CN103598399A - Balsam-pear ice cream powder and preparation method thereof - Google Patents
Balsam-pear ice cream powder and preparation method thereof Download PDFInfo
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- CN103598399A CN103598399A CN201310631158.4A CN201310631158A CN103598399A CN 103598399 A CN103598399 A CN 103598399A CN 201310631158 A CN201310631158 A CN 201310631158A CN 103598399 A CN103598399 A CN 103598399A
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Abstract
The invention discloses a balsam-pear ice cream powder and a preparation method thereof. The balsam-pear ice cream powder comprises the components in percent by weight: 10-25% of balsam pear pulp, 10-15% of white sugar, 5-15% of coconut juice powder, 3-7% of maltose syrup, 0.1-0.3% of polydextrose, 0.3-0.5% of an edible stabilizing agent and the balance water. The preparation method comprises: 1) preparing balsam pear pulp; 2) mixing white sugar, coconut juice powder, maltose syrup, polydextrose, the edible stabilizing agent and water to fully dissolve the materials and prepare an ice cream basic solution; and 3) adding balsam pear pulp prepared in the step 1) into the ice cream basic solution, stirring uniformly, and performing homogenizing, sterilization and spray drying to prepare the balsam pear ice cream powder. The balsam pear ice cream powder prepared by employing the method is abundant in nutrition, excellent in mouthfeel and unique in flavor, and has the efficacy of clearing summer heat, quenching thirst, reducing blood pressure and blood fat, keeping young, maintaining beauty, prolonging life span, enhancing immunity of human body and the like.
Description
Technical field
The present invention relates to a kind of frozen dessert, be specifically related to a kind of balsam pear dried ice cream mix and preparation method thereof.
Background technology
Ice cream, claims again ice cream, ice cream, is a kind of sweet food of freezing milk system, is one of the common food of relieving summer heat in summer.It is primary raw material that but existing dried ice cream mix mainly be take dairy products and white sugar, sneaks into the raw materials such as essence, pigment, emulsion stabilizer and forms, and its nutritive value is very limited.Along with consumer is more and more higher to the requirement of taste of diet, nutrient health, develop more health-care nutritive ice cream, there are wide market prospects.
Balsam pear claims again balsam pear, is cucurbitaceous plant, is annual climbing herb.Bitter, nontoxic, cold in nature, enters the heart, liver, spleen, lung channel, has that heat clearly quenches one's thirst, hypotensive, blood fat, skin maintenance, the effect such as enhance metabolism.Balsam pear is containing mineral matters such as rich in protein, carbohydrate, several amino acids, charantin, bitter melon protein, carrotene, vitamin B1, vitamin C, dietary fiber and magnesium, calcium, selenium, zinc, potassium, long-term edible, can keep full of vitality, promote longevity, strengthen the resistance of human body.Based on the many nutritive values of balsam pear and physiological hygiene function, balsam pear has been applied to health food or food additives, as Bitter Melon Juice, balsam pear sauce etc., but not yet there is on the market the balsam pear of take as one of primary raw material, make the ice-cream Patents document nutritious, mouthfeel is good.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of balsam pear dried ice cream mix and preparation method thereof, the method makes that balsam pear ice cream is nutritious, excellent taste, unique flavor, has that heat clearly quenches one's thirst, hypotensive, blood fat, skin maintenance, promotes longevity, strengthens the effects such as resistance of human body.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A kind of balsam pear dried ice cream mix, wherein, with respect to the gross weight of this balsam pear dried ice cream mix, comprise following component: the water of balsam pear slurry 10～25%, white granulated sugar 10～15%, Coconut Juice powder 5～15%, malt syrup 3～7%, polydextrose 0.1～0.3%, edible stabilizing agent 0.3～0.5% and surplus;
In described balsam pear slurry, the ratio of balsam pear and water is 1:0.5.
Raw material optimum weight component is: the water of balsam pear slurry 20%, white granulated sugar 12%, Coconut Juice powder 10%, malt syrup 5%, polydextrose 0.2%, edible stabilizing agent 0.4% and surplus;
In described balsam pear slurry, the ratio of balsam pear and water is 1:0.5.
The preparation method of above-mentioned balsam pear dried ice cream mix, comprises the following steps:
1) balsam pear is gone to seed, stripping and slicing, with saline solution, soak after 5～15 minutes, clean with water rinse, and take the weight ratio of balsam pear and water as 1:0.5 pulls an oar, make balsam pear and starch;
2) with respect to the ice-cream gross weight of balsam pear, 10～15% white granulated sugar, 5～15% Coconut Juice powder, 3～7% malt syrup, 0.1～0.3% polydextrose, 0.3～0.5% edible stabilizing agent and water are mixed, material is fully dissolved, make ice cream stoste;
3) the balsam pear slurry 10～25% weight step 1) being made adds ice cream stoste to stir and evenly mix, then through the dry balsam pear dried ice cream mix that makes of homogeneous, sterilization and spraying.
