CN101810240B - Fruit jelly ice cream and production method thereof - Google Patents
Fruit jelly ice cream and production method thereof Download PDFInfo
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Abstract
The invention relates to a fruit jelly ice cream, which is made from the following raw materials in weight by percent: 0.1 to 0.3 percent of carrageenan, 0.15 to 0.35 percent of konjaku flour , 0.1 to 0.25 percent of gelatin, 0.15 to 0.25 percent of guar gem, 0.1 to 0.2 percent of sodium carboxymethylcellulose, 4 to 5.5 percent of whole milk powder, 0.4 to 0.6 percent of monoglyceride, 2.5 to 3.5 percent of hydrogenated coconut oil, 23 to 25 percent of white granulated sugar, 0.15 to 0.25 percent of sodium citrate, 0.04 to 0.1 percent of preservative, 0.25 to 0.35 percent of acidity regulator, 0.15 to 0.2 percent of flavoring essence, 0 to 0.02 percent of food colorant and 63.13 to 68.91 percent of water. The invention also provides a production method of the fruit jelly ice cream. The fruit jelly ice cream has the taste of the fruit jelly under the atmospheric temperature, has the taste of the ice cream when in frozen, and can be transformed between the fruit jelly form and the ice cream form.
Description
Technical field
The present invention relates to food, specifically, relate to a kind of fruit jelly ice cream and preparation method thereof.
Background technology
Jelly has characteristics such as sparkling and crystal-clear, bright in colour, smooth good to eat, the aromatic flavour of outward appearance, instant, is a kind of healthy food of low heat energy high dietary-fiber, receives especially liking of women, children of people deeply.
Ice cream (is claimed ice cream again; English name ice cream) is a kind of frozen food with smooth, the glutinous property of mouthfeel, characteristics such as refrigerant; Can lower the temperature and relieve summer heat and additional physical efficiency, not only good to eat, (contain good protein usually but also have abundant nutritive value; And higher sugar and fat), also receive especially liking of women, children of people deeply.Because ice cream can slowly melt at normal temperatures, thereby depositing, needing refrigeration in the transportation, depositing, cost of transportation is higher.
Traditional jelly and ice cream are two types of separate products (be that jelly is jelly, ice cream are ice creams).Traditional jelly has coarse ice crystal generation after freezing, influence mouthfeel, therefore preserves at normal temperatures usually; And ice cream can slowly melt at normal temperatures, needs under freezing conditions to preserve.
Summary of the invention
Technical problem to be solved by this invention provides a kind of novel foodstuff fruit jelly ice cream; And the preparation method of this fruit jelly ice cream; This fruit jelly ice cream has the mouthfeel of jelly form at normal temperatures, under freezing conditions then has the mouthfeel of ice cream form.The technical scheme that adopts is following:
A kind of fruit jelly ice cream is characterized in that being processed by following weight percentages:
Carragheen 0.10～0.30%;
Konjaku flour 0.15～0.35%;
Gelatin 0.10～0.25%;
Guar gum 0.15～0.25%;
Sodium carboxymethylcellulose 0.10～0.20%;
Whole milk powder 4.00～5.50%;
Monoglyceride 0.40～0.60%;
Hydrogenated coconut oil 2.50～3.50%;
White granulated sugar 23.00～25.00%;
Natrium citricum 0.15～0.25%;
Anticorrisive agent 0.04～0.10%;
Acid 0.25～0.35%;
Flavoring essence 0.15～0.20%;
Food coloring 0～0.02%;
Water 63.13～68.91%.
Carragheen (Carrageenan) has characteristics such as the hydrophilic colloid of formation, gel, thickening, emulsification, film forming, stable dispersion, in ice cream, can prevent whey to separate, delay to dissolve.Carragheen is a kind of dietary fiber, can regulate the human body function of intestinal canal.
Characteristics such as that konjaku flour has is hydrophilic, thickening, stable, emulsification, suspension, gel and film forming.Konjaku flour contains glucomannan and soluble dietary fiber, has very strong water imbibition, and suction back volume is inflatable, and has multiple functions such as lipopenicillinase, hypoglycemic, anti-cancer defaecation.
