Fruit pulp, fermented frozen drink and preparation method of fermented frozen drink

Abstract

The invention belongs to the technical field of frozen drinks, and particularly relates to fruit pulp, a fermented frozen drink and a preparation method of the fermented frozen drink. The fruit pulp provided by the invention comprises the following components in percentage by mass: 85%-89% of dairy products, 9%-11% of sweeteners, 0.7%-1% of stabilizers and 1%-3% of concentrated fruit juice, wherein the dry matter content of the concentrated fruit juice is 50%-60%. Through matching of the components and adjustment of the dosage, after the fruit pulp is added into the frozen drink for fermentation, a formed gel system is stable, whey is not separated out, and the frozen drink obtained after quick freezing is fine and smooth in taste, unique in flavor and good in product melting resistance. In addition, the frozen drink provided by the invention is not added with essence and pigment, the ingredient list is simple, and the obtained product is healthier, more nutritional and more delicious.

Description

Technical Field

[0001] The present application belongs to the technical field of frozen beverages, and specifically relates to a fruit slurry, a fermented frozen beverage and a preparation method thereof. Background Art

[0002] Ice cream is a frozen drink. Its unique taste gives people a cool and enjoyable feeling, especially in summer, it can prevent heatstroke and cool down. In recent years, various manufacturers have innovated raw materials and equipment to create a variety of ice cream products. While catering to the modern people's mentality of "eating healthy", today's ice cream has changed from being a leisure consumer product for preventing heatstroke to a healthy consumer product with certain nutritional and health functions, allowing health and deliciousness to coexist.

[0003] Yogurt ice cream has many advantages such as being nutritious and healthy, refreshing, low in fat and calories, and is therefore favored by consumers. At the same time, adding various nutritious fruit ingredients to frozen drinks has become a direction for developing new flavors of frozen drinks. However, fruits are generally acidic, and adding them directly to frozen drinks can easily cause protein denaturation in the system, affecting the taste and stability of the product. When adding ingredients such as juice or jam to frozen drinks for fermentation to prepare fermented frozen drinks, it can also lead to instability of the fermented system and whey precipitation. After being made directly into ice cream through quick freezing, the product has poor resistance to melting, which affects the shelf life of the product. Summary of the invention

[0004] Therefore, the technical problem to be solved by the present application is to overcome the defects of the prior art fruit-flavored fermented frozen drinks, such as unstable system and whey precipitation after fermentation, poor anti-thawing property of the product after quick freezing, and the need for further improvement and innovation in product taste, thereby providing a fruit slurry, a fermented frozen drink and a preparation method thereof.

[0005] To this end, this application provides the following technical solutions:

[0006] According to one aspect of the present application, a fruit slurry is provided, comprising the following components in percentage by weight: 85%-89% of dairy products, 9%-11% of sweeteners, 0.7%-1% of stabilizers, and 1%-3% of concentrated fruit juice;

[0007] Wherein, the dry matter content of the concentrated fruit juice is 50%-60%.

[0008] In some optional embodiments, the dairy product includes at least one of raw cow's milk, condensed milk, concentrated whey protein powder, butter, cream, anhydrous butter, whey protein powder, cheese, milk powder, and concentrated milk;

[0009] Optionally, the dairy product comprises raw milk, condensed milk, concentrated whey protein powder and butter in a mass ratio of (79-81):(3-5):(1-2):(1-2).

[0010] It is understood by those skilled in the art that the cream of the present application includes fresh cream and frozen cream. Cream is separated from whole milk, and its fat content is generally between 10% and 48%. It has good fluidity and rich milk flavor. Frozen cream is a product obtained by freezing cream.

[0011] In some optional embodiments, the stabilizer includes at least one of gelatin, modified starch, pectin, and citrus fiber;

[0012] Optionally, the stabilizer comprises gelatin and modified starch in a mass ratio of (4-5):(3-5);

[0013] Further optionally, the fruit slurry may specifically include the following components in percentage by mass:

[0014] Raw milk 79%-81%, white sugar 9%-11%, condensed milk 3%-5%, concentrated whey protein powder 1%-2%, butter 1%-2%, concentrated fruit juice 1%-3%, gelatin 0.4-0.5%, modified starch 0.3%-0.5%.

