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Freezing beverage containing lily and its preparation method

A frozen drink and lily technology, which is applied in food preparation, frozen desserts, food science, etc., can solve the problems of rare drinks, bad taste of cold drinks, and difficult to solve product stability, and achieve the effect of increasing taste

Inactive Publication Date: 2011-07-20
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] Lily is well known as a food supplement for medicine. Beans, especially mung beans, have been recognized for a long time as a summer heat-clearing and detoxifying product. There are also recipes for lily and mung bean soup among the people. It is just a simple soup of lily and mung bean. , cold drinks containing bean ingredients, especially mung beans, are available on the market, such as mung bean ice cream, etc., but beverages containing lily are rare, and the types of cold drinks containing lily and beans are even more unprecedented. Industry analysis may be lily scales and The coexistence of starchy beans in frozen drinks will bring bad taste to cold drinks and it is not easy to solve problems such as product stability

Method used

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  • Freezing beverage containing lily and its preparation method
  • Freezing beverage containing lily and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] Embodiment 1. Components and content (%wt) of the frozen drink of the present invention

[0087] Sucrose 10%, maltose 8%, lily 11%, monoglyceride 0.15%, acidity regulator 0.3%, sweetener 0.02%, water to make up 100%.

[0088] The above-mentioned acidity regulator is citric acid or malic acid; the above-mentioned sweetener is cyclamate.

[0089] Preparation:

[0090] Ingredients (temperature reaches 75°C) → homogenization → sterilization (85°C, 15-30S) → cooling (2-4°C) → mixing (adding lily pulp) → pouring → inserting chopsticks → freezing → demoulding → packaging.

Embodiment 2

[0091] Embodiment 2. Components and content (%wt) of the frozen drink of the present invention

[0092] Sucrose 15%, maltose 5%, lily 9%, monoglyceride 0.1%, acidity regulator (lactic acid or sodium citrate) 0.4%, sweetener (sucralose) 0.01%, water to make up 100%.

[0093] Preparation:

[0094] Ingredients (temperature up to 75°C) → homogenization → sterilization (85°C, 15-30S) → cooling (2-4°C) → mixing (adding lily pulp) → pouring → freezing → demoulding → packaging.

Embodiment 3

[0095] Embodiment 3. Components of the frozen drink of the present invention and their content (%wt)

[0096] White sugar 5%, maltose 10%, lily 10%, stabilizer (monoglyceride and sodium carboxymethylcellulose) 0.18%, acidity regulator (citric acid) 0.45%, sweetener (cyclamate) 0.02%, Water makes up 100%.

[0097] Preparation:

[0098] Ingredients (temperature reaches 75°C) → homogenization → sterilization (85°C, 15-30S) → cooling (2-4°C) → mixing (adding lily pulp) → pouring → inserting chopsticks → freezing → demoulding → packaging.

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Abstract

The invention provides a frozen drink, which is a frozen drink containing lily and comprises 10 to 25% by weight of sweet substance, 8 to 12% by weight of lily, 0.05 to 0.2% by weight of stabilizer, 0.1 to 0.5% by weight of acidity regulator and 0.01 to 0.03% by weight of sweetener. The sweet substance is any one of or mixture of sucrose, maltose and syrup; the lily is lily pulp prepared by boiling fresh lily with water. The frozen drink has the health care functions of relieving summer-heat, producing saliva and quenching thirst, as well as clearing heat and toxins.

Description

technical field [0001] The invention provides a frozen drink, which is a frozen drink with health-care effects, especially a frozen drink added with health-care components. Background technique [0002] At present, there are many types of frozen drinks available on the market, and all businesses are seeking new breakthroughs in packaging, structure, and taste. In recent years, there have not been many innovations in the taste and composition of frozen drinks, mainly because The batching component of common frozen drink (taking popsicle as example) is: white granulated sugar, fructose syrup (starch syrup) etc., add trace stabilizer, essence and pigment, deploy into the popsicle of various tastes. Existing frozen drink ingredients have almost no significant difference except for the proportion, used flavors, pigments and other additives. Therefore, cause existing frozen drink taste to be single, only play the effect of relieving summer as the solid drink of relieving summer h...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/42A23L1/20A23L1/29A23L11/00A23L33/00
Inventor 温红瑞张冲王强谷晓青
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD