Interesting solid beverage and preparation method thereof

Abstract

The invention discloses a preparation method of an interesting solid beverage. The preparation method comprises the following steps: preparing powdery fruits and preparing toffee slurry; a piece of isolation paper is taken to wrap the powdery fruits, the isolation paper of the powdery fruits is placed in the filling cavity of one of the toffee bodies together, the two toffee bodies are connected in a buckled mode, and the other piece of isolation paper is taken to be compounded on the outer surfaces of the toffee bodies and packaged. In order to solve the problem that the taste richness is insufficient when freeze-dried fruits in milk tea are eaten, the filling cavity for containing freeze-dried objects is formed in the inner cavity of the milk candy body, the space is reasonably utilized, so that the taste richness of eating is improved, and the isolating membrane arranged on the outer side of the freeze-dried fruits provides supporting and blocking effects, so that the freeze-dried fruits can be protected from being damaged. Contact with a relatively wet toffee body is avoided, and the richness of the eating taste is improved again; the isolating membranes respectively provide viscous barrier for the inner side and the outer side of the toffee body, so that eating and storage are facilitated.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to a method for preparing an interesting solid beverage. Background Art

[0002] Solid beverages are solid products made from food raw materials, food additives, etc. in powder, granular or block form for mixing or brewing. Solid beverages are deeply loved by the general public because they are convenient and hygienic to consume, have abundant raw materials, save time, and are rich in nutrition. Compared with traditional liquid beverages, solid beverages have the advantages of small mass and volume, easy to carry, and nutritious and hygienic. They are generally welcomed by the market, and the demand is growing rapidly. However, the existing solid beverages on the market often have a relatively simple composition, so people drink them. The taste is very simple and cannot have a rich and varied taste. Most of the existing fruit flavored solid beverages are prepared by squeezing and filtering the fruit juice, which is then used to make the beverage. The main nutrient in the fruit juice is sugar, which has a lower nutritional value than the original fruit, and the solid beverage prepared from the fruit juice does not have a rich taste.

[0003] In view of this, the inventor of this case conducted in-depth research on the above-mentioned issues, which resulted in this case. Summary of the invention

[0004] The object of the present invention is to provide a method for preparing an interesting solid beverage which, when put into water, dissolves and releases fruits embedded inside, thereby not only improving consumers' appetite but also improving the taste and flavor of the solid beverage.

[0005] In order to achieve the above object, the present invention adopts such technical solution: A method for preparing an interesting solid beverage comprises the following steps: S1. Prepare powdered fruit; S11, selecting at least one fresh fruit, washing, peeling, removing the core, and cutting into pieces, and quick-freezing the cut fruit; S12, performing vacuum freeze drying on the quick-frozen block fruit to form freeze-dried fruit; S13, grinding and mixing the freeze-dried fruit by a grinding device to form a powdered fruit, wherein the particle size of the powdered fruit is not greater than 0.5 m; S2, prepare milk sugar slurry; S21, adding chocolate, milk powder, non-dairy creamer, sugar and edible flavoring into the sodium alginate aqueous solution, stirring and mixing to obtain a slurry; S22, pouring the slurry into two mold cavities, wherein the volume of the slurry accounts for 55-65% of the volume of the mold cavity, smoothing, cooling and forming, and taking out two toffee bodies, wherein a filling cavity is formed in the middle of the two toffee bodies; S3, take a release paper to wrap the powdered fruit in S13, and bond the release paper; S4, placing the isolation paper wrapped with the powdered fruit in S3 into the filling cavity of one of the toffee bodies in S22; S5, buckling and connecting another toffee body with the toffee body of S4; S6, taking another isolation paper and compounding it on the outer surfaces of the two connected toffee bodies; S7, packaging S6.

[0006] Further, the fruit pieces washed in S11 are placed in a pot and blanched for 5 to 8 minutes; Further, the fruit blocks in S12 are placed in a vacuum freeze-drying chamber for low-temperature freezing at a temperature of -18°C to -25°C for 18 to 30 hours and then taken out; Further, freeze-drying is performed until the moisture content is below 6% to obtain freeze-dried fruit.

[0007] Furthermore, in step S21, the raw materials are weighed according to the following weight portions: 20 grams of fat-replacement milk chocolate, 10 grams of milk powder, 3 grams of non-dairy creamer, 3 grams of sugar, and 0.1 grams of edible flavoring.

[0008] Furthermore, in step S5, the connection between the two toffee bodies is heated to fuse them together.

[0009] Further, in step S5, the two toffee bodies are connected by a food adhesive.

[0010] Furthermore, the food adhesive is a cmc adhesive, and the isolation film is edible rice paper.

[0011] Further, in step S7, the packaging box used for packaging the toffee body is a waterproof box.

