CN103005134A - Preparation method of probiotics-fermented fruit and vegetable jam ice cream - Google Patents
Preparation method of probiotics-fermented fruit and vegetable jam ice cream Download PDFInfo
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Abstract
A Preparation method of probiotics-fermented fruit and vegetable jam ice cream belongs to the technical field of cold drinks, and is characterized in that the method comprises the following steps: firstly performing fermentation by using high-activity probiotics special for fruit and vegetable fermentation to prepare probiotics-fermented fruit and vegetable raw pulp, then preparing common ice cream according to a traditional method, adding the probiotics-fermented fruit and vegetable raw pulp which reaches the fermentation end point, but is not sterilized, and has an amount of 5-50% of the weight of the ice cream raw material in the aging phase of the common ice cream, then stirring, and performing congelation, puffing, and filling to prepare the probiotics-fermented fruit and vegetable jam ice cream containing active probiotics. The probiotics-fermented fruit and vegetable jam ice cream has much better local flavor, taste, and nutritional functions then traditional ice cream, has lower production cost than common probiotics ice cream, and has an active probiotics number of up to 107 cfu/g-108 cfu/g.
Description
Technical field
The invention belongs to the cold drink technical field, relate to ice cream production process.
Background technology
Ice cream is pleasant with its taste, and is fine and smooth lubricious, cool sweet good to eat, various the forming of color and luster is sweets indispensable in people's modern life, and it not only can help body temperature lowering to drive away summer heat, and moisture is provided, also can be human body and replenish some nutrition, therefore in hot season, enjoy especially the consumer to favor.Yet for the weak people of some gastrointestinal functions, excessively cold ice cream can have a strong impact on the secretion of digestive juice, causes digesting and assimilating of food to be affected, and then causes enteric infection, the symptoms such as appetite descends, diarrhoea stomachache occur.Given this, have the probio of improving the intestinal microecology balance and be introduced in gradually in the manufacture of ice cream, be intended to the fine and smooth lubricated mouthfeel of ice cream and the functional characteristic of probio are organically combined, develop the functional ice cream of nutrition and health care.The patent No. is that the patent of CN101019598A is added the LGG bacterium in the cold drink to, produces a kind of cold drink product that improves function of intestinal canal.Its preparation method is that probio is joined in the ice cream with freeze-dried vaccine powder form, but this preparation method to the improvement of ice cream local flavor without any help, and because what add is the probiotics bacterial powder, so cost is higher, number of viable is lower in the product.
Summary of the invention
The purpose of this invention is to provide the ice-cream preparation method of a kind of novel probiotics fermention fruit and vegetable jam, the present invention can promote ice-cream local flavor and nutrition, can make again ice-cream product have the multiple benefits such as balance the body intestinal microecology balance, raising body immunity concurrently and give birth to function.
The present invention is achieved by the following technical solutions.
The ice-cream preparation method of a kind of probiotics fermention fruit and vegetable jam, comprise raw material mixing, homogeneous, sterilization, wear out, congeal, be shaped, harden, it is characterized in that adding probiotics fermention fruits and vegetables magma in the ageing step by the amount of ice cream materials weight 30% ~ 50%, the probiotics fermention fruit and vegetable jam ice cream that contains active probiotic is made in the expanded can of congealing after stirring again.
The preparation of probiotics fermention fruits and vegetables magma of the present invention is: with fruit and vegetable pulping or after squeezing the juice concentrated or concentrated 1-10 doubly, then the ratio by fruit, vegetable juice or thickened pulp 80% ~ 100%, table sugar 0 ~ 20% stirs 75 ~ 132 ℃ of lower sterilizations 2 seconds ~ 30 minutes; After after the sterilization fruits and vegetables will being cooled to 20 ~ 45 ℃, with probio according to 10
5~ 10
8The ratio of cfu/g is inoculated in the cooled fruits and vegetables slurry of sterilization, 25 ~ 45 ℃ of fermentation 6 ~ 96h.Make the pH of probiotics fermention fruits and vegetables magma between 2.5 ~ 4.0, acidity is between 5.5 ‰ ~ 8 ‰, and number of live bacteria of probiotics is 10
9Cfu/g ~ 10
10Cfu/g.
