CN102058008A - Pumpkin ice cream food and manufacturing method thereof - Google Patents
Pumpkin ice cream food and manufacturing method thereof Download PDFInfo
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- CN102058008A CN102058008A CN2009102284261A CN200910228426A CN102058008A CN 102058008 A CN102058008 A CN 102058008A CN 2009102284261 A CN2009102284261 A CN 2009102284261A CN 200910228426 A CN200910228426 A CN 200910228426A CN 102058008 A CN102058008 A CN 102058008A
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Abstract
The invention relates to pumpkin ice cream and a manufacturing method thereof. The pumpkin ice cream consists of 1 part of fresh pumpkin, 1 to 3 parts of water, 1 to 5 parts of xyllitol, 0.01 part of ethanol, 1 to 10 parts of jelly powder, 0.0001 part of amylase, 0.005 part of fruit powder, and 0.0001 part of trace element. The method comprises the steps: selecting hard fresh pumpkins, preserving, removing astringency, pulping, mixing, homogenizing, filling, freezing, packaging and the like. The preparation method keeps various vitamins and important minerals necessary for a human body, of the pumpkins, changes the astringent soluble tannin substance into a non-astringent dissoluble tannin substance, removes the original astringency, and effectively solves the problem of preservation, taste and the like of the pumpkin ice cream.
Description
Technical field
The invention belongs to the fruit processing technique field, relate to pumpkin food and preparation method thereof, particularly pumpkin ice cream and preparation method thereof.
Background technology
The nutritional labeling of pumpkin is more complete, and nutritive value is also higher.Vitamin C and grape xylitol content are abundanter than old pumpkin in the tender pumpkin.Old pumpkin then calcium, iron, carotene carotene content is higher.These are all more favourable to preventing and treating asthma.Traditional Chinese medicine is thought: the pumpkin flavor is sweet, warm in nature, has the function of tonifying middle-Jiao and Qi, stopping coughing and removing phlegm, can control diseases such as the deficiency of vital energy is weak, intercostal neuralgia, malaria, dysentery.But also ascarifuge, control scald.Its seed---pumpkin seeds can also eat or extract oil.Pumpkin and pumpkin seeds have certain medical value.Motherland's medical science thinks that pumpkin flavor warm in nature is sweet, goes into spleen, stomach warp.Function with tonifying middle-Jiao and Qi, anti-inflammatory analgetic, detoxifcation desinsection.Can be used for that the deficiency of vital energy is weak, intercostal neuralgia, malaria, dysentery, separate diseases such as opium poison, ascarifuge, bronchial astehma, wood sugar alcoholuria disease.Compendium of Material Medica is said its energy " tonifying middle-Jiao and Qi "." medical center summary " puts down in writing its energy " the beneficial heart is astringed the lung ".
So pumpkin contains abundant wood sugar alcohols and the starch old pumpkin is tasted not only fragrant but also sweet; Its protein and fat content are lower.The nutritive value of pumpkin shows that mainly it contains more rich vitamin, and wherein content is higher carrotene 2.4mg% vitaminB10 .05mg%, vitamin B2 0.06mg%, vitamin C 5mg%; In addition, also contain a certain amount of iron and phosphorus.These materials play an important role to the physiological function of safeguarding body.Also find the composition of a kind of in addition " cobalt " in the pumpkin recently, after eating blood tonification effect is arranged.Pumpkin contains abundant vitamin A, B, C and mineral matter, 8 essential seed amino acids and the essential histidine of children, trace elements such as Soluble Fiber, lutein and phosphorus, potassium, calcium, magnesium, zinc, silicon.Modern age, nutrition and medical science showed, ate pumpkin more and can effectively prevent and treat hypertension, and wood sugar alcoholuria disease and hepatic disease improve the human immunological competence.
