A method for preparing explosion-proof pomegranate fresh fruit frozen drink filling

Abstract

The invention discloses a method for preparing a frozen drink sandwich of pomegranate fresh fruit grains that prevents explosion. The method comprises the following steps: preparing a mixed solution of fruit grains impregnated with 30-40% sucrose and 0.05-0.15% gelatin in advance, and pre-immersing the fresh pomegranate fruit grains in the mixed solution for 3-6 minutes. The fresh pomegranate fruit grains are quickly placed in the inner layer of a sandwich mold after being taken out; the sandwich mold is divided into an inner and outer layer, and after the inner layer is filled with pomegranate fruit grains, liquid nitrogen is quickly injected into the outer layer for 1-4 minutes. After freezing and forming, the outer layer liquid nitrogen recovery port is opened to seal and residual liquid nitrogen is collected. The sandwich can realize a pure fresh pomegranate fruit grain sandwich, and the key point is to solve the problem of grain explosion in the production process of pomegranate fruit grain frozen drinks. The sandwich also shows that the pomegranate grains are closely combined with each other, the sandwich color is bright, and the product has good formability.

Description

Technical Field

[0001] The invention relates to the technical field of cold drinks, in particular to a method for preparing a frozen drink center made of explosion-proof fresh pomegranate fruit particles. Background Art

[0002] Frozen drinks with fillings are an important type of frozen drink products. Traditional sandwich products are mainly jams, purees, juices and other products, while pure fruit grains and fruit pieces are less. Pomegranate grains are bright red and beautiful in color, have outstanding flavor, and are in natural granular form without cutting, making them very suitable for making fillings. However, pomegranate grains are rich in water content and have a weak surface layer. During the freezing process, too fast or too low freezing rates are prone to cause the grains to burst due to instantaneous turgor pressure, ice crystal extrusion and other reasons, affecting the product appearance. For this reason, the present invention improves the pomegranate grain sandwich freezing process to develop a non-bursting pomegranate fresh fruit grain frozen drink filling. Summary of the invention

[0003] The present invention provides a process for producing a pomegranate fresh fruit grain frozen drink sandwich that is explosion-proof. The sandwich can realize a pure fresh pomegranate fruit grain sandwich, and mainly solves the problem of pomegranate fruit grain explosion during the production process of the pomegranate fruit grain frozen drink. The technical solution adopted by the present invention is:

[0004] A method for preparing explosion-proof pomegranate fresh fruit frozen drink filling, characterized by the following steps:

[0005] (1) A mixed solution containing 30-40% sucrose and 0.05-0.15% gelatin in a mass concentration of 30-40% is prepared in advance, and fresh pomegranate fruit particles are pre-immersed in the mixed solution for 3-6 minutes. After being scooped out, they are quickly placed in the inner layer of a sandwich mold;

[0006] (2) The sandwich mold is divided into two layers, the inner layer is a pomegranate fresh fruit frozen forming layer, and the outer layer is a liquid nitrogen adding layer. The bottom of the outer layer has a liquid nitrogen discharge port to recover the remaining liquid nitrogen. There are 3-5 1mm diameter pores evenly distributed per square centimeter between the inner and outer layers to allow the outer layer liquid nitrogen to enter the inner layer;

[0007] (3) After the inner layer is filled with pomegranates, liquid nitrogen is quickly injected into the outer layer for 1-4 minutes, and the seal of the outer layer liquid nitrogen recovery port is opened to collect the residual liquid nitrogen;

[0008] (4) The frozen pomegranate is demolded to obtain the filling, and the aged outer layer liquid is further coated, and the filling is formed and frozen to obtain a product such as pomegranate fresh fruit filling ice cream.

[0009] The present invention further discloses the use of a method for preparing a frozen drink filling of pomegranate fresh fruit particles to effectively prevent pomegranate fresh fruit particles from bursting. Experimental results show that compared with conventional methods, the pomegranate fresh fruit particle filling ice cream prepared by the method has a greatly reduced bursting rate, and also exhibits the characteristics of tight combination of pomegranate particles, bright color of the filling, and good product formability.

