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Ice lolly added with passion fruit juice and preparation method thereof

A passionflower and popsicle technology, which is applied in the fields of frozen desserts, food science, and applications, can solve the problems of the stability of popsicles, the easy oxidation of passion fruit juice, and the decline in solubility, so as to achieve both flavor and taste and nutritional health. demand, promoting market development, and the effect of convenient consumption

Inactive Publication Date: 2012-06-20
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In the present invention, passion fruit juice is added to the popsicles, so as to realize the diverse needs of frozen drinks and enhance the health care functions of the popsicles, but the passion fruit juice is very easily oxidized , and adding passion fruit juice to the popsicle has a great impact on the stability of the popsicle, which is manifested as a decrease in its resistance to solvents. Therefore, the above problems must be solved in order to add passion fruit juice to the popsicle

Method used

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  • Ice lolly added with passion fruit juice and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1. The formula for adding the popsicle of passion fruit juice

[0042] Based on the described popsicle raw material of 100 parts by weight, its formula is:

[0043] 10 parts of white sugar, 3 parts of fructose syrup, 30 parts of passion fruit juice, 0.2 parts of stabilizer, 0.2 parts of essence, 0.02 parts of sweetener, and the balance of water.

[0044] 2, the preparation method of the ice pop that adds passion fruit juice

[0045] (1) First, add sweeteners, stabilizers, etc., and appropriate amount of ingredient water into the ingredient pot according to the formula amount for heating and boiling; among them, the syrup in the sweeteners can be added directly, and white sugar and stabilizers can be dry-mixed in advance After uniformity, make a solution first and then add it. Maltose, sweetener and other sweeteners are also added in this step; flavors, pigments, acidity regulators, etc. are usually added after the materials are homogenized, sterilized and cooled; Flav...

Embodiment 2

[0053] The influence of the stabilizing agent of embodiment 2, different kinds and adding amount on popsicle stability

[0054] In the present invention, not all stabilizing agents can have good effect to the antisolvability of the ice bar that adds passion fruit juice, and its addition is also very critical simultaneously, for this reason, inventor is to the stabilizing agent of different kinds and addition amount to The impact of popsicle stability has been investigated, and the results are as shown in table 1. The preparation method and conventional raw materials of the popsicle that add passion fruit juice are all the same as in embodiment 1 in embodiment 2.

[0055] Table 1 The influence of stabilizers of different types and addition amounts on the stability of popsicles

[0056] Numbering

Type and content of additives (%)

Stability Evaluation

1

Carrageenan, locust bean gum, sucrose ester (1:0.5:0.02), 0.2

+++

2

Carrageena...

Embodiment 3

[0059] The antioxidant of embodiment 3, different types and the addition amount are on the influence of passion fruit juice oxidative property and popsicle stability

[0060] In the present invention, not all antioxidants can play a protective role to passion fruit juice, and its addition is also very critical simultaneously, for this reason, inventor is to the influence of the antioxidant of different types and addition amount on popsicle stability Investigated, the results are as shown in table 1, the preparation method and the conventional raw materials of the popsicle that add passion fruit juice are all identical with embodiment 1 among the embodiment 3.

[0061] Table 2 Effects of different types and amounts of antioxidants on the stability of passion fruit juice and popsicles

[0062]

[0063] As can be seen from the data in Table 2, when chitosan is selected as the antioxidant, the popsicle color prepared is bright, indicating that the passion fruit juice in it is o...

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Abstract

The invention relates to the field of frozen drinks, in particular to an ice lolly added with passion fruit juice and a preparation method of the ice lolly. Based on 100 weight parts of raw materials of the ice lolly, the ice lolly added with passion fruit juice contains 15-30 parts of passion fruit juice, 0.2-0.5 parts of stabilizing agent and 0.1-0.3 parts of chitosan, wherein the stabilizing agent contains carrageenan. According to the preparation method for the ice lolly added with passion fruit juice, the ice lolly has the advantage that the physicochemical indexes, hygienic indexes and organoleptic indexes all meet the corresponding national industry standards. The ice lolly of the invention is unique in flavor, reasonable in formula and convenient to eat, and plays a certain role of nutrition and health protection simultaneously when being eaten by a consumer.

Description

technical field [0001] The invention relates to the field of preparation of frozen drinks, in particular to a popsicle added with passion fruit juice and a preparation method thereof. Background technique [0002] The frozen beverage industry has developed rapidly in my country in recent years, and there are currently a wide variety of frozen beverages available on the market. In order to meet the needs of different consumers, various businesses are committed to finding new breakthroughs and innovative elements in the packaging, structure, and flavor of frozen drinks, but there are not many innovations in the taste and composition of frozen drinks. Taking popsicles as an example, the popsicles currently on the market are mainly made of drinking water, sugar, and edible oil as the main raw materials, with the addition of appropriate thickeners, spices or beans, fruits, etc. Except for different additives such as pigments, there is almost no significant difference. In terms o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/36A23G9/42
Inventor 李凤英郝元元
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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