阅读说明：本技术 一种榴莲斑兰混合口味的冷饮品及制备方法 (Cold drink with mixed taste of durian and variegated orchid and preparation method ) 是由 李中仁 李双喜 周庆华 方珍媚 于 2020-08-07 设计创作，主要内容包括：本发明公开一种榴莲斑兰混合口味的冷饮品及制备方法,包括粘接的榴莲料和斑兰料；榴莲料包括：白砂糖；麦芽糖浆；麦芽糊精；乳清粉；脱脂奶粉；精益黄油；棕榈仁油；D24榴莲酱；海盐；β-胡萝卜；香精和水余量；优选斑兰料包括：白砂糖；全脂奶粉；脱脂奶粉；稀奶油；棕榈仁油；精益黄油；麦芽糊精；斑兰粉；食盐；叶绿素；香精和水余量；该发明稳定性好,结构细腻,耐冷热冲击效果好。(The invention discloses a durian and lily magnolia mixed taste cold drink and a preparation method thereof, comprising a bonded durian material and a lily magnolia material; the durian material comprises: white granulated sugar; a maltose syrup; maltodextrin; whey powder; skimmed milk powder; lean butter; palm kernel oil; d24 durian paste; sea salt; beta-carrots; the balance of essence and water; preferred spotted blue materials include: white granulated sugar; whole milk powder; skimmed milk powder; cream; palm kernel oil; lean butter; maltodextrin; baking pink; salt; chlorophyll; the balance of essence and water; the invention has good stability, fine structure and good cold and heat shock resistance.)

1. A cold drink with mixed taste of durian and spotted orchid is characterized in that: comprises a bonded durian material and a spot blue material;

the durian material comprises the following components in percentage by mass:

2. the durian-flamboyan mixed-flavor cold drink of claim 1, wherein:

the spotted blue material comprises the following components in percentage by mass:

3. the durian-flamboyan mixed-flavor cold drink of claim 2, wherein: the spotted blue material further comprises the following components in percentage by mass:

stabilizer Y-6090.1% to 0.5%;

gelatin 0.1% to 0.3%.

4. The durian-flamboat mixed-flavor cold beverage of claim 3, wherein: the spotted blue material further comprises the following components in percentage by mass:

stabilizer Y-6090.3%;

0.2 percent of gelatin.

5. A cold drink with mixed taste of durian and Zealand according to any one of claims 1 to 4, characterized in that: the durian material also comprises the following components in percentage by mass:

stabilizer 2109c 0.3% to 0.6%.

6. A method of preparing a durian-flamboat mixed-flavor cold drink of claim 5, wherein the method comprises the steps of:

the method comprises the following steps:

preparing materials: the raw materials are weighed, mixed and uniformly subjected to high shear according to the mass fraction;

sequentially comprises the following steps:

sterilizing; homogenizing; cooling and aging;

pouring into a mold to form an integral structure, demolding and packaging to obtain the finished product.

7. The method of claim 5, wherein the cold drink with mixed durian and lily of the valley flavor is prepared by the following steps: the sterilization process conditions are as follows:

the temperature is 75-85 ℃; the time is 15-30 minutes.

8. The method of claim 5, wherein the cold drink with mixed durian and lily of the valley flavor is prepared by the following steps: the homogenizing process conditions are as follows: the high pressure is 15-18MPa, and the low pressure is 1-5 MPa.

9. The method of claim 5, wherein the cold drink with mixed durian and lily of the valley flavor is prepared by the following steps:

the cooling and aging process conditions are as follows:

the temperature is 0-10 ℃; the time is 2 to 24 hours.

10. The method of claim 5, wherein the cold drink with mixed durian and lily of the valley flavor is prepared by the following steps: cooling and aging to:

the durian and spotted blue materials have a viscosity of 55 to 70 mpa.s.

Technical Field

The invention relates to the technical field of cold drink production, in particular to a cold drink with mixed taste of durian and arundo maculata and a preparation method thereof.

Background

The frozen drinks supplied on the market are various, and the ice cream with fruit taste is popular with consumers. Among the many fruit-flavored cold drinks, durian-flavored ice cream is particularly well sold. The durian pulp is rich in nutrition and is a good name of the fruit king, the durian has extremely high nutritional value, and the durian flavor cold drink in the existing product has single flavor and is difficult to meet the increasingly rich diversified demands of consumers.

