A cereal sauce for frozen confectionery and a method for its preparation

Abstract

The present application belongs to the technical field of frozen food, and particularly relates to a kind of cereal paste for frozen beverage, and further discloses a preparation method thereof. The cereal paste for frozen beverage directly uses cereal grains as cereal raw material, and adds sweeteners, stabilizers, acidity meters, etc., especially by adding soybean oligosaccharides, malt dextrin and trehalose as adjusting agents, the problem of retrogradation can be solved without cooking the cereal grains into porridge. The cereal paste for frozen beverage, by reasonable collocation of cereal raw materials and functional additives, solves the problem of retrogradation on the basis of ensuring the cereal paste to retain the grainy feeling, and obtains a kind of cereal paste with more chewiness, which widens the taste and applicable group of frozen products.

Description

Technical Field

[0001] This invention belongs to the field of frozen food technology, specifically relating to a grain sauce for frozen beverages, and further disclosing its preparation method. Background Technology

[0002] Grain sauces are made by processing grains, such as grinding them, mixing them with sugar and stabilizers, and sterilizing them. They can be used as an ingredient in other foods, such as frozen drinks.

[0003] However, grain sauces often suffer from significant retrogradation, severely impacting the taste of the food. Current technologies typically address this retrogradation by cooking grains into a porridge-like consistency, such as black rice, glutinous rice, or sorghum. This is achieved by adding sugars, fruit juices, stabilizers, acids, and other additives to create a porridge-like texture. This ensures the grain sauce is easy to add during production and prevents retrogradation and hardening during storage and transportation. For example, Chinese patent CN108065323A discloses a grain sauce that uses porridge-like grain bases such as red bean paste, soybean paste, glutinous rice paste, purple rice paste, and black rice paste, and further applies them to frozen beverages.

[0004] However, grain sauces processed into a "porridge" form completely lose the original grain texture when consumed, thus affecting the taste. Therefore, there is a need in this field to develop a grain sauce that retains the grain texture while also addressing the issue of grain reversion, which would be of positive significance for improving the taste of frozen beverages. Summary of the Invention

[0005] Therefore, the technical problem to be solved by the present invention is to provide a grain sauce for frozen beverages, which effectively solves the problem of grains becoming rotten and unsuitable for transportation and storage while retaining the texture of grain particles;

[0006] The second technical problem to be solved by the present invention is to provide a method for preparing the above-mentioned grain paste for frozen beverages.

[0007] To solve the above-mentioned technical problems, the present invention provides a grain sauce for frozen beverages, wherein the grain sauce comprises the following raw material components in parts by weight: 8-15 parts by weight of grain, 16-25 parts by weight of sweetener, 4-10 parts by weight of fruit, 0.3-0.7 parts by weight of stabilizer, 0.1-0.5 parts by weight of acidifier, 5-15 parts by weight of regulator, and 0.2-0.3 parts by weight of amylase.

[0008] Specifically, the frozen beverage grain sauce comprises, based on the total amount of processed raw materials, the following raw material components by weight: 8-15 wt% grains, 16-25 wt% sweetener, 4-10 wt% fruit, 0.3-0.7 wt% stabilizer, 0.1-0.5 wt% acidifier, 0.2-0.3 wt% amylase, and water to make up to 100%.

[0009] Specifically, the frozen beverage cereal sauce contains a modifier comprising one or a mixture of several of the following: trehalose, soybean oligosaccharides, or maltodextrin.

[0010] Specifically, the frozen beverage cereal sauce contains a modifier comprising a mixture of trehalose, soybean oligosaccharides, and maltodextrin.

[0011] The mass ratio of trehalose, soybean oligosaccharides, and maltodextrin is 15-25:30-40:25-35.

[0012] Specifically, the stabilizer for the frozen beverage cereal sauce includes one or a mixture of several of the following: xanthan gum, locust bean gum, guar gum, konjac gum, gum arabic, carrageenan, or sodium alginate.

[0013] Preferably, the stabilizer comprises a mixture of xanthan gum and gum arabic.

