CN1356057A

CN1356057A - Process for preparing frozen beverage of fruit pulp type

Info

Publication number: CN1356057A
Application number: CN 00134625
Authority: CN
Inventors: 杨和平
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-12-05
Filing date: 2000-12-05
Publication date: 2002-07-03

Abstract

A fruit pulp-type ice beverage is prepared through peeling fresh fruit, removing kennel, cutting blocks, scalding, preserving in sugar, mixing with ice beverage, moulding and solidifying at -30 deg.C. Its advantages are rich nutrients and good colour, smell and taste.

Description

The preparation method of frozen beverage of fruit pulp type

The present invention relates to a kind of preparation method of frozen beverage of fruit pulp type.

In existing frozen, if directly add fresh fruit therein, because of its moisture content generally about 60%～80%, and in its moisture content, few in conjunction with water content, free water content is more, the frozen self-temperature is generally all below-18 ℃, so the ice crystal volume of the formation of fruit in frozen is big, mouthfeel is poor, and the due local flavor of fruit can not well embody simultaneously; And adding preserved fruit cost is too high in frozen, and do not have the due fresh taste of fruit, therefore in frozen, often just add fruity flavor therein, or add artificial jelly, or use jam sandwich, and there is not fruit sense in kind in the frozen thereby cause, fruital is untrue, unnatural, also be discord with original fragrance of base-material, from the nutrition angle, nutrition is also unbalanced.

For overcoming the deficiency of above-mentioned prior art, the preparation method who the purpose of this invention is to provide a kind of frozen beverage of fruit pulp type, make it can keep fresh fruit original nutrient contents, fragrance and tender mouth feel, and make fruital and the fragrance in the base-material in the frozen harmonious perfect, the also abundanter equilibrium of nutrition.

For achieving the above object, the present invention is according in the solvent of identical weight and capacity, and the size and the freezing point of its molecular weight are inversely proportional to, that is molecular weight is big more, more the reduction freezing point of minimum degree; Otherwise molecular weight is more little, the principle of maximum more reduction freezing point.The employing molecular weight is low, the sucrose of good penetrability, and fresh fruit is handled, so that its ice crystal volume in frozen reduces, keeps its tender mouth feel and nutrition and natural fragrance.The object of the present invention is achieved like this: a kind of preparation method of frozen beverage of fruit pulp type, it is characterized in that earlier fresh fruit being carried out preliminary treatment, its processing procedure is: with seven, after medium well fresh fruit cleans up, remove seed, use the colour protecting liquid of forming by the aqueous citric acid solution of 0.03%Vc and 0.1% to protect look simultaneously, prevent that it from brown stain taking place, be cut into the fruit fourth of required form and size then with dicer, blanching is 5～10 minutes in the colour protecting liquid of 3.2～3.4,85 ℃～95 ℃ of pH values, pulls fruit fourth elimination moisture content out; To put into jacketed pan with the sucrose of fruit fourth equivalent and heat up, treat that sucrose dissolves fully after, put into the fruit fourth and stir, make the liquid glucose temperature remain on 80 ℃～90 ℃, be incubated 120～180 minutes, the liquid glucose refractive power is not less than 60 and spends; Fruit fourth after will soaking sugar and finishing is packed into together with liquid glucose in the corrosion-resistant container with cover, and it is stand-by to go into 2 ℃～4 ℃ preservations of constant heat storage; With joining after the prefabricated fruit fourth elimination liquid glucose in batching, sterilization, homogeneous, cooling, aging, blending, the expanded frozen slurry of making, stir evenly at last, go into sclerosis below the mould-30 ℃,, go into freezer-22 ℃ storage again through the demoulding, packing.

Adopt preparation method of the present invention that fresh fruit is handled, immerse low-molecular-weight sucrose in the fruit, free water content reduces, the ice crystal that it is formed when freezing is little, make frozen can not only keep the nutrition and the color of fresh fruit, more can make the product structure novelty, mouthfeel softness, exquisiteness, true, and processing cost reduces significantly than preserved fruit series products, simultaneously because the reduction of free water, limited the breeding of microorganism to greatest extent, be convenient to the storage of fruit, also opened up a kind of new approach for the further development and use of fruit.

