CN103976129A - Highland-barley frozen yogurt and preparation method thereof - Google Patents
Highland-barley frozen yogurt and preparation method thereof Download PDFInfo
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- CN103976129A CN103976129A CN201410246014.1A CN201410246014A CN103976129A CN 103976129 A CN103976129 A CN 103976129A CN 201410246014 A CN201410246014 A CN 201410246014A CN 103976129 A CN103976129 A CN 103976129A
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Abstract
The invention discloses highland-barley frozen yogurt and a preparation method thereof, and provides highland-barley frozen yogurt prepared from highland barley, and a preparation method thereof. The highland-barley frozen yogurt comprises the following components in percentage by weight: 5% to 10% of highland barley pulp, 4% to 5% of whole milk powder, 50% to 60% of yoghourt, 13% to 15% of white granulated sugar, 4% to 5% of butter, 0.5% to 0.6% of food additives, and the balance being drinking water. The preparation method comprises the following steps: weighing the highland barley pulp, the whole milk powder, the white granulated sugar, the butter, the food additives, and the drinking water at temperature of 60 to 70 DEG C in percentage by weight; uniformly mixing to obtain an emulsion; sterilizing; homogenizing; cooling to 2 to 5 DEG C; adding yoghourt, and ageing; and then cooling to -2 to -6 DEG C, and freezing to obtain the semi-solid highland-barley frozen yogurt. According to the highland-barley frozen yogurt and the preparation method, the highland barley pulp in a rational ratio is added to replace water with the same mass in a traditional frozen yoghourt process, the sense and texture properties of the frozen yogurt are not influenced while the frozen yogurt is endowed with the nutritive peculiarity of highland barley, and the survival rate of lactic acid bacteria can also be maintained well.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of highland barley Yoghourt ice-cream preparing as batching taking highland barley and preparation method thereof.
Background technology
Highland barley claims again hull-less barley, has three high two low trophic structures, and is rich in the nutritive peculiarities such as dietary fiber, beta glucan, phytosterol, eight kinds of essential amino acids.At present both at home and abroad a large amount of highland barley goods be by highland barley after abrasive dust, carry out the technology such as boiling, extruding, be made into biscuit, oatmeal, barley wine, highland barley fermented product.
On the other hand, the making of Yoghourt ice-cream is on the basis of basic icecream mix, milk powder, butter, emulsion stabilizer etc. are mixed to the health-care ice-cream that comprises biodiasmin of making through homogenization, burin-in process, the ice-cream technological process such as congeal with Yoghourt.Wherein in the making of Yoghourt, be that as raw material adds after mixing sterilization, homogeneous, cooling, lactic acid bacteria is fermented, after-ripening taking whole milk powder and white granulated sugar.Traditional Yoghourt ice-cream has comprised Yoghourt and ice-cream multiple characteristic simultaneously, and ice-cream product is improved on nutritive peculiarity and local flavor.
Cereal ice cream, corn yoghourt product category are in the market various, and cereal joins in ice cream with various forms.In the ice-cream production of corn yoghourt, need to confirm whether can make the survival rate of the lactic acid bacteria in acidified milk well maintain adding of cereal, i.e. the design of the ice-cream technological process of corn yoghourt can affect the nutritive peculiarity of Yoghourt ice-cream to a certain extent.Need to ensure that for the research of highland barley Yoghourt ice-cream the survival rate of lactic acid bacteria in highland barley Yoghourt ice-cream maintains the level of lactic acid bacteria number in original Yoghourt ice-cream.
Summary of the invention
The object of the invention is for the technological deficiency existing in prior art, and a kind of highland barley Yoghourt ice-cream preparing as batching taking highland barley is provided.
Another object of the present invention is to provide the preparation method of highland barley Yoghourt ice-cream simple in a kind of technological process.
For realizing the technical scheme that object of the present invention adopts be:
A kind of highland barley Yoghourt ice-cream, active ingredient by weight percentage consists of: highland barley slurry 5%～10%, whole milk powder 4%～5%, Yoghourt 50%～60%, white granulated sugar 13%～15%, butter 4%～5%, food additives 0.5%～0.6%, surplus is drinking water.
Comprise emulsifying agent molecular clock monoglyceride 0.2%～0.3% by the described food additives of the percentage that accounts for ice cream gross weight, thickener is CMC-Na0.10%～0.15%, xanthans 0.1%～0.15%, guar gum 0.05%～0.1%.
