TWI618487B - Frozen drink and preparation method thereof - Google Patents
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Abstract
本發明提供了一種可冰凍飲品，由糖、奶粉、油脂、乳化劑、增稠劑、有機酸、檸檬酸鹽和水經混合、均質化和殺菌後製成。其中，上述乳化劑為琥珀酸單甘酯和蔗糖酯，上述增稠劑為果膠和海藻酸丙二醇酯。本發明還提供了一種可冰凍飲品的製備方法，以琥珀酸單甘酯和蔗糖酯為乳化劑，果膠和海藻酸丙二醇酯為增稠劑，使各原料可在常溫下加工、儲存、運輸和銷售，冷凍後食用又具有冰淇淋的口感和風味。由實驗結果可知，本發明提供的可冰凍飲品在零下溫度18℃冷凍3小時，解凍5分鐘後即可食用，食用時具有冰淇淋的口感和風味，口感細膩、柔滑以及清涼。The invention provides a freezeable beverage prepared by mixing, homogenizing and sterilizing sugar, milk powder, oil, emulsifier, thickener, organic acid, citrate and water. Wherein, the emulsifier is monoglyceride succinate and sucrose ester, and the thickener is pectin and propylene glycol alginate. The invention also provides a preparation method of a frozen drink, which comprises succinic acid monoglyceride and sucrose ester as an emulsifier, pectin and propylene glycol alginate as a thickener, so that each raw material can be processed, stored and transported at normal temperature. And for sale, after freezing, it has the taste and flavor of ice cream. It can be seen from the experimental results that the ice-free drink provided by the present invention is frozen at a temperature of minus 18 ° C for 3 hours, and can be eaten after being defrosted for 5 minutes. When eaten, it has the taste and flavor of ice cream, and the mouthfeel is fine, smooth and cool.
Description
本發明有關一種食品技術領域，尤指一種冷凍後食用具有冰淇淋的口感以及風味的可冰凍飲品及其製備方法。 The invention relates to the field of food technology, in particular to a frozen drink which has the taste and flavor of ice cream after being frozen and a preparation method thereof.
冰淇淋(ice cream)是以飲用水、牛奶、奶粉、奶油或植物油脂、食用糖等為主要原料，加入適量食品添加劑後經混合、滅菌、均質化、老化、凝凍以及硬化等製程而製成的體積膨脹的冷凍食品，具有口感細膩、柔滑以及清涼的特點。 Ice cream is made of drinking water, milk, milk powder, butter or vegetable oil, edible sugar, etc., after adding appropriate food additives, mixing, sterilizing, homogenizing, aging, freezing and hardening. The volume-expanded frozen food has the characteristics of fine, smooth and cool taste.
但是冰淇淋需要冷鏈(cold chain)供應，冷鍊是指易腐以及易溶食品從產地收購或捕撈之後，在產品加工、儲藏、運輸、分銷、零售以及消費者購買過程中，各個環節均需要處於產品所必需的低溫環境下，以保證食品品質安全、減少食品損耗以及防止汙染的特殊工應鍊系統。 But ice cream requires cold chain supply. Cold chain refers to the need for perishable and easy-to-dissolve foods to be purchased or harvested from the production area. In the process of product processing, storage, transportation, distribution, retail and consumer purchase, all links are needed. A special industrial chain system that guarantees food quality and safety, reduces food loss and prevents pollution in the low temperature environment necessary for the product.
但是冰淇淋的冷鏈供應不僅不便於加工、儲藏、運輸、分銷以及零售，而且消費者購買後也需要將產品置於低溫下保存，不利於消費者購買。 However, the supply of cold chain of ice cream is not only inconvenient for processing, storage, transportation, distribution and retail, but also consumers need to store the product at low temperature after purchase, which is not conducive to consumers' purchase.
本發明的目的在於提供一種可冰凍飲品及其製備方法，本發明提供的可冰凍飲品可以在常溫下加工、儲存、運輸以及銷售，冷凍後食用又具有冰淇淋的口感和風味。 The object of the present invention is to provide a freezeable drink and a preparation method thereof. The iced drink provided by the present invention can be processed, stored, transported and sold at normal temperature, and has the taste and flavor of ice cream after being frozen.
本發明提供了一種可冰凍飲品，由糖、奶粉、油脂、乳化劑、增稠劑、有機酸、檸檬酸鹽和水經混合、均質化和殺菌後製成。其中，上述乳化劑為琥珀酸單甘酯和蔗糖酯，上述增稠劑為果膠和海藻酸丙二醇酯。 The invention provides a freezeable beverage prepared by mixing, homogenizing and sterilizing sugar, milk powder, oil, emulsifier, thickener, organic acid, citrate and water. Wherein, the emulsifier is monoglyceride succinate and sucrose ester, and the thickener is pectin and propylene glycol alginate.
在實際應用中，上述琥珀酸單甘酯和蔗糖酯的質量比為1~2：2~1，上述果膠和海藻酸丙二醇酯的質量比為1~2：2~1，上述糖、奶粉、油脂、乳化劑、增稠劑、檸檬酸、檸檬酸鈉和水的質量比為320：180：30~50：4~8：8~12：5~8：0.5~2：900~1100。 In practical application, the mass ratio of the above monoglyceride succinate to sucrose ester is 1~2:2~1, and the mass ratio of the above pectin and propylene glycol alginate is 1~2:2~1, the above sugar and milk powder The mass ratio of fat, oil, emulsifier, thickener, citric acid, sodium citrate and water is 320:180:30~50:4~8:8~12:5~8:0.5~2:900~1100.
本發明還提供了一種上述可冰凍飲品的製備方法，包括以下步驟： The invention also provides a preparation method of the above frozen drink, comprising the following steps:
(a)將油脂在溫度60℃以上液化，製成一液化油脂。 (a) The grease is liquefied at a temperature of 60 ° C or higher to prepare a liquefied fat.
(b)將糖、奶粉、液化油脂、乳化劑和增稠劑與水混合，製成一第一料液。 (b) mixing sugar, milk powder, liquefied fat, emulsifier and thickener with water to form a first liquid.
