阅读说明：本技术 一种添加甜醅的冷冻饮品及其生产工艺 (Frozen beverage added with sweet fermented grains and production process thereof ) 是由 杜广玲 于 2020-05-09 设计创作，主要内容包括：一种添加甜醅的冷冻饮品及其生产工艺,其中甜醅由谷物颗粒添加甜酒曲经发酵制成,其在冷冻饮品中的添加量为5%-60%。本发明还公开了添加有甜醅的冷冻饮品的生产工艺,本生产工艺简单方便,生产的冷冻饮品具有特殊的甜醅风味,并弥补了冷冻饮品中膳食纤维含量的不足。(A frozen beverage added with sweet fermented grains and a production process thereof are disclosed, wherein the sweet fermented grains are prepared by adding sweet distiller's yeast into grain particles and fermenting, and the addition amount of the sweet fermented grains in the frozen beverage is 5% -60%. The invention also discloses a production process of the frozen beverage added with the sweet fermented grains, the production process is simple and convenient, the produced frozen beverage has special sweet fermented grain flavor, and the deficiency of dietary fiber content in the frozen beverage is made up.)

1. A frozen beverage added with sweet fermented grains is characterized in that the sweet fermented grains are added into the frozen beverage as one of raw materials, and the sweet fermented grains are granular flavor substances prepared by adding sweet distiller's yeast into seed particles of one or more of gramineous grains oat, highland barley, barley or wheat and fermenting.

2. The frozen beverage added with sweet fermented grains according to claim 1, wherein the grains for preparing the sweet fermented grains are highland barley.

3. The frozen beverage added with sweet fermented grains according to claim 1, wherein the grain for preparing the sweet fermented grains is oat.

4. The frozen beverage added with sweet fermented grains according to any one of claims 1 to 3, wherein the addition amount of the flavor substance sweet fermented grains is 5 to 60 percent.

5. The frozen beverage added with fermented sugar according to any one of claims 1 to 4, wherein the frozen beverage is one of a frozen sucker, a popsicle and an ice cream.

6. The frozen beverage added with sweet fermented grains according to any one of claims 1 to 5, which is prepared according to the following production process:

A. uniformly mixing the base materials to obtain mixed feed liquid;

B. grinding the sweet fermented grains by a colloid mill, adding the ground sweet fermented grains into the mixed feed liquid obtained in the step A, sterilizing, homogenizing, cooling and aging;

C. and C, adding or not adding auxiliary materials such as essence, coloring agent and the like into the aging material liquid in the step B, freezing, filling, forming or slicing, quickly freezing, packaging and hardening to obtain the frozen drink added with the sweet fermented grains.

7. The frozen beverage added with sweet fermented grains according to any one of claims 1 to 5, which is prepared according to the following production process:

A. uniformly mixing the base materials to obtain mixed feed liquid;

B. and B, sterilizing, homogenizing, cooling and aging the mixed feed liquid in the step A, adding the sweet fermented grain particles into the aged feed liquid, adding or not adding auxiliary materials such as essence, coloring agent and the like, filling, forming, packaging and hardening to obtain the frozen drink added with the sweet fermented grains.

8. The frozen beverage added with sweet fermented grains according to any one of claims 1 to 5, which is prepared according to the following production process:

A. uniformly mixing the base materials to obtain mixed feed liquid;

B. step A, sterilizing, homogenizing, cooling and aging the mixed material liquid, and adding or not adding auxiliary materials such as essence, coloring agent and the like;

C. and C, freezing the feed liquid obtained in the step B, adding sweet fermented grain particles, slicing, quickly freezing or filling and forming, packaging and hardening to obtain the frozen drink added with the sweet fermented grains.

Technical Field

The invention belongs to the technical field of frozen drink processing or gramineae grain deep processing, relates to a frozen drink, and particularly relates to a frozen drink added with sweet fermented grains and a production process thereof.

Background

The sweet fermented grains are one of the traditional special foods in northwest China, are well liked by people in Gansu, Qinghai and other areas, and are also commonly called sweet embryos. The sweet fermented grains are prepared by fermenting with sweet distiller's yeast by using seed particles of oat, highland barley and other grains as raw materials. The literature records that alcohol, lipid and other flavor substances can be detected in sweet fermented grains prepared by fermenting oat, the content of reducing sugar is greatly increased, and the flavor of oat is obviously improved. Meanwhile, the content of unsaturated fatty acid linoleic acid and oleic acid in the sweet fermented grains is obviously increased compared with that of the oat. Oat, highland barley and other grains are rich in dietary fiber, and after fermentation and decomposition of distiller's yeast, part of insoluble dietary fiber can be converted into soluble dietary fiber. Therefore, compared with grains such as oat, highland barley and the like, the sweet fermented grains have higher nutritional value and more pleasant taste.

