Perilla-added cold beverage and preparation method thereof

A technology of frozen drinks and perilla, applied in frozen sweets, food science, applications, etc., can solve the problems of not being suitable for perilla ice cream and affecting the melting resistance of ice cream, enriching categories, filling market gaps, and solving poor melting resistance Effect

CN102429083BInactive Publication Date: 2013-11-20INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Publication Date
2013-11-20
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention relates to the field of cold beverage processing, in particular to a perilla-added cold beverage and a preparation method thereof. The perilla-added cold beverage is characterized in that: according to weight ratio, materials include 12 to 14 percent of white granulated sugar, 5 to 7 percent of maltose syrup, 10 to 12 percent of whole milk powder, 6 to 8 percent of vegetable oil, 2 to 4 percent of dry perilla leaf juice powder, 0.25 to 0.9 percent of perilla seed oil, 0.4 to 2.0 percent of edible stabilizers, 0.1 to 1 percent of monoglyceride and the balance of water, wherein the edible stabilizers are 0.1 to 0.5 percent of guar gum, 0.1 to 0.5 percent of xanthan gum, 0.1 to 0.5 percent of locust bean gum and 0.1 to 0.5 percent of carrageenan. The perilla-added cold beverage has the due dietary therapy and health care effects of perilla, meanwhile, the perilla-added cold beverage overcomes the problems of ice cream caused by the addition of perilla, i.e. poor melting resistance and poor stability, the variety of cold beverages is enriched, and the perilla-added cold beverage fills the market gap, and lays a foundation for the market development of cold beverages.
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Description

technical field

[0001] The invention relates to the field of frozen drink processing, in particular to a frozen drink added with perilla and a preparation method thereof. Background technique

[0002] At present, there are many types of frozen drinks available on the market. Ice cream products have attracted many consumers because of their thick and smooth taste, accounting for a larger part of frozen drinks, but ice cream containing health-care components is still in the market relatively lacking.

[0003] Perilla is a labiatae plant, an annual herb, 60-180cm high, and has a specific aroma. Stems quadrangular, purple, green-purple or green, villous, denser at nodes. Single leaves opposite, broadly ovate or round ovate, 7-21cm long, 4.5-16cm wide. It has the effects of dispelling cold and relieving exterior syndrome, dispersing lung and relieving cough, regulating qi and neutralizing, and detoxifying.

[0004] The whole plant of perilla has high nutritional value, it has...

Examples

Embodiment 1

[0031] The processing of embodiment 1 perilla

[0032] ①Preparation of perilla leaf juice dry powder: wash, stir, squeeze, separate and filter the picked fresh perilla leaves, and then use freeze-drying method or instant drying method to obtain perilla leaf juice dry powder from the light-colored clear liquid .

[0033] ②Preparation of perilla seed oil: After cleaning and washing the perilla seeds, soak them in water to make the water content of the perilla seeds reach 5-20%, and then steam and fry them for 5-30 minutes at a temperature of 80 -130°C, and then press the oil in an oil press that has been preheated to 80-120°C to obtain perilla seed oil with high oil yield and fragrance.

Embodiment 2

[0034] Embodiment 2 prepares the frozen drink that adds perilla

[0035] The raw materials include by weight: 12% of white granulated sugar, 5% of malt syrup, 10% of whole milk powder, 6% of vegetable oil, 2% of perilla leaf juice dry powder, 0.25% of perilla seed oil, 0.4% of edible stabilizer (melon Seoul gum 0.1%, xanthan gum 0.1%, locust bean gum 0.1%, carrageenan 0.1%), monoglyceride 0.1%, the balance of water.

[0036] Preparation:

[0037] Raw material pretreatment: mix the edible stabilizer and white sugar evenly, and melt the fat in advance;

[0038] Mixing: According to the order of liquid first, then powder, fully mix the raw materials obtained in step 1) with other raw materials, and the mixing temperature is 60°C;

[0039] Preheating: heat the mixed material liquid from the mixing temperature to 70-75°C and set aside;

[0040] Homogenization: Pass the preheated material liquid through a high-pressure homogenizer, and after homogenization, a fully mixed and stab...

Embodiment 3

[0045] Embodiment 3 prepares the frozen drink that adds perilla

[0046] The raw materials include by weight: 14% white granulated sugar, 7% maltose syrup, 12% whole milk powder, 8% vegetable oil, 4% perilla leaf juice dry powder, 0.9% perilla seed oil, 2.0% edible stabilizer (melon Seoul gum 0.5%, xanthan gum 0.5%, locust bean gum 0.5%, carrageenan 0.5%), monoglyceride 0.5%, water balance.

[0047] Preparation:

[0048] Raw material pretreatment: mix the edible stabilizer and white sugar evenly, and melt the fat in advance;

[0049] Mixing: According to the order of liquid first, then powder, fully mix the raw materials obtained in step 1) with other raw materials, and the mixing temperature is 60°C;

[0050] Preheating: heat the mixed material liquid from the mixing temperature to 70-75°C and set aside;

[0051] Homogenization: Pass the preheated material liquid through a high-pressure homogenizer, and after homogenization, a fully mixed and stable ice cream material liqu...