CN101731435A - Arrowhead ice cream and manufacturing method thereof - Google Patents
Arrowhead ice cream and manufacturing method thereof Download PDFInfo
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- CN101731435A CN101731435A CN200910251517A CN200910251517A CN101731435A CN 101731435 A CN101731435 A CN 101731435A CN 200910251517 A CN200910251517 A CN 200910251517A CN 200910251517 A CN200910251517 A CN 200910251517A CN 101731435 A CN101731435 A CN 101731435A
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- arrowhead
- ice cream
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- aging
- homogeneous
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 239000002002 slurry Substances 0.000 claims abstract description 19
- 230000032683 aging Effects 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 239000006071 cream Substances 0.000 claims abstract description 8
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 6
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 4
- 239000003651 drinking water Substances 0.000 claims abstract description 4
- 235000020188 drinking water Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 235000008939 whole milk Nutrition 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000000265 homogenisation Methods 0.000 claims description 6
- 230000000087 stabilizing effect Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 208000034189 Sclerosis Diseases 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000346 nonvolatile oil Substances 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 206010033546 Pallor Diseases 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 230000003647 oxidation Effects 0.000 claims description 2
- 238000007254 oxidation reaction Methods 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims 1
- 206010011224 Cough Diseases 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 238000001816 cooling Methods 0.000 abstract description 4
- 210000004072 lung Anatomy 0.000 abstract description 4
- 239000003381 stabilizer Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000001737 promoting effect Effects 0.000 abstract 2
- 230000027939 micturition Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 208000004880 Polyuria Diseases 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 239000000496 cardiotonic agent Substances 0.000 description 3
- 230000035619 diuresis Effects 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000191 radiation effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 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 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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- Confectionery (AREA)
Abstract
The invention discloses arrowhead ice cream and a manufacturing method thereof, and the ice cream is composed of 2-2.5% of whole milk powder, 15-20% of whole sweetened condensed milk, 10-12% of arrowhead slurry, 5-6% of hardening oil, 1-1.5% of cream, 7-12% of white granulated sugar, 5-10% of fresh egg slurry, 0.2-0.3% of stabilizing agents (emulsifying agents), and a proper amount of drinking water. The production process comprises the steps of: pulping arrowhead, mixing and preparing raw materials and auxiliary materials, sterilizing, homogenizing, cooling, aging, congealing, filling, forming, hardening, and the like. Compared with the traditional ice cream, the ice cream of the invention containing the arrowhead slurry not only has fresh and cool delicious mouthfeel, but also has nutritional health care function, and the manufactured arrowhead ice cream has the health care efficiencies of reducing temperature, relieving summer-heat, eliminating heat, detoxicating, promoting urination, strengthening heart, moistening lung, promoting stomach, relieving cough, and the like, and corresponds to the requirement of people on the nutritional health care action of the ice cream at present.
Description
Technical field
The present invention relates to food processing field, particularly be a kind of preparation method of arrowhead ice cream.
Background technology
Ice cream is to be primary raw material with rare cream, adds that cow's milk, carbohydrate, egg product, spices, stabilizing agent etc. are freezing after sterilization to become softer mixture.Ice cream is a kind of food that contains good protein and high glucose and high fat, and its aromatic flavour is ice-coldly tasty and refreshingly liked by the consumer deeply, eats unhelpful more.
Arrowhead is rich in multiple nutrients compositions such as starch, protein, carbohydrate, inorganic salts, Cobastab, C and trypsase.And it also has cancer-resisting, the heat radiation effects such as knot, the diuresis of detoxifying, cardiac stimulant moistening lung, the cough-relieving of being good for the stomach that disappear, and purposes is widely also arranged in field of medicaments.Utilize arrowhead to be aided with raw materials such as milk powder, sucrose, stabilizing agent, develop " three is low " health-care ice cream product of low fat, low sugar, low-heat, satisfy the consumption demand of people's nourishing healthy cold drink product.
Summary of the invention
Purpose of the present invention is exactly in order to overcome the shortcoming that existing ice cream exists, a kind of arrowhead ice cream and the production method thereof that provide, it has added the arrowhead slurry on the basis of traditional ice cream prescription, produce arrowhead ice cream, have cooling, relieving summer-heat, heat radiation, detoxifcation diuresis, cardiac stimulant moistening lung, be good for the stomach, health-care efficacy such as cough-relieving.
A kind of arrowhead ice cream provided by the invention, form by following raw materials by weight percent:
Whole milk powder 2～2.5%;
Full-cream condensed milk 15～20%;
Fixed oil 5～6%;
Cream 1～1.5%;
White granulated sugar 7～12%;
Bright egg slurry 5～10%;
Stabilizing agent-emulsifying agent 0.2～0.3%;
Drinking water is an amount of;
It is characterized in that: in above-mentioned raw materials, added 10～12% arrowhead slurry.
