CN102389019B - Ice lolly containing avocado and preparation method thereof - Google Patents
Ice lolly containing avocado and preparation method thereof Download PDFInfo
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- CN102389019B CN102389019B CN 201110341300 CN201110341300A CN102389019B CN 102389019 B CN102389019 B CN 102389019B CN 201110341300 CN201110341300 CN 201110341300 CN 201110341300 A CN201110341300 A CN 201110341300A CN 102389019 B CN102389019 B CN 102389019B
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Abstract
The invention belongs to the technical field of frozen drinks and ice cream and relates to an ice lolly containing avocados and a preparation method thereof. The ice lolly contains sugared avocados, sugared avocado juice, sweeteners, milk powder and water. The avocados are sugared, so that the freezing resistance and storage stability of avocados are improved without affecting mouth-feel (such as softness and chewiness) and nutrient composition of avocados. Therefore, the sugared avocados can be added to the ice lolly to meet the needs of customers for ice lolly flavor and nutrition and health.
Description
Technical field
The invention belongs to the frozen processing technique field, relate to a kind of ice cream and preparation method thereof, specifically refer to a kind of ice cream that contains avocado and preparation method thereof.
Background technology
In China's development rapidly, the frozen of supply is of a great variety in the market in recent years for the frozen industry.For catering to different consumer demands, each businessman all is devoted at the aspects such as frozen packing, structure, local flavor searching new breakthrough point and Innovative Elements, and does not have too many innovation with the essence constituent on the mouthfeel of frozen.Take ice cream as example, ice cream in the market mainly is as primary raw material take drinking water, dairy products, sugar, edible oil and fat, adding an amount of thickener, spices or beans, fruit etc. makes, most of ice creams are except the additive differences such as material rate, used essence, pigment, almost there is not significant difference, in local flavor innovation, mostly be limited to milk flavor, fruity, chocolate flavoured and composite flavor etc., seldom can be again in-depth of innovation.The most taste of present frozen is dull, and nutritive value is not high, can't cater to the more and more higher requirement that present consumer proposes taste of diet and nutrient health.
Along with the continuous fierceness of market competition and consumer to the increasing requirement such as taste of diet, nutrient health, need to seek new Innovative Elements for Beverage Market, improve the surcharge of frozen.The related researcher begins to attempt the natural function raw-food material is added in the frozen, with exploitation environmental protective hygienic type frozen.
Avocado (claiming again avocado) is the very high fruit of a kind of nutritive value, the soft resembling cheese of pulp, and look yellow, and unique flavor, unsaturated fatty acid content be up to 80%, contains multivitamin, abundant fat and protein, and sodium, potassium, magnesium, calcium equal size are also high.Kernel oil content 8%～29%, oil are a kind of non-drying oils, do not have excitant, and acidity is little, can preserve for a long time after the emulsification and (for example, see Zhang Zhiqi etc., production and marketing present situation and the popularizing application prospect of good nonwood forest trees avocado, the southern china fruit tree, the 6th phase of the 33rd volume in 2004, the 68th page).But only be processed at present dry powder, jam or syrup (for example seeing the open CN101163407 of Chinese patent, the open CN101662942 of Chinese patent).Avocado is applied to the frozen industry makes ice cream, must be subject to liking of consumer.
But because avocado is tropical fruit (tree), Quick Oxidation variable color after peeling is cut, frost resistance is poor, therefore also fails it is carried out freezing processing, even makes frozen.
Summary of the invention
In order to address the above problem, the invention provides a kind of ice cream that contains avocado, described ice cream comprises candied avocado, candied avocado water, sweetening material, milk powder and water, the amount of wherein said candied avocado is 1 % by weight～10 % by weight of ice cream gross weight, the amount of described candied avocado water is 5 % by weight～30 % by weight of ice cream gross weight, and the amount of described milk powder is 3.1～9.9 % by weight of ice cream gross weight.
Described ice cream can also contain oil substances, stabilizing agent, sweetener, essence, pigment and/or acidity regulator.
