CN109221567A - Quick-fried pearl and preparation method thereof and food and preparation method thereof - Google Patents
Quick-fried pearl and preparation method thereof and food and preparation method thereof Download PDFInfo
- Publication number
- CN109221567A CN109221567A CN201811005708.0A CN201811005708A CN109221567A CN 109221567 A CN109221567 A CN 109221567A CN 201811005708 A CN201811005708 A CN 201811005708A CN 109221567 A CN109221567 A CN 109221567A
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- CN
- China
- Prior art keywords
- quick
- slurry
- fried
- fried pearl
- shell
- 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
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Classifications
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- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
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- 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
-
- 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
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- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
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Abstract
The invention proposes quick-fried pearls and preparation method thereof and food and preparation method thereof.The quick-fried pearl includes: shell, and the enclosure interior is formed with cavity；And slurry, the filled therewith is in the cavity, wherein the slurry includes: sweetening material, and the sweetening material is selected from monosaccharide.Quick-fried pearl of the invention all has quick-fried slurry characteristic under room temperature and low temperature, and excellent taste, shell is not easy to crack, and stability is strong.
Description
Technical field
The present invention relates to field of food.In particular it relates to quick-fried pearl and preparation method thereof and food and its preparation side
Method.
Background technique
Quick-fried pearl refers to the internal pearl that has flowable slurry and can rack.When being squeezed and broken, slurry outflow has quick-fried
Mouthfeel is starched, is widely used in the food such as milk tea, jelly, sweets, by consumers.
However, current quick-fried pearl still has much room for improvement.
Summary of the invention
The present invention is directed to solve at least one the technical problems existing in the prior art at least to a certain extent.
Existing quick-fried pearl is present in normal temperature environment mostly, and slurry is easy to freeze under freezing conditions, harder, mobility
Difference is not likely to produce quick-fried slurry effect, and epidermis is easy bursting by freezing or rupture.Therefore, existing quick-fried pearl can not as frozen or
It is added in frozen as auxiliary material.
In view of this, inventor can be effectively reduced the freezing point of slurry, make it using monosaccharide as the raw material of slurry in quick-fried pearl
Still have mobility under freezing conditions, can produce quick-fried slurry effect.Further, using gellan gum as thickener, slurry is made to exist
Still there is preferable gel characteristic, mouthfeel is soft glutinous under low temperature.Quick-fried pearl according to an embodiment of the present invention is under room temperature and low temperature as a result,
Quick-fried slurry characteristic is all had, slurry excellent taste, shell is not easy to crack, and stability is strong.
For this purpose, in one aspect of the invention, the invention proposes a kind of quick-fried pearls.According to an embodiment of the invention, described
Quick-fried pearl includes: shell, and the enclosure interior is formed with cavity；And slurry, the filled therewith is in the cavity, wherein
The slurry includes: sweetening material, and the sweetening material is selected from monosaccharide.
Inventor can not only be assigned slurry pleasant sweet taste, can also be effectively reduced freezing point using monosaccharide as raw material,
So that slurry still has mobility under freezing conditions, quick-fried slurry effect can produce.Quick-fried pearl according to an embodiment of the present invention exists as a result,
All have quick-fried slurry characteristic under room temperature and low temperature, excellent taste, stability is strong.
According to an embodiment of the invention, above-mentioned quick-fried pearl still has following additional technical feature:
According to an embodiment of the invention, the monosaccharide be selected from fructose, fructose syrup, glucose and glucose syrup at least it
One.Quick-fried pearl according to an embodiment of the present invention further has preferable quick-fried slurry characteristic, mouthfeel pole under room temperature and low temperature as a result,
Good, stability is stronger.
According to an embodiment of the invention, the quick-fried pearl further comprises thickener, it is cold that the thickener is selected from pectin, knot
At least one of glue, locust bean gum, xanthan gum and carragheen.Quick-fried pearl according to an embodiment of the present invention is in room temperature and low temperature as a result,
Under further there is preferable quick-fried slurry characteristic, slurry excellent taste, stability is stronger.
According to an embodiment of the invention, the thickener is selected from gellan gum.Quick-fried pearl according to an embodiment of the present invention exists as a result,
Further have preferably quick-fried slurry characteristic, slurry excellent taste, stability stronger under room temperature and low temperature.
According to an embodiment of the invention, the slurry includes: the sweetening material of 10~80 parts by weight；1~30 parts by weight it is auxiliary
Material, the auxiliary material include fruit product, dairy products and chalk slurry；The thickener of 0.05~1.8 parts by weight；And 0~0.8 weight
The acidity regulator of part.Quick-fried pearl according to an embodiment of the present invention further has preferable quick-fried slurry under room temperature and low temperature as a result,
Characteristic, slurry excellent taste, stability are stronger.
According to an embodiment of the invention, the shell is at least made of collagen.It is according to an embodiment of the present invention as a result,
Quick-fried pearl further has preferably quick-fried slurry characteristic, slurry excellent taste, stability stronger under room temperature and low temperature.
According to an embodiment of the invention, the shell with a thickness of 17~23 microns.It is according to an embodiment of the present invention as a result,
Quick-fried pearl further has preferably quick-fried slurry characteristic, slurry excellent taste, stability stronger under room temperature and low temperature.
