CN103392898A - Sugar-free taro ice cream and preparation method thereof - Google Patents
Sugar-free taro ice cream and preparation method thereof Download PDFInfo
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- CN103392898A CN103392898A CN2013103614439A CN201310361443A CN103392898A CN 103392898 A CN103392898 A CN 103392898A CN 2013103614439 A CN2013103614439 A CN 2013103614439A CN 201310361443 A CN201310361443 A CN 201310361443A CN 103392898 A CN103392898 A CN 103392898A
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Abstract
The invention discloses sugar-free taro ice cream and a preparation method thereof. The sugar-free taro ice cream comprises following components: xylitol, aspartame, whole milk powder, refined coconut oil, natural anhydrous cream, maltodextrin, hydroxypropyl guar gum powder, sucrose ester, xanthan gum, tripolyceryl monosterates, monoglyceride, drinking water, taro, and compound addictive. The preparation method comprises following steps: first, mixing the raw materials mentioned above, and putting the raw materials in a mixer to evenly mix them; secondly, heating the mixture, disinfecting by the pasteurization method, homogenizing with a homogenizer and cooling, adding mashed taro, stirring the mixture in a freezing machine; finally packaging, quick-freezing to solidify, and refrigerating. The sugar-free taro ice cream does not contain sugar, is more benefit for people's health; does not contain essence, and thus maintains the original taste of taro; has the advantages of reasonable formula, good taste, fine flavor, and fragrance, has the functions of aiding digestion, clearing heat, removing toxicity, tonifying spleen, invigorating stomach, and nourishing body, and is capable of preventing and curing elderly cardiovascular disease, hypertension, osteoporosis, cataract, and diabetes.
Description
Technical field
The present invention relates to a kind of food processing field, be specifically related to the preparation method of the fragrant taro ice cream of a kind of sugar-free.
Background technology
Fragrant taro piece root is starch-containing 38.3%, reduced sugar 4.29%, and crude protein 17.3%, potassium account for dry 1.5%, are rich in 16 kinds of trace elements such as vitamin C, Cobastab, vitamin B2 and 18 seed amino acids, and contain several mineral materials.Fragrant taro has the effect that cleans the teeth, takes care of one's teeth; Can strengthen immune function of human body, also have the effect of anti-curing oncoma; Can also be clearing heat and detoxicating, the strong stomach of invigorating the spleen, nourish health; Can help digestion, control old cardiovascular disease, hypertension, osteoporosis, cataract, diabetes, but and prevent colon cancer etc.Fragrant taro piece root meat is fine and smooth, and flavor delicate fragrance, be subject to liking of numerous people.
Frozen food always is people's non-defective unit in summer, such as ice cream ball, ice cream, ice lolly etc.The kind of existing consumption market ice cream is more and more, and fragrant taro flavor almost do not have, and nowadays the fragrant taro ice cream on market, fragrant taro ice cream etc. are all to make with fragrant taro essence or other additives basically, thereby make it have fragrant taro, distinguish the flavor of.Such ice cream or ice cream can allow the people feel only pleasantly sweet, and there is no fragrance, and be easily greasy.And, eat too much sugar, although sweet, juvenile, the elderly are eaten discomfort more.The diabetic more avoids with sugary high food.
Summary of the invention
The object of the present invention is to provide in a kind of process producing ice cream and add the fragrant taro ice cream of sugar-free that taro mud is made.The fragrant taro ice cream of sugar-free of the present invention has kept the contained nutrition of fragrant taro and primary colors local flavor, and the entrance sweet-smelling, and mouthfeel is fabulous.
Simultaneously, the present invention also provides the preparation method of the fragrant taro ice cream of above-mentioned sugar-free.
The technical scheme of the fragrant taro ice cream of sugar-free of the present invention is achieved in that
The fragrant taro ice cream of a kind of sugar-free, be comprised of following raw material: xylitol 95～110kg, Aspartame 0.2～0.6kg, whole milk powder 45～55kg, refining coconut oil 30～45kg, natural anhydrous butter oil 25～32kg, maltodextrin 48～53kg, melon glue 1.5～2.5kg, sucrose ester 0.3～1.0kg, xanthans 0.3～0.7kg, three polyglycerol ester 0.2～1.0kg, monoglyceride 0.8～1.2kg, drinking water 200～300kg, fragrant taro 100～200kg, compound additive 0.3～0.8kg.
