CN106107010A - A kind of preparation method of low fat nano-dietary fiber benefit acid bacterium tea polyphenols ice cream - Google Patents
A kind of preparation method of low fat nano-dietary fiber benefit acid bacterium tea polyphenols ice cream Download PDFInfo
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- CN106107010A CN106107010A CN201610541303.3A CN201610541303A CN106107010A CN 106107010 A CN106107010 A CN 106107010A CN 201610541303 A CN201610541303 A CN 201610541303A CN 106107010 A CN106107010 A CN 106107010A
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- ice cream
- tea polyphenols
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 61
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 38
- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 12
- 241000894006 Bacteria Species 0.000 title claims abstract description 11
- 239000002253 acid Substances 0.000 title claims abstract description 11
- 239000000835 fiber Substances 0.000 title claims abstract description 11
- 241001122767 Theaceae Species 0.000 title description 19
- 230000032683 aging Effects 0.000 claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 9
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000000465 moulding Methods 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims abstract 7
- 239000000243 solution Substances 0.000 claims description 34
- 238000002156 mixing Methods 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 10
- 108010010803 Gelatin Proteins 0.000 claims description 9
- 229920000159 gelatin Polymers 0.000 claims description 9
- 239000008273 gelatin Substances 0.000 claims description 9
- 235000019322 gelatine Nutrition 0.000 claims description 9
- 235000011852 gelatine desserts Nutrition 0.000 claims description 9
- 229920001277 pectin Polymers 0.000 claims description 9
- 235000010987 pectin Nutrition 0.000 claims description 9
- 239000001814 pectin Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 241000251468 Actinopterygii Species 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 235000013325 dietary fiber Nutrition 0.000 claims description 7
- 150000004676 glycans Chemical class 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 229920001282 polysaccharide Polymers 0.000 claims description 7
- 239000005017 polysaccharide Substances 0.000 claims description 7
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims description 6
- 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 description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- -1 polyphenol compound Chemical class 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 239000013049 sediment Substances 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- 235000013341 fat substitute Nutrition 0.000 abstract description 2
- 239000003778 fat substitute Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 2
- 208000008589 Obesity Diseases 0.000 abstract 1
- 235000020824 obesity Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229940100486 rice starch Drugs 0.000 description 4
- 241000209094 Oryza Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000001238 wet grinding Methods 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
- A23G9/42—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
- 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
-
- 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
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- 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
- A23G9/36—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
- 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
- A23G2200/02—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 microorganisms, enzymes, probiotics
-
- 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
- A23G2200/08—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
-
- 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
The preparation method of a kind of low fat nano-dietary fiber benefit acid bacterium tea polyphenols ice cream, is prepared by tea polyphenols solution, fat substitute tea polyphenols solution, and raw material mixes, homogenizing, sterilizing, fermentation, second homogenate, aging, congeal, molding hardening low fat nano-dietary fiber benefit acid bacterium tea polyphenols ice cream.This method uses bacillus acidophilus to ferment ice cream material, and preparation is containing the ice cream raw material of useful acid bacterium;Using second homogenate method homogenizing ice cream raw material, products taste is finer and smoother;The present invention is that the production of functional ice cream provides a kind of thinking, and the ice cream of production is applicable to obesity and suffers from the consumer of cardiovascular disease and eat.
Description
Technical field
The present invention relates to the preparation of a kind of low fat nano-dietary fiber benefit acid bacterium tea polyphenols ice cream, belong to food processing skill
Art field.
Background technology
Scorching summer arrives, and ice cream becomes one of a kind of cold drink relieved summer heat, lower the temperature pursued by people.But along with guarantor
Being rooted in the hearts of the people of health food theory, the ice cream of existing market sale can not meet far away the demand of people.Additionally, China in 2011
Carrying out the 6th census, result shows that China obese patient is up to 3.2 hundred million people, and hyperpietic is 2.7 hundred million people, hyperlipidemia
Patient is 1.6 hundred million people.Therefore, how to develop a kind of novel low fat multifunctionality ice cream and meet the need of different consumer demographics
Seek the study hotspot becoming current ice cream.
