Preparation method of Chinese wolfberry fruit granule ice

Abstract

The invention relates to an ice preparation method of Chinese wolfberry fruit granules. The method comprises the steps of carbonated water dipping, gel coating, seasoning ice glaze plating, freezing storage and the like. According to the method, carbonated water is adopted for dipping, CO2 escaped in the freezing process can increase the plumpness of the Chinese wolfberry fruit grains, and the fruit grains can be endowed with a certain taste after the CO2 is completely melted. The gel coating can prevent the loss of CO2 escaping from carbonated water in the freezing process, and can improve the taste and glossiness of the Chinese wolfberry fruit granules. The flavor of the added cold drink or clear water can be enhanced by plating the seasoning ice glaze, and the soaking stability of the Chinese wolfberry fruit granules can also be enhanced.

Description

Technical Field

[0001] The invention relates to the technical field of cold drink processing, in particular to a method for preparing wolfberry fruit granules ice. Background Art

[0002] Lycium barbarum is a raw material that can be used as both medicine and food, and has excellent medical and therapeutic value. The Compendium of Materia Medica and other books record that it has the effects of nourishing the liver and kidney, improving essence and relieving fatigue, improving eyesight and calming the mind. Modern pharmacological studies have shown that Lycium barbarum has the effects of lowering blood sugar and blood lipids, anti-oxidation, anti-aging, immunomodulation, anti-eye fatigue, anti-tumor, protecting the nervous system, and regulating intestinal flora. In recent years, with the accelerated pace of life, the number of people with sub-health and chronic diseases has gradually increased, and Lycium barbarum products with the effect of being both medicine and food have been highly sought after. Because Lycium barbarum has a thin skin and a lot of juice, it is not resistant to storage and is very easy to rot and mold after harvesting. Therefore, Lycium barbarum is mainly processed into products such as dried Lycium barbarum, Lycium barbarum juice or quick-frozen Lycium barbarum grains after harvesting. At present, the development of quick-frozen wolfberry fruit products mainly focuses on the quick-freezing process, striving to keep the original flavor and tissue morphology of wolfberry to the maximum extent. For example, a preparation method of quick-frozen wolfberry (patent application number: 201510529922.6) retains the nutritional components and appearance quality of wolfberry to the maximum extent through steps such as color protection, ice water cooling, draining, and quick freezing; another quick-freezing processing method of fresh wolfberry fruit (patent application number: 201010555548.4) carries out special exogenous non-specific biological cell protection and tissue component stability process treatment during processing, thereby reducing tissue damage during the quick-freezing process of wolfberry, and at the same time introduces liquid nitrogen and liquid carbon dioxide quick-freezing systems to reduce tissue damage during the thawing process of wolfberry. However, the above products have a single taste and are mainly used for original fruit consumption or secondary processing raw materials. At present, the market for cold drinks such as milk tea drinks and fruit juice drinks produced and sold on site is hot. In summer, drinks with ice or fruit particles are particularly popular among consumers, where ice cubes can bring consumers a cool taste and fruit particles can bring consumers chewing fun. Therefore, in order to fully utilize the medicinal and edible effects of wolfberry and enrich the types of wolfberry products, the present invention develops a preparation method of wolfberry fruit particle ice with multiple functions such as fruit particles, ice cubes and seasoning. Summary of the invention

[0003] The invention provides a method for preparing wolfberry granule ice. The granule ice prepared by the method can be used for making cold drinks, mainly can improve the flavor of the beverage, reduce the temperature of the beverage and enable the wolfberry granules soaked in the beverage for a long time to maintain a full and complete shape and have a certain mouthfeel of carbonated beverages.