According to an embodiment of the invention, the solid content of the slurry is 43%-55%.It is real according to the present invention as a result,
The quick-fried pearl for applying example further has preferably quick-fried slurry characteristic, slurry excellent taste, stability stronger under room temperature and low temperature.
In still another aspect of the invention, the invention proposes a kind of methods for preparing quick-fried pearl noted earlier.According to the present invention
Embodiment, which comprises by the cavity of the filled therewith to the shell, to obtain the quick-fried pearl.As a result,
Obtained quick-fried pearl all has quick-fried slurry characteristic under room temperature and low temperature according to the method for the embodiment of the present invention, slurry excellent taste,
Stability is strong.
According to an embodiment of the invention, the described method includes: (1) mixes the raw material of the slurry, to obtain
The slurry；(2) slurry is perfused into the shell at least one opening, to make the filled therewith to institute
It states in the cavity of shell；And (3) seal the opening, so that the cavity is closed, to obtain the quick-fried pearl.Root as a result,
Further there is preferable quick-fried slurry characteristic, slurry mouth under room temperature and low temperature according to the obtained quick-fried pearl of the method for the embodiment of the present invention
Feel splendid, stability is stronger.
According to an embodiment of the invention, the shell first passes through boiling in advance in step (2)；Or in step (3), into one
Step includes: that closed shell is carried out boiling, to obtain the quick-fried pearl.As a result, according to the method for the embodiment of the present invention gained
The quick-fried pearl arrived further has preferably quick-fried slurry characteristic, slurry excellent taste, stability stronger under room temperature and low temperature.
According to an embodiment of the invention, further comprising in step (3): the closed shell progress is quick-frozen, so as to
Obtain the quick-fried pearl.Obtained quick-fried pearl further has under room temperature and low temperature according to the method for the embodiment of the present invention as a result,
Preferable quick-fried slurry characteristic, slurry excellent taste, stability are stronger.
According to an embodiment of the invention, further comprising in step (1): the obtained mixed liquor of mixing is carried out
Sterilization and cooling, to obtain the slurry.As a result, according to the method for the embodiment of the present invention obtained quick-fried pearl in room temperature and low
Further have preferably quick-fried slurry characteristic, slurry excellent taste, stability stronger under temperature.
According to an embodiment of the invention, the sterilization is carried out 30~60 seconds at 100~120 DEG C；The boiling be
It is carried out 1~10 minute at 100~120 DEG C；It is described it is quick-frozen be to be carried out at -40~-30 DEG C.Implement according to the present invention as a result,
The obtained quick-fried pearl of method of example further has preferable quick-fried slurry characteristic under room temperature and low temperature, and slurry excellent taste is stablized
Property is stronger.
In still another aspect of the invention, the invention proposes a kind of food.According to an embodiment of the invention, the food packet
It includes: base-material；And mentioned-above quick-fried pearl.Food according to an embodiment of the present invention has preferable mouthfeel as a result,.
According to an embodiment of the invention, the food is frozen, preferably ice cream, the expansion rate of the ice cream is not
Lower than 30%.Food excellent taste according to an embodiment of the present invention as a result, and bale-out is good.
According to an embodiment of the invention, the base-material includes: the sweetening material of 10~30 parts by weight；The cream of 0~60 parts by weight
And dairy products；The edible oil and fat of 0~15 parts by weight；The fruit product of 0~50 parts by weight；The thickener of 0.1~1 parts by weight；0~
The emulsifier of 1 parts by weight；And 0~0.8 parts by weight acidity regulator.Food nutrition according to an embodiment of the present invention as a result,
It enriches, flavor taste is splendid, stability is strong.
According to an embodiment of the invention, the sweetening material be selected from sucrose, fructose, fructose syrup, maltose, malt syrup,
Glucose, glucose syrup, lactose, honey, sugar alcohol, honey element, Aspartame, Sucralose, acesulfame potassium and neotame at least it
One；The milk and milk products are selected from raw milk, whole milk powder, skimmed milk power, whey powder, PURE WHEY, condensed milk and cream
At least one；The edible oil and fat are selected from least one of coconut oil, palm oil and corn oil；The thickener is selected from locust bean
Glue, xanthan gum, sodium alginate, Sodium Polyacrylate, carragheen, guar gum, sodium carboxymethylcellulose, konjac glucomannan, pectin and knot
At least one of cold glue；The emulsifier is selected from least one of glycerin monostearate, Tween 80 and sucrose ester；The tart flavour
Regulator is selected from least one of citric acid, malic acid, lactic acid, sodium citrate and potassium citrate.Implement according to the present invention as a result,
The food nutrition of example is abundant, flavor taste is splendid, stability is strong.
In another aspect of this invention, the invention proposes a kind of methods for preparing food noted earlier.According to the present invention
Embodiment, the food includes: to contact the quick-fried pearl with the base-material.Institute according to the method for the embodiment of the present invention as a result,
Obtained food nutrition is abundant, flavor taste is splendid, stability is strong.
According to an embodiment of the invention, the base-material containing the quick-fried pearl is set the described method includes: pumped using translation
In device for casting.Obtained food nutrition is abundant according to the method for the embodiment of the present invention as a result, flavor taste is splendid, steady
It is qualitative strong.
