CN110839753B - Frozen beverage and preparation method thereof - Google Patents
Frozen beverage and preparation method thereof Download PDFInfo
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- CN110839753B CN110839753B CN201911090205.2A CN201911090205A CN110839753B CN 110839753 B CN110839753 B CN 110839753B CN 201911090205 A CN201911090205 A CN 201911090205A CN 110839753 B CN110839753 B CN 110839753B
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- mass
- cheese
- frozen drink
- cream
- processed cheese
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Links
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 235000013361 beverage Nutrition 0.000 title description 8
- 239000000463 material Substances 0.000 claims abstract description 100
- 235000014059 processed cheese Nutrition 0.000 claims abstract description 68
- 235000013351 cheese Nutrition 0.000 claims abstract description 58
- 239000006071 cream Substances 0.000 claims abstract description 50
- 239000004367 Lipase Substances 0.000 claims abstract description 27
- 102000004882 Lipase Human genes 0.000 claims abstract description 27
- 108090001060 Lipase Proteins 0.000 claims abstract description 27
- 108091005804 Peptidases Proteins 0.000 claims abstract description 27
- 239000004365 Protease Substances 0.000 claims abstract description 27
- 235000019421 lipase Nutrition 0.000 claims abstract description 27
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 238000007710 freezing Methods 0.000 claims description 27
- 235000019419 proteases Nutrition 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 21
- 230000008014 freezing Effects 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 239000000832 lactitol Substances 0.000 claims description 15
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims description 15
- 235000010448 lactitol Nutrition 0.000 claims description 15
- 229960003451 lactitol Drugs 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 12
- 239000001527 calcium lactate Substances 0.000 claims description 11
- 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 11
- 229960002401 calcium lactate Drugs 0.000 claims description 11
- 235000011086 calcium lactate Nutrition 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 11
- 238000004945 emulsification Methods 0.000 claims description 10
- 239000001509 sodium citrate Substances 0.000 claims description 10
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 10
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 10
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 10
- 239000003995 emulsifying agent Substances 0.000 claims description 9
- 230000001804 emulsifying effect Effects 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000007872 degassing Methods 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 5
- 229920000161 Locust bean gum Polymers 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 235000010418 carrageenan Nutrition 0.000 claims description 4
- 239000000679 carrageenan Substances 0.000 claims description 4
- 229920001525 carrageenan Polymers 0.000 claims description 4
- 229940113118 carrageenan Drugs 0.000 claims description 4
- 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
- 235000021433 fructose syrup Nutrition 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 235000010420 locust bean gum Nutrition 0.000 claims description 4
- 239000000711 locust bean gum Substances 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 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 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 102000035195 Peptidases Human genes 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 18
- 235000019634 flavors Nutrition 0.000 abstract description 18
- 235000019640 taste Nutrition 0.000 abstract description 12
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 230000000007 visual effect Effects 0.000 abstract description 4
- 239000002585 base Substances 0.000 description 55
- 235000015243 ice cream Nutrition 0.000 description 16
- 235000019587 texture Nutrition 0.000 description 14
- 238000002844 melting Methods 0.000 description 12
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- 238000000576 coating method Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- 238000003756 stirring Methods 0.000 description 6
- 238000004880 explosion Methods 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 208000025174 PANDAS Diseases 0.000 description 4
- 208000021155 Paediatric autoimmune neuropsychiatric disorders associated with streptococcal infection Diseases 0.000 description 4
- 240000004718 Panda Species 0.000 description 4
- 235000016496 Panda oleosa Nutrition 0.000 description 4
- 230000007547 defect Effects 0.000 description 4
- 238000001802 infusion Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000007599 discharging Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 229960005069 calcium Drugs 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 description 2
- 229940099402 potassium metaphosphate Drugs 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 235000011083 sodium citrates Nutrition 0.000 description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 2
- 235000019830 sodium polyphosphate Nutrition 0.000 description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 description 2
- 235000019832 sodium triphosphate Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 108090000145 Bacillolysin Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000035092 Neutral proteases Human genes 0.000 description 1
- 108091005507 Neutral proteases Proteins 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 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
- 229910000831 Steel Inorganic materials 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 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
- 235000021240 caseins Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 238000007580 dry-mixing Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000007515 enzymatic degradation Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 108010009355 microbial metalloproteinases Proteins 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 1
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a frozen drink and a preparation method thereof, wherein the frozen drink comprises the following components: a first material section; and a second material portion, at least a portion of the first material portion being in contact with at least a portion of the second material portion, wherein the raw materials forming the processed cheese base of the second material portion comprise: cream cheese previously digested with protease and lipase. The frozen drink disclosed by the invention has the advantages of high nutritive value, good flavor and taste, good visual effect and strong stability.
