CN104171253A - Pleurotus geesteranus nutritional ice cream and preparation method thereof - Google Patents
Pleurotus geesteranus nutritional ice cream and preparation method thereof Download PDFInfo
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- CN104171253A CN104171253A CN201410467718.1A CN201410467718A CN104171253A CN 104171253 A CN104171253 A CN 104171253A CN 201410467718 A CN201410467718 A CN 201410467718A CN 104171253 A CN104171253 A CN 104171253A
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Abstract
The invention belongs to the field of food processing, and particularly relates to pleurotus geesteranus nutritional ice cream and a preparation method thereof. The pleurotus geesteranus nutritional ice cream is prepared from the following raw materials in parts by weight: 20-25 parts of pleurotus geesteranus, 8-10 parts of dried meat floss, 1-3 parts of bitter melon juice, 6-10 parts of honey, 5-8 parts of milk, 2-3 parts of saccharomycetes, 23-26 parts of water, 10-15 parts of mung bean, 1-3 parts of emulsifier and 1-3 parts of stabilizer. The ice cream contains pleurotus geesteranus, dried meat floss and bitter melon juice. Compared with the traditional ice cream, the ice cream not only has the mouthfeel of being cool and delicious, but also has the function of nutrition and health care. The prepared pleurotus geesteranus has high protein and low fat, is slightly salty, has the health efficacies of cooling, relieving summer heat, recovering from fatigue, detoxifying and being diuretic, and is especially suitable for requirements of people for healthy cold products.
Description
Technical field
The invention belongs to food processing field, be specifically related to precious mushroom nutrient ice cream of a kind of show and preparation method thereof.
Background technology
Ice-cream of a great variety, make a lot of variety, but preparation method is roughly nothing more than making raw material with breast or dairy products, egg or egg products, sweetener, flavouring agent, stabilizing agent and food coloring, through freezing, process, it is the important component part of drink in summer, human body is had to certain health-care effect, is the refrigerant good food driving away summer heat in summer.Ice cream is the ice-cold food that utilizes common food (milk, cheese, milk wet goods) and some sweets and other flavoring for mixture to make mostly in the market.
Balsam pear, gains the name because of himself taste, has another name called balsam pear.The nutritive value of balsam pear is very high, and balsam pear contains abundant Cobastab, C, calcium, iron etc., and Li Shizhen (1518-1593 A.D.) says that balsam pear has the effect of " except heat symptoms caused by an exopathgen, separate tired, the improving eyesight that clears away heart-fire, beneficial gas establishing-Yang ".Balsam pear bitter, cold in nature, clear heat is washed heat, and improving eyesight, can detoxify.Find according to the study, it has obvious hypoglycemic activity, and diabetes are had to certain curative effect, and has certain anti-virus ability and the effect of anti-cancer.Charantin in balsam pear, the fat that can burn, can also increase the permeability of blood vessel, protects cardiovascularly, eats more and helps hypotensive and cholesterolemia.
Elegant precious mushroom, flat mushroom a kind of belongs to Eumycota, Basidiomycetes, Agaricales, Pleurotaceae, Pleurotus on taxology.Elegant this title of precious mushroom derives from Taiwan, and elegant precious mushroom is because of pleasing, fresh and tender clear and melodious, the delicious flavour of profile, the nutritious person sponging on an aristocrat's favorable comment that obtains.The nutritive value of elegant precious mushroom is equivalent to milk.Rich in protein in fresh mushroom, amino acid kind is more, and 8 seed amino acids of needed by human are complete.According to motion soil and fertilizer research institute of Fujian Academy of Agricultural Sciences, measure in elegant precious mushroom and contain protein 3.65-3.88%, crude fat 1.13-1.18%, reduced sugar 0.87-1.80%, sugar 23.94-34.87%, lignin 2.64%, cellulose 12.85%, pectin 0.14%, also contain cellulose, minerals etc.Visible, elegant precious mushroom is a kind of high protein, low-fat nutraceutical, and it is tasty, has unique local flavor, calls it by the fine-sounding name of " monosodium glutamate mushroom ".Utilize elegant precious mushroom to be aided with the raw materials such as milk, honey, stabilizing agent, develop the ice-cream product of nutrition and health care, met the consumption demand of people to healthy cold drink product.
Summary of the invention
The object of the present invention is to provide precious mushroom nutrient ice cream of a kind of show and preparation method thereof, compare with traditional ice cream, the mouthfeel not only with refrigerant delicious food, the function also with nutrition and health care, produce elegant precious mushroom ice cream, be the ice cream that a kind of high protein low fat contains light saline taste simultaneously, there is cooling, relieving summer-heat, the health-care efficacies such as diuresis that recover from fatigue, detoxify, be particularly suitable for the demand of people to the cold product of health.
