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Method for preparing original fruit ice-cream sticks

A technology of fruit ice and original juice, applied in the fields of frozen desserts, food science, application, etc., can solve the problems of backward processing technology of popsicles, single product taste, etc., and achieve the maintenance of color, fragrance and nutritional components, advanced technology, and light yellow color. Effect

Inactive Publication Date: 2015-07-22
杨公明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the defects that the current popsicle processing technology is backward and the product taste is single, and disclose a preparation method of raw juice fruit popsicles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment one: the preparation method of original banana juice popsicle is as follows:

[0024] a. Raw material pretreatment: select fresh and non-rotten bananas, remove the silk after peeling;

[0025] b. Color protection: Soak peeled bananas in edible color protection solution prepared by 0.2% citric acid and 0.1% Vc for 2~3 minutes;

[0026] c. Packaging: neatly pack the bananas into 7c vacuum packaging bags, and then vacuum seal the packaging;

[0027] d. Pre-cooling: Pre-cooling in water at 0~4°C for 15 minutes;

[0028] e. Quick-freezing: Put the packaged bananas into a liquid immersion quick-freezer for quick-freezing. The freezing temperature is -40°C, and the freezing time is 10 minutes, until the center temperature of the frozen banana package reaches -18°C;

[0029] f. Beating: add color protection solution according to the weight ratio of 1:1 for beating;

[0030] g. seasoning: compound the prepared banana pulp and yogurt according to 2:1 parts by weigh...

Embodiment 2

[0036] Embodiment two: the preparation method of hawthorn original juice popsicle is as follows:

[0037] a. Raw material pretreatment: choose fresh and non-rotten hawthorn fruit, cut in half and remove the core after washing;

[0038] b. Color protection: Soak the treated hawthorn fruit in an edible color protection solution prepared by 0.2% citric acid and 0.1% Vc for 2-3 minutes;

[0039] c. Packaging: Neatly pack the hawthorn into a 7c vacuum packaging bag, and then vacuum seal the package;

[0040] d. Pre-cooling: Pre-cooling in water at 0~4°C for 15 minutes;

[0041] e. Quick-freezing: Put the packaged hawthorn into a liquid immersion quick-freezer for quick-freezing. The freezing temperature is -40°C, and the freezing time is 12 minutes, until the center temperature of the frozen fruit package reaches -18°C;

[0042] f. Beating and homogenization: add color protection liquid at a weight ratio of 1:1 for beating and homogenization;

[0043] g. Seasoning: compound the ...

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PUM

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Abstract

The invention discloses a method for preparing original fruit ice-cream sticks. The method comprises the following steps: preprocessing raw materials, protecting color, packaging, pre-cooling, quickly freezing, pulping, flavoring, shaping, packaging, quickly freezing for the second time, and storing at constant temperature. According to the method, a certain formula amount of a color-protecting solution is adopted for performing color-protecting treatment on fruit pulp, so that natural color of fruits is kept; a special mould is adopted for shaping the fruit pulp subjected to flavoring, so that ice-cream sticks with various shapes can be prepared and not only have various lovely shapes and cool and refreshing functions of the ice-cream sticks but also conform to unique psychology of innovation pursuing of modern people; the fruit pulp is subjected to freezing treatment and low-temperature freezing storage by a liquid immersion type ultrarapid freezing technology, so that enzymes and microorganisms are hard to activate or unlikely to breed, the bioactivity of the fruits is limited, the original color, aroma, taste and nutrients of the fruits are kept to the maximum, and the concept of pursuit of people to naturalness and greenness is met; the prepared original fruit ice-cream sticks are free from browning, light yellow in color and smooth in mouth feel, and have the aroma and the flavor of the fruits.

Description

technical field [0001] The invention relates to a method for preparing popsicles, in particular to a method for preparing raw juice fruit popsicles, and belongs to the technical field of food processing. Background technique [0002] Popsicles, also known as popsicles and sorbet, are a kind of cold food that people generally like. Eating a popsicle in hot summer can not only cool off the heat, but also bring a comfortable and refreshing pleasure, which is an extremely pleasant enjoyment. With the continuous improvement of people's living standards, the choice of food pays more attention to nutrition and safety. Most of the traditional popsicles are made of water, sweeteners and other food additives. Although they have the effect of relieving heat and cooling down, they have almost no nutritional value, and most of them contain high sugar content, which does not meet the requirements of modern people's pursuit of health. It is even more inedible for "three high" crowds, s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/42
Inventor 杨公明叶琼娟周洁静白永亮
Owner 杨公明