CN118452302A - Preparation method of sliced slush added with soup-free hard pulp and sliced slush - Google Patents
Preparation method of sliced slush added with soup-free hard pulp and sliced slush Download PDFInfo
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- CN118452302A CN118452302A CN202410693720.4A CN202410693720A CN118452302A CN 118452302 A CN118452302 A CN 118452302A CN 202410693720 A CN202410693720 A CN 202410693720A CN 118452302 A CN118452302 A CN 118452302A
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- 239000000463 material Substances 0.000 claims abstract description 21
- 235000014347 soups Nutrition 0.000 claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 18
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 17
- 239000003765 sweetening agent Substances 0.000 claims abstract description 17
- 230000032683 aging Effects 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000005520 cutting process Methods 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
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- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
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- 239000002253 acid Substances 0.000 claims abstract description 6
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- 230000001112 coagulating effect Effects 0.000 claims abstract description 3
- 239000003086 colorant Substances 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 19
- 239000004386 Erythritol Substances 0.000 claims description 11
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 11
- 235000019414 erythritol Nutrition 0.000 claims description 11
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 11
- 229940009714 erythritol Drugs 0.000 claims description 11
- 239000000845 maltitol Substances 0.000 claims description 11
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- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 11
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- 239000003995 emulsifying agent Substances 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 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 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 239000000049 pigment Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000002562 thickening agent Substances 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 4
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- 238000001514 detection method Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000002844 melting Methods 0.000 abstract description 2
- 230000008018 melting Effects 0.000 abstract description 2
- 235000013379 molasses Nutrition 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 235000013611 frozen food Nutrition 0.000 abstract 1
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- 238000010257 thawing Methods 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
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- 235000004936 Bromus mango Nutrition 0.000 description 1
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- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
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- 238000001125 extrusion Methods 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
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- 235000020681 well water Nutrition 0.000 description 1
- 239000002349 well water Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The application discloses a preparation method of sliced slush without soup-containing hard pulp, belonging to the field of frozen foods. Aiming at the problems that most of slush added pulp products in the prior art are added with small-particle molasses soft pulp with juice, the characteristics of fruits are not obvious, and the hardness of the slush material is reduced. In the application, purified water, sweetener and other materials are added into a batching jar according to a production formula, and the mixture is fully stirred, uniformly mixed, circulated, fixed in volume, heated and emulsified to obtain a mixture; filtering, homogenizing, sterilizing, cooling, flavoring, mixing colors, adjusting acid, aging, coagulating, conveying the hard pulp without soup into a mixer by using a double screw pump, and mixing pulp with feed liquid to obtain a second mixture; cutting and molding the mixture II, inserting the rod, quick-freezing and packaging, and storing. According to the technical scheme, the formula of the slush product is adjusted, the hardness and the melting resistance of the feed liquid are improved, and meanwhile, the improved production process is combined, so that the addition of the hard pulp into the slush product is realized.
Description
Technical Field
The invention relates to a preparation method of sliced slush without soup-containing hard pulp and the sliced slush, belonging to the field of food.
Background
At present, frozen beverage with mixed pulp is mainly prepared by filling products such as a flower line, a cup and a crisp cylinder, wherein the products are prepared by mixing feed liquid and pulp outside through a conventional pulp adding trolley, extruding the mixture through a pump after mixing, the intermediate mixing process is long, and the stirring and mixing process is leaked in the air, so that the puffing rate and the taste of the products can be influenced.
The slush slicing line product mainly comprises drinking water, sugar and fruit juice, the milk powder and grease are little or basically no, the solid content is generally 23% -28%, the sugar content is generally 20% -25%, the slush slicing line product is formed by low expansion of a condenser, and after the sugar and water are mixed into air by the condenser, the thawing resistance and the formability are poor compared with those of cup and crisp cone type high-protein and high-fat products under the condition of no protein and fat support.
The slicing line product has short molding time and high speed, the pulp is added externally, the feed liquid is melted and cannot be molded or frozen, the ice slag is felt, meanwhile, the pulp is unevenly added, the nozzle of the product is blocked, the cutting is uneven, and therefore the pulp is difficult to add in the product. At present, a slicing line slush product uses a pulp adding trolley to add pulp, the pressure output in the adding process is unstable, the feed liquid is softened, the slicing is not formed, continuous and stable production cannot be realized, and the slicing line slush product needs to be coordinated with a condenser.
