CN110839753A - Frozen beverage and preparation method thereof - Google Patents
Frozen beverage and preparation method thereof Download PDFInfo
- Publication number
- CN110839753A CN110839753A CN201911090205.2A CN201911090205A CN110839753A CN 110839753 A CN110839753 A CN 110839753A CN 201911090205 A CN201911090205 A CN 201911090205A CN 110839753 A CN110839753 A CN 110839753A
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- China
- Prior art keywords
- mass
- cheese
- cream
- processed cheese
- frozen
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Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 92
- 235000014059 processed cheese Nutrition 0.000 claims abstract description 69
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- 239000006071 cream Substances 0.000 claims abstract description 55
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- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 12
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- 235000011086 calcium lactate Nutrition 0.000 claims description 12
- 239000001509 sodium citrate Substances 0.000 claims description 11
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- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 4
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- 238000007599 discharging Methods 0.000 claims description 3
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- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 3
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 claims description 3
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- 235000011083 sodium citrates Nutrition 0.000 claims description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 3
- 235000019830 sodium polyphosphate Nutrition 0.000 claims description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 3
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- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 3
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
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- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical group OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 description 1
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
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- 238000006243 chemical reaction Methods 0.000 description 1
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- 235000019219 chocolate Nutrition 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
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- 239000003921 oil Substances 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—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
-
- 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
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing 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
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- 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
- 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 a frozen drink and a preparation method thereof, wherein the frozen drink comprises the following components: a first material part; and a second material portion, at least part of the first material portion being in contact with at least part of the second material portion, wherein the raw materials forming the processed cheese base of the second material portion comprise: cream cheese previously subjected to enzymatic hydrolysis by protease and lipase. The frozen beverage has high nutritive value, good flavor and taste, good visual effect and strong stability.
Description
Technical Field
The invention relates to the field of food. In particular, the invention relates to frozen drinks and a preparation method thereof.
Background
The frozen beverage is a frozen product prepared by taking one or more of drinking water, sugar, dairy products, fruit products, bean products, edible oil and the like as main raw materials, adding or not adding food additives, and performing batching, sterilization and freezing. In recent years, some frozen drinks containing chocolate are introduced and are very popular.
Processed cheese, also called processed cheese, processed cheese or recombined cheese, is a product which is made by taking one or more natural cheeses with different maturity as main raw materials, grinding the raw materials and adding emulsifying salt, stabilizing agent and the like to melt the raw materials.
The double-pouring technology is mainly applied to 3D-shaped ice cream at present, and means that two materials enter a freezing machine simultaneously, are frozen and poured into a mould respectively in two internal independent channels.
However, at present, processed cheese frozen drinks suitable for double infusion are still under study.
Disclosure of Invention
The present invention aims to solve at least to some extent at least one of the technical problems of the prior art.
It should be noted that the present invention has been completed based on the following findings of the inventors:
the traditional frozen drink base material is low in pouring temperature, but the processed cheese is usually in a semi-solid state at the temperature, so that the processed cheese cannot be poured and formed and is easy to cause pipeline blockage. If a relatively high pour temperature is used for pouring, it may cause the frozen drink base or the formed pattern to melt. In addition, flavor release can be influenced after the processed cheese is frozen, the texture becomes rigid, and the processed cheese is not easy to bite, so that the common cheese needs to be thawed at 0-4 ℃. Moreover, the flowability of the processed cheese is not as good as that of the traditional frozen drink base material, so that uneven gaps can be formed at the contact positions of the processed cheese and the frozen drink base material when the drawing pattern is poured.
In view of this, the inventors have made processed cheese from cream cheese, which is soft in texture, good in adhesiveness, and low in melting temperature, as compared with hard cheese. Furthermore, protease and lipase are adopted to carry out enzymolysis treatment on the cream cheese in advance, so that the texture of the cream cheese becomes loose, the cream cheese is convenient to pour, uneven gaps can be prevented from being formed at the contact position of the processed cheese and the frozen drink base material, and meanwhile, the processed cheese is convenient to release the flavor under the freezing condition. Therefore, the frozen beverage provided by the embodiment of the invention has the advantages of high nutritive value, good flavor and taste, good visual effect and strong stability.