[0014] Specifically, the frozen beverage uses a cereal sauce:

[0015] The sweetener includes one or a mixture of several of the following: granulated sugar, sucrose, fructose and their syrups, maltose and their syrups, or glucose and their syrups; and / or,

[0016] The grain feed includes one or a mixture of several of the following: black rice, glutinous rice, or sorghum; and / or,

[0017] The fruit ingredient includes one or a mixture of several of mulberries, apples, pineapples, or strawberries; preferably, the fruit ingredient includes fruit or fruit juice; and / or,

[0018] The acidifying agent includes one or a mixture of several of citric acid, malic acid, or lactic acid.

[0019] The present invention also discloses a method for preparing the aforementioned cereal paste for frozen beverages, comprising the following steps:

[0020] (1) Take the selected amounts of the sweetener, stabilizer and regulator, mix them, and grind them with water;

[0021] (2) Take a selected amount of fruit and add it to the grinding slurry collected in step (1) and mix.

[0022] (3) Continue to add the selected amount of the grain to the above mixture and mix, and then heat and keep warm.

[0023] (4) Continue to add the selected amount of the amylase to the above mixture for enzymatic hydrolysis, collect the reactants to inactivate the enzyme, and add the selected amount of the acidifying agent and the remaining water to mix, thus obtaining the final product.

[0024] Specifically, in the method for preparing the frozen beverage grain sauce, step (1) includes a grinding step comprising colloidal grinding.

[0025] Specifically, in the preparation method of the frozen beverage grain sauce, in step (3), the temperature of the heating and heat preservation step is 90-100℃, and the heat preservation time is 3-8h.

[0026] Specifically, in the preparation method of the frozen beverage grain sauce, in step (4), the temperature of the enzymatic hydrolysis step is 36-42℃ and the enzymatic hydrolysis time is 0.5-2h.

[0027] The grain-based sauce for frozen beverages described in this invention uses grains directly as the raw material, and adds sweeteners, stabilizers, acidity modifiers, etc. In particular, by adding soybean oligosaccharides, maltodextrin, and trehalose as regulators, the problem of grain reversion can be solved without cooking the grains into a porridge-like consistency. Through the rational combination of grain raw materials and functional additives, the grain-based sauce for frozen beverages described in this invention, while ensuring the grain sauce retains its grainy texture, also solves the problem of grain reversion, resulting in a more chewy grain sauce and broadening the taste and target audience of frozen products.

[0028] The grain sauce for frozen drinks described in this invention contains grain particles, which not only has a delicate texture but also effectively ensures that it does not harden or harden during storage and transportation, making it more suitable for processing frozen drinks.

[0029] The method for preparing frozen beverage grain sauce of the present invention uses grains directly as raw materials without steaming or cooking. By adding amylase and adjusting the pH value of the product to 3.6-4.6, the problem of grain sauce hardening and reversion is effectively solved, and the grain texture and chewiness are preserved without the need for steaming or cooking. Detailed Implementation

[0030] Example 1

[0031] The raw materials for preparing the grain sauce described in this embodiment include: 120 kg of white sugar, 80 kg of white sugar, 30 kg of maltodextrin, 25 kg of trehalose, 40 kg of soybean oligosaccharides, 80 kg of black rice, 50 kg of apple juice, 1.8 kg of gum arabic, 2.5 kg of xanthan gum, 2.5 kg of amylase, 3 kg of citric acid, and an appropriate amount of water to a final volume of 1000 kg.

[0032] The method for preparing the cereal paste described in this embodiment includes the following steps:

[0033] (1) Take the selected amounts of the sweetener (white sugar, white sugar), stabilizer (gum arabic, xanthan gum) and regulator (maltodextrin, trehalose, soybean oligosaccharide) and mix them together, and add an appropriate amount of water to grind them;

[0034] (2) Take a selected amount of juice (apple juice) and add it to the grinding slurry collected in step (1) and mix.