(c)將上述第一料液冷卻，冷卻過程中加入有機酸和檸檬酸鹽，製成一第二料液。 (c) cooling the above first liquid, adding an organic acid and citrate during cooling to form a second liquid.
(d)將上述第二料液脫氧、均質化以及殺菌後製成上述可冰凍飲品。 (d) Deoxidizing, homogenizing, and sterilizing the second liquid to form the above-mentioned iced drink.
而在實際應用中，上述步驟(b)為： In practical applications, the above step (b) is:
(b1)將奶粉、液化油脂、乳化劑和增稠劑溶於水中，製成一第一混合溶液。 (b1) Dissolving milk powder, liquefied fat, emulsifier and thickener in water to prepare a first mixed solution.
(b2)將上述第一混合溶液與糖、水混合，製成上述第一料液。 (b2) The first mixed solution is mixed with sugar and water to prepare the first liquid.
上述步驟(c)為將上述第一料液冷卻至溫度範圍為8℃~12℃，冷卻過程中加入有機酸和檸檬酸鹽水溶液，製成上述第二料液。其中，上述有機酸和檸檬酸鹽水溶液的溫度範圍為8℃~12℃。 The above step (c) is to cool the first liquid to a temperature range of 8 ° C to 12 ° C, and to add the organic acid and the citrate aqueous solution during the cooling to prepare the second liquid. Wherein, the temperature of the above organic acid and citrate aqueous solution ranges from 8 ° C to 12 ° C.
在實際應用中，上述步驟(d)為： In practical applications, the above step (d) is:
(d1)將上述第二料液預熱至溫度範圍為60℃~70℃後脫氧。 (d1) The second liquid is preheated to a temperature ranging from 60 ° C to 70 ° C and then deoxidized.
(d2)將上述脫氧後的第二料液進行均質化，上述均質化的壓力範圍為20MPa~25MPa。 (d2) The second liquid solution after deoxidation is homogenized, and the pressure range of the homogenization is 20 MPa to 25 MPa.
(d3)將上述均質化後的第二料液進行高溫瞬時滅菌。 (d3) The homogenized second liquid is subjected to high-temperature instantaneous sterilization.
(d4)將上述滅菌後的第二料液進行包裝以及熱水噴淋殺菌後冷卻，製成上述可冰凍飲品。 (d4) The sterilized second liquid is packaged, hot water spray sterilized, and then cooled to prepare the above-mentioned iced drink.
在實際應用中，在上述步驟(d4)中，上述熱水的溫度範圍為90℃~95℃，殺菌的時間範圍為11分鐘~13分鐘。 In practical applications, in the above step (d4), the temperature of the hot water ranges from 90 ° C to 95 ° C, and the sterilization time ranges from 11 minutes to 13 minutes.
與現有技術相比，本發明以糖、奶粉、油脂、乳化劑、增稠劑、有機酸、檸檬酸鹽和水為原料，經混合、均質化和殺菌後製成可冰凍的飲品。 Compared with the prior art, the invention uses sugar, milk powder, oil, emulsifier, thickener, organic acid, citrate and water as raw materials, and is mixed, homogenized and sterilized to form a frozen drink.
其中，上述乳化劑為琥珀酸單甘酯和蔗糖酯，上述增稠劑為果膠和海藻酸丙二醇酯。 Wherein, the emulsifier is monoglyceride succinate and sucrose ester, and the thickener is pectin and propylene glycol alginate.
本發明以琥珀酸單甘酯和蔗糖酯為乳化劑，果膠和海藻酸丙二醇酯為增稠劑，使得各原料可在常溫下加工、儲存、運輸以及銷售，冷凍後食用又具有冰淇淋的口感和風味，口感細膩、柔滑以及清涼。由實驗結果可知，本發明提供的可冰凍飲品在零下溫度18℃冷凍3小時，解凍5分鐘後即可食用，食用時具有冰淇淋的口感和風味，口感細膩、柔滑以及清涼。 The invention uses succinic acid monoglyceride and sucrose ester as emulsifier, pectin and propylene glycol alginate as thickener, so that each raw material can be processed, stored, transported and sold at normal temperature, and has the taste of ice cream after being frozen. And flavor, delicate, smooth and cool. It can be seen from the experimental results that the ice-free drink provided by the present invention is frozen at a temperature of minus 18 ° C for 3 hours, and can be eaten after being defrosted for 5 minutes. When eaten, it has the taste and flavor of ice cream, and the mouthfeel is fine, smooth and cool.
茲為便於更進一步對本發明的構造、使用及其特徵有更深一層明確、詳實的認識與瞭解，爰舉出較佳實施例詳細說明如下： 本發明提供一種可冰凍飲品，由糖、奶粉、油脂、乳化劑、增稠劑、有機酸、檸檬酸鹽和水經混合、均質化和殺菌後製成。其中，上述乳化劑為琥珀酸單甘酯和蔗糖酯，上述增稠劑為果膠和海藻酸丙二醇酯。 In order to further clarify and understand the structure, the use and the features of the present invention, the detailed description of the preferred embodiments is as follows: The invention provides a freezeable beverage prepared by mixing, homogenizing and sterilizing sugar, milk powder, oil, emulsifier, thickener, organic acid, citrate and water. Wherein, the emulsifier is monoglyceride succinate and sucrose ester, and the thickener is pectin and propylene glycol alginate.
本發明提供的可冰凍飲品可在常溫下加工、儲存、運輸以及銷售，冷凍後食用又具有冰淇淋的口感和風味，口感細膩、柔滑以及冰涼。 The frozen drink provided by the invention can be processed, stored, transported and sold at normal temperature, and has the taste and flavor of ice cream after being frozen, and the mouthfeel is fine, smooth and cool.
