High-fruit and high-air-content cold drink and preparation method thereof

Abstract

The invention provides a high-fruit and high-air-content cold drink and a preparation method thereof. The cold drink comprises the following raw materials in percentage by weight: 10-20% of saccharides, 5-15% of lemon pulp, 1-5% of high fructose corn syrup, 1-5% of malt syrup, 0.2-0.7% of sodium carboxymethylcellulose, 0.5-1.5% of sodium caseinate and the balance of water. The cold drink is in a garland torch shape, and the overall length of the cold drink is 18-20 cm. The cold drink is prepared according to the following method: mixing the raw materials to obtain a feed liquid, sterilizing, cooling, carrying out air inlet congelation, filling the feed liquid, freezing after obtaining a semi-finished product, and packaging. The cold drink disclosed by the invention is relatively high in expansion rate, is a high-fruit and high-air-content product of a pure water ice material, is smooth and fine in mouth feel, and is obviously different from a traditional product in appearance and taste.

Description

Technical Field

[0001] The invention relates to a cold drink and a preparation method thereof, in particular to a cold drink with high fruit and high air content and a preparation method thereof, belonging to the field of cold drink processing. Background Art

[0002] Traditional cold drinks, that is, cold drinks made entirely of water ice, generally use direct filling technology or freezer without air intake. Even if the freezer is used to forcibly inflate, less than 20% of the air can enter the product, and during the subsequent storage and transportation process, the gas will dissipate and cause the product to collapse and deform. Therefore, the structure of the popsicle products produced by various manufacturers in the industry using conventional formulas and process equipment is basically the same, and it is difficult to have major breakthroughs and innovations in appearance and taste. Summary of the invention

[0003] In order to solve the above technical problems, the object of the present invention is to provide a cold drink and a preparation method thereof, wherein the cold drink has a high expansion rate based on a high fruit content.

[0004] On the one hand, the present invention provides a cold drink with high fruit and high air content. Based on the total weight of the raw materials of the cold drink being 100%, the raw material composition contains 10-20% sugars, 5-15% lemon pulp, 1-5% fructose syrup, 1-5% maltose syrup, 0.2-0.7% sodium carboxymethyl cellulose, 0.5-1.5% sodium caseinate, and the rest is water.

[0005] The total weight of the cold drink in the present invention refers to the sum of the weights of all raw and auxiliary materials in the cold drink formula (when preparing a combined cold drink, it refers to the cold drink main body), but does not include the weight of the cold drink stick. In addition, except for the volume expansion rate and special instructions, the contents and proportions in the present invention are all weight contents and proportions.

[0006] According to a specific embodiment of the present invention, preferably, based on the total weight of the raw materials of the cold drink being 100%, the raw material composition contains 0.3-0.7% sodium carboxymethyl cellulose and 1-1.5% sodium caseinate.

[0007] According to a specific embodiment of the present invention, preferably, based on the total weight of the raw materials of the cold drink as 100%, the raw material composition contains 10-15% sugars, 10-15% lemon pulp, 3-5% fructose syrup, 3-5% maltose syrup, 0.4-0.7% sodium carboxymethyl cellulose, 1-1.5% sodium caseinate, and the rest is water.

[0008] According to a specific embodiment of the present invention, preferably, the solid content in the raw material composition is controlled at 17-23%; more preferably 18-21%.

[0009] According to a specific embodiment of the present invention, preferably, the cold drink is popsicle or slush.

[0010] According to a specific embodiment of the present invention, preferably, the sugar is white sugar and / or glucose.

[0011] On the other hand, the present invention also provides a method for preparing the cold drink, which comprises the following steps:

[0012] (1) mixing the raw materials to obtain a liquid, and sterilizing the liquid; preferably, the sterilization temperature is 84° C. to 90° C., and the sterilization time is 30 seconds;

[0013] (2) Cooling to 0°C to 5°C;

[0014] (3) Freezing the cooled liquid; the air inlet pressure during the freezing process is preferably controlled at 0.1 MPa-0.2 MPa;

[0015] (4) pouring the liquid solidified by the air intake into the mixture to obtain a semi-finished product;

[0016] (5) The semi-finished product obtained by pouring is frozen in a quick-freezing tunnel, and then packaged to obtain the cold drink.

[0017] In the above preparation method, preferably, during the perfusion, the temperature of the feed liquid is controlled at -4°C to -6°C.

[0018] In the above preparation method, preferably, the freezing temperature is controlled at -35°C to -38°C.

