CN105475605A - Preparation method for litchi and lactic acid bacteria fermented ice cream - Google Patents
Preparation method for litchi and lactic acid bacteria fermented ice cream Download PDFInfo
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- CN105475605A CN105475605A CN201511002362.5A CN201511002362A CN105475605A CN 105475605 A CN105475605 A CN 105475605A CN 201511002362 A CN201511002362 A CN 201511002362A CN 105475605 A CN105475605 A CN 105475605A
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- lichee
- soya
- litchi
- bean milk
- ice cream
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 42
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 42
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 21
- 239000004310 lactic acid Substances 0.000 title claims abstract description 21
- 241000894006 Bacteria Species 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241001629511 Litchi Species 0.000 title 1
- 244000068988 Glycine max Species 0.000 claims abstract description 64
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 64
- 235000013336 milk Nutrition 0.000 claims abstract description 48
- 239000008267 milk Substances 0.000 claims abstract description 48
- 210000004080 milk Anatomy 0.000 claims abstract description 48
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000012267 brine Substances 0.000 claims abstract description 4
- 238000007689 inspection Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 238000012216 screening Methods 0.000 claims abstract description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 9
- 235000015742 Nephelium litchi Nutrition 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 239000008101 lactose Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 244000199866 Lactobacillus casei Species 0.000 claims description 6
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 6
- 235000020167 acidified milk Nutrition 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 229940017800 lactobacillus casei Drugs 0.000 claims description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
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- 241000238631 Hexapoda Species 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 208000034189 Sclerosis Diseases 0.000 claims description 3
- 241000194017 Streptococcus Species 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 3
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- 210000002615 epidermis Anatomy 0.000 claims description 3
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- 238000005507 spraying Methods 0.000 claims description 3
- 239000000758 substrate Substances 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000000968 intestinal effect Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000000314 lubricant Substances 0.000 abstract 1
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- 239000000047 product Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000005461 lubrication Methods 0.000 description 4
- 235000020413 lychee juice Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
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- 241000196324 Embryophyta Species 0.000 description 2
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- 150000001413 amino acids Chemical class 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
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- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
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- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010022678 Intestinal infections Diseases 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 101150016833 mec-3 gene Proteins 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a preparation method for litchi and lactic acid bacteria fermented ice cream. The preparation method comprises the following steps: screening high-quality fresh litchis; washing the litchis with clean water after the litchis are soaked with light salt brine for 10 minutes; carrying out color protection treatment on litchi fresh to prepare litchi pulp; mixing the litchi pulp with soybean milk to prepare litchi soybean milk; performing fermenting cultivation on the litchi soybean milk; adding ice cream base powder to prepare the litchi and lactic acid bacteria fermented ice cream; storing the litchi and lactic acid bacteria fermented ice cream in a refrigerating chamber after the litchi and lactic acid bacteria fermented ice cream passes the quality inspection. The product prepared by the preparation method combines the sweet and strong flavor and rich nutrients of the litchis, the exquisite and lubricant taste of the ice cream, and the functions of the improving intestinal microecological balance and improving immunity of lactic acid bacteria, so that the pursuits of consumers on delicacy and health are met, and the deep processing technology of the fresh litchis is improved.
Description
[technical field]
The present invention relates to the ice-cream preparation method of a kind of lichee lactobacillus-fermented.
[background technology]
Lichee (LitchichinensisSonn.) is the good fruit in the south of the Five Ridges, is described as the treasure of China.Belong to sapindaceous plant, fruit colour is scarlet, and meat is pure white and sparkling and crystal-clear, the delicate succulence of pulp, and taste delicate fragrance is felt well sweet, nutritious, containing multivitamin, organic acid and a large amount of free arginine and serine, firmly gets people and likes.China is global maximum lichee producing country, in recent years, along with agricultural production is to high-quality, efficient, high yield direction transformation. the lichee plant production development impetus of China is swift and violent, annual production about 1,600,000 tons, account for more than 80% of world's lichee total output, but also emerge many problems simultaneously.Lichee production region is concentrated, the collecting period is short, only two first quarter moons (May ~ July), and lichee pericarp pine is dredged, sugar content and water content high, adopt and be easily subject to the infection of microorganism in high temperature environments and rot afterwards, lose original color, smell and taste, marketing fresh difficulty is large, brings heavy losses to numerous orchard workers.Therefore, carrying out deep processing to lichee is the important channel overcome the above problems.But the annual processing capacity of lichee is no more than l0 ten thousand tons at present, and product primary limitation is in several kinds such as can, dry fruit, drinks, and it is very limited to the digestion of raw material, deep process technology research and development relatively lag behind.Therefore, research and develop and a set ofly can keep lichee nutritional quality, the lichee product deep process technology of consumer can be attracted again to become the key measure of lichee industry development.