本發明提供的可冰凍飲品以糖、奶粉、油脂、乳化劑、增稠劑、檸檬酸、檸檬酸鈉和水為原料。其中，糖可以為白砂糖，作用在於提供甜味，奶粉可以為全脂奶粉，作用在於提供奶味，油脂可以為黃奶油和氫化椰子油中的一種或是兩種，作用在於提供脂肪，為可冰凍飲品帶來良好的口感，乳化劑為琥珀酸單甘酯和蔗糖酯。 The ice-free drink provided by the invention uses sugar, milk powder, oil, emulsifier, thickener, citric acid, sodium citrate and water as raw materials. Among them, the sugar can be white sugar, the role is to provide sweet taste, the milk powder can be full-fat milk powder, the role is to provide milk flavor, the oil can be one or two of yellow butter and hydrogenated coconut oil, the role is to provide fat, The frozen drink brings a good taste, and the emulsifier is monoglyceride succinate and sucrose ester.
其中，琥珀酸單甘酯和蔗糖酯的質量比的較佳範圍為1~2：2~1，更佳範圍為1：1，增稠劑為果膠和海藻酸丙二醇酯。其中，果膠和海藻酸丙二醇酯的質量比的較佳範圍為1~2：2~1，更佳範圍為1：1。 The mass ratio of the monoglyceride succinate to the sucrose ester is preferably from 1 to 2:2 to 1, more preferably in the range of 1:1, and the thickener is pectin and propylene glycol alginate. Among them, the mass ratio of pectin and propylene glycol alginate is preferably in the range of 1 to 2:2 to 1, more preferably in the range of 1:1.
有機酸和檸檬酸鹽的作用在於作為pH值調節劑，使製成的可冰凍飲品具有一定的酸度。其中，上述有機酸可以為食品學中可以接受的有機酸，舉例如檸檬酸、乳酸、酒石酸以及蘋果酸等，本發明並無特殊限制，而檸檬酸鹽可以為檸檬酸鈉以及檸檬酸鉀等。 The organic acid and citrate function as a pH adjuster to impart a certain acidity to the prepared iced drink. The organic acid may be an organic acid acceptable in food science, such as citric acid, lactic acid, tartaric acid, and malic acid. The present invention is not particularly limited, and the citrate may be sodium citrate or potassium citrate. .
在本發明中，糖、奶粉、油脂、乳化劑、增稠劑、檸檬酸、檸檬酸鈉和水的質量比的較佳範圍為320：180：30~50：4~8：8~12：5~8：0.5~2：900~1100，更佳範圍為320：180：35~45：5~7：9~11：6~7：1~1.5：920~1070。 In the present invention, the mass ratio of sugar, milk powder, fat, emulsifier, thickener, citric acid, sodium citrate and water is preferably in the range of 320:180:30 to 50:4 to 8:8 to 12: 5~8:0.5~2:900~1100, the better range is 320:180:35~45:5~7:9~11:6~7:1~1.5:920~1070.
上述原料經過混合、均質化和殺菌後即可製成可冰凍飲品，上述可冰凍飲品可在常溫下加工、儲存、運輸以及銷售，冷凍後食用又具有冰淇淋的口感和風味，口感細膩、柔滑以及清涼。 The above raw materials can be mixed, homogenized and sterilized to form a frozen drink. The above-mentioned frozen drink can be processed, stored, transported and sold at room temperature, and has the taste and flavor of ice cream after being frozen, and the taste is smooth and smooth. Cool.
本發明更進一步提供了一種可冰凍飲品的製備方法，包括以下步驟： The invention further provides a method for preparing a frozen drink, comprising the steps of:
(a)將油脂在溫度60℃以上液化，製成一液化油脂。 (a) The grease is liquefied at a temperature of 60 ° C or higher to prepare a liquefied fat.
(b)將糖、奶粉、液化油脂、乳化劑和增稠劑與水混合，製成一第一料液。 (b) mixing sugar, milk powder, liquefied fat, emulsifier and thickener with water to form a first liquid.
(c)將上述第一料液冷卻，冷卻過程中加入有機酸和檸檬酸鹽，製成一第二料液。 (c) cooling the above first liquid, adding an organic acid and citrate during cooling to form a second liquid.
(d)將上述第二料液脫氧、均質化以及殺菌後製成上述可冰凍飲品。 (d) Deoxidizing, homogenizing, and sterilizing the second liquid to form the above-mentioned iced drink.
本發明首先將上述油脂液化，製成一液化油脂。上述油脂可以為黃奶油和氫化椰子油中的一種或是兩種，上述油脂可以在溫度60℃以上液化，也可以在溫度70℃以上液化，只要能夠製成液化油脂即可。 In the present invention, the above fat is first liquefied to form a liquefied fat. The fat or oil may be one or two of yellow butter and hydrogenated coconut oil, and the fat or oil may be liquefied at a temperature of 60 ° C or higher, or may be liquefied at a temperature of 70 ° C or higher, as long as it can be made into a liquefied fat.
製成上述液化油脂後，將糖、奶粉、液化油脂、乳化劑和增稠劑與水混合，製成上述第一料液。其中，糖可以為白砂糖，作用在於提供甜味，奶粉可以為全脂奶粉，作用在於提供奶味，油脂可以為黃奶油和氫化椰子油中的一種或是兩種，作用在於提供脂肪，為可冰凍飲品帶來良好的口感，乳化劑為琥珀酸單甘酯和蔗糖酯。 After the liquefied fat or oil is prepared, sugar, milk powder, liquefied fat, emulsifier, and thickener are mixed with water to prepare the first liquid. Among them, the sugar can be white sugar, the role is to provide sweet taste, the milk powder can be full-fat milk powder, the role is to provide milk flavor, the oil can be one or two of yellow butter and hydrogenated coconut oil, the role is to provide fat, The frozen drink brings a good taste, and the emulsifier is monoglyceride succinate and sucrose ester.
其中，琥珀酸單甘酯和蔗糖酯的質量比的較佳範圍為1~2：2~1，更佳範圍為1：1，增稠劑為果膠和海藻酸丙二醇酯。其中，果膠和海藻酸丙二醇酯的質量比的較佳範圍為1~2：2~1，更佳範圍為1：1。 The mass ratio of the monoglyceride succinate to the sucrose ester is preferably from 1 to 2:2 to 1, more preferably in the range of 1:1, and the thickener is pectin and propylene glycol alginate. Among them, the mass ratio of pectin and propylene glycol alginate is preferably in the range of 1 to 2:2 to 1, more preferably in the range of 1:1.
