CN103098908A - Application of malt flour to making of ice-cream and making method of ice-cream - Google Patents
Application of malt flour to making of ice-cream and making method of ice-cream Download PDFInfo
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- CN103098908A CN103098908A CN2012105290270A CN201210529027A CN103098908A CN 103098908 A CN103098908 A CN 103098908A CN 2012105290270 A CN2012105290270 A CN 2012105290270A CN 201210529027 A CN201210529027 A CN 201210529027A CN 103098908 A CN103098908 A CN 103098908A
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Abstract
The invention relates to the field of food processing, and particularly relates to application of malt flour to making of ice-cream and a making method of the ice-cream. Malt flour is added in cream to replace artificially synthesized pigments such as cocoa powder or lemon yellow, and thus colors of cream products are enriched, and various demands of a ice-cream product are met; the malt flour is rich in dietary fibers and trace mineral substances so that the nutrition value of the cream products is improved and the cream products are mellow in taste and rich in nutrients and are easily digested; and under the same product formula and process conditions, the cream has the effects of increasing the fragrance and being special in flavor, and is long in aftertaste. The problems that animal cream is not easily puffed and the cream is acescent under a high-temperature environment are solved, the acidicity of the cream is neutralized, the shelf life of the cream products is prolonged, and the nutritive value and a health care function of the cream are increased.
Description
Technical field
The present invention relates to food processing field, particularly malt flour is used for making the application of cream and the preparation method of cream.
Background technology
Barley, annual bluegrass section (Poaceae, i.e. grass family (Gramineae)) Hordeum (Hordeum) cereal.Barley tool nutty flavor, carbohydrate content is higher, and protein, calcium, phosphorus content are medium, contain a small amount of B family vitamin.Because it is few that barley contains glutelin (a kind of resilient protein) amount, so can not do porous cream, can do azymic food, in north African and the outstanding happiness of Asia Desk region-by-region cook oatmeal porridge with pearling cone meal, barley is one of these regional Major Foods.
Barley is divided by purposes, can be divided into malting barley, feeding barley, edible barley (containing food processing) three types.Along with the raising of China's beer quality and output, more and more stricter to the requirement of the outward appearance of malting barley bud, color and luster, quality.Current fructus hordei germinatus technique of curing is all used for beer industry, and some is to produce in beer fermentation process for Fructus Hordei Germinatus fragrance, and the other disagreeable taste can be consumed during the fermentation.And for other food-processing industries, as making cream, biscuit, ice cream etc., local flavor, color and effect that its required Fructus Hordei Germinatus provides differ widely.Therefore need to improve the Fructus Hordei Germinatus baking process, other food-processing industries that make it to be more suitable for except Beer Brewage use.
Margarine is with auxiliary materials such as hydrogenated vegetable fat, emulsifying agent, stabilizing agent, protein, sugar, salt, pigment, water, essence, establish grease butters, a kind of whipping product of making, its outstanding feature is plasticity and good stability, its main component is trans-fatty acid, be of low nutritive value, high-energy, higher fatty acid, can produce low density fat after edible, can make heart disease, coronary heart disease, atherosclerotic probability significantly increase.In low melting point cream, oleic acid content is high, and the cream of making is softer; The high whipped fat acid content of fusing point is high, harder, be difficult for dismissing, especially summer greenfeed many, in cream, the content of oleic acid is higher, cream is soft, fusing point is lower, contains simultaneously the reasons such as carrotene in cream, causes the variation difference of its color.
At present, usually add the synthetic food colors such as lemon yellow, indigo, carmine, caramel colorant in cream manufacturing process, the flavor substances such as cocoa power, chocolate powder add some essence and flavoring agents to increase buttered taste sometimes.But synthetic food color easily causes food-safety problem, and the common price of flavor substance is higher, thereby has greatly improved production cost.
