CN118077810A - Cold drink product with gradually changed color and luster and preparation method thereof - Google Patents
Cold drink product with gradually changed color and luster and preparation method thereof Download PDFInfo
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- CN118077810A CN118077810A CN202211502081.6A CN202211502081A CN118077810A CN 118077810 A CN118077810 A CN 118077810A CN 202211502081 A CN202211502081 A CN 202211502081A CN 118077810 A CN118077810 A CN 118077810A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000002932 luster Substances 0.000 title description 8
- 239000000463 material Substances 0.000 claims abstract description 301
- 238000002347 injection Methods 0.000 claims abstract description 58
- 239000007924 injection Substances 0.000 claims abstract description 58
- 230000005484 gravity Effects 0.000 claims abstract description 44
- 230000008859 change Effects 0.000 claims abstract description 27
- 235000020357 syrup Nutrition 0.000 claims description 77
- 239000006188 syrup Substances 0.000 claims description 77
- 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 description 51
- 239000008103 glucose Substances 0.000 claims description 51
- 229930006000 Sucrose Natural products 0.000 claims description 48
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 48
- 235000020429 malt syrup Nutrition 0.000 claims description 28
- 238000007710 freezing Methods 0.000 claims description 23
- 230000008014 freezing Effects 0.000 claims description 23
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 21
- 235000015203 fruit juice Nutrition 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 9
- 239000000049 pigment Substances 0.000 claims description 8
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- 235000013336 milk Nutrition 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 230000001747 exhibiting effect Effects 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims 1
- 239000000047 product Substances 0.000 description 80
- 235000021433 fructose syrup Nutrition 0.000 description 29
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- 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 description 23
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- 244000099147 Ananas comosus Species 0.000 description 5
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- 238000001816 cooling Methods 0.000 description 2
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- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- 235000019605 sweet taste sensations Nutrition 0.000 description 2
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- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
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- 244000046052 Phaseolus vulgaris Species 0.000 description 1
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- 235000000346 sugar Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/221—Moulds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention provides a preparation method of a cold drink product with gradual change color. Compared with the prior art, the cold drink multilayer structure product with gradual change color is obtained by forming different specific gravity differences between the head material, the intermediate material and the root material and then sequentially forming the material injection gradient, and is obviously different from the traditional product in appearance, and the realization possibility is provided for the structural innovation and the technological innovation of the product of the same type.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to a cold drink product with gradual color change and a preparation method thereof.
Background
The frozen drink is a frozen solid product which is prepared by taking one or more of drinking water, sugar, dairy products, fruit products, bean products, edible oil and the like as a main raw material, adding or not adding food additives, and carrying out processes of batching, sterilizing, freezing and the like.
From the product series, the cold drink frozen products can be divided into ice cream, ice cream bar and ice lolly. For frozen beverages, the most important factors for people to consume are summer heat relieving and cooling, and secondly, the requirements of mouth feel are met, and the seasonality of the frozen beverage is too obvious. The domestic cold drink industry still needs to be greatly improved and developed forward. The following trends are expected for cold drink development:
First, seasonal differences gradually disappear. With the improvement of the living standard of people, the cold drink is gradually changed from heatstroke prevention and cooling effects to leisure enjoyment, and gradually develops from centralized sales in summer to four seasons, and particularly, the phenomenon of a plurality of hotels, western-style restaurants and the like is more prominent.
Second, the pertinence of the product will be further enhanced. According to market demands, each cold drink manufacturer further strengthens the pertinence of the product, and fully considers demands of corresponding people and sales areas in the development and positioning of the product.
Third, the product will progress toward serialization. If the ice cream is flavored, not only vanilla type, but also strawberry type, coconut type, taro type, cantaloupe type and the like; the sandwich ice cream is not only a strawberry sandwich, but also a green plum sandwich, a sweet orange juice sandwich, a vegetable sandwich and the like.
Fourth, ice cream flavor tends to be diversified. At present, common ice cream is mainly sweet, and ice cream with multiple tastes is soon to appear, and the ice cream has pure sweet, sweet and sour taste combination, sweet and coffee taste combination, sweet and mint taste combination and multi-taste ice cream with strange taste.
Fifth, the product is developed to the direction of natural, health care and functionalization. Fat-free, low calorie, sugar-free ice cream is strongly developed. Soy protein ice cream, vegetable ice cream, lactic acid bacteria-containing (including bifidobacteria) ice cream, fortified trace elements and vitamins ice cream, spirulina ice cream, kelp ice cream, and herbal extracts, etc. have also become popular.
Sixth, the appearance and packaging will be more novel, and new materials will be more widely used.
Seventh, product combinatorial trends will also appear. According to the needs of consumers, various ice cream compositions with multiple varieties and multiple flavors are packaged, and the ice cream compositions are specially supplied for holiday markets and household consumption. In addition, the packaging of the product tends to be large in size so as to lower the cost and attract consumers.
Therefore, with the development of the cold drink industry, products in the cold drink market are developed from single-taste appearance to multi-taste multi-layer structure modeling at present, but in the process equipment configuration of a traditional production line long cylinder line, different layers of internal and external structures are basically standard configuration, so that the structures of products manufactured by various factories according to conventional process equipment are basically the same, and great breakthrough and innovation are difficult.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a cold drink product with gradually changed color and luster and a preparation method thereof.