Probio of the present invention is one or more in Lactobacillus plantarum, Lactobacillus casei, lactobacillus fermenti, Lactobacillus rhamnosus, lactobacillus acidophilus or the bifidobacterium adolescentis.
Fruit and vegetable materials of the present invention is strawberry, blueberry, pawpaw, carrot, pumpkin, honey peach, pears, balsam pear, banana.
The present invention will be through in the creationary introducing ice-cream product of the fruits and vegetables magma behind the above-mentioned probiotics fermention, and by selecting rational ice cream prescription, thereby guaranteed that probio loss of activity in the icecream production process is minimum, and in the higher activity of the interim maintenance of product shelf.
1) savory, the tart flavour of institute, the delicate flavour of probiotics fermention fruit and vegetable jam ice-cream product of the present invention produce by the probiotics fermention fruits and vegetables, therefore with respect to conventional ice cream, need not to add any essence in the product of the present invention.
2) fruit, vegetable juice behind probiotics fermention is compared with unleavened fruit, vegetable juice, free amino acid and organic acid content all increase (after testing greatly, free aminoacid content has increased by 30%, organic acid content has increased more than 10 times), and the nutritional labelings such as the vitamin in the fruit and vegetable materials and dietary fiber are able to effective preservation, so the nutritional labeling of probiotics fermention fruit and vegetable jam ice-cream product of the present invention and flavor taste all are able to raising to a great extent.
3) in the probiotics fermention fruit and vegetable jam ice-cream product of the present invention viable count up to 10
7Cfu/g ~ 10
8Cfu/g, and the existence of probio in ice cream is more even.
4) owing to the existence of a large amount of active probiotics, product of the present invention possesses the not available functions of conventional ice cream such as the peculiar enhancing body immunity of probio, balance the body intestinal microecology balance.
5) with respect to the preparation method of the probiotic ice cream of direct interpolation probiotics preparation, production cost of the present invention is lower, number of live bacteria of probiotics is higher in the ice-cream product.
The specific embodiment
The present invention will be described further by following examples.
Embodiment 1.
The conventional ice cream preparation: component and ratio in milk 50%, white granulated sugar 15%, edible vegetable oil 15%, β-cyclodextrin 0.5%, water 19.5% stir, be heated to 85 ℃, insulation 20min sterilization, then with quick cooled feed liquid at 2-4 ℃ of lower aging 16 ~ 48h, expanded, the can of congealing under 0 ~ 4 ℃ of condition again gets final product.
The preparation of probiotics fermention strawberry jam ice cream.
Selecting without rotten, fresh strawberry is raw material, concentrate 1 times after the making beating, in the rear sterilization that stirs of the glucose of 90% ratio and 10%, sterilising temp is 3 minutes 100 ℃ of times, after after the sterilization feed liquid being cooled to 36 ℃, with compound probiotic (Lactobacillus plantarum, Lactobacillus casei, lactobacillus acidophilus, bifidobacterium adolescentis) by 10
6The ratio of cfu/g is inoculated in the cooled strawberry slurry of sterilization, 36 ℃ of fermentation 96h.Probiotics fermention strawberry magma fermentation termination pH value is 3.0, and acidity is 6.5 ‰, and viable count is 6.89 * 10
9Cfu/g.
The amount that above-mentioned probiotics fermention strawberry magma is pressed ice cream feed liquid weight 50% imports under stirring movement in the feed liquid of conventional ice cream after aging, stirs expanded, the can of then congealing under 0 ~ 4 ℃ of condition.After testing, number of live bacteria of probiotics is 5.34 * 10 in the probiotics fermention strawberry jam ice cream
7Cfu/g.
Embodiment 2.
Conventional ice cream preparation: press milk 50%, HFCS 15%, edible vegetable oil 10%, cream 3%, component and the ratio of β-cyclodextrin 0.5%, water 21.5% stir, be heated to 85 ℃, insulation 20min sterilization, then with quick cooled feed liquid at 2-4 ℃ of lower aging 16 ~ 48h, expanded, the can of congealing under 0 ~ 4 ℃ of condition again gets final product.
The preparation of probiotics fermented blueberry sauce ice cream.