Gelatin has good colloid protectiveness, jelly power, compatibility, high dispersion, low viscosity property, dispersion stabilization, retentiveness, lining property, toughness and invertibity etc.Gelatin contains 18 seed amino acids, and wherein 7 kinds is that human body institute is essential, and in the present invention, gelatin can be used as a kind of food thickening agent of natural nutrition type.Gelatin is not soluble in cold water, but slowly imbibition is softening, and gelatin can absorb and be equivalent to its weight 5-10 water doubly; Gelatin dissolves in hot water, forms the thermal reversibility gel.
Guar gum is a kind of good efficient water soluble thickener, has stability, retentiveness and cohesive etc.Guar gum plays good, stable agent effect in ice cream; Suppress ice crystal and generate, can avoid, guarantee that structure is level and smooth, make finished product form uniform supernatant liquid tissue owing to ice crystal generates the existence that causes particle; Play a part thickening, emulsification, can give the mouthfeel of the smooth and glutinous property of product; Simultaneously, when freezing, keep stable, can prevent quick thawing, and improve the anti-shock heating performance of product, prolong the maintenance phase.
Sodium carboxymethylcellulose is as a kind of water-soluble food additives, water-solublely can increase solution viscosity, has characteristics such as thickening, stable, emulsification, figuration, and has the excellent stability of freezing, melt, and can improve the local flavor of product, prolongation storage time.
Whole milk powder contains rich nutrient contents, like protein, fat and lactose.
Monoglyceride has emulsification, stable, wetting, viscosity reduction, the crystallization of control grease, delays effects such as age of starch, thickening, foaming.
Hydrogenated coconut oil plays the effect that makes the product mouthfeel smooth.
The white granulated sugar sweet taste is pure, as flavouring, can increase the sweet taste of product.
Natrium citricum has good pH to be regulated and shock-absorbing capacity.
Anticorrisive agent can suppress microbial activities, prevents that product is putrid and deteriorated, thereby prolongs the shelf-life of product.The adoptable anticorrisive agent of the present invention has potassium sorbate, sodium dehydroacetate, sodium Diacetate etc.
Acid is giving the food additives that food tart flavour is main purpose, and commonly used have citric acid, tartaric acid, malic acid, a lactic acid etc.
Flavoring essence is the food additives that are used to make the product flavouring, can require to select for use the flavoring essence of corresponding odor type according to product special flavour, makes product have the corresponding fragrance and the sense of taste.Flavoring essence is the fragrance with reference to wholefood, adopts the natural essence with natural flavour mountaineous various odor types that forms with natural equivalent spices, the meticulous allotment of synthetic perfume warp, comprises fruits water quality essence and oily essence etc.
Food coloring is to be used for the painted additive of product, can improve the sensible quality of product.Food coloring has natural food colour (like beta carotene, red yeast rice pigment etc.) and synthetic food colors (like amaranth pigment, carmine pigment, lemon yellow pigment, sunset yellow etc.) two big classes; Can require to select for use the food coloring of respective color according to product style, make product have corresponding color.
On the other hand, the present invention also provides the preparation method of above-mentioned fruit jelly ice cream, it is characterized in that comprising the steps:
(1) preparation solution I
(1-1) carragheen, konjaku flour are mixed (form with dry method is mixed) with white granulated sugar; Then the compound that obtains (being the compound of carragheen, konjaku flour and white granulated sugar) is spread that temperature is housed is in 20～25 ℃ the pill tank of water (compound is dropped in the water equably); And constantly stir (stirring of spreading limit, limit), compound is dispersed in the water (can prevents conglomeration after the dispersion); Soaked then 20～30 minutes, and made the abundant water absorption and swelling of carragheen and konjaku flour;
(1-2) guar gum and sodium carboxymethylcellulose are added in the entry, and stir, make guar gum and sodium carboxymethylcellulose in water, be uniformly dispersed (promptly not having the block object of tangible agglomerate to exist); Stop then stirring, make guar gum and sodium carboxymethylcellulose water absorption and swelling; In this step (1-2), 2/10 of the water that water consumption is generally in the raw material to be equipped with; The process of swelling, the process that lets guar gum, sodium carboxymethylcellulose and water under the state that leaves standstill, interpenetrate, merge each other exactly;
