CN110301521B - Ice cream and preparation method thereof - Google Patents
Ice cream and preparation method thereof Download PDFInfo
- Publication number
- CN110301521B CN110301521B CN201810228258.5A CN201810228258A CN110301521B CN 110301521 B CN110301521 B CN 110301521B CN 201810228258 A CN201810228258 A CN 201810228258A CN 110301521 B CN110301521 B CN 110301521B
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- milk
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- concentrated
- ice cream
- frozen milk
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 144
- 239000008267 milk Substances 0.000 claims abstract description 144
- 210000004080 milk Anatomy 0.000 claims abstract description 144
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 65
- 239000000463 material Substances 0.000 claims abstract description 52
- 239000002994 raw material Substances 0.000 claims abstract description 45
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 28
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 28
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 28
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 28
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 25
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 25
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 25
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 25
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 25
- 235000021014 blueberries Nutrition 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 24
- 239000003381 stabilizer Substances 0.000 claims description 49
- 239000000843 powder Substances 0.000 claims description 34
- 239000006188 syrup Substances 0.000 claims description 28
- 235000020357 syrup Nutrition 0.000 claims description 28
- 235000000346 sugar Nutrition 0.000 claims description 27
- 239000000203 mixture Substances 0.000 claims description 26
- 239000004375 Dextrin Substances 0.000 claims description 24
- 229920001353 Dextrin Polymers 0.000 claims description 24
- 235000019425 dextrin Nutrition 0.000 claims description 24
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 23
- 239000008158 vegetable oil Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 229920000161 Locust bean gum Polymers 0.000 claims description 17
- 235000010420 locust bean gum Nutrition 0.000 claims description 17
- 239000000711 locust bean gum Substances 0.000 claims description 17
- 235000010418 carrageenan Nutrition 0.000 claims description 16
- 239000000679 carrageenan Substances 0.000 claims description 16
- 229920001525 carrageenan Polymers 0.000 claims description 16
- 229940113118 carrageenan Drugs 0.000 claims description 16
- 235000010493 xanthan gum Nutrition 0.000 claims description 16
- 239000000230 xanthan gum Substances 0.000 claims description 16
- 229920001285 xanthan gum Polymers 0.000 claims description 16
- 229940082509 xanthan gum Drugs 0.000 claims description 16
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 16
- 150000001875 compounds Chemical class 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 11
- 230000008014 freezing Effects 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 9
- 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 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 235000008939 whole milk Nutrition 0.000 claims description 7
- 235000019864 coconut oil Nutrition 0.000 claims description 6
- 239000003240 coconut oil Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000021433 fructose syrup Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 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 2
- 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 2
- 235000019482 Palm oil Nutrition 0.000 claims description 2
- 239000002540 palm oil Substances 0.000 claims description 2
- 235000008476 powdered milk Nutrition 0.000 claims description 2
- 235000020183 skimmed milk Nutrition 0.000 claims description 2
- 239000001040 synthetic pigment Substances 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims 1
- 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 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 16
- 239000000047 product Substances 0.000 description 13
- 230000000694 effects Effects 0.000 description 8
- 235000021552 granulated sugar Nutrition 0.000 description 7
- 238000011161 development Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- 239000007787 solid Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 238000004537 pulping Methods 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 240000000249 Morus alba Species 0.000 description 2
- 235000008708 Morus alba Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 235000020965 cold beverage Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000828585 Gari Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 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 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol Substances OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—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
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides an ice cream and a preparation method thereof, wherein the ice cream comprises frozen milk with the pH of 7.5-8.5 and frozen milk with the pH of 2-3 which are separately placed; the frozen milk comprises one or more of 0.5-4 wt.% of concentrated purple cabbage, concentrated purple sweet potato juice and concentrated blueberry juice, based on 100% of the total weight of the raw materials of the frozen milk with the pH of 7.5-8.5. The color system of the two milk materials before and after mixing is greatly different, the color after mixing is bright, the interestingness of the product is greatly increased, and meanwhile, the frozen beverage also has the functional concept of the product.
Description
Technical Field
The invention relates to a novel ice cream and a preparation method thereof, belonging to the field of food processing.
Background
Ice cream is becoming a snack product, and is becoming more and more interesting to consumers, and new consumption concepts also present new challenges to the market: healthy, natural, non-interesting and creative cold drink products are also lacking in the current market.
Disclosure of Invention
In order to meet the market demand, the main purpose of the invention is to provide a novel ice cream, so that the ice cream can bring happiness to consumers and increase eating pleasure, and meanwhile, the ice cream is expected to be a healthy and natural cold drink product so as to meet the aim of consumers for good life.
The invention also aims at providing a method for preparing the novel ice cream.
