CN105211494A - A kind of ice cream containing Folium Artemisiae Argyi extract and preparation method thereof - Google Patents
A kind of ice cream containing Folium Artemisiae Argyi extract and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to food technology field, be specifically related to a kind of ice cream containing Folium Artemisiae Argyi extract and preparation method thereof.The ice cream that the present invention contains Folium Artemisiae Argyi extract is prepared from primarily of tarragon, tamarind, saline cistanche, chick-pea, milk powder, maltodextrin, cream, sweetener and mixed emulsifying stabilizer.Ice cream containing Folium Artemisiae Argyi extract provided by the invention has the advantage of fine and smooth, ice-cold tasty and refreshing, the pure flavor of bright in color, tissue, but also has higher expansion rate and melting resistant performance, gives the good profile of ice cream and intact structural state.Abundant nutriment should be contained containing ice cream of Folium Artemisiae Argyi extract simultaneously, and also have antibacterial, antiviral, relieving asthma, antibechic, to eliminate the phlegm, strengthen body immunity, antiatherosclerosis, hypotensive effect, be a kind of new type of health ice cream, be applicable to all kinds of crowd and eat.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of ice cream containing Folium Artemisiae Argyi extract and preparation method thereof.
Background technology
Ice cream is a kind of cold food good merchantable brand, sweet, numerous in variety and dark in the liking of consumers in general because its local flavor is mellow, ice is felt well, liking especially by Children and teenager.But, common ice cream is primary raw material mainly with milk, cream, goods heat is large, cholesterol level is high, long-term edible easily causes the diseases such as hypertension, high fat of blood, coronary heart disease, atherosclerotic, to the growth of Children and teenager and grow extremely unfavorable.And due to conventional ice cream be frozen food, easily stimulate the throat of human body, cause asthma and laryngeal edema is sick; Stimulate mucous membrane in human stomach, gastric secretion is reduced, affects the appetite of people and digesting and assimilating food; Conventional ice cream also can reduce the sterilizing ability of stomach simultaneously, causes the enteric infectious diseases such as diarrhoea, enteritis, dysentery and typhoid fever, the health of serious harm people.
In order to meet the requirement of people to health, ice-cream product is gradually to the future development of natural, health care, functionalization.Chinese patent application 201410013450.4 discloses a kind of novel beneficial lung ice cream, and described ice cream is made up of raw materials such as sludge ice powder, milk, pure water, Italian low powder, tendril-leaved fritillary bulb, date, hawthorn, Chinese yam and ginsengs.The ice cream prepared has aromatic flavour, ice-cold tasty and refreshing advantage, also has simultaneously and moistens the lung and relieve the cough, effect of resolving sputum and relieving asthma, is a kind of all-ages health-care ice cream.But easily there is large ice slag in this ice cream, and its thawing resistance can and anti-solidifiability low, had a strong impact on this ice-cream quality.
Chinese patent application 201310488252.9 discloses a kind of fig ice cream, and described ice cream is prepared from by raw materials such as fresh fig or dry fig, Fructus Hordei Germinatus asccharin, skimmed milk power, whey powder, edible glucose and konjac glucomannans.Obtained ice cream has that mouthfeel is good, nutritional labeling is high and the advantage of equilibrium, is applicable to all kinds of crowd and eats.But this ice-cream expansion rate and thawing resistance can be lower, and ice-creamly organize coarse, easily occur the phenomenon of ice crystal, limit this ice-cream popularization and sale greatly.
Therefore, research and develop out that one is of high nutritive value, finished product expansion rate is high, thawing resistance is more satisfactory, products taste is good, tissue is fine and smooth, evenly, without ice crystal, and the health-care ice cream with certain pharmacodynamic feature is the focus studied at present.
Summary of the invention
In order to solve, there is mouthfeel difference in prior art vermicelli, finished product expansion rate is low, thawing resistance can be poor, organize coarse, easily there is the defect of ice crystal and large ice slag phenomenon, the object of the present invention is to provide one to be of high nutritive value, finished product expansion rate is high, thawing resistance is more satisfactory, products taste is good, tissue is fine and smooth, evenly, without ice crystal, and ice cream containing Folium Artemisiae Argyi extract with certain pharmacodynamic feature and preparation method thereof.