Selecting without rotten, fresh blueberry is raw material, rear concentrated 2 times of making beating, and the ratio in 82% and 1 ‰ sodium isoascorbates, 1 ‰ citric acids are sterilized after 17.8% xylitol stirs, and sterilising temp is 85 ℃, 10 minutes time.After after the sterilization feed liquid being cooled to 35 ℃, with compound probiotic (Lactobacillus plantarum, Lactobacillus rhamnosus, bifidobacterium adolescentis) by 10
7The ratio of cfu/g is inoculated in the cooled blueberry slurry of sterilization, 35 ℃ of fermentation 72h.Probiotics fermented blueberry magma fermentation termination pH value is 3.3, and acidity is 5.7 ‰, and viable count is 2.17 * 10
10Cfu/g.
The amount that above-mentioned probiotics fermented blueberry magma is pressed ice cream feed liquid weight 50% imports under stirring movement in the feed liquid of conventional ice cream after aging, stirs expanded, the can of then congealing under 0 ~ 4 ℃ of condition.After testing, number of live bacteria of probiotics is 1.69 * 10 in the probiotics fermented blueberry sauce ice cream
8Cfu/g.
Embodiment 3.
The conventional ice cream preparation: component and ratio in whole milk powder 50%, sucrose 12%, HFCS 3%, natural butter 5%, vegetable fat 10%, sodium carboxymethylcellulose 0.5%, water 19.5% stir, be heated to 85 ℃, insulation 20min sterilization, then with quick cooled feed liquid at 2 ~ 4 ℃ of lower aging 16-48h, expanded, the can of congealing under 0 ~ 4 ℃ of condition again gets final product.
The preparation of probiotics fermention Chinese quince soy sauce ice cream.
Selecting without rotten, fresh pawpaw is raw material, rear 85 ℃, the 10 minutes enzymes that go out of pulling an oar, in the rear sterilization that stirs of the starch syrup of 80% ratio and 20%, sterilising temp is 10 minutes 85 ℃ of times, after after the sterilization feed liquid being cooled to 30 ℃, with compound probiotic (Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, bifidobacterium adolescentis) by 10
6The ratio of cfu/g is inoculated in the cooled pawpaw slurry of sterilization, 30 ℃ of fermentation 72h.Probiotics fermention pawpaw magma fermentation termination pH value is 3.2, and acidity is 5.9 ‰, and viable count is 3.85 * 10
9Cfu/g.
The amount that above-mentioned probiotics fermention pawpaw magma is pressed ice cream feed liquid weight 45% imports under stirring movement in the feed liquid of conventional ice cream after aging, stirs expanded, the can of then congealing under 0 ~ 4 ℃ of condition.After testing, number of live bacteria of probiotics is 1.43 * 10 in the probiotics fermention Chinese quince soy sauce ice cream
7Cfu/g.
Embodiment 4.
The conventional ice cream preparation: component and ratio in milk 30%, whole milk powder 25%, sucrose 12%, HFCS 3%, natural butter 5%, vegetable fat 8%, locust bean gum 0.5%, water 16.5% stir, be heated to 85 ℃, insulation 20min sterilization, then with quick cooled feed liquid at 2 ~ 4 ℃ of lower aging 16 ~ 48h, expanded, the can of congealing under 0 ~ 4 ℃ of condition again gets final product.
The preparation of probiotics fermention carrot sauce ice cream.
Select without rot, fresh carrot is raw material, the rear making beating of precooking is sterilized 90 ℃ of 8 minutes times of sterilising temp after stirring in 88% ratio and 12% glucose syrup.After after the sterilization feed liquid being cooled to 35 ℃, with compound probiotic (Lactobacillus plantarum, lactobacillus acidophilus, lactobacillus reuteri, bifidobacterium adolescentis) by 10
6The ratio of cfu/g is inoculated in the cooled carrot slurry of sterilization, 35 ℃ of fermentation 72h.Probiotics fermention original juice of carrot fermentation termination pH value is 2.8, and acidity is 7.2 ‰, and viable count is 8.51 * 10
9Cfu/g.