According to an embodiment of the invention, the ice cream first passes through processing of congealing in advance, the processing of congealing is in freezing machine
Middle progress, the outlet temperature of the freezing machine is -5~-2 DEG C, and the expansion rate of resulting material is not less than 30%.Basis as a result,
The obtained food nutrition of the method for the embodiment of the present invention is abundant, flavor taste is splendid, stability is strong.
Additional aspect and advantage of the invention will be set forth in part in the description, and will partially become from the following description
Obviously, or practice through the invention is recognized.
Detailed description of the invention
Above-mentioned and/or additional aspect of the invention and advantage will become from the description of the embodiment in conjunction with the following figures
Obviously and it is readily appreciated that, in which:
Fig. 1 shows quick-fried pearl structural schematic diagram according to an embodiment of the invention；And
Fig. 2 shows the flow diagram according to an embodiment of the invention for preparing quick-fried pearl method.
Specific embodiment
The embodiment of the present invention is described below in detail.The embodiments described below is exemplary, and is only used for explaining this hair
It is bright, and be not considered as limiting the invention.
It should be noted that term " first ", " second " are used for description purposes only, it is not understood to indicate or imply phase
To importance or implicitly indicate the quantity of indicated technical characteristic.Define " first " as a result, the feature of " second " can be with
Explicitly or implicitly include one or more of the features.Further, in the description of the present invention, unless otherwise saying
Bright, the meaning of " plurality " is two or more.
The invention proposes quick-fried pearls and preparation method thereof and food and preparation method thereof, will carry out in detail to it respectively below
Description.
Quick-fried pearl
In one aspect of the invention, the invention proposes a kind of quick-fried pearls.According to an embodiment of the invention, referring to Fig. 1, it should
Quick-fried pearl includes: shell 100, and enclosure interior is formed with cavity 110, is filled with slurry in cavity 110.By squeezing shell, with right
Slurry applies pressure, and as pressure is gradually increased, slurry bursts shell, bursts moment and can generate quick-fried slurry effect, excellent taste.
According to an embodiment of the invention, slurry includes: sweetening material, the sweetening material is selected from monosaccharide.Existing quick-fried pearl is most
Be it is edible at normal temperature, slurry is easy to freeze under freezing conditions, harder, poor fluidity, is not likely to produce quick-fried slurry effect.For this purpose,
Inventor has found that the freezing point of slurry can be effectively reduced in raw material by using monosaccharide as slurry through further investigation, make its
Still have mobility under low temperature, can produce quick-fried slurry effect.Quick-fried pearl of the invention all has quick-fried slurry under room temperature or low temperature as a result,
Characteristic, excellent taste.In addition, existing quick-fried pearl passes through addition preservative mostly achievees the purpose that long-term preservation.Due to the present invention
Quick-fried pearl still have mobility, and excellent taste under freezing conditions, therefore can long-term preservation under freezing conditions, to prolong
Its long shelf-life.Moreover, because quick-fried pearl of the invention has shell, eaten after can washing, while can be as fruit peel
It is eaten after peeling, interest is strong.
It should be noted that the present invention does not make considered critical for filling amount of slurry in cavity, it can both be fully filled with sky
Chamber can not also fill up cavity, specifically can flexible choice according to the actual situation.In some embodiments, it is at least filled out in cavity
The slurry of half volume, such as 60%, 70%, 80%, 90%, the 100% of filling cavity volume are filled, to generate quick-fried slurry effect.
If the slurry of filling is very few, quick-fried slurry effect is poor.
It should also be noted that, the present invention does not make considered critical for the form of quick-fried pearl, can pass through according to the actual situation
Hull shape is controlled so as to the quick-fried pearl shape of flexible choice, such as round, rectangular, triangle, heart, star etc..
According to an embodiment of the invention, monosaccharide is selected from least one of fructose, fructose syrup, glucose and glucose syrup.
Inventors have found that slurry freezing point can not only be effectively reduced using fructose or its syrup, glucose or syrup, make it in low temperature
Under still have mobility, can produce quick-fried slurry effect, and assign slurry pleasant sweet taste, excellent taste.
According to an embodiment of the invention, quick-fried pearl further comprises thickener.According to a particular embodiment of the invention, thickener
Selected from least one of pectin, gellan gum, locust bean gum, xanthan gum and carragheen.Preferred embodiment in accordance with the present invention, thickening
Agent is selected from gellan gum.Inventors have found that gellan gum has preferable gel special under freezing conditions compared to other thickeners
Property, continuity is good, and not crisp, so that assigning slurry more preferably glues glutinous mouthfeel, and free from extraneous odour, quick-fried slurry effect is more preferable.
According to an embodiment of the invention, slurry includes: the sweetening material of 10~80 parts by weight；The fruit system of 1~30 parts by weight
Product；The thickener of 0.05~1.8 parts by weight；And 0~0.8 parts by weight acidity regulator.Inventor obtains by many experiments
To above-mentioned more excellent proportion, wherein the addition of acidity regulator can not only assign slurry sour-sweet mouthfeel, can also improve system
Stability.Quick-fried pearl of the invention all has quick-fried slurry characteristic under room temperature and low temperature as a result, excellent taste, and stability is good.However,
Other proportion it is ineffective, if such as sweetening material additive amount it is excessive, slurry mouthfeel is more sweet, and sticky, and quick-fried slurry mouthfeel is inclined
Difference；If the additive amount of thickener is excessive, slurry is more sticky, quick-fried slurry mouthfeel also deviation.