Description
Technical Field
The present invention relates to the field of food. In particular, the invention relates to frozen beverages and methods of making the same.
Background
The frozen drink is a frozen product which is prepared by taking one or more of drinking water, sugar, dairy products, fruit products, bean products, edible oil and the like as a main raw material, adding or not adding food additives, and carrying out batching, sterilization and freezing. Some frozen beverages containing chocolate have been proposed in recent years and are popular with people.
Processed cheese, also known as processed cheese, processed cheese or recombined cheese, is a product which is prepared by taking one or more natural cheeses with different maturity as main raw materials, crushing 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 ice cream with 3D modeling at present, namely two materials enter the interior of a congealer at the same time, and are congealed and poured into the interior of two independent channels respectively.
However, currently processed cheese frozen drinks suitable for dual infusion remain to be studied.
Disclosure of Invention
The present invention aims to solve at least one of the technical problems existing in the prior art to at least some extent.
The present invention has been completed based on the following findings by the inventors:
conventional frozen drink base infusion temperatures are low, but processed cheese is typically in a semi-solid state at such temperatures, resulting in inability to infuse and easy line blockage. If relatively high infusion temperatures are used for infusion, it may result in thawing of the frozen drink base or the molded pattern. In addition, processed cheese also affects flavor release after freezing, and the texture becomes stiff and is not easy to bite, so that common cheeses also need to be thawed at 0-4 ℃. Moreover, because the fluidity of processed cheese is not as good as that of the traditional frozen drink base material, uneven gaps can appear at the contact position of processed cheese and the frozen drink base material when the pattern is poured and drawn.
In view of the above, the inventors made processed cheese with cream cheese, which has a soft texture, good adhesiveness and a lower melting temperature than hard cheese. Further, protease and lipase are adopted in advance to carry out enzymolysis treatment on the cream cheese, so that the cream cheese is loose in texture and convenient to pour, uneven gaps at the contact position of the processed cheese and the frozen drink base material can be avoided, and meanwhile, the processed cheese is convenient to release flavor under the freezing condition. Therefore, the frozen drink 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 section; and a second material portion, at least a portion of the first material portion being in contact with at least a portion of the second material portion, wherein the raw materials forming the processed cheese base of the second material portion comprise: cream cheese previously digested with protease and lipase.
The cream cheese subjected to enzymolysis by protease and lipase in advance is soft in texture, low in melting temperature and convenient to be poured simultaneously with the frozen drink base material forming the first material part. Moreover, the cream cheese has good adhesiveness, gaps are not easy to appear at the contact positions with the base material, and the integrity of drawn patterns is ensured. In addition, the flavor of the processed cheese can be well released under the freezing condition, and the frozen beverage is endowed with excellent flavor and taste. Therefore, the frozen drink provided by the embodiment of the invention has high nutritive value, good flavor and taste and good visual effect.
According to an embodiment of the present invention, the frozen drink may further have the following additional technical features:
according to an embodiment of the present invention, the protease is added in an amount of 10 to 15g/1000kg and the lipase is added in an amount of 20 to 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 present 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: 15-25 mass% of the cream cheese; 5 to 10 mass% of cream; 1 to 5 mass% of sodium hexametaphosphate; sodium citrate 1-5% by mass; 1 to 5 mass% of calcium lactate; 0.5 to 1 mass% lactitol; and the balance water.
According to an embodiment of the invention, the enzymatic hydrolysis comprises: contacting the cream cheese, protease and lipase for 20-28 hours at 30-35 ℃.
