CN111418697A - Frozen beverage and preparation method thereof - Google Patents
Frozen beverage and preparation method thereof Download PDFInfo
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- CN111418697A CN111418697A CN202010246683.4A CN202010246683A CN111418697A CN 111418697 A CN111418697 A CN 111418697A CN 202010246683 A CN202010246683 A CN 202010246683A CN 111418697 A CN111418697 A CN 111418697A
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- China
- Prior art keywords
- frozen
- mass
- frozen drink
- ginger juice
- emulsifier
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 35
- 235000008397 ginger Nutrition 0.000 claims abstract description 35
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 32
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 32
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 31
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 31
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 20
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 20
- 241000234314 Zingiber Species 0.000 claims description 34
- 235000018102 proteins Nutrition 0.000 claims description 31
- 241000207840 Jasminum Species 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 28
- 239000003995 emulsifying agent Substances 0.000 claims description 21
- 239000008157 edible vegetable oil Substances 0.000 claims description 19
- 235000003599 food sweetener Nutrition 0.000 claims description 18
- 239000003765 sweetening agent Substances 0.000 claims description 18
- 239000000049 pigment Substances 0.000 claims description 16
- 239000002562 thickening agent Substances 0.000 claims description 16
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 12
- 239000000194 fatty acid Substances 0.000 claims description 12
- 229930195729 fatty acid Natural products 0.000 claims description 12
- -1 fatty acid ester Chemical class 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 11
- 239000006188 syrup Substances 0.000 claims description 11
- 235000020357 syrup Nutrition 0.000 claims description 11
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000021374 legumes Nutrition 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 229940071440 soy protein isolate Drugs 0.000 claims description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 239000005913 Maltodextrin Substances 0.000 claims description 8
- 229920002774 Maltodextrin Polymers 0.000 claims description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 8
- 235000019197 fats Nutrition 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 229940035034 maltodextrin Drugs 0.000 claims description 8
- 239000003240 coconut oil Substances 0.000 claims description 7
- 235000019864 coconut oil Nutrition 0.000 claims description 7
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 6
- 235000019482 Palm oil Nutrition 0.000 claims description 6
- 235000010418 carrageenan Nutrition 0.000 claims description 6
- 239000000679 carrageenan Substances 0.000 claims description 6
- 229920001525 carrageenan Polymers 0.000 claims description 6
- 229940113118 carrageenan Drugs 0.000 claims description 6
- 239000003925 fat Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002540 palm oil Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 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 6
- 229920002148 Gellan gum Polymers 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 229930006000 Sucrose Natural products 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
- 238000001816 cooling Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 235000010492 gellan gum Nutrition 0.000 claims description 4
- 239000000216 gellan gum Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 235000010987 pectin 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
- 239000005720 sucrose Substances 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
- 108010011485 Aspartame Proteins 0.000 claims description 3
- 240000008886 Ceratonia siliqua Species 0.000 claims description 3
- 235000013912 Ceratonia siliqua Nutrition 0.000 claims description 3
- 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 claims description 3
- 239000004384 Neotame Substances 0.000 claims description 3
- 108010084695 Pea Proteins Proteins 0.000 claims description 3
- 239000004376 Sucralose Substances 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 3
- 229960004998 acesulfame potassium Drugs 0.000 claims description 3
- 239000000619 acesulfame-K Substances 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 239000000605 aspartame Substances 0.000 claims description 3
- 235000010357 aspartame Nutrition 0.000 claims description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 3
- 229960003438 aspartame Drugs 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 235000008504 concentrate Nutrition 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 229940109275 cyclamate Drugs 0.000 claims description 3
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 claims description 3
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 125000003976 glyceryl group Chemical group [H]C([*])([H])C(O[H])([H])C(O[H])([H])[H] 0.000 claims description 3
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 239000003607 modifier Substances 0.000 claims description 3
- 235000019412 neotame Nutrition 0.000 claims description 3
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims description 3
- 108010070257 neotame Proteins 0.000 claims description 3
- 235000019702 pea protein Nutrition 0.000 claims description 3
- 239000001508 potassium citrate Substances 0.000 claims description 3
- 229960002635 potassium citrate Drugs 0.000 claims description 3
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 3
