of the invention, the cocoa mass in the cocoa material can be dissolved in warm water at 65-75 ℃ and then mixed with other materials.

According to the embodiment of the invention, the homogenization temperature is 70 +/-5 ℃, the homogenization total pressure is 100-150 bar, and the secondary pressure is set to be 20-30 bar. The sterilization adopts pasteurization, the temperature is 87 + -2 deg.C, and the holding time is 45 + -15 s. Wherein, the heat preservation time of the sterilization treatment can be calculated by referring to the following formula: the sterilization time is the length of the heat preservation pipe/(flow/cross section area of the heat preservation pipe) is the length of the pipe/flow speed.

According to an embodiment of the present invention, the freezing process includes: cooling, aging and freezing. The term "freezing treatment" used in the present invention is to be understood in a broad sense, and any method including a step of cooling a material obtained by homogenization treatment may be considered as freezing treatment. The related freezing treatment modes are different aiming at different types of frozen drinks. According to an embodiment of the invention, the freezing process comprises: cooling, aging and freezing. According to the specific embodiment of the invention, the cooling and aging temperature can be 0-6 ℃, and the aging time is 2 hours. Therefore, the frozen beverage with low fat content, strong stability and excellent flavor and mouthfeel can be obtained.

According to the embodiment of the invention, after the aging treatment is finished, the food essence is added into the material for flavoring. Thus, the flavor of the frozen drink can be further improved.

The invention will now be described with reference to specific examples, which are intended to be illustrative only and not to be limiting in any way.

Example 1

The frozen drink was prepared according to the following method:

formulation (1000 kg): 160kg of white granulated sugar, 90kg of skim milk powder, 15kg of cocoa liquid, 25kg of solid malt extract, 20kg of whey powder, 7kg of anhydrous cream, 1.5kg of locust bean gum, 2.0kg of glycerin monostearate and a proper amount of food essence, and the water replenishing constant volume is 1000 kg.

The production process comprises the following steps:

1. pre-production equipment cleaning

The production equipment pipelines and containers (including the processes from raw material standardization to congealing and the like) are subjected to standardized cleaning according to the cleaning process shown in table 1, all the containers and pipelines which are in contact with the raw materials, such as pipelines through which feed liquid flows, a congealing machine, a filling machine and the like, are cleaned before each material preparation, and the material can be ejected only by water and cannot be ejected by other feed liquid after the material liquid is overflowed, and meanwhile, no other feed liquid is mixed into the production equipment in the production process

2. Mixing material

A. Mixing and stirring solid malt extract and water according to a ratio of 1:5, controlling the water temperature to be 65-75 ℃, filtering by using a 80-mesh screen, removing impurities carried by the materials, and putting into a mixer;

B. adding white granulated sugar, skim milk powder, cocoa powder and whey powder into a mixer according to the addition amount, wherein the mixing temperature is 55-70 ℃;

C. dissolving cocoa liquid blocks in warm water at 65-75 ℃, and putting into a mixer;

E. timing is started after all the materials are put into the mixing pot, and the sequence can be changed after the time is more than or equal to 5 min;

G. melting anhydrous cream, dispersing locust bean gum and glyceryl monostearate, melting in anhydrous cream, and feeding into a mixer, wherein the mixing time is more than or equal to 3min, and then, the sequence can be changed;

3. constant volume

Adding water to the materials according to the formula amount of the product to fix the volume (paying attention to the amount of water for reserving the essence for food for flavoring), and controlling the stirring speed to be 50-100 r/min and the stirring time to be 15 +/-5 min;

the temperature requirement of the feed liquid after constant volume is as follows: the temporary storage time is less than or equal to 4 hours at the temperature of 55-70 ℃;

4. preheating and homogenizing

Executing the operation standards of sterilization machines, homogenizers and other equipment with corresponding models, wherein the homogenizing temperature is as follows: homogenizing at 70 + -5 deg.C and total pressure of 100-150 bar, and setting secondary pressure at 20-30 bar;

5. sterilization

Sterilizing with pasteurization system at 87 + -2 deg.C for 45 + -15 s;

6. cooling and aging

Cooling and aging at the temperature of 0-6 ℃ for 2 h;

7. blending fragrance

Adding appropriate amount of food essence for flavoring

8. Freezing and canning

The operation standard of equipment such as the freezing machine of execution corresponding model, filling line: -5 to-3 ℃; the tunnel temperature of the filling line is less than or equal to minus 30 ℃;

9. packaging and storing

Obtaining the frozen drink product.