[0015] According to another aspect of the present application, a method for preparing the above-mentioned fruit slurry is provided, comprising the following steps:

[0016] S1, mixing dairy products, sweeteners and stabilizers to obtain milk slurry;

[0017] S2, mixing the milk slurry with the concentrated fruit juice, and homogenizing to obtain a fruit slurry.

[0018] In some optional embodiments, the method for preparing the concentrated juice comprises: pulping the fruit, standing at 40-50° C. for 10-20 min, and concentrating to obtain the concentrated juice.

[0019] In some optional embodiments, the fruit includes at least one of apple, orange, hawthorn, strawberry, banana, pineapple, dragon fruit, durian, mango, cantaloupe, peach, grapefruit, raspberry, loquat, blueberry, and grape;

[0020] And / or, the homogenization temperature is 65-75° C., and the homogenization pressure is 50-80 bar.

[0021] According to one aspect of the present application, a fermented frozen drink is provided, comprising the following raw materials in percentage by weight: 75%-80% fruit pulp, 19%-24% cream, and 1%-1.5% yogurt starter;

[0022] Wherein, the fruit pulp is the above-mentioned fruit pulp or the fruit pulp prepared by the above-mentioned preparation method.

[0023] In the present application, the yogurt starter is a conventional yogurt starter in the field, which can be obtained through commercial channels, and its composition includes but is not limited to at least one of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei, etc.

[0024] According to one aspect of the present application, a method for preparing the above-mentioned fermented frozen beverage is provided, comprising the following steps:

[0025] S11, mixing the fruit paste with the cream and sterilizing;

[0026] S12, cooling the sterilized material, inoculating yogurt starter, filling, fermenting, quick freezing, and packaging.

[0027] In some optional embodiments, in S11, the mixing temperature is 65-75° C., and the mixing time is 5-10 min;

[0028] And / or, the sterilization temperature is 85-90°C and the sterilization time is 1-3 min.

[0029] In some optional embodiments, in S12, cooling to 38-43° C.

[0030] And / or, the fermentation temperature is 38-43°C, the fermentation time is 6-8h, and the fermentation end point pH is 4.5-5.5;

[0031] And / or, the quick freezing temperature is -30°C to -35°C, and the quick freezing time is 20-25 minutes.

[0032] In the present application, there is no special requirement for the selection of sweeteners, as long as they meet the corresponding standards in the field of frozen drinks. As an example, the sweetener includes but is not limited to at least one of white sugar, xylitol, maltose syrup, fructose syrup, glucose syrup, etc.

[0033] Those skilled in the art will appreciate that, in order to regulate the content of protein, fat, etc. in the system, a variety of dairy products are generally selected for use in combination.

[0034] In some optional embodiments, the fruit slurry provided in the present application may specifically include the following components in percentage by weight:

[0035] Raw milk 79%-81%, white sugar 9%-11%, condensed milk 3%-5%, concentrated whey protein powder 1%-2%, butter 1%-2%, concentrated fruit juice 1%-3%, gelatin 0.4-0.5%, modified starch 0.3%-0.5%.

[0036] The preparation method of the fruit slurry comprises the following steps:

[0037] Mixing: First, dry-mix the white sugar with concentrated whey protein powder, gelatin and modified starch, then disperse the mixture in raw milk preheated to 40-50℃, let it stand for 10-20 minutes to hydrate, add condensed milk and butter, stir evenly and prepare milk slurry;

[0038] Fruit cutting and pulping: pulp and filter the processed fruits at a pulping temperature of 40-50°C and stir for 5-10 minutes;

[0039] Low-temperature fruit concentration: The prepared fruit pulp is placed at 40-50°C for 10-20 minutes to allow the pectin in the pulp to fully dissolve, and the pulp is concentrated at 40-50°C using a concentration device until the dry matter content of the product is 50-60%, thereby obtaining concentrated juice;

[0040] Homogenization: Mix the milk slurry and concentrated juice obtained above, with a homogenization temperature of 65-75°C and a homogenization pressure of 50-80 bar.

