CN112088970B - Stably-colored frozen beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a frozen beverage with stable coloring, which comprises the following substances: white granulated sugar; maltitol; malt paste; whole milk powder; skimmed milk powder; butter; palm kernel oil; whole milk with sugar; a plant pigment; salt; a stabilizer; the balance of water; the invention also discloses a preparation method of the frozen drink; the invention stabilizes the color and improves the stability by adjusting the pH value of the raw materials.

Description

Stably-colored frozen beverage and preparation method thereof

Technical Field

The invention relates to the technical field of frozen drinks, in particular to a stably colored frozen drink and a preparation method thereof.

Background

The frozen drink is a good product for relieving summer heat in summer, is rich in nutrition and delicious, but the traditional frozen drink is high in sugar and fat, mostly uses synthetic pigment, and is not very healthy for modern people.

The patent application with the application publication number of CN109007023A discloses lycium ruthenicum flower color ice cream and a manufacturing method thereof. The fruit of fructus Lycii is red after ripening, and the pigment is fat soluble carotenoid (Carotenoids). The mature black fruits are purple black, and the pigment is anthocyanin (Antnocyanins) by determination. The anthocyanin is bright in color and purple red. The fruit pigment content of the black fruit wolfberry reaches 387.9/1009 (fresh fruit), and under the conditions of different pH values, different heating times and different temperatures, the pigment has strong coloring power, good stability, simple processing technology and development and utilization value. At present, the edible anthocyanidin such as blackcurrant, purple corn, red beige, roselle, althea and the like which is allowed to be used in China has few resources, and the batch production is difficult to form. The lycium ruthenicum murr juice has bright color, good stability, strong tinting strength, rich resources and simple processing technology, is suitable for being used as a medicine, has eating habits, is ideal edible natural anthocyanidin urgently needed in China, can replace artificially synthesized azo pigment, and is widely applied to medicines and foods. However, the lycium ruthenicum mill only uses lycium ruthenicum mill, the color mixing is single, and the requirements of people on color freshness and health are difficult to meet.

Disclosure of Invention

The invention aims to provide a frozen drink with stable coloring, which stabilizes the color and improves the stability by adjusting the pH value of raw materials.

In order to solve the technical problem, the technical scheme of the invention is as follows: a frozen beverage with stable coloring comprises the following substances in percentage by mass:

the balance being water.

Preferably, the plant pigment comprises the following components in percentage by mass:

black wolfberry juice 0.05-0.5%;

0.05 to 0.5 percent of sphenoidea flower juice;

0.001 to 0.03 percent of phycocyanin.

The invention uses the lycium ruthenicum juice, the spherule flower juice and the phycocyanin in a matching way, and can obtain a product with fresh color by utilizing the strong coloring capacity of the plant pigment and only using a small amount of the plant pigment; the invention controls the matching of plant pigment and other raw materials by controlling the dosage of the phycocyanin to be 1/150 to 1/100 of the total amount of the lycium ruthenicum juice and the spherule flower juice; the phycocyanin is used as a coloring agent, so that the dyeing capability of the lycium ruthenicum juice and the spherule flower juice is improved; meanwhile, the phycocyanin is matched with maltitol for use, the maltitol reduces the tension of a water-oil interface in the raw material mixture, improves the dissolving effect of phycocyanin chroma, and ensures that all substances in the raw materials are mixed more uniformly, the pigment distribution is more uniform and the coloring effect is good.

Further preferably, the lycium ruthenicum juice and the sphenoidea flower juice are added in equal amount. The lycium ruthenicum juice and the sphenoidea flower juice are used in equal amount, so that the target fresh blue color is obtained.

Preferably, the method further comprises the following steps in percentage by mass:

0.01 percent of sodium citrate.

The pH value of the mixture of the raw materials has great influence on the color of the product, and when the pH value is lower than 6.8, the color of the product is purple; when the pH is higher than 7.0, the stability of the product is significantly reduced; therefore, in order to improve the stability of the raw material acid and alkali, sodium citrate is used as a buffering agent, and the sodium citrate also improves the stability of the product.

