CN1836581A - Fruit snow grains main agent and its preparation method - Google Patents
Fruit snow grains main agent and its preparation method Download PDFInfo
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- CN1836581A CN1836581A CN 200610076821 CN200610076821A CN1836581A CN 1836581 A CN1836581 A CN 1836581A CN 200610076821 CN200610076821 CN 200610076821 CN 200610076821 A CN200610076821 A CN 200610076821A CN 1836581 A CN1836581 A CN 1836581A
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Abstract
The present invention is fruit snow cream and its preparation process. The fruit snow cream is ice cream similar frozen beverage prepared with fruit juice, drinking water and sugar as main material and through adding thickener and perfume, mixing, sterilizing, freezing and other steps. The fruit snow cream has partial unfrozen water and unique taste and is at 1-3 deg.c. The main preparation for fruit snow cream is prepared with fruit juice and tasty, and has well preserved nutritious components. The making process of fruit snow cream with the main preparation of the present invention is convenient and fast, and includes the steps of adding pure water, stirring and freezing in a fruit snow cream machine.
Description
Technical field
The invention belongs to the fruit juice food production field, what be specifically related to is exactly a kind of fruit snow grains main agent.The invention still further relates to the preparation method of fruit host.
Background technology
Snow grain (icefrost) is called frost, slush again, be to be primary raw material, add thickener, spices with fruit juice or magma or inspissated juice, drinking water, sugar etc., through mixing, sterilization, the freezing drink of the soft ice and snow shape that technology such as congeal is made is brilliant, it is few that the difference of it and icecream is to contain oil quantity, organizes coarsely than icecream, and partly water is not icing fully, preparation temperature is between subzero 1-3 degree, therefore, frost and water exist simultaneously, the mouthfeel uniqueness.Yet; when preparation snow grain; its preparation time is required relatively stricter; preparation time is long; raw material is all frozen; influence outward appearance and mouthfeel; also involve simultaneously the technological problems of timely stirring in the preparation; therefore, the preparation of snow grain at present can only be adopted the mode of in situ preparation, exactly with an ice making machine that had not only had refrigeration but also had stirring; fruit syrup; sugar and other auxiliary material are put into ice making machine; ice making machine freezes and stirs snow grain raw material, and beginning to freeze until snow grain raw material becomes a kind of crystalloid drink, requires just to prepare to the consumer in the short period of time.The mode of this in situ preparation, need to prepare a variety of raw materials and auxiliary material, and will carry out different consumption proportions according to different prescriptions, this is more complicated for the sales force, various raw material proportionings usually can not prepare agreeable to the taste snow granule product not at that time.
Summary of the invention
One object of the present invention just provides a kind of fruit snow grains main agent that is used to prepare fruit snow grains; When preparing fruit snow grains,, in ice making machine, then can prepare the snow grain easily as long as add suitable quantity of water on request with the present invention.Another object of the present invention just provides the method for preparing fruit snow grains main agent.
Above-mentioned purpose is realized by following technical proposals: a kind of fruit snow grains main agent is that the feedstock production by following weight parts forms:
Fruit syrup (slurry) 1-7 weight portion sugar 2-4 weight portion
Thickener 1.5-5 weight portion water purification 0-5 weight portion
Described fruit syrup (slurry) refers to Normal juice or the magma of mango, pawpaw, orange, guava or pineapple;
The colloid substance that can increase food toughness that meets state food additive standard-required that described thickener refers to is as carragheen, xanthans, agar, gelatin, pectin, Arabic gum, converted starch, carboxymethyl cellulose, CMS or sodium alginate.
In order to make taste of the present invention and other inherent quality better, can in above-mentioned prescription, add antioxidant, acidity regulator, sweetener and anticorrisive agent;
Described antioxidant refers to material such as the V with anti-oxidation efficacy
C, different V
C, V
CSodium, different V
CSodium, the addition of antioxidant are 0.1-2.0 ‰;
Described acidity regulator refers to and meets the organic acid that state food additive quality standard requires, and as citric acid, malic acid, citric acid, tartaric acid, the present invention regulates acidity to 0.1-2.0%;
Described sweetener, anticorrisive agent refer to and meet conventional sweetener, the anticorrisive agent that state food additive quality standard requires.
