CN105795091A - 一种水果花生糊冰淇淋的关键做法 - Google Patents
一种水果花生糊冰淇淋的关键做法 Download PDFInfo
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- CN105795091A CN105795091A CN201610167414.2A CN201610167414A CN105795091A CN 105795091 A CN105795091 A CN 105795091A CN 201610167414 A CN201610167414 A CN 201610167414A CN 105795091 A CN105795091 A CN 105795091A
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
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Abstract
本发明涉及一种水果花生糊冰淇淋的关键做法，引入花生糊作为冰激凌的口感原料，具有健脾益胃，补气养血，养血安神等功效。绿色的青苹果、红色的红石榴、黄色的哈密瓜富含进行点缀，外观精美夺目，口感酸甜，富含维生素C，增添了原味冰激凌的水果口味。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，尤其是一种特色水果冰淇淋的制作方法。
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。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。
花生又名落花生、双子叶植物，叶脉为网状脉，种子有花生果皮包被。历史上曾叫长生果、地豆、落花参、落地松、成寿果、番豆、无花果、地果、唐人豆。花生长于滋养补益，有助于延年益寿，所以民间又称“长生果”，并且和黄豆一样被誉为“植物肉”、“素中之荤”。花生果具有很高的营养价值，内含丰富的脂肪和蛋白质。据测定花生果内脂肪含量为44%-45%，蛋白质含量为24-36%，含糖量为20%左右。花生中还含有丰富的维生素B2.PP、A、D、E，钙和铁等。并含有硫胺素、核黄素、尼克酸等多种维生素。矿物质含量也很丰富，特别是含有人体必须的氨基酸，有促进脑细胞发育，增强记忆的功能。花生种子富含油脂，从花生仁中提取油脂呈淡黄色，透明、芳香宜人，是优质的食用油。常食花生有降低胆固醇，促进儿童骨骼发育，预防肿瘤等重要功效。
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果脯类食材的理想结合，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一种水果花生糊冰淇淋及其制作方法。
本发明通过以下技术方案予以实现：
一种水果花生糊冰淇淋的关键做法，其特征在于：原料由以下重量份数的组分组成：蛋黄100-120份，柠檬50-60份，白糖60-70份，青苹果50-60份，红石榴50-60份，哈密瓜50-60份，鲜牛奶200-220份，淡奶油300-320份，大米300-320份，花生糊粉300-320份，水100-120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、制作花生糊：
取青苹果、红石榴、哈密瓜洗净去皮切成3-5毫米颗粒；取将花生糊与90-100摄氏度的热水以1：5的比例兑成花生糊，冷却备用。
C、冰淇淋调味整型：
将步骤A制成的奶油和步骤B的花生糊一起放入步骤A制成的蛋黄液器皿中，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，撒上青苹果、红石榴、哈密瓜颗粒制成成品。
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。
进一步的：步骤C中花生糊冰激凌：青苹果颗粒：红石榴颗粒：哈密瓜颗粒取15:1:1：1质量比搭配。
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、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、本发明引入花生糊作为冰激凌的口感原料，花生含有蛋白质、脂肪、醣类、有机酸、维生素A、维生素C、微量钙多种氨基酸等丰富的营养成份。健脾益胃，补气养血，养血安神等功效。绿色的青苹果、红色的红石榴、黄色的哈密瓜进行点缀，外观精美夺目，口感酸甜，富含维生素C，增添了原味冰激凌的水果口味。
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。
下面结合实例对本发明作进一步说明：
以下实例所用原料来源的说明：
淡奶油：“President总统”牌，购于安得利（深圳）食品有限公司。
花生粉：“YPFEN”牌，购于亳州市保华药业有限公司。
实施例1：
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、制作花生糊：
取青苹果50克，红石榴50克，哈密瓜50克洗净去皮切成3-5毫米颗粒。取将花生糊300克与90-100摄氏度的热水以1：5的比例兑成花生糊，冷却备用。
3、冰淇淋调味整型：
将奶油和花生糊一起放入蛋黄液器皿中，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，撒上青苹果、红石榴、哈密瓜颗粒制成成品。
实施例2：
1、制作蛋黄糊：
