CN105028888A - Preparation method of selenium-enriched kiwifruit yogurt ice cream - Google Patents
Preparation method of selenium-enriched kiwifruit yogurt ice cream Download PDFInfo
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Abstract
A preparation method of selenium-enriched kiwifruit yogurt ice cream comprises the steps that 1, selenium-enriched kiwifruits are selected for preparing kiwifruit concentrated juice, 0.01%-0.02% of sodium erythorbate and 0.2%-0.4% of beta-cyclodextrin are added, and the functions of maintaining the stabilization of color, aromatic components and nutrient substances of the kiwifruit concentrated juice are achieved; 2, milk is taken as the raw material, strain is added into the milk, yogurt is obtained through fermentation, and 10-15 parts of the selenium-enriched kiwifruit concentrated juice and 2-5 parts of a selenium-enriched yeast preparation basic material I are added; 3, an ice cream basic material II is prepared from whole milk power, skim milk power, maltodextrin, whey powder and single cream; 4, the basic material I and the basic material II are evenly mixed according to the proportion of 3-5 to 7-5, congelation is conducted, and a finished product is obtained. The ice cream prepared through the method has the functions of supplementing selenium and improving the intestinal function, the selenium content can reach 20 micrograms per gram, the viable count reaches over 107 cfu/g, the taste is delicate, and the fruity flavor is rich.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of preparation method of selenium rich kiwi fruit Yoghourt ice-cream.
Background technology
" functional food " is described as the food of 21 century.Current, the research and development that China has more characteristic functional food obtains successfully, and wherein, cold drink industry is a spotlight of being a dark horse, and health care cold drink is more noticeable.Ice cream is loved by the people because of the matter structure of its strong fragrance, unique mouthfeel and exquisiteness, but, ice cream is phitosite, carbohydrate, fat content are high, protein content is low, hardly containing vitamin and mineral matter, too much edible unhelpful to health, as easily causeed fat, reducing appetite, stimulating gastrointestinal road etc.Along with improving constantly of people's level of consumption, consumer from the pursuit of quenching one's thirst and developing into pattern, kind and mouthfeel of relieving summer heat in past to ice-cream product, and is progressively transitioned into and emphasizes now ice-cream nutrition and health care function.
The Kiwi berry that trace selenium content is not less than 0.027mg/kg by is usually called selenium rich kiwi fruit, its meat is fine and close, delicate succulence, containing a large amount of anti-ageing material, superoxide dismutase, several amino acids, the active material that can block nitrous acid category compou nd synthesis and vitamin etc., its V
ccontent reaches more than 200mg/100g, is " king in fruit ".China is the serious country of a scarce selenium, and selenium deficiency can cause body immunity low, brings out the various diseases such as cancer, hepatopathy, cardiovascular and cerebrovascular disease, diabetes.Be that ice-cream product made by raw material with selenium rich kiwi fruit, existing ice-cream mouthfeel, supplements trace elements of selenium again, meets modern nutritional requirement.
Now, probiotic ice cream becomes one of ice cream development trend, because probiotic ice cream is on ice-cream hobby basis, gives ice-cream product functional, meets modern consumption idea.And cryopreservation is that the survival of probio creates condition, solve the common probiotics fermention product shelf phase short, or number of viable is not high, functional characteristic such as to can not be guaranteed at the defect.In addition, in ice-cream development, sense organ local flavor is also the important indicator of can not ignore.Kiwi berry Yoghourt ice-cream drenches the effect being not only improved function of intestinal canal, and compared with the sweet greasy mouthfeel of traditional ice cream, has the fruital of Kiwi berry uniqueness and the delicate fragrance of Yoghourt.
Summary of the invention
The object of the invention is formula and preparation method that a kind of selenium rich kiwi fruit Yoghourt ice-cream is provided for existing defect, be characterized in having and mend selenium and improve the large functional characteristic of function of intestinal canal two.Obtain ice cream by this legal system, Se content can reach 20 μ g/g, and viable count reaches 10
7more than cfu/g, and delicate mouthfeel, the smell of fruits is very sweet.
The technology of the object of the invention is realized by following measures, and wherein said raw material number, except specified otherwise, is parts by weight.