為了混合均勻，本發明將奶粉、液化油脂、乳化劑和增稠劑溶於水中，製成一第一混合溶液，將糖溶於水中，製成一糖水，接著將上述第一混合溶液與糖水混合，製成上述第一料液。在一些實施例中，上述第一混合溶液中，水與奶粉、液化油脂、乳化劑和增稠劑的質量比1~5：1：3：1。在一些實施例中，在糖水中，糖與水的質量比為1：1~3，在另外一些實施例中，而在糖水中，糖與水的質量比為1：1。 For uniform mixing, the present invention dissolves milk powder, liquefied fat, emulsifier and thickener in water to prepare a first mixed solution, dissolves the sugar in water to prepare a sugar water, and then the first mixed solution and the syrup Mixing to prepare the above first liquid. In some embodiments, the mass ratio of water to milk powder, liquefied oil, emulsifier, and thickener in the first mixed solution is 1 to 5:1:3:1. In some embodiments, the sugar to water mass ratio is 1:1 to 3 in the syrup, and in other embodiments, the sugar to water mass ratio is 1:1 in the syrup.
上述第一混合溶液和糖水可以在攪拌的條件下混合均勻，上述攪拌的時間範圍為5分鐘~15分鐘，溫度為20℃以上，較佳的溫度範圍為60℃~70℃。 The first mixed solution and the syrup may be uniformly mixed under stirring. The stirring time ranges from 5 minutes to 15 minutes, the temperature is 20 ° C or higher, and the preferred temperature range is 60 ° C to 70 ° C.
製成上述第一料液後將其冷卻，冷卻過程中加入有機酸和檸檬酸鹽，製成上述第二料液。本發明可以採用板式冷卻器將上述第一料液冷卻，可以冷卻在溫度範圍為8℃~12℃，並在冷卻過程中加入有機酸和檸檬酸鹽。 After the first liquid solution is prepared, it is cooled, and an organic acid and a citrate are added during the cooling to prepare the second liquid. In the present invention, the first liquid can be cooled by a plate cooler, and can be cooled at a temperature ranging from 8 ° C to 12 ° C, and an organic acid and a citrate are added during the cooling.
為了混合均勻，本發明可以在冷卻過程中加入有機酸和檸檬酸鹽溶液，上述有機酸和檸檬酸鹽水溶液的溫度範圍為8℃~12℃。在一些實施例中，有一酸和檸檬酸鹽水溶液中，有機酸和檸檬酸鹽的質量比為1：8。其中，上述有機酸可以為食品學中可以接受的有機酸，舉例如檸檬酸、乳酸、酒石酸以及蘋果酸等，本發明並無特殊限制，而檸檬酸鹽可以為檸檬酸鈉以及檸檬酸鉀等。 For uniform mixing, the present invention may add an organic acid and a citrate solution during the cooling, and the temperature of the above organic acid and citrate aqueous solution ranges from 8 ° C to 12 ° C. In some embodiments, the mass ratio of organic acid to citrate in an aqueous acid and citrate solution is 1:8. The organic acid may be an organic acid acceptable in food science, such as citric acid, lactic acid, tartaric acid, and malic acid. The present invention is not particularly limited, and the citrate may be sodium citrate or potassium citrate. .
製成上述第二料液後，將其脫氧、均質化以及殺菌後，製成上述可冰凍飲品，步驟為： After the second liquid solution is prepared, it is deoxidized, homogenized and sterilized, and then the above-mentioned iced drink is prepared. The steps are as follows:
(d1)將上述第二料液預熱至溫度範圍為60℃~70℃後脫氧。 (d1) The second liquid is preheated to a temperature ranging from 60 ° C to 70 ° C and then deoxidized.
(d2)將上述脫氧後的第二料液進行均質化，上述均質化的壓力範圍為20MPa~25MPa。 (d2) The second liquid solution after deoxidation is homogenized, and the pressure range of the homogenization is 20 MPa to 25 MPa.
(d3)將上述均質化後的第二料液進行高溫瞬時滅菌。 (d3) The homogenized second liquid is subjected to high-temperature instantaneous sterilization.
(d4)將上述滅菌後的第二料液進行包裝以及熱水噴淋殺菌後冷卻，製成上述可冰凍飲品。 (d4) The sterilized second liquid is packaged, hot water spray sterilized, and then cooled to prepare the above-mentioned iced drink.
本發明首先將上述第二料液預熱至溫度範圍為60℃~70℃後進入脫氧罐進行本領域技術人員熟知的脫氧程序，在脫氧完畢後進行均質化，上述均質化的壓力範圍為20MPa~25MPa，在另外一些實施例中，均質化的壓力為22MPa。 The invention firstly preheats the second liquid to a temperature range of 60° C. to 70° C. and then enters the deoxidation tank to perform a deoxidation process well known to those skilled in the art, and homogenizes after the deoxidation is completed, and the homogenization pressure range is 20 MPa. ~25 MPa, in still other embodiments, the homogenization pressure is 22 MPa.
本發明將上述均質化處理後的第二料液進行高溫瞬時滅菌(ultrahigh temperature sterilization,UHT)，溫度範圍可以為120℃~125℃，時間範圍為10秒~20秒，在另外一些實施例中，溫度為121℃，而時間為15秒。 In the present invention, the second material solution after the homogenization treatment is subjected to ultrahigh temperature sterilization (UHT), and the temperature range may be 120 ° C to 125 ° C, and the time range is 10 seconds to 20 seconds. In other embodiments, The temperature was 121 ° C and the time was 15 seconds.
將上述滅菌後的第二料液進行包裝，在一些實施例中，上述滅菌後的第二料液進入緩衝桶進行充填，充填時間控制在1.5小時以內。 The sterilized second liquid is packaged. In some embodiments, the sterilized second liquid is filled into a buffer tank for filling, and the filling time is controlled within 1.5 hours.
