CN101755991A - Method for producing cold-food products containing pullulan - Google Patents
Method for producing cold-food products containing pullulan Download PDFInfo
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- CN101755991A CN101755991A CN201010300260A CN201010300260A CN101755991A CN 101755991 A CN101755991 A CN 101755991A CN 201010300260 A CN201010300260 A CN 201010300260A CN 201010300260 A CN201010300260 A CN 201010300260A CN 101755991 A CN101755991 A CN 101755991A
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- ice cream
- pullulan
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- cream
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Abstract
The invention relates to a method for producing cold-food products containing pullulan. The implementation steps are as follows: (1) fully dissolving the pullulan with purified water for reserve, wherein weight ratio of the pullulan raw material is 0.01-0.1%; (2) preparing other raw materials by weight percent: 60-70% of fresh milk, 15-22% of butter, and 10-18% of white granulated sugar, mixing the raw materials to mix with water well, wherein the weight ratio of raw materials to water is 3:1, pouring into a cooking tank for stewing for 20-30 min, and performing pasteurization; (3) mixing and homogenizing the aqueous solution of the pullulan with the stewed raw material liquid, and then aging for 30-60 min; (4) precooling until the temperature is 0-10 DEG C, and swelling to produce frost by an ice cream machine, or performing cast pouring, plugging a stick for freezing under the temperature of minus 22-minus 25 DEG C, and finally dissolving the frost and withdrawing the pattern for shaping; and (5) packaging to obtain a novel ice cream or popsicle, and storing under the temperature of minus 18 DEG C. The manufactured ice cream and popsicle have smooth and transparent appearance and excellent anti-melting capacity, wherein the ice cream has refreshing, gentle and soft taste, the popsicle has refreshing, crisp and arenaceous taste. The invention has the advantages of reasonable recipe, simple process and excellent effect.
Description
Technical field
The present invention relates to a kind of food-processing method, particularly a kind of production method of cold food products of pullulan-containing.
Background technology
Pulullan polysaccharide (Pullulan) has another name called the mould polysaccharide of short stalk, pullulan.It is a kind of be raw material with starch or sugar, through the outer pure natural macromolecule polysaccharide of born of the same parents that microbial fermentation produces, its chemical composition mainly is the poly-maltotriose by the connection of α-1,6 glucoside bond, and is very easily water-soluble, safety non-toxic, colorless and odorless.Pulullan polysaccharide has splendid film forming, water-retaining property and adherence, and edible, low in calories has purposes widely in industries such as cosmetics, medicine, food, is listed in the food additives catalogue by health ministry in 2006.Though the viscosity of pullulan aqueous solution is not high especially, can produce the wire drawing phenomenon, is particularly suitable for using in cold food products.Yet there are no the relevant report that pulullan polysaccharide is used in cold food products processing.
Summary of the invention
Primary and foremost purpose of the present invention is to develop and a kind of pulullan polysaccharide is added production technology in the cold food products as a kind of novel thickener.
Second purpose of the present invention is to develop a kind of novel senior cold food products that contains pulullan polysaccharide, makes its ice crystal structure and anti-melting property thereof be better than common cold food products greatly.
Implementation step of the present invention for achieving the above object is as follows:
A kind of production method of cold food products of pullulan-containing is characterized in that implementation step is as follows:
(1) just pulullan polysaccharide fully dissolves with pure water in the ratio of raw material weight 0.01～0.1%, and is standby;
(2) carry out the preparation of other raw material, by weight: fresh milk 60～70%, cream 15～22%, white granulated sugar 10～18%, mix the back and mixes well according to 3: 1 weight ratio with water, pour into to boil under 85 ℃ of the batch cans and boil 20～30min, carry out pasteurization;
(3) with ageing 30～60min behind the pulullan polysaccharide aqueous solution and the well-done material liquid mixing homogeneous;
Use the expanded making drugs into frostlike powder of Ice-cream machine when (4) being chilled to 0～10 ℃ in advance; Or the filling mould, freeze last molten frost heaving mold forming at-22～-25 ℃ of plungers;
(5) promptly obtain a kind of novel ice cream or ice cream after the packing, preservation gets final product under-18 ℃.