Often eat pumpkin, can make free movement of the bowels, skin is lush, especially to the women, beautification function is arranged, and the hole that Qing Dynasty's name minister is opened advised once that the Empress Dowager ate pumpkin more.The all right prevention of stroke of pumpkin because of containing glyceric acid such as a large amount of linoleic acids, palmitic acid, stearic acid in the pumpkin, is good matter grease.Treatment hypertension can be fried pumpkin seeds and be eaten, and every day, consumption was advisable with the 20-30 gram.As the saying goes " Diet cures more than the doctors ".Nearly 2 years, along with the further research of domestic and international expert, find that pumpkin is not only nutritious to vegetables, and the long-term edible function that also has health care and prevent and cure diseases.According to data, the special dietary composition that pumpkin self contains can strengthen immunity of organisms, prevents the artery sclerosis, has anti-cancer, beauty treatment and antiobesity action, has been regarded as the special efficacy health-care vegetable in the world.
Real moisture 91.9g～97.8g (low, the tender melon height of aging melon), carbohydrate 1.3～5.7g (tender melon), 15.5g (the old melon of containing of every 100g fresh fruit.Aging melon is high wood sugar alcohols and content of starch so, but its energizing quantity is occupied first of the melon vegetables.Therefore, can use for grain), carrotene 0.57～2.4mg (aging melon is higher 1 times than tender melon), protein 0.9g (tender melon), 0.7g (aging melon) contains potassium 181mg, phosphorus 40mg (potassium, phosphorus content aging melon are all high 2 times than tender melon).The dietary fiber aging melon is a little more than tender melon.Pumpkin is processed into the ice-cream product with unique texture, and up to now, this method is not seen any bibliographical information as yet.
Summary of the invention
The objective of the invention is to adopt different technology conditions to adjust the proportioning of auxiliary material.Adopt difference to take away the puckery taste and preservation technique, cooperate the special operations such as freezing chain of technology that are mixed, make the pumpkin ice-cream product substantially near the mouthfeel of pumpkin.The needs that adapt to the different crowd Various Seasonal.For the value added by manufacture synergy of pumpkin provides new approach.
Technical scheme of the present invention is achieved by following content:
Fresh pumpkin 1-30 part, water 1-30 part, xylitol 1-15 part, ethanol 0.01-0.05 part, jelly powder 1-20 part, amylase 0.0001-0.0005 part, Fruit powder 0.005-0.008 part, micro-0.0001-0.0008 part.
Pumpkin articles of ice confectionery of the present invention, preferably form: fresh pumpkin 1-3 part by following ingredients, water 1-15 part, xylitol 1-10 part, ethanol 0.01-0.03 part, jelly powder 1-15 part, AMS 0.0001-0.0003 part, Fruit powder 0.005-0.006 part, micro-0.0001-0.0005 part.
Pumpkin articles of ice confectionery of the present invention, being more preferably is by 0.0001 part of 1 part of fresh pumpkin, water 1-3 part, xylitol 1-5 part, 0.01 part of ethanol, jelly powder 1-10 part, amylase, 0.005 part of Fruit powder; 0.0001 part of composition of trace element.
The preparation method of pumpkin articles of ice confectionery of the present invention comprises: with hard fresh pumpkin classification, select, it is fresh-keeping to take away the puckery taste, and trace element is added in making beating, and enzymolysis is mixed, homogeneous, and can, packing, freezing warehouse-in is stored.
The preparation process of pumpkin articles of ice confectionery of the present invention and deposit sale and all will keep below-18 ℃.Ice-cream structure is subjected to variations in temperature to produce ice crystal, and ice crystal has direct relation with freezing chain.Freezing chain is that overall process keeps the constant state of low temperature.
Amylase is the enzyme general name of hydrolyzed starch and glycogen, usually by the starch size on the catalyzed by amylase hydrolysis fabric, because diastatic high efficiency and selectivity, the destarch rate height of enzyme desizing, destarch is fast, pollutes few, product is more soft than acid system, alkaline process, and does not damage fiber.Diastatic kind is a lot, according to the fabric difference, the equipment combination is different, technological process is also different, at present used desizing method has infusion process, the method for banking up, dye gigging method, washes etc. continuously, because amylase destarch mechanism is little, the consumption of water is few, can be issued to the destarch effect at cryogenic conditions, have distinct environmental protection characteristic.
Fruit powder of the present invention is TSC-C3A (purchases continue in Tianjin prosperous Bioisystech Co., Ltd).
