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A crisp anti-chemical frozen drink and production method thereof
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A technology for frozen beverages and production methods, applied in frozen sweets, food science, applications, etc., can solve the problems of large volume, inconvenient eating, poor flavor, etc., and achieve increased fun, convenient eating, and easy-to-eat chemical resistance Effect
Active Publication Date: 2019-07-09
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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Abstract
Description
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Problems solved by technology
The ingredients of this product are relatively simple, mainly composed of drinking water, white sugar, and fruit juice, and the flavor is poor
After being frozen, the product is in the shape of a columnar ice and has a large volume. When eating, the consumer needs to break it apart before licking it, which is inconvenient to eat.
Method used
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Embodiment 1
[0034] A method for producing a crisp and anti-chemical frozen drink, comprising the following steps:
[0035] 1) At room temperature, mixing the raw materials to obtain a mixture;
[0036] Among them, in terms of mass fraction, the raw materials are composed of: white sugar 5%, grapefruit concentrated pulp 5%, concentrated apple juice 5%, sodium carboxymethylcellulose 0.8‰, cyclamate 0.5‰, sucralose 0.22‰, monohydrate Citric acid 1.4‰, DL-malic acid 0.3‰, food flavor 1.6‰, the rest is water;
[0037] 2) Raise the temperature of the mixed material to 85°C-90°C for 30-60 seconds to obtain sterile material;
[0038] 3) cooling the aseptic material to 4-6°C for aging for 2-8 hours to obtain the material liquid;
[0039] 4) Use a tube ice machine to make the material liquid into 20-23mm cylindrical ice cubes, freeze them through a quick-freezing tunnel, then use a crusher to break the ice cubes into irregular ice particles, and use a sieve cylinder to remove the broken ice chips...
Embodiment 2
[0044] A crisp and anti-chemical frozen drink, which is composed of the following raw materials in terms of mass fraction: 3% white sugar, 6% concentrated grapefruit pulp, 4% concentrated apple juice, 0.8‰ sodium carboxymethylcellulose, and 0.6‰ cyclamate , 0.20‰ of sucralose, 1.5‰ of citric acid monohydrate, 0.1‰ of DL-malic acid, 2.0‰ of food flavor, and the rest is water.
[0045] The finished frozen drink is prepared according to the method of Example 1. After testing, the crispness and chemical resistance of the frozen drink are similar to those of the frozen drink in Example 1.
Embodiment 3
[0047] A crisp and anti-chemical frozen drink, which is composed of the following raw materials in terms of mass fraction: 7% white sugar, 4% concentrated grapefruit pulp, 6% concentrated apple juice, 0.8‰ sodium carboxymethylcellulose, and 0.3‰ cyclamate , 0.30‰ of sucralose, 1.0‰ of citric acid monohydrate, 0.5‰ of DL-malic acid, 1.0‰ of food essence, and the rest is water.
[0048] The finished frozen drink is prepared according to the method of Example 1. After testing, the crispness and chemical resistance of the frozen drink are similar to those of the frozen drink in Example 1.
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Abstract
The invention discloses application of sodium carboxymethylcellulose in enhancing the crispness of a frozen beverage and further discloses a crispy anti-melting frozen beverage. The crispy anti-melting frozen beverage is prepared from, by mass, 3%-7% of white granulated sugar, 4%-6% of grapefruit concentrated pulp, 4%-6% of concentrated apple juice, 0.8% of sodium carboxymethylcellulose, 0.3-0.6% of sodium cyclamate, 0.20-0.30% of sucralose, 1.0%-1.5% of citric acid monohydrate, 0.1%-0.5% of DL-malic acid, 1.0%-2.0% of food flavor and the balance water. The invention further discloses a production method of the frozen beverage. Sodium carboxymethylcellulose conventionally used as a thickener serves as a crispness enhancer for the first time; all the raw materials and the ratio are strictly controlled, and the sweet frozen beverage which has crispness and is easy to drink and resistant to melting is obtained.
Description
technical field [0001] The present invention relates to the field of frozen confections. More specifically, it relates to the application of sodium carboxymethylcellulose in enhancing the crispness of frozen drinks, a crispy anti-chemical frozen drink and a production method thereof. Background technique [0002] Cold drinks have always been one of the products that consumers choose to cool off in summer. [0003] Now, there is a drink popsicle that you can squeeze and drink on the market. The product itself is essentially a beverage, which is frozen by the merchant into popsicles for consumption by consumers. The ingredients of this product are relatively simple, mainly composed of drinking water, white granulated sugar and fruit juice, and the flavor is relatively poor. Because after freezing, the product is in the form of columnar ice and has a large volume. When eating, the consumer needs to break it apart before licking and eating, which is inconvenient to eat. [0...
Claims
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Application Information
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