The invention has the beneficial effects as follows: the present invention is used for the production of cold food products with pulullan polysaccharide, because its water retention property is superior, improves the fusing point of cold food products greatly, and effect obviously is better than gellan gum and locust bean gum etc.Technology of the present invention is simple, and is easy and simple to handle, the effect highly significant.The smooth in appearance of made ice cream is bright, clean taste, soft, soft, and the anti-ability of melting is splendid; Equally, the smooth in appearance of ice cream is bright, clean taste, crisp, sandy sense arranged, the anti-ability of melting is splendid.
The specific embodiment
Below in conjunction with preferred embodiment, to details are as follows according to the specific embodiment provided by the invention:
Embodiment 1 (ice cream):
(1) pulullan polysaccharide is fully dissolved with pure water in the ratio of raw material weight 0.02% concentration as thickener, standby.
(2) preparation of other raw material (each component is weight %): fresh milk 68kg, cream 20kg, white granulated sugar 12kg, mix the back and mixes well according to 3: 1 weight ratio with water, pour into to boil under 85 ℃ of the batch cans and boil 20～30min, carry out pasteurization.
(3) ageing: with ageing 30～60min behind the pulullan polysaccharide aqueous solution and the well-done material liquid mixing homogeneous.
(4) make: of the expanded making drugs into frostlike powder of Ice-cream machine, promptly obtain a kind of novel ice cream after the packing when being chilled to 0～10 ℃ in advance.
(5) preserve: under-18 ℃, can preserve 18 months.
The smooth in appearance of this ice cream is bright, clean taste, soft, soft, and the anti-ability of melting is good.
Embodiment 2 (ice cream):
(1) pulullan polysaccharide is fully dissolved with pure water in the ratio of raw material weight 0.1% concentration, standby.
(2) preparation of other raw material (each component is weight %): fresh milk 63kg, cream 21kg, white granulated sugar 16kg, mix the back and mixes well according to 3: 1 weight ratio with water, pour into to boil under 85 ℃ of the batch cans and boil 20～30min, carry out pasteurization.
(3) ageing: with ageing 30～60min behind the pulullan polysaccharide aqueous solution and the well-done material liquid mixing homogeneous.
(4) make: of the expanded making drugs into frostlike powder of Ice-cream machine, promptly obtain a kind of novel ice cream after the packing when being chilled to 0～10 ℃ in advance.
(5) preserve: under-18 ℃, can preserve 18 months.
The smooth in appearance of this ice cream is exquisitely carved, glossy, clean taste, soft, crisp, and the anti-ability of melting is splendid.
Embodiment 3 (ice cream):
(1) pulullan polysaccharide is fully dissolved with pure water in the ratio of raw material weight 0.02% concentration as thickener, standby.
(2) preparation of other raw material (each component is weight %): fresh milk 70kg, cream 15kg, white granulated sugar 15kg, mix the back and mixes well according to 3: 1 weight ratio with water, pour into to boil under 85 ℃ of the batch cans and boil 20～30min, carry out pasteurization.
(3) ageing: with ageing 30～60min behind the pulullan polysaccharide aqueous solution and the well-done material liquid mixing homogeneous.
(4) make: irritate mould after being chilled to 0～10 ℃ in advance, freeze at-22～-25 ℃ of plungers, last molten frost heaving mould promptly obtains a kind of novel ice cream after the packing.
(5) preserve: under-18 ℃, can preserve 18 months.
The smooth in appearance of this ice cream is bright, clean taste, sandy sense is arranged, and the anti-ability of melting is good.
