CN103392896A

CN103392896A - Mango ice cream preparation method

Info

Publication number: CN103392896A
Application number: CN2013103592815A
Authority: CN
Inventors: 廖景位
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-08-19
Filing date: 2013-08-19
Publication date: 2013-11-20

Abstract

The invention discloses a mango ice cream preparation method, which comprises : (a) cutting mango pulp, adding water to beat into a mango slurry, heating to a temperature of 90-95 DEG C, maintaining the temperature for 5-10 minutes, then cooling to a temperature of 40-46 DEG C, adopting an acid to adjust the pH value to 2.0-3.0, adding pepsin to digest for 5-6 h, boiling to inactivate the enzyme, cooling to a normal temperature, adjusting the pH value of the enzymatic hydrolysate to the neutral pH value, carrying out filtration separation, and carrying out spray drying on the filtrate to obtain powdery mango powder to be spare, (2) uniformly mixing the mango powder and cream powder according to a weight ratio of 1:7-8, uniformly mixing the obtained mixed powder and water according to a weight ratio of the mixed powder to the water of 1:2.8, and standing the uniformly-mixed mixture for 15-20 minutes, and (3) cleaning an ice cream machine clean, placing into a puffing pipe, pouring the blended material slurry into the machine, operating the machine to produce ice cream, weighing mango particles having an amount of 5-30% of the total weight of the ice cream, and adding the mango particles to the ice cream. The mango ice cream contains the unique nutrients of the mango pulp, and maintains the unique aroma of the mango.

Description

The ice-cream preparation method of a kind of mango

Technical field

The present invention relates to a kind of cold drink food processing, is a kind of ice-cream preparation method specifically.

Background technology

Ice cream is due to its delicious flavour, nutritious, very popular, in order to meet people's needs, occurred now in ice cream, adding fruit, or the fruity ice cream of jam, but this ice cream that adds fruit, fruit is not carried out to the deep processing processing, make in fruit some large molecular nutrition compositions be difficult to directly absorbed by the body, reduced the utilization rate of nutrition in fruit.

Summary of the invention

The object of the present invention is to provide the ice-cream preparation method of a kind of mango, by mango pulp and ice cream are processed to processing together, the ice cream of making, not only increased the ice cream kind, and mango pulp is fully utilized.

The invention provides the mango ice cream is comprised of the ice cream of 100 weight portions and the mango grain of 5-30 weight portion, described ice cream is to be stirred and made by dried ice cream mix, mango powder and water allotment, wherein the weight ratio of dried ice cream mix and mango powder sum of the two and water is 1: 2.8, wherein the weight ratio of dried ice cream mix and mango powder is 7-8: 1, and described mango powder is through pepsin enzymolysis, filtration dried material by mango pulp.

Described mango grain can directly adopt the pulp particles that is cut into by mango pulp, can be also to add in honey or sucrose liquid after mango pulp is cut into to pulp particles, be heated to 70-90 ℃ and be incubated the saccharification pulp particles that saccharification in 35-120 minute is processed to obtain, make pulp softening and saccharification, with taste and the mouthfeel of improving the mango grain.

As required, can also in described ice cream, be mixed with whipping cream so that taste lubrication, the weight ratio of dried ice cream mix and whipping cream is 8-12: 1.

The present invention also provides above-mentioned mango ice-cream preparation method, comprises following process:

(1) by mango pulp chopping, add water and break into the mango slurry, then be heated to 90-95 ℃ and remain this temperature 5-10 minute, then be cooled to 40-46 ℃; Cooled mango slurry, adds pepsin to carry out then boiling in enzymolysis 5-6 hour and makes enzyme-deactivating, then be down to normal temperature to 2.0-3.0 with acid for adjusting pH value; The pH value of regulatory enzyme hydrolysis products is to neutrality, then isolated by filtration; It is standby that filtrate obtains Powdered mango powder through spray-drying;

(2) by mango powder with dried ice cream mix according to 1: the weight ratio of 7-8 mixes, then with water, mix, wherein mango powder and dried ice cream mix the two mixture and the weight ratio of water be 1: 2.8, the mixture that mixes is put to 15-20 minute only;

(3) ice cream maker is cleaned up and put into expanded pipe, deployed slip is poured in machine, the operation ice cream maker is got ice cream;

(4) will take the ratio mango grain of ice cream gross weight 5-30%, and join in the ice cream that step (3) makes and get final product.

