Freezing drink added with frozen persimmons and preparation method thereof

A technology of frozen drinks and persimmons, applied in frozen sweets, food science, applications, etc., to achieve the effect of fine texture, increased appearance, and smooth taste

Inactive Publication Date: 2012-06-20
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because frozen persimmons contain a lot of tannins, which make them feel "astringent", how to remove part of the tannins in frozen persimmons, and how to adjust the formula of frozen drinks to make them Perfect pairing with lingering tannins, and ultimately a consumer-pleasing mouthfeel in frozen beverages is key

Method used

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  • Freezing drink added with frozen persimmons and preparation method thereof
  • Freezing drink added with frozen persimmons and preparation method thereof
  • Freezing drink added with frozen persimmons and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation Embodiment 1

[0037] Preparation Example 1, the preparation of frozen persimmon slurry

[0038] One, the preparation of frozen persimmon slurry

[0039] 1. Pick frozen persimmons that are well preserved

[0040] 2. Use a peeling machine to remove the skin of the frozen persimmons

[0041] 3. Rinse the peeled frozen persimmons with clean water.

[0042] 4. Place the peeled frozen persimmons in warm water at 30--45°C (add glycerin accounting for 1-3‰ of the water quality) for 15-30 hours, remove and drain for later use.

[0043] 5. Pass the above-treated frozen persimmons through the cutting machine, adjust the distance between the cutters of the cutting machine so that the persimmon pulp is between 3-12mm, and determine the specific size of the pulp according to the specific situation.

[0044] 6. Put the cut pulp into the feeding pot, and let it pass through the tubular sterilizer under the action of the feeding pump for ultra-high temperature instantaneous sterilization.

[0045] 7, and ...

preparation Embodiment 2

[0052] Preparation Example 2, Preparation of Frozen Drink Containing Frozen Persimmons

[0053] Its formula is:

[0054] White sugar 14wt%, maltose 7wt%, milk powder 2wt%, natural anhydrous butter 8wt%, vegetable oil 6wt%, frozen persimmon pulp 6wt%, stable emulsifier 0.3wt%, salt 0.4wt%, sweetener 0.03wt %, balance water.

[0055] 1) According to the formula, add the corresponding water into the batching pot, add white sugar, whole milk powder (except frozen persimmon pulp) and other raw materials into the batching pot, and mix them evenly in the water.

[0056] 2) The homogeneously mixed feed liquid is preheated through a plate heat exchanger, and the temperature is raised to 70°C for homogenization.

[0057] 3) The homogenized feed liquid is passed through a plate heat exchanger, heated to 85° C., kept for 30 seconds, and sterilized.

[0058] 4) Cool the sterilized feed liquid to 2-6°C with 0-2°C ice water through the plate heat exchanger

[0059] 5) Then enter the agin...

Embodiment 1

[0063] Embodiment 1, the impact of the amount of added frozen persimmon, milk powder and natural anhydrous cream on the mouthfeel of the frozen drink

[0064] In the present invention, through a large number of experiments, it is found that the consumption of milk powder and natural anhydrous cream is the key to a frozen drink with better flavor, and the two are the main sources of the overall flavor of the base material. As far as this type of frozen drink with persimmon pulp is concerned, considering the combination of tannins and proteins, the amount of milk powder should be reduced as much as possible, and it should be between 1-3%. In the trial production process of the liquid, it was determined to be 4-10% through experiments. On this basis, the impact of the frozen persimmon slurry on the frozen product was investigated, and the results are as shown in Table 2:

[0065] Table 2 is the impact of the amount of frozen persimmon added on the mouthfeel of the frozen drink

...

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Abstract

The utility model relates to the field of freezing drinks, in particular to a freezing drink added with frozen persimmons and a preparation method thereof. Raw materials of the freezing drink include: 1-3wt% of milk powder, 4-10wt% of natural anhydrous cream, 4-7wt% of frozen persimmon slurry, and the balance is water. The preparation method of the frozen persimmon slurry includes: unpeeling the frozen persimmons, placing the unpeeled frozen persimmons in warm water containing glycerol for 15-30 hours and cutting the frozen persimmons into pieces, wherein the additive amount of the glycerol is 1-3%.. The freezing drink added with frozen persimmons uses astringent flavor of the frozen persimmons for preventing the drink from pasting mouths and preventing drinkers from getting tired of the drink, changes the astringent flavor into a usable advantage of the freezing drink and gives play to the frozen persimmons in another way. Further, milky flavor and persimmon flavor of the prepared freezing drink are mixed together perfectly, tissue is fine and smooth, flavor is smooth and drinkers can be pleased.

Description

technical field [0001] The invention relates to the field of frozen drinks, in particular to a frozen drink added with frozen persimmons and a preparation method thereof. Background technique [0002] Persimmon has high nutritional value and is rich in carbohydrates such as sucrose, fructose, and cellulose, as well as nutrients such as protein, calcium, and phosphorus; the pectin contained in it is a water-soluble dietary fiber, which has a good effect of moistening the intestines. It has a good effect on correcting constipation and maintaining the growth of normal intestinal flora; the sugar and vitamins contained in it are 1-2 times that of ordinary fruits, and it has a good effect of clearing away heat and moisturizing the intestines; in addition, persimmon also contains relatively high There are many tannins, which can inhibit bacteria, anti-virus, anti-oxidation and anti-aging. It is a natural health food for patients with chronic bronchitis, high blood pressure and art...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/36
Inventor 温红瑞张冲张日清
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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