Improved ice powder and preparation method thereof

Abstract

The invention relates to improved ice powder and a preparation method thereof. The raw materials comprise icy powder seeds, whey calcium and purified water, and the preparation process comprises the following steps: in a stirring state, adding a whey calcium suspension into icy powder seed slurry to obtain icy powder slurry; and refrigerating and forming. The whey calcium is selected as the cross-linking agent of the low-methoxyl pectin to prepare the ice powder, the research and development process is green, safe, novel and efficient, the technology is relatively mature, and the method can be applied to large-scale deep processing of the ice powder to break through the value barrier and realize functional control. Compared with the traditional preparation process of the manual ice powder, the preparation method has the advantages that the shelf life of the ice powder is prolonged to more than 10 hours by optimizing the calcium agent and is improved by more than 100%, and the problems that the manual ice powder is poor in stability, short in shelf life and not easy to store, so that the sales is influenced are solved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to an improved ice jelly and a preparation method thereof. Background Art

[0002] Handmade ice jelly originated in Sichuan. It is very popular in the local area because of its unique taste and refreshing and heat-relieving properties. In recent years, with the development of transportation and the improvement of people's living standards, handmade ice jelly has gradually been promoted throughout the country and has become a new snack suitable for all ages. Most of the handmade ice jelly on the market today uses ice jelly seeds as raw materials. The ice jelly seeds are wrapped in gauze and soaked in water for 10-15 minutes. The gauze bag containing the ice jelly seeds is then manually scrubbed until the pectin in the ice jelly seeds completely enters the water to form ice jelly pulp. Finally, calcium hydroxide is added as a cross-linking agent. After being placed for a period of time, the low-methoxy pectin in the ice jelly pulp connects different pectin molecules through calcium bridges to construct a three-dimensional network structure, that is, a transparent gel-like handmade ice jelly is obtained. However, the ice jelly obtained with calcium hydroxide as a calcium agent is easily hydrolyzed by the weakly alkaline environment, resulting in rapid hydration and loss of edible value. Its shelf life is usually about 5 hours, which cannot meet the sales requirements of normal merchants for one day.

[0003] Therefore, there is an urgent need in the art to develop a process that can effectively prolong the shelf life of handmade ice jelly without introducing additional food additives or steps. Summary of the invention

[0004] The purpose of the present invention is to provide an improved ice jelly and a preparation method thereof, so as to solve the problem that the existing ice jelly has a short shelf life and is easy to deteriorate.

[0005] The purpose of the present invention can be achieved by the following technical solutions:

[0006] The present invention provides an improved ice powder, which is prepared from the following raw materials by weight percentage:

[0007] Ice powder seeds 1.5-3.5%;

[0008] Whey calcium 0.08-0.2%;

[0009] Pure water 96.3~98.42%.

[0010] The present invention also provides a method for preparing the improved ice jelly, which comprises the following steps:

[0011] S1, adding the whey calcium suspension to the ice powder seed slurry under stirring to obtain the ice powder slurry;

[0012] S2, refrigerating the ice powder slurry obtained in step S1 to form it.

[0013] Preferably, in step S1, the stirring includes mechanical stirring or manual stirring.

[0014] Further preferably, the mechanical stirring comprises stirring using a chef machine.

[0015] Preferably, in step S1, the concentration of the whey calcium suspension is 0.5-2.5 wt.%.

[0016] Preferably, in step S1, the preparation process of the whey calcium suspension is as follows: adding whey calcium to pure water, stirring until the whey calcium solid powder is evenly dispersed in the pure water, and the stirring time is 1 to 10 minutes.

[0017] More preferably, when the stirring is manual stirring, the stirring is performed for 3 to 10 minutes until the whey calcium solid powder is completely dispersed.

[0018] More preferably, when the stirring is mechanical stirring, the stirring rate is 300 to 500 r / min and the stirring time is 1 to 5 min.

[0019] Preferably, in step S1, the preparation process of the ice powder seed slurry is as follows: soak the ice powder seeds in pure water and then scrub them, the soaking time is 10 to 20 minutes, and the scrubbing time is 10 to 30 minutes.

[0020] Preferably, the mass fraction of ice powder seeds required for preparing the ice powder seed slurry is 2-5wt.%, and the mass fraction of pure water is 95-98%.

[0021] Preferably, the scrubbing includes mechanical scrubbing and manual scrubbing.

[0022] Further preferably, when the scrubbing is mechanical scrubbing, the scrubbing includes using a food processor for mechanical scrubbing, the rate of the mechanical scrubbing is 50-100 r / min, and the time of the mechanical scrubbing is 15-25 min.