- 235000011082 potassium citrates Nutrition 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- 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 3
- 235000011083 sodium citrates Nutrition 0.000 claims description 3
- 235000019614 sour taste Nutrition 0.000 claims description 3
- 235000013322 soy milk Nutrition 0.000 claims description 3
- 235000019408 sucralose Nutrition 0.000 claims description 3
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 3
- 150000005846 sugar alcohols Chemical class 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- IZHVBANLECCAGF-UHFFFAOYSA-N 2-hydroxy-3-(octadecanoyloxy)propyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)COC(=O)CCCCCCCCCCCCCCCCC IZHVBANLECCAGF-UHFFFAOYSA-N 0.000 claims 2
- 244000045232 Canavalia ensiformis Species 0.000 claims 2
- 235000010520 Canavalia ensiformis Nutrition 0.000 claims 2
- 229940074045 glyceryl distearate Drugs 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 32
- 235000019634 flavors Nutrition 0.000 abstract description 32
- 235000019640 taste Nutrition 0.000 abstract description 12
- 230000000050 nutritive effect Effects 0.000 abstract description 7
- 240000005385 Jasminum sambac Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000015243 ice cream Nutrition 0.000 description 21
- 230000000052 comparative effect Effects 0.000 description 6
- 238000009472 formulation Methods 0.000 description 5
- 235000021552 granulated sugar Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 4
- 229920000161 Locust bean gum Polymers 0.000 description 3
- 208000004880 Polyuria Diseases 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 230000035619 diuresis Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- 238000001727 in vivo Methods 0.000 description 3
- 235000010420 locust bean gum Nutrition 0.000 description 3
- 239000000711 locust bean gum Substances 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 231100000331 toxic Toxicity 0.000 description 3
- 230000002588 toxic effect Effects 0.000 description 3
- 235000021120 animal protein Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000012805 post-processing Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000032798 delamination Effects 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000015193 tomato juice 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
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a frozen drink and a preparation method thereof, wherein the frozen drink comprises the following components: bean protein, jasmine extract and ginger juice. The frozen beverage has high nutritive value, good flavor and taste 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
At present, the frozen beverage is mainly prepared by taking drinking water, dairy products, sweeteners, fruits, edible oil and fat and the like as main raw materials through the working procedures of proportioning, sterilizing, congealing, packaging and the like, wherein the protein is mainly animal protein provided by the dairy products, and the frozen beverage added with plant protein, especially bean protein is rare.
Therefore, the frozen drink containing the legume protein is 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.
In one aspect of the invention, a frozen beverage is provided. According to an embodiment of the invention, the frozen drink comprises: bean protein, jasmine extract and ginger juice. The inventors have substituted legume proteins for conventional animal proteins (dairy products) to provide proteins to frozen drinks, but legume proteins have a beany flavor, resulting in poor mouthfeel of the frozen drinks. Therefore, the inventor surprisingly finds that the jasmine and the ginger produce a synergistic effect, the beany flavor of the bean protein can be effectively covered, the fragrant smell of the jasmine is endowed to the product, the ginger has the function of discharging cold in vivo, and the jasmine has the functions of clearing away heat and toxic materials and promoting diuresis. Therefore, the frozen beverage provided by the embodiment of the invention has high nutritive value, good flavor and mouthfeel and strong stability.
According to an embodiment of the present invention, the frozen drink may also have the following additional technical features:
according to the embodiment of the invention, the mass ratio of the bean protein to the jasmine extracting solution to the ginger juice is (1-3.5): (0.75-2): (0.75-2.5).
According to an embodiment of the invention, the legume protein is selected from at least one of soy protein isolate, pea protein isolate, soy flour, pea flour, and soy milk concentrate.
According to an embodiment of the present invention, the frozen drink further comprises an emulsifier selected from at least one of glyceryl monostearate, glyceryl mono-distearate and polyglyceryl fatty acid ester
According to the embodiment of the invention, the mass ratio of the emulsifier to the ginger juice is 1: (1.5-2.5).
According to an embodiment of the invention, the frozen drink further comprises at least one of: sweetening agent, edible oil and fat, thickening agent, acidity regulator, essence and pigment.
According to an embodiment of the invention, the sweetener is selected from at least one of the following: sucrose, fructose syrup, maltose syrup, maltodextrin, glucose syrup, lactose, honey, sugar alcohols, cyclamate, aspartame, sucralose, acesulfame potassium, and neotame.
According to an embodiment of the invention, the edible oil is selected from at least one of coconut oil, palm oil and corn oil.
According to an embodiment of the present invention, the acidity regulator is selected from at least one of potassium citrate, citric acid, malic acid, lactic acid and sodium citrate.
