CN117281195A - Ice ball with high juice content and processing technology - Google Patents
Ice ball with high juice content and processing technology Download PDFInfo
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- CN117281195A CN117281195A CN202311392136.7A CN202311392136A CN117281195A CN 117281195 A CN117281195 A CN 117281195A CN 202311392136 A CN202311392136 A CN 202311392136A CN 117281195 A CN117281195 A CN 117281195A
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- ice
- ball
- juice
- materials
- ice hockey
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 29
- 238000005516 engineering process Methods 0.000 title description 8
- 239000000463 material Substances 0.000 claims abstract description 76
- 238000001816 cooling Methods 0.000 claims abstract description 59
- 239000011257 shell material Substances 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 238000007710 freezing Methods 0.000 claims abstract description 28
- 239000003381 stabilizer Substances 0.000 claims abstract description 28
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 27
- 230000008014 freezing Effects 0.000 claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000009508 confectionery Nutrition 0.000 claims abstract description 13
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 239000006188 syrup Substances 0.000 claims abstract description 5
- 235000020357 syrup Nutrition 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 26
- 238000001914 filtration Methods 0.000 claims description 24
- 238000010438 heat treatment Methods 0.000 claims description 24
- 238000003860 storage Methods 0.000 claims description 20
- 238000011049 filling Methods 0.000 claims description 18
- 238000004321 preservation Methods 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 12
- 238000010008 shearing Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 230000001502 supplementing effect Effects 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 8
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 7
- 108010025899 gelatin film Proteins 0.000 claims description 7
- 239000000741 silica gel Substances 0.000 claims description 7
- 229910002027 silica gel Inorganic materials 0.000 claims description 7
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 claims description 5
- 229960001462 sodium cyclamate Drugs 0.000 claims description 5
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 239000001509 sodium citrate Substances 0.000 claims description 2
- 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 2
- 235000021579 juice concentrates Nutrition 0.000 claims 2
- 239000002075 main ingredient Substances 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 5
- 238000005265 energy consumption Methods 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000010924 continuous production Methods 0.000 abstract description 2
- 230000009977 dual effect Effects 0.000 abstract 1
- 230000032683 aging Effects 0.000 description 16
- 239000000049 pigment Substances 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 239000000243 solution Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 235000019534 high fructose corn syrup Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000008369 fruit flavor Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019605 sweet taste sensations 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
- 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
- A23G9/08—Batch production
- A23G9/083—Batch production using moulds
-
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The ice ball with high juice content is divided into main ice ball material and ice shell material, and comprises the following components: the main material of the ice ball consists of 10% -15% of white granulated sugar, 2% -6% of fruit syrup, 0.3% -0.5% of sweet and sour flavoring agent, 0.1% -0.3% of stabilizer, 12% -15% of concentrated fruit juice and the balance of water; the ice shell material consists of 0.3-2% of white granulated sugar, 0.05-0.2% of stabilizer and the balance of water; the formula of the invention can produce the ice ball with stable structure and small adhesiveness, the juice content of the ice ball is high, and the ice ball has the characteristics of dual flavors, as the improvement of the shell material formula realizes quick drying, two quick cooling tunnels are not required to be used in the production process of factories, only a short conveying chain is required to be arranged on the inner side edge of the quick cooling tunnels, the ice ball soaked with the shell material can be dried by entering and leaving the quick cooling tunnels for a short time, continuous production is completed, a second quick cooling tunnel is not required, the freezing time is greatly shortened, the energy consumption is reduced, the space of planning equipment is saved, the production cost is reduced, and the production efficiency is improved.
Description
Technical Field
The invention relates to the field of food processing production, in particular to a high-juice-content ice ball and a processing technology thereof.
Background
The ice hockey ball is generally formed into a ball shape by mixing fruit juice, sugar and water through freezing, and the fruit juice ice hockey ball generally has cool and refreshing taste, is eaten as snack in summer, has the natural sweet taste of fruit, releases the taste of fruit juice when being melted in the mouth, and is popular with consumers, and the market demand is large.
