A high-juice-content frozen beverage and a method for making the same

Abstract

The present invention provides a high juice content frozen beverage and a method for making the same. The frozen beverage of the present invention comprises an inner core and an outer shell, wherein the core comprises a concentrated juice and a stabilizer, wherein the stabilizer comprises one or more of sodium carboxymethylcellulose, locust bean gum, xanthan gum, and sodium alginate. The frozen beverage has significantly improved meltdown resistance.

Description

Technical Field

[0001] This invention relates to the field of frozen beverage technology, specifically to a frozen beverage with high fruit juice content and its preparation method. Background Technology

[0002] Popsicles have always been a popular choice for consumers seeking to cool off in the summer. However, with market development, the limitations of popsicles and their inconvenience in sharing have become increasingly apparent. Ice balls, which emerged as an alternative, perfectly solved these problems. However, ice balls, due to their small size, have poor melt resistance, while ice balls with good melt resistance often have a sticky surface and low nutritional value due to excessive sugar content. Therefore, there is a need for an ice cream product that is highly nutritious, melt-resistant, and has low surface viscosity to address this industry dilemma. Summary of the Invention

[0003] After extensive experimental research, the inventors of this application discovered that by controlling the ingredients and / or preparation process parameters of the core water-ice material and the shell ice material of frozen drinks, the anti-melting and adhesion properties of frozen drinks can be improved.

[0004] Therefore, in a first aspect of the present invention, the present invention provides a frozen beverage comprising an inner core and an outer shell, wherein the core contains concentrated fruit juice and a stabilizer, wherein the stabilizer comprises one or more of sodium carboxymethyl cellulose, locust bean gum, xanthan gum and sodium alginate.

[0005] In a second aspect, the present invention provides an ice cup containing the frozen beverage of the present invention.

[0006] In a third aspect, the present invention provides a method for preparing a frozen beverage, comprising the following steps:

[0007] a. Gel core raw material to obtain gel material;

[0008] b. Pour the gelatinous material into the mold and freeze to harden;

[0009] c. Demold to obtain the core;

[0010] d. Prepare the shell material and spray the core obtained in step c to obtain the frozen beverage;

[0011] e. Optionally, the frozen beverage obtained in step d may be refrozen. Attached Figure Description

[0012] The accompanying drawings are provided to further illustrate the invention and form part of this invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an undue limitation thereof. In the drawings:

[0013] Figure 1 The effect of the amount of sodium carboxymethyl cellulose and sodium alginate added on the core melting rate is shown.

[0014] Figure 2 The effects of the addition of locust bean gum and xanthan gum on the core melting rate are shown.

[0015] Figure 3 The curves showing the core melting rate over time under different water-ice material formulations are presented.

[0016] Figure 4 The curves showing the melting rate of frozen products over time under different spray liquid formulations are presented.

[0017] Figure 5 The curve showing the change in the melting rate of the stabilizer combination over time is presented.

[0018] Figure 6 The curves showing the melting rate of frozen products over time under different spray liquid formulations are presented.

[0019] Figure 7 The viscosity test results of frozen products under different spray liquid formulations are shown. Detailed Implementation

[0020] The embodiments of the present invention will be described in detail below with reference to examples. However, those skilled in the art will understand that the following examples are for illustrative purposes only and should not be considered as limiting the scope of the invention. Unless otherwise specified in the examples, conventional conditions or conditions recommended by the manufacturer are followed. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.

[0021] Frozen drinks

[0022] Research has found that by selecting the ingredients of the core water-ice material for frozen drinks, it is beneficial to inhibit the formation of large ice crystals in frozen drinks and improve the product's melt resistance; by selecting the ingredients of the shell ice material for frozen drinks, it is possible to make the ice shell better form and reduce surface viscosity, thereby improving the ice shell's melt resistance.

[0023] In one aspect, the present invention provides a frozen beverage comprising an inner core and an outer shell, wherein the core contains concentrated fruit juice and a stabilizer, wherein the stabilizer comprises one or more of sodium carboxymethyl cellulose, locust bean gum, xanthan gum, and sodium alginate.

[0024] The form of the frozen beverage described in this invention is not particularly limited. In some embodiments, the frozen beverage may be spherical, square, cylindrical, rhomboid, or irregular in shape.

[0025] In a preferred embodiment, the frozen beverage is spherical.

[0026] In some implementations, the frozen beverage is an edible ice ball.

[0027] Core

[0028] In some implementations, the core further contains one or more of sugar, salt, and acidity modifiers.

[0029] In some embodiments, the core contains 5wt%-50wt% concentrated fruit juice, 1wt%-25wt% sugar, 0.01wt%-10wt% stabilizer, 0.01wt%-10wt% acidity modifier, 0-1wt% salt, and the balance water.

[0030] In some embodiments, based on the total weight of the core raw materials, the weights (if present) of sodium carboxymethyl cellulose, locust bean gum, xanthan gum, and sodium alginate are each in the range of 0.01 wt% to 5 wt%, for example, 0.01 wt%, 0.02 wt%, 0.03 wt%, 0.04 wt%, 0.05 wt%, 0.06 wt%, 0.07 wt%, 0.08 wt%, 0.09 wt%, 0.1 wt%, 0.2 wt%, 0.3 wt%, 0.4 wt%, 0.5 wt%, 0.6 wt%, 0.8 wt%, 0.9 wt%, 1.0 wt%, 1.5 wt%, 2.0 wt%, 3.0 wt%, 5.0 wt%, or any two of the above.

[0031] In some embodiments, the mass ratio of sodium carboxymethyl cellulose to sodium alginate is in the range of 7:1 to 1:7, for example, 7:1, 5:1, 3:1, 1.8:1, 5:3, 1.2:1, 1:1, 1:1.2, 3:5, 1:1.8, 1:3, 1:5, 1:7 or any two of the above ratios.