In step 3), the temperature of described homogeneous and pressure are respectively 35～45 ℃, 20～30MPa; Sterilization adopts pasteurization.
Balsam pear dried ice cream mix edible way of the present invention: get balsam pear dried ice cream mix of the present invention and add water and make paste, freezing rear eating effect is better.
The present invention be take balsam pear slurry as primary raw material, scientific and reasonable and Coconut Juice integrate, and make the balsam pear ice cream that makes nutritious, excellent taste, unique flavor, has that heat clearly quenches one's thirst, hypotensive, blood fat, skin maintenance, promotes longevity, strengthens the effects such as resistance of human body; The present invention has also added dietary fiber polydextrose, can promote enterogastric peristalsis, is a kind of desirable health food; And technique of the present invention is simple, manufacturing process is all to carry out under low-temperature condition, and little to original nutritive and health protection components destruction in balsam pear, edible safety, has wide market prospects.
The specific embodiment
With specific embodiment, be described further below, but the present invention is not limited to these embodiment.
Embodiment 1
A balsam pear dried ice cream mix, wherein, with respect to the gross weight of this balsam pear dried ice cream mix, its component is: the water of balsam pear slurry 20%, white granulated sugar 12%, Coconut Juice powder 10%, malt syrup 5%, polydextrose 0.2%, edible stabilizing agent 0.4% and surplus;
Wherein, in balsam pear slurry, the ratio of balsam pear and water is 1:0.5.
The preparation method of the present embodiment is:
1) balsam pear is gone to seed, stripping and slicing, with saline solution, soak after 10 minutes, clean with water rinse, and take the weight ratio of balsam pear and water as 1:0.5 pulls an oar, make balsam pear and starch;
2) with respect to the ice-cream gross weight of balsam pear, 12% white granulated sugar, 10% Coconut Juice powder, 5% malt syrup, 0.2% polydextrose, 0.4% edible stabilizing agent and water are mixed, material is fully dissolved, make ice cream stoste;
3) the balsam pear slurry 20% weight step 1) being made adds ice cream stoste to stir and evenly mix, and in temperature, is then under 40 ℃, the pressure condition that is 25MPa, to put into homogenizer to carry out homogeneous; Compound after homogeneous adopts pasteurization sterilizing, then through the dry balsam pear dried ice cream mix that makes of spraying.
Embodiment 2
A balsam pear dried ice cream mix, wherein, with respect to the ice-cream gross weight of this balsam pear, its component is: the water of balsam pear slurry 25%, white granulated sugar 13%, Coconut Juice powder 15%, malt syrup 7%, polydextrose 0.2%, edible stabilizing agent 0.3% and surplus;
Wherein, in balsam pear slurry, the ratio of balsam pear and water is 1:0.5.
The preparation method of the present embodiment is:
1) balsam pear is gone to seed, stripping and slicing, with saline solution, soak after 5 minutes, clean with water rinse, and take the weight ratio of balsam pear and water as 1:0.5 pulls an oar, make balsam pear and starch;
2) with respect to the gross weight of balsam pear dried ice cream mix, 13% white granulated sugar, 15% Coconut Juice powder, 7% malt syrup, 0.2% polydextrose, 0.3% edible stabilizing agent and water are mixed, material is fully dissolved, make ice cream stoste;
3) the balsam pear slurry 25% weight step 1) being made adds ice cream stoste to stir and evenly mix, and in temperature, is then under 45 ℃, the pressure condition that is 20MPa, to put into homogenizer to carry out homogeneous; Compound after homogeneous adopts pasteurization sterilizing, then through the dry balsam pear dried ice cream mix that makes of spraying.
Embodiment 3
A balsam pear dried ice cream mix, wherein, with respect to the gross weight of this balsam pear dried ice cream mix, its component is: the water of balsam pear slurry 22%, white granulated sugar 10%, Coconut Juice powder 12%, malt syrup 4%, polydextrose 0.1%, edible stabilizing agent 0.5% and surplus;
Wherein, in balsam pear slurry, the ratio of balsam pear and water is 1:0.5.
The preparation method of the present embodiment is:
1) balsam pear is gone to seed, stripping and slicing, with saline solution, soak after 15 minutes, clean with water rinse, and take the weight ratio of balsam pear and water as 1:0.5 pulls an oar, make balsam pear and starch;
2) with respect to the ice-cream gross weight of balsam pear, 10% white granulated sugar, 12% Coconut Juice powder, 4% malt syrup, 0.1% polydextrose, 0.5% edible stabilizing agent and water are mixed, material is fully dissolved, make ice cream stoste;
3) the balsam pear slurry 22% weight step 1) being made adds ice cream stoste to stir and evenly mix, and in temperature, is then under 35 ℃, the pressure condition that is 25MPa, to put into homogenizer to carry out homogeneous; Compound after homogeneous adopts pasteurization sterilizing, then through the dry balsam pear dried ice cream mix that makes of spraying.