The existing pulp adding equipment adds pulp through concave-convex rotary extrusion, so that the cost is too high, the cost is high, and the yield is low. In addition, few pulp products are added into the slush in the market, and small-particle molasses soft pulp with juice is added, so that the characteristics of fruits eaten in the mouth are not obvious, and the taste and flavor are not obvious, and therefore, people hope to add real hard pulp into the sliced slush to bring the real fruit taste and flavor to consumers. The difficulty in mixing the pulp of the slicing line slush product is that the hardness of the slush material is kept unchanged in the process of adding the pulp uniformly, meanwhile, the cutting molding and the blockage of a discharging nozzle are not influenced by pulp aggregation, and the continuous and stable production of a workshop is kept.
Disclosure of Invention
Aiming at the problems in the prior art, the application provides a preparation method of sliced slush without soup-containing hard pulp and the sliced slush, which are used for adjusting the formula of a slush product, improving the hardness and the thawing resistance of feed liquid, and simultaneously realizing the addition of the hard pulp to the slush product by combining with an improved production process.
The technical scheme adopted by the invention is that the preparation method of the sliced slush without the soup-containing hard pulp comprises the following steps:
1) Adding purified water, sweetener and other materials into a batching jar according to a production formula, fully stirring and uniformly mixing, then circularly fixing the volume, heating and emulsifying to obtain a mixture;
2) Filtering, homogenizing, sterilizing, cooling, flavoring, mixing colors, adjusting acid, aging, coagulating, conveying the hard pulp without soup into a mixer by using a double screw pump, and mixing pulp with feed liquid to obtain a second mixture;
3) Cutting and molding the mixture II, inserting a rod, quick-freezing, packaging and storing;
In step 1), the sweetener includes erythritol, maltitol, and white sugar; the weight of erythritol and maltitol is 3-8% of the weight of white granulated sugar.
Preferably, in the preparation method of the sliced slush added with the soup-free hard pulp, in the sweetener of the step 1), 92-97 parts by weight of white granulated sugar, 2.25-6 parts by weight of maltitol and 3-8 parts by weight of erythritol are added.
Optimally, the preparation method of the sliced slush without the soup-containing hard pulp comprises the steps of adding other materials including syrup, maltodextrin, concentrated juice, milk powder, vegetable oil, thickener and emulsifier;
Purified water, sweetener and other materials are mixed according to the proportion of 13-18% of sweetener, 5-8% of syrup, 2-3% of maltodextrin, 6-10% of concentrated juice, 0.5-1% of milk powder, 0.5-1% of vegetable oil, 0.3-2% of thickener, 0.1-1% of emulsifier and the balance of water.
Optimally, in the preparation method of the sliced slush added with the soup-free hard pulp, in the step 2), the specification size of the soup-free hard pulp is less than or equal to 5 x 5mm;
The weight of the soup-free hard pulp is less than or equal to 10% of the weight of the mixture.
Optimally, in the preparation method of the sliced slush added with the soup-free hard pulp, in the step 1), purified water, sweetener and other materials are added into a batching cylinder according to a production formula, and the mixture is fully stirred and uniformly mixed, circulated to a constant volume, heated to 70-75 ℃ and emulsified for 10min to obtain a mixture;
optimally, in the preparation method of the sliced slush added with the soup-free hard pulp, in the step 2), the mixture is conveyed to a homogenizer through a pipeline with a filter screen, and the filter screen in the pipeline is a 18-20-mesh filter screen;
Homogenizing at 70-75deg.C under 15-18Mpa to obtain base material; during sterilization, sterilizing the filtered mixture base stock at 85+/-5 ℃ for 22 seconds;
when cooling, the homogenized feed liquid is rapidly reduced to 6-10 ℃ from about 85 ℃ through a plate heat exchanger, and then is conveyed to an aging cylinder;
during flavoring, color mixing and acid mixing, essence, pigment and acidity regulator in the formula are added into the base material in an aging cylinder, and a stirrer is started;
When aging, the stirrer is closed after the temperature is reduced to a proper temperature, and the aging treatment of the feed liquid is carried out for 2-4 hours;
the aged feed liquid passes through a condenser, the discharge temperature of the condenser is between-4 ℃ and-5 ℃, and the puffing rate is controlled between 0% and 10%.