In said method, mango grain used can be that mango pulp is removed to the pulp particles that is cut into after casting skin, can also be the mango that adopts after following method is further processed: after mango pulp is cut into to pulp particles, add in honey or sucrose liquid, be heated to 70-90 ℃ and be incubated saccharification in 30-120 minute and process, after pulling out, drain unnecessary liquid glucose cool to room temperature.

In described step (2), can also be mixed with whipping cream so that taste lubrication, the weight ratio of dried ice cream mix and whipping cream is 8-12: 1.

Mango ice cream provided by the invention, contain mango powder and mango grain, increased the ice cream kind, and this ice cream is rich in the distinctive nutrition of mango pulp, and mango powder is to adopt mango pulp through pepsin enzymolysis dried product, through enzymolysis, make in former mango pulp to be difficult for the compositions such as high molecular weight protein that absorb and become the nutritional labeling that low molecular amino acid, low molecular polypeptide etc. easily absorb, can improve the utilization rate of nutrition in mango; And mango fruit grain makes ice cream have the mouthfeel of fruit grain, and has kept the delicate fragrance of mango.

Production method of the present invention, technique is simple, easy operating.

The specific embodiment

Below by specific embodiment, the present invention is described in further detail, to help understanding content of the present invention.

Embodiment 1

The preparation method is as follows:

(1) mango pulp is chopped into to the fritter of 2-3mm.The fritter of getting part chopping adds the water of one times of amount to break into the mango slurry, be heated to again 90-95 ℃ and remain this temperature 5-10 minute, then be cooled to 40-46 ℃: cooled mango slurry uses the salt acid for adjusting pH value to 2.0-3.0, add pepsin to carry out enzymolysis 5-6 hour (its enzymolysis time can according to pepsic consumption adjustment), then boil and make enzyme-deactivating, then be down to normal temperature; The pH value of regulatory enzyme hydrolysis products is to neutrality, then isolated by filtration; It is standby that filtrate obtains Powdered mango powder through spray-drying.

(2) by mango powder with dried ice cream mix according to 1: the part by weight of 7-8 mixes, then with water, mix, wherein mango powder and dried ice cream mix the two mixture and the part by weight of water be 1: 2.8, the mixture that mixes was put 15～20 minutes only;

(4) will take the ratio mango grain into ice cream gross weight 5-30%, and join in the ice cream that step (3) makes and get final product.

Embodiment 2

As different from Example 1 prepared by mango grain used as follows: honey or sucrose are added to the water the solution that forms 60-80% (wt%), after mango pulp being cut into to the pulp particles of 2-3mm size, be added in honey or sucrose liquid, be heated to 70-90 ℃ and be incubated saccharification in 30-120 minute and process, after pulling out, drain unnecessary liquid glucose cool to room temperature.All the other steps are identical with embodiment 1.

Claims

1. ice-cream preparation method of mango is characterized in that comprising following process:

(1) by mango pulp chopping, add water and break into the mango slurry, then be heated to 90-95 ℃ and remain this temperature 5-10 minute, then be cooled to 40-46 ℃; Cooled mango slurry to 2.0-3.0, adds pepsin to carry out enzymolysis 5-6 hour with acid for adjusting pH value, then boils and makes enzyme-deactivating, then be down to normal temperature; The pH value of regulatory enzyme hydrolysis products is to neutrality, then isolated by filtration; It is standby that filtrate obtains Powdered mango powder through spray-drying;

(2) by mango powder with dried ice cream mix according to 1: the part by weight of 7-8 mixes, then with water, mix, wherein mango powder and dried ice cream mix the two mixture and the weight ratio of water be 1: 2.8, by the standing 15-20 minute of the mixture that mixes;

(4) take the mango grain of the ratio of ice cream gross weight 5-30%, join in the ice cream that step (3) makes and get final product.

2. the ice-cream preparation method of a kind of mango as claimed in claim 1, is characterized in that, and is prepared as follows by described mango grain: after mango pulp is removed to casting skin, be cut into pulp particles.

3. the ice-cream preparation method of mango as claimed in claim 1, it is characterized in that, prepared as follows by described mango grain: after mango pulp is cut into to pulp particles, add in honey or sucrose liquid, be heated to 70-85 ℃ and be incubated saccharification in 35-120 minute and process, after pulling out, drain unnecessary liquid glucose cool to room temperature.

4. as the ice-cream preparation method of described mango one of in claims 1 to 3, it is characterized in that: in described step (2), also add whipping cream, the weight ratio of dried ice cream mix and whipping cream is 8-12: 1.