In the described ice cream, described candied avocado is that particle diameter is the candied avocado piece of 5mm～11mm.
In the described ice cream, described sweetening material is the 8 % by weight～white granulated sugar of 18 % by weight and the HFCS of 3 % by weight～7 % by weight of ice cream gross weight.
In the described ice cream, described oil substances is the coconut oil of 3.6 % by weight～4.5 % by weight of ice cream gross weight.
The present invention also provides a kind of preparation method who contains the ice cream of avocado, said method comprising the steps of:
A. auxiliary material is dissolved in water, carries out infusion;
B. add candied avocado water, continue infusion;
C.. sterilization;
D. be cooled to 2 ℃ to 6 ℃;
E. add candied avocado piece, fill with mould and freezing solid.
In described method, optionally, carry out under 75 ℃～85 ℃ temperature in infusion described in step a and the step b.
In described method, optionally, it is 0 to 10 minute continuing the infusion time described in the step b.
In described method, optionally, after step b He before the step c, remove by filter impurity.
In described method, optionally, after step b He before the step c, will homogenize through the mixed material of infusion.
In described method, optionally, after steps d and before the step e, add additive and stir.
In described method, optionally, in step e, before the described candied avocado piece of adding mixed material is congealed under 2 ℃ to 6 ℃ temperature, and carry out described filling mould at subzero 2 ℃.
In the described method, described auxiliary material is sweetening material, milk powder, oil substances and/or stabilizing agent.
In the described method, described additive is essence, pigment, acidity regulator and/or sweetener.
The candied avocado that the present invention is used and candied avocado water prepare by the following method: the fresh avocado that with the particle diameter of 10 weight portions～30 weight portions is 5mm～11mm mixes with the candied water with sugar and 30～40 weight portions of 5～60 weight portions, carry out candied processing in insulation, then filter, obtain candied avocado and filtrate, and the weight of described filtrate is adjusted into 40～60 weight portions, obtain candied avocado water.
In the preparation method of candied avocado and candied avocado water, described candied be that ratio is 1: 1 powdered glucose and the mixture of white granulated sugar with sugar, or powdered glucose.
In the preparation method of candied avocado and candied avocado water, described candied weight ratio with sugar and described fresh avocado is preferably 0.5～1.The weight of described filtrate preferably is adjusted into 50 weight portions.Described temperature retention time is preferably 20 minutes to 12 hours.Described holding temperature is preferably 75 ℃～85 ℃.
The present invention is by carrying out candied processing to avocado, frost resistance, the storage stability of avocado have been strengthened, and kept mouthfeel, nutritional labeling and the outward appearance of avocado, make avocado under cryogenic temperature, still can keep good flexibility and toughness, thereby make avocado can be used for ice cream.The ice cream that contains avocado of the present invention has unique avocado local flavor, and is nutritious and have a health-care efficacy of avocado, can satisfy the consumer to the requirement with health of ice cream local flavor, nutrition.
The specific embodiment
In the R﹠D process of the frozen that contains avocado, the inventor finds that avocado is not that a class is added the raw-food material that uses easily in frozen.At first, avocado must freshly be opened fresh eating, otherwise very fast oxidation flavescence does not have the fastness effect even added lemon juice yet.In order to overcome this shortcoming of avocado, the inventor carries out candied processing with it.In addition, conscientiously feel the existence of avocado from the sense organ in order to make the consumer, and offer the consumer and chew mouthfeel.The present invention preferably adds avocado in the frozen to the form of solid block.
The inventor finds also that under study for action when the raw material avocado was carried out candied processing, candied kind and addition (sugar concentration) with sugar in the treatment fluid (liquid glucose) also was the factor of the key of the candied avocado mouthfeel of impact and anti-freezing property.
For candied addition with sugar, according to the preferred embodiments of the invention, the fresh avocado raw material of per 1 weight portion is that interpolation 0.5 weight portion～1 weight portion, the candied of preferred 1 weight portion carry out candied processing with sugar; Candiedly be made into the liquid glucose that concentration is 20 % by weight～40 % by weight, preferred 30 % by weight with sugar.
