阅读说明：本技术 一种鲜草莓沙冰的制作方法 (Preparation method of fresh strawberry smoothie ) 是由 李振武 于 2020-04-28 设计创作，主要内容包括：本发明公开了一种鲜草莓沙冰的制作方法,步骤包括：1)将草莓进行去蒂、灭菌、清洗后切成草莓丁；2)按重量份数将10～15份的糖浆与30～50份草莓丁混合搅拌,制成草莓果肉酱；3)将所述草莓果肉酱灌入PP材质的容器中,同时容器中加入凹槽模具,将容器放入冷库冷冻,冷冻温度为-15～-20℃,冷冻时间为120～150min；4)冷冻后,将容器内的凹槽取出,将无糖鲜奶倒入容器中搅拌,制得草莓沙冰。本发明所制得的草莓沙冰不添加任何甜味剂,防腐剂和香精,更加天然、健康和卫生。(The invention discloses a method for making fresh strawberry smoothie, which comprises the following steps: 1) removing pedicel of strawberry, sterilizing, cleaning, and cutting into strawberry pieces; 2) mixing and stirring 10-15 parts of syrup and 30-50 parts of strawberry pieces according to parts by weight to prepare strawberry pulp paste; 3) filling the strawberry pulp paste into a PP container, adding a groove die into the container, and freezing the container in a refrigeration house at the temperature of-15 to-20 ℃ for 120 to 150 min; 4) and after freezing, taking out the groove in the container, pouring the sugar-free fresh milk into the container, and stirring to obtain the strawberry ice-cream. The strawberry smoothie prepared by the invention is not added with any sweetener, preservative and essence, and is more natural, healthy and sanitary.)

1. A preparation method of fresh strawberry smoothie is characterized by comprising the following steps:

1) removing pedicel of strawberry, sterilizing, cleaning, and cutting into strawberry pieces;

2) mixing and stirring 10-15 parts of syrup and 30-50 parts of strawberry pieces according to parts by weight to prepare strawberry pulp paste;

3) filling the strawberry pulp paste into a PP container, adding a groove die into the container, and freezing the container in a refrigeration house at the temperature of-15 to-20 ℃ for 120 to 150 min;

4) and after freezing, taking out the groove in the container, pouring the sugar-free fresh milk into the container, and stirring to obtain the strawberry ice-cream.

2. The method for making fresh strawberry ice-cream according to claim 1, wherein the method for preparing the syrup is as follows:

1) freezing the strawberry which is subjected to pedicle removal, disinfection and cleaning according to the parts by weight, wherein the freezing temperature is-30 to-35 ℃, and the freezing time is 20 to 50 min;

2) carrying out coarse beating treatment on the frozen strawberry, wherein the particle size of the strawberry after the coarse beating is 300-500 mu m, the rotating speed of a beater is 1500-3000 r/min, the beating time is 3-10 min, freezing the pulp after the coarse beating again, wherein the freezing temperature is-10-15 ℃, and the freezing time is 5-10 min;

3) unfreezing the pulp, carrying out treatment by using pulse microwave equipment, carrying out superfine pulping after the treatment time is 2-4 min, so that the particle size of the pulped strawberry particles is lower than 70-80 mu m, the rotating speed of a pulping machine is 7000-9000 r/min, the pulping time is 2-5 min, the instantaneous output power of the pulse microwave equipment is 360-400 kw, and the output pulse width is 3-5 mu s;

4) filtering the slurry after the superfine pulping to prepare strawberry juice;

5) mixing strawberry juice, white granulated sugar, filtered water and guar gum according to the weight ratio of 10-12: 1-5: 5-10: 0.1-0.3, decocting the mixed solution at the temperature of 150-180 ℃ at the stirring speed of 15-20 r/min, gradually adding a small amount of the prepared strawberry juice until the mixed solution is not boiled after the mixed solution is completely boiled, then decocting the mixed solution at the temperature of 70-80 ℃ at the stirring speed of 10-15 r/min, and gradually adding a small amount of the prepared strawberry juice until the mixed solution is not boiled after the mixed solution is completely boiled to prepare the syrup.