(1-3) gelatin is joined in the 5-10 water doubly that weight is gelatin, keeping the temperature of water is 20-25 ℃, soaks 50-60 minute, makes the abundant imbibition of gelatin;
(1-4) material that obtains in step (1-1) pill tank is stirred and is heated to 70-80 ℃; The material that then step (1-2) is obtained adds in the pill tank and is heated to 91-95 ℃, and the material that again step (1-3) is obtained adds in the pill tank, stops heating after stirring, and obtains solution I;
(2) preparation solution II
(2-1) adopt the boiling water bath method that hydrogenated coconut oil is heated to fusing fully; Again monoglyceride is added in the hydrogenated coconut oil; Mix then and heat; Utilize monoglyceride emulsification hydrogenated coconut oil, become pellucidity (the complete emulsification hydrogenated coconut oil of monoglyceride this moment) until the mixture of monoglyceride and hydrogenated coconut oil; The boiling water bath method belongs to this area technology commonly used at present;
(2-2) in the mixture of monoglyceride that step (2-1) obtains and hydrogenated coconut oil, add entry and whole milk powder, mix and be heated to 95-100 ℃, obtain solution II; In this step (2-2), 2/10 of the water that water consumption is generally in the raw material to be equipped with;
(3) be that the solution II that 91-95 ℃ solution I and temperature is 95-100 ℃ is mixed with temperature, add anticorrisive agent then, and stir, filter with the 80-100 mesh sieve again, obtain filtrating; The purpose of filtering is to remove impurity and sizing material that some possibly exist;
(4) the filtrating temperature that step (3) is obtained is reduced to 70-75 ℃, under stirring condition, adds natrium citricum, acid, flavoring essence, food coloring successively, obtains the fruit jelly ice cream glue;
(5) the fruit jelly ice cream glue that step (4) is obtained injects container or mould; And be cooled to 40-45 ℃; Carry out sterilization processing then, (owing to carry out in the process of sterilization processing, the temperature of the fruit jelly ice cream glue of original typing of supercooling can raise usually once again in container or the mould to be cooled to 40-45 ℃ again; Therefore must cool off once more), can obtain fruit jelly ice cream.
In the preferred steps (5), sterilization processing adopts pasteurization, and sterilizing time is 10-15 minute.Certainly, also can adopt existing other method in this area to carry out sterilization processing.
In the step (5), if the fruit jelly ice cream glue is injected container, completing steps (5) and then to obtaining finished product behind the closing containers; If the fruit jelly ice cream glue is injected mould, then behind the completing steps (5), also must carry out the demoulding, packing, just can obtain finished product.
After step (5), obtain the fruit jelly ice cream of jelly form, this is the principal mode of product fruit jelly ice cream of the present invention in storage, transportation.If obtain the fruit jelly ice cream of ice cream form, then need fruit jelly ice cream be refrigerated to below-18 ℃.
Moisture in the raw material becomes four parts, is respectively applied for step (1-1), (1-2), (1-3) and (2-2).In the step (1-2), 2/10 of the water that water consumption is generally in the raw material to be equipped with; In the step (1-3), the weight of water is 5-10 times of gelatin weight; In the step (2-2), 2/10 of the water that water consumption is generally in the raw material to be equipped with; Remaining water is used for step (1-1).
Above-mentioned steps (1) and step (2) do not have temporal priority restriction, in actual production, and the preparation solution I that can walk abreast and preparation solution II.
From the physics angle, contain a large amount of colloform textures in the jelly, these colloform textures also play a big part to the mouthfeel of ice cream.The main component of jelly is carragheen and konjaku flour isocolloid, and the common use of these colloids can be brought into play remarkable role in synergy.Add compositions such as gelatin, guar gum, sodium carboxymethylcellulose and whole milk powder again; These compositions are after cooling, because the protein in gelatin and the whole milk powder produces aquation, simultaneously owing to gelatin, carragheen become gel (or frozen glue) state by colloid; Fat in the whole milk powder changes solid into after cooling; So make the viscosity of product increase, and can effectively suppress coarse ice crystal generation, the tiny product mouthfeel that then can make of ice crystal is smooth; Mouthfeel when therefore, the adding of compositions such as gelatin, guar gum, sodium carboxymethylcellulose and whole milk powder can improve product and after jelly form is freezing, converts the ice cream form to.