For the kind of sugar, used sugar can be any table sugar when among the present invention avocado being carried out candied processing, is preferably sucrose and/or glucose.From the consideration of being easy to get property of material, the preferred white granulated sugar of sucrose, therefore candied to be preferably ratio with sugar be 1: 1 powdered glucose and the mixture of white granulated sugar, or powdered glucose.Compare with carbohydrate raw material white granulated sugar or other carbohydrates such as maltose etc. commonly used in the industrial production, the present invention utilizes white granulated sugar and/or powdered glucose that avocado is carried out candied processing and the candied avocado that obtains, cryogenic freezing link temperature fluctuation in frozen production can not occur sugared crystallization or sugar yet and separate out phenomenon, thereby gives security for the better quality of frozen.When candied be ratio when being the mixture of 1: 1 powdered glucose and white granulated sugar with sugar, can further improve the mouthfeel of candied avocado and the delicious degree of ice cream.
Frozen described in the present invention comprises candied avocado, candied avocado water, sweetening material and water.
The gross weight of frozen described in the invention refers to all raw materials, auxiliary material and weight of additive sum in frozen (when preparing combined frozen such as ice cream, ice cream, the referring to the frozen main body) prescription.Except specifying, content described in the present invention and ratio are weight content and part by weight.
In the present invention, take the gross weight of this frozen as benchmark, comprise 1 % by weight～10 % by weight, preferred 1 % by weight～4 % by weight, the more preferably candied avocado of 2.5 % by weight (preferred candied avocado piece), and 5 % by weight～30 % by weight, preferred 5 % by weight～20 % by weight, the more preferably candied avocado water of 10 % by weight in its composition.
Wherein, described candied avocado piece and candied avocado water prepare in accordance with the following methods: avocado is carried out candied processing, wherein be with the fresh avocado raw material of per 10～30 weight portions or etc. amount of dry matter (namely, make quality after the dried avocado by the fresh avocado of 10～30 weight portions) dried avocado raw material mix with the candied water with sugared and 30～40 weight portions of 10～20 weight portions and carry out candied processing, then filter, obtain candied avocado piece and filtrate, and the weight of filtrate is adjusted into 40～60 weight portions, obtain candied avocado water.
According to specific embodiments of the present invention, the particle diameter of candied avocado piece is preferably 5mm～11mm, more preferably 7mm～9mm.Can for cube, cuboid, basic round shaped grain isotactic then or irregularly shaped.If the avocado piece is less than above-mentioned scope, then the consumer is difficult for perceiving the existence of avocado, can not produce and chew mouthfeel.If the avocado piece, will affect the production perfusion greater than above-mentioned scope, easily make to occur hollow phenomenon of rupture on the product structure, be unfavorable for the mouldability of frozen.
Sweetening material in the described frozen is selected from white granulated sugar, HFCS and maltose.The preferred sweetening material that uses in the production process, if further raising sugariness, can add an amount of sweetener.Sweetener in the described frozen is selected from honey element, saccharin sodium, acesulfame potassium, Aspartame and Sucralose.The amount of the described sweetening material in the described frozen is 1 % by weight～25 % by weight of frozen gross weight.The amount of the described sweetener in the described frozen is 0.1 % by weight～0.02 % by weight of frozen gross weight.In sweetening material and the sweetener one or more can be used in combination.The sweetening material total amount is 2 % by weight～25 % by weight of frozen.According to the preferred embodiments of the invention, take the gross weight of frozen as benchmark, comprise the HFCS of the white granulated sugar of 8 % by weight～18 % by weight, preferred 13 % by weight and 3 % by weight～7 % by weight, preferred 4 % by weight in the frozen raw material of the present invention, can give product excellent flavor and mouthfeel.
Described milk powder can be any commercially available dried milk powder, and the amount of the described milk powder in the described frozen is 3.1 % by weight～9.9 % by weight of frozen gross weight, preferred 5 % by weight～7 % by weight, more preferably 6 % by weight.