To this end, in one aspect of the invention, the invention proposes a frozen drink. According to an embodiment of the invention, the frozen drink comprises: a first material part; and a second material portion, at least part of the first material portion being in contact with at least part of the second material portion, wherein the raw materials forming the processed cheese base of the second material portion comprise: cream cheese previously subjected to enzymatic hydrolysis by protease and lipase.
The cream cheese subjected to enzymolysis by protease and lipase is soft in texture and low in melting temperature, and is convenient to be poured with the frozen drink base stock forming the first material part at the same time. In addition, the cream cheese has good adhesiveness, and a gap is not easy to appear at the contact position of the cream cheese and the base material, so that the completeness of the drawn pattern is ensured. In addition, the flavor of the processed cheese can be well released under the freezing condition, and the frozen drink is endowed with excellent flavor and mouthfeel. Therefore, the frozen beverage provided by the embodiment of the invention has high nutritive value, good flavor and mouthfeel and good visual effect.
According to an embodiment of the present invention, the frozen beverage may further have the following additional technical features:
according to the embodiment of the invention, the addition amount of the protease is 10-15 g/1000kg, and the addition amount of the lipase is 20-25g/1000kg based on the total mass of the cream cheese.
According to an embodiment of the invention, the raw materials of the processed cheese base further comprise: cream, emulsifier, lactitol, calcium lactate and water.
According to an embodiment of the invention, the emulsifier is selected from at least one of sodium polyphosphate, potassium polymetaphosphate, sodium tripolyphosphate, disodium hydrogen phosphate, sodium pyrophosphate, sodium hexametaphosphate and sodium citrate, preferably sodium hexametaphosphate and sodium citrate.
According to an embodiment of the invention, the raw materials of the processed cheese base comprise, based on the total mass of the processed cheese base: 15 to 25 mass% of the cream cheese; 5-10 mass% of cream; 1-5 mass% of sodium hexametaphosphate; 1-5 mass% of sodium citrate; 1-5 mass% calcium lactate; 0.5-1 mass% lactitol; and the balance water.
According to an embodiment of the present invention, the enzymatic hydrolysis comprises: and (3) contacting the cream cheese, the protease and the lipase at the temperature of 30-35 ℃ for 20-28 hours.
According to an embodiment of the invention, the raw materials of the frozen drink base forming the first mass portion comprise: 5-10 mass% of white granulated sugar, 5-10 mass% of xylo-oligosaccharide, 6-15 mass% of skim milk powder, 5-10 mass% of vegetable oil, 1-5 mass% of maltodextrin, 2-8 mass% of high fructose corn syrup, 0.1-0.4 mass% of locust bean gum, 0.1-0.4 mass% of sodium carboxymethylcellulose, 0.02-0.04 mass% of carrageenan and water till 100%.
In another aspect of the invention, the invention provides a method of preparing a frozen drink as described above. According to an embodiment of the invention, the method comprises: adopting a freezing machine with at least two independent freezing passages inside to simultaneously and respectively carry out freezing treatment on the frozen drink base stock and the processed cheese base stock, and respectively discharging the frozen drink base stock and the processed cheese base stock from a first outlet and a second outlet; and (3) contacting the frozen beverage base material discharged by the freezing machine with the processed cheese base material to prepare a preset shape, and then carrying out quick freezing treatment to obtain the frozen beverage. Therefore, the frozen beverage obtained by the method provided by the embodiment of the invention has high nutritive value, good flavor and mouthfeel and good visual effect.
According to the embodiment of the invention, the discharge temperature of the freezing machine is 10-15 ℃, the speed of the material discharged through the first outlet is 1-5 kg/s, and the speed of the material discharged through the second outlet is 1-3 kg/s.
According to the embodiment of the invention, the quick-freezing treatment is carried out at-35 to-45 ℃ for 20 to 40 minutes.
According to an embodiment of the invention, the processed cheese base is obtained by: carrying out enzymolysis treatment on the cream cheese, protease, lipase and water, and then carrying out evaporation treatment on the obtained enzymolysis product so as to obtain the cream cheese which is subjected to enzymolysis by the protease and the lipase in advance; mixing and crushing the water, the cream, the lactitol and the calcium lactate to obtain a mixed material; heating and sterilizing the mixed material to obtain a sterilized product; and emulsifying and cooling the sterilization treatment product and an emulsifier so as to obtain the processed cheese base material.
