CN104757249A - Making method of zero-added acorn shell pigment ice cream - Google Patents
Making method of zero-added acorn shell pigment ice cream Download PDFInfo
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- CN104757249A CN104757249A CN201510121057.1A CN201510121057A CN104757249A CN 104757249 A CN104757249 A CN 104757249A CN 201510121057 A CN201510121057 A CN 201510121057A CN 104757249 A CN104757249 A CN 104757249A
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Abstract
The invention relates to a making method of ice cream, and concretely relates to a making method of zero-added acorn shell pigment ice cream. The problems of insecurity of a common chemical pigment, and easy thawing, low expansion rate and low stability of ice cream are mainly solved in the invention. The method comprises the following steps: adding white granulated sugar into butter, whipping the butter, adding yolk in a grading manner, and uniformly stirring; heating milk in a water bath, adding starch, gelatinizing starch in warm water, and cooling; and uniformly mixing milk and the whipped butter and yolk, adding an acorn shell pigment, ageing at 4DEG C for 4h, putting the obtained mixture in an ice cream making machine, and freeze-stirring at -15 - -20DEG C for 10-30min to obtain the acorn shell pigment ice cream. The ice cream made through the method has the advantages of abundant nutrition, realization of safety and health due to use of the natural pigment, high expansion rate, difficult thawing, and strong stability.
Description
Technical field
The present invention relates to manufacturing method of ice cream, belong to food processing field.
Background technology
Ice cream is primary raw material with drinking water, cow's milk, milk powder, cream (or vegetable fat), sugar etc., add the food additives such as appropriate spices, sweetening material, thickener, emulsifying agent, pigment, through mixing, sterilizing, homogeneous, aging, congeal, the frozen of volumetric expansion that the technique such as sclerosis is made.There is the effect of good clearing away heat and removing summer, be deeply loved by the public.In order to the demand of the different taste and sense organ that meet consumer in manufacturing process, need in ice cream, add the food additives such as various taste agent and pigment, because the additive majority used is synthetic additive, too much eat and may cause certain injury to consumer, there is potential safety hazard.Simultaneously in order to improve ice-cream yield rate, the producer adds excessive large thickener and stabilizing agent to improve ice-cream expansion rate in ice cream, has obtained more golden eggs.Therefore there is the distrust in safety in consumer to ice cream in the market.
The ice cream of any synthetic additive is not added in research and development, be ice cream simultaneously from mouthfeel, on color and luster, expansion rate meets the needs of consumers and producers, is the vital task of research and development.Brown Pigment From Acorn Shells, as natural food colour, has high security, and color is dark-brown, can be used as chocolate or coffee-like manufacture of ice cream.And show that Brown Pigment From Acorn Shells also has the effect improving ice cream overrule and extend the shelf life by research, ice-cream melting rate is reduced greatly.
Summary of the invention
The invention provides a kind of zero and add Brown Pigment From Acorn Shells ice cream and preparation method thereof, object solution will never add that the ice cream overrule of synthetic additive is low, color and luster is single and the problem such as easy thawing, improve the security of product, trophism simultaneously, and be ice cream family injection newcomer.
Of the present invention zero adds Brown Pigment From Acorn Shells manufacturing method of ice cream, carries out according to the following steps:
One, butter is dismissed, then yolk gradation is added, stir evenly and obtain butter yolk mixed liquor, for subsequent use.
Two, stirring gelatinization adding starch after milk heating water bath, being cooled to 5 ~ 10 DEG C and obtaining milk starch mixed liquor;
Three, mixed with the milk starch mixed liquor of step 2 by the butter yolk mixed liquor of step one and obtain ice cream liquid, stir sterilization, cooling, adds Brown Pigment From Acorn Shells, and mixing, carries out aging.
Four, the ice cream liquid of step 3 is poured in ice cream maker melt airsetting and freeze, obtain finished product Brown Pigment From Acorn Shells ice cream.
