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Cherry jam for frozen drinks and preparation method of cherry jam

A technology for frozen drinks and cherry fruit, applied in the fields of application, frozen desserts, food science, etc., can solve the problems of abnormal color and flavor, need to be improved, etc., and achieve the effect of fine texture and vivid color.

Active Publication Date: 2017-02-22
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The jam used in frozen drinks is quite special, that is, it needs to maintain the taste of the jam under low-temperature freezing conditions, and it must also have certain shape preservation and anti-thaw properties. Due to the limitation of the addition process, the use of cherry pulp often has abnormal color and flavor. The problem
[0003] Therefore, the cherry jam and preparation method thereof that are currently used for frozen drinks still need to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment

[0045] According to the second aspect of the present invention, the present invention also proposes a method for preparing the aforementioned cherry jam. According to a specific embodiment of the invention, the method includes:

[0046] (1) Mixing the thickener, sugar, bean paste, maltodextrin and part of water;

[0047] (2) The mixture obtained in step (1) is subjected to sterilization treatment and pre-cooling treatment successively;

[0048] (3) adding cherry pulp to the mixture treated in step (2); and

[0049] (4) Add salt, acidity regulator, essence and pigment and another part of water to the mixture obtained in step (3) and mix evenly, so as to obtain the described cherry jam.

[0050] According to the method for preparing cherry jam in the above-mentioned embodiment of the present invention, several main components such as thickener, sugar, bean paste, and maltodextrin are mixed at first, and then sterilized and pre-cooled, and then cherry pulp is added, and finally...

Embodiment 1

[0085] Low temperature antifreeze cherry jam (1000kg)

[0086] Maltose syrup: 200kg; white sugar: 100kg; maltodextrin: 100kg; fructose syrup (F42): 60kg; bean paste: 50kg; concentrated cherry pulp (6 times): 50kg; 2.2kg; sodium alginate: 0.3kg; salt: 0.2kg; malic acid: 0.5kg; citric acid: 1.0kg; cherry essence: 0.8kg; 40g; carmine pigment: 15g; the rest is drinking water

[0087] Production Process:

[0088] Process: raw material standardization→weighing→feeding 1 (liquid + thickener)→feeding 2 (slurry material)→feeding 3 (powder)→high-speed mixing→constant volume (reserved pulp addition)→filtering (40 mesh double filter)→sterilization (87°C, 45 seconds)→cooling (≤20°C)→feeding 4 (cherry pulp)→feeding 5 (acidity regulator, flavor and pigment)→mixing (stirring 20- 30 minutes)→Standby

[0089] In this example, the cherry jam for frozen drinks was prepared specifically according to the following steps:

[0090] Feed 1: Temperature ≤ 30°C, the thickener locust bean gum, xanth...

Embodiment 2

[0101] Low temperature antifreeze cherry jam (1000kg)

[0102] Maltose syrup: 200kg; white sugar: 100kg; maltodextrin: 100kg; fructose syrup (F42): 30kg; glucose powder: 50kg; bean paste: 50kg; concentrated cherry juice (4 times): 100kg; ;Xanthan gum: 2.2kg; Sodium alginate: 0.3kg; Salt: 0.2kg; Malic acid: 0.5kg; Citric acid: 1.0kg; ;Allure red pigment: 32g; carmine pigment: 12g; the rest is drinking water

[0103] Preparation method is the same as embodiment 1

[0104] According to the cherry jam formula provided in this example, through the above-mentioned production process, a low-temperature antifreeze cherry jam with natural aroma, soft color and realistic color can be obtained.

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PUM

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Abstract

The invention discloses a cherry jam for frozen drinks and a preparation method for the cherry jam. The cherry jam for the frozen drinks is prepared from, 5-15 parts by weight of cherry pulp, 30-45 parts by weight of carbohydrate and sugar alcohol, 5-15 parts by weight of maltodextrin, 2.5-7.5 parts by weight of bean paste, 0.2-0.6 part by weight of thickening agent; 0.01-0.1 part by weight of essence and pigment, 0 0.3-0.7 parts by weight of acidity modifier, 0.01-0.05 parts by weight of salt and 20-40 parts by weight of water. The cherry jam has exquisite taste, vivid color and a natural soft cherry aroma under the condition of low temperature.

Description

technical field [0001] The invention relates to the field of food. In particular, the present invention relates to cherry jam for frozen drinks and a method for its preparation. Background technique [0002] The jam used in frozen drinks is quite special, that is, it needs to maintain the taste of the jam under low-temperature freezing conditions, and it must also have certain shape preservation and anti-thaw properties. Due to the limitation of the addition process, the use of cherry pulp often has abnormal color and flavor. The problem. [0003] Therefore, the cherry jam and preparation method thereof that are currently used for frozen drinks still need to be improved. Contents of the invention [0004] The present invention aims to solve one of the technical problems in the related art at least to a certain extent. For this reason, an object of the present invention is to propose the cherry jam that is used for frozen drink and preparation method thereof, and this ch...

Claims

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Application Information

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IPC IPC(8): A23L21/10A23G9/42A23G9/52
CPCA23G9/42A23G9/52
Inventor 乔林成王国策张晓峰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD