CN101683108A - Ginger and honeysuckle composite flavor soft ice cream size and preparation method thereof - Google Patents
Ginger and honeysuckle composite flavor soft ice cream size and preparation method thereof Download PDFInfo
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- CN101683108A CN101683108A CN200610169134A CN200610169134A CN101683108A CN 101683108 A CN101683108 A CN 101683108A CN 200610169134 A CN200610169134 A CN 200610169134A CN 200610169134 A CN200610169134 A CN 200610169134A CN 101683108 A CN101683108 A CN 101683108A
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Abstract
The invention discloses a ginger and honeysuckle composite flavor soft ice cream size comprising the following components in parts by weight: 7-13 parts of sugar, 4-10 parts of milk powder, 1-4 partsof non-dairy creamer, 0.05-0.2 part of lecithin , 0.08-0.15 part of sucrose ester, 0.08-0.2 part of guar gum, 0.05-0.15 part of konjac glucomannan, 0.08-0.2 part of sodium carboxymethylcellulose, 10-40 parts of ginger and honeysuckle composite liquid, a proper amount of essence and 40-70 parts of water. The invention also discloses a preparation method of the size. The ginger and honeysuckle composite flavor soft ice cream integrates the ginger and honeysuckle composite flavor medicine and food values and the icy and lubricative mouthfeel of ice cream, provides nutrition, health and beauty, isfresh and tasty, has unique efficacy and the functions of beautifying and anti-ageing, promoting in vivo glycometabolism, eliminating fatigue, and the like. The ginger and honeysuckle composite flavor soft ice cream size is in a liquid state, has high mixing uniformity of raw materials and can ensure stable quality; the size has smaller fat granule diameter after being homogenized, thereby enhancing the stability of a size system.
Description
[technical field]
What the present invention relates to is food processing field, particularly be that a kind of ginger and honeysuckle composite flavor are made the prescription of soft ice cream and used the method for this prescription making soft ice cream.
[background technology]
Along with the raising of people's living standard and the transformation of consumption idea, people require to trend towards extremely dazzling to ice-cream local flavor, ice cream progressively changes hobby into from the cooling heatstroke prevention effect in past, and based on health care and enjoyment, and the requirement aspect mouthfeel is also more and more higher.
Traditional soft ice cream all is to add cold-water solution by soft serve ice cream, behind short time aging, makes cream forms.This ice cream is owing to be to use cold-water solution, so dissolution velocity is slow, solubility is also lower, and the complete swelling of failing of colloidal solid wherein comes and plays a role, and it is not very desirable causing ice-cream mouthfeel and local flavor.
The ginger flavor is hot, warm in nature, the preventing or arresting vomiting that can whet the appetite, and preventing phlegm from forming and stopping coughing, sweating is induced sweat, and is adapted to treat deficiency-cold in spleen and stomach, anorexia, n and V, stomachache is rushed down greatly, and cold productive cough is coughed, cold, the heating of feeling sick.As the saying goes: " winter eats the radish summer and eats ginger, and Lao doctor does not write out a prescription ".The nutritional labeling of ginger is abundant, and it has cold, the warming middle energizer to arrest vomiting of loosing that induce sweat, the anti-inflammatory efficacy of preventing phlegm from forming and stopping coughing; Contain " gingerol " in the ginger, it all has spread effect to heart and blood vessel, can impel heart to accelerate to beat, blood vessel dilatation, and the blood flow flow faster, thus make whole body produce warm sensation.Simultaneously; flowing to the blood that skin goes increases; pore is on one's body opened; the sweat that oozes out from pore also increases; sweat not only the torrid zone unnecessary in the body come out; but also the toxin of germ is excreted, have platelet aggregation-against, boost, the effect of reducing blood lipid protects many-sided pharmacological actions such as gastric mucosa, antiulcer and cholagogic protect the liver simultaneously.