According to an embodiment of the invention, the thickener is selected from at least one of xanthan gum, locust bean, sodium carboxymethyl cellulose, carrageenan, pectin, gellan gum, guar gum, sodium alginate.
According to an embodiment of the invention, the frozen drink comprises, based on the total mass of the frozen drink: 1 to 3.5 mass% of a legume protein; 0.75-2 mass% of jasmine extract; 0.75 to 2.5 mass% of ginger juice; 15 to 27 mass% of a sweetener; 4-15 mass% of an edible oil; 0.1 to 1 mass% of a thickener; 0.5 to 1 mass% of an emulsifier; 0-0.6 mass% of a sour taste modifier; and the balance water.
In another aspect of the invention, the invention provides a method of preparing a frozen drink. According to an embodiment of the invention, the method comprises: mixing the raw materials of the frozen drink so as to obtain mixed feed liquid; carrying out post-treatment on the mixed material liquid so as to obtain the frozen beverage; wherein the raw materials of the frozen beverage comprise bean protein, jasmine extracting solution and ginger juice. Therefore, the frozen beverage obtained by the method provided by the embodiment of the invention has high nutritive value, good flavor and mouthfeel and strong stability.
According to an embodiment of the invention, the raw material of the frozen drink further comprises at least one of: emulsifier, sweetener, edible oil and fat, thickener, acidity regulator, essence and pigment; wherein the bean protein, jasmine extract, ginger juice, emulsifier, sweetener, edible oil, thickener, acidity regulator, essence and pigment are defined in the frozen beverage.
According to an embodiment of the invention, the post-processing comprises: and sterilizing, homogenizing, cooling, freezing, filling, cutting, freezing and demoulding the mixed material liquid.
In yet another aspect of the present invention, a frozen beverage is provided. According to an embodiment of the present invention, the frozen beverage is obtained by the method for preparing the frozen beverage as described above. Therefore, the frozen beverage provided by the embodiment of the invention has high nutritive value, good flavor and mouthfeel and strong stability.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention.
The present invention proposes a frozen drink and a method for preparing the same, which will be described in detail below, respectively.
Frozen drink
In one aspect of the invention, a frozen beverage is provided. According to an embodiment of the invention, the frozen drink comprises: bean protein, jasmine extract and ginger juice. The inventor surprisingly finds that the jasmine and the ginger produce a synergistic effect, can effectively cover the beany flavor of the bean protein, endows the product with the faint scent of the jasmine, has the function of discharging cold in vivo, and has the functions of clearing away heat and toxic materials and promoting diuresis. Therefore, the frozen beverage provided by the embodiment of the invention has high nutritive value, good flavor and mouthfeel and strong stability.
According to the embodiment of the invention, the mass ratio of the bean protein, the jasmine extracting solution and the ginger juice is (1-3.5): (0.75-2): (0.75-2.5). The bean protein, the jasmine extracting solution and the ginger juice are compounded according to the proportion, so that the beany flavor of the bean protein can be effectively covered, and the flavor and taste of the frozen beverage are improved.
According to an embodiment of the present invention, the legume protein is selected from at least one of soy protein isolate, pea protein isolate, soy flour, pea flour, and soy milk concentrate. Therefore, higher nutritional value can be given to the frozen drink.
According to an embodiment of the invention, the frozen drink further comprises an emulsifier. Because the ginger juice has oil solubility, the ginger juice is not easy to be mixed with water to form a uniform system, and the product is easy to shrink. Therefore, by adding the emulsifier, the materials can form a uniform mixing system under the emulsification effect, and the flavor, taste and stability of the frozen beverage are ensured.
According to an embodiment of the invention, the emulsifier is selected from at least one of glyceryl monostearate, glyceryl mono-, di-stearate and polyglyceryl fatty acid esters. Therefore, under the emulsification effect, the materials can form a uniform mixing system, and the flavor, taste and stability of the frozen beverage are ensured.
According to the embodiment of the invention, the mass ratio of the emulsifier to the ginger juice is 1: (1.5-2.5). Therefore, under the emulsification action of the emulsifier, the ginger juice and water can form a uniform mixing system, and the flavor, taste and stability of the frozen beverage are ensured.
According to an embodiment of the invention, the frozen drink further comprises at least one of: sweetening agent, edible oil and fat, thickening agent, acidity regulator, essence and pigment. The addition of sweeteners imparts a pleasant sweet taste to the frozen beverage. The edible oil can provide a skeleton structure of the frozen drink and endow the product with fine mouthfeel. The addition of the acidity regulator, the essence and the pigment can further improve the flavor and mouthfeel of the frozen drink.