[0041] In the present application, the term "dry matter content" refers to the mass percentage of the remaining substance after removing water; it can be tested by direct drying method.

[0042] In some optional embodiments, the method for preparing a frozen drink provided in the present application comprises the following steps:

[0043] Ingredients: Mix the fruit paste obtained by the above production process with the cream, and stir at a temperature of 65-75℃ for 5-10 minutes;

[0044] Sterilization: Sterilize the mixed liquid at a temperature of 85-90°C for 1-3 minutes;

[0045] Cooling and inoculation: Cool the mixed liquid to 38-43℃, inoculate, add yogurt starter, and stir evenly;

[0046] Filling and fermentation: Fill the mixed liquid into a cup and place it in a constant temperature box at 38-43℃ for fermentation for 6-8 hours. The pH at the end of fermentation is 4.5-5.5;

[0047] Quick freezing: Then quick freezing is carried out, wherein the quick freezing temperature is -30°C to -35°C, and the quick freezing time is 20-25 minutes.

[0048] In some optional embodiments, the method further comprises packaging the obtained frozen beverage after quick freezing.

[0049] The technical solution of this application has the following advantages:

[0050] The fruit slurry provided by the present application comprises the following components in percentage by weight: 85%-89% of dairy products, 9%-11% of sweeteners, 0.7%-1% of stabilizers, and 1%-3% of concentrated fruit juice; wherein the dry matter content of the concentrated fruit juice is 50%-60%. The present application makes the gel system formed by adding the fruit slurry to the frozen drink for fermentation stable, without whey precipitation, and the frozen drink obtained after quick freezing has a delicate taste, unique flavor, and good product resistance to melting through the coordination of components and adjustment of dosage.

[0051] The fruit slurry provided in the present application can further improve the stability of the gel system, as well as the taste and melting resistance of the frozen drink by limiting the dairy products and stabilizers.

[0052] The method for preparing the fruit slurry provided in the present application can further improve the stability of the gel system after fermentation by limiting the method for preparing concentrated juice and controlling the low-temperature process parameters, thereby improving the taste, flavor and melting resistance of the product.

[0053] The frozen drink provided by the present application is fermented by mixing the fruit slurry provided by the present application with the cream, so that the fat and protein mixture can be aggregated and floated to form a milk skin layer with a rich milky aroma. The frozen drink can be obtained by directly quick freezing. The product has a delicate taste, unique flavor, and good melting resistance. In addition, the frozen drink provided by the present application does not add flavors or pigments, has a simple ingredient list, and the obtained product is healthier, more nutritious, and more delicious. BRIEF DESCRIPTION OF THE DRAWINGS

[0054] In order to more clearly illustrate the specific implementation methods of the present application or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0055] Figure 1 is a photograph of the frozen drink provided in Example 1 of the present application;

[0056] Figure 2 This is a photo of the frozen drink provided in Comparative Example 1 of the present application. DETAILED DESCRIPTION

[0057] The following examples are provided for a better understanding of the present application, but are not limited to the best implementation mode described, and do not limit the content and protection scope of the present application. Any product identical or similar to the present application obtained by anyone under the inspiration of the present application or by combining the features of the present application with other prior arts shall fall within the protection scope of the present application.

[0058] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be obtained commercially.

[0059] In the following examples and comparative examples of the present application, "%" represents the mass percentage.