The polyhydroxy flavone compound extracted from acorn cup is the pulverulent solids of similar chocolate, soluble in water and Diluted Alcohol, strong coloring force.The color of the aqueous solution of 0.1% concentration acorn cup, close to Coca-Cola, is made into the milk soln of same concentrations, can form the solution of similar coffee color.Brown Pigment From Acorn Shells, as a kind of natural plant pigment, belongs to Flavonoid substances, has non-oxidizability and bacteriostasis property.
In the present invention, Brown Pigment From Acorn Shells has coloration, and this natural pigment makes ice cream have the color and luster of coffee color or chocolate, instead of chemical synthesis pigment, is a kind of healthy food of green.
Meanwhile, Brown Pigment From Acorn Shells has extremely strong antioxidation, greatly can improve the ability of ice-cream shelf-life and resistance to thawing.
Detailed description of the invention
Detailed description of the invention one: zero of present embodiment adds Brown Pigment From Acorn Shells manufacturing method of ice cream, carries out according to the following steps:
One, butter is dismissed, then yolk gradation is added, stir evenly and obtain butter yolk mixed liquor, for subsequent use.
Two, stirring gelatinization adding starch after milk heating water bath, being cooled to 5 ~ 10 DEG C and obtaining milk starch mixed liquor;
Three, mixed with the milk starch mixed liquor of step 2 by the butter yolk mixed liquor of step one and obtain ice cream liquid, stir sterilization, cooling, adds Brown Pigment From Acorn Shells, and mixing, carries out aging.
Four, the ice cream liquid of step 3 is poured in ice cream maker melt airsetting and freeze, obtain finished product Brown Pigment From Acorn Shells ice cream.
Detailed description of the invention two: present embodiment and detailed description of the invention one unlike: in every 100g ice cream liquid containing each raw material be by mass percentage: milk 70 ~ 85%, starch 2 ~ 4%, butter 6 ~ 8%, yolk 4.5 ~ 6.5%, white granulated sugar 5.5 ~ 7.5%, Brown Pigment From Acorn Shells 0.05 ~ 1.5%.Other are identical with detailed description of the invention one.
Detailed description of the invention three: present embodiment and detailed description of the invention one or mode two must add white granulated sugar unlike butter in step one and just can dismiss, butter is placed in clean glass beaker, and melt in the water-bath of 40 ~ 50 DEG C, white granulated sugar is added in butter, stir 3 ~ 10 minutes in the condition that speed is 5000 ~ 10000 revs/min with agitator, obtain the butter of dismissing.Other is identical with detailed description of the invention one or mode two.
Detailed description of the invention four: one of present embodiment and detailed description of the invention one to three will be divided 2 ~ 4 times unlike step one yolk and be added, often adds a part and all first will stir and add an other part again.Other are identical with one of detailed description of the invention one to three.
Detailed description of the invention five: one of present embodiment and detailed description of the invention one to four are 50 ~ 70 DEG C unlike the bath temperature of milk in step 2.。Other are identical with one of detailed description of the invention one to four.
Detailed description of the invention six: one of present embodiment and detailed description of the invention one to five unlike: in step 3, the extracting method of Brown Pigment From Acorn Shells is:
After the shelling of a, acorn nut, acorn cup is placed 2 days in the cool, and being then dried to moisture in acorn cup is 6%, by acorn cup dry grinding to 40 ~ 60 order, obtains acorn-case powder;
B, being 40% ethanol water by acorn-case powder and mass concentration, mass ratio is 1: 50, acorn-case powder is joined in ethanol water, under agitation, be heated to 70 DEG C and keep 4h, be cooled to room temperature, after centrifugation, supernatant concentrated at 30 ~ 50 DEG C, through 3 ~ 5h rotary evaporation, then by concentrate at-35 ~-55 DEG C, vacuum freeze drying 20 ~ 40h, obtain Powdered Brown Pigment From Acorn Shells.Other are identical with one of detailed description of the invention one to five.