Optimally, in the preparation method of the sliced slush added with the soup-free hard pulp, in the step 2), the soup-free hard pulp is conveyed into a mixer through a double screw pump; the weight ratio of the soup-free hard pulp in the second mixture is less than or equal to 10 percent.
Preferably, in the preparation method of the sliced slush added with the soup-free hard pulp, in the step 2), the weight proportion of the soup-free hard pulp in the mixture II is 4-6%.
Optimally, in the preparation method of the sliced slush without the soup-free hard pulp, in the step 3), the slush material is cut and molded by slicing line cutting equipment after pulp mixing;
after cutting, inserting a rod through a rod making device, quick-freezing through a tunnel, wherein the quick-freezing temperature is minus 30+/-5 ℃, the quick-freezing time is 20-25min, and packaging through a packaging machine after quick-freezing molding;
and (5) after the detection is qualified, warehousing and storing, wherein the storage temperature is below-22 ℃, and obtaining the soup-free hard fruit pulp slush product.
A sliced slush containing no soup-containing hard pulp is prepared by the above preparation method.
The beneficial effects of the application are as follows:
In the technical scheme of the application, partial white sugar is replaced by maltitol and erythritol, so that the freezing point of the product can be reduced, the water content of the product is kept, and the hardness and the thawing resistance of the product are improved in the production process of the slush. Meanwhile, sugar alcohol is used for replacing sucrose, so that the heat of the slush product can be reduced, and the product sugar reduction is realized.
In the process, experiments are carried out on different conveying pumps, the pulp is conveyed to the mixer by adopting a double-screw pump, the pulp is not mixed by adopting an external pulp mixing trolley, the pulp and feed liquid are mixed in a sealing way, meanwhile, the mixing proportion can be controlled by controlling the speed of the double-screw pump, the equipment cost is reduced, and the forming rate is improved.
The sliced slush without the soup pulp produced by the method has rich mouthfeel and flavor, can be used for producing various products, has diversified product structures and improves the added value of the products.
Drawings
Fig. 1 is a flow chart of a method for preparing sliced slush without juice hard pulp according to the present invention.
Detailed Description
The technical features of the present invention are further described below in conjunction with specific embodiments.
According to the preparation method of the sliced slush without the soup-containing hard pulp, the formula of the slush product is adjusted, the hardness and the thawing resistance of the feed liquid are improved, and meanwhile, the improved production process is combined, so that the hard pulp is added to the slush product. The preparation method of the sliced slush added with the soup-free hard pulp comprises the following steps of:
And (3) batching:
Adding raw materials such as purified water, sweetener, milk powder, egg, vegetable oil, cream, food additive and the like into a batching jar according to a production formula; when adding, the sugar, powder, syrup, oil, emulsifier and stabilizer are added according to the standard feeding sequence.
After fully stirring and uniformly mixing, circulating to constant volume, heating to 70-75 ℃, and emulsifying for 10min to obtain a mixture.
The sweetener comprises erythritol, maltitol and white granulated sugar, wherein the weight of the erythritol and the maltitol is 3-8% of the weight of the white granulated sugar.
In the sweetener, 92-97 parts by weight of white granulated sugar, 2.25-6 parts by weight of maltitol and 3-8 parts by weight of erythritol. In the production process of the slush, erythritol and maltitol can lower the freezing point of the product, keep the water content of the product and improve the hardness and the thawing resistance of the product. Meanwhile, sugar alcohol is used for replacing sucrose, so that the heat of the slush product can be reduced, and the product sugar reduction is realized.
The material ratio is as follows:
13-18% of sweetener, 5-8% of syrup, 2-3% of maltodextrin, 6-10% of concentrated juice, 0.5-1% of milk powder, 0.5-1% of vegetable oil, 0.3-2% of thickener, 0.1-1% of emulsifier and the balance of water.
And (3) filtering:
The mixture was conveyed to a homogenizer via a pipe having a 18-20 mesh screen for filtration. Filtration is performed through this screen.