In food processing industry, ice cream is with its pleasant in taste, fine and smooth lubricious, refrigerant good to eat, becomes sweets indispensable in people's modern life.It not only can help body temperature lowering Eradicates heat, also can be human body and supplements the nutrients.All there is the problems such as higher fatty acid high heat in most of ice cream in the market, eats more and easily become fat.And cross the secretion that cold ice cream can have a strong impact on digestive juice, affect food digestion and absorb, easily cause enteric infection, occur the symptoms such as appetite declines, diarrhoea stomachache.
[summary of the invention]
The technical problem to be solved in the present invention, be to provide a kind of lichee lactobacillus-fermented ice-cream preparation method, obtained product is by fragrant and sweet for lichee strong local flavor, abundant nutrition, the mouthfeel of ice cream exquisiteness lubrication, lactic acid bacteria is improved intestinal microecology balance, improves the function of immunity, three combines, and not only meets consumer to delicious healthy pursuit, and improves the deep process technology of lichee fresh goods.
The present invention is achieved in that
The ice-cream preparation method of a kind of lichee lactobacillus-fermented, comprises the steps:
The fresh lichee of step (1) screening high-quality;
The cleaning of step (2) lichee: rinse lichee with clear water after soaking 10 ~ 15min with light salt brine, removes the sick worm's ovum of surperficial silt, dirt, residues of pesticides and fruit epidermis;
Step (3) litchi pulp protect look: fresh lichee through artificial treatment peeling, stoning obtains litchi pulp, after water vapour blanching litchi pulp 2 ~ 3min, pulp is dropped into rapidly protecting of preparing and in mill base, soaks cooling 25 ~ 30min;
The preparation of step (4) lichee pulp: the homogenizer crushing and beating that power is 1500 ~ 2000W will be put in step (3) after the pulp of color retention drains, during crushing and beating, concentration is added in spraying is the vitamin C of 0.5 ~ 0.8%, to contact with air to prevent pulp and oxidizing brown stain occurs, obtain the lichee pulp of white;
Step (5) prepares soya-bean milk: select full grains, free from insect pests, be added to the water without the soya bean gone mouldy, soak 12 ~ 14h, the mass ratio added is soya bean: water=1:9 ~ 10; Pour in soy bean milk making machine after being cleaned by the soya bean soaked, the hot water adding more than 90 DEG C carries out defibrination, and the mass ratio of described hot water and unsoaked soybean is soya bean: hot water=1:18; To the slurries of milled be boiled, through spun yarn net filtration removing bean dregs, obtain soya-bean milk;
Step (6) prepares lichee soya-bean milk: be lichee pulp by volume by the soya-bean milk of the lichee pulp of step (4) gained and step (5) gained: soya-bean milk=1: 2 mix, obtains lichee soya-bean milk; And then white granulated sugar and lactose is added in lichee soya-bean milk, stir, after making it fully dissolve, carry out homogeneous micronization with homogenizer;
Step (7) fermented and cultured: by the lichee soya-bean milk access lactic acid bacteria fermenting agent obtained after above-mentioned steps (6) homogeneous micronization, inoculum concentration is 5% of lichee soya-bean milk volume; This lactic acid bacteria fermenting agent is the hybrid bacterial strain including Lactobacillus casei, Lactobacillus plantarum and streptococcus thermophilus, and wherein the thalline number ratio of Lactobacillus casei, Lactobacillus plantarum and streptococcus thermophilus is 1: 1: 1; Postvaccinal lichee soya-bean milk is placed in 37 DEG C of water isolation type constant incubator standing for fermentation and cultivates 14-16h, until stop fermentation when the pH value of zymotic fluid drops to 4.0 ~ 4.3, obtain lichee soya-bean milk streptococcus acidi lactici fermented solution; Now, wherein zymotic fluid is weak yellow liquid, wherein content>=1 × 10 of biodiasmin
8cfu/mL, acidity is 48T ° ~ 50T °.