[0060] Example 1

[0061] This embodiment provides a fermented frozen drink, comprising the following components in percentage by weight: 75% fruit pulp, 24% cream, and 1% yogurt starter (manufacturer model: YF-L904);

[0062] The fruit slurry comprises the following components in percentage by weight: 80% raw milk, 10% white sugar, 5% condensed milk, 1% concentrated whey protein powder, 2% butter, 1% concentrated orange juice, 0.5% gelatin, and 0.5% modified starch;

[0063] The preparation method of the fruit slurry is as follows:

[0064] Mixing: First, dry-mix white sugar with concentrated whey protein powder, gelatin and modified starch, then disperse the mixture in raw milk preheated to 40°C, let it stand for 20 minutes to hydrate, add condensed milk and butter, stir evenly and prepare milk slurry;

[0065] Fruit cutting and pulping: pulp and filter the processed oranges at 40°C and stir for 10 minutes;

[0066] Low-temperature fruit concentration: The prepared fruit pulp is placed at 40°C for 20 minutes to allow the pectin in the pulp to fully dissolve, and the pulp is concentrated at 40°C using a concentration device until the dry matter content of the product is 50% to obtain concentrated juice;

[0067] Homogenization: Mix the milk slurry and concentrated fruit juice obtained above, homogenize at 65°C and 50 bar to obtain fruit slurry;

[0068] The method for preparing the frozen drink provided in this embodiment comprises the following steps:

[0069] Ingredients: Mix the fruit paste obtained by the above production process with the cream in proportion, and stir at 65°C for 10 minutes;

[0070] Sterilization: Sterilize the mixed liquid at a temperature of 90°C for 1 minute;

[0071] Cooling and inoculation: Cool the mixed liquid to 38°C, inoculate, add yogurt starter, and stir evenly;

[0072] Filling and fermentation: Fill the mixed liquid into a cup and place it in a 43℃ constant temperature box for fermentation for 6 hours. The pH at the end of fermentation is 4.5;

[0073] Quick freezing and packaging: Then quick freezing and packaging are carried out, the quick freezing temperature is -35°C, and the quick freezing time is 20 minutes.

[0074] The upper layer of the product obtained in this embodiment can form a light yellow milk skin layer with rich milk flavor, see Figure 1 The pictures of the milk skin sublayer formed in other embodiments are similar and will not be shown one by one.

[0075] Example 2-Example 4

[0076] The difference between Example 2 to Example 4 and Example 1 is that the composition and preparation parameters of the fruit slurry are different, and the composition and preparation parameters of the frozen drink are different. The specific differences are detailed in Table 1.

[0077] Table 1

[0078]

[0079]

[0080] Example 5

[0081] The difference between Example 5 and Example 4 is that the composition of the stabilizer in the fruit slurry is different: an equal mass of pectin is used instead of gelatin.

[0082] Example 6

[0083] The difference between Example 6 and Example 4 is that the specific composition of the dairy product in the fruit slurry is different: an equal mass of whey protein powder is used instead of concentrated whey protein powder.

[0084] Example 7

[0085] The difference between Example 7 and Example 4 is that concentrated apple juice is used in the fruit slurry instead of concentrated orange juice, and the preparation parameters of the concentrated apple juice are the same as those of the preparation of the concentrated orange juice in Example 4.

[0086] Example 8

[0087] The difference between Example 8 and Example 4 is that commercially available concentrated orange juice (manufacturer: Grey Concentrated Orange Juice) is used in the fruit slurry instead of the homemade concentrated orange juice.

[0088] Example 9

[0089] The difference between Example 9 and Example 2 is that the amount of white sugar is adjusted to 9%, and the amount of concentrated whey protein powder is adjusted to 3%.

[0090] Example 10

[0091] This embodiment provides a fermented frozen beverage, which is different from Embodiment 4 in that an equal amount of frozen cream is used instead of cream.

[0092] Comparative Example 1

[0093] This comparative example provides a fermented frozen beverage. Compared with Example 1, the only difference is that the same mass of fruit slurry is used to replace the cream, that is, the cream is not included. The specific preparation method is as follows:

[0094] Ingredients: preheat the fruit slurry obtained according to the production process of the fruit slurry in Example 4, and stir at a preheating temperature of 65° C. for 10 minutes;

[0095] Sterilization: Sterilize the mixed liquid at a temperature of 90°C for 1 minute;

[0096] Cooling and inoculation: Cool the mixed liquid to 38°C, inoculate, add yogurt starter, stir evenly, the mass ratio of fruit slurry to yogurt starter is 99:1;

[0097] Filling and fermentation: Fill the mixed liquid into a cup and place it in a 43℃ constant temperature box for fermentation for 6 hours. The pH at the end of fermentation is 4.5;

[0098] Quick freezing and packaging: Then quick freezing and packaging are carried out, and the quick freezing temperature is -35℃.

