CN104247854B - A kind of dragon fruit ice cream and preparation method thereof - Google Patents
A kind of dragon fruit ice cream and preparation method thereof Download PDFInfo
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- CN104247854B CN104247854B CN201410474213.8A CN201410474213A CN104247854B CN 104247854 B CN104247854 B CN 104247854B CN 201410474213 A CN201410474213 A CN 201410474213A CN 104247854 B CN104247854 B CN 104247854B
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Abstract
The invention discloses a kind of dragon fruit ice cream and preparation method thereof, this dragon fruit ice cream, raw material including following parts by weight: dragon fruit 80～100, Yoghourt 100～120, milk 60～80, lemon juice 8～10, konjaku powder 5～10, maltose 10～20, rock sugar 10～20, white sugar 20～30, honey 20～30.The dragon fruit ice cream of present invention dragon fruit pericarp makes jam sandwich, ice cream body is made with pulp, ripe sesame is had again at Dispersion on surface, ice cream is made to appear to have preferable appetite, eat the sense that has levels, raw material does not use any food additives, remains the pure and fresh local flavor of dragon fruit and abundant nutritive value, prepares the dragon fruit ice cream of a kind of outward appearance uniqueness, rich in taste, green health.
Description
Technical field
The present invention relates to a kind of dragon fruit ice cream and preparation method thereof, belong to field of food.
Background technology
Ice cream is with drinking water, milk, milk powder, cream (or vegetable fat), sugar etc. as primary raw material,
Add appropriate food additives, blended, sterilizing, homogeneous, aging, congeal, the technique such as hardening and make
The frozen food of volumetric expansion become is delicate mouthfeel, soft and smooth, refrigerant, due to ice cream pleasant in taste, carefully
Greasy lubricious, cool sweet good to eat, color and luster is various, and beautiful color allows again people produce appetite, not only can help people
Body cooling relieving summer-heat, it is provided that moisture, can be also that human body supplements some nutrition, therefore enjoy in hot season
Favor.
Dragon fruit, has another name called Green Dragon fruit, Hylocereus undatus, because its appearance meat scale is gained the name like the outer squama of flood dragon,
It is that the fruit of cactus triangular prism platymiscium (Hylocereus undatus) uses cultivar.Dragon fruit is one
Plant low-energy fruit, be also the health-care nutritional food with certain curative effect.Rich in water-soluble dietary fiber,
There is fat-reducing, reduce the effects such as cholesterol, Constipation, colorectal cancer.Containing general vegetables and fruits in dragon fruit
In more rare vegetable albumin, this albumin can be combined with the heavy metal ion in human body and play
The effect of removing toxic substances.It is rich in antioxidant vitamin C, can the anti-blackspot of skin whitening.In addition, fire
In dragon fruit, the content of iron is the abundantest.The pericarp of dragon fruit contains the nutriment flower being of great rarity
Blue or green element.Anthocyanidin is the antioxidant of a kind of strength, is better than carrotene more than 10 times, and can be at human body
Blood preserves activity 75 hours.It can protect human body from the damage of harmful substance free radical,
Contribute to preventing the multiple disease relevant with free radical.Anthocyanidin can strengthen blood vessel elasticity, protects artery
Blood vessel；Reduce blood pressure；Promote the smoothness of skin, U.S. face skin；Suppression inflammation and allergy, change
The pliability in kind joint, prevents arthritis；Can promote that the visual purple in retina cell regenerates, improve
Eyesight；Also there is radiation-resistant effect etc..Anthocyanidin safeguards that the health of human body is brought multiple in terms of many
Benefit.
Present stage more existing dragon fruit ice creams.The patent of invention of Application No. 201210329416, it is provided that
A kind of dragon fruit soft ice cream powder, can protect the color of dragon fruit, preparation side to greatest extent
Method is the most fairly simple, but the chemical classes added is various, and white sugar content is higher, causes powdery fire
Dragon fruit mouthfeel is sweet greasy.The patent of invention of Application No. 201310596896, it is provided that hylocereus undulatus ice cream and
Its preparation method, with dragon fruit as primary raw material, adds fruit muddy, prepared hylocereus undulatus ice cream taste
Road is unique, nutritious, but only improves local flavor, and the whole milk powder and the cream heat that add are higher,
Should not eat more.