[0032] In a preferred embodiment, the mass ratio of sodium carboxymethyl cellulose to sodium alginate is in the range of 1:1 to 1:2, for example, in the range of 1:1.2 to 1:1.8.

[0033] In some implementations, the mass ratio of locust bean gum to xanthan gum is in the range of 10:1 to 1:10, for example, 10:1, 9:1, 8:1, 7:1, 6:1, 5:1, 4:1, 3:1, 2:1, 3:2, 1.2:1, 1:1, 1:1.2, 2:3, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, 1:10 or any two of the above ratios.

[0034] In a preferred embodiment, the mass ratio of locust bean gum to xanthan gum is in the range of 1:1 to 1:2.5, for example, in the range of 1:1.2 to 1:2.

[0035] In some embodiments, the stabilizer is sodium carboxymethyl cellulose, locust bean gum, xanthan gum, and sodium alginate, and the weight ratio of sodium carboxymethyl cellulose, sodium alginate, locust bean gum, and xanthan gum is (2-5):(4-7):1:(1-3), for example (3.0-3.75):(5.5-6.25):1:(1.5-2.25).

[0036] In some embodiments, the core contains 5wt% to 50wt% of concentrated fruit juice, such as 5wt%, 8wt%, 10wt%, 15wt%, 20wt%, 25wt%, 30wt%, 35wt%, 40wt%, 45wt%, 50wt% of concentrated fruit juice, or any two of the above contents.

[0037] The concentrated fruit juice used in this invention is not particularly limited, and includes, but is not limited to, any of the following: orange, lemon, grapefruit, pineapple, strawberry, raspberry, blueberry, guava, banana, cherry, papaya, mango, apple, grape, peach, plum, pear, apricot, prune, melon, and kiwi. The concentrated fruit juice can be prepared by any method known in the art, including but not limited to heating concentration, freezing concentration, etc.

[0038] In some implementations, the concentrated fruit juice includes one or more of the following: grape juice, orange juice, pear juice, apple juice, strawberry juice, and peach juice.

[0039] In some implementations, the concentration factor of the concentrated fruit juice is 1-100, for example, 90, 80, 70, 60, 50, 40, 30, 20, 10, 5, 3, 2 times or any two of the above values.

[0040] In some embodiments, the core contains 1 wt% to 25 wt% sugar, such as 1 wt%, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 8 wt%, 10 wt%, 12 wt%, 15 wt%, 18 wt%, 20 wt%, 23 wt%, 25 wt% sugar, or any two of the above ratios.

[0041] In some implementations, the sugar is selected from one or more of the following: granulated sugar, trehalose, polydextrose, maltose, fructose, sucrose, xylitol acesulfame potassium, aspartame, and cyclamate.

[0042] In a preferred embodiment, the sugar comprises granulated sugar, trehalose, polydextrose, and maltose.

[0043] In some embodiments, the core contains 0.01wt% to 10wt% of an acidity modifier, such as 0.01wt%, 0.02wt%, 0.03wt%, 0.04wt%, 0.05wt%, 0.06wt%, 0.07wt%, 0.08wt%, 0.09wt%, 0.1wt%, 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.8wt%, 0.9wt%, 1.0wt%, 1.5wt%, 2.0wt%, 3.0wt%, 5wt%, 8wt%, or 10wt% of the acidity modifier, or any two of the above contents.

[0044] In some implementations, the acidity modifier is selected from one or more of the following: citric acid, malic acid, lactic acid, tartaric acid, sodium citrate, and potassium citrate.

[0045] In a preferred embodiment, the acidity regulator is citric acid.

[0046] In some embodiments, the core contains 5wt%-50wt% concentrated fruit juice, 5wt%-15wt% white sugar, 1wt%-5wt% trehalose, 0.5wt%-5wt% polydextrose, 0.5wt%-5wt% maltose syrup, 0.05wt%-1.0wt% sodium carboxymethyl cellulose, 0.05wt%-1.0wt% sodium alginate, 0.05wt%-1.0wt% locust bean gum, and 0.05wt%-1.0wt% xanthan gum.

[0047] shell

[0048] In some implementations, the shell contains fructose, trehalose, locust bean gum, and xanthan gum.

[0049] In some embodiments, the shell contains: 1 wt%-5 wt% fructose, 1 wt%-10 wt% trehalose, 0.01 wt%-1.0 wt% locust bean gum, 0.01 wt%-1.0 wt% xanthan gum, and the balance water.

[0050] In some embodiments, the shell contains 1 wt% to 5 wt% fructose, such as 1 wt%, 1.5 wt%, 2 wt%, 2.5 wt%, 3 wt%, 3.5 wt%, 4 wt%, 4.5 wt%, 5 wt%, or any two of the above contents.

[0051] In a preferred embodiment, the shell contains 2wt%-3wt% fructose.

[0052] In some embodiments, the shell contains 1 wt% to 10 wt% trehalose, such as 1 wt%, 1.5 wt%, 2 wt%, 2.5 wt%, 3 wt%, 3.5 wt%, 4 wt%, 4.5 wt%, 5 wt%, 5.5 wt%, 6 wt%, 6.5 wt%, 7 wt%, 7.5 wt%, 8 wt%, 8.5 wt%, 9 wt%, 9.5 wt%, 10 wt%, or any two of the above contents.

[0053] In a preferred embodiment, the shell contains 3wt%-5wt% trehalose.

[0054] In some embodiments, the shell contains 0.01wt% to 1.0wt% of locust bean gum, such as 0.01wt%, 0.02wt%, 0.03wt%, 0.04wt%, 0.05wt%, 0.06wt%, 0.07wt%, 0.08wt%, 0.09wt%, 0.1wt%, 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.8wt%, 0.9wt%, 1.0wt%, or any two of the above contents.