包裝完畢後採用熱水噴淋的方式進行殺菌，在一些實施例中，上述熱水的溫度範圍為90℃~95℃，殺菌時間範圍為11分鐘~13分鐘，在另外一些實施例中，上述熱水的溫度可以為92℃，殺菌時間範圍為11分鐘~13分鐘。 After the packaging is completed, the hot water spray is used for sterilization. In some embodiments, the hot water has a temperature ranging from 90 ° C to 95 ° C, and the sterilization time ranges from 11 minutes to 13 minutes. In other embodiments, the above The temperature of the hot water can be 92 ° C, and the sterilization time ranges from 11 minutes to 13 minutes.
熱水噴淋殺菌完後，將其冷卻即可製成可冰凍飲品。本發明可以採用溫度範圍為30℃~37℃的冷卻水將熱水噴淋殺菌後的可冰凍飲品冷卻時間範圍為5分鐘~7分鐘，在一些實施例中，冷卻水的溫度為35℃，冷卻水的氯含量控制在範圍為0.5ppm~1ppm。冷卻完畢後用風乾機將製成的可冰凍飲品風乾。 After the hot water spray has been sterilized, it can be cooled to make a frozen drink. The invention can use the cooling water having a temperature ranging from 30 ° C to 37 ° C to cool the hot drink after sterilizing the frozen beverage for a time ranging from 5 minutes to 7 minutes. In some embodiments, the temperature of the cooling water is 35 ° C. The chlorine content of the cooling water is controlled in the range of 0.5 ppm to 1 ppm. After the cooling is completed, the prepared frozen drink is air-dried with a dryer.
在一些實施例中，在製成上述第二料液後，更進一步包括將上述第二料液與色素和香精混合的步驟。在上述可冰凍飲品中加入色素和香精可獲得更好的口感和風味。在一些實施例中，色素的用量範圍為0.005%~0.01%，香精的用量範圍為0.05%~1%。 In some embodiments, after the second liquid solution is prepared, the method further comprises the step of mixing the second liquid liquid with the coloring matter and the flavor. Adding pigments and flavors to the above-mentioned iced drinks gives a better mouthfeel and flavor. In some embodiments, the amount of the pigment ranges from 0.005% to 0.01%, and the amount of the fragrance ranges from 0.05% to 1%.
在上述製造過程中，糖、奶粉、油脂、乳化劑、增稠劑、有機酸、檸檬酸鹽和水的質量比為320：180：35~45：5~7：9~11：6~7：1~1.5：920~1070。 In the above manufacturing process, the mass ratio of sugar, milk powder, oil, emulsifier, thickener, organic acid, citrate and water is 320:180:35~45:5~7:9~11:6~7 :1~1.5:920~1070.
本發明所製成的可冰凍飲品在常溫下為液體狀態，因此可在常溫下食用，具有較乳製飲品黏稠的口感和風味，類似奶昔，也可在冰凍後食用，食用方法如下： The ice-stable drink prepared by the invention is in a liquid state at normal temperature, so it can be eaten at normal temperature, and has a sticky taste and flavor compared with a milky drink. Similar to a milkshake, it can also be eaten after freezing. The edible method is as follows:
(1)將飲品放在零下溫度18℃冷凍3小時以上。 (1) The beverage was frozen at a temperature of minus 18 ° C for more than 3 hours.
(2)解凍5分鐘左右即可食用。 (2) Thaw for about 5 minutes to eat.
本發明提供的可冰凍飲品經過冷凍後食用時具有冰淇淋的口感和風味，口感細膩、柔滑以及清涼。 The frozen drink provided by the invention has the taste and flavor of ice cream when it is frozen, and has a delicate, smooth and cool mouthfeel.
為了進一步說明本發明，下面結合實施例對本發明提供的凝膠球及其製備方法進行描述，本發明的保護範圍不受以下實施例的限制。 In order to further illustrate the present invention, the gel spheres provided by the present invention and the preparation method thereof are described below in conjunction with the examples, and the scope of protection of the present invention is not limited by the following examples.
實施例1 Example 1
以質量比為320：180：30：4：8：5：0.5的白砂糖、全脂奶粉、油脂、乳化劑、增稠劑、檸檬酸和檸檬酸鈉為原料。其中，油脂為質量比為2：1的黃奶油和氫化椰子油，乳化劑為質量比為1：1的琥珀酸單甘酯和蔗糖酯，增稠劑為質量比為1：1的果膠和海藻酸丙二醇酯。 White sugar, whole milk powder, oil, emulsifier, thickener, citric acid and sodium citrate are used as raw materials at a mass ratio of 320:180:30:4:8:5:0.5. Among them, the oil is a yellow cream and hydrogenated coconut oil with a mass ratio of 2:1, the emulsifier is a monosaccharide monosuccinate and sucrose ester with a mass ratio of 1:1, and the thickener is a pectin with a mass ratio of 1:1. And propylene glycol alginate.
將油脂在溫度70℃下液化，製成一液化油脂。將檸檬酸和檸檬酸鈉按照檸檬酸和檸檬酸鈉總質量與水的質量比為8：1溶於水中，製成一酸液。 將白砂糖與水按照1：1的質量比混合，製成一糖水。將全脂奶粉、乳化劑、增稠劑和液化油脂按照全脂奶粉、乳化劑、增稠劑和液化油脂總質量與水的質量比為1：3溶於水中，加入上述糖水攪拌10分鐘後製成一第一料液。 The grease was liquefied at a temperature of 70 ° C to prepare a liquefied fat. The citric acid and sodium citrate were dissolved in water according to a mass ratio of total mass of citric acid and sodium citrate to water of 8:1 to prepare an acid solution. The white sugar is mixed with water in a mass ratio of 1:1 to prepare a sugar water. Whole milk powder, emulsifier, thickener and liquefied fat are dissolved in water according to the total mass of whole milk powder, emulsifier, thickener and liquefied oil and water ratio of 1:3, and stirred for 10 minutes after adding the above sugar water. A first liquid is prepared.