In order to achieve the above object, in one aspect, the present invention provides an ice cream bar comprising a frozen milk material having a pH of 7.5 to 8.5 (preferably pH 8.0) and a frozen milk material having a pH of 2 to 3 (preferably pH 2.5) which are separately placed;
the frozen milk comprises 0.5 to 4 wt% (preferably 1 to 2 wt%) of one or more of concentrated purple cabbage, concentrated purple sweet potato juice and concentrated blueberry juice, based on 100% of the total weight of the raw material composition of the frozen milk with the pH of 7.5 to 8.5.
Preferably, the raw material composition of the frozen milk with the pH of 2-3 is the same as the raw material composition of the frozen milk with the pH of 7.5-8.5 except that the pH is different and one or more of the concentrated purple cabbage, the concentrated purple sweet potato juice and the concentrated blueberry juice are not added. By adopting the mode, the mouthfeel and sweetness of the two materials after mixing can be avoided, and the sweetness can be mutually influenced.
The pH of the frozen milk of the present invention is measured at room temperature after thawing.
In the present invention, the proportions and amounts are weight proportions and weight amounts unless otherwise noted.
The total weight of the raw material composition of the frozen milk material with the pH of 7.5-8.5 and the total weight of the raw material composition of the frozen milk material with the pH of 2-3 do not comprise a pH regulator for regulating the pH. The pH adjustor of the present invention may be any one as long as the pH can be adjusted to 7.5 to 8.5 and 2 to 3, and preferably the pH adjustor for adjusting the pH to 7.5 to 8.5 is sodium carbonate and the pH adjustor for adjusting the pH to 2 to 3 is citric acid.
The ice cream is not added with any artificial synthetic pigment, all pigment sources are from concentrated juice, wherein 0.5 to 4wt.% of the three kinds of concentrated juice are added, the initial color of the frozen milk with the pH of 7.5 to 8.5 is dark blue, the initial color of the frozen milk with the pH of 2 to 3 is white, when the ice cream is eaten, two kinds of frozen milk with separate placement can be mixed, when the feed liquid begins to melt, the color of the ice cream is gradually changed from dark blue into purple red until the color of the ice cream is bright pink, the color of the ice cream is bright before and after mixing, the interestingness of the ice cream is greatly improved, and the eating mode of mixing and stirring also increases the leisure concept for the ice cream. In addition, the concentrated purple cabbage, the concentrated purple sweet potato juice and the concentrated blueberry juice are all natural green extracts with an antioxidant function, so that the concept of product functionality is also realized.
The pH of one of the milk materials is controlled to be 7.5-8.5, so that the milk material can be in a deep blue color within the pH range, and the deep blue color can ensure large color system changes before and after mixing, thereby increasing interestingness; in addition, the pH value in the range can ensure the flavor of the ice cream, and the bad flavors such as alkali flavor and the like are not generated; furthermore, this pH range is easily achieved without the difficulty of adjusting the pH.
The pH of the other milk material is controlled to be 2-3 because the final product is to mix and eat the acidic milk material and the alkaline milk material, the pH of the acidic milk material is required to be 2-3 in order to ensure that the pH of the product can be about 3.5 (the pH can show bright color at the moment), the pH is not easy to neutralize to the required pH when the pH is too high, and the pH is too low to influence the flavor of the product.
The invention aims to control the adding amount of the concentrated juice to be 0.5-4 wt.% because the product aims to enable the final product to display bright color, the adding amount of the concentrated juice is too little to develop color obviously, and too much later color development is too deep to achieve the effect of bright color.
The invention can be applied to the invention only by the concentrated purple cabbage, the concentrated purple sweet potato juice and the concentrated blueberry juice which can achieve the color development effect. The concentrated juice can be prepared by the following method: crushing the raw materials of the purple cabbage, the purple sweet potato and the blueberry fruits and vegetables, pre-boiling (generally at 70-90 ℃, for example at 80 ℃), pulping (water can be added when pulping is carried out according to needs, generally water is needed when the purple cabbage and the purple sweet potato are pulped, the ratio of the water to the raw materials is about 1:1-3, the blueberries can be free from adding water), cooling (generally cooling to 45-55 ℃), enzymolysis (aiming at degrading pectin, starch and the like, improving juice yield, carrying out enzymolysis at 45-55 ℃, the enzymolysis time is generally 20-40 min, for example 30 min), filtering, concentrating (generally carrying out vacuum concentration at 70-90 ℃, for example at 80 ℃), sterilizing (generally carrying out UHT sterilization, and carrying out fluctuation at 100-110 ℃), thus obtaining the corresponding concentrated juice raw materials. Preferably, the concentration of the concentrated purple cabbage juice is 4.5 to 5.5 times (e.g., 5 times). The concentration multiple of the concentrated purple sweet potato juice is 1.5-2.5 times (for example, 2 times). The concentration multiple of the concentrated blueberry juice is 5.5-6.5 times (for example, 6 times). The concentration multiple is obtained by proportionally folding the final soluble solid value of the concentrated fruit and vegetable juice with the minimum soluble solid requirement of annex B in GB/T31121. For example: in annex B of national standard GB/T31121, the minimum soluble solids of blueberry is indicated as 10%, and a concentration factor of 6 indicates that the soluble solids of the concentrated juice become 60%.
