CN103843966A - Jam sprayed on cold drink and preparation method thereof - Google Patents
Jam sprayed on cold drink and preparation method thereof Download PDFInfo
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- CN103843966A CN103843966A CN201210513772.6A CN201210513772A CN103843966A CN 103843966 A CN103843966 A CN 103843966A CN 201210513772 A CN201210513772 A CN 201210513772A CN 103843966 A CN103843966 A CN 103843966A
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- jam
- cold drink
- pearl powder
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Abstract
The invention relates to jam sprayed on a cold drink and a preparation method thereof. The jam comprises the following raw materials in percentage by weight based on total weight of the jam: 10-13% of white granulated sugar, 15-20% of syrup, 10-12% of fruit juice, 2-4% of pearl powder, 0.4-0.5% of stabilizer and the balance of water. The invention further provides the preparation method of the jam sprayed on the cold drink. The preparation method comprises the following steps: gelatinizing the pearl powder and water in a weight ratio of 1:4; then, adding white granulated sugar, syrup, fruit juice, stabilizer and the balance of water to stir, heat and decoct; after the temperature reaches 80 DEG C, sterilizing, cooling and aging to prepare the jam sprayed on the cold drink. The jam sprayed on the cold drink added with the pearl powder, provided by the invention, can be successfully sprayed to the top of ice cream, so that the ice cream is integrally more attractive. Meanwhile, by adding the pearl powder, the jam is better in taste. The pearl powder has the beneficial effects, and the jam is added, so that the consumer enjoys health while enjoying coolness and freshness.
Description
Technical field
The present invention relates to a kind of cold drink and use pouring jam and preparation method thereof, belong to frozen preparing technical field.
Background technology
At present, along with the raising of people's level of consumption, consumer is also more and more higher for the requirement of frozen, not only requires a product will have abundant taste, and attractive in appearance from visually requiring.
Jam and ice cream milk material mouthfeel, taste contrast is large, particularly jam is bright-colored, in cream product, can play the effect of decoration, so the cold drink that ice cream material combines with jam at present more and more gets consumer reception, but immature owing to drenching the technique of jam on ice cream material, ice cream head for high garland drenches jam, jam is not easy guarantor's type, easily under header stream, so in the cream product of common in the market high garland, major part is that jam and ice cream material pour into preparation simultaneously, have a strong impact on like this attractive in appearance of ice cream, and affect the local flavor that ice cream itself will reach.
Given this, research and develop and a kind ofly can adapt to cold drink that high garland cream product head drenches jam needs to use pouring jam be this area urgent problem.
Summary of the invention
For solving the problems of the technologies described above, the object of the present invention is to provide a kind of cold drink to use and drench jam and preparation method thereof, obtain by adding pearl powder the jam that a kind of mouthfeel is good, meanwhile, this jam can adapt to the requirement of high garland cream product head pouring jam.
For achieving the above object, the invention provides a kind of cold drink and use pouring jam, in the gross weight of this jam, it comprises following raw material composition: white granulated sugar 10-13%, syrup 15-20%, fruit juice 10-12%, pearl powder 2-4%, stabilizing agent 4-5 ‰, excess water.
Use and drench in jam at above-mentioned cold drink, preferably, the syrup adopting is HFCS and/or malt syrup etc.
Use and drench in jam at above-mentioned cold drink, stabilizing agent (thickener) addition too conference makes jam be block, and have a strong impact on the mouthfeel of jam, cold drink provided by the present invention is used to drench in jam and has been added pearl powder, pearl powder has certain viscosity after heating gelatinization, substitute the viscosity that a part of stabilizing agent (thickener) can increase jam afterwards, reach the mouthfeel of thickness.Stabilizing agent (thickener) has unjoyful taste, addition is large can affect the mouthfeel of jam bed material, make the bad blending of jam, use pearl powder to substitute a part of stabilizing agent (thickener), can be in making jam reach same viscosity and do not affect jam taste.
According to specific embodiment of the invention scheme, preferably, the pearl powder adopting is to pass through the pearl powder of 300 mesh sieves.By adopting the pearl powder of above-mentioned granularity, can avoid jam to occur granular sensation, thereby affect the mouthfeel of jam entirety.
Use and drench in jam at above-mentioned cold drink, the fruit juice adopting can be the fruit juice that the fruit of any kind obtains through processing, and preferably, above-mentioned fruit juice comprises one or more the combination in orange juice, blueberry juice and strawberry juice etc.
Use and drench in jam at above-mentioned cold drink, preferably, the stabilizing agent adopting is thickener.Aforementioned stable agent can be that country allows the thickener using now, and addition is within the scope of GB2760 limitation.
