CN106107009A - A kind of Fructus Artocarpi Heterophylli ice cream and preparation method thereof - Google Patents
A kind of Fructus Artocarpi Heterophylli ice cream and preparation method thereof Download PDFInfo
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- CN106107009A CN106107009A CN201610466061.6A CN201610466061A CN106107009A CN 106107009 A CN106107009 A CN 106107009A CN 201610466061 A CN201610466061 A CN 201610466061A CN 106107009 A CN106107009 A CN 106107009A
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- artocarpi heterophylli
- fructus artocarpi
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- heterophylli
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 230000032683 aging Effects 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 12
- 235000014121 butter Nutrition 0.000 claims abstract description 11
- 235000019219 chocolate Nutrition 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 15
- 235000017286 Melicoccus bijugatus Nutrition 0.000 claims description 14
- 235000018675 Solanum caripense Nutrition 0.000 claims description 14
- 240000002017 Solanum caripense Species 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 13
- 210000002435 tendon Anatomy 0.000 claims description 10
- ZRALSGWEFCBTJO-UHFFFAOYSA-N Guanidine Chemical compound NC(N)=N ZRALSGWEFCBTJO-UHFFFAOYSA-N 0.000 claims description 8
- 239000003381 stabilizer Substances 0.000 claims description 8
- 239000003292 glue Substances 0.000 claims description 5
- CHJJGSNFBQVOTG-UHFFFAOYSA-N N-methyl-guanidine Natural products CNC(N)=N CHJJGSNFBQVOTG-UHFFFAOYSA-N 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- SWSQBOPZIKWTGO-UHFFFAOYSA-N dimethylaminoamidine Natural products CN(C)C(N)=N SWSQBOPZIKWTGO-UHFFFAOYSA-N 0.000 claims description 4
- 230000007159 enucleation Effects 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 4
- 235000019197 fats Nutrition 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 239000001913 cellulose Substances 0.000 abstract description 3
- 229920002678 cellulose Polymers 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000008725 Artocarpus heterophyllus Nutrition 0.000 abstract description 2
- 244000025352 Artocarpus heterophyllus Species 0.000 abstract description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 239000003507 refrigerant Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000010685 fatty oil Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
- A23G9/40—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
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- 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
- 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
-
- 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
-
- 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 or essential oils
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to making food field, particularly relate to a kind of Fructus Artocarpi Heterophylli ice cream and preparation method thereof；Fructus Artocarpi Heterophylli ice cream is made up of the material of following parts by weight, Fructus Artocarpi Heterophylli pulp 35 45 parts, 5 15 parts of Fructus Artocarpi Heterophylli pit powder, plain chocolate 5 10 parts, defatted milk powder 7 12 parts, white sugar 58 parts, 6 10 parts of butter, pure water 15 25 parts, its manufacture method includes preparing Fructus Artocarpi Heterophylli pulp and Fructus Artocarpi Heterophylli pit powder, raw material mixes, sterilization, homogenizing, cool aging and congealing；Improve the utilization rate of Fructus Artocarpi Heterophylli fruit resource, extend Fructus Artocarpi Heterophylli converted products new direction, it is provided that a kind of Fructus Artocarpi Heterophylli ice cream；The Fructus Artocarpi Heterophylli ice cream that the present invention provides, has natural jackfruit fruital, nutritious, and rich cellulose refrigerant is reduced phlegm and internal heat.
Description
Technical field
The present invention relates to making food field, particularly relate to a kind of Fructus Artocarpi Heterophylli ice cream and preparation method thereof.
