CN106035978A - 一种益智冰激凌及其制备方法 - Google Patents
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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
- A23G9/36—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
- 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
-
- 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
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth 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)
Abstract
本发明涉及一种益智冰激凌及其制备方法,属于食品加工技术领域,该冰激凌由以下原料组成:鲜牛奶、奶粉、金针菇、大枣、龙眼肉、山楂、稳定剂、乳化剂、甜味剂和纯净水。该冰激凌采用纯天然原料制成,具有增强智力、提高免疫力、增强食欲等保健功效。
Description
技术领域
本发明涉及一种冰激凌,尤其涉及一种益智冰激凌。
背景技术
金针菇学名毛柄金钱菌,具有很高的药用的食疗价值,是一种高钾低钠食品。金针菇中含人体必需氨基酸成分较全,其中赖氨酸和精氨酸含量尤其丰富,且含锌量比较高,有助于增强智力,尤其是增强儿童智力,被称为“益智菇”;金针菇中朴菇素有增强机体对癌细胞的抗御能力。常食金针菇能促进体内新陈代谢,增强机体的生物活性,降胆固醇,预防心脑血管疾病、肝脏疾病和肠胃道溃疡。
冰激凌是人们夏季经常食用的冷饮。目前,冰激凌大多只注重色泽和口感,具有保健功效的冰激凌较少,尤其是具有增强智力的冰激凌尚未见报道。
发明内容
本发明旨针对上述问题,旨在提供一种具有益智功效的冰激凌。
一种益智冰激凌及其制备方法,其特征在于:该冰激凌由以下重量份原料组成:
鲜牛奶 10-30份
奶粉 5-10份
金针菇 3-6份
大枣 2-5份
龙眼肉 3-4份
山楂 2-3份
稳定剂 0.2-0.8份
乳化剂 0.2-0.3份
甜味剂 5-10份
其余组分为纯净水;
制备步骤:
1)原料预处理
a. 混合提取液制备:将金针菇、大枣、龙眼肉和山楂按比例混合,加纯净水浸提,料水比1:10,温度70℃,提取时间3h,过滤,滤渣在相同条件下再浸提一遍,过滤,合并提取液,浓缩至原体积1/5,备用;
b. 将乳化剂加入60℃热水中,搅拌至完全溶解,得到乳化剂溶液;稳定剂加入沸水中,搅拌至溶解,得到稳定剂溶液;
2)混合:将鲜牛奶、奶粉、甜味剂、混合提取液、乳化剂和稳定剂按比例混合均匀;
3)均质:原料混匀后进行均质,压力为25MPa,时间10min;
4)灭菌:将均质后的原料灭菌,温度90℃,时间15min;
5)老化:将冰激凌浆料冷却至2-4℃,老化4-6h;
6)凝冻:将老化后的料液灌入凝冻机中凝冻,膨胀率90% 以上时灌杯成型;
7)硬化:凝冻好的冰激凌在-30℃下硬化6-8h 后,进冷库贮藏,得产品。
所述稳定剂由羧甲基纤维素钠、海藻酸钠、黄原胶、果胶、魔芋胶或卡拉胶中的一种或几种组成。
所述乳化剂为分子蒸馏单甘脂、大豆卵磷脂、蔗糖脂肪酸酯、三聚甘油单硬脂酸酯中的一种或几种。
所述甜味剂为蔗糖。
本发明的有益效果:该冰激凌采用纯天然原料制成,具有增强智力、提高免疫力、增强食欲等保健功效。
下面将结合具体实施方式对本发明做进一步阐述,但本发明要求保护的范围并不局限于下列实施方式。
具体实施方式:
实施例1
该冰激凌由以下重量份原料组成:
鲜牛奶 30份
奶粉 5份
金针菇 6份
大枣 5份
龙眼肉 4份
山楂 2份
稳定剂 0.6份
乳化剂 0.2份
甜味剂 10份
其余组分为纯净水;