The invention provides a kind of ice cream containing Folium Artemisiae Argyi extract, comprise following raw materials and parts by weight thereof:
Tarragon 10-30 part, tamarind 2-8 part, saline cistanche 4-12 part, chick-pea 3-8 part, milk powder 70-100 part, maltodextrin 2-6 part, cream 10-20 part, sweetener 10-15 part and mixed emulsifying stabilizer 1-5 part.
Further, the described ice cream containing Folium Artemisiae Argyi extract comprises following raw materials and parts by weight thereof:
Tarragon 24 parts, tamarind 6 parts, saline cistanche 8 parts, chick-pea 5 parts, milk powder 80 parts, maltodextrin 3 parts, 16 parts, cream, sweetener 12 parts and mixed emulsifying stabilizer 2 parts.
Further, described sweetener is made up of by weight 10-15:1-3:0.5-1 mixing sucrose, glucose and Arabinose, and the preferred weight ratio of described sucrose, glucose and Arabinose is 12:2:0.8.
Further, described mixed emulsifying stabilizer is made up of by weight 1-2:0.5-1:1-2:2-3 mixing sodium alginate, xanthans, guar gum and Tripolyglycerol monostearates, described sodium alginate, xanthans, guar gum and Tripolyglycerol monostearates preferred weight ratio 1.5:0.5:2:2 mixing composition.
Tarragon is the dry leaf of feverfew Chinese mugwort, it is except containing except volatile oil, also containing tannin, flavones, alcohol, polysaccharide, trace element and other organic principles, show that it has through pharmaceutical research antibacterial, antiviral, relieving asthma, antibechic, to eliminate the phlegm, protect effect of liver cholagogic, can also strengthen the immunity of human body, be the plant that a kind of medical value is higher simultaneously.Tamarind contains abundant nutritional labeling, and it contains 18 seed amino acids, a large amount of vitamin and mineral nutrient element, and it is mainly used in the diseases such as treatment heatstroke, indigestion, chronic gastritis, constipation and hypertension.
Saline cistanche contains the compositions such as abundant alkaloid, crystalline neutral substance, amino acid, trace element, vitamin, effectively can improve the immunologic function of human body, also have reducing blood lipid, antiatherosclerosis, hypotensive effect.Isoflavones in chick-pea has the aging that can postpone cell, facilitates ostosis, effect of hypoglycemic, reducing blood lipid, is the plant of a kind of health, effectively hypoglycemic, blood fat.
The ice cream that the present invention is prepared from by medicinal materials such as tarragon, tamarind, saline cistanche powder and chick-pea, not only have antibacterial, antiviral, relieving asthma, antibechic, to eliminate the phlegm, strengthen body immunity, antiatherosclerosis, hypotensive effect, also containing abundant bioflavonoid, phenols and the nutriment such as protein, vitamin, be a kind of novel health-care ice cream, be applicable to all kinds of crowd and eat.
The sweetener that the present invention contains in the ice cream of Folium Artemisiae Argyi extract is made up of by the mixing of certain weight ratio sucrose, glucose and Arabinose, this sweetener can effectively prevent ice cream to be recrystallized, improve its hardness, reduce viscosity of sludge, the ice cream bright in color making to obtain, tissue are fine and smooth, ice-cold tasty and refreshing, and this sweetener is not when damaging sweet taste, having effect that is hypoglycemic, fat-reducing, is a kind of sweetener of health.
What the ice cream that the present invention contains Folium Artemisiae Argyi extract adopted is mixed emulsifying stabilizer, and its component is mixed by certain weight ratio by sodium alginate, xanthans, guar gum and Tripolyglycerol monostearates.This mixed emulsifying stabilizer effectively can improve ice-cream expansion rate and melting resistant performance, gives the good profile of ice cream and intact structural state.
