CN103283924A - Ice cream containing mesona blumes gum and preparation method of ice cream - Google Patents
Ice cream containing mesona blumes gum and preparation method of ice cream Download PDFInfo
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- CN103283924A CN103283924A CN2013102287158A CN201310228715A CN103283924A CN 103283924 A CN103283924 A CN 103283924A CN 2013102287158 A CN2013102287158 A CN 2013102287158A CN 201310228715 A CN201310228715 A CN 201310228715A CN 103283924 A CN103283924 A CN 103283924A
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Abstract
The invention discloses ice cream containing mesona blumes gum and a preparation method of the ice cream. The ice cream containing mesona blumes gum consists of the following components in percentage by weight: 0.15-0.45% of mesona blumes gum, 0.15-0.45% of rice starch, 10-12% of milk powder, 15-17% of white granulated sugar, 5% of butter, 0.15% of monostearin and the balance of water. The preparation method comprises the following steps of: after evenly mixing mesona blumes gum sieved by a 60-mesh sieve, the milk powder, the white granulated sugar, the monostearin, the butter, the rice starch and the water, sequentially carrying out gelatinization, pasteurization, homogenizing, cooling and aging, then carrying out congelation by using an ice cream machine, and finally putting into a refrigerator for freezing and hardening to obtain the ice cream containing mesona blumes gum. The ice cream containing mesona blumes gum provided by the invention is low in food additive content, has a health care efficacy, and has the characteristics of prolonged shelf life, good stability, low hardness, high flexibility, low adhesion, moderate chewiness, moderate gelatinizing property and the like on the premise of guaranteeing the stability and the expansion rate of the ice cream.
Description
Technical field
The present invention relates to a kind of ice cream that contains bean jelly plastic grass and preparation method thereof, belong to food processing technology field.
Background technology
Traditional ice-cream component comprises milk powder, white granulated sugar, butter, emulsifying agent, stabilizing agent and water etc.Adding function of stabilizer in the ice cream is: the viscosity that improves ice-cream slurry; The decentralization that improves grease and contain the grease solia particle; The time that prevents or suppress the growth of ice crystal and delay to ice the slag appearance; Improve ice-cream mouthfeel, internal structure and apparent condition; Improve dispersion stabilization and anti-the melting property of ice cream system.
Using wider stabilizing agent at present in ice cream is carragheen, xanthans, locust bean gum, guar gum and carboxymethyl cellulose (CMC) etc.
The stabilizing agent carragheen do not have calcium ion in the presence of can't gelling, in case but add calcium ion then can form gel, its hardness, elasticity are all than the gel height of bean jelly plastic grass.
The ice cream that with the guar gum is stabilizing agent has good expansion rate, but in its slurry tangible air bubble is arranged, and ice cream has shrinkage phenomenon after preservation a period of time.
Sodium alginate just can gelling when calcium lactate concentration reaches 0.2% (w/w), but the quality of formed gel is bad, and under identical matter structure analysis condition, gel can be crushed, and other gels all do not have this situation to occur.
And the formed gel rubber system in the composite back of bean jelly plastic grass and rice starch
[1], whether and to some extent the quality of bean jelly plastic grass gel can't change because of the interpolation of calcium ion, and bean jelly plastic grass and rice starch form gel does not simultaneously need additionally to add calcium ion yet.This and agar gel are similar, the gelling of agar does not need calcium ion yet, but the hardness ratio bean jelly plastic grass gel of agar gel is much bigger, therefore, the gel rubber system after bean jelly plastic grass and rice starch is composite is applied to shortcomings such as ice cream can effectively solve hardness height in the present ice cream, elasticity is big, quality is bad.
This shows that the gelling properties of bean jelly plastic grass is different fully with agar, carragheen, guar gum and sodium alginate, have the potentiality of the unique products developed.