將上述第一料液通過板式冷卻器冷卻至溫度範圍為8℃~12℃，冷卻過程中加入上述酸液，得到一第二料液。將上述第二料液抽至調配桶，加入香精以及色素，混合均勻後預熱至溫度範圍為60℃~70℃進行脫氧罐脫氧，接著在22MPa壓力下均質化。 The first liquid is cooled by a plate cooler to a temperature ranging from 8 ° C to 12 ° C, and the acid solution is added during cooling to obtain a second liquid. The second liquid is pumped to the mixing tank, and the flavor and the pigment are added, uniformly mixed, and then preheated to a temperature range of 60 ° C to 70 ° C for deoxidation in a deoxidizing tank, followed by homogenization under a pressure of 22 MPa.
均質化完畢後，在溫度121℃下進行UHT殺菌15秒，接著進入緩衝桶進行充填，瓶口須用溫度80℃以上的水沖洗，充填時間要控制在1.5小時以內。充填完畢後使用溫度92℃熱水噴淋殺菌時間範圍為11分鐘~13分鐘，再使用溫度35℃的水冷卻時間範圍為5分鐘~7分鐘，氯含量控制在範圍為0.5ppm~1ppm，最後使用風乾機進行風乾，製成一可冰凍飲品，上述可冰凍飲品為液體。 After homogenization, UHT sterilization is carried out at a temperature of 121 ° C for 15 seconds, and then filled into a buffer tank for filling. The bottle mouth must be rinsed with water at a temperature of 80 ° C or higher, and the filling time should be controlled within 1.5 hours. After filling, the temperature of 92 °C hot water spray sterilization time range is 11 minutes to 13 minutes, and the water cooling time range of 35 °C is 5 minutes to 7 minutes. The chlorine content is controlled in the range of 0.5ppm~1ppm. It is air-dried using an air dryer to make a frozen drink, and the above-mentioned frozen drink is a liquid.
將上述可冰凍飲品放在零下溫度18℃冷凍3小時以上，解凍5分鐘左右食用，具有冰淇淋的口感和風味，口感細膩、柔滑以及清涼。 The above-mentioned iced drink can be frozen for more than 3 hours at a temperature of 18 ° C and defrosted for about 5 minutes. It has the taste and flavor of ice cream, and the taste is smooth, smooth and cool.
實施例2 Example 2
以質量比為160：180：30：4：8：5：0.5的白砂糖、全脂奶粉、油脂、乳化劑、增稠劑、檸檬酸和檸檬酸鈉為原料。其中，油脂為質量比為3：1的黃奶油和氫化椰子油，乳化劑為質量比為1：1的琥珀酸單甘酯和蔗糖酯，增稠劑為質量比為1：1的果膠和海藻酸丙二醇酯。 White sugar, whole milk powder, oil, emulsifier, thickener, citric acid and sodium citrate are used as raw materials in a mass ratio of 160:180:30:4:8:5:0.5. Among them, the fat is yellow cream and hydrogenated coconut oil with a mass ratio of 3:1, the emulsifier is monoglyceride and sucrose ester of 1:1 by mass ratio, and the thickener is pectin with a mass ratio of 1:1. And propylene glycol alginate.
將油脂在溫度70℃下液化，製成一液化油脂。將檸檬酸和檸檬酸鈉按照檸檬酸和檸檬酸鈉總質量與水的質量比為8：1溶於水中，製成一酸液。將白砂糖與水按照1：1的質量比混合，製成一糖水。將全脂奶粉、乳化劑、增 稠劑和液化油脂按照全脂奶粉、乳化劑、增稠劑和液化油脂總質量與水的質量比為1：3溶於水中，加入上述糖水攪拌10分鐘後得到一第一料液。 The grease was liquefied at a temperature of 70 ° C to prepare a liquefied fat. The citric acid and sodium citrate were dissolved in water according to a mass ratio of total mass of citric acid and sodium citrate to water of 8:1 to prepare an acid solution. The white sugar is mixed with water in a mass ratio of 1:1 to prepare a sugar water. Whole milk powder, emulsifier, increase The thickener and the liquefied fat are dissolved in water according to the total mass of the whole milk powder, the emulsifier, the thickener and the liquefied oil and the mass ratio of the water are 1:3, and the first juice is obtained by adding the above sugar water for 10 minutes.
將上述第一料液通過板式冷卻器冷卻至溫度範圍為8℃~12℃，冷卻過程中加入上述酸液，得到一第二料液。將上述第二料液抽至調配桶，加入香精以及色素，混合均勻後預熱至溫度範圍為60℃~70℃進行脫氧罐脫氧，接著在22MPa壓力下均質化。 The first liquid is cooled by a plate cooler to a temperature ranging from 8 ° C to 12 ° C, and the acid solution is added during cooling to obtain a second liquid. The second liquid is pumped to the mixing tank, and the flavor and the pigment are added, uniformly mixed, and then preheated to a temperature range of 60 ° C to 70 ° C for deoxidation in a deoxidizing tank, followed by homogenization under a pressure of 22 MPa.
均質化完畢後，在溫度121℃下進行UHT殺菌15秒，接著進入緩衝桶進行充填，瓶口須用溫度80℃以上的水沖洗，充填時間要控制在1.5小時以內。充填完畢後使用溫度92℃熱水噴淋殺菌時間範圍為11分鐘~13分鐘，再使用溫度35℃的水冷卻時間範圍為5分鐘~7分鐘，氯含量控制在範圍為0.5ppm~1ppm，最後使用風乾機進行風乾，製成一可冰凍飲品，上述可冰凍飲品為液體。 After homogenization, UHT sterilization is carried out at a temperature of 121 ° C for 15 seconds, and then filled into a buffer tank for filling. The bottle mouth must be rinsed with water at a temperature of 80 ° C or higher, and the filling time should be controlled within 1.5 hours. After filling, the temperature of 92 °C hot water spray sterilization time range is 11 minutes to 13 minutes, and the water cooling time range of 35 °C is 5 minutes to 7 minutes. The chlorine content is controlled in the range of 0.5ppm~1ppm. It is air-dried using an air dryer to make a frozen drink, and the above-mentioned frozen drink is a liquid.
