CN103431146B - Crisp biological cellulose ice cream and preparation method thereof - Google Patents
Crisp biological cellulose ice cream and preparation method thereof Download PDFInfo
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- CN103431146B CN103431146B CN201310417348.6A CN201310417348A CN103431146B CN 103431146 B CN103431146 B CN 103431146B CN 201310417348 A CN201310417348 A CN 201310417348A CN 103431146 B CN103431146 B CN 103431146B
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Abstract
The invention relates to crisp biological cellulose ice cream which comprises a frozen biological cellulose outer cover and a freezing ice cream core which is coated in the outer cover, wherein the frozen biological cellulose outer cover is shaped like a cylinder with two open ends, or is shaped like a barrel with one closed end and an open end. The crisp biological cellulose ice cream provided by the invention provides new application for biological celluloses, the biological celluloses can form a crisp cover by freezing and can have different flavors, fragrances or colors and lusters; the taste of the biological cellulose is different from that of the ice cream core, so that a contrastive material can be provided for the ice cream, and the attraction of the ice cream is improved; when the ice cream core is heated and begins to melt, the biological cellulose outer cover can play a certain protection role in the ice cream, the waste is effectively reduced, the pollution is effectively alleviated, and the ice cream is convenient to eat.
Description
technical field
The present invention relates to a kind of ice cream and preparation method thereof, particularly a kind of crisp biological cellulose ice cream and preparation method thereof.
Background technology
Ice cream is everybody frozen food loved by all a kind of.It adopts breast or dairy products, egg or egg products to be that primary raw material is made through freeze cutting usually.Wherein can add various composition, as cereal, fruit slurry, various sweetener, essence etc., can form the food of various local flavor and mouthfeel.Crackling ice cream is very welcome a kind of ice cream product, usually uses the chocolate outer crackling as ice cream, pours on the ice cream freezed and make after normally chocolate being melted.
Biology cellulose (Biocellulose) is obtained by the metabolism of biology cellulose producing strains, and it, without association products such as lignin, pectin and hemicelluloses, has high-crystallinity and high polymerization degree.In addition, biology cellulose has superfine space net structure, and therefore high water retention property can provide sharp and clear mouthfeel as food, also has the health-care effect regulating gastrointestinal function.It is widely used in the processing of the food such as can, jelly, liquid breast as food ingredient (coconut palm fruit, the fine fruit of coconut palm, nata) at present.But above-mentioned application all it can be used as pulp analogies and adds in various food, application form is also comparatively dull.
Biology cellulose is not applied to ice cream at present to come out as the technology of its crackling.
Summary of the invention
For above-mentioned defect, the invention provides a kind of crisp biological cellulose ice cream.
Crisp biological cellulose ice cream of the present invention, it comprise freezing biology cellulose crust and parcel wherein freeze ice cream core.
Crisp biological cellulose ice cream of the present invention, wherein said biology cellulose crust is tubular or tubbiness, and its thickness is no more than 3mm.Wherein said tubular is both ends open; And tubbiness is one end open, the other end is closed.
When adopting tubbiness biology cellulose crust, after making crisp biological cellulose ice cream, its upper end open can expose the ice cream core segment freezed, and represents color and luster and the fragrance of ice cream core, improves the attraction of product; Lower end closed can provide support for ice cream core, protects it when freezing ice cream core and starting to melt, and drop also can be avoided to drip and pollute and waste.
Crisp biological cellulose ice cream of the present invention, the wherein said ice cream core that freezes comprises ice cream core prepared by any conventional method in this area, can be such as sandwich or not sandwich, containing other compositions or even the ice cream that included one deck crisp chocolate coating.
Crisp biological cellulose ice cream of the present invention, containing local flavor or color and luster composition in wherein said biology cellulose crust.As one or more in sweetener, acid, essence, pigment.It can be adopted and prepare in various manners, as added mentioned component in biology cellulose culture medium, makes it be included among biology cellulose crust; Also after can making biology cellulose crust, then the biology cellulose crust dewatered at least partly is soaked in the solution or dispersion liquid of mentioned component, be wrapped in biology cellulose crust to make mentioned component.