According to specific embodiments of the present invention, frozen of the present invention can also contain oil substances, stabilizing agent, essence, pigment and/or acidity regulator.
Oil substances in the described frozen can be any edible oil and fat, for example coconut oil.According to specific embodiments of the present invention, contain the oil substances of 3.6 % by weight～4.5 % by weight, preferred 4 % by weight in the frozen, can bring salubrious mouthfeel to product, coordinate mutually with the mouthfeel that candied avocado is fresh and sweet.
According to specific embodiments of the present invention, also can comprise suitable stabilizing agent in the frozen raw material of the present invention.The stabilizing agent that adopts all can be this area stabilizing agent commonly used or the combination of plurality of stable agent, such as: sodium carboxymethylcellulose, carragheen, locust bean gum, xanthans, sucrose ester etc.The consumption of stabilizing agent is generally 0.05 % by weight of frozen gross weight～0.2 % by weight, is preferably 0.05 % by weight of frozen gross weight～0.5 % by weight.
For further regulating the local flavor of frozen of the present invention, can also in frozen of the present invention, add a certain amount of essence (spices), pigment and/or acidity regulator etc.Described essence (spices), pigment and acidity regulator can be selected field of food industry essence, pigment and acidity regulator commonly used.The content of described essence, pigment and acidity regulator is according to stipulating among standard GB/T/T 2760-2011 that amount separately is no more than 1 % by weight of frozen gross weight.The amount of preferred described essence is 0～0.6 % by weight of frozen gross weight.The amount of preferred described pigment is 0～0.6 % by weight of frozen gross weight.Described acidity regulator is citric acid, malic acid, lactic acid, tartaric acid, natrium citricum.The amount of preferred described acidity regulator is 0 % by weight～0.6 % by weight of frozen gross weight.
In the batching of frozen of the present invention, comprise as required an amount of water, respectively prepare burden sum as 100 % by weight to satisfy.
According to preferred specific embodiments of the present invention, when avocado is carried out candied processing, be that avocado is immersed in the liquid glucose, 75 ℃～85 ℃ insulations 20 minutes to 12 hours.If the processing time less than 20 minutes, does not improve avocado frost resistance, storage stability thereby then reach candied processing, and has kept the mouthfeel of avocado and the purpose of nutritional labeling.If the processing time surpasses 12 hours, not only can not improve the above-mentioned advantage that candied processing brings to avocado, and nutritional labeling can run off in the avocado.If treatment temperature is lower than 75 ℃, does not improve avocado frost resistance, storage stability thereby then reach candied processing, and kept the mouthfeel of avocado and the purpose of nutritional labeling.If treatment temperature surpasses 85 ℃, not only can not improve the above-mentioned advantage that candied processing brings to avocado, and nutritional labeling can run off in the avocado.
According to best specific embodiments of the present invention, described candied avocado piece prepares in accordance with the following methods with candied avocado water: the fresh avocado of per 20 weight portions mixes with the powdered glucose of the white granulated sugar of 10 weight portions and 10 weight portions and the water of 40 weight portions, 75～85 ℃ are incubated 20 minutes to 12 hours, preferred 20 minutes to 2 hours, filter, obtain candied avocado piece, and the weight of the filtrate after will filtering is adjusted into 40 to 60 weight portions, preferred 50 weight portions, obtains candied avocado water.
The candied avocado that obtains produced according to the present invention is fresh and sweet good to eat, and has good anti-freezing property, even still can keep good flexibility and toughness under the cryogenic temperature of frozen, is suitable for adding in the frozen as flavor substance.Preferably, the present invention is after obtaining candied avocado through candied processing filtration, the weight of remaining filtrate is adjusted into 40～60 weight portions, namely can obtain adding to the candied avocado water in the frozen, the concentration that joins the candied avocado water in the frozen batching in the time of can guaranteeing to prepare burden like this is basically identical, guarantee that the product taste such as one, makes the frozen that is added with above-mentioned candied avocado piece and candied avocado water have consistent local flavor.
Frozen provided by the invention can be made the ice cream series products.The organoleptic indicator of ice cream, physical and chemical index, sanitary index etc. should meet corresponding national sector standard (SB/T10015).
