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Tomato popsicle and manufacturing method thereof

A technology of popsicle and tomato, applied in the fields of frozen dessert, food science, application, etc., can solve the problem of uneven mixing, and achieve the effect of improving the utilization rate and promoting the development of the market.

Active Publication Date: 2012-11-07
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] Another object of the present invention is to provide a method for making the tomato popsicles, through a reasonable formula and an appropriate process, to solve the problem of uneven mixing between tomato juice and other ingredients of the popsicles during processing, so that the prepared The resulting popsicles are of good quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The formula of the tomato popsicle of the present embodiment is: tomato 15%, white granulated sugar 15%, fructose syrup 5%, starch syrup 5%, dextrin 4%, CMC (FH9) 0.1%, xanthan gum 0.1%, guar Bean gum 0.05%, citric acid about 0.3%, water balance. The performance of each raw material meets the requirements of relevant quality standards.

[0051] The production method of the tomato popsicle of the present embodiment is:

[0052] Preparation of tomato pulp juice: Wash fresh and ripe tomatoes with clean water, put them into hot water at 96-98°C for 20-40 seconds, then take them out and peel them with a vacuum degree of 80-90.7KPa for 10-15s. Machine peeled, then beat into slurry juice with pulverizer (there is no tomato pulp with particle size greater than 2mm in the slurry juice), for subsequent use;

[0053] Mixing: dry mix white granulated sugar and stabilizer evenly, dissolve with appropriate amount of ingredients water, filter to remove visible impurities, then add t...

Embodiment 2

[0060] The formula of the tomato popsicle of the present embodiment is: tomato 18%, white granulated sugar 10%, fructose syrup 8%, starch syrup 3%, dextrin 5%, CMC (FH9) 0.1%, cyclamate 0.01%, xanthan gum 0.15%, guar gum 0.03%, citric acid about 0.15%, malic acid about 0.1%, water balance. The performance of each raw material meets the requirements of relevant quality standards.

[0061] The production method of the tomato popsicle of the present embodiment is basically the same as embodiment 1.

[0062] The popsicle product of this embodiment has a total solid content of about 23.4%, a total sugar content of about 18.2%, and an acidity of about 0.38%. Refreshing and delicious sweet and sour taste, no sticky taste, no tomato cooking taste, good flavor; and the appearance of the popsicle product is observed to mix uniformly, and the taste of each part is uniform.

Embodiment 3

[0064] The formula of the tomato popsicle of the present embodiment is: tomato 12%, white granulated sugar 10%, fructose syrup 8%, starch syrup 5%, dextrin 5%, CMC (FH9) 0.12%, xanthan gum 0.10%, guar Bean gum 0.06%, malic acid about 0.3%, essence 0.1%, water balance. The performance of each raw material meets the requirements of relevant quality standards.

[0065] The production method of the tomato popsicle of the present embodiment is basically the same as embodiment 1.

[0066] The popsicle product of this embodiment has a total solid content of about 23.1%, a total sugar content of about 18.8%, and an acidity of about 0.42%. Refreshing and delicious sweet and sour taste, no sticky taste, no tomato cooking taste, good flavor; and the appearance of the popsicle product is observed to mix uniformly, and the taste of each part is uniform.

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PUM

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Abstract

The invention provides a tomato popsicle and a manufacturing method thereof. The ingredients of the popsicle comprise tomatoes, and the tomatoes account for 10-20% of the total weight of the ingredients. The method comprises the following steps: beating the tomatoes to obtain tomato juice, mixing with other ingredients, pouring into molds, and freezing. In the invention, by using the reasonable formula and proper technique, the tomatoes are made into the popsicles, so the invention provides a novel nutritional popsicle product. The invention solves the problem that the tomato juice and other ingredients of the popsicle can not be mixed uniformly. The tomato popsicle is delicious in mouthfeel, can meet the requirements of consumer on both flavored mouthfeel, nutrition and health, and promotes the development of the popsicle market.

Description

technical field [0001] The invention relates to a popsicle and a preparation method thereof, in particular to a technique for producing popsicles by beating tomato as a raw material, and belongs to the field of frozen drink processing. Background technique [0002] Frozen drinks are one of the main summer leisure foods that people choose in the hot summer. [0003] At present, among the frozen drinks available in the market, there are various types of ice cream and ice cream frozen drinks, which are more and more high-end and taste really good. However, most ice cream and ice cream are eaten on hot days due to the addition of too much fat or chocolate. Afterwards, it will feel sticky and uncomfortable, and it cannot achieve the refreshing effect of quenching thirst, and there are few tastes suitable for the general population, especially adults. [0004] And for the popsicle (ice lolly, popsicle) class frozen drink on the market at present, though relatively refreshing to a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/42A23G9/04
Inventor 温红瑞张冲郭强
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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