In the ice cream, preferably, the total weight of the raw materials of the frozen milk material with the pH of 7.5-8.5 is 100%, and the frozen milk material comprises 1-3 per mill (preferably 1.5-2 per mill) of stabilizer, wherein the stabilizer is a compound stabilizer of locust bean gum, xanthan gum and carrageenan with the mass ratio of 0.8-1.2:0.8-1.2 (preferably 1:1:1);
the frozen milk material with the pH of 2-3 comprises 100% of the total weight of the raw materials, and further comprises 1-3 per mill (preferably 1.5-2 per mill) of stabilizer, wherein the stabilizer is a compound stabilizer of locust bean gum, xanthan gum and carrageenan with the mass ratio of 0.8-1.2:0.8-1.2 (preferably 1:1:1). The invention discovers that the stabilizer has an influence on the color, and the adverse effect on the color can be avoided by adopting the compound stabilizer.
In the ice cream, preferably, the ice cream further comprises 7 to 16 wt% (preferably 11 to 12 wt%) of sugar and 1 to 5 wt% (preferably 2 to 3 wt%) of milk powder, based on 100% of the total weight of the raw material composition of the frozen milk with the pH of 7.5 to 8.5;
the frozen milk material with the pH of 2-3 also comprises 7-16 wt% (preferably 11-12 wt%) of sugar and 1-5 wt% (preferably 2-3 wt%) of milk powder, based on the total weight of the raw material composition of the frozen milk material being 100%. The invention discovers that too low sugar content can affect the insufficient sweetness of ice cream, and the ice cream is sour as a whole; too high a milk powder can have an adverse effect on color. The sugar comprises, for example, white granulated sugar and/or glucose. The milk powder for example comprises whole milk powder and/or skim milk powder.
In the ice cream, preferably, the ice cream further comprises 0.5 to 5 wt% (preferably 1 to 2 wt%) of vegetable oil, 5 to 20 wt% (preferably 10 to 12 wt%) of syrup and 2 to 8 wt% of dextrin (preferably 3 to 4 wt%), based on 100% of the total weight of the raw material composition of the frozen milk with the pH of 7.5 to 8.5;
the frozen milk material with the pH of 2-3 also comprises 0.5-5 wt% (preferably 1-2 wt%) of vegetable oil, 5-20 wt% (preferably 10-12 wt%) of syrup and 2-8 wt% (preferably 3-4 wt%) of dextrin, wherein the total weight of the raw material composition of the frozen milk material is 100%.
The vegetable oil comprises, for example, coconut oil and/or palm oil. The syrup includes, for example, one or more of fructose syrup, glucose syrup, maltose.
In the ice cream bar, preferably, the ice cream bar comprises 0.5 to 4wt.% of one or more of concentrated purple cabbage with a concentration factor of 4.5 to 5.5, concentrated purple sweet potato juice with a concentration factor of 1.5 to 2.5 and concentrated blueberry juice with a concentration factor of 5.5 to 6.5, based on 100% of the total weight of the raw materials of the frozen milk with the pH of 7.5 to 8.5; 1 to 3 per mill of stabilizer, which is a compound stabilizer of locust bean gum, xanthan gum and carrageenan with the mass ratio of 0.8 to 1.2:0.8 to 1.2; 7wt.% to 16wt.% of sugar; 1 to 5wt.% of milk powder; 0.5wt.% to 5wt.% vegetable oil; from 5wt.% to 20wt.% of syrup; 2wt.% to 8wt.% of dextrin; the balance of water;
the total weight of the raw materials of the frozen milk material with the pH value of 2-3 is 100 percent, and the frozen milk material comprises 1-3 per mill of stabilizer, wherein the stabilizer is a compound stabilizer of locust bean gum, xanthan gum and carrageenan with the mass ratio of 0.8-1.2:0.8-1.2; 7wt.% to 16wt.% of sugar; 1 to 5wt.% of milk powder; 0.5wt.% to 5wt.% vegetable oil; from 5wt.% to 20wt.% of syrup; 2wt.% to 8wt.% of dextrin; and the balance of water, and the types and the amounts of the stabilizer, sugar, milk powder, vegetable oil, syrup and dextrin in the raw material composition of the frozen milk with the pH of 2-3 are the same as those of the frozen milk with the pH of 7.5-8.5 (for example, white granulated sugar is used as sugar in the alkaline milk, white granulated sugar is also applicable to the corresponding acid feed liquid, glucose-fructose syrup is also used as vegetable oil in the alkaline milk, glucose-fructose syrup is also used in the acid milk), and the purpose of adopting the mode is that the alkaline milk and the acid milk are the same as possible, so that the flavor and the taste are prevented from generating uncertainty after being mixed with each other. The formula is reasonable, the product stability is good, the taste is fine, the sweetness and sourness are moderate, and the color development effect is obvious.