[0055] In some embodiments, the shell contains 0.01 wt% to 1.0 wt% xanthan gum, such as 0.01 wt%, 0.02 wt%, 0.03 wt%, 0.04 wt%, 0.05 wt%, 0.06 wt%, 0.07 wt%, 0.08 wt%, 0.09 wt%, 0.1 wt%, 0.2 wt%, 0.3 wt%, 0.4 wt%, 0.5 wt%, 0.6 wt%, 0.8 wt%, 0.9 wt%, 1.0 wt%, or any two of the above contents.

[0056] In some implementations, the mass ratio of locust bean gum to xanthan gum is in the range of 10:1 to 1:10, for example, 10:1, 9:1, 8:1, 7:1, 6:1, 5:1, 4:1, 3:1, 2:1, 3:2, 1.2:1, 1:1, 1:1.2, 2:3, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, 1:10 or any two of the above ratios.

[0057] In a preferred embodiment, the mass ratio of locust bean gum to xanthan gum is in the range of 1:1.2 to 1:2.

[0058] The present invention does not limit the ratio of the core and the shell. According to the general understanding in the art, there is no specific ratio between the two. Technicians can adjust the shell thickness according to the outer surface area of ​​the core. Generally, for an 8g core, the shell weight is between 0.15g and 0.25g.

[0059] Ice Cup

[0060] In one aspect, the present invention provides an ice cup containing the frozen beverage described herein. In some embodiments, the ice cup includes the frozen beverage described herein (particularly preferably the edible ice ball), and a container. In some embodiments, the container is a disposable, sealed container with a lid (e.g., a plastic cup).

[0061] Preparation of frozen drinks

[0062] In this application, the product's taste is improved and the product is formed intact by adjusting the freezing and pouring parameters; the freezing and hardening time of the water-ice material is adjusted and controlled by the freezing tunnel process to inhibit the formation of large ice crystals and reduce the surface temperature of the product; the integrity of the finished product is ensured and the demolding efficiency is improved by controlling the demolding process; and the ice ball surface is formed with a complete and uniform ice shell by the spraying process to prevent the product from sticking together during its shelf life.

[0063] In one aspect, the present invention provides a method for preparing frozen beverages, comprising the following steps:

[0064] a. Gel core raw material to obtain gel material;

[0065] b. Pour the gelatinous material into the mold and freeze to harden;

[0066] c. Demold to obtain the core;

[0067] d. Prepare the shell material and spray the core obtained in step c to obtain the frozen beverage;

[0068] e. Optionally, the frozen beverage obtained in step d may be refrozen.

[0069] In some implementations, the discharge temperature of the freezer in step a is -6°C to 6°C, for example -5°C, -4°C, -3°C, -2°C, -1.8°C, -1.5°C, -1.2°C, -1°C, -0.8°C, -0.5°C, -0.2°C, 0°C, 0.5°C, 1°C, 2°C, 4°C, 6°C, or any two of the above temperatures.

[0070] In a preferred embodiment, the discharge temperature of the freezer in step a is -0.8°C to -2°C.

[0071] In a more preferred embodiment, the condenser discharge temperature in step a is -1.8°C.

[0072] In some embodiments, the freezing machine scraping speed in step a is 10-100 r / min, for example, 10 r / min, 14 r / min, 18 r / min, 22 r / min, 26 r / min, 30 r / min, 34 r / min, 38 r / min, 42 r / min, 50 r / min, 60 r / min, 70 r / min, 80 r / min, 90 r / min, 100 r / min or any two of the above speeds.

[0073] In a preferred embodiment, the freezing machine scraping speed in step a is 14-22 r / min.

[0074] In another preferred embodiment, the freezing machine scraping speed in step a is 42 r / min.

[0075] In some implementations, the infusion rate in step b is 1000-3000 cm⁻¹. 3 / min, for example 1000, 1200, 1400, 1600, 1800, 2000, 2200, 2400, 2600, 2800, 3000cm 3 / min or within the range of any two of the above speeds.

[0076] In a preferred embodiment, the infusion rate in step b is 1640-2050 cm⁻¹. 3 / min.

[0077] In some implementations, the infusion height in step b is 10-20 mm, for example, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20 mm or any two of the above heights.

[0078] In a preferred embodiment, the infusion height in step b is 12-15 mm.

[0079] In some implementations, the tunnel freezing temperature in step b is ≤-10°C, for example ≤-15°C, ≤-20°C, ≤-25°C, ≤-30°C, ≤-35°C, ≤-40°C, ≤-45°C, or ≤-50°C.

[0080] In a preferred embodiment, the tunnel freezing temperature in step b is ≤-38°C.

[0081] In some implementations, the demolding pressure in step c is 0.01-5 MPa, for example 0.01, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.5, 2, 3, 4, 5 MPa or within any two of the above pressure ranges.

[0082] In a preferred embodiment, the demolding pressure in step c is 0.1-0.6 MPa.

[0083] In some implementations, the spray pressure in step d is 0.01-1 MPa, for example 0.01, 0.04, 0.04, 0.06, 0.08, 0.1, 0.16, 0.2, 0.3, 0.5, 0.8, 1.0 MPa or within any two of the above pressure ranges.

[0084] In a preferred embodiment, the spray pressure in step d is 0.1 MPa.

[0085] In some implementations, the spray temperature in step d is -5°C to 5°C, for example -5, -4, -3, -2, -1, -0.5, 0, 0.5, 1, 2, 3, 4, 5°C or within any two of the above temperature ranges.

[0086] In a preferred embodiment, the spray temperature in step d is -0.5°C.

[0087] Example

[0088] The present invention will be further illustrated below with specific embodiments and comparative examples. However, it should be understood that these embodiments and comparative examples are only for more detailed and specific illustration and should not be construed as limiting the present invention in any way.

