CN105767446A - 特制黄皮冰淇淋的制作方法 - Google Patents
特制黄皮冰淇淋的制作方法 Download PDFInfo
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- clausena lansium
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Classifications
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- 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
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- 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
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
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- 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
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
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- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
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- 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
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- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
本发明涉及特制黄皮冰淇淋的制作方法，引入黄皮果作为冰激凌的主要口感原料，成品呈现金黄色的外观，具有酸、甜、鲜的特色口味，还有较高的药用价值，具有消食健胃、理气健脾、行气止痛等功效。包括如下步骤：制作蛋黄糊，制作黄皮蛋黄汁，制作发泡奶油，冰淇淋冷凝、整型制得成品。本发明具有外形金黄、口味香甜冰鲜、维C营养丰富等特点，具有独特的风味。本发明制作工艺独特、食材选择范围广泛、操作条件易掌控，适合批量化生产。
Description
技术领域
本发明涉及特色冷饮加工领域，尤其是一种冰淇淋的制作方法。
背景技术
冰淇淋是以饮用水、牛乳、奶粉、奶油（或植物油脂）、食糖等为主要原料，加入适量食品添加剂，经混合、灭菌、均质、老化、凝冻、硬化等工艺制成的体积膨胀的冷冻饮品。根据冰激凌软硬度分为硬冰激凌和软冰激凌。硬冰淇淋\Gelato（意式冰激凌）：硬冰淇淋的膨胀率在80%-100%，硬化成型是为了便于包装和运输。和软冰淇淋\icecream（美式冰激凌）：软冰淇淋在生产过程中没有硬化过程，膨胀率在30%-60%，一般可以用冰淇淋机现制现售。通常，一支软冰淇比同等体积的硬冰淇要含有更多的(约1.6倍)营养；没有硬化过的软冰淇淋也会更加滑腻、香醇。根据制作主料可分为奶油冰激凌、酸奶冰激凌、蔬果冰激凌、用牛奶、糖果肉、果汁、果酱、奶油等“多种主料混合”做成的软式冰淇淋的圣代冰激凌等。
冰激凌的主要营养成分糖和脂肪。其中的糖类，由牛奶中的乳糖和各种果汁、果浆中的果糖以及蔗糖组成，其中的有机酸、丹宁和各种维生素，可以给人体提供所需要的营养物质。所含脂肪主要来自于牛奶和鸡蛋，有较多的卵磷脂，可释放出胆碱，对增进人的记忆力有帮助。脂肪中的脂溶性维生素也容易被人体所吸收。
冰激凌富含优质蛋白质、乳糖、钙、磷、钾、钠、氯、硫、铁、氨基酸、维生素A、维生素C、维生素E等多种营养成分以及其他对人极为有益的生物活性物质，具有调节生理功能、平衡人体渗透压和酸碱度的功能。
黄皮果，拉丁文名：Clausenalansium(Lour.)Skeels又名：黄弹、黄皮、黄枇、黄弹子、王坛子。芸香科、黄皮属植物，果色泽金黄、光洁耀目，根据性味，可分甜、酸两个系统，有些品种甜酸适口、汁液丰富而具香味，是色、香、味俱佳的水果，可与荔枝并称。叶、根皮及果核均供药用。黄皮果还有较高的药用价值，叶、果和种子等都可入药，具有消食健胃、理气健脾、行气止痛等功效，俗有“饥食荔枝，饱食黄皮果”之说。果皮可消风肿，去疳积；种子可治疝气、蜈蚣咬伤和小儿头疮。黄皮果种子富含油分，出油率高达42%，为优良的润滑剂。黄皮果作为一种优质的水果，其果实除鲜食外，尚可加工成果冻、果酱、蜜饯、果饼及清凉饮料等或盐渍、糖渍。所以，在民间黄皮果素有“果中之宝”之称。
参照传统冰激凌制作工艺和东方饮食文化特点，通过改进研制方法使冰激凌与特定食材的理想结合，同时采用佐料提升冰激凌的特色口感，制作出外形美观、风味独特、营养均衡的特色冰激凌，满足大众对冰激凌色、香、味、型的要求，形成适合大众化的新一类冷冻饮品与是本发明需要解决的问题。
发明内容
本发明目的是要提供特制黄皮冰淇淋及其制作方法。
本发明通过以下技术方案予以实现：
特制黄皮冰淇淋的制作方法，其特征在于：原料由以下重量份数的组分组成：蛋黄80-100份，柠檬50-55份，白糖60-65份，黄皮300-310份，鲜牛奶200-220份，淡奶油300-320份。其制作过程包括如下步骤：
A、制作蛋黄糊：
a．取蛋黄和牛奶、白糖放入器皿中一起搅拌成蛋黄糊，将器皿放入存水的锅中用小火40-50摄氏度缓慢加热5-7分钟，全程持续搅拌3-5分钟直至蛋黄液呈糊状，锅底冒小气泡；取出器皿放入冷水中冷却。
b．搅拌器调至高速档位，取淡奶油放入搅拌器搅拌2-4分钟取出。
B、制作黄皮：
a．黄皮洗净去皮去蒂，取150份黄皮切成3-5毫米颗粒备用。
b．另取150份黄皮放入榨汁机中调至高速档位打成果汁，挤入柠檬汁搅拌均匀；取出黄皮汁放入冷却好的蛋黄液中，充分搅拌1-2分钟，使蛋黄液和黄皮液均匀混合。
C、冰淇淋调味整型：
将步骤A制成的奶油和步骤B的黄皮颗粒一起放入步骤B制成的蛋黄黄皮液器皿中，搅拌2-4分钟均匀后，将器皿密封后放入冰柜中进行冷凝；取出放入杯状模具设计艺术造型制成成品。
进一步的：步骤A中技术a的蛋黄糊取蛋黄80份，鲜牛奶200份，白糖60份质量配比混合制成。
进一步的：步骤A中技术b的淡奶油发泡以在搅拌器中打发直至硬泡状，取出时奶油挂壁自然下落为制成。
进一步的：步骤B中技术b取黄皮汁与柠檬汁的质量比取3:1的比例混合调配。
进一步的：步骤C中冷凝温度为零下18-20摄氏度，时间为2-3小时，期间每隔30分钟需取出，进行划十字的搅拌2-4分钟。
本发明具有以下有益效果：