[0035] (3) Continue to add the selected amount of the grain (black rice) to the above mixture and heat it to 94°C for 5 hours;

[0036] (4) Continue to add the selected amount of the amylase to the above mixture, perform enzymatic hydrolysis at 40°C for 1 hour, collect the reactants to inactivate the enzyme, cool them, add the selected amount of the acidifying agent and the remaining water, mix thoroughly, and package to obtain the final product.

[0037] The grain sauce prepared in this embodiment not only has the chewy texture of grain particles, but also does not harden or harden after being left for a long time, making it suitable for processing frozen beverages.

[0038] Example 2

[0039] The raw materials for preparing the grain sauce described in this embodiment include: 120 kg of white sugar, 80 kg of maltose syrup, 30 kg of maltodextrin, 25 kg of trehalose, 40 kg of soybean oligosaccharides, 80 kg of black rice, 50 kg of apple juice, 1.8 kg of gum arabic, 2.5 kg of xanthan gum, 2.5 kg of amylase, 2.5 kg of citric acid, and an appropriate amount of water to a final volume of 1000 kg.

[0040] The method for preparing the cereal sauce described in this embodiment is the same as in Embodiment 1.

[0041] The grain sauce prepared in this embodiment not only has the chewy texture of grain particles, but also does not harden or harden after being left for a long time, making it suitable for processing frozen beverages.

[0042] Example 3

[0043] The raw materials for preparing the grain sauce described in this embodiment include: 120 kg of white sugar, 80 kg of maltose syrup, 30 kg of maltodextrin, 20 kg of trehalose, 30 kg of soybean oligosaccharides, 80 kg of black rice, 50 kg of apple juice, 1.8 kg of gum arabic, 2.5 kg of xanthan gum, 2.5 kg of amylase, 2.5 kg of citric acid, and an appropriate amount of water to a final volume of 1000 kg.

[0044] The method for preparing the cereal sauce described in this embodiment is the same as in Embodiment 1.

[0045] The grain sauce prepared in this embodiment not only has the chewy texture of grain particles, but also does not harden or harden after being left for a long time, making it suitable for processing frozen beverages.

[0046] Example 4

[0047] The raw materials for preparing the grain sauce described in this embodiment include: 120 kg of white sugar, 80 kg of maltose syrup, 30 kg of maltodextrin, 15 kg of trehalose, 35 kg of soybean oligosaccharides, 80 kg of black rice, 50 kg of apple juice, 1.8 kg of gum arabic, 2.5 kg of xanthan gum, 2.5 kg of amylase, 2.5 kg of citric acid, and an appropriate amount of water to a final volume of 1000 kg.

[0048] The method for preparing the cereal sauce described in this embodiment is the same as in Embodiment 1.

[0049] The grain sauce prepared in this embodiment not only has the chewy texture of grain particles, but also does not harden or harden after being left for a long time, making it suitable for processing frozen beverages.

[0050] Example 4

[0051] The raw materials for preparing the grain sauce described in this embodiment include: 100 kg of sucrose, 60 kg of maltose syrup, 30 kg of maltodextrin, 20 kg of trehalose, 35 kg of soybean oligosaccharides, 150 kg of sorghum, 60 kg of strawberry juice, 1.8 kg of gum arabic, 2.5 kg of xanthan gum, 2.7 kg of carrageenan, 2 kg of amylase, 1 kg of malic acid, and an appropriate amount of water to a final volume of 1000 kg.

[0052] The method for preparing the cereal sauce described in this embodiment is the same as in Embodiment 1.

[0053] The grain sauce prepared in this embodiment not only has the chewy texture of grain particles, but also does not harden or harden after being left for a long time, making it suitable for processing frozen beverages.

[0054] Example 5

[0055] The raw materials for preparing the grain sauce described in this embodiment include: 160 kg fructose, 90 kg maltose syrup, 60 kg maltodextrin, 40 kg trehalose, 50 kg soybean oligosaccharides, 80 kg glutinous rice, 60 kg strawberry juice, 1 kg gum arabic, 2 kg xanthan gum, 2 kg amylase, 5 kg malic acid, and an appropriate amount of water to a final volume of 1000 kg.