According to an embodiment of the invention, the sweetener is selected from at least one of the following: sucrose, fructose syrup, maltose syrup, glucose syrup, maltodextrin, lactose, honey, sugar alcohols, cyclamate, aspartame, sucralose, acesulfame potassium, and neotame. Thereby, a pleasant sweet taste is imparted to the frozen drink.
According to an embodiment of the present invention, the edible oil is at least one selected from the group consisting of coconut oil, palm oil and corn oil. The edible oil can further improve the texture of the frozen drink and endow the frozen drink with exquisite mouthfeel.
According to an embodiment of the present invention, the acidity regulator is selected from at least one of potassium citrate, citric acid, malic acid, lactic acid, and sodium citrate. Therefore, the flavor and taste of the frozen drink are further improved.
According to an embodiment of the invention, the thickener is selected from at least one of xanthan gum, locust bean, sodium carboxymethyl cellulose, carrageenan, pectin, gellan gum, guar gum, sodium alginate. Therefore, the stability of the frozen drink is further improved.
According to an embodiment of the invention, the frozen drink comprises, based on the total mass of the frozen drink: 1 to 3.5 mass% of a legume protein; 0.75-2 mass% of jasmine extract; 0.75 to 2.5 mass% of ginger juice; 15 to 27 mass% of a sweetener; 4-15 mass% of an edible oil; 0.1 to 1 mass% of a thickener; 0.5 to 1 mass% of an emulsifier; 0-0.6 mass% of a sour taste modifier; and the balance water. The inventor obtains the better proportion through a large amount of experiments, thereby further improving the flavor, taste and stability of the frozen beverage.
Method for preparing frozen beverage
In another aspect of the invention, the invention provides a method of preparing a frozen drink. According to an embodiment of the invention, the method comprises: mixing the raw materials of the frozen drink so as to obtain mixed feed liquid; carrying out post-treatment on the mixed liquid to obtain a frozen beverage; wherein the frozen beverage comprises bean protein, jasmine extractive solution and ginger juice. The inventor surprisingly finds that the jasmine and the ginger produce a synergistic effect, can effectively cover the beany flavor of the bean protein, endows the product with the faint scent of the jasmine, has the function of discharging cold in vivo, and has the functions of clearing away heat and toxic materials and promoting diuresis. Therefore, the frozen beverage obtained by the method provided by the embodiment of the invention has high nutritive value, good flavor and mouthfeel and strong stability.
According to an embodiment of the invention, the raw material of the frozen drink further comprises at least one of: emulsifier, sweetener, edible oil and fat, thickener, acidity regulator, essence and pigment; wherein the bean protein, jasmine extract, ginger juice, emulsifier, sweetener, edible oil, thickener, acidity regulator, essence and pigment are defined in the frozen beverage. Therefore, the flavor, taste and stability of the frozen drink are further improved.
It will be understood by those skilled in the art that the features and advantages described above with respect to the kinds and addition amounts of the bean protein, the jasmine extract, the ginger juice, the emulsifier, the sweetener, the edible oil and fat, the thickener, the acidity regulator, the essence and the pigment are also applicable to the method for preparing the frozen beverage, and will not be described herein again.
According to an embodiment of the invention, the post-processing comprises: sterilizing the mixed liquid, homogenizing, cooling, freezing, filling, cutting, freezing and demoulding.
In yet another aspect of the present invention, a frozen beverage is provided. According to an embodiment of the present invention, the frozen beverage is obtained by the method for preparing the frozen beverage as described above. Therefore, the frozen beverage provided by the embodiment of the invention has high nutritive value, good flavor and mouthfeel and strong stability.
It will be appreciated by those skilled in the art that the features and advantages described above in relation to the method of preparing a frozen drink apply equally to the frozen drink and will not be described in further detail herein.
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.
Example 1
In this example, ice cream was prepared as follows:
1. formulation of
White granulated sugar: 120kg, maltose syrup: 25kg, soy protein isolate: 20kg, coconut oil: 60kg, edible glucose: 50kg, maltodextrin: 30kg, ginger juice: 14kg of jasmine extracting solution: 12.5kg, carrageenan: 1kg of locust bean gum: 2kg, polyglyceryl fatty acid ester: 7kg, essence, a proper amount of pigment and water to 1000 kg.