According to an embodiment of the invention, the raw materials forming the frozen drink base material of the first material portion comprise: 5 to 10 mass percent of white granulated sugar, 5 to 10 mass percent of xylooligosaccharide, 6 to 15 mass percent of skim milk powder, 5 to 10 mass percent of vegetable oil, 1 to 5 mass percent of maltodextrin, 2 to 8 mass percent of high fructose syrup, 0.1 to 0.4 mass percent of locust bean gum, 0.1 to 0.4 mass percent of sodium carboxymethyl cellulose, 0.02 to 0.04 mass percent of carrageenan, and water is added to 100 percent.
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: the freezing machine with at least two independent freezing passages inside is adopted to simultaneously and respectively perform 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; and (3) enabling the frozen drink base material discharged by the congealer to contact with the processed cheese base material to prepare a preset shape, and then carrying out quick-freezing treatment to obtain the frozen drink. Therefore, the frozen drink obtained by the method provided by the embodiment of the invention has high nutritive value, good flavor and taste and good visual effect.
According to the embodiment of the invention, the discharging temperature of the congealer 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 1-3kg/s.
According to the embodiment of the invention, the quick-freezing treatment is carried out for 20-40 minutes at the temperature of minus 35-minus 45 ℃.
According to an embodiment of the invention, the processed cheese base is obtained by: performing enzymolysis treatment on cream cheese, protease, lipase and water, and performing evaporation treatment on the obtained enzymolysis product to obtain 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 so as to obtain a sterilization treatment product; emulsifying and cooling the sterilization treatment product and an emulsifying agent to obtain the processed cheese base material.
According to an embodiment of the present invention, the sterilization treatment product is subjected to a degassing treatment before the emulsification treatment is performed.
According to an embodiment of the present invention, the emulsification treatment is performed at a temperature of 85 to 95℃and a rotation speed of 30 to 35rpm for 3 to 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 foregoing and/or additional aspects and advantages of the invention will become apparent and may be better understood from the following description of embodiments taken in conjunction with the accompanying drawings in which:
fig. 1 shows a schematic flow chart of a method for preparing a frozen drink according to an embodiment of the invention.
Detailed Description
Embodiments of the present invention are described in detail below. The following examples are illustrative only and are not to be construed as limiting the invention.
It should be noted that the terms "first," "second," and "second" are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implying a number of technical features being indicated. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include one or more such feature. Further, in the description of the present invention, unless otherwise indicated, the meaning of "a plurality" is two or more.
The invention provides a frozen drink and a preparation method thereof, and the frozen drink and the preparation method thereof are respectively described in detail below.
Frozen drink
In one aspect of the invention, the invention provides a frozen drink. According to an embodiment of the invention, the frozen drink comprises: a first material section; and a second material portion, at least a portion of the first material portion being in contact with at least a portion of the second material portion, wherein the raw materials forming the processed cheese base of the second material portion comprise: cream cheese previously digested with protease and lipase.
The raw materials commonly used for preparing the processed cheese are enzyme-cured cheese, which has hard texture and high melting temperature, and if the enzyme-cured cheese is applied to a double pouring technology, another base material (the base material forming the first material part) which is poured and drawn with the enzyme-cured cheese is easily caused to melt, or the pattern which is poured and molded is melted, so that a product cannot be manufactured finally. Meanwhile, the enzyme-coagulated cheese has poor adhesiveness and is not easy to adhere to another base material, so that uneven gaps are generated between two material parts. Furthermore, the inventors found that using cream cheese as a raw material for the processed cheese, which is a yogurt, has a soft texture, a low melting temperature, and is easy to pour, helps to avoid the problem of excessively hard products under frozen conditions, and does not cause clogging of the pipeline. Meanwhile, the adhesive is good, so that seamless fusion between the two material parts can be realized, and gap defect can not be caused. Further, the cream cheese is subjected to enzymolysis treatment with protease and lipase in advance, and after the cream cheese is subjected to the hydrolysis of the protease, the texture is looser, the melting temperature is reduced more easily, and the low-temperature double pouring is realized; the processed cheese is hydrolyzed by lipase so that the lipase is decomposed into fatty acid, and the processed cheese can better release the flavor and taste under the freezing condition.