[0019] In the above preparation method, preferably, the expansion ratio of the intake air freezing is 80-100%.

[0020] In the present invention, all raw materials used can be obtained commercially, and the performance of each raw material meets the requirements of relevant quality standards. Steps not described in detail in the preparation method of the present invention, such as mixing ingredients to obtain liquid, liquid pretreatment, sterilization, air intake freezing, filling, freezing, packaging, etc., can be carried out according to conventional operations in the relevant field, and the equipment used in the preparation method, such as quick freezing tunnels, etc., can adopt conventional equipment in the relevant field, and the specific equipment structure and operation will not be repeated here.

[0021] The cold drink of the present invention can have a high expansion rate on the basis of high fruit content, and the cold drink is obviously different from traditional products in appearance and taste, providing an effective method for structural innovation and taste innovation of related products in the future. DETAILED DESCRIPTION

[0022] In order to have a clearer understanding of the technical features, purposes and beneficial effects of the present invention, the technical solution of the present invention is now described in detail below, but it should not be construed as limiting the applicable scope of the present invention.

[0023] Examples 1-18

[0024] Embodiments 1-18 provide methods for preparing cold drinks with high fruit and high air content based on different recipes, specifically comprising:

[0025] (1) mixing the raw materials to obtain a liquid material, and sterilizing the material material at a temperature of 84° C. to 90° C. for 30 seconds;

[0026] (2) Cooling to 0°C to 5°C;

[0027] (3) Freezing the cooled liquid; during the freezing process, the air intake pressure is controlled at 0.1 MPa-0.2 MPa; (4) Infusing the liquid after air intake and freezing to obtain a semi-finished product; during the infusing, the temperature of the liquid is controlled at -4°C to -6°C; (5) Freezing the semi-finished product obtained by infusing in a quick freezing tunnel, and the freezing temperature is controlled at -35°C to -38°C; and after freezing, packaging is performed to obtain the cold drink.

[0028] The sterilization operation is performed using a pre-treatment system.

[0029] The perfusion operation was performed using a flat-panel perfusion workstation.

[0030] The semi-finished product in each embodiment has a weight of 60-75 grams and a length of 9-11 cm.

[0031] The shape of the cold drink is made into a torch latte art shape, and the overall length is controlled between 18cm and 20cm.

[0032] Comparative Examples 1-1 to 1-6

[0033] Comparative Examples 1-1 to 1-6 provide methods for preparing cold drinks based on different recipes, which are carried out with reference to the preparation methods in the examples.

[0034] Different ingredient ratios and product sensory evaluation results

[0035] Evaluation method: 12 internal evaluators conduct taste and texture tests on the samples. After two samples are numbered each time, the evaluators begin to taste and describe the samples to determine the sensory test results.

[0036] The formulas of the specific embodiments of the present invention and their respective expansion rates and effect statistics are shown in Table 1:

[0037] Table 1 Different ingredient ratios and product sensory evaluation results

[0038]

[0039]

[0040] In terms of raw material composition, the single liquid of the embodiment of the present invention has a higher fruit pulp content than the general ingredients. Due to cost and acidity considerations, the fruit pulp content in the cold drink with general water ice ingredients is less than 5%. However, the specially designed formula with a high fruit content will increase the acidity, resulting in the sodium caseinate being completely denatured and losing its function of stabilizing bubbles when only sodium caseinate is added, and a high expansion rate cannot be achieved, resulting in the problem of the overall hard taste of the cold drink.

[0041] The cold drink of the present invention adopts a combination of sodium carboxymethyl cellulose and sodium caseinate. The two raw materials are used in combination according to the specific ratio provided by the present invention, and a stable structure can be formed in the water ice material with a high fruit content, so that the air can be stabilized in the liquid by protein and stabilizers, while other stabilizers do not have the same effect. It can be seen from all the embodiments that under the same conditions, the expansion rate is positively correlated with the addition amount of sodium caseinate; at the same time, there is a nonlinear relationship between the addition amount of sodium carboxymethyl cellulose and the expansion rate. The present invention can achieve a high expansion rate under the condition of a high fruit content by combining sodium carboxymethyl cellulose and sodium caseinate.

[0042] It can be seen from Examples 16-17 that when the amount of sodium carboxymethyl cellulose added is 0.2%, the expansion rate decreases significantly. The reason for this may be that when the amount of sodium carboxymethyl cellulose added is less than 0.2%, the ability of the entire liquid stabilization system decreases, resulting in partial denaturation of sodium caseinate under acidic conditions with high fruit content, and the ability to maintain bubbles decreases, resulting in a significantly lower expansion rate than other embodiments, and a rough taste. In addition, it can be seen from Example 12 that when the expansion rate of the liquid exceeds 110%, the taste of the cold drink will be hollow, that is, after a large amount of inflation, it will dissolve in the mouth when eaten, and it will feel empty and unreal.