In the fruit jelly ice cream product of the present invention, composite uses such as carragheen, konjaku flour, sodium carboxymethylcellulose, gelatin, guar gum and monoglyceride make product have the smooth good to eat mouthfeel of jelly form at normal temperatures; And below-18 ℃ when freezing; Can suppress ice crystal generates; Avoid owing to ice crystal generates the existence that causes particle; It is fine and smooth soft, lubricious that thereby the institutional framework that makes product becomes, and higher anti-melting property is arranged, and has the mouthfeel that smooth, the glutinous property of ice cream form, the quality of tasting are abundant, bite is arranged.And; Fruit jelly ice cream product of the present invention can transform between jelly, two kinds of forms of ice cream each other; Be that jelly form becomes the ice cream form after freezing, and the ice cream form can become jelly form after thawing, two kinds of forms can repeatedly be counted ground and transformed each other.Because fruit jelly ice cream product of the present invention can exist with jelly form at normal temperatures, therefore, be convenient to deposit, transport depositing, need not refrigerating in the transportation, reduce largely deposit, cost of transportation.
The specific embodiment
Embodiment 1
At first; By every making double centner (kg) fruit jelly ice cream; Be equipped with following raw material: carragheen 0.10kg, konjaku flour 0.15kg, gelatin 0.10kg, guar gum 0.15kg, sodium carboxymethylcellulose 0.10kg, whole milk powder 4.00kg, monoglyceride 0.40kg, hydrogenated coconut oil 2.50kg, white granulated sugar 23.00kg, natrium citricum 0.15kg, anticorrisive agent 0.04kg (being potassium sorbate), acid (being lactic acid) 0.25kg, flavoring essence 0.15kg, water 68.91kg.
The moisture of 68.91kg becomes four parts in the raw material, is respectively applied for following step (1-1), (1-2), (1-3) and (2-2).In the step (1-2), water consumption is 2/10 of the water that is equipped with in the raw material, i.e. 13.782kg; In the step (1-3), the weight of water is 8 times of gelatin weight, i.e. 0.80kg; In the step (2-2), water consumption is 2/10 of the water that is equipped with in the raw material, i.e. 13.782kg; The water of all the other 40.546kg is used for step (1-1).
Then, make fruit jelly ice cream according to following step:
(1) preparation solution I
(1-1) carragheen, konjaku flour are mixed (form with dry method is mixed) with white granulated sugar; Then the compound that obtains (being the compound of carragheen, konjaku flour and white granulated sugar) is spread equably that the 40.546kg temperature is housed is in 25 ℃ the pill tank of water; And constantly stir (stirring of spreading limit, limit), compound is dispersed in the water; Soaked then 20 minutes, and made the abundant water absorption and swelling of carragheen and konjaku flour;
(1-2) guar gum and sodium carboxymethylcellulose are added in the 13.782kg water, and stir, make guar gum and sodium carboxymethylcellulose in water, be uniformly dispersed (promptly not having the block object existence of tangible agglomerate); Stop then stirring, make guar gum and sodium carboxymethylcellulose water absorption and swelling;
(1-3) gelatin is joined in the 0.80kg water, keeping the temperature of water is 20 ℃, soaks 60 minutes, makes the abundant imbibition of gelatin;
(1-4) material that obtains in step (1-1) pill tank is stirred and is heated to 75 ℃; The material that then step (1-2) is obtained adds in the pill tank and is heated to 91 ℃, and the material that again step (1-3) is obtained adds in the pill tank, stops heating after stirring, and obtains solution I;
(2) preparation solution II
(2-1) adopt the boiling water bath method that hydrogenated coconut oil is heated to fusing fully; Again monoglyceride is added in the hydrogenated coconut oil; Mix then and heat, utilize monoglyceride emulsification hydrogenated coconut oil, become pellucidity until the mixture of monoglyceride and hydrogenated coconut oil; The boiling water bath method belongs to this area technology commonly used at present, does not describe in detail at this;
(2-2) in the mixture of monoglyceride that step (2-1) obtains and hydrogenated coconut oil, add 13.782kg water and whole milk powder, mix and be heated to 95 ℃, obtain solution II;
(3) be that the solution II that 91 ℃ solution I and temperature is 95 ℃ is mixed with temperature, add anticorrisive agent then, and stir, filter with 80 mesh sieves again, obtain filtrating;
(4) the filtrating temperature that step (3) is obtained is reduced to 75 ℃, under stirring condition, adds natrium citricum, acid, flavoring essence successively, obtains the fruit jelly ice cream glue;
(5) the fruit jelly ice cream glue that step (4) is obtained injects container, and is cooled to 40 ℃, adopts the pasteurization sterilization then 15 minutes, is cooled to 40 ℃ again, can obtain fruit jelly ice cream; Behind closing containers, can obtain the fruit jelly ice cream finished product of independent packaging, the fruit jelly ice cream gross dry weight is 100kg.