Background technology
Fructus Artocarpi Heterophylli happiness tropical climate, has a large amount of plantation at south China.Containing abundant saccharide, albumen in Fructus Ananadis comosi mamoncillo bud
Matter, vitamin B group (B1, B2, B6), vitamin C, mineral, fatty oil etc..Saccharide in Fructus Artocarpi Heterophylli, protein, fatty oil,
Minerals and vitamins has certain effect to the normal physiological function maintaining body.Fructus Artocarpi Heterophylli mature seed rich in starch, has benefit
Effect of middle QI invigorating.Fructus Ananadis comosi mamoncillo tendon (undeveloped mature fruit bud) rich cellulose, taste is fragrant, can increase enterogastric peristalsis.Ice cream
It is the delicious frozen dairy of a kind of great allure, is the food of relieving summer heat of fast sale in summer.With the fruit bud of Fructus Artocarpi Heterophylli, really tendon, really
Core is that primary raw material prepares ice cream, is the comprehensive utilization to Fructus Artocarpi Heterophylli edible material, and current, and market does not has Fructus Artocarpi Heterophylli
Ice cream is being sold, and does not also have formula of Fructus Artocarpi Heterophylli ice cream and preparation method thereof, can not meet modern Man's Demands.
Summary of the invention
The present invention is the blank making up prior art, and provides a kind of Fructus Artocarpi Heterophylli ice cream and preparation method thereof.
A kind of Fructus Artocarpi Heterophylli ice cream that the present invention provides, is made up of the material of following parts by weight,
Fructus Artocarpi Heterophylli pulp 35 45 parts, 5 15 parts of Fructus Artocarpi Heterophylli pit powder, plain chocolate 5 10 parts, defatted milk powder 7 12 parts, white sand
Sugar 58 parts, 6 10 parts of butter, pure water 15 25 parts.
Preferably, Fructus Artocarpi Heterophylli pulp 40 parts, 10 parts of Fructus Artocarpi Heterophylli pit powder, plain chocolate 8 parts, defatted milk powder 10 parts, white sugar 6
Part, 7 parts of butter, pure water 19 parts.
A kind of method making Fructus Artocarpi Heterophylli ice cream that the present invention provides: comprise the following steps:
Step 1): prepare Fructus Artocarpi Heterophylli pulp and Fructus Artocarpi Heterophylli pit powder: take enucleation Fructus Ananadis comosi mamoncillo bud that weight portion is 5.5 parts, 2.5 parts
Fruit tendon soak in saline, take out, with clear water rinse after, take the clear water that weight portion is 2 parts join Fructus Ananadis comosi mamoncillo bud with fruit
In the mixture of tendon, it is mixed thing making beating, obtains Fructus Artocarpi Heterophylli pulp；
After Fructus Artocarpi Heterophylli pit is removed yellow mantle, put in 80 ~ 90 DEG C of clear water and boil 6 ~ 10min, naturally dry after peeling, in
110 DEG C of baking boxs bake 8 ~ 10min, is placed under ventilation condition and naturally cools to powder process after room temperature, cross 200 mesh sieves and obtain Fructus Ananadis comosi mamoncillo
Core powder；
Step 2): raw material mixes: takes Fructus Artocarpi Heterophylli pulp 35 45 parts, 5 15 parts of Fructus Artocarpi Heterophylli pit powder, plain chocolate 5 10 parts, take off
Fat milk powder 7 12 parts, white sugar 58 parts, 35 parts of butter, pure water 15 25 parts, the mixing of stabilizer 0.10-0.15 part are all
Even；Described stabilizer is made up of guanidine that glue and Xanthan gum, and its mass ratio is 1 ~ 1.6；
Step 3): sterilization: by step 2) in gained mixture use pasteurization sterilize；
Step 4): homogenizing: by mixture sterile-processed in step 3) in temperature 65 ~ 70 DEG C, pressure is 15 ~ 20 MPa's
Under the conditions of carry out for the first time homogenizing, homogenizing time is 10 ~ 15min；Then stand about 5min, be 3 ~ 5 MPa and temperature in pressure
Degree is for carrying out second time homogenizing under conditions of temperature 60 ~ 65 DEG C, mean time is 15 ~ 20min, obtains ice-cream slurry；
Step 5): cool aging: ice-cream slurry step 4) obtained is placed in heat-exchangers of the plate type or drum type brake cooling cylinder
Cool down, in 5min, be cooled to 2 ~ 4 DEG C, then, proceed in aging tank, in 2 ~ 4 DEG C of aging 5 ~ 6h；
Step 6) is congealed: ice-cream slurry step 5) obtained pours into the 7 ~ 10min that congeals in freezing machine, makes Fructus Artocarpi Heterophylli ice river in Henan Province
Drench.