Chinese mesona herb (Mesona Blume) has another name called that Mesona chinensis Benth, celestial grass, celestial being are frozen, firewood grass etc., for the celestial grass of Labiatae belongs to the annual herb plant, it is a kind of east plant resources of important medicine-food two-purpose, at present state-owned 3 kinds, they are respectively M.chinensis Benth, M.paruifsota (Benth) Brea, M.procumbens Hemsl, be distributed in the ground such as Guangdong, Fujian, Guangxi, Jiangxi, Hainan, Zhejiang, Taiwan and Yunnan of China, also there are distribution in India, Indonesia, Malaysia, and there is field cultivation some areas, several provinces and regions, China south.According to incompletely statistics, the about 6000-10000 hectare of cultivated area of whole nation Chinese mesona herb, wherein with Fujian and Guangdong cultivated area maximum, account for about 50% of the whole nation, in recent years, a collection of wild Chinese mesona herb strain was collected on farm, district, peach garden, Taiwan, after domestication, become the artificial cultivation Chinese mesona herb, in the Hsinchu, Miaoshu, throw in south and some small towns popularizing plantings in county such as Chiayi, and Chinese mesona herb is processed into series of products, sells to the various places, Southeast Asia.
Bean jelly plastic grass contains many functional components, as Flavonoid substances, and trace element, polysaccharide and vitamin etc. have clearing away summerheat, suppress growth of cancer cells, and are hypotensive, improve the effect of immunity.It is strong that bean jelly plastic grass has water-retaining property, improves ice-cream stability and expansion rate, improves advantages such as mouthfeel and pharmacological properties.
Relevant patent and the document that improves ice cream overrule and stability has a lot, as kelp ice-cream
[2], in raw material, added sea-tangle juice; The avenabeta glucosan ice cream
[3], in raw material, added beta glucan.
But this patent is to utilize bean jelly plastic grass, has both improved ice-cream expansion rate and anti-melting property, has added dietary fiber again.Also make ice cream finer and smoother simultaneously, mouthfeel is better.
List of references:
[1], Feng Tao. bean jelly plastic grass structure, character and and starch Study of Interaction [D]. Wuxi: Southern Yangtze University, 2007.
[2], Cui Huiling, Zhang Dongjun. the development of sea-tangle health-care ice cream [J]. food research and development, 2008,29 (8): 96-98.
[3], Dong Jilin, Zheng Jianqiang, Shen Ruiling. the viscosity of beta glucan and the application in ice cream [J] thereof. food research and development .2007,28 (6): 21-23.
Summary of the invention
One of purpose of the present invention is to solve above-mentioned ice-cream food additives now such as carragheen, sodium alginate, the guar gum equal size is higher, use problems such as defectiveness and health-care efficacy are low, and it is lower for a kind of food additives content, the ice cream that contains bean jelly plastic grass that health-care efficacy is high, this ice cream that contains bean jelly plastic grass has shelf life extension, good stability, expansion rate height simultaneously, hardness is little, elasticity is bigger, adhesiveness is little, chewiness is moderate, become characteristics such as colloidality is moderate.
Two of purpose of the present invention is a kind of ice-cream preparation method who contains bean jelly plastic grass of providing above-mentioned.
Know-why of the present invention
Bean jelly plastic grass has higher retentiveness, is carrying out when composite with rice starch, and the stability of ice cream in the storage life is improved, and improves mouthfeel and has pharmacological properties etc.
Technical scheme of the present invention
A kind of ice cream that contains bean jelly plastic grass is cooked compound stabilizer with bean jelly plastic grass and rice starch, counts by weight percentage, and its raw material composition and content are as follows:
Bean jelly plastic grass 0.15-0.45%
Rice starch 0.15-0.45%
Milk powder 10-12%
White granulated sugar 15-17%
Butter 5%
Monoglyceride 0.15%
Surplus is water.
The above-mentioned ice-cream preparation method who contains bean jelly plastic grass is characterized in that specifically comprising the steps:
(1), with bean jelly plastic grass powder process, cross 60 mesh sieves, place 5 ℃ of ambient storage then;
(2), with bean jelly plastic grass and the milk powder of mistake 60 mesh sieves of gained in the step (1), white granulated sugar, monoglyceride, butter, rice starch and water mix, 50-60 ℃ of control temperature, and insulation 10-15min, heating is boiled then, keep 15min, make the rice starch gelatinization, namely get dextrin;
(3), be 100-150r/min with the dextrin of step (2) gained control rotating speed, preferred 120r/min, temperature is 68-70 ℃, carries out pasteurize 30min;
(4), with gained mixed material after step (3) pasteurize at temperature 60-65 ℃, pressure 105-210kg/cm
2Following homogeneous 15min;
(5), the mixed material with gained behind step (4) homogeneous is cooled to 2-4 ℃ with frozen water;
(6) mixed material that step (5) is cooled to 2-4 ℃ of gained is put into refrigerator control temperature and is 4 ℃ and wore out 12 hours;
(7), the mixed material with the aging back of step (6) gained congeals with ice cream maker, congeal temperature-2--6 ℃, 10 minutes time, the ice cream that congeals after getting well is put into-18 ℃ of freezing sclerosis of refrigerator, behind the sclerosis 2-4h, namely get the ice cream that contains bean jelly plastic grass.