3. The method for making fresh strawberry ice-cream according to claim 2, wherein the washed strawberries are dipped in a color protection solution for color protection, and the ratio of the color protection solution is as follows: 0.02-0.05% w/v sodium citrate, ascorbic acid: 0.03% -0.06% w/v, calcium chloride: 0.01-0.05% w/v, cysteine: 0.03 to 0.05 percent w/v.

4. The method for preparing fresh strawberry smoothie according to claim 1, wherein 175 g of strawberry jam is filled into a container made of PP material, and a groove mold is added into the container; 175 grams of fresh, sugar-free milk was added to the frozen strawberry jam after the groove mold was removed.

5. The method for making fresh strawberry ice-cream according to claim 2, wherein the coarsely pulped pulp is thawed at normal temperature, and when the temperature of the pulp rises to 0 ℃ or higher, the pulp is treated by a pulse microwave device.

6. The method for making fresh strawberry ice-cream according to claim 1, wherein the method for sterilizing strawberries comprises the following steps: soaking the strawberries in saline water for 4-6 min, and then washing the strawberries for 2-3 times by using slow water flow and clear water.

7. The method for making fresh strawberry ice-cream as claimed in claim 1, wherein the volume of strawberry cubes is less than or equal to 10 × 10 × 6 mm.

8. The method of making fresh strawberry ice slush of claim 1, wherein the container is a square cup.

9. The method of making fresh strawberry smoothie according to claim 1, wherein the strawberry is put into a dicer for dicing.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for making fresh strawberry smoothies.

Background

Strawberry, also called as raspberry, belongs to perennial herb of Rosaceae, and has bright red and beautiful fruit, soft and juicy. The strawberry is rich in nutrition, and the fresh pulp contains a large amount of vitamins, saccharides, proteins, organic acids, pectin and other nutrients. The smoothie beverage is a cool drink in summer and is an excellent product for relieving summer heat. At present, the smoothie beverage on the market is mainly prepared by adding various condiments to ice particles crushed by an ice shaver, but on one hand, the smoothie beverage can only be eaten and bought at present, is not convenient to carry and cannot realize batch production; on the other hand, the smoothie beverage is often added with a large amount of chemical additives such as a sweetening agent, essence and the like, so that the smoothie beverage is not good in taste and is not sanitary and healthy.

Disclosure of Invention

Aiming at the mentioned problems, the invention provides a method for making fresh strawberry smoothie, which comprises the following steps:

1) removing pedicel of strawberry, sterilizing, cleaning, and cutting into strawberry pieces;

2) mixing and stirring 10-15 parts of syrup and 30-50 parts of strawberry pieces according to parts by weight to prepare strawberry pulp paste;

3) filling the strawberry pulp paste into a PP container, adding a groove die into the container, and freezing the container in a refrigeration house at the temperature of-15 to-20 ℃ for 120 to 150 min;

4) and after freezing, taking out the groove in the container, pouring the sugar-free fresh milk into the container, and stirring to obtain the strawberry ice-cream.

The preferred scheme is as follows: the preparation method of the syrup comprises the following steps:

1) freezing the strawberry which is subjected to pedicle removal, disinfection and cleaning according to the parts by weight, wherein the freezing temperature is-30 to-35 ℃, and the freezing time is 20 to 50 min;

2) carrying out coarse beating treatment on the frozen strawberry, wherein the particle size of the strawberry after the coarse beating is 300-500 mu m, the rotating speed of a beater is 1500-3000 r/min, the beating time is 3-10 min, freezing the pulp after the coarse beating again, wherein the freezing temperature is-10-15 ℃, and the freezing time is 5-10 min;

3) unfreezing the pulp, carrying out treatment by using pulse microwave equipment, carrying out superfine pulping after the treatment time is 2-4 min, so that the particle size of the pulped strawberry particles is lower than 70-80 mu m, the rotating speed of a pulping machine is 7000-9000 r/min, the pulping time is 2-5 min, the instantaneous output power of the pulse microwave equipment is 360-400 kw, and the output pulse width is 3-5 mu s;