A kind of selenium rich kiwi fruit Yoghourt ice-cream, this ice cream Kiwi berry Yoghourt base-material and ice cream base-material are by (3 ~ 5): the weight ratio of (7 ~ 5) mixes;
Described Kiwi berry Yoghourt base-material is made up of the raw material of following weight portion:
Selenium rich kiwi fruit inspissated juice: 10 ~ 15 parts;
Milk: 80 ~ 90 parts;
White granulated sugar: 8 ~ 10 parts;
Se-enriched yeast: 2 ~ 5 parts;
Bacterial classification: 0.1 ~ 0.3 part
Described ice cream base is made up of the raw material of following weight portion:
Whole milk powder: 10 ~ 15 parts;
Skimmed milk power: 5 ~ 8 parts;
Whey powder: 2 ~ 4 parts;
Maltodextrin: 1 ~ 2 part;
Rare cream: 6 ~ 8 parts
Thickener: 0.5 ~ 0.8 part
Water; 55 ~ 60 parts.
Described bacterial classification be in lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium one or more.
Described thickener is one or more in glycerin monostearate, polyglycerol polyricinoleate, phosphatide, carboxymethyl cellulose sodium, pectin, xanthans, carragheen, locust bean gum, Arabic gum.
Wherein, described rare cream can adopt rare cream of this area routine, and described rare cream should meet GB19646 " the rare cream of national safety standard, cream and anhydrous butter oil ".Rare cream fat content of the present invention preferably >=30wt%.
A kind of preparation method of selenium rich kiwi fruit Yoghourt ice-cream comprises the following steps:
(1) selenium rich kiwi fruit inspissated juice preparation: 1. select large individual, complete, trace selenium content and be not less than 0.027mg/kg selenium rich kiwi fruit, rinse the foreign matters such as the surperficial silt of removal with water; 2. remove the peel; 3. the fresh fruit after peeling is pulled an oar; 4. filter, pericarp, fruit seed and part crude fibre that removing is remaining; 5. in carambola juice, 0.01% ~ 0.02% sodium isoascorbate, 0.2% ~ 0.4% beta-schardinger dextrin-is added immediately after having filtered; 6. make fruit juice soluble solid content to 40% ~ 50% through Vacuum Concentration, obtain selenium rich kiwi fruit inspissated juice;
(2) Yoghourt base-material preparation: 1. add white granulated sugar in milk, be heated to 40 ~ 50 DEG C and white granulated sugar is fully dissolved; 2. by milk homogeneous under 70 ~ 75 DEG C of conditions, processing condition 180/50bar; 3. milk pasteurize, 85 ~ 90 DEG C of sterilizing 5min; 4. milk is cooled to 40 ~ 45 DEG C and adds bacterial classification, ferment to PH4.6 ~ 4.8 breakdown of emulsion; 5. selenium rich kiwi fruit inspissated juice, Se-enriched yeast is added, uniform stirring; 6. 4 DEG C of refrigeration 24h ~ 30h;
(3) ice cream base makes: after 1. whole milk powder, skimmed milk power, whey powder, white granulated sugar, water are prepared burden, and is heated to 40 ~ 50 DEG C and stirs 20 ~ 30min; 2. continue to be warming up to 70 ~ 75 DEG C, add thickener, maltodextrin, stir 20 ~ 30min; 3. maintain 70 ~ 75 DEG C, add rare cream, slowly stir 10 ~ 15min; 4. slurry homogeneous, processing condition 180/50bar; 5. pasteurize, 85 ~ 90 DEG C of sterilizing 1 ~ 2min; 6. 4 DEG C of aging 4 ~ 6h;
(4) mix: 1. Kiwi berry Yoghourt base-material and ice cream base are mixed in proportion; 2. cross freezing machine to congeal, ﹣ 40 DEG C sclerosis, 3. ﹣ less than 18 DEG C storage, obtains selenium rich kiwi fruit Yoghourt ice-cream.