Summary of the invention
In view of this, the invention provides a kind of malt flour and be used for making the application of cream and the preparation method of cream.Add malt flour in cream, substitute the synthetic food colors such as cocoa power or lemon yellow, enrich the pattern of cream product, satisfy the various demands of product; Malt flour is rich in the nutritive value of abundant dietary fiber and trace mineral raising cream product, makes the cream product mouthfeel soft, is rich in nutrition, and is easy to digest; Under identical formula for a product and process conditions, make cream have the effect of flavouring, unique flavor, long times of aftertaste; Solved simultaneously animal cream be difficult for dismiss with hot environment under the problem that loses of butter acid, in and the acidity of cream, extend the shelf life of cream product, improved nutritive value and the health care of cream.
In order to realize the foregoing invention purpose, the invention provides following technical scheme:
The invention provides the application that a kind of malt flour is used for making cream; The color EBC value of this malt flour is 6-7+/-20～1400, and in Minolta Lab value, L is 25～90, a is 1～10, b is 5～30, moisture＜3～5%.
Colour code is a kind of color standard of approving through Europe wine brewing association, is used for measuring the colourities such as beer, maltose and saccharide solution.The scope of colour code is 2 to 27, and lurid plant and beer are in the minimum of a value of colour code, and dark plant, beer and syrup are at the peak of colour code.If color sample is (as inspissated juice) not within measurement category, can adopt dilute sample and use different light path cuvettes to solve.
The Lab colour model is a by brightness L and relevant color, and three key elements of b form.L represents brightness (Luminosity), and a represents that from carmetta to green scope, b represents from yellow to blue scope.The codomain of L by 0 to 100, L=50 the time, just be equivalent to 50% black; The codomain of a and b is all by+127 to-128, and wherein+127a is exactly carmetta, gradually is transitioned into-just becomes when 128a green; Same principle ,+127b are yellow, and-128b is blue.All color relations are formed with these three the mutual variations of value.
In some embodiments of the invention, in the application of malt flour provided by the invention, the preparation method of malt flour is for getting fructus hordei germinatus through soaking, drain, after protein hydrolysis, saccharification, after roasting 0.5～2h under the condition of 80～230 ℃, pulverizing and get final product.
The stage of roasting is when being flavor substance and color formation, for affecting the key point of product quality.At the inner Maillard reaction that occurs of this operation fructus hordei germinatus.Maillard reaction is called again " non enzymatic browning reacton ", Maillard reaction is a kind of non-enzymatic browning that extensively is present in food industry, it is the reaction between carbonyls (recuding sugars) and amino-compound (amino acid and protein), generate the macromolecular substances melanoidin of brown or even black or claim to intend melanocyte through complicated course is final, so claim again the reaction of carbonyl amine.Along with temperature rising color burn, begin painted, formation flavor substance in this stage.Select suitable temperature and time according to product performance.
Protein hydrolysis is to utilize in Fructus Hordei Germinatus carboxypeptidase to decompose polypeptide to form amino acid (AAN) and utilize inscribe peptase decomposing protein formation polypeptide and amino acid.Protease effect in Fructus Hordei Germinatus, the hydrolysis high molecular weight protein forms low dinitrogen, and low dinitrogen is the main component that forms local flavor.The high molecular weight nitroxide of temperature is higher, and the low molecular weight nitroxide of temperature is on the low side.Therefore, in some embodiments of the invention, in the application of malt flour provided by the invention, in the preparation method of malt flour, the temperature of protein hydrolysis is 45～55 ℃, and the time of protein hydrolysis is 0.5～2h.
Contain amylase in fructus hordei germinatus, can become monose by the hydrolyzed starch grain under preference temperature.Monose is the main matter of Maillard reaction, and the amount of monose controlled well is to control the key of colourity.Therefore, in some embodiments of the invention, in the application of malt flour provided by the invention, in the preparation method of malt flour, the temperature of saccharification is 60～70 ℃, and the time of saccharification is 0.5～2h.
Increase fructus hordei germinatus moisture, possess by self enzymatic environment, make the dissolving of fructus hordei germinatus endosperm.Soaking wet concentration gets final product with running water.Soak the wheat temperature when higher soak time shorten, amylase plays a role, and is conducive to the reduced sugar stripping to soaking in water, is charred flavor when reducing high temperature.In some embodiments of the invention, in the application of malt flour provided by the invention, the temperature of soaking in the preparation method of malt flour is 30～65 ℃, and soaking the wheat degree is 42～46%.