Beneficial effect of the present invention
A kind of ice cream that contains bean jelly plastic grass of the present invention, owing to do compound stabilizer with bean jelly plastic grass and rice starch, bean jelly plastic grass contains more gelation polysaccharide, has higher retentiveness, itself and rice starch carry out ice cream expansion rate and stability preferably can being provided, thereby replacing traditional stabilizing agent starch, converted starch, gelatin etc. when composite, therefore, a kind of ice-cream food additives content that contains bean jelly plastic grass of the present invention is lower.
Further, a kind of ice cream that contains bean jelly plastic grass of the present invention, owing to contain bean jelly plastic grass, it has clearing away summerheat, suppresses growth of cancer cells, and is hypotensive, improves the effect of immunity, therefore a kind of ice cream that contains bean jelly plastic grass of the present invention has health-care efficacy.
Description of drawings
Graph of relation between the expansion rate that the concentration of bean jelly plastic grass and ice river in Henan Province are insulted in Fig. 1, the ice cream.
The specific embodiment
Also by reference to the accompanying drawings the present invention is further set forth below by specific embodiment, but do not limit the present invention.
Various raw material sources used in the various embodiments of the present invention are as follows:
Used bean jelly plastic grass is available from Xia Ba township, Wuping County, Fujian;
Used butter is available from belt East Road Tesco;
Used guar gum adds (Shanghai) trade Co., Ltd available from food flavor;
Used rice starch is available from Shanghai City sugar industry tobacco and wine (group) Co., Ltd;
Used milk powder, namely bright evaporated milk powder is produced by Shanghai Bright Dairy ﹠ Food Co., Ltd.;
Used white granulated sugar is produced by Shanghai City sugar industry tobacco and wine (group) Co., Ltd.
A kind of ice cream that contains bean jelly plastic grass is cooked compound stabilizer with bean jelly plastic grass and rice starch, counts by weight percentage, and its raw material composition and content are as follows:
Bean jelly plastic grass 1.5g (0.15%)
Rice starch 1.5g (0.15%)
Milk powder 120g (12%)
White granulated sugar 150g (15%)
Butter 50g (5%)
Monoglyceride 1.5g (0.15%)
Water 675.5g (67.55%).
The above-mentioned ice-cream preparation method who contains bean jelly plastic grass specifically comprises the steps:
(1), with bean jelly plastic grass powder process, cross 60 mesh sieves, place 5 ℃ of ambient storage then;
(2), with bean jelly plastic grass and the milk powder of mistake 60 mesh sieves of gained in the step (1), white granulated sugar, monoglyceride, butter, rice starch and water mix, 50-60 ℃ of control temperature, and insulation 10-15min, heating is boiled then, keep 15min, make the rice starch gelatinization, namely get dextrin;
(3), be 120rpm/min with the dextrin of step (2) gained control rotating speed, temperature is 68-70 ℃ and carries out pasteurize 30min;
(4), with gained mixed material after step (3) pasteurize at temperature 60-65 ℃, pressure 105-210kg/cm
2Following homogeneous 15min;
(5), the mixed material with gained behind step (4) homogeneous is cooled to 2-4 ℃ with frozen water;
(6) mixed material that step (5) is cooled to 2-4 ℃ of gained is put into refrigerator control temperature and is 4 ℃ and wore out 12 hours;
(7), the mixed material of the aging back of step (6) gained is congealed with ice cream maker, congeal temperature-2--6 ℃, 10 minutes time, after the ice cream after good of congealing is put into-18 ℃ of freezing sclerosis of refrigerator 3h, namely get the ice cream that contains bean jelly plastic grass.