2. The process flow comprises the following steps: raw material standardization → sterilization → homogenization → cooling → congealing → filling → inserting → freezing → demoulding → packaging → warehousing
And (3) sterilization: a pasteurization process is used, the temperature is 85 ℃, and the temperature is kept for 60 s.
Homogenizing: the homogenization temperature was 73 ℃ and the homogenization pressure was 130 bar.
Aging: the ageing temperature is 2 ℃, and the ageing time is 5 hours.
Freezing, wherein 1000L L is continuously frozen, and the outlet temperature of the freezing machine is-3 ℃.
Freezing: using 12 rows or 18 rows of colored lines, and the temperature of the saline is less than or equal to-32 ℃.
According to the formula of the ice cream provided by the embodiment, the product has no beany flavor and is stable and uniform in structure through the production process. Total solids: 28.7%, protein content: 1.6%, fat content: 6.0 percent.
Example 2
Ice cream was prepared according to the method of example 1, with the difference that the formulation was as follows:
white granulated sugar: 125kg, maltose syrup: 30kg, soy protein isolate: 10kg, coconut oil: 20kg, palm oil: 45kg, edible glucose: 45kg, maltodextrin: 25kg, ginger juice: 7.5kg, jasmine extract: 7.5kg, pectin: 1.0kg, guar gum: 2kg, polyglyceryl fatty acid ester: 5kg, essence, a proper amount of pigment and water to 1000 kg.
According to the formula of the ice cream provided by the embodiment, the product has no beany flavor and is stable and uniform in structure through the production process. Total solids: 29.5%, protein content: 0.8%, fat content: 6.5 percent.
Example 3
Ice cream was prepared according to the method of example 1, with the difference that the formulation was as follows:
white granulated sugar: 115kg, maltose syrup: 50kg, soy protein isolate: 17.5kg, palm oil: 65kg, edible glucose: 55kg, maltodextrin: 25kg, ginger juice: 12.5kg, jasmine extract: 10kg of gellan gum: 1.0kg, sodium carboxymethyl cellulose: 2kg, polyglyceryl fatty acid ester: 5kg, essence, a proper amount of pigment and water to 1000 kg.
According to the formula of the ice cream provided by the embodiment, the product has no beany flavor and is stable and uniform in structure through the production process. Total solids: 30.3%, protein content: 1.4%, fat content: 6.5 percent.
Example 4
Ice cream was prepared according to the method of example 1, with the difference that the formulation was as follows:
white granulated sugar: 110kg, maltose syrup: 45kg, soy protein isolate: 19kg, coconut oil: 70kg, edible glucose: 60kg, maltodextrin: 40kg, ginger juice: 14.25kg, jasmine extract: 14.25kg, carrageenan: 1.0kg, locust bean gum: 2kg, polyglyceryl fatty acid ester: 9.5kg, essence, a proper amount of pigment and water to 1000 kg.
According to the formula of the ice cream provided by the embodiment, the product has no beany flavor and is stable and uniform in structure through the production process. Total solids: 32.07%, protein content: 1.5%, fat content: 7.0 percent.
Example 5
Ice cream was prepared according to the method of example 1, with the difference that the formulation was as follows:
white granulated sugar: 115kg, maltose syrup: 50kg, soy protein isolate: 33kg, coconut oil: 30kg, palm oil: 35kg, edible glucose: 55kg, maltodextrin: 40kg, ginger juice: 14.25kg, jasmine extract: 19kg, carrageenan: 1.0kg, locust bean gum: 2kg, polyglyceryl fatty acid ester: 9.5kg, essence, a proper amount of pigment and water to 1000 kg.
According to the formula of the ice cream provided by the embodiment, the product has no beany flavor and is stable and uniform in structure through the production process. Total solids: 33.6%, protein content: 2.6%, fat content: 6.5 percent.
Comparative example 1
An ice cream was prepared according to the method of example 1, except that the jasmine extract was replaced with rose extract.
The ice cream product obtained according to the formula and the production process has beany flavor.
Comparative example 2
Ice cream was prepared according to the method of example 1, except that ginger juice was replaced with tomato juice.
The ice cream product obtained according to the formula and the production process has beany flavor.
Comparative example 3
An ice cream was prepared according to the method of example 1, except that polyglycerin fatty acid ester was replaced with sucrose fatty acid ester.
The ice cream product obtained according to the formula and the production process has an unstable structure.
Comparative example 4
Ice cream was prepared by the method of example 1, except that the amount of the polyglycerin fatty acid ester added was 4 kg.