Homogenizing:
Homogenizing the mixture at 70-75deg.C and 15-18Mpa to obtain base material.
And (3) high-temperature sterilization:
The filtered mixture base was sterilized at 85.+ -. 5 ℃ for 22s.
And (3) cooling:
After homogenization, the feed liquid firstly passes through a plate heat exchanger, the feed liquid passes through the plate heat exchanger, the temperature is reduced to the required temperature through the secondary cooling of well water and ice water, the feed liquid is rapidly reduced to 6-10 ℃ from about 85 ℃, and then the feed liquid is conveyed to an aging cylinder.
Flavoring, color mixing and acid mixing:
adding essence, pigment and acidity regulator into the base material in aging jar, and turning on the stirrer. Wherein the essence can be mango essence, milk essence, etc., the pigment can be lemon yellow pigment, sunset yellow pigment, etc., and the acidity regulator can be citric acid, DL-malic acid, sodium citrate, etc. The specific types of the essence, the pigment and the acidity regulator can be adjusted according to the product requirement.
Aging:
and (5) after the temperature is reduced to a proper temperature, the stirrer is closed, and the ageing treatment of the feed liquid is carried out for about 2-4 hours.
And (3) congealing:
The aged feed liquid passes through a congealer, the discharge temperature of the congealer is between-4 ℃ and-5 ℃, the puffing rate is controlled between 0 and 10 percent, the discharge temperature is high, the product has poor melting resistance and formability, the discharge temperature is low, and the feed nozzle is easy to be blocked by excessively hard during continuous production.
Mixing pulp:
The hard pulp without soup is conveyed into the mixer through the double screw pump, and the pulp and the feed liquid can be continuously and stably mixed by using the double screw pump, so that the pulp content of the product is ensured to be uniform.
The pulp mix maximum gauge size is 5 x 5mm.
Experiments prove that the maximum mixing proportion of the pulp is 10 percent, the proportion is weight proportion, and the optimal taste adding proportion is 4-6 percent.
The pulp is conveyed into the mixer by adopting the double screw pump, the pulp is not mixed by adopting an external pulp mixing trolley, the pulp and the feed liquid are mixed in a sealing way, and meanwhile, the mixing proportion can be controlled by controlling the speed of the double screw pump.
Cutting and forming:
And cutting and forming the slush material after the pulp is mixed by slicing wire cutting equipment.
Rod insertion, quick freezing and packaging:
after cutting, inserting a rod through a rod making device, quick-freezing through a tunnel, using a cold drink process to form a conventional quick-freezing tunnel, wherein the temperature is minus 30+/-5 ℃, the quick-freezing time is 20-25min, and packaging through a packaging machine after quick-freezing molding.
And (5) checking and storing:
and (5) after the detection is qualified, warehousing and storing, wherein the storage temperature is below-22 ℃, and obtaining the soup-free hard fruit pulp slush product.
The application also comprises a sliced slush added with the soup-free hard pulp, which is prepared by the method.
The hardness of the snow pug is kept unchanged in the process of adding the pulp uniformly, meanwhile, cutting molding and blockage of a discharging nozzle are not influenced by pulp aggregation, and continuous and stable production of a workshop is kept.
It should be understood that the above description is not intended to limit the invention to the particular embodiments disclosed, but to limit the invention to the particular embodiments disclosed, and that various changes, modifications, additions and substitutions can be made by those skilled in the art without departing from the spirit and scope of the invention.
Claims (10)
1. A preparation method of sliced slush added with soup-free hard pulp is characterized by comprising the following steps: the method specifically comprises the following steps:
1) Adding purified water, sweetener and other materials into a batching jar according to a production formula, fully stirring and uniformly mixing, then circularly fixing the volume, heating and emulsifying to obtain a mixture;
2) Filtering, homogenizing, sterilizing, cooling, flavoring, mixing colors, adjusting acid, aging, coagulating, conveying the hard pulp without soup into a mixer by using a double screw pump, and mixing pulp with feed liquid to obtain a second mixture;
3) Cutting and molding the mixture II, inserting a rod, quick-freezing, packaging and storing;
In step 1), the sweetener includes erythritol, maltitol, and white sugar; the weight of erythritol and maltitol is 3-8% of the weight of white granulated sugar.