According to a specific embodiments of the present invention, described frozen is the ice cream class, comprise (percentage by weight is take the gross weight of ice cream) in its composition: white granulated sugar 13%, HFCS 4%, candied avocado piece 2.5%, candied avocado water 15%, milk powder 6%, coconut oil 4%, stabilizing agent 0.2%, essence 0.15%, sweetener 0.01%, surplus are water.
Contain in the method for ice cream of avocado in preparation of the present invention, another crucial part is the adding of candied avocado water in the blending process, batching mixed process of the present invention preferably with in the ice cream batching except candied avocado piece, candied avocado water other materials be mixed and made into feed liquid and be warmed up to 75～85 ℃, under stirring, add candied avocado water, then carry out homogeneous.
Ice cream of the present invention prepares in the used batching and comprises: raw material, candied avocado for example, candied avocado water and water; Auxiliary material, for example sweetening material, milk powder, oil substances and stabilizing agent; Additive, for example essence, pigment, acidity regulator and sweetener.
According to specific embodiments of the present invention, the preparation method of ice cream of the present invention carries out according to following operation:
(1) preparation of candied avocado piece and candied avocado water:
(particle diameter is 5mm～11mm) mix with the powdered glucose of 10～20 weight portions and the water of 30～40 weight portions with the fresh avocado piece of per 10～30 weight portions, carried out candied processing in 20 minutes to 12 hours in the temperature insulation that is preferably 75～85 ℃, then filter, obtain candied avocado piece and filtrate, and the weight of filtrate is adjusted into 40～60 weight portions, obtain candied avocado water.
(2) interpolation of batching (each raw material, auxiliary material and additive in the prescription):
At first according to formula ratio the auxiliary material such as sweetening material, stabilizing agent, milk powder and oil substances and suitable quantity of water are added the infusion that heats up in the ingredients pot.
When treating that the infusion temperature such as auxiliary material reach preferred 75 ℃～85 ℃ of left and right sides, add again candied avocado water, stir.
Can remove as required the visible impurity of naked eyes behind each material dissolution, the means of removing impurity for example can be to filter.
Add candied avocado water of the present invention, and preferred control adds infusion time behind the avocado water less than 10 minutes, preferred 75 ℃～85 ℃ of infusion temperature.
(3) homogeneous: optionally, the mixed material that contains auxiliary material and candied avocado water after the infusion is carried out homogeneous.Described homogeneous can use homogenizer to carry out, and makes broken more tiny of fat in the material, thereby makes whole product system more stable.The pressure and temperature that adopts during homogeneous will require to decide according to characteristic and the product quality of material.Usually, dry is more than 27% in the homogeneous feed liquid, and homogenization pressure is 13～15Mpa; Dry is lower than or equals 27% in the homogeneous feed liquid, and homogenization pressure is 10～13Mpa; Homogenizing temperature is controlled at 75～85 ℃.For example processing condition can for: homogenizing temperature is 80 ℃, one-level homogenization pressure 18Mpa, double-stage homogenization pressure 5Mpa.Transfer first double-stage homogenization pressure when mixed material is crossed homogenizer, transfer again the one-level homogenization pressure.Homogeneous oil in the mixed material does not separate with material.Through homogeneous, in order to obtain finer and smoother structural state and stablizing effect.
(4) sterilization: mixed material behind the homogeneous is with sterilizer sterilization under 80～90 ℃, 15 seconds～30 seconds conditions.
(5) cooling: the mixed material after the sterilization is cooled to 2～6 ℃, and (cooling can be adopted the routine operation of frozen production field, it is temperature required for example to adopt frozen water that material is cooled to rapidly), the additives such as the essence in the prescription, pigment, acidity regulator directly can be joined in this cooled material after the cooling, stir.
(6) can: after joining candied avocado piece in the feed liquid that is cooled to 2～6 ℃, carry out can and freeze reality.