The amount that above-mentioned probiotics fermention original juice of carrot is pressed ice cream feed liquid weight 50% imports under stirring movement in the feed liquid of conventional ice cream after aging, stirs expanded, the can of then congealing under 0 ~ 4 ℃ of condition.After testing, number of live bacteria of probiotics is 4.03 * 10 in the probiotics fermention carrot sauce ice cream
7Cfu/g.
Embodiment 5.
The conventional ice cream preparation: component and ratio in milk 50%, maltose 13%, white granulated sugar 5%, cream 5%, vegetable fat 15%, melon glue 0.5%, water 11.5% stir, be heated to 85 ℃, insulation 20min sterilization, then with quick cooled feed liquid at 2 ~ 4 ℃ of lower aging 16 ~ 48h, expanded, the can of congealing under 0 ~ 4 ℃ of condition again gets final product.
The preparation of probiotics fermented pumpkin sauce ice cream.
Selecting without rotten, fresh pumpkin is raw material, the rear making beating of precooking, in the rear sterilization that stirs of the glucose of 82% ratio and 18%, sterilising temp is 3 minutes 100 ℃ of times, after after the sterilization feed liquid being cooled to 38 ℃, with compound probiotic (Lactobacillus plantarum, Lactobacillus crispatus, Lactobacillus rhamnosus, lactobacillus acidophilus) by 10
6The ratio of cfu/g is inoculated in the cooled pumpkin slurry of sterilization, 38 ℃ of fermentation 40h.Probiotics fermented pumpkin magma fermentation termination pH value is 2.8, and acidity is 7.1 ‰, and viable count is 9.98 * 10
9Cfu/g.
The amount that above-mentioned probiotics fermented pumpkin magma is pressed ice cream feed liquid weight 30% imports under stirring movement in the feed liquid of conventional ice cream after aging, stirs expanded, the can of then congealing under 0 ~ 4 ℃ of condition.After testing, number of live bacteria of probiotics is 5.39 * 10 in the probiotics fermented pumpkin sauce ice cream
7Cfu/g.
Embodiment 6.
The conventional ice cream preparation: component and ratio in milk 50%, white granulated sugar 15%, edible vegetable oil 15%, β-cyclodextrin 0.5%, water 19.5% stir, be heated to 85 ℃, insulation 20min sterilization, then with quick cooled feed liquid at 2 ~ 4 ℃ of lower aging 16 ~ 48h, expanded, the can of congealing under 0 ~ 4 ℃ of condition again gets final product.
The preparation of probiotics fermention honey peach sauce ice cream.
Selecting without rotten, fresh honey peach is raw material, concentrate 1 times after the making beating, in the rear sterilization that stirs of the HFCS of 85% ratio and 15%, sterilising temp is 8 minutes 90 ℃ of times, after after the sterilization feed liquid being cooled to 38 ℃, with compound probiotic (Lactobacillus plantarum, lactobacillus fermenti, bifidobacterium adolescentis) by 10
6The ratio of cfu/g is inoculated in the cooled honey peach slurry of sterilization, 38 ℃ of fermentation 72h.Probiotics fermention honey peach magma fermentation termination pH value is 3.1, and acidity is 6.9 ‰, and viable count is 7.36 * 10
9Cfu/g.
The amount that above-mentioned probiotics fermention honey peach magma is pressed ice cream feed liquid weight 45% imports under stirring movement in the feed liquid of conventional ice cream after aging, stirs expanded, the can of then congealing under 0 ~ 4 ℃ of condition.After testing, number of live bacteria of probiotics is 3.17 * 10 in the probiotics fermention honey peach sauce ice cream
7Cfu/g.
Embodiment 7.
Conventional ice cream preparation: press cow's milk 30%, whole milk powder 25%, white granulated sugar 13%, edible vegetable oil 10%, natural butter 3%, component and the ratio of β-cyclodextrin 0.5%, water 18.5% stir, and are heated to 85 ℃, insulation 20min sterilization, then with quick cooled feed liquid at 2 ~ 4 ℃ of lower aging 16 ~ 48h, expanded, the can of congealing under 0 ~ 4 ℃ of condition again gets final product.
The ice-cream preparation of probiotics fermention balsam pear sauce.