The invention provides a kind of dragon fruit ice cream and preparation method thereof, make jam folder with dragon fruit pericarp
The heart, makes ice cream body, then Dispersion on surface sesame outside with pulp, makes ice cream appear to have preferably food
Being intended to, eat the sense that has levels, raw material does not use any food additives, remains dragon fruit pure and fresh
Local flavor and abundant nutritive value, prepare a kind of outward appearance uniqueness, rich in taste, the flue of green health
Really ice cream.
Summary of the invention
The present invention solves existing ice cream mainly with cream as raw material, heat is higher, additive is more, mouth
The problems such as taste is single and function is deficient, and then provide a kind of dragon fruit ice cream and preparation method thereof.
The present invention solves that the scheme that the problems referred to above are taked is:
A kind of dragon fruit ice cream, including the raw material of following parts by weight: dragon fruit 80～100, Yoghourt
100～120, milk 60～80, lemon juice 8～10, konjaku powder 5～10, maltose 10～20, rock sugar
10～20, white sugar 20～30, honey 20～30.
Preferably, in described dragon fruit ice cream, including the raw material of following parts by weight: dragon fruit 90,
Yoghourt 110, milk 70, lemon juice 9, konjaku powder 7, maltose 15, rock sugar 15, white sugar 25,
Honey 25.
The preparation method of a kind of dragon fruit ice cream, comprises the following steps:
Step one: the preparation of dragon fruit pericarp jam sandwich:
A, use flowing running water rinse dragon fruit, are immersed in 8%-10% saline solution, separating pericarp and fruit
Meat；
B, dragon fruit pericarp is cut into segment, pours beater into, add the water of its quality half, carry out beating
Slurry；
C, by step b obtain compound pour in pot, pour lemon juice into, stirring, at 70～80 DEG C
At a temperature of infusion 10～30min, add rock sugar or maltose, at a temperature of 40～50 DEG C, continue infusion
60～80min and be stirred continuously, pour in the vial of dried and clean and be cooled to room temperature；
D, by step c cool down after compound carry out a homogeneous；
E, the compound after step d homogeneous is once sterilized, is cooled to room temperature；
F, the small size ice lolly mould of loading, every jam sandwich 20g, puts into refrigerating chamber and carries out once freezing, directly
To jam sandwich coagulation forming；
Step 2: the preparation of dragon fruit pulp ice cream:
G, by equal to the milk of parts by weight as described in formula, Yoghourt, konjaku powder, white sugar and honey mixing
Even；
H, dragon fruit pulp is cut into small pieces, pours beater into, add lemon juice and step g is mixed
Compound, making beating；
I, by step h pull an oar after compound carry out second homogenate；
J, the compound after step i homogeneous is carried out re-pasteurization, be cooled to room temperature；
K, by step f be molded jam sandwich put in the middle of large size ice lolly mould, pour into step j cooling after
Mixture is filled, every ice cream 100g, puts into refrigerating chamber and carries out secondary freezing, until liquid coagulation forming；
Step 3: the Semen sesami nigrum fried is dispersed in the ice cream surface of step h coagulation forming, puts into freezing
Room carries out three freezings.
Preferably, in the preparation method of described dragon fruit ice cream, described dragon fruit can be selected for red heart flue
Fruit or in vain heart dragon fruit or gold zone dragon fruit.
Preferably, in the preparation method of described dragon fruit ice cream, described pericarp jam is at ambient temperature
Viscosity be 500～600cP.
Preferably, in the preparation method of described dragon fruit ice cream, described white sugar refers to size-reduced, mistake 80
White sugar after mesh sieve.
Preferably, in the preparation method of described dragon fruit ice cream, a described processing condition is 60～80 DEG C,
15～20MPa, described second homogenate condition is: at 60～80 DEG C, 20～25MPa.
Preferably, in the preparation method of described dragon fruit ice cream, described once sterilization is ultrahigh-temperature instant
Sterilizing (UHT), condition is: 140-160 DEG C, 3-5s；Described re-pasteurization is to be sterilized between high temperature, short time
(HTST), condition is: 70-75 DEG C, 13-18s.