[0099] like Figure 2 As shown, since no cream was used in this comparative example, the upper layer of the obtained product could not form a milk skin sublayer with rich milky aroma.

[0100] Comparative Example 2

[0101] This comparative example provides a fermented frozen beverage, which is different from Example 1 in that an equal amount of butter is used instead of cream.

[0102] Comparative Example 3

[0103] This comparative example provides a fermented frozen drink. Compared with Example 3, the only difference is that concentrated orange juice is used to replace part of the stabilizer, specifically, the amount of concentrated orange juice is adjusted to 2.7%, the amount of gelatin is adjusted to 0.1%, and the amount of modified starch is adjusted to 0.2%.

[0104] Comparative Example 4

[0105] This comparative example provides a fermented frozen drink. Compared with Example 4, the only difference is that the frozen drink includes the following raw materials in percentage by weight: 68.5% fruit pulp, 30% cream, and 1.5% yogurt starter.

[0106] Comparative Example 5

[0107] This comparative example provides a fermented frozen drink. Compared with Example 1, the only difference is that the fruit slurry includes the following components in percentage by weight: 83% raw milk, 8% white sugar, 4% condensed milk, 1% concentrated whey protein powder, 2% butter, 1% concentrated orange juice, 0.5% gelatin, and 0.5% modified starch.

[0108] Test Case

[0109] The fermented materials and frozen drinks of each embodiment and comparative example were tested, and the specific testing method is as follows:

[0110] 1. Gel stability

[0111] After the fermentation is completed, the product is taken out and inspected visually by sense organ, by shaking and turning the product in the cup, to observe whether the fermented material can solidify into shape, is not soft or stringy, and has no whey precipitation. This is considered to meet the requirements. If it cannot solidify into shape or is soft or stringy, it is considered to not meet the requirements.

[0112] 2. Frozen Drinks Flavor and Taste

[0113] 60 professional tasters were selected to taste the flavor and taste of the products. The specific scoring criteria are shown in the table below.

[0114] Table 2

[0115]

[0116] 3. Melt resistance

[0117] Take 75g of the frozen drinks from each example and comparative example as the test samples, place them in a refrigerator at -18°C for more than 4 hours, and then place them on a standard wire mesh in a temperature-controlled room to maintain the temperature at about 27°C. Place a glass beaker under the test samples. Observe and record the time when the first drop of melted material drips.

[0118] Among them, the anti-melting performance is judged based on 30 minutes. If it is more than 30 minutes, it meets the product requirements, and if it is less than 30 minutes, it does not meet the product requirements.

[0119] The specific test results are shown in the table below:

[0120] Table 3

[0121]

[0122]

[0123] It can be seen from the data in the above table that the embodiment has a better taste and flavor than the comparative example, and the gel stability and anti-melting property are significantly better than the comparative example. It is explained that the present application makes the gel system formed by adding the fruit pulp to the frozen drink for fermentation stable and whey does not precipitate through the coordination of components and the adjustment of dosage, and the frozen drink obtained after quick freezing has a delicate taste, unique flavor, and good product anti-melting property. From the comparison between Example 6, Example 7, Example 9 and Example 4, it can be seen that the present application can further improve the stability of the gel system, as well as the taste and anti-melting property of the frozen drink by limiting the dairy products and stabilizers. From the comparison between Example 8 and Example 4, it can be seen that by limiting the concentrated juice preparation method and controlling the low-temperature process parameters, the stability of the gel system after fermentation can be further improved, thereby improving the taste, flavor and anti-melting property of the product. From the comparison between Example 10 and Example 4, it can be seen that the light cream has a better effect than the frozen light cream. This is mainly because, during the freezing process, the fat globules and other components in the light cream will be affected to a certain extent, and its texture will become harder. It needs to be thawed before use. After thawing, oil and water separation may occur, and it needs to be re-stirred evenly. In addition, the freezing process may cause the taste and flavor of the light cream to change slightly, and it is not as delicate as fresh cream.