According to an embodiment of the invention, shell is at least made of collagen.Existing quick-fried pearl epidermis mostly uses greatly thickening
Agent is made (such as xanthan gum, sodium alginate, pectin etc.), easily ruptures under low temperature, slurry is caused to flow out, be added in other food
It needs to control soft dynamics, increase production and saves difficulty.For this purpose, inventors have found that using collagen as shell (this hair
It is bright to be also referred to as " epidermis "), epidermis not cracky can also even maintain complete structure, and mouthfeel bullet is soft under freezing conditions.
Quick-fried pearl of the invention can long-term preservation, and excellent taste at low temperature as a result,.
According to an embodiment of the invention, shell with a thickness of 17~23 microns.Inventor is by many experiments discovery, shell
With a thickness of 17~23 microns when, quick-fried slurry effect is preferable.If shell is blocked up, it is not easily broken；If shell is excessively thin, it is easy breakage, is led
Cause slurry outflow.
According to an embodiment of the invention, the solid content of slurry is 43~55 mass %.Existing quick-fried pearl slurry is consolidated
Shape object content is relatively low, and too low solid content is easy to cause it to freeze under freezing conditions, and poor fluidity, mouthfeel is harder,
It is not likely to produce quick-fried slurry effect.For this purpose, inventor is optimized by forming to slurry, to obtain the slurry of high solid content
Material, makes it still have mobility under freezing conditions, can produce quick-fried slurry effect.
The method for preparing quick-fried pearl
In still another aspect of the invention, the invention proposes a kind of methods for preparing quick-fried pearl.According to an embodiment of the invention,
This method comprises: by the cavity of filled therewith to shell, to obtain quick-fried pearl.As a result, according to the method for the embodiment of the present invention
Obtained quick-fried pearl can all have quick-fried slurry characteristic, and excellent taste under room temperature and low temperature, and stability is strong, can protect for a long time
It deposits.
According to an embodiment of the invention, referring to fig. 2, this method comprises:
S100 mixing
In this step, the raw material of slurry is mixed, to obtain slurry.By mixing raw material, to be formed
Uniform slurry.
According to an embodiment of the invention, this method further comprises: will mix obtained mixed liquor carry out sterilization and it is cold
But, to obtain slurry.By being sterilized to mixed liquor, to kill harmful bacteria, to extend the shelf-life of quick-fried pearl.
According to an embodiment of the invention, sterilization is carried out 30~60 seconds at 100~120 DEG C.It with this condition both can be with
Harmful bacteria is effectively killed, and reduces the loss of nutritional ingredient, keeps original mouthfeel.
S200 perfusion
In this step, slurry is perfused, into the shell at least one opening to make filled therewith to shell
In cavity.As a result, shell wraps up slurry, slurry is avoided to leak outside, and from can produce quick-fried slurry effect.
S300 sealing
In this step, opening is sealed, so that cavity is closed, to obtain quick-fried pearl.As a result, shell wraps up slurry,
It avoids slurry from leaking outside, and can produce quick-fried slurry effect.
It should be noted that the method that the present invention seals opening for realization does not make considered critical, it can be according to practical feelings
Condition flexible choice.A specific embodiment according to the present invention, is sealed using kink mode, both can manually have been twisted together or sharp
Use kinking machine.
According to an embodiment of the invention, shell first passes through boiling in advance in step S200；Or in step S300, further
It include: that closed shell is subjected to boiling, to obtain quick-fried pearl.Quick-fried pearl is assigned by carrying out boiling to make shell rehydration
Soft glutinous mouthfeel, and generate quick-fried slurry effect.
According to an embodiment of the invention, boiling is carried out 1~10 minute at 100~120 DEG C.To make shell multiple
Water assigns quick-fried pearl soft glutinous mouthfeel, and generates quick-fried slurry effect.
According to an embodiment of the invention, this method further comprises: the obtained product progress of boiling is quick-frozen, so as to
To quick-fried pearl.
According to an embodiment of the invention, quick-frozen carried out at -40~-30 DEG C.Product can be at normal temperature after boiling
It is edible, such as directly eat or add and eaten in food, such as milk tea, fruit juice, dairy products, chocolate cream.After boiling
Product has mobility at low temperature, can generate quick-fried slurry effect, it is possible to and its is quick-frozen, to obtain quick-fried pearl frozen,
Equally it can directly eat or add in other food.Inventors have found that slurry still has flowable at -12 DEG C or so
Property, it can produce quick-fried slurry effect, excellent taste.
It will be appreciated to those of skill in the art that being equally applicable to above for feature and advantage described in quick-fried pearl
This prepares the method for quick-fried pearl, and details are not described herein.
Food
In still another aspect of the invention, the invention proposes a kind of food.According to an embodiment of the invention, the food packet
It includes: base-material；And mentioned-above quick-fried pearl.As previously mentioned, quick-fried pearl of the invention all has quick-fried slurry characteristic under room temperature and low temperature,
And slurry excellent taste, shell bullet are soft.Assign the food containing the quick-fried pearl preferably quick-fried slurry mouthfeel as a result,.