Based on above-mentioned present situation, the present invention receives with Folium Camelliae sinensis, fish scale gelatin, pectin, defatted milk powder, rice starch, high dissolubility
Rice soybean dreg dietary fiber, monoglyceride, pulullan polysaccharide, white sugar, bacillus acidophilus etc. are raw material, through probiotics fermention, height
Pressure, aging, congeal, the technology such as hardening produces a kind of functional cream product of novel low fat.Wherein, high dissolubility nanometer bean
Dregs diet fibre can use that super wet-milling is broken, prepared by high pressure microjet homogenizing mating surface modification technology, and its granularity is less than 200nm.
Additionally, ice cream delicate mouthfeel lubrication prepared by the present invention, refrigerant tasty and refreshing, pleasant in taste, wide market.
Summary of the invention
Present invention aim at providing a kind of low fat nano-dietary fiber benefit acid bacterium tea polyphenols ice for prior art deficiency
Swash the preparation method insulted.Prepare fat substitute for raw material with fish scale gelatin, food stage pectin, and embed tea polyphenols.Will mixing
Thing and pulullan polysaccharide, defatted milk powder, high dissolubility nanometer soybean dreg dietary fiber, benefit acid bacterium mixing, 37 DEG C of fermentations.Through old
Change, congeal, the technology such as hardening prepares low fat nano-dietary fiber benefit acid bacterium tea polyphenols ice cream.
Preparation method step of the present invention is as follows:
(1) preparation of tea polyphenols solution: weigh 2-10g XINYANGMAOJIAN and be dissolved in the hot water of 50mL, water-bath 80 DEG C heating 10min,
Filtering, it is standby that solution is cooled to room temperature;
(2) preparation of fat substitute-tea polyphenol compound: by fish scale gelatin of bighead carp and pectin 2:1 in mass ratio respectively, 1:1,
The ratio of 1:2 is dissolved in tea polyphenols solution prepared by step (1) after extracting, and preparation mass fraction is the mixed solution of 6%, and pH is
6.0,40 DEG C of water-baths are dissolved, and prepare fat substitute-tea polyphenols composite solution, standby;
(3) raw material mixing: solution step (2) obtained and defatted milk powder 1:1,1:2,2:1 the most in mass ratio prepare three kinds
After solution, then by these three kinds of solution mixing, add the raw material of following masses mark: pulullan polysaccharide 0.1%-0.5%, rice forms sediment
Powder 1%-3%, high dissolubility nanometer soybean dreg dietary fiber 0.1%-0.5%, monoglyceride 0.1%-0.14%, white sugar 10%-16%, stir
Mix uniformly, be completely dissolved;
(4) homogenizing: mixture is processed through the homogenizer homogenizing that excess pressure is 20-30Mpa;
(5) sterilizing: by the ice cream material after homogenizing in the 80-85 DEG C of 5min that sterilizes;
(6) fermentation: adding mass fraction in the ice cream material after sterilizing is 1%-5% bacillus acidophilus, in 37 DEG C of constant temperature and humidities
Incubator is cultivated 4-8h;
(7) second homogenate: the ice cream material after fermentation is processed in the homogenizer homogenizing of 20-30Mpa；
It is (8) aging: being poured into by the ice cream material after second homogenate in the aging tank of 4 DEG C aging, mixing speed is 60-80r/min,
Aging 4-8h;
(9) congeal: the ice cream after aging is poured in freezing machine, at-4 DEG C, 500r/min, stir 15min, now ice swashs
Insulting and expect in semisolid, the ice cream after congealing injects in container；
(10) molding hardening: the ice cream after congealing hardens 24h at-20-30 DEG C.
The feature of this product: the present invention mainly uses XINYANGMAOJIAN to prepare tea polyphenols solution, with tea polyphenols solution, Aristichthys nobilis
Fish scale gelatin, food stage pectin are that fat substitute-tea polyphenol compound prepared by raw material.Use bacillus acidophilus's fermentation, preparation
Ice cream raw material.Simultaneously use second homogenate method homogenizing ice cream material, then through overaging, congeal, ice cream is prepared in hardening.We
Ice cream prepared by method is low fat ice cream, and containing nano-dietary fiber, tea polyphenols, suitable fat and suffer from cardiovascular disease
Crowd eat.
Beneficial effects of the present invention:
1, tea polyphenols solution is prepared with XINYANGMAOJIAN, and with freshwater fish scale gelatin and food grade pectin as raw material, preparation fat
Substitute-tea polyphenols solution.2, using bacillus acidophilus to ferment ice cream material, preparation is containing the ice cream raw material of useful acid bacterium.3、
Using second homogenate method homogenizing ice cream raw material, products taste is finer and smoother.4, use the present invention prepare containing nanometer meals
The low fat ice cream of fiber tea polyphenols is suitably fat and suffers from the crowd of cardiovascular disease and eats.