a．取蛋黄50克和鲜牛奶250克、白糖100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350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、制作花生糊：
取青苹果60克，红石榴60克，哈密瓜50克洗净去皮切成5毫米颗粒。取将花生糊330克与90-100摄氏度的热水以1：5的比例兑成花生糊，冷却备用。
3、冰淇淋调味整型：
将奶油和花生糊一起放入蛋黄液器皿中，搅拌5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摄氏度，时间为3小时，期间每隔25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，撒上青苹果、红石榴、哈密瓜颗粒制成成品。
实施例3：
1、制作蛋黄糊：
a．取蛋黄80克和鲜牛奶180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分钟，全程持续搅拌直至蛋黄液呈糊状，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280克放入搅拌器搅拌4分钟打发直至硬泡状，取出时奶油挂壁自然下落为佳。
2、制作花生糊：
取青苹果30克，红石榴30克，哈密瓜30克洗净去皮切成3-5毫米颗粒。取将花生糊250克与90-100摄氏度的热水以1：5的比例兑成花生糊，冷却备用。
3、冰淇淋调味整型：
将奶油和花生糊一起放入蛋黄液器皿中，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20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，撒上青苹果、红石榴、哈密瓜颗粒制成成品。
本发明所得特色五彩水果花生糊冰淇淋A进行口感评分实验，与未加入特制花生糊的冰淇淋B、未加入水果的冰激凌C、未进行冷凝工艺的冰激凌D进行对比，本实施例制备的五彩水果花生糊冰淇淋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、青苹果、红石榴等的有机搭配使成品具有营养丰富均衡的优点。经过80人对五彩水果花生糊冰淇淋A、与未加入特制花生糊的冰淇淋B、未加入水果的冰激凌C、未进行冷凝工艺的冰激凌D进行感官评价，有60人表示与冰淇淋B、冰激凌C、冰激凌D相比更喜欢五彩水果花生糊冰淇淋A的味道，有7人表示与冰淇淋A相比更喜欢冰淇淋B的味道，其余13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)
1.一种水果花生糊冰淇淋的关键做法，其特征在于：原料由以下重量份数的组分组成：蛋黄100-120份，柠檬50-60份，白糖60-70份，青苹果50-60份，红石榴50-60份，哈密瓜50-60份，鲜牛奶200-220份，淡奶油300-320份，大米300-320份，花生糊粉300-320份，水100-120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、制作花生糊：
取青苹果、红石榴、哈密瓜洗净去皮切成3-5毫米颗粒；取将花生糊与90-100摄氏度的热水以1：5的比例兑成花生糊，冷却备用：
C、冰淇淋调味整型：
将步骤A制成的奶油和步骤B的花生糊一起放入步骤A制成的蛋黄液器皿中，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，撒上青苹果、红石榴、哈密瓜颗粒制成成品。
2.根据权利要求1所述的水果花生糊冰淇淋的关键做法，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所述的水果花生糊冰淇淋的关键做法，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所述的水果花生糊冰淇淋的关键做法，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。
5.根据权利要求1所述的水果花生糊冰淇淋的关键做法，其特征在于：步骤C中花生糊冰激凌：青苹果颗粒：红石榴颗粒：哈密瓜颗粒取15:1:1：1质量比搭配。
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| CN107484872A (zh) * | 2016-06-11 | 2017-12-19 | 卢峰 | 脆口水果芝麻糊冰淇淋的制作方法 |
| CN107950742A (zh) * | 2017-11-03 | 2018-04-24 | 厦门华厦学院 | 蕉心炒冰淇淋卷及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107484872A (zh) * | 2016-06-11 | 2017-12-19 | 卢峰 | 脆口水果芝麻糊冰淇淋的制作方法 |
| CN106359837A (zh) * | 2016-10-26 | 2017-02-01 | 长沙理工大学 | 冰淇淋及其制作方法 |
| CN107950742A (zh) * | 2017-11-03 | 2018-04-24 | 厦门华厦学院 | 蕉心炒冰淇淋卷及其制备方法 |
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Application publication date: 20160727 |