[0056] The method for preparing the cereal sauce described in this embodiment is the same as in Embodiment 1.

[0057] The grain sauce prepared in this embodiment not only has the chewy texture of grain particles, but also does not harden or harden after being left for a long time, making it suitable for processing frozen beverages.

[0058] Comparative Example 1

[0059] The formula and preparation method of the cereal sauce described in this comparative example are the same as those in Example 1, except that the amylase is not added.

[0060] Comparative Example 2

[0061] The formulation and preparation method of the cereal sauce described in this comparative example are the same as those in Example 1, except that the soybean oligosaccharides are not added.

[0062] Comparative Example 3

[0063] The formula and preparation method of the cereal sauce described in this comparative example are the same as those in Example 1. The only difference is that in the preparation method of the cereal sauce, the cereal grains are first heated to 94°C and kept warm for 5 hours, and then other raw materials are added for processing.

[0064] Comparative Example 4

[0065] The formula and preparation method of the cereal sauce described in this comparative example are the same as those in Example 1, except that the trehalose is not added.

[0066] Comparative Example 5

[0067] The formula and preparation method of the cereal sauce described in this comparative example are the same as those in Example 1, except that an acidifying agent is added to adjust the pH value of the product to 3.4 in the preparation method.

[0068] Comparative Example 6

[0069] The formula and preparation method of the cereal sauce described in this comparative example are the same as those in Example 1, except that an acidifying agent is added to adjust the pH value of the product to 5.0 in the preparation method.

[0070] Comparative Example 7

[0071] The formula and preparation method of the cereal sauce described in this comparative example are the same as those in Example 1, except that the maltodextrin is not added.

[0072] Comparative Example 8

[0073] The formula and preparation method of the cereal sauce described in this comparative example are the same as those in Example 1, except that the maltodextrin and trehalose are not added, and all of them are soybean oligosaccharides.

[0074] Comparative Example 9

[0075] The formula and preparation method of the cereal sauce described in this comparative example are the same as those in Example 1, except that the maltodextrin and soybean oligosaccharides are not added, and trehalose is added instead.

[0076] Comparative Example 10

[0077] The formulation and preparation method of the cereal sauce described in this comparative example are the same as those in Example 1, except that the soybean oligosaccharides and trehalose are not added, and maltodextrin is added instead.

[0078] Comparative Example 11

[0079] The formula and preparation method of the cereal sauce described in this comparative example are the same as those in Example 1, except that xanthan gum and gum arabic are not added, but locust bean gum and carrageenan are added in the same proportion.

[0080] Comparative Example 12

[0081] The formulation and preparation method of the cereal sauce described in this comparative example are the same as those in Example 1, except that xanthan gum and gum arabic are not added, but guar gum and sodium carboxymethyl cellulose in the same proportion are added instead.

[0082] Experimental Example

[0083] 1. Regeneration Experiment

[0084] Grain sauce products prepared in Examples 1-4 and Comparative Examples 1-12 were frozen at -20°C for 24 hours, and the product temperature was maintained at -10°C to -18°C for 10 hours. The time when the product began to revert to its original state was recorded. The results are shown in Table 1 below.

[0085] Table 1 Results of the Regeneration Experiment

[0086] Example 1 60 days without recurrence Example 2 60 days without recurrence Example 3 60 days without recurrence Example 4 60 days without recurrence Example 5 60 days without recurrence Comparative Example 1 4-day rebirth Comparative Example 2 50-day rebirth Comparative Example 3 9-day rebirth Comparative Example 4 18-day rebirth Comparative Example 5 20-day rebirth Comparative Example 6 20-day rebirth Comparative Example 7 18-day rebirth Comparative Example 8 17-day rebirth Comparative Example 9 23-day rebirth Comparative Example 10 20-day rebirth Comparative Example 11 19-day rebirth Comparative Example 12 18-day rebirth

[0087] As can be seen, the grain sauce described in this invention, by making reasonable selection and proportion of raw materials, effectively ensures the grain texture of the grain sauce while solving the problem of grain sauce reversion, based on the direct processing of grain grains.

