CN103931864A - Low-energy ice cream and preparation method thereof - Google Patents
Low-energy ice cream and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the technical field of food processing, and in particular discloses low-energy ice cream and a preparation method thereof. The low-energy ice cream comprises the following components in percentage by weight: 4.5 to 6.0% of milk powder, 5 to 6% of whey powder, 4 to 5.5% of puffed full-bean powder, 8 to 11% of white granulated sugar, 1.2 to 1.8% of cream, 2.5 to 3.5% of palm oil, 0.1 to 0.15% of glycerin monostearate, 0.1 to 0.15% of CMC (Carboxy Methylated Cellulose), 0.05 to 0.07% of perfume, 0.009 to 0.011% of sucralose, and 65.82 to 74.55% of water. According to the preparation method, the ice cream is aerated before congelation, so that the content of air of the materials is increased, and the organization of the ice cream is basically unchanged, and thus the expansion rate of the ice cream subjected to congelation can be up to more than 100%, and as a result, the taste and the quality of the ice cream are improved; energy of the ice cream prepared by adopting the method is decreased by 20% compared with that of traditional ice cream.
Description
Technical field
The present invention relates to food processing technology field, more specifically, relate to a kind of low-calorie ice cream and manufacture method thereof.
Background technology
In recent years, along with improving constantly of people's living standard, consumer more and more pays close attention to nutrition and health care effect of food, low sugar and low-fat food are more and more valued by the people, ice-cream product is the food that most consumers like, along with the transfer of the demand of consumer to product, the high-quality ice-cream product of low sugar, low fat certainly will become the target that people pursue.Low-calorie ice cream can solve consumer's appetite and healthy contradiction, has good development prospect and huge market potential.Application number is that 201310212220.6 Chinese invention patent discloses a kind of low-calorie ice cream and preparation method thereof, animal raw fat, multi-sugar alcohol that this patent is used lecithin to substitute high heat substitute sucrose, and adopt cow's milk place of water, make the ice cream that described invention obtains not only there is abundant nutrition, and the use of lecithin and multi-sugar alcohol significantly reduces the gross energy of product.But in described patent ice cream formula, also contain 25 ~ 28% cream, it has higher energy, approximately 1257.6 kJ/100g.
Summary of the invention
Technical problem to be solved by this invention is that described ice cream is conducive to health, and meets national related food sanitary standard in order to overcome the defect such as traditional ice cream fat content and energy height, a kind of low-calorie ice cream to be provided.
Another object of the present invention is to provide the preparation method of above-mentioned low-calorie ice cream.
Object of the present invention is achieved by the following technical programs:
The present invention is intended to cater to the health idea that consumer improves constantly, and a kind of low-fat content and low-energy ice cream are provided, each component that described ice cream contains following percentage by weight: 4.5～6.0% milk powder, 5～6% whey powder, 4～5.5% expanded whole soybean powders, 8～11% white granulated sugars, 1.2～1.8% cream, 2.5～3.5% palm oils, 0.1～0.15% monoglyceride, 0.1～0.15% CMC, 0.05～0.07% spices, 0.009～0.011% Sucralose, 65.82～74.55% water; Described expanded whole soybean powder is through extrusion, obtain after pulverizing, sieving by red bean or mung bean.
Preferably, described extrusion is specially: the red bean of selecting or mung bean are cleaned, dry, beaten after powder, regulate moisture to 12～16%, then extrusion, when extrusion, the temperature of raw material is 130～150 DEG C, and rotating speed is 600～750 r/min, and the processing time is 0.3～0.6min; Described sieving refers to and will cross the sieve in 40～60 order apertures through the expanded whole soybean powder of pulverizing.
Wherein, milk powder, white granulated sugar, cream, palm oil, monoglyceride, CMC, spices and water are the conventional component of conventional ice cream and raw material, for example, the ice-cream trophic component of plain edition is: 10% grease, 10% milk solid, 15% sugar, 0.4% the additive such as stabilizing agent and spices.Except above-mentioned raw materials, inventor replaces the grease of 20% left and right and the white granulated sugar of 30% left and right role in ice cream institutional framework with expanded whole soybean powder especially; Replace approximately 30% white granulated sugar with Sucralose (500 times that sugariness is white granulated sugar); Replace approximately 40% whole milk powder with whey powder.