4) filtering the slurry after the superfine pulping to prepare strawberry juice;

5) mixing strawberry juice, white granulated sugar, filtered water and guar gum according to the weight ratio of 10-12: 1-5: 5-10: 0.1-0.3, decocting the mixed solution at the temperature of 150-180 ℃ at the stirring speed of 15-20 r/min, gradually adding a small amount of the prepared strawberry juice until the mixed solution is not boiled after the mixed solution is completely boiled, then decocting the mixed solution at the temperature of 70-80 ℃ at the stirring speed of 10-15 r/min, and gradually adding a small amount of the prepared strawberry juice until the mixed solution is not boiled after the mixed solution is completely boiled to prepare the syrup.

The preferred scheme is as follows: soaking the cleaned strawberries in color protection liquid for color protection, wherein the color protection liquid comprises the following components in percentage by weight: 0.02-0.05% w/v sodium citrate, ascorbic acid: 0.03% -0.06% w/v, calcium chloride: 0.01-0.05% w/v, cysteine: 0.03 to 0.05 percent w/v.

The preferred scheme is as follows: pouring 175 g of strawberry jam into a PP container, and adding a groove die into the container; 175 grams of fresh, sugar-free milk was added to the frozen strawberry jam after the groove mold was removed.

The preferred scheme is as follows: and (3) unfreezing the slurry after coarse pulping at normal temperature, and treating the slurry by using pulse microwave equipment when the temperature of the slurry is raised to be higher than 0 ℃.

The preferred scheme is as follows: the strawberry sterilization method comprises the following steps: soaking the strawberries in saline water for 4-6 min, and then washing the strawberries for 2-3 times by using slow water flow and clear water.

Preferably, the volume of the strawberry dices is less than or equal to 10 × 10 × 6 mm.

The preferred scheme is as follows: the container is a square cup.

The preferred scheme is as follows: and putting the strawberries into a dicing machine for dicing.

The invention has the beneficial effects that:

1. according to the invention, the syrup and the diced strawberry are mixed and stirred to prepare the strawberry jam, and the strawberry jam is directly put into a refrigeration house for freezing without high-temperature treatment commonly used for jam preparation in the prior art, so that the damage of high temperature to nutritional ingredients such as vitamins in the strawberry is avoided, and the original color, fragrance and taste of the strawberry are maintained;

2. the syrup and the strawberry pieces are mixed and stirred, so that the strawberries are prevented from contacting air in a large area under the protection of the syrup, and the strawberries are prevented from being oxidized and discolored;

3. the strawberry smoothie prepared by the invention is not added with any sweetener, preservative and essence, and is more natural, healthy and sanitary;

4. according to the invention, the cleaned strawberries are put into the color protection liquid for color protection, so that the strawberries have good quality and low rotting rate, the original texture, nutrition and flavor of the strawberries can be better maintained, and the quality guarantee period of the strawberries is greatly prolonged;

5. in the process of preparing the syrup, the washed strawberries are frozen, then coarse pulping is carried out, and the pulp after the coarse pulping is frozen again, so that the oxidation browning of the strawberry juice in the juicing process can be prevented and reduced, the color of the juice can be further maintained, and the original flavor of the strawberries can be simultaneously maintained;

6. according to the invention, pulse microwave equipment treatment is carried out after coarse pulping, so that the fineness of the product is increased, and the contents of nutritional ingredients and active factors in the strawberry juice are improved;

7. according to the invention, strawberry juice, white granulated sugar, filtered water and guar gum are mixed according to the weight ratio of 10-12: 1-5: 5-10: the syrup prepared by mixing the components in the proportion of 0.1-0.3 has pure taste, good color and luster and good flavor.

Detailed Description

The present invention is described in further detail below to enable those skilled in the art to practice the invention with reference to the description.

It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.