1、本发明制作的冰淇淋工艺独创，采用蛋黄、鲜奶、白糖、奶油进行发泡工艺制作，制作工程中多次进行蛋、奶制品的发泡、冷凝、搅拌、挂浆工艺，使冰激凌原料层层发酵，充分混合入味，成品口感华润绵香、细腻入口，冰爽清凉，成为新一类的冰饮口味。
2、本发明引入黄皮果作为冰激凌的主要口感原料，成品呈现金黄色的外观，具有酸、甜、鲜的特色口味，还有较高的药用价值，具有消食健胃、理气健脾、行气止痛等功效，俗有“饥食荔枝，饱食黄皮果”之说。果皮可消风肿，去疳积；种子可治疝气、蜈蚣咬伤和小儿头疮，有去除内积毒素的功效。
3、本发明采用冰淇淋制作工艺操作简单、便于控制加工条件、实现规模化生产。
具体实施方式
下面结合实施例对本发明作进一步详细的描述，但本发明的实施方式并不局限于实施例表示的范围。
以下实例所用原料来源的说明：
黄皮：从幼果到成熟所需时间较短。一般不超过半个月。黄皮果的果实是典型的浆果，果肉半透明，多汁多浆，含有高量的维他命，看起来像龙眼，还没成熟的时候，青青的，吃起来有点酸味，但不同品种，酸味浓厚程度不同。可以从甜感、酸感选择不同时期的黄皮。
淡奶油：“President总统”牌，购于安得利（深圳）食品有限公司。
实施例1：
1、制作蛋黄糊：
a．取蛋黄80克和鲜牛奶200克、白糖60克放入器皿中一起搅拌成蛋黄糊，将器皿放入存水的锅中用小火40-50摄氏度缓慢加热5-7分钟，全程持续搅拌3-5分钟直至蛋黄液呈糊状，锅底冒小气泡；取出器皿放入冷水中冷却。
b．搅拌器调至高速档位，取淡奶油300克放入搅拌器搅拌2-4分钟打发直至硬泡状，取出时奶油挂壁自然下落为佳。
2、制作黄皮：
黄皮300克洗净去皮去蒂，取150克黄皮切成3-5毫米颗粒备用。另取150克黄皮放入榨汁机中调至高速档位打成果汁，挤入柠檬汁50克搅拌均匀；取出黄皮汁放入冷却好的蛋黄液中，充分搅拌1-2分钟，使蛋黄液和黄皮液均匀混合。
3、冰淇淋调味整型：
将奶油和黄皮颗粒一起放入蛋黄黄皮液器皿中，搅拌2-4分钟均匀后，将器皿密封后放入冰柜中进行冷凝，冷凝温度为零下18-20摄氏度，时间为2-3小时，期间每隔30分钟需取出，进行划十字的搅拌2-4分钟；取出放入杯状模具设计艺术造型制成成品。
实施例2：
1、制作蛋黄糊：
a．取蛋黄100克和鲜牛奶220克、白糖80克放入器皿中一起搅拌成蛋黄糊，将器皿放入存水的锅中用小火40-50摄氏度缓慢加热8分钟，全程持续搅拌5分钟直至蛋黄液呈糊状，锅底冒小气泡；取出器皿放入冷水中冷却。
b．搅拌器调至高速档位，取淡奶油320克放入搅拌器搅拌2-4分钟打发直至硬泡状，取出时奶油挂壁自然下落为佳。
2、制作黄皮：
黄皮320克洗净去皮去蒂，取160克黄皮切成3毫米颗粒备用。另取160克黄皮放入榨汁机中调至高速档位打成果汁，挤入柠檬汁60克搅拌均匀；取出黄皮汁放入冷却好的蛋黄液中，充分搅拌3分钟，使蛋黄液和黄皮液均匀混合。
3、冰淇淋调味整型：
将奶油和黄皮颗粒一起放入蛋黄黄皮液器皿中，搅拌4分钟均匀后，将器皿密封后放入冰柜中进行冷凝，冷凝温度为零下20摄氏度，时间为3小时，期间每隔30分钟需取出，进行划十字的搅拌3分钟；取出放入杯状模具设计艺术造型制成成品。
实施例3：
1、制作蛋黄糊：
a．取蛋黄80克和鲜牛奶200克、白糖60克放入器皿中一起搅拌成蛋黄糊，将器皿放入存水的锅中用小火40-50摄氏度缓慢加热5-7分钟，全程持续搅拌3-5分钟直至蛋黄液呈糊状，锅底冒小气泡；取出器皿放入冷水中冷却。
b．搅拌器调至高速档位，取淡奶油300克放入搅拌器搅拌2-4分钟打发直至硬泡状，取出时奶油挂壁自然下落为佳。
2、制作黄皮：