Example 2

A frozen drink was prepared in substantially the same manner as in example 1, except that the formulation of the frozen drink was:

formulation (1000 kg): 170kg of white granulated sugar, 95kg of skim milk powder, 16kg of cocoa liquid, 26kg of solid malt extract, 21kg of whey powder, 8kg of anhydrous cream, 1.5kg of locust bean gum, 2.0kg of glycerin monostearate and a proper amount of food essence, and the water replenishing and constant volume is 1000 kg.

Example 3

150kg of white granulated sugar, 85kg of skim milk powder, 14kg of cocoa liquid, 24kg of solid malt extract, 19kg of whey powder, 6kg of anhydrous cream, 1.5kg of locust bean gum, 2.0kg of glycerin monostearate and a proper amount of food essence, and the water is supplemented to a constant volume of 1000 kg.

Comparative example 1

formulation (1000 kg): 140kg of white granulated sugar, 80kg of skim milk powder, 13kg of cocoa liquid, 23kg of solid malt extract, 18kg of whey powder, 5kg of anhydrous cream, 1.5kg of locust bean gum, 2.0kg of glycerin monostearate and a proper amount of food essence, and the water replenishing constant volume is 1000 kg.

Comparative example 2

formulation (1000 kg): 180kg of white granulated sugar, 100kg of skim milk powder, 17kg of cocoa liquid, 27kg of solid malt extract, 22kg of whey powder, 9kg of anhydrous cream, 1.5kg of locust bean gum, 2.0kg of glycerin monostearate and a proper amount of food essence, and the water replenishing constant volume is 1000 kg.

Comparative example 3

A frozen drink was prepared in substantially the same manner as in example 1 except that in the mixing step of the production process, solid malt extract was not mixed with water and filtered, and the canned product showed black-spot impurities.

Comparative example 4

A frozen beverage was prepared in substantially the same manner as in example 1, except that, during the blending process, no water was used for topping, and that the fat content of the obtained product was higher than 3g/100g by using conventional material liquid topping.

Comparative example 5

A frozen drink was prepared in substantially the same manner as in example 1, except that the equipment pipes and containers were not cleaned according to the cleaning procedure of table 1 before each ingredient, resulting in turbidity of the feed liquid and various physicochemical indices not meeting the product design indices.

Sensory evaluation was performed on the frozen beverages prepared in examples 1 to 3 and comparative examples 1 to 2. The score is 5 points, and the higher the score, the better the product. The sensory evaluation results are shown in table 2:

TABLE 2 sensory evaluation results

In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.

Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.

Claims

1. A frozen drink is characterized in that,

the frozen drink comprises:

150-170 parts by weight of white granulated sugar; 85-95 parts by weight of skimmed milk powder; 19-21 parts by weight of whey powder; 6-8 parts by weight of anhydrous cream; 28-32 parts by weight of cocoa raw materials; 24-26 parts by weight of solid malt extract; and 2-5 parts by weight of a stabilizer; the cocoa raw materials comprise cocoa powder and cocoa liquid, wherein the weight ratio of the cocoa powder to the cocoa liquid is (0.5-1.5): 1;

the preparation method of the frozen drink comprises the following steps:

mixing and stirring solid malt extract and water according to the proportion of 1 (4-6), controlling the water temperature to be 65-75 ℃, filtering through a 80-mesh screen, and removing impurities carried by the material so as to obtain malt extract slurry;

mixing the malt extract slurry, white granulated sugar, skim milk powder, whey powder and cocoa raw materials to obtain a first mixed material;

mixing anhydrous cream with a stabilizer to obtain a second mixture;

and mixing the first mixed material and the second mixed material, adding water to a predetermined volume, homogenizing, sterilizing and freezing to obtain the frozen beverage.

2. A frozen drink according to claim 1, characterized in that the stabilizer comprises a thickener and an emulsifier.

3. A frozen drink according to claim 2, characterized in that the thickener is selected from at least one of locust bean gum, xanthan gum, carrageenan, guar gum, sodium carboxymethyl cellulose, konjac gum and gellan gum; the emulsifier is selected from at least one of glyceryl monostearate, glyceryl monooleate, glyceryl monolaurate, sorbitan monooleate, sorbitan monostearate and sorbitan monolaurate.

4. A frozen drink according to any one of claims 1 to 3, characterized in that it further comprises: an essence for food.

5. A frozen drink according to claim 1, characterized in that the freezing process comprises: cooling, aging and freezing.

6. A frozen drink according to claim 5, characterized in that after the ageing has been completed, a flavouring for food is added to the mass.