[0088] 2. Taste test experiment

[0089] In this experimental example, the taste test was conducted on the cereal sauces prepared in Example 1 and Comparative Examples 1-12. A total of 30 people participated in the taste test, and the participants were product development engineers with more than 3 years of experience in the dairy products (including UHT milk, dairy beverages, cheese, butter, and frozen drinks) industry.

[0090] Test results show that the grain sauce prepared by the method described in this invention has a better grainy texture and a richer taste. Among them, 24 people prefer the grainy texture of the sauce, indicating that it is more popular.

[0091] The grain sauce processed by the comparative scheme of this invention retains most of its grainy texture and has a certain chewy feel.

[0092] 3. Freezing fluidity

[0093] The flowability of the cereal paste prepared in Example 1 was tested using a sugar solution with the same solids and a mixture of 1 / 1000 guar gum as a reference. 2L of cereal paste was poured at the same flow rate for 15min20s (reference) and 15min28s (cereal paste).

[0094] It is evident that the grain sauce prepared by this invention not only retains a grainy texture, thus enhancing the chewy experience, but also has good fluidity.

[0095] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

Claims

1. A grain sauce for frozen beverages, characterized in that, The grain paste comprises the following raw materials in parts by weight: 8-15 parts grain, 16-25 parts sweetener, 4-10 parts fruit, 0.3-0.7 parts stabilizer, 0.1-0.5 parts acidifier, 5-15 parts regulator, and 0.2-0.3 parts amylase. The regulator is a mixture of trehalose, soybean oligosaccharides, and maltodextrin; the mass ratio of trehalose, soybean oligosaccharides, and maltodextrin is 15-25:30-40:25-35; the stabilizer consists of xanthan gum and gum arabic; the pH value of the grain paste for frozen drinks is 3.6-4.6; the grain includes one or a mixture of black rice, glutinous rice, or sorghum; the preparation method of the grain paste for frozen drinks includes the following steps: (1) Take a selected amount of the sweetener, stabilizer and regulator, mix them, and add some water to grind them; (2) Take a selected amount of fruit and add it to the grinding slurry collected in step (1) and mix; (3) Continue to add the selected amount of the grain to the above mixture and mix, and then heat and keep warm. (4) Continue to add the selected amount of the amylase to the above mixture for enzymatic hydrolysis, collect the reactants to inactivate the enzyme, and add the selected amount of the acidifying agent and the remaining water to mix, and the mixture is obtained.

2. The grain sauce for frozen beverages according to claim 1, characterized in that, The grain sauce, based on the total amount of processed raw materials, includes the following raw material components in parts by weight: 8-15 wt% grains, 16-25 wt% sweetener, 4-10 wt% fruit, 0.3-0.7 wt% stabilizer, 0.1-0.5 wt% acidifier, 5-15 wt% regulator, 0.2-0.3 wt% amylase, and water to make up to 100%.

3. The cereal paste for frozen beverages according to claim 1 or 2, characterized in that: The sweetener includes one or a mixture of several of the following: granulated sugar, sucrose, fructose and their syrups, maltose and their syrups, or glucose and their syrups; and / or, The fruit ingredient includes one or a mixture of several of the following: mulberry, apple, pineapple, or strawberry; and / or, The acidifying agent includes one or a mixture of several of citric acid, malic acid, or lactic acid.

4. The cereal paste for frozen beverages according to claim 1 or 2, characterized in that, In step (1), the grinding step includes colloidal grinding.

5. The cereal paste for frozen beverages according to claim 1 or 2, characterized in that, In step (3), the temperature of the heating and heat preservation step is 90-100℃, and the heat preservation time is 3-8h.

6. The cereal paste for frozen beverages according to claim 1 or 2, characterized in that, In step (4), the temperature of the enzymatic hydrolysis step is 36-42℃ and the enzymatic hydrolysis time is 0.5-2h.