In the step (2), described sweetening material can directly add, and makes first solution and then adding after also can being dry mixed in advance evenly with stabilizing agent.Sweetener class material (if any) can be added in the feed liquid in step (5) after sterilization and cooling.When batching, be that all materials are all stirred the intensification infusion in the adding material pot in traditional frozen production, when temperature reaches 85 ℃ of left and right sides, carry out again the postorder operations such as homogeneous, sterilization.And contain a large amount of active materials in the candied avocado water of the present invention, for fear of destroying original local flavor and nutrition, add again candied avocado water after needing formerly the intensification infusions such as auxiliary material to be reached predetermined temperature, thereby can reduce the high temperature infusion time of avocado water.
In the step (6), when the preparation ice cream, can make cooled feed liquid after suitably congealing under 2 ℃ to 6 ℃ the temperature, add again candied avocado piece, and fill with mould at subzero 2 ℃.The described step of congealing can be: cooled material is entered freezing machine, and after congealing, feed liquid is frozen into as the material of tiny ice crystal is arranged, and then adds candied avocado piece, mixes, and fills with the subsequent steps such as mould.The degree of congealing can determine according to the expansion rate of feed liquid, can stop to congeal after reaching the expansion rate of specification requirement.The expansion rate of requirement of congealing in the inventive method is 40% to 80%, preferred 60%.
For the reality of freezing after step (6) can, can insert as required rod (inserting chopsticks), and frozen solid (for example, in-18 ℃ saline slot), go afterwards to get product after frost, the demoulding, the packing, in-22 ℃～-18 ℃ freezers, store.These operations can be carried out according to the routine operation of field of frozen.
Produce the ice cream that contains avocado that obtains according to method of the present invention, every physical and chemical index, sanitary index and organoleptic indicator all meet the concerned countries industry standard.The ice cream that contains avocado of the present invention, unique flavor, candied avocado piece wherein is fresh and sweet good to eat, and still keeps certain flexibility and toughness after freezing, and prescription is reasonable, and instant makes the consumer play certain nutrition health-care functions in edible ice cream.
Among the present invention, all commercially available acquisitions of used each auxiliary material and additive, and meet the correlated quality standard-required.Go frost, the demoulding, the packing etc. of the preliminary treatment of unspecified step such as auxiliary material and additive and freezing rear ice cream all can be carried out according to the routine operation in the affiliated field in the production technology of the present invention, the conventional equipment in field under device therefor such as ingredients pot, homogenizer, sterilizer, cooling device, the equipment that congeals, freezing equipment etc. all can adopt in the technique is no longer given unnecessary details concrete equipment structure and operation at this.
Embodiment
The preparation of embodiment 1. candied avocado pieces and candied avocado water
Mix with powdered glucose and 40 weight parts waters according to the fresh avocado piece that shown in the table 1 with particle diameter is 7mm, carried out candied processing in 30 minutes 80 ℃ temperature insulation, then filter, obtain candied avocado piece and filtrate; And adding water, to adjust the weight of filtrate be 40 weight portions, obtains candied avocado water.
Table 1 avocado candied
| Embodiment | Bright avocado (weight portion) | Candied with sugar and amount (weight portion) |
| Embodiment 1-1 | 20 | Powdered glucose 5 |
| Embodiment 1-2 | 20 | Powdered glucose 10 |
| Embodiment 1-3 | 20 | Powdered glucose 15 |
| Embodiment 1-4 | 20 | Powdered glucose 20 |
| Embodiment 1-5 | 20 | Powdered glucose 25 |
| Embodiment 1-6 | 20 | White granulated sugar 20 |
| Embodiment 1-7 | 20 | Maltose 20 |
| Embodiment 1-8 | 20 | White granulated sugar 10+ maltose 10 |
| Embodiment 1-9 | 20 | White granulated sugar 10+ powdered glucose 10 |
| Embodiment 1-10 | 20 | Powdered glucose 10+ maltose 10 |
The preparation of embodiment 2. ice creams
Carry out the preparation of ice cream according to following steps according to table 2
A. sweetening material and 0.2 weight portion carragheen are added the dissolving of 50 weight parts waters, the infusion to 75 ℃ of heating adds 6 weight portion milk powder and coconut oil;
B. under 75 ℃ of temperature, add candied avocado water 15 weight portions that make among the embodiment 1, continue infusion 8 minutes, and remove by filter impurity;
C. the mixed material through infusion is carried out homogeneous, homogenizing temperature is 80 ℃, one-level homogenization pressure 18Mpa, double-stage homogenization pressure 5Mpa; Adding water to the material gross weight is 97.45 weight portions;
D. the mixed material behind the homogeneous is heated sterilization in 20 seconds at 85 ℃;
E. be cooled to 4 ℃, add citric acid 0.05 weight portion, stir;
F. in freezing machine, congeal for containing the material of tiny ice crystal (expansion rate is 60%), then add candied avocado piece 2.5 weight portions of embodiment 1 preparation, stir and fill with mould;