Above-mentioned steps (1) and step (2) do not have temporal priority restriction, in actual production, and the preparation solution I that can walk abreast and preparation solution II.
After step (5), obtain the fruit jelly ice cream of jelly form.If obtain the fruit jelly ice cream of ice cream form, then need fruit jelly ice cream be refrigerated to below-18 ℃.
Embodiment 2
At first; By every making double centner (kg) fruit jelly ice cream; Be equipped with following raw material: carragheen 0.20kg, konjaku flour 0.245kg, gelatin 0.18kg, guar gum 0.20kg, sodium carboxymethylcellulose 0.15kg, whole milk powder 5.00kg, monoglyceride 0.50kg, hydrogenated coconut oil 3.00kg, white granulated sugar 24.00kg, natrium citricum 0.20kg, anticorrisive agent 0.05kg (being sodium dehydroacetate), acid 0.30kg (being malic acid), flavoring essence 0.17kg, food coloring 0.01kg (being the red yeast rice pigment), water 65.795kg.
The moisture of 65.795kg becomes four parts in the raw material, is respectively applied for following step (1-1), (1-2), (1-3) and (2-2).In the step (1-2), water consumption is 2/10 of the water that is equipped with in the raw material, i.e. 13.159kg; In the step (1-3), the weight of water is 10 times of gelatin weight, i.e. 1.8kg; In the step (2-2), water consumption is 2/10 of the water that is equipped with in the raw material, i.e. 13.159kg; The water of all the other 37.677kg is used for step (1-1).
Then, make fruit jelly ice cream according to following step:
(1) preparation solution I
(1-1) carragheen, konjaku flour are mixed (form with dry method is mixed) with white granulated sugar; Then the compound that obtains (being the compound of carragheen, konjaku flour and white granulated sugar) is spread equably that the 37.677kg temperature is housed is in 20 ℃ the pill tank of water; And constantly stir (stirring of spreading limit, limit), compound is dispersed in the water; Soaked then 30 minutes, and made the abundant water absorption and swelling of carragheen and konjaku flour;
(1-2) guar gum and sodium carboxymethylcellulose are added in the 13.159kg water, and stir, make guar gum and sodium carboxymethylcellulose in water, be uniformly dispersed (promptly not having the block object existence of tangible agglomerate); Stop then stirring, make guar gum and sodium carboxymethylcellulose water absorption and swelling;
(1-3) gelatin is joined in the 1.8kg water, keeping the temperature of water is 22 ℃, soaks 55 minutes, makes the abundant imbibition of gelatin;
(1-4) material that obtains in step (1-1) pill tank is stirred and is heated to 70 ℃; The material that then step (1-2) is obtained adds in the pill tank and is heated to 93 ℃, and the material that again step (1-3) is obtained adds in the pill tank, stops heating after stirring, and obtains solution I;
(2) preparation solution II
(2-1) adopt the boiling water bath method that hydrogenated coconut oil is heated to fusing fully; Again monoglyceride is added in the hydrogenated coconut oil; Mix then and heat, utilize monoglyceride emulsification hydrogenated coconut oil, become pellucidity until the mixture of monoglyceride and hydrogenated coconut oil; The boiling water bath method belongs to this area technology commonly used at present, does not describe in detail at this;
(2-2) in the mixture of monoglyceride that step (2-1) obtains and hydrogenated coconut oil, add 13.159kg water and whole milk powder, mix and be heated to 100 ℃, obtain solution II;
(3) be that the solution II that 93 ℃ solution I and temperature is 100 ℃ is mixed with temperature, add anticorrisive agent then, and stir, filter with 100 mesh sieves again, obtain filtrating;
(4) the filtrating temperature that step (3) is obtained is reduced to 70 ℃, under stirring condition, adds natrium citricum, acid, flavoring essence, food coloring successively, obtains the fruit jelly ice cream glue;
(5) the fruit jelly ice cream glue that step (4) is obtained injects mould, and is cooled to 45 ℃, adopts the pasteurization sterilization then 10 minutes, is cooled to 45 ℃ again, can obtain fruit jelly ice cream; After carrying out the demoulding, packing, obtain the fruit jelly ice cream finished product, the fruit jelly ice cream gross dry weight is 100kg.
Above-mentioned steps (1) and step (2) do not have temporal priority restriction, in actual production, and the preparation solution I that can walk abreast and preparation solution II.
After step (5), obtain the fruit jelly ice cream of jelly form.If obtain the fruit jelly ice cream of ice cream form, then need fruit jelly ice cream be refrigerated to below-18 ℃.
Embodiment 3
At first; By every making double centner (kg) fruit jelly ice cream; Be equipped with following raw material: carragheen 0.30kg, konjaku flour 0.35kg, gelatin 0.25kg, guar gum 0.25kg, sodium carboxymethylcellulose 0.20kg, whole milk powder 5.50kg, monoglyceride 0.60kg, hydrogenated coconut oil 3.50kg, white granulated sugar 25.00kg, natrium citricum 0.25kg, anticorrisive agent 0.1kg (being sodium Diacetate), acid 0.35kg (being citric acid), flavoring essence 0.20kg, food coloring 0.02kg (being lemon yellow pigment), water 63.13kg.
The moisture of 63.13kg becomes four parts in the raw material, is respectively applied for following step (1-1), (1-2), (1-3) and (2-2).In the step (1-2), water consumption is 2/10 of the water that is equipped with in the raw material, i.e. 12.626kg; In the step (1-3), the weight of water is 5 times of gelatin weight, i.e. 1.25kg; In the step (2-2), water consumption is 2/10 of the water that is equipped with in the raw material, i.e. 12.626kg; The water of all the other 36.628kg is used for step (1-1).
Then, make fruit jelly ice cream according to following step:
(1) preparation solution I
(1-1) carragheen, konjaku flour are mixed (form with dry method is mixed) with white granulated sugar; Then the compound that obtains (being the compound of carragheen, konjaku flour and white granulated sugar) is spread equably that the 36.628kg temperature is housed is in 22 ℃ the pill tank of water; And constantly stir (stirring of spreading limit, limit), compound is dispersed in the water; Soaked then 25 minutes, and made the abundant water absorption and swelling of carragheen and konjaku flour;
(1-2) guar gum and sodium carboxymethylcellulose are added in the 12.626kg water, and stir, make guar gum and sodium carboxymethylcellulose in water, be uniformly dispersed (promptly not having the block object existence of tangible agglomerate); Stop then stirring, make guar gum and sodium carboxymethylcellulose water absorption and swelling;
(1-3) gelatin is joined in the 1.25kg water, keeping the temperature of water is 25 ℃, soaks 50 minutes, makes the abundant imbibition of gelatin;
(1-4) material that obtains in step (1-1) pill tank is stirred and is heated to 80 ℃; The material that then step (1-2) is obtained adds in the pill tank and is heated to 95 ℃, and the material that again step (1-3) is obtained adds in the pill tank, stops heating after stirring, and obtains solution I;
(2) preparation solution II
(2-1) adopt the boiling water bath method that hydrogenated coconut oil is heated to fusing fully; Again monoglyceride is added in the hydrogenated coconut oil; Mix then and heat, utilize monoglyceride emulsification hydrogenated coconut oil, become pellucidity until the mixture of monoglyceride and hydrogenated coconut oil; The boiling water bath method belongs to this area technology commonly used at present, does not describe in detail at this;
(2-2) in the mixture of monoglyceride that step (2-1) obtains and hydrogenated coconut oil, add 12.626kg water and whole milk powder, mix and be heated to 97 ℃, obtain solution II;
(3) be that the solution II that 95 ℃ solution I and temperature is 97 ℃ is mixed with temperature, add anticorrisive agent then, and stir, filter with 90 mesh sieves again, obtain filtrating;
(4) the filtrating temperature that step (3) is obtained is reduced to 72 ℃, under stirring condition, adds natrium citricum, acid, flavoring essence, food coloring successively, obtains the fruit jelly ice cream glue;
(5) the fruit jelly ice cream glue that step (4) is obtained injects container, and is cooled to 42 ℃, adopts the pasteurization sterilization then 12 minutes, is cooled to 42 ℃ again, can obtain the 100kg fruit jelly ice cream; Behind closing containers, can obtain the fruit jelly ice cream finished product of independent packaging, the fruit jelly ice cream gross dry weight is 100kg.