The concentration of described highland barley slurry is 0.25g/mL.
A preparation method for highland barley Yoghourt ice-cream, comprises the steps: to take according to quantity highland barley slurry, whole milk powder, white granulated sugar, butter, food additives and 60 DEG C～70 DEG C drinking water and mixes formation emulsion; Through sterilization, homogeneous, be cooled to 2 DEG C～5 DEG C and carry out agingly with Yoghourt, afterwards, be cooled to-2 DEG C～-6 DEG C and congeal and form the highland barley Yoghourt ice-cream of semi-solids.
Described sterilization processing technique is: by the emulsion stirring at 80 DEG C～90 DEG C sterilization 5min～15min.
Described homogeneous treatment process is: be that 60 DEG C～70 DEG C, pressure carry out homogeneous while being 18MPa～40MPa by the described emulsion after sterilization in temperature, make material refinement by emulsion is pushed, under the triple role that expands of thump and decompression, thereby material can be mixed more uniformly mutually.
Described burin-in process technique is: described emulsion after sterilization and homogeneous is cooled to 2 DEG C～5 DEG C, add Yoghourt, aging 1～4 hour.
After the highland barley Yoghourt ice-cream discharging packaging of formation semi-solid of congealing ,-25 DEG C～-40 DEG C sclerosis 30 minutes～40 minutes.
Described highland barley slurry is that highland barley is pulverized and sieved, and after 100 DEG C～120 DEG C fryings, adds water and mixes, and through 60 DEG C～65 DEG C gelatinization 10min～15min, adds α-amylaseliquefied 20min and makes.
Compared with prior art, the invention has the beneficial effects as follows:
1, ice cream of the present invention adopts highland barley as batching, and the highland barley slurry that adds rational proportion substitutes the water of equal quality in traditional yogurt ice cream technique.Because highland barley slurry has suitable content of reducing sugar, make Yoghourt ice-cream product expression go out the organoleptic attributes such as delicate mouthfeel, suitable sweet acid compare; What highland barley was starched adds the nutritive peculiarity of having enriched Yoghourt ice-cream, and can not affect color and luster and mouthfeel and the quality of Yoghourt ice-cream; In highland barley, contain a large amount of nutritional labelings such as dietary fiber, beta glucan, there is health care.Therefore, highland barley Yoghourt ice-cream does not affect sense organ and the texture characteristic of Yoghourt ice-cream, has enriched the Yoghourt ice-cream of barley nutritional characteristic.
2, ice cream of the present invention adopts highland barley for batching, for highland barley edible provides new approach.
3, in the preparation method of highland barley Yoghourt ice-cream of the present invention, highland barley raw material adds with the form of highland barley slurry, and, before aging, add Yoghourt, by rational technique and proportioning, ensure that product lactic acid bacteria number and original Yoghourt ice-cream are basic identical, made product maintain good nutritive peculiarity, the survival rate of lactic acid bacteria is well maintained.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Described drinking water adopts pure water or mineral water.
Embodiment 1
(1) highland barley being pulverized to 200 orders sieves, after 100 DEG C～120 DEG C fryings, add water and mix, through 60 DEG C～65 DEG C gelatinization 10min～15min, add AMS (0.0004g/g highland barley flour) liquefaction 20min to make the highland barley slurry that concentration is 0.25g/mL.
(2) take whole milk powder 160g, white granulated sugar 560g, the highland barley slurry 320g that step (1) makes, butter 160g, emulsifying agent: molecular clock monoglyceride 12g, thickener: CMC-Na6g, xanthans 4g, guar gum 4g, adds pure water and dissolves and stir to 1800g and obtain emulsion.Be heated to 85 DEG C, insulation 10min carries out sterilization.Afterwards, be cooled to 70 DEG C, homogeneous under pressure 25MPa.
(3) feed liquid after homogeneous cools to and at 4 DEG C, adds Yoghourt 2200g, aging 3h.Be cooled to afterwards-2～-6 DEG C of formation of congealing semi-solid, discharging.
(4) 40min that hardens at-40 DEG C after discharging.
The highland barley Yoghourt ice-cream product expansion rate of producing reaches 83.21%, and thawing rate is 10.09%, and product quality exquisiteness, entrance are smooth, and have suitable sour-sweet ratio and unique highland barley local flavor.
By carrying out the lactic acid bacteria number measurement result demonstration of the Yoghourt ice-cream product that does not add highland barley slurry under the same terms, the lactic acid bacteria number of the two is basic identical.