Honeysuckle has another name called honeysuckle, honeysuckle flower, FLOSLONICERAE, is the perennial prehensile bejuco of the Caprifoliaceae bud of honeysuckle.All there is distribution various places, China north and south.Early summer is plucked when the budding blossoms waiting to burst forth when bud, airing or dry in the shade, give birth to or fry and use.Cold in nature, it is sweet to distinguish the flavor of, and goes into lung, stomach, large intestine channel.Honeysuckle has the effect of broad-spectrum antiseptic, and various pathogens such as staphylococcus aureus, shigella dysenteriae are all had stronger inhibitory action, and multiple pathogenic microorganisms such as Leptospira, influenza virus and pathogenic moulds are also had inhibitory action; The function that strengthens immunity is arranged, and is the good medicine of refreshing and detoxicating hemostasis and dysentery-stopping.
[summary of the invention]
Purpose of the present invention provides a kind of ginger and honeysuckle composite flavor ice-cream slurry, prepares ice cream with it, is of high nutritive value, and can satisfy looking for novelty on people's mouthfeel and ask strange.
A kind of ginger and honeysuckle composite flavor soft ice cream size consist of by weight: 7～13 parts of sugar; 4～10 parts of milk powder; 1～4 part of vegetable fat powder; 0.05～0.2 part of lecithin; 0.08～0.15 part of sucrose ester; 0.08～0.2 part of guar gum; 0.05～0.15 part of konjac glucomannan; 0.08～0.2 part of CMC (sodium carboxymethylcellulose); 10～40 parts of ginger and honeysuckle complex liquids; Essence is an amount of; 40～70 parts in water.Lecithin, sucrose ester, guar gum, konjac glucomannan, CMC are collectively referred to as the emulsion stabilizer group in the above-mentioned substance.
The preparation method of above-mentioned ginger and honeysuckle composite flavor soft ice cream size comprises the steps:
1) selection of ginger and preliminary treatment: selective maturation, fresh, the rotten ginger of organizing of nothing; With the earth of clear water clean surface, remove epidermis with cutter then earlier, clean up, drain away the water at water; Be cut into thin slice by knife, ginger splices is rendered in 20 times of boiling water, add an amount of cold water after 3 minutes and be cooled to 60 ℃, add 3% different VC, constant temperature extracted 30 minutes, crossed leaching juice; Ginger splices adds an amount of water and carries out the lixiviate second time again, after leaching juice, twice filtered fluid is mixed five/one one-tenth ginger dense fast liquid of low temperature dense speed in back to original volume, and is standby;
2) selection of honeysuckle and preliminary treatment: the selection bud is evenly waited out, the honeysuckle of free from insect pests, renders in 20 times of boiling water, adds an amount of cold water after 3 minutes and is cooled to 60 ℃, adds 3% different VC, and constant temperature extracted 30 minutes, crossed leaching juice; Add an amount of water and carry out the lixiviate second time again,, twice filtered fluid mixed five/one one-tenth honeysuckle dense fast liquid of low temperature dense speed in back to original volume after leaching juice, standby;
3) dissolving:
A) after the sugared premixed with emulsion stabilizer and about 1/3, add a small amount of hot water more than 50 ℃, stir its dissolving is uniformly dispersed, cross colloid mill once then, pump in the storage tank;
B) with remaining sugar and milk powder, vegetable fat powder mixing, add a small amount of hot water dissolving more than 50 ℃, also cross colloid mill once then, pump in the above-mentioned storage tank, add water to 2/3 of cumulative volume while stirring, pump into Cooling or heating jar;
C) dense fast liquid of the ginger that step 1) is obtained and step 2) the dense fast liquid of honeysuckle that obtains, according to 1: 1.2 proportioning mix the dense fast mixed liquor of ginger honeysuckle, slowly the dense fast mixed liquor of ginger honeysuckle is added in the Cooling or heating jar while stirring;
D) essence is dissolved in water, the dilution back adds Cooling or heating jar;
E) continue to add the water constant volume;
4) homogeneous: carry out homogeneous, homogenization pressure 20MPa after the feed liquid for preparing is heated to 70 ℃～80 ℃;
5) ultra high temperature short time sterilization: 135 ℃-137 ℃ of temperature, 4 seconds time;
6) cooling: be cooled to 10 ℃ through heat-exchangers of the plate type;
7) packing: sterile filling obtains slurry products.