Below in conjunction with example in detail preparation method of the present invention:

1, technological process: seed → dice → blanching → soak sugar → preservation → with cold is gone in choosing fruit → cleaning → peeling

Freeze drink mixing → sclerosis shaping → packing warehouse-in

2, technical conditions:

The choosing fruit operation that this technology proposes is that the fresh fruit with medium well cleans up the back and removes seed, use the colour protecting liquid of forming by the aqueous citric acid solution of 0.03% Vc and 0.1% to protect look simultaneously, prevent that it from brown stain taking place, then, be cut into the fruit fourth of required form and size with dicer, in pH value 3.2～3.4, temperature is blanching 5～10 minutes in 85 ℃～95 ℃ the colour protecting liquid, make the pectase inactivation, prevent that pectin is transformed into pectic acid, the blanching time is pulled fruit fourth elimination moisture content out with fruit raw material deliquescing and don't overdone being as the criterion; To put into jacketed pan with the sucrose of fruit fourth equivalent then heats up, treat that sucrose dissolves back adding fruit fourth fully and stirs, control the moisture content that the fruit fourth is brought into when adding the fruit fourth as far as possible, make the liquid glucose refractive power be not less than 60 degree, the liquid glucose temperature remains on 80 ℃～90 ℃, is incubated 120～180 minutes; Fruit fourth after will soaking sugar and finishing is packed into together with liquid glucose in the corrosion-resistant container of adding a cover, and it is standby to go into 2 ℃～4 ℃ preservations of constant heat storage.

In batching, sterilization, homogeneous, cooling, aging, blending, the expanded ice cream slurry of making, the fruit fourth that adds prefabricated elimination liquid glucose, stir, go into harden below the mould-30 ℃ shaping, the demoulding, pack, go into freezer-22 ℃ storage, promptly make the fruit pulp type ice cream.

Fruit fourth with prefabricated elimination liquid glucose joins in the frozen slurry of ice cream, ice lolly and other type as stated above, through freezing fruit pulp type ice cream, ice lolly or other frozen promptly made.

Because the kind difference of fruit, when the method for stating was in the use handled fruit fruit fourth, the temperature of employing, time were also different, the best blanching temperature of fruit such as peach, apricot, pears, apple, honeydew melon, hawthorn is 95 ℃, time is 10 minutes, and soaking sugared temperature is 90 ℃, is incubated 180 minutes; The best blanching temperature of the berry fruits that water content such as strawberry, Kiwi berry is more is 85 ℃, and the time is 5 minutes, and soaking sugared temperature is 80 ℃, is incubated 120 minutes.

Claims

1, a kind of preparation method of frozen beverage of fruit pulp type, it is characterized in that earlier fresh fruit being carried out preliminary treatment, its processing procedure: with seven, after medium well fresh fruit cleans up, remove seed, use the colour protecting liquid of forming by the aqueous citric acid solution of 0.03%Vc and 0.1% to protect look simultaneously, prevent that it from brown stain taking place, be cut into the fruit fourth of required form and size then with dicer, blanching is 5～10 minutes in the colour protecting liquid of 3.2～3.4,85 ℃～95 ℃ of pH values, pulls elimination moisture content out; To put into jacketed pan with the sucrose of fruit fourth equivalent and heat up, treat that sucrose dissolves fully after, put into the fruit fourth and stir, make the liquid glucose temperature remain on 80 ℃～90 ℃, be incubated 120～180 minutes, the liquid glucose refractive power is not less than 60 and spends; Fruit fourth after will soaking sugar and finishing is packed into together with liquid glucose in the corrosion-resistant container with cover, and it is stand-by to go into 2 ℃～4 ℃ preservations of constant heat storage.At last with prefabricated fruit fourth, join after the elimination liquid glucose in batching, sterilization, homogeneous, cooling, aging, blending, the expanded frozen slurry of making, stir, go into hardened forming below the mould-30 ℃, through the demoulding, packing, go into freezer-22 ℃ preservation.

2, the preparation method of frozen beverage of fruit pulp type according to claim 1, when it is characterized in that described fruit is strawberry or Kiwi berry, the blanching temperature of employing is 85 ℃, the blanching time is 5 minutes: soaking sugared temperature is 80 ℃, is incubated 120 minutes.

3, the preparation method of frozen beverage of fruit pulp type according to claim 1, when it is characterized in that described fruit is fruit such as peach, apricot, pears, apple, honeydew melon, hawthorn, the blanching temperature of employing is 95 ℃, the blanching time is 10 minutes; Soaking sugared temperature is 90 ℃, is incubated 180 minutes.