制备步骤:
1)原料预处理
a. 混合提取液制备:将金针菇、大枣、龙眼肉和山楂按比例混合,加纯净水浸提,料水比1:10,温度70℃,提取时间3h,过滤,滤渣在相同条件下再浸提一遍,过滤,合并提取液,浓缩至原体积1/5,备用;
b. 将乳化剂加入60℃热水中,搅拌至完全溶解,得到乳化剂溶液;稳定剂加入沸水中,搅拌至溶解,得到稳定剂溶液;
2)混合:将鲜牛奶、奶粉、甜味剂、混合提取液、乳化剂和稳定剂按比例混合均匀;
3)均质:原料混匀后进行均质,压力为25MPa,时间10min;
4)灭菌:将均质后的原料灭菌,温度90℃,时间15min;
5)老化:将冰激凌浆料冷却至2℃,老化6h;
6)凝冻:将老化后的料液灌入凝冻机中凝冻,膨胀率90% 以上时灌杯成型;
7)硬化:凝冻好的冰激凌在-30℃下硬化8h 后,进冷贮藏,得产品。
稳定剂中羧甲基纤维素钠、海藻酸钠:黄原胶:卡拉胶=2:1:2;乳化剂为三聚甘油单硬脂酸酯;甜味剂为冰糖。
实施例2
该冰激凌由以下重量份原料组成:
鲜牛奶 10份
奶粉 10份
金针菇 3份
大枣 2份
龙眼肉 4份
山楂 2份
稳定剂 0.2份
乳化剂 0.2份
甜味剂 10份
其余组分为纯净水;
制备步骤:
1)原料预处理
a. 混合提取液制备:将金针菇、大枣、龙眼肉和山楂按比例混合,加纯净水浸提,料水比1:10,温度70℃,提取时间3h,过滤,滤渣在相同条件下再浸提一遍,过滤,合并提取液,浓缩至原体积1/5,备用;
b. 将乳化剂加入60℃热水中,搅拌至完全溶解,得到乳化剂溶液;稳定剂加入沸水中,搅拌至溶解,得到稳定剂溶液;
2)混合:将鲜牛奶、奶粉、甜味剂、混合提取液、乳化剂和稳定剂按比例混合均匀;
3)均质:原料混匀后进行均质,压力为25MPa,时间10min;
4)灭菌:将均质后的原料灭菌,温度90℃,时间15min;
5)老化:将冰激凌浆料冷却至4℃,老化6h;
6)凝冻:将老化后的料液灌入凝冻机中凝冻,膨胀率90% 以上时灌杯成型;
7)硬化:凝冻好的冰激凌在-30℃下硬化6-8h 后,进冷库贮藏,得产品。
稳定剂为羧甲基纤维素钠:海藻酸钠:果胶=1:2:4;乳化剂为大豆卵磷脂;甜味剂为蔗糖。
Claims (4)
1.一种益智冰激凌及其制备方法,其特征在于:该冰激凌由以下重量份原料组成:
鲜牛奶 10-30份
奶粉 5-10份
金针菇 3-6份
大枣 2-5份
龙眼肉 3-4份
山楂 2-3份
稳定剂 0.2-0.8份
乳化剂 0.2-0.3份
甜味剂 5-10份
其余组分为纯净水;
制备步骤:
1)原料预处理
a. 混合提取液制备:将金针菇、大枣、龙眼肉和山楂按比例混合,加纯净水浸提,料水比1:10,温度70℃,提取时间3h,过滤,滤渣在相同条件下再浸提一遍,过滤,合并提取液,浓缩至原体积1/5,备用;
b. 将乳化剂加入60℃热水中,搅拌至完全溶解,得到乳化剂溶液;稳定剂加入沸水中,搅拌至溶解,得到稳定剂溶液;
2)混合:将鲜牛奶、奶粉、甜味剂、混合提取液、乳化剂和稳定剂按比例混合均匀;
3)均质:原料混匀后进行均质,压力为25MPa,时间10min;
4)灭菌:将均质后的原料灭菌,温度90℃,时间15min;
5)老化:将冰激凌浆料冷却至2-4℃,老化4-6h;
6)凝冻:将老化后的料液灌入凝冻机中凝冻,膨胀率90% 以上时灌杯成型;
7)硬化:凝冻好的冰激凌在-30℃下硬化6-8h 后,进冷库贮藏,得产品。
2.根据权利要求书1所述的一种益智冰激凌及其制备方法,其特征在于所述稳定剂由羧甲基纤维素钠、海藻酸钠、黄原胶、果胶、魔芋胶或卡拉胶中的一种或几种组成。
3.根据权利要求书1所述的一种益智冰激凌及其制备方法,其特征在于所述乳化剂为分子蒸馏单甘脂、大豆卵磷脂、蔗糖脂肪酸酯、三聚甘油单硬脂酸酯中的一种或几种。
4.根据权利要求书1所述的一种益智冰激凌及其制备方法,其特征在于所述甜味剂为蔗糖。
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