CN110771711A - Honey cereal, preparation method thereof, frozen beverage containing honey cereal and preparation method of frozen beverage - Google Patents
Honey cereal, preparation method thereof, frozen beverage containing honey cereal and preparation method of frozen beverage Download PDFInfo
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- CN110771711A CN110771711A CN201911055140.8A CN201911055140A CN110771711A CN 110771711 A CN110771711 A CN 110771711A CN 201911055140 A CN201911055140 A CN 201911055140A CN 110771711 A CN110771711 A CN 110771711A
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- Prior art keywords
- honey
- optionally
- grains
- treatment
- mass
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- Pending
Links
- 235000013339 cereals Nutrition 0.000 title claims abstract description 116
- 235000012907 honey Nutrition 0.000 title claims abstract description 61
- 235000013361 beverage Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 52
- 238000002791 soaking Methods 0.000 claims abstract description 32
- 238000007710 freezing Methods 0.000 claims abstract description 31
- 230000008014 freezing Effects 0.000 claims abstract description 31
- 238000001816 cooling Methods 0.000 claims abstract description 29
- 238000010025 steaming Methods 0.000 claims abstract description 22
- 230000008569 process Effects 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 239000007787 solid Substances 0.000 claims abstract description 8
- 235000007319 Avena orientalis Nutrition 0.000 claims description 53
- 244000075850 Avena orientalis Species 0.000 claims description 53
- 235000000346 sugar Nutrition 0.000 claims description 20
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 16
- 240000001417 Vigna umbellata Species 0.000 claims description 14
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 13
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 12
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 12
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 12
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 10
- 239000000839 emulsion Substances 0.000 claims description 10
- 239000003381 stabilizer Substances 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 239000006188 syrup Substances 0.000 claims description 9
- 235000020357 syrup Nutrition 0.000 claims description 9
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 8
- 235000021374 legumes Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 229920002907 Guar gum Polymers 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- 235000013365 dairy product Nutrition 0.000 claims description 6
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- 235000003599 food sweetener Nutrition 0.000 claims description 6
- 235000010417 guar gum Nutrition 0.000 claims description 6
- 239000000665 guar gum Substances 0.000 claims description 6
- 229960002154 guar gum Drugs 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000003765 sweetening agent Substances 0.000 claims description 6
- 229920000161 Locust bean gum Polymers 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 235000010418 carrageenan Nutrition 0.000 claims description 5
- 239000000679 carrageenan Substances 0.000 claims description 5
- 229920001525 carrageenan Polymers 0.000 claims description 5
- 229940113118 carrageenan Drugs 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 5
- 235000010420 locust bean gum Nutrition 0.000 claims description 5
- 239000000711 locust bean gum Substances 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 5
- 240000006162 Chenopodium quinoa Species 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
- 108010011485 Aspartame Proteins 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 229920002148 Gellan gum Polymers 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- 239000004384 Neotame Substances 0.000 claims description 3
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- 240000004713 Pisum sativum Species 0.000 claims description 3
- 235000010582 Pisum sativum Nutrition 0.000 claims description 3
- 239000004376 Sucralose Substances 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 240000004922 Vigna radiata Species 0.000 claims description 3
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 3
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 3
- 108010046377 Whey Proteins Proteins 0.000 claims description 3
- 102000007544 Whey Proteins Human genes 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 239000000605 aspartame Substances 0.000 claims description 3
- 235000010357 aspartame Nutrition 0.000 claims description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 3
- 229960003438 aspartame Drugs 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 239000003240 coconut oil Substances 0.000 claims description 3
- 235000019864 coconut oil Nutrition 0.000 claims description 3
- 235000020186 condensed milk Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical class OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 claims description 3
- 235000013569 fruit product Nutrition 0.000 claims description 3
- 235000010492 gellan gum Nutrition 0.000 claims description 3
- 239000000216 gellan gum Substances 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000000252 konjac Substances 0.000 claims description 3
- 235000019823 konjac gum Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000003607 modifier Substances 0.000 claims description 3
- 235000019412 neotame Nutrition 0.000 claims description 3
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims description 3
- 108010070257 neotame Proteins 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims description 3
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 3
- 229920000053 polysorbate 80 Polymers 0.000 claims description 3
- 239000001508 potassium citrate Substances 0.000 claims description 3
- 229960002635 potassium citrate Drugs 0.000 claims description 3
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 3
- 235000011082 potassium citrates Nutrition 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- 235000011083 sodium citrates Nutrition 0.000 claims description 3
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims description 3
- 235000019614 sour taste Nutrition 0.000 claims description 3
- 235000019408 sucralose Nutrition 0.000 claims description 3
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 3
- -1 sucrose ester Chemical class 0.000 claims description 3
- 150000005846 sugar alcohols Chemical class 0.000 claims description 3
- 235000021119 whey protein Nutrition 0.000 claims description 3
- 235000008939 whole milk Nutrition 0.000 claims description 3
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 claims description 2
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 claims description 2
- 235000021433 fructose syrup Nutrition 0.000 claims 1
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- 238000004140 cleaning Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
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- 229940075507 glyceryl monostearate Drugs 0.000 description 3
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- 238000012360 testing method Methods 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 235000010358 acesulfame potassium Nutrition 0.000 description 2
- 229960004998 acesulfame potassium Drugs 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229940109275 cyclamate Drugs 0.000 description 2
- 235000011475 lollipops Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012946 outsourcing Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
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- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
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- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
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- 235000015067 sauces Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 150000003445 sucroses Chemical class 0.000 description 1
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- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides honey-processed grains, a preparation method thereof, a frozen beverage containing the same and a preparation method thereof, wherein the method for preparing the honey-processed grains comprises the following steps: the method comprises the following steps of sequentially crushing, soaking, steaming, soaking in honey, filtering and cooling the grains to obtain honey-processed grains, wherein the cooling process is to cool the solid obtained by the filtering process to 0-2 ℃ within 10 minutes. The honey cereal obtained by the method for preparing the honey cereal has soft and glutinous mouthfeel, and is not easy to generate the phenomenon of hardening under the low-temperature freezing condition.
Description
Technical Field
The invention relates to the field of food. In particular, the invention relates to honey-processed grains, a preparation method thereof, a frozen beverage containing the same and a preparation method thereof.
Background
In recent years, consumers pay more attention to health, and special foods meeting taste buds and having specific functional requirements at the same time are expected to be obtained, such as health foods with low fat, high protein, rich dietary fiber and the like, for example, oats, red beans and the like. Oat is taken as a grain food which is highly advocated at present, the dietary fiber is up to 11g/100g, and the oat can effectively reduce cholesterol in a human body after being eaten frequently, plays a certain role in preventing cardiovascular and cerebrovascular diseases of middle-aged and elderly people, and has very good effects of reducing blood sugar and losing weight for diabetic patients.
However, the technical process of applying grains to frozen drinks is still under study.
Disclosure of Invention
The present invention aims to solve at least to some extent at least one of the technical problems of the prior art.
It should be noted that the present application was completed based on the following findings of the inventors:
the grains are usually rich in starch, and the starch is easy to generate a reverse phenomenon under the condition of low-temperature freezing, so that the grains have hard mouthfeel and poor flavor and mouthfeel.
In view of the above, the inventor adopts a honey processing technology to process the grains, and specifically comprises the steps of crushing, soaking, steaming, soaking in honey, filtering and cooling, so that the grains are prevented from being retrograded and hardened in mouthfeel under the low-temperature freezing condition under the protection of the saccharides. Furthermore, the inventor finds that the solid subjected to the honey soaking and filtering treatment is rapidly cooled to a low temperature (0-2 ℃) so as to effectively avoid the occurrence of a phenomenon of reversion. Therefore, the obtained honey-processed grains are soft and glutinous in taste, are not easy to generate the phenomenon of hardening under the low-temperature freezing condition, and are excellent in flavor and taste.
To this end, in one aspect of the invention, the invention proposes a method for preparing a honey cereal. According to an embodiment of the invention, the method comprises: and (2) sequentially soaking, steaming, soaking in honey, filtering and cooling the grains to obtain the honey-processed grains, wherein the cooling treatment is to cool the solid obtained by the filtering treatment to 0-2 ℃ in no more than 10 minutes. Soaking and steaming the grains to ensure that the grains absorb water to swell and become soft, and then soaking the grains in sugar liquor to effectively keep the soft and glutinous mouthfeel of the grains, avoid the influence of the external environment on the mouthfeel, and particularly avoid the phenomenon of hardening of the mouthfeel under the condition of low-temperature freezing. Further, the inventor finds that the solid subjected to the candied and filtered treatment is rapidly cooled to a low temperature, so that the phenomenon of reversion of the candied grains under the condition of low-temperature freezing can be effectively avoided, the soft and glutinous mouthfeel of the candied grains is still kept, and the local flavor and mouthfeel are excellent.
