CN102228124A - Drunkenness-dispelling liver-protecting ice cream and preparation method thereof - Google Patents
Drunkenness-dispelling liver-protecting ice cream and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a drunkenness-dispelling liver-protecting ice cream frozen drink and a preparation method thereof. The ice cream frozen drink comprises the following materials in percentage by weight: 1 to 3 percent of kudzuvine root extracting solution, 10 to 20 percent of milk powder, 5 to 10 percent of cream, 15 to 25 percent of white granulated sugar, 4 to 10 percent of coconut oil, 0.6 to 1 percent of albumen powder, 10 to 15 percent of malt syrup, 0.15 to 0.2 percent of fatty acid monoglyceride, 0.1 to 0.2 percent of sucrose fatty acid ester, 0.03 to 0.04 percent of emulsified condensed milk essence, and the balance of pure water. The preparation method comprises the following steps of: sterilizing the materials, homogenizing, maturing and aging, adding the essence, freezing, filling, and hardening. In the method, kudzuvine root in List of Edible and Medical Articles which is published by Chinese Ministry of Health is used as a raw material, a concentrated extract of the kudzuvine root is used for preparing the health-care frozen drink, namely drunkenness-dispelling liver-protecting ice cream, and the harm of excessive alcohol to livers, kidneys and gastric mucosa of human bodies can be alleviated.
Description
Technical field
The present invention relates to a kind of preparation method of Soboring-up liver-protecting ice cream frozen.
Background technology
The frozen of Xiao Shouing is various in the market, and production method is identical with technological process, and the product nutrition of producing is abundant inadequately, and effect is single, does not reach the special requirement of balance proposition that food replenishes.As the crowd of drinking requires a kind of frozen that can Soboring-up liver-protecting.The liquor main component is an ethanol, and alcohol enters human body and at first enters liver, after transform generation aldehyde, resolving into ethyl acetate by the effect of enzyme, changes into carbon dioxide and water again, excretes through kidney.Excessive consumption of alcohol is decomposed, is transformed as in time not promoting rapidly, will inevitably injure liver, kidney, increases the burden of liver, kidney.Severe patient causes fatty liver, alcoholic liver, alcoholic cirrhosis.Root of kudzu vine effect with act on Shennong's Herbal and Compendium of Material Medica and some other masterpieces all on the booksly, claim its " activating spleen by relieving alcoholism ".Scientific research now show the root of kudzu vine to Soboring-up liver-protecting, hypertension and hyperlipemia, clearing heat and detoxicating not same-action arranged all.Two universities of Japan isolate 13 kinds of isoflavones and 3 kinds of saponin, concurrent existing powerful Soboring-up liver-protecting effect.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of Soboring-up liver-protecting ice cream frozen, the root of kudzu vine in " be food be again the article list of medicine " that the present invention has adopted that China Ministry of Public Health announces is a raw material, make the health frozen with its concentrated extract--the Soboring-up liver-protecting ice cream, can alleviate the injury of excessive alcohol to human liver, kidney, gastric mucosa.
The technical solution adopted in the present invention is: this Soboring-up liver-protecting ice cream frozen comprises following material, each material mixes by weight percentage: root of kudzu vine extract 1～3%, milk powder 10～20%, cream 5～10%, white granulated sugar 15～25%, coconut oil 4～10%, albumen powder 0.6～1%, malt syrup 10～15%, mono-fatty acid glyceride 0.15～0.2%, sucrose fatty ester 0.1～0.2%, emulsification condensed milk essence 0.03～0.04%, all the other are pure water, and the mass concentration of the active ingredient of root of kudzu vine extract is 40-60%.
The preparation method of ice cream frozen comprises the following steps:
(1) after being mixed by its proportioning, material root of kudzu vine extract, milk powder, cream, white granulated sugar, coconut oil, albumen powder, malt syrup, mono-fatty acid glyceride, sucrose fatty ester and pure water send into the sterilization of short time high temperature sterilization machine, 85 ℃～90 ℃ of temperature, 3 seconds of sterilizing time, the frozen water cooling is cooled to 10 ℃～20 ℃ after the sterilization of tubular type sterilizer;
(2) homogeneous: with heat exchanger temperature of charge is risen to 60 ℃～65 ℃, send into the homogenizer homogeneous, homogenizer pressure is 18～25Mpa;
(3) ripe aging: material is sent into ageing can carry out maturation and wear out, the burin-in process temperature is 2～4 ℃, and ageing time is 4～6 hours;
(4) add spices: emulsification condensed milk essence is joined in the compound in its ratio, and powerful the stirring makes it even;
(5) congeal: the ripe material that will wear out, send in the freezing machine and congeal, the temperature of congealing-10 ℃～-8 ℃;
(6) can: the material that congeals is sent into the bottle placer can, hardens after the demoulding.About 20 ℃ of calcining temperatures;
(7) sclerosis: the shaped article after the can demoulding, send into hardening cabinet, its deep layer is freezed, temperature is controlled at-40 ℃～-25 ℃.