Replace part milk solids with bean powder, not only can improve cold drink quality, and can reduce costs; Sucralose is a kind of low-yield, non-digestible saccharic, suitable interpolation use in low-energy food, and in addition, Sucralose, to tooth non-corrosiveness, can not cause carious tooth phenomenon after eating, and is the sweetener that a kind of applicable consumer health requires; Whey powder, for ice cream, contributes to form stable foam and improves expanded effect.
This formula had both ensured that ice-cream protein and total solid were up to state standards, also high-octane white granulated sugar and fatty content have been reduced, the ice-cream energy of plain edition is 743.4kJ/100g, and the product energy of processing drops to 500～600kJ/100g by 700～800kJ/100g of traditional ice cream product.And the foaming characteristic of whey powder is good, can improve the expansion rate of ice-cream product 5～8%.
In plain edition ice cream microstructure, there is fat globule three-dimensional net structure and form its main framework.If reduce the ice-cream fat of low-yield type and white sugar content, the reduction of its batch mixing apparent viscosity be can cause, thereby the ice-cream Melting resistance of low-yield type, plastic property reduced, be difficult to form good institutional framework.But through expanded whole soybean powder at extrusion pressing puffing process because hot pressing condition has produced inner melting, a swelling, form flint structure, the retentiveness of material is strengthened, ice-cream product Melting resistance, plastic property that processing obtains improve, and can replace part grease and white granulated sugar to forming the effect of good ice cream institutional framework; Meanwhile, expanded whole soybean powder has also improved ice-cream product beany flavour.The present invention adopts the expanded whole soybean powder that accounts for ice cream formula total amount 4～5.5% to replace the grease of 20% left and right and the white granulated sugar of 30% left and right in the effect that forms ice cream structure, the expansion rate of product can reach 105～120%, institutional framework, compared with traditional ice cream, remains unchanged substantially.
As a kind of optimal way, each component that above-mentioned low-calorie ice cream contains following percentage by weight: 5～6% milk powder, 5～6% whey powder, 4.4～5.5% expanded whole soybean powder, 8～10.5% white granulated sugars, 1.2～1.8% cream, 2.5～3.5% palm oils, 0.1～0.12% monoglyceride, 0.1～0.15%CMC, 0.05～0.07% spices, 0.009～0.011% Sucralose, 69～70% water; Described expanded whole soybean powder is through extrusion, obtain after pulverizing, sieving by red bean or mung bean.
As more preferably embodiment, each component that above-mentioned low-calorie ice cream contains following percentage by weight: 5.3% milk powder, 5.7% whey powder, 4.4% expanded whole soybean powder, 10.2% white granulated sugar, 1.8% cream, 2.5% palm oil, 0.11% monoglyceride, 0.14% CMC, 0.06% spices, 0.01% Sucralose, 69.78% water; Described expanded whole soybean powder is through extrusion, obtain after pulverizing, sieving by red bean or mung bean.
Wherein, described extrusion is specially: the red bean of selecting or mung bean are cleaned, dry, beaten after powder, regulate moisture to 12～16%, then extrusion, when extrusion, the temperature of raw material is 130～150 DEG C, and rotating speed is 600～750 r/min, and the processing time is 0.3～0.6min; Described sieving refers to and will cross the sieve in 40～60 order apertures through the expanded whole soybean powder of pulverizing.
The present invention also provides the preparation method of above-mentioned low-calorie ice cream, comprises following operation: raw material selection, whole soybean powder extrusion, allotment, sterilization, high-pressure homogeneous, cooling, aging, inflate, congeal, pack moulding, sclerosis and storage before congealing.
The ice-cream preparation technology's flow process of plain edition is as follows: the selection of raw material, allotment, sterilization, high-pressure homogeneous, cooling, aging, congeal, pack moulding, sclerosis and storage.
Be different from the ice-cream preparation method of traditional plain edition, the preparation of low-calorie ice cream of the present invention comprises two special steps, whole soybean powder extrusion and congeal before inflation.
Wherein, whole soybean powder extrusion is specially: the red bean of selecting or mung bean are cleaned, dry, beaten after powder, regulate moisture to 12～16%, then extrusion, when extrusion, the temperature of raw material is 130～150 DEG C, and rotating speed is 600～750 r/min, and the processing time is 0.3～0.6min.
Wherein, before congealing, inflation is specially: before congealing and processing, in the material after aging, add clean compressed air, air pressure is 0.08～0.15MPa, and the time of inflation is 1.5～2.5min, and the speed of inflation is 1.5～2.0m/s.
The present invention has adopted inflation to process before congealing, conventional ice cream material is all directly to enter freezing machine after aging, entering before freezing machine, air is also sneaked into wherein simultaneously, expansion rate starts to increase, ice cream after congealing generally contains the air of 50% volume, makes ice-cream expansion rate reach 100% left and right.But because fat and white sugar content in low-calorie ice cream formula are lower, cause the reduction of its batch mixing apparent viscosity, sneaking into also of air can reduce, the ice-cream expansion rate after congealing is reduced.Before congealing by employing, inflation is processed, and has increased the air content of material, and after having ensured to congeal, ice-cream expansion rate reaches more than 100%, has improved mouthfeel and the quality of ice-cream product.
As more preferably mode of one, the above-mentioned concrete operations of preparing low-calorie ice cream are as follows:
S1. the red bean of selecting or mung bean are cleaned, dry, beat powder, regulate moisture to 12～16%, then extrusion obtains expanded whole soybean powder, and expanded whole soybean powder is for subsequent use after pulverizing, sieving; When described extrusion, the temperature of raw material is 130～150 DEG C, and rotating speed is 600～750 r/min, and the processing time is 0.3～0.6min;
S2. expanded whole soybean powder is mixed under 45～55 DEG C of conditions with other ice cream materials, by 128～135 DEG C, the ultra high temperature short time sterilization of 5～10s, 15～20MPa is high-pressure homogeneous, is cooled to 0～4 DEG C, then burin-in process 2～4h; Material after burin-in process is inflated, and when described inflation, air pressure is 0.08～0.15MPa, and the time of inflation is 1.5～2.5min, and the speed of inflation is 1.5～2.0m/s;
S3. after the material of inflation congeals and processes under-3～-6 DEG C of conditions, then pack moulding, after-25 DEG C of freezing sclerosis, be ice-cream product, product is put into-18 DEG C of following storehouses of freezing and stored.
As a kind of most preferred embodiment, the above-mentioned concrete operations of preparing low-calorie ice cream are as follows:
S1. the mung bean of selecting is cleaned, dries, beaten powder, regulate moisture to 14.5%, then extrusion obtains expanded whole soybean powder, and expanded whole soybean powder is for subsequent use after pulverizing, sieving; When described extrusion, the temperature of raw material is 135 DEG C, and rotating speed is 700 r/min, and the processing time is 0.45min;
S2. expanded whole soybean powder is mixed under 46 DEG C of conditions with other ice cream materials, by 130 DEG C, the ultra high temperature short time sterilization of 7s, 16MPa is high-pressure homogeneous, is cooled to 2 DEG C, then burin-in process 3.9h; Material after burin-in process is inflated, and when described inflation, air pressure is 0.13MPa, and the time of inflation is 1.8min, and the speed of inflation is 1.9m/s;
S3. after the material of inflation congeals and processes under-4 DEG C of conditions, then pack moulding, after-25 DEG C of freezing sclerosis, be ice-cream product, product is put into-18 DEG C of following storehouses of freezing and stored.
Wherein, described expanding treatment is carried out at twin (double) screw extruder, described allotment is carried out at the blend tank of band stirring and heater, described sterilization processing is carried out at supper high temperature instant sterilizer, described high-pressure homogeneously carry out at homogenizer, described cooling processing is carried out at cooler, described burin-in process is carried out at aging tank, described inflation is carried out in gasing tank, the described processing of congealing is carried out at freezing machine, described packaging is molded over ice cream packing machine and carries out, described cure process is carried out in the freezer of-25 DEG C of left and right, in described being stored at, in-18 DEG C of following freezers, carry out.
Compared with prior art, the present invention has following beneficial effect:
The invention provides a kind of low-calorie ice cream, except selecting the conventional milk powder of conventional ice cream, white granulated sugar, cream, vegetable oil, emulsifying agent, thickener, colouring agent, spices, water, the present invention has added expanded whole soybean powder especially, it has not only improved ice-cream product beany flavour, can also replace part grease and white granulated sugar in the effect that forms ice cream structure, the expansion rate of the ice-cream product of gained can reach 105～120%, compared with traditional ice cream, its institutional framework remains unchanged substantially; And energy reduces more than 20%.
The present invention also provides the preparation method of above-mentioned low-calorie ice cream, except selecting the preparation technology of conventional ice cream, inventor also added especially whole soybean powder extrusion and congeal before the step of inflation, described extrusion can make ice-cream product Melting resistance, plastic property improve, before described congealing, the air content that has increased material is processed in inflation, after having ensured to congeal, ice-cream expansion rate reaches more than 100%, has improved mouthfeel and the quality of ice-cream product.
Detailed description of the invention
Below by embodiment, the present invention is further specifically described.If following used experimental technique, without specified otherwise, is the method for the existing routine of the art, the batching using or material, if no special instructions, be by the available batching of commercial sources or material.
Embodiment 1
After selected mung bean is cleaned up, dry, beat powder, regulate moisture to 14%, then use twin (double) screw extruder expanding treatment, extruding requires the temperature of raw material to reach 145 DEG C, the rotating speed of extruder screw is 650r/min, processing time 0.5min, and expanded bean powder is for subsequent use after pulverizing, sieve (40 order).The formula of low-calorie ice cream: 5.5% milk powder, 5.5% whey powder, 4.5% expanded whole soybean powder, 10% white granulated sugar, 1.5% cream, 3% palm oil, 0.12% monoglyceride, 0.13% CMC, 0.06% spices (wherein mung bean essence accounts for 60%, and maltol accounts for 40%), 0.01% Sucralose (500 times of sugarinesses), 69.68% water.The bean powder of expanding treatment and other ice cream materials are heated to 46 DEG C in blend tank, after high-speed stirred is even, in supper high temperature instant sterilizer, carry out 128 DEG C, the ultra high temperature short time sterilization of 8s, in homogenizer, carry out the high-pressure homogeneous processing of 18MPa, be cooled to 1 DEG C by cooler, then burin-in process 3.5h in aging tank, the material after burin-in process will be through gas overcharging processing.Being equipped with in material gasing tank, add clean compressed air in the bottom of tank, air pressure is 0.1MPa, and inflation rate is 1.5 m/s, and inflationtime is 2.5 min, makes aging material be full of air.Then the material of inflation enters freezing machine processings of congealing, and the temperature of the processing of congealing is-4 DEG C.Through freezing machine processings of congealing, pack moulding by ice cream packing machine, in the freezer of-25 DEG C of temperature, after freezing sclerosis, be product.Product is put into-18 DEG C of following freezers and is stored.Product meets enterprise-quality standard and national food hygienic standard, and the energy of the product finally obtaining is 578.12kJ/100g.
Embodiment 2
After selected red bean is cleaned up, dry, beat powder, regulate moisture to 15%, then use twin (double) screw extruder expanding treatment, extruding requires the temperature of raw material to reach 150 DEG C, and the rotating speed of extruder screw is 720r/min.Processing time 0.4min, expanded bean powder is for subsequent use after pulverizing, sieve (50 order).The formula of low-calorie ice cream: select 5.0% milk powder, 5.4% whey powder, 4.6% expanded whole soybean powder, 10.5% white granulated sugar, 1.4% cream, 3.1% palm oil, 0.11% monoglyceride, 0.14% CMC, 0.06% spices (wherein red bean essence accounts for 50%, and maltol accounts for 50%), 0.01% Sucralose (500 times of sugarinesses), 69.68% water.The bean powder of expanding treatment and other ice cream materials are heated to 48 DEG C at blend tank, after high-speed stirred is even, in supper high temperature instant sterilizer, carry out 128 DEG C, the ultra high temperature short time sterilization of 8s, carry out the high-pressure homogeneous processing of 19MPa at homogenizer, be cooled to 1.5 DEG C by cooler, then burin-in process 3.8h in aging tank, the material after burin-in process will be through gas overcharging processing.Being equipped with in material gasing tank, add clean compressed air in the bottom of tank, air pressure is 0.12MPa, and inflation rate is 1.8 m/s, and inflationtime is 1.9 min, makes aging material be full of air.Then the material of inflation enters freezing machine processings of congealing, and the temperature of the processing of congealing is-5 DEG C.Through freezing machine processings of congealing, pack moulding by ice cream packing machine, in the freezer of-25 DEG C of temperature, after freezing sclerosis, be product.Product is put into-18 DEG C of following freezers and is stored.Product meets enterprise-quality standard and national food hygienic standard, and the energy of product is 583.62kJ/100g.
Embodiment 3
After selected mung bean is cleaned up, dry, beat powder, regulate moisture to 14.5%, then use twin (double) screw extruder expanding treatment, extruding requires the temperature of raw material to reach 135 DEG C, the rotating speed of extruder screw is 700r/min, processing time 0.45min, and expanded bean powder is for subsequent use after pulverizing, sieve (60 order).The formula of low-calorie ice cream: 5.3% milk powder, 5.7% whey powder, 4.4% expanded whole soybean powder, 10.2% white granulated sugar, 1.8% cream, 2.5% palm oil, 0.11% monoglyceride, 0.14% CMC, 0.06% spices (wherein mung bean essence accounts for 55%, and maltol accounts for 45%), 0.01% Sucralose (500 times of sugarinesses), 69.78% water.The bean powder of expanding treatment and other ice cream materials are heated to 46 DEG C in blend tank, after high-speed stirred is even, in supper high temperature instant sterilizer, carry out 130 DEG C, the ultra high temperature short time sterilization of 7s, in homogenizer, carry out the high-pressure homogeneous processing of 16MPa, be cooled to 2 DEG C by cooler, then burin-in process 3.9h in aging tank, the material after burin-in process will be through gas overcharging processing.Being equipped with in material gasing tank, add clean compressed air in the bottom of tank, air pressure is 0.13MPa, and inflation rate is 1.9 m/s, and inflationtime is 1.8min, makes aging material be full of air.Then the material of inflation enters freezing machine processings of congealing, and the temperature of the processing of congealing is-4 DEG C.Through freezing machine processings of congealing, pack moulding by ice cream packing machine, in the freezer of-25 DEG C of temperature, after freezing sclerosis, be product.Product is put into-18 DEG C of following freezers and is stored.Product meets enterprise-quality standard and national food hygienic standard, and the energy of the product finally obtaining is 574.8kJ/100g.
Embodiment 4
After selected red bean is cleaned up, dry, beat powder, regulate moisture to 12.5%, then use twin (double) screw extruder expanding treatment, extruding requires the temperature of raw material to reach 145 DEG C, and the rotating speed of extruder screw is 620r/min.Processing time 0.55min, expanded bean powder is for subsequent use after pulverizing, sieve (50 order).The formula of low-calorie ice cream: select 5.3% milk powder, 5.1% whey powder, 4.7% expanded whole soybean powder, 10.2% white granulated sugar, 1.6% cream, 2.9% palm oil, 0.12% monoglyceride, 0.13% CMC, 0.06% spices (wherein red bean essence accounts for 65%, and maltol accounts for 35%), 0.01% Sucralose (500 times of sugarinesses), 69.88% water.The bean powder of expanding treatment and other ice cream materials are heated to 47 DEG C at blend tank, after high-speed stirred is even, in supper high temperature instant sterilizer, carry out 132 DEG C, the ultra high temperature short time sterilization of 6s, carry out the high-pressure homogeneous processing of 20MPa at homogenizer, be cooled to 3 DEG C by cooler, then burin-in process 4h in aging tank, the material after burin-in process will be through gas overcharging processing.Being equipped with in material gasing tank, add clean compressed air in the bottom of tank, air pressure is 0.08MPa, and inflation rate is 1.5 m/s, and inflationtime is 2.5min, makes aging material be full of air.Then the material of inflation enters freezing machine processings of congealing, and the temperature of the processing of congealing is-5 DEG C.Through freezing machine processings of congealing, pack moulding by ice cream packing machine, in the freezer of-25 DEG C of temperature, after freezing sclerosis, be product.Product is put into-18 DEG C of following freezers and is stored.Product meets enterprise-quality standard and national food hygienic standard, and the energy of product is 581.97kJ/100g.