The invention provides a preparation method of a cold drink product with gradual change color, which comprises the following steps:
S1) preparing a head material, an intermediate material and a root material;
The head stock includes: 15-20 parts of white sugar, 5-10 parts of high fructose corn syrup, 5-10 parts of malt syrup and 5-10 parts of glucose syrup;
the intermediate material comprises: 10-15 parts of white sugar, 3-7 parts of high fructose corn syrup, 3-7 parts of malt syrup and 3-7 parts of glucose syrup;
the root stock includes: 5-10 parts of white sugar, 1-5 parts of high fructose corn syrup, 1-5 parts of malt syrup and 1-5 parts of glucose syrup;
s2) sequentially pouring the head material, the intermediate material and the root material into a mold, and freezing to obtain the cold drink product with gradual change color.
Preferably, the specific gravity of the head material is 1.13-1.18 g/mL; the specific gravity of the intermediate material is 1.07-1.12 g/mL; the specific gravity of the root material is 1.02-1.06 g/mL.
Preferably, the mass concentration of the soluble solids in the head material is 35% -40%; the mass concentration of the soluble solid in the intermediate material is 20% -25%; the mass concentration of the soluble solid in the root material is 5% -10%.
Preferably, the head material, the middle material and the root material are water ice material or milk material respectively and independently;
The head material, the middle material and the root material independently comprise one or more of jam, fruit juice and food pigment;
the content of jam in the head material, the middle material and the root material is respectively and independently 0-10 parts by weight;
the content of the fruit juice in the head material, the middle material and the root material is respectively and independently 0-10 parts by weight;
the content of food pigment in the head material, the intermediate material and the root material is respectively and independently 0-20 ppm.
Preferably, in the step S2), the mass of the pouring of the head material, the intermediate material and the root material is 20 to 30g independently.
Preferably, in the step S2), the length of the pouring of the head material, the intermediate material and the root material is 3-4 cm independently; the length of the cold drink product is 9-11 cm.
Preferably, the temperature of the head material, the intermediate material and the root material in the pouring in the step S2) is 2-10 ℃ respectively and independently; the pressure of the pouring is 3-4 MPa.
Preferably, in the step S2), the head material, the intermediate material and the root material are poured through a pouring device; the pouring device comprises two pouring pipes; the two material injection pipes are symmetrically arranged by taking the central line of the die as an axis; the inner diameter of the material injection pipe is 6-10 mm; the distance between the two injection pipes is 5-30 mm.
Preferably, the speed of the pouring is 0.2-0.5 m/s; the freezing temperature is-28 ℃ to-32 ℃.
The invention also provides a cold drink product with gradual change color and luster, which is prepared by the preparation method.
The invention provides a preparation method of a cold drink product with gradual change color, which comprises the following steps: s1) preparing a head material, an intermediate material and a root material; the head stock includes: 15-20 parts of white sugar, 5-10 parts of high fructose corn syrup, 5-10 parts of malt syrup and 5-10 parts of glucose syrup; the intermediate material comprises: 10-15 parts of white sugar, 3-7 parts of high fructose corn syrup, 3-7 parts of malt syrup and 3-7 parts of glucose syrup; the root stock includes: 5-10 parts of white sugar, 1-5 parts of high fructose corn syrup, 1-5 parts of malt syrup and 1-5 parts of glucose syrup; s2) sequentially pouring the head material, the intermediate material and the root material into a mold, and freezing to obtain the cold drink product with gradual change color. Compared with the prior art, the cold drink multilayer structure product with gradual change color is obtained by forming different specific gravity differences between the head material, the intermediate material and the root material and then sequentially forming the material injection gradient, and is obviously different from the traditional product in appearance, and the realization possibility is provided for the structural innovation and the technological innovation of the product of the same type.
Drawings
FIG. 1 is a schematic diagram of a filling pipe according to the present invention;
FIG. 2 is a photograph of a cold drink product obtained in example 1 of the present invention;
FIG. 3 is a photograph of a cold drink product obtained in example 2 of the present invention;
FIG. 4 is a photograph of a cold drink product obtained in example 3 of the present invention;
FIG. 5 is a photograph of a cold drink product obtained in comparative example 1 of the present invention;
FIG. 6 is a photograph of a cold drink product obtained in comparative example 2 of the present invention;
FIG. 7 is a photograph of a cold drink product obtained in comparative example 3 of the present invention;
FIG. 8 is a photograph of a cold drink product obtained in comparative example 4 of the present invention.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The invention provides a preparation method of a cold drink product with gradual change color, which comprises the following steps: s1) preparing a head material, an intermediate material and a root material; the head stock includes: 15-20 parts of white sugar, 5-10 parts of high fructose corn syrup, 5-10 parts of malt syrup and 5-10 parts of glucose syrup; the intermediate material comprises: 10-15 parts of white sugar, 3-7 parts of high fructose corn syrup, 3-7 parts of malt syrup and 3-7 parts of glucose syrup; the root stock includes: 5-10 parts of white sugar, 1-5 parts of high fructose corn syrup, 1-5 parts of malt syrup and 1-5 parts of glucose syrup; s2) sequentially pouring the head material, the intermediate material and the root material into a mold, and freezing to obtain the cold drink product with gradual change color.