Ginger and honeysuckle composite flavor ice cream combine the medication food therapy value and the refreshing lubricated mouthfeel of ice-cream ice of ginger and honeysuckle composite flavor, not only eat refrigerant, also eat nutrition, eat health, eat beauty treatment, fresh tasty and refreshing, effect is unique, have the anti-old effect of face nourishing antidebilitation, promote glycometabolism in the body, remove functions such as fatigue; Product of the present invention is a liquid condition, and the mixture homogeneity height of raw material can guarantee that product has stable quality; Slurry is through behind the homogeneous, and the fat granule diameter diminishes, and has increased the stability of slurry system.
[specific embodiment]
The appearance of ginger and honeysuckle composite flavor soft ice cream will be satisfied the ice-cream consumer group of a great deal of hobby and constantly pursue health care and the ice-cream fastidious eye of novel taste.The ice cream of preparing, be of high nutritive value, can satisfy and looking for novelty very on people's mouthfeel, in the process of producing, carry out adding thermally homogenising simultaneously, make the colloid can complete swelling and play a role, and the fat globule diameter in the system is diminished through homogeneous, increase stability of slurry, the soft ice cream tissue is improved, improved expansion rate, reduce the generation of ice crystal, it is more fine and smooth that made ice cream is organized.
Ice-cream slurry of the present invention is poured in the soft ice-cream machine, used soft ice-cream machine to freeze automatically, promptly get ginger and honeysuckle composite flavor soft ice cream.
Embodiment 1:
Take by weighing by weight: 13 parts of sugar; 8 parts of milk powder; 1 part of vegetable fat powder; 0.05 part of lecithin; 0.08 part of sucrose ester; 0.08 part of guar gum; 0.05 part of konjac glucomannan; CMC (sodium carboxymethylcellulose) 0.15; 40 parts of the compound dense fast liquid of ginger and honeysuckle; 0.1 part in essence, 40 parts in water.After the sugared premixed with emulsion stabilizer and about 1/3, add a small amount of hot water more than 50 ℃, stir its dissolving is uniformly dispersed, cross colloid mill once then, pump in the Cooling or heating jar; With remaining sugar and milk powder, vegetable fat powder mixing, add a small amount of hot water dissolving more than 50 ℃, also cross colloid mill once then, pump in the above-mentioned storage tank, add water to 2/3 of cumulative volume while stirring, pump into Cooling or heating jar; Slowly add in the Cooling or heating jar ginger and the dense fast mixed liquor of honeysuckle while stirring; Essence is dissolved in water, and the dilution back adds Cooling or heating jar; Continuation adds water, constant volume in Cooling or heating jar; Homogeneous: carry out homogeneous, homogenization pressure 20MPa after the feed liquid for preparing is heated to 70 ℃～80 ℃; Carry out ultra high temperature short time sterilization then, 135 ℃～137 ℃ of temperature, 4 seconds time; Be cooled to 10 ℃ through heat-exchangers of the plate type; Last sterile filling obtains slurry products.Above-mentioned slurry is poured in the soft ice-cream machine, used soft ice-cream machine to freeze automatically, promptly get ginger and honeysuckle composite flavor soft ice cream.
Embodiment 2:
Take by weighing by weight: 10 parts of sugar; 10 parts of milk powder; 3 parts of vegetable fat powders; 0.1 part of lecithin; 0.1 part of sucrose ester; 0.08 part of guar gum; 0.05 part of konjac glucomannan; CMC (sodium carboxymethylcellulose) 0.15; 10 parts of the compound dense fast liquid of ginger and honeysuckle; 0.2 part in essence, 70 parts in water.Preparation process is with embodiment 1.