Embodiment 2
A kind of ice cream that contains bean jelly plastic grass is cooked compound stabilizer with bean jelly plastic grass and rice starch, counts by weight percentage, and its raw material composition and content are as follows:
Bean jelly plastic grass 4.5g (0.45%)
Rice starch 4.5g (0.45%)
Milk powder 100g (10%)
White granulated sugar 170g (17%)
Butter 50g (5%)
Monoglyceride 1.5g (0.15%)
Water 669.5g (66.95%).
Above-mentioned a kind of ice-cream preparation method who contains bean jelly plastic grass is with embodiment 1.
Embodiment 3
A kind of ice cream that contains bean jelly plastic grass is counted by weight percentage, and its raw material composition and content are as follows:
Bean jelly plastic grass 3g (0.3%)
Rice starch 3g (0.3%)
Milk powder 120g (12%)
White granulated sugar 150g (15%)
Butter 50g (5%)
Monoglyceride 1.5g (0.15%)
Water 672.5g (67.25%).
Above-mentioned a kind of ice-cream preparation method who contains bean jelly plastic grass is with embodiment 1.
Comparative examples
A kind of conventional ice cream that contains guar gum is stabilizing agent with the guar gum, counts by weight percentage, and its raw material composition and content are as follows:
Guar gum 9g (0.9%)
Milk powder 100g (10%)
White granulated sugar 150g (15%)
Butter 50g (5%)
Monoglyceride 1.5g (0.15%)
Water 689.5g (68.95%).
The preparation method of the above-mentioned conventional ice cream that contains guar gum specifically comprises the steps:
(1), with guar gum and milk powder, white granulated sugar, monoglyceride, butter, rice starch and water mix, 50-60 ℃ of temperature of control, the time is heat behind the 10min to boil, maintenance 15min makes the rice starch gelatinization, namely gets dextrin;
(2), be 100-150rpm/min with the dextrin of step (1) gained control rotating speed, temperature is 68-70 ℃ and carries out pasteurize 30min;
(3), with gained mixed material after step (2) pasteurize at temperature 60-65 ℃, pressure 105-210kg/cm
2Following homogeneous 15min;
(4), the mixed material with gained behind step (3) homogeneous is cooled to 2-4 ℃ with frozen water;
(5) mixed material that step (4) is cooled to 2-4 ℃ of gained is put into refrigerator control temperature and is 4 ℃ and wore out 12 hours;
(6), the mixed material of the aging back of step (5) gained is congealed with ice cream maker, congeal temperature-2--6 ℃, 10 minutes time, after the ice cream after good of congealing is put into-18 ℃ of freezing sclerosis of refrigerator 3h, namely get the conventional ice cream that contains guar gum.
Comparison with the expansion rate between the ice cream of the bean jelly plastic grass of the conventional ice cream that contains guar gum of above-mentioned comparative examples gained and embodiment 2 gained, according to SB/T10012-92 distilled water constant volume method its expansion rate is calculated respectively, its computing formula is as follows:
In the formula: X---the expansion rate of sample, %;
The volume of V---sampler, ml;
V1---add the volume of ether, ml;
V2---add the volume of distilled water, ml.
Its expansion rate is measured, be the results are shown in following table:
As can be seen from the above table, the ice cream that contains bean jelly plastic grass with bean jelly plastic grass and rice starch compound stabilizer is more approaching with the expansion rate of the conventional ice cream that contains the melon bean gum that with the melon bean gum is stabilizing agent.National standard is expansion rate 60-120%.And the ice cream overrule that contains bean jelly plastic grass is 67.5%, meets national standard.
Be that the concentration of bean jelly plastic grass is 0 with above-mentioned comparative examples, embodiment 1 is that the concentration of bean jelly plastic grass is 0.15%, the concentration of the bean jelly plastic grass that embodiment 2 is be 0.45% and embodiment 3 be the concentration of bean jelly plastic grass be between the concentration of bean jelly plastic grass in the ice cream of 0.3% gained and the expansion rate that the ice river in Henan Province is insulted relation curve as shown in Figure 1, as can be seen from Figure 1 along with the increase of bean jelly plastic grass concentration, ice-cream expansion rate increases thereupon, shown that thus bean jelly plastic grass can improve ice-cream expansion rate, for the stabilizing agent in the bean jelly plastic grass substitute ice cream provides theoretical foundation.