In present embodiment, Brown Pigment From Acorn Shells adopts Vacuum Freezing & Drying Technology to obtain, and avoids high temperature, thus keeps its non-oxidizability.
Detailed description of the invention seven: present embodiment obtains ice cream liquid with one of detailed description of the invention one to six unlike being mixed with the milk starch mixed liquor of step 2 by the butter yolk mixed liquor of step one, sterilization 10 ~ 25min is stirred at 70 ~ 90 DEG C, be cooled to 5 DEG C, add Brown Pigment From Acorn Shells, stir, aging 3-7h under 2 ~ 6 DEG C of conditions.Other are identical with one of detailed description of the invention one to six.
Detailed description of the invention eight: one of present embodiment and detailed description of the invention one to seven are congealed in ice cream liquid ice cream maker unlike being, ice cream maker temperature is-15 ~-20 DEG C, and mixing time is 10 ~ 30min.Other are identical with one of detailed description of the invention one to seven.
Detailed description of the invention nine: one of present embodiment and detailed description of the invention one to seven are congealed in ice cream liquid ice cream maker unlike being, ice cream maker temperature is-18 DEG C, and mixing time is 20min.Other are identical with one of detailed description of the invention one to seven.
Beneficial effect of the present invention is tested with following test:
Test 1: first extract Brown Pigment From Acorn Shells, concrete steps are as follows:
After the shelling of a, acorn nut, acorn cup is placed 2 days in the cool, and being then dried to moisture in acorn cup is 6%, by acorn cup dry grinding to 40 order, obtains acorn-case powder;
B, being 40% ethanol water by acorn-case powder and mass concentration, mass ratio is 1: 50, acorn-case powder is joined in ethanol water, under agitation, be heated to 70 DEG C and keep 4h, be cooled to room temperature, after centrifugation, supernatant concentrated at 45 DEG C, through 4h rotary evaporation, then by concentrate at-48 DEG C, vacuum freeze drying 28h, obtain Powdered Brown Pigment From Acorn Shells.
Brown Pigment From Acorn Shells prepared by this test 1 is used for following ice cream preparation test.
The Brown Pigment From Acorn Shells manufacturing method of ice cream of test 2, this test, carries out according to the following steps:
One, milk 156.2g, food starch 5.4g, butter 14g, egg yolk 11.2g, white granulated sugar 13g, Brown Pigment From Acorn Shells 0.2g is taken, white granulated sugar and butter are mixed rear stirring, even if butter is dismissed its lighter, divide and add the yolk weighed up 3 times, all the egg liquid that before adds and butter will be stirred before adding yolk at every turn;
Two, make starch dissolution with sub-fraction milk, heat in the water-bath that remaining milk puts into 60 DEG C, after milk constant temperature, the starch of dissolving is poured into and carry out gelatinization, stop heating after gelatinization, be cooled to 7 DEG C and obtain milk starch mixed liquor;
The butter yolk mixed liquor of three, step one being dismissed mixes with the milk starch mixed liquor of step 2 and obtains ice cream liquid, stirs sterilization 15min, be cooled to 5 DEG C at 80 DEG C, add Brown Pigment From Acorn Shells, stir, seal vessel port with preservative film, aging 4h under 4 DEG C of conditions.
Four, the ice cream liquid of step 3 is poured in ice cream maker to stir to congeal at-18 DEG C and can obtain finished product ice cream in 20 minutes.
The Brown Pigment From Acorn Shells ice cream color of this test preparation is coffee-like, and color is even, and expansion rate and Melting resistance are all fine, delicate mouthfeel.
Do contrast test with test 2 simultaneously: contrast test and test two unlike, do not add Brown Pigment From Acorn Shells in step 3, add the chemical pigment of other same color, other with test 2 identical.The ice cream that contrast test is produced, still expansion rate is low very well in colouring, and the volume ratio experiment two of melting in same time is large.