According to the invention, the head material, the intermediate material and the root material form different specific gravity differences, and then the material injection gradient is sequentially formed, so that a gradual change effect is generated, a cold drink multilayer structure product with gradual change color is obtained, the cold drink multilayer structure product is obviously different from the traditional product in appearance, and the realization possibility is provided for the structural innovation and the technological innovation of the same type of product in the future.
The source of all the raw materials is not particularly limited, and the raw materials are commercially available.
Firstly, preparing a head material, a middle material and a root material.
In the present invention, the head stock is preferably water ice stock or milk stock; when it is milk, it may also contain particulate additives; the head material comprises 15-20 parts by weight of white sugar, 5-10 parts by weight of high fructose corn syrup, 5-10 parts by weight of malt syrup and 5-10 parts by weight of glucose syrup; the mass ratio of high fructose corn syrup, maltose syrup and glucose syrup in the head material is preferably 1: (0.8-1.2): (0.8 to 1.2), more preferably 1:1:1, a step of; in the embodiment provided by the invention, the head material specifically comprises 20 parts by weight of white sugar, 10 parts by weight of high fructose syrup, 10 parts by weight of malt syrup and 10 parts by weight of glucose syrup; or comprises 15 parts by weight of white sugar, 7 parts by weight of high fructose corn syrup, 7 parts by weight of malt syrup and 7 parts by weight of glucose syrup; or comprises 15 parts by weight of white sugar, 5 parts by weight of high fructose syrup, 5 parts by weight of maltose syrup and 5 parts by weight of glucose syrup; in the invention, the head material preferably further comprises one or more of jam, fruit juice and food pigment; the content of the jam in the head material is preferably 0 to 10 parts by weight, more preferably 3 to 10 parts by weight, and still more preferably 5 to 10 parts by weight; the jam can be of a variety well known to those skilled in the art, and is not particularly limited, and one or more of dragon jam, blueberry jam and pineapple jam are preferred in the invention; the content of the fruit juice in the head material is preferably 0 to 10 parts by weight, more preferably 3 to 10 parts by weight, still more preferably 5 to 10 parts by weight; the type of the fruit juice is a type well known to those skilled in the art, and is not particularly limited, and preferably a concentrated orange juice in the present invention; the content of the food coloring in the head stock is preferably 0 to 20ppm, more preferably 1 to 20ppm; the food coloring is of a kind well known to those skilled in the art, and is not particularly limited, and one or more of amaranth, sunset yellow, brilliant blue and lemon yellow are preferable in the present invention. The specific gravity of the head material is preferably 1.13-1.18 g/mL; the mass concentration of the soluble solid in the head material is preferably 35-40%.
In the invention, the intermediate material is preferably water ice material or milk material; the intermediate comprises 10-15 parts by weight of white sugar, 3-7 parts by weight of fructose syrup, 3-7 parts by weight of maltose syrup and 3-7 parts by weight of glucose syrup; the mass ratio of high fructose corn syrup, maltose syrup and glucose syrup in the intermediate is preferably 1: (0.8-1.2): (0.8 to 1.2), more preferably 1:1:1, a step of; in the embodiment provided by the invention, the intermediate material specifically comprises 15 parts by weight of white sugar, 7 parts by weight of high fructose syrup, 7 parts by weight of malt syrup and 7 parts by weight of glucose syrup; or comprises 10 parts by weight of white sugar, 5 parts by weight of high fructose syrup, 5 parts by weight of maltose syrup and 5 parts by weight of glucose syrup; or comprises 15 parts by weight of white sugar, 5 parts by weight of high fructose syrup, 5 parts by weight of maltose syrup and 5 parts by weight of glucose syrup; or comprises 10 parts by weight of white sugar, 3 parts by weight of high fructose corn syrup, 3 parts by weight of malt syrup and 3 parts by weight of glucose syrup; in the invention, the intermediate material preferably further comprises one or more of jam, fruit juice and food pigment; the jam is contained in the intermediate material in an amount of preferably 0 to 10 parts by weight, more preferably 3 to 10 parts by weight, still more preferably 5 to 10 parts by weight; the jam can be of a variety well known to those skilled in the art, and is not particularly limited, and one or more of dragon jam, blueberry jam and pineapple jam are preferred in the invention; the content of the fruit juice in the intermediate material is preferably 0 to 10 parts by weight, more preferably 3 to 10 parts by weight, still more preferably 5 to 10 parts by weight; the type of the fruit juice is a type well known to those skilled in the art, and is not particularly limited, and preferably a concentrated orange juice in the present invention; the food color content in the intermediate is preferably 0-20 ppm, more preferably 1-20 ppm; the food coloring is of a kind well known to those skilled in the art, and is not particularly limited, and one or more of amaranth, sunset yellow, brilliant blue and lemon yellow are preferable in the present invention. The specific gravity of the intermediate material is preferably 1.07-1.12 g/mL; the mass concentration of the soluble solid in the intermediate material is preferably 20% -25%.
