CN105076661A - 一种竹汁冰淇淋及其制作方法 - Google Patents
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Abstract
本发明公开了一种竹汁冰淇淋的制作方法,这种冰淇淋由5~10%的竹汁;10~15%的白砂糖;1.5~2.5%的全脂奶粉;10~20%的全脂甜炼乳;5~6%的硬化油;1~2%的奶油;5~10%的鲜蛋浆;0.2~0.3%的瓜尔豆胶;0.05~0.1%的海藻酸钠;0.05~0.1%的CMC;0.1~0.15%的魔芋胶;和适量的饮用水组成。其制作过程包括原辅料混合配制、杀菌、均质、冷却、老化、凝冻、灌装成型、硬化等几个步骤;本发明冰淇淋含有竹汁与传统冰淇淋相比,不仅具有清凉美味之口感,还具有保健作用,制作出竹汁冰淇淋,具有镇静、解热、生津、镇咳、利尿、醒酒等功效,符合目前人们对冰淇淋保健功能的要求。
Description
技术领域
本发明涉及食品加工领域,特别涉及的是一种竹汁保健冰淇淋的制作方法。
背景技术
冰淇淋是一种时尚冷饮,由于其香味浓郁,冰凉爽口深受消费者喜爱。用于制作冰淇淋的主要原料是糖、奶粉、粉状油脂、麦芽糊精、乳化稳定剂和香精等,因此冰淇淋虽然营养丰富,但却没有任何的保健功能,无法满足现代人对冰淇淋保健功能的要求;竹汁是生命之水、活体水,经过竹体本身的过滤、净化和活化,非常纯净,含有丰富的营养和生物酶。据《本草纲目》记载:竹沥,味甘,微寒;无毒,具有镇静、解热、生津、镇咳、利尿、醒酒等功效。中外科学家研究表明:竹汁含有人体所需的15种氨基酸和多种微量元素,能活化细胞,促进人体细胞的新陈代谢,有效提高免疫力。利用竹汁辅以奶粉、蔗糖、稳定剂等原料,开发出低脂、低糖、低热的“三低”竹汁保健冰淇淋,增加冰淇淋的花色,满足人们对保健冷饮产品的消费需求。
发明内容
本发明公开了一种竹汁冰淇淋制作方法,它在传统冰淇淋配方的基础上添加了竹汁,制作出竹汁冰淇淋,具有镇静、解热、生津、镇咳、利尿、醒酒等功效。
本发明一种竹汁冰淇淋的制作方法,原料由以下重量百分比的组分组成:
竹汁:5~10%;
白砂糖:10~15%;
全脂奶粉:1.5~2.5%;
全脂甜炼乳:10~20%;
硬化油:5~6%;
奶油:1~2%;
鲜蛋浆:5~10%;
瓜尔豆胶:0.2~0.3%;
海藻酸钠:0.05~0.1%;
CMC:0.05~0.1%;
魔芋胶:0.1~0.15%;
饮用水:适量;
以上各组分之和为100%,
本发明一种竹汁冰淇淋原料中添加了竹汁,具有镇静、解热、生津、镇咳、利尿、醒酒等功效。制作出竹汁冰淇淋,具有镇静、解热、生津、镇咳、利尿、醒酒等功效。
本发明还公开了这种冰淇淋的制作方法,它包括以下几个步骤:
工艺流程:竹汁→原辅料混合配制→杀菌→均质→冷却→老化→凝冻→灌装成型→硬化→成品贮藏。
1、冰淇淋混合物料的配制:海藻酸钠、瓜尔豆胶和魔芋胶加水加热制成质量分数为10%的溶液;白砂糖热水溶解为糖浆;CMC热水溶解,分别以100目筛过滤。上述原料与竹汁浆、搅匀牛奶等分别加入灭菌罐。
2、杀菌:杀菌的温度控制在95℃左右,时间为25~30min。
3、均质:采用双段均质法,第一段均质压力为15~20MPa,第二段均质压力为2~4MPa,均质温度为65℃。
4、老化:均质后的料液迅速冷却至5℃,通入老化缸,在2~4℃下搅拌1.5~2h,老化后的浆料得到充分水化,大大增加了稳定性和膨胀率。
5、凝冻:老化后的混合料在强制搅拌下进行冰冻,温度-2~-4℃,时间15~20分钟。
6、成型:将均质老化后的浆料用冰淇淋机成型机制成需要的型状。
7、硬化:将制成的软质冰淇淋放入-18℃的冰柜中硬化48h以上。
具体实施方式
实施例