[0004] To achieve the above purpose, the present invention discloses the following technical contents: A method for preparing wolfberry granulated ice, characterized by the following steps: (1) Soaking in carbonated water: freeze-dried wolfberries are used as raw materials. Select freeze-dried wolfberries that are plump, complete, and brightly colored. They are completely immersed in carbonated water containing 0.5-1.0% CO2 that has been pre-prepared and cooled to 7°C. Soak at 7°C at normal pressure for 30-60 min. (2) Gel coating: The soaked wolfberry berries are coated with gel. The coating agent is composed of the following raw materials in parts by weight: 1.0-4.0% wolfberry polysaccharide, 0.5-2.0% soy protein isolate, 0.5-0.8% sodium chloride, 5.0-8.0% fructose syrup, and the balance is water. After the above raw materials are fully mixed and hydrated, they are heated at 80-90°C for 30-40 min, and then evenly sprayed on the surface of the wolfberry berries by air spraying. The spraying amount is 3.0-6.0%. After spraying, they are quickly frozen at -20°C; (3) Coating with seasoning glaze: placing the frozen wolfberry grains in a seasoning glaze solution and immersing them for 30-60 seconds for coating with glaze, wherein the glaze solution is composed of the following raw materials in parts by weight: 15-30% erythritol, 0.05-0.1% sucralose, 0.15-0.2% citric acid, 0.01-0.05% fruit flavor, and the balance is water, wherein the fruit flavor is one or any combination of apple flavor and peach flavor; (4) Frozen storage: Freeze the ice-coated wolfberry berries at -20°C, package them, and store them at below -18°C to produce wolfberry berry ice.

[0005] The present invention further discloses an application of a method for preparing wolfberry berry ice to improving the fullness of wolfberry berry, enhancing the soaking stability of wolfberry berry and enriching the taste of wolfberry berry. Experimental results show that after the wolfberry berry is soaked, the color index (L*, a*, b*) is well maintained, the hardness and wolfberry polysaccharide retention are high, and the taste is rich and crispy after entering the mouth, and the soaking water also has a rich taste.

[0006] The present invention mainly solves the problems of poor taste, color and fullness of conventional quick-frozen wolfberries after soaking, and light taste of soaking water, and focuses on examining indicators such as taste, color, and hardness that can indirectly reflect its fullness, soaking stability, and wolfberry polysaccharide retention. The main difficulty lies in how to improve the fullness of wolfberries after soaking.

[0007] The wolfberry granulated ice prepared by the present invention is mainly tested as follows: (1) Color: use a colorimeter to test L*, a*, and b* values; (2) Hardness: TPA test was performed on the sample using a texture analyzer P / 38 flat cylindrical probe; (3) Lycium barbarum polysaccharide retention: Determine the polysaccharide content in wolfberry and calculate the retention amount based on the dry product.

[0008] Compared with the prior art, the method for preparing wolfberry granulated ice disclosed in the present invention has the following positive effects: (1) Soaking in carbonated water: The CO2 released during the freezing process can increase the fullness of the wolfberry berries, and after they are completely melted, they can give the berries a certain crispy taste.

[0009] (2) Gel coating can prevent the loss of CO2 escaping from carbonated water during the freezing process, while also improving the taste and glossiness of wolfberry berries.

[0010] (3) The seasoned glaze can enhance the flavor of the cold drink or water added, and can also enhance the soaking stability of the wolfberry berries. DETAILED DESCRIPTION

[0011] 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. Example

[0012] A method for preparing wolfberry granulated ice is carried out according to the following steps: (1) Soaking in carbonated water: freeze-dried wolfberries were selected as raw materials. The freeze-dried wolfberries were full, complete, and brightly colored. They were completely immersed in carbonated water containing 0.5% CO2 that was pre-prepared and cooled to 7°C. The mixture was soaked at 7°C and atmospheric pressure for 30 min. (2) Gel coating: The soaked wolfberry berries are coated with gel. The coating agent is composed of the following raw materials in parts by weight: 1.0% wolfberry polysaccharide, 0.5% soy protein isolate, 0.5% sodium chloride, 5.0% fructose syrup, and the balance is water. After the above raw materials are fully mixed and hydrated, they are heated at 80°C for 30 min and then evenly sprayed on the surface of the wolfberry berries by air spraying. The spraying amount is 3.0%. After spraying, they are quickly frozen at -20°C. (3) Coating with seasoning glaze: placing the frozen wolfberry grains in a seasoning glaze solution and immersing them for 30 seconds for coating with glaze, wherein the glaze solution is composed of the following raw materials in parts by weight: 15% erythritol, 0.05% sucralose, 0.15% citric acid, 0.01% fruit flavor, and the balance is water, wherein the fruit flavor is apple flavor; (4) Frozen storage: Freeze the ice-coated wolfberry berries at -20°C, package them, and store them at below -18°C to produce wolfberry berry ice. Example