For achieving the above object, the present invention adopts following technical scheme:
The precious mushroom nutrient ice cream of a kind of show, the raw material that comprises following weight portion meter: elegant precious mushroom 20-25 part, dried meat floss 8-10 part, Bitter Melon Juice 1-3 part, honey 6-10 part, milk 5-8 part, saccharomycete 2-3 part, water 23-26 part, mung bean 10-15 part, emulsifying agent 1-3 part, stabilizing agent 1-3 part.
The preparation method of described Bitter Melon Juice is that fresh balsam pear is cut into fragment, and the 60wt.% hydromel that adds 1-3 times of weight is squeezed the juice together, juice is centrifugal, filter, and gets filtrate, and the filtrate extract that concentrated concentration is 10-15wt.% at 30-35 ℃, is Bitter Melon Juice.
Described emulsifying agent is a kind of in stearic acid list glyceride, sucrose ester, monoglyceride.
In konjac glucomannan, xanthans, pectin, guar gum 2 kinds of described stabilizing agent form.
The preparation method of elegant precious mushroom nutrient ice cream, comprises the following steps:
(1) adopt the precious mushroom of show of fresh harvesting to clean, after stripping and slicing, in boiling water, heat 3-5min, pull out, water is drained, cooling standby;
(2) the precious mushroom of show step (1) being obtained adds dried meat floss, stirs, in mixer, rub;
(3) mung bean is added 10-15 part water, in boil 30-40min, add after cooling 2-4 part honey to stir centrifugal, filter, obtain mung bean water;
(4) mixture step (2) being obtained add Bitter Melon Juice,, milk, saccharomycete and remaining water and honey, after stirring, the 12-36h that ferments in 37-40 ℃ of incubator, after fermentation ends, adds stabilizing agent and emulsifying agent, stir, sterilization 10-15min at 75-80 ℃, by the mixture homogeneous after sterilization, the material after homogeneous is cooled to rapidly 5 ℃, after at 0-5 ℃ aging 24-36h, then by the strong agitation 12-25 hour in ice cream maker of the compound after aging;
(5) mung bean water is filled to mould, wait to condense to thickness 1/3, the material not yet condensing by vacuum-evacuate, is filled in mould obtaining compound in step (4), the 36-48h that finally gained material hardened at-21 ℃ ~-18 ℃ in ice cream moulds, makes the ice cream of definite shape.
The invention has the advantages that:
1, the present invention joins the precious mushroom of show and Bitter Melon Juice in ice cream, make ice cream have cooling, relieving summer-heat concurrently, the health-care efficacies such as diuresis recover from fatigue, detoxify, added dried meat floss simultaneously, increased light saline taste, make ice cream after sweet taste, attend by saline taste, to reduce sweet botheration, more delicious in mouthfeel.
2, fermentation energy is effectively retained the nutritional labeling of elegant precious mushroom and Bitter Melon Juice, can significantly improve both smells own simultaneously; Prepared ice cream low fat, nutritious, stomach invigorating, pyrolysis heat disappears.
The specific embodiment
embodiment 1
The precious mushroom nutrient ice cream of show, comprises the raw material of following weight portion meter: 20 parts, elegant precious mushroom, 8 parts of dried meat floss, 1 part of Bitter Melon Juice, 6 parts of honey, 5 parts, milk, 2 parts, saccharomycete, 23 parts, water, 10 parts, mung bean, 1 part of emulsifying agent, 1 part of stabilizing agent.
The preparation method of described Bitter Melon Juice is that fresh balsam pear is cut into fragment, and the 60wt.% hydromel that adds 1 times of weight is squeezed the juice together, juice is centrifugal, filter, and gets filtrate, and the filtrate extract that concentrated concentration is 10wt.% at 30 ℃, is Bitter Melon Juice.
Described emulsifying agent is sucrose ester.
Described stabilizing agent is comprised of 2 kinds of konjac glucomannans, xanthans.