黄皮300克洗净去皮去蒂，取150克黄皮切成3-5毫米颗粒备用。另取150克黄皮放入榨汁机中调至高速档位打成果汁，挤入柠檬汁50克搅拌均匀；取出黄皮汁放入冷却好的蛋黄液中，充分搅拌1-2分钟，使蛋黄液和黄皮液均匀混合。
3、冰淇淋调味整型：
将奶油和黄皮颗粒一起放入蛋黄黄皮液器皿中，搅拌2-4分钟均匀后，将器皿密封后放入冰柜中进行冷凝，冷凝温度为零下18-20摄氏度，时间为2-3小时，期间每隔30分钟需取出，进行划十字的搅拌2-4分钟；取出放入杯状模具设计艺术造型制成成品。
本发明所得特色黄皮冰淇淋A进行口感评分实验，与未加入特制黄皮的冰淇淋B、未进行蛋黄糊、鲜奶油发泡工艺的冰激凌C、未进行冷凝工艺的冰激凌D进行对比，本实施例制备的黄皮冰淇淋A外形美观，具有黄金的色泽，味道鲜香甜美、冰爽可口具有鲜明的特色，且通过蛋黄、奶油、鲜奶、黄皮等的有机搭配使成品具有营养丰富均衡的优点。经过80人对黄皮冰淇淋A、未加入特制黄皮的冰淇淋B、未进行蛋黄糊、鲜奶油发泡工艺的冰激凌C、未进行冷凝工艺的冰激凌D进行感官评价，有75人表示与冰淇淋B、冰激凌C、冰激凌D相比更喜欢黄皮冰淇淋A的味道，有10人表示与冰淇淋A相比更喜欢冰淇淋B的味道，其余10人评价冰淇淋A的味道不如冰激凌C、冰激凌D，可见，本发明具有鲜明的特点和独特的风味，受到大多数测试者的喜爱。
以上内容是结合具体的优选实施方式对本发明所作的进一步详细说明，不能认定本发明的具体实施只局限于这些说明。对于本发明所属技术领域的普通技术人员来说，在不脱离本发明构思的前提下，还可以做出若干简单推演或替换，都应当视为属于本发明的保护范围。
Claims (5)
1.特制黄皮冰淇淋的制作方法，其特征在于：原料由以下重量份数的组分组成：蛋黄80-100份，柠檬50-55份，白糖60-65份，黄皮300-310份，鲜牛奶200-220份，淡奶油300-320份：
其制作过程包括如下步骤：
A、制作蛋黄糊：
a．取蛋黄和牛奶、白糖放入器皿中一起搅拌成蛋黄糊，将器皿放入存水的锅中用小火40-50摄氏度缓慢加热5-7分钟，全程持续搅拌3-5分钟直至蛋黄液呈糊状，锅底冒小气泡；取出器皿放入冷水中冷却：
b．搅拌器调至高速档位，取淡奶油放入搅拌器搅拌2-4分钟取出：
B、制作黄皮：
a．黄皮洗净去皮去蒂，取150份黄皮切成3-5毫米颗粒备用：
b．另取150份黄皮放入榨汁机中调至高速档位打成果汁，挤入柠檬汁搅拌均匀；取出黄皮汁放入冷却好的蛋黄液中，充分搅拌1-2分钟，使蛋黄液和黄皮液均匀混合：
C、冰淇淋调味整型：
将步骤A制成的奶油和步骤B的黄皮颗粒一起放入步骤B制成的蛋黄黄皮液器皿中，搅拌2-4分钟均匀后，将器皿密封后放入冰柜中进行冷凝；取出放入杯状模具设计艺术造型制成成品。
2.根据权利要求1所述的特制黄皮冰淇淋的制作方法，其特征在于：步骤A中技术a的蛋黄糊取蛋黄80份，鲜牛奶200份，白糖60份质量配比混合制成。
3.根据权利要求1所述的特质黄皮冰淇淋的制作方法，其特征在于：步骤A中技术b的淡奶油发泡以在搅拌器中打发直至硬泡状，取出时奶油挂壁自然下落为制成。
4.根据权利要求1所述的特制黄皮冰淇淋的制作方法，其特征在于：步骤B中技术b取黄皮汁与柠檬汁的质量比取3:1的比例混合调配。
5.根据权利要求1所述的特制黄皮冰淇淋的制作方法，其特征在于：步骤C中冷凝温度为零下18-20摄氏度，时间为2-3小时，期间每隔30分钟需取出，进行划十字的搅拌2-4分钟。
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