CN106260491A - 一种山楂冰激凌 - Google Patents
一种山楂冰激凌 Download PDFInfo
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- CN106260491A CN106260491A CN201610660496.4A CN201610660496A CN106260491A CN 106260491 A CN106260491 A CN 106260491A CN 201610660496 A CN201610660496 A CN 201610660496A CN 106260491 A CN106260491 A CN 106260491A
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Classifications
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种山楂冰激凌,由以下原料制成:全脂奶粉、淡奶油、低聚半乳糖、山楂、蓝靛果、巧克力、糯米粉、麦芽糖醇、大杏仁、乳酸菌、植物油、羧甲基纤维素钠、马铃薯变性淀粉、蔗糖脂肪酸酯、复合酶、桂花多糖、1,3‑二硬脂酸‑2‑油酸甘油酯、食用香精。本发明提供的山楂冰激凌,原料丰富,内层为山楂夹心冰激凌,口感分明,营养全面,易于吸收,能够保护心脑血管,促进消化,减肥瘦身,增强免疫力,延缓衰老,防癌抗癌;山楂汁经复合酶处理,分解不易融合的纤维素,加入糯米粉,使粘稠适宜,促进与冰激凌浆中马铃薯变性淀粉相融合,并经老化和低温超声凝冻,使山楂汁和冰激凌浆完全融合,易于加工,口感细腻,富含清香。
Description
技术领域
本发明主要涉及冰激凌的加工领域,尤其涉及一种山楂冰激凌。
背景技术
目前,市场上供应的冷冻饮品的种类繁多,冰激凌产品因为其厚实和香滑绵密的口感吸引了很多的消费者,现在市场上的冰激凌产品中,还很少有山楂冰激凌,因为煮熟的山楂既失去了原味,又降低了它的营养价值,而冷加又不能与均质后的冰淇淋料液有效地融合,影响加工及口感。
山楂富含维生素及矿质元素,能够扩张血管,降血压,降血糖,改善和促进胆固醇排泄,降血脂,促进消化,山楂所含有的脂肪酶也能够促进脂肪的消化,增强免疫力,延缓衰老,防癌抗癌。
本发明通过反复试验,改进原料和工艺,既保证了山楂的口感和营养价值,有能使山楂与冰淇淋料液有效地融合,同时增加了山楂的深加工产品,丰富市场上冰激凌产品种类,提高农户的经济收入。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种山楂冰激凌。
一种山楂冰激凌,由以下重量份的原料制成:全脂奶粉54~56、淡奶油31~33、低聚半乳糖24~26、山楂18~20、蓝靛果11~13、巧克力7~9、糯米粉2~3、麦芽糖醇10~11、大杏仁3~4、乳酸菌2~3、植物油1.6~1.8、羧甲基纤维素钠0.6~0.8、马铃薯变性淀粉0.3~0.4、蔗糖脂肪酸酯0.16~0.18、复合酶0.14~0.16、桂花多糖0.12~0.14、1,3-二硬脂酸-2-油酸甘油酯0.12~0.14、食用香精0.07~0.09。
所述的乳酸菌,由以下重量比的乳酸菌组成:开菲尔:德式乳杆菌:嗜酸乳杆菌=7~8:5~6:4~5,并已分别进行活化。
所述的植物油,由以下重量比的原料组成:米糠油:石榴籽油:沙棘油:牡丹籽油=7~8:4~5:4~5:2~3。
所述的复合酶,由以下重量比的酶制剂组成:纤维素酶:半纤维素酶:脂肪酶=6:4:3。
一种山楂冰激凌的制备方法,其具体步骤为:
(1)将山楂和蓝靛果洗净,去杂,加入山楂质量0.6~0.8倍量的蒸馏水、糯米粉和麦芽糖醇,打浆,过100~120目筛,加入复合酶,于44~46℃酶解140~150分钟,置于蒸汽中漂烫12~14秒,既可灭酶,又可糊化糯米淀粉,取出,置于2~4℃,得山楂汁;
