Fiveleaf gynostemma herb-added cold beverage and preparation method thereof

Abstract

The invention relates to the field of cold beverage processing, in particular to a fiveleaf gynostemma herb-added cold beverage and a preparation method thereof. According to weight ratio, the materials of the fiveleaf gynostemma herb-added cold beverage 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, 0.015 to 0.1 percent of dry sweetish fiveleaf gynostemma herb powder, 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 fiveleaf gynostemma herb-added cold beverage has the due dietary therapy and health care effects of fiveleaf gynostemma herb, meanwhile, the fiveleaf gynostemma herb-added cold beverage solves the problems of ice cream caused by the addition of the dry fiveleaf gynostemma herb powder, i.e. poor melting resistance and poor stability, the variety of cold beverages is enriched, and the fiveleaf gynostemma herb-added cold beverage fills the market gap, and lays a foundation for the market development of cold beverages.

Description

technical field

[0001] The invention relates to the field of frozen drink processing, in particular, the invention relates to a frozen drink added with gynostemma pentaphyllum 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] Gynostemma Gynostemma is a herbaceous vine of Cucurbitaceae, the stem is slender gray-brown or dark brown, with longitudinal grooves on the surface, sparsely hairy, compound leaves, leaflets membranous, usually 5-7 pieces, petiole length 2-4cm, covered with rough hairs ; The fruit is spherical, about 5mm in diameter, as big as a bean, black when ripe. The whole plant can be used as medicine, and the content of active ingredients in...

Examples

Embodiment 1

[0028] Embodiment 1 prepares Ganwei Gynostemma dry powder

[0029] Washing, stirring, squeezing, separating and filtering the whole fresh sweet Gynostemma pentaphyllum herb, and then drying the light-colored filtrate without chlorophyll by freeze-drying method or instant drying method to obtain Gynostemma pentaphylla original juice dry powder.

Embodiment 2

[0030] Embodiment 2 prepares the frozen drink that adds Gynostemma pentaphyllum

[0031] The raw materials include by weight: 12% white granulated sugar, 5% maltose syrup, 10% whole milk powder, 6% vegetable oil, 0.015% sweet Gynostemma pentaphylla dry powder, 0.4% edible stabilizer (0.1% guar gum, 0.1% xanthan gum) %, locust bean gum 0.1%, carrageenan 0.1%), monoglyceride 0.1%, the balance of water.

[0032] Preparation:

[0033] Raw material pretreatment: mix the edible stabilizer and white sugar evenly, and melt the fat in advance;

[0034] 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;

[0035] Preheating: heat the mixed material liquid from the mixing temperature to 70-75°C and set aside;

[0036] Homogenization: Pass the preheated material liquid through a high-pressure homogenizer, and after homogenization, a fully mixed and stable ice cream mat...

Embodiment 3

[0041] Embodiment 3 prepares the frozen drink that adds Gynostemma pentaphyllum

[0042] The raw materials include by weight: 14% white granulated sugar, 7% maltose syrup, 12% whole milk powder, 8% vegetable oil, 0.1% sweet Jiaogulan dry powder, 2.0% edible stabilizer (0.5% guar gum, 0.5% xanthan gum) %, locust bean gum 0.5%, carrageenan 0.5%), monoglyceride 0.5%, water balance.

[0043] Preparation:

[0044] Raw material pretreatment: mix the edible stabilizer and white sugar evenly, and melt the fat in advance;

[0045] 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;

[0046] Preheating: heat the mixed material liquid from the mixing temperature to 70-75°C and set aside;

[0047] Homogenization: Pass the preheated material liquid through a high-pressure homogenizer, and after homogenization, a fully mixed and stable ice cream material liquid can be ob...

technical field

[0001] The invention relates to the field of frozen drink processing, in particular, the invention relates to a frozen drink added with gynostemma pentaphyllum 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] Gynostemma Gynostemma is a herbaceous vine of Cucurbitaceae, the stem is slender gray-brown or dark brown, with longitudinal grooves on the surface, sparsely hairy, compound leaves, leaflets membranous, usually 5-7 pieces, petiole length 2-4cm, covered with rough hairs ; The fruit is spherical, about 5mm in diameter, as big as a bean, black when ripe. The whole plant can be used as medicine, and the content of active ingredients in...

Examples

Embodiment 1

[0028] Embodiment 1 prepares Ganwei Gynostemma dry powder

[0029] Washing, stirring, squeezing, separating and filtering the whole fresh sweet Gynostemma pentaphyllum herb, and then drying the light-colored filtrate without chlorophyll by freeze-drying method or instant drying method to obtain Gynostemma pentaphylla original juice dry powder.

Embodiment 2

[0030] Embodiment 2 prepares the frozen drink that adds Gynostemma pentaphyllum

[0031] The raw materials include by weight: 12% white granulated sugar, 5% maltose syrup, 10% whole milk powder, 6% vegetable oil, 0.015% sweet Gynostemma pentaphylla dry powder, 0.4% edible stabilizer (0.1% guar gum, 0.1% xanthan gum) %, locust bean gum 0.1%, carrageenan 0.1%), monoglyceride 0.1%, the balance of water.

[0032] Preparation:

[0033] Raw material pretreatment: mix the edible stabilizer and white sugar evenly, and melt the fat in advance;

[0034] 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;

[0035] Preheating: heat the mixed material liquid from the mixing temperature to 70-75°C and set aside;

[0036] Homogenization: Pass the preheated material liquid through a high-pressure homogenizer, and after homogenization, a fully mixed and stable ice cream mat...

Embodiment 3

[0041] Embodiment 3 prepares the frozen drink that adds Gynostemma pentaphyllum

[0042] The raw materials include by weight: 14% white granulated sugar, 7% maltose syrup, 12% whole milk powder, 8% vegetable oil, 0.1% sweet Jiaogulan dry powder, 2.0% edible stabilizer (0.5% guar gum, 0.5% xanthan gum) %, locust bean gum 0.5%, carrageenan 0.5%), monoglyceride 0.5%, water balance.

[0043] Preparation:

[0044] Raw material pretreatment: mix the edible stabilizer and white sugar evenly, and melt the fat in advance;

[0045] 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;

[0046] Preheating: heat the mixed material liquid from the mixing temperature to 70-75°C and set aside;

[0047] Homogenization: Pass the preheated material liquid through a high-pressure homogenizer, and after homogenization, a fully mixed and stable ice cream material liquid can be ob...

Images