CN102907556A - Peanut ice cream and preparation method thereof - Google Patents
Peanut ice cream and preparation method thereof Download PDFInfo
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- CN102907556A CN102907556A CN2012104816397A CN201210481639A CN102907556A CN 102907556 A CN102907556 A CN 102907556A CN 2012104816397 A CN2012104816397 A CN 2012104816397A CN 201210481639 A CN201210481639 A CN 201210481639A CN 102907556 A CN102907556 A CN 102907556A
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Abstract
The invention discloses peanut ice cream consisting of water, non-dairy cream, milk powder, white granulated sugar, peanut butter, sucrose fatty acid ester, xanthan gum and peanut essence, wherein the percentages by weight of the ingredients are as follows: 30-35% of non-dairy cream, 10-12% of milk powder, 8-10% of white granulated sugar, 5-7% of peanut butter, 0.2-0.3% of sucrose fatty acid ester, 0.1-0.2% of xanthan gum, 0.1-0.15% of peanut essence, and water is supplemented to 100%. The preparation method comprises the following steps: uniformly mixing the white granulated sugar with the sucrose fatty acid ester and the xanthan gum, slowly adding the mixture in water of 30-35 DEG C while stirring, adding the milk powder and the peanut butter after the mixture is completely dissolved, dissolving and uniformly stirring the mixture, heating the mixture to 80+/-2 DEG C, holding for 15 min, cooling the mixture to the room temperature, adding the peanut essence, and uniformly stirring; and stirring for foaming the non-dairy cream by 3.0-3.5 times at 10-15 DEG C, slowly adding the mixed material in the foamed non-dairy cream while stirring at a slow speed, uniformly stirring the mixture, and freezing the mixture for more than 12h at minus 18 to minus 22 DEG C to form the peanut ice cream. The preparation method disclosed by the invention is especially suitable for such baking shops as cake shop and bakery to develop new products so as to improve the economic benefit.
Description
Technical field
The invention belongs to food processing field, relate to a kind of peanut ice cream and preparation method thereof.
Background technology
Ice cream (ice cream), that Yi Shui, breast and/or dairy products, sugar, edible oil and fat etc. are primary raw material, add or do not add food additives, through mixing, sterilization, homogeneous, wear out, congeal, the technique such as freezing and the frozen food of the volumetric expansion of making, its delicate mouthfeel, soft lubricious, refrigerant good to eat.
Ice cream is a kind of food that contains air, and air is sneaked in ice cream congeals process, and the air of sneaking into is very large for ice-cream quality impact, if do not contain air in the ice cream, its quality will be very strong, and mouthfeel is very poor.Ice-cream congealing is the process of freezing limit, limit action of forced stirring, generally all finished by the special use equipment of congealing, such as the continuous freezing machine of ice cream, ice cream puffing machine, soft ice-cream machine etc., therefore, according to traditional production technology, if want to produce delicate mouthfeel, soft lubricious, refrigerant good to eat ice-cream product is to be unable to do without congeal equipment and the operation of congealing.
Summary of the invention
The object of the present invention is to provide a kind of peanut ice cream, in its manufacturing process, do not need the special-purpose equipment that congeals, need be through not congealing process yet.The present invention provides the preparation method of this peanut ice cream simultaneously.
The present invention is based on following thinking and finishes: edible oil and fat are arranged in the icecream mix usually, if making the grease class raw material that the required air of ice cream dismisses before by freezing sclerosis brings in the ice cream, without the operation of congealing, can contain a large amount of air equally in the ice cream, and establish grease butter can make it contain large quantity of air by dismissing, therefore, establish grease butter is used for icecream mix, and control the air capacity that ice cream contains by controlling its degree of dismissing, can produce equally delicate mouthfeel, soft lubricious, refrigerant good to eat ice cream.
Peanut ice cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, peanut butter, sucrose fatty ester, xanthans, peanut essence, the percentage by weight of each component is as follows: establish grease butter 30%~35%, milk powder 10%~12%, white granulated sugar 8%~10%, peanut butter 5%~7%, sucrose fatty ester 0.2%~0.3%, xanthans 0.1%~0.2%, peanut essence 0.1%~0.15%, water is mended to 100%.
Described sucrose fatty ester refers to that hydrophilic lipophilic balance is 11~13 sucrose fatty ester.
The preparation method of peanut ice cream of the present invention comprises the step of following order:
(1) white granulated sugar and sucrose fatty ester, xanthans mixed make a material,
(2) under the condition that stirs, a material slowly joined in 30 ℃~35 ℃ the water, all add successively again milk powder, peanut butter after the dissolving, dissolve and stir and make the b material,
(3) b material is heated to 80 ℃ ± 2 ℃, insulation 15min adds peanut essence after being cooled to room temperature, and stirring makes the c material,
(4) first establish grease butter is dismissed 3.0~3.5 times under 10 ℃~15 ℃ temperature, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) place under-18 ℃~-22 ℃ conditions d material freezing more than 12 hours.
Establish grease butter (non-dairy whip topping) is a kind of whipping foamed products of making take edible hydrogenated oil, sugar, water, emulsifying agent, thickener etc. as raw material, solid content is about 40%, its outstanding advantage is to have good foaminess, stability and conformality, and excellent taste, the just melt in the mouth of high-quality establish grease butter.Because establish grease butter is easy to use, dismissing property is good, foam stabilization, milk are strong, do not contain cholesterol, therefore, replaced gradually traditional natural cream at present, is widely used in the field of baking.
According to the definition among the ministry standard SB/T 10419-2007 " establish grease butter ", dismiss and be one and establish grease butter mixed by mechanical agitation with air, and make the process of its volume generation expansion; That dismisses that multiple refers to equal volume does not dismiss establish grease butter and the mass ratio of having dismissed establish grease butter.