(2)将羧甲基纤维素钠与马铃薯变性淀粉混合,加入混合物重量4~5倍量的蒸馏水,加热,不断搅拌至完全融化,得混合胶溶液;
(3)向全脂奶粉中加入低聚半乳糖和混合胶溶液,混合均匀,于54~56℃、22~24Mpa条件下均质20~30分钟,使组织细腻,加入乳酸菌,置于41~43℃恒温箱中,发酵16~18小时,产生香味及益生物质,富含乳酸菌,提高融化温度,加入淡奶油,混合均匀,得冰激凌浆;
(4)将大杏仁切碎,至粒径为2~3mm,置于62~64℃烘箱,烘干至水分含量为2~3%,抑制巧克力融化,产生焦香,得坚果粒;
(5)将植物油倒入容器,加热至155~160℃,去除生油味,自然冷却至45~50℃,加入1,3-二硬脂酸-2-油酸甘油酯,搅拌至完全融化,冷却至43~45℃,加入巧克力和桂花多糖,52~54转/分钟搅拌25~30分钟,置于36~38℃保温30~40分钟,改变巧克力成分的分子结构,抑制反霜,得巧克力浆;
(6)将山楂汁和食用香精加入冰激凌浆中,混合均匀,置于3~4℃静置老化5~6小时,再于-8~-6℃、62~64KHz超声16~18分钟后,气孔均匀,提高膨胀率,口感细腻、香糯,得山楂冰激凌浆;
(7)将山楂冰激凌浆注入模具的深度的1/3,32~34KHz超声2~3分钟,注入模具深度1/9的巧克力浆,加入坚果粒,注入模具深度1/9的巧克力浆,继续注入模具深度1/3的山楂冰激凌浆,置于-10~-8℃的环境中放置30~40分钟,脱模,浸于巧克力浆中,取出,置于-14~-12℃的环境中放置25~30分钟,得山楂冰激凌;
(8)包装,得成品。
本发明的优点是:本发明提供的一种山楂冰激凌,原料丰富,层次明显,外层涂挂巧克力,内层为山楂夹心冰激凌,口感分明,营养全面,易于吸收,能够保护心脑血管,促进消化,减肥瘦身,增强免疫力,延缓衰老,防癌抗癌;大杏仁用巧克力进行密封,不接触水分,始终保持酥脆;山楂汁经复合酶处理,分解不易融合的纤维素,加入糯米粉,使粘稠适宜,促进与冰激凌浆中马铃薯变性淀粉相融合,并经老化和低温超声凝冻,使山楂汁和冰激凌浆完全融合,易于加工,口感细腻,富含清香;全脂奶粉经乳酸菌发酵,产生益生物质,富含乳酸菌,酸甜可口,能够减慢融化速度,可待温度稍微升高后再进行食用,减少肠胃刺激,提高贮存和运输性能,补充营养,清理肠道,维持机体健康;巧克力中加入多种天然成分,改变巧克力组成分子的结构和排列顺序,抑制反霜,保持口感酥脆,明显延长货架期。
具体实施方式
下面用具体实施例说明本发明,并不是对本发明的限制。
实施例1
一种山楂冰激凌,由以下重量份的原料制成:全脂奶粉54、淡奶油31、低聚半乳糖24、山楂18、蓝靛果11、巧克力7、糯米粉2、麦芽糖醇10、大杏仁3、乳酸菌2、植物油1.6、羧甲基纤维素钠0.6、马铃薯变性淀粉0.3、蔗糖脂肪酸酯0.16、复合酶0.14、桂花多糖0.12、1,3-二硬脂酸-2-油酸甘油酯0.12、食用香精0.07。
所述的乳酸菌,由以下重量比的乳酸菌组成:开菲尔:德式乳杆菌:嗜酸乳杆菌=7:5:4,并已分别进行活化。
所述的植物油,由以下重量比的原料组成:米糠油:石榴籽油:沙棘油:牡丹籽油=7:4:4:2。
所述的复合酶,由以下重量比的酶制剂组成:纤维素酶:半纤维素酶:脂肪酶=6:4:3。
一种山楂冰激凌的制备方法,其具体步骤为:
(1)将山楂和蓝靛果洗净,去杂,加入山楂质量0.7倍量的蒸馏水、糯米粉和麦芽糖醇,打浆,过120目筛,加入复合酶,于45℃酶解150分钟,置于蒸汽中漂烫14秒,既可灭酶,又可糊化糯米淀粉,取出,置于4℃,得山楂汁;
(2)将羧甲基纤维素钠与马铃薯变性淀粉混合,加入混合物重量5倍量的蒸馏水,加热,不断搅拌至完全融化,得混合胶溶液;