In the invention, the root stock is preferably water ice stock or milk stock; the root material comprises 5-10 parts by weight of white sugar, 1-5 parts by weight of fructose syrup, 1-5 parts by weight of maltose syrup and 1-5 parts by weight of glucose syrup; the mass ratio of high fructose corn syrup, maltose syrup and glucose syrup in the root material is preferably (1-2): (0.8-1.2): (0.8 to 1.2), more preferably (1 to 1.67): 1:1, a step of; in the embodiment provided by the invention, the root material specifically comprises 10 parts by weight of white sugar, 5 parts by weight of high fructose syrup, 5 parts by weight of malt syrup and 5 parts by weight of glucose syrup; or comprises 5 parts by weight of white sugar, 3 parts by weight of high fructose corn syrup, 3 parts by weight of malt syrup and 3 parts by weight of glucose syrup; or comprises 10 parts by weight of white sugar, 5 parts by weight of high fructose corn syrup, 3 parts by weight of malt syrup and 3 parts by weight of glucose syrup; or comprises 5 parts by weight of white sugar, 3 parts by weight of high fructose corn syrup, 3 parts by weight of malt syrup and 3 parts by weight of glucose syrup; or comprises 5 parts by weight of white sugar, 1 part by weight of high fructose corn syrup, 1 part by weight of malt syrup and 1 part by weight of glucose syrup; in the invention, the root material preferably further comprises one or more of jam, fruit juice and food pigment; the content of the jam in the root material is preferably 0 to 10 parts by weight, more preferably 3 to 10 parts by weight, and still more preferably 5 to 10 parts by weight; the jam can be of a variety well known to those skilled in the art, and is not particularly limited, and one or more of dragon jam, blueberry jam and pineapple jam are preferred in the invention; the content of the fruit juice in the root material is preferably 0 to 10 parts by weight, more preferably 3 to 10 parts by weight, still more preferably 5 to 10 parts by weight; the type of the fruit juice is a type well known to those skilled in the art, and is not particularly limited, and preferably a concentrated orange juice in the present invention; the content of the food coloring in the root material is preferably 0-20 ppm, more preferably 1-20 ppm; the food coloring is of a kind well known to those skilled in the art, and is not particularly limited, and one or more of amaranth, sunset yellow, brilliant blue and lemon yellow are preferable in the present invention. The specific gravity of the root material is preferably 1.02-1.06 g/mL; the mass concentration of the soluble solid in the root material is preferably 5-10%.
In the present invention, the specific gravity difference between the head stock and the intermediate stock is preferably 0.01 to 0.11g/mL, more preferably 0.03 to 0.09g/mL, still more preferably 0.04 to 0.07g/mL; in the embodiment provided by the invention, the specific gravity difference between the head material and the middle material is specifically 0.06g/mL, 0.04g/mL or 0.06g/mL; the specific gravity difference between the intermediate material and the root material is preferably 0.01-0.1 g/mL, more preferably 0.03-0.07 g/mL, still more preferably 0.04-0.06 g/mL; in the examples provided herein, the specific gravity difference between the intermediate stock and the root stock is specifically 0.06g/mL or 0.05g/mL.
In the invention, in order to present gradual change color, one or more of jam, fruit juice and food pigment with different colors are preferably added into adjacent feed liquid, namely head material and middle material and root material, so that the adjacent feed liquid has different colors.
Sequentially pouring head material, middle material and root material into a mould; the speed of the perfusion is preferably 0.2-0.5 m/s; the pouring mass of the head material, the middle material and the root material is respectively and independently preferably 20-30 g; the length of the pouring of the head material, the middle material and the root material is respectively and independently preferably 3-4 cm; the temperature of the head material, the middle material and the root material is respectively and independently preferably 2-10 ℃ during pouring, so that the specific gravity is not changed greatly during pouring the feed liquid; the pressure of the pouring is preferably 3-4 MPa, more preferably 4MPa; in the invention, the head material, the intermediate material and the root material are preferably poured through a pouring device; the pouring device comprises two pouring pipes; referring to fig. 1, fig. 1 is a schematic structural diagram of a filling pipe provided by the present invention, wherein 1 is a filling pipe, and 2 is a hose; the head material, the middle material and the root material are poured into the mould through two material pouring pipes; the two injection pipes are preferably symmetrically arranged by taking the central line of the die as an axis; the inner diameter of the material injection pipe is preferably 6-10 mm; the outer diameter of the material injection pipe is preferably 8-12 mm; the distance between the two injection pipes is preferably 5-30 mm; the filling device preferably further comprises a material cylinder and a quantifying device; the material cylinder is used for storing head materials, middle materials or root materials; the material injection pipe is communicated with the material cylinder through the quantitative device; in the invention, the injection quantity of each injection pipe is independently quantitative; the air pressure value is reduced by adjusting the air flow to maintain the filling pressure by adjusting the pneumatic switch valve of the filling work station during filling.
After being poured into a mould, the chopsticks are preferably inserted and frozen; the chopsticks are preferably inserted by a chopsticks inserting machine; the freezing temperature is preferably-28 ℃ to-32 ℃.
After freezing, drawing a mold to obtain a cold drink product with gradually changed colors; the length of the cold drink product is preferably 9-11 cm.