Above-mentioned steps (1) and step (2) do not have temporal priority restriction, in actual production, and the preparation solution I that can walk abreast and preparation solution II.
After step (5), obtain the fruit jelly ice cream of jelly form.If obtain the fruit jelly ice cream of ice cream form, then need fruit jelly ice cream be refrigerated to below-18 ℃.
Claims (7)
1. a fruit jelly ice cream is characterized in that being processed by following weight percentages: carragheen 0.10～0.30%; Konjaku flour 0.15～0.35%; Gelatin 0.10～0.25%; Guar gum 0.15～0.25%; Sodium carboxymethylcellulose 0.10～0.20%; Whole milk powder 4.00～5.50%; Monoglyceride 0.40～0.60%; Hydrogenated coconut oil 2.50～3.50%; White granulated sugar 23.00～25.00%; Natrium citricum 0.15～0.25%; Anticorrisive agent 0.04～0.10%; Acid 0.25～0.35%; Flavoring essence 0.15～0.20%; Food coloring 0～0.02%; Water 63.13～68.91%;
The preparation method of said fruit jelly ice cream comprises the steps:
(1) preparation solution I
(1-1) carragheen, konjaku flour and white granulated sugar are mixed, then the compound that obtains is spread that temperature is housed is in 20～25 ℃ the pill tank of water, and constantly stir, compound is dispersed in the water; Soaked then 20～30 minutes, and made the abundant water absorption and swelling of carragheen and konjaku flour;
(1-2) guar gum and sodium carboxymethylcellulose are added in the entry, and stir, guar gum and sodium carboxymethylcellulose are uniformly dispersed in water; Stop then stirring, make guar gum and sodium carboxymethylcellulose water absorption and swelling;
(1-3) gelatin is joined in the 5-10 water doubly that weight is gelatin, keeping the temperature of water is 20-25 ℃, soaks 50-60 minute, makes the abundant imbibition of gelatin;
(1-4) material that obtains in step (1-1) pill tank is stirred and is heated to 70-80 ℃; The material that then step (1-2) is obtained adds in the pill tank and is heated to 91-95 ℃, and the material that again step (1-3) is obtained adds in the pill tank, stops heating after stirring, and obtains solution I;
(2) preparation solution II
(2-1) adopt the boiling water bath method that hydrogenated coconut oil is heated to fusing fully; Again monoglyceride is added in the hydrogenated coconut oil; Mix then and heat, utilize monoglyceride emulsification hydrogenated coconut oil, become pellucidity until the mixture of monoglyceride and hydrogenated coconut oil;
(2-2) in the mixture of monoglyceride that step (2-1) obtains and hydrogenated coconut oil, add entry and whole milk powder, mix and be heated to 95-100 ℃, obtain solution II;
(3) be that the solution II that 91-95 ℃ solution I and temperature is 95-100 ℃ is mixed with temperature, add anticorrisive agent then, and stir, filter with the 80-100 mesh sieve again, obtain filtrating;
(4) the filtrating temperature that step (3) is obtained is reduced to 70-75 ℃, under stirring condition, adds natrium citricum, acid, flavoring essence, food coloring successively, obtains the fruit jelly ice cream glue;
(5) the fruit jelly ice cream glue that step (4) is obtained injects container or mould, and is cooled to 40-45 ℃, carries out sterilization processing then, is cooled to 40-45 ℃ again, can obtain fruit jelly ice cream.
2. fruit jelly ice cream according to claim 1 is characterized in that: said anticorrisive agent is potassium sorbate, sodium dehydroacetate or sodium Diacetate.
3. fruit jelly ice cream according to claim 1 is characterized in that: said acid is citric acid, tartaric acid, malic acid or lactic acid.
4. fruit jelly ice cream according to claim 1 is characterized in that: said food coloring is beta carotene, red yeast rice pigment, amaranth pigment, carmine pigment, lemon yellow pigment or sunset yellow.