Soak quality * 100% after wheat degree (%)={ (soak wheat after quality-former barley quality)+former barley moisture }/soak wheat.
As preferably, when soaking wheat, every 20～40min turns over wheat once.
Drain appearance moisture is reduced, prevent from soaking transition, when the above deliquescing of wheat 80%, it is relatively good that wheat is pinched can go out white slurry the time effect with hand.In other embodiment of the present invention, the time that drains is 4～6h.As preferably, when draining, every 20～40min turns over wheat once.
Product is Powdered, more easily uses.Therefore, in other embodiment of the present invention, the particle diameter of pulverizing is 60～200 orders.
The present invention also provides a kind of preparation method of cream, and raw material comprises acceptable auxiliary material in raw milk, malt flour and food; The color EBC value of this malt flour is 6-7+/-20～1400, and in Minolta Lab value, L is 25～90, a is 1～10, b is 5～30, moisture＜3～5%.
In some embodiments of the invention, the preparation method of a kind of cream provided by the invention, raw material comprises acceptable auxiliary material in raw milk, malt flour and food; The preparation method of malt flour is for getting fructus hordei germinatus through soaking, drain, after protein hydrolysis, saccharification, after roasting 0.5～2h under the condition of 80～230 ℃, pulverizing and get final product.
In other embodiment of the present invention, in the preparation method of a kind of cream provided by the invention, in the preparation method of malt flour, the temperature of protein hydrolysis is 45～55 ℃, and the time of protein hydrolysis is 0.5～2h.
In other embodiment of the present invention, in the preparation method of a kind of cream provided by the invention, in the preparation method of malt flour, the temperature of saccharification is 60～70 ℃, and the time of saccharification is 0.5～2h.
In other embodiment of the present invention, in the preparation method of a kind of cream provided by the invention, the temperature of soaking in the preparation method of malt flour is 30～65 ℃, and soaking the wheat degree is 42～46%.
In other embodiment of the present invention, in the preparation method of a kind of cream provided by the invention, the time that drains in the preparation method of malt flour is 4～6h.
In other embodiment of the present invention, in the preparation method of a kind of cream provided by the invention, the particle diameter of pulverizing in the preparation method of malt flour is 60～200 orders.
In other embodiment of the present invention, in the preparation method of a kind of cream provided by the invention, the mass ratio of malt flour and dry cream is 1～8:100.
In other embodiment of the present invention, in the preparation method of a kind of cream provided by the invention, get raw milk after adding malt flour provided by the invention to mix after pretreatment, separation, rare milk standardization, fermentation, maturation, through stirring, row's buttermilk, milk elaioleucite processed, washing, salt adding, pressure refining, packing, and get final product.
The invention provides the application that a kind of malt flour is used for making cream; The color EBC value of this malt flour is 6-7+/-20～1400, and in Minolta Lab value, L is 25～90, a is 1～10, b is 5～30, moisture＜3～5%.Malt flour contains abundant vitamin and mineral matter, trace element etc., the dietary fiber of meta-alkalescence (the existing soluble crude fibre that can not be absorbed by the body that also has), in and the human body sour environment, fatigue-relieving strengthens physical efficiency; The trace element that is rich in can help human body to remove oxygen radical, improves the body enzymatic activity, improves body intracellular metabolic environmental balance.Secondly, malt flour is to bake the time and different temperatures has formed several colors from the superficial to the deep by high-quality non-transgenic barley malt through different, does not contain any additive; As natural colouring matter, can well improve mouthfeel and the color and luster of goods in the sweat of cream, improve local flavor and the quality of finished product; Play the effect that delays Oxidation of Fat and Oils, reduce Oxidation of Fat and Oils harm, extend the shelf life of product.Cream has special fragranced again, mainly because diacetyl, glycerine and free fatty etc. comprehensively form, diacetyl is mainly the effect from when fermentation bacterium, after adding malt flour, AMS in malt flour generates maltose, glucose during the fermentation, and for culture propagation provides large energy, the fermenting speed of accelerating cream is evenly distributed the interior lipid of cream, color and luster is beautiful, and fragranced is stronger.In addition, malt flour can also better promote the nutritive value of cream, increases varieties and designs, and makes cream product more smooth, fine and smooth, and it is high that cream plays a degree stability.Add the probability that becomes sour that a certain amount of malt flour helps to reduce cream, its content of cellulose is abundant, makes cream soft plastic, and mouthfeel is good, and is nutritious, just melt in the mouth.