Calculate total solids content according to the SB/10013-2008 seasoning between the ice cream that contains bean jelly plastic grass with the conventional ice cream that contains the melon bean gum of above-mentioned comparative examples gained and embodiment 2 gained, its computing formula is as follows:
In the formula: X-represents total solids content (%);
M1-the be equipped with gross mass of container, container lid and the glass bar of borax, g;
M2-the be equipped with gross mass of container, container lid and the glass bar of borax and sample, g;
The gross mass of container, container lid, glass bar, borax and residue after M3-dried by the fire and the constant weight, g.
Its total solids content is measured, be the results are shown in following table:
As can be seen from the above table, of the present inventionly contain the ice cream of bean jelly plastic grass with Chinese mesona herb-rice starch compound stabilizer, total solids content is a little less than the conventional ice cream that contains the melon bean gum with melon bean gum stabilizing agent gained, but still can reach the 25-40% of national Specification, namely meet national standard.
In sum, the ice cream that contains bean jelly plastic grass of the present invention is compared with the conventional ice cream that contains the melon bean gum, the ice-cream expansion rate and the total solids content that contain bean jelly plastic grass can both meet national standard, and can provide clearing away summerheat, suppress growth of cancer cells, hypotensive, the effect of raising immunity.
Foregoing only is the basic explanation of the present invention under conceiving, and according to any equivalent transformation that technical scheme of the present invention is done, all should belong to protection scope of the present invention.
Claims (6)
1. ice cream that contains bean jelly plastic grass is characterized in that the described ice cream that contains bean jelly plastic grass counts by weight percentage, its raw material form and content as follows:
Bean jelly plastic grass 0.15-0.45%
Rice starch 0.15-0.45%
Milk powder 10-12%
White granulated sugar 15-17%
Butter 5%
Monoglyceride 0.15%
Surplus is water;
The above-mentioned ice cream that contains bean jelly plastic grass is prepared by a method comprising the following steps:
(1), with bean jelly plastic grass powder process, cross 60 mesh sieves, place 5 ℃ of ambient storage then;
(2), with bean jelly plastic grass and the milk powder of mistake 60 mesh sieves of gained in the step (1), white granulated sugar, monoglyceride, butter, rice starch and water mix, 50-60 ℃ of control temperature, and the time is 10-15min, the back heating is boiled, keep 15min, make the rice starch gelatinization, namely get dextrin;
(3), be 100-150rpm/min with the dextrin of step (2) gained control rotating speed, temperature 68-70 ℃, time 30min carries out pasteurize;
(4), with gained mixed material after step (3) pasteurize at temperature 60-65 ℃, pressure 105-210kg/cm
2Following homogeneous 15min;
(5), the mixed material with gained behind step (4) homogeneous is cooled to 2-4 ℃ with frozen water;
(6) mixed material that step (5) is cooled to 2-4 ℃ of gained is put into refrigerator control temperature and is 4 ℃ and wore out 12 hours;
(7), the mixed material with the aging back of step (6) gained congeals with ice cream maker, congeal temperature-2--6 ℃, 10 minutes time, the ice cream that congeals after getting well is put into-18 ℃ of freezing sclerosis of refrigerator, behind the sclerosis 2-4h, namely get the ice cream that contains bean jelly plastic grass.
2. a kind of ice cream that contains bean jelly plastic grass as claimed in claim 1 is characterized in that the described ice cream that contains bean jelly plastic grass counts by weight percentage, its raw material form and content as follows:
Bean jelly plastic grass 0.15%
Rice starch 0.15%
Milk powder 12%
White granulated sugar 15%
Butter 5%
Monoglyceride 0.15%
Surplus is water.
3. a kind of ice cream that contains bean jelly plastic grass as claimed in claim 1 is characterized in that the described ice cream that contains bean jelly plastic grass counts by weight percentage, its raw material form and content as follows:
Bean jelly plastic grass 0.3%
Rice starch 0.3%
Milk powder 12%
White granulated sugar 17%
Butter 5%
Monoglyceride 0.15%
Surplus is water.