The present invention has the following advantages:
1. cycloheptaamylose is the product that starch generates through acidolysis cyclisation, and it can the various compound molecule of envelope, increases by the stability of inclusion complex to photo-thermal, oxygen, changes by the physicochemical property of envelope material.In carambola juice, add cycloheptaamylose, can protect oxidizable, meet the stable of the nutritions such as light decomposes, perishable pigment, amino acid and the vitamin of heat, be a kind of polyfunctional food additive.Sodium isoascorbate is a kind of conventional antioxidant, color stabilizer in food industry.0.2% ~ 0.4% cycloheptaamylose and the composite use of 0.01% ~ 0.02% sodium isoascorbate better can be played and maintain the stable effect of Kiwi berry inspissated juice color and luster, fragrance component and nutriment.
2. the present invention take selenium rich kiwi fruit as raw material, and Se content is not less than 0.027 μ g/g, with the ice cream made by selenium rich kiwi fruit also correspondingly containing the necessary trace elements of selenium of human body.In addition, the present invention adds Se-enriched yeast in formula.Se-enriched yeast adds selenium element in culture yeasts process, absorbs selenium during yeast growth, selenium is combined with yeast body internal protein and polysaccharide organic and is converted into Biological Selenium.Se-enriched yeast Se content, up to 3mg/g, has the advantages such as high bioavilability, safety non-toxic simultaneously, is that the body be most widely used at present mends selenium source.In the interpolation product of Se-enriched yeast, Se content significantly promotes, and in finished product, Se content can reach 20 more than μ g/g, enhances product nutritive value.
4. the present invention with the addition of probio in ice cream preparation process, and in finished product, viable count can reach 10
7more than cfu/g, effectively can improve function of intestinal canal, strengthens product health care further.
5. obtain product relative to single ice cream base, the mixing of Yoghourt base-material and ice cream base obtain product heat lower, meet the pursuit of modern's health.And ice cream flavour is given in the fermentation of probio, and adding and giving ice cream Kiwi berry fruital of Kiwi berry inspissated juice, changes the sweet greasy mouthfeel of traditional ice cream, make taste more pure and fresh.
6. the present invention adopts Multistep feeding method in the manufacture craft of ice cream base, and Discrete control whipping temp and time, strict charging sequence, temperature control, mixing time gives ice cream smooth texture and mellow local flavor, ensure that ice-cream high-quality.
Detailed description of the invention
Below by embodiment, the present invention is specifically described; what be necessary to herein means out is that the present embodiment is only used to further illustrate the present invention; can not be interpreted as limiting the scope of the invention, the person skilled in the art in this field can make some nonessential improvement and adjustment according to the content of the invention described above.
embodiment 1:
The preparation of selenium rich kiwi fruit Yoghourt ice-cream
1. fill a prescription:
(1) Kiwi berry Yoghourt base-material
Selenium rich kiwi fruit inspissated juice: 10 parts;
Milk: 80 parts;
White granulated sugar: 8 parts;
Se-enriched yeast (purchased from Angel Yeast Co., Ltd): 3 parts;
Lactobacillus bulgaricus, streptococcus thermophilus: 0.1 part
(2) ice cream base:
Whole milk powder: 10 parts;
Skimmed milk power: 5 parts;
Whey powder: 2 parts;
Maltodextrin: 2 parts;
Rare cream: 6 parts
Phosphatide, xanthans, locust bean gum mixture: 0.5 part
Water: 55 parts
(3) base-material mixed proportion is Kiwi berry Yoghourt base-material: ice cream base=3:7
2. also by following processing step and technological parameter preparation:
(1) selenium rich kiwi fruit inspissated juice preparation: 1. select large individual, complete, trace selenium content and be not less than 0.027mg/kg selenium rich kiwi fruit, rinse the foreign matters such as the surperficial silt of removal with water; 2. remove the peel; 3. the fresh fruit after peeling is pulled an oar; 4. filter, pericarp, fruit seed and part crude fibre that removing is remaining; 5. add in carambola juice immediately after having filtered account for juice quality 0.01% sodium isoascorbate, account for juice quality 0.2% beta-schardinger dextrin-; 6. make fruit juice soluble solid content to 50% through Vacuum Concentration, obtain selenium rich kiwi fruit inspissated juice.
(2) Yoghourt base-material preparation: 1. add white granulated sugar in milk, be heated to 40 DEG C and white granulated sugar is fully dissolved; 2. by milk homogeneous under 75 DEG C of conditions, processing condition 180/50bar; 3. milk pasteurize, 85 DEG C of sterilizing 5min; 4. milk is cooled to 45 DEG C and adds lactobacillus bulgaricus and streptococcus thermophilus, ferment to PH4.6 breakdown of emulsion; 5. selenium rich kiwi fruit inspissated juice, Se-enriched yeast is added, uniform stirring; 6. 4 DEG C of refrigeration 24h.
