Production technology of strawberry flesh suitable for hard can milk materials and application of the strawberry flesh

Abstract

The present invention discloses a production technology of strawberry flesh suitable for hard can milk materials and an application of the strawberry flesh in cold drink products. The strawberry flesh comprises the following accessory materials in parts by weight: 70-90 parts of strawberries, 10-30 parts of white granulated sugar and 0.1-1 part of a thickening agent. The production technology comprises the following steps: all the parts by weight of the strawberries are quick-frozen, the quick-frozen strawberries are cut, the cut strawberries are mixed evenly with all the parts by weight of the thickening agent and 5-25% of all the parts by weight of the white granulated sugar to obtain the mixed materials; the mixed materials are put still for at least 30 min; and the left white granulated sugar is added into the mixed materials, and the mixture is mixed evenly, and the mixture is subjected to honey soaking. The strawberry flesh prepared by the production technology can be directly mixed with hard can milk materials at the normal viscosity without using a freezing machine, the fruit flesh is evenly distributed, the suspension is good, the fruit flesh is not easy to sink, so that the excessive precipitation of the fruit flesh soup juice can be avoided, the freshness and granule integrity of the fruit flesh are enhanced, the dyeing of the soup juice separated out by the milk materials can be reduced, and the strawberry flesh is relatively low in sugar content compared with the prior art and more suitable for the consumption of modern people.

Description

technical field [0001] The invention relates to a production process of cold drink products. More specifically, it relates to a strawberry pulp production process suitable for hard-filled milk feed and its application in cold drink products. Background technique [0002] Adding fruit pulp to frozen drinks can increase the physical sense and added value of cold drink products, and at the same time enrich the taste of cold drink products, which is very popular among consumers. In order to better reflect the color, flavor and characteristics of the fruit, the pulp needs to be evenly mixed in the cold drink product. However, because the blocky pulp all sinks and cannot be suspended, the current technology used is to pass the cold beverage liquid through a freezer to refrigerate, so that the viscosity of the feed liquid is appropriately increased to suspend the pulp. [0003] The simple production process of common mixed pulp cold drink product in the prior art is as attached ...

AI Technical Summary

Problems solved by technology

[0006] Second: The freezer needs to be used during production in the workshop, which increases production costs;

[0007] Third: After passing through the freezer, the overall anti-thaw effect of the product decreases. To solve this problem, it is necessary to increase accessories such as trays, which also increases the cost of the product.

[0012] The formula of ordinary strawberry pulp only includes strawberries and white sugar, and the white sugar content is ≥ 30%. High sugar content can be stored and transported at room temperature after sterilization; but when the sugar content is high, the weight of the pulp increases, and the sinking phenomenon is more obvious

In addition, strawberries and white sugar are directly mixed during the batching process, so that the already high juice yield of berry fruits will be even higher, so that a large amount of water in the fruit will be precipitated, which will not only destroy the integrity of the fruit particles, but also precipitate too much soup It will increase the staining of ice cream and affect the appearance of the product

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