Preferably, in the preparation method of described dragon fruit ice cream, a described freezing conditions is: (-20)～
(-15) DEG C, 1-2h, described secondary freezing conditions is: (-30)～(-20) DEG C, 2-3h, described three times
Freezing conditions is: (-30)～(-20) DEG C, 0.5-1h.
The invention has the beneficial effects as follows: the present invention is directed to the defect that existing ice cream exists, it is provided that Yi Zhonghuo
Dragon fruit ice cream and preparation method thereof.
First, by making jam sandwich, then parcel ice cream body, outer surface dispersion sesame, have
The outward appearance that dragon fruit is similar, makes whole ice cream seem attractive in appearance bright-coloured, makes eater more have appetite, edible
Get up more to have the stereovision of mouthfeel；
Second, the pericarp of dragon fruit contains extremely precious nutriment anthocyanidin, and this is one
Plant the anti-oxidant of strength and promote the material of immunity, there is anti-oxidant, Green Tea Extract, anti-aging work
With, making jam sandwich with dragon fruit pericarp, the natural colouring matter of self makes jam sandwich bright in luster, energy
Enough retain the nutritive value of anthocyanidin, improve the health value of product；
3rd, the pulp of dragon fruit makes ice cream body, dragon fruit have anti-oxidant, improve looks, prevent just
Secret grade acts on, and the black seedlet of pulp contains unrighted acid and polyphenoils, has many
Health-care efficacy；
4th, add konjaku powder when of making ice cream body, ice cream viscosity, elasticity can be increased and stretch
Malleability, rich in fiber, color and luster, in good taste, water conservation, fresh-keeping, storage tolerance；
5th, the present invention, without any chemical addition agent, but has good mouthfeel, form and product
Stability, consumer can be with relieved edible.
The dragon fruit ice cream pericarp of the present invention makes jam sandwich, with pulp make ice cream body, then
Dispersion on surface has sesame, makes ice cream appear to have preferable appetite, eats the sense that has levels, and raw material is not
Use any food additives, remain the pure and fresh local flavor of dragon fruit and abundant nutritive value, prepare
A kind of special taste, the dragon fruit ice cream of green health.
Detailed description of the invention
Embodiment 1:
A kind of dragon fruit ice cream, including the raw material of following parts by weight: red heart dragon fruit 80, Yoghourt 100,
Milk 60, konjaku powder 5, lemon juice 8, maltose 10, rock sugar 10, white sugar 20, honey 20.
Wherein red heart flue arnotto skin red meat, the ice cream jam sandwich produced is redness, and ice cream body is
Pink, bright-coloured being dripped has appetite, and the carrotene contained is higher, has higher non-oxidizability.
Without any chemical addition agent in composition of raw materials of the present invention, prepared dragon fruit ice cream has good mouth
Sense, form and product stability.
The preparation method of a kind of dragon fruit ice cream, comprises the following steps:
Step one: the preparation of dragon fruit pericarp jam sandwich:
A, use flowing running water rinse red heart dragon fruit, are immersed in 8% saline solution, separating pericarp and fruit
Meat；
B, dragon fruit pericarp is cut into segment, pours beater into, add the water of its quality half, carry out beating
Slurry；
C, by step b obtain compound pour in pot, pour lemon juice into, stirring, the temperature of 70 DEG C
Lower infusion 10min, adds rock sugar or maltose, continues infusion 60min the most constantly at a temperature of 40 DEG C
Stirring, pours in the vial of dried and clean and is cooled to room temperature；
Whole manufacturing process of the present invention are not added with any chemical thickening agent, only by rock sugar, maltose
Boil raising system viscosity, it is ensured that whole ice cream manufacturing process green is formed all without system while adding
Even stable state；
D, step c is cooled down after compound at 140 DEG C, once homogeneous on 15MPa；
E, by the compound after step d homogeneous at 80 DEG C ultrahigh-temperature instant sterilization 3s, cooling；
Pericarp jam is different from the most instant jam, and homogeneous, sterilization process can be substantially reduced the viscous of material
Degree, after step e, controls viscosity at ambient temperature in the range of 500～600cP, neither affects material