In addition, present invention also offers a kind of ice-cream preparation method containing Folium Artemisiae Argyi extract, comprise the following steps:
S1 gets dry tarragon, pulverizes, and adds alcohol extract 2-3 time that concentration is 40-60%, the addition of ethanol be the 10-12 of tarragon meal gross weight doubly, extract 2-4h at every turn, filter, merging filtrate, decompression distillation removes ethanol, and spraying dry, obtains Folium Artemisiae Argyi extract;
S2 is by broken for tamarind peeling, add tamarind weight 2-3 water doubly to stir, then add pectase, adjustment pH is 3.5-4.0, hydrolysis temperature is 35-45 DEG C, add the alcohol extract 20-30min that tamarind and water gross weight 4-5 times concentration are 80-90% after enzymolysis 5-10min, extract 2-3 time, filter, merging filtrate, decompression distillation removing ethanol, spraying dry, obtains tamarind extract;
S3 is by saline cistanche and chick-pea drying, pulverize, add saline cistanche and chick-pea meal gross weight 20-25 times of concentration is the ethanol of 75-85%, under microwave power is 700-900W condition, extracts 2-4min, extracts 2-3 time, filter, merging filtrate, decompression distillation removing ethanol, spraying dry, obtains mixed extract;
The tamarind extract that the Folium Artemisiae Argyi extract that milk powder, maltodextrin, cream, sweetener and mixed emulsifying stabilizer obtain with step S1 by S4, step S2 obtain and the mixed extract that step S3 obtains mix, then the 1-2 times of water adding above-mentioned raw materials gross weight stirs, through sterilization, homogeneous, aging, refrigeration, to obtain final product.
Further, the Extracting temperature in described step S1 is 55-65 DEG C, and described Extracting temperature is preferably 60 DEG C.
Further, in described step S2, the addition of pectase is the 55-66mg/L of tamarind and water gross weight.
Compared with prior art, the ice cream containing Folium Artemisiae Argyi extract provided by the invention has following advantage:
(1) ice cream containing Folium Artemisiae Argyi extract provided by the invention is prepared from by medicinal materials such as tarragon, tamarind, saline cistanche powder and chick-pea, not only have antibacterial, antiviral, relieving asthma, antibechic, to eliminate the phlegm, strengthen body immunity, antiatherosclerosis, hypotensive effect, also containing abundant bioflavonoid, phenols and the nutriment such as protein, vitamin, be a kind of novel health-care ice cream, be applicable to all kinds of crowd and eat;
(2) ice cream containing Folium Artemisiae Argyi extract provided by the invention has the advantage of fine and smooth, ice-cold tasty and refreshing, the pure flavor of bright in color, tissue, but also there is higher expansion rate and melting resistant performance, giving the good profile of ice cream and intact structural state, is a kind of health-care ice cream meeting modern's demand.
Detailed description of the invention
Below by way of the description of detailed description of the invention, the invention will be further described, but this is not limitation of the present invention, those skilled in the art are according to basic thought of the present invention, various amendment or improvement can be made, but only otherwise depart from basic thought of the present invention, all within the scope of the present invention.
embodiment 1,a kind of ice cream containing Folium Artemisiae Argyi extract
The described ice cream containing Folium Artemisiae Argyi extract comprises following raw materials and parts by weight thereof:
Tarragon 10 parts, tamarind 2 parts, saline cistanche 4 parts, chick-pea 3 parts, milk powder 70 parts, maltodextrin 2 parts, 10 parts, cream, sweetener 10 parts and mixed emulsifying stabilizer 1 part; Described sweetener is made up of by weight 10:1:0.5 mixing sucrose, glucose and Arabinose, and described mixed emulsifying stabilizer is made up of by weight 1:0.5:1:2 mixing sodium alginate, xanthans, guar gum and Tripolyglycerol monostearates.