Embodiment 2
(1) take whole milk powder 200g, white granulated sugar 560g, highland barley slurry 280g in embodiment 1 step (1), butter 180g, emulsifying agent: molecular clock monoglyceride 12g, thickener: CMC-Na5.5g, xanthans 4g, guar gum 4g, adds water to 1600g and dissolves and stir and obtain emulsion.Be heated to 85 DEG C, insulation 10min carries out sterilization; Afterwards, be cooled to 60 DEG C, homogeneous under 25MPa.
(2) feed liquid after homogeneous cools to and at 4 DEG C, adds Yoghourt 2400g, aging 3h; Be cooled to afterwards-2～-6 DEG C of formation of congealing semi-solid, discharging.
(3), after discharging, 30min hardens at-26 DEG C.
The highland barley Yoghourt ice-cream product expansion rate of producing reaches 81.47%, and thawing rate is 10.35%, and product quality exquisiteness, entrance are smooth, and have suitable sour-sweet ratio and unique highland barley local flavor.
By carrying out the lactic acid bacteria number measurement result demonstration of the Yoghourt ice-cream product that does not add highland barley slurry under the same terms, the lactic acid bacteria number of the two is basic identical.
Embodiment 3
(1) take whole milk powder 180g, white granulated sugar 560g, highland barley slurry 400g in embodiment 1 step (1), butter 180g, emulsifying agent: molecular clock monoglyceride 12g, thickener: CMC-Na6g, xanthans 4g, guar gum 4g, adds water to 2000g and dissolves and stir and obtain emulsion.Be heated to 85 DEG C, insulation 10min carries out sterilization; Be cooled to 60 DEG C, homogeneous under 30MPa;
(2) feed liquid after homogeneous cools to and at 4 DEG C, adds Yoghourt 2000g, aging 3h; Be cooled to afterwards-2～-6 DEG C of formation of congealing semi-solid, discharging; After discharging, 40min hardens at-27 DEG C.
The highland barley Yoghourt ice-cream product expansion rate of producing reaches 80.53%, and thawing rate is 11.26%, and product quality exquisiteness, entrance are smooth, and have suitable sour-sweet ratio and unique highland barley local flavor.
By carrying out the lactic acid bacteria number measurement result demonstration of the Yoghourt ice-cream product that does not add highland barley slurry under the same terms, the lactic acid bacteria number of the two is basic identical.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (9)
1. a highland barley Yoghourt ice-cream, is characterized in that, active ingredient by weight percentage consists of: highland barley slurry 5%～10%, whole milk powder 4%～5%, Yoghourt 50%～60%, white granulated sugar 13%～15%, butter 4%～5%, food additives 0.5%～0.6%, surplus is drinking water.
2. highland barley Yoghourt ice-cream according to claim 1, it is characterized in that, by the percentage that accounts for ice cream gross weight, described food additives comprise emulsifying agent molecular clock monoglyceride 0.2%～0.3%, thickener is CMC-Na0.10%～0.15%, xanthans 0.1%～0.15%, guar gum 0.05%～0.1%.
3. highland barley Yoghourt ice-cream according to claim 1 and 2, is characterized in that, the concentration of described highland barley slurry is 0.25g/mL.
4. a preparation method for highland barley Yoghourt ice-cream claimed in claim 1, is characterized in that, comprises the steps: to take according to quantity highland barley slurry, whole milk powder, white granulated sugar, butter, food additives and 60 DEG C～70 DEG C drinking water and mixes formation emulsion; Through sterilization, homogeneous, be cooled to 2 DEG C～5 DEG C and carry out agingly with Yoghourt, afterwards, be cooled to-2 DEG C～-6 DEG C and congeal and form the highland barley Yoghourt ice-cream of semi-solids.
5. the preparation method of highland barley Yoghourt ice-cream according to claim 4, is characterized in that, described sterilization processing technique is: by the emulsion stirring at 80 DEG C～90 DEG C sterilization 5min～15min.
6. the preparation method of highland barley Yoghourt ice-cream according to claim 5, it is characterized in that, described homogeneous treatment process is: be that 60 DEG C～70 DEG C, pressure carry out homogeneous while being 18MPa～40MPa by the described emulsion after sterilization in temperature, make material refinement by emulsion is pushed, under the triple role that expands of thump and decompression, thereby material can be mixed more uniformly mutually.