At present, two processing technologies of ice ball balls on the market mainly exist, namely, firstly, frozen ice materials are directly extruded into balls by adopting extrusion equipment, secondly, main materials of the ice materials are poured into a spherical silica gel film, the balls are frozen and hard through a first overquick freezing tunnel (the freezing temperature is generally-40 ℃ for 50min according to the characteristics of products), the ice balls are obtained after demoulding, and then the ice balls are immersed in another ice ball shell material to wrap a layer of shell material, and the ice balls are transferred to a second overquick freezing tunnel to be frozen (the freezing temperature is generally-40 ℃ for 50 min) after being fished out due to the technical characteristics of the products, so that a layer of ice shells are formed on the surfaces. The ice hockey ball made by the prior process has softer tissue and is easier to adhere when being protected by a shell without ice. The ice ball manufactured by the process is wrapped with a layer of ice shell, so that the situation that ice ball juice and sugar are easy to adhere due to high content of ice ball juice and sugar can be reduced, but the processing process is required to be subjected to twice quick-cooling tunnel freezing procedures, the whole processing time is long, the production efficiency is low, two quick-freezing tunnels are required to be used, the energy consumption is high, and the equipment occupies large production space.
Disclosure of Invention
The invention aims to solve the technical problem of providing the ice hockey ball with high juice content and the processing technology, which can effectively solve the problem in the background technology.
In order to solve the problems, the invention adopts the following technical scheme: the ice ball with high juice content is divided into an ice ball main material and an ice shell material, and comprises the following components:
the main material of the ice ball consists of 10% -15% of white granulated sugar, 2% -6% of fruit syrup, 0.3% -0.5% of sweet and sour flavoring agent, 0.1% -0.3% of stabilizer, 12% -15% of concentrated fruit juice and the balance of water;
the ice shell material consists of 0.3-2% of white granulated sugar, 0.05-0.2% of stabilizer and the balance of water.
As a further preferable scheme of the invention, the ice ball main material consists of 12% of white granulated sugar, 4% of fruit syrup, 0.38% of sweet and sour flavoring agent, 0.2% of stabilizer, 12.5% of concentrated fruit juice and the balance of water.
As a further preferable scheme of the invention, the ice shell material consists of 0.5% of white granulated sugar, 0.1% of stabilizer and the balance of water.
As a further preferred embodiment of the present invention, the ice shell material further comprises 0.05% sodium cyclamate.
As a further preferable scheme of the invention, the ice shell material consists of 1.5% of white granulated sugar, 0.1% of stabilizer and the balance of water.
As a further preferred embodiment of the present invention, the sweet and sour flavoring agent is citric acid, malic acid and/or sodium citrate.
As a further preferable scheme of the invention, the stabilizer is YZ-Q008 compound thickener.
As a further preferred embodiment of the present invention, the concentrated juice is five times the concentrated juice.