At present, sweet fermented grains in the market are mainly eaten independently as special local flavor snacks in northwest China. The common edible method of the sweet fermented grains is to add cool boiled water, sugar and the like for direct eating, and the sweet fermented grains have the effects of relieving summer heat, stopping greasiness, promoting digestion and the like. In recent years, sweet fermented grains are added into beverages or milk tea products in beverage shops of part of cities, but the problems of single variety of derived products, lack of mouthfeel and the like still exist, and the sweet fermented grains are not beneficial to further expanding the northwest characteristic food market.

In the frozen drink, related products and related reports of sweet fermented grains added in the frozen drink are not seen, so that the patent not only expands the actual application field of the sweet fermented grains, but also expands the varieties and items of the frozen drink.

Disclosure of Invention

The invention aims to develop a frozen beverage added with sweet fermented grains, which can ensure the taste and flavor of the sweet fermented grains, add a new variety and series to the frozen beverage, endow the frozen beverage with new taste and flavor characteristics, make up for the deficiency of dietary fiber content in the frozen beverage, further extend and popularize the traditional food with northwest local flavor, and further provide a new idea for deep processing of traditional plateau crops such as oat, highland barley and the like.

The sweet fermented grains used in the invention can be prepared by self fermentation, and can also be selected from commercially available products.

The invention adopts the following technical scheme to realize the aim of the invention:

a frozen beverage added with sweet fermented grains is prepared by adding sweet fermented grains into seed particles of one or more of oat, highland barley, barley and wheat of Gramineae, fermenting to obtain granular flavor substances.

A frozen beverage containing sweet fermented grains is prepared from semen Avenae Nudae.

A frozen beverage containing sweet fermented grains is prepared from oat.

A frozen beverage added with sweet fermented grains is provided, wherein the addition amount of flavor substance sweet fermented grains is 5% -60%.

A frozen beverage added with sweet fermented grains is prepared according to the following production process:

A. uniformly mixing the base materials to obtain mixed feed liquid;

B. grinding the sweet fermented grains by a colloid mill, adding the ground sweet fermented grains into the mixed feed liquid obtained in the step A, sterilizing, homogenizing, cooling and aging;

C. and C, adding or not adding auxiliary materials such as essence, coloring agent and the like into the aging material liquid in the step B, freezing, filling, forming or slicing, quickly freezing, packaging and hardening to obtain the frozen drink added with the sweet fermented grains.

A frozen beverage added with sweet fermented grains is prepared according to the following production process:

A. uniformly mixing the base materials to obtain mixed feed liquid;

B. and B, sterilizing, homogenizing, cooling and aging the mixed feed liquid in the step A, adding the sweet fermented grain particles into the aged feed liquid, adding or not adding auxiliary materials such as essence, coloring agent and the like, filling, forming, packaging and hardening to obtain the frozen drink added with the sweet fermented grains.

A frozen beverage added with sweet fermented grains is prepared according to the following production process:

A. uniformly mixing the base materials to obtain mixed feed liquid;

B. step A, sterilizing, homogenizing, cooling and aging the mixed material liquid, and adding or not adding auxiliary materials such as essence, coloring agent and the like;

C. and C, freezing the feed liquid obtained in the step B, adding sweet fermented grain particles, slicing, quickly freezing or filling and forming, packaging and hardening to obtain the frozen drink added with the sweet fermented grains.

The specific implementation mode is as follows:

the present invention is further illustrated by the following specific examples, which are intended to be illustrative only and not to limit the scope of the invention.

Example 1

The frozen beverage of the embodiment is prepared from the following raw materials by weight: 200kg of sweet fermented grains taking oat as a raw material, 150kg of white granulated sugar, 300kg of fresh milk, 125kg of whole milk powder, 40kg of butter, 75kg of maltose syrup, 40kg of coconut oil, 5kg of composite emulsion stabilizer and a proper amount of essence and colorant. The specific operation steps are as follows:

A. mixing raw materials: adding 20kg of purified water into the sweet fermented grains, and grinding the sweet fermented grains by two colloid mills to obtain slurry with the fineness of 20-50 mu m for later use; premixing white granulated sugar and composite emulsion stabilizer, putting into a mixing tank of fresh milk at 90 deg.C, rapidly stirring and heating to 86-88 deg.C to uniformly disperse the emulsion stabilizer in the milk and fully hydrating for 15-20 min; sequentially adding whole milk powder, butter, maltose syrup, and oleum Cocois, mixing and dissolving, heating to 85-87 deg.C, maintaining for 15-20min, adding sweet fermented grain slurry, heating to 85-87 deg.C, and maintaining for 10 min;

B. and (3) sterilization and cooling: the slurry in the step A is rapidly heated to 108-110 ℃ through a plate heat exchanger, kept for 10-15s and rapidly cooled to 60-70 ℃;

C. homogenizing: b, homogenizing the slurry at 60-70 ℃ under the homogenizing pressure of 10-12MPa, and rapidly cooling to 2-4 ℃ through a plate heat exchanger;

D. aging: adding water to a constant volume of 1000-1080kg, and aging the slurry for 4-8h at the temperature of 2-4 ℃;

E. puffing the slurry by a freezing machine until the puffing rate is 50-100%, slicing and forming by a slicing machine, and quick-freezing by a quick-freezing tunnel;

F. and (5) warehousing and freezing: and packaging by a packaging machine, boxing, and quickly entering a refrigeration house for freezing and storing to obtain the semi-cream sweet fermented grain ice cream.