The invention further adopts the control cooperation of the pouring device, and comprises two pouring pipes, wherein the positions of the two pouring pipes are distributed on two sides of the center of the die, and the positions of the two pouring pipes are kept balanced from the edge of the die, so that the distribution of the pouring materials in the product can be ensured to be uniform, the contact fusion part of two materials is as uniform as possible, the gradual change effect is more obvious, in addition, the solid content of the head material is highest, the middle material is inferior, the root material is lowest, the pneumatic switch valve of the pouring workstation is regulated during pouring, namely, the air flow is regulated to reduce the air pressure value, and the purpose of reducing the impact force during contact fusion of the two materials is also realized, so that the size of the gradual change region can be effectively controlled.
The invention also provides a cold drink product with gradual change color and luster, which is prepared by the method.
In order to further illustrate the present invention, a cold drink product exhibiting a gradual change in color and a method for preparing the same are provided in the present invention with reference to the following examples.
The reagents used in the examples below are all commercially available.
Example 1
1.1, The whole product is divided into three materials, the material liquid is not limited, and the transition is carried out by gradual change of color and luster, and the product is similar to the cocktail effect;
1.2 the whole length of the product is 9-11 cm, and the control length of each medium feed liquid is 3-4 cm;
1.3, the process comprises the following steps: pouring head material, pouring intermediate material, pouring root material, inserting chopsticks, freezing, drawing mould and packaging
And (3) pouring: adopting a current universal filling workstation to perform filling, wherein the temperature of feed liquid is controlled at 2 ℃; the perfusion speed is 0.4m/s; the filling pressure is 4MPa;
Inserting chopsticks: the chopsticks are inserted by a general chopsticks inserting machine;
Freezing: the temperature is controlled between minus 28 ℃ and minus 32 ℃;
1.4 apparatus:
Annotate material dolly (be used for annotating the product): the outer diameter of the material injection pipe is 8mm, and the inner diameter is 6mm; ensuring uniform injection; after the material injection pipe leaves the product, the material is not dripped any more;
Hub trolley (for injection dosing): each material injection pipe corresponds to one quantitative material cylinder; a cylinder with an inner diameter of 16mm is used; ensuring the gram weight of each strand of injection material to be between 10 and 15 grams; the feeding action sequence of the feeding pipe ascending and descending and the hub trolley can be independently adjusted, and the sequential starting sequence is not influenced by the signals of the production line;
1.5 formula:
The formula of the head material comprises the following steps: 20% of white sugar, 10% of high fructose syrup, 10% of malt syrup, 10% of glucose syrup, 10% of dragon fruit pulp, 5PPM of amaranth and the balance of domestic drinking water; specific gravity 1.18g/mL;
The formula of the intermediate material comprises the following steps: 15% of white sugar, 7% of fructose syrup, 7% of maltose syrup, 7% of glucose syrup and concentrated orange juice: 5%, sunset yellow 10PPM, and the rest is life drinking water; specific gravity 1.12g/mL;
The root material formula comprises: 10% of white sugar, 5% of high fructose syrup, 5% of maltose syrup, 5% of glucose syrup, 1PPM of brilliant blue and the balance of drinking water; specific gravity 1.06g/mL.
Fig. 2 is a photograph of the cold drink product obtained in example 1. In example 1, discoloration occurred at the fusion portion of the two stock solutions in contact because of the reference red, yellow, and blue colors. And the specific gravity of the feed liquid is gradually reduced so as to generate a gradual color change effect.
Example 2
2.1, The whole product is divided into three materials, the material liquid is not limited, and the transition is carried out by gradual change of color and luster, and the product is similar to the cocktail effect;
2.2 the whole length of the product is 9-11 cm, and the control length of each medium feed liquid is 3-4 cm;
2.3, the process comprises the following steps: pouring head material, pouring intermediate material, pouring root material, inserting chopsticks, freezing, drawing mould and packaging
And (3) pouring: adopting a current universal filling workstation to perform filling, wherein the temperature of feed liquid is controlled at 5 ℃; the perfusion speed is 0.4m/s; the filling pressure is 4MPa;
Inserting chopsticks: the chopsticks are inserted by a general chopsticks inserting machine;
Freezing: the temperature is controlled between minus 28 ℃ and minus 32 ℃;
2.4 apparatus:
Annotate material dolly (be used for annotating the product): the outer diameter of the material injection pipe is 8mm, and the inner diameter is 6mm; ensuring uniform injection; after the material injection pipe leaves the product, the material is not dripped any more;
Hub trolley (for injection dosing): each material injection pipe corresponds to one quantitative material cylinder; a cylinder with an inner diameter of 16mm is used; ensuring the gram weight of each strand of injection material to be between 10 and 15 grams; the feeding action sequence of the feeding pipe ascending and descending and the hub trolley can be independently adjusted, and the sequential starting sequence is not influenced by the signals of the production line;
2.5 formula:
The formula of the head material comprises the following steps: 15% of white sugar, 7% of fructose syrup, 7% of maltose syrup, 7% of glucose syrup and 7% of dragon fruit syrup: 5 percent of amaranth 5PPM and the balance of domestic drinking water; specific gravity 1.12g/mL;
The formula of the intermediate material comprises the following steps: 10% of white sugar, 5% of high fructose syrup, 5% of malt syrup, 5% of glucose syrup and blueberry pulp: 6%, brilliant blue 2PPM, the rest is life drinking water; specific gravity 1.08g/mL;
the root material formula comprises: white sugar 5%, fructose syrup 3%, maltose syrup 3%, glucose syrup 3%, and the balance of drinking water; specific gravity 1.03g/mL.