Select without rot, fresh balsam pear is raw material, squeezes the juice rear concentrated 8 times, in oligoisomaltose, 0.6 ‰ sodium isoascorbates of 95% ratio and 4.88%, the rear sterilization that stirs of 0.6 ‰ citric acids, sterilising temp is 132 ℃, 3 seconds time.After after the sterilization feed liquid being cooled to 32 ℃, with compound probiotic (Lactobacillus plantarum, bifidobacterium adolescentis) by 10
6The ratio of cfu/g is inoculated in the cooled balsam pear slurry of sterilization, 32 ℃ of fermentation 84h.Probiotics fermention balsam pear magma fermentation termination pH value is 3.3, and acidity is 6.4 ‰, and viable count is 5.94 * 10
9Cfu/g.
The amount that above-mentioned probiotics fermention balsam pear magma is pressed ice cream feed liquid weight 35% imports under stirring movement in the feed liquid of conventional ice cream after aging, stirs expanded, the can of then congealing under 0 ~ 4 ℃ of condition.After testing, number of live bacteria of probiotics is 1.03 * 10 in the probiotics fermention balsam pear sauce ice cream
7Cfu/g.
Embodiment 8.
The conventional ice cream preparation: component and ratio in milk 50%, white granulated sugar 15%, cream 15%, melon glue 0.5%, water 19.5% stir, be heated to 85 ℃, insulation 20min sterilization, then with quick cooled feed liquid at 2 ~ 4 ℃ of lower aging 16 ~ 48h, expanded, the can of congealing under 0 ~ 4 ℃ of condition again gets final product.
The ice-cream preparation of probiotics fermention pears sauce.
Select without rot, fresh pears are raw material, squeeze the juice rear concentrated 6 times, in acesulfame potassium, 1 ‰ sodium isoascorbates of 99.3% ratio and 0.5%, the rear sterilization that stirs of 1 ‰ citric acids, sterilising temp is 105 ℃, 2 minutes time.After after the sterilization feed liquid being cooled to 35 ℃, with compound probiotic (Lactobacillus plantarum, Lactobacillus rhamnosus, bifidobacterium adolescentis) by 10
6The ratio of cfu/g is inoculated in the cooled pears slurry of sterilization, 35 ℃ of fermentation 72h.Probiotics fermention pears magma fermentation termination pH value is 3.5, and acidity is 5.7 ‰, and viable count is 8.71 * 10
9Cfu/g.
The amount that above-mentioned probiotics fermention pears magma is pressed ice cream feed liquid weight 40% imports under stirring movement in the feed liquid of conventional ice cream after aging, stirs expanded, the can of then congealing under 0 ~ 4 ℃ of condition.After testing, number of live bacteria of probiotics is 2.19 * 10 in the probiotics fermention pears sauce ice cream
7Cfu/g.
Embodiment 9.
Conventional ice cream preparation: press milk 50%, white granulated sugar 15%, edible vegetable oil 10%, cream 2%, component and the ratio of locust bean gum 0.5%, water 22.5% stir, be heated to 85 ℃, insulation 20min sterilization, then with quick cooled feed liquid at 2 ~ 4 ℃ of lower aging 16 ~ 48h, expanded, the can of congealing under 0 ~ 4 ℃ of condition again gets final product.
The ice-cream preparation of probiotics fermention banana sauce.
Select without rot, fresh banana is raw material, after the making beating in starch syrup, 1 ‰ sodium isoascorbates of 80% ratio and 19.8%, the rear sterilization that stirs of 1 ‰ citric acids, sterilising temp is 85 ℃, 10 minutes time.After after the sterilization feed liquid being cooled to 30 ℃, with compound probiotic (Lactobacillus plantarum, bifidobacterium adolescentis) by 10
7The ratio of cfu/g is inoculated in the cooled banana purees of sterilization, 30 ℃ of fermentation 84h.Probiotics fermention banana raw juice fermentation termination pH value is 3.2, and acidity is 6.1 ‰, and viable count is 3.69 * 10
9Cfu/g.
The amount that above-mentioned probiotics fermention banana raw juice is pressed ice cream feed liquid weight 50% imports under stirring movement in the feed liquid of conventional ice cream after aging, stirs expanded, the can of then congealing under 0 ~ 4 ℃ of condition.After testing, number of live bacteria of probiotics is 1.01 * 10 in the probiotics fermention banana sauce ice cream
7Cfu/g.