The present invention also provides a kind of preparation method of crisp biological cellulose ice cream, and it comprises the steps:
1) ice cream core is prepared for subsequent use;
2) biology cellulose crust is prepared: make hollow mould with oozing oxygen material, pass into oxygen in this mould after, its one end is immersed in biology cellulose culture medium, inoculation biology cellulose producing strains, at 25-32 DEG C, fermentation 2-3 days, after taking out mould, the biological cellulose membrane covered on it is taken off, after alkali lye and deionized water cyclic washing, be prepared into the biology cellulose crust of tubular or tubbiness on demand;
3) in biology cellulose crust, insert freezing ice cream core, insert ice cream stick;
4) crisp biological cellulose ice cream is made in freezing sclerosis.
In said method, step 2) in the biology cellulose crust taken off from mould is cut bottom, make the tubular biology cellulose crust of both ends open.
In said method, step 2) in the biology cellulose crust that takes off from mould be the tubbiness crust that other end opening is closed in one end; Then step 3) inserts freezing ice cream core from the openend of this tubbiness biology cellulose crust, inserts ice cream stick from blind end.
In said method, after in addition biology cellulose crust being dewatered at least partly before step 3), the step of soaking in the solution containing one or more in fruit juice, sweetener, acid, essence, pigment or dispersion liquid.
Crisp biological cellulose ice cream provided by the invention, a kind of new purposes of biology cellulose can be provided, in addition, biology cellulose is through freezing to form crackling, and wherein can also comprise different local flavors, fragrance or color and luster, and the mouthfeel of itself is also obviously different from ice cream core, then can provide again a kind of comparative edible materials being different from ice cream core for ice cream, increase the attraction of product.And when ice cream core be heated start to melt time, even and if biology cellulose crackling crust melt also remain an entirety and there is certain mechanical strength, therefore, it is possible to play certain protective effect to ice cream core; Particularly when using the tubbiness biology cellulose crust of lower end closed, its ice cream liquid that ice cream core can be made to melt can not drip, but is retained in tubbiness crust, therefore can effectively cut the waste and pollute, instant edible.
Accompanying drawing explanation
Fig. 1 crisp biological cellulose ice cream structural representation, wherein 1: ice cream core, 2: biology cellulose crust, 3: ice cream stick;
The cylindric biology cellulose crust of Fig. 2 prepares schematic diagram, and wherein 1: oxygen access tube, 2: ooze the mould that oxygen material is made, 3: biology cellulose crust, 4: culture medium;
Fig. 3 side's tubbiness biology cellulose crust prepares schematic diagram, and wherein 1: oxygen access tube, 2: ooze the mould that oxygen material is made, 3: biology cellulose crust, 4: culture medium.
Detailed description of the invention
Below in conjunction with detailed description of the invention and contrast experiment, the present invention is further illustrated, but specific implementation method is not hereinafter appreciated that limitation of the present invention.The various change that those of ordinary skill in the art can make apparently on basis of the present invention and change, should all within the scope of the present invention.
Embodiment 1: the preparation of ice cream core
Get rare cream 25kg, skimmed milk power 10kg, sucrose 15kg, gelatin 0.4kg, water 50kg mix and blend, through boiling sterilization, 65 DEG C, homogeneous under 15MPa, cool, add essence, pigment after at 4 DEG C aging 4 hours, make milk ice cream bar core after then congealing at-5 DEG C.
Embodiment 2: the preparation of cylindric biology cellulose crust
As shown in Figure 2, making drum-shaped hollow mould with oozing oxygen material, keeping passing into oxygen in mould by oxygen access tube, one end being immersed in biology cellulose culture medium, inoculation acetobacter xylinum, inoculum concentration 10%, at 28 DEG C, ferments 2 days, the biological cellulose membrane that thickness is 2mm is produced outside mould, after taking out mould, the biological cellulose membrane covered on it is taken off, and with after alkali lye and deionized water cyclic washing, cut away bottom and be prepared into cylindric biology cellulose crust.
Embodiment 3: the preparation of square tubbiness biology cellulose crust
As shown in Figure 3, making cuboid hollow mould with oozing oxygen material, keeping passing into oxygen in mould by oxygen access tube, one end being immersed in biology cellulose culture medium, inoculation gluconate pyracetobacillus, inoculum concentration 8%, at 30 DEG C, ferments 3 days, the biological cellulose membrane that thickness is 2.5mm is produced outside mould, after taking out mould, the biological cellulose membrane covered on it is taken off, and with after alkali lye and deionized water cyclic washing, the side's of acquisition tubbiness biology cellulose crust.