G. subzero 18 ℃ freezing solid.
The preparation of table 2 ice cream
The evaluation of 1. pairs of candied avocados of embodiment
Making ice cream and subzero 20 ℃ of storages after 1 month, the ice cream that contains candied avocado piece is marked and measured from following each side.
The evaluation criterion of flexibility is: choose at random 10 Healthy Peoples, the candied avocado piece flexibility in the ice cream is given a mark, flexibility is well 2 minutes; It is 1 minute that flexibility differs from 2, the results are shown in Table 2.
The evaluation criterion of toughness is: choose at random 10 Healthy Peoples, the candied avocado piece toughness in the ice cream is given a mark, good toughness is 2 minutes; Poor toughness is 1 minute, the results are shown in Table 2.
Evaluation criterion to ice cream integrated beauty gust is: choose at random 10 Healthy Peoples, the delicious degree of candied avocado ice cream is given a mark, wherein delicious food is 2 minutes, and delicious degree is generally 1 minute, the results are shown in Table 2.
Observing and estimating in the ice cream has the sugar-free crystallization, and not having sugared crystallization is 2 minutes, and it is 1 minute that sugared crystallization is arranged, and the results are shown in Table 2.
Each scoring item must be divided into the summation that ten marking persons grade in the table 2, is the refinement mark after the total points in the bracket, and namely mark multiply by the number that provides this mark.For example, 18 (2 * 8+1 * 2) expression total points is 18 minutes, and wherein 8 people commented 2 minutes, and 2 people commented 1 minute.
From above evaluation result as can be known, the present invention contains in the ice cream of candied avocado, by controlling candied kind and consumption with sugar, and the kind and the consumption that pass through sweetener in the ice cream, can make the ice cream that contains candied avocado comprehensively obtain good effect aspect flexibility, toughness and the delicious degree, and make and prevented separating out of sugared crystallization making ice cream.
In sum, the invention provides a kind of ice cream that contains avocado, increased the frozen kind, the ice cream that contains avocado of the present invention can be used as the food of relieving summer heat summer and also can be used as leisure food, nutritious and have specific health-care efficacy owing to containing certain avocado composition in the ice cream, have trophism and functional concurrently, be fit to the consumer group of all ages and classes, have certain help, health care, useful health; And, the present invention is by appropriate processing mode and rational prescription, make the prepared ice cream that contains avocado have delicious mouthfeel, the mouthfeel that can have moderately sour and sweet, can take into account the consumer to the demand of flavor taste and nutrient health, promote the frozen market development, opened up the new visual field and the new manor of frozen.
Claims (12)
1. ice cream that contains avocado, described ice cream comprises candied avocado, candied avocado water, sweetening material, milk powder and water, the amount of wherein said candied avocado is 1 % by weight ~ 10 % by weight of ice cream gross weight, the amount of described candied avocado water is 5 % by weight ~ 30 % by weight of ice cream gross weight, the amount of described milk powder is 3.1 ~ 9.9 % by weight of ice cream gross weight
Described sweetening material is the 8 % by weight～white granulated sugar of 18 % by weight and the HFCS of 3 % by weight～7 % by weight of ice cream gross weight,
Wherein, described candied avocado and candied avocado water prepare by the following method: the fresh avocado that with the particle diameter of 10 weight portions～30 weight portions is 5mm～11mm mixes with the candied water with sugar and 30～40 weight portions of 5～60 weight portions, candied processing is carried out in insulation, then filter, obtain candied avocado and filtrate, and the weight of described filtrate is adjusted into 40～60 weight portions, obtain candied avocado water.