The preparation method of described fruit snow grains main agent is:
(1) 5-15% and the thickener of getting required sugar mixes, be dissolved in water then, and be heated to 75-90 ℃, constant temperature 10-20 minute, colloidal solution is standby;
(2) grind above-mentioned colloidal solution with colloid mill, make it become uniform colloidal solution, standby;
(3) remaining sugar adds water heating and makes sugar juice, and it is standby to filter cooling;
(4) sugar juice, colloidal solution and fruit syrup (slurry) are mixed together evenly, and water to be adjusted to pol be 30-60 ° of BX, mixed liquor is standby;
(5) above-mentioned mixed liquor is carried out homogeneous under the pressure condition of 10-80MPa, and be heated to 80-120 ℃, sterilized in constant temperature 1-2 minute, promptly obtain fruit snow grains main agent, be cooled to rapidly below 40 ℃ after the can and get final product.
Take the present invention of above-mentioned measure, color is identical or close with former fruit color, and shape is even muddy extract or paste liquid, has the fragrance of fresh former fruit, and the fragrance coordination is soft, also has the local flavor of fresh former fruit, rich in taste, and aftertaste is long.The present invention is prepared into snow grains main agent with fruit syrup (slurry), has kept the local flavor and the color of fruit, thereby the present invention has good mouthfeel, and nutritional labeling has obtained good protection.The present invention has also passed through high-pressure homogeneous; make colloid evenly disperse; the back colloid can not separated out yet even congeal; it is more convenient quick to be prepared into the snow grain with the present invention; only needing to add an amount of pure water with the present invention stirs; in ice making machine, after congealing, stirring evenly, just made the snow grain, easy and simple to handle, practical.
Four, embodiment
Embodiment 1
Prescription:
30 kilograms in 10 kilograms of sugar of mango Normal juice
0.5 kilogram of pure water 10-30 of carragheen kilogram
1 kilogram of xanthans
The preparation method:
(1) get 2 kilograms of sugar and be mixed together evenly, add 5 kilograms of dissolvings of water then, and be heated to 75-90 ℃ with carragheen, xanthans, constant temperature 10-20 minute, must colloidal solution standby;
(2) grind above-mentioned colloidal solution with colloid mill, make it become uniform colloidal solution, standby;
(3) remaining 28 kilograms of sugar add the water heating and make sugar juice, and it is standby to filter cooling;
(4) sugar juice, colloidal solution and mango Normal juice are mixed together evenly, and to adjust pol be 30-60 ° of BX, mixed liquor is standby;
(5) above-mentioned mixed liquor is carried out homogeneous under the pressure condition of 35-40MPa, and be heated to 95 ℃, sterilized in constant temperature 1-2 minute, promptly obtain snow grains main agent, be cooled to rapidly below 40 ℃ after the can and get final product.
Using method:
Get a being mixed together of above-mentioned mango snow grains main agent and stir, in ice making machine, congeal, mix thoroughly, can obtain snow grain drink while congealing with two parts of pure water.
Embodiment 2
38 kilograms in 70 kilograms of sugar of guava raw juice
2 kilograms of pure water 10-50 of carragheen kilogram
3 kilograms of xanthans
The preparation method is identical with embodiment 1.Using method is identical with embodiment 1.
Embodiment 3
50 kilograms in 50 kilograms of sugar of pawpaw Normal juice
2 kilograms of pure water 10-50 of pectin kilogram
3 kilograms of Arabic gums
The preparation method is identical with embodiment 1.Using method is identical with embodiment 1
Embodiment 4
50 kilograms in 50 kilograms of sugar of pineapple Normal juice
2 kilograms of pure water 10-50 of pectin kilogram
0.05 kilogram of 3 kilograms of sodium iso-vc of Arabic gum
The preparation method is identical with embodiment 1, but in the preparation process, adding citric acid adjustment acidity is 0.5%, and adding liquid glucose adjustment pol is 30-60 ° of BX.
Using method is identical with embodiment 1.
Claims (3)
1, a kind of fruit snow grains main agent is characterized in that described snow grains main agent is that feedstock production by following weight parts forms:
Fruit syrup (slurry) 1-7 weight portion sugar 2-4 weight portion
Thickener 1.5-5 weight portion water purification 0-5 weight portion
Described fruit syrup (slurry) refers to Normal juice or former (slurry) of mango, pawpaw, orange, guava or pineapple;
The colloid substance that can increase food toughness that meets state food additive standard-required that described thickener refers to is as carragheen, xanthans, agar, gelatin, pectin, Arabic gum, converted starch, carboxymethyl cellulose, CMS or sodium alginate.