称取竹汁5g、白砂糖15g、全脂奶粉20g、全脂甜炼乳100g、硬化油55g、奶油15g、鲜蛋浆65g、瓜尔豆胶3g、海藻酸钠0.5g、CMC1g、魔芋胶1.5g、饮用水适量。海藻酸钠、瓜尔豆胶和魔芋胶加水加热制成质量分数为10%的溶液;白砂糖热水溶解为糖浆;CMC热水溶解,分别以100目筛过滤。将上述原料与竹汁、搅匀牛奶等分别加入灭菌罐。杀菌的温度控制在95℃左右,时间为25~30min。然后采用双段均质法,第一段均质压力为15~20MPa,第二段均质压力为2~4MPa,均质温度为65℃。均质老化后的混合料凝冻,温度为-2~-4℃,时间15~20分钟。将均质老化后的浆料用冰淇淋机成型机制成需要的型状。将制成的软质冰淇淋放入-18℃的冰柜中硬化48h以上。
Claims (1)
1.一种竹汁冰淇淋的制作方法,原料由以下重量百分比的组分组成:
竹汁:5~10%;白砂糖:10~15%;全脂奶粉:1.5~2.5%;全脂甜炼乳:10~20%;硬化油:5~6%;奶油:1~2%;鲜蛋浆:5~10%;瓜尔豆胶:0.2~0.3%;海藻酸钠:0.05~0.1%;CMC:0.05~0.1%;魔芋胶:0.1~0.15%;饮用水:适量;以上各组分之和为100%,
其特征在于:在上述配料中添加有5~10%的竹汁。
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109156600A (zh) * | 2018-09-21 | 2019-01-08 | 广西来宾滋乐美食品有限公司 | 一种具有解酒功效的冰淇淋及其制作方法 |
KR20200126807A (ko) * | 2019-04-30 | 2020-11-09 | 주식회사 심원에프앤비 | 대나무잎 성분을 함유하는 아이스크림의 제조방법 |
CN114762512A (zh) * | 2021-01-15 | 2022-07-19 | 北京柯瑞生物科技有限公司 | 一种含藻蓝蛋白的冰淇淋 |
CN114946947A (zh) * | 2021-02-24 | 2022-08-30 | 张艺琼 | 解辣的火锅伴侣饮品配方及其制备方法 |
CN115039826A (zh) * | 2021-03-08 | 2022-09-13 | 北京柯瑞生物科技有限公司 | 一种含蛋白多糖的冰淇淋 |
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CN104757251A (zh) * | 2015-04-30 | 2015-07-08 | 武杰 | 一种艾蒿冰淇淋及其制作方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN109156600A (zh) * | 2018-09-21 | 2019-01-08 | 广西来宾滋乐美食品有限公司 | 一种具有解酒功效的冰淇淋及其制作方法 |
KR20200126807A (ko) * | 2019-04-30 | 2020-11-09 | 주식회사 심원에프앤비 | 대나무잎 성분을 함유하는 아이스크림의 제조방법 |
KR102328663B1 (ko) | 2019-04-30 | 2021-11-18 | 주식회사 심원에프앤비 | 대나무잎 성분을 함유하는 아이스크림의 제조방법 |
CN114762512A (zh) * | 2021-01-15 | 2022-07-19 | 北京柯瑞生物科技有限公司 | 一种含藻蓝蛋白的冰淇淋 |
CN114946947A (zh) * | 2021-02-24 | 2022-08-30 | 张艺琼 | 解辣的火锅伴侣饮品配方及其制备方法 |
CN115039826A (zh) * | 2021-03-08 | 2022-09-13 | 北京柯瑞生物科技有限公司 | 一种含蛋白多糖的冰淇淋 |
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RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151125 |