A processing technology of ice hockey balls with high fruit juice content comprises the following steps:
s1, arranging a conveying chain in quick cooling tunnel equipment, and further comprising pouring equipment, demolding equipment and a soaking tank;
s2, preparing main materials of ice hockey:
s2.1, proportionally adding white granulated sugar, high fructose syrup, sour and sweet flavoring agents and stabilizing agents into a batching jar, heating the batching jar to 60-70 ℃, starting stirring, adding concentrated juice after shearing and completely dissolving, and stirring uniformly again;
s2.2, constant volume: supplementing water according to the residual proportion of the main materials of the ice hockey ball to ensure that the total mass reaches 100 percent;
s2.3, heat preservation and sterilization: heating the feed liquid to 80-85 ℃, and preserving heat for 10-15 minutes;
s2.4, filtering and homogenizing: filtering the materials by 60-80 meshes, cooling to 65-75 ℃, and homogenizing under the pressure of 0 MPa;
s2.5, temporary storage of temperature reduction: cooling the materials to 0-6deg.C by plate exchange, and temporarily storing;
s3, preparing ice shell materials:
s3.1, proportionally placing white granulated sugar and a stabilizer into a batching cylinder, heating the batching cylinder to 60-70 ℃, and starting stirring until shearing is completely dissolved;
s3.2, constant volume: supplementing water according to the residual proportion of the ice shell material to ensure that the total mass reaches 100 percent;
s2.3, heat preservation and sterilization: heating the feed liquid to 80-85 ℃, and preserving heat for 10-15 minutes;
s3.4, filtering and homogenizing: filtering the materials by 60-80 meshes, cooling to 65-75 ℃, and homogenizing under the pressure of 0 MPa;
s3.5, temporary storage of temperature reduction: cooling the materials to 0-6deg.C by plate exchange, and temporarily storing;
s4, filling:
s4.1, filling the main ice hockey materials into a mold by using silica gel film filling equipment;
s4.2, quick-freezing and hardening in a tunnel: the poured ice hockey mould enters a quick cooling tunnel to be frozen;
s4.3, ejecting the frozen ice ball from the mold by using demolding equipment;
s4.4, placing the demoulded ice hockey stick in ice shell water material to be fully soaked, enabling the ice shells to be attached to the outer surfaces of the ice hockey sticks, draining off excessive water, transferring the ice hockey sticks to a conveying chain of a quick cooling tunnel, and performing secondary freezing to enable the surfaces of the ice shells to be fully dried;
s5, packaging and storing: and (5) placing the packaged ice balls into a refrigeration house for preservation.
As a further preferable scheme of the invention, the temperature of the medium-speed cooling tunnel in the step S4.2 is-40 ℃, and the freezing time is 50min; the temperature of the conveying chain in the step S4.4 is-40 ℃, and the freezing time is 2-5min.
Compared with the prior art, the invention provides the ice ball with high juice content and the processing technology thereof, and has the following beneficial effects:
the formula of the invention can produce the ice hockey ball with stable structure and small adhesiveness, has the characteristics of high juice content and double flavors, does not need to use a second quick cooling tunnel in the production process, greatly shortens the freezing time, reduces the energy consumption, saves the space of planning equipment, reduces the production cost and improves the production efficiency.
Drawings
FIG. 1 is a schematic diagram of a prior art process flow;
FIG. 2 is a schematic diagram of the process flow of the present invention;
FIG. 3 is a schematic diagram of a finished ice hockey ball;
FIG. 4 is a schematic view of the structure of the process equipment of the present invention
Wherein: 1. a rapid cooling tunnel; 2. a conveyor chain;
Detailed Description
It should be noted that, if a directional indication (such as up, down, left, right, front, and rear … …) is involved in the embodiment of the present invention, the directional indication is merely used to explain the relative positional relationship, movement condition, etc. between the components in a specific posture, and if the specific posture is changed, the directional indication is correspondingly changed.
In addition, if the technical solutions of the embodiments can be combined with each other, but it is necessary to be based on the fact that those skilled in the art can realize the technical solutions, when the technical solutions are contradictory or cannot be realized, the combination of the technical solutions should be considered to be absent and not within the protection scope of the present invention.
YZ-Q008 built thickener is provided by Shenyang Yi Da commercial Co.Ltd.
As a specific embodiment 1 of the present invention:
a1, preparing main materials of ice hockey:
a1.1, proportionally adding 12% of white granulated sugar, 4% of high fructose corn syrup, 0.38% of sour and sweet flavoring agent and 0.2% of stabilizing agent into a batching jar, heating the batching jar to 60-70 ℃, starting stirring, adding 12.5% of five-time concentrated fruit juice after shearing and completely dissolving, and stirring again uniformly;
a1.2, constant volume: supplementing water according to the residual proportion of the main materials of the ice hockey ball to ensure that the total mass reaches 100 percent;
a1.3, heat preservation and sterilization: heating the feed liquid to 80-85 ℃, and preserving heat for 10-15 minutes;
a1.4, filtering and homogenizing: filtering the materials by 60-80 meshes, cooling to 65-75 ℃, and homogenizing under the pressure of 0 MPa;
a1.5, cooling: cooling the materials to 0-6 ℃ through plate exchange, and transferring the materials into an aging cylinder;
a1.6, flavoring and toning: adding essence and pigment into the aging jar material, and stirring uniformly;
a1.7, temporary storage: temporary storage at 0-6deg.C.