(3)向全脂奶粉中加入低聚半乳糖和混合胶溶液,混合均匀,于55℃、23Mpa条件下均质25分钟,使组织细腻,加入乳酸菌,置于42℃恒温箱中,发酵17小时,产生香味及益生物质,富含乳酸菌,提高融化温度,加入淡奶油,混合均匀,得冰激凌浆;
(4)将大杏仁切碎,至粒径为3mm,置于64℃烘箱,烘干至水分含量为2%,抑制巧克力融化,产生焦香,得坚果粒;
(5)将植物油倒入容器,加热至160℃,去除生油味,自然冷却至50℃,加入1,3-二硬脂酸-2-油酸甘油酯,搅拌至完全融化,冷却至43~45℃,加入巧克力和桂花多糖,52转/分钟搅拌25分钟,置于36℃保温40分钟,改变巧克力成分的分子结构,抑制反霜,得巧克力浆;
(6)将山楂汁和食用香精加入冰激凌浆中,混合均匀,置于4℃静置老化5小时,再于-6℃、62KHz超声18分钟后,气孔均匀,提高膨胀率,口感细腻、香糯,得山楂冰激凌浆;
(7)将山楂冰激凌浆注入模具的深度的1/3,34KHz超声3分钟,注入模具深度1/9的巧克力浆,加入坚果粒,注入模具深度1/9的巧克力浆,继续注入模具深度1/3的山楂冰激凌浆,置于-10℃的环境中放置30分钟,脱模,浸于巧克力浆中,取出,置于-12℃的环境中放置25分钟,得山楂冰激凌;
(8)包装,得成品。
实施例2
一种山楂冰激凌,由以下重量份的原料制成:全脂奶粉55、淡奶油32、低聚半乳糖25、山楂19、蓝靛果12、巧克力8、糯米粉2、麦芽糖醇10、大杏仁4、乳酸菌2、植物油1.7、羧甲基纤维素钠0.7、马铃薯变性淀粉0.3、蔗糖脂肪酸酯0.17、复合酶0.15、桂花多糖0.13、1,3-二硬脂酸-2-油酸甘油酯0.13、食用香精0.08。
所述的乳酸菌,由以下重量比的乳酸菌组成:开菲尔:德式乳杆菌:嗜酸乳杆菌=7:6:5,并已分别进行活化。
所述的植物油,由以下重量比的原料组成:米糠油:石榴籽油:沙棘油:牡丹籽油=7:5:5:3。
制备方法,同实施例1。
实施例3
一种山楂冰激凌,由以下重量份的原料制成:全脂奶粉56、淡奶油33、低聚半乳糖26、山楂20、蓝靛果13、巧克力9、糯米粉3、麦芽糖醇11、大杏仁4、乳酸菌3、植物油1.8、羧甲基纤维素钠0.8、马铃薯变性淀粉0.4、蔗糖脂肪酸酯0.18、复合酶0.16、桂花多糖0.14、1,3-二硬脂酸-2-油酸甘油酯0.14、食用香精0.09。
所述的乳酸菌,由以下重量比的乳酸菌组成:开菲尔:德式乳杆菌:嗜酸乳杆菌=8:6:5,并已分别进行活化。
所述的植物油,由以下重量比的原料组成:米糠油:石榴籽油:沙棘油:牡丹籽油=8:5:5:3。
制备方法,同实施例1。
对比例
市售普通夹心冰激凌。
实施例和对比例冰激凌的融化率对比:
同时将实施例和对比例的冰激凌从同一个冰箱取出,置于25℃,同时脱去外层包装,并准确称量各冰激凌的重量,同时分别置于3mm的网筛上,网筛下面放置盘子,分别在20分钟和40分钟收集并称量融化的冰激凌,并记录表面成糊时间、第一滴落下时间及变形时间,计算融化率,融化率的计算公式为:融化率(%)=融化的冰激凌重量/原始的冰激凌重量×100%;实施例和对比例冰激凌的融化率对比见表1。
表1:实施例和对比例冰激凌的融化率对比
项目 | 实施例 | 对比例 |
原始重量/(g) | 91.23 | 91.15 |
20分钟融化率/(%) | 5.5 | 12.3 |
40分钟融化率/(%) | 8.2 | 21.3 |
表面成糊时间/(分钟) | 16 | 10 |
第一滴落下时间/(分钟) | 19 | 16 |
变形时间/(分钟) | 34 | 21 |
从表1的结果表明,本发明提供的方法制备的山楂冰激凌,其融化率明显较对比例小,融化时间明显延长,具有较强的抗融性,能够方便贮存和运输。
实施例和对比例冰激凌的降血糖效果:
