CN111887337A - Cold drink with mixed taste of durian and variegated orchid and preparation method - Google Patents
Cold drink with mixed taste of durian and variegated orchid and preparation method Download PDFInfo
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- CN111887337A CN111887337A CN202010788164.0A CN202010788164A CN111887337A CN 111887337 A CN111887337 A CN 111887337A CN 202010788164 A CN202010788164 A CN 202010788164A CN 111887337 A CN111887337 A CN 111887337A
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- 240000000716 Durio zibethinus Species 0.000 title claims abstract description 34
- 235000006025 Durio zibethinus Nutrition 0.000 title claims abstract description 34
- 235000020965 cold beverage Nutrition 0.000 title claims abstract description 25
- 235000019640 taste Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 241000233855 Orchidaceae Species 0.000 title description 2
- 239000000463 material Substances 0.000 claims abstract description 42
- 239000003381 stabilizer Substances 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 108010010803 Gelatin Proteins 0.000 claims description 8
- 230000032683 aging Effects 0.000 claims description 8
- 239000008273 gelatin Substances 0.000 claims description 8
- 229920000159 gelatin Polymers 0.000 claims description 8
- 235000019322 gelatine Nutrition 0.000 claims description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 241000755716 Convallaria Species 0.000 claims 4
- 235000009046 Convallaria majalis Nutrition 0.000 claims 4
- 240000007441 Dactylorhiza maculata Species 0.000 claims 1
- 235000017113 Dactylorhiza maculata Nutrition 0.000 claims 1
- 239000000843 powder Substances 0.000 abstract description 7
- 230000035939 shock Effects 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 239000005913 Maltodextrin Substances 0.000 abstract description 3
- 229920002774 Maltodextrin Polymers 0.000 abstract description 3
- 235000014121 butter Nutrition 0.000 abstract description 3
- 235000021552 granulated sugar Nutrition 0.000 abstract description 3
- 229940035034 maltodextrin Drugs 0.000 abstract description 3
- 239000003346 palm kernel oil Substances 0.000 abstract description 3
- 235000019865 palm kernel oil Nutrition 0.000 abstract description 3
- 229930002875 chlorophyll Natural products 0.000 abstract description 2
- 235000019804 chlorophyll Nutrition 0.000 abstract description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract description 2
- 239000006071 cream Substances 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract description 2
- 235000008939 whole milk Nutrition 0.000 abstract description 2
- 241000218394 Magnolia liliiflora Species 0.000 abstract 2
- 235000020183 skimmed milk Nutrition 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 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 abstract 1
- 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 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000005862 Whey Substances 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 108010046377 Whey Proteins Proteins 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 8
- 238000005119 centrifugation Methods 0.000 description 4
- 235000015243 ice cream Nutrition 0.000 description 4
- 241001494510 Arundo Species 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000009863 impact test Methods 0.000 description 1
- 239000004615 ingredient Substances 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
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a durian and lily magnolia mixed taste cold drink and a preparation method thereof, comprising a bonded durian material and a lily magnolia material; the durian material comprises: white granulated sugar; a maltose syrup; maltodextrin; whey powder; skimmed milk powder; lean butter; palm kernel oil; d24 durian paste; sea salt; beta-carrots; the balance of essence and water; preferred spotted blue materials include: white granulated sugar; whole milk powder; skimmed milk powder; cream; palm kernel oil; lean butter; maltodextrin; baking pink; salt; chlorophyll; the balance of essence and water; the invention has good stability, fine structure and good cold and heat shock resistance.
Description
Technical Field
The invention relates to the technical field of cold drink production, in particular to a cold drink with mixed taste of durian and arundo maculata and a preparation method thereof.
Background
The frozen drinks supplied on the market are various, and the ice cream with fruit taste is popular with consumers. Among the many fruit-flavored cold drinks, durian-flavored ice cream is particularly well sold. The durian pulp is rich in nutrition and is a good name of the fruit king, the durian has extremely high nutritional value, and the durian flavor cold drink in the existing product has single flavor and is difficult to meet the increasingly rich diversified demands of consumers.
The existing fruit-flavor ice cream uses a large amount of stabilizers and additives in order to improve the cold and heat shock resistance of products and prolong the shelf life, and is not good for health.