The mesohalobic concentration of step 1) is 1g/100ml, and soak time is 5min.
In step 3), the temperature of pasteurize is 85 DEG C, and the time is 15s.
In step 6), frozen temperatures is-6 ~-9 DEG C.
Beneficial effect:
1, improve the utilization rate of Fructus Artocarpi Heterophylli fruit resource, extend Fructus Artocarpi Heterophylli converted products new direction, it is provided that a kind of Fructus Artocarpi Heterophylli ice river in Henan Province
Drench；The Fructus Artocarpi Heterophylli ice cream that the present invention provides, has natural jackfruit fruital, nutritious, and rich cellulose refrigerant is reduced phlegm and internal heat.
2, inventive formulation calculates simple, and technological design economical rationality, operating unit technology maturation, process control parameter is easy
Operation, is suitable for scale processing, has the widest popularization space.
Detailed description of the invention
Embodiment 1: a kind of Fructus Artocarpi Heterophylli ice cream that the present invention provides, is made up of the material of following ratio of weight and number,
Fructus Artocarpi Heterophylli pulp 35 45 parts, 5 15 parts of Fructus Artocarpi Heterophylli pit powder, plain chocolate 5 10 parts, defatted milk powder 7 12 parts, white sand
Sugar 58 parts, 6 10 parts of butter, pure water 15 25 parts.
A kind of method making Fructus Artocarpi Heterophylli ice cream that the present invention provides: comprise the following steps:
Step 1): prepare Fructus Artocarpi Heterophylli pulp and Fructus Artocarpi Heterophylli pit powder: take enucleation Fructus Ananadis comosi mamoncillo bud that weight portion is 5.5 parts, 2.5 parts
Fruit tendon soak in saline, take out, with clear water rinse after, take the clear water that weight portion is 2 parts join Fructus Ananadis comosi mamoncillo bud with fruit
In the mixture of tendon, it is mixed thing making beating, obtains Fructus Artocarpi Heterophylli pulp；
After Fructus Artocarpi Heterophylli pit is removed yellow mantle, put in 80 ~ 90 DEG C of clear water and boil 6 ~ 10min, naturally dry after peeling, in
110 DEG C of baking boxs bake 8 ~ 10min, is placed under ventilation condition and naturally cools to powder process after room temperature, cross 200 mesh sieves and obtain Fructus Ananadis comosi mamoncillo
Core powder；
Step 2): raw material mixes: takes Fructus Artocarpi Heterophylli pulp 35 45 parts, 5 15 parts of Fructus Artocarpi Heterophylli pit powder, plain chocolate 5 10 parts, take off
Fat milk powder 7 12 parts, white sugar 58 parts, 35 parts of butter, pure water 15 25 parts, the mixing of stabilizer 0.10-0.15 part are all
Even；Described stabilizer is made up of guanidine that glue and Xanthan gum, and its mass ratio is 1 ~ 1.6；
Step 3): sterilization: by step 2) in gained mixture use pasteurization sterilize；
Step 4): homogenizing: by mixture sterile-processed in step 3) in temperature 65 ~ 70 DEG C, pressure is 15 ~ 20 MPa's
Under the conditions of carry out for the first time homogenizing, homogenizing time is 10 ~ 15min；Then stand about 5min, be 3 ~ 5 MPa and temperature in pressure
Degree is for carrying out second time homogenizing under conditions of temperature 60 ~ 65 DEG C, mean time is 15 ~ 20min, obtains ice-cream slurry；
Step 5): cool aging: ice-cream slurry step 4) obtained is placed in heat-exchangers of the plate type or drum type brake cooling cylinder
Cool down, in 5min, be cooled to 2 ~ 4 DEG C, then, proceed in aging tank, in 2 ~ 4 DEG C of aging 5 ~ 6h；
Step 6) is congealed: ice-cream slurry step 5) obtained pours into the 7 ~ 10min that congeals in freezing machine, makes Fructus Artocarpi Heterophylli ice river in Henan Province
Drench.