5. the preparation method of the described fruit jelly ice cream of claim 1 is characterized in that comprising the steps:
(1) preparation solution I
(1-1) carragheen, konjaku flour and white granulated sugar are mixed, then the compound that obtains is spread that temperature is housed is in 20～25 ℃ the pill tank of water, and constantly stir, compound is dispersed in the water; Soaked then 20～30 minutes, and made the abundant water absorption and swelling of carragheen and konjaku flour;
(1-2) guar gum and sodium carboxymethylcellulose are added in the entry, and stir, guar gum and sodium carboxymethylcellulose are uniformly dispersed in water; Stop then stirring, make guar gum and sodium carboxymethylcellulose water absorption and swelling;
(1-3) gelatin is joined in the 5-10 water doubly that weight is gelatin, keeping the temperature of water is 20-25 ℃, soaks 50-60 minute, makes the abundant imbibition of gelatin;
(1-4) material that obtains in step (1-1) pill tank is stirred and is heated to 70-80 ℃; The material that then step (1-2) is obtained adds in the pill tank and is heated to 91-95 ℃, and the material that again step (1-3) is obtained adds in the pill tank, stops heating after stirring, and obtains solution I;
(2) preparation solution II
(2-1) adopt the boiling water bath method that hydrogenated coconut oil is heated to fusing fully; Again monoglyceride is added in the hydrogenated coconut oil; Mix then and heat, utilize monoglyceride emulsification hydrogenated coconut oil, become pellucidity until the mixture of monoglyceride and hydrogenated coconut oil;
(2-2) in the mixture of monoglyceride that step (2-1) obtains and hydrogenated coconut oil, add entry and whole milk powder, mix and be heated to 95-100 ℃, obtain solution II;
(3) be that the solution II that 91-95 ℃ solution I and temperature is 95-100 ℃ is mixed with temperature, add anticorrisive agent then, and stir, filter with the 80-100 mesh sieve again, obtain filtrating;
(4) the filtrating temperature that step (3) is obtained is reduced to 70-75 ℃, under stirring condition, adds natrium citricum, acid, flavoring essence, food coloring successively, obtains the fruit jelly ice cream glue;
(5) the fruit jelly ice cream glue that step (4) is obtained injects container or mould, and is cooled to 40-45 ℃, carries out sterilization processing then, is cooled to 40-45 ℃ again, can obtain fruit jelly ice cream.
6. the preparation method of fruit jelly ice cream according to claim 5 is characterized in that: in the step (5), sterilization processing adopts pasteurization, and sterilizing time is 10-15 minute.
7. according to the preparation method of claim 5 or 6 described fruit jelly ice creams; It is characterized in that: the moisture in the raw material becomes four parts; Be respectively applied for step (1-1), (1-2), (1-3) and (2-2), water consumption is 2/10 of the water that is equipped with in the raw material in the step (1-2), in the step (1-3) weight of water be gelatin weight 5-10 doubly; Water consumption is 2/10 of the water that is equipped with in the raw material in the step (2-2), and remaining water is used for step (1-1).
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| CN110235983B (en) * | 2019-07-19 | 2022-12-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage and preparation method thereof |
| CN115956623B (en) * | 2021-10-11 | 2024-06-21 | 内蒙古伊利实业集团股份有限公司 | Composite water-blocking film of cold drink cone, method for keeping cold drink cone crisp, and cold drink cone |
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| JP3791815B2 (en) * | 1997-12-25 | 2006-06-28 | 雪印乳業株式会社 | Frozen dessert food and method for producing the same |
| CN1397194A (en) * | 2002-08-14 | 2003-02-19 | 秦咏辉 | Jelly ice cream and its making method |
| JP2007006732A (en) * | 2005-06-28 | 2007-01-18 | Sanei Gen Ffi Inc | Frozen confectionery getting into gel state when thawed |
| RU2312512C2 (en) * | 2005-09-28 | 2007-12-20 | Открытое акционерное общество "Набережночелнинский хладокомбинат "Челны Холод" | Mixture for producing of aromatic jelly ice-cream |
| CN101181005A (en) * | 2007-12-26 | 2008-05-21 | 甜蜜风情饮食文化传播（北京）有限公司 | Fruit jelly ice cream and preparation method thereof |
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