CN101755990A - Low-fat yam ice cream - Google Patents
Low-fat yam ice cream Download PDFInfo
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- CN101755990A CN101755990A CN200910199465A CN200910199465A CN101755990A CN 101755990 A CN101755990 A CN 101755990A CN 200910199465 A CN200910199465 A CN 200910199465A CN 200910199465 A CN200910199465 A CN 200910199465A CN 101755990 A CN101755990 A CN 101755990A
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Abstract
The invention discloses low-fat yam ice cream which comprises the following components in parts by weight: 12-18 parts of granulated sugar, 50-70 parts of whole milk powder, 12-17 parts of cream and 8-13 parts of polydextrose. The invention uses the polydextrose to replace a given amount of cream components of the traditional ice cream, rhizoma dioscoreae is added into the invention, the mouth feel and the tactile sensation of the invention are both similar to those of the traditional ice cream, fat absorbed by a human body is relatively reduced, and the nutritive value of the ice cream is also enhanced.
Description
Technical field
The present invention relates to a kind of ice cream, particularly a kind of low-fat yam ice cream.
Background technology
Polydextrose is to be main condensate with glucose, and citric acid is a catalyst, and sorbierite is a plasticizer, a kind of water-soluble high-molecular compound that forms through thermal polymerization.Polydextrose be glucose with organic polymer, it contains the glycosidic bond of various ways, wherein based on β (1 → 6) glycosidic bond, the product that also contains some sorbierite end groups simultaneously and be bonded to citric acid.Polydextrose is as a kind of novel dietary fiber and thickener, swelling agent, formulation adjuvant, filler etc., is mainly used in the functional foods such as low-yield, high fiber.
Water-soluble and the stability of polydextrose is all fine.The same with sucrose, the polydextrose aqueous solution is typical Newtonian liquid.Under the same conditions, the viscosity ratio sucrose of the polydextrose aqueous solution is high slightly.In the time of 20 ℃, the difference of both viscositys is 1000cP (1Pas).The physiological function of polydextrose is made something perfect even more perfect for its application especially.According to medical circle and nutrition educational circles years of researches and clinical trial, polydextrose has and relaxes bowel, regulates that blood fat lowers cholesterol, regulates blood sugar, improves function of intestinal canal, the physiological function of control body weight.
In fiber food, polydextrose is a kind of fiber source of excellence as water-soluble dietary fiber.In low-energy food, the polydextrose light taste, non-crystallizable, processing performance is similar to fat, can replace the fat in the food.When reducing food energy, polydextrose provides mouthfeel and the texture with fatty similar lubricious exquisiteness.
Some researchers investigated polydextrose in ice cream for the fat effect.Replace in the ice cream 20～40% cream with polydextrose, the products'texture that obtains is similar, all has dense frankincense flavor, delicate mouthfeel lubricious, and expansion rate is also greater than conventional ice cream, but the anti-poor-performing that melts.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of low-fat yam ice cream, replace whipping component with polydextrose, and add a certain amount of iron rod yam, the fat that human body is taken in significantly reduces, taste lubrication, anti-melting property increases greatly.
The present invention realizes by following technical scheme:
A kind of low-fat yam ice cream, its component content parts by weight are: 12～18 parts of granulated sugar, 50～70 parts of whole milk powders, 12～17 parts in cream, 8～13 parts of polydextroses, Chinese yam slurry 15-30 part.
A kind of low-fat yam ice cream is to prepare by following method:
(1) dissolving: the cream heating is dissolved, and granulated sugar, whole milk powder and polydextrose water are dissolved into solution, and cream and above-mentioned solution are mixed, and obtains mixed liquor one;
(2) making of Chinese yam slurry: with fresh iron rod yam impurity elimination, peeling is cleaned, and with the beater making beating, falls crude fibre with filtered through gauze then, obtains the Chinese yam slurry;
(3) mixed solution: the slurry of the Chinese yam in the step (2) is added in the mixed liquor 1, obtain mixed liquor two, additional proportion is 15～20% of a mixed liquor 2;
(4) add stabilizing agent: after mixed liquor two mixes, add 0.2～0.4% emulsion stabilizer;
(5) homogeneous: mixed liquor two is through behind the homogeneous, and pasteurization cools off the back second homogenate;
(6) post processing: two one-tenth pastes of the mixed liquor behind the homogeneous, be cooled to 0～10 ℃ of precooling, be packaged to be low-fat yam ice cream.
The making of the Chinese yam slurry in the described step (2) need be carried out under 4 ℃ low temperature.
Beneficial effect of the present invention is:
1, the present invention is a kind of low-fat ice cream made, uses polydextrose instead of part cream, has obtained the ice cream of similar mouthfeel and texture, better anti-melting property.
