CN102067935A - Red date and tremella jam for frozen beverage and preparation method thereof - Google Patents
Red date and tremella jam for frozen beverage and preparation method thereof Download PDFInfo
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- CN102067935A CN102067935A CN 201010563614 CN201010563614A CN102067935A CN 102067935 A CN102067935 A CN 102067935A CN 201010563614 CN201010563614 CN 201010563614 CN 201010563614 A CN201010563614 A CN 201010563614A CN 102067935 A CN102067935 A CN 102067935A
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- jam
- red date
- white fungus
- tremella
- frozen
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- 241001506047 Tremella Species 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 235000013361 beverage Nutrition 0.000 title abstract 5
- 235000020418 red date juice Nutrition 0.000 claims abstract description 13
- 239000003381 stabilizer Substances 0.000 claims abstract description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 11
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 241000233866 Fungi Species 0.000 claims description 44
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 239000001814 pectin Substances 0.000 claims description 7
- 235000010987 pectin Nutrition 0.000 claims description 7
- 229920001277 pectin Polymers 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 229920000136 polysorbate Polymers 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 235000015243 ice cream Nutrition 0.000 abstract description 4
- 238000011161 development Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 239000000725 suspension Substances 0.000 description 8
- 230000008014 freezing Effects 0.000 description 6
- 238000007710 freezing Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 208000003351 Melanosis Diseases 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 206010008570 Chloasma Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a red date and tremella jam for frozen beverage and a preparation method thereof, relating to the field of frozen beverage. The red date and tremella jam for frozen beverage is prepared from the following raw materials in percentage by weight: 5-20% of red date juice of which the solid content is 3-5%) 15-30wt% of white granulated sugar, 25-30% of maltose, 7-10% of glucose, 0.1-3% of tremella (counted by dry weight) and 0.2-1% of stabilizer. Because the red date juice and the tremella are added into the jam, the nutritional values of the red date and the tremella are kept, and the jam is delicious and attractive. Under the condition that the processing and using situation of the jam are not affected, the product verities of ice creams can be enriched, and the taste of the frozen beverage has new breakthrough. The jam can be produced on a large scale so as to better promote the development of products containing juice and fruit pulps.
Description
Technical field
The present invention relates to field of frozen, particularly, the present invention relates to a kind of frozen red date, white fungus jam and preparation method thereof.
Background technology
At present, the frozen of supplying on the market of a great variety, the frozen proportion that contains fruit grain jam is very big, especially some high-grade ice-cream products.The jam that contains the fruit grain has been subjected to a lot of consumer's favors with its delicious taste, unique mouthfeel.Jam is that conventional ingredient is formed by white granulated sugar, maltose, fruit juice all usually, so the innovation of jam designs and varieties also is the direction of ice-cream product innovation.
White fungus also is tremella, tremella, and the laudatory title of " hat in the bacterium " is arranged.It is famous and precious nutritious tonifying good merchantable brand, is again to set upright strong tonic.Property is put down, and it is sweet, light, nontoxic to distinguish the flavor of.Have effects such as moistening lung is promoted the production of body fluid, tonifying-Yin and nourishing-stomach, benefiting qi for tranquillization, heart tonifying and brain strengthening.Contain rich in protein vitamin etc. in the white fungus, so the white fungus powder has and anti-ageingly goes to wrinkle and the effect of Firm, normal applying can also be gone freckle chloasma etc.The person of having good quality is called tremella.It is described as " hat in the bacterium " by people, be famous and precious nutritious tonifying good merchantable brand, is again to set upright strong tonic.Successive dynasties, the noble of imperial family regarded white fungus as in " product of promoting longevity ", " good medicine alive for evermore.”
Red date distinguish the flavor of sweet warm in nature, return the taste warp, the function of tonifying middle-Jiao and Qi, nourishing blood and tranquilization, the mitigation property of medicine is arranged; Modern pharmacology finds that then red date contains abundant nutrition such as protein, fat, carbohydrate, organic acid, vitamin A, vitamin C, micro-calcium several amino acids.
With red date and the composite interpolation of white fungus, not only trophic level promoted and also delicious, sense organ is good.Yet owing to white fungus is sent out food for bubble, how guarantor's type reaches evenly suspension in jam to the white fungus after dicing, and adds after how refrigerating process guarantees its mouthfeel in ice cream, becomes key.This patent solve emphatically the white fungus grain in jam suspension and freezing after sensory issues.
Summary of the invention
The present invention solve emphatically the white fungus grain in jam suspension and freezing after sensory issues.
Therefore, the purpose of this invention is to provide a kind of frozen red date, white fungus jam.
A further object of the present invention provides a kind of method for preparing above-mentioned a kind of frozen with red date, white fungus jam.