The specific embodiment
The invention discloses a kind of malt flour and be used for making the application of cream and the preparation method of cream, those skilled in the art can use for reference this paper content, suitably improve technological parameter and realize.Special needs to be pointed out is, all similarly replace and change apparent to those skilled in the art, and they all are deemed to be included in the present invention.Method of the present invention and application are described by preferred embodiment, the related personnel obviously can change methods and applications as herein described within not breaking away from content of the present invention, spirit and scope or suitably change and combination, realizes and use the technology of the present invention.
Malt flour provided by the invention be used for to be made in the raw materials used and food of the preparation method of the application of cream and cream acceptable auxiliary material and all can be buied by market.
Below in conjunction with embodiment, further set forth the present invention:
Embodiment 1 malt flour provided by the invention is used for the making of cream
The preparation of test group 1 malt flour
Get fructus hordei germinatus soak under the condition of 37 ℃ 6h to soak the wheat degree be 42～46%(when soaking wheat every 20～40min turn over wheat once), after 4～6h drains (when draining, every 20～40min turns over wheat once), protein hydrolysis 0.5h under the condition of 45～55 ℃, after saccharification 0.5h under the condition of 60～70 ℃, after roasting 2h under the condition of 80～100 ℃, be crushed to 60～200 orders, obtaining color EBC value is 6-7+/-20, in Minolta Lab value, L is 90, a is 1, b is 13, moisture＜5%, cream delicate fragrance local flavor, saccharifying power are the malt flour of 14.000UP.
The preparation of test group 2 malt flours
Get fructus hordei germinatus soak under the condition of 30 ℃ 4h to soak the wheat degree be 42～46%(when soaking wheat every 20～40min turn over wheat once), after 4～6h drains (when draining, every 20～40min turns over wheat once), protein hydrolysis 0.5h under the condition of 45～55 ℃, after saccharification 1h under the condition of 60～70 ℃, after roasting 1.5h under the condition of 130～150 ℃, be crushed to 60～200 orders, obtaining color EBC value is 230, in Minolta Lab value, L is 58, a is 9, b is 30, moisture＜3～5%, the malt flour of dry and comfortable flavor, the dried taste of flapjack.
The preparation of test group 3 malt flours
Get fructus hordei germinatus be dipped under the condition of 45 ℃ the wheat degree be 42～46%(when soaking wheat every 20～40min turn over wheat once), after 4～6h drains (when draining, every 20～40min turns over wheat once), protein hydrolysis 1h under the condition of 45～55 ℃, after saccharification 2h under the condition of 60～70 ℃, after roasting 1h under the condition of 150～170 ℃, be crushed to 60～200 orders, obtaining color EBC value is 400, in Minolta Lab value, L is 47, a is 10, b is 21, moisture＜3%, the malt flour of dry and comfortable flavor, roasting biscuity.
The preparation of test group 4 malt flours
Get fructus hordei germinatus be dipped under the condition of 60 ℃ the wheat degree be 42～46%(when soaking wheat every 20～40min turn over wheat once), after 4～6h drains (when draining, every 20～40min turns over wheat once), protein hydrolysis 1.5h under the condition of 45～55 ℃, after saccharification 0.5h under the condition of 60～70 ℃, after roasting 0.5h under the condition of 200～215 ℃, be crushed to 60～200 orders, obtaining color EBC value is 1000, in Minolta Lab value, L is 32, a is 8, b is 14, moisture＜3%, the malt flour of burnt odor local flavor.
The preparation of test group 5 malt flours
Get fructus hordei germinatus be dipped under the condition of 65 ℃ the wheat degree be 42～46%(when soaking wheat every 20～40min turn over wheat once), after 4～6h drains (when draining, every 20～40min turns over wheat once), protein hydrolysis 2h under the condition of 45～55 ℃, after saccharification 0.5h under the condition of 60～70 ℃, after roasting 0.5h under the condition of 215～230 ℃, be crushed to 60～200 orders, obtaining color EBC value is 1400, in Minolta Lab value, L is 25, a is 6, b is 5, moisture＜3%, the malt flour of burnt odor, slightly bitter local flavor.