More preferably, the frozen milk material with the pH of 7.5-8.5 comprises one or more of 1wt.% to 2wt.% of concentrated purple cabbage with a concentration multiple of 4.5-5.5 times, concentrated purple sweet potato juice with a concentration multiple of 1.5-2.5 times and concentrated blueberry juice with a concentration multiple of 5.5-6.5 times, based on 100% of the total weight of the raw material composition of the frozen milk material; 1.5 to 2 per mill of stabilizer, wherein the stabilizer is a compound stabilizer of locust bean gum, xanthan gum and carrageenan with the mass ratio of 0.8 to 1.2:0.8 to 1.2; 11wt.% to 12wt.% sugar; 2 to 3wt.% of milk powder; 1wt.% to 2wt.% of a vegetable oil; 10wt.% to 12wt.% of syrup; 3wt.% to 4wt.% dextrin and the balance water;
the total weight of the raw materials of the frozen milk material with the pH value of 2-3 is 100 percent, and the frozen milk material comprises 1.5-2 per mill of stabilizer, wherein the stabilizer is a compound stabilizer of locust bean gum, xanthan gum and carrageenan with the mass ratio of 0.8-1.2:0.8-1.2; 11wt.% to 12wt.% sugar; 2 to 3wt.% of milk powder; 1wt.% to 2wt.% of a vegetable oil; 10wt.% to 12wt.% of syrup; 3 to 4wt.% dextrin and the balance water.
On the other hand, the invention provides a preparation method of the ice cream, which comprises the following steps:
mixing the raw materials for preparing the frozen milk with the pH of 7.5-8.5, adding one or more of the concentrated purple cabbage, the concentrated purple sweet potato juice and the concentrated blueberry juice, and then adding citric acid to adjust the pH to 7.5-8.5, wherein the frozen milk with the pH of 7.5-8.5 is obtained by freezing (preferably, the discharging temperature is-4 ℃);
mixing the raw materials for preparing the frozen milk with the pH of 2-3, adding sodium carbonate to adjust the pH to 2-3, and freezing (preferably discharging temperature is-4 ℃) to obtain the frozen milk with the pH of 2-3;
and (3) placing the prepared frozen milk material with the pH of 7.5-8.5 and the frozen milk material with the pH of 2-3 in a container separately to obtain the ice cream.
The pH value is regulated to 7.5-8.5 by adopting sodium carbonate, so that the sodium carbonate can provide relatively high alkalinity and can regulate the pH value to 7.5-8.5, and on the other hand, a large amount of bubbles can be prevented from being generated, and the overall sensory characteristics are prevented from being influenced. During the experiment, if sodium bicarbonate is adopted to adjust the pH, a great amount of bubbles are generated in the feed liquid, the overall organoleptic properties are affected, and the pH is difficult to adjust to 7.5-8.5 due to weak alkalinity.
In the preparation method, when one or more of sugar, milk powder, vegetable oil, syrup and dextrin are included in the raw material composition for preparing the frozen milk with the pH of 7.5-8.5, the frozen milk with the pH of 7.5-8.5 is prepared by fully mixing the frozen milk with water, homogenizing (preferably with the homogenizing pressure of 10-15 MPa), sterilizing (preferably with the sterilizing temperature of 85 ℃ for 300 seconds), cooling, adding one or more of the concentrated purple cabbage, the concentrated purple sweet potato juice and the concentrated blueberry juice, regulating the pH to 7.5-8.5 by adopting sodium carbonate, and freezing.
For example, 7 to 16wt.% of sugar, 0.5 to 5wt.% of vegetable oil, 1 to 5wt.% of milk powder, 5 to 20wt.% of syrup, 2 to 8wt.% of dextrin, 1 to 3 permillage of stabilizer and water are fully mixed, then homogenized, sterilized and cooled to room temperature, then one or more of 0.5 to 4wt.% of concentrated purple cabbage, concentrated purple sweet potato juice and concentrated blueberry juice is added, the pH is adjusted to 7.5 to 8.5, and the frozen milk with the pH of 7.5 to 8.5 is obtained after freezing.
In the preparation method, when the raw material composition for preparing the frozen milk material with the pH value of 2-3 comprises one or more of sugar, milk powder, vegetable oil, syrup and dextrin, the raw material composition is fully mixed with water, homogenized, sterilized, cooled, added with the citric acid to adjust the pH value to 2-3, frozen to obtain the frozen milk material with the pH value of 2-3.