According to an embodiment of the invention, the method for preparing honey cereals described above may also have the following additional technical features:
according to an embodiment of the invention, the honeying process comprises: immersing the steamed product into sugar solution containing sodium hexametaphosphate, and steaming for 15-20 minutes at 80-90 ℃.
According to an embodiment of the present invention, the sugar solution contains, based on the total mass of the sugar solution: 10-30 mass% of white granulated sugar; 50-70 mass% of high fructose corn syrup; 0.2 to 0.4 mass% of sodium hexametaphosphate; and the balance water.
According to an embodiment of the invention, the soaking treatment comprises: the grain is soaked in a 1-5 mass% sodium bicarbonate solution for 20-30 minutes.
According to an embodiment of the invention, the cereal is selected from at least one of oats, quinoa and beans.
According to the embodiment of the invention, the steaming treatment is carried out at 90-140 ℃ for 15-40 minutes.
According to an embodiment of the present invention, the steaming is performed at 0.5 to 0.8 MPa.
According to an embodiment of the invention, the crushing process comprises: and crushing the grains to 2-4 mm.
In another aspect of the invention, the invention provides a honey cereal. According to an embodiment of the invention, the honey grain is obtained by the method for preparing honey grain as described above. Therefore, the honey-processed grains according to the embodiment of the invention have soft and glutinous mouthfeel, the mouthfeel is not easily influenced by external environment, and especially the phenomenon that the mouthfeel is reversely hardened under the condition of low-temperature freezing is avoided.
In yet another aspect of the present invention, a frozen beverage is provided. According to an embodiment of the invention, the frozen drink comprises: a base stock having a fat content of no greater than 3% by mass; honey oats obtained by the method of preparing honey cereals as described above; and optionally honey-processed beans obtained by the method for preparing honey-processed grains as described above. Therefore, the frozen beverage provided by the embodiment of the invention has the advantages of smooth mouthfeel, rich granules, sweetness and glutinousness, rich chewing feeling, rich dietary fiber and high nutritional value.
According to an embodiment of the invention, the ratio of the total mass of the honey oats and optional honey legumes to the mass of the base is (0.8-1.2): 1.
according to an embodiment of the invention, the base stock comprises the following raw materials: 10-30 parts by weight of a sweetener; 0-60 parts by weight of milk and/or dairy products; 0-3 parts by weight of edible oil; 0-30 parts by weight of fruit products; 0-10 parts by weight of bean products; 0.1-1 part by weight of an emulsion stabilizer; and 0-0.8 parts by weight of a sour taste modifier.
According to an embodiment of the invention, the sweetener is selected from at least one of sucrose, fructose, glucose-fructose syrup, maltose syrup, glucose syrup, lactose, honey, sugar alcohols, cyclamate, aspartame, sucralose, acesulfame potassium and neotame.
According to an embodiment of the invention, the dairy product is selected from at least one of whole milk powder, skim milk powder, whey protein powder, condensed milk and cream.
According to an embodiment of the invention, the edible oil is selected from at least one of coconut oil, palm oil and corn oil.
According to an embodiment of the invention, the soy product is selected from at least one of soy, red bean, mung bean and pea.
According to an embodiment of the present invention, the thickener is selected from at least one of locust bean gum, xanthan gum, sodium alginate, sodium polyacrylate, carrageenan, guar gum, sodium carboxymethylcellulose, konjac gum, pectin, gellan gum, glycerol monostearate, tween 80 and sucrose esters.
According to an embodiment of the present invention, the acidity regulator is selected from at least one of citric acid, malic acid, lactic acid, sodium citrate and potassium citrate.
In a further aspect of the invention, the invention provides a method of preparing a frozen drink as hereinbefore described. According to an embodiment of the invention, the method comprises: sterilizing, homogenizing, cooling and freezing the raw materials of the base material to obtain a frozen product; adding the honey oats, and optionally the honey legumes, to the congealed product, followed by freezing and de-filming to obtain the frozen beverage. Therefore, the frozen beverage prepared by the preparation method provided by the embodiment of the invention is smooth in taste, rich in particles, sweet and glutinous, rich in chewing feeling, rich in dietary fiber and high in nutritive value.
According to the embodiment of the invention, the sterilization treatment is carried out at 80-90 ℃ for 8-12 minutes or at 100-110 ℃ for 10-20 seconds.
According to an embodiment of the present invention, the homogenizing treatment is performed at a temperature of 65 to 75 ℃ and a pressure of 130 to 140 bar.
According to the embodiment of the invention, the outlet temperature of the freezing machine adopted by the freezing treatment is-2 to-5 ℃.