取清洁级ICR成年小鼠160只,用普通饲料喂养5天,随机分为4组,分别为实施例组、对比例组、高糖模型组和正常组,每组40只,除正常组饲喂基础饲料,正常饮水外,其余3组空腹24小时后,腹腔注射200mg/Kg(以小鼠体重计)四氧嘧啶,形成高血糖,高糖模型组自由饮水水,不作任何处理,实施例组和对比例组每天灌胃该组的冰激凌2g/kg(以小鼠体重计),均自由饮水,受试时间为15天,测定受试前后分别测小鼠空腹血糖含量和体重;实施例和对比例冰激凌的降血糖效果见表2。
表2:实施例和对比例冰激凌的降血糖效果
从表2的结果表明,本发明的山楂冰激凌,经受试测定后,实施例组小鼠的空腹血糖含量及体重指标均明显优于对比例组和高糖模型组,与正常组小鼠的各指标相当,说明本发明提供的山楂冰激凌能够明显降低血糖含量,具有降血糖的保健功能。
Claims (5)
1.一种山楂冰激凌,其特征在于,由以下重量份的原料制成:全脂奶粉54~56、淡奶油31~33、低聚半乳糖24~26、山楂18~20、蓝靛果11~13、巧克力7~9、糯米粉2~3、麦芽糖醇10~11、大杏仁3~4、乳酸菌2~3、植物油1.6~1.8、羧甲基纤维素钠0.6~0.8、马铃薯变性淀粉0.3~0.4、蔗糖脂肪酸酯0.16~0.18、复合酶0.14~0.16、桂花多糖0.12~0.14、1,3-二硬脂酸-2-油酸甘油酯0.12~0.14、食用香精0.07~0.09。
2.根据权利要求1所述的山楂冰激凌,其特征在于,所述的乳酸菌,由以下重量比的乳酸菌组成:开菲尔:德式乳杆菌:嗜酸乳杆菌=7~8:5~6:4~5,并已分别进行活化。
3.根据权利要求1所述的山楂冰激凌,其特征在于,所述的植物油,由以下重量比的原料组成:米糠油:石榴籽油:沙棘油:牡丹籽油=7~8:4~5:4~5:2~3。
4.根据权利要求1所述的山楂冰激凌,其特征在于,所述的复合酶,由以下重量比的酶制剂组成:纤维素酶:半纤维素酶:脂肪酶=6:4:3。
5.根据权利要求1所述山楂冰激凌的制备方法,其特征在于,具体包括以下步骤:
(1)将山楂和蓝靛果洗净,去杂,加入山楂质量0.6~0.8倍量的蒸馏水、糯米粉和麦芽糖醇,打浆,过100~120目筛,加入复合酶,于44~46℃酶解140~150分钟,置于蒸汽中漂烫12~14秒,取出,置于2~4℃,得山楂汁;
(2)将羧甲基纤维素钠与马铃薯变性淀粉混合,加入混合物重量4~5倍量的蒸馏水,加热,不断搅拌至完全融化,得混合胶溶液;
(3)向全脂奶粉中加入低聚半乳糖和混合胶溶液,混合均匀,于54~56℃、22~24Mpa条件下均质20~30分钟,加入乳酸菌,置于41~43℃恒温箱中,发酵16~18小时,加入淡奶油,混合均匀,得冰激凌浆;
(4)将大杏仁切碎,至粒径为2~3mm,置于62~64℃烘箱,烘干至水分含量为2~3%,得坚果粒;
(5)将植物油倒入容器,加热至155~160℃,自然冷却至45~50℃,加入1,3-二硬脂酸-2-油酸甘油酯,搅拌至完全融化,冷却至43~45℃,加入巧克力和桂花多糖,52~54转/分钟搅拌25~30分钟,置于36~38℃保温30~40分钟,得巧克力浆;
(6)将山楂汁和食用香精加入冰激凌浆中,混合均匀,置于3~4℃静置老化5~6小时,再于-8~-6℃、62~64KHz超声16~18分钟后,得山楂冰激凌浆;
(7)将山楂冰激凌浆注入模具的深度的1/3,32~34KHz超声2~3分钟,注入模具深度1/9的巧克力浆,加入坚果粒,注入模具深度1/9的巧克力浆,继续注入模具深度1/3的山楂冰激凌浆,置于-10~-8℃的环境中放置30~40分钟,脱模,浸于巧克力浆中,取出,置于-14~-12℃的环境中放置25~30分钟,得山楂冰激凌;
(8)包装,得成品。
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