Mobility, does not the most affect the expansion rate of material, has good plasticity, flexibility and mouthfeel；Through inspection
Surveying, after step e, pericarp jam viscosity at ambient temperature is 525cP；
F, the small size ice lolly mould of loading, every jam sandwich about 20g, put into-20 DEG C of environment 1h of refrigerating chamber,
Until jam sandwich coagulation forming；
Step 2: the preparation of dragon fruit pulp ice cream:
G, by as the milk of formulation weight number, Yoghourt, konjaku powder, pulverized after 80 mesh sieves white
Sugar and honey mix；
Owing to white sugar particle is relatively big, obtained relatively small particle after pulverizing 80 mesh sieves, it is possible to milk, Yoghourt
Mix Deng more uniformly, prevented from caking and cluster, make ice cream sweet mouthfeel satiny；
H, dragon fruit pulp is cut into small pieces, pours beater into, add lemon juice and step g is mixed
Compound, making beating；
I, step h is pulled an oar after compound at 60 DEG C, homogeneous under 20MPa；
J, by the compound after step i homogeneous at a temperature of 70 DEG C between high temperature, short time be sterilized 13s, be cooled to
Room temperature；
K, by step f be molded jam sandwich put in the middle of large size ice lolly mould, pour into step j cooling after
Mixture is filled, and every ice cream about 100g puts into-30 DEG C of environment 2h of refrigerating chamber, until liquid solidification
Shaping；
Step 3: the Semen sesami nigrum fried is dispersed in the ice cream surface of step h coagulation forming, puts into freezing
-30 DEG C, room environment 30min.
One time homogenization pressure is relatively low, it is therefore an objective to not exclusively crush pitaya peel, makes pericarp tissue same uniformly
Time jam sandwich eaten granular sensation, second homogenate pressure is higher, it is therefore an objective to make pulp particle more
Tiny, uniform thickness, delicate mouthfeel.Owing to along with the rising of homogenization pressure and temperature, nutritional labeling is damaged
Lose and rise, but the too high material that is likely to result in of homogenization pressure condenses, the highest homogenizing effect that affects of viscosity, heats up
The viscosity of material can be reduced, therefore select a processing condition: 60～80 DEG C, 15～20MPa；Secondary is equal
Matter condition: 60～80 DEG C, 20～25MPa；
Sterilizing to as if pericarp jam, need keep original flavor components of pericarp jam, nutrition
Being worth and color and luster, ultrahigh-temperature instant sterilizing (UHT) almost can reach or close to the requirement of complete sterilizing,
And sterilization time is short, material Middle nutrition material damage is few, and food quality is almost unchanged, and nutritional labeling is protected
The rate of depositing reaches more than 92%, highly efficient in productivity, therefore selects once sterilization to select UHT, and condition is:
140-160 DEG C, 3-5s；Two-stage sterilization to as if milk, Yoghourt etc., milk has a kind of nutritive value
The highest lactalbumin, has a lot of probio, too high-temperature can damage water soluble vitamin and egg in Yoghourt
White matter, UHT there is a possibility that 70% lactalbumin sex change, so taking the high temperature, short time of relatively lower temp
Between be sterilized (HTST), therefore re-pasteurization select HTST, condition is: 70-75 DEG C, 13-18s.
Once freezing purpose is to make pericarp jam coagulation forming, sandwich as ice cream, and primary raw material is
Dragon fruit pericarp, therefore freezing conditions of selection is: (-20)～(-15) DEG C, 1-2h, during secondary freezing,
Sandwich being placed on freezed in large size mould, the liquid of ice cream body is room temperature, relatively low with sandwich temperature,
There may be heat transfer, so in order to make ice cream preferably be layered and be molded, secondary freezing selects lower
Temperature quick-frozen, secondary freezing conditions is: (-30)～(-20) DEG C, 2-3h, three freezing purposes be for
Allow the sesame freeze and overlay on ice cream body surface, form the outward appearance of similar dragon fruit, so temperature is cold with secondary
Freezing identical, the time should be not oversize, and three times freezing conditions is: (-30)～(-20) DEG C, 0.5-1h.
Embodiment 2:
A kind of dragon fruit ice cream, including the raw material of following parts by weight: white heart dragon fruit 90, Yoghourt 110,
Milk 70, konjaku powder 7, lemon juice 9, maltose 15, rock sugar 15, white sugar 25, honey 25.