According to an embodiment of the invention, the freezing treatment is performed at-30 to-40 ℃.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
FIG. 1 shows a schematic flow diagram of a method of preparing a honey cereal in accordance with one embodiment of the invention.
Detailed Description
The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention.
It should be noted that the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. Further, in the description of the present invention, "a plurality" means two or more unless otherwise specified.
The present invention proposes a method of preparing honey-processed grains, frozen drinks and a method of preparing frozen drinks, which will be described in detail below, respectively.
Method for preparing honey-processed grains
In one aspect of the invention, a method of preparing a honey cereal is provided. According to an embodiment of the invention, referring to fig. 1, the method comprises:
s100 crushing treatment
In this step, the grains are subjected to a crushing treatment.
According to an embodiment of the invention, the crushing process comprises: crushing the grains to 2-4 mm. Thereby, the grains are fully soaked, steamed and candied.
S200 soaking treatment
In this step, the grains, which have been previously crushed, are subjected to a steeping treatment. Therefore, the grain skin is softened, and the subsequent steaming treatment time is shortened.
According to an embodiment of the present invention, the soaking process includes: the grains are soaked in a 1-5 mass% sodium bicarbonate solution for 20-30 minutes. The inventor obtains the better soaking treatment conditions through a large number of experiments, and particularly, the addition of the sodium bicarbonate in the soaking process can quickly soften the skin of the grains and further shorten the subsequent steaming treatment time.
S300 steaming treatment
In this step, the soaked product is subjected to steaming treatment. Therefore, the grains are convenient to cook and directly eat, and meanwhile, the grains have soft and glutinous mouthfeel.
According to the embodiment of the invention, the steaming treatment is carried out at 90-140 ℃ for 15-40 minutes. The inventor obtains the superior steaming treatment conditions through a large number of experiments, so that the grains can be cooked and have soft and glutinous mouthfeel.
In the present invention, the steaming treatment environment is not strictly limited, and the steaming treatment may be performed under normal pressure or under high pressure, and specifically, the steaming treatment may be flexibly selected depending on the actual situation, and preferably performed under high pressure, whereby the steaming efficiency can be improved, the time can be shortened, and the aging can be accelerated. According to an embodiment of the present invention, the steaming is performed at 0.5 to 0.8 MPa.
According to an embodiment of the invention, the cereal is selected from at least one of oats, quinoa and beans. The addition of oat and quinoa can improve the intake of dietary fiber, and the addition of beans can improve the intake of protein substances.
S400 honeying treatment
In this step, the steamed product is subjected to a honey-dipping treatment. Therefore, the original soft and glutinous taste of the rice can be kept under the protection of the saccharides, and the influence of the external environment is avoided, particularly the hardening of the taste under the low-temperature freezing condition is avoided.
According to an embodiment of the invention, the honeying treatment comprises: immersing the steamed product into sugar solution containing sodium hexametaphosphate, and steaming for 15-20 minutes at 80-90 ℃. The inventor obtains the superior candied treatment conditions through a large number of experiments, and particularly the addition of the sodium hexametaphosphate can effectively relieve the phenomenon that the candied grains are hardened in a low-temperature freezing condition.
According to an embodiment of the present invention, the sugar solution contains, based on the total mass of the sugar solution: 10-30 mass% of white granulated sugar; 50-70 mass% of high fructose corn syrup; 0.2 to 0.4 mass% of sodium hexametaphosphate; and the balance water. Therefore, the phenomenon of hardening of the honey grains under the low-temperature freezing condition can be better relieved.
S500 Filter treatment
In this step, the product of the honey-soaking treatment was subjected to a filtration treatment, and a solid was collected. This allows separation of the candied grains and removal of the sugar solution.
S600 Cooling treatment
In this step, the solid obtained by the filtration treatment is subjected to a cooling treatment. Thereby, the temperature of the candied grain is reduced.
According to the embodiment of the invention, the cooling treatment is to cool the solid obtained by the filtration treatment to 0-2 ℃ in no more than 10 minutes. The inventor finds that quick cooling is a key step for keeping the candied grains not to generate under the low-temperature freezing condition, and further, the inventor obtains the optimal cooling treatment condition through a large number of experiments, and the phenomenon of generating and hardening can be effectively avoided under the condition.
According to the embodiment of the present invention, the time taken from the filtration treatment to the cooling treatment is very short, and specifically, no more than 30 seconds from the start of filtration to the start of cooling.