Preferably, the preparation method of the sphenoidea flower juice and the lycium ruthenicum juice comprises the following steps:

extracting Clitoria ternatea flower and Lycium ruthenicum Murr with 90 deg.C boiled water which is 20 times of the weight of dried flower for three times. When boiled water is used for extraction, the speed is obviously higher, the effect is good, microorganisms are easy to control, and when the water amount is 20 times of that of each time, the operation is easy, and the effect is good. When the water amount is large, the material preparation is difficult, the extraction workload is large, the consumption is large, the benefit is not high, and when the water amount is small, the extraction is incomplete, the loss is large, and the cost is not high.

Preferably the stabiliser is one of a green source 2105, a zhonghao 609, a danisco mousse 30 and a danisco ice cream stabiliser SE 709. The stabilizers of the present invention may also be of the type commonly used in the art.

Most preferably, the following substances are included according to mass fraction:

the balance being water. The mass fraction of the sphenoidea flower juice is 0.1%, the mass fraction of the lycium ruthenicum juice is 0.1%, and the content of the phycocyanin is 0.003%, so that the color and luster are soft, the raw material characteristics are achieved, the depth is moderate, the eye care is realized, the acceptance is high, the flavor influence is small, and the score is highest. The suspicion and the false of synthetic pigments are easily caused by excessive dosage, and the characteristic characteristics of the raw materials cannot be reflected by the excessive dosage.

The invention also aims to provide a preparation method of the frozen beverage with stable coloring, which effectively mixes natural anthocyanidin with other raw materials, is easy to form and prepare, and obtains the frozen beverage with clean color and fine mouthfeel.

In order to solve the technical problem, the technical scheme of the invention is as follows: a preparation method of a frozen drink with stable coloring comprises the following steps:

weighing the raw materials according to the mass fraction, mixing, uniformly shearing,

sequentially pass through

And (3) sterilization: keeping the temperature at 75-85 ℃ for 15-30 minutes;

homogenizing: the high pressure is 15-18MPa, and the low pressure is 1-5MPa;

cooling and aging: the temperature is 0-10 ℃, and the time is between 2 hours and 48 hours;

and (5) pouring into a mold for molding, demolding and packaging to obtain a finished product.

The preferable cooling aging process conditions are as follows: the temperature is 2-5 ℃ and the time is 12-24 hours.

By adopting the technical scheme, the invention has the beneficial effects that:

the color of the cold drink is adjusted by adjusting the raw material composition, the plant pigment is used for adjusting the color of the cold drink, the synthetic pigment is not used, and the maltitol is used for replacing part of white granulated sugar to ensure the sweetness of the cold drink and reduce the using amount of the white granulated sugar at the same time;

the raw materials are matched with a proper preparation method, and the prepared target product has good taste, reduced energy value and good stability, and is beneficial to prolonging the shelf life of the product.

Thereby achieving the above object of the present invention.

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 preparation method of a frozen drink with stable coloring, which comprises the following steps:

the above raw materials were weighed, mixed, and subjected to high shear to be uniform in the mass fractions shown in table 1, and danischen mousse 30 was used as the stabilizer in this example;

sequentially pass through

Sterilizing;

homogenizing;

cooling and aging;

and (5) pouring into a mold for molding, demolding and packaging to obtain the target product.

The specific process parameters of the above steps are detailed in table 2.

Table 1 examples 1 to 3 composition recipes and amounts of each substance

Ingredient name	Example 1	Example 2	Example 3
				White granulated sugar	15％	5％	3％
Maltitol	4％	14％	17％
				Maltodextrin	3.5％	3.5％	3.5％
Whole milk powder	7.5％	7.5％	7.5％
				Defatted milk powder	2.5％	2.5％	2.5％
Butter oil	3％	2％	1％
				Palm kernel oil	1％	2％	4％
Whole fat sugar condensed milk	3％	3％	3％
				Lycium ruthenicum juice	0.05％	0.1％	0.5％
Clitoria ternatea flower juice	0.05％	0.1％	0.5％
				Phycocyanin (phycocyanin)	0.001％	0.003％	0.01％
Citric acid sodium salt	0.1％	0.01％	0.05％
				Salt	0.15％	0.15％	0.15％
Stabilizer (with gelatin)	1.0％	1.5％	2.0％
				Essence	Proper amount of	Proper amount of	Proper amount of

Table 2 process parameters for the various steps of the preparation process of examples 1 to 3

Comparative example 1

The main difference between this example and example 3 is that a maltose syrup of the same amount as that of maltitol in example 3 was used; the pH value of the mixture obtained in the first step is 6.4.