Wherein white heart dragon fruit purplish red skin plain boiled pork, the ice cream jam sandwich produced is aubergine, and ice cream is originally
Body is milky, and sugar content is relatively low, is suitable for the higher crowd of blood sugar and the elderly is edible.
The preparation method of a kind of dragon fruit ice cream, comprises the following steps:
Step one: the preparation of dragon fruit pericarp jam sandwich:
A, use flowing running water rinse white heart dragon fruit, are immersed in 9% saline solution, separating pericarp and fruit
Meat；
B, dragon fruit pericarp is cut into segment, pours beater into, add the water of its quality half, carry out beating
Slurry；
C, by step b obtain compound pour in pot, pour lemon juice into, stirring, the temperature of 75 DEG C
Lower infusion 20min, adds rock sugar or maltose, continues infusion 70min the most constantly at a temperature of 45 DEG C
Stirring, pours in the vial of dried and clean and is cooled to room temperature；
Whole manufacturing process of the present invention are not added with any chemical thickening agent, only by rock sugar, maltose
Boil raising system viscosity, it is ensured that whole ice cream manufacturing process green is formed all without system while adding
Even stable state.
D, step c is cooled down after compound at 70 DEG C, homogeneous under 20MPa；
E, by high temperature instantaneous sterilization 25s at 85 DEG C of the compound after step d homogeneous, cooling；
Pericarp jam is different from the most instant jam, and homogeneous, sterilization process can be substantially reduced the viscous of material
Degree, after step e, controls viscosity at ambient temperature in the range of 500～600cP, neither affects material
Mobility, does not the most affect the expansion rate of material, has good plasticity, flexibility and mouthfeel；Through inspection
Surveying, after step e, pericarp jam viscosity at ambient temperature is 568cP；
F, the small size ice lolly mould of loading, every jam sandwich about 20g, puts into-25 DEG C of environment of refrigerating chamber, directly
To jam sandwich coagulation forming；After testing, pericarp jam viscosity at ambient temperature is 572cP；
Step 2: the preparation of dragon fruit pulp ice cream:
G, by as the milk of formulation weight number, Yoghourt, konjaku powder, pulverized after 80 mesh sieves white
Sugar and honey mix；
Owing to white sugar particle is relatively big, obtained relatively small particle after pulverizing 80 mesh sieves, it is possible to milk, Yoghourt
Mix Deng more uniformly, prevented from caking and cluster, make ice cream sweet mouthfeel satiny.
H, dragon fruit pulp is cut into small pieces, pours beater into, add lemon juice and step g is mixed
Compound, making beating；
I, step h is pulled an oar after compound at 75 DEG C, homogeneous under 18MPa；
J, by high temperature instantaneous sterilization 24s at 85 DEG C of the compound after step i homogeneous, be cooled to room temperature；
K, by step f be molded jam sandwich put in the middle of large size ice lolly mould, pour into step j cooling after
Mixture is filled, and every ice cream about 100g puts into-25 DEG C of environment of refrigerating chamber, until liquid coagulation forming；
Step 3: the Semen sesami nigrum fried is dispersed in the ice cream surface of step h coagulation forming, puts into freezing
-25 DEG C, room environment 45min.
One time homogenization pressure is relatively low, it is therefore an objective to not exclusively crush pitaya peel, makes pericarp tissue same uniformly
Time jam sandwich eaten granular sensation, second homogenate pressure is higher, it is therefore an objective to make pulp particle more
Tiny, uniform thickness, delicate mouthfeel.Owing to along with the rising of homogenization pressure and temperature, nutritional labeling is damaged
Lose and rise, but the too high material that is likely to result in of homogenization pressure condenses, the highest homogenizing effect that affects of viscosity, heats up
The viscosity of material can be reduced, therefore select a processing condition: 60～80 DEG C, 15～20MPa；Secondary is equal
Matter condition: 60～80 DEG C, 20～25MPa；
Sterilizing to as if pericarp jam, need keep original flavor components of pericarp jam, nutrition
Being worth and color and luster, ultrahigh-temperature instant sterilizing (UHT) almost can reach or close to the requirement of complete sterilizing,
And sterilization time is short, material Middle nutrition material damage is few, and food quality is almost unchanged, and nutritional labeling is protected
The rate of depositing reaches more than 92%, highly efficient in productivity, therefore selects once sterilization to select UHT, and condition is:
140-160 DEG C, 3-5s；Two-stage sterilization to as if milk, Yoghourt etc., milk has a kind of nutritive value
The highest lactalbumin, has a lot of probio, too high-temperature can damage water soluble vitamin and egg in Yoghourt
White matter, UHT there is a possibility that 70% lactalbumin sex change, so taking the high temperature, short time of relatively lower temp
Between be sterilized (HTST), therefore re-pasteurization select HTST, condition is: 70-75 DEG C, 13-18s.