The conventional formulation of jam is: white granulated sugar: 15-30%, maltose 15-30%, fruit juice 5-20%, stabilizing agent: 0.1-1%, sour 0.1-0.8%, essence, pigment are an amount of, the water of surplus.
According to frozen according to the present invention red date, white fungus jam, wherein, described red date, white fungus jam raw material comprise by mass ratio: jujube juice 5-20% (solid content 3-5%), white granulated sugar 15-30%, maltose 25-30%, powdered glucose 7-10%, white fungus 0.1-3% (with dry weight basis), stabilizing agent 0.2-1%.
Preferably, according to frozen according to the present invention red date, white fungus jam, wherein, described stabilizing agent comprises monoglyceride 0.1%, xanthans 0.03%, CMC0.01%, locust bean gum 0.02%, carragheen 0.04-0.1%, pectin 0.3-0.5%, tween 0.2%.
The above-mentioned frozen of preparation according to the present invention may further comprise the steps with the method for red date, white fungus jam:
1) white fungus bubble sent out, removed impurity and dice;
2) dissolving sugar, stabilizing agent mix with jujube juice then, make the red date liquid glucose;
3) the white fungus fourth is joined in the above-mentioned red date liquid glucose, and the intensification sterilization, white fungus red date jam made.
The adjustment of the present invention by the glucide ratio changes the freezing point of jam, well improves the sensory issues of white fungus grain after freezing.By regulating the consumption of stabilizing agent, make jam reach the favorable tissue state.
The present invention has been owing to added jujube juice, white fungus, kept the nutritive value of red date, white fungus, and delicious, attractive in appearance.Under the situation that does not influence jam processing and use, enriched the product category that the ice river in Henan Province is insulted, made the taste of frozen that new breakthrough arranged, can large-scale production, better drive the development that contains fruit juice, fruit grain series products.
Description of drawings
Fig. 1 is according to frozen according to the present invention red date, white fungus jam preparation flow figure.
The specific embodiment
Embodiment 1
In the prescription of conventional jam, add emulsifying agent and stabilizing agent, can well improve the suspension problem of white fungus grain;
Do not add stabilizing agent, the jujube juice consumption is 10%, changes the sugar proportioning, prepares jam with method as shown in Figure 1, study the freezing mouthfeel of white fungus afterwards, and the result as shown in the following Table 1
Table 1
Through test, white granulated sugar: 20-30%, maltose: 20-30%, powdered glucose: 7-10%, the mouthfeel after jam structural state and white fungus are freezing is better relatively.
The interpolation of jujube juice can well be given the local flavor of jam.
Table 2
From above-mentioned experiment as can be seen, the jujube juice addition reaches more than 5% and when reaching maximum addition 20% (water of surplus is used to dissolve stabilizing agent), the jam better flavor.
Can change the sense organ and the mouthfeel of jam by the adding proportion of adjusting white fungus.
Table 3
From above-mentioned experiment as can be seen, white fungus fourth addition is less than 0.1% o'clock, in the jam white fungus fourth quantity very little, mouthfeel and general jam no significant difference.When reaching 0.1-3%, the structural state and the mouthfeel of jam are better.When the addition of white fungus fourth surpassed 3%, white fungus fourth quantity was too many, jam mouthfeel variation.
Embodiment 2
Through test, the viscosity of jam and the suspension of dried tremella granules among the comprehensive embodiment 1, by regulating the ratio of carragheen, pectin, wherein, the jujube juice addition is 5%, white fungus fourth addition (dry weight) is 0.1%, the result is as shown in the following Table 4.
Table 4
Through test, white granulated sugar: 20-30%, maltose: 20-30%, powdered glucose: 7-10%, the suspension and the mouthfeel of carragheen 0.04-0.1%+ pectin 0.3-0.5% jam are better relatively.
Embodiment 3
Through test, the viscosity of jam and the suspension of dried tremella granules among the comprehensive embodiment 1, by regulating the ratio of carragheen, pectin, wherein, the jujube juice addition is 20%, white fungus fourth addition (dry weight) is 0.3%, the result is as shown in the following Table 5.
Table 5
Through test, white granulated sugar: 20-30%, maltose: 20-30%, powdered glucose: 7-10%, the suspension and the mouthfeel of carragheen 0.04-0.1%+ pectin 0.3-0.5% jam are better relatively.
To sum up:
The prescription of preferred red date white fungus jam is: white granulated sugar: 15-30%, maltose 25-30%, the water of powdered glucose: 7-10%, jujube juice: 5-20%, white fungus 0.1-3% (with dry weight basis), the sour 0.1-0.8% of stabilizing agent (monoglyceride 0.1%+ xanthans 0.03%+CMC0.01%+ locust bean gum 0.02%+ carragheen 0.04-0.1%+ pectin 0.3-0.5%+ tween 0.2%), essence, pigment, surplus.