[0089] Fusion resistance test method: Refer to the "Implementation Plan for Product Melting Resistance Verification by the Technical Department of Inner Mongolia Yili Frozen Drinks Division":

[0090] 1. Accurately weigh the water (60℃), stabilizer, powdered raw materials, and other raw materials separately. Mix the stabilizer with the white sugar at a ratio of 1:10 and set aside.

[0091] 2. Add the ingredients and water to the mixing pot and turn on the IKA high-speed mixer (install the R1300 special dispersion disc, and set the speed to 600rpm±20rpm);

[0092] 3. Add the well-mixed stabilizer at a uniform speed and stir continuously for 2 minutes;

[0093] 4. Add the other powdered ingredients at a uniform speed, mix well, and then add the remaining ingredients at a uniform speed. Stir continuously for 5 minutes, then adjust the speed to 300rpm±20rpm until sterilization is complete.

[0094] 5. Strictly follow the standard process flow requirements for sterilization, accurate volume determination, homogenization, and cooling (sterilization temperature: 85℃, homogenization pressure: according to the material liquid design requirements, material liquid temperature after cooling: ≤6℃), and the batching is completed;

[0095] 6. The test sample and the corresponding standard sample must be stored in the same -18℃ freezer for more than 12 hours;

[0096] 7. Inspect and debug the instruments, equipment and control computer according to the requirements of the "RRY-9602A Ice Cream Anti-melting Control Cabinet Operation Manual", and adjust the balance level;

[0097] 8. Turn on the power and lighting switches of the anti-melt control cabinet, and adjust the temperature of the anti-melt control cabinet to 26℃;

[0098] 9. After the temperature reaches the set temperature, turn off the power, place the standard sample and the test sample directly above the balance and the sieve respectively, and zero the data acquisition balance;

[0099] 10. Open the "Anti-melting Instrument Recording Software" on the control computer desktop. Set the relevant experimental parameters according to the "RRY-9602A Ice Cream Anti-melting Control Cabinet Operation Manual" and start the experiment;

[0100] 11. At the beginning of the experiment, when the melting rate of one sample reaches 50%, and at the end of the experiment, take a picture of the sample at a 45° angle from above.

[0101] 12. Store and summarize experimental data, and clean the instrument surface;

[0102] 13. Turn off the power, collect data, record and confirm.

[0103] Viscosity testing methods: Refer to the "Implementation Plan for Verification of Liquid Viscosity of Inner Mongolia Yili Cold Drinks Division Technical Department":

[0104] 1. Accurately weigh the water (60℃), stabilizer, powdered raw materials, and other raw materials separately. Mix the stabilizer with the white sugar at a ratio of 1:10 and set aside.

[0105] 2. Add the water for the ingredients to the mixing pot and turn on the IKA high-speed mixer (install the R1300 special dispersion disc, and set the speed to 600rpm±20rpm); add the well-mixed stabilizer at a uniform speed and stir continuously for 2 minutes.

[0106] 3. Add the other powdered ingredients at a uniform speed, mix well, and then add the remaining ingredients at a uniform speed. Stir continuously for 5 minutes, then adjust the speed to 300rpm±20rpm until sterilization is complete.

[0107] 4. Strictly follow the standard process flow requirements to carry out sterilization, accurate volume determination, homogenization, cooling and other processes (sterilization temperature: 85℃, homogenization pressure: according to the material liquid design requirements, material liquid temperature after cooling: ≤2℃), and the sample preparation is completed;

[0108] 5. Take a sample of 100 mL at a temperature ≤ 2℃;

[0109] 6. Inspect and install the instrument and equipment according to the requirements in the "BrookField RS Plus Rheometer Operation Manual";

[0110] 7. Operate in accordance with the methods and requirements in the "BrookField RS Plus Rheometer Operation Manual";

[0111] 8. After the experiment is completed, the implementer shall summarize the data according to the format in the attached table.

[0112] Ice crystal feel: Take a sample and place it on a glass slide, cover it with a coverslip with a grid, and record the number and size of ice crystals in each grid under a low-temperature microscope. Evaluate the ice crystal texture of the product based on the recorded data and actual taste.

[0113] Fineness: A particle size analyzer was used for measurement. The particle size distribution of the sample was measured, and parameters such as D50 (median particle size), D10 (10% particle size), and D90 (90% particle size) were recorded. During measurement, the frozen beverage sample was evenly dispersed in the measuring container, ensuring that the sample was free of air bubbles and sediment. The product's smoothness was evaluated based on the recorded data and actual taste.

[0114] TPA measurement: Using a Brookfield CT3 texture analyzer, frozen beverage samples were cut into blocks of a specified size, ensuring a smooth and impurity-free surface. The samples were then clamped between two parallel discs, and parameters such as compression speed, compression distance, and trigger point load were set. A certain pressure was applied to deform the samples, and the force change curves at different stages were recorded. The force change curves were analyzed using software to calculate TPA (Total Physical Ability) indicators such as hardness, elasticity, chewiness, viscosity, and brittleness.

[0115] 1. Screening of stabilizer types in core water-ice material

[0116] The water-ice mixture was prepared according to the following formula: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, and 2% maltose syrup. Different types of stabilizers were added at a rate of 3‰. Water was added to bring the mixture to 100%. The mixture was prepared according to the "Ice Resistance Test Method" and then frozen. The following tests were conducted on the product's ice resistance, viscosity, ice crystal texture, and fineness. Higher scores indicate better performance in the corresponding item. The results are shown in Table 1 below.

[0117] Table 1

[0118] stabilizer Added amount Fusion resistance viscosity Ice Crystal Feeling Fineness Sodium carboxymethyl cellulose 3‰ 4 3 3 3 Guar gum 3‰ 1 2 4 1 locust bean gum 3‰ 5 2 2 4 Carrageenan 3‰ 5 3 4 2 Xanthan Gum 3‰ 2 4 2 4 Gel 3‰ 4 4 3 3 gelatin 3‰ 4 4 3 3 Sodium alginate 3‰ 4 3 3 4 Prickly Cloud Gum 3‰ 3 3 3 2

[0119] The combined effects of sodium carboxymethyl cellulose, locust bean gum, xanthan gum, and sodium alginate

[0120] Option 1: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, 2% maltose syrup, 0.15% sodium carboxymethyl cellulose, 0.25% sodium alginate, 0.06% locust bean gum, 0.09% xanthan gum, 0.01% salt, 0.35% citric acid, add water to 100%.