Added the arrowhead slurry in a kind of arrowhead ice cream raw material of the present invention, arrowhead is rich in multiple nutrients compositions such as starch, protein, carbohydrate, inorganic salts, Cobastab, C and trypsase.And it also has cancer-resisting, the heat radiation effects such as knot, the diuresis of detoxifying, cardiac stimulant moistening lung, the cough-relieving of being good for the stomach that disappear, utilize arrowhead to be aided with raw materials such as milk powder, sucrose, stabilizing agent, develop " three is low " health-care ice cream product of low fat, low sugar, low-heat, have cooling, relieving summer-heat, be good for the stomach, heat-clearing, reduce phlegm, health-care efficacy such as cough-relieving.
The invention also discloses this ice-cream production method, it comprises following step:
Technological process: arrowhead → peeling → terminal bud → making beating → supplementary material mixed preparing → sterilization → homogeneous → cooling → wear out → congeal → filling formation → sclerosis → finished product storage
1, squeeze the juice: arrowhead is removed epidermis, terminal bud, after the stripping and slicing in 100 ℃ of boiling water blanching 2 ~ 3min with the passive oxidation enzyme, then the making beating, solid content 15～20%.
2, the preparation of ice cream mix material: stabilizing agent-emulsifying agent adds water heating, and to make mass fraction be 10% solution; The white granulated sugar hot water dissolving is a syrup, filters with 100 mesh sieves.Above-mentioned raw materials and arrowhead slurry, stir evenly milk etc. and add sterilization tank respectively.
3, sterilization: the temperature of sterilization is controlled at about 85 ℃, and the time is 15～20min.
4, homogeneous: adopt two section homogeneous methods, first section homogenization pressure is 15～20MPa, and second section homogenization pressure is 2～4MPa, and homogenizing temperature is 60 ℃.
5, aging: the feed liquid behind the homogeneous is cooled to rapidly below 5 ℃, feeds aging tank, stirs 1.5～2h down at 2～4 ℃, and the slurry after wearing out obtains abundant aquation, has increased stability and expansion rate greatly.
6, congeal: the compound after aging carries out freezing under forcing to stir, temperature-2～-4 ℃, 15～20 minutes time.
7, moulding: the slurry with homogeneous after aging is made the type shape of needs with the ice cream maker make-up machine.
8, harden: the refrigerator-freezer of the ice milk of making being put into-18 ℃ hardens more than the 48h.
The specific embodiment
Embodiment
Take by weighing whole milk powder: 20g, full-cream condensed milk 150g, arrowhead slurry 12g, fixed oil 50g, cream 10g, white granulated sugar 100g, bright egg slurry 70g, stabilizing agent-emulsifying agent 2.5g, drinking water are an amount of, are made into 1000g.At first arrowhead goes the making beating of epidermis, terminal bud, and stabilizing agent-emulsifying agent adds the water heating, and to make mass fraction be 10% solution; The white granulated sugar hot water dissolving is a syrup; Filter with 100 mesh sieves respectively.Above-mentioned raw materials and arrowhead slurry, milk etc. are stirred evenly the adding sterilization tank.The temperature of sterilization is controlled at about 85 ℃, and the time is 15～20min.Adopt two section homogeneous methods then, first section homogenization pressure is 15～20MPa, and second section homogenization pressure is 2～4MPa, and homogenizing temperature is 60 ℃.Compound after homogeneous is aging congeals, and temperature is-2～-4 ℃, 15～20 minutes time.Slurry with homogeneous after aging is made the type shape of needs with the ice cream maker make-up machine.The ice milk of making put into more than-18 ℃ the refrigerator-freezer sclerosis 48h.
Claims (6)
1. arrowhead ice cream, form by following raw materials by weight percent:
Whole milk powder 2～2.5%;
Full-cream condensed milk 15～20%;
Fixed oil 5～6%;
Cream 1～1.5%;
White granulated sugar 7～12%;
Bright egg slurry 5～10%;
Stabilizing agent-emulsifying agent 0.2～0.3%;
Drinking water is an amount of;
It is characterized in that: in above-mentioned raw materials, added 10～12% arrowhead slurry.
2. the production method of an arrowhead ice cream may further comprise the steps:
The preparation of a, arrowhead slurry: the arrowhead of cleaning is removed epidermis, remove terminal bud, blanching 2～3min passive oxidation enzyme, making beating then in 100 ℃ of boiling water after the stripping and slicing;
The preparation of b, ice cream mix material: stabilizing agent-emulsifying agent adds water heating, and to make mass fraction be 10% solution; The white granulated sugar hot water dissolving is a syrup, filters with 100 mesh sieves respectively, and above-mentioned raw materials and arrowhead slurry, the egg liquid and the milk that stir evenly add sterilization tank respectively;
C, sterilization: the temperature of sterilization is controlled at about 85 ℃, and the time is 15～20min;
D, homogeneous: the material after the sterilization is carried out homogeneous;
E, aging: the feed liquid behind the homogeneous is cooled to 5 ℃ rapidly through plate type heat exchanger, feeds aging tank and wears out;
F, congeal: the compound after aging carries out freezing under forcing to stir;
G, moulding: the slurry with homogeneous after aging is made the type shape of needs with the ice cream maker make-up machine;
I, sclerosis: the ice milk of making put into more than-18 ℃ the refrigerator-freezer sclerosis 48h.