According to an embodiment of the present invention, the sterilization-treated product is subjected to a degassing treatment before the emulsification treatment.
According to the embodiment of the invention, the emulsification treatment is carried out at the temperature of 85-95 ℃ and the rotating speed of 30-35 rpm for 3-4 hours.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
figure 1 shows a schematic flow diagram of a method of preparing a frozen drink according to one embodiment of the invention.
Detailed Description
The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention.
It should be noted that the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. Further, in the description of the present invention, "a plurality" means two or more unless otherwise specified.
The present invention provides a frozen drink and a method for preparing the same, which will be described in detail below.
Frozen drink
In one aspect of the invention, a frozen beverage is provided. According to an embodiment of the invention, the frozen drink comprises: a first material part; and a second material portion, at least part of the first material portion being in contact with at least part of the second material portion, wherein the raw materials forming the processed cheese base of the second material portion comprise: cream cheese previously subjected to enzymatic hydrolysis by protease and lipase.
The raw material commonly used for preparing the processed cheese is enzyme-coagulated cheese, the texture is hard, the melting temperature is high, if the enzyme-coagulated cheese is applied to a double-pouring technology, the other base material (the base material forming the first material part) which is poured with the enzyme-coagulated cheese to draw patterns is easy to melt, or the poured patterns are easy to melt, and finally the product cannot be prepared. Meanwhile, the enzyme-coagulated cheese has poor adhesion and is not easy to adhere to another base material, so that an uneven gap is formed between the two material parts. Furthermore, the inventor finds that cream cheese is adopted as a raw material of processed cheese, belongs to acid-coagulated cheese, has soft texture and low melting temperature, is convenient to pour, and also helps to avoid the problem that the cream cheese is too hard under the freezing condition and cannot cause pipeline blockage. Meanwhile, the adhesive property is good, so that seamless fusion can be realized between the two material parts, and gap defects can not be caused. Furthermore, the cream cheese is subjected to enzymolysis treatment with protease and lipase in advance, so that the cream cheese has a looser texture after being hydrolyzed by the protease, the melting temperature is reduced, and low-temperature double perfusion is realized; the processed cheese is hydrolyzed by lipase so that the lipase decomposes fat into fatty acid, and the processed cheese can better release flavor and mouthfeel under the freezing condition.
In addition, when one material portion is coated on at least a part of the other material portion, for example, a structure similar to a coating layer is formed, so that a slurry explosion phenomenon is easily caused, that is, after the coating layer is formed, the material with the bottom is exposed. The main reason is that the coating shrinks greatly when solidifying, which causes the coating on the surface of the coating to crack, while the coating releases heat when cooling and hardening, which is too fast to cool and harden, and the heat is only transferred to the surface of the bottom material contacted with the coating, so that the bottom material is heated and melted and extruded from the crack. The inventor surprisingly finds that the raw material composition of the processed cheese can effectively avoid the phenomenon of pulp explosion and ensure the integrity of a coating. Meanwhile, the flavor of the processed cheese can be well released.
According to the embodiment of the invention, the addition amount of the protease is 10-15 g/1000kg and the addition amount of the lipase is 20-25g/1000kg based on the total mass of the cream cheese. The inventor obtains the preferable adding amount of the protease and the lipase through a large number of experiments, so that the cream cheese can be effectively loosened, the melting temperature is low, the low-temperature pouring is convenient, meanwhile, the problem of hard mouth feeling under the freezing condition and the gap between the two material parts are avoided, the fat is also favorably decomposed, the fat is better released, and the flavor and the taste of the product are improved.