For example, 7 to 16wt.% of sugar, 0.5 to 5wt.% of vegetable oil, 1 to 5wt.% of milk powder, 5 to 20wt.% of syrup, 2 to 8wt.% of dextrin, 1 to 3 per mill of stabilizer are fully mixed with water, homogenized, sterilized and cooled to room temperature, then the pH is adjusted to 2 to 3, and the frozen milk with the pH of 2 to 3 is obtained after freezing.
In summary, the invention provides an ice cream and a preparation method thereof, wherein the ice cream comprises two frozen milk materials with specific pH, the color systems of the two milk materials are greatly different before and after mixing, the color after mixing is bright, the interestingness of the product is greatly increased, and meanwhile, the frozen beverage also has the functional concept of the product.
Detailed Description
In order to more clearly understand the technical features, objects and advantages of the present invention, the following detailed description will be made with reference to specific embodiments thereof, and it should be understood that these examples are only for illustrating the present invention and are not intended to limit the scope of the present invention. In the examples, each of the starting reagent materials is commercially available, and the experimental methods without specifying the specific conditions are conventional methods and conventional conditions well known in the art, or according to the conditions recommended by the instrument manufacturer.
The concentration multiple of the concentrated purple cabbage juice used in the following examples was 5 times, and the concentration multiple of the concentrated purple sweet potato juice was 2 times; the concentration multiple of the concentrated blueberry juice is 6 times; concentrating black carrot with a concentration multiple of 5 times; the concentration multiple of the concentrated black mulberry is 6 times. These concentrated juices are commercially available from the gari juice industry (Tianjin) limited. The preparation method comprises the steps of crushing raw materials, precooking, pulping, cooling, enzymolysis, filtering, concentrating and sterilizing.
Example 1
The embodiment provides an ice cream and a preparation method thereof, wherein the preparation method comprises the following steps:
preparing frozen milk with pH of 8.0: based on 100 percent of the total weight of the milk, the white granulated sugar: 11.5wt.% coconut oil: 1.5wt.% of a full fat milk powder: 2.5wt.% fructose syrup: 3.8wt.% glucose syrup: 7wt.%, dextrin: 3.5wt.% of stabilizer 0.17wt.% (locust bean gum: xanthan gum: carrageenan=1:1:1), water was added to 98.5wt.%, homogenized (homogenizing pressure 13 MPa), sterilized at 85 ℃ for 300s after thorough mixing, cooled, added with concentrated purple cabbage juice 1.5wt.%, adjusted to pH 8.0 (1 KG milk added with sodium carbonate 1.5 g to adjust pH), frozen milk of example 1 having pH 8.0 was obtained by continuous freezing, discharging after discharge temperature was-4 ℃.
Preparing frozen milk with pH of 2.5: based on 100 percent of the total weight of the milk, the white granulated sugar: 11.5wt.% coconut oil: 1.5wt.% of a full fat milk powder: 2.5wt.% fructose syrup: 3.8wt.% glucose syrup: 7wt.%, dextrin: 3.5wt.% of stabilizer 0.17wt.% (locust bean gum: xanthan gum: carrageenan=1:1:1), water is added to 98.5wt.%, after thorough mixing, the feed liquid is homogenized (homogenizing pressure is 13 MPa), sterilized at 85 ℃ for 300s, cooled, adjusted to pH 2.5 (1 KG milk is added with citric acid to adjust pH), frozen continuously, discharged at-4 ℃ to obtain frozen milk with pH 2.5 of example 1, which is white.
The frozen milk with the pH of 8.0 obtained in the embodiment and the frozen milk with the pH of 2.5 are separately placed in a separation cup to obtain the ice cream.
The color change was observed by mixing the frozen milk with pH 8.0 and the frozen feed with pH 2.5 in example 1 at a mass ratio of 2.5:1, and the results are shown in table 1 below.
Comparative example 1
The present example provided an ice cream bar and a method for preparing the same, which were substantially the same as in example 1, except that the concentrated purple cabbage juice in the frozen milk with a pH of 8.0 was changed to the concentrated mulberry juice based on example 1, and the addition amounts were unchanged, and the rest were the same as in example 1, thereby obtaining an ice cream bar of example 2.
The color change was observed by mixing the frozen milk with pH 8.0 and the frozen feed with pH 2.5 in example 1 at a mass ratio of 2.5:1, and the results are shown in table 1 below.
Comparative example 2
The present example provided an ice cream bar and a method for preparing the same, which were substantially the same as in example 1, except that the concentrated purple cabbage juice in the frozen milk having a pH of 8.0 was changed to concentrated black carrot juice based on example 1, and the amounts of the added materials were unchanged, and the rest were the same as in example 1, thereby obtaining an ice cream bar of example 3.