The processing method of taking away the puckery taste that the present invention adopts, its advantage is: CO
2It is short that the method for taking away the puckery taste has the time of taking away the puckery taste, and anticorrosion anti-brown stain is protected hard, simple to operation and be fit to large-scale production and take away the puckery taste etc.The pumpkin back of taking away the puckery taste keeps hardness and color, and to preserve for a long time be the key of the technology of taking away the puckery taste, and also is to limit the key technology factor that pumpkin production is increased economic efficiency at present.
The present invention adopts and charge into CO under cryogenic conditions
2Carry out fresh-keeping taking away the puckery taste, former pumpkin CO
2Under the condition of concentration 〉=80% hypoxemia, long-time cryopreservation can be eliminated puckery sense substantially.Be that with the difference of existing processing method the interpolation compound stabilizer has solved the puckery problem that delays again once more in technical process, in edible process, eliminated astringent taste substantially.
CO of the present invention
2The preservation technology technology that low temperature takes away the puckery taste fresh-keeping, process is by the proportioning of the micro-auxiliary material of adjustment pumpkin, cooperate homogeneous, temperature controlling is mixed, special freezing chain can transportation etc., problems such as the ice-cream preservation of pumpkin, mouthfeel have effectively been solved, said method has been created condition for the astringent taste of removing pumpkin, and reliable foundation is provided.So its comfortable taste of pumpkin ice cream of the present invention be easy to be accepted by all kinds of crowds, and the nutritional labeling in the fresh pumpkin ice cream is not suffered a loss.
Crude sweet pumpkin ice cream contains 18%～20% solubility xylitol in the former pumpkin, and it is grape xylitol and fruit tree sugar alcohol more than 75%.3% cellulose, keep pumpkin, vitamin C, vitamin A (carrotene), Cobastab (thiamine), vitamin B2 (riboflavin), important minerals that citrin (rutin) and needed by human body are wanted such as bioactivators such as iodine, phosphorus, calcium, iron and lycopene, sweet mellow wine, significant to strengthening body immunity.Choline in the pumpkin is the essential organic matter of cranial nerve, and itself and lycopene exist jointly, with interior each organ of body, comprises the free radical in the brain, thereby the effect of protection brain is arranged in helping.
Concrete preparation method:
(1) selected pumpkin: pumpkin has nothing in common with each other because of differences such as kind, zone, weathers picking time, generally gather in 8～November, with the fruit yellow go down slightly gather when showing red best.With the timely go-no-go of the pumpkin of gathering, select size close, no scab, small holes caused by worms, deformity, the pumpkin that profile is intact, maturity is consistent make to process materials.
(2) preservation by low temperature: persimmon is-20 ℃ of left and right sides quick freezings.
(3) making beating: the pumpkin of cleaning is pulverized pulp or congee shape.
(4) homogeneous: by homogenizer or colloid mill.
(5) be mixed: add entry in the pot, xylitol, jelly powder, micro-enzyme food, composite food additive etc., heating disinfection, cooling is mixed with the fresh pumpkin slurry.
(6) sterile filling.
(7) freezing chain packing.Under freezing conditions freeze after the ice cream can.Its preserving process also is preservation under-18 ℃ of-20 ℃ of environment.
(8) freezing warehouse-in.
Pumpkin articles of ice confectionery of the present invention (seeing embodiment 1-5) has carried out the detection of various sanitary standards, and its every index meets national standard.Its reference to standard is as follows:
GB2759 cold drink food sanitary standard
The GB7718 food labelling universal standard
SB/T 10006 frozen terms
GB2760-1996 food additives sanitary standard
Pumpkin articles of ice confectionery of the present invention (seeing embodiment 1-5) organoleptic indicator:
| Project | Requirement |
| Color and luster | Color and luster is even, meets the due color and luster of this product |
| Form | Complete form, size is consistent.There is not distortion, no weak |
| Tissue | Fine and smooth lubricious, there is not the grain of coagulating, obvious ice crystal is arranged.Husky mouthfeel |
| Flavour, smell | Flavour and suitable, fragrance is pure, meets the due flavour of this product, smell, and the taste of pumpkin is arranged |
| Impurity | There is not macroscopic impurity |
Pumpkin ice cream of the present invention is compared with the disclosed ice cream of prior art, and the good effect that is had is:
(1) this its comfortable taste of fresh pumpkin ice cream, product exquisiteness, modest viscosity and have the anti-product that melts of natural structure of sorbet sense.Be suitable for all kinds of crowds' the taste and the needs of Various Seasonal, it is non-return that it has moistening lung, coordinating intestines and stomach, and heat clearing and inflammation relieving, effects such as cooling blood and hemostasis are not healed to chronic chronic cough, and food such as children's dyspneic cough is effectively, still keeps the nutritive value of former pumpkin after the processing.