(3) ice cream base makes: after 1. whole milk powder, skimmed milk power, whey powder, white granulated sugar, water are prepared burden, and is heated to 40 DEG C and stirs 20min; 2. continue to be warming up to 70 DEG C, add phosphatide, xanthans, locust bean gum, maltodextrin, stir 20min; 3. maintain 70 DEG C, add rare cream, slowly stir 10min; 4. slurry homogeneous, processing condition 180/50bar; 5. pasteurize, 85 ~ 90 DEG C of sterilizing 1min; 6. 4 DEG C of aging 4h.
(4) mix: 1. Kiwi berry Yoghourt base-material is mixed in 3:7 ratio with ice cream base; 2. cross freezing machine to congeal, ﹣ 40 DEG C sclerosis, 3. ﹣ less than 18 DEG C storage, obtains selenium rich kiwi fruit Yoghourt ice-cream.
embodiment 2
The preparation of selenium rich kiwi fruit Yoghourt ice-cream
1. fill a prescription:
(1) Kiwi berry Yoghourt base-material
Selenium rich kiwi fruit inspissated juice: 12 parts;
Milk: 80 parts;
White granulated sugar: 8 parts;
Se-enriched yeast (being purchased from Angel Yeast Co., Ltd): 4 parts;
Lactobacillus bulgaricus, streptococcus thermophilus: 0.2 part
(2) ice cream base:
Whole milk powder: 10 parts;
Skimmed milk power: 5 parts;
Whey powder: 2 parts;
Maltodextrin: 2 parts;
Rare cream: 6 parts;
Glycerin monostearate, carragheen, guar gum mixture: 0.5 part;
Water: 55 parts;
(3) base-material mixed proportion is Kiwi berry Yoghourt base-material: ice cream base=4:6;
2. also by following processing step and technological parameter preparation:
(1) selenium rich kiwi fruit inspissated juice preparation: 1. select large individual, complete, trace selenium content and be not less than 0.027mg/kg selenium rich kiwi fruit, rinse the foreign matters such as the surperficial silt of removal with water; 2. remove the peel; 3. the fresh fruit after peeling is pulled an oar; 4. filter, pericarp, fruit seed and part crude fibre that removing is remaining; 5. in carambola juice, the sodium isoascorbate accounting for juice quality 0.01%, the beta-schardinger dextrin-accounting for juice quality 0.2% is added immediately after having filtered; 6. make fruit juice soluble solid content to 50% through Vacuum Concentration, obtain selenium rich kiwi fruit inspissated juice.
(2) Yoghourt base-material preparation: 1. add white granulated sugar in milk, be heated to 40 DEG C and white granulated sugar is fully dissolved; 2. by milk homogeneous under 75 DEG C of conditions, processing condition 180/50bar; 3. milk pasteurize, 85 DEG C of sterilizing 5min; 4. milk is cooled to 45 DEG C and adds lactobacillus bulgaricus, streptococcus thermophilus, ferment to PH4.6 breakdown of emulsion; 5. selenium rich kiwi fruit inspissated juice, Se-enriched yeast is added, uniform stirring; 6. 4 DEG C of refrigeration 24h.
(3) ice cream base makes: after 1. whole milk powder, skimmed milk power, whey powder, white granulated sugar, water are prepared burden, and is heated to 40 DEG C and stirs 20min; 2. continue to be warming up to 70 DEG C, add glycerin monostearate, carragheen, guar gum, maltodextrin, stir 20min; 3. maintain 70 DEG C, add rare cream, slowly stir 10min; 4. slurry homogeneous, processing condition 180/50bar; 5. pasteurize, 85 ~ 90 DEG C of sterilizing 1min; 6. 4 DEG C of aging 4h.