Embodiment 5
After selected mung bean is cleaned up, dry, beat powder, regulate moisture to 15%, then use twin (double) screw extruder expanding treatment, extruding requires the temperature of raw material to reach 140 DEG C, the rotating speed of extruder screw is 680r/min, processing time 0.4min, and expanded bean powder is for subsequent use after pulverizing, sieve (50 order).The formula of low-calorie ice cream: 5.8% milk powder, 5.8% whey powder, 5.5% expanded whole soybean powder, 8.2% white granulated sugar, 1.2% cream, 3.5% palm oil, 0.1% monoglyceride, 0.15% CMC, 0.06% spices (wherein mung bean essence accounts for 65%, and maltol accounts for 35%), 0.011% Sucralose (500 times of sugarinesses), 69.679% water.The bean powder of expanding treatment and other ice cream materials are heated to 52 DEG C in blend tank, after high-speed stirred is even, in supper high temperature instant sterilizer, carry out 132 DEG C, the ultra high temperature short time sterilization of 8s, in homogenizer, carry out the high-pressure homogeneous processing of 16MPa, be cooled to 2 DEG C by cooler, then burin-in process 3.6h in aging tank, the material after burin-in process will be through gas overcharging processing.Being equipped with in material gasing tank, add clean compressed air in the bottom of tank, air pressure is 0.12MPa, and inflation rate is 1.7 m/s, and inflationtime is 2.2 min, makes aging material be full of air.Then the material of inflation enters freezing machine processings of congealing, and the temperature of the processing of congealing is-4 DEG C.Through freezing machine processings of congealing, pack moulding by ice cream packing machine, in the freezer of-25 DEG C of temperature, after freezing sclerosis, be product.Product is put into-18 DEG C of following freezers and is stored.Product meets enterprise-quality standard and national food hygienic standard, and the energy of the product finally obtaining is 586.95kJ/100g.
Claims (9)
1. a low-calorie ice cream, is characterized in that, the each component that contains following percentage by weight: 4.5～6.0% milk powder, 5～6% whey powder, 4～5.5% expanded whole soybean powders, 8～11% white granulated sugars, 1.2～1.8% cream, 2.5～3.5% palm oils, 0.1～0.15% monoglyceride, 0.1～0.15% CMC, 0.05～0.07% spices, 0.009～0.011% Sucralose, 65.82～74.55% water; Described expanded whole soybean powder is through extrusion, obtain after pulverizing, sieving by red bean or mung bean.
2. low-calorie ice cream according to claim 1, is characterized in that, the each component that contains following percentage by weight: 5.3% milk powder, 5.7% whey powder, 4.4% expanded whole soybean powder, 10.2% white granulated sugar, 1.8% cream, 2.5% palm oil, 0.11% monoglyceride, 0.14% CMC, 0.06% spices, 0.01% Sucralose, 69.78% water; Described expanded whole soybean powder is through extrusion, obtain after pulverizing, sieving by red bean or mung bean.
3. low-calorie ice cream according to claim 1 and 2, it is characterized in that, described extrusion is specially: the red bean of selecting or mung bean are cleaned, dry, beaten after powder, regulate moisture to 12～16%, then extrusion, when extrusion, the temperature of raw material is 130～150 DEG C, and rotating speed is 600～750 r/min, and the processing time is 0.3～0.6min.
4. low-calorie ice cream according to claim 1 and 2, is characterized in that, described in sieve and refer to and will cross the sieve in 40～60 order apertures through the expanded whole soybean powder of pulverizing.
5. the preparation method of low-calorie ice cream described in claim 1 or 2, it is characterized in that, comprise following operation: raw material selection, whole soybean powder extrusion, allotment, sterilization, high-pressure homogeneous, cooling, aging, inflate, congeal, pack moulding, sclerosis and storage before congealing.