2, fruit snow grains main agent according to claim 1 is characterized in that also adding 0.2-1.0 ‰ antioxidant in the prescription, and adding acidity regulator to acidity is 0.1-1.0%;
Described antioxidant refers to material such as the V with anti-oxidation efficacy
C, different V
C, V
CSodium, different V
CSodium;
Described acidity regulator refers to and meets the organic acid that state food additive quality standard requires, as citric acid, malic acid, citric acid, tartaric acid.
3, the preparation method of fruit snow grains main agent according to claim 1 is characterized in that described method is:
(1) 5-15% and the thickener of getting required sugar mixes, be dissolved in water then, and be heated to 75-90 ℃, constant temperature 10-20 minute, colloidal solution is standby;
(2) grind above-mentioned colloidal solution with colloid mill, make it become uniform colloidal solution, standby;
(3) remaining sugar adds water heating and makes sugar juice, and it is standby to filter cooling;
(4) sugar juice, colloidal solution and fruit syrup (slurry) are mixed together evenly, and to adjust pol be 30-60 ° of BX, mixed liquor is standby;
(5) above-mentioned mixed liquor is carried out homogeneous under the pressure condition of 10-80MPa, and be heated to 80-120 ℃, sterilized in constant temperature 1-2 minute, promptly obtain fruit snow grains main agent, rapid cooling gets final product below 40 ℃ after the can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100768219A CN100559974C (en) | 2006-04-06 | 2006-04-06 | A kind of fruit snow grains main agent and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100768219A CN100559974C (en) | 2006-04-06 | 2006-04-06 | A kind of fruit snow grains main agent and preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1836581A true CN1836581A (en) | 2006-09-27 |
| CN100559974C CN100559974C (en) | 2009-11-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100768219A Expired - Fee Related CN100559974C (en) | 2006-04-06 | 2006-04-06 | A kind of fruit snow grains main agent and preparation method |
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| CN (1) | CN100559974C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578356A (en) * | 2012-03-16 | 2012-07-18 | 常熟市汇丰食品有限公司 | Aromatic plant ice cream and preparation method thereof |
| CN101686697B (en) * | 2007-06-29 | 2013-03-13 | 热尔韦·达诺尼公司 | Stable fruit preparation with high acacia gum concentration |
| CN103734827A (en) * | 2013-12-27 | 2014-04-23 | 中南林业科技大学 | Making method for mango pomelo sago drink |
| CN107950821A (en) * | 2017-11-14 | 2018-04-24 | 统企业(中国)投资有限公司昆山研究开发中心 | Concentrate lemon-mint juice and preparation method thereof |
| CN108684919A (en) * | 2018-03-14 | 2018-10-23 | 必优食品工业（昆山）有限公司 | A kind of slush compounding thickener and its application |
-
2006
- 2006-04-06 CN CNB2006100768219A patent/CN100559974C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101686697B (en) * | 2007-06-29 | 2013-03-13 | 热尔韦·达诺尼公司 | Stable fruit preparation with high acacia gum concentration |
| CN102578356A (en) * | 2012-03-16 | 2012-07-18 | 常熟市汇丰食品有限公司 | Aromatic plant ice cream and preparation method thereof |
| CN103734827A (en) * | 2013-12-27 | 2014-04-23 | 中南林业科技大学 | Making method for mango pomelo sago drink |
| CN107950821A (en) * | 2017-11-14 | 2018-04-24 | 统企业(中国)投资有限公司昆山研究开发中心 | Concentrate lemon-mint juice and preparation method thereof |
| CN107950821B (en) * | 2017-11-14 | 2021-08-10 | 统一企业(中国)投资有限公司昆山研究开发中心 | Concentrated lemon mint juice and preparation method thereof |
| CN108684919A (en) * | 2018-03-14 | 2018-10-23 | 必优食品工业（昆山）有限公司 | A kind of slush compounding thickener and its application |
| CN108684919B (en) * | 2018-03-14 | 2022-04-15 | 必优食品科技(江苏)有限公司 | Snow mud compound thickener and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100559974C (en) | 2009-11-18 |
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Granted publication date: 20091118 Termination date: 20130406 |