The color change was observed by mixing the frozen milk with pH 8.0 and the frozen feed with pH 2.5 in example 1 at a mass ratio of 2.5:1, and the results are shown in table 1 below.
Example 2
The present example provided an ice cream bar and a method for preparing the same, which were substantially the same as in example 1, except that the concentrated purple cabbage juice in the frozen milk with pH of 8.0 was changed to the concentrated purple sweet potato juice based on example 1, the amount of the added concentrated purple sweet potato juice was unchanged, and the rest was the same as in example 1, thereby obtaining an ice cream bar of example 4.
The color change was observed by mixing the frozen milk with pH 8.0 and the frozen feed with pH 2.5 in example 1 at a mass ratio of 2.5:1, and the results are shown in table 1 below.
Example 3
The present example provided an ice cream bar and a method for preparing the same, which were substantially the same as in example 1, except that the concentrated purple cabbage juice in the frozen milk with pH of 8.0 was changed to the concentrated blueberry juice based on example 1, and the addition amounts were unchanged, and the rest were the same as in example 1, thereby obtaining an ice cream bar of example 5.
The color change was observed by mixing the frozen milk with pH 8.0 and the frozen feed with pH 2.5 in example 1 at a mass ratio of 2.5:1, and the results are shown in table 1 below.
Example 4
The embodiment provides an ice cream and a preparation method thereof, wherein the preparation method comprises the following steps:
preparing frozen milk with pH of 8.0: based on 100 percent of the total weight of the milk, the white granulated sugar: 11.5wt.% coconut oil: 1.5wt.% of a full fat milk powder: 2.5wt.% fructose syrup: 3.8wt.% glucose syrup: 7wt.%, dextrin: 3.5wt.% of stabilizer 0.17wt.% (locust bean gum: xanthan gum: carrageenan=1:1:1), water is added to 98.5wt.%, homogenized (homogenizing pressure is 13 MPa), sterilized at 85 ℃ for 300s after full mixing, 1.5wt.% (concentrated purple cabbage: concentrated purple sweet potato juice: concentrated blueberry juice=1:1:1) is added after cooling, the pH of the solution is adjusted to 8.0 (1 KG milk is added with sodium carbonate to adjust the pH) and the solution is discharged after continuous freezing, and the discharge temperature is-4 ℃; the frozen milk of this example, having a pH of 8.0, was obtained as a deep blue color.
Preparing frozen milk with pH of 2.5: based on 100 percent of the total weight of the milk, the white granulated sugar: 11.5wt.% coconut oil: 1.5wt.% of a full fat milk powder: 2.5wt.% fructose syrup: 3.8wt.% glucose syrup: 7wt.%, dextrin: 3.5wt.% of stabilizer, 0.17wt.% (locust bean gum: xanthan gum: carrageenan=1:1:1), water is added to 98.5wt.%, after thorough mixing, the feed liquid is homogenized (homogenizing pressure 13 MPa), sterilized at 85 ℃ for 300s, cooled, then the pH of the solution is adjusted to 2.5, and after continuous freezing, the discharge temperature is-4 ℃, the material is discharged, so that the frozen milk with the pH of 2.5 in the embodiment is white.
The color change was observed by mixing the frozen milk with pH 8.0 and the frozen feed with pH 2.5 in example 1 at a mass ratio of 2.5:1, and the results are shown in table 1 below.
TABLE 1
After comparative examples 1 to 4 and comparative examples 1 to 2, it was found that the color development effect of adding concentrated purple cabbage, concentrated purple sweet potato juice, concentrated blueberry juice or a mixture thereof was brighter, which was a favorite color of the tester, while other concentrated juices were darker, which was not easily accepted by the tester.
Comparative example 3
The comparative example provided an ice cream bar and a method for preparing the same, which were substantially the same as in example 4, except that the addition amount of the whole milk powder was changed to 10 wt% based on the above example 4, and the other was the same as in example 4, to obtain an ice cream bar of comparative example 3.
Comparative example 4
The comparative example provided an ice cream bar and a method for preparing the same, which were substantially the same as in example 4, except that the amount of sugar added was changed to 3 wt% based on example 4, and the other processes were unchanged, to obtain an ice cream bar of comparative example 4.
Comparative example 5
The comparative example provided an ice cream bar and a preparation method thereof, which were substantially the same as in example 4 except that the stabilizer was changed to 0.17wt.% of the compound stabilizer (commercially available compound stabilizer composed of locust bean gum, sodium alginate, mono-and di-glycerol fatty acid ester, guar gum, and sodium carboxymethyl cellulose, available from the company of food additives, inc. of Shangyakuai Kaisha, uda, and the other was the same as in example 4), and an ice cream bar of comparative example 5 was obtained.
