CN106306325A - 一种谷物软冰淇淋浆及其制备方法 - Google Patents
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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
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- A—HUMAN NECESSITIES
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- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种谷物软冰淇淋浆，原料包含如下质量分数的如下组分：谷物1‑4％，麦芽糖浆1‑6％，葡萄糖1‑6％，蔗糖5‑15％，椰子油1‑10％，复配增稠乳化剂0.4‑0.8％，碳酸氢钠0.1‑0.5％，香精0.02‑0.10％，色素0.01‑1.0％，其余为纯净水，本发明还公开了该冰淇淋浆的制备方法，本发明的软冰淇淋浆主要成分为谷物、椰子油和糖类，全植物成分，符合素食的健康概念，还大大降低了生产成本，本发明谷物软冰淇淋浆可常温保存达9个月，制得的冰淇淋质地细腻均匀，入口柔滑，有较高的细腻度和理想的膨胀率，且工艺简单，适于工业生产。
Description
技术领域
本发明涉及一种谷物软冰淇淋浆的制备方法，具体涉及一种谷物软冰淇淋浆及其制备方法，属谷物饮料技术领域。
背景技术
冰淇淋是一种传统的冷冻产品，主要分为硬冰淇淋和软冰淇淋两个种类，基本的区别在于是否经过硬化处理。软冰淇淋通常指直接从冰淇淋机中打出的、不经过硬化或物流、以柔软的状态直接售出的产品，由于其未经硬化处理，软冰淇淋的温度一般在-4℃—-0℃，口感圆润、质地柔滑，受到越来越多消费者的青睐。随着甜点市场的日益火爆，软冰淇淋的需求量也逐渐增多。
目前市面上制备软冰淇淋的原料多采用冰淇淋粉，但是冰淇淋粉在使用时存在一定缺陷。而使用冰淇淋浆制作软冰淇淋时不需另做其他处理，直接将浆料倒入冰淇淋机中即可，操作便捷、质量稳定。目前虽然也有少数软冰淇淋是通过奶浆制得，但是由于软冰淇淋对于风味和口感等的特殊要求，用于制作软冰淇淋的奶浆多以冷藏储存，其运输过程需要全程冷链，且保质期较短，一般为7天左右，在使用及流通方面受到较多限制，且多采用牛奶为原料，富含胆固醇、成本高。
谷物是我国人民的传统中国人的传统饮食，几千年来一直是老百姓餐桌上不可缺少的食物之一，深受消费者喜爱。如绿豆、红豆中含有多种维生素、钙、磷、铁等矿物质，不但具有良好的食用价值，还具有非常好的药用价值，能够解暑排毒，清血、降血脂、血压及胆固醇等多种功效。
发明内容
为解决上述技术问题，本发明提供了一种谷物软冰淇淋浆及其制备方法，本发明以谷物、椰子油和糖类为主要原料，全植物成分，符合素食的健康概念，原料成本低，产品可常温保存达9个月，制得的冰淇淋质地细腻均匀，入口柔滑，有较高的细腻度和理想的膨胀率，且工艺简单，适于工业生产。
为达到上述目的，本发明的技术方案如下：
一种谷物软冰淇淋浆，原料包含如下质量分数的如下组分：谷物1-4％，麦芽糖浆1-6％，葡萄糖1-6％，蔗糖5-15％，椰子油1-10％，复配增稠乳化剂0.4-0.8％，碳酸氢钠0.1-0.5％，香精0.02-0.10％，色素0.01-1.0％，其余为纯净水。
一种谷物软冰淇淋浆的制备方法，包括如下步骤：
(1)谷物浆制备：
原料为谷物颗粒：将谷物颗粒洗净，按1：6加纯净水，95℃煮30-40分钟，和煮浆水一起过胶体磨磨浆；
原料为谷物粉：在搅拌状态下把谷物粉加入常温水进行分散溶解，溶解完全后边搅拌边加热至80℃，保温糊化15分钟；
(2)化料：纯净水加热至70-75℃，边高速搅拌边缓慢加入复配增稠乳化剂与部分蔗糖的干混合物，高速剪切溶解20分钟，加入剩余蔗糖、葡萄糖、麦芽糖浆、椰子油，溶解搅拌均匀；
(3)调配：把上述(1)、(2)的料液混合，加纯净水定容，在25℃下，加碳酸氢钠调pH值到6.8以上，加香精和色素混匀；
(4)均质：将料液加热到70℃，20/5MPa均质；
(5)脱气：均质后的料液进入真空脱气罐脱气，真空度保持在0.02-0.08MPa；