Compared by the ice cream testing 2 and contrast test, known, Brown Pigment From Acorn Shells, in ice cream preparation process, has raising expansion rate, increases the effect of ice-cream Melting resistance.
It is in the environment of-18 DEG C that the ice cream that test 2 and contrast test are produced is placed on temperature simultaneously, and measure its POV value, its data are as shown in table 1, as follows:
Table 1 ice-cream peroxidating POV value
As can be seen from Table 1, the ice-cream antioxygenic property of test 2 improves greatly than the ice cream of contrast test, and in other words, the ice-cream shelf-life of test 2 grows 10 days than the cake of contrast test, extends the shelf time of ice cream at-18 DEG C.
Test 3: the Brown Pigment From Acorn Shells manufacturing method of ice cream of this test, carry out according to the following steps:
One, milk 156.2g, food starch 5.4g, butter 14g, egg yolk 11.1g, white granulated sugar 13g, Brown Pigment From Acorn Shells 0.3g is taken, white granulated sugar and butter are mixed rear stirring, even if butter is dismissed its lighter, divide and add the yolk weighed up 3 times, all the egg liquid that before adds and butter will be stirred before adding yolk at every turn;
Two, make starch dissolution with sub-fraction milk, heat in the water-bath that remaining milk puts into 60 DEG C, after milk constant temperature, the starch of dissolving is poured into and carry out gelatinization, stop heating after gelatinization, be cooled to 7 DEG C and obtain milk starch mixed liquor;
The butter yolk mixed liquor of three, step one being dismissed mixes with the milk starch mixed liquor of step 2 and obtains ice cream liquid, stirs sterilization 15min, be cooled to 5 DEG C at 80 DEG C, add Brown Pigment From Acorn Shells, stir, seal vessel port with preservative film, aging 4h under 4 DEG C of conditions.
Four, the ice cream liquid of step 3 is poured in ice cream maker to stir to congeal at-18 DEG C and can obtain finished product ice cream in 20 minutes.
The Brown Pigment From Acorn Shells ice cream color of this test preparation is coffee-like, and color is even, and expansion rate and Melting resistance are all fine, delicate mouthfeel.It is in the environment of-18 DEG C that the zero interpolation ice cream that this experiment is produced is stored in temperature, its POV value of mensuration measuring the 30th day is 331.35 ± 12.25mg/100g, the POV value of the 35th day is 338.69 ± 17.41mg/100g, proves that adding Brown Pigment From Acorn Shells can improve the shelf-life.
Claims (8)
1. zero adds Brown Pigment From Acorn Shells manufacturing method of ice cream, it is characterized in that the method is carried out according to the following steps:
One, butter is dismissed, then yolk gradation is added, stir evenly and obtain butter yolk mixed liquor, for subsequent use.
Two, stirring gelatinization adding starch after milk heating water bath, being cooled to 5 ~ 10 DEG C and obtaining milk starch mixed liquor;
Three, mixed with the milk starch mixed liquor of step 2 by the butter yolk mixed liquor of step one and obtain ice cream liquid, stir sterilization, cooling, adds Brown Pigment From Acorn Shells, and mixing, carries out aging.
Four, the ice cream liquid of step 3 is poured in ice cream maker melt airsetting and freeze, obtain finished product Brown Pigment From Acorn Shells ice cream.
2. according to claim 1 zero adds Brown Pigment From Acorn Shells manufacturing method of ice cream, its feature, in every 100g ice cream liquid containing each raw material is: milk 70 ~ 85%, starch 2 ~ 4%, butter 6 ~ 8%, yolk 4.5 ~ 6.5%, white granulated sugar 5.5 ~ 7.5%, Brown Pigment From Acorn Shells 0.05 ~ 1.5% by mass percentage.