Since quick-fried pearl of the invention can produce quick-fried slurry effect under room temperature and low temperature, the present invention is for food
Type does not make considered critical, either room temperature food, such as milk tea, fruit juice, milk beverage etc.；It is also possible to frozen, example
Such as ice cream, ice-cream stick, snowball.According to an embodiment of the invention, food is frozen, preferably ice cream, and ice cream
Expansion rate is not less than 30%.For the ease of eating quick-fried pearl, especially box-packed ice cream needs ice cream to have certain bale-out
Property, and then the expansion rate control of ice cream not less than 30%, thus convenient for dipping quick-fried pearl with spoon, is enjoyed quick-fried slurry by inventor
Mouthfeel.If expansion rate is too low, ice cream is really up to the mark, is easy to stave quick-fried pearl when dipping.
It should be noted that the present invention does not make considered critical for the composition of base-material, can flexibly select according to the actual situation
It selects.According to an embodiment of the invention, base-material includes: the sweetening material of 10~30 parts by weight；The milk and milk products of 0~60 parts by weight；0
The edible oil and fat of~15 parts by weight；The fruit product of 5~50 parts by weight；The thickener of 0.1~1 parts by weight；0~1 parts by weight
Emulsifier；And 0~0.8 parts by weight acidity regulator.Inventor obtains above-mentioned more excellent ice cream base by many experiments
Thus composition assigns the higher nutritive value of ice cream, splendid flavor taste and stronger stability, especially have compared with
Good quick-fried slurry effect.
The present invention adjusts sweetening material, milk and milk products, edible oil and fat, fruit product, thickener, emulsifier and tart flavour
The type of agent does not make considered critical, can flexible choice according to the actual situation.According to an embodiment of the invention, sweetening material is selected from sugarcane
Sugar, fructose, fructose syrup, maltose, malt syrup, glucose, glucose syrup, lactose, honey, sugar alcohol, honey element, A Siba
At least one of sweet tea, Sucralose, acesulfame potassium and neotame；Milk and milk products are selected from raw milk, whole milk powder, skimmed milk power, cream
At least one of clear powder, PURE WHEY, condensed milk and cream；Edible oil and fat are selected from coconut oil, palm oil and corn oil at least
One of；Thickener is selected from locust bean gum, xanthan gum, sodium alginate, Sodium Polyacrylate, carragheen, guar gum, carboxymethyl cellulose
At least one of plain sodium, konjac glucomannan, pectin and gellan gum；Emulsifier is selected from glycerin monostearate, Tween 80 and sucrose ester
At least one；Acidity regulator is selected from least one of citric acid, malic acid, lactic acid, sodium citrate and potassium citrate.As a result,
Assign the higher nutritive value of ice cream, splendid flavor taste and stronger stability.
It will be appreciated to those of skill in the art that being equally applicable to above for feature and advantage described in quick-fried pearl
The food, details are not described herein.
The method for preparing food
In still another aspect of the invention, the invention proposes a kind of methods for preparing food noted earlier.According to the present invention
Embodiment, this method comprises: contacting quick-fried pearl with base-material.As previously mentioned, quick-fried pearl of the invention has under room temperature and low temperature
There is quick-fried slurry effect, and slurry excellent taste, shell bullet are soft.Therefore, which is contacted with base-material, manufactured food has splendid
Quick-fried slurry mouthfeel.
According to an embodiment of the invention, the base-material containing quick-fried pearl is placed in perfusion this method comprises: pump using translation
In device (such as perfusion trolley).It since quick-fried pearl shell is relatively thin, is easily broken, in order to avoid being put by the base-material for containing quick-fried pearl
Quick-fried pearl casing rupture during device for casting, inventor compare numerous equipment, and discovery carries out conveying using translation pump can
To be effectively prevented from quick-fried pearl casing rupture, and it can realize the purpose being uniformly perfused.
According to an embodiment of the invention, frozen first passes through processing of congealing in advance, processing of congealing is carried out in freezing machine
, the outlet temperature of freezing machine is -5~-2 DEG C, and the expansion rate of resulting material is not less than 30%.Since ice cream is there are quick-fried pearl,
For the ease of eating quick-fried pearl, especially box-packed ice cream needs ice cream to have certain bale-out, and then inventor is being congealed
In the process, the expansion rate control of ice cream is enjoyed into quick-fried slurry mouthfeel not less than 30%, to be thus convenient for dipping quick-fried pearl with spoon.
If expansion rate is too low, ice cream is really up to the mark, staves quick-fried pearl when dipping.
It will be appreciated to those of skill in the art that being equally applicable to above for feature and advantage described in food
This prepares the method for food, and details are not described herein.
The solution of the present invention is explained below in conjunction with embodiment.It will be understood to those of skill in the art that following
Embodiment is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Particular technique or item are not specified in embodiment
Part, it described technology or conditions or is carried out according to the literature in the art according to product description.Agents useful for same or instrument
Production firm person is not specified in device, and being can be with conventional products that are commercially available.
Embodiment 1
In this embodiment, ice cream is prepared in following manner:
1, raw material
(1) quick-fried pearl raw material
Slurry: fructose syrup: 450kg, raspberry magma: 300kg, gellan gum: 5.3kg, raspberry essence: 1.0kg, moisturizing is extremely
1000kg, solid content 46.8%, shell: collagen, with a thickness of 17 microns.
(2) base-material raw material
White granulated sugar: 150kg, skimmed milk power: 100kg, dilute cream: 150kg, coconut oil: 60kg, thickener: 2.5kg, cream
Agent: 2.5kg, milk flavour: 0.3kg.