將上述可冰凍飲品放在零下溫度18℃冷凍3小時以上，解凍5分鐘左右食用，具有冰淇淋的口感和風味，口感細膩、柔滑以及清涼，並且糖度較低，口味不膩。 The above-mentioned iced drink can be frozen at a temperature of minus 18 ° C for more than 3 hours, and thawed for about 5 minutes, having the taste and flavor of ice cream, the taste is smooth, smooth and cool, and the sugar content is low, and the taste is not greasy.
實施例3 Example 3
以質量比為320：180：30：4：8：5：0.5：30的白砂糖、全脂奶粉、油脂、乳化劑、增稠劑、檸檬酸、檸檬酸鈉和果肉或果粒為原料。其中，油脂為質量比為2：1的黃奶油和氫化椰子油，乳化劑為質量比為1：1的琥珀酸單甘酯和蔗糖酯，增稠劑為質量比為1：1的果膠和海藻酸丙二醇酯。 White sugar, whole milk powder, oil, emulsifier, thickener, citric acid, sodium citrate and pulp or fruit pieces with a mass ratio of 320:180:30:4:8:5:0.5:30 are used as raw materials. Among them, the oil is a yellow cream and hydrogenated coconut oil with a mass ratio of 2:1, the emulsifier is a monosaccharide monosuccinate and sucrose ester with a mass ratio of 1:1, and the thickener is a pectin with a mass ratio of 1:1. And propylene glycol alginate.
將油脂在溫度70℃下液化，製成一液化油脂。將檸檬酸和檸檬酸鈉按照檸檬酸和檸檬酸鈉總質量與水的質量比為8：1溶於水中，製成一酸液。將白砂糖與水按照1：1的質量比混合，製成一糖水。將全脂奶粉、乳化劑、增 稠劑和液化油脂按照全脂奶粉、乳化劑、增稠劑和液化油脂總質量與水的質量比為1：3溶於水中，加入上述糖水攪拌10分鐘後得到 The grease was liquefied at a temperature of 70 ° C to prepare a liquefied fat. The citric acid and sodium citrate were dissolved in water according to a mass ratio of total mass of citric acid and sodium citrate to water of 8:1 to prepare an acid solution. The white sugar is mixed with water in a mass ratio of 1:1 to prepare a sugar water. Whole milk powder, emulsifier, increase The thickener and the liquefied fat are dissolved in water according to the total mass of the whole milk powder, the emulsifier, the thickener and the liquefied oil and the mass ratio of the water are 1:3, and the syrup is added and stirred for 10 minutes.
一第一料液。將上述第一料液通過板式冷卻器冷卻至溫度範圍為8℃~12℃，冷卻過程中加入上述酸液，得到一第二料液。將上述第二料液抽至調配桶，加入香精以及色素，混合均勻後預熱至溫度範圍為60℃~70℃進行脫氧罐脫氧，接著在22MPa壓力下均質化。 A first liquid. The first liquid is cooled by a plate cooler to a temperature ranging from 8 ° C to 12 ° C, and the acid solution is added during cooling to obtain a second liquid. The second liquid is pumped to the mixing tank, and the flavor and the pigment are added, uniformly mixed, and then preheated to a temperature range of 60 ° C to 70 ° C for deoxidation in a deoxidizing tank, followed by homogenization under a pressure of 22 MPa.
均質化完畢後，在溫度121℃下進行超高溫滅菌法UHT殺菌15秒，接著進入緩衝桶進行充填，充填同時加入果肉或果粒，瓶口須用溫度80℃以上的水沖洗，充填時間要控制在1.5小時以內。 After homogenization, UHT sterilization is carried out at a temperature of 121 ° C for 15 seconds, then into a buffer tank for filling. Filling with pulp or fruit pieces at the same time, the bottle mouth must be rinsed with water at a temperature above 80 ° C. The filling time is required. Control is within 1.5 hours.
充填完畢後使用溫度92℃熱水噴淋殺菌時間範圍為11分鐘~13分鐘，再使用溫度35℃的水冷卻時間範圍為5分鐘~7分鐘，氯含量控制在範圍為0.5ppm~1ppm，最後使用風乾機進行風乾，製成一可冰凍飲品，上述可冰凍飲品為液體。 After filling, the temperature of 92 °C hot water spray sterilization time range is 11 minutes to 13 minutes, and the water cooling time range of 35 °C is 5 minutes to 7 minutes. The chlorine content is controlled in the range of 0.5ppm~1ppm. It is air-dried using an air dryer to make a frozen drink, and the above-mentioned frozen drink is a liquid.
將上述可冰凍飲品放在零下溫度18℃冷凍3小時以上，解凍5分鐘左右食用，具有冰淇淋的口感和風味，口感細膩、柔滑以及清涼，並能品嘗到純正的果肉或果粒。 The above-mentioned iced drink can be frozen for more than 3 hours at a temperature of 18 ° C and defrosted for about 5 minutes. It has the taste and flavor of ice cream, and the taste is smooth, smooth and cool, and can taste pure flesh or fruit.
實施例4 Example 4
以質量比為320：180：30：4：8：5：0.5：0.1的白砂糖、全脂奶粉、油脂、乳化劑、增稠劑、檸檬酸、檸檬酸鈉和葡萄糖酸鋅為原料。其中，油脂為質量比為2：1的黃奶油和氫化椰子油，乳化劑為質量比為1：1的琥珀酸單甘酯和蔗糖酯，增稠劑為質量比為1：1的果膠和海藻酸丙二醇酯。 White sugar, whole milk powder, oil, emulsifier, thickener, citric acid, sodium citrate and zinc gluconate are used as raw materials in a mass ratio of 320:180:30:4:8:5:0.5:0.1. Among them, the oil is a yellow cream and hydrogenated coconut oil with a mass ratio of 2:1, the emulsifier is a monosaccharide monosuccinate and sucrose ester with a mass ratio of 1:1, and the thickener is a pectin with a mass ratio of 1:1. And propylene glycol alginate.