The preparation method of elegant precious mushroom nutrient ice cream, comprises the following steps:
(1) adopt the precious mushroom of show of fresh harvesting to clean, after stripping and slicing, in boiling water, heat 3min, pull out, water is drained, cooling standby;
(2) the precious mushroom of show step (1) being obtained adds dried meat floss, stirs, in mixer, rub;
(3) mung bean is added 10 parts of water, in boil 30min, add after cooling 2 parts of honey to stir centrifugal, filter, obtain mung bean water;
(4) mixture step (2) being obtained add Bitter Melon Juice,, milk, saccharomycete and remaining water and honey, after stirring, the 12h that ferments in 37 ℃ of incubators, after fermentation ends, adds stabilizing agent and emulsifying agent, stir, sterilization 10min at 75 ℃, by the mixture homogeneous after sterilization, the material after homogeneous is cooled to rapidly 5 ℃, after at 4 ℃ aging 24h, then by the strong agitation 12 hours in ice cream maker of the compound after aging;
(5) mung bean water is filled to mould, wait to condense to thickness 1/3, the material not yet condensing by vacuum-evacuate, is filled in mould obtaining compound in step (4), the 36h that finally gained material hardened at-21 ℃ in ice cream moulds, makes the ice cream of definite shape.
embodiment 2
The precious mushroom nutrient ice cream of show, comprises the raw material of following weight portion meter: 23 parts, elegant precious mushroom, 9 parts of dried meat floss, 2 parts of Bitter Melon Juices, 8 parts of honey, 7 parts, milk, 2 parts, saccharomycete, 25 parts, water, 13 parts, mung bean, 2 parts of emulsifying agents, 2 parts of stabilizing agents.
The preparation method of described Bitter Melon Juice is that fresh balsam pear is cut into fragment, and the 60wt.% hydromel that adds 2 times of weight is squeezed the juice together, juice is centrifugal, filter, and gets filtrate, and the filtrate extract that concentrated concentration is 13wt.% at 33 ℃, is Bitter Melon Juice.
Described emulsifying agent is a kind of in monoglyceride.
Described stabilizing agent is comprised of konjac glucomannan, pectin.
The preparation method of elegant precious mushroom nutrient ice cream, comprises the following steps:
(1) adopt the precious mushroom of show of fresh harvesting to clean, after stripping and slicing, in boiling water, heat 4min, pull out, water is drained, cooling standby;
(2) the precious mushroom of show step (1) being obtained adds dried meat floss, stirs, in mixer, rub;
(3) mung bean is added 13 parts of water, in boil 35min, add after cooling 3 parts of honey to stir centrifugal, filter, obtain mung bean water;
(4) mixture step (2) being obtained add Bitter Melon Juice,, milk, saccharomycete and remaining water and honey, after stirring, the 24h that ferments in 38 ℃ of incubators, after fermentation ends, adds stabilizing agent and emulsifying agent, stir, sterilization 13min at 80 ℃, by the mixture homogeneous after sterilization, the material after homogeneous is cooled to rapidly 5 ℃, after at 4 ℃ aging 30h, then by the strong agitation 20 hours in ice cream maker of the compound after aging;
(5) mung bean water is filled to mould, wait to condense to thickness 1/3, the material not yet condensing by vacuum-evacuate, is filled in mould obtaining compound in step (4), the 40h that finally gained material hardened at-18 ℃ in ice cream moulds, makes the ice cream of definite shape.
embodiment 3
The precious mushroom nutrient ice cream of show, comprises the raw material of following weight portion meter: 25 parts, elegant precious mushroom, 10 parts of dried meat floss, 3 parts of Bitter Melon Juices, 10 parts of honey, 8 parts, milk, 3 parts, saccharomycete, 26 parts, water, 15 parts, mung bean, 3 parts of emulsifying agents, 3 parts of stabilizing agents.
The preparation method of described Bitter Melon Juice is that fresh balsam pear is cut into fragment, and the 60wt.% hydromel that adds 3 times of weight is squeezed the juice together, juice is centrifugal, filter, and gets filtrate, and the filtrate extract that concentrated concentration is 15wt.% at 35 ℃, is Bitter Melon Juice.
Described emulsifying agent is stearic acid list glyceride.
Described stabilizing agent is comprised of pectin, guar gum.
The preparation method of elegant precious mushroom nutrient ice cream, comprises the following steps:
(1) adopt the precious mushroom of show of fresh harvesting to clean, after stripping and slicing, in boiling water, heat 5min, pull out, water is drained, cooling standby;
(2) the precious mushroom of show step (1) being obtained adds dried meat floss, stirs, in mixer, rub;
(3) mung bean is added 15 parts of water, in boil 40min, add after cooling 4 parts of honey to stir centrifugal, filter, obtain mung bean water;
(4) mixture step (2) being obtained add Bitter Melon Juice,, milk, saccharomycete and remaining water and honey, after stirring, the 36h that ferments in 40 ℃ of incubators, after fermentation ends, adds stabilizing agent and emulsifying agent, stir, sterilization 10-15min at 80 ℃, by the mixture homogeneous after sterilization, the material after homogeneous is cooled to rapidly 5 ℃, after at 5 ℃ aging 36h, then by the strong agitation 25 hours in ice cream maker of the compound after aging;
(5) mung bean water is filled to mould, wait to condense to thickness 1/3, the material not yet condensing by vacuum-evacuate, is filled in mould obtaining compound in step (4), the 48h that finally gained material hardened at-18 ℃ in ice cream moulds, makes the ice cream of definite shape.