Compound additive recited above is: sting one or several the mixture in rare bean gum, acidproof CMC, guar gum.
The preparation method of the fragrant taro ice cream of a kind of sugar-free comprises the following steps:
(1) the fragrant taro after sterilization cleans up is boiled after well-done and do into taro mud;
(2) get the water of 40～60kg, complexing agent, monoglyceride, xanthans are fully dissolved, add again xylitol, Aspartame, whole milk powder, refining coconut oil, natural anhydrous butter oil, maltodextrin, melon glue, sucrose ester, three polyglycerol esters and residue water gaging, put agitator into and stir, obtain raw mix;
(3) raw mix is continued to be heated with stirring to 50～70 ℃, obtain ripe compound;
(4) ripe compound is killed virus with Pasteur, the virus killing temperature is 68～88 ℃, obtains feed liquid;
(5) feed liquid is carried out homogeneous by homogenizer rapidly, homogenizing temperature is 60～63 ℃, and pressure is 25Mpa～50Mpa, then is cooled to 10～25 ℃, obtains homogenizing fluid;
(6) homogenizing fluid is cooled to 0～4 ℃, obtains cooling fluid;
(7) add taro mud in cooling fluid, and they are packed in the freezing machine agitator, carry out freezingly under strong agitation, air is distributed in whole compounds with minimum air bubble-shaped body, the temperature of congealing is-20～-15 ℃, and the time of congealing is 20～50min;
(8) packing, quick-frozen sclerosis, refrigeration.
Compared with prior art, the present invention has the following advantages: this product is not sugary, and is better to juvenile, the elderly, is more conducive to people's health; Do not add essence, kept the former taste original flavor of fragrant taro; Fill a prescription proper, mouthfeel is suitable, taste is fine and smooth, delicate fragrance; Can be aid digestion, clearing heat and detoxicating, the strong stomach of invigorating the spleen, nourish health; Can prevent and treat old cardiovascular disease, hypertension, osteoporosis, cataract, diabetes etc.
The specific embodiment
Embodiment 1
The fragrant taro ice cream of a kind of sugar-free is comprised of following raw material: xylitol 96kg, Aspartame 0.2kg, whole milk powder 45kg, refining coconut oil 32kg, natural anhydrous butter oil 27kg, maltodextrin 50kg, melon glue 1.5kg, sucrose ester 0.3kg, xanthans 0.3kg, three polyglycerol ester 0.2kg, monoglyceride 0.8kg, drinking water 200kg, fragrant taro 110kg, the rare bean gum 0.3kg of thorn.
The preparation method of the fragrant taro ice cream of above-mentioned sugar-free comprises the following steps:
(1) the fragrant taro of the 110kg after sterilization cleans up is boiled after well-done and do into taro mud;
(2) get the water of 40kg, 0.3kg is stung rare bean gum, 0.8kg monoglyceride, 0.3kg xanthans fully to be dissolved, add again 96kg xylitol, 0.2kg Aspartame, 45kg whole milk powder, 32kg refining coconut oil, the natural anhydrous butter oil of 27kg, 50kg maltodextrin, 1.5kg melon glue, 0.3kg sucrose ester, 0.2kg three polyglycerol esters and 260kg water, put agitator into and stir, obtain raw mix;
(3) raw mix is continued to be heated with stirring to 60 ℃, obtain ripe compound;
(4) ripe compound is killed virus with Pasteur, the virus killing temperature is 70 ℃, obtains feed liquid;
(5) feed liquid is carried out homogeneous by homogenizer rapidly, homogenizing temperature is 60 ℃, and pressure is 30Mpa, then is cooled to 13 ℃, obtains homogenizing fluid;
(6) homogenizing fluid is cooled to 2 ℃, obtains cooling fluid;
(7) add taro mud in cooling fluid, and they are packed in the freezing machine agitator, carry out freezingly under strong agitation, air is distributed in whole compounds with minimum air bubble-shaped body, the temperature of congealing is-17 ℃, and the time of congealing is 25min;
(8) packing, quick-frozen sclerosis, refrigeration.