In addition, when one material portion is coated on at least a part of another material portion, for example, a coating-like structure is formed, a slurry explosion phenomenon is liable to occur, i.e., after the coating is formed, the bottom material is exposed. The main reasons are that the coating cracks when the coating solidifies, the coating breaks on the surface of the coating, the coating releases heat when cooling and rigidifies, the cooling and rigidifies are too fast, and the heat is only transferred to the surface of the bottom material contacted with the coating, so that the bottom material is melted by heating and is extruded from the broken part. The inventor has unexpectedly found that the adoption of the processed cheese raw material composition can effectively avoid the phenomenon of slurry explosion and ensure the integrity of the coating. Meanwhile, the flavor of the processed cheese can be well released.
According to the embodiment of the invention, the addition amount of protease is 10-15 g/1000kg and the addition amount of lipase is 20-25g/1000kg based on the total mass of the cream cheese. The inventor obtains the better protease and lipase addition through a large number of experiments, thereby effectively loosening the texture of cream cheese, having low melting temperature, being convenient for low-temperature pouring, avoiding the problem of excessively hard taste under the freezing condition and generating gaps between two material parts, being beneficial to decomposing fat, leading the fat to be better released and improving the flavor and taste of the product.
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 raw cream cheese is semi-solid, and needs the chemical action of later emulsifying salt to make the raw cheese become soluble cheese, and protein (such as cream), stabilizer (such as calcium lactate) and the like are added again to make the 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 emulsification effect of lactitol is not as hard as that of the traditional formula of processed cheese, and hydrophilic groups and lipophilic groups are well combined, so that the processed cheese is convenient to pour and has uniform taste; (2) The lactitol has high stability and can still keep the stability under the conditions of acid, alkali, light and high temperature; (3) The lactitol has no free hydroxyl group in the molecular structure, is non-reducing sugar alcohol, and cannot generate Maillard reaction and enzymatic degradation reaction, so that the lactitol is added into a high-temperature system (such as sterilization and emulsification), thereby avoiding and reducing food deterioration and better keeping the original color, aroma and taste of food. The addition of the cream can improve the texture of the processed cheese coating, unlike the harder texture of casein; meanwhile, the cream is added, so that the product can be melted in the mouth to have a creamy feel and is convenient to melt and chew in the mouth.
According to an embodiment of the present 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 cream cheese can be effectively replaced, and the whole system is emulsified into a uniform and fine liquid state, wherein the effects of sodium hexametaphosphate and sodium citrate are better.
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: 15-25% by mass of cream cheese; 5 to 10 mass% of cream; 1 to 5 mass% of sodium hexametaphosphate; sodium citrate 1-5% by mass; 1 to 5 mass% of calcium lactate; 0.5 to 1 mass% lactitol; and the balance water. The inventor obtains the better proportion through a large number of experiments, so that the obtained processed cheese has uniform tissue state, soft texture and low melting temperature, is convenient for implementing low-temperature double pouring, can effectively avoid melting of the base material forming the first material part or melting of the poured material, and can not block a pipeline. Meanwhile, the flavor of the processed cheese can still be well released after being frozen, the problem of hard mouthfeel is not easy to occur, and the chewing property is good. The processed cheese has good adhesiveness, can be fused with the first material part in a good seamless way, is not easy to cause gap and other defects, and ensures the integrity of modeling.
According to an embodiment of the invention, the enzymatic hydrolysis comprises: contacting cream cheese, protease and lipase for 20-28 hours at 30-35 ℃. Thus, proteins and fats 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 material portion comprise: 5 to 10 mass percent of white granulated sugar, 5 to 10 mass percent of xylooligosaccharide, 6 to 15 mass percent of skim milk powder, 5 to 10 mass percent of vegetable oil, 1 to 5 mass percent of maltodextrin, 2 to 8 mass percent of high fructose syrup, 0.1 to 0.4 mass percent of locust bean gum, 0.1 to 0.4 mass percent of sodium carboxymethyl cellulose, 0.02 to 0.04 mass percent of carrageenan, and water is added to 100 percent. The inventor performs screening optimization on the raw material composition of the base material, is in a semisolid state at the temperature of-10 to-15 ℃, has flowability, and is convenient for double pouring with processed cheese in a melting state at the temperature. Meanwhile, the base material has good adhesiveness, can be well seamlessly fused with processed cheese, and cannot cause gap and other defects. 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 congealing treatment
In the step, a freezing machine with at least two independent freezing passages is adopted to simultaneously perform freezing treatment on the frozen drink base material and the processed cheese base material respectively, and the frozen drink base material and the processed cheese base material are discharged from a first outlet and a second outlet respectively.