Technique effect of the present invention is: the present invention will have the root of kudzu vine material of medicine-food two-purpose after the high-tech processing, suppress its fermentation and the frozen of the biologically active material root of kudzu vine that compound other materials is produced.Have Soboring-up liver-protecting, quench the thirst, alleviate n and V, headache, effect sick at heart.Edible this kind frozen except that cooling is quenched the thirst, can also improve the immunocompetence of body, delays senility.
The specific embodiment:
Below by embodiment the present invention is specifically described:
The ice cream frozen, comprise following material, each material mixes by weight percentage: root of kudzu vine extract 1～3%, milk powder 10～20%, cream 5～10%, white granulated sugar 15～25%, coconut oil 4～10%, albumen powder 0.6～1%, malt syrup 10～15%, mono-fatty acid glyceride 0.15～0.2%, sucrose fatty ester 0.1～0.2%, emulsification condensed milk essence 0.03～0.04%, all the other are pure water.
Add emulsifying agent, addition is 1.5g/kg; Add stabilizing agent, addition is 1.2-1.5g/kg.Add the different anti-bad thrombus sodium of D, addition is 0.15g/kg; Add Sodium Benzoate or potassium sorbate, addition is 0.15g/kg, and the addition of above-mentioned material is in frozen material total amount.
The making of ice cream frozen comprises the following steps:
(1) with after material root of kudzu vine extract 0.6kg, milk powder 6kg, cream 3kg, white granulated sugar 6kg, coconut oil 1.5kg, albumen powder 0.24kg, malt syrup 3kg, mono-fatty acid glyceride 0.06kg, sucrose fatty ester 0.06kg, soyabean oligosaccharides 6kg, the Aspartame 0.003kg mixing, add pure water and send into the sterilization of short time high temperature sterilization machine to 30kg, 85 ℃～90 ℃ of temperature, 3 seconds of sterilizing time, the frozen water cooling is cooled to 10 ℃～20 ℃ after the sterilization of tubular type sterilizer;
(2) homogeneous: with heat exchanger temperature of charge is risen to 60 ℃～65 ℃, send into the homogenizer homogeneous, homogenizer pressure is 18～25Mpa;
(3) ripe aging: material is sent into ageing can carry out maturation and wear out, the burin-in process temperature is 2～4 ℃, and ageing time is 5 hours;
(4) add spices: 0.009kg joins in the compound with emulsification condensed milk essence, and powerful the stirring makes it even;
(5) congeal: the ripe material that will wear out, send in the freezing machine and congeal, the temperature of congealing-10 ℃～-8 ℃;
(6) can: the material that congeals is sent into the bottle placer can, hardens after the demoulding.About 20 ℃ of calcining temperatures;
(7) sclerosis: the shaped article after the can demoulding, send into hardening cabinet, its deep layer is freezed, temperature is controlled at-40 ℃～-25 ℃.
The prepared ice cream of said method is tested in different regions its anti-alcohol function, and its investigation result is as follows:
Experimental result investigation statistics table
Reduce the generation of ice crystal during for quick-frozen in such scheme, can add the emulsifying agent mono-fatty acid glyceride, the adding maximum is 1.5g/kg; For preventing that precipitation from adding the stabilizing agent sucrose fatty ester, the adding maximum is 1.2-1.5g/kg; Because added fat, for the oxidation that prevents fat adds the different anti-bad thrombus sodium of D, maximum use amount is 0.15g/kg; For extending the shelf life, add preservative sodium benzoate, the maximum use amount 0.15g/kg of maximum use amount 0.15g/kg or potassium sorbate, it is best that Sodium Benzoate and potassium sorbate share effect, and the maximum use amount when share is 0.15g/kg.(adding of above-mentioned material is in frozen material total amount)
Claims (4)
1. Soboring-up liver-protecting ice cream frozen, comprise following material, each material mixes by weight percentage: root of kudzu vine extract 1～3%, milk powder 10～20%, cream 5～10%, white granulated sugar 15～25%, coconut oil 4～10%, albumen powder 0.6～1%, malt syrup 10～15%, mono-fatty acid glyceride 0.15～0.2%, sucrose fatty ester 0.1～0.2%, emulsification condensed milk essence 0.03～0.04%, all the other are pure water.