Disclosure of Invention
The invention aims to provide a durian-variegated cold drink with mixed taste, which has good stability, fine structure and good cold and heat shock resistance.
In order to solve the technical problem, the technical scheme of the invention is as follows: a cold drink with mixed taste of durian and arundo maculata comprises bonded durian material and arundo maculata material;
the durian material comprises the following components in percentage by mass:
preferably, the spotted blue material comprises the following components in percentage by mass:
the invention is convenient for the processing and the bonding of the raw materials of the speckle blue material and the durian material by preferably selecting the raw materials of the speckle blue material and matching the viscosity of the durian material, and the same cold drink has two tastes with obvious division.
Preferably, the speckle blue material further comprises the following components in percentage by mass:
stabilizer Y-6090.1% to 0.5%;
gelatin 0.1% to 0.3%.
In order to further improve the stability of the gorgeous material, the gorgeous material is preferably matched with the gelatin by using a stabilizer Y-609. The invention improves the viscosity and stability of the blue material by adding a small amount of stabilizing agent and gelatin, and the two taste parts of the invention have uniform stability and close viscosity, thereby improving the processability of the invention.
Further preferably, the speckle blue material further comprises the following components in percentage by mass:
stabilizer Y-6090.3%;
0.2 percent of gelatin.
Through the selection of the stabilizer and the gelatin in combination with the speckle blue material, the prepared speckle blue material and the durian material have the best matching property, the cold and heat shock resistance of the speckle blue material and the durian material are close, the integral stability of the product is consistent, and the shelf life of the product is ensured.
Preferably, the durian material further comprises the following components in percentage by mass:
stabilizer 2109c 0.3% to 0.6%.
In the invention, a smaller amount of stabilizer is used for improving the stability of the durian material, and the stabilizer can be replaced by other refreshing stabilizers commonly used in the field, so that the stable quality can be obtained by using less stabilizer.
The invention also provides a preparation method of the durian variegated mixed-taste cold drink, which is used for preparing the two-taste frozen drink bonded into an integral structure by controlling the viscosity and aging of raw materials.
In order to solve the technical problem, the technical scheme of the invention is as follows: a preparation method of a durian-variegated-blue mixed-taste cold drink comprises the following steps:
preparing materials: the raw materials are weighed, mixed and uniformly subjected to high shear according to the mass fraction;
sequentially comprises the following steps:
sterilizing; homogenizing; cooling and aging;
pouring into a mold, forming into an integral structure, demolding, and packaging to obtain the final product
The preferred sterilization process conditions are as follows:
the temperature is 75-85 ℃; the time is 15-30 minutes.
The invention adjusts the sterilization temperature and time by selecting the matched raw materials, and is beneficial to obtaining the cold drink with long shelf life and stable structure.
The preferred process conditions for homogenization are: the high pressure is 15-18MPa, and the low pressure is 1-5 MPa.
The preferable process conditions for cooling and aging are as follows:
the temperature is 0-10 ℃; the time is 2 to 24 hours.
Preferably, the cooling and aging are carried out until:
the durian and spotted blue materials have a viscosity of 55 to 70 mpa.s.
By adopting the technical scheme, the invention has the beneficial effects that:
according to the invention, the durian material and the speckle blue material are bonded into a whole to form the frozen drink, so that the special fragrance of the two raw materials is kept, and the good and uniform stability of the frozen drink is ensured on the premise of not using a stabilizer through the matching of the raw materials; after 30-day cold and hot impact test, only a small amount of ice crystals are generated on the surface of the tea-making tea;
the invention has novel structure and rich taste;
the preparation method is simple, the raw materials with two tastes have similar viscosity through the matching of the raw materials, the processing processes of the raw materials with two tastes keep coordinated and consistent processing rhythm, uniform quality is favorably obtained, and the production efficiency is favorably improved.
Thereby achieving the above object of the present invention.
Drawings
Fig. 1 is a schematic structural diagram of the frozen drink of the present invention.
In the figure:
speckle blue material 1; durian material 2.
Detailed Description
In order to further explain the technical solution of the present invention, the present invention is explained in detail by the following specific examples.