Honey cereal
In another aspect of the invention, the invention provides a honey cereal. According to an embodiment of the invention, the honey grain is obtained by the method for preparing honey grain as described above. Therefore, the honey-processed grains according to the embodiment of the invention have soft and glutinous mouthfeel, the mouthfeel is not easily influenced by external environment, and especially the phenomenon that the mouthfeel is reversely hardened under the condition of low-temperature freezing is avoided.
It will be appreciated by those skilled in the art that the features and advantages described above in relation to the preparation of honey cereals apply equally to honey cereals and will not be described in any further detail herein.
Frozen drink
In yet another aspect of the present invention, a frozen beverage is provided. According to an embodiment of the invention, the frozen drink comprises: a base material having a fat content of not more than 3% by mass; honey oats obtained by the method of preparing honey cereals as described above; and optionally honey-processed beans obtained by the method for preparing honey-processed grains as described above. The invention provides a low-fat frozen drink which can reduce the burden caused by fat intake. However, the reduction of fat results in a product with a poor flavor and mouthfeel, such as a poor smooth and chewy mouthfeel. Therefore, by adding the oat processed with honey and the beans processed with honey, the frozen drink has rich particles, is sweet and glutinous, has a chewing feeling, covers and offsets the defects caused by low fat, gives the frozen drink an excellent flavor and mouthfeel, and is rich in dietary fiber. In addition, as mentioned above, the honey beans and the honey oats prepared by the method for preparing the honey cereals are not easy to be hardened under the low-temperature freezing condition, and the frozen beverage has excellent flavor and taste.
According to an embodiment of the invention, the ratio of the total mass of the honey oats and the optional honey legumes to the mass of the base is (0.8-1.2): 1. the mixture ratio of the base material, the oat processed with honey and the beans processed with honey is obtained through a large number of experiments by the inventor, so that the chewing feeling and the sweet and glutinous taste of the frozen drink are further improved.
According to an embodiment of the invention, the base stock comprises the following raw materials: 10-30 parts by weight of a sweetener; 0-60 parts by weight of milk and/or dairy products; 0-3 parts by weight of edible oil; 0-30 parts by weight of fruit products; 0-10 parts by weight of bean products; 0.1-1 part by weight of an emulsion stabilizer; and 0-0.8 parts by weight of a sour taste modifier. The presence of fat will support the system, maintain the stability of the system and impart some melt resistance. Therefore, low fat products have low stability and low melt resistance. And a certain amount of emulsion stabilizer is added to ensure the stability and the melt resistance of the system. The inventor obtains the preferable base material composition through a large amount of experiments, thereby endowing the frozen beverage with excellent flavor, mouthfeel and stability.
According to an embodiment of the invention, the sweetener is selected from at least one of sucrose, fructose, glucose-fructose syrup, maltose syrup, glucose syrup, lactose, honey, sugar alcohols, cyclamate, aspartame, sucralose, acesulfame potassium and neotame. Thereby, a pleasant sweet taste is imparted to the frozen drink.
According to an embodiment of the invention, the dairy product is selected from at least one of whole milk powder, skim milk powder, whey protein powder, condensed milk and cream. Therefore, the frozen beverage is endowed with excellent flavor and mouthfeel and higher nutritional value.
According to an embodiment of the present invention, the edible oil is at least one selected from the group consisting of coconut oil, palm oil and corn oil. Therefore, the frozen drink is endowed with excellent smooth mouthfeel and stability.
According to an embodiment of the invention, the soy product is selected from at least one of soy, red bean, mung bean and pea. Therefore, the frozen beverage is endowed with higher nutritional value and soft and glutinous granular mouthfeel.
According to an embodiment of the present invention, the emulsion stabilizer is selected from at least one of locust bean gum, xanthan gum, sodium alginate, sodium polyacrylate, carrageenan, guar gum, sodium carboxymethyl cellulose, konjac gum, pectin, gellan gum, glyceryl monostearate, tween 80, and sucrose ester. Because the frozen beverage has low fat characteristic, the stability and the melting resistance of the system can be effectively ensured by adding the emulsion stabilizer.
According to an embodiment of the present invention, the acidity regulator is selected from at least one of citric acid, malic acid, lactic acid, sodium citrate and potassium citrate. Thereby, the frozen drink is endowed with excellent mouthfeel.
It will be appreciated by those skilled in the art that the features and advantages described above in relation to the method of preparing a honey cereal are equally applicable to the frozen beverage and will not be described in further detail herein.