Once freezing purpose is to make pericarp jam coagulation forming, sandwich as ice cream, and primary raw material is
Dragon fruit pericarp, therefore freezing conditions of selection is: (-20)～(-15) DEG C, 1-2h, during secondary freezing,
Sandwich being placed on freezed in large size mould, the liquid of two ice cream bodies is room temperature, with sandwich temperature relatively
Low, there may be heat transfer, so in order to make ice cream preferably be layered and be molded, secondary freezing selects more
Low temperature quick-frozen, secondary freezing conditions is: (-30)～(-20) DEG C, 2-3h, three freezing purposes
It is to allow sesame freeze to overlay on ice cream body surface, forms the outward appearance of similar dragon fruit, so temperature and two
Secondary freezing is identical, and the time should be not oversize, and three times freezing conditions is: (-30)～(-20) DEG C, 0.5-1h.
Embodiment 3:
A kind of dragon fruit ice cream, including the raw material of following parts by weight: gold zone dragon fruit 100, Yoghourt 120,
Milk 80, konjaku powder 10, lemon juice 10, maltose 20, rock sugar 20, white sugar 30, honey 30.
Wherein gold zone dragon fruit Calusena lansium plain boiled pork, the ice cream jam sandwich produced is faint yellow, ice cream body
For milky, and mouthfeel is best, and nutritive value is the highest.
The preparation method of a kind of dragon fruit ice cream, comprises the following steps:
Step one: the preparation of dragon fruit pericarp jam sandwich:
A, use flowing running water rinse gold zone dragon fruit, are immersed in 10% saline solution, separating pericarp and fruit
Meat；
B, dragon fruit pericarp is cut into segment, pours beater into, add the water of its quality half, carry out beating
Slurry；
C, by step b obtain compound pour in pot, pour lemon juice into, stirring, the temperature of 80 DEG C
Lower infusion 30min, adds rock sugar or maltose, continues infusion 80min the most constantly at a temperature of 50 DEG C
Stirring, pours in the vial of dried and clean and is cooled to room temperature；
Whole manufacturing process of the present invention are not added with any chemical thickening agent, only by rock sugar, maltose
Boil raising system viscosity, it is ensured that whole ice cream manufacturing process green is formed all without system while adding
Even stable state.
D, by step c cool down after compound homogeneous under 80 DEG C of temperature, 25MPa pressure；
E, by high temperature instantaneous sterilization 30s at a temperature of 90 DEG C of the compound after step d homogeneous, cooling；
Pericarp jam is different from the most instant jam, and homogeneous, sterilization process can be substantially reduced the viscous of material
Degree, after step e, controls viscosity at ambient temperature in the range of 500～600cP, neither affects material
Mobility, does not the most affect the expansion rate of material, has good plasticity, flexibility and mouthfeel；Through inspection
Surveying, after step e, pericarp jam viscosity at ambient temperature is 525cP；
F, the small size ice lolly mould of loading, every jam sandwich about 20g, puts into-20 DEG C of environment of refrigerating chamber, directly
To jam sandwich coagulation forming；After testing, pericarp jam viscosity at ambient temperature is 538cP；
Step 2: the preparation of dragon fruit pulp ice cream:
G, by as formulation weight number milk, Yoghourt, konjaku powder 5～10, pulverized 80 mesh sieves after
White sugar and honey mix；
Owing to white sugar particle is relatively big, obtained relatively small particle after pulverizing 80 mesh sieves, it is possible to milk, Yoghourt
Mix Deng more uniformly, prevented from caking and cluster, make ice cream sweet mouthfeel satiny.