Example 1
The embodiment discloses a durian-variegated blue mixed-taste cold drink and a preparation method thereof, and the cold drink comprises the following steps:
preparing materials: the raw materials are weighed according to the mass fractions recorded in tables 1 and 2, mixed and uniformly subjected to high shear;
sequentially comprises the following steps:
sterilizing; homogenizing; cooling and aging;
pouring into a mold to form an integral structure, demolding and packaging to obtain a finished product;
the process parameters in the above steps are detailed in table 3.
Example 2
The main differences between this example and example 1 are detailed in tables 1 to 3.
Example 3
The main differences between this example and example 1 are detailed in tables 1 to 3.
Example 4
The main differences between this example and example 1 are detailed in tables 1 to 3.
Example 5
The main differences between this example and example 1 are detailed in tables 1 to 3.
Comparative example
And buying fruit-flavored ice cream in a common supermarket.
The frozen drinks prepared in examples 1 to 5 were subjected to 30-day storage and temperature shock resistance tests and stability index tests, and the test results are shown in table 4.
The specific test method for 30-day storage and temperature shock resistance test is as follows:
the frozen drink was placed in the same floor of the freezer at-18 c and the freezer lid was opened for 10 minutes each day for 30 consecutive days, and the exterior and interior of the product were checked and tasted.
The stability index was determined as follows:
a certain amount of the aged products of the examples and the comparative examples are accurately weighed as a test solution, diluted with deionized distilled water, placed in a centrifuge for centrifugation for 15min at a speed of 3500r/min, and then the absorbance before and after centrifugation is measured under the condition of a wavelength of 785 nm. And simultaneously, 5 times of parallel tests are carried out, wherein R is less than or equal to 1, and the closer the R value is to 1, the better the stability of the solution is.
Stability index R is absorbance before centrifugation/absorbance after centrifugation.
Table 1 examples 1 to 5 composition recipes of durian material
TABLE 2 compositional formulations of examples 1-5 plaque blue materials
| Ingredient name | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| White granulated sugar | 12％ | 13％ | 14％ | 15％ | 15％ |
| Whole milk powder | 2.5％ | 3.0％ | 3.5％ | 4.0 | 5.0％ |
| Defatted milk powder | 5％ | 5％ | 5％ | 5％ | 5％ |
| Cream | 6％ | 6％ | 6％ | 6％ | 6％ |
| Palm kernel oil | 7％ | 7％ | 7％ | 7％ | 7％ |
| Lean butter | 3％ | 3％ | 3％ | 3％ | 3％ |
| Maltodextrin | 2.5％ | 2.5％ | 2.5％ | 2.5％ | 2.5％ |
| Banlang powder | 0.35％ | 1％ | 0.1％ | 0.35％ | 1％ |
| Salt | 0.03％ | 0.03％ | 0.03％ | 0.03％ | 0.03％ |
| Stabilizer Y-609 | / | 0.5％ | 0.1％ | 0.3％ | 0.5％ |
| Gelatin | / | 0.3％ | 0.1％ | 0.2％ | 0.3％ |
| Chlorophyll | 0.06％ | 0.06％ | 0.06％ | 0.06％ | 0.06％ |
| Essence | Proper amount of | Proper amount of | Proper amount of | Proper amount of | Proper amount of |
| Water (W) | Balance of | Balance of | Balance of | Balance of | Balance of |
Table 3 process parameters for the various steps of the preparation process of examples 1 to 5
Table 4 examples 1 to 5 and comparative example frozen drink test case list
The data in tables 1 to 4 show that the invention is not applicable or only uses a small amount of stabilizer to prepare two kinds of frozen drinks with mutually separated and unique tastes, and the product has good cold and hot impact resistance, storage resistance and long shelf life.
The above embodiments and drawings are not intended to limit the form and style of the present invention, and any suitable changes or modifications thereof by those skilled in the art should be considered as not departing from the scope of the present invention.
Claims (10)
1. A cold drink with mixed taste of durian and spotted orchid is characterized in that: comprises a bonded durian material and a spot blue material;
the durian material comprises the following components in percentage by mass:
2. the durian-flamboyan mixed-flavor cold drink of claim 1, wherein:
the spotted blue material comprises the following components in percentage by mass:
3. the durian-flamboyan mixed-flavor cold drink of claim 2, wherein: the spotted blue material further comprises the following components in percentage by mass:
stabilizer Y-6090.1% to 0.5%;
gelatin 0.1% to 0.3%.