[0012] An interesting solid beverage is prepared by the above preparation method.

[0013] By adopting the above-mentioned design scheme, the beneficial effects of the present invention are as follows: in order to solve the problem of insufficient taste richness of freeze-dried fruits in milk tea when eaten, a filling cavity for placing freeze-dried fruits is formed in the inner cavity of the candy body, thereby rationally utilizing the space, thereby improving the richness of the taste when eaten, and the isolation film arranged on the outside of the freeze-dried fruits provides a supporting and blocking effect to avoid contact with the relatively moist candy body, thereby further improving the richness of the taste when eaten; the isolation film provides a sticky barrier to the inside and outside of the candy body respectively, making it convenient to eat and store.

[0014] The invention is a ready-to-eat product and can be applied to foods such as milk tea, smoothies or cakes, thereby improving the nutritional value and increasing the fun. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a structural schematic diagram of the present invention; In the figure: a toffee body 1 , a first toffee body 11 , a second toffee body 12 , a filling cavity 13 , a through hole 14 , a freeze-dried product 2 , a first isolation membrane 31 , and a second isolation membrane 32 . DETAILED DESCRIPTION

[0016] The following is a clear and complete description of the technical solutions in the embodiments of the present invention in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0017] Reference Figure 1 A fun solid beverage includes a carrier box (not shown in the figure) and a candy body 1 arranged in the carrier box, the candy body 1 includes a first candy body 11 and a second candy body 12 bonded to each other, the first candy body 11 is provided with a first groove, the second candy body 12 is provided with a second groove, the first groove and the second groove are buckled and connected to form a filling cavity 13, in order to increase the problem of insufficient taste richness when the milk tea is consumed, the filling cavity 13 is filled with a freeze-dried substance 2 with an adsorption and expansion function, which not only reasonably utilizes the space, but also improves the richness of the taste of consumption. Specifically, the freeze-dried substance 2 is a powdered freeze-dried substance or a block-shaped freeze-dried substance, and the freeze-dried substance 2 is subjected to vacuum freeze-drying treatment, and its moisture content is much lower than that of the candy body 1. In order to keep the freeze-dried material 2 dry, a first isolation membrane 31 for isolating the freeze-dried material 2 from the milk candy body 1 is provided between the freeze-dried material 2 and the milk candy body 1. The first isolation membrane 31 wraps the freeze-dried material 2 and is provided in the filling cavity 13. The first isolation membrane 31 provides a supporting and blocking effect. The first isolation membrane 31 is used to keep the freeze-dried material 2 dry and avoid contact with the relatively moist milk candy body 1, thereby further improving the richness of the taste when eaten. The first isolation membrane 31 provides a sticky barrier to the inner side of the milk candy body 1, which is convenient for eating and storage.

[0018] Furthermore, there is more than one type of freeze-dried product 2, and one or more types of freeze-dried fruits, taro balls or pearls can be freely selected according to needs.

[0019] Furthermore, the outer surface of the candy body 1 is provided with a second isolation membrane 32 for isolating the candy body 1 from the outside air. The candy body 1 can be made of fat-substituted milk chocolate, which is a food that is easily melted by high temperature. A second isolation membrane 32 is provided on the outer surface of the candy body 1. The second isolation membrane 32 provides a sticky barrier to the outside of the candy body 1, which can avoid the situation where the candy body 1 of the fat-substituted milk chocolate melts to a certain extent, making it convenient to eat and store.

[0020] Furthermore, the outer surface of the candy body 1 is provided with a fondant layer with a pattern (not shown in the figure).

[0021] Furthermore, the toffee body 1 is provided with a plurality of through holes 14, which are connected to the first isolation membrane 31 and the second isolation membrane 32. This process can greatly speed up the rapid and full contact between the toffee and water, and can speed up the time for the emergence of the extract.

[0022] Furthermore, the first isolation film 31 and the second isolation film 32 are both edible rice paper.

[0023] A method for preparing an interesting solid beverage comprises the following steps: S1. Prepare powdered fruit; S11, selecting at least one fresh fruit, washing, peeling, removing the core, and cutting into pieces, and quick-freezing the cut fruit; S12, performing vacuum freeze drying on the quick-frozen block fruit to form freeze-dried fruit; S13, grinding and mixing the freeze-dried fruit by a grinding device to form a powdered fruit, wherein the particle size of the powdered fruit is not greater than 0.5 m; S2, prepare milk sugar slurry; S21, adding chocolate, milk powder, non-dairy creamer, sugar and edible flavoring into the sodium alginate aqueous solution, stirring and mixing to obtain a slurry; S22, pouring the slurry into two mold cavities, wherein the volume of the slurry accounts for 55-65% of the volume of the mold cavity, smoothing, cooling and forming, and taking out two milk candy bodies (a first milk candy body 11 and a second milk candy body 12), wherein a filling cavity 13 is formed in the middle of the first milk candy body 11 and the second milk candy body 12; S3, take the first release paper 31 to wrap the powdered fruit in S13, and bond the first release paper 31; S4, placing the first isolation paper 31 wrapped with the powdered fruit in S3 into the filling cavity 13 of the first toffee body 11 in S22; S5, buckling and connecting the first toffee body 11 and the second toffee body 12; S6, taking a second isolation film 32 and compounding it on the outer surfaces of the two connected toffee bodies 1; S7, packaging S6.