According to specific embodiment of the invention scheme, preferably, the thickener adopting comprises sodium alginate and/or xanthans etc.More preferably, above-mentioned thickener comprises sodium alginate 2 ‰-3 ‰ and xanthans 1 ‰-2 ‰, in the gross weight of jam.
The present invention also provides above-mentioned cold drink to use the preparation method of drenching jam, and it comprises the following steps:
Pearl powder is mixed and carries out gelatinization according to the mass ratio of 1: 4 with water, then add white granulated sugar, syrup, fruit juice, stabilizing agent and remaining water to stir intensification infusion to 80-85 DEG C, obtain mixed material;
Temperature reaches after 80-85 DEG C, and insulation 20-30min carries out sterilization to mixed material, after sterilization, with the frozen water of 2-4 DEG C, mixed material is lowered the temperature, be down to 2-4 DEG C after standing 10-15min, prepare described cold drink and use pouring jam.
According to specific embodiment of the invention scheme, preferably, above-mentioned gelatinization is to carry out in the water bath with thermostatic control of 60-65 DEG C, first adds part water, then pearl powder is slowly added, and finally adds remaining water, and constantly stirs, until pearl powder becomes pasty state.The pearl powder of above-mentioned pasty state is preferably transparent pasty state, i.e. glittering and translucent pasty state.
The cold drink that has added pearl powder provided by the invention is used and is drenched successfully upper pouring at ice cream top of jam, makes ice cream entirety more attractive in appearance.Meanwhile, by adding pearl powder, can also make the mouthfeel of jam own better.Itself has beneficial functional pearl powder, adds jam that consumer is enjoyed when enjoyment is refrigerant healthy.
Detailed description of the invention
Understand for technical characterictic of the present invention, object and beneficial effect being had more clearly, existing technical scheme of the present invention is carried out to following detailed description, but can not be interpreted as restriction that can practical range of the present invention.
Embodiment
The present embodiment provides a kind of cold drink to use pouring jam, and in the gross weight of this jam, it comprises following raw material composition:
White granulated sugar 12%, malt syrup 20%, orange juice 10%, sodium alginate 3 ‰, xanthans 2 ‰, pearl powder 3%, surplus is water.
This cold drink is used pouring jam and is prepared according to following steps:
Pearl powder is mixed and carries out gelatinization according to the mass ratio of 1: 4 with water, then add white granulated sugar, malt syrup, orange juice, sodium alginate, xanthans and remaining water to stir intensification infusion to 85 DEG C, obtain mixed material;
Temperature reaches after 85 DEG C, and insulation 25min carries out sterilization to mixed material, after sterilization, with the frozen water of 4 DEG C, mixed material is lowered the temperature, be down to 4 DEG C after standing 15min, prepare above-mentioned cold drink and use pouring jam.
Comparative example 1
This comparative example provides a kind of cold drink to use pouring jam, and in the gross weight of this jam, it comprises following raw material composition: white granulated sugar 12%, and malt syrup 20%, orange juice 10%, sodium alginate 3 ‰, xanthans 2 ‰, surplus is water.
This cold drink is used pouring jam and is prepared according to following steps:
White granulated sugar, malt syrup, orange juice, sodium alginate, xanthans and water are stirred to intensification infusion to 85 DEG C, obtain mixed material;
Temperature reaches after 85 DEG C, and insulation 25min carries out sterilization to mixed material, after sterilization, with the frozen water of 4 DEG C, mixed material is lowered the temperature, be down to 4 DEG C after standing 15min, prepare above-mentioned cold drink and use pouring jam.
Comparative example 2
This comparative example provides a kind of cold drink to use pouring jam, and in the gross weight of this jam, it comprises following raw material composition: white granulated sugar 12%, and malt syrup 20%, orange juice 10%, sodium alginate 4 ‰, xanthans 3 ‰, surplus is water.
This cold drink is used pouring jam and is prepared according to following steps:
White granulated sugar, malt syrup, orange juice, sodium alginate, xanthans and water are stirred to intensification infusion to 85 DEG C, obtain mixed material;
Temperature reaches after 85 DEG C, and insulation 25min carries out sterilization to mixed material, after sterilization, with the frozen water of 4 DEG C, mixed material is lowered the temperature, be down to 4 DEG C after standing 15min, prepare above-mentioned cold drink and use pouring jam.
The cold drink of embodiment and comparative example 1,2 preparations is used to pouring jam and carry out viscosity, state, mouthfeel and upper pouring experiment.Wherein, viscosity adopts the viscosimeter that model is DV-II+PRO, uses No. 63 rotors to detect, and testing conditions is 20 DEG C of constant temperature water baths.
