CN105994927A - 一种蜜桃多味冰淇淋的制作方法 - Google Patents
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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
- 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
- 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
- A23G2200/04—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 vitamins, antibiotics, other medicaments
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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
- A23G2200/06—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 beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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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
- A23G2200/08—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 cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
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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
- 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
- A23G2200/14—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
- 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
Abstract
本发明公开了一种蜜桃多味冰淇淋的制作方法，属于食品加工领域。其特征在于：采用的配方是蜜桃浆650克、草莓浆、玫瑰浆各200克、葡萄糖浆300克、脱脂奶粉500克、甜炼乳200克、奶油100克、麦芽糖350克、鸡蛋80克、黄原胶45克、单甘脂5克、水适量，其制作工艺流程为原料→混合→胶磨→灭菌→冷却→老化→凝冻→灌装→包装→硬化→检验→成品。有益效果：本发明产品果味香浓，酸甜清凉可口，有少许冰晶，具有蜜桃、草莓、玫瑰特有的香甜风味，是极好的清凉解渴之品，本产品有助于补益气血，养阴生津，是缺铁性贫血病人的理想辅助食物，还可以抗凝血，降血压，食用简单，操作方便。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种蜜桃多味冰淇淋的制作方法。
背景技术
蜜桃是一种果实可以作为水果的落叶小乔木，花可以观赏，果实多汁，可以生食或制桃脯、罐头，核仁也可以食用。果肉有白色和黄色的，一般在亚洲最受欢迎的品种多为白色果肉，多汁而甜；欧洲、澳大利亚和北美洲的人则喜欢黄色果肉较酸的品种，其核果卵球形，表面有短柔毛。
蜜桃的作用：1. 蜜桃有补益气血，养阴生津的作用，可用于大病之后，气血亏虚，面黄肌瘦，心悸气短者；2. 蜜桃的含铁量较高，是缺铁性贫血病人的理想辅助食物；3. 蜜桃含钾多，含钠少，适合水肿病人食用；4.桃仁的提取物有抗凝血作用，并能抑制咳嗽中枢而止咳，同时能使血压下降，可用于高血压病人的辅助治疗。
蜜桃属季节性水果，通常鲜食，不耐贮藏，用于加工成蜜桃多味冰淇淋可实现对蜜桃原料的综合利用，提高其经济价值和营养价值。
发明内容