Embodiment 2
The fragrant taro ice cream of a kind of sugar-free, be comprised of following raw material: xylitol 100kg, Aspartame 0.4kg, whole milk powder 50kg, refining coconut oil 37kg, natural anhydrous butter oil 30kg, maltodextrin 48kg, melon glue 2.0kg, sucrose ester 0.6kg, xanthans 0.5kg, three polyglycerol ester 0.6kg, monoglyceride 1.0kg, drinking water 250kg, fragrant taro 150kg, acidproof CMC0.5kg.
The preparation method of the fragrant taro ice cream of above-mentioned sugar-free comprises the following steps:
(1) the fragrant taro of the 150kg after sterilization cleans up is boiled after well-done and do into taro mud;
(2) get the water of 50kg, the acidproof CMC of 0.5kg, 1.0kg monoglyceride, 0.5kg xanthans are fully dissolved, add again 100kg xylitol, 0.4kg Aspartame, 50kg whole milk powder, 37kg refining coconut oil, the natural anhydrous butter oil of 30kg, 48kg maltodextrin, 2.0kg melon glue, 0.6kg sucrose ester, 0.6kg three polyglycerol esters and 250kg water, put agitator into and stir, obtain raw mix;
(3) raw mix is continued to be heated with stirring to 65 ℃, obtain ripe compound;
(4) ripe compound is killed virus with Pasteur, the virus killing temperature is 80 ℃, obtains feed liquid;
(5) feed liquid is carried out homogeneous by homogenizer rapidly, homogenizing temperature is 62 ℃, and pressure is 35Mpa, then is cooled to 13 ℃, obtains homogenizing fluid;
(6) homogenizing fluid is cooled to 2 ℃, obtains cooling fluid;
(7) add taro mud in cooling fluid, and they are packed in the freezing machine agitator, carry out freezingly under strong agitation, air is distributed in whole compounds with minimum air bubble-shaped body, the temperature of congealing is-18 ℃, and the time of congealing is 35min;
(8) packing, quick-frozen sclerosis, refrigeration.
Embodiment 3
The fragrant taro ice cream of a kind of sugar-free is comprised of following raw material: xylitol 110kg, Aspartame 0.6kg, whole milk powder 55kg, refining coconut oil 45kg, natural anhydrous butter oil 30kg, maltodextrin 52kg, melon glue 2.5kg, sucrose ester 0.8kg, xanthans 0.7kg, three polyglycerol ester 1.0kg, monoglyceride 1.2kg, drinking water 300kg, fragrant taro 200kg, thorn rare bean gum 0.3kg, guar gum 0.5kg.
The preparation method of the fragrant taro ice cream of above-mentioned sugar-free comprises the following steps:
(1) the fragrant taro of the 200kg after sterilization cleans up is boiled after well-done and do into taro mud;
(2) get the water of 60kg, 0.3kg is stung rare bean gum, 0.5kg guar gum, 1.2kg monoglyceride, 0.7kg xanthans fully to be dissolved, add again 110kg xylitol, 0.6kg Aspartame, 55kg whole milk powder, 45kg refining coconut oil, the natural anhydrous butter oil of 30kg, 52kg maltodextrin, 2.5kg melon glue, 0.8kg sucrose ester, 1.0kg three polyglycerol esters and 240kg water, put agitator into and stir, obtain raw mix;
(3) raw mix is continued to be heated with stirring to 70 ℃, obtain ripe compound;
(4) ripe compound is killed virus with Pasteur, the virus killing temperature is 85 ℃, obtains feed liquid;
(5) feed liquid is carried out homogeneous by homogenizer rapidly, homogenizing temperature is 63 ℃, and pressure is 45Mpa, then is cooled to 15 ℃, obtains homogenizing fluid;
(6) homogenizing fluid is cooled to 0 ℃, obtains cooling fluid;
(7) add taro mud in cooling fluid, and they are packed in the freezing machine agitator, carry out freezingly under strong agitation, air is distributed in whole compounds with minimum air bubble-shaped body, the temperature of congealing is-20 ℃, and the time of congealing is 35min;
(8) packing, quick-frozen sclerosis, refrigeration.