Embodiment 2: a kind of Fructus Artocarpi Heterophylli ice cream that the present invention provides, is made up of the material of following parts by weight,
Fructus Artocarpi Heterophylli pulp 40 parts, 10 parts of Fructus Artocarpi Heterophylli pit powder, plain chocolate 8 parts, defatted milk powder 10 parts, white sugar 6 parts, 7 parts of butter,
Pure water 19 parts.
A kind of method making Fructus Artocarpi Heterophylli ice cream that the present invention provides: comprise the following steps:
Step 1): prepare Fructus Artocarpi Heterophylli pulp and Fructus Artocarpi Heterophylli pit powder: take enucleation Fructus Ananadis comosi mamoncillo bud that weight portion is 5.5 parts, 2.5 parts
Fruit tendon in the saline of 1g/100ml, soak 5min, take out, with clear water rinse after, take the clear water that weight portion is 2 parts and join
Fructus Ananadis comosi mamoncillo bud, with the mixture of fruit tendon, is mixed thing making beating, obtains Fructus Artocarpi Heterophylli pulp；
After Fructus Artocarpi Heterophylli pit is removed yellow mantle, put in 80 ~ 90 DEG C of clear water and boil 6 ~ 10min, naturally dry after peeling, in
110 DEG C of baking boxs bake 8 ~ 10min, is placed under ventilation condition and naturally cools to powder process after room temperature, cross 200 mesh sieves and obtain Fructus Ananadis comosi mamoncillo
Core powder；
Step 2): raw material mix: take Fructus Artocarpi Heterophylli pulp 40 parts, 10 parts of Fructus Artocarpi Heterophylli pit powder, plain chocolate 8 parts, defatted milk powder 10 parts,
White sugar 6 parts, 7 parts of butter, pure water 19 parts, stabilizer 0.10-0.15 part mix homogeneously；Described stabilizer is by guanidine that glue and Huang
Ortho acid glue forms, and its mass ratio is 1 ~ 1.6；
Step 3): sterilization: by step 2) in gained mixture use pasteurization to sterilize, sterilization temperature is 85 Celsius
Degree, the time is 15min.
Step 4): homogenizing: by mixture sterile-processed in step 3) in temperature 65 ~ 70 DEG C, pressure is 15 ~ 20
Carrying out homogenizing for the first time under conditions of MPa, homogenizing time is 10 ~ 15min；Then stand about 5min, be 3 ~ 5 MPa in pressure
Being to carry out second time homogenizing under conditions of temperature 60 ~ 65 DEG C with temperature, mean time is 15 ~ 20min, obtains ice-cream slurry；
Step 5): cool aging: ice-cream slurry step 4) obtained is placed in heat-exchangers of the plate type or drum type brake cooling cylinder
Cool down, in 5min, be cooled to 2 ~ 4 DEG C, then, proceed in aging tank, in 2 ~ 4 DEG C of aging 5 ~ 6h；
Step 6) is congealed: ice-cream slurry step 5) obtained pours into the 7 ~ 10min that congeals in freezing machine, makes Fructus Artocarpi Heterophylli ice river in Henan Province
Drenching, frozen temperatures is-6 ~-9 DEG C.
Claims (6)
1. a Fructus Artocarpi Heterophylli ice cream, is characterized in that: be made up of the material of following parts by weight,
Fructus Artocarpi Heterophylli pulp 35 45 parts, 5 15 parts of Fructus Artocarpi Heterophylli pit powder, plain chocolate 5 10 parts, defatted milk powder 7 12 parts, white sand
Sugar 58 parts, 6 10 parts of butter, pure water 15 25 parts.