According to the embodiment of the invention, the discharging temperature of the congealer 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 1-3kg/s. The outlet temperature of the traditional congealer is-4 to-5 ℃, and the processed cheese base stock is in a solid state at the temperature, so that the pouring cannot be realized. Furthermore, the raw material compositions of the processed cheese and the frozen drink base materials are optimized, so that the obtained processed cheese and the frozen drink base materials are in a semi-solid state, have flowability and are convenient for implementing double pouring. However, if the filling speed is too high, the product will not be molded or damaged due to excessive pressure, so that the speed of the discharge port needs to be adjusted. If the material speed is too high, the product is easy to damage, and the design of the modeling 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: performing enzymolysis treatment on cream cheese, protease, lipase and water, and evaporating (removing water) the obtained enzymolysis product to obtain cream cheese which is subjected to enzymolysis by protease and 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; emulsifying and cooling the sterilization treatment product and an emulsifying agent to obtain the processed cheese base material. Therefore, the obtained processed cheese is soft in texture, low in melting temperature, convenient for low-temperature pouring, good in chewiness, good in modeling integrity, and capable of releasing excellent flavor under the freezing condition, and the two material parts can be well seamlessly fused.
According to an embodiment of the present invention, the sterilization treatment product is subjected to a degassing treatment before the emulsification treatment. Thereby, the gas in the feed liquid is removed.
According to an embodiment of the present invention, the emulsification treatment is performed at a temperature of 85 to 95℃and a rotation speed of 30 to 35rpm for 3 to 4 hours. Thus, calcium in the cheese can be fully replaced, and a uniform and fine emulsion is formed. Meanwhile, the stirring rotation speed is controlled to reduce bubble generation.
S200, making into a preset shape and quick-freezing treatment
In this step, the frozen drink base material discharged from the freezer is brought into contact with the processed cheese base material to produce a predetermined shape, and then subjected to quick-freezing treatment to obtain a frozen drink. The base material which is in a semisolid state and has fluidity is prepared into a required shape according to actual needs, and then quick-frozen and shaped to obtain the frozen drink.
The present invention is not limited to a specific shape, and may be selected flexibly according to actual conditions, for example, may be a pattern of pandas, mickey mouse, and Donald duck, as long as the predetermined shape is at least two material portions in contact with each other.
According to the embodiment of the invention, the quick-freezing treatment is carried out for 20-40 minutes at the temperature of minus 35-minus 45 ℃. Thereby, the shaping purpose is realized.
Those skilled in the art will appreciate that the features and advantages described above with respect to frozen beverages are equally applicable to the method of preparing frozen beverages and will not be described in detail herein.
The scheme of the present invention will be explained below with reference to examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the present invention and should not be construed as limiting the scope of the invention. The examples are not to be construed as limiting the specific techniques or conditions described in the literature in this field or as per the specifications of the product. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
Examples 1 to 4
In this example, ice cream was prepared in the following manner:
1. preparation of ice cream base
(1) Raw material standardization: dry-mixing white granulated sugar 7%, xylooligosaccharide 7%, skimmed milk powder 10%, coconut oil 8.7%, maltodextrin 2%, high fructose syrup 4%, locust bean gum 0.14%, sodium carboxymethylcellulose 0.14% and carrageenan 0.02%, slowly adding 50deg.C hot water to 100%, stirring for 50min, and dissolving completely.
(2) And (3) sterilization: and taking out the slurry, heating in a hot water bath at 95 ℃ for 2min, and sterilizing, wherein the slurry is continuously stirred by a stirrer in the process.
(3) Homogenizing: cooling the slurry to 45 ℃ in a cold water tank, then pouring the slurry into a sterilized homogenizer, and homogenizing for 1 time under the condition of 300-400 bar. Stirring is continuously carried out in the homogenizing process so as to prevent oil drops from floating upwards.