Fig. 3 is a photograph of the cold drink product obtained in example 2. In the embodiment 2, the head and the intermediate material adopt red and blue colors, the root material is colorless, and the effect is relatively simple.
Example 3
3.1, The whole product is divided into three materials, the material liquid is not limited, and the transition is carried out by gradual change of color and luster, and the product is similar to the cocktail effect;
3.2 the whole length of the product is 9-11 cm, and the control length of each medium feed liquid is 3-4 cm;
3.3, the process comprises the following steps: pouring head material, pouring intermediate material, pouring root material, inserting chopsticks, freezing, drawing mould and packaging
And (3) pouring: adopting a current general filling workstation to perform filling, wherein the temperature of feed liquid is controlled at 10 ℃; the perfusion speed is 0.4m/s; the filling pressure is 4MPa;
Inserting chopsticks: the chopsticks are inserted by a general chopsticks inserting machine;
Freezing: the temperature is controlled between minus 28 ℃ and minus 32 ℃;
3.4 apparatus:
Annotate material dolly (be used for annotating the product): the outer diameter of the material injection pipe is 8mm, and the inner diameter is 6mm; ensuring uniform injection; after the material injection pipe leaves the product, the material is not dripped any more;
Hub trolley (for injection dosing): each material injection pipe corresponds to one quantitative material cylinder; a cylinder with an inner diameter of 16mm is used; ensuring the gram weight of each strand of injection material to be between 10 and 15 grams; the feeding action sequence of the feeding pipe ascending and descending and the hub trolley can be independently adjusted, and the sequential starting sequence is not influenced by the signals of the production line;
3.5 formula:
the formula of the head material comprises the following steps: 15% of white sugar, 5% of fructose syrup, 5% of maltose syrup, 5% of glucose syrup and dragon fruit syrup: 10 percent of amaranth 5PPM and the balance of domestic drinking water; specific gravity 1.13g/mL;
The formula of the intermediate material comprises the following steps: 10% of white sugar, 3% of high fructose syrup, 3% of maltose syrup, 3% of glucose syrup and blueberry pulp: 6%, brilliant blue 2PPM, the rest is life drinking water; specific gravity 1.07g/mL;
The root material formula comprises: white sugar 5%, fructose syrup 1%, maltose syrup 1%, glucose syrup 1%, and the balance of drinking water; specific gravity 1.02g/mL.
Fig. 4 is a photograph of the cold drink product obtained in example 3. In example 3, the head material was red, the middle material was blue, and the root material was colorless. The three materials are reasonably distributed in sequence due to larger specific gravity difference, so that the gradual change effect is obvious and the expected is met.
Comparative example 1
1.1 The whole length of the product is 9-11 cm, and the control length of each medium feed liquid is 3-4 cm;
1.2 process: pouring head material, pouring intermediate material, pouring root material, inserting chopsticks, freezing, drawing mould and packaging
And (3) pouring: adopting a current universal filling workstation to perform filling, wherein the temperature of feed liquid is controlled at 2 ℃; the perfusion speed is 0.4m/s; the filling pressure is 4MPa;
Inserting chopsticks: the chopsticks are inserted by a general chopsticks inserting machine;
Freezing: the temperature is controlled between minus 28 ℃ and minus 32 ℃;
1.3 apparatus:
Annotate material dolly (be used for annotating the product): the outer diameter of the material injection pipe is 8mm, and the inner diameter is 6mm; ensuring uniform injection; after the material injection pipe leaves the product, the material is not dripped any more;
Hub trolley (for injection dosing): each material injection pipe corresponds to one quantitative material cylinder; a cylinder with an inner diameter of 16mm is used; ensuring the gram weight of each strand of injection material to be between 10 and 15 grams; the feeding action sequence of the feeding pipe ascending and descending and the hub trolley can be independently adjusted, and the sequential starting sequence is not influenced by the signals of the production line;
1.4 formula:
the formula of the head material comprises the following steps: 15% of white sugar, 7% of fructose syrup, 7% of maltose syrup, 7% of glucose syrup and pineapple syrup: 8%, lemon yellow 5PPM, and the balance of life drinking water; specific gravity 1.17g/mL;
the formula of the intermediate material comprises the following steps: 10% of white sugar, 5% of high fructose syrup, 5% of malt syrup, 5% of glucose syrup and blueberry pulp: 3, lemon yellow 20PPM, brilliant blue 1PPM, and the balance of life drinking water; specific gravity 1.07g/mL;
The root material formula comprises: 10% of white sugar, 5% of high fructose syrup, 5% of malt syrup, 5% of glucose syrup and the balance of life drinking water; specific gravity 1.06g/mL.