3. according to claim 1 and 2 zero adds Brown Pigment From Acorn Shells manufacturing method of ice cream, it is characterized in that butter is dismissed is be placed on by butter in clean glass beaker, and melt in the water-bath of 40 ~ 50 DEG C, white granulated sugar is added in butter, stir 3 ~ 10 minutes in the condition that speed is 5000 ~ 10000 revs/min with agitator, obtain the butter of dismissing.
4. according to claim 1 and 2 zero adds Brown Pigment From Acorn Shells manufacturing method of ice cream, it is characterized in that step one mesolecithal will divide 2 ~ 4 times and add, and often adds a part and all first will stir and add an other part again.
5. according to claim 1 and 2 zero adds Brown Pigment From Acorn Shells manufacturing method of ice cream, it is characterized in that the bath temperature of milk in step 2 is 50 ~ 70 DEG C.
6. according to claim 1 and 2 zero adds Brown Pigment From Acorn Shells manufacturing method of ice cream, it is characterized in that the extracting method of Brown Pigment From Acorn Shells in step 3 is carried out according to the following steps:
After the shelling of a, acorn nut, acorn cup is placed 2 days in the cool, and being then dried to moisture in acorn cup is 6%, by acorn cup dry grinding to 40 ~ 60 order, obtains acorn-case powder;
B, being 40% ethanol water by acorn-case powder and mass concentration, mass ratio is 1: 50, acorn-case powder is joined in ethanol water, under agitation, be heated to 70 DEG C and keep 4h, be cooled to room temperature, after centrifugation, supernatant concentrated at 30 ~ 50 DEG C, through 3 ~ 5h rotary evaporation, then by concentrate at-35 ~-55 DEG C, vacuum freeze drying 20 ~ 40h, obtain Powdered Brown Pigment From Acorn Shells.
7. according to claim 1 and 2 zero adds Brown Pigment From Acorn Shells manufacturing method of ice cream, it is characterized in that the butter yolk mixed liquor of step one to mix with the milk starch mixed liquor of step 2 to obtain ice cream liquid, sterilization 10 ~ 25min is stirred at 70 ~ 90 DEG C, be cooled to 5 DEG C, add Brown Pigment From Acorn Shells, stir, aging 3-7h under 2 ~ 6 DEG C of conditions.
8. according to claim 1 and 2 zero adds Brown Pigment From Acorn Shells manufacturing method of ice cream, and it is characterized in that congealing in ice cream liquid ice cream maker, ice cream maker temperature is-15 ~-20 DEG C, and mixing time is 10 ~ 30min.
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Cited By (5)
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| CN107568408A (en) * | 2017-10-23 | 2018-01-12 | 云南农业大学 | A kind of ice cream of the pigmented powder containing coffee cherry |
| CN109997950A (en) * | 2019-04-22 | 2019-07-12 | 佛山科学技术学院 | A kind of preparation method of the soft ice cream of high thawing resistance |
| CN110150446A (en) * | 2019-06-12 | 2019-08-23 | 上海嗲香餐饮管理有限公司 | A kind of preparation method of ice cream |
| CN110973338A (en) * | 2019-12-19 | 2020-04-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt ice cream slurry, yoghourt ice cream and preparation method |
| CN112425711A (en) * | 2020-11-23 | 2021-03-02 | 东北林业大学 | Acorn shell extract coating preservative and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568408A (en) * | 2017-10-23 | 2018-01-12 | 云南农业大学 | A kind of ice cream of the pigmented powder containing coffee cherry |
| CN109997950A (en) * | 2019-04-22 | 2019-07-12 | 佛山科学技术学院 | A kind of preparation method of the soft ice cream of high thawing resistance |
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| CN110973338A (en) * | 2019-12-19 | 2020-04-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt ice cream slurry, yoghourt ice cream and preparation method |
| CN112425711A (en) * | 2020-11-23 | 2021-03-02 | 东北林业大学 | Acorn shell extract coating preservative and preparation method thereof |
| CN112425711B (en) * | 2020-11-23 | 2023-01-24 | 东北林业大学 | Acorn shell extract coating preservative and preparation method thereof |
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