[0121] Option 2: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, 2% maltose syrup, 0.12% sodium carboxymethyl cellulose, 0.22% sodium alginate, 0.04% locust bean gum, 0.06% xanthan gum, 0.01% salt, 0.35% citric acid, add water to 100%.

[0122] Option 3: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, 2% maltose syrup, 0.1% sodium carboxymethyl cellulose, 0.2% sodium alginate, 0.03% locust bean gum, 0.05% xanthan gum, 0.01% salt, 0.35% citric acid, add water to 100%.

[0123] Option 4: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, 2% maltose syrup, 0.2% sodium carboxymethyl cellulose, 0.3% sodium alginate, 0.07% locust bean gum, 0.1% xanthan gum, 0.01% salt, 0.35% citric acid, add water to 100%.

[0124] Option 5: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, 2% maltose syrup, 0.12% guar gum, 0.22% carrageenan, 0.04% gellan gum, 0.06% gelatin, 0.01% salt, 0.35% citric acid, add water to 100%.

[0125] Option Six: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, 2% maltose syrup, 0.12% guar gum, 0.22% carrageenan, 0.04% gelatin, 0.06% gellan gum, 0.01% salt, 0.35% citric acid, add water to 100%.

[0126] Option 7: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, 2% maltose syrup, 0.12% carrageenan, 0.22% guar gum, 0.04% gellan gum, 0.06% gelatin, 0.01% salt, 0.35% citric acid, add water to 100%.

[0127] Option 8: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, 2% maltose syrup, 0.12% carrageenan, 0.22% guar gum, 0.04% gelatin, 0.06% gellan gum, 0.01% salt, 0.35% citric acid, add water to 100%.

[0128] Option Nine: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, 2% maltose syrup, 0.12% guar gum, 0.22% gelatin, 0.04% carrageenan, 0.06% gellan gum, 0.01% salt, 0.35% citric acid, add water to 100%.

[0129] Option 10: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, 2% maltose syrup, 0.12% guar gum, 0.22% gelatin, 0.04% gellan gum, 0.06% carrageenan, 0.01% salt, 0.35% citric acid, add water to 100%.

[0130] Option 11: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, 2% maltose syrup, 0.12% gelatin, 0.22% guar gum, 0.04% carrageenan, 0.06% gellan gum, 0.01% salt, 0.35% citric acid, add water to 100%.

[0131] Option Twelve: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, 2% maltose syrup, 0.12% gelatin, 0.22% guar gum, 0.04% gellan gum, 0.06% carrageenan, 0.01% salt, 0.35% citric acid, add water to 100%.

[0132] Option Thirteen: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, 2% maltose syrup, 0.12% guar gum, 0.22% gellan gum, 0.04% carrageenan, 0.06% gelatin, 0.01% edible salt, 0.35% citric acid, add water to 100%.

[0133] Option Fourteen: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, 2% maltose syrup, 0.12% guar gum, 0.22% gellan gum, 0.04% gelatin, 0.06% carrageenan, 0.01% edible salt, 0.35% citric acid, add water to 100%.

[0134] Option Fifteen: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, 2% maltose syrup, 0.12% gellan gum, 0.22% guar gum, 0.04% carrageenan, 0.06% gelatin, 0.01% edible salt, 0.35% citric acid, add water to 100%.

[0135] Option 16: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, 2% maltose syrup, 0.12% gellan gum, 0.22% guar gum, 0.04% gelatin, 0.06% carrageenan, 0.01% salt, 0.35% citric acid, add water to 100%.

[0136] Add the ingredients according to the experimental design, test the product melting rate, and the results are shown in Table 2 and 3. Figure 5 .

[0137] Table 2

[0138]

[0139]

[0140] Based on the above results, the product's resistance to melting, viscosity, ice crystal texture, and smoothness were comprehensively rated. Considering the synergistic effect between stabilizers, sodium carboxymethyl cellulose, locust bean gum, xanthan gum, and sodium alginate were selected.

[0141] 2. Dosage of each stabilizer in the core water-ice material

[0142] (1) Sodium carboxymethyl cellulose and sodium alginate

[0143] The water-ice mixture was prepared according to the following formula: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, 2% maltose syrup, and water to 100%. Different stabilizers were added to each group according to the proportions in Table 2. The melting rate of the product was tested (the melting rate test method is the same as for melt resistance), and the results are shown in Table 4 below. Figure 1 As shown.

[0144] Table 3

[0145] Grouping Sodium carboxymethyl cellulose Sodium alginate A 4‰ 0‰ B 3.5‰ 0.5‰ C 3‰ 1‰ D 2.5‰ 1.5‰ E 2‰ 2‰ F 1.5‰ 2.5‰ G 1‰ 3‰ H 0.5‰ 3.5‰ I 0‰ 4‰

[0146] Table 4

[0147] Grouping 5min 10min 15min 20min 25min 30min A 0.0％ 10.1％ 28.2％ 49.5％ 73.6％ 100.0％ B 0.0％ 12.9％ 22.3％ 46.0％ 72.0％ 99.7％ C 0.0％ 11.6％ 31.2％ 52.5％ 75.1％ 100.0％ D 0.0％ 11.5％ 27.4％ 48.4％ 73.0％ 95.4％ E 0.0％ 10.7％ 20.2％ 38.9％ 60.0％ 86.3％ F 0.0％ 9.1％ 19.2％ 33.7％ 53.1％ 78.6％ G 0.0％ 13.3％ 23.6％ 54.7％ 75.9％ 98.0％ H 0.0％ 11.3％ 21.6％ 40.6％ 68.5％ 93.8％ I 0.0％ 11.9％ 25.4％ 50.8％ 70.0％ 100.0％

[0148] (2) Locust bean gum and xanthan gum

[0149] The water-ice mixture was prepared according to the following formula: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, 2% maltose syrup, and water to 100%. Different stabilizers were added to each group according to the proportions in Table 5. The melting rate of the products was tested, and the results are shown in Table 6 below. Figure 2 As shown.