Detailed description of the invention
Embodiment one
(1) preparation of tea polyphenols solution: weigh 2g XINYANGMAOJIAN and be dissolved in the hot water of 50mL, water-bath 80 DEG C heating 10min, mistake
Filter, it is standby that solution is cooled to room temperature；
(2) preparation of fat substitute-tea polyphenol compound: fish scale gelatin of bighead carp is molten with the ratio of pectin 2:1 in mass ratio
In tea polyphenols solution prepared by step (1), preparation mass fraction is the mixed solution of 6%, and pH is that 6.0,40 DEG C of water-baths are dissolved,
Prepare fat substitute-tea polyphenols composite solution, standby;
(3) raw material mixing: solution step (2) obtained mixes with the ratio of defatted milk powder 1:1 in mass ratio, adds following matter
The raw material of amount mark: pulullan polysaccharide 0.1%, rice starch 1%, high dissolubility nanometer soybean dreg dietary fiber 0.1%, monoglyceride
0.1%, white sugar 10%, stir, be completely dissolved；
(4) homogenizing: mixture is processed through the homogenizer homogenizing that excess pressure is 20Mpa；
(5) sterilizing: by the ice cream material after homogenizing in the 80-85 DEG C of 5min that sterilizes；
(6) fermentation: adding mass fraction in the ice cream material after sterilizing is 1% bacillus acidophilus, cultivates in 37 DEG C of constant temperature and humidities
Case is cultivated 4h；
(7) second homogenate: the ice cream material after fermentation is processed in the homogenizer homogenizing of 20Mpa；
(8) aging: being poured into by the ice cream material after second homogenate in the aging tank of 4 DEG C aging, mixing speed is 60r/min, always
Change 4-8h；
(9) congeal: the ice cream after aging is poured in freezing machine, at-4 DEG C, 500r/min, stir 15min, now ice swashs
Insulting and expect in semisolid, the ice cream after congealing injects in container；
(10) molding hardening: the ice cream after finally congealing hardens 24h at-20-30 DEG C.
Embodiment two
(1) preparation of tea polyphenols solution: weigh 6g XINYANGMAOJIAN and be dissolved in the hot water of 50mL, water-bath 80 DEG C heating 10min, mistake
Filter, it is standby that solution is cooled to room temperature；
(2) preparation of fat substitute-tea polyphenol compound: fish scale gelatin of bighead carp is molten with the ratio of pectin 1:1 in mass ratio
In tea polyphenols solution prepared by step (1), preparation mass fraction is the mixed solution of 6%, and pH is that 6.0,40 DEG C of water-baths are dissolved,
Prepare fat substitute-tea polyphenols composite solution, standby；
(3) raw material mixing: solution step (2) obtained mixes, under addition with the ratio of defatted milk powder 1:2 in mass ratio respectively
The raw material of row mass fraction: pulullan polysaccharide 0.3%, rice starch 2%, high dissolubility nanometer soybean dreg dietary fiber 0.3%, single
Sweet fat 0.7%, white sugar 13%, stir, be completely dissolved；
(4) homogenizing: mixture is processed through the homogenizer homogenizing that excess pressure is 25Mpa；
(5) sterilizing: by the ice cream material after homogenizing in the 80-85 DEG C of 5min that sterilizes；
(6) fermentation: adding mass fraction in the ice cream material after sterilizing is 3% bacillus acidophilus, cultivates in 37 DEG C of constant temperature and humidities
Case is cultivated 6 h；
(7) second homogenate: the ice cream material after fermentation is processed in the homogenizer homogenizing of 25Mpa；
It is (8) aging: being poured into by the ice cream material after second homogenate in the aging tank of 4 DEG C aging, mixing speed is 60-80r/min,
Aging 6 h；
(9) congeal: the ice cream after aging is poured in freezing machine, at-4 DEG C, 500r/min, stir 15min, now ice swashs
Insulting and expect in semisolid, the ice cream after congealing injects in container；
(10) molding hardening: the ice cream after finally congealing hardens 24h at-20-30 DEG C.