(4) mix: 1. Kiwi berry Yoghourt base-material is mixed in 4:6 ratio with ice cream base; 2. cross freezing machine to congeal, ﹣ 40 DEG C sclerosis, 3. ﹣ less than 18 DEG C storage, obtains selenium rich kiwi fruit Yoghourt ice-cream.
embodiment 3:
The preparation of selenium rich kiwi fruit Yoghourt ice-cream
1. fill a prescription:
(1) Kiwi berry Yoghourt base-material:
Selenium rich kiwi fruit inspissated juice: 15 parts;
Milk: 80 parts;
White granulated sugar: 8 parts;
Se-enriched yeast: 5 parts;
Lactobacillus bulgaricus, streptococcus thermophilus: 0.3 part
(2) ice cream base:
Whole milk powder: 10 parts;
Skimmed milk power: 5 parts;
Whey powder: 2 parts;
Maltodextrin: 2 parts;
Rare cream: 6 parts
Xanthans, carragheen, locust bean gum mixture: 0.5 part
Water: 55 parts
(3) base-material mixed proportion is Kiwi berry Yoghourt base-material: ice cream base=5:5
2. also by following processing step and technological parameter preparation:
(1) selenium rich kiwi fruit inspissated juice preparation: 1. select large individual, complete, trace selenium content and be not less than 0.027mg/kg selenium rich kiwi fruit, rinse the foreign matters such as the surperficial silt of removal with water; 2. remove the peel; 3. the fresh fruit after peeling is pulled an oar; 4. filter, pericarp, fruit seed and part crude fibre that removing is remaining; 5. in carambola juice, the sodium isoascorbate accounting for juice quality 0.01%, the beta-schardinger dextrin-accounting for juice quality 0.2% is added immediately after having filtered; 6. make fruit juice soluble solid content to 50% through Vacuum Concentration, obtain selenium rich kiwi fruit inspissated juice.
(2) Yoghourt base-material preparation: 1. add white granulated sugar in milk, be heated to 40 DEG C and white granulated sugar is fully dissolved; 2. by milk homogeneous under 75 DEG C of conditions, processing condition 180/50bar; 3. milk pasteurize, 85 DEG C of sterilizing 5min; 4. milk is cooled to 45 DEG C and adds lactobacillus bulgaricus, streptococcus thermophilus, ferment to PH4.6 breakdown of emulsion; 5. selenium rich kiwi fruit inspissated juice, Se-enriched yeast (Se content is up to 3mg/g) is added, uniform stirring; 6. 4 DEG C of refrigeration 24h.
(3) ice cream base makes: after 1. whole milk powder, skimmed milk power, whey powder, white granulated sugar, water are prepared burden, and is heated to 40 DEG C and stirs 20min; 2. continue to be warming up to 70 DEG C, add xanthans, carragheen, locust bean gum, maltodextrin, stir 20min; 3. maintain 70 DEG C, add rare cream, slowly stir 10min; 4. slurry homogeneous, processing condition 180/50bar; 5. pasteurize, 85 ~ 90 DEG C of sterilizing 1min; 6. 4 DEG C of aging 4h.
(4) mix: 1. Kiwi berry Yoghourt base-material is mixed in 5:5 ratio with ice cream base; 2. cross freezing machine to congeal, ﹣ 40 DEG C sclerosis, 3. ﹣ less than 18 DEG C storage, obtains selenium rich kiwi fruit Yoghourt ice-cream.
Carry out organic selenium content mensuration (method is with reference to GB/T5009.93-2010 fluorescence method) and probio assay (method is with reference to GB4789.2-2010) and sensory evaluation to Kiwi berry Yoghourt ice-cream prepared by the present invention, result is as shown in table 1-3.
Table 1 organic selenium content testing result
Table 2 probio content detection result
Table 3 results of sensory evaluation
Claims (4)
1. a selenium rich kiwi fruit Yoghourt ice-cream, is characterized in that, this ice cream Kiwi berry Yoghourt base-material and ice cream base-material mix by the weight ratio of 3 ~ 5:7 ~ 5;
Described Kiwi berry Yoghourt base-material is made up of the raw material of following weight portion:
Selenium rich kiwi fruit inspissated juice: 10 ~ 15 parts;
Milk: 80 ~ 90 parts;
White granulated sugar: 8 ~ 10 parts;
Se-enriched yeast: 2 ~ 5 parts;
Bacterial classification: 0.1 ~ 0.3 part
Described ice cream base is made up of the raw material of following weight portion:
Whole milk powder: 10 ~ 15 parts;
Skimmed milk power: 5 ~ 8 parts;
Whey powder: 2 ~ 4 parts;
Maltodextrin: 1 ~ 2 part;
Rare cream: 6 ~ 8 parts
Thickener: 0.5 ~ 0.8 part
Water: 55 ~ 60 parts.