The foregoing is only embodiments of the invention; not thereby limit the scope of the claims of the present invention; every equivalent structure or equivalent flow process conversion that utilizes description of the present invention to do, or directly or indirectly be used in other relevant technical fields, include in scope of patent protection of the present invention.
Claims (3)
1. the fragrant taro ice cream of a sugar-free, it is characterized in that, by following raw material, formed: xylitol 95～110kg, Aspartame 0.2～0.6kg, whole milk powder 45～55kg, refining coconut oil 30～45kg, natural anhydrous butter oil 25～32kg, maltodextrin 48～53kg, melon glue 1.5～2.5kg, sucrose ester 0.3～1.0kg, xanthans 0.3～0.7kg, three polyglycerol ester 0.2～1.0kg, monoglyceride 0.8～1.2kg, drinking water 200～300kg, fragrant taro 100～200kg, compound additive 0.3～0.8kg.
2. the fragrant taro ice cream of a kind of sugar-free as described in right 1, is characterized in that, described compound additive is in one in the rare bean gum of thorn, acidproof, guar gum or several mixtures.
3. the preparation method of the fragrant taro ice cream of sugar-free as described in right 1, is characterized in that, comprises the following steps:
(1) the fragrant taro after sterilization cleans up is boiled well-done, then do into taro mud;
(2) get the water of 40～60kg, complexing agent, monoglyceride, xanthans are fully dissolved, add again xylitol, Aspartame, whole milk powder, refining coconut oil, natural anhydrous butter oil, maltodextrin, melon glue, sucrose ester, three polyglycerol esters and residue water gaging, put agitator into and stir, obtain raw mix;
(3) raw mix is continued to be heated with stirring to 50～70 ℃, obtain ripe compound;
(4) ripe compound is killed virus with Pasteur, the virus killing temperature is 68～88 ℃, obtains feed liquid;
(5) feed liquid is carried out homogeneous by homogenizer rapidly, homogenizing temperature is 60～63 ℃, and pressure is 25Mpa～50Mpa, then is cooled to 10～25 ℃, obtains homogenizing fluid;
(6) homogenizing fluid is cooled to 0～4 ℃, obtains cooling fluid;
(7) add taro mud in cooling fluid, and they are packed in the freezing machine agitator, carry out freezingly under strong agitation, air is distributed in whole compounds with minimum air bubble-shaped body, the temperature of congealing is-20～-15 ℃, and the time of congealing is 20～50min;
(8) packing, quick-frozen sclerosis, refrigeration.
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| CN2013103614439A CN103392898A (en) | 2013-08-19 | 2013-08-19 | Sugar-free taro ice cream and preparation method thereof |
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| CN2013103614439A CN103392898A (en) | 2013-08-19 | 2013-08-19 | Sugar-free taro ice cream and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171254A (en) * | 2014-07-03 | 2014-12-03 | 王健 | Low-energy ice cream |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1579193A (en) * | 2003-12-12 | 2005-02-16 | 湘潭大学 | Herba-Portulace ice cream |
| CN1934980A (en) * | 2005-09-22 | 2007-03-28 | 深圳市海川实业股份有限公司 | Sugar-free icecream powder suitable for diabetes and its preparing method |
| CN101032273A (en) * | 2006-03-10 | 2007-09-12 | 尚秋平 | Ice cream without sugar |
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2013
- 2013-08-19 CN CN2013103614439A patent/CN103392898A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1579193A (en) * | 2003-12-12 | 2005-02-16 | 湘潭大学 | Herba-Portulace ice cream |
| CN1934980A (en) * | 2005-09-22 | 2007-03-28 | 深圳市海川实业股份有限公司 | Sugar-free icecream powder suitable for diabetes and its preparing method |
| CN101032273A (en) * | 2006-03-10 | 2007-09-12 | 尚秋平 | Ice cream without sugar |
Non-Patent Citations (1)
| Title |
|---|
| 杨抑 等: "香芋加工系列产品研究", 《农业工程技术》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171254A (en) * | 2014-07-03 | 2014-12-03 | 王健 | Low-energy ice cream |
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Application publication date: 20131120 |