According to an embodiment of the invention, the raw materials of the processed cheese base further comprise: cream, emulsifier, lactitol, calcium lactate and water. The primary cream cheese belongs to semi-solid state, and can be changed into soluble cheese by later chemical action of emulsifying salt, and protein (such as dilute cream) and stabilizer (such as calcium lactate) are added to prepare processed cheese. In the invention, lactitol is added as an emulsifier, a stabilizer, a sweetener, a thickener and a sweetener, and mainly plays the following roles: (1) the emulsifying effect of the lactitol is not as firm as the traditional formula of the processed cheese, and the hydrophilic group and the lipophilic group are well combined, so that the lactose is convenient to fill and has uniform mouthfeel; (2) the stability of lactitol is strong, and the stability of lactitol can be still maintained under the conditions of acid, alkali, light and high temperature; (3) the molecular structure of lactitol has no free hydroxyl, and the lactitol is non-reducing sugar alcohol, so that Maillard reaction and enzyme degradation reaction can not occur, so that the lactitol is added into a high-temperature system (such as sterilization and emulsification), the food deterioration can be avoided and reduced, and the original color, fragrance and taste of the food can be well maintained. The addition of cream can improve the texture of the coating of the processed cheese, unlike casein texture which is harder; meanwhile, the addition of the cream can ensure that the product is melted in the mouth and has cream feeling and is convenient to melt and chew in the mouth.
According to an embodiment of the invention, the emulsifier is selected from at least one of sodium polyphosphate, potassium polymetaphosphate, sodium tripolyphosphate, disodium hydrogen phosphate, sodium pyrophosphate, sodium hexametaphosphate and sodium citrate. The inventor obtains the better emulsifying salt through a large number of experiments, so that calcium in the cream cheese can be effectively replaced, the whole system is emulsified into a uniform and fine liquid state, and the effect of the sodium hexametaphosphate and the sodium citrate is better.
According to an embodiment of the invention, the raw materials of the processed cheese base, based on the total mass of the processed cheese base, comprise: 15-25 mass% cream cheese; 5-10 mass% of cream; 1-5 mass% of sodium hexametaphosphate; 1-5 mass% of sodium citrate; 1-5 mass% calcium lactate; 0.5-1 mass% lactitol; and the balance water. The inventor obtains above-mentioned preferred ratio through a large amount of experiments, from this, the remade cheese tissue state that obtains is homogeneous, and the texture is soft, melts the temperature and hangs down, is convenient for implement low temperature two and pours into, can avoid forming the base material of first material portion effectively and melt or the fashioned material of pouring into melts, also can not block up the pipeline. Meanwhile, the flavor of the processed cheese can be well released after being frozen, the problem of too hard taste is not easy to occur, and the chewiness is good. The processed cheese has good adhesiveness, can be seamlessly fused with the first material part, is not easy to cause defects such as gaps and the like, and ensures the integrity of the model.
According to an embodiment of the invention, the enzymatic hydrolysis comprises: the cream cheese, the protease and the lipase are contacted for 20-28 hours at the temperature of 30-35 ℃. Therefore, the protein and fat in the cream cheese can be properly hydrolyzed, so that the texture becomes loose and the flavor is improved.
According to an embodiment of the invention, the raw materials of the frozen drink base forming the first mass portion comprise: 5-10 mass% of white granulated sugar, 5-10 mass% of xylo-oligosaccharide, 6-15 mass% of skim milk powder, 5-10 mass% of vegetable oil, 1-5 mass% of maltodextrin, 2-8 mass% of high fructose corn syrup, 0.1-0.4 mass% of locust bean gum, 0.1-0.4 mass% of sodium carboxymethylcellulose, 0.02-0.04 mass% of carrageenan and water till 100%. The inventor conducts screening optimization on the raw material composition of the base material, is in a semi-solid state at the temperature of-10 to-15 ℃, has flowability, and is convenient to carry out double pouring with processed cheese in a melting state at the temperature. Meanwhile, the base material has good adhesion, can be seamlessly fused with the processed cheese, and cannot cause defects such as gaps and the like. In addition, the base material has excellent flavor and taste, strong stability and good melting resistance.
Method for preparing frozen beverage
In another aspect of the invention, the invention provides a method of preparing a frozen drink as described above. According to an embodiment of the invention, referring to fig. 1, the method comprises:
s100 freezing treatment
In the step, a freezing machine with at least two independent freezing passages inside is adopted to simultaneously and respectively carry out freezing treatment on the frozen drink base material and the processed cheese base material, and the frozen drink base material and the processed cheese base material are respectively discharged from a first outlet and a second outlet.