2, step
(1) quick-fried pearl is prepared
Process: raw material standard → sterilization → cooling → perfusion → kink → boiling → cooling → quick-frozen → shearing → packaging
→ storage
1) raw material is standardized, is uniformly mixed, obtains mixed liquor.
2) mixed liquor is sterilized at 105 DEG C 45s, is subsequently cooled to 57 DEG C and is filled into the shell of collagen formation,
Using the filling kink all-in-one machine of vacuum quantitative, filling, kink technique is completed.
3) material after kink is subjected to boiling, temperature is 113 DEG C, time 4min, then cold using vacuum cooled machine
But to 18 DEG C.
4) using 688 tunnels that material after cooling progress is quick-frozen, tunnel temperature is -37 DEG C.
5) the obtained multiple connected collagens filled with slurry of step 4 are sheared, is obtained only one by one
Vertical quick-fried pearl, then packed, it is put in storage.
(2) it prepares base-material and obtains ice cream
Process: raw material standard → sterilization → homogeneous → cooling → aging → is congealed → add quick-fried pearl → filling → quick-frozen → packet
Dress → storage
1) base-material raw material is standardized, is uniformly mixed, obtains mixed liquor.
2) mixed liquor is sterilized at 102 DEG C 30s, obtains sterilization product.
3) sterilization product is subjected to homogeneous, homogenizing temperature is 71 DEG C, homogenization pressure 140bar, obtains homogeneous product.
4) homogeneous product is subjected to aging, aging temperature is 2 DEG C, and ageing time is 16 hours, obtains ageing products.
5) ageing products are congealed using 1000L continuous freezing machine, -4 DEG C of freezing machine outlet temperature, expansion rate is
35%, obtain the product that congeals.
6) it is pumped using translation and the ice cream for mixing quick-fried pearl is pumped into the small car of perfusion, quick-fried pearl particle remains intact.
7) the feed liquid progress after using 250 tunnels will be filling is quick-frozen, and tunnel temperature is -39 DEG C.
The method according to the invention can obtain a kind of mouthfeel and glue glutinous quick-fried pearl, taste at a temperature of -10 DEG C, and quick-fried slurry sense is bright
It is aobvious.It is added into the obtained ice cream taste of base-material to enrich, quick-fried pearl mouthfeel is glued glutinous, and the sense of quick-fried slurry is obvious.Quick-fried pearl can take out
Washing, peeling increase interest.
Embodiment 2
Ice cream is prepared according to the method for embodiment 1, difference is that slurry feedstock is as follows: fructose syrup: 550kg, strawberry
Magma: 300kg, gellan gum: 4.8kg, citric acid: 2.7kg, strawberry essence: 1.0kg, solid content 50.1%.
The method according to the invention can obtain a kind of mouthfeel and glue glutinous quick-fried pearl, taste at a temperature of -10 DEG C, and quick-fried slurry sense is bright
It is aobvious.It is added into the obtained ice cream taste of base-material to enrich, quick-fried pearl mouthfeel is glued glutinous, and the sense of quick-fried slurry is obvious.Quick-fried pearl can take out
Washing, peeling increase interest.
Embodiment 3
Ice cream is prepared according to the method for embodiment 1, difference is that slurry feedstock is as follows: fructose syrup: 360kg, grape
Icing Sugar: 100kg, grape inspissated juice: 100kg, gellan gum: 4.6kg, citric acid: 2.1kg, malic acid: 1.2kg, grape essence:
1.3kg, solid content 44.8%.
The method according to the invention can obtain a kind of mouthfeel and glue glutinous quick-fried pearl, taste at a temperature of -10 DEG C, and quick-fried slurry sense is bright
It is aobvious.It is added into the obtained ice cream taste of base-material to enrich, quick-fried pearl mouthfeel is glued glutinous, and the sense of quick-fried slurry is obvious.Quick-fried pearl can take out
Washing, peeling increase interest.
Embodiment 4
Ice cream is prepared according to the method for embodiment 1, and difference is, two different quick-fried pearls are contained in ice cream, in which:
Quick-fried pearl 1, slurry is as follows: fructose syrup: 550kg, strawberry magma: 300kg, gellan gum: 4.8kg, citric acid:
2.7kg, strawberry essence: 1.0kg, moisturizing to 1000kg.
Quick-fried pearl 2, slurry is as follows: fructose syrup: 450kg, raspberry magma: 300kg, gellan gum: 5.3kg, raspberry essence:
1.0kg, moisturizing to 1000kg.
The thickness of two kinds of quick-fried pearls is 20 microns.
The method according to the invention can obtain two kinds of mouthfeels and glue glutinous quick-fried pearl, taste at a temperature of -10 DEG C, and quick-fried slurry sense is bright
It is aobvious.It is added into the obtained ice cream taste of base-material to enrich, quick-fried pearl mouthfeel is glued glutinous, and the sense of quick-fried slurry is obvious.Quick-fried pearl can take out
Washing, peeling increase interest.
Embodiment 5
Ice cream is prepared according to the method for embodiment 1, and difference is, collagen is with a thickness of 23 microns.Prepare base-material and
The step of obtaining ice cream is as follows:
Process: raw material standard → sterilization → homogeneous → cooling → aging → material filling → midge → adding quick-fried pearl → is congealed → is filled
Dress → inserts thousand → to freeze → demoulding → to pack → be put in storage
Sterilization: temperature is 102 DEG C, is kept the temperature as 30s.