[0010] The present invention is described in more detail as follows:

[0011] (1) a fruit soaking liquid (mixed liquid) containing 30-40% sucrose and 0.05-0.15% gelatin in a mass concentration is prepared in advance, and fresh pomegranate fruit is soaked in the mixed solution for 3-6 minutes in advance, and then the fresh pomegranate fruit is taken out and quickly placed in the inner layer of the sandwich mold;

[0012] The impregnation solution refers to a mixed solution containing 30-40% sucrose and 0.05-0.15% gelatin;

[0013] The gelatin mentioned here refers to edible gelatin;

[0014] The sucrose refers to edible sugars such as white granulated sugar and crystal sugar.

[0015] (2) The sandwich mold is as follows Figure 1 As shown, it is divided into two layers, the inner layer is the fruit particle freezing forming layer, the outer layer is the liquid nitrogen adding layer, the bottom of the outer layer has a liquid nitrogen discharge port to recover the remaining liquid nitrogen, and there are 3-5 1mm diameter pores evenly distributed per square centimeter between the inner layer and the outer layer to allow the outer layer liquid nitrogen to enter the inner layer;

[0016] (3) After the inner layer is filled with pomegranates, liquid nitrogen is quickly injected into the outer layer for 1-4 minutes, and the seal of the outer layer liquid nitrogen recovery port is opened to collect the residual liquid nitrogen;

[0017] (4) The frozen pomegranate is demolded to obtain the filling, and the aged outer layer liquid is further coated, and the filling is formed and frozen to obtain a product such as pomegranate fresh fruit filling ice cream.

[0018] The explosion-proof pomegranate fresh fruit filling prepared by the present invention was subjected to the following technical tests:

[0019] (1) Coliform bacteria <10 CFU / g, Staphylococcus aureus <10 CFU / g, Salmonella not detected, Listeria monocytogenes not detected, sampling quantity n=5.

[0020] (2) Comparative experiment:

[0021]

[0022] The above results show that the pomegranate filling prepared by the present invention has bright color, low particle burst rate, and is easy to form.

[0023] The explosion-proof pomegranate fresh fruit filling and the preparation method thereof disclosed in the present invention have the following advantages compared with the prior art:

[0024] The use of the inner and outer layer sandwich freezing mold of the present invention to prepare pure pomegranate fruit grain sandwiches can effectively avoid the fruit grain (pomegranate) rupture caused by excessively large ice crystals when preparing fruit grain sandwiches by conventional freezing methods and the problem of fruit grain explosion caused by direct contact with a large amount of liquid nitrogen and ultra-fast cooling in conventional liquid nitrogen liquid immersion quick freezing and other freezing methods; in addition, the use of pre-impregnation treatment can form a protective film on the surface of the pomegranate grains to reduce the problem of grain explosion and promote the bonding and molding between fruit grains. In particular, the fruit grain sandwich molding mold is a multi-layer arrangement combination type and can be adjusted according to the requirements of the sandwich molding structure. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 It is a schematic diagram of a fruit-filled sandwich forming mold;

[0026] 1 is the popsicle stick, 2 is the liquid adding layer, 3 is the fruit particle freezing forming layer

[0027] 4 is the inner pore for liquid nitrogen to enter, and 5 is the liquid nitrogen discharge outlet. DETAILED DESCRIPTION

[0028] The present invention is described below by specific embodiments. Unless otherwise specified, the technical means used in the present invention are methods known to those skilled in the art. In addition, the embodiments should be understood as illustrative rather than limiting the scope of the present invention, and the essence and scope of the present invention are limited only by the claims. For those skilled in the art, various changes or modifications to the material composition and dosage in these embodiments, without departing from the essence and scope of the present invention, also belong to the protection scope of the present invention. The raw materials and reagents used in the present invention are all commercially available.