3. the production method of a kind of arrowhead ice cream according to claim 2, wherein aging temperature is 2～4 ℃, 1.5～2 hours time.
4. the production method of a kind of arrowhead ice cream according to claim 2, temperature-2～-4 ℃ of wherein congealing, 15～20 minutes time.
5. the production method of a kind of arrowhead ice cream according to claim 2, wherein during homogeneous, first section homogenization pressure is 15～20MPa, and second section homogenization pressure is 2～4MPa, and homogenizing temperature is 60 ℃.
6. the production method of a kind of arrowhead ice cream according to claim 2, hardening temperature-18 ℃ wherein, firm time 48h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910251517A CN101731435A (en) | 2009-12-25 | 2009-12-25 | Arrowhead ice cream and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910251517A CN101731435A (en) | 2009-12-25 | 2009-12-25 | Arrowhead ice cream and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101731435A true CN101731435A (en) | 2010-06-16 |
Family
ID=42455851
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910251517A Pending CN101731435A (en) | 2009-12-25 | 2009-12-25 | Arrowhead ice cream and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101731435A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524509A (en) * | 2012-02-18 | 2012-07-04 | 武杰 | Yacon ice cream and manufacturing method thereof |
| CN102578355A (en) * | 2012-02-18 | 2012-07-18 | 武杰 | Mulberry ice-cream and preparation method thereof |
| CN102599325A (en) * | 2012-03-14 | 2012-07-25 | 武杰 | Agaricus bisporus ice cream and preparation method thereof |
| CN103583782A (en) * | 2013-11-12 | 2014-02-19 | 吉林农业大学 | Healthy edible fungus ice cream and production method thereof |
| CN104642710A (en) * | 2015-03-17 | 2015-05-27 | 安徽科技学院 | Hericium erinaceus bean-curd ice cream and production method thereof |
| CN104970178A (en) * | 2015-07-31 | 2015-10-14 | 武杰 | Anoectochilus roxburghii health-care ice cream and production method thereof |
| CN105613930A (en) * | 2016-01-05 | 2016-06-01 | 济南大学 | All-vegetarian low-saccharic-acid soyabean milk probiotics ice cream and preparation method thereof |
| CN109156600A (en) * | 2018-09-21 | 2019-01-08 | 广西来宾滋乐美食品有限公司 | A kind of ice cream and preparation method thereof with sober-up function |
| CN110463814A (en) * | 2019-08-29 | 2019-11-19 | 华南理工大学 | A kind of ice cream and preparation method thereof with effect of lowering blood sugar |
-
2009
- 2009-12-25 CN CN200910251517A patent/CN101731435A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524509A (en) * | 2012-02-18 | 2012-07-04 | 武杰 | Yacon ice cream and manufacturing method thereof |
| CN102578355A (en) * | 2012-02-18 | 2012-07-18 | 武杰 | Mulberry ice-cream and preparation method thereof |
| CN102599325A (en) * | 2012-03-14 | 2012-07-25 | 武杰 | Agaricus bisporus ice cream and preparation method thereof |
| CN103583782A (en) * | 2013-11-12 | 2014-02-19 | 吉林农业大学 | Healthy edible fungus ice cream and production method thereof |
| CN104642710A (en) * | 2015-03-17 | 2015-05-27 | 安徽科技学院 | Hericium erinaceus bean-curd ice cream and production method thereof |
| CN104642710B (en) * | 2015-03-17 | 2018-01-16 | 安徽科技学院 | A kind of Hericium erinaceus bean curd ice cream and preparation method thereof |
| CN104970178A (en) * | 2015-07-31 | 2015-10-14 | 武杰 | Anoectochilus roxburghii health-care ice cream and production method thereof |
| CN105613930A (en) * | 2016-01-05 | 2016-06-01 | 济南大学 | All-vegetarian low-saccharic-acid soyabean milk probiotics ice cream and preparation method thereof |
| CN109156600A (en) * | 2018-09-21 | 2019-01-08 | 广西来宾滋乐美食品有限公司 | A kind of ice cream and preparation method thereof with sober-up function |
| CN110463814A (en) * | 2019-08-29 | 2019-11-19 | 华南理工大学 | A kind of ice cream and preparation method thereof with effect of lowering blood sugar |
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Open date: 20100616 |