H, dragon fruit pulp is cut into small pieces, pours beater into, add lemon juice and step g is mixed
Compound, making beating；
I, step h is pulled an oar after compound at 80 DEG C, homogeneous under 25MPa；
J, by high temperature instantaneous sterilization 30s at 90 DEG C of the compound after step i homogeneous, be cooled to room temperature；
K, by step f be molded jam sandwich put in the middle of large size ice lolly mould, pour into step j cooling after
Mixture is filled, every ice cream about 100g, puts into refrigerating chamber-30 to-20 DEG C of environment, until liquid coagulates
Gu shaping；
Step 3: the Semen sesami nigrum fried is dispersed in the ice cream surface of step h coagulation forming, puts into freezing
-20 DEG C, room environment 1h.
One time homogenization pressure is relatively low, it is therefore an objective to not exclusively crush pitaya peel, makes pericarp tissue same uniformly
Time jam sandwich eaten granular sensation, second homogenate pressure is higher, it is therefore an objective to make pulp particle more
Tiny, uniform thickness, delicate mouthfeel.Owing to along with the rising of homogenization pressure and temperature, nutritional labeling is damaged
Lose and rise, but the too high material that is likely to result in of homogenization pressure condenses, the highest homogenizing effect that affects of viscosity, heats up
The viscosity of material can be reduced, therefore select a processing condition: 60～80 DEG C, 15～20MPa；Secondary is equal
Matter condition: 60～80 DEG C, 20～25MPa；
Sterilizing to as if pericarp jam, need keep original flavor components of pericarp jam, nutrition
Being worth and color and luster, ultrahigh-temperature instant sterilizing (UHT) almost can reach or close to the requirement of complete sterilizing,
And sterilization time is short, material Middle nutrition material damage is few, and food quality is almost unchanged, and nutritional labeling is protected
The rate of depositing reaches more than 92%, highly efficient in productivity, therefore selects once sterilization to select UHT, and condition is:
140-160 DEG C, 3-5s；Two-stage sterilization to as if milk, Yoghourt etc., milk has a kind of nutritive value
The highest lactalbumin, has a lot of probio, too high-temperature can damage water soluble vitamin and egg in Yoghourt
White matter, UHT there is a possibility that 70% lactalbumin sex change, so taking the high temperature, short time of relatively lower temp
Between be sterilized (HTST), therefore re-pasteurization select HTST, condition is: 70-75 DEG C, 13-18s.
Once freezing purpose is to make pericarp jam coagulation forming, sandwich as ice cream, and primary raw material is
Dragon fruit pericarp, therefore freezing conditions of selection is: (-20)～(-15) DEG C, 1-2h, during secondary freezing,
Sandwich being placed on freezed in large size mould, the liquid of two ice cream bodies is room temperature, with sandwich temperature relatively
Low, there may be heat transfer, so in order to make ice cream preferably be layered and be molded, secondary freezing selects more
Low temperature quick-frozen, secondary freezing conditions is: (-30)～(-20) DEG C, 2-3h, three freezing purposes
It is to allow sesame freeze to overlay on ice cream body surface, forms the outward appearance of similar dragon fruit, so temperature and two
Secondary freezing is identical, and the time should be not oversize, and three times freezing conditions is: (-30)～(-20) DEG C, 0.5-1h.
" SB-T10015-2008 frozen ice cream " physical and chemical index
" SB-T10015-2008 frozen ice cream " sanitary index
Although embodiment of the present invention are disclosed as above, but it is not restricted to specification and embodiment party
Listed utilization in formula, it can be applied to various applicable the field of the invention completely, for being familiar with ability
For the personnel in territory, be easily achieved other amendment, therefore without departing substantially from claim and etc. homotype
Enclosing under limited universal, the present invention is not limited to specific details and shown here as the reality with description
Execute example.