Claims (1)
1. ice-cream preparation method of probiotics fermention fruit and vegetable jam, comprise raw material mixing, homogeneous, sterilization, wear out, congeal, be shaped, harden, it is characterized in that adding probiotics fermention fruits and vegetables magma in the ageing step by the amount of ice cream materials weight 30% ~ 50%, the probiotics fermention fruit and vegetable jam ice cream that contains active probiotic is made in the expanded can of congealing after stirring again;
The preparation of described probiotics fermention fruits and vegetables magma is: with fruit and vegetable pulping or after squeezing the juice concentrated or concentrated 1-10 doubly, then the ratio by fruit, vegetable juice or thickened pulp 80% ~ 100%, table sugar 0 ~ 20% stirs 75 ~ 132 ℃ of lower sterilizations 2 seconds ~ 30 minutes; After after the sterilization fruits and vegetables will being cooled to 20 ~ 45 ℃, with probio according to 10
5~ 10
8The ratio of cfu/g is inoculated in the cooled fruits and vegetables slurry of sterilization, and 25 ~ 45 ℃ of fermentation 6 ~ 96h make the pH of probiotics fermention fruits and vegetables magma between 2.5 ~ 4.0, and acidity is between 5.5 ‰ ~ 8 ‰, and number of live bacteria of probiotics is 10
9Cfu/g ~ 10
10Cfu/g;
Described probio is one or more in Lactobacillus plantarum, Lactobacillus casei, lactobacillus fermenti, Lactobacillus rhamnosus, lactobacillus acidophilus or the bifidobacterium adolescentis;
Described fruit and vegetable materials is strawberry, blueberry, pawpaw, carrot, pumpkin, honey peach, pears, balsam pear, banana.
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| CN104186905A (en) * | 2014-09-11 | 2014-12-10 | 福建绿宝食品集团有限公司 | Straw mushroom and mugwort fermented nutritional ice cream and preparation method thereof |
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| CN107125427A (en) * | 2017-06-01 | 2017-09-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Double fermented frozen drinks and preparation method thereof |
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| CN104273600A (en) * | 2013-07-11 | 2015-01-14 | 全武 | Novel fresh fruit juice beverage |
| CN103598399A (en) * | 2013-11-29 | 2014-02-26 | 周县萍 | Balsam-pear ice cream powder and preparation method thereof |
| CN104186905A (en) * | 2014-09-11 | 2014-12-10 | 福建绿宝食品集团有限公司 | Straw mushroom and mugwort fermented nutritional ice cream and preparation method thereof |
| CN104171253A (en) * | 2014-09-16 | 2014-12-03 | 福建绿宝食品集团有限公司 | Pleurotus geesteranus nutritional ice cream and preparation method thereof |
| CN104323211A (en) * | 2014-09-21 | 2015-02-04 | 宁波北仑锐晟明杰生物科技发展有限公司 | Preparation method of fermented tomato sauce product |
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| CN108157706B (en) * | 2016-12-07 | 2021-04-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage and preparation method thereof |
| CN108157706A (en) * | 2016-12-07 | 2018-06-15 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
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| CN107125427B (en) * | 2017-06-01 | 2020-05-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Double-fermentation frozen drink and preparation method thereof |
| CN107041454B (en) * | 2017-06-05 | 2021-04-09 | 福建康之味食品工业有限公司 | Fruit and vegetable ice cream and preparation method thereof |
| CN107041454A (en) * | 2017-06-05 | 2017-08-15 | 福建康之味食品工业有限公司 | Fruit-vegetable ice cream and preparation method thereof |
| CN108740277A (en) * | 2018-04-30 | 2018-11-06 | 天津农学院 | A kind of corn probiotics ice cream and preparation method thereof |
| CN109007230A (en) * | 2018-07-28 | 2018-12-18 | 普定县真源农业开发有限公司 | A kind of preparation method of fruit fermentation ice cream |
| CN109480051A (en) * | 2018-12-28 | 2019-03-19 | 江苏恒康生物科技有限公司 | A kind of probiotics ice lolly and preparation method thereof |
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