CN102919506A - Red-adzuki-bean ice cream and manufacturing method thereof - Google Patents

Abstract

The invention provides a red-adzuki-bean ice cream. The red-adzuki-bean ice cream comprises the following components by weight percent: 30-35 percent of non-dairy whip topping, 10-12 percent of dry milk, 8-10 percent of white granulated sugar, 5-7 percent of red-adzuki-bean powder, 0.2-0.3 percent of sucrose fatty acid ester, 0.1-0.2 percent of xanthan gum, 0.1-0.15 percent of red-adzuki-bean essence and water. A manufacturing method of the red-adzuki-bean ice cream comprises the following steps in sequence: uniformly mixing the white granulated sugar, the sucrose fatty acid ester and the xanthan gum, slowly adding the mixture into water with the temperature of 30 DEG C-35 DEG C while stirring, adding the dry milk and the read-bean powder after complete dissolution, dissolving and uniformly stirring, heating to 80 DEG C minus or plus 2 DEG C, insulating for 15 min, adding the red-adzuki-bean essence after cooling to the room temperature, uniformly stirring to obtain a mixture, whipping the non-dairy whip topping at 10 DEG C-15 DEG C to 3.0-3.5 times, then slowly adding the mixture to the whipped non-dairy whip topping while slowly stirring, uniformly stirring, and placing the obtained mixture at the temperature ranging from 18 DEG C below zero to 22 DEG C below zero to be frozen for more than 12 hours to get the red-adzuki-bean ice cream. The manufacturing method is particularly suitable for being used for developing new species in cake shops, bakeries and other baking shops and can improve economical benefits.

Description

A kind of red bean ice cream and preparation method thereof

Technical field

The invention belongs to food processing field, relate to a kind of red bean ice cream and preparation method thereof.

Background technology

[0002] 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 red bean 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 this red bean manufacturing method of 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.

Red bean ice cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, red bean powder, sucrose fatty ester, xanthans, red bean 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%, red bean powder 5%～7%, sucrose fatty ester 0.2%～0.3%, xanthans 0.1%～0.2%, red bean essence 0.1%～0.15%, water is mended to 100%.

Described red bean powder is instant red bean powder;

Described sucrose fatty ester refers to that hydrophilic lipophilic balance is 11～13 sucrose fatty ester.

Red bean manufacturing method of 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, red bean powder after the dissolving, dissolve and stir and make the b material,

(3) b material is heated to 80 ℃ ± 2 ℃, insulation 15min adds red bean 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.

Red bean claims again red bean (Red adzuki bean), rde bean, red bean, is the seed of legume red bean, and it is outer to be russet or red coat parcel, therefore named red bean.Because it is rich in starch, so people are referred to as again " rice bean ".Red bean is nutritious, measures according to modern science, contains protein 21.7 grams in per 100 grams, carbohydrate 60.7 grams, and 76 milligrams of calcium, 386 milligrams in phosphorus, 4.5 milligrams of iron etc. in addition, also contain the compositions such as thiamine, riboflavin, nicotinic acid, saponin.It is a kind of multi-functional tonic food that red bean is considered as by people always.Successive dynasties medicine scholar's clinical experience explanation: red bean has the functions such as heat poison, inducing diuresis for removing edema, invigorating the spleen to arrest diarrhea that disappear.Instant red bean powder has the commercially available prod, such as the instant red bean powder of Kang Paier board of the Kang Paier of Heilongjiang Province Food Co., Ltd product.

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.

Red bean ice cream of the present invention and preparation method thereof is particularly suitable for being applied to 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 red bean ice-cream product, increased product variety, improved economic benefit, and the red bean ice cream mouthfeel that makes is lubricious, fine and smooth, milk is strong, have the red bean local flavor 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, red bean powder 60g after the dissolving, dissolve and stir, make the b material,

(3) b material is heated to 80 ℃, insulation 15min adds red bean 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 the red bean 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, red bean powder 70g after the dissolving, dissolve and stir, make the b material,

(3) b material is heated to 82 ℃, insulation 15min adds red bean 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 the red bean 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, red bean powder 50g after the dissolving, dissolve and stir, make the b material,

(3) b material is heated to 78 ℃, insulation 15min adds red bean 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 the red bean 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 (4)

1. red bean ice cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, red bean powder, sucrose fatty ester, xanthans, red bean 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%, red bean powder 5%～7%, sucrose fatty ester 0.2%～0.3%, xanthans 0.1%～0.2%, red bean essence 0.1%～0.15%, water is mended to 100%.

2. be instant red bean powder according to red bean powder claimed in claim 1.

3. refer to that according to sucrose fatty ester claimed in claim 1 hydrophilic lipophilic balance is 11～13 sucrose fatty ester.

4. red bean manufacturing method of 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, red bean powder after the dissolving, dissolve and stir and make the b material,

(3) b material is heated to 80 ℃ ± 2 ℃, insulation 15min adds red bean 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.