The malt flour character that test group prepares sees Table 1.
The malt flour character of table 1 test group preparation
Preparation cream raw material proportioning is as shown in table 2.
Table 2 preparation cream raw material proportioning
Get raw milk after adding malt flour provided by the invention to mix after pretreatment, separation, rare milk standardization, fermentation, maturation, through stirring, row's buttermilk, milk elaioleucite processed, washing, salt adding, pressure refining, packing, and get final product.
Add the malt flour series of products in cream, and the color change compositions such as cocoa power, caramel colorant do contrast, carry out the cream product evaluation, by characteristic to recently understanding the application of malt flour in product.The cream product official who prepares can estimate and see Table 3.
Table 3 prepares the cream product official and can estimate
Remarks: lustre index utilizes the Minolta color difference meter to measure.
By above-mentioned data as can be known, cream in the process of curing the cream base moisture distribute in a large number, the milk outermost layer of skin constantly forms and thickening, until cream ripening.Proteolysis in the cream base, sugar and amino acid generation Maillard reaction, cream colouring.Added malt flour, the change color of cream, the accumulation of flavor component increases, and fragrant odor type also increases.Be conducive to variation and the exploitation of consumer products designs and varieties.
The above is only the preferred embodiment of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a malt flour is for the application of making cream; The color EBC value of described malt flour is 6-7+/-20～1400, and in the Minolta Lab value of described malt flour, L is 25～90, a is 1～10, b is 5～30, the moisture of described malt flour＜3～5%.
2. application according to claim 1, is characterized in that, the preparation method of described malt flour is for getting fructus hordei germinatus through soaking, drain, after protein hydrolysis, saccharification, after roasting 0.5～2h under the condition of 80～230 ℃, pulverizing and get final product.
3. application according to claim 2, is characterized in that, the temperature of protein hydrolysis described in the preparation method of described malt flour is 45～55 ℃, and the time of described protein hydrolysis is 0.5～2h.
4. application according to claim 2, is characterized in that, the temperature of saccharification described in the preparation method of described malt flour is 60～70 ℃, and the time of described saccharification is 0.5～2h.
5. application according to claim 2, is characterized in that, the temperature of soaking described in the preparation method of described malt flour is 30～65 ℃, and the described wheat degree that soaks is 42～46%.
6. application according to claim 2, is characterized in that, the time that drains described in the preparation method of described malt flour is 4～6h.
7. application according to claim 2, is characterized in that, the particle diameter of pulverizing described in the preparation method of described malt flour is 60～200 orders.
8. the preparation method of a cream, is characterized in that, raw material comprises acceptable auxiliary material in described malt flour in raw milk, the described application of claim 1 to 7 any one and food.
9. preparation method according to claim 8, is characterized in that, the mass ratio of described malt flour and described raw milk is 1～8:100.
10. preparation method according to claim 8, it is characterized in that, get raw milk add after pretreatment, separation, rare milk standardization, fermentation, maturation in application as described in claim 1 to 7 any one as described in after malt flour mixes, through stirring, row's buttermilk, milk elaioleucite processed, washing, salt adding, pressure refining, packing, and get final product.
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060280851A1 (en) * | 2004-09-10 | 2006-12-14 | Pike Paul R | Food grade antioxidant and flavorant from roasted wheat malt |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060280851A1 (en) * | 2004-09-10 | 2006-12-14 | Pike Paul R | Food grade antioxidant and flavorant from roasted wheat malt |
Non-Patent Citations (3)
| Title |
|---|
| 朱天钦: "大麦的利用与加工", 《郑州工程学院学报》, no. 01, 31 December 1986 (1986-12-31) * |
| 许飞等: "关于焦香麦芽小规模炒制的一些体会", 《啤酒科技》, no. 05, 31 December 2005 (2005-12-31), pages 43 - 44 * |
| 贾英民: "《食品微生物学》", 31 March 2001, 中国轻工业出版社, article "酸制奶油的生产", pages: 187-188 * |
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Application publication date: 20130515 |