A2, preparing ice shell materials:
a2.1, proportionally adding 0.5% white granulated sugar, 0.1% stabilizer and 0.05% sodium cyclamate into a batching jar, heating the batching jar to 60-70 ℃, and starting stirring until shearing is completely dissolved;
a2.2, constant volume: supplementing water according to the residual proportion of the ice shell material to ensure that the total mass reaches 100 percent;
a2.3, heat preservation and sterilization: heating the feed liquid to 80-85 ℃, and preserving heat for 10-15 minutes;
a2.4, filtering and homogenizing: filtering the materials by 60 meshes, cooling to 65-75 ℃, and homogenizing under the pressure of 0 MPa;
a2.5, cooling: cooling the materials to 0-6 ℃ through plate exchange, and transferring the materials into an aging cylinder;
a2.6, flavoring and toning: adding essence and pigment into the aging jar material, and stirring uniformly;
a2.7, temporary storage: temporary storage at 0-6 ℃;
a3, filling:
a3.1, filling the main ice hockey materials into a mold by using silica gel film filling equipment;
a3.2, quick-freezing and hardening in a tunnel: the poured ice ball mould enters a quick cooling tunnel to be frozen for 50min at the temperature of minus 40 ℃;
a3.3, ejecting the frozen ice ball from the mold by using demolding equipment;
a3.4, placing the de-molded ice ball into ice shell water material to be fully soaked for 2 seconds, enabling ice shells with certain thickness to be attached to the outer surfaces of the ice balls, draining off excessive water, transferring the ice balls to a conveying chain of a quick cooling tunnel, and carrying out secondary freezing at-40 ℃ for 2 minutes to enable the surfaces of the ice shells to be fully dried;
a4, packaging and storing: and (5) placing the packaged ice balls into a refrigeration house with the temperature below minus 20 ℃ for preservation.
Through tests, in the embodiment 1, the fruit flavored ice ball with the original juice content of more than or equal to 60 percent is obtained, the ice shell is quickly frozen and dried within 2 minutes, the ice ball is not required to be quickly frozen through a tunnel at the temperature of minus 40 ℃ for 50 minutes, and the surface of the ice ball is dry and free from adhesion.
As a specific embodiment 2 of the present invention:
b1, preparing main materials of ice hockey:
b1.1, proportionally adding 12% of white granulated sugar, 4% of high fructose syrup, 0.38% of sour and sweet flavoring agent and 0.2% of stabilizing agent into a batching jar, heating the batching jar to 60-70 ℃, starting stirring, adding 12.5% of five-time concentrated fruit juice after shearing and completely dissolving, and stirring again uniformly;
b1.2, constant volume: supplementing water according to the residual proportion of the main materials of the ice hockey ball to ensure that the total mass reaches 100 percent;
b1.3, heat preservation and sterilization: heating the feed liquid to 80-85 ℃, and preserving heat for 10-15 minutes;
b1.4, filtering and homogenizing: filtering the materials by 60 meshes, cooling to 65-75 ℃, and homogenizing under the pressure of 0 MPa;
b1.5, cooling: cooling the materials to 0-6 ℃ through plate exchange, and transferring the materials into an aging cylinder;
b1.6, flavoring and toning: adding essence and pigment into the aging jar material, and stirring uniformly;
b1.7, temporary storage: temporary storage at 0-6deg.C.