(4) Cooling and aging: and (3) placing the homogenized slurry into a brine bath, quenching and cooling, and reducing the temperature to 2-6 ℃. And then placing the slurry into a refrigerator at 4 ℃, standing and aging for 4 hours.
2. Preparation of processed cheese
(1) Mixing 60% cream cheese and 40% distilled water, adding protease (Neutrase neutral protease 0.8L) and lipase (Novozym 40086) at 32-34 deg.C, stirring for 5min, standing, and maintaining the temperature for 25 hr.
(2) Evaporating 40% of water to obtain cream cheese after enzyme treatment.
(3) Crushing the mixed materials (except for sodium hexametaphosphate and sodium citrate) of the emulsified salt:
pouring water, cream cheese treated by protease and lipase, cream, calcium lactate and lactitol into the mixture, and crushing for a period of time: for 10min; rotational speed: 2000-2500rmp;
(4) heating and sterilizing:
the temperature is raised to 80 ℃ and the rotating speed is still 2000-2500rmp, and the temporary storage is carried out for 15min. Then UHT instantaneous sterilization is carried out, the temperature is 140-145 ℃ and the time is 3-5 min.
(5) Degassing and cooling:
the temperature was raised to 90.+ -. 5 ℃ and rapid degassing was carried out.
(6) Adding sodium hexametaphosphate and sodium citrate as emulsifying salts for emulsification:
the temperature is increased to 90+/-5 ℃, and the stirring rotating speed is as follows: 30-35rmp, and the emulsification time is 4h.
(7) Pouring the processed cheese into a fixed container, rapidly cooling to 30-40deg.C, and stirring during the process to prevent local uneven cooling.
3. Freezing, forming and slicing:
the ice cream base material and the processed cheese base material are simultaneously conveyed into a congealer through a pump and are respectively discharged into a panda mould from an A port and a B port after congealing, the processed cheese base material is filled into panda eyes, arms, legs and ears, and the ice cream base material is filled into other parts of panda bodies. Wherein, the discharging temperature of the congealer is controlled to be 10-15 ℃, and the outlet speed of the ice cream base stock is regulated to be 2-4kg/s; the outlet speed of the processed cheese base material is regulated to be 1-3kg/s.
4. Quick-freezing: and (5) quick-freezing the formed cake for 30 minutes at the temperature of minus 40 ℃.
5. Packaging and warehousing.
Table 1 process parameters
Comparative example 1
Ice cream was prepared as in example 1, except that steps (1) and (2) were not included, and the cream cheese was directly subjected to the subsequent step.
Comparative example 2
Ice cream was prepared as in example 1, except that the protease was added in an amount of 30g/1000kg.
Comparative example 3
Ice cream was prepared as in example 1, except that cream cheese was replaced with cheddar cheese.
Comparative example 4
Ice cream was prepared as in example 1, except that lactitol was added in an amount of 1.5%.
Comparative example 5
Ice cream was prepared as in example 1, except that the 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 as follows:
(1) Cheese thickness: measured with a steel ruler, when the cheese exceeds 1mm, the cheese is too thick; when the cheese is smaller than 0.5mm, the cheese is too thin; at 0.5-1mm, the cheese thickness is just the same.
(2) Degree of void in cheese: taking 10 products respectively, wherein 1 product has a gap, namely the gap.
(3) Explosion slurry: and respectively performing 10 pieces of cheese, wherein the cheese is regarded as the explosion slurry as long as 1 explosion slurry exists.
(4) Flavor release and chewiness determination: 50 experienced researchers were asked to evaluate the flavor, taste and texture of ice cream, and if the evaluation was equal to or greater than 40 individuals, the same result was determined.
(5) Degree of disruption of cake (base material): taking 10 frozen ice cream bars, and peeling off the processed cheese crust. If the cake shape is damaged by naked eyes, namely, damage; the damage which is not easy to be observed by naked eyes is no damage.
The results are shown in Table 2. It can be seen that compared with the comparative examples, the ice cream obtained in examples 1 to 4 can realize a low-temperature double-pouring process, and the processed cheese base material has fluidity at the pouring temperature, can not cause the conditions of pipeline blockage and the like, and can not damage the original shape of the cake body; the flavor of the processed cheese can still be well released after freezing, and the chewing property is good; the processed cheese can be well seamlessly fused with the ice cream base material, and can not cause gap and other defects. Of these, example 2 gives the best overall effect.