6. the preparation method of low-calorie ice cream according to claim 5, it is characterized in that, described whole soybean powder extrusion is specially: the red bean of selecting or mung bean are cleaned, dry, beaten after powder, regulate moisture to 12～16%, then extrusion, when extrusion, the temperature of raw material is 130～150 DEG C, and rotating speed is 600～750 r/min, and the processing time is 0.3～0.6min.
7. the preparation method of low-calorie ice cream according to claim 5, it is characterized in that, before described congealing, inflation is specially: congeal before processing, in the material after aging, add clean compressed air, air pressure is 0.08～0.15MPa, the time of inflation is 1.5～2.5min, and the speed of inflation is 1.5～2.0m/s.
8. according to the preparation method of low-calorie ice cream described in claim 5 to 7 any one, it is characterized in that, concrete operations are as follows:
S1. the red bean of selecting or mung bean are cleaned, dry, beat powder, regulate moisture to 12～16%, then extrusion obtains expanded whole soybean powder, and expanded whole soybean powder is for subsequent use after pulverizing, sieving; When described extrusion, the temperature of raw material is 130～150 DEG C, and rotating speed is 600～750 r/min, and the processing time is 0.3～0.6min;
S2. expanded whole soybean powder is mixed under 45～55 DEG C of conditions with other ice cream materials, by 128～135 DEG C, the ultra high temperature short time sterilization of 5～10s, 15～20MPa is high-pressure homogeneous, is cooled to 0～4 DEG C, then burin-in process 2～4h; Material after burin-in process is inflated, and when described inflation, air pressure is 0.08～0.15MPa, and the time of inflation is 1.5～2.5min, and the speed of inflation is 1.5～2.0m/s;
S3. after the material of inflation congeals and processes under-3～-6 DEG C of conditions, then pack moulding, after-25 DEG C of freezing sclerosis, be ice-cream product, product is put into-18 DEG C of following storehouses of freezing and stored.
9. the preparation method of low-calorie ice cream according to claim 8, is characterized in that, concrete operations are as follows:
S1. the mung bean of selecting is cleaned, dries, beaten powder, regulate moisture to 14.5%, then extrusion obtains expanded whole soybean powder, and expanded whole soybean powder is for subsequent use after pulverizing, sieving; When described extrusion, the temperature of raw material is 135 DEG C, and rotating speed is 700 r/min, and the processing time is 0.45min;
S2. expanded whole soybean powder is mixed under 46 DEG C of conditions with other ice cream materials, by 130 DEG C, the ultra high temperature short time sterilization of 7s, 16MPa is high-pressure homogeneous, is cooled to 2 DEG C, then burin-in process 3.9h; Material after burin-in process is inflated, and when described inflation, air pressure is 0.13MPa, and the time of inflation is 1.8min, and the speed of inflation is 1.9m/s;
S3. after the material of inflation congeals and processes under-4 DEG C of conditions, then pack moulding, after-25 DEG C of freezing sclerosis, be ice-cream product, product is put into-18 DEG C of following storehouses of freezing and stored.
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| CN201410130459.3A Pending CN103931864A (en) | 2014-04-02 | 2014-04-02 | Low-energy ice cream and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111374215A (en) * | 2018-12-28 | 2020-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream and preparation method thereof |
| CN111887339A (en) * | 2020-07-10 | 2020-11-06 | 郭俭 | Ice cream containing hydrogen and production method thereof |
| CN113575748A (en) * | 2021-08-03 | 2021-11-02 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of lotus root ice cream for removing moisture in human body |
-
2014
- 2014-04-02 CN CN201410130459.3A patent/CN103931864A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111374215A (en) * | 2018-12-28 | 2020-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream and preparation method thereof |
| CN111374215B (en) * | 2018-12-28 | 2023-06-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream and preparation method thereof |
| CN111887339A (en) * | 2020-07-10 | 2020-11-06 | 郭俭 | Ice cream containing hydrogen and production method thereof |
| CN113575748A (en) * | 2021-08-03 | 2021-11-02 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of lotus root ice cream for removing moisture in human body |
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Application publication date: 20140723 |