Embodiment 4: the preparation of crisp biological cellulose ice cream
1) the cylindric biology cellulose crust of preparation in Example 2, inserts the milk ice cream bar core of preparation in embodiment 1 wherein, after at one end inserting ice cream stick, and-30 DEG C of sclerosis, then through packaging, vanning, make biology cellulose crackling milk ice cream bar;
2) the square tubbiness biology cellulose crust of preparation in Example 3, mechanical dehydration is to water content to 50%, soak 4 hours in concentrated orange juice again, the milk ice cream bar core of preparation embodiment 1 is inserted again from openend, after blind end inserts ice cream stick,-40 DEG C of sclerosis, then through packaging, vanning, make orange taste biology cellulose crackling milk ice cream bar.
Claims (1)
1. a preparation method for crisp biological cellulose ice cream, is characterized in that: comprise the steps:
1) to freeze ice cream core for subsequent use in preparation, described to freeze ice cream core be sandwich or not sandwich, containing other compositions or the ice cream core that includes one deck crisp chocolate coating;
2) biology cellulose crust is prepared: make hollow mould with oozing oxygen material, keep passing into oxygen in this mould after, one end is immersed in biology cellulose culture medium, inoculation biology cellulose producing strains, at 25-32 DEG C, fermentation 2-3 days, after taking out mould, takes off the biological cellulose membrane covered on it, after alkali lye and deionized water cyclic washing, be prepared into the biology cellulose crust of tubular or tubbiness, this crust is tubular or tubbiness, and its thickness is no more than 3mm;
3) in biology cellulose crust, insert freezing ice cream core, insert ice cream stick;
4) freezingly crisp biological cellulose ice cream is made.
2. the preparation method of crisp biological cellulose ice cream according to claim 1, is characterized in that: step 2) described in tubular be cylindric or square tube shape; Described tubbiness is barrel-shaped or square tubbiness.
3. the preparation method of crisp biological cellulose ice cream according to claim 1, is characterized in that: step 2) described in tubular be both ends open; And described tubbiness is one end open, the other end is closed.
4. the preparation method of crisp biological cellulose ice cream according to claim 1, is characterized in that: step 2) in the biology cellulose crust taken off from mould cut bottom, make the biology cellulose crust of tubular.
5. the preparation method of crisp biological cellulose ice cream according to claim 1, is characterized in that: step 2) in the biology cellulose crust that takes off from mould be the tubbiness that other end opening is closed in one end; Be insert freezing ice cream core from the openend of this tubbiness biology cellulose crust in step 3), insert ice cream stick from blind end.
6. the preparation method of crisp biological cellulose ice cream according to claim 1, it is characterized in that: after in addition biology cellulose crust being dewatered at least partly before step 3), the step of soaking in the solution containing one or more in fruit juice, sweetener, acid, essence, pigment or dispersion liquid.
7. the crisp biological cellulose ice cream that described in aforementioned arbitrary claim prepared by method.
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| CN103431146B true CN103431146B (en) | 2015-03-11 |
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| CN107549440A (en) * | 2017-09-21 | 2018-01-09 | 李学岭 | The preparation method of the ice cream of high microsteping content |
| CN107616294A (en) * | 2017-09-21 | 2018-01-23 | 李学岭 | The preparation method of sandwich ice-cream |
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| JP3417716B2 (en) * | 1995-04-03 | 2003-06-16 | 三栄源エフ・エフ・アイ株式会社 | Coating composition for frozen dessert and coating method |
| AU3379397A (en) * | 1996-06-20 | 1998-01-07 | Nutrasweet Kelco Company, The | Food products containing bacterial cellulose |
| CA2777515C (en) * | 2009-11-19 | 2018-01-16 | Nestec S.A. | Water-based coating for frozen confection |
| CN101921700B (en) * | 2010-09-02 | 2015-03-11 | 东华大学 | Device and method for preparing hollow heteromorphic bacteria cellulose material |
| CN102145779B (en) * | 2011-04-07 | 2012-11-21 | 成都蒲江喜盈家食品有限公司 | Edible food packaging film |
| US20140170270A1 (en) * | 2011-07-20 | 2014-06-19 | Givaudan S.A. | Compositions |
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