Embodiment three
(1) preparation of tea polyphenols solution: weigh 10g XINYANGMAOJIAN and be dissolved in the hot water of 50mL, water-bath 80 DEG C heating 10min, mistake
Filter, it is standby that solution is cooled to room temperature.
(2) preparation of fat substitute-tea polyphenol compound: by fish scale gelatin of bighead carp and the ratio of pectin 1:2 in mass ratio
Example is dissolved in tea polyphenols solution prepared by step (1), and preparation mass fraction is the solution of 6%, and pH is that 6.0,40 DEG C of water-baths are dissolved,
Prepare fat substitute-tea polyphenols composite solution, standby；
(3) raw material mixing: solution step (2) obtained mixes, under addition with the ratio of defatted milk powder 2:1 in mass ratio respectively
The raw material of row mass fraction: pulullan polysaccharide 0.5%, rice starch 3%, high dissolubility nanometer soybean dreg dietary fiber 0.5%, single
Sweet fat 0.14%, white sugar 16%, stir, be completely dissolved；
(4) homogenizing: mixture is processed through the homogenizer homogenizing that excess pressure is 30Mpa；
(5) sterilizing: by the ice cream material after homogenizing in the 80-85 DEG C of 5min that sterilizes；
(6) fermentation: adding mass fraction in the ice cream material after sterilizing is 5% bacillus acidophilus, cultivates in 37 DEG C of constant temperature and humidities
Case is cultivated 8h；
(7) second homogenate: the ice cream material after fermentation is processed in the homogenizer homogenizing of 30Mpa；
It is (8) aging: being poured into by the ice cream material after second homogenate in the aging tank of 4 DEG C aging, mixing speed is 60-80r/min,
Aging 8h；
(9) congeal: the ice cream after aging is poured in freezing machine, at-4 DEG C, 500r/min, stir 15min, now ice swashs
Insulting and expect in semisolid, the ice cream after congealing injects in container；
(10) molding hardening: the ice cream after finally congealing hardens 24h at-20-30 DEG C.
Claims (1)
1. the preparation method of a low fat nano-dietary fiber benefit acid bacterium tea polyphenols ice cream, it is characterised in that: described preparation side
Method step is as follows:
(1) preparation of tea polyphenols solution: weigh 2-10g XINYANGMAOJIAN and be dissolved in the hot water of 50mL, water-bath 80 DEG C heating 10min,
Filtering, it is standby that solution is cooled to room temperature;
(2) preparation of fat substitute-tea polyphenol compound: by fish scale gelatin of bighead carp and pectin 2:1 in mass ratio respectively, 1:1,
The ratio of 1:2 is dissolved in tea polyphenols solution prepared by step (1) after extracting, and preparation mass fraction is the mixed solution of 6%, and pH is
6.0,40 DEG C of water-baths are dissolved, and prepare fat substitute-tea polyphenols composite solution, standby;
(3) raw material mixing: solution step (2) obtained and defatted milk powder 1:1,1:2,2:1 the most in mass ratio prepare three kinds
After solution, then by these three kinds of solution mixing, add the raw material of following masses mark: pulullan polysaccharide 0.1%-0.5%, rice forms sediment
Powder 1%-3%, high dissolubility nanometer soybean dreg dietary fiber 0.1%-0.5%, monoglyceride 0.1%-0.14%, white sugar 10%-16%, stir
Mix uniformly, be completely dissolved;
(4) homogenizing: mixture is processed through the homogenizer homogenizing that excess pressure is 20-30Mpa;
(5) sterilizing: by the ice cream material after homogenizing in the 80-85 DEG C of 5min that sterilizes;
(6) fermentation: adding mass fraction in the ice cream material after sterilizing is 1%-5% bacillus acidophilus, in 37 DEG C of constant temperature and humidities
Incubator is cultivated 4-8h;
(7) second homogenate: the ice cream material after fermentation is processed in the homogenizer homogenizing of 20-30Mpa；
It is (8) aging: being poured into by the ice cream material after second homogenate in the aging tank of 4 DEG C aging, mixing speed is 60-80r/min,
Aging 4-8h;
(9) congeal: the ice cream after aging is poured in freezing machine, at-4 DEG C, 500r/min, stir 15min, now ice swashs
Insulting and expect in semisolid, the ice cream after congealing injects in container；
(10) molding hardening: the ice cream after congealing hardens 24h at-20-30 DEG C.
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