[0013] A method for preparing wolfberry granulated ice is carried out according to the following steps: (1) Soaking in carbonated water: freeze-dried wolfberries were selected as raw materials. The freeze-dried wolfberries were full, complete, and brightly colored. They were completely immersed in carbonated water containing 1.0% CO2 that was pre-prepared and cooled to 7°C. The mixture was soaked at 7°C and atmospheric pressure for 60 min. (2) Gel coating: The soaked wolfberry berries are coated with gel. The coating agent is composed of the following raw materials in parts by weight: 4.0% wolfberry polysaccharide, 2.0% soy protein isolate, 0.8% sodium chloride, 8.0% fructose syrup, and the balance is water. After the above raw materials are fully mixed and hydrated, they are heated at 90°C for 40 min and then evenly sprayed on the surface of the wolfberry berries by air spraying. The spraying amount is 6.0%. After spraying, they are quickly frozen at -20°C. (3) Coating with flavored glaze: The frozen wolfberry grains are immersed in a flavored glaze solution for 60 seconds for coating with glaze. The glaze solution is composed of the following raw materials in parts by weight: 30% erythritol, 0.1% sucralose, 0.2% citric acid, 0.05% fruit flavor, and the balance is water, wherein the fruit flavor is peach flavor; (4) Frozen storage: Freeze the ice-coated wolfberry berries at -20°C, package them, and store them at below -18°C to produce wolfberry berry ice. Example

[0014] Comparative experiment: 10 g of conventional quick-frozen wolfberry and 10 g of the wolfberry of the present invention were respectively put into 100 mL of normal temperature water and soaked for 30 minutes, and the following indicators were analyzed and measured:

[0015] The results show that compared with conventional quick-frozen wolfberries, the wolfberries of the present invention not only have better soaking resistance, appearance and chewiness, but also have a better taste when soaked in water.

Claims

1. A method for preparing wolfberry granulated ice, characterized in that Proceed as follows: (1) Soaking in carbonated water: freeze-dried wolfberries are used as raw materials. Select freeze-dried wolfberries that are plump, complete, and brightly colored. They are completely immersed in carbonated water containing 0.5-1.0% CO2 that has been pre-prepared and cooled to 7°C. Soak at 7°C at normal pressure for 30-60 min. (2) Gel coating: The soaked wolfberry berries are coated with gel. The coating agent is composed of the following raw materials in parts by weight: 1.0-4.0% wolfberry polysaccharide, 0.5-2.0% soy protein isolate, 0.5-0.8% sodium chloride, 5.0-8.0% fructose syrup, and the balance is water. After the above raw materials are fully mixed and hydrated, they are heated at 80-90°C for 30-40 min, and then evenly sprayed on the surface of the wolfberry berries by air spraying. The spraying amount is 3.0-6.0%. After spraying, they are quickly frozen at -20°C; (3) Coating with seasoning glaze: placing the frozen wolfberry grains in a seasoning glaze solution and immersing them for 30-60 seconds for coating with glaze, wherein the glaze solution is composed of the following raw materials in parts by weight: 15-30% erythritol, 0.05-0.1% sucralose, 0.15-0.2% citric acid, 0.01-0.05% fruit flavor, and the balance is water, wherein the fruit flavor is one or any combination of apple flavor and peach flavor; (4) Frozen storage: Freeze the ice-coated wolfberry berries at -20°C, package them, and store them at below -18°C to produce wolfberry berry ice.

2. Application of the method for preparing wolfberry berry ice according to claim 1 in improving the fullness of wolfberry berries, enhancing the soaking stability of wolfberry berries and enriching the taste of wolfberry berries.

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