The existing fruit-flavor ice cream uses a large amount of stabilizers and additives in order to improve the cold and heat shock resistance of products and prolong the shelf life, and is not good for health.

Disclosure of Invention

The invention aims to provide a durian-variegated cold drink with mixed taste, which has good stability, fine structure and good cold and heat shock resistance.

In order to solve the technical problem, the technical scheme of the invention is as follows: a cold drink with mixed taste of durian and arundo maculata comprises bonded durian material and arundo maculata material;

the durian material comprises the following components in percentage by mass:

preferably, the spotted blue material comprises the following components in percentage by mass:

the invention is convenient for the processing and the bonding of the raw materials of the speckle blue material and the durian material by preferably selecting the raw materials of the speckle blue material and matching the viscosity of the durian material, and the same cold drink has two tastes with obvious division.

Preferably, the speckle blue material further comprises the following components in percentage by mass:

stabilizer Y-6090.1% to 0.5%;

gelatin 0.1% to 0.3%.

In order to further improve the stability of the gorgeous material, the gorgeous material is preferably matched with the gelatin by using a stabilizer Y-609. The invention improves the viscosity and stability of the blue material by adding a small amount of stabilizing agent and gelatin, and the two taste parts of the invention have uniform stability and close viscosity, thereby improving the processability of the invention.

Further preferably, the speckle blue material further comprises the following components in percentage by mass:

stabilizer Y-6090.3%;

0.2 percent of gelatin.

Through the selection of the stabilizer and the gelatin in combination with the speckle blue material, the prepared speckle blue material and the durian material have the best matching property, the cold and heat shock resistance of the speckle blue material and the durian material are close, the integral stability of the product is consistent, and the shelf life of the product is ensured.

Preferably, the durian material further comprises the following components in percentage by mass:

stabilizer 2109c 0.3% to 0.6%.

In the invention, a smaller amount of stabilizer is used for improving the stability of the durian material, and the stabilizer can be replaced by other refreshing stabilizers commonly used in the field, so that the stable quality can be obtained by using less stabilizer.

The invention also provides a preparation method of the durian variegated mixed-taste cold drink, which is used for preparing the two-taste frozen drink bonded into an integral structure by controlling the viscosity and aging of raw materials.

In order to solve the technical problem, the technical scheme of the invention is as follows: a preparation method of a durian-variegated-blue mixed-taste cold drink comprises the following steps:

preparing materials: the raw materials are weighed, mixed and uniformly subjected to high shear according to the mass fraction;

sequentially comprises the following steps:

sterilizing; homogenizing; cooling and aging;

pouring into a mold, forming into an integral structure, demolding, and packaging to obtain the final product

The preferred sterilization process conditions are as follows:

the temperature is 75-85 ℃; the time is 15-30 minutes.

The invention adjusts the sterilization temperature and time by selecting the matched raw materials, and is beneficial to obtaining the cold drink with long shelf life and stable structure.

The preferred process conditions for homogenization are: the high pressure is 15-18MPa, and the low pressure is 1-5 MPa.

The preferable process conditions for cooling and aging are as follows:

the temperature is 0-10 ℃; the time is 2 to 24 hours.

Preferably, the cooling and aging are carried out until:

the durian and spotted blue materials have a viscosity of 55 to 70 mpa.s.

By adopting the technical scheme, the invention has the beneficial effects that:

according to the invention, the durian material and the speckle blue material are bonded into a whole to form the frozen drink, so that the special fragrance of the two raw materials is kept, and the good and uniform stability of the frozen drink is ensured on the premise of not using a stabilizer through the matching of the raw materials; after 30-day cold and hot impact test, only a small amount of ice crystals are generated on the surface of the tea-making tea;

the invention has novel structure and rich taste;

the preparation method is simple, the raw materials with two tastes have similar viscosity through the matching of the raw materials, the processing processes of the raw materials with two tastes keep coordinated and consistent processing rhythm, uniform quality is favorably obtained, and the production efficiency is favorably improved.

Thereby achieving the above object of the present invention.

Drawings

Fig. 1 is a schematic structural diagram of the frozen drink of the present invention.

In the figure:

speckle blue material 1; durian material 2.

Detailed Description

In order to further explain the technical solution of the present invention, the present invention is explained in detail by the following specific examples.