2. The method for preparing sliced slush without soup containing hard pulp according to claim 1, wherein:
In the sweetener of the step 1), 92-97 parts by weight of white granulated sugar, 2.25-6 parts by weight of maltitol and 3-8 parts by weight of erythritol.
3. The method for preparing sliced slush without soup containing hard pulp according to claim 1, wherein:
other materials include syrup, maltodextrin, concentrated juice, milk powder, vegetable oil, thickener and emulsifier;
Purified water, sweetener and other materials are mixed according to the proportion of 13-18% of sweetener, 5-8% of syrup, 2-3% of maltodextrin, 6-10% of concentrated juice, 0.5-1% of milk powder, 0.5-1% of vegetable oil, 0.3-2% of thickener, 0.1-1% of emulsifier and the balance of water.
4. The method for preparing sliced slush without soup containing hard pulp according to claim 1, wherein:
in the step 2), the specification size of the soup-free hard pulp is less than or equal to 5 x 5mm;
The weight of the soup-free hard pulp is less than or equal to 10% of the weight of the mixture.
5. The method for preparing sliced slush without soup containing hard pulp according to claim 1, wherein:
In the step 1), purified water, sweetener and other materials are added into a batching jar according to the production formula, and the mixture is obtained after fully stirring and uniformly mixing, circularly metering the volume, heating to 70-75 ℃ and emulsifying for 10 min.
6. The method for preparing sliced slush without soup containing hard pulp according to claim 1, wherein:
in the step 2), during filtration, the mixture is conveyed to a homogenizer through a pipeline with a filter screen, wherein the filter screen in the pipeline is an 18-20-mesh filter screen;
Homogenizing at 70-75deg.C under 15-18Mpa to obtain base material; during sterilization, sterilizing the filtered mixture base stock at 85+/-5 ℃ for 22 seconds;
when cooling, the homogenized feed liquid is rapidly reduced to 6-10 ℃ from about 85 ℃ through a plate heat exchanger, and then is conveyed to an aging cylinder;
during flavoring, color mixing and acid mixing, essence, pigment and acidity regulator in the formula are added into the base material in an aging cylinder, and a stirrer is started;
When aging, the stirrer is closed after the temperature is reduced to a proper temperature, and the aging treatment of the feed liquid is carried out for 2-4 hours;
the aged feed liquid passes through a condenser, the discharge temperature of the condenser is between-4 ℃ and-5 ℃, and the puffing rate is controlled between 0% and 10%.
7. The method for preparing sliced slush without soup containing hard pulp according to claim 1, wherein:
In step 2), conveying the soup-free hard pulp into a mixer by a double screw pump; the weight ratio of the soup-free hard pulp in the second mixture is less than or equal to 10 percent.
8. The method for preparing sliced slush without soup containing hard pulp as recited in claim 7, wherein:
In step 2), the weight proportion of the soup-free hard pulp in the mixture two is 4-6%.
9. The method for preparing sliced slush without soup containing hard pulp according to claim 1, wherein:
in the step 3), the slush material is cut and molded by slicing wire cutting equipment after pulp is mixed;
after cutting, inserting a rod through a rod making device, quick-freezing through a tunnel, wherein the quick-freezing temperature is minus 30+/-5 ℃, the quick-freezing time is 20-25min, and packaging through a packaging machine after quick-freezing molding;
and (5) after the detection is qualified, warehousing and storing, wherein the storage temperature is below-22 ℃, and obtaining the soup-free hard fruit pulp slush product.
10. A sliced slush added with a soup-free hard pulp, characterized in that: use of a preparation process according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410693720.4A CN118452302A (en) | 2024-05-31 | 2024-05-31 | Preparation method of sliced slush added with soup-free hard pulp and sliced slush |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410693720.4A CN118452302A (en) | 2024-05-31 | 2024-05-31 | Preparation method of sliced slush added with soup-free hard pulp and sliced slush |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN118452302A true CN118452302A (en) | 2024-08-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410693720.4A Pending CN118452302A (en) | 2024-05-31 | 2024-05-31 | Preparation method of sliced slush added with soup-free hard pulp and sliced slush |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN118452302A (en) |
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2024
- 2024-05-31 CN CN202410693720.4A patent/CN118452302A/en active Pending
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