The preparation of step (8) Leechee ice cream: the ice cream substrate powder of its acidified milk weight 8 ~ 10% will be added in the lichee soya-bean milk acidified milk of step (7), stir, then hard ice cream machine is entered, congeal under stirring expanded, take out after 20 ~ 25min, put into IQF case again, quick-frozen sclerosis 15 ~ 20min at-23 ~-25 DEG C.
Step (9) quality inspection: observe finished ice cream outward appearance and mouthfeel up to standard, do not detect without pathogenic bacteria, be then up to the standards, the Leechee ice cream be up to the standards is put into refrigerator-18 ~-20 DEG C of refrigerating chambers and preserve.
Further, the composition protecting mill base described in step (2) is the pure water of 99.8%, and 0.1% citric acid and 0.1% arabo-ascorbic acid are received.
Further, described in step (6), lichee soya-bean milk, granulated sugar and lactose weight ratio are lichee soya-bean milk: granulated sugar: lactose=50:4:1.
Tool of the present invention has the following advantages:
Fresh lichee, in order to meet the demand of consumer health, is made Lychee juice by the present invention, with preparing lichee lactic acid bacteria ice cream after lactobacillus-fermented.Lychee juice during the fermentation, can produce a large amount of lactic acid, multiple organic acid, alcohols and each seed amino acid, makes phytoprotein and carbohydrate be broken down into the Small molecular being easier to absorption of human body, can also give the fragrance that food is special.Further, the lactic acid bacteria survived in Leechee ice cream has enriched nutritive, regulates human physiological functions, effect of develop immunitypty.This product is by fragrant and sweet for lichee strong local flavor, abundant nutrition, the mouthfeel of ice cream exquisiteness lubrication and lactic acid bacteria improve the function of intestinal microecology balance, triplicity, has not only widened the processing approach of perishable fruits and vegetables, effectively can alleviate the problem that lichee short, large content of starting materials harvest time concentrates listing.Also improve deep process technology level and the added value of product of lichee, and the health-care nutritive ice cream developed meets the demand of consumers in general, has market popularization value, economic benefits.
[detailed description of the invention]
Below in conjunction with specific embodiment, the present invention will be described in detail.
The ice-cream preparation method of a kind of lichee lactobacillus-fermented, specifically comprises the steps:
The screening of step (1) fresh lichee: choose ninety percent ripe, bright in colour, anosis worm, mildew and rot fresh lichee fruit.
The cleaning of step (2) lichee: rinse lichee with clear water after soaking 10min with light salt brine, removes the sick worm's ovum of surperficial silt, dirt, residues of pesticides and fruit epidermis.
Step (3) litchi pulp protect look: fresh lichee through artificial treatment peeling, stoning obtains litchi pulp, after water vapour blanching litchi pulp 2min, pulp is dropped into rapidly protecting of preparing and soaks in mill base and cool 30min.The above-mentioned composition protecting mill base is the pure water of 99.8%, and 0.1% citric acid and 0.1% arabo-ascorbic acid are received.
The preparation of step (4) lichee pulp: the homogenizer crushing and beating that power is 1500W will be put in step (3) after the pulp of color retention drains, during crushing and beating, concentration is added in spraying is the vitamin C of 0.5%, to contact with air to prevent pulp and oxidizing brown stain occurs, obtain the lichee pulp of white.