B2, preparation of ice shell materials:
b2.1, proportionally placing 1.5 percent of white granulated sugar and 0.1 percent of stabilizer into a batching cylinder, heating the batching cylinder to 60-70 ℃, and starting stirring until shearing is completely dissolved;
b2.2, constant volume: supplementing water according to the residual proportion of the ice shell material to ensure that the total mass reaches 100 percent;
b2.3, heat preservation and sterilization: heating the feed liquid to 80-85 ℃, and preserving heat for 10-15 minutes;
b2.4, filtering and homogenizing: filtering the materials by 60 meshes, cooling to 65-75 ℃, and homogenizing under the pressure of 0 MPa;
b2.5, cooling: cooling the materials to 0-6 ℃ through plate exchange, and transferring the materials into an aging cylinder;
b2.6, flavoring and toning: adding essence and pigment into the aging jar material, and stirring uniformly;
b2.7, temporary storage: temporary storage at 0-6 ℃;
b3, filling:
b3.1, filling the main ice hockey materials into a mold by using silica gel film filling equipment;
b3.2, quick-freezing and hardening in a tunnel: the poured ice ball mould enters a quick cooling tunnel to be frozen for 50min at the temperature of minus 40 ℃;
b3.3, ejecting the frozen ice ball from the mold by using demolding equipment;
b3.4, placing the de-molded ice ball into the ice shell water material to be fully soaked for 2 seconds, enabling the ice shell with a certain thickness to be attached to the outer surface of the ice ball, draining off excessive water, transferring the ice ball to a conveying chain of a quick cooling tunnel, and carrying out secondary freezing at the temperature of minus 40 ℃ for 5 minutes to enable the surface of the ice shell to be fully dried;
b4, packaging and storing: and (5) placing the packaged ice balls into a refrigeration house with the temperature below minus 20 ℃ for preservation.
Through tests, in the embodiment 2, the fruit flavored ice ball with the original juice content of more than or equal to 60 percent is obtained, the ice shell is quickly frozen and dried within 5 minutes, the ice ball is not required to be quickly frozen through a tunnel at the temperature of minus 40 ℃ for 50 minutes, and the surface of the ice ball is dry and free from adhesion.
As a comparative example 1 of the present invention:
c1, preparing main materials of ice hockey:
c1.1, proportionally adding 12% of white granulated sugar, 4% of high fructose corn syrup, 0.38% of sour and sweet flavoring agent and 0.2% of stabilizing agent into a batching jar, heating the batching jar to 60-70 ℃, starting stirring, adding 12.5% of five-time concentrated fruit juice after shearing and completely dissolving, and stirring again uniformly;
c1.2, constant volume: supplementing water according to the residual proportion of the main materials of the ice hockey ball to ensure that the total mass reaches 100 percent;
c1.3, heat preservation and sterilization: heating the feed liquid to 80-85 ℃, and preserving heat for 10-15 minutes;
c1.4, filtering, homogenizing: filtering the materials by 60 meshes, cooling to 65-75 ℃, and homogenizing under the pressure of 0 MPa;
c1.5, cooling: cooling the materials to 0-6 ℃ through plate exchange, and transferring the materials into an aging cylinder;
c1.6, flavoring and toning: adding essence and pigment into the aging jar material, and stirring uniformly;
c1.7, temporary storage: temporary storage at 0-6deg.C.