[0150] Table 5

[0151] Grouping locust bean gum Xanthan Gum A 1％ 0‰ B 9‰ 1‰ C 8‰ 2‰ D 7‰ 3‰ E 6‰ 4‰ F 5‰ 5‰ G 4‰ 6‰ H 3‰ 7‰ I 2‰ 8‰ J 1‰ 9‰ K 0 1％

[0152] Table 6

[0153] Grouping 10min 20min 30min 40min 45min 50min A 4.4％ 23.7％ 61.7％ 87.7％ 98.2％ 100.0％ B 6.3％ 39.1％ 70.8％ 90.4％ 100.0％ 100.0％ C 8.6％ 41.3％ 73.2％ 94.2％ 100.0％ 100.0％ D 5.0％ 44.9％ 78.5％ 97.7％ 100.0％ 100.0％ E 6.8％ 44.7％ 74.7％ 96.2％ 100.0％ 100.0％ F 5.8％ 40.1％ 71.3％ 90.2％ 98.1％ 100.0％ G 4.6％ 23.6％ 61.1％ 87.1％ 97.9％ 100.0％ H 4.1％ 37.1％ 72.3％ 92.5％ 99.9％ 100.0％ I 7.3％ 43.5％ 73.8％ 96.0％ 100.0％ 100.0％ J 7.8％ 46.0％ 77.0％ 98.1％ 100.0％ 100.0％ K 8.4％ 46.4％ 76.4％ 98.0％ 100.0％ 100.0％

[0154] 3. Screening of core water-ice material formula

[0155] The water-ice feed formulations were designed according to the following four schemes, and TPA (texture profile analysis) and melt resistance tests were conducted. The test results are shown in Tables 7 and 8 below. Figure 3 As shown.

[0156] Option 1: 11% white sugar, 20% concentrated grape juice, 1% polydextrose, 2% malt syrup, 0.12% sodium carboxymethyl cellulose, 0.2% sodium alginate, 0.04% locust bean gum, 0.06% xanthan gum, add water to 100%.

[0157] Option 2: 8% white sugar, 20% concentrated grape juice, 3% trehalose, 1% polydextrose, 2% malt syrup, 0.12% sodium carboxymethyl cellulose, 0.20% sodium alginate, 0.04% locust bean gum, 0.06% xanthan gum, add water to 100%.

[0158] Option 3: 9% white sugar, 20% concentrated grape juice, 3% trehalose, 2% malt syrup, 0.12% sodium carboxymethyl cellulose, 0.20% sodium alginate, 0.04% locust bean gum, 0.06% xanthan gum, add water to 100%.

[0159] Option 4: 10% white sugar, 20% concentrated grape juice, 4% trehalose, 2% polydextrose, 3% malt syrup, 0.15% sodium carboxymethyl cellulose, 0.25% sodium alginate, 0.06% locust bean gum, 0.09% xanthan gum, add water to 100%.

[0160] Table 7

[0161]

[0162]

[0163] Table 8

[0164]

[0165] The results showed that Scheme 1, which did not contain trehalose, and Scheme 3, which did not contain polydextrose, both exhibited high adhesion, low cohesiveness, and high melting rate, i.e., poor melt resistance.

[0166] 4. Screening of shell spraying formulations

[0167] The ice shell spraying formulas designed according to the following four schemes in "1. Screening of Stabilizer Types in Core Water Ice Material" were used for spraying. Viscosity, melt resistance tests, and simulated shelf fluctuation experiments were conducted. The fluctuation experiment parameters were: -20℃ 12h → -10℃ 6h → -20℃ 24h → -10℃ 6h → -20℃ 12h → -8℃ 3h → -15℃ 48h → -7℃ 1h → -18℃ 24h → -7℃ 12h → -18℃ 12h → -10℃ 48h. The test results are shown in Tables 9-11 and below. Figure 4 As shown.

[0168] Simulated shelf fluctuation experiment: Use the FYL-YS-281L temperature fluctuation chamber. Avoid frequent opening of the chamber door during the experiment. In the event of an unavoidable power outage, do not open the chamber door during the power outage to maintain a constant storage temperature as much as possible. Place the samples in the fluctuation chamber, set the experimental parameters, and evaluate the samples every 48 hours, recording changes in product shape and taste. If significant changes occur in sample shape or indicators during the experiment, the project implementer must provide immediate feedback.

[0169] Option 1: 3% fructose, 5% trehalose, 0.04% locust bean gum, 0.06% xanthan gum, add water to 100%.

[0170] Option 2: 3% white sugar, 5% trehalose, 0.04% locust bean gum, 0.06% xanthan gum, add water to 100%.

[0171] Option 3: 5% white sugar, 3% fructose, 0.04% locust bean gum, 0.06% xanthan gum, add water to 100%.

[0172] Option 4: 2% fructose, 3% trehalose, 0.04% locust bean gum, 0.06% xanthan gum, add water to 100%.