Preparation method:
S1 gets dry tarragon, pulverizes, and add the alcohol extract 2 times that concentration is 40%, the addition of ethanol is 10 times of tarragon meal gross weight, each extraction 2h, Extracting temperature is 55 DEG C, filters, merging filtrate, decompression distillation removing ethanol, spraying dry, obtains Folium Artemisiae Argyi extract;
S2 is by broken for tamarind peeling, add tamarind weight 2 times of water to stir, then add the 55mg/L pectase of tamarind and water gross weight, regulate pH to be 3.5, hydrolysis temperature is 35 DEG C, add the alcohol extract 20min that tamarind and water gross weight 4 times of concentration are 80% after enzymolysis 5min, extract 2 times, filter, merging filtrate, decompression distillation removing ethanol, spraying dry, obtains tamarind extract;
Saline cistanche and chick-pea dry, pulverize by S3, add saline cistanche and chick-pea meal gross weight 20 times of concentration are the ethanol of 75%, under microwave power is 700W condition, extract 2min, extract 2 times, filter, merging filtrate, decompression distillation removing ethanol, spraying dry, obtains mixed extract;
The tamarind extract that the Folium Artemisiae Argyi extract that milk powder, maltodextrin, cream, sweetener and mixed emulsifying stabilizer obtain with step S1 by S4, step S2 obtain and the mixed extract that step S3 obtains mix, then the 1 times of water adding above-mentioned raw materials gross weight stirs, through sterilization, homogeneous, aging, refrigeration, to obtain final product.
embodiment 2,a kind of ice cream containing Folium Artemisiae Argyi extract
The described ice cream containing Folium Artemisiae Argyi extract comprises following raw materials and parts by weight thereof:
Tarragon 24 parts, tamarind 6 parts, saline cistanche 8 parts, chick-pea 5 parts, milk powder 80 parts, maltodextrin 3 parts, 16 parts, cream, sweetener 12 parts and mixed emulsifying stabilizer 2 parts; Described sweetener is made up of by weight 12:2:0.8 mixing sucrose, glucose and Arabinose, and described mixed emulsifying stabilizer is made up of by weight 1.5:0.5:2:2 mixing sodium alginate, xanthans, guar gum and Tripolyglycerol monostearates.
Preparation method:
S1 gets dry tarragon, pulverizes, and add the alcohol extract 2 times that concentration is 50%, the addition of ethanol is 11 times of tarragon meal gross weight, each extraction 3h, Extracting temperature is 60 DEG C, filters, merging filtrate, decompression distillation removing ethanol, spraying dry, obtains Folium Artemisiae Argyi extract;
S2 is by broken for tamarind peeling, add tamarind weight 2 times of water to stir, then add the 50mg/L pectase of tamarind and water gross weight, regulate pH to be 3.8, hydrolysis temperature is 40 DEG C, add the alcohol extract 20min that tamarind and water gross weight 4 times of concentration are 85% after enzymolysis 8min, extract 2 times, filter, merging filtrate, decompression distillation removing ethanol, spraying dry, obtains tamarind extract;
Saline cistanche and chick-pea dry, pulverize by S3, add saline cistanche and chick-pea meal gross weight 22 times of concentration are the ethanol of 75-85%, under microwave power is 800W condition, extract 3min, extract 2 times, filter, merging filtrate, decompression distillation removing ethanol, spraying dry, obtains mixed extract;
The tamarind extract that the Folium Artemisiae Argyi extract that milk powder, maltodextrin, cream, sweetener and mixed emulsifying stabilizer obtain with step S1 by S4, step S2 obtain and the mixed extract that step S3 obtains mix, then the 1.5 times of water adding above-mentioned raw materials gross weight stir, through sterilization, homogeneous, aging, refrigeration, to obtain final product.
embodiment 3,a kind of ice cream containing Folium Artemisiae Argyi extract
The described ice cream containing Folium Artemisiae Argyi extract comprises following raw materials and parts by weight thereof:
Tarragon 30 parts, tamarind 6 parts, saline cistanche 12 parts, chick-pea 8 parts, milk powder 100 parts, maltodextrin 5 parts, 20 parts, cream, sweetener 15 parts and mixed emulsifying stabilizer 4 parts; Described sweetener is made up of by weight 15:3:1 mixing sucrose, glucose and Arabinose, and described mixed emulsifying stabilizer is made up of by weight 2:1:2:3 mixing sodium alginate, xanthans, guar gum and Tripolyglycerol monostearates.