Embodiment 4
A balsam pear dried ice cream mix, wherein, with respect to the gross weight of this balsam pear dried ice cream mix, its component is: the water of balsam pear slurry 10%, white granulated sugar 15%, Coconut Juice powder 5%, malt syrup 3%, polydextrose 0.3%, edible stabilizing agent 0.3% and surplus;
Wherein, in balsam pear slurry, the ratio of balsam pear and water is 1:0.5.
The preparation method of the present embodiment is:
1) balsam pear is gone to seed, stripping and slicing, with saline solution, soak after 12 minutes, clean with water rinse, and take the weight ratio of balsam pear and water as 1:0.5 pulls an oar, make balsam pear and starch;
2) with respect to the ice-cream gross weight of balsam pear, 15% white granulated sugar, 5% Coconut Juice powder, 3% malt syrup, 0.3% polydextrose, 0.3% edible stabilizing agent and water are mixed, material is fully dissolved, make ice cream stoste;
3) the balsam pear slurry 10% weight step 1) being made adds ice cream stoste to stir and evenly mix, and in temperature, is then under 38 ℃, the pressure condition that is 21MPa, to put into homogenizer to carry out homogeneous; Compound after homogeneous adopts pasteurization sterilizing, then through the dry balsam pear dried ice cream mix that makes of spraying.
Claims (4)
1. a balsam pear dried ice cream mix, wherein, with respect to the ice-cream gross weight of this balsam pear, comprise following component: the water of balsam pear slurry 10～25%, white granulated sugar 10～15%, Coconut Juice powder 5～15%, malt syrup 3～7%, polydextrose 0.1～0.3%, edible stabilizing agent 0.3～0.5% and surplus;
In described balsam pear slurry, the ratio of balsam pear and water is 1:0.5.
2. balsam pear dried ice cream mix according to claim 1, is characterized in that, comprises that following components by weight percent makes: the water of balsam pear slurry 20%, white granulated sugar 12%, Coconut Juice powder 10%, malt syrup 5%, polydextrose 0.2%, edible stabilizing agent 0.4% and surplus;
In described balsam pear slurry, the ratio of balsam pear and water is 1:0.5.
3. the preparation method of balsam pear dried ice cream mix as claimed in claim 1 or 2, is characterized in that, comprises the following steps:
1) balsam pear is gone to seed, stripping and slicing, with saline solution, soak after 5～15 minutes, clean with water rinse, and take the weight ratio of balsam pear and water as 1:0.5 pulls an oar, make balsam pear and starch;
2) with respect to the ice-cream gross weight of balsam pear, 10～15% white granulated sugar, 5～15% Coconut Juice powder, 3～7% malt syrup, 0.1～0.3% polydextrose, 0.3～0.5% edible stabilizing agent and water are mixed, material is fully dissolved, make ice cream stoste;
3) the balsam pear slurry 10～25% weight step 1) being made adds ice cream stoste to stir and evenly mix, then through the dry balsam pear dried ice cream mix powder that makes of homogeneous, sterilization and spraying.
4. preparation method according to claim 3, is characterized in that, the temperature of described homogeneous and pressure are respectively 35～45 ℃, 20～30MPa; Sterilization adopts pasteurization.
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Cited By (6)
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| CN105285306A (en) * | 2015-09-10 | 2016-02-03 | 安徽汇阳食品有限公司 | Caramelized coconut meat ice cream and preparation method thereof |
| CN106333053A (en) * | 2016-08-22 | 2017-01-18 | 徐州统食品工业有限公司 | Olive-fruit-powder-containing coconut grain soft ice cream slurry and preparation method thereof |
| CN107105704A (en) * | 2014-11-13 | 2017-08-29 | 荷兰联合利华有限公司 | Composition for preparing frozen confection |
| CN108157578A (en) * | 2017-12-05 | 2018-06-15 | 北京艾莱发喜食品有限公司 | A kind of high fine ice cream of low sugar |
| CN112715738A (en) * | 2020-12-25 | 2021-04-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Plant-based frozen beverage and preparation method thereof |
| US11576397B2 (en) | 2016-02-05 | 2023-02-14 | Conopco, Inc. | Frozen confection |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107105704A (en) * | 2014-11-13 | 2017-08-29 | 荷兰联合利华有限公司 | Composition for preparing frozen confection |
| CN105285306A (en) * | 2015-09-10 | 2016-02-03 | 安徽汇阳食品有限公司 | Caramelized coconut meat ice cream and preparation method thereof |
| US11576397B2 (en) | 2016-02-05 | 2023-02-14 | Conopco, Inc. | Frozen confection |
| CN106333053A (en) * | 2016-08-22 | 2017-01-18 | 徐州统食品工业有限公司 | Olive-fruit-powder-containing coconut grain soft ice cream slurry and preparation method thereof |
| CN108157578A (en) * | 2017-12-05 | 2018-06-15 | 北京艾莱发喜食品有限公司 | A kind of high fine ice cream of low sugar |
| CN112715738A (en) * | 2020-12-25 | 2021-04-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Plant-based frozen beverage and preparation method thereof |
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Application publication date: 20140226 |