Fig. 5 is a photograph of the cold drink product obtained in comparative example 1. In comparative example 1, the head and intermediate materials were yellow and green, the root material was colorless, and the difference in specific gravity between the root material and intermediate material was small (0.01 g/ml), which resulted in no significant gradual change in the latter half of the product, and the difference in taste and mouthfeel was also reduced accordingly.
Comparative example 2
2.1 The whole length of the product is 9-11 cm, and the control length of each material liquid is 3-4 cm;
2.2, the process comprises the following steps: pouring head material, pouring intermediate material, pouring root material, inserting chopsticks, freezing, drawing mould and packaging
And (3) pouring: adopting a current universal filling workstation to perform filling, wherein the temperature of feed liquid is controlled at 2 ℃; the perfusion speed is 0.4m/s; the filling pressure is 4MPa;
Inserting chopsticks: the chopsticks are inserted by a general chopsticks inserting machine;
Freezing: the temperature is controlled between minus 28 ℃ and minus 32 ℃;
2.3 apparatus:
Annotate material dolly (be used for annotating the product): the outer diameter of the material injection pipe is 8mm, and the inner diameter is 6mm; ensuring uniform injection; after the material injection pipe leaves the product, the material is not dripped any more;
Hub trolley (for injection dosing): each material injection pipe corresponds to one quantitative material cylinder; a cylinder with an inner diameter of 16mm is used; ensuring the gram weight of each strand of injection material to be between 10 and 15 grams; the feeding action sequence of the feeding pipe ascending and descending and the hub trolley can be independently adjusted, and the sequential starting sequence is not influenced by the signals of the production line;
2.4 formula:
the formula of the head material comprises the following steps: 15% of white sugar, 7% of high fructose syrup, 7% of maltose syrup, 7% of glucose syrup and 7% of blueberry pulp: 6%, brilliant blue 1PPM, the rest is life drinking water; specific gravity 1.11g/mL;
The formula of the intermediate material comprises the following steps: 15% of white sugar, 5% of fructose syrup, 5% of maltose syrup, 5% of glucose syrup, 3% of pineapple pulp, 15PPM of lemon yellow and the balance of life drinking water; specific gravity 1.10g/mL;
the root material formula comprises: white sugar 5%, fructose syrup 3%, maltose syrup 3%, glucose syrup 3%, and the balance of drinking water; specific gravity 1.03g/mL.
Fig. 6 is a photograph of the cold drink product obtained in comparative example 2. In comparative example 2, the head material was blue, the intermediate material was yellow, the root material was colorless, and the specific gravity between the intermediate material and the head material was large and the specific gravity difference was small of 0.01 g/ml, so that the first half of the product had no significant gradation effect, even the direct color mixture was green, and the taste and mouthfeel difference was also reduced accordingly.
Comparative example 3
3.1 The whole length of the product is 9-11 cm, and the control length of each material liquid is 3-4 cm;
3.2, the process comprises the following steps: pouring head material, pouring intermediate material, pouring root material, inserting chopsticks, freezing, drawing mould and packaging
And (3) pouring: adopting a current universal filling workstation to perform filling, wherein the temperature of feed liquid is controlled at 2 ℃; the perfusion speed is 0.4m/s; the filling pressure is 4MPa;
Inserting chopsticks: the chopsticks are inserted by a general chopsticks inserting machine;
Freezing: the temperature is controlled between minus 28 ℃ and minus 32 ℃;
3.3 apparatus:
Annotate material dolly (be used for annotating the product): the outer diameter of the material injection pipe is 8mm, and the inner diameter is 6mm; ensuring uniform injection; after the material injection pipe leaves the product, the material is not dripped any more;
Hub trolley (for injection dosing): each material injection pipe corresponds to one quantitative material cylinder; a cylinder with an inner diameter of 16mm is used; ensuring the gram weight of each strand of injection material to be between 10 and 15 grams; the feeding action sequence of the feeding pipe ascending and descending and the hub trolley can be independently adjusted, and the sequential starting sequence is not influenced by the signals of the production line;
3.4 formula:
The formula of the head material comprises the following steps: 20% of white sugar, 10% of high fructose syrup, 10% of malt syrup, 10% of glucose syrup, 10% of dragon jam and the balance of life drinking water; specific gravity 1.18g/mL;
The formula of the intermediate material comprises the following steps: 15% of white sugar, 7% of fructose syrup, 7% of maltose syrup, 7% of glucose syrup, 10% of blueberry pulp and the balance of life drinking water; specific gravity 1.12g/mL;
the root material formula comprises: white sugar 5%, fructose syrup 3%, maltose syrup 3%, glucose syrup 3%, and the balance of drinking water; specific gravity 1.03g/mL.
Fig. 7 is a photograph of the cold drink product obtained in comparative example 3. In comparative example 3, the head material was red, the middle material was blue, and the root material was colorless, and the difference in specific gravity between the middle material and the root material was 0.09 g/ml was large, which resulted in a well-defined blue-white in the second half of the product, and the difference in taste and mouthfeel was significant, making the consumption experience unnatural.