本发明的目的是解决蜜桃不易贮藏的问题，提供一种蜜桃多味冰淇淋的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种蜜桃多味冰淇淋的制作方法，其特征在于：采用的配方是蜜桃浆650克、草莓浆、玫瑰浆各200克、葡萄糖浆300克、脱脂奶粉500克、甜炼乳200克、奶油100克、麦芽糖350克、鸡蛋80克、黄原胶45克、单甘脂5克、水适量，其制作工艺流程为原料→混合→胶磨→灭菌→冷却→老化→凝冻→灌装→包装→硬化→检验→成品，具体操作步骤为：
A、鲜果处理：将蜜桃洗净去皮，加入草莓进行打浆，再加入适量的维生素Ｃ，在92℃下杀菌5-8分钟保存备用；
B、混合、胶磨：先将稳定剂与8倍重量的麦芽糖混合均匀后，加水混合溶解，备用；将甜炼乳、脱脂奶粉、奶油、鸡蛋加适量水一起混合均匀后，加入准备好的稳定剂、剩余的麦芽糖，共同混合加热至78℃，放入胶体磨处理，在85℃下杀菌30分钟，放入缸中老化；
C、冷却、老化：把果浆放入老化缸与料液、玫瑰浆混合均匀，降温至10-12℃，5小时减半，再降温4-6℃老化3-5小时，使料液结合充分、食之无冰晶；
D、凝冻、灌装：采用间歇式凝冻机，温度0~-2℃，经常检查凝冻情况，保持一定的膨胀率，凝冻后立即进行灌装，即为软质冰淇淋；灌装后放入-6 ~ -8℃冷藏柜中冷藏，即为冰淇淋。
有益效果：本发明产品果味香浓，酸甜清凉可口，有少许冰晶，具有蜜桃、草莓、玫瑰特有的香甜风味，是极好的清凉解渴之品，本产品有助于补益气血，养阴生津，是缺铁性贫血病人的理想辅助食物，还可以抗凝血，降血压，食用简单，操作方便。
具体实施方式
实施例1：
一种蜜桃多味冰淇淋的制作方法，具体操作步骤为：
A、鲜果处理：将蜜桃、哈密瓜、苹果去皮加糖保藏，待用时打浆，热杀菌；
B、混合、胶磨：先将稳定剂与15倍重量的葡萄糖混合均匀后，加水混合溶解，备用；将甜炼乳、脱脂奶粉、黄油、鸡蛋加适量水一起混合均匀后，加入准备好的稳定剂、剩余的葡萄糖和果葡糖浆，共同混合加热至85℃，放入胶体磨处理，在80-85℃下杀菌25-30分钟，放入缸中老化；
C、冷却、老化：把果浆放入老化缸与料液混合均匀，降温至3-5℃，7小时减半，再降温1-2℃老化10小时，使料液结合充分、食之无冰晶；
D、凝冻、灌装：采用间歇式凝冻机，温度-2~0℃，经常检查凝冻情况，保持一定的膨胀率，凝冻后立即进行灌装，即为软质冰淇淋；灌装后放入-20 ~ -25℃冷藏柜中冷藏，即为冰淇淋。
实施例2：
一种蜜桃多味冰淇淋的制作方法，具体操作步骤为：
A、鲜果处理：将蜜桃、番石榴、芒果去皮，取果肉，加入去皮后的香蕉一同打浆，再加入适量的蜂蜜，在65℃下杀菌25分钟保存备用；
B、混合、胶磨：先将稳定剂与8倍重量的蛋白糖混合均匀后，加水混合溶解，备用；将甜炼乳、全脂奶粉、可可粉、奶油、鸡蛋加适量水一起混合均匀后，加入准备好的稳定剂、剩余的蛋白糖和香草香精，共同混合加热至60℃，放入胶体磨处理，在100℃下杀菌12分钟，放入缸中老化；
C、冷却、老化：把果浆放入老化缸与料液混合均匀，降温至4℃，7小时减半，再降温2℃老化8小时，使料液结合充分、食之无冰晶；
D、凝冻、灌装：采用间歇式凝冻机，温度0℃，经常检查凝冻情况，保持一定的膨胀率，凝冻后立即进行灌装，即为软质冰淇淋；灌装后放入-4 ~ -6℃冷藏柜中冷藏，即为冰淇淋。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种蜜桃多味冰淇淋的制作方法，其特征在于：采用的配方是蜜桃浆650克、草莓浆、玫瑰浆各200克、葡萄糖浆300克、脱脂奶粉500克、甜炼乳200克、奶油100克、麦芽糖350克、鸡蛋80克、黄原胶45克、单甘脂5克、水适量，其制作工艺流程为原料→混合→胶磨→灭菌→冷却→老化→凝冻→灌装→包装→硬化→检验→成品，具体操作步骤为：
A、鲜果处理：将蜜桃洗净去皮，加入草莓进行打浆，再加入适量的维生素Ｃ，在92℃下杀菌5-8分钟保存备用；
B、混合、胶磨：先将稳定剂与8倍重量的麦芽糖混合均匀后，加水混合溶解，备用；将甜炼乳、脱脂奶粉、奶油、鸡蛋加适量水一起混合均匀后，加入准备好的稳定剂、剩余的麦芽糖，共同混合加热至78℃，放入胶体磨处理，在85℃下杀菌30分钟，放入缸中老化；
C、冷却、老化：把果浆放入老化缸与料液、玫瑰浆混合均匀，降温至10-12℃，5小时减半，再降温4-6℃老化3-5小时，使料液结合充分、食之无冰晶；
D、凝冻、灌装：采用间歇式凝冻机，温度0~-2℃，经常检查凝冻情况，保持一定的膨胀率，凝冻后立即进行灌装，即为软质冰淇淋；灌装后放入-6 ~ -8℃冷藏柜中冷藏，即为冰淇淋。
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