將油脂在溫度70℃下液化，製成一液化油脂。將檸檬酸和檸檬酸鈉按照檸檬酸和檸檬酸鈉總質量與水的質量比為8：1溶於水中，製成一酸液。將白砂糖與水按照1：1的質量比混合，製成一糖水。將全脂奶粉、乳化劑、葡萄糖酸鋅、增稠劑和液化油脂按照全脂奶粉、乳化劑、增稠劑和液化油脂總質量與水的質量比為1：3溶於水中，加入上述糖水攪拌10分鐘後得到一第一料液。 The grease was liquefied at a temperature of 70 ° C to prepare a liquefied fat. The citric acid and sodium citrate were dissolved in water according to a mass ratio of total mass of citric acid and sodium citrate to water of 8:1 to prepare an acid solution. The white sugar is mixed with water in a mass ratio of 1:1 to prepare a sugar water. Whole milk powder, emulsifier, zinc gluconate, thickener and liquefied fat are dissolved in water according to the total mass of whole milk powder, emulsifier, thickener and liquefied oil and water ratio of 1:3, and the above syrup is added. After stirring for 10 minutes, a first liquid solution was obtained.
將上述第一料液通過板式冷卻器冷卻至溫度範圍為8℃~12℃，冷卻過程中加入上述酸液，得到一第二料液。將上述第二料液抽至調配桶，加入香精以及色素，混合均勻後預熱至溫度範圍為60℃~70℃進行脫氧罐脫氧，接著在22MPa壓力下均質化。 The first liquid is cooled by a plate cooler to a temperature ranging from 8 ° C to 12 ° C, and the acid solution is added during cooling to obtain a second liquid. The second liquid is pumped to the mixing tank, and the flavor and the pigment are added, uniformly mixed, and then preheated to a temperature range of 60 ° C to 70 ° C for deoxidation in a deoxidizing tank, followed by homogenization under a pressure of 22 MPa.
均質化完畢後，在溫度121℃下進行超高溫滅菌法UHT殺菌15秒，接著進入緩衝桶進行充填，瓶口須用溫度80℃以上的水沖洗，充填時間要控制在1.5小時以內。 After homogenization, UHT sterilization was carried out at a temperature of 121 ° C for 15 seconds, and then filled into a buffer tank for filling. The bottle mouth should be rinsed with water at a temperature of 80 ° C or higher, and the filling time should be controlled within 1.5 hours.
充填完畢後使用溫度92℃熱水噴淋殺菌時間範圍為11分鐘~13分鐘，再使用溫度35℃的水冷卻時間範圍為5分鐘~7分鐘，氯含量控制在範圍為0.5ppm~1ppm，最後使用風乾機進行風乾，製成一可冰凍飲品，上述可冰凍飲品為液體。 After filling, the temperature of 92 °C hot water spray sterilization time range is 11 minutes to 13 minutes, and the water cooling time range of 35 °C is 5 minutes to 7 minutes. The chlorine content is controlled in the range of 0.5ppm~1ppm. It is air-dried using an air dryer to make a frozen drink, and the above-mentioned frozen drink is a liquid.
將上述可冰凍飲品放在零下溫度18℃冷凍3小時以上，解凍5分鐘左右食用，具有冰淇淋的口感和風味，口感細膩、柔滑以及清涼，並同時增加鋅營養素的攝取。 The above-mentioned iced drink can be frozen for more than 3 hours at a temperature of minus 18 ° C, and defrosted for about 5 minutes. It has the taste and flavor of ice cream, and the taste is smooth, smooth and cool, and at the same time increases the intake of zinc nutrients.
比較例1 Comparative example 1
將市售的乳製飲品放在零下溫度18℃冷凍3小時以上，解凍5分鐘左右，並不會具有冰淇淋的口感和風味，且口感較差。 The commercially available dairy beverage is frozen at a temperature of minus 18 ° C for 3 hours or more, and is thawed for about 5 minutes, and does not have the taste and flavor of ice cream, and has a bad taste.
比較例2 Comparative example 2
將市售的牛奶放在零下溫度18℃冷凍3小時以上，解凍5分鐘左右，並不會具有冰淇淋的口感和風味，且口感較差。 The commercially available milk is frozen at a temperature of minus 18 ° C for 3 hours or more, and is thawed for about 5 minutes, and does not have the taste and flavor of ice cream, and has a bad taste.
比較例3 Comparative example 3
按照實施例1的方法進行飲品的製造，區別在於以質量比為1：1的單硬脂酸甘油酯以及雙乙酰酒石酸單雙甘油脂為乳化劑，以質量比為1：1的羧甲基纖維素鈉和黃原膠為增稠劑，製成可冰凍飲品，在常溫下含有較多的沉澱物以及浮油。 The preparation of the beverage was carried out in accordance with the method of Example 1, except that glyceryl monostearate and bis-acetyl tartaric acid mono-diglyceride were used as emulsifiers in a mass ratio of 1:1, and the carboxymethyl group was 1:1 by mass. Cellulose sodium and xanthan gum are thickeners and can be made into a frozen drink, which contains more sediment and oil slick at normal temperature.
將上述可冰凍飲品放在零下溫度18℃冷凍3小時以上，解凍5分鐘左右食用，並不會具有冰淇淋的口感和風味，且口感較差。 The above-mentioned iced drink can be frozen at a temperature of minus 18 ° C for more than 3 hours, and thawed for about 5 minutes, and does not have the taste and flavor of the ice cream, and the mouthfeel is poor.
以上所舉實施例，僅用為方便說明本發明並非加以限制，在不離本發明精神範疇，熟悉此一行業技藝人士依本發明申請專利範圍及發明說明所作的各種簡易變形與修飾，均仍應含括於以下申請專利範圍中。 The above embodiments are intended to be illustrative only, and are not intended to limit the scope of the present invention. It is included in the scope of the following patent application.
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