Claims (3)
1. a frozen is characterized in that with red date, white fungus jam described red date, white fungus jam raw material comprise by mass ratio: jujube juice 5-20%, white granulated sugar 15-30%, maltose 25-30%, powdered glucose 7-10%, dry tremella 0.1-3%, stabilizing agent 0.2-1%.
2. frozen according to claim 1 red date, white fungus jam, it is characterized in that described stabilizing agent comprises monoglyceride 0.1%, xanthans 0.03%, CMC0.01%, locust bean gum 0.02%, carragheen 0.04-0.1%, pectin 0.3-0.5%, tween 0.2%.
3. a method for preparing the described frozen of claim 1 with red date, white fungus jam is characterized in that, said method comprising the steps of:
1) white fungus bubble sent out, removed impurity and dice;
2) dissolving sugar, stabilizing agent mix with jujube juice then, make the red date liquid glucose;
3) the white fungus fourth is joined in the above-mentioned red date liquid glucose, and the intensification sterilization, white fungus red date jam made.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010105636142A CN102067935B (en) | 2010-11-24 | 2010-11-24 | Red date and tremella jam for frozen beverage and preparation method thereof |
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| CN2010105636142A CN102067935B (en) | 2010-11-24 | 2010-11-24 | Red date and tremella jam for frozen beverage and preparation method thereof |
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| CN102067935A true CN102067935A (en) | 2011-05-25 |
| CN102067935B CN102067935B (en) | 2012-07-25 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385398A (en) * | 2013-07-31 | 2013-11-13 | 天津商业大学 | Fig jam and preparation method thereof |
| CN104799135A (en) * | 2014-01-28 | 2015-07-29 | 内蒙古伊利实业集团股份有限公司 | Low viscosity jam and preparation method thereof |
| CN105361170A (en) * | 2015-12-08 | 2016-03-02 | 北京真普惠生物科学技术研究院 | Multifunctional nutrient-rich food for young children and compounding and eating method of multifunctional nutrient-rich food |
| CN105559025A (en) * | 2015-12-25 | 2016-05-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sweet potato sauce for frozen beverages and preparation method of sweet potato sauce |
| CN105962313A (en) * | 2016-06-22 | 2016-09-28 | 蚌埠市老顽童食品厂 | Sauce for eliminating phlegm and stopping cough |
| CN107772045A (en) * | 2017-10-24 | 2018-03-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream notes core sauce and its application |
| CN108685071A (en) * | 2017-04-10 | 2018-10-23 | 宋甲祥 | Passion fruit cream |
| CN108783151A (en) * | 2018-05-25 | 2018-11-13 | 戴家庆 | A kind of washing series white fungus fruit drink sauce and preparation method thereof |
| CN108813490A (en) * | 2018-05-25 | 2018-11-16 | 戴家庆 | A kind of serial tremella jam and preparation method thereof with health functions |
| CN108813491A (en) * | 2018-05-25 | 2018-11-16 | 戴家庆 | A kind of washing series tremella sauce and preparation method thereof |
| CN112868875A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Jam coating composition for frozen beverage |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385398A (en) * | 2013-07-31 | 2013-11-13 | 天津商业大学 | Fig jam and preparation method thereof |
| CN104799135A (en) * | 2014-01-28 | 2015-07-29 | 内蒙古伊利实业集团股份有限公司 | Low viscosity jam and preparation method thereof |
| CN105361170A (en) * | 2015-12-08 | 2016-03-02 | 北京真普惠生物科学技术研究院 | Multifunctional nutrient-rich food for young children and compounding and eating method of multifunctional nutrient-rich food |
| CN105559025A (en) * | 2015-12-25 | 2016-05-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sweet potato sauce for frozen beverages and preparation method of sweet potato sauce |
| CN105559025B (en) * | 2015-12-25 | 2019-04-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sweet potato paste and preparation method thereof for frozen |
| CN105962313A (en) * | 2016-06-22 | 2016-09-28 | 蚌埠市老顽童食品厂 | Sauce for eliminating phlegm and stopping cough |
| CN108685071A (en) * | 2017-04-10 | 2018-10-23 | 宋甲祥 | Passion fruit cream |
| CN107772045A (en) * | 2017-10-24 | 2018-03-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream notes core sauce and its application |
| CN108783151A (en) * | 2018-05-25 | 2018-11-13 | 戴家庆 | A kind of washing series white fungus fruit drink sauce and preparation method thereof |
| CN108813490A (en) * | 2018-05-25 | 2018-11-16 | 戴家庆 | A kind of serial tremella jam and preparation method thereof with health functions |
| CN108813491A (en) * | 2018-05-25 | 2018-11-16 | 戴家庆 | A kind of washing series tremella sauce and preparation method thereof |
| CN112868875A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Jam coating composition for frozen beverage |
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| CN102067935B (en) | 2012-07-25 |
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