Embodiment 3:
Take by weighing by weight: 12 parts of sugar; 4 parts of milk powder; 4 parts of vegetable fat powders; 0.2 part of lecithin; 0.15 part of sucrose ester; 0.2 part of guar gum; 0.1 part of konjac glucomannan; CMC (sodium carboxymethylcellulose) 0.08; 20 parts of the compound dense fast liquid of ginger and honeysuckle; 0.1 part in essence, 60 parts in water.Preparation process is with embodiment 1.
Following table is the every mouthfeel index evaluations of 20 popular evaluations to ginger and honeysuckle composite flavor soft ice cream:
As can be seen from the above table among three embodiment, the made cake body note flavor of embodiment 1 is pure, institutional framework is satiny, whole mouthfeel, and the practical value height, extremely popular evaluation is welcome, and embodiment 2 takes second place, embodiment 3 is bad slightly.
Claims (2)
1, a kind of ginger and honeysuckle composite flavor soft ice cream size consist of by weight: 7～13 parts of sugar; 4～10 parts of milk powder; 1～4 part of vegetable fat powder; 0.05～0.2 part of lecithin; 0.08～0.15 part of sucrose ester; 0.08～0.2 part of guar gum; 0.05～0.15 part of konjac glucomannan; 0.08～0.2 part of sodium carboxymethylcellulose; 10～40 parts of ginger and honeysuckle complex liquids; Essence is an amount of; 40～70 parts in water.
2, prepare the method for described ginger of claim 1 and honeysuckle composite flavor soft ice cream size, comprise the steps:
1) selection of ginger and preliminary treatment: selective maturation, fresh, the rotten ginger of organizing of nothing; With the earth of clear water clean surface, remove epidermis with cutter then earlier, clean up, drain away the water at water; Be cut into thin slice by knife, ginger splices is rendered in 20 times of boiling water, add an amount of cold water after 3 minutes and be cooled to 60 ℃, add 3% different VC, constant temperature extracted 30 minutes, crossed leaching juice; Ginger splices adds an amount of water and carries out the lixiviate second time again, after leaching juice, twice filtered fluid is mixed five/one one-tenth ginger dense fast liquid of low temperature dense speed in back to original volume, and is standby;
2) selection of honeysuckle and preliminary treatment: the selection bud is evenly waited out, the honeysuckle of free from insect pests, renders in 20 times of boiling water, adds an amount of cold water after 3 minutes and is cooled to 60 ℃, adds 3% different VC, and constant temperature extracted 30 minutes, crossed leaching juice; Add an amount of water and carry out the lixiviate second time again,, twice filtered fluid mixed five/one one-tenth honeysuckle dense fast liquid of low temperature dense speed in back to original volume after leaching juice, standby;
3) dissolving:
A) after the sugared premixed with lecithin, sucrose ester, guar gum, konjac glucomannan, sodium carboxymethylcellulose and about 1/3, add a small amount of hot water more than 50 ℃, stir its dissolving is uniformly dispersed, cross colloid mill once then, pump in the storage tank;
B) with remaining sugar and milk powder, vegetable fat powder mixing, add a small amount of hot water dissolving more than 50 ℃, also cross colloid mill once then, pump in the above-mentioned storage tank, add water to 2/3 of cumulative volume while stirring, pump into Cooling or heating jar;
C) dense fast liquid of the ginger that step 1) is obtained and step 2) the dense fast liquid of honeysuckle that obtains, according to 1: 1.2 proportioning mix the dense fast mixed liquor of ginger honeysuckle, slowly the dense fast mixed liquor of ginger honeysuckle is added in the Cooling or heating jar while stirring;
D) essence is dissolved in water, the dilution back adds Cooling or heating jar;
E) continue to add the water constant volume;