4. The durian-flamboat mixed-flavor cold beverage of claim 3, wherein: the spotted blue material further comprises the following components in percentage by mass:
stabilizer Y-6090.3%;
0.2 percent of gelatin.
5. A cold drink with mixed taste of durian and Zealand according to any one of claims 1 to 4, characterized in that: the durian material also comprises the following components in percentage by mass:
stabilizer 2109c 0.3% to 0.6%.
6. A method of preparing a durian-flamboat mixed-flavor cold drink of claim 5, wherein the method comprises the steps of:
the method comprises the following steps:
preparing materials: the raw materials are weighed, mixed and uniformly subjected to high shear according to the mass fraction;
sequentially comprises the following steps:
sterilizing; homogenizing; cooling and aging;
pouring into a mold to form an integral structure, demolding and packaging to obtain the finished product.
7. The method of claim 5, wherein the cold drink with mixed durian and lily of the valley flavor is prepared by the following steps: the sterilization process conditions are as follows:
the temperature is 75-85 ℃; the time is 15-30 minutes.
8. The method of claim 5, wherein the cold drink with mixed durian and lily of the valley flavor is prepared by the following steps: the homogenizing process conditions are as follows: the high pressure is 15-18MPa, and the low pressure is 1-5 MPa.
9. The method of claim 5, wherein the cold drink with mixed durian and lily of the valley flavor is prepared by the following steps:
the cooling and aging process conditions are as follows:
the temperature is 0-10 ℃; the time is 2 to 24 hours.
10. The method of claim 5, wherein the cold drink with mixed durian and lily of the valley flavor is prepared by the following steps: cooling and aging to:
the durian and spotted blue materials have a viscosity of 55 to 70 mpa.s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010788164.0A CN111887337A (en) | 2020-08-07 | 2020-08-07 | Cold drink with mixed taste of durian and variegated orchid and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010788164.0A CN111887337A (en) | 2020-08-07 | 2020-08-07 | Cold drink with mixed taste of durian and variegated orchid and preparation method |
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| Publication Number | Publication Date |
|---|---|
| CN111887337A true CN111887337A (en) | 2020-11-06 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010788164.0A Pending CN111887337A (en) | 2020-08-07 | 2020-08-07 | Cold drink with mixed taste of durian and variegated orchid and preparation method |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948579A (en) * | 2012-12-07 | 2013-03-06 | 中国热带农业科学院香料饮料研究所 | Pandanus amaryllifolius roxb. leaf ice cream and preparation method thereof |
| CN106359834A (en) * | 2016-08-31 | 2017-02-01 | 长春福瑞纳新新食品有限公司 | Durian flavor ice cream powder, ice cream and traditional Chinese medicine health-care ice cream made from ice cream powder |
| CN106472806A (en) * | 2016-10-09 | 2017-03-08 | 上海辰松新材料科技有限公司 | A kind of Durio Zibethinus murr ice cream |
| CN107223759A (en) * | 2017-06-28 | 2017-10-03 | 河南省京良饮料有限公司 | A kind of preparation method of durian ice cream |
-
2020
- 2020-08-07 CN CN202010788164.0A patent/CN111887337A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948579A (en) * | 2012-12-07 | 2013-03-06 | 中国热带农业科学院香料饮料研究所 | Pandanus amaryllifolius roxb. leaf ice cream and preparation method thereof |
| CN106359834A (en) * | 2016-08-31 | 2017-02-01 | 长春福瑞纳新新食品有限公司 | Durian flavor ice cream powder, ice cream and traditional Chinese medicine health-care ice cream made from ice cream powder |
| CN106472806A (en) * | 2016-10-09 | 2017-03-08 | 上海辰松新材料科技有限公司 | A kind of Durio Zibethinus murr ice cream |
| CN107223759A (en) * | 2017-06-28 | 2017-10-03 | 河南省京良饮料有限公司 | A kind of preparation method of durian ice cream |
Non-Patent Citations (3)
| Title |
|---|
| 张和平等主编: "《现代乳品工业手册》", 中国轻工业出版社 * |
| 杨桂馥著: "《杨桂馥食品论文选》", 28 February 2017, 湖北科学技术出版社 * |
| 赵宝丰等编: "《冷冻饮料制品927例 下》", 31 December 2003, 科学技术文献出版社 * |
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