Fructus Artocarpi Heterophylli ice cream the most according to claim 1, is characterized in that: be made up of the material of following parts by weight, Fructus Ananadis comosi
40 parts of mamoncillo slurry, 10 parts of Fructus Artocarpi Heterophylli pit powder, plain chocolate 8 parts, defatted milk powder 10 parts, white sugar 6 parts, 7 parts of butter, pure water 19
Part.
3. the method for the Fructus Artocarpi Heterophylli ice cream that a kind makes described in claim 1: it is characterized in that: comprise the following steps:
Step 1): prepare Fructus Artocarpi Heterophylli pulp and Fructus Artocarpi Heterophylli pit powder: take enucleation Fructus Ananadis comosi mamoncillo bud that weight portion is 5.5 parts, 2.5 parts
Fruit tendon soak in saline, take out, with clear water rinse after, take the clear water that weight portion is 2 parts join Fructus Ananadis comosi mamoncillo bud with fruit
In the mixture of tendon, it is mixed thing making beating, obtains Fructus Artocarpi Heterophylli pulp；
After Fructus Artocarpi Heterophylli pit is removed yellow mantle, put in 80 ~ 90 DEG C of clear water and boil 6 ~ 10min, naturally dry after peeling, in
110 DEG C of baking boxs bake 8 ~ 10min, then, is placed under ventilation condition and naturally cools to powder process after room temperature, then cross 200 mesh sieves
Obtain Fructus Artocarpi Heterophylli pit powder；
Step 2): raw material mixes: takes Fructus Artocarpi Heterophylli pulp 35 45 parts, 5 15 parts of Fructus Artocarpi Heterophylli pit powder, plain chocolate 5 10 parts, take off
The mixing of fat milk powder 7 12 parts, white sugar 58 parts, 35 parts of butter, pure water 15 25 parts, stabilizer 0.10 0.15 parts is all
Even；Described stabilizer is made up of guanidine that glue and Xanthan gum, and its mass ratio is 1 ~ 1.6；
Step 3): sterilization: by step 2) in gained mixture use pasteurization sterilize；
Step 4): homogenizing: by mixture sterile-processed in step 3) in temperature 65 ~ 70 DEG C, pressure is 15 ~ 20 MPa's
Under the conditions of carry out for the first time homogenizing, homogenizing time is 10 ~ 15min；Then stand about 5min, be 3 ~ 5 MPa and temperature in pressure
Degree is for carrying out second time homogenizing under conditions of temperature 60 ~ 65 DEG C, homogenizing time is 15 ~ 20min, obtains ice-cream slurry；
Step 5): cool aging: ice-cream slurry step 4) obtained is placed in heat-exchangers of the plate type or drum type brake cooling cylinder
Cool down, in 5min, be cooled to 2 ~ 4 DEG C, then, proceed in aging tank, aging 5 ~ 6h at 2 ~ 4 DEG C；
Step 6) is congealed: ice-cream slurry step 5) obtained pours into the 7 ~ 10min that congeals in freezing machine, makes Fructus Artocarpi Heterophylli ice river in Henan Province
Drench.
The method of the Fructus Artocarpi Heterophylli ice cream described in making claim 1 the most according to claim 3: it is characterized in that: step
1) mesohalobic concentration is 1g/100 ml, and soak time is 5min.
The method of the Fructus Artocarpi Heterophylli ice cream described in making claim 1 the most according to claim 3: it is characterized in that: step
3) in, the temperature of pasteurize is 85 DEG C, and the time is 15s.
The method of the Fructus Artocarpi Heterophylli ice cream described in making claim 1 the most according to claim 3: it is characterized in that: step
6) in, frozen temperatures is-6 ~-9 DEG C.
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