[0173] Table 9

[0174] plan Viscosity (cP) Freezing point reduction one 11.63 -0.8℃ two 20.43 -0.6℃ three 34.05 -0.8℃ Four 7.28 -0.5℃

[0175] Table 10

[0176] plan 5min 10min 15min 20min 25min 30min one 5.9％ 11.2％ 26.7％ 50.2％ 80.2％ 99.7％ two 5.8％ 10.3％ 25.1％ 48.3％ 76.8％ 98.8％ three 6.3％ 16.4％ 35.9％ 57.7％ 88.8％ 100.0％ Four 6.0％ 13.6％ 30.1％ 52.5％ 85.3％ 100.0％

[0177] Table 11

[0178] plan Hardness (g) Adhesion ratio one 536.33 30％ two 538.25 50％ three 524.56 70％ Four 529.98 10％

[0179] The results showed that schemes 2 and 3, which did not contain fructose or trehalose, exhibited a higher rate of adhesion in the simulated shelf fluctuation experiment.

[0180] Spray liquid stability solution

[0181] Option 1: 3% fructose, 6% trehalose, 0.04% locust bean gum, 0.06% xanthan gum, add water to 100%.

[0182] Option 2: 3% fructose, 6% trehalose, 0.06% locust bean gum, 0.09% xanthan gum, add water to 100%.

[0183] Option 3: 3% fructose, 6% trehalose, 0.04% carrageenan, 0.06% guar gum, add water to 100%.

[0184] Option 4: 3% fructose, 6% trehalose, 0.04% carrageenan, 0.06% gellan gum, add water to 100%.

[0185] Option 5: 3% fructose, 6% trehalose, 0.04% carrageenan, 0.06% gelatin, diluted with water to 100%.

[0186] Option 6: 3% fructose, 6% trehalose, 0.04% guar gum, 0.06% carrageenan, add water to 100%.

[0187] Option 7: 3% fructose, 6% trehalose, 0.04% guar gum, 0.06% gellan gum, add water to 100%.

[0188] Option 8: 3% fructose, 6% trehalose, 0.04% guar gum, 0.06% gelatin, add water to 100%.

[0189] Option 9: 3% fructose, 6% trehalose, 0.04% gellan gum, 0.06% carrageenan, add water to 100%.

[0190] Option 10: 3% fructose, 6% trehalose, 0.04% gellan gum, 0.06% guar gum, add water to 100%.

[0191] Option 11: Fructose 3%, trehalose 6%, gellan gum 0.04%, gelatin 0.06%, add water to 100%.

[0192] Option Twelve: Fructose 3%, trehalose 6%, gelatin 0.04%, carrageenan 0.06%, add water to 100%.

[0193] Option 13: Fructose 3%, trehalose 6%, gelatin 0.04%, guar gum 0.06%, add water to 100%.

[0194] Option Fourteen: 3% fructose, 6% trehalose, 0.04% gelatin, 0.06% gellan gum, add water to 100%.

[0195] Add the ingredients according to the experimental design, test the product melting rate, and the results are shown in Table 12 and 12. Figure 6 .

[0196] Table 12

[0197]

[0198]

[0199] Spray liquid viscosity screening

[0200] Option 1: 3% fructose, 6% trehalose, 0.04% locust bean gum, 0.06% xanthan gum, add water to 100%.

[0201] Option 2: 4% fructose, 7% trehalose, 0.04% locust bean gum, 0.06% xanthan gum, add water to 100%.

[0202] Option 3: 2% fructose, 5% trehalose, 0.04% locust bean gum, 0.06% xanthan gum, add water to 100%.

[0203] Option 4: 5% fructose, 8% trehalose, 0.04% locust bean gum, 0.06% xanthan gum, add water to 100%.

[0204] Option 5: 3% fructose, 6% white sugar, 0.04% locust bean gum, 0.06% xanthan gum, add water to 100%.

[0205] Option Six: 3% fructose, 6% maltose, 0.04% locust bean gum, 0.06% xanthan gum, add water to 100%.

[0206] Option 7: 3% fructose, 6% glucose, 0.04% locust bean gum, 0.06% xanthan gum, add water to 100%.

[0207] Option 8: 3% white sugar, 6% trehalose, 0.04% locust bean gum, 0.06% xanthan gum, add water to 100%.

[0208] Option Nine: 3% white sugar, 6% maltose, 0.04% locust bean gum, 0.06% xanthan gum, add water to 100%.

[0209] Option 10: 3% white sugar, 6% glucose, 0.04% locust bean gum, 0.06% xanthan gum, add water to 100%.

[0210] Option 11: Maltose 3%, Trehalose 6%, Locust bean gum 0.04%, Xanthan gum 0.06%, add water to 100%.

[0211] Option 12: Maltose 3%, glucose 6%, locust bean gum 0.04%, xanthan gum 0.06%, add water to 100%.

[0212] Option 13: 3% glucose, 6% trehalose, 0.04% locust bean gum, 0.06% xanthan gum, add water to 100%.

[0213] Option Fourteen: Trehalose 3%, glucose 6%, locust bean gum 0.04%, xanthan gum 0.06%, add water to 100%.

[0214] The ingredients were prepared according to the experimental protocol, and viscosity, melt resistance, and simulated shelf fluctuation tests were conducted. The results are shown in Tables 13-15. Figure 7 .

[0215] Table 13

[0216]

[0217]

[0218] Table 14

[0219]

[0220] Fluctuation experiment parameters: -20℃ 12h → -10℃ 6h → -20℃ 24h → -10℃ 6h → -20℃ 12h → -8℃ 3h → -15℃ 48h → -7℃ 1h → -18℃ 24h → -7℃ 12h → -18℃ 12h → -10℃ 48h.

[0221] Table 15

[0222]

[0223]

[0224] 5. Parameter Experiment of Freezing Machine

[0225] The water-ice mixture was prepared according to the following formula: 10% white sugar, 20% concentrated grape juice, 4% trehalose, 2% polydextrose, 3% maltose syrup, 0.15% sodium carboxymethyl cellulose, 0.25% sodium alginate, 0.06% locust bean gum, and 0.09% xanthan gum, with water added to 100%. Then, the freezing machine parameters were designed according to the following four schemes, and the freezing time and ice crystal sensation at a tunnel temperature of -38℃ were statistically analyzed. The test results are shown in Table 16 below.

