CN102948594A - Chinese yam ice cream and preparation method thereof - Google Patents
Chinese yam ice cream and preparation method thereof Download PDFInfo
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- CN102948594A CN102948594A CN2012104820674A CN201210482067A CN102948594A CN 102948594 A CN102948594 A CN 102948594A CN 2012104820674 A CN2012104820674 A CN 2012104820674A CN 201210482067 A CN201210482067 A CN 201210482067A CN 102948594 A CN102948594 A CN 102948594A
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Abstract
The invention provides a Chinese yam ice cream which comprises the following compositions: 30-35% of plant fat cream, 10-12% of milk powder, 8-10% of white granulated sugar, 5-7% of Chinese yam powder, 0.2-0.3% of sucrose fatty acid ester, 0.1-0.2% of xanthan gum and the balance of water. The preparation method is as follows: uniformly mixing the white granulated sugar with the sucrose fatty acid ester and the xanthan gum, slowly adding the mixture into the water at 30-35 DEG C while stirring, dissolving, then adding the milk powder and the Chinese yam powder, dissolving, stirring uniformly, heating to 80+/-2 DEG C, performing heat preservation for 15 minutes, and cooling to room temperature; and whipping the plant fat cream at 10-15 DEG C until the volume is increased by 3.0-3.5 times, when stirring at a slow speed, slowly adding the prepared mixture into the whipped plant fat cream, stirring uniformly, and freezing for more than 12 hours at the temperature of minus 18-minus 22 DEG C, thus obtaining the Chinese yam ice cream. The Chinese yam ice cream and the preparation method is are especially suitable for baking shops such as cake shops and backeries.
Description
Technical field
The invention belongs to food processing field, relate to a kind of yam 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 yam 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 yam 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.
Yam ice cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, yam flour, sucrose fatty ester, xanthans, the percentage by weight of each component is as follows: establish grease butter 30%～35%, milk powder 10%～12%, white granulated sugar 8%～10%, yam flour 5%～7%, sucrose fatty ester 0.2%～0.3%, xanthans 0.1%～0.2%, 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 yam 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, yam flour after the dissolving, dissolve and stir and make the b material,
(3) the b material is heated to 80 ℃ ± 2 ℃, insulation 15min is cooled to room temperature, 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.
Yam flour has the commercially available prod.
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.
Yam 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 yam ice cream product, increased product variety, improved economic benefit, and the yam ice cream mouthfeel that makes is lubricious, fine and smooth, milk is strong, have the Chinese yam 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, yam flour 60g after the dissolving, dissolve and stir, make the b material,
(3) the b material is heated to 80 ℃, insulation 15min is cooled to room temperature, with pure water the feed liquid total amount is mended to 680g again, stir to make 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 yam 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, yam flour 70g after the dissolving, dissolve and stir, make the b material,
(3) the b material is heated to 82 ℃, insulation 15min is cooled to room temperature, with pure water the feed liquid total amount is mended to 650g again, stir to make 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 yam 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, yam flour 50g after the dissolving, dissolve and stir, make the b material,
(3) the b material is heated to 78 ℃, insulation 15min is cooled to room temperature, with pure water the feed liquid total amount is mended to 700g again, stir to make 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 yam 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. yam ice cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, yam flour, sucrose fatty ester, xanthans, the percentage by weight of each component is as follows: establish grease butter 30%～35%, milk powder 10%～12%, white granulated sugar 8%～10%, yam flour 5%～7%, sucrose fatty ester 0.2%～0.3%, xanthans 0.1%～0.2%, 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 yam 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, yam flour after the dissolving, dissolve and stir and make the b material,
(3) the b material is heated to 80 ℃ ± 2 ℃, insulation 15min is cooled to room temperature, 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012104820674A CN102948594A (en) | 2012-11-25 | 2012-11-25 | Chinese yam ice cream and preparation method thereof |
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| CN2012104820674A CN102948594A (en) | 2012-11-25 | 2012-11-25 | Chinese yam ice cream and preparation method thereof |
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| CN102948594A true CN102948594A (en) | 2013-03-06 |
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| CN2012104820674A Pending CN102948594A (en) | 2012-11-25 | 2012-11-25 | Chinese yam ice cream and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341313A (en) * | 2015-11-30 | 2016-02-24 | 梁容胜 | Gordon euryale seed and Chinese yam rhizome ice cream and making method thereof |
| CN106260478A (en) * | 2016-10-13 | 2017-01-04 | 吴再大 | A kind of coffee ice cream powder, ice cream and Chinese medicine health-care ice cream |
| CN109077319A (en) * | 2018-08-30 | 2018-12-25 | 祁景泉 | The method that lipid containing plant extract prepares ice cream, milk tea and pulvis |
| CN109287839A (en) * | 2018-09-13 | 2019-02-01 | 山东农业大学 | Nutrient ice cream and preparation method thereof containing Chinese yam |
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| CN1565225A (en) * | 2003-07-02 | 2005-01-19 | 深圳市海川实业股份有限公司 | Chinese yam milk ice cream power and its preparation method |
| KR20080085419A (en) * | 2007-03-20 | 2008-09-24 | 경상북도(농업기술원생물자원연구소장) | Manufacturing process of ice cream using fresh yam(dioscorea batatas) tubers |
| CN101755990A (en) * | 2009-11-27 | 2010-06-30 | 上海博程生物科技有限公司 | Low-fat yam ice cream |
| CN102461721A (en) * | 2010-11-15 | 2012-05-23 | 焦作市怡园冷食有限公司 | Production technology of yam ice-cream |
| GB2486731A (en) * | 2010-12-23 | 2012-06-27 | Kartar Singh Lalvani | Method for preparing ice cream using squash, pumpkin, carrot or sweet potato |
| CN102511637A (en) * | 2011-12-30 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Self-expanding ice-cream and production method thereof |
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2012
- 2012-11-25 CN CN2012104820674A patent/CN102948594A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1565225A (en) * | 2003-07-02 | 2005-01-19 | 深圳市海川实业股份有限公司 | Chinese yam milk ice cream power and its preparation method |
| KR20080085419A (en) * | 2007-03-20 | 2008-09-24 | 경상북도(농업기술원생물자원연구소장) | Manufacturing process of ice cream using fresh yam(dioscorea batatas) tubers |
| CN101755990A (en) * | 2009-11-27 | 2010-06-30 | 上海博程生物科技有限公司 | Low-fat yam ice cream |
| CN102461721A (en) * | 2010-11-15 | 2012-05-23 | 焦作市怡园冷食有限公司 | Production technology of yam ice-cream |
| GB2486731A (en) * | 2010-12-23 | 2012-06-27 | Kartar Singh Lalvani | Method for preparing ice cream using squash, pumpkin, carrot or sweet potato |
| CN102511637A (en) * | 2011-12-30 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Self-expanding ice-cream and production method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341313A (en) * | 2015-11-30 | 2016-02-24 | 梁容胜 | Gordon euryale seed and Chinese yam rhizome ice cream and making method thereof |
| CN106260478A (en) * | 2016-10-13 | 2017-01-04 | 吴再大 | A kind of coffee ice cream powder, ice cream and Chinese medicine health-care ice cream |
| CN109077319A (en) * | 2018-08-30 | 2018-12-25 | 祁景泉 | The method that lipid containing plant extract prepares ice cream, milk tea and pulvis |
| CN109287839A (en) * | 2018-09-13 | 2019-02-01 | 山东农业大学 | Nutrient ice cream and preparation method thereof containing Chinese yam |
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Application publication date: 20130306 |