Frozen beverage containing olive and tangerine peel and preparation method thereof

A technology of frozen drinks and tangerine peels, which is applied in food preparation, frozen desserts, food science, etc. It can solve problems such as bad taste and product stability, and achieve the effect of increasing taste

Active Publication Date: 2011-02-02
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, beverages containing olives and tangerine peels are rare, and cold drinks containing olives and tangerine peels are more unprecedented. According to industry analysis, the combination of olives and tangerine peels and special mouthfeel in frozen drinks will bring bad taste and It is not easy to solve problems such as product stability

Method used

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  • Frozen beverage containing olive and tangerine peel and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Embodiment 1. Components and content (%wt) of the frozen drink of the present invention

[0060] Sucrose 14%, olive juice 3.5%, tangerine peel juice 1.5%, rock sugar 3.5%, monoglyceride 0.15%, acidity regulator 0.3%, sweetener 0.02%, make up 100% with water.

[0061] The above-mentioned acidity regulator is citric acid or malic acid; the above-mentioned sweetener is cyclamate.

[0062] Preparation:

[0063] Ingredients (mix sucrose, rock sugar, acidity regulator, sweetener and monoglyceride at about 75°C) → homogenize → sterilize (85°C, 15-30S) → cool (2-4°C) → mix (add olive juice and tangerine peel juice) → pouring → inserting chopsticks → freezing → demoulding → packaging.

Embodiment 2

[0064] Embodiment 2. Components and content (%wt) of the frozen drink of the present invention

[0065] Sucrose 15%, olive juice 4.5%, tangerine peel juice 2.5%, rock sugar 2.5%, monoglyceride 0.1%, acidity regulator 0.25%, sweetener 0.015%, make up 100% with water.

[0066] The acidity regulator is lactic acid or sodium citrate, and the sweetener is sucralose.

[0067] Preparation:

[0068] Ingredients (mix sucrose, rock sugar, acidity regulator, sweetener and monoglyceride at about 75°C) → homogenize → sterilize (85°C, 15-30S) → cool (2-4°C) → mix (add olive juice and tangerine peel juice) → filling → freezing → demoulding → packaging.

Embodiment 3

[0069] Embodiment 3. Components of the frozen drink of the present invention and their content (%wt)

[0070] Sucrose 16%, olive juice 0.35%, tangerine peel juice 0.15%, rock sugar 2%, food flavor 0.01%, stabilizer (monoglyceride and sodium carboxymethylcellulose) 0.18%, acidity regulator (citric acid) 0.45%, Sweetener (cyclamate) 0.02%, water makes up 100%.

[0071] Preparation:

[0072] Ingredients (mix sucrose, rock sugar, acidity regulator, sweetener, monoglyceride, sodium carboxymethyl cellulose, temperature about 75°C)→homogenize→sterilize (85°C, 15-30S)→cool (2- 4°C) → mixing (adding olive juice and tangerine peel juice) → pouring → inserting chopsticks → freezing → demoulding → packaging.

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PUM

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Abstract

The invention provides a frozen drink containing olives and dried orange peel and a preparation method thereof, comprising the following components in terms of weight percent: 14-25% of cane sugar, 0.5-5% of olive juice, 0.5-3% of dried tangerine peel juice, 0.05-0.2% of stabilizing agent and 2-5% of rock sugar. Wherein the olive juice is obtained by crushing the olives, soaking, steaming and cooking under high pressure, adding salt to dip and filtering juice; the dried orange peel juice is obtained by soaking and water cooking the dried orange peel as raw materials until softened and then grinding The frozen drink has health-care function of moistening throats and reducing swelling and inflammation.

Description

technical field [0001] The invention provides a frozen drink, which is a frozen drink with health-care effects, especially a frozen drink added with health-care components. Background technique [0002] At present, there are many types of frozen drinks available on the market, and all businesses are seeking new breakthroughs in packaging, structure, and taste. In recent years, there have not been many innovations in the taste and composition of frozen drinks, mainly because The batching component of common frozen drink (taking popsicle as example) is: white granulated sugar, fructose syrup (starch syrup) etc., add trace stabilizer, essence and pigment, deploy into the popsicle of various tastes. Existing frozen drink ingredients have almost no significant difference except for the proportion, used flavors, pigments and other additives. Therefore, cause existing frozen drink taste to be single, only play the effect of relieving summer as the solid drink of relieving summer h...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/32A23G9/36A23G9/42A23G9/04A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 兰宏旺张冲蔡桂林
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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