2. selenium rich kiwi fruit Yoghourt ice-cream according to claim 1, is characterized in that: described bacterial classification be in lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium one or more.
3. selenium rich kiwi fruit Yoghourt ice-cream according to claim 1, is characterized in that: described thickener is one or more in glycerin monostearate, polyglycerol polyricinoleate, phosphatide, carboxymethyl cellulose sodium, pectin, xanthans, carragheen, locust bean gum, Arabic gum.
4. a preparation method for selenium rich kiwi fruit Yoghourt ice-cream, is characterized in that the method comprises the following steps:
(1) selenium rich kiwi fruit inspissated juice preparation: 1. select large individual, complete, trace selenium content and be not less than 0.027mg/kg selenium rich kiwi fruit, rinse the foreign matters such as the surperficial silt of removal with water; 2. remove the peel; 3. the fresh fruit after peeling is pulled an oar; 4. filter, pericarp, fruit seed and part crude fibre that removing is remaining; 5. in carambola juice, 0.01% ~ 0.02% sodium isoascorbate, 0.2% ~ 0.4% beta-schardinger dextrin-is added immediately after having filtered; 6. make fruit juice soluble solid content to 40% ~ 50% through Vacuum Concentration, obtain selenium rich kiwi fruit inspissated juice;
(2) Yoghourt base-material preparation: 1. add white granulated sugar in milk, be heated to 40 ~ 50 DEG C and white granulated sugar is fully dissolved; 2. by milk homogeneous under 70 ~ 75 DEG C of conditions, processing condition 180/50bar; 3. milk pasteurize, 85 ~ 90 DEG C of sterilizing 5min; 4. milk is cooled to 40 ~ 45 DEG C and adds bacterial classification, ferment to PH4.6 ~ 4.8 breakdown of emulsion; 5. selenium rich kiwi fruit inspissated juice, Se-enriched yeast is added, uniform stirring; 6. 4 DEG C of refrigeration 24h ~ 30h;
(3) ice cream base makes: after 1. whole milk powder, skimmed milk power, whey powder, white granulated sugar, water are prepared burden, and is heated to 40 ~ 50 DEG C and stirs 20 ~ 30min; 2. continue to be warming up to 70 ~ 75 DEG C, add thickener, maltodextrin, stir 20 ~ 30min; 3. maintain 70 ~ 75 DEG C, add rare cream, slowly stir 10 ~ 15min; 4. slurry homogeneous, processing condition 180/50bar; 5. pasteurize, 85 ~ 90 DEG C of sterilizing 1 ~ 2min; 6. 4 DEG C of aging 4 ~ 6h;
(4) mix: 1. Kiwi berry Yoghourt base-material and ice cream base are mixed in proportion; 2. cross freezing machine to congeal, ﹣ 40 DEG C sclerosis, 3. ﹣ less than 18 DEG C storage, obtains selenium rich kiwi fruit Yoghourt ice-cream.
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| CN106551079A (en) * | 2016-12-05 | 2017-04-05 | 卢美珍 | The preparation method of Yoghourt ice cream |
| CN106962588A (en) * | 2017-05-10 | 2017-07-21 | 漳州科技职业学院 | A kind of Kiwi berry Yoghourt ice cream of green tea flavored |
| CN107125425A (en) * | 2017-05-10 | 2017-09-05 | 漳州科技职业学院 | A kind of Roselle flavor yoghourt ice cream |
| CN107568407A (en) * | 2017-09-25 | 2018-01-12 | 佛山科学技术学院 | A kind of Kiwi berry lead discharging ice cream and preparation method thereof |
| CN108064941A (en) * | 2017-12-07 | 2018-05-25 | 湖南中医药大学 | A kind of lily-lotus seed food Yoghourt and preparation method thereof |
| CN108770930A (en) * | 2018-06-13 | 2018-11-09 | 南阳师范学院 | A kind of Kiwi compound beverage and preparation method thereof |
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