Comparative example 4
4.1 The whole length of the product is 9-11 cm, and the control length of each material liquid is 3-4 cm;
4.2, the process comprises the following steps: pouring head material, pouring intermediate material, pouring root material, inserting chopsticks, freezing, drawing mould and packaging
And (3) pouring: adopting a current universal filling workstation to perform filling, wherein the temperature of feed liquid is controlled at 2 ℃; the perfusion speed is 0.5m/s; the filling pressure is 5MPa;
Inserting chopsticks: the chopsticks are inserted by a general chopsticks inserting machine;
Freezing: the temperature is controlled between minus 28 ℃ and minus 32 ℃;
4.3 apparatus:
Annotate material dolly (be used for annotating the product): the outer diameter of the material injection pipe is 8mm, and the inner diameter is 6mm; ensuring uniform injection; after the material injection pipe leaves the product, the material is not dripped any more;
Hub trolley (for injection dosing): each material injection pipe corresponds to one quantitative material cylinder; a cylinder with an inner diameter of 16mm is used; ensuring the gram weight of each strand of injection material to be between 10 and 15 grams; the feeding action sequence of the feeding pipe ascending and descending and the hub trolley can be independently adjusted, and the sequential starting sequence is not influenced by the signals of the production line;
4.4 formula:
The formula of the head material comprises the following steps: 20% of white sugar, 10% of high fructose syrup, 10% of malt syrup, 10% of glucose syrup and orange juice concentrate: 10%, the rest is life drinking water; specific gravity 1.18g/mL;
The formula of the intermediate material comprises the following steps: 15% of white sugar, 5% of high fructose syrup, 5% of maltose syrup, 5% of glucose syrup, 2% of blueberry pulp, 20PPM of lemon yellow and the balance of life drinking water; specific gravity 1.08g/mL;
the root material formula comprises: white sugar 5%, fructose syrup 3%, maltose syrup 3%, glucose syrup 3%, and the balance of drinking water; specific gravity 1.03g/mL.
FIG. 8 is a photograph of the cold drink product obtained in comparative example 4. In comparative example 4, the head material was yellow, the intermediate material was green, and the root material was colorless, and the pouring rate was increased to 0.5m/s due to the pressure increase of 5MPa, which resulted in almost complete color mixing in the latter half of the product and poor appearance.
Claims (10)
1. A method of preparing a cold drink product exhibiting a gradual change in color, comprising:
S1) preparing a head material, an intermediate material and a root material;
The head stock includes: 15-20 parts of white sugar, 5-10 parts of high fructose corn syrup, 5-10 parts of malt syrup and 5-10 parts of glucose syrup;
the intermediate material comprises: 10-15 parts of white sugar, 3-7 parts of high fructose corn syrup, 3-7 parts of malt syrup and 3-7 parts of glucose syrup;
the root stock includes: 5-10 parts of white sugar, 1-5 parts of high fructose corn syrup, 1-5 parts of malt syrup and 1-5 parts of glucose syrup;
s2) sequentially pouring the head material, the intermediate material and the root material into a mold, and freezing to obtain the cold drink product with gradual change color.
2. The method according to claim 1, wherein the head stock has a specific gravity of 1.13 to 1.18g/mL; the specific gravity of the intermediate material is 1.07-1.12 g/mL; the specific gravity of the root material is 1.02-1.06 g/mL.
3. The preparation method according to claim 1, wherein the mass concentration of the soluble solids in the head stock is 35% -40%; the mass concentration of the soluble solid in the intermediate material is 20% -25%; the mass concentration of the soluble solid in the root material is 5% -10%.
4. The method of claim 1, wherein the head stock, the intermediate stock, and the root stock are each independently water ice stock or milk stock;
The head material, the middle material and the root material independently comprise one or more of jam, fruit juice and food pigment;
the content of jam in the head material, the middle material and the root material is respectively and independently 0-10 parts by weight;
the content of the fruit juice in the head material, the middle material and the root material is respectively and independently 0-10 parts by weight;
the content of food pigment in the head material, the intermediate material and the root material is respectively and independently 0-20 ppm.
5. The method according to claim 1, wherein the mass of the pouring of the head material, the intermediate material and the root material in the step S2) is 20 to 30g each independently.
6. The method according to claim 1, wherein the length of the pouring of the head material, the intermediate material and the root material in the step S2) is 3 to 4cm independently; the length of the cold drink product is 9-11 cm.
7. The method according to claim 1, wherein the head material, the intermediate material and the root material are each independently at a temperature of 2 ℃ to 10 ℃ at the time of pouring in step S2); the pressure of the pouring is 3-4 MPa.
8. The method according to claim 1, wherein the head material, the intermediate material and the root material in the step S2) are poured through a pouring device; the pouring device comprises two pouring pipes; the two material injection pipes are symmetrically arranged by taking the central line of the die as an axis; the inner diameter of the material injection pipe is 6-10 mm; the distance between the two injection pipes is 5-30 mm.
9. The method according to claim 1, wherein the speed of the infusion is 0.2 to 0.5m/s; the freezing temperature is-28 ℃ to-32 ℃.
10. A cold drink product exhibiting a gradual change in colour produced by the method of any one of claims 1 to 9.
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2022
- 2022-11-28 CN CN202211502081.6A patent/CN118077810A/en active Pending
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