Peanut ice cream of the present invention and preparation method thereof is particularly suitable for the cake shop, bakerys etc. cure the shop, because main making raw material of the present invention such as white granulated sugar, milk powder, establish grease butter etc. and the equipment of using such as establish grease butter whipping unit, refrigerator-freezers etc. all are the shop of curing raw material and equipment commonly used, therefore increasing hardly under the prerequisite of investment, just can develop the peanut ice cream product, increased product variety, improved economic benefit, and the peanut ice cream mouthfeel that makes is lubricious, fine and smooth, milk is strong, have peanut fragrance concurrently, can match in excellence or beauty with the ice cream of traditional handicraft fully.
Four, specific embodiment
Embodiment 1
(1) take by weighing white granulated sugar 90g, sucrose fatty ester 2.5g, xanthans 1.5g, mix, make a material,
(2) under the condition that stirs, a material is slowly joined in 400g, 32 ℃ the drinking water, all add successively milk powder 110g, peanut butter 60g after the dissolving, dissolve and stir, make the b material,
(3) b material is heated to 80 ℃, insulation 15min adds peanut essence 1.2g after being cooled to room temperature, with pure water the feed liquid total amount is mended to 680g again, and stirring makes the c material,
(4) first the 320g establish grease butter is dismissed 3.0 times under 13 ℃, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) d material is packed in packing material or the mould, placed under-20 ℃ of conditions freezing 12 hours, namely make peanut ice cream.
Embodiment 2
(1) take by weighing white granulated sugar 100g, sucrose fatty ester 3g, xanthans 2g, mix, make a material,
(2) under the condition that stirs, a material is slowly joined in 330g, 35 ℃ the drinking water, all add milk powder 120g, peanut butter 70g after the dissolving, dissolve and stir, make the b material,
(3) b material is heated to 82 ℃, insulation 15min adds peanut essence 1.5g after being cooled to room temperature, with pure water the feed liquid total amount is mended to 650g again, and stirring makes the c material,
(4) first the 350g establish grease butter is dismissed 3.5 times under 15 ℃, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) d material is packed in packing material or the mould, placed under-22 ℃ of conditions freezing 12 hours, namely make peanut ice cream.
Embodiment 3
(1) take by weighing white granulated sugar 80g, sucrose fatty ester 2g, xanthans 1g, mix, make a material,
(2) under the condition that stirs, a material is slowly joined in 450g, 30 ℃ the drinking water, all add milk powder 100g, peanut butter 50g after the dissolving, dissolve and stir, make the b material,
(3) b material is heated to 78 ℃, insulation 15min adds peanut essence 1g after being cooled to room temperature, with pure water the feed liquid total amount is mended to 700g again, and stirring makes the c material,
(4) first the 300g establish grease butter is dismissed 3.0 times under 10 ℃, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) d material is packed in packing material or the mould, placed under-18 ℃ of conditions freezing 12 hours, namely make peanut ice cream.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replacement.
Claims (3)
1. peanut ice cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, peanut butter, sucrose fatty ester, xanthans, peanut essence, the percentage by weight of each component is as follows: establish grease butter 30%~35%, milk powder 10%~12%, white granulated sugar 8%~10%, peanut butter 5%~7%, sucrose fatty ester 0.2%~0.3%, xanthans 0.1%~0.2%, peanut essence 0.1%~0.15%, water is mended to 100%.
2. refer to that according to sucrose fatty ester claimed in claim 1 hydrophilic lipophilic balance is 11~13 sucrose fatty ester.
3. the preparation method of peanut ice cream claimed in claim 1 comprises the step of following order:
(1) white granulated sugar and sucrose fatty ester, xanthans mixed make a material,
(2) under the condition that stirs, a material slowly joined in 30 ℃~35 ℃ the water, all add successively again milk powder, peanut butter after the dissolving, dissolve and stir and make the b material,
(3) b material is heated to 80 ℃ ± 2 ℃, insulation 15min adds peanut essence after being cooled to room temperature, and stirring makes the c material,
(4) first establish grease butter is dismissed 3.0~3.5 times under 10 ℃~15 ℃ temperature, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) place under-18 ℃~-22 ℃ conditions d material freezing more than 12 hours.
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CN2012104816397A CN102907556A (en) | 2012-11-23 | 2012-11-23 | Peanut ice cream and preparation method thereof |
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CN2012104816397A CN102907556A (en) | 2012-11-23 | 2012-11-23 | Peanut ice cream and preparation method thereof |
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Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101347170A (en) * | 2008-09-03 | 2009-01-21 | 内蒙古伊利实业集团股份有限公司 | Ice-cream containing pea nut powder and method of preparing the same |
CN101755987A (en) * | 2008-11-18 | 2010-06-30 | 高光 | Making method of strawberry ice cream |
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2012
- 2012-11-23 CN CN2012104816397A patent/CN102907556A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101347170A (en) * | 2008-09-03 | 2009-01-21 | 内蒙古伊利实业集团股份有限公司 | Ice-cream containing pea nut powder and method of preparing the same |
CN101755987A (en) * | 2008-11-18 | 2010-06-30 | 高光 | Making method of strawberry ice cream |
Non-Patent Citations (3)
Title |
---|
周亚军等: "冰淇淋的发展现状与前景", 《冷饮与速冻食品工业》 * |
熊彪: "自制特色冰淇淋", 《中国食品》 * |
范瑞等: "植脂奶油泡沫结构形成的研究", 《中国乳品工业》 * |
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Application publication date: 20130206 |