[0226] Table 16

[0227] plan Freeze time Ice Crystal Feel one 55min 5 two 45min 3 three 38min 2 Four 38min 1

[0228] 6. Spraying parameter experiment

[0229] The water-ice mixture was prepared according to the following formula: 10% white sugar, 20% concentrated grape juice, 4% trehalose, 2% polydextrose, 3% maltose syrup, 0.15% sodium carboxymethyl cellulose, 0.25% sodium alginate, 0.06% locust bean gum, and 0.09% xanthan gum, with water added to 100%. The spray liquid was prepared according to the following formula: 3% fructose, 5% trehalose, 0.04% locust bean gum, and 0.06% xanthan gum, with water added to 100%. Then, the spray pressure and temperature were designed according to the following four schemes, and a shelf fluctuation experiment was simulated. The test results are shown in Table 17 below.

[0230] Table 17

[0231] plan Hardness (g) Adhesion ratio one 536.33 60％ two 538.25 30％ three 524.56 60％ Four 529.98 50％

[0232] Although specific embodiments of the invention have been described in detail, those skilled in the art will understand that various modifications and substitutions can be made to those details based on all the teachings disclosed, and all such changes are within the scope of protection of the invention. The full scope of the invention is given by the appended claims and any equivalents thereof.

Claims

1. A frozen beverage comprising an inner core and an outer shell, wherein, The core contains concentrated fruit juice and stabilizers, wherein the stabilizers include one or more of sodium carboxymethyl cellulose, locust bean gum, xanthan gum, and sodium alginate.

2. The frozen beverage according to claim 1, wherein the core further comprises one or more of sugar, salt, and acidity modifiers; Preferably, the core contains 5wt%-50wt% concentrated fruit juice, 1wt%-25wt% sugar, 0.01wt%-10wt% stabilizer, 0.01wt%-10wt% acidity regulator, 0-1wt% salt, and the balance being water.

3. The frozen beverage according to claim 1 or 2, wherein the stabilizer is sodium carboxymethyl cellulose, locust bean gum, xanthan gum and sodium alginate, and the weight ratio of sodium carboxymethyl cellulose, sodium alginate, locust bean gum and xanthan gum is (2-5):(4-7):1:(1-3), for example (3.0-3.75):(5.5-6.25):1:(1.5-2.25).

4. The frozen beverage according to claim 2 or 3, wherein, The sugar is selected from one or more of the following: granulated sugar, trehalose, polydextrose, maltose, fructose, sucrose, xylitol acesulfame potassium, aspartame, and cyclamate; Preferably, the sugar comprises granulated sugar, trehalose, polydextrose, and maltose.

5. The frozen beverage according to any one of claims 1-4, wherein the acidity regulator is selected from one or more of the following: citric acid, malic acid, lactic acid, tartaric acid, sodium citrate and potassium citrate; Preferably, the acidity regulator is citric acid.

6. The frozen beverage according to any one of claims 1-5, wherein the concentrated fruit juice is selected from one or more of the following: grape juice, orange juice, pear juice, apple juice, strawberry juice, and peach juice; preferably, the concentration ratio of the concentrated fruit juice is 2-100.

7. The frozen beverage according to any one of claims 1-6, wherein, The core contains 5wt%-50wt% concentrated fruit juice, 5wt%-15wt% white sugar, 1wt%-5wt% trehalose, 0.5wt%-5wt% polydextrose, 0.5wt%-5wt% malt syrup, 0.05wt%-1.0wt% sodium carboxymethyl cellulose, 0.05wt%-1.0wt% sodium alginate, 0.05wt%-1.0wt% locust bean gum, 0.05wt%-1.0wt% xanthan gum, and the balance being water.

8. The frozen beverage according to any one of claims 1-7, wherein the shell layer contains fructose, trehalose, locust bean gum, and xanthan gum; Preferably, the shell contains 1 wt%-5 wt% fructose, 1 wt%-10 wt% trehalose, 0.01 wt%-1.0 wt% locust bean gum, 0.01 wt%-1.0 wt% xanthan gum, and the balance being water.

9. The frozen beverage according to any one of claims 1-8, wherein, The frozen beverage is in the form of a sphere, square, cylindrical, rhomboid, or irregular shape; Preferably, the frozen beverage is spherical; Preferably, the frozen beverage is an edible ice ball.

10. An ice cup containing the frozen beverage as described in any one of claims 1-9.

11. A method for preparing a frozen beverage according to any one of claims 1-9, comprising the following steps: a. Gel core raw material to obtain gel material; b. Pour the gelatinous material into the mold and freeze to harden; c. Demold to obtain the core; d. Prepare the shell material and spray the core obtained in step c to obtain the frozen beverage; e. Optionally, the frozen beverage obtained in step d may be refrozen.

12. The method according to claim 11, wherein, The freezing process in step a is carried out in a freezer. Preferably, the discharge temperature of the freezer is -5°C to 0°C and the stirring speed of the freezer is 10-100 r / min. The infusion rate in step b is 1000-3000 cm. 3 / min, grouting height of 10-20mm, tunnel freezing temperature ≤-10℃; The demolding pressure in step c is 0.01-5 MPa; In step d, the spray pressure is 0.01-1 MPa and the spray temperature is -5℃ to 5℃. Preferably, the discharge temperature of the freezer in step a is -0.5℃ to -2.0℃, and the agitation speed of the freezer is 14-50 r / min; Preferably, the infusion rate in step b is 1640-2050 cm⁻¹. 3 / min, grouting height of 12-15mm, tunnel freezing temperature ≤-38℃; Preferably, the demolding pressure in step c is 0.1-0.6 MPa; Preferably, the spray pressure in step d is 0.05-0.14 MPa and the spray temperature is -0.5℃ to 0.5℃.

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