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Frozen beverage containing fruit pulp and production technology of frozen beverage

A technology of frozen drinks and production technology, which is applied in the direction of frozen sweets, food forming, food science, etc. It can solve the problems of different visual impacts and poor sensory effects of consumers, so as to improve product competitiveness, reduce product cost, satisfy The effect of nutrition and health

Active Publication Date: 2017-10-10
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] However, the current frozen drinks mixed with fruit pieces are mixed with fruit pieces after the frozen drink becomes viscous after cooling, and the fruit pieces will be evenly mixed in the frozen drink, and the sensory effect of the appearance is poor.
If the whole piece of pulp can be pasted on the surface of the frozen drink, and a lot of fruit pieces are distributed on the surface of the product, then there will be an effect that the amount of fruit pieces added is not much, but it looks like a lot, and it will bring consumers a different visual impact

Method used

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  • Frozen beverage containing fruit pulp and production technology of frozen beverage
  • Frozen beverage containing fruit pulp and production technology of frozen beverage
  • Frozen beverage containing fruit pulp and production technology of frozen beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] A pulp-containing frozen drink includes a frozen drink body and pulp adhered or embedded on the surface of the frozen drink body.

[0064] The pulp is fresh fruit slices, and the thickness of the fruit slices is 1-3mm.

[0065] The pulp is selected from the pulp of one or more fresh fruits in strawberry, kiwi fruit, carambola, pineapple and yellow peach.

[0066] The production process of the above-mentioned frozen drink containing pulp is as follows:

[0067] 1. The production process of the used fresh fruit chips is as follows:

[0068] Fresh fruit → wash and remove inedible parts → rapid blanching and sterilization (85°C, 30 seconds) → slice (thickness 1-3mm) → set aside.

[0069] 2. The technology of adopting above-mentioned fresh fruit slices to prepare frozen drinks is as follows:

[0070] Fill the mold with sterilized drinking water → put fruit slices (preferably one piece in each mold) → insert the slurry suction trolley into the bottom of the mold → suction ...

Embodiment 2

[0082] A pulp-containing frozen drink includes a frozen drink body and pulp adhered or embedded on the surface of the frozen drink body.

[0083] The pulp is fresh fruit grains, and the size of the fruit grains is 8*8*8-15*15*15mm.

[0084] The fruit pieces are selected from fruit pieces of one or more fresh fruits in strawberry, kiwi fruit, carambola, pineapple and yellow peach.

[0085] The production process of the above-mentioned frozen drink containing pulp is as follows:

[0086] 1. The production process of the fresh fruit granules used is as follows:

[0087] Fresh fruit → wash and remove inedible parts → rapid blanching and sterilization (85°C, 30 seconds) → diced (8*8*8mm—15*15*15mm) → spare

[0088] 2. The technology of adopting above-mentioned fresh fruit grain to prepare frozen drink is as follows:

[0089] The mold is filled with sterilized drinking water → put in fruit pellets → insert the slurry suction trolley into the bottom of the mold → suction slurry → ...

Embodiment 3

[0102] A frozen drink containing pulp, its preparation process is similar to that of Example 1, the difference is that the pulp is honey-soaked fruit slices, its test effect is compared with the product of Example 1, except that the freshness of the fruit is different Except descending, all the other test effects are similar to the product of embodiment 1.

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Abstract

The invention discloses a frozen beverage containing fruit pulp and a production technology of the frozen beverage. The frozen beverage comprises a frozen beverage body and the fruit pulp adhered or inlaid on the surface of the frozen beverage body. The frozen beverage is prepared in the manner of injecting water in a mold so that the fruit pulp is dispersed, then removing water so that the fruit pulp is tightly attached to the inner wall of the mold, and then pouring feed liquid. According to the product namely the frozen beverage disclosed by the invention, fruit slices or fruit granules are adhered or inlaid on the surface of the product, so that the sensory effect of the product is obviously improved. Compared with a conventional technology, the production technology for the frozen beverage disclosed by the invention has the advantages that the working procedures of the production technology are not under the effect of extrusion or other external force, the fruit pulp is naturally adhered or inlaid on the surface of the frozen beverage; besides, fresh fruits are added, so that components of the fruits are not damaged, and nutritive healthy needs of consumers are furthest met; and in addition, in the respect of the product with small addition amount of the fruit pulp, the number of the fruits is large visually in this manner, so that the product competitiveness is improved, and the product cost is reduced.

Description

technical field [0001] The invention relates to the field of preparation of frozen drinks. More specifically, it relates to a fruit-containing frozen drink and a production process thereof. Background technique [0002] Fruits are added to frozen drinks, mostly jam, fruit pieces, and juice. Such fruit raw materials are basically made by honey staining or beating. After many processing steps and high-temperature sterilization, the color and flavor of the fruit change more than fresh fruits. The processing technology of conventional fruit raw materials is as follows: [0003] 1. Processing method of concentrated fruit juice: [0004] Fruit grading→weighing→fruit pool→hydraulic conveying→cleaning→sorting→spraying→crushing→enzyme treatment→juice pressing→pasteurization→degumming→ultrafiltration→evaporative concentration→pasteurization→aseptic filling ; [0005] During the concentration process, after two times of pasteurization (that is, heating at 60 degrees for 30 minutes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/44A23G9/48A23P30/10
CPCA23G9/42A23G9/44A23G9/48
Inventor 谷晓青温红瑞张冲宋文斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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