Preparation method:
S1 gets dry tarragon, pulverizes, and add the alcohol extract 3 times that concentration is 60%, the addition of ethanol is 12 times of tarragon meal gross weight, each extraction 4h, Extracting temperature is 65 DEG C, filters, merging filtrate, decompression distillation removing ethanol, spraying dry, obtains Folium Artemisiae Argyi extract;
S2 is by broken for tamarind peeling, add tamarind weight 3 times of water to stir, then add the 66mg/L pectase of tamarind and water gross weight, regulate pH to be 4.0, hydrolysis temperature is 45 DEG C, add the alcohol extract 30min that tamarind and water gross weight 5 times of concentration are 90% after enzymolysis 10min, extract 3 times, filter, merging filtrate, decompression distillation removing ethanol, spraying dry, obtains tamarind extract;
Saline cistanche and chick-pea dry, pulverize by S3, add saline cistanche and chick-pea meal gross weight 25 times of concentration are the ethanol of 85%, under microwave power is 900W condition, extract 4min, extract 3 times, filter, merging filtrate, decompression distillation removing ethanol, spraying dry, obtains mixed extract;
The tamarind extract that the Folium Artemisiae Argyi extract that milk powder, maltodextrin, cream, sweetener and mixed emulsifying stabilizer obtain with step S1 by S4, step S2 obtain and the mixed extract that step S3 obtains mix, then the 2 times of water adding above-mentioned raw materials gross weight stir, through sterilization, homogeneous, aging, refrigeration, to obtain final product.
comparative example 1,a kind of ice cream containing Folium Artemisiae Argyi extract
The sweetener of the described ice-cream raw materials containing Folium Artemisiae Argyi extract is made up of by weight 12:2.8 mixing sucrose and glucose, and all the other raw materials are as embodiment 2.
Its preparation method is as similar in embodiment 2.
comparative example 2,a kind of ice cream containing Folium Artemisiae Argyi extract
The described mixed emulsifying stabilizer of the described ice-cream raw materials containing Folium Artemisiae Argyi extract is made up of by weight 1.5:2.5:2 mixing sodium alginate, guar gum and Tripolyglycerol monostearates, and all the other raw materials are as embodiment 2.
Its preparation method is as similar in embodiment 2.
test example one,the determination test of ice-cream product quality index
1, test material: the ice cream containing Folium Artemisiae Argyi extract of embodiment 1, embodiment 2, embodiment 3, comparative example 1 and comparative example 2 preparation.
2, test method:
Measure the indexs such as the ice-cream expansion rate containing Folium Artemisiae Argyi extract of embodiment 1, embodiment 2, embodiment 3, comparative example 1 and comparative example 2 preparation, thawing rate and sensory evaluation.Wherein, the mensuration of expansion rate: the ice cream weight under expansion rate (%)=certain volume slurry weight-same volume ice cream weight/this volume; Thawing rate measures: be placed in by the ice cream of constant weight on the 2.5mm screen cloth of 37 DEG C of thermostatic drying chambers, places 45min, then measures the ice cream weight that it melts, the ice cream weight/ice cream gross weight of thawing rate (%)=thawing; Sensory evaluation: select 10 Majors of Food personages, carries out ice-cream mouthfeel and institutional framework, adopts ten point system.
3, result of the test: result of the test is as shown in table 1.
The determination data of the ice-cream expansion rate of table 1, thawing rate, mouthfeel and institutional framework
From the data of table 1, ice cream containing Folium Artemisiae Argyi extract prepared by the present invention can effectively improve ice-cream expansion rate, reduce its thawing rate, the good profile of ice cream and intact structural state can be given, and good mouthfeel should be had for the ice cream containing Folium Artemisiae Argyi extract, be a kind of health-care ice cream meeting modern's demand.
Claims (10)
1. the ice cream containing Folium Artemisiae Argyi extract, is characterized in that, comprise following raw materials and parts by weight thereof:
Tarragon 10-30 part, tamarind 2-8 part, saline cistanche 4-12 part, chick-pea 3-8 part, milk powder 70-100 part, maltodextrin 2-6 part, cream 10-20 part, sweetener 10-15 part and mixed emulsifying stabilizer 1-5 part.