Step (5) prepares soya-bean milk: select full grains, free from insect pests, without the soya bean gone mouldy, adding mass ratio is soya bean: the pure water of water=1:9 ~ 10, in soya bean, soaks 12h; Pour in soy bean milk making machine after being cleaned by the soya bean soaked, the hot water adding more than 90 DEG C carries out defibrination, and the mass ratio of described hot water and unsoaked soya bean is soya bean: hot water=1:18.To the slurries of milled be boiled, through spun yarn net filtration removing bean dregs, obtain soya-bean milk;
Step (6) prepares lichee soya-bean milk: be lichee pulp by volume by the soya-bean milk of the lichee pulp of step (4) gained and step (5) gained: soya-bean milk=1: 2 mix, obtains lichee soya-bean milk.And then white granulated sugar and lactose is added in lichee soya-bean milk, stir, after making it fully dissolve, carry out homogeneous micronization with homogenizer.Described lichee soya-bean milk, granulated sugar and lactose weight ratio are lichee soya-bean milk: granulated sugar: lactose=50:4:1;
Step (7) fermented and cultured: by the lichee soya-bean milk access lactic acid bacteria fermenting agent obtained after above-mentioned steps (6) homogeneous micronization, inoculum concentration is 5% of lichee soya-bean milk volume; This lactic acid bacteria fermenting agent is the hybrid bacterial strain including Lactobacillus casei, Lactobacillus plantarum and streptococcus thermophilus, and wherein the thalline number ratio of Lactobacillus casei, Lactobacillus plantarum and streptococcus thermophilus is 1: 1: 1.Postvaccinal lichee soya-bean milk is placed in 37 DEG C of water isolation type constant incubator standing for fermentation and cultivates 14-16h, until stop fermentation when the pH value of zymotic fluid drops to 4.0 ~ 4.3, obtain lichee soya-bean milk streptococcus acidi lactici fermented solution.Now, zymotic fluid is weak yellow liquid, wherein content>=1 × 10 of biodiasmin
8cfu/mL, acidity is 48T ° ~ 50T °.
The preparation of step (8) Leechee ice cream: the Italian MEC3 ice cream substrate powder of its acidified milk weight 8% will be added in the lichee soya-bean milk acidified milk of step (7), stir, then hard ice cream machine is entered, congeal under stirring expanded, take out after 20min, put into IQF case again, quick-frozen sclerosis 15min at-25 DEG C.
Step (9) quality inspection: observation finished ice cream outward appearance is faint yellow, and uniform color is consistent, and lichee fruital is obvious, mouthfeel stiff, fine and smooth lubrication, fragrant and sweet agreeable to the taste, do not detect without pathogenic bacteria, be then up to the standards, the Leechee ice cream be up to the standards is put into refrigerator-18 DEG C of refrigerating chambers and preserve.
Fresh lichee, in order to meet the demand of consumer health, is made Lychee juice by the present invention, with preparing lichee lactic acid bacteria ice cream after lactobacillus-fermented.Lychee juice during the fermentation, can produce a large amount of lactic acid, multiple organic acid, alcohols and each seed amino acid, makes phytoprotein and carbohydrate be broken down into the Small molecular being easier to absorption of human body, can also give the fragrance that food is special.Further, the lactic acid bacteria survived in Leechee ice cream has enriched nutritive, regulates human physiological functions, effect of develop immunitypty.This product is by fragrant and sweet for lichee strong local flavor, abundant nutrition, the mouthfeel of ice cream exquisiteness lubrication and lactic acid bacteria improve the function of intestinal microecology balance, triplicity, has not only widened the processing approach of perishable fruits and vegetables, effectively can alleviate the problem that lichee short, large content of starting materials harvest time concentrates listing.Also improve deep process technology level and the added value of product of lichee, and the health-care nutritive ice cream developed meets the demand of consumers in general, has market popularization value, economic benefits.
Although the foregoing describe the specific embodiment of the present invention; but be familiar with those skilled in the art to be to be understood that; specific embodiment described by us is illustrative; instead of for the restriction to scope of the present invention; those of ordinary skill in the art, in the modification of the equivalence done according to spirit of the present invention and change, should be encompassed in scope that claim of the present invention protects.