(6)杀菌：采用高温瞬时杀菌机灭菌处理，杀菌温度保持在137-140℃，杀菌时间保持在15-30秒；
(7)灌装：灭菌后的料液冷却至30℃以下，入无菌灌装机进行无菌冷灌装；
(8)包装储藏：灌装后的绿豆软冰淇淋浆进行包装，进入成品库储藏。
本发明的有益效果是：本发明的软冰淇淋浆用谷物、椰子油和糖类为主要原料，全植物成分，符合素食的健康概念，原料成本低，本发明谷物软冰淇淋浆可常温保存达9个月，制得的冰淇淋质地细腻均匀，入口柔滑，有较高的细腻度和理想的膨胀率，且工艺简单，适于工业生产。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述。
实施例：
绿豆2％，麦芽糖浆3％，葡萄糖2％，蔗糖13％，椰子油3％，复配增稠稳定剂0.6％，碳酸氢钠0.2％，绿豆香精0.04％，色素0.02％，其余为纯净水。
(1)谷物浆制备：
将绿豆洗净，按1：6加纯净水，95℃煮30-40分钟，和煮浆水一起过胶体磨磨浆；
(2)化料：纯净水加热至70-75℃，边高速搅拌边缓慢加入复配增稠乳化剂与部分蔗糖的干混合物，高速剪切溶解20分钟，加入剩余蔗糖、葡萄糖、麦芽糖浆、椰子油，溶解搅拌均匀；
(3)调配：把上述(1)、(2)的料液混合，加纯净水定容，在25℃下，加碳酸氢钠调pH值到6.8以上，加香精和色素混匀；
(4)均质：将料液加热到70℃，20/5MPa均质；
(5)脱气：均质后的料液进入真空脱气罐脱气，真空度保持在0.02-0.08MPa；
(6)杀菌：采用高温瞬时杀菌机灭菌处理，杀菌温度保持在137-140℃，杀菌时间保持在15-30秒；
(7)灌装：灭菌后的料液冷却至30℃以下，入无菌灌装机进行无菌冷灌装；
(8)包装储藏：灌装后的绿豆软冰淇淋浆进行包装，进入成品库储藏。
按照发明内容的制备方法制得绿豆软冰淇淋浆，并用其制得软冰淇淋进行测定、评判。
产品全植物成分，符合素食概念，生产成本低，本发明制得的软冰淇淋浆质构优良、口感细腻、风味突出、流动性及稳定性俱佳，常温条件下保质期可达9个月；对制得冰淇淋感官评定，状态均一、坚实度好、膨胀率理想、口感细腻、绿豆风味突出。
对所公开的实施例的上述说明，使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的，本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下，在其它实施例中实现。因此，本发明将不会被限制于本文所示的这些实施例，而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (2)
1.一种谷物软冰淇淋浆，其特征在于，原料包含如下质量分数的如下组分：谷物1-4％，麦芽糖浆1-6％，葡萄糖1-6％，蔗糖5-15％，椰子油1-10％，复配增稠乳化剂0.4-0.8％，碳酸氢钠0.1-0.5％，香精0.02-0.10％，色素0.01-1.0％，其余为纯净水。
2.根据权利要求1所述的一种谷物软冰淇淋浆的制备方法，其特征在于，包括如下步骤：
(1)谷物浆制备：
原料为谷物颗粒：将谷物颗粒洗净，按1：6加纯净水，95℃煮30-40分钟，和煮浆水一起过胶体磨磨浆；
原料为谷物粉：在搅拌状态下把谷物粉加入常温水进行分散溶解，溶解完全后边搅拌边加热至80℃，保温糊化15分钟；
(2)化料：纯净水加热至70-75℃，边高速搅拌边缓慢加入复配增稠乳化剂与部分蔗糖的干混合物，高速剪切溶解20分钟，加入剩余蔗糖、葡萄糖、麦芽糖浆、椰子油，溶解搅拌均匀；
(3)调配：把上述(1)、(2)的料液混合，加纯净水定容，在25℃下，加碳酸氢钠调pH值到6.8以上，加香精和色素混匀；
(4)均质：将料液加热到70℃，20/5MPa均质；
(5)脱气：均质后的料液进入真空脱气罐脱气，真空度保持在0.02-0.08MPa；
(6)杀菌：采用高温瞬时杀菌机灭菌处理，杀菌温度保持在137-140℃，杀菌时间保持在15-30秒；
(7)灌装：灭菌后的料液冷却至30℃以下，入无菌灌装机进行无菌冷灌装；
(8)包装储藏：灌装后的绿豆软冰淇淋浆进行包装，进入成品库储藏。
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