Upper pouring experiment is carried out according to following steps:
The jam preparing with needle tubing extraction 10g, imitates workshop practical operation, and jam is at the uniform velocity released to needle tubing by jam from the top of the crisp cylinder of high garland, allows jam nature from high garland top toward dirty.Concrete test result is as shown in table 1.
Table 1
Comparing result by table 1 can find out, the interpolation that embodiment provides the cold drink of pearl powder use and drench successfully upper pouring at ice cream top of jam, make ice cream entirety more attractive in appearance, and have the better effect of the jam passing through than comparative example.Meanwhile, by adding pearl powder, can also make the mouthfeel of jam own better.Itself has beneficial functional pearl powder, adds jam that consumer is enjoyed when enjoyment is refrigerant healthy.
Claims (9)
1. cold drink is used a pouring jam, and in the gross weight of this jam, it comprises following raw material composition: white granulated sugar 10-13%, syrup 15-20%, fruit juice 10-12%, pearl powder 2-4%, stabilizing agent 4-5 ‰, excess water.
2. cold drink according to claim 1 is used pouring jam, and wherein, described syrup is HFCS and/or malt syrup.
3. cold drink according to claim 1 is used pouring jam, and wherein, described pearl powder is to pass through the pearl powder of 300 mesh sieves.
4. cold drink according to claim 1 is used pouring jam, and wherein, described fruit juice comprises one or more the combination in orange juice, blueberry juice and strawberry juice.
5. cold drink according to claim 1 is used pouring jam, and wherein, described stabilizing agent is thickener.
6. cold drink according to claim 5 is used pouring jam, and wherein, described thickener comprises sodium alginate and/or xanthans.
7. cold drink according to claim 6 is used pouring jam, and wherein, described thickener comprises sodium alginate 2 ‰-3 ‰ and xanthans 1 ‰-2 ‰.
8. the cold drink described in claim 1-7 any one is used the preparation method of drenching jam, and it comprises the following steps:
Pearl powder is mixed and carries out gelatinization according to the mass ratio of 1: 4 with water, then add white granulated sugar, syrup, fruit juice, stabilizing agent and remaining water to stir intensification infusion to 80-85 DEG C, obtain mixed material;
Temperature reaches after 80-85 DEG C, and insulation 20-30min carries out sterilization to mixed material, after sterilization, with the frozen water of 2-4 DEG C, mixed material is lowered the temperature, be down to 2-4 DEG C after standing 10-15min, prepare described cold drink and use pouring jam.
9. preparation method according to claim 8, wherein, described gelatinization is to carry out in the water bath with thermostatic control of 60-65 DEG C, first add part water, then pearl powder is slowly added, finally add remaining water, and constantly stir, until pearl powder becomes transparent pasty state.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210513772.6A CN103843966B (en) | 2012-12-05 | 2012-12-05 | A kind of cold drink pouring jam and preparation method thereof |
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| CN201210513772.6A CN103843966B (en) | 2012-12-05 | 2012-12-05 | A kind of cold drink pouring jam and preparation method thereof |
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| CN103843966B CN103843966B (en) | 2016-04-27 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691754A (en) * | 2017-11-10 | 2018-02-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Glutinous rice sauce and preparation method thereof |
| CN107712259A (en) * | 2017-11-10 | 2018-02-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Glutinous rice sauce and preparation method |
| CN107788473A (en) * | 2017-10-09 | 2018-03-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Durian jam and its manufactured frozen |
| CN107912601A (en) * | 2017-11-10 | 2018-04-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of preparation method of the frozen of top drop glutinous rice ball |
| CN107996818A (en) * | 2017-12-28 | 2018-05-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of multicoat jam sandwich ice cream and its production technology |
| CN108185105A (en) * | 2017-12-28 | 2018-06-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of jam coating and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788473A (en) * | 2017-10-09 | 2018-03-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Durian jam and its manufactured frozen |
| CN107691754A (en) * | 2017-11-10 | 2018-02-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Glutinous rice sauce and preparation method thereof |
| CN107712259A (en) * | 2017-11-10 | 2018-02-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Glutinous rice sauce and preparation method |
| CN107912601A (en) * | 2017-11-10 | 2018-04-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of preparation method of the frozen of top drop glutinous rice ball |
| CN107996818A (en) * | 2017-12-28 | 2018-05-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of multicoat jam sandwich ice cream and its production technology |
| CN108185105A (en) * | 2017-12-28 | 2018-06-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of jam coating and preparation method thereof |
| CN107996818B (en) * | 2017-12-28 | 2020-12-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Multi-coating jam sandwich ice cream and production process thereof |
| CN108185105B (en) * | 2017-12-28 | 2021-03-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Jam coating and preparation method thereof |
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| CN103843966B (en) | 2016-04-27 |
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