2. the ice cream containing Folium Artemisiae Argyi extract as claimed in claim 1, is characterized in that, comprise following raw materials and parts by weight thereof:
Tarragon 24 parts, tamarind 6 parts, saline cistanche 8 parts, chick-pea 5 parts, milk powder 80 parts, maltodextrin 3 parts, 16 parts, cream, sweetener 12 parts and mixed emulsifying stabilizer 2 parts.
3. the ice cream containing Folium Artemisiae Argyi extract as claimed in claim 1 or 2, is characterized in that, described sweetener is made up of by weight 10-15:1-3:0.5-1 mixing sucrose, glucose and Arabinose.
4. the ice cream containing Folium Artemisiae Argyi extract as claimed in claim 3, is characterized in that, described sweetener is made up of by weight 12:2:0.8 mixing sucrose, glucose and Arabinose.
5. the ice cream containing Folium Artemisiae Argyi extract as claimed in claim 1 or 2, is characterized in that, described mixed emulsifying stabilizer is made up of by weight 1-2:0.5-1:1-2:2-3 mixing sodium alginate, xanthans, guar gum and Tripolyglycerol monostearates.
6. the ice cream containing Folium Artemisiae Argyi extract as claimed in claim 5, is characterized in that, described mixed emulsifying stabilizer is made up of by weight 1.5:0.5:2:2 mixing sodium alginate, xanthans, guar gum and Tripolyglycerol monostearates.
7. the ice-cream preparation method containing Folium Artemisiae Argyi extract as described in as arbitrary in claim 1-6, is characterized in that, comprise the following steps:
S1 gets dry tarragon, pulverizes, and adds alcohol extract 2-3 time that concentration is 40-60%, the addition of ethanol be the 10-12 of tarragon meal gross weight doubly, extract 2-4h at every turn, filter, merging filtrate, decompression distillation removes ethanol, and spraying dry, obtains Folium Artemisiae Argyi extract;
S2 is by broken for tamarind peeling, add tamarind weight 2-3 water doubly to stir, then add pectase, adjustment pH is 3.5-4.0, hydrolysis temperature is 35-45 DEG C, add the alcohol extract 20-30min that tamarind and water gross weight 4-5 times concentration are 80-90% after enzymolysis 5-10min, extract 2-3 time, filter, merging filtrate, decompression distillation removing ethanol, spraying dry, obtains tamarind extract;
S3 is by saline cistanche and chick-pea drying, pulverize, add saline cistanche and chick-pea meal gross weight 20-25 times of concentration is the ethanol of 75-85%, under microwave power is 700-900W condition, extracts 2-4min, extracts 2-3 time, filter, merging filtrate, decompression distillation removing ethanol, spraying dry, obtains mixed extract;
The tamarind extract that the Folium Artemisiae Argyi extract that milk powder, maltodextrin, cream, sweetener and mixed emulsifying stabilizer obtain with step S1 by S4, step S2 obtain and the mixed extract that step S3 obtains mix, then the 1-2 times of water adding above-mentioned raw materials gross weight stirs, through sterilization, homogeneous, aging, refrigeration, to obtain final product.
8. the ice-cream preparation method containing Folium Artemisiae Argyi extract as claimed in claim 7, it is characterized in that, the Extracting temperature in described step S1 is 55-65 DEG C.
9. the ice-cream preparation method containing Folium Artemisiae Argyi extract as claimed in claim 8, it is characterized in that, the Extracting temperature in described step S1 is 60 DEG C.
10. the ice-cream preparation method containing Folium Artemisiae Argyi extract as claimed in claim 7, it is characterized in that, in described step S2, the addition of pectase is the 55-66mg/L of tamarind and water gross weight.
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| CN108157706A (en) * | 2016-12-07 | 2018-06-15 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
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| CN108157706A (en) * | 2016-12-07 | 2018-06-15 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| CN108157706B (en) * | 2016-12-07 | 2021-04-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage and preparation method thereof |
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Application publication date: 20160106 |
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