CN102940121A - Papaya ice cream and method for preparing same - Google Patents

Abstract

The invention discloses papaya ice cream which is composed of, by weight, 30% to 35% of plant lipid cream, 10% to 15% of milk powder, 8% to 12% of white granulated sugar, 0.2% to 0.3% of sucrose fatty acid ester, 0.1% to 0.2% of xanthan gum, 0.1% to 0.5% of papaya essences, and the balance water. The method for preparing the papaya ice cream comprises sequential steps of mixing the white granulated sugar with the sucrose fatty acid ester and the xanthan gum evenly, slowly adding the mixture in the water at a temperature ranging from 30 DEG C to 35 DEG C in the condition of stirring, adding the milk powder after the mixture is dissolved fully, dissolving the milk powder and stirring the mixture evenly, heating the mixture to a temperature of 80 DEG C+/- 2 DEG C, performing insulation for 15 minutes, cooling the mixture to a room temperature, adding the papaya essences and stirring the mixture evenly; and fermenting the plant lipid cream for 3.0 to 3.5 times at a temperature ranging from 10 DEG C to 15 DEG C, adding the mixture in the fermented plant lipid cream in a slow stirring condition, stirring the mixture evenly, and freezing the mixture at a temperature ranging from -18 DEG C to -22 DEG C for 12 hours to obtain the papaya ice cream. The papaya ice cream and method for preparing the same are particularly suitable for baking shops of cake shops, bakeries and the like, are used for developing novel products, and improves economic benefits.

Description

A kind of pawpaw ice cream and preparation method thereof

Technical field

The invention belongs to food processing field, relate to a kind of pawpaw 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 pawpaw 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 pawpaw 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.

Pawpaw ice cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, sucrose fatty ester, xanthans, pawpaw essence, the percentage by weight of each component is as follows: establish grease butter 30%～35%, milk powder 10%～15%, white granulated sugar 8%～12%, sucrose fatty ester 0.2%～0.3%, xanthans 0.1%～0.2%, pawpaw essence 0.1%～0.15%, water is mended to 100%.

Described pawpaw essence is emulsification pawpaw essence;

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

Pawpaw 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 milk powder after the dissolving, dissolve and stir and make the b material,

(3) b material is heated to 80 ℃ ± 2 ℃, insulation 15min adds pawpaw essence after being cooled to room temperature, and stirring makes the c material,

(4) 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.

Pawpaw 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 establish grease butter, milk powder, white granulated sugar 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 pawpaw ice-cream product, increased product variety, improved economic benefit, and the pawpaw ice cream mouthfeel that makes is lubricious, fine and smooth, milk is strong, have pure and fresh pawpaw 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 100g, sucrose fatty ester 2.5g, xanthans 1.5g, mix, make a material,

(2) under the condition that stirs, a material is slowly joined in 420g, 32 ℃ the drinking water, all add milk powder 130g after the dissolving, dissolve and stir, make the b material,

(3) b material is heated to 80 ℃, insulation 15min adds pawpaw 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) 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 pawpaw ice cream.

Embodiment 2

(1) take by weighing white granulated sugar 120g, sucrose fatty ester 3g, xanthans 2g, mix, make a material,

(2) under the condition that stirs, a material is slowly joined in 350g, 35 ℃ the drinking water, all add milk powder 150g after the dissolving, dissolve and stir, make the b material,

(3) b material is heated to 82 ℃, insulation 15min adds pawpaw 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) 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 pawpaw 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 490g, 30 ℃ the drinking water, all add milk powder 100g after the dissolving, dissolve and stir, make the b material,

(3) b material is heated to 78 ℃, insulation 15min adds pawpaw 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 pawpaw 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. pawpaw ice cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, sucrose fatty ester, xanthans, pawpaw essence, the percentage by weight of each component is as follows: establish grease butter 30%～35%, milk powder 10%～15%, white granulated sugar 8%～12%, sucrose fatty ester 0.2%～0.3%, xanthans 0.1%～0.2%, pawpaw essence 0.1%～0.15%, water is mended to 100%.

2. be emulsification pawpaw essence according to pawpaw essence 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. pawpaw 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 milk powder after the dissolving, dissolve and stir and make the b material,

(3) b material is heated to 80 ℃ ± 2 ℃, insulation 15min adds pawpaw essence after being cooled to room temperature, and stirring makes the c material,

(4) 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.