Homogeneous: homogenizing temperature is 71 DEG C, homogenization pressure 140bar.
Aging: aging temperature is 2 DEG C, and ageing time is 16 hours.
It congeals: making the continuous freezing machine of 1000L, freezing machine outlet temperature is -4 DEG C, expansion rate 42%.
Freeze: using 12 row's effect yarns, brine temp is -37 DEG C.
It is filling: the ice cream for mixing quick-fried pearl to be pumped into the small car of perfusion using translation pump, quick-fried pearl particle has been kept
It is good.
The method according to the invention can obtain a kind of mouthfeel and glue glutinous quick-fried pearl, taste at a temperature of -10 DEG C, and quick-fried slurry sense is bright
It is aobvious.It is added into the obtained ice cream taste of base-material to enrich, quick-fried pearl mouthfeel is glued glutinous, and the sense of quick-fried slurry is obvious.Quick-fried pearl can take out
Washing, peeling increase interest.
Comparative example 1
Ice cream is prepared according to the method for embodiment 1, and difference is, the 200kg in fructose syrup is replaced with white granulated sugar.
Quick-fried pearl mouthfeel at a temperature of -10 DEG C is soft glutinous, and no quick-fried slurry sense, mouthfeel is glued glutinous at a temperature of -2 DEG C, and quick-fried slurry sense is obvious.
White granulated sugar belongs to disaccharides, and the effect for reducing freezing point is good not as good as monosaccharide effect, thus obtains using white granulated sugar as raw material
Slurry (- 10 DEG C) poor fluidity at a lower temperature, cause without the sense of quick-fried slurry.
Comparative example 2
Prepare ice cream according to the method for embodiment 1, difference is, by fructose syrup replace with 160kg white granulated sugar and
The malt syrup of 250kg.
Quick-fried pearl mouthfeel at a temperature of -10 DEG C is soft glutinous, no quick-fried slurry sense；Mouthfeel is glued glutinous at a temperature of 0 DEG C, and quick-fried slurry sense is obvious.
White granulated sugar and maltose belong to disaccharides, and the effect for reducing freezing point is good not as good as monosaccharide effect, thus with white granulated sugar/
The slurry that maltose is obtained as raw material (- 10 DEG C) poor fluidity at a lower temperature, causes to feel without quick-fried slurry.
Comparative example 3
Ice cream is prepared according to the method for embodiment 1, and difference is, gellan gum is replaced with pectin.
Quick-fried pearl mouthfeel elasticity at a temperature of -10 DEG C is bad, and quick-fried slurry sense is unobvious.
Comparative example 4
Prepare ice cream according to the method for embodiment 1, difference is, by gellan gum replace with 3.2kg locust bean gum,
The xanthan gum of 3.2kg and the carragheen of 0.2kg.
Quick-fried pearl mouthfeel elasticity at a temperature of -10 DEG C is bad, and not soft glutinous enough, no quick-fried slurry sense；Mouthfeel is viscous at a temperature of 0 DEG C
Glutinous, quick-fried slurry sense is unobvious.
Comparative example 5
Ice cream is prepared according to the method for embodiment 1, and difference is, collagen thickness of shell is 25 microns.
Quick-fried pearl quick-fried pearl mouthfeel at a temperature of -10 DEG C is glued glutinous, and the sense of quick-fried slurry is obvious, and quick-fried pearl shell has slight foreign body sensation, not fragile
It splits, experience sense is bad.
Comparative example 6
Ice cream is prepared according to the method for embodiment 1, and difference is, collagen thickness of shell is 15 microns.
Quick-fried pearl quick-fried pearl mouthfeel at a temperature of -10 DEG C is glued glutinous, and the sense of quick-fried slurry is obvious, but quick-fried pearl shell has disrepair phenomenon, damaged
Ratio is 10% or so.
Comparative example 7
Ice cream is prepared according to the method for embodiment 1, and difference is, adds quick-fried pearl using impeller pump.
Quick-fried pearl quick-fried pearl mouthfeel at a temperature of -10 DEG C is glued glutinous, and the sense of quick-fried slurry is obvious, but quick-fried pearl shell has disrepair phenomenon, damaged
Ratio is 30% or so.
Comparative example 8
Ice cream is prepared according to the method for embodiment 1, and difference is, adds quick-fried pearl using screw pump.
Quick-fried pearl quick-fried pearl mouthfeel at a temperature of -10 DEG C is glued glutinous, and the sense of quick-fried slurry is obvious, but quick-fried pearl shell has disrepair phenomenon, damaged
Ratio is 55% or so.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example
Point is included at least one embodiment or example of the invention.In the present specification, schematic expression of the above terms are not
It must be directed to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be in office
It can be combined in any suitable manner in one or more embodiment or examples.In addition, without conflicting with each other, the skill of this field
Art personnel can tie the feature of different embodiments or examples described in this specification and different embodiments or examples
It closes and combines.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, modifies, replacement and variant.
Claims (10)
1. a kind of quick-fried pearl characterized by comprising
Shell, the enclosure interior are formed with cavity；And
Slurry, the filled therewith in the cavity,
Wherein, the slurry includes: sweetening material, and the sweetening material is selected from monosaccharide.