2, the present invention for the first time uses iron rod yam to improve in conjunction with polydextrose ice-creamly anti-ly to melt performance, guaranteed that polydextrose replaces fat not cause that the ice cream performance descends.
3, from the health care angle, iron rod yam has good tonic effect, and its adding improves ice-cream nutritive value.
The specific embodiment
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment 1
12 parts of granulated sugar, 50 parts of whole milk powders, 12 parts in cream, 8 parts of polydextroses, 15 parts in Chinese yam slurry.
The preparation method is as follows:
(1) dissolving: the cream heating is dissolved, and granulated sugar, whole milk powder and polydextrose water are dissolved into solution, and cream and above-mentioned solution are mixed, and obtains mixed liquor one;
(2) making of Chinese yam slurry: with fresh iron rod yam impurity elimination, peeling, clean, with the beater making beating, fall crude fibre with filtered through gauze then, obtain the Chinese yam slurry, the making of Chinese yam slurry need be carried out under 4 ℃ low temperature, prevent that the temperature height from causing the polyphenol oxidase effect in the Chinese yam, cause the Chinese yam pulp color to deepen, influence the mouthfeel of Chinese yam slurry;
(3) mixed solution: the slurry of the Chinese yam in the step (2) is added in the mixed liquor one, obtain mixed liquor two, additional proportion is 15% of a mixed liquor two;
(4) add stabilizing agent: after mixed liquor two mixes, add 0.2% emulsion stabilizer;
(5) homogeneous: mixed liquor two is through behind the homogeneous, and pasteurization cools off the back second homogenate;
(6) post processing: two one-tenth pastes of the mixed liquor behind the homogeneous, be cooled to 0 ℃ of precooling, be packaged to be low-fat yam ice cream.
Embodiment 2
18 parts of granulated sugar, 70 parts of whole milk powders, 17 parts in cream, 13 parts of polydextroses, 30 parts in Chinese yam slurry.
The preparation method is as follows:
(1) dissolving: the cream heating is dissolved, and granulated sugar, whole milk powder and polydextrose water are dissolved into solution, and cream and above-mentioned solution are mixed, and obtains mixed liquor one;
(2) making of Chinese yam slurry: with fresh iron rod yam impurity elimination, peeling, clean, with the beater making beating, fall crude fibre with filtered through gauze then, obtain the Chinese yam slurry, the making of Chinese yam slurry need be carried out under 4 ℃ low temperature, prevent that the temperature height from causing the polyphenol oxidase effect in the Chinese yam, cause the Chinese yam pulp color to deepen, influence the mouthfeel of Chinese yam slurry;
(3) mixed solution: the slurry of the Chinese yam in the step (2) is added in the mixed liquor one, obtain mixed liquor two, additional proportion is 20% of a mixed liquor two;
(4) add stabilizing agent: after mixed liquor two mixes, add 0.4% emulsion stabilizer;
(5) homogeneous: mixed liquor two is through behind the homogeneous, and pasteurization cools off the back second homogenate;
(6) post processing: two one-tenth pastes of the mixed liquor behind the homogeneous, be cooled to 10 ℃ of precoolings, be packaged to be low-fat yam ice cream.
Embodiment 3
15 parts of granulated sugar, 60 parts of whole milk powders, 15 parts in cream, 11 parts of polydextroses, 20 parts in Chinese yam slurry.
The preparation method is as follows:
(1) dissolving: the cream heating is dissolved, and granulated sugar, whole milk powder and polydextrose water are dissolved into solution, and cream and above-mentioned solution are mixed, and obtains mixed liquor one;
(2) making of Chinese yam slurry: with fresh iron rod yam impurity elimination, peeling, clean, with the beater making beating, fall crude fibre with filtered through gauze then, obtain the Chinese yam slurry, the making of Chinese yam slurry need be carried out under 4 ℃ low temperature, prevent that the temperature height from causing the polyphenol oxidase effect in the Chinese yam, cause the Chinese yam pulp color to deepen, influence the mouthfeel of Chinese yam slurry;
(3) mixed solution: the slurry of the Chinese yam in the step (2) is added in the mixed liquor one, obtain mixed liquor two, additional proportion is 18% of a mixed liquor two;
(4) add stabilizing agent: after mixed liquor two mixes, add 0.3% emulsion stabilizer;
(5) homogeneous: mixed liquor two is through behind the homogeneous, and pasteurization cools off the back second homogenate;
(6) post processing: two one-tenth pastes of the mixed liquor behind the homogeneous, be cooled to 5 ℃ of precoolings, be packaged to be low-fat yam ice cream.
The quality inspection result such as the table 1 of the employed polydextrose of the foregoing description.