Embodiment 4 (ice cream):
(1) pulullan polysaccharide is fully dissolved with pure water in the ratio of raw material weight 0.1% concentration, standby.
(2) preparation of other raw material (each component is weight %): fresh milk 60kg, cream 22kg, white granulated sugar 18kg, mix the back and mixes well according to 3: 1 weight ratio with water, pour into to boil under 85 ℃ of the batch cans and boil 20～30min, carry out pasteurization.
(3) ageing: with ageing 30～60min behind the pulullan polysaccharide aqueous solution and the well-done material liquid mixing homogeneous.
(4) make: irritate mould after being chilled to 0～10 ℃ in advance, freeze at-22～-25 ℃ of plungers, last molten frost heaving mould promptly obtains a kind of novel ice cream after the packing.
(5) preserve: under-18 ℃, can preserve 18 months.
The smooth in appearance of this ice cream is bright, clean taste, crisp, sandy sense arranged, the anti-ability of melting is good.
Above-mentioned detailed description of the production method of the cold food products of pullulan-containing being carried out with reference to embodiment; be illustrative rather than determinate; can exemplify out several embodiment according to institute's limited range; therefore in the variation and the modification that do not break away under the general plotting of the present invention, should belong within protection scope of the present invention.
Claims (1)
1. the production method of the cold food products of a pullulan-containing is characterized in that implementation step is as follows:
(1) just pulullan polysaccharide fully dissolves with pure water in the ratio of raw material weight 0.01～0.1%, and is standby;
(2) carry out the preparation of other raw material, by weight: fresh milk 60～70%, cream 15～22%, white granulated sugar 10～18%, mix the back and mixes well according to 3: 1 weight ratio with water, pour into to boil under 85 ℃ of the batch cans and boil 20～30min, carry out pasteurization;
(3) with ageing 30～60min behind the pulullan polysaccharide aqueous solution and the well-done material liquid mixing homogeneous;
Use the expanded making drugs into frostlike powder of Ice-cream machine when (4) being chilled to 0～10 ℃ in advance; Or the filling mould, freeze last molten frost heaving mold forming at-22～-25 ℃ of plungers;
(5) promptly obtain a kind of novel ice cream or ice cream after the packing, preservation gets final product under-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010300260A CN101755991A (en) | 2010-01-13 | 2010-01-13 | Method for producing cold-food products containing pullulan |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010300260A CN101755991A (en) | 2010-01-13 | 2010-01-13 | Method for producing cold-food products containing pullulan |
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| Publication Number | Publication Date |
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| CN101755991A true CN101755991A (en) | 2010-06-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201010300260A Pending CN101755991A (en) | 2010-01-13 | 2010-01-13 | Method for producing cold-food products containing pullulan |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10568839B2 (en) | 2011-01-11 | 2020-02-25 | Capsugel Belgium Nv | Hard capsules |
| CN110959738A (en) * | 2019-12-06 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Compound stable emulsifier, ice cream and preparation method thereof |
| US11319566B2 (en) | 2017-04-14 | 2022-05-03 | Capsugel Belgium Nv | Process for making pullulan |
| US11576870B2 (en) | 2017-04-14 | 2023-02-14 | Capsugel Belgium Nv | Pullulan capsules |
-
2010
- 2010-01-13 CN CN201010300260A patent/CN101755991A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10568839B2 (en) | 2011-01-11 | 2020-02-25 | Capsugel Belgium Nv | Hard capsules |
| US11319566B2 (en) | 2017-04-14 | 2022-05-03 | Capsugel Belgium Nv | Process for making pullulan |
| US11576870B2 (en) | 2017-04-14 | 2023-02-14 | Capsugel Belgium Nv | Pullulan capsules |
| US11878079B2 (en) | 2017-04-14 | 2024-01-23 | Capsugel Belgium Nv | Pullulan capsules |
| CN110959738A (en) * | 2019-12-06 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Compound stable emulsifier, ice cream and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20100630 |