[0029] Example 1

[0030] The method for making explosion-proof pomegranate fresh fruit frozen drink filling is as follows:

[0031] (1) A fruit soaking liquid containing 40% sucrose and 0.15% gelatin by mass concentration is prepared in advance, and fresh pomegranate fruit particles are soaked in the mixed solution for 3 minutes. After being fished out, they are quickly placed in the inner layer of the sandwich mold;

[0032] (2) The sandwich mold is divided into two layers, the inner layer is a pomegranate fresh fruit freezing molding layer, and the outer layer is a liquid nitrogen adding layer. The bottom of the outer layer has a liquid nitrogen discharge port to recover the remaining liquid nitrogen. There are 5 1mm diameter fine holes evenly distributed per square centimeter between the inner and outer layers to allow the outer layer liquid nitrogen to enter the inner layer;

[0033] (3) After the inner layer is filled with pomegranates, liquid nitrogen is quickly injected into the outer layer for 2 minutes, and the seal of the outer layer liquid nitrogen recovery port is opened to collect the residual liquid nitrogen;

[0034] (4) The frozen pomegranate is demolded to obtain the filling, and the aged outer layer liquid is further coated, and the filling is formed and frozen to obtain a product such as pomegranate fresh fruit filling ice cream.

[0035] Example 2

[0036] The method of making explosion-proof pomegranate fresh fruit ice cream filling is as follows:

[0037] (1) A fruit soaking liquid containing 30% sucrose and 0.05% gelatin by mass concentration is prepared in advance, and fresh pomegranate fruit particles are soaked in the mixed solution for 6 minutes. After being fished out, they are quickly placed in the inner layer of the sandwich mold;

[0038] (2) The sandwich mold is divided into two layers, the inner layer is a pomegranate fresh fruit frozen forming layer, and the outer layer is a liquid nitrogen adding layer. The bottom of the outer layer has a liquid nitrogen discharge port to recover the remaining liquid nitrogen. There are 3 1mm diameter fine holes evenly distributed per square centimeter between the inner and outer layers to allow the liquid nitrogen in the outer layer to enter the inner layer;

[0039] (3) After the inner layer is filled with pomegranates, liquid nitrogen is quickly injected into the outer layer for 4 minutes, and the seal of the outer layer liquid nitrogen recovery port is opened to collect the residual liquid nitrogen;

[0040] (4) The frozen pomegranate is demolded to obtain the filling, and the aged outer layer liquid is further coated, and the filling is formed and frozen to obtain a product such as pomegranate fresh fruit filling ice cream.

Claims

1. A method for preparing an explosion-proof pomegranate fresh fruit filling ice cream, characterized in that Proceed as follows: (1) A mixed solution containing 30-40% sucrose and 0.05-0.15% gelatin in a mass concentration of 30-40% is prepared in advance, and fresh pomegranate fruit particles are pre-immersed in the mixed solution for 3-6 minutes. After being scooped out, they are quickly placed in the inner layer of a sandwich mold; (2) The sandwich mold is divided into two layers, the inner layer is a pomegranate fresh fruit frozen forming layer, and the outer layer is a liquid nitrogen adding layer. The bottom of the outer layer has a liquid nitrogen discharge port to recover the remaining liquid nitrogen. There are 3-5 1mm diameter pores evenly distributed per square centimeter between the inner and outer layers to allow the outer layer liquid nitrogen to enter the inner layer; (3) After the inner layer is filled with pomegranates, liquid nitrogen is quickly injected into the outer layer for 1-4 minutes. After freezing, the outer layer liquid nitrogen recovery port is opened to collect the residual liquid nitrogen; (4) The frozen pomegranate is demolded to obtain the filling, and the aged outer layer liquid is further poured on the outer layer, and the outer layer is molded and frozen to obtain the pomegranate fresh fruit filling ice cream.

2. Use of pomegranate fresh fruit filling ice cream prepared by the method of claim 1 in effectively preventing pomegranate fresh fruit particles from bursting.

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