Table 1
| Quality index | Quality standard |
| Mouthfeel | Light, tasteless |
| Polydextrose content | ??92.0％ |
| The D-AHG | ??2.5％ |
| Glucose and sorbierite | ??5.0％ |
| 5 hydroxymethyl furfural and compound thereof | ??0.09％ |
| Moisture | ??3.5％ |
| Color | In vain |
This polydextrose quality is lubricated, is of high nutritive value.
Ice cream mouthfeel by the foregoing description preparation is similar to conventional ice cream, and fat content but reduces greatly, and because the interpolation of iron rod yam, nutritive value improves.
Table 2 has reflected the contrast of fat content of the present invention and conventional ice cream fat content.
Table 2
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Fat content of the present invention | ??9.8％ | ??10.2％ | ??10.6％ |
| The conventional ice cream fat content | ??12-16％ | ??12-16％ | ??12-16％ |
As can be seen from Table 2, the content of fat of the present invention is lower than the fat content of conventional ice cream, but mouthfeel is identical, is of high nutritive value.
Claims (3)
1. a low-fat yam ice cream is characterized in that its component content parts by weight are: 12～18 parts of granulated sugar, 50～70 parts of whole milk powders, 12～17 parts in cream, 8～13 parts of polydextroses, Chinese yam slurry 15-30 part.
2. low-fat yam ice cream is characterized in that being by following method preparation:
(1) dissolving: the cream heating is dissolved, and granulated sugar, whole milk powder and polydextrose water are dissolved into solution, and cream and above-mentioned solution are mixed, and obtains mixed liquor one;
(2) making of Chinese yam slurry: with fresh iron rod yam impurity elimination, peeling is cleaned, and with the beater making beating, falls crude fibre with filtered through gauze then, obtains the Chinese yam slurry;
(3) mixed solution: the slurry of the Chinese yam in the step (2) is added in the mixed liquor one, obtain mixed liquor two, additional proportion is 15～20% of a mixed liquor two;
(4) add stabilizing agent: after mixed liquor two mixes, add 0.2～0.4% emulsion stabilizer;
(5) homogeneous: mixed liquor two is through behind the homogeneous, and pasteurization cools off the back second homogenate;
(6) post processing: two one-tenth pastes of the mixed liquor behind the homogeneous, be cooled to 0～10 ℃ of precooling, be packaged to be low-fat yam ice cream.
3. low-fat yam ice cream as claimed in claim 1 is characterized in that the making of the Chinese yam slurry in the described step (2) need be carried out under 4 ℃ low temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910199465A CN101755990A (en) | 2009-11-27 | 2009-11-27 | Low-fat yam ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910199465A CN101755990A (en) | 2009-11-27 | 2009-11-27 | Low-fat yam ice cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101755990A true CN101755990A (en) | 2010-06-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910199465A Pending CN101755990A (en) | 2009-11-27 | 2009-11-27 | Low-fat yam ice cream |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948594A (en) * | 2012-11-25 | 2013-03-06 | 哈尔滨派特纳生物科技开发有限公司 | Chinese yam ice cream and preparation method thereof |
| CN104126725A (en) * | 2014-07-30 | 2014-11-05 | 姜卫红 | Ice cream with snow pears and honey |
| CN105318655A (en) * | 2014-07-01 | 2016-02-10 | 深圳海川生态食品科技有限公司 | Refrigeration system capable of achieving quick precooling and ice cream machine |
| CN105432931A (en) * | 2014-08-14 | 2016-03-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Application of polydextrose, ice-cream prepared from polydextrose and preparation method of ice-cream |
| CN109287839A (en) * | 2018-09-13 | 2019-02-01 | 山东农业大学 | Nutrient ice cream and preparation method thereof containing Chinese yam |
| 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
- 2009-11-27 CN CN200910199465A patent/CN101755990A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948594A (en) * | 2012-11-25 | 2013-03-06 | 哈尔滨派特纳生物科技开发有限公司 | Chinese yam ice cream and preparation method thereof |
| CN105318655A (en) * | 2014-07-01 | 2016-02-10 | 深圳海川生态食品科技有限公司 | Refrigeration system capable of achieving quick precooling and ice cream machine |
| CN104126725A (en) * | 2014-07-30 | 2014-11-05 | 姜卫红 | Ice cream with snow pears and honey |
| CN105432931A (en) * | 2014-08-14 | 2016-03-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Application of polydextrose, ice-cream prepared from polydextrose and preparation method of ice-cream |
| CN105432931B (en) * | 2014-08-14 | 2020-03-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Application of polydextrose, ice cream using polydextrose and preparation method of ice cream |
| CN109287839A (en) * | 2018-09-13 | 2019-02-01 | 山东农业大学 | Nutrient ice cream and preparation method thereof containing Chinese yam |
| 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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Application publication date: 20100630 |