7. the preparation method of highland barley Yoghourt ice-cream according to claim 6, is characterized in that, described burin-in process technique is: described emulsion after sterilization and homogeneous is cooled to 2 DEG C～5 DEG C, add Yoghourt, aging 1～4 hour.
8. the preparation method of highland barley Yoghourt ice-cream according to claim 7, is characterized in that, after the highland barley Yoghourt ice-cream discharging packaging of formation semi-solid of congealing ,-25 DEG C～-40 DEG C sclerosis 30 minutes～40 minutes.
9. the preparation method of highland barley Yoghourt ice-cream according to claim 4, it is characterized in that, described highland barley slurry is that highland barley is pulverized and sieved, and after 100 DEG C～120 DEG C fryings, adds water and mixes, through 60 DEG C～65 DEG C gelatinization 10min～15min, add α-amylaseliquefied 20min and make.
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Cited By (10)
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| CN104920780A (en) * | 2015-07-15 | 2015-09-23 | 徐静 | Bamboo juice yogurt ice cream and making method thereof |
| CN105876070A (en) * | 2014-10-31 | 2016-08-24 | 宋颖凡 | Manufacturing method of completely fermented yoghourt ice cream |
| CN106417878A (en) * | 2016-08-31 | 2017-02-22 | 云南皇氏来思尔乳业有限公司 | Soft yogurt ice cream and preparation method thereof |
| CN107173517A (en) * | 2017-07-17 | 2017-09-19 | 高剑锋 | A kind of ice cream slurry and preparation method thereof |
| CN108308366A (en) * | 2017-01-18 | 2018-07-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of frozen and preparation method thereof containing quinoa |
| CN108925740A (en) * | 2018-05-09 | 2018-12-04 | 甘孜藏族自治州康定蓝逸高原食品有限公司 | A kind of frozen and preparation method thereof rich in highland barley |
| CN109170112A (en) * | 2018-09-29 | 2019-01-11 | 沈阳师范大学 | A kind of functionality yogurt solid-state cold drink and preparation method thereof |
| CN110353082A (en) * | 2019-07-12 | 2019-10-22 | 怀化学院 | A kind of trifoliate orange Dulcis Yoghourt ice-cream manufacture craft |
| CN111657390A (en) * | 2020-07-01 | 2020-09-15 | 宋星睿 | Easily-formed low-calorie dessert slurry composition and preparation method thereof |
| CN113615764A (en) * | 2020-05-09 | 2021-11-09 | 甘肃金城五零四食品有限公司 | Frozen beverage added with sweet fermented grains and production process thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876070A (en) * | 2014-10-31 | 2016-08-24 | 宋颖凡 | Manufacturing method of completely fermented yoghourt ice cream |
| CN104920780A (en) * | 2015-07-15 | 2015-09-23 | 徐静 | Bamboo juice yogurt ice cream and making method thereof |
| CN106417878A (en) * | 2016-08-31 | 2017-02-22 | 云南皇氏来思尔乳业有限公司 | Soft yogurt ice cream and preparation method thereof |
| CN108308366A (en) * | 2017-01-18 | 2018-07-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of frozen and preparation method thereof containing quinoa |
| CN107173517A (en) * | 2017-07-17 | 2017-09-19 | 高剑锋 | A kind of ice cream slurry and preparation method thereof |
| CN108925740A (en) * | 2018-05-09 | 2018-12-04 | 甘孜藏族自治州康定蓝逸高原食品有限公司 | A kind of frozen and preparation method thereof rich in highland barley |
| CN108925740B (en) * | 2018-05-09 | 2022-07-12 | 甘孜藏族自治州康定蓝逸高原食品有限公司 | Frozen beverage rich in highland barley and preparation method thereof |
| CN109170112A (en) * | 2018-09-29 | 2019-01-11 | 沈阳师范大学 | A kind of functionality yogurt solid-state cold drink and preparation method thereof |
| CN110353082A (en) * | 2019-07-12 | 2019-10-22 | 怀化学院 | A kind of trifoliate orange Dulcis Yoghourt ice-cream manufacture craft |
| CN113615764A (en) * | 2020-05-09 | 2021-11-09 | 甘肃金城五零四食品有限公司 | Frozen beverage added with sweet fermented grains and production process thereof |
| CN111657390A (en) * | 2020-07-01 | 2020-09-15 | 宋星睿 | Easily-formed low-calorie dessert slurry composition and preparation method thereof |
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Application publication date: 20140813 |