2. ice cream as claimed in claim 1, wherein, described ice cream also contains oil substances, stabilizing agent, essence, pigment or acidity regulator.
3. ice cream as claimed in claim 1 or 2, wherein, described candied avocado is that particle diameter is the candied avocado piece of 5mm～11mm.
4. ice cream as claimed in claim 2, wherein, described oil substances is the coconut oil of 3.6 % by weight ~ 4.5 % by weight of ice cream gross weight.
5. ice cream as claimed in claim 1, wherein, described candied be that ratio is the powdered glucose of 1:1 and the mixture of white granulated sugar with sugar, or glucose Icing Sugar.
6. such as claim 1 or 5 described ice creams, wherein,
Described candied weight ratio with sugar and described fresh avocado is 0.5 ~ 1; And/or
The weight of described filtrate is adjusted into 50 weight portions; And/or
Described temperature retention time is 20 minutes to 12 hours; And/or
Described holding temperature is 75 ℃～85 ℃.
7. preparation method who contains the ice cream of avocado said method comprising the steps of:
A. auxiliary material is dissolved in water, carries out infusion;
B. add candied avocado water, continue infusion;
C. sterilization;
D. be cooled to 2 ℃ to 6 ℃;
E. add candied avocado piece, fill with mould and freezing solid,
Described auxiliary material comprises sweetening material, and described sweetening material is the 8 % by weight～white granulated sugar of 18 % by weight and the HFCS of 3 % by weight～7 % by weight of ice cream gross weight,
Wherein, described candied avocado and candied avocado water prepare by the following method: the fresh avocado that with the particle diameter of 10 weight portions～30 weight portions is 5mm～11mm mixes with the candied water with sugar and 30～40 weight portions of 5～60 weight portions, candied processing is carried out in insulation, then filter, obtain candied avocado and filtrate, and the weight of described filtrate is adjusted into 40～60 weight portions, obtain candied avocado water.
8. method as claimed in claim 7, wherein,
Infusion described in step a and the step b is carried out under 75 ℃～85 ℃ temperature; And/or
It is 0 to 10 minute continuing the infusion time described in the step b; And/or
After step b He before the step c, remove by filter impurity; And/or
After step b He before the step c, the mixed material through infusion is homogenized; And/or
After steps d and before the step e, add additive and stir; And/or
In step e, add and mixed material is congealed before the described candied avocado piece under 2 ℃ to 6 ℃ temperature and carry out described filling mould at subzero 2 ℃.
9. method as claimed in claim 7, wherein, described auxiliary material also comprises milk powder, oil substances and/or stabilizing agent.
10. method as claimed in claim 8, wherein, described additive is essence, pigment or acidity regulator.
11. method as claimed in claim 7, wherein, described candied be that ratio is the powdered glucose of 1:1 and the mixture of white granulated sugar with sugar, or glucose Icing Sugar.
12. such as method as described in claim 7 or 11, wherein,
Described candied weight ratio with sugar and described fresh avocado is 0.5 ~ 1; And/or
The weight of described filtrate is adjusted into 50 weight portions; And/or
Described temperature retention time is 20 minutes to 12 hours; And/or
Described holding temperature is 75 ℃～85 ℃.
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| AU2004262481A1 (en) * | 2003-08-12 | 2005-02-17 | Unilever Plc | Ice confection and its manufacturing process |
| WO2006042608A1 (en) * | 2004-10-18 | 2006-04-27 | Unilever Plc | Ice confection |
| CN101589758B (en) * | 2009-06-29 | 2012-01-25 | 内蒙古伊利实业集团股份有限公司 | Frozen drink containing kudzu-vine root and preparation method thereof |
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