[0043] Based on the above results, when the cold drink of the present invention controls the expansion rate between 80-100%, the solid content between 18-21%, the content of sodium carboxymethyl cellulose between 0.3-0.7%, and the content of sodium caseinate between 1-1.5%, the overall taste of the product is delicate and most suitable.

[0044] Comparative Examples 2-1 to 2-12

[0045] Comparative Examples 2-1 to 2-12 provide methods for preparing cold drinks based on different recipes, which are carried out with reference to the preparation methods in the examples.

[0046] Formulas of different stabilizers (guar gum, locust bean gum, xanthan gum, carrageenan) and product sensory evaluation results

[0047] This comparative experiment specifically compares common guar gum, locust bean gum, xanthan gum, carrageenan and the sodium carboxymethyl cellulose in the present invention. The specific formula and product sensory evaluation results are shown in Table 2.

[0048] Table 2 Formulations of different stabilizers (guar gum, locust bean gum, xanthan gum, carrageenan) and product sensory evaluation results

[0049]

[0050] It can be seen from the expansion rate effects and sensory evaluation results between the above examples and comparative examples that:

[0051] The combination of stabilizers such as guar gum, locust bean gum, xanthan gum, carrageenan and sodium caseinate cannot achieve the expansion rate effect of the cold drink in the present invention, cannot fix air in the water ice cold drink with high fruit content, cannot form a relatively stable structure, and cannot achieve the technical effect that can be obtained by the combination of sodium carboxymethyl cellulose and sodium caseinate in the present invention.

[0052] The present invention provides a cold drink with a new formula. Compared with similar products on the market, the cold drink has a higher expansion rate, and can achieve a high expansion rate on the basis of high fruit content. The expansion rate of the preferred solution can reach more than 100%. In addition, the cold drink is obviously different from traditional products in appearance and taste, and also provides an effective method for structural innovation and taste innovation of related products in the future.

Claims

1. A cold drink with high fruit and high air content, which comprises, based on the total weight of the raw materials of the cold drink being 100%, 10-20% sugar, 5-15% lemon pulp, 1-5% fructose syrup, 1-5% maltose syrup, 0.2-0.7% sodium carboxymethyl cellulose, 0.5-1.5% sodium caseinate, and the rest being water.

2. The cold drink according to claim 1, wherein Taking the total weight of the raw materials of the cold drink as 100%, the raw materials contain: 0.3-0.7% sodium carboxymethyl cellulose and 1-1.5% sodium caseinate.

3. The cold drink according to claim 1, wherein Taking the total weight of the raw materials of the cold drink as 100%, the raw materials contain 10-15% of sugar, 10-15% of lemon juice, 3-5% of fructose syrup, 3-5% of maltose syrup, 0.4-0.7% of sodium carboxymethyl cellulose, 1-1.5% of sodium caseinate and the rest of water.

4. The cold drink according to claim 1, wherein The solid content of the raw material composition is controlled at 17-23%; preferably, the solid content of the raw material composition is controlled at 18-21%.

5. The cold drink according to claim 1, wherein: The cold drink is popsicle or slush.

6. The cold drink according to claim 1, wherein: The sugar is white sugar and / or glucose.

7. A method for preparing a cold drink according to any one of claims 1 to 6, comprising the steps of: (1) mixing the raw materials to obtain a liquid, and sterilizing the liquid; preferably, the sterilization temperature is 84° C. to 90° C., and the sterilization time is 30 seconds; (2) Cooling to 0°C to 5°C; (3) Freezing the cooled liquid; the air inlet pressure during the freezing process is preferably controlled at 0.1 MPa-0.2 MPa; (4) pouring the liquid solidified by air into the tank to obtain a semi-finished product; (5) The semi-finished product obtained by pouring is frozen in a quick-freezing tunnel, and then packaged to obtain the cold drink.

8. The preparation method according to claim 7, wherein: During the perfusion, the temperature of the feed liquid is controlled at -4°C to -6°C.

9. The preparation method according to claim 7, wherein: The freezing temperature is controlled at -35°C to -38°C.

10. The preparation method according to claim 7, wherein: The expansion rate of the intake air freezing is 80-100%.

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