Method for preparing frozen beverage
In a further aspect of the invention, the invention provides a method of preparing a frozen drink as hereinbefore described. According to an embodiment of the invention, the method comprises: sterilizing, homogenizing, cooling and freezing the raw materials of the base material to obtain a frozen product; adding the honey oats, and optionally the honey legumes, to the congealed product, followed by freezing and de-filming to obtain the frozen beverage. Therefore, the frozen beverage prepared by the preparation method provided by the embodiment of the invention is smooth in taste, rich in particles, sweet and glutinous, rich in chewing feeling, rich in dietary fiber and high in nutritive value.
According to the embodiment of the invention, the sterilization treatment is carried out at 80-90 ℃ for 8-12 minutes or at 100-110 ℃ for 10-20 seconds. Thereby effectively killing harmful bacteria and minimizing the loss of nutrient components.
According to an embodiment of the present invention, the homogenizing treatment is performed at a temperature of 65 to 75 ℃ and a pressure of 130 to 140 bar. Therefore, the materials are more refined and uniformly dispersed.
According to the embodiment of the invention, the outlet temperature of the freezing machine adopted by the freezing treatment is-2 to-5 ℃. Therefore, the frozen drink has excellent tissue and body, and soft and moist mouthfeel.
According to an embodiment of the invention, the freezing treatment is performed at-30 to-40 ℃. Thereby, the frozen drink is hardened and formed.
It will be appreciated by those skilled in the art that the features and advantages described above in relation to the frozen drink apply equally to the method of preparing a frozen drink and will not be described in detail here.
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1:
ice cream formula (1000 kg): white granulated sugar: 100kg, maltose syrup: 80kg of skim milk powder: 100kg, anhydrous cream: 20kg, emulsion stabilizer: 4kg (purchased from outsourcing, comprising locust bean gum, guar gum, carrageenan, glyceryl monostearate), oat essence: 0.2kg of glutinous rice essence: 0.1kg, balance water. The fat content is not more than 3% by mass.
The production process of the frozen drink comprises the following steps: raw material standardization → sterilization → homogenization → cooling → reproduction → congealing → filling (adding candied oat grains) → penetration → freezing → demoulding → packaging → warehousing
And (3) sterilization: using conventional sterilization process at 85 deg.C, and keeping the temperature for 10min or using pasteurization process at 105 deg.C, and keeping the temperature for 20 s.
Homogenizing: the homogenization temperature is 65-75 deg.C, and the homogenization pressure is 135 bar.
Freezing: the outlet temperature of a 1000L continuous freezer is kept at-2 ℃.
Freezing: 18 rows of the colored line were used, and the brine temperature was-37 ℃.
The oat grain processing technology comprises the following steps:
removing impurities, cleaning → crushing and screening → soaking → high pressure cooking → candying → quick cooling → preserving heat for standby
Crushing and screening: crushing the finished oat grains into semi-grains of 2-4 mm, and screening out a small amount of crushed powder for disposal.
Soaking: soaking the crushed oat grains in 2% sodium bicarbonate solution for 25 min.
High-pressure cooking: the pressure is 0.7Mpa, the temperature is 123 deg.C, and the time is 15 min.
And (3) candying: soaking grains in 62% sugar solution at 90 deg.C for 18 min.
Sugar solution formula (1000 kg): white granulated sugar: 250kg of high fructose corn syrup (F55): 680kg, sodium hexametaphosphate: 2.5kg, and the balance of drinking water.
And (3) quick cooling: draining the candied oat grains, rapidly cooling to 0 deg.C, and cooling for 5 min.
The oat grains are sweet and glutinous after being treated, and 165kg of candied oat grains are obtained after 100kg of dried oat grains are treated.
The low-fat ice cream containing the oat grains is obtained according to the formula and the production process, wherein the mass ratio of the ice cream to the candied oat grains is 1:1, the product is rich in grains, sweet and glutinous, and rich in chewing feeling, and is rich in dietary fibers, and the content of the dietary fibers is 3.6% through detection.
Example 2
Ice-lolly formulation (1000 kg): white granulated sugar: 140kg, maltose syrup: 80kg, emulsion stabilizer: 3kg (ex-market, comprising guar gum, cmc, xanthan gum), oat essence: 0.2kg of glutinous rice essence: 0.1kg, balance water. The fat content is not more than 3% by mass.
The ice-cream stick production process is the same as example 1.
The oat grain processing technology comprises the following steps:
removing impurities, cleaning → crushing and screening → soaking → high pressure cooking → candying → quick cooling → preserving heat for standby
Crushing and screening: crushing the finished oat grains into semi-grains of 2-4 mm, and screening out a small amount of crushed powder for disposal.