Comparative example 3 was different in the amount of milk powder added, comparative example 4 was different in the amount of sugar added, and comparative example 5 was different in the kind of stabilizer added, and consumer test was performed on the above results, as shown in the following table 2:
TABLE 2
As can be seen from the comparison of Table 2, the addition amount of the milk powder can influence the effect of the product on showing fresh and bright colors, and sugar can not influence the color development, but can influence the overall flavor of the product, and the color development effect of the product can be influenced by different stabilizers.
The last explanation is: the above embodiments are only for illustrating the implementation procedure and features of the present invention, and not for limiting the technical solution of the present invention, and although the present invention has been described in detail with reference to the above embodiments, it should be understood by those of ordinary skill in the art that: modifications and equivalents may be made thereto without departing from the spirit and scope of the invention, and any modifications and equivalents are intended to be included within the scope of the present invention.
Claims (15)
1. The ice cream comprises frozen milk materials with the pH of 7.5-8.5 and 2-3 which are placed separately, and when the ice cream is eaten, the two frozen milk materials which are placed separately are mixed first and then eaten;
the frozen milk comprises 0.5 to 4wt.% of one or more of concentrated purple cabbage, concentrated purple sweet potato juice and concentrated blueberry juice, based on 100% of the total weight of the raw materials of the frozen milk with the pH of 7.5 to 8.5;
the milk material comprises the following raw materials of the frozen milk material with the pH of 7.5-8.5, by taking the total weight of the raw materials as 100%, 1-3%o of stabilizer, 7-16%of sugar and 1-5%of milk powder, wherein the stabilizer is a compound stabilizer of locust bean gum, xanthan gum and carrageenan with the mass ratio of 0.8-1.2:0.8-1.2;
the total weight of the raw materials of the frozen milk material with the pH of 2-3 is 100 percent, and the frozen milk material also comprises 1-3 per mill of stabilizer, 7-16 wt.% of sugar and 1-5 wt.% of milk powder, wherein the stabilizer is a compound stabilizer of locust bean gum, xanthan gum and carrageenan with the mass ratio of 0.8-1.2:0.8-1.2;
the raw material composition of the frozen milk material with the pH of 2-3 is the same as the raw material composition of the frozen milk material with the pH of 7.5-8.5 except that the pH is different and one or more of the concentrated purple cabbage, the concentrated purple sweet potato juice and the concentrated blueberry juice are not added.
2. Ice cream according to claim 1, wherein the ice cream is free of synthetic pigments.
3. Ice cream according to claim 1, wherein the concentration factor of the concentrated purple cabbage is 4.5-5.5 times.
4. The ice cream bar according to claim 1, wherein the concentration factor of the concentrated purple sweet potato juice is 1.5-2.5 times.
5. Ice cream according to claim 1, wherein the concentration factor of the concentrated blueberry juice is 5.5-6.5 times.
6. Ice cream according to claim 1, wherein the sugar comprises white sugar and/or glucose.
7. Ice cream according to claim 1, wherein the milk powder comprises whole milk powder and/or skim milk powder.
8. Ice cream according to claim 1, wherein the frozen milk with pH 7.5-8.5 comprises, based on 100% total weight of the raw material composition, 0.5-5 wt.% vegetable oil, 5-20 wt.% syrup and 2-8 wt.% dextrin;
the frozen milk material with the pH of 2-3 also comprises 0.5-5 wt.% of vegetable oil, 5-20 wt.% of syrup and 2-8 wt.% of dextrin, wherein the total weight of the raw material composition of the frozen milk material is 100%.
9. Ice cream according to claim 8, wherein the vegetable oil comprises coconut oil and/or palm oil.
10. The ice cream of claim 8, wherein the syrup comprises one or more of fructose syrup, glucose syrup, maltose.
11. Ice cream according to any one of claims 1 to 10, comprising one or more of 0.5 to 4wt.% concentrated purple cabbage with a concentration factor of 4.5 to 5.5, concentrated purple sweet potato juice with a concentration factor of 1.5 to 2.5 and concentrated blueberry juice with a concentration factor of 5.5 to 6.5, based on 100% total weight of the raw material composition of the frozen milk with a pH of 7.5 to 8.5; 1 to 3 per mill of stabilizer, which is a compound stabilizer of locust bean gum, xanthan gum and carrageenan with the mass ratio of 0.8 to 1.2:0.8 to 1.2; 7wt.% to 16wt.% of sugar; 1 to 5wt.% of milk powder; 0.5wt.% to 5wt.% vegetable oil; from 5wt.% to 20wt.% of syrup; 2 to 8wt.% dextrin and the balance water;
the total weight of the raw materials of the frozen milk material with the pH value of 2-3 is 100 percent, and the frozen milk material comprises 1-3 per mill of stabilizer, wherein the stabilizer is a compound stabilizer of locust bean gum, xanthan gum and carrageenan with the mass ratio of 0.8-1.2:0.8-1.2; 7wt.% to 16wt.% of sugar; 1 to 5wt.% of milk powder; 0.5wt.% to 5wt.% vegetable oil; from 5wt.% to 20wt.% of syrup; 2-8 wt.% of dextrin and the balance of water, wherein the types and the amounts of the stabilizer, sugar, milk powder, vegetable oil, syrup and dextrin in the raw material composition of the frozen milk material with the pH of 2-3 are the same as those of the frozen milk material with the pH of 7.5-8.5.