(2) this invented technology pumpkin is without high-temperature process, and various trace elements and various bioactivator are not damaged, and keep the nutritional labeling of former fruit.While this product preservative free, no essence, approximate natural mouthfeel, its structure adapts to the different needs in the four seasons, and edible safety is reliable.All-ages, nutritious, have certain health care.
(3) this pumpkin ice-cream product scientific and technological achievement is transformed in the process of productivity, can drive the exploitation of other fruit and vegetable using deep processed products, develops towards the direction of nourishing healthy pure natural.The enterprise that accepts this patent as plan need go into operation, and should formulate company standard with reference to the every index of frozen national standard.
The specific embodiment
For simple and purpose clearly, hereinafter appropriate omission the description of known technology, in order to avoid those unnecessary details influences are to the description of the technical program.Umber among the present invention can be represented gram, kilogram, and measurement units such as ton are mainly selected according to the actual needs of producing.Fruit powder of the present invention is the TSC-C3A mixed emulsifying stabilizer, and market can have been bought.
Below in conjunction with preferred embodiment, the present invention will be further described, to being described in detail as follows according to the specific embodiment provided by the invention:
Embodiment 1
Form: fresh pumpkin, water, xylitol, xylitol, ethanol, jelly powder etc., its weight proportion is 1 part in a pumpkin, 3 parts in water, 5 parts of xylitols, 10 parts of jelly powders, 0.01 part of ethanol, amylase ten thousand/portion, 0.005 part of compound additive, 0.0001 part of potassium phosphate.
Embodiment 2
Form: 1 part of fresh pumpkin, 3 parts in water, 2 parts of xylitols, 0.01 part of ethanol, 1 part of jelly powder, 0.0003 part of amylase, 0.002 part of compound additive, 0.0003 part in calcium carbonate.
Embodiment 3
Form: 10 parts of fresh pumpkins, 30 parts in water, 15 parts of xylitols, 0.05 part of ethanol, 20 parts of jelly powders, 0.0001 part of amylase, 10 parts of compound additives, 0.0002 part in calcium chloride.
Embodiment 4
Form: 3 parts of fresh pumpkins, 5 parts in water, 10 parts of xylitols, 0.03 part of ethanol, 10 parts of jelly powders, 0.0003 part of amylase, 0.005 part of compound additive, 0.0005 part in calcium carbonate.
Embodiment 5
Form: 10 parts of fresh pumpkins, 30 parts in water, 15 parts of xylitols, 0.05 part of ethanol, 20 parts of jelly powders, 0.0005 part of amylase, 0.008 part of compound additive, 0.0004 part of salt.
The ice-cream preparation method of embodiment 1-5 pumpkin:
(1) selected pumpkin: pumpkin has nothing in common with each other because of differences such as kind, zone, weathers picking time, generally gather in 8～November, with the fruit yellow go down slightly gather when showing red best.
(2) preservation by low temperature.Persimmon can take away the puckery taste-20 ℃ of left and right sides quick freezings, but the time of taking away the puckery taste is long, needs about 60～80 days approximately.
(3) take away the puckery taste.Adopt the fresh-keeping method of taking away the puckery taste.At CO
2Under the condition of concentration 〉=80% hypoxemia, long-time cryopreservation is taken away the puckery taste fresh-keeping.