According to the embodiment of the invention, the discharge temperature of the freezing machine is 10-15 ℃, the speed of the material discharged through the first outlet is 1-5 kg/s, and the speed of the material discharged through the second outlet is 1-3 kg/s. The outlet temperature of the traditional freezing machine is-4 to-5 ℃, and the processed cheese base material is in a solid state at the temperature, so that the pouring can not be realized. Furthermore, the raw material composition of the processed cheese and the frozen beverage base material is optimized, so that the obtained processed cheese and the frozen beverage base material are in a semi-solid state, have flowability and are convenient to implement double infusion. However, if the pouring speed is too high, the product will not be formed or damaged due to too high pressure, so the discharge port speed needs to be adjusted. If the material speed is too high, the product is easy to damage, and the design of the model is not easy to control because the areas of the base material and the processed cheese are limited; if the material speed is too slow, continuous production cannot be realized by pouring, and the production time is increased.
According to an embodiment of the invention, the processed cheese base is obtained by: carrying out enzymolysis treatment on the cream cheese, protease, lipase and water, and evaporating (removing water) the obtained enzymolysis product so as to obtain the cream cheese which is subjected to enzymolysis by the protease and the lipase in advance; mixing and crushing water, cream, lactitol and calcium lactate to obtain a mixed material; heating and sterilizing the mixed material to obtain a sterilized product; and emulsifying and cooling the sterilization treatment product and an emulsifier so as to obtain the processed cheese base material. Therefore, the obtained processed cheese is soft in texture, low in melting temperature, convenient to fill at low temperature, good in chewiness, good in shape integrity and capable of releasing excellent flavor under the freezing condition, and the two material parts can be better fused in a seamless mode.
According to an embodiment of the present invention, the sterilization-treated product is subjected to degassing treatment before the emulsification treatment. Thereby removing gas from the feed liquid.
According to the embodiment of the invention, the emulsification treatment is carried out at a temperature of 85-95 ℃ and a rotation speed of 30-35 rpm for 3-4 hours. Therefore, calcium in the cheese can be fully replaced to form uniform and fine emulsion. Meanwhile, the generation of bubbles is reduced by controlling the stirring rotating speed.
S200, making into a preset shape and quick-freezing
In this step, the frozen drink base material discharged from the freezer is brought into contact with the processed cheese base material to make a predetermined shape, and then subjected to a quick freezing treatment to obtain a frozen drink. According to actual needs, the base material which is in a semi-solid state and has flowability is made into a required shape, and then the shape is quickly frozen and formed, so that the frozen drink is obtained.
The predetermined shape is not limited strictly, and the present invention may be at least two material parts in contact with each other, and may be selected flexibly according to the actual situation, for example, patterns such as pandas, mickey rats, donald ducks, etc.
According to the embodiment of the invention, the quick-freezing treatment is carried out at-35 to-45 ℃ for 20 to 40 minutes. Thereby, the shaping purpose is realized.
It will be appreciated by those skilled in the art that the features and advantages described above in relation to the frozen drink apply equally to the method of preparing a frozen drink and will not be described in detail here.
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Examples 1 to 4
In this example, ice cream was prepared as follows:
1. preparation of an Ice cream base
① the raw materials are standardized by dry mixing white sugar 7%, xylo-oligosaccharide 7%, skimmed milk powder 10%, coconut oil 8.7%, maltodextrin 2%, fructose syrup 4%, locust bean gum 0.14%, sodium carboxymethylcellulose 0.14%, and carrageenan 0.02%, slowly adding 50 deg.C hot water to 100%, stirring for 50min, and dissolving completely.
② sterilizing, taking out the slurry, heating in 95 deg.C hot water bath for 2min, and sterilizing while stirring with a stirrer.
③ homogenizing, cooling the slurry to 45 deg.C in a cold water tank, pouring into a sterilized homogenizer, and homogenizing at 300-400bar for 1 time while stirring to prevent oil droplets floating.
④ cooling and aging, placing the homogenized slurry into a brine bath, quenching to reduce the temperature to 2-6 deg.C, placing the slurry into a 4 deg.C refrigerator, standing and aging for 4 h.