[0024] Further, the fruit pieces washed in S11 are placed in a pot and blanched for 5 to 8 minutes; Further, the fruit blocks in S12 are placed in a vacuum freeze-drying chamber for low-temperature freezing at a temperature of -18°C to -25°C for 18 to 30 hours and then taken out; Further, freeze-drying is performed until the moisture content is below 6% to obtain freeze-dried fruit.

[0025] Further, in step S21, the raw materials are weighed according to the following weight portions: 20 grams of fat-replacement milk chocolate, 10 grams of milk powder, 3 grams of non-dairy creamer, 3 grams of sugar, and 0.1 grams of edible flavoring.

[0026] Furthermore, in step S5, the connection between the first toffee body 11 and the second toffee body 12 is heated to fuse them together.

[0027] Further, in step S5, the first toffee body 11 and the second toffee body 12 are connected by a food adhesive. The food adhesive is a cmc adhesive, and the first isolation film 31 and the second isolation film 32 are both edible glutinous rice paper.

[0028] Furthermore, in step S7, the packaging box used to package the toffee body 1 is a waterproof box.

[0029] The invention is a ready-to-eat product and can be applied to foods such as milk tea, smoothies or cakes, thereby improving the nutritional value and increasing the fun.

[0030] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing an interesting solid beverage, characterized in that: The steps include: S1. Prepare powdered fruit; S11, selecting at least one fresh fruit, washing, peeling, removing the core, and cutting into pieces, and then quick-freezing the cut fruit; S12, performing vacuum freeze drying on the quick-frozen block fruit to form freeze-dried fruit; S13, grinding and mixing the freeze-dried fruit by a grinding device to form a powdered fruit, wherein the particle size of the powdered fruit is not greater than 0.5 m; S2, prepare milk sugar slurry; S21, adding chocolate, milk powder, non-dairy creamer, sugar and edible flavoring into the sodium alginate aqueous solution, stirring and mixing to obtain a slurry; S22, pouring the slurry into two mold cavities, wherein the volume of the slurry accounts for 55-65% of the volume of the mold cavity, smoothing, cooling and forming, and taking out two toffee bodies, wherein a filling cavity is formed in the middle of the two toffee bodies; S3, take a release paper to wrap the powdered fruit in S13, and bond the release paper; S4, placing the isolation paper wrapped with the powdered fruit in S3 into the filling cavity of one of the toffee bodies in S22; S5, buckling and connecting another toffee body with the toffee body of S4; S6, taking another isolation paper and compounding it on the outer surfaces of the two connected toffee bodies; S7, packaging S6.

2. The method for preparing an interesting solid beverage according to claim 1, characterized in that: Put the fruit pieces washed in S11 into the pot and blanch for 5 to 8 minutes.

3. The method for preparing an interesting solid beverage according to claim 1, characterized in that: The fruit blocks in S12 are placed in a vacuum freeze-drying chamber for low-temperature freezing at a temperature of -18°C to -25°C for 18 to 30 hours and then taken out.

4. The method for preparing an interesting solid beverage according to claim 3, characterized in that: Freeze-dried fruit is obtained by freeze-drying until the moisture content is below 6%.

5. The method for preparing an interesting solid beverage according to claim 1, characterized in that: In step S21, the raw materials are weighed according to the following weight parts: 20g fat-substitute milk chocolate, 10g milk powder, 3g non-dairy creamer, 3g sugar, 0.1g edible flavoring.

6. The method for preparing an interesting solid beverage according to claim 1, characterized in that: In step S5, the connection between the two toffee bodies is heated to fuse them together.

7. The method for preparing an interesting solid beverage according to claim 1, characterized in that: In step S5, the two toffee bodies are connected by a food adhesive.

8. The method for preparing an interesting solid beverage according to claim 7, characterized in that: The food adhesive is a cmc adhesive, and the isolation film is edible glutinous rice paper.

9. The method for preparing an interesting solid beverage according to claim 1, characterized in that: In step S7, the packaging box used for packaging the toffee body is a waterproof box.

10. An interesting solid beverage, prepared by the preparation method according to any one of claims 1 to 9.

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