12. Ice cream according to claim 11, wherein it comprises one or more of 1wt.% to 2wt.% of concentrated purple cabbage with a concentration factor of 4.5 to 5.5, concentrated purple sweet potato juice with a concentration factor of 1.5 to 2.5 and concentrated blueberry juice with a concentration factor of 5.5 to 6.5, based on 100% of the total weight of the raw material composition of the frozen milk with a pH of 7.5 to 8.5; 1.5 to 2 per mill of stabilizer, wherein the stabilizer is a compound stabilizer of locust bean gum, xanthan gum and carrageenan with the mass ratio of 0.8 to 1.2:0.8 to 1.2; 11wt.% to 12wt.% sugar; 2 to 3wt.% of milk powder; 1wt.% to 2wt.% of a vegetable oil; 10wt.% to 12wt.% of syrup; 3wt.% to 4wt.% dextrin and the balance water;
the total weight of the raw materials of the frozen milk material with the pH value of 2-3 is 100 percent, and the frozen milk material comprises 1.5-2 per mill of stabilizer, wherein the stabilizer is a compound stabilizer of locust bean gum, xanthan gum and carrageenan with the mass ratio of 0.8-1.2:0.8-1.2; 11wt.% to 12wt.% sugar; 2 to 3wt.% of milk powder; 1wt.% to 2wt.% of a vegetable oil; 10wt.% to 12wt.% of syrup; 3 to 4wt.% dextrin and the balance water.
13. The method for preparing ice cream bar according to any one of claims 1 to 12, comprising the steps of:
mixing the raw materials for preparing the frozen milk with the pH of 7.5-8.5, adding one or more of the concentrated purple cabbage, the concentrated purple sweet potato juice and the concentrated blueberry juice, adding sodium carbonate to adjust the pH to 7.5-8.5, and freezing to obtain the frozen milk with the pH of 7.5-8.5;
mixing the raw materials for preparing the frozen milk with the pH of 2-3, adding citric acid to adjust the pH to 2-3, and freezing to obtain the frozen milk with the pH of 2-3;
and (3) placing the prepared frozen milk material with the pH of 7.5-8.5 and the frozen milk material with the pH of 2-3 in a container separately to obtain the ice cream.
14. The preparation method of claim 13, wherein when the raw material composition for preparing the frozen milk with the pH of 7.5-8.5 comprises one or more of sugar, milk powder, vegetable oil, syrup and dextrin, the raw material composition is fully mixed with water, then homogenized, sterilized, cooled, added with one or more of concentrated purple cabbage, concentrated purple sweet potato juice and concentrated blueberry juice, and sodium carbonate is adopted to adjust the pH to 7.5-8.5, and frozen to obtain the frozen milk with the pH of 7.5-8.5.
15. The preparation method according to claim 13 or 14, wherein when one or more of sugar, milk powder, vegetable oil, syrup and dextrin are included in the raw material composition for preparing the frozen milk with pH of 2 to 3, the frozen milk with pH of 2 to 3 is obtained by sufficiently mixing the raw material composition with water, homogenizing, sterilizing, cooling, adding the citric acid to adjust pH to 2 to 3, and freezing.
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| CN101322522A (en) * | 2008-07-23 | 2008-12-17 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing hazel nut powder and preparation method thereof |
| CN103113603A (en) * | 2013-03-05 | 2013-05-22 | 中国农业大学 | Edible packaging film capable of indicating food rancidity and preparation method thereof |
| CN105053364A (en) * | 2015-08-28 | 2015-11-18 | 钟琴 | Color-changeable tea product and making method thereof |
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|---|---|---|---|---|
| CN1678207A (en) * | 2002-08-30 | 2005-10-05 | 马特尔公司 | Color-changing beverage compositions |
| CN101322522A (en) * | 2008-07-23 | 2008-12-17 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing hazel nut powder and preparation method thereof |
| CN103113603A (en) * | 2013-03-05 | 2013-05-22 | 中国农业大学 | Edible packaging film capable of indicating food rancidity and preparation method thereof |
| CN105053364A (en) * | 2015-08-28 | 2015-11-18 | 钟琴 | Color-changeable tea product and making method thereof |
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