Table 2 quality evaluation
Table 2 (subsequent)
In the description of the present specification, a description referring to terms "one embodiment," "some embodiments," "examples," "specific examples," or "some examples," etc., means 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 present invention. In this specification, schematic representations of the above terms are not necessarily directed 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, the different embodiments or examples described in this specification and the features of the different embodiments or examples may be combined and combined by those skilled in the art without contradiction.
While embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and not to be construed as limiting the invention, and that variations, modifications, alternatives and variations may be made to the above embodiments by one of ordinary skill in the art within the scope of the invention.
Claims (8)
1. A frozen drink, comprising:
a first material section; and
a second material portion, at least a portion of the first material portion being in contact with at least a portion of the second material portion,
wherein the first material portion is formed from a frozen drink base stock and the second material portion is formed from a processed cheese base stock;
the raw materials forming the processed cheese base of the second mass portion include, based on the total mass of the processed cheese base: 15 to 25 mass% of cream cheese which is subjected to enzymolysis by protease and lipase in advance, 5 to 10 mass% of cream, 1 to 5 mass% of sodium hexametaphosphate, 1 to 5 mass% of sodium citrate, 1 to 5 mass% of calcium lactate, 0.5 to 1 mass% of lactitol and the balance of water; wherein sodium hexametaphosphate and sodium citrate are emulsifiers;
the cream cheese previously digested by proteases and lipases is obtained by: contacting cream cheese, protease, lipase and water for enzymolysis at 30-35 ℃ for 20-28 hours, and then evaporating the obtained enzymolysis product to obtain the cream cheese which is subjected to enzymolysis by the protease and the lipase in advance;
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.
2. The frozen drink according to claim 1, characterized in that the raw materials of the frozen drink base forming the first mass portion comprise:
5 to 10 mass percent of white granulated sugar, 5 to 10 mass percent of xylooligosaccharide, 6 to 15 mass percent of skim milk powder, 5 to 10 mass percent of vegetable oil, 1 to 5 mass percent of maltodextrin, 2 to 8 mass percent of high fructose syrup, 0.1 to 0.4 mass percent of locust bean gum, 0.1 to 0.4 mass percent of sodium carboxymethyl cellulose, 0.02 to 0.04 mass percent of carrageenan, and water is added to 100 percent.
3. A method of preparing a frozen drink according to any one of claims 1 to 2, comprising:
the freezing machine with at least two independent freezing passages inside is adopted to simultaneously and respectively perform 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;
and (3) enabling the frozen drink base material discharged by the congealer to contact with the processed cheese base material to prepare a preset shape, and then carrying out quick-freezing treatment to obtain the frozen drink.
4. A method according to claim 3, wherein the discharge temperature of the congealer is between 10 and 15 ℃, the rate of discharge through the first outlet is between 1 and 5kg/s, and the rate of discharge through the second outlet is between 1 and 3kg/s.
5. The method according to claim 3, wherein the quick-freezing treatment is carried out at-35 to-45 ℃ for 20 to 40 minutes.
6. A method according to claim 3, wherein the processed cheese base is obtained by:
contacting cream cheese, protease, lipase and water for enzymolysis at 30-35 ℃ for 20-28 hours, and then evaporating the obtained enzymolysis product to obtain the cream cheese which is subjected to enzymolysis by the protease and the lipase in advance;
mixing and pulverizing water, cream cheese, cream, lactitol and calcium lactate which are subjected to enzymolysis by protease and lipase in advance to obtain a mixed material;
heating and sterilizing the mixed material so as to obtain a sterilization treatment product;
emulsifying and cooling the sterilization treatment product and an emulsifying agent to obtain the processed cheese base material.
7. The method according to claim 6, wherein the sterilization-treated product is subjected to a degassing treatment before the emulsification treatment is performed.
8. The method according to claim 6, wherein the emulsification treatment is performed at a temperature of 85 to 95 ℃ and a rotation speed of 30 to 35rpm for 3 to 4 hours.
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