[0124] Obviously, the above embodiments are merely examples for the purpose of clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived from these are still within the scope of protection of the invention.

Claims

1. A fruit slurry, characterized in that: The composition comprises the following components by mass percentage: 85%-89% of dairy products, 9%-11% of sweeteners, 0.7%-1% of stabilizers, and 1%-3% of concentrated fruit juice; Wherein, the dry matter content of the concentrated fruit juice is 50%-60%.

2. The fruit slurry according to claim 1, characterized in that The dairy product comprises at least one of raw cow's milk, condensed milk, concentrated whey protein powder, butter, cream, anhydrous butter, whey protein powder, cheese, milk powder, and concentrated milk; Optionally, the dairy product comprises raw milk, condensed milk, concentrated whey protein powder and butter in a mass ratio of (79-81):(3-5):(1-2):(1-2).

3. The fruit slurry according to claim 1, characterized in that The stabilizer includes at least one of gelatin, modified starch, pectin, and citrus fiber; Optionally, the stabilizer comprises gelatin and modified starch in a mass ratio of (4-5):(3-5); Further optionally, the fruit slurry comprises the following components in percentage by weight: Raw milk 79%-81%, white sugar 9%-11%, condensed milk 3%-5%, concentrated whey protein powder 1%-2%, butter 1%-2%, concentrated fruit juice 1%-3%, gelatin 0.4-0.5%, modified starch 0.3%-0.5%.

4. A method for preparing the fruit slurry according to any one of claims 1 to 3, characterized in that: The steps include: S1, mixing dairy products, sweeteners and stabilizers to obtain milk slurry; S2, mixing the milk slurry with the concentrated fruit juice, and homogenizing to obtain a fruit slurry.

5. The method for preparing fruit slurry according to claim 4, characterized in that: The preparation method of the concentrated fruit juice comprises: beating the fruit, standing at 40-50° C. for 10-20 minutes, and concentrating to obtain the concentrated fruit juice.

6. The method for preparing fruit slurry according to claim 5, characterized in that: The fruit includes at least one of apple, orange, hawthorn, strawberry, banana, pineapple, pitaya, durian, mango, cantaloupe, peach, grapefruit, raspberry, loquat, blueberry and grape; And / or, the homogenization temperature is 65-75° C., and the homogenization pressure is 50-80 bar.

7. A fermented frozen beverage, characterized in that: The raw materials include the following percentages by weight: fruit pulp 75%-80%, cream 19%-24%, yogurt starter 1%-1.5%; Wherein, the fruit pulp is the fruit pulp described in any one of claims 1 to 3 or the fruit pulp prepared by the preparation method described in any one of claims 4 to 6.

8. A method for preparing a fermented frozen drink according to claim 7, characterized in that: The following steps are included: S11, mixing the fruit paste with the cream and sterilizing; S12, cooling the sterilized material, inoculating yogurt starter, filling, fermenting, and quick freezing.

9. The method for preparing a fermented frozen drink according to claim 8, characterized in that: In S11, the mixing temperature is 65-75° C. and the mixing time is 5-10 min; And / or, the sterilization temperature is 85-90°C and the sterilization time is 1-3 min.

10. The method for preparing a fermented frozen drink according to claim 8 or 9, characterized in that: In S12, cooling to 38-43° C.; And / or, the fermentation temperature is 38-43°C, the fermentation time is 6-8h, and the fermentation end point pH is 4.5-5.5; And / or, the quick freezing temperature is -30°C to -35°C, and the quick freezing time is 20-25 minutes.

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