2. Preparation of processed cheese
① mixing 60% cream cheese with 40% distilled water, adding protease (Novitin neutral protease Neutrase 0.8L) and lipase (Novitin lipase Novozym40086) at 32-34 deg.C, respectively, adding 20-25g/1000kg cream cheese and 35-40g/1000kg cream cheese, stirring for 5min, standing and keeping the temperature for 25 h.
② evaporating 40% of water to obtain cream cheese after enzyme treatment.
③ grinding the mixed materials (except for emulsifying salts such as sodium hexametaphosphate and sodium citrate):
pouring water, cream cheese treated by protease and lipase, cream, calcium lactate and lactitol into the mixture, and crushing for: 10 min; rotating speed: 2000 + 2500 rmp;
④ heating and sterilizing:
the temperature is raised to 80 ℃, the rotating speed is still 2000-. And then carrying out UHT (ultra high temperature) instantaneous sterilization at the temperature of 140-145 ℃ for 3-5 min.
⑤ degassing and cooling:
the temperature is raised to 90 + -5 deg.C and the gas is rapidly degassed.
⑥ adding emulsifying salt sodium hexametaphosphate and sodium citrate for emulsification:
the temperature is raised to 90 +/-5 ℃, and the stirring speed is as follows: 30-35rmp, and the emulsifying time is 4 h.
⑦ pouring the processed cheese into a fixed container, rapidly cooling to 30-40 deg.C, and stirring to prevent uneven local cooling.
3. Freezing and forming, and slicing:
the ice cream base material and the processed cheese base material are simultaneously conveyed into a freezing machine through a pump, are respectively discharged into a panda mould from an opening A and an opening B after being frozen, the processed cheese base material is filled into the eyes, the arms, the legs and the ears of the panda, and the ice cream base material is filled into other parts of the body of the panda. Wherein the discharging temperature of the freezing machine is controlled to be 10-15 ℃, and the outlet speed of the ice cream base material is adjusted to be 2-4 kg/s; the outlet speed of the processed cheese base material is adjusted to be 1-3 kg/s.
4. Quick-freezing: and (4) quickly freezing the formed cake body at the temperature of-40 ℃ for 30 minutes.
5. And (6) packaging and warehousing.
TABLE 1 Process parameters
Comparative example 1
Ice cream was prepared according to the method of example 1, except that cream cheese was directly subjected to the subsequent steps without ① and ② of step 2.
Comparative example 2
Ice cream was prepared according to the method of example 1, except that protease was added in an amount of 30g/1000 kg.
Comparative example 3
Ice cream was prepared according to the method of example 1, with the difference that cream cheese was replaced with cheddar cheese.
Comparative example 4
Ice cream was prepared according to the method of example 1, with the difference that lactitol was added at 1.5%.
Comparative example 5
Ice cream was prepared according to the method of example 1, except that calcium lactate was replaced with propylene glycol alginate.
Example 5
The ice creams obtained in examples 1 to 4 and comparative examples 1 to 5 were evaluated according to the following evaluation indexes:
(1) thickness of cheese: when the cheese is measured by a steel ruler, the cheese is too thick when the cheese exceeds 1 mm; when the cheese is smaller than 0.5mm, the cheese is too thin; when the thickness is 0.5-1mm, the thickness of the cheese is just right.
(2) Void degree of cheese: respectively taking 10 products, wherein 1 product has a gap, namely the product has the gap.
(3) Slurry blasting: and respectively adding 10 cheese pieces, wherein the cheese pieces are considered to be the popping pulp as long as the popping pulp is subjected to 1 time.
(4) Flavor release and chewiness determination: please refer to 50 experienced researchers to evaluate the flavor, taste and texture of ice cream, and if the evaluation of ≧ 40 individuals is the same, the results are determined to be the same.
(5) Degree of cake body (base material) destruction: 10 frozen ice cream sticks are taken and peeled off to form the crust of the processed cheese. If the shape of the cake can be visually observed, the damage is the damage; the damage which is difficult to be observed by naked eyes is not damaged.
The results are shown in Table 2. Compared with a comparative example, the ice cream obtained in the examples 1-4 can realize a low-temperature double-pouring process, and the processed cheese base material has flowability at the pouring temperature, so that the situations of pipeline blockage and the like are avoided, and the original shape of a cake body is not damaged; the flavor of the processed cheese after being frozen can be well released, and the chewiness is good; the processed cheese can be seamlessly fused with the ice cream base material, and can not cause defects such as gaps and the like. Among these, the embodiment 2 has the best overall effect.