4) homogeneous: carry out homogeneous, homogenization pressure 20MPa after the feed liquid for preparing is heated to 70 ℃～80 ℃;
5) ultra high temperature short time sterilization: 135 ℃-137 ℃ of temperature, 4 seconds time;
6) cooling: be cooled to 10 ℃ through heat-exchangers of the plate type;
7) packing: sterile filling obtains slurry products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2006101691341A CN101683108B (en) | 2006-12-15 | 2006-12-15 | Preparation method of ginger and honeysuckle composite flavor soft ice cream size |
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| CN2006101691341A CN101683108B (en) | 2006-12-15 | 2006-12-15 | Preparation method of ginger and honeysuckle composite flavor soft ice cream size |
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| CN101683108A true CN101683108A (en) | 2010-03-31 |
| CN101683108B CN101683108B (en) | 2012-02-15 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150833A (en) * | 2010-11-26 | 2011-08-17 | 广东老中医保健食品有限公司 | Health-promoting food and preparation method thereof |
| CN103719528A (en) * | 2013-12-25 | 2014-04-16 | 光明乳业股份有限公司 | Ice cream slurry and preparation method thereof |
| CN104839421A (en) * | 2015-06-01 | 2015-08-19 | 新疆生命核力高科股份有限公司 | Kunlun chrysanthemum ice cream and preparation method thereof |
| CN105454620A (en) * | 2014-08-07 | 2016-04-06 | 内蒙古伊利实业集团股份有限公司 | Room temperature storage chocolate-taste soft ice cream slurry and preparation method thereof |
| CN105795094A (en) * | 2016-04-18 | 2016-07-27 | 安徽科技学院 | Preparation method of ginger juice and peach pulp ice-lolly |
| CN105961816A (en) * | 2016-05-12 | 2016-09-28 | 南宁市富久信息技术有限公司 | Ice-cream and manufacture method thereof |
| CN106722489A (en) * | 2016-12-23 | 2017-05-31 | 铜陵富饶绿园有限责任公司 | A kind of clearing heat and detoxicating white ginger lozenge and preparation method thereof |
| CN108669285A (en) * | 2018-05-16 | 2018-10-19 | 沈阳农业大学 | A kind of Expanting ice cream and preparation method thereof of relieving summer heat of ultramicro grinding feverfew honeysuckle |
| CN111264672A (en) * | 2020-03-27 | 2020-06-12 | 烟台金利昌食品有限公司 | Milk-flavored soft ice cream slurry and preparation method thereof |
-
2006
- 2006-12-15 CN CN2006101691341A patent/CN101683108B/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150833A (en) * | 2010-11-26 | 2011-08-17 | 广东老中医保健食品有限公司 | Health-promoting food and preparation method thereof |
| CN103719528A (en) * | 2013-12-25 | 2014-04-16 | 光明乳业股份有限公司 | Ice cream slurry and preparation method thereof |
| CN103719528B (en) * | 2013-12-25 | 2015-07-22 | 光明乳业股份有限公司 | Ice cream slurry and preparation method thereof |
| CN105454620A (en) * | 2014-08-07 | 2016-04-06 | 内蒙古伊利实业集团股份有限公司 | Room temperature storage chocolate-taste soft ice cream slurry and preparation method thereof |
| CN104839421A (en) * | 2015-06-01 | 2015-08-19 | 新疆生命核力高科股份有限公司 | Kunlun chrysanthemum ice cream and preparation method thereof |
| CN105795094A (en) * | 2016-04-18 | 2016-07-27 | 安徽科技学院 | Preparation method of ginger juice and peach pulp ice-lolly |
| CN105961816A (en) * | 2016-05-12 | 2016-09-28 | 南宁市富久信息技术有限公司 | Ice-cream and manufacture method thereof |
| CN106722489A (en) * | 2016-12-23 | 2017-05-31 | 铜陵富饶绿园有限责任公司 | A kind of clearing heat and detoxicating white ginger lozenge and preparation method thereof |
| CN108669285A (en) * | 2018-05-16 | 2018-10-19 | 沈阳农业大学 | A kind of Expanting ice cream and preparation method thereof of relieving summer heat of ultramicro grinding feverfew honeysuckle |
| CN111264672A (en) * | 2020-03-27 | 2020-06-12 | 烟台金利昌食品有限公司 | Milk-flavored soft ice cream slurry and preparation method thereof |
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| CN101683108B (en) | 2012-02-15 |
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