Example 2

The frozen beverage of the embodiment is prepared from the following raw materials by weight: 400kg of sweet fermented grains prepared from oats and wheat in a ratio of 3:1, 180kg of white granulated sugar, 10kg of whole milk powder, 5kg of skim milk powder, 20kg of butter, 3kg of yolk powder, 75kg of maltose syrup, 50kg of palm oil, 5kg of suspension emulsion stabilizer and a proper amount of essence and colorant. The specific operation steps are as follows:

A. mixing raw materials: premixing white granulated sugar and suspension emulsion stabilizer, adding into a mixing tank with 90 deg.C hot water, rapidly stirring and heating to 86-88 deg.C to uniformly disperse the emulsion stabilizer in water and fully hydrate for 10-15 min; sequentially adding whole milk powder, skimmed milk powder, butter, yolk powder, maltose syrup, and palm oil, mixing, dissolving, heating to 85-87 deg.C, and maintaining for 20-25 min;

B. and (3) sterilization and cooling: the slurry in the step A is rapidly heated to 108-110 ℃ through a plate heat exchanger, kept for 10-15s and then rapidly cooled to 60-70 ℃;

C. homogenizing: b, homogenizing the slurry at 60-70 ℃ under the homogeneous pressure of 12-15Mpa, and rapidly cooling to 2-4 ℃ through a plate heat exchanger;

D. aging: c, adding water into the slurry, fixing the volume to 600-650kg, and aging for 4-8h at the temperature of 2-4 ℃;

E. freezing and filling: 30min before discharging, adding adjuvants such as essence and colorant into the material liquid in step D, adding sweet fermented grains, mixing, discharging, and directly filling into a mold without a freezing machine for molding;

F. warehousing and hardening: and (4) demolding, packaging by a packaging machine, boxing and hardening to obtain the sweet fermented substance frozen sucker.

Example 3

The frozen beverage of the embodiment is prepared from the following raw materials by weight: 300kg of sweet fermented grains prepared by taking highland barley as a raw material, 125kg of white granulated sugar, 75kg of full cream milk powder, 50kg of skim milk powder, 40kg of sweet condensed milk, 60kg of butter, 75kg of maltose syrup, 30kg of fresh eggs, 8kg of black tea powder, 5kg of composite emulsion stabilizer and a proper amount of essence and colorant. The specific operation steps are as follows:

A. mixing raw materials: premixing white granulated sugar and composite emulsion stabilizer, putting into a mixing tank with hot water of 90 deg.C, shearing at high speed and heating to 86-88 deg.C to make the emulsion stabilizer uniformly dispersed in water and fully hydrated for 15-20 min; sequentially adding whole milk powder, skimmed milk powder, sweetened condensed milk, butter, maltose syrup, fresh egg and black tea powder, mixing and dissolving, heating to 85-87 deg.C, and maintaining for 20-25 min;

B. and (3) sterilization and cooling: the slurry in the step A is rapidly heated to 108-110 ℃ through a plate heat exchanger, kept for 10-15s and then rapidly cooled to 60-70 ℃;

C. homogenizing: step B, the slurry is homogenized under the pressure of 10-12Mpa at the temperature of 60-70 ℃, and then is rapidly cooled to 2-4 ℃ through a plate heat exchanger;

D. aging: c, adding water into the slurry to a constant volume of 1000-1080kg, and aging for 4-8h at the temperature of 2-4 ℃;

E. freezing and filling: d, adding auxiliary materials such as essence and the like into the slurry, uniformly mixing, discharging, expanding the slurry by a freezer until the expansion rate is 50-80%, uniformly mixing sweet fermented grains by a grain mixer, filling into a cup for forming, and covering;

F. warehousing and hardening: and packaging by a packaging machine, boxing, and quickly hardening to obtain the sweet fermented grain cup-packed ice cream.

The frozen drink added with the sweet fermented grains has rich mouthfeel of the produced ice-lolly, ice cream or ice cream product, is cool and summer-heat relieving, has the special flavor of the sweet fermented grains, can add the layering sense of the taste by the granular sweet fermented grains, and makes up for the deficiency of the content of dietary fibers in the frozen drink. The application of the sweet fermented grains in frozen drinks such as ice lollies, popsicles or ice creams is further expansion of the traditional snack with obvious local characteristics of the sweet fermented grains, and meanwhile, the product has positive significance for deep processing and utilization of traditional plateau cold-resistant crops such as highland barley, oat and the like.