[0023] Further preferably, when the scrubbing is manual scrubbing, the scrubbing time is 20 to 30 minutes.

[0024] Preferably, in step S1, the whey calcium suspension is added under the following conditions: the ice powder seed slurry is stirred at a stirring rate of 60 to 80 r / min, and the whey calcium suspension is added to the ice powder seed slurry at a dropwise acceleration rate of 50 to 70 mL / min, and the mass ratio of the whey calcium suspension to the ice powder slurry is (10-25):50.

[0025] Preferably, in step S1, after the whey calcium suspension is added to the ice powder seed slurry, it is also necessary to stir for 1 to 5 minutes at a stirring rate of 60 to 80 r / min.

[0026] Preferably, in step S1, the pH of the ice jelly slurry is adjusted to a pH of 6.0 to 7.5. Generally, after adding the whey calcium suspension, the pH of the ice jelly slurry can reach a pH of 6.0 to 7.5. If not, it can be further adjusted.

[0027] Preferably, in step S2, the refrigeration condition is refrigeration at 0-4°C for 1-2 hours.

[0028] The present invention aims at the problem of short shelf life of ice jelly, focuses on adjusting the type and amount of calcium agent and adjusting the gelling environment without adding additional food additives to extend the shelf life of ice jelly, and by optimizing the stability of ice jelly, extends its shelf life to more than 10 hours, covers the business hours of merchants all day, reduces the labor cost and sunk cost of merchants repeatedly making ice jelly, and achieves the purpose of reducing costs and increasing efficiency. And optimize the taste of ice jelly, improve customer satisfaction, thereby increasing the sales rate of products, expanding the advantages of ice jelly, and increasing market competitiveness. And then promote the development of ice jelly seed planting, drive rural economic development, and increase farmers' income. At the same time, the combination of ice jelly seed planting and rural revitalization strategy will help promote the adjustment of rural industrial structure and contribute to the prosperity and development of rural economy and society.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] (1) The present invention uses whey calcium as a cross-linking agent for low-methoxy pectin to prepare ice jelly. The preparation process is green, safe, novel and efficient, and the technology is relatively mature. It can provide small and micro food business enterprises with an ice jelly preparation technology with a longer shelf life and effectively reduced waste and loss.

[0031] (2) In general, traditional handmade ice jelly will slowly dissolve and the storage time is generally no more than five hours. Compared with the traditional handmade ice jelly preparation method, the present invention extends the shelf life of ice jelly to more than 10 hours by optimizing the calcium agent, which is improved by more than 100%, solving the problem of poor stability, short shelf life and difficult storage of handmade ice jelly, which affects sales.

[0032] (3) The preparation method of the present invention does not introduce additional food additives or new processes. By adjusting the type and amount of calcium agent as a natural cross-linking agent for pectin and appropriately adjusting the gelling environment, the shelf life of handmade ice jelly is extended. The operation is simple and the cost is low.

[0033] (4) The ice jelly preparation method provided by the present invention is simple and easy to operate, has low equipment requirements, is suitable for large-scale production and processing, and has good application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is a finished product picture of the improved ice powder prepared in Example 1;

[0035] Figure 2 This is a comparison chart of the shelf life of the improved ice jelly prepared in Example 1 and the ice jelly prepared by the traditional process;

[0036] Figure 3 This is a comparison chart of the finished products of the improved ice jelly prepared in Example 1 and the traditional ice jelly. DETAILED DESCRIPTION

[0037] The present invention is described in detail below in conjunction with the accompanying drawings and specific embodiments. This embodiment is implemented based on the technical solution of the present invention, and provides a detailed implementation method and specific operation process, but the protection scope of the present invention is not limited to the following embodiments.

[0038] Unless otherwise specified, the reagents, methods, instruments and equipment used in the present invention are conventional reagents, methods, instruments and equipment in the art. Unless otherwise specified, the reagents and materials used in the following examples are commercially available.

[0039] The present invention provides an improved ice powder, which is prepared from the following raw materials by weight percentage:

[0040] Ice powder seeds 1.5-3.5%;

[0041] Whey calcium 0.08-0.2%;

[0042] Pure water 96.3~98.42%.