TABLE 2 evaluation of quality
Table 2 (continuation)
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (10)
1. A frozen drink, comprising:
a first material part; and
a second material portion, at least part of the first material portion being in contact with at least part of the second material portion,
wherein the raw materials of the processed cheese base forming the second material portion comprise: cream cheese previously subjected to enzymatic hydrolysis by protease and lipase.
2. A frozen drink according to claim 1, characterized in that the protease is added in an amount of 10-15 g/1000kg and the lipase is added in an amount of 20-25g/1000kg, based on the total mass of the cream cheese.
3. A frozen drink according to claim 1, characterized in that the raw materials of the processed cheese base further comprise:
cream, emulsifier, lactitol, calcium lactate and water;
optionally, the emulsifier is selected from at least one of sodium polyphosphate, potassium polymetaphosphate, sodium tripolyphosphate, disodium hydrogen phosphate, sodium pyrophosphate, sodium hexametaphosphate, and sodium citrate, preferably sodium hexametaphosphate and sodium citrate.
4. A frozen drink according to claim 1, characterized in that the raw materials of the processed cheese base comprise, based on the total mass of the processed cheese base:
15 to 25 mass% of the cream cheese;
5-10 mass% of cream;
1-5 mass% of sodium hexametaphosphate;
1-5 mass% of sodium citrate;
1-5 mass% calcium lactate;
0.5-1 mass% lactitol; and
the balance of water.
5. The frozen drink of claim 1, wherein the enzymatic hydrolysis comprises:
and (3) contacting the cream cheese, the protease and the lipase at the temperature of 30-35 ℃ for 20-28 hours.
6. A frozen drink according to claim 1, characterized in that the raw materials of the frozen drink base forming the first mass portion comprise:
5-10 mass% of white granulated sugar, 5-10 mass% of xylo-oligosaccharide, 6-15 mass% of skim milk powder, 5-10 mass% of vegetable oil, 1-5 mass% of maltodextrin, 2-8 mass% of high fructose corn syrup, 0.1-0.4 mass% of locust bean gum, 0.1-0.4 mass% of sodium carboxymethylcellulose, 0.02-0.04 mass% of carrageenan and water till 100%.
7. A method for preparing the frozen drink according to any one of claims 1 to 6, comprising:
adopting a freezing machine with at least two independent freezing passages inside to simultaneously and respectively carry out freezing treatment on the frozen drink base stock and the processed cheese base stock, and respectively discharging the frozen drink base stock and the processed cheese base stock from a first outlet and a second outlet;
and (3) contacting the frozen beverage base material discharged by the freezing machine with the processed cheese base material to prepare a preset shape, and then carrying out quick freezing treatment to obtain the frozen beverage.
8. The method according to claim 7, wherein the discharge temperature of the freezer is 10-15 ℃, the speed of the material discharged through the first outlet is 1-5 kg/s, and the speed of the material discharged through the second outlet is 1-3 kg/s;
optionally, the quick-freezing treatment is carried out at-35 to-45 ℃ for 20 to 40 minutes.
9. The method of claim 7, wherein the processed cheese base is obtained by:
carrying out enzymolysis treatment on the cream cheese, the protease, the lipase and water, and then carrying out evaporation treatment on the obtained enzymolysis product so as to obtain the cream cheese which is subjected to enzymolysis by the protease and the lipase in advance;
mixing and crushing the water, the cream, the lactitol and the calcium lactate to obtain a mixed material;
heating and sterilizing the mixed material to obtain a sterilized product;
and emulsifying and cooling the sterilization treatment product and an emulsifier so as to obtain the processed cheese base material.
10. The method according to claim 7, wherein the sterilization treatment product is subjected to a degassing treatment before the emulsification treatment;
optionally, the emulsification treatment is carried out at a temperature of 85-95 ℃ and a rotation speed of 30-35 rpm for 3-4 hours.
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| CN114800571B (en) * | 2022-05-19 | 2024-03-08 | 苏州姑苏食品机械有限公司 | Production equipment for producing grain rod with grab handle |
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