Claims (3)
1. the ice-cream preparation method of lichee lactobacillus-fermented, is characterized in that: comprise the steps:
The fresh lichee of step (1) screening high-quality;
The cleaning of step (2) lichee: rinse lichee with clear water after soaking 10 ~ 15min with light salt brine, removes the sick worm's ovum of surperficial silt, dirt, residues of pesticides and fruit epidermis;
Step (3) litchi pulp protect look: fresh lichee through artificial treatment peeling, stoning obtains litchi pulp, after water vapour blanching litchi pulp 2 ~ 3min, pulp is dropped into rapidly protecting of preparing and in mill base, soaks cooling 25 ~ 30min;
The preparation of step (4) lichee pulp: the homogenizer crushing and beating that power is 1500 ~ 2000W will be put in step (3) after the pulp of color retention drains, during crushing and beating, concentration is added in spraying is the vitamin C of 0.5 ~ 0.8%, to contact with air to prevent pulp and oxidizing brown stain occurs, obtain the lichee pulp of white;
Step (5) prepares soya-bean milk: select full grains, free from insect pests, be added to the water without the soya bean gone mouldy, soak 12 ~ 14h, the mass ratio added is soya bean: water=1:9 ~ 10; Pour in soy bean milk making machine after being cleaned by the soya bean soaked, the hot water adding more than 90 DEG C carries out defibrination, and the mass ratio of described hot water and unsoaked soybean is soya bean: hot water=1:18; To the slurries of milled be boiled, through spun yarn net filtration removing bean dregs, obtain soya-bean milk;
Step (6) prepares lichee soya-bean milk: be lichee pulp by volume by the soya-bean milk of the lichee pulp of step (4) gained and step (5) gained: soya-bean milk=1: 2 mix, obtains lichee soya-bean milk; And then white granulated sugar and lactose is added in lichee soya-bean milk, stir, after making it fully dissolve, carry out homogeneous micronization with homogenizer;
Step (7) fermented and cultured: by the lichee soya-bean milk access lactic acid bacteria fermenting agent obtained after above-mentioned steps (6) homogeneous micronization, inoculum concentration is 5% of lichee soya-bean milk volume; This lactic acid bacteria fermenting agent is the hybrid bacterial strain including Lactobacillus casei, Lactobacillus plantarum and streptococcus thermophilus, and wherein the thalline number ratio of Lactobacillus casei, Lactobacillus plantarum and streptococcus thermophilus is 1: 1: 1; Postvaccinal lichee soya-bean milk is placed in 37 DEG C of water isolation type constant incubator standing for fermentation and cultivates 14-16h, until stop fermentation when the pH value of zymotic fluid drops to 4.0 ~ 4.3, obtain lichee soya-bean milk streptococcus acidi lactici fermented solution; Now, zymotic fluid is weak yellow liquid, wherein content>=1 × 10 of biodiasmin
8cfu/mL, acidity is 48T ° ~ 50T °.
The preparation of step (8) Leechee ice cream: the ice cream substrate powder of its acidified milk weight 8 ~ 10% will be added in the lichee soya-bean milk acidified milk of step (7), stir, then hard ice cream machine is entered, congeal under stirring expanded, take out after 20 ~ 25min, put into IQF case again, quick-frozen sclerosis 15 ~ 20min at-23 DEG C ~-25 DEG C.
Step (9) quality inspection: observe finished ice cream outward appearance and mouthfeel up to standard, do not detect without pathogenic bacteria, be then up to the standards, the Leechee ice cream be up to the standards is put into refrigerator-18 DEG C ~-20 DEG C refrigerating chambers and preserve.
2. the ice-cream preparation method of a kind of lichee lactobacillus-fermented according to claim 1, is characterized in that: the composition protecting mill base described in step (2) is the pure water of 99.8%, and 0.1% citric acid and 0.1% arabo-ascorbic acid are received.
3. the ice-cream preparation method of a kind of lichee lactobacillus-fermented according to claim 1, is characterized in that: described in step (6), lichee soya-bean milk, granulated sugar and lactose weight ratio are lichee soya-bean milk: granulated sugar: lactose=50:4:1.
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