Comparative example 2

The main difference between this example and example 3 is that a maltose syrup of the same amount as that of maltitol in example 3 was used; the pH value of the mixture obtained in the first step is 7.2.

Comparative example 3

The main difference between this example and comparative example 1 is that no plant pigment was used in this example.

Comparative example 4

The main difference between this example and example 3 is that the phycocyanin was not used.

The colors of the frozen drinks prepared in examples 1 to 3 and comparative examples 1 to 4 were observed, and the stability indexes of the frozen drinks prepared in examples 1 to 3 and comparative examples 1 to 4 were tested, as shown in table 3.

The specific test and calculation method for stability index is as follows:

a certain amount of the products of the examples and the comparative examples are accurately weighed and melted to be used as a tested liquid, diluted by deionized distilled water, placed in a centrifuge for centrifugation for 15min at the speed of 3500r/min, and then the absorbance before and after the centrifugation is measured under the condition of the wavelength of 785 nm. And 5 times of parallel tests are carried out at the same time, the 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 = absorbance before centrifugation/absorbance after centrifugation.

Table 3 comparative table of the quality of the products obtained in examples 1 to 3 and comparative examples 1 and 2

According to the data in the table 3, the product is toned by using the composition of the lycium ruthenicum mill, the sphenoides versicolor and the phycocyanin, so that on one hand, the product is healthier, has fresh color and is fine and smooth in taste; the plant pigment used in the invention is cooperated with maltitol and the pH value of the raw material to improve the stability of the product.

Claims (6)

1. A frozen beverage that is color stable, characterized in that: the material comprises the following substances in percentage by mass:

3 to 15 percent of white granulated sugar;

maltitol 4% to 17%;

3.5% of maltodextrin;

7.5 percent of whole milk powder;

2.5 percent of skimmed milk powder;

1 to 3 percent of butter;

palm kernel oil 1% to 4%;

3% of full fat condensed milk with sugar;

phytochrome 0.011% to 1.03%;

0.15 percent of salt;

1.0% to 2.0% of a stabilizer;

the balance of water;

the plant pigment comprises the following components in percentage by mass:

black matrimony vine juice 0.05-0.5%

0.05 to 0.5 percent of sphenoidea flower juice;

0.001 to 0.03 percent of phycocyanin;

adding fructus Lycii juice and Clitoria ternatea flower juice in equal amount;

sodium citrate is added and the pH of the frozen drink is controlled to 6.8 to 7.0.

2. A colour-stable frozen drink according to claim 1, characterized in that:

the method further comprises the following steps of:

sodium citrate 0.01-0.1%.

3. A colour-stable frozen drink according to claim 1, characterized in that: the preparation method of the sphenoidea flower juice and the lycium ruthenicum juice comprises the following steps:

extracting Clitoria ternatea flower and Lycium ruthenicum Murr with 90 deg.C boiled water for three times, wherein the amount of hot water is 20 times of the weight of dried flower.

4. A colour-stable frozen drink according to claim 1, characterized in that: the material comprises the following substances in percentage by mass:

5% of white granulated sugar;

14% of maltitol;

3.5% of maltodextrin;

7.5 percent of whole milk powder;

2.5 percent of skimmed milk powder;

2% of butter;

2% of palm kernel oil;

3% of full cream condensed milk with sugar;

0.1 percent of black medlar juice

0.1% of sphenoidea flower juice;

0.03% of phycocyanin;

0.01 percent of sodium citrate;

0.15 percent of salt;

danisc mousse 30.5%;

the balance being water.

5. A method of preparing a colour-stable frozen drink according to any one of claims 2 to 4, characterized in that:

the method comprises the following steps:

step one, weighing the raw materials according to the mass fraction, and mixing until the pH value is 6.8-7.0;

step two, uniformly shearing;

step three, sterilization;

the process conditions are as follows: keeping the temperature at 75-85 ℃ for 15-30 minutes;

step four, homogenizing;

the process conditions are as follows: the high pressure is 15-18MPa, and the low pressure is 1-5MPa;

step five, cooling and aging;

the temperature is 0-10 ℃, and the time is between 2 hours and 48 hours;

and (5) pouring into a mold for molding, demolding and packaging to obtain a finished product.

6. The method of claim 5, wherein the frozen beverage is a color-stable frozen beverage comprising:

the process conditions of the fifth step are as follows: the temperature is 2-5 ℃ and the time is 12-24 hours.