Soaking: soaking the crushed oat grains in 3% sodium bicarbonate solution for 20 min.
High-pressure cooking: the pressure is 0.8Mpa, the temperature is 110 deg.C, and the time is 25 min.
And (3) candying: soaking grains in 62% sugar solution at 85 deg.C for 20 min.
Sugar solution formula (1000 kg): white granulated sugar: 300kg of high fructose corn syrup (F55): 500kg, sodium hexametaphosphate: 3kg, and the balance of drinking water.
And (3) quick cooling: draining the candied oat grains, rapidly cooling to 2 deg.C, and cooling for 4 min.
The oat grains are sweet and glutinous after being treated, and 158kg of candied oat grains are obtained after 100kg of dried oat grains are treated.
The ice lolly containing the oat grains is obtained according to the formula and the production process, wherein the mass ratio of the ice lolly to the candied oat grains is 1:0.8, the product is rich in grains, sweet and glutinous, rich in chewing feeling and dietary fibers, and the content of the dietary fibers is 3.3% through detection.
Example 3
Ice cream formula (1000 kg): white granulated sugar: 100kg, maltose syrup: 80kg of skim milk powder: 100kg, anhydrous cream: 20kg, red bean paste (bean product): 40kg, emulsion stabilizer: 4kg (purchased from outsourcing, comprising locust bean gum, guar gum, carrageenan, glyceryl monostearate), red bean essence: 1.02kg, carmine pigment: 30g, caramel pigment: 0.5kg, the balance being water. The fat content is not more than 3% by mass.
The production process is the same as in example 1.
The oat grain processing technology comprises the following steps: the process is the same as that of example 1.
The oat grains are sweet and glutinous after being treated, and 162kg of candied oat grains are obtained after 100kg of dried oat grains are treated.
Preparing red bean sauce:
removing impurities, cleaning → soaking → boiling → soaking in honey → quick cooling → keeping warm for standby
Soaking: soaking the crushed semen Phaseoli in 2% sodium bicarbonate solution for 30 min.
Boiling: boiling with drinking water at 95 deg.C for 30min until the drinking water is consumed.
And (3) candying: soaking grains in 60 wt% sugar solution, and adding 0.35% sodium hexametaphosphate at 90 deg.C for 20min, wherein the ratio of sugar solution to semen Phaseoli is 0.8: 1.
Sugar solution formula (1000 kg): white granulated sugar: 200kg of high fructose corn syrup (F55): 600kg, sodium hexametaphosphate: 3.5kg, and the balance of drinking water.
And (3) quick cooling: draining the candied oat grains, rapidly cooling to 0 deg.C, and cooling for 5 min.
Some red beans in the red bean paste go out of paste, the red beans are basically complete, the taste is soft and glutinous, and the red bean paste is 218kg obtained by processing 100kg (dried) red beans.
The ice cream containing the oat grains and the red bean grains is obtained according to the formula and the production process, wherein the mass ratio of the ice cream to the candied oat grains to the red bean paste is 1:0.5:0.5, the product is rich in grains, sweet and glutinous, rich in chewing feeling and rich in dietary fibers, the content of the dietary fibers is 4.2% by detection, and the product preference degree is superior to that of the products in examples 1 and 2 through a taste test of 100 people.
Comparative example 1
Ice cream was prepared according to the method of example 1, except that oats were directly soaked, without the crushing and screening steps.
The results showed that the obtained product had no significant difference in mouthfeel from example 1, but the soaking time was extended to 180 minutes in order to achieve the same mouthfeel of the product after autoclaving as in example 1, and thus, the production efficiency was reduced.
Comparative example 2
Ice cream was prepared as in example 1 except that no sodium bicarbonate was included in the infusion.
The results showed that the obtained product had no significant difference in mouthfeel from example 1, but the soaking time was extended to 120 minutes in order to achieve the same mouthfeel of the product after autoclaving as in example 1, and thus, the production efficiency was decreased.
Comparative example 3
Ice cream was prepared as in example 1, except that the sugar solution contained no sodium hexametaphosphate.
The following impact resistance experiment is carried out on the product, then the frozen drink is cut and observed at the temperature of-15 ℃, and the phenomenon of reversion is shown when the grain is whitish under the observation of natural light. The result shows that the oat grains in the ice cream obtained in the comparative example 3 have the adverse phenomenon, the mouthfeel of the oat grains is hard, and the waxy feeling is obviously reduced.
And (3) impact resistance experiment steps: the product was stored in a high-low temperature test chamber (iegaku environmental laboratory instruments ltd) and circulated 48 times (total 20 days) at the following temperatures.