2. Soboring-up liver-protecting ice cream frozen according to claim 1 is characterized in that: add filtration granulated sugar, the soyabean oligosaccharides of 10-30% or the xylitol of 10-30% of 7-10%, add Aspartame 0.01-0.03%.
3. Soboring-up liver-protecting ice cream frozen according to claim 1 is characterized in that: add emulsifying agent, addition is 1.5g/kg; Add stabilizing agent, addition is 1.2-1.5g/kg; Add the different anti-bad thrombus sodium of D, addition is 0.15g/kg; Add Sodium Benzoate or potassium sorbate, addition is 0.15g/kg, and the addition of above-mentioned material is in frozen material total amount.
4. the preparation method of the described ice cream frozen of claim 1 comprises the following steps:
(1) after being mixed by its proportioning, material root of kudzu vine extract, milk powder, cream, white granulated sugar, coconut oil, albumen powder, malt syrup, mono-fatty acid glyceride, sucrose fatty ester and pure water send into the sterilization of short time high temperature sterilization machine, 85 ℃～90 ℃ of temperature, 3 seconds of sterilizing time, the frozen water cooling is cooled to 10 ℃～20 ℃ after the sterilization of tubular type sterilizer;
(2) homogeneous: with heat exchanger temperature of charge is risen to 60 ℃～65 ℃, send into the homogenizer homogeneous, homogenizer pressure is 18～25Mpa;
(3) ripe aging: material is sent into ageing can carry out maturation and wear out, the burin-in process temperature is 2～4 ℃, and ageing time is 4～6 hours;
(4) add spices: emulsification condensed milk essence is joined in the compound in its ratio, and powerful the stirring makes it even;
(5) congeal: the ripe material that will wear out, send in the freezing machine and congeal, the temperature of congealing-10 ℃～-8 ℃;
(6) can: the material that congeals is sent into the bottle placer can, hardens about 20 ℃ of calcining temperatures after the demoulding;
(7) sclerosis: the shaped article after the can demoulding, send into hardening cabinet, its deep layer is freezed, temperature is controlled at-40 ℃～-25 ℃.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271213A (en) * | 2013-06-07 | 2013-09-04 | 中国科学院烟台海岸带研究所 | Low-fat ice cream and its preparation method |
| CN104839421A (en) * | 2015-06-01 | 2015-08-19 | 新疆生命核力高科股份有限公司 | Kunlun chrysanthemum ice cream and preparation method thereof |
| CN104982637A (en) * | 2015-06-30 | 2015-10-21 | 防城港市盛吉科技有限公司 | Pueraria lobata ice cream with original taste |
| CN107568549A (en) * | 2017-09-29 | 2018-01-12 | 四川诚唯科技有限公司 | A kind of compound root of kudzu vine block and preparation method thereof |
| CN108925739A (en) * | 2017-05-23 | 2018-12-04 | 沈阳德氏冷饮食品有限公司 | The production method of ice cream containing plant extraction liquid |
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| CN101485379A (en) * | 2009-03-04 | 2009-07-22 | 孙德君 | Green bean paste ice cream and preparation method thereof |
| CN101711547A (en) * | 2009-06-25 | 2010-05-26 | 彭常安 | Arrowroot flour ice cream and production method thereof |
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2011
- 2011-08-02 CN CN 201110219392 patent/CN102228124A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101485379A (en) * | 2009-03-04 | 2009-07-22 | 孙德君 | Green bean paste ice cream and preparation method thereof |
| CN101711547A (en) * | 2009-06-25 | 2010-05-26 | 彭常安 | Arrowroot flour ice cream and production method thereof |
Non-Patent Citations (2)
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| 《食品工业》 20041231 周先汉等 葛根淀粉冰淇淋的工艺研究 5-7 1-4 , 第1期 * |
| 《食品科学》 19971231 丘华等 葛根芒果冰淇淋的研制 37-39 1-4 , 第12期 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271213A (en) * | 2013-06-07 | 2013-09-04 | 中国科学院烟台海岸带研究所 | Low-fat ice cream and its preparation method |
| CN104839421A (en) * | 2015-06-01 | 2015-08-19 | 新疆生命核力高科股份有限公司 | Kunlun chrysanthemum ice cream and preparation method thereof |
| CN104982637A (en) * | 2015-06-30 | 2015-10-21 | 防城港市盛吉科技有限公司 | Pueraria lobata ice cream with original taste |
| CN108925739A (en) * | 2017-05-23 | 2018-12-04 | 沈阳德氏冷饮食品有限公司 | The production method of ice cream containing plant extraction liquid |
| CN107568549A (en) * | 2017-09-29 | 2018-01-12 | 四川诚唯科技有限公司 | A kind of compound root of kudzu vine block and preparation method thereof |
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Application publication date: 20111102 |