C2, preparation of ice shell materials:
c2.1, proportionally adding 4% of white granulated sugar and 0.1% of stabilizer into a batching cylinder, heating the batching cylinder to 60-70 ℃, and starting stirring until shearing is completely dissolved;
c2.2, constant volume: supplementing water according to the residual proportion of the ice shell material to ensure that the total mass reaches 100 percent;
c2.3, heat preservation and sterilization: heating the feed liquid to 80-85 ℃, and preserving heat for 10-15 minutes;
c2.4, filtering, homogenizing: filtering the materials by 60 meshes, cooling to 65-75 ℃, and homogenizing under the pressure of 0 MPa;
c2.5, cooling: cooling the materials to 0-6 ℃ through plate exchange, and transferring the materials into an aging cylinder;
c2.6, flavoring and toning: adding essence and pigment into the aging jar material, and stirring uniformly;
c2.7, temporary storage: temporary storage at 0-6 ℃;
and C3, filling:
c3.1, filling the main material of the ice hockey balls into a die by using silica gel film filling equipment;
c3.2, quick-freezing and hardening in a tunnel: the poured ice ball mould enters a quick cooling tunnel to be frozen for 50min at the temperature of minus 40 ℃;
c3.3, ejecting the frozen ice ball from the mold by using demolding equipment;
c3.4, placing the de-molded ice ball into ice shell water material to be fully soaked for 2 seconds, enabling ice shells with certain thickness to be attached to the outer surfaces of the ice ball, draining off excessive water, transferring the ice ball to a conveying chain of a quick cooling tunnel, and carrying out secondary freezing at-40 ℃ for 20 minutes to enable the surfaces of the ice shells to be fully dried;
and C4, packaging and storing: and (5) placing the packaged ice balls into a refrigeration house with the temperature below minus 20 ℃ for preservation.
Through tests, in the comparative example 1, the fruit flavor ice ball with the original juice content of more than or equal to 60 percent is obtained, the ice shell is quickly frozen and dried within 20 minutes, the ice ball is not required to be quickly frozen through a tunnel at the temperature of minus 40 ℃ for 50 minutes, and the surface of the ice ball is dry and free from adhesion.
As a comparative example 2 of the present invention:
d1, preparing main materials of the ice hockey:
d1.1, proportionally adding 12% of white granulated sugar, 4% of high fructose corn syrup, 0.38% of sour and sweet flavoring agent and 0.2% of stabilizing agent into a batching jar, heating the batching jar to 60-70 ℃, starting stirring, adding 12.5% of five-time concentrated fruit juice after shearing and completely dissolving, and stirring again uniformly;
d1.2, constant volume: supplementing water according to the residual proportion of the main materials of the ice hockey ball to ensure that the total mass reaches 100 percent;
d1.3, heat preservation and sterilization: heating the feed liquid to 80-85 ℃, and preserving heat for 10-15 minutes;
d1.4, filtering and homogenizing: filtering the materials by 60 meshes, cooling to 65-75 ℃, and homogenizing under the pressure of 0 MPa;
d1.5, cooling: cooling the materials to 0-6 ℃ through plate exchange, and transferring the materials into an aging cylinder;
d1.6, flavoring and toning: adding essence and pigment into the aging jar material, and stirring uniformly;
d1.7, temporary storage: temporary storage at 0-6deg.C.
D2, preparation of ice shell materials:
d2.1, proportionally placing 10% of white granulated sugar and 0.1% of stabilizer into a batching cylinder, heating the batching cylinder to 60-70 ℃, and starting stirring until shearing is completely dissolved;
d2.2, constant volume: supplementing water according to the residual proportion of the ice shell material to ensure that the total mass reaches 100 percent;
and D2.3, heat preservation and sterilization: heating the feed liquid to 80-85 ℃, and preserving heat for 10-15 minutes;
d2.4, filtering, homogenizing: filtering the materials by 60 meshes, cooling to 65-75 ℃, and homogenizing under the pressure of 0 MPa;
d2.5, cooling: cooling the materials to 0-6 ℃ through plate exchange, and transferring the materials into an aging cylinder;
d2.6, flavoring and toning: adding essence and pigment into the aging jar material, and stirring uniformly;
d2.7, temporary storage: temporary storage at 0-6 ℃;
d3, filling:
d3.1, filling the main ice hockey materials into a mold by using silica gel film filling equipment;
d3.2, quick-freezing and hardening in a tunnel: the poured ice ball mould enters a quick cooling tunnel to be frozen for 50min at the temperature of minus 40 ℃;
d3.3, ejecting the frozen ice ball from the mold by using demolding equipment;
d3.4, placing the de-molded ice ball into ice shell water material, fully soaking for 2 seconds, enabling ice shells with a certain thickness to be attached to the outer surfaces of the ice balls, draining off excessive water, transferring the ice balls to a conveying chain of a quick cooling tunnel, and performing secondary freezing for 30 minutes at the temperature of minus 40 ℃ to enable the surfaces of the ice shells to be fully dried;
and D4, packaging and storing: and (5) placing the packaged ice balls into a refrigeration house with the temperature below minus 20 ℃ for preservation.
