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A frozen drink containing baby corn

A technology for frozen beverages and bamboo shoots, which is applied in the fields of frozen desserts, food science, and applications, can solve the problems of browning of honey-soaked bamboo shoots, large differences in taste and influence, etc., so as to promote gastrointestinal motility, increase effect of taste

Inactive Publication Date: 2016-04-27
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, there are the following problems in adding baby corn to frozen drinks: 1. The juicing temperature of baby corn needs special control to ensure the integrity and taste of nutrients; 2. Honey-soaked baby corn particles are easy to cause browning; The impact of baby corn on the taste of the final product is quite different; 4. Different amounts of stabilizers will have an adverse effect on the product’s organizational state

Method used

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  • A frozen drink containing baby corn
  • A frozen drink containing baby corn
  • A frozen drink containing baby corn

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation of embodiment 1 corn shoot slurry

[0024] This example provides a method for preparing a baby corn slurry, which involves pressing fresh baby corn to prepare the baby corn slurry, and the specific pressing temperature is shown in Table 1.

[0025] In order to ensure the nutrient composition and flavor of the baby corn slurry during pretreatment and after addition, this embodiment compared the juicing temperature of the baby corn, and the results are shown in Table 1.

[0026] Table 1 Effects of different juicing temperatures on the release of nutrients and flavor retention in baby corn

[0027]

[0028] From the experimental results shown in Table 1, it can be proved that in the above-mentioned frozen drinks, controlling the juicing temperature of baby corn at 2-4°C can ensure the integrity of nutrients without destroying the unique taste of baby corn; High temperature not only loses nutrients but also fluctuates greatly in taste. No matter how low ...

Embodiment 2

[0030] The preparation of embodiment 2 honey-soaked baby corn granules

[0031] This example provides a method for preparing honey-soaked baby corn granules, which is to prepare honey-soaked baby corn granules by honey-soaking fresh baby corn. The specific process parameters are shown in Table 2.

[0032] In this example, the effects of different honey-soaking environments and honey-soaking times on the tissue state and product taste of honey-soaked baby corn particles are verified through experiments. The experimental results are shown in Table 2.

[0033] It can be proved by the experimental results shown in Table 2 that the honey-soaked baby corn particles of the present invention are preferably low-temperature vacuum honey-soaked during the honey-soaking process, so that not only the time is short but also the browning caused by the long-term exposure of the baby corn to the air can be effectively avoided , and can effectively maintain the taste of honey stained particles....

Embodiment 3

[0038] This embodiment provides a frozen drink containing baby corn, which has the following composition in terms of weight percentage: 10% of sweet substance, 40% of baby corn slurry, 20% of honey-soaked baby corn granules, 0.35% of stabilizer, Balance water.

[0039] Wherein, the sweet substance is a mixture of maltose and starch syrup, and the mass ratio of the two is 1:1; the stabilizer is 0.35% gellan gum.

[0040] The preparation method of this frozen drink comprises the following steps:

[0041] 1) rinsing the fresh baby corn, adding water of the same weight, beating and pressing at a low temperature of 2°C-4°C to obtain the baby corn slurry;

[0042] 2) Rinse and dice 100 kilograms of fresh corn shoots, add 50 kilograms of sucrose, 30 kilograms of syrup, 15 kilograms of honey and 40 kilograms of water, and vacuum honey soaking at 6°C at a low temperature. The vacuum degree is kept at 2000 Pa, and the honey soaking time is 2 hours. , after completion, filter out the s...

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Abstract

The invention relates to a baby corn-containing cold drink. The baby corn-containing cold drink comprises 10-30wt% of a sweet substance, 5-40wt% of a baby corn slurry, 5-20wt% of a candied baby corn granule, 0.1-1wt% of a stabilizer, and the balance water. The baby corn-containing cold drink is characterized in that a specific proportion of a health component baby corn is added to a routine cold drink formula, so the mouthfeel with appropriate sour-sweet is increased, and the effects of gastrointestinal peristalsis, fat reduction, blood pressure reduction, body strengthening and brain invigorating are promoted, thereby a certain health effect can be possessed when people eat the baby corn-containing cold drink. The cold drink is suitable for all consumers, and is more suitable for people with stomach upset and obesity.

Description

technical field [0001] The invention relates to a frozen drink containing baby corn, and belongs to the technical field of frozen drink preparation. Background technique [0002] Baby corn belongs to the Poaceae Maize genus and is an annual tall stem crop. It is the small and tender fruit ear of sweet corn, remove the bract leaves and hair, and cut off the ear stalk, which is the baby corn. Baby corn is eaten with the young and tender ears whose kernels have not yet bulged. The origin of baby corn is the same as that of sweet corn, and it is rich in nutrients. Each kilogram of fresh baby corn contains 29.9 grams of protein, 19.1 grams of sugar, 1.5 grams of fat, vitamin B1: 0.5 mg, vitamin B2: 0.8 mg, vitamin C110 mg, iron 6.2 mg, phosphorus 500 mg, calcium 374 mg, and also contains a variety of amino acids necessary for the human body. Baby corn has the effects of promoting gastrointestinal peristalsis, reducing swelling, reducing fat, lowering blood pressure, strengthen...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/42A23G9/36A23G9/52
Inventor 胡春刚
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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