Claims (5)
1. the preparation method of a dragon fruit ice cream, it is characterized in that, described dragon fruit ice cream includes the raw material of following parts by weight: dragon fruit 80～100, Yoghourt 100～120, milk 60～80, lemon juice 8～10, konjaku powder 5～10, maltose 10～20, rock sugar 10～20, white sugar 20～30, honey 20～30, preparation method comprises the following steps:
Step one: the preparation of dragon fruit pericarp jam sandwich:
A, use flowing running water rinse dragon fruit, are immersed in 8%-10% saline solution, separating pericarp and pulp；
B, dragon fruit pericarp is cut into segment, pours beater into, add the water of its quality half, pull an oar；
C, by step b obtain compound pour in pot, pour lemon juice into, stirring, infusion 10～30min at a temperature of 70～80 DEG C, add rock sugar and maltose, at a temperature of 40～50 DEG C, continue infusion 60～80min and be stirred continuously, pouring in the vial of dried and clean and be cooled to room temperature；
D, by step c cool down after compound carry out a homogeneous；
E, the compound after step d homogeneous is once sterilized, is cooled to room temperature；
F, the small size ice lolly mould of loading, every jam sandwich 20g, put into refrigerating chamber and carry out once freezing, until jam sandwich coagulation forming；
Step 2: the preparation of dragon fruit pulp ice cream:
G, milk, Yoghourt, konjaku powder, white sugar and honey by described parts by weight mix；
H, dragon fruit pulp is cut into small pieces, pours beater into, add lemon juice and the mixed compound of step g, making beating；
I, by step h pull an oar after compound carry out second homogenate；
J, the compound after step i homogeneous is carried out re-pasteurization, be cooled to room temperature；
K, the jam sandwich that step f is molded is put in the middle of large size ice lolly mould, pour the mixture after the cooling of step j into and fill, every ice cream 100g, putting into refrigerating chamber, to carry out secondary freezing, until liquid coagulation forming；
Step 3: the Semen sesami nigrum fried is dispersed in the ice cream surface of step h coagulation forming, puts into refrigerating chamber and carries out three freezings.
2. the preparation method of dragon fruit ice cream as claimed in claim 1, it is characterised in that described pericarp jam viscosity at ambient temperature is 500～600cP.
3. the preparation method of dragon fruit ice cream as claimed in claim 1, it is characterised in that a described processing condition is 60～80 DEG C, 15～20MPa, and described second homogenate condition is: at 60～80 DEG C, 20～25MPa.
4. the preparation method of dragon fruit ice cream as claimed in claim 1, it is characterised in that described once sterilization is ultrahigh-temperature instant sterilizing (UHT), and condition is: 140-160 DEG C, 3-5s；Described re-pasteurization is sterilization (HTST) between high temperature, short time, and condition is: 70-75 DEG C, 13-18s.
5. the preparation method of dragon fruit ice cream as claimed in claim 1, it is characterized in that, a described freezing conditions is: (-20)～(-15) DEG C, 1-2h, described secondary freezing conditions is: (-30)～(-20) DEG C, 2-3h, described three freezing conditions are: (-30)～(-20) DEG C, 0.5-1h.
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| CN105166042A (en) * | 2015-11-02 | 2015-12-23 | 江苏碧云天农林科技有限公司 | Dragon fruit peel dessert |
| CN105851994A (en) * | 2016-04-12 | 2016-08-17 | 贵州大学 | Processing method of pitaya peel jam |
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| CN106173179A (en) * | 2016-08-12 | 2016-12-07 | 安徽百润食品有限公司 | A kind of Semen Sesami Nigrum ice cream |
| CN106509755A (en) * | 2016-11-04 | 2017-03-22 | 中南林业科技大学 | White-flesh pitaya fruit/basil seed jelly and preparation method thereof |
| CN106343129A (en) * | 2016-11-18 | 2017-01-25 | 上海资衡美食文化发展有限公司 | Dessert and preparation method thereof |
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| CN111345391A (en) * | 2020-02-25 | 2020-06-30 | 珠海十亿人社区农业科技有限公司 | Preparation method of dragon fruit ice cream and dragon fruit ice cream |
| CN112042805A (en) * | 2020-09-14 | 2020-12-08 | 菏泽学院 | Dragon fruit ice cream and preparation method thereof |
| CN112602822A (en) * | 2020-12-04 | 2021-04-06 | 唐山曹妃甸首实实业有限公司 | Frozen beverage for dispelling effects of alcohol and protecting liver and preparation method thereof |
| CN113519684A (en) * | 2021-07-05 | 2021-10-22 | 百珍堂生物科技(浙江)有限公司 | Low-fat low-sugar fruit setting sand and preparation method thereof |
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