Through tests, in the comparative example 2, the fruit flavor ice ball with the original juice content of more than or equal to 60 percent is obtained, the ice shell is quickly frozen and dried within 30 minutes, the ice ball is not required to be quickly frozen through a tunnel at the temperature of minus 40 ℃ for 50 minutes, and the surface of the ice ball is dry and free from adhesion.
The test data are as follows:
| shell material ton formula | Example 1 | Example 2 | Comparative example 1 | Comparative example 2 |
| White granulated sugar (kg) | 5 | 15 | 40 | 100 |
| Stabilizer (kg) | 1 | 1 | 1 | 1 |
| Sodium cyclamate (kg) | 0.5 | 0 | 0 | 0 |
| Ice crust drying time (min) | 2 | 5 | 20 | 30 |
Conclusion of the test:
the shell material formula is mainly considered from two aspects: on one hand, the second layer of the product can be endowed with taste and flavor; on the other hand, the effects of easy drying and no adhesion are achieved.
The freezing point of pure water is 0 ℃, and after non-volatile solutes such as white granulated sugar are added, the freezing point of aqueous solution is reduced, so that the aqueous solution is difficult to collect, a large number of hydrogen bonds are formed between sugar molecules and water molecules, and an adhesion effect is generated.
Therefore, the formula is balanced for two reasons, under the condition that other basic conditions are not changed, the formula proportion is adjusted, and a gradient test is carried out to obtain a shell material formula of 0.5-1.5% of white granulated sugar, 0.1% of stabilizer and 0.05% of sodium cyclamate, after the ice ball is immersed in the shell material formula, the shell material on the surface can be dried after being immersed in the shell material formula for 2-5min under the environment of-40 ℃, the appearance can be kept dry, adhesion is reduced, the consumer experience is improved, and the flavor and the taste of two layers of the inner material (ice ball main material) and the shell material are brought. Example 1 was found to be the best drying protocol.
The improvement of the shell material formula realizes quick drying, two quick cooling tunnels are not needed in the production process of factories, and only a short conveying chain is needed to be arranged on the inner side edge of each quick cooling tunnel, so that the ice balls soaked with the shell materials can be dried after passing through the quick cooling tunnels (about 2-5min of running) in and out in a short time, continuous production is completed, a second quick cooling tunnel is not needed, freezing time is greatly shortened, energy consumption is reduced, planning equipment space is saved, production cost is reduced, and production efficiency is improved.
The foregoing description is only of the preferred embodiments of the present invention and is not intended to limit the scope of the invention, and all equivalent structural changes made by the description of the present invention and the accompanying drawings or direct/indirect application in other related technical fields are included in the scope of the invention.
Claims (10)
1. The ice ball with high juice content is divided into an ice ball main material and an ice shell material, and comprises the following components:
the main material of the ice ball consists of 10% -15% of white granulated sugar, 2% -6% of fruit syrup, 0.3% -0.5% of sweet and sour flavoring agent, 0.1% -0.3% of stabilizer, 12% -15% of concentrated fruit juice and the balance of water;
the ice shell material consists of 0.3-2% of white granulated sugar, 0.05-0.2% of stabilizer and the balance of water.
2. The high juice ice hockey ball of claim 1, wherein the main ingredients of the ice hockey ball consist of 12% white granulated sugar, 4% fruit syrup, 0.38% sweet and sour flavoring agent, 0.2% stabilizer, 12.5% concentrated juice and the balance water.
3. The high juice ice hockey ball of claim 1, wherein the ice shell material is comprised of 0.5% white granulated sugar, 0.1% stabilizer and the balance water.