(4) hard persimmon decortication.With the pumpkin of choosing, rinse well with clear water and to drain, remove the peel with paring knife then.Peel and note firmly evenly, make pericarp thin and thick unanimity, cut not leak, constantly skin is advisable, general pericarp is got over Bao Yuehao.If disconnected skin occurs, leak and cut, in time remedy, keep pulp bright and clean level and smooth.
(5) making beating.The pumpkin of cleaning after taking away the puckery taste is pulverized pulp or congee shape.
(6) homogeneous: by homogenizer or colloid mill.
(7) sterile filling.
(8) freezing chain packing.Under freezing conditions freeze after the ice cream can.Its preserving process also is preservation under-18 ℃～-20 ℃ environment.
Claims (5)
1. pumpkin articles of ice confectionery is characterized in that it is made up of following ingredients:
Fresh pumpkin 1-30 part, water 1-30 part, xylitol 1-15 part, ethanol 0.01-0.05 part, jelly powder 1-20 part,
Amylase 0.0001-0.0005 part, Fruit powder 0.005-0.008 part, micro-0.0001-0.0008 part.
2. pumpkin articles of ice confectionery according to claim 1, it is characterized in that it is made up of following ingredients: fresh pumpkin 1-3 part, water 1-15 part, xylitol 1-10 part, ethanol 0.01-0.03 part, jelly powder 1-15 part, amylase 0.0001-0.0003 part, Fruit powder 0.005-0.006 part, micro-0.0001-0.0005 part.
3. pumpkin articles of ice confectionery according to claim 1 is characterized in that: it is by 0.0001 part of 1 part of fresh pumpkin, water 1-3 part, xylitol 1-5 part, 0.01 part of ethanol, jelly powder 1-10 part, amylase, 0.005 part of Fruit powder; 0.0001 part of composition of trace element.
4. as claim 1～3 pumpkin articles of ice confectionery as described in each, Fruit powder is the TSC-C3A mixed emulsifying stabilizer; Trace element is salt, potassium phosphate, calcium chloride or calcium carbonate.
5. the method for preparing each described pumpkin articles of ice confectionery of claim 1-3 is characterized in that comprising: with hard fresh pumpkin classification, select, it is fresh-keeping to take away the puckery taste, and trace element is added in making beating, and enzymolysis is mixed, homogeneous, and can, packing, freezing warehouse-in is stored.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102284261A CN102058008A (en) | 2009-11-17 | 2009-11-17 | Pumpkin ice cream food and manufacturing method thereof |
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| CN2009102284261A CN102058008A (en) | 2009-11-17 | 2009-11-17 | Pumpkin ice cream food and manufacturing method thereof |
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| CN2009102284261A Pending CN102058008A (en) | 2009-11-17 | 2009-11-17 | Pumpkin ice cream food and manufacturing method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141728A (en) * | 2013-03-08 | 2013-06-12 | 马胜清 | Muskmelon jelly |
| CN103652301A (en) * | 2012-09-20 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | Ice cream containing pumpkin and millet jelly, and production method thereof |
| CN104996708A (en) * | 2014-12-11 | 2015-10-28 | 河南农业大学 | Alfalfa ice cream and preparation technology thereof |
| CN104996712A (en) * | 2015-08-19 | 2015-10-28 | 郑州思念食品有限公司 | Melt-resistant ice cream, quick-freezing ice cream dorayaki and preparation method |
-
2009
- 2009-11-17 CN CN2009102284261A patent/CN102058008A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652301A (en) * | 2012-09-20 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | Ice cream containing pumpkin and millet jelly, and production method thereof |
| CN103652301B (en) * | 2012-09-20 | 2016-04-27 | 内蒙古伊利实业集团股份有限公司 | A kind of ice cream and production method thereof containing pumpkin millet jelly |
| CN103141728A (en) * | 2013-03-08 | 2013-06-12 | 马胜清 | Muskmelon jelly |
| CN104996708A (en) * | 2014-12-11 | 2015-10-28 | 河南农业大学 | Alfalfa ice cream and preparation technology thereof |
| CN104996712A (en) * | 2015-08-19 | 2015-10-28 | 郑州思念食品有限公司 | Melt-resistant ice cream, quick-freezing ice cream dorayaki and preparation method |
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Application publication date: 20110518 |