2. quick-fried pearl according to claim 1, which is characterized in that the monosaccharide is selected from fructose, fructose syrup, glucose and Portugal
At least one of grape syrup；
It optionally, further comprise thickener, the thickener is selected from pectin, gellan gum, locust bean gum, xanthan gum and carragheen
At least one of；
Preferably, the thickener is selected from gellan gum；
Optionally, the shell is at least made of collagen；
Optionally, the shell with a thickness of 17~23 microns.
3. quick-fried pearl according to claim 1, which is characterized in that the slurry includes:
The sweetening material of 10~80 parts by weight；
The auxiliary material of 1~30 parts by weight, the auxiliary material include fruit product, dairy products and chalk slurry；
The thickener of 0.05~1.8 parts by weight；And
The acidity regulator of 0~0.8 parts by weight；
Optionally, the solid content of the slurry is 43~55 mass %.
4. a kind of method for preparing any one of claims 1 to 3 quick-fried pearl characterized by comprising
By in the cavity of the filled therewith to the shell, to obtain the quick-fried pearl.
5. according to the method described in claim 4, it is characterised by comprising:
(1) raw material of the slurry is mixed, to obtain the slurry；
(2) slurry is perfused into the shell at least one opening, to make the filled therewith to the shell
In the cavity of body；And
(3) opening is sealed, so that the cavity is closed, to obtain the quick-fried pearl；
Optionally, in step (2), the shell first passes through boiling in advance；Or in step (3), further comprise: by closed shell
Body carries out boiling, to obtain the quick-fried pearl；
Optionally, in step (3), further comprise: the closed shell progress is quick-frozen, to obtain the quick-fried pearl；
Optionally, in step (1), further comprise: the obtained mixed liquor of mixing is sterilized and cooled down, so as to
To the slurry；
Optionally, the sterilization is carried out 30~60 seconds at 100~120 DEG C；
The boiling is carried out 1~10 minute at 100~120 DEG C；
It is described it is quick-frozen be to be carried out at -40~-30 DEG C.
6. a kind of food characterized by comprising
Base-material；And
The described in any item quick-fried pearls of Claims 1 to 5.
7. food according to claim 6, which is characterized in that the food is frozen, preferably ice cream, the ice
The expansion rate of river in Henan Province leaching is not less than 30%；
Optionally, the base-material includes:
The sweetening material of 10~30 parts by weight；
The milk and milk products of 0~60 parts by weight；
The edible oil and fat of 0~15 parts by weight；
The fruit product of 0~50 parts by weight；
The thickener of 0.1~1 parts by weight；
The emulsifier of 0~1 parts by weight；And
The acidity regulator of 0~0.8 parts by weight；
Optionally, the sweetening material be selected from sucrose, fructose, fructose syrup, maltose, malt syrup, glucose, glucose syrup,
At least one of lactose, honey, sugar alcohol, honey element, Aspartame, Sucralose, acesulfame potassium and neotame；
The milk and milk products are selected from raw milk, whole milk powder, skimmed milk power, whey powder, PURE WHEY, condensed milk and cream
At least one；
The edible oil and fat are selected from least one of coconut oil, palm oil and corn oil；
The thickener is selected from locust bean gum, xanthan gum, sodium alginate, Sodium Polyacrylate, carragheen, guar gum, carboxymethyl
At least one of sodium cellulosate, konjac glucomannan, pectin and gellan gum；
The emulsifier is selected from least one of glycerin monostearate, Tween 80 and sucrose ester；
The acidity regulator is selected from least one of citric acid, malic acid, lactic acid, sodium citrate and potassium citrate.
8. a kind of method for preparing the food of claim 6 or 7 characterized by comprising make the quick-fried pearl and the base-material
Contact.
9. according to the method described in claim 8, the quick-fried pearl will be contained it is characterised by comprising: pump using translation
Base-material is placed in device for casting.
10. described to congeal according to the method described in claim 8, it is characterized in that, the ice cream first passes through processing of congealing in advance
Processing is carried out in freezing machine, and the outlet temperature of the freezing machine is -5~-2 DEG C, and the expansion rate of resulting material is not less than
30%.
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| CN109675004A (en) * | 2019-01-31 | 2019-04-26 | 安徽仙奇生物工程技术有限公司 | The quick-fried pearl of functional forms external essence oil and the preparation method such as relieve pain, promote blood circulation |
| CN110140796A (en) * | 2019-05-16 | 2019-08-20 | 湖南尔康保健食品有限公司 | A kind of quick-fried pearl sugar and preparation method thereof |
| CN112006063A (en) * | 2020-09-01 | 2020-12-01 | 上海应用技术大学 | Mocha-flavor slurry-explosion soft cookie and processing method thereof |
| CN112715662A (en) * | 2020-12-29 | 2021-04-30 | 光明乳业股份有限公司 | Normal-temperature yoghourt containing chocolate popping beads and preparation method thereof |
| CN113662042A (en) * | 2020-05-13 | 2021-11-19 | 内蒙古伊利实业集团股份有限公司 | Sports fermented milk and preparation method thereof |
| CN114304549A (en) * | 2021-12-30 | 2022-04-12 | 常州金马包装机械有限公司 | Fruit pulp explodes pearl production facility |
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| CN113662042A (en) * | 2020-05-13 | 2021-11-19 | 内蒙古伊利实业集团股份有限公司 | Sports fermented milk and preparation method thereof |
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