4. The high juice ice hockey ball of claim 3, wherein said ice shell material further comprises 0.05% sodium cyclamate.
5. The high juice ice hockey ball of claim 1, wherein the ice shell material consists of 1.5% white granulated sugar, 0.1% stabilizer and the balance water.
6. The high juice ice hockey ball of claim 1, wherein the sweet and sour flavoring agent is citric acid, malic acid, and/or sodium citrate.
7. The high juice ice hockey ball of claim 1, wherein the stabilizer is a YZ-Q008 compound thickener.
8. The high juice ice hockey ball of claim 1, wherein said juice concentrate is five times juice concentrate.
9. A process for processing the high juice ice hockey ball according to any one of claims 1 to 8, comprising the steps of:
s1, arranging a conveying chain in quick cooling tunnel equipment, and further comprising pouring equipment, demolding equipment and a soaking tank;
s2, preparing main materials of ice hockey:
s2.1, proportionally adding white granulated sugar, high fructose syrup, sour and sweet flavoring agents and stabilizing agents into a batching jar, heating the batching jar to 60-70 ℃, starting stirring, adding concentrated juice after shearing and completely dissolving, and stirring uniformly again;
s2.2, constant volume: supplementing water according to the residual proportion of the main materials of the ice hockey ball to ensure that the total mass reaches 100 percent;
s2.3, heat preservation and sterilization: heating the feed liquid to 80-85 ℃, and preserving heat for 10-15 minutes;
s2.4, filtering and homogenizing: filtering the materials by 60-80 meshes, cooling to 65-75 ℃, and homogenizing under the pressure of 0 MPa;
s2.5, temporary storage of temperature reduction: cooling the materials to 0-6deg.C by plate exchange, and temporarily storing;
s3, preparing ice shell materials:
s3.1, proportionally placing white granulated sugar and a stabilizer into a batching cylinder, heating the batching cylinder to 60-70 ℃, and starting stirring until shearing is completely dissolved;
s3.2, constant volume: supplementing water according to the residual proportion of the ice shell material to ensure that the total mass reaches 100 percent;
s2.3, heat preservation and sterilization: heating the feed liquid to 80-85 ℃, and preserving heat for 10-15 minutes;
s3.4, filtering and homogenizing: filtering the materials by 60-80 meshes, cooling to 65-75 ℃, and homogenizing under the pressure of 0 MPa;
s3.5, temporary storage of temperature reduction: cooling the materials to 0-6deg.C by plate exchange, and temporarily storing;
s4, filling:
s4.1, filling the main ice hockey materials into a mold by using silica gel film filling equipment;
s4.2, quick-freezing and hardening in a tunnel: the poured ice hockey mould enters a quick cooling tunnel to be frozen;
s4.3, ejecting the frozen ice ball from the mold by using demolding equipment;
s4.4, placing the demoulded ice hockey stick in ice shell water material to be fully soaked, enabling the ice shells to be attached to the outer surfaces of the ice hockey sticks, draining off excessive water, transferring the ice hockey sticks to a conveying chain of a quick cooling tunnel, and performing secondary freezing to enable the surfaces of the ice shells to be fully dried;
s5, packaging and storing: and (5) placing the packaged ice balls into a refrigeration house for preservation.
10. The process for preparing the ice hockey ball with high juice content according to claim 9, wherein the temperature of the medium-speed cooling tunnel in the step S4.2 is-40 ℃, and the freezing time is 50min; the temperature of the conveying chain in the step S4.4 is-40 ℃, and the freezing time is 2-5min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311392136.7A CN117281195A (en) | 2023-10-25 | 2023-10-25 | Ice ball with high juice content and processing technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311392136.7A CN117281195A (en) | 2023-10-25 | 2023-10-25 | Ice ball with high juice content and processing technology |
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| Publication Number | Publication Date |
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| CN117281195A true CN117281195A (en) | 2023-12-26 |
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| CN (1) | CN117281195A (en) |
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- 2023-10-25 CN CN202311392136.7A patent/CN117281195A/en active Pending
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