[0043] The improved ice powder is prepared by the following steps:

[0044] Step (1): soaking the ice powder seeds in pure water and scrubbing to obtain an ice powder seed slurry, wherein the mass fraction of the ice powder seeds is 2-5wt.%, and the mass fraction of the pure water is 95-98%. The soaking time is 10-20 minutes, and the scrubbing time is 10-30 minutes;

[0045] Step (2): adding whey calcium to pure water, stirring evenly to obtain a whey calcium suspension, wherein the concentration of the whey calcium suspension is 0.5 to 2.5 wt.%, and the stirring time is 1 to 10 min;

[0046] Step (3): stirring the ice powder seed slurry prepared in step (1) at a stirring rate of 60 to 80 r / min, and slowly adding the whey calcium suspension prepared in step (2) into the ice powder seed slurry at a dropping rate of 50 to 70 mL / min, and continuing to stir at a stirring rate of 60 to 80 r / min for 1 to 5 minutes to obtain ice powder slurry, wherein the mass ratio of the whey calcium suspension to the ice powder slurry is (10-25):50;

[0047] Step (4): refrigerate the ice powder slurry prepared in step (3) at 0 to 4°C for 1 to 2 hours to form the ice powder slurry.

[0048] Among them, the brand and model of whey calcium used in the following embodiments are Jiahe Xuri food grade whey calcium, and the brand and model of ice powder seeds used are Teng Yaomei hand-rubbed ice powder seeds.

[0049] Example 1

[0050] In this embodiment, a chef machine is used to prepare the improved ice jelly. The brand and model of the chef machine used in this embodiment is the Haier M6 chef machine.

[0051] The raw materials of improved ice powder are as follows:

[0052] 50g ice powder seeds;

[0053] Whey calcium 1.75g;

[0054] 2100g of pure water.

[0055] The above-mentioned improved ice powder preparation method comprises the following steps:

[0056] (1) Place 50 g of ice powder seeds in a gauze bag, and soak it in a basin filled with 1750 g of pure water for 15 min. Then, use a food processor at the third gear to scrub the gauze bag containing the ice powder seeds for 25 min until the low-methoxy pectin in the ice powder seeds is completely absorbed into the water to form an ice powder seed slurry.

[0057] (2) Take 1.75 g of whey calcium, add 350 g of purified water, and stir for 2 min at a mechanical stirring rate of 300 r / min to obtain a whey calcium suspension.

[0058] (3) The whole whey calcium suspension was added to the ice powder seed slurry at a rate of 50 mL / min under a mechanical stirring rate of 60 r / min, and then the mixture was stirred for 3 min under a mechanical stirring rate of 60 r / min to obtain an ice powder slurry.

[0059] (4) The ice powder slurry obtained in (3) was refrigerated at 4°C for 1.5 h to obtain improved ice powder.

[0060] Example 2

[0061] In this embodiment, the improved ice powder is prepared manually.

[0062] The raw materials of improved ice powder are as follows:

[0063] 50g ice powder seeds;

[0064] Whey calcium 1.75g;

[0065] 2100g of pure water.

[0066] The above-mentioned improved ice powder preparation method comprises the following steps:

[0067] (1) 50 g of ice powder seeds were placed in a gauze bag, and then soaked in a basin containing 1750 g of pure water for 15 min. The gauze bag containing the ice powder seeds was then manually scrubbed for 25 min until the low-methoxyl pectin in the ice powder seeds was completely absorbed into the water to form an ice powder seed slurry.

[0068] (2) Take 1.75 g of whey calcium, add 350 g of purified water, and stir manually for 3 to 10 minutes until the whey calcium solid powder is completely dispersed.

[0069] (3) While manually stirring the ice powder seed slurry, slowly add all the whey calcium suspension and continue to stir manually for 3 minutes to obtain ice powder slurry.

[0070] (4) The ice powder slurry obtained in (3) was refrigerated at 4°C for 1.5 h to obtain improved ice powder.

[0071] Example 3

[0072] The preparation process of this embodiment is the same as that of embodiment 1, wherein the concentration of the whey calcium suspension is 1wt.%.

[0073] Example 4

[0074] The preparation process of this embodiment is the same as that of embodiment 1, wherein the concentration of the whey calcium suspension is 1.5wt.%.

[0075] Example 5

[0076] The preparation process of this example is the same as that of Example 1, wherein the concentration of the whey calcium suspension is 2 wt.%.

[0077] Example 6

[0078] The preparation process of this example is the same as that of Example 1, wherein the concentration of the whey calcium suspension is 2.5wt.%.

[0079] Comparative Example

[0080] The raw materials of traditional ice jelly are as follows:

[0081] 50g ice powder seeds;

[0082] Calcium hydroxide 10g;

[0083] 2250g of pure water.

[0084] The above-mentioned traditional ice jelly preparation method comprises the following steps:

[0085] (1) 50 g of ice powder seeds were placed in a gauze bag, and then soaked in a basin containing 1750 g of pure water for 15 min. The gauze bag containing the ice powder seeds was then manually scrubbed for 25 min until the low-methoxyl pectin in the ice powder seeds was completely absorbed into the water to form an ice powder seed slurry.