1. Temperature: -18 ℃, time: 4 h;
2. temperature: -12 ℃, time: 4 h;
3. temperature: -8 ℃, time: and 4 h.
Comparative example 4
Ice cream was prepared as in example 1, except that the candied oat kernels were drained and cooled to 0 ℃ for 1 hour.
The product is subjected to the impact resistance test as described in the comparative example 3, and the result shows that oat grains in the ice cream obtained in the comparative example 4 have the phenomenon of reversion, the mouthfeel of the oat grains is hard, and the waxy feeling is obviously reduced.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (10)
1. A method of preparing a honey cereal comprising:
the grains are sequentially crushed, soaked, steamed, soaked in honey, filtered and cooled to obtain honey grains,
wherein the cooling treatment is to cool the solid obtained by the filtration treatment to 0-2 ℃ in no more than 10 minutes.
2. The method of claim 1, wherein the honey treatment comprises:
immersing the steamed product into sugar solution containing sodium hexametaphosphate, and steaming for 15-20 minutes at 80-90 ℃.
3. The method according to claim 1, wherein the sugar solution contains, based on the total mass of the sugar solution:
10-30 mass% of white granulated sugar;
50-70 mass% of high fructose corn syrup;
0.2 to 0.4 mass% of sodium hexametaphosphate; and
the balance of water.
4. The method of claim 1, wherein the soaking process comprises:
soaking the grains in a sodium bicarbonate solution with the mass percent of 1-5% for 20-30 minutes;
optionally, the grain is selected from at least one of oats, quinoa, and legumes;
optionally, the steaming treatment is carried out for 15-40 minutes at 90-140 ℃;
optionally, the steaming treatment is carried out under 0.5-0.8 MPa;
optionally, the disruption treatment comprises: and crushing the grains to 2-4 mm.
5. A honey cereal obtained by the method for producing a honey cereal according to any one of claims 1 to 4.
6. A frozen drink, comprising:
a base stock having a fat content of no greater than 3% by mass;
honey oats obtained by the method for preparing honey cereals according to any one of claims 1 to 4; and
optionally honey-processed beans obtained by the method of preparing honey-processed grains according to any one of claims 1 to 4.
7. The method according to claim 6, wherein the ratio of the total mass of the honey oats and optional honey legumes to the mass of the base stock is (0.8-1.2): 1;
optionally, the base stock comprises:
10-30 parts by weight of a sweetener;
0-60 parts by weight of milk and/or dairy products;
0-3 parts by weight of edible oil;
0-30 parts by weight of fruit products;
0-10 parts by weight of bean products;
0.1-1 part by weight of an emulsion stabilizer; and
0 to 0.8 parts by weight of a sour taste modifier.
8. The method of claim 7, wherein the sweetener is selected from at least one of sucrose, fructose, high fructose syrup, maltose syrup, glucose syrup, lactose, honey, sugar alcohols, cyclamates, aspartame, sucralose, acesulfame k and neotame;
optionally, the dairy product is selected from at least one of whole milk powder, skim milk powder, whey protein powder, condensed milk and cream;
optionally, the edible oil is selected from at least one of coconut oil, palm oil and corn oil;
optionally, the soy product is selected from at least one of soy, red bean, mung bean and pea;
optionally, the emulsion stabilizer is selected from at least one of locust bean gum, xanthan gum, sodium alginate, sodium polyacrylate, carrageenan, guar gum, sodium carboxymethylcellulose, konjac gum, pectin, gellan gum, glycerol monostearate, tween 80, and sucrose ester;
optionally, the acidity regulator is selected from at least one of citric acid, malic acid, lactic acid, sodium citrate and potassium citrate.
9. A method for preparing a frozen drink according to any one of claims 6 to 8, comprising:
sterilizing, homogenizing, cooling and freezing the raw materials of the base material to obtain a frozen product;
adding the honey oats, and optionally the honey legumes, to the congealed product, followed by freezing and de-filming to obtain the frozen beverage.
10. The method according to claim 9, wherein the sterilization treatment is carried out at 80 to 90 ℃ for 8 to 12 minutes or at 100 to 110 ℃ for 10 to 20 seconds;
optionally, the homogenizing treatment is carried out at a temperature of 65-75 ℃ and a pressure of 130-140 bar;
optionally, the outlet temperature of a freezing machine adopted in the freezing treatment is-2 to-5 ℃;
optionally, the freezing treatment is performed at-30 to-40 ℃.
Priority Applications (1)
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Application publication date: 20200211 |