Embodiment 4
By test, further illustrate beneficial effect of the present invention:
Acne person 100 people and micro-fat person 100 people are got angry, grow in selection.Eat two ice creams every day respectively, through the result of the test of about 20 days, wherein 90 body weight for humans alleviated, and other 10 body weight for humans do not become; The other 90 people symptom of getting angry disappears completely, and acne grain on the face disappears, and has the 7 people symptom of getting angry to alleviate, and small pox slightly reduces on the face, has 3 people without significant reaction.And there is not any discomfort symptom in user.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (5)
1. the precious mushroom nutrient ice cream of show, it is characterized in that: the raw material that comprises following weight portion meter: elegant precious mushroom 20-25 part, dried meat floss 8-10 part, Bitter Melon Juice 1-3 part, honey 4-7 part, milk 5-8 part, saccharomycete 2-3 part, water 23-26 part, mung bean 10-15 part, emulsifying agent 1-3 part, stabilizing agent 1-3 part.
2. the precious mushroom nutrient ice cream of a kind of show according to claim 1, it is characterized in that: the preparation method of described Bitter Melon Juice is that fresh balsam pear is cut into fragment, the 60wt.% hydromel that adds 1-3 times of weight is squeezed the juice together, juice is centrifugal, filtration, get filtrate, the filtrate extract that concentrated concentration is 10-15wt.% at 30-35 ℃, is Bitter Melon Juice.
3. the precious mushroom nourishing ice-lolly of a kind of show according to claim 1, is characterized in that: described emulsifying agent is a kind of in stearic acid list glyceride, sucrose ester, monoglyceride.
4. the precious mushroom nutrient ice cream of a kind of show according to claim 1, is characterized in that: in konjac glucomannan, xanthans, pectin, guar gum 2 kinds of described stabilizing agent form.
5. a preparation method for the precious mushroom nutrient ice cream of show as claimed in claim 1, is characterized in that: comprise the following steps:
(1) adopt the precious mushroom of show of fresh harvesting to clean, after stripping and slicing, in boiling water, heat 3-5min, pull out, water is drained, cooling standby;
(2) the precious mushroom of show step (1) being obtained adds dried meat floss, stirs, and in mixer, rubs;
(3) mung bean is added 10-15 part water, in boil 30-40min, add after cooling 2-4 part honey to stir centrifugal, filter, obtain mung bean water;
(4) mixture step (2) being obtained add Bitter Melon Juice,, milk, saccharomycete and remaining water and honey, after stirring, the 12-36h that ferments in 37-40 ℃ of incubator, after fermentation ends, adds stabilizing agent and emulsifying agent, stir, sterilization 10-15min at 75-80 ℃, by the mixture homogeneous after sterilization, the material after homogeneous is cooled to rapidly 5 ℃, after at 0-5 ℃ aging 24-36h, then by the strong agitation 12-25 hour in ice cream maker of the compound after aging;
(5) mung bean water is filled to mould, wait to condense to thickness 1/3, the material not yet condensing by vacuum-evacuate, is filled in mould obtaining compound in step (4), the 36-48h that finally gained material hardened at-21 ℃ ~-18 ℃ in ice cream moulds, makes the ice cream of definite shape.
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| CN201410467718.1A CN104171253A (en) | 2014-09-16 | 2014-09-16 | Pleurotus geesteranus nutritional ice cream and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642710A (en) * | 2015-03-17 | 2015-05-27 | 安徽科技学院 | Hericium erinaceus bean-curd ice cream and production method thereof |
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- 2014-09-16 CN CN201410467718.1A patent/CN104171253A/en active Pending
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| CN103689208A (en) * | 2012-09-28 | 2014-04-02 | 林振群 | Bitter gourd ice cream and preparation method thereof |
| CN103005134A (en) * | 2012-12-26 | 2013-04-03 | 南昌大学 | Preparation method of probiotics-fermented fruit and vegetable jam ice cream |
| CN103583782A (en) * | 2013-11-12 | 2014-02-19 | 吉林农业大学 | Healthy edible fungus ice cream and production method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642710A (en) * | 2015-03-17 | 2015-05-27 | 安徽科技学院 | Hericium erinaceus bean-curd ice cream and production method thereof |
| CN104642710B (en) * | 2015-03-17 | 2018-01-16 | 安徽科技学院 | A kind of Hericium erinaceus bean curd ice cream and preparation method thereof |
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Application publication date: 20141203 |
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