The ginger juice in the ice cream product obtained according to the formula and the production process floats upwards and is layered.
Comparative example 5
Ice cream was prepared according to the method of example 1 except that the amount of the soy protein isolate added was 40 kg.
The ice cream product obtained according to the formula and the production process has beany flavor.
Product appearance test
The product is cooled and placed for 0.5 hour at the temperature of-18 ℃ and the appearance change is observed. As shown in Table 1, when other emulsifiers or polyglycerin fatty acid ester were added in an excessively small amount, the ice cream was wrinkled.
Table 1: change of shape
Table 2: sensory evaluation criteria
| Scoring item | Scoring criteria | Full mark |
| Tissue state | Uniform texture and no delamination | 10 |
| Taste of the product | Has good taste | 10 |
| Flavor (I) and flavor (II) | Characteristic flavor harmonization | 10 |
The results of 30 persons participating in the taste test are shown in the following table, wherein the persons participating in the taste test are product development engineers engaged in the dairy product (including normal-temperature milk, milk beverage, cheese, butter and frozen beverage) industry for more than 3 years. It can be seen that the flavor and mouthfeel of the products of examples 1-5 in the invention are better than those of the comparative examples, wherein the product of example 1 has the best effect.
Table 3: sensory evaluation results
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (10)
1. A frozen drink, comprising: bean protein, jasmine extract and ginger juice.
2. The frozen beverage according to claim 1, wherein the mass ratio of the bean protein to the jasmine extracting solution to the ginger juice is (1-3.5): (0.75-2): (0.75-2.5).
3. A frozen drink according to claim 1, characterized in that the legume protein is selected from at least one of soy protein isolate, jack bean protein isolate, pea protein isolate, jack bean powder, soy flour, pea flour and soy milk concentrate.
4. A frozen drink according to claim 1, characterized in that it further comprises an emulsifier,
the emulsifier is at least one selected from glyceryl monostearate, glyceryl mono-distearate, glyceryl distearate and polyglyceryl fatty acid ester;
optionally, the mass ratio of the emulsifier to the ginger juice is 1: (1.5-2.5).
5. A frozen drink according to claim 1, characterized in that it further comprises at least one of the following: sweetening agent, edible oil and fat, thickening agent, acidity regulator, essence and pigment.
6. A frozen drink according to claim 1, characterized in that the sweetener is selected from at least one of the following: sucrose, fructose syrup, maltose syrup, maltodextrin, glucose syrup, lactose, honey, sugar alcohols, cyclamate, aspartame, sucralose, acesulfame potassium, and neotame;
optionally, the edible oil is selected from at least one of coconut oil, palm oil and corn oil;
optionally, the acidity regulator is selected from at least one of potassium citrate, citric acid, malic acid, lactic acid, and sodium citrate;
optionally, the thickener is at least one selected from xanthan gum, locust bean, sodium carboxymethylcellulose, carrageenan, pectin, gellan gum, guar gum, and sodium alginate.
7. A frozen drink according to claim 1, characterized in that the frozen drink comprises, based on the total mass of the frozen drink:
1 to 3.5 mass% of a legume protein;
0.75-2 mass% of jasmine extract;
0.75 to 2.5 mass% of ginger juice;
15 to 27 mass% of a sweetener;
4-15 mass% of an edible oil;
0.1 to 1 mass% of a thickener;
0.5 to 1 mass% of an emulsifier;
0-0.6 mass% of a sour taste modifier; and
the balance of water.
8. A method of preparing a frozen drink comprising:
mixing the raw materials of the frozen drink so as to obtain mixed feed liquid;
carrying out post-treatment on the mixed material liquid so as to obtain the frozen beverage;
wherein the raw materials of the frozen beverage comprise bean protein, jasmine extracting solution and ginger juice.
9. The method of claim 8, wherein the raw material of the frozen drink further comprises at least one of: emulsifier, sweetener, edible oil and fat, thickener, acidity regulator, essence and pigment;
wherein the bean protein, jasmine extract, ginger juice, emulsifier, sweetener, edible oil, thickener, acidity regulator, essence and pigment are defined in the frozen beverage according to any one of claims 1 to 7;
optionally, the post-treatment comprises: and sterilizing, homogenizing, cooling, freezing, filling, cutting, freezing and demoulding the mixed material liquid.
10. A frozen drink obtained by the method for producing a frozen drink according to claim 8 or 9.
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