4. a kind of ice cream that contains bean jelly plastic grass as claimed in claim 1 is characterized in that the described ice cream that contains bean jelly plastic grass counts by weight percentage, its raw material form and content as follows:
Bean jelly plastic grass 0.45%
Rice starch 0.45%
Milk powder 10%
White granulated sugar 15%
Butter 5%
Monoglyceride 0.15%
Surplus is water.
5. as claim 1,2,3 or 4 described a kind of ice-cream preparation methods that contain bean jelly plastic grass, it is characterized in that specifically comprising the steps:
(1), with bean jelly plastic grass powder process, cross 60 mesh sieves, place 5 ℃ of ambient storage then;
(2), with bean jelly plastic grass and the milk powder of mistake 60 mesh sieves of gained in the step (1), white granulated sugar, monoglyceride, butter, rice starch and water mix, 50-60 ℃ of control temperature, and heating is boiled behind the 10-15min, keep 15min, make the rice starch gelatinization, namely get dextrin;
(3), be 100-150rpm/min with the dextrin of step (2) gained control rotating speed, temperature 68-70 ℃, time 30min carries out pasteurize;
(4), with gained mixed material after step (3) pasteurize at temperature 60-65 ℃, pressure 105-210kg/cm
2Following homogeneous 15min;
(5), the mixed material with gained behind step (4) homogeneous is cooled to 2-4 ℃ with frozen water;
(6) mixed material that step (5) is cooled to 2-4 ℃ of gained is put into refrigerator control temperature and is 4 ℃ and wore out 12 hours;
(7), the mixed material of the aging back of step (6) gained is congealed with ice cream maker, congeal temperature-2--6 ℃, 10 minutes time, after the ice cream after good of congealing is put into-18 ℃ of freezing sclerosis of refrigerator 2-4h, namely get the ice cream that contains bean jelly plastic grass.
6. a kind of ice-cream preparation method who contains bean jelly plastic grass as claimed in claim 5 is characterized in that the rotating speed described in the step (3) is 120rpm/min.
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| CN106107010A (en) * | 2016-07-12 | 2016-11-16 | 江西师范大学 | A kind of preparation method of low fat nano-dietary fiber benefit acid bacterium tea polyphenols ice cream |
| CN106509329A (en) * | 2016-10-21 | 2017-03-22 | 李郑松 | Preparation method of oil-free ice cream |
| CN107006672A (en) * | 2016-12-14 | 2017-08-04 | 上海辉文生物技术股份有限公司 | A kind of tremella ice cream and preparation method thereof |
| CN108041505A (en) * | 2017-11-15 | 2018-05-18 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of purple sweet potato fillings low in calories and preparation method thereof |
| CN112293554A (en) * | 2020-11-23 | 2021-02-02 | 上海应用技术大学 | Hemerocallis fulva flower ice cream premixed powder and preparation method thereof |
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| CN103005131A (en) * | 2011-09-27 | 2013-04-03 | 黎雅悦 | Honeysuckle ice cream and processing technology thereof |
| CN102613380A (en) * | 2012-04-10 | 2012-08-01 | 河南工业大学 | Ice cream processed by PMF (palm-oil middle fractionation)-base composite grease and production method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106107010A (en) * | 2016-07-12 | 2016-11-16 | 江西师范大学 | A kind of preparation method of low fat nano-dietary fiber benefit acid bacterium tea polyphenols ice cream |
| CN106509329A (en) * | 2016-10-21 | 2017-03-22 | 李郑松 | Preparation method of oil-free ice cream |
| CN107006672A (en) * | 2016-12-14 | 2017-08-04 | 上海辉文生物技术股份有限公司 | A kind of tremella ice cream and preparation method thereof |
| CN107006672B (en) * | 2016-12-14 | 2020-02-11 | 上海辉文生物技术股份有限公司 | Tremella ice cream and preparation method thereof |
| CN108041505A (en) * | 2017-11-15 | 2018-05-18 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of purple sweet potato fillings low in calories and preparation method thereof |
| CN112293554A (en) * | 2020-11-23 | 2021-02-02 | 上海应用技术大学 | Hemerocallis fulva flower ice cream premixed powder and preparation method thereof |
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Application publication date: 20130911 |