[0086] (2) Take 10 g of calcium hydroxide, add 500 g of purified water, stir manually for 3 to 10 minutes, let stand for 10 to 20 minutes, and take 350 ml of the supernatant.

[0087] (3) While manually stirring the ice powder seed slurry, 350 ml of clear liquid was slowly added and then manually stirred for 3 minutes to obtain ice powder slurry.

[0088] (5) The ice powder slurry obtained in (4) is refrigerated at 4°C for 1.5 hours to obtain traditional ice powder. Figure 1 This is a finished product picture of the improved ice jelly prepared in Example 1. The improved ice jelly is in a transparent gel state.

[0089] Figure 2 The figure is a comparison chart of the shelf life of the improved ice jelly prepared in Example 1 and the ice jelly prepared by the traditional process. It can be seen from the figure that after 10 hours, the solid mass percentage of the ice jelly prepared by the traditional process, i.e., using calcium hydroxide as the calcium agent for natural cross-linking agent of pectin, is only 61%, while the solid mass percentage of the ice jelly prepared using whey calcium as the calcium agent is above 80% (except that the concentration of whey calcium is 0.5 times the calcium ion concentration of standard calcium hydroxide). When the concentration of whey calcium is twice the calcium ion concentration of standard calcium hydroxide, the solid mass percentage of the ice jelly can reach above 90%. This shows that the shelf life of ice jelly prepared by the preparation method of the present invention can be effectively extended to more than 10 hours, which is effectively improved by more than 100%.

[0090] Figure 3 This is a comparison chart of the improved ice jelly prepared in Example 1 and the finished ice jelly produced by the traditional process. It can be seen from the chart that compared with the ice jelly produced by the traditional process, the improved ice jelly produced in Example 1 of the present invention is more transparent.

[0091] The above description of the embodiments is to facilitate the understanding and use of the invention by those skilled in the art. It is obvious that those skilled in the art can easily make various modifications to these embodiments and apply the general principles described herein to other embodiments without creative work. Therefore, the present invention is not limited to the above embodiments, and improvements and modifications made by those skilled in the art based on the disclosure of the present invention without departing from the scope of the present invention should be within the scope of protection of the present invention.

Claims

1. An improved ice jelly, characterized in that: The improved ice powder is prepared from the following raw materials by weight percentage: Ice powder seeds 1.5-3.5%; Whey calcium 0.08-0.2%; Pure water 96.3~98.42%.

2. The method for preparing the improved ice powder according to claim 1, characterized in that: The preparation method comprises the following steps: S1, adding the whey calcium suspension to the ice powder seed slurry under stirring to obtain the ice powder slurry; S2, refrigerating the ice powder slurry obtained in step S1 to form it.

3. The method for preparing the improved ice powder according to claim 2, characterized in that: In step S1, the concentration of the whey calcium suspension is 0.5-2.5 wt.%.

4. The method for preparing the improved ice powder according to claim 2, characterized in that: In step S1, the preparation process of the whey calcium suspension is as follows: adding whey calcium to pure water, stirring until the whey calcium solid powder is evenly dispersed in the pure water, and the stirring time is 1 to 10 minutes.

5. The method for preparing the improved ice powder according to claim 2, characterized in that: In step S1, the mass fraction of ice powder seeds required for preparing the ice powder seed slurry is 2-5wt.%, and the mass fraction of pure water is 95-98%.

6. The method for preparing the improved ice powder according to claim 2, characterized in that: In step S1, the preparation process of the ice powder seed slurry is as follows: soak the ice powder seeds in pure water and then scrub them, the soaking time is 10 to 20 minutes, and the scrubbing time is 10 to 30 minutes.

7. The method for preparing improved ice powder according to claim 2, characterized in that: In step S1, the whey calcium suspension is added under the following conditions: the ice powder seed slurry is stirred at a stirring rate of 60 to 80 r / min, and the whey calcium suspension is added to the ice powder seed slurry at a dropwise acceleration rate of 50 to 70 mL / min. The mass ratio of the whey calcium suspension to the ice powder slurry is (10-25):

50.

8. The method for preparing improved ice powder according to claim 2, characterized in that: In step S1, after the whey calcium suspension is added to the ice powder seed slurry, it is also necessary to stir at a stirring rate of 60 to 80 r / min for 1 to 5 minutes.

9. The method for preparing improved ice powder according to claim 2, characterized in that: In step S1, the pH of the ice jelly slurry is adjusted, and the adjusted pH of the ice jelly slurry is 6.0-7.

5.

10. The method for preparing improved ice powder according to claim 2, characterized in that: In step S2, the refrigeration condition is refrigeration at 0-4°C for 1-2 hours.

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