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Seabuckthorn frozen stick and production method thereof

A technology of popsicle and sea buckthorn, applied in the field of popsicle and its production, can solve problems such as unseen sea buckthorn, and achieve the effects of promoting market development, ensuring nutritional value and good taste.

Inactive Publication Date: 2009-01-07
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] But there is no report of using seabuckthorn to make popsicles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] The formula of the seabuckthorn popsicle of the present embodiment is:

[0050] White sugar 130‰, maltose 40‰, fructose syrup 40‰, dextrin 30‰, sea buckthorn juice 30‰, cyclamate 0.5‰, CMC 1‰, guar gum 3‰, food flavor 1.2‰, water balance.

[0051] Raw material standards: seabuckthorn juice is commercially available 4-fold concentrated juice, in which the content of soluble solids (20°C refractometer method) is about 40%, the content of vitamin C is about 300mg / 100g, and the total acid (calculated as tartaric acid) is about 12%. The properties of raw materials meet the requirements of relevant quality standards.

[0052] The production method of the seabuckthorn popsicle in this embodiment is as follows: raw material pretreatment, material mixing→homogenization→sterilization→cooling→freezing (without air intake)→filling→inserting chopsticks→freezing→packaging→finished product. Specific operations include:

[0053] (1) Raw material pretreatment and mixing:

[0054] Dry...

Embodiment 2

[0064] The formula of the seabuckthorn popsicle of the present embodiment is:

[0065] White sugar 110‰, fructose syrup 60‰, dextrin 20‰, sea buckthorn juice concentrate (4 times concentrated juice, of which the dry matter content is about 40%) 20‰, cyclamate 0.4‰, stabilizer 4‰, food flavor 1‰ , the water balance.

[0066] The production method of the seabuckthorn popsicle of the present embodiment is basically the same as that of Example 1.

[0067] The popsicle product of this embodiment has a total solid content of about 18%, a total sugar content of about 15%, is frozen solid, and is sweet and sour when eaten. Compared with the product in Example 1, it is slightly harder, with fine texture, and no ice slag or icicles. , with a sandy taste.

Embodiment 3

[0069] The formula of the seabuckthorn popsicle of the present embodiment is:

[0070] White sugar 140‰, maltose 100‰, fructose syrup 50‰, dextrin 40‰, sea buckthorn juice concentrate (4 times concentrated juice, dry matter content about 40%) 70‰, stabilizer 4‰, food flavor 1.5‰, water balance.

[0071] The production method of the seabuckthorn popsicle of the present embodiment is basically the same as that of Example 1.

[0072] The popsicle product of this embodiment has a total solids content of about 32%, a total sugar content of about 20.5%, and is firm when frozen. Compared with the product in Example 1, it is softer and easier to bite. It is sweet and sour when eaten, with fine texture and no ice. Slag, ice cream, sandy taste, good taste and flavor.

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PUM

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Abstract

The invention provides a sea buckthorn frozen sucker and production method thereof. The ingredients of the frozen sucker include sea buckthorn juice, and solids content of the sea buckthorn juice is 0.4% to 3.2% by weight of the total weight of the frozen sucker. The frozen sucker is formed by successively homogenizing, sterilizing, cooling, mould pouring and freezing after ingredients including sea buckthorn juice, sweetener, stabilizer are mixed. According to the invention, the health care function of sea buckthorn and the cooling and sunstroke-relieving function of frozen sucker are combined by means of reasonable formula and proper process, and a novel nutritional and functional frozen sucker product is provided. The produced sea buckthorn frozen sucker has delicious taste, meets the requirements of consumers for flavor taste and nutrition health, and promotes the market development of frozen suckers.

Description

technical field [0001] The invention relates to a popsicle and a production method thereof, in particular to a technology for producing popsicles with seabuckthorn or seabuckthorn juice as a raw material, and belongs to the field of frozen drink processing. Background technique [0002] Frozen drinks are one of the main summer leisure foods that people choose in the hot summer. [0003] At present, among the frozen drinks available in the market, there are various types of ice cream and ice cream frozen drinks, which are more and more high-end and taste really good. However, most ice cream and ice cream are eaten on hot days due to the addition of too much fat or chocolate. Afterwards, it will feel sticky and uncomfortable, and it cannot achieve the refreshing effect of quenching thirst, and there are few tastes suitable for the general population, especially adults. [0004] And for the popsicle (ice lolly, popsicle) class frozen drink on the market at present, though rela...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/36A23G9/42A23G9/04A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 温红瑞张冲富凯
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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