CN106333053A - 一种含有橄榄果粉的椰子谷物软冰淇淋浆及其制备方法 - Google Patents
一种含有橄榄果粉的椰子谷物软冰淇淋浆及其制备方法 Download PDFInfo
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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
- 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
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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
- 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
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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
- 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
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- 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
本发明公开了一种含有橄榄果粉的椰子谷物软冰淇淋浆,配方按下述重量百分比组成:冷冻椰浆5‑30%,谷物粉1‑4%,麦芽糖浆1‑6%,葡萄糖1‑6%,蔗糖5‑15%,椰子油1‑10%,麦芽糊精1‑6%,复配增稠乳化剂0.4‑0.8%,碳酸氢钠0.1‑0.5%,椰子香精0.02‑0.10%,橄榄果粉0.01~0.1%,其余为纯净水,本发明还公开了该冰淇淋浆的制备方法,本发明以冷冻椰浆和谷物粉为原料,不含胆固醇、成本低,可常温保存达9个月,制作的软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
本发明涉及一种含有橄榄果粉的椰子谷物软冰淇淋浆的制备方法,具体涉及一种含有橄榄果粉的椰子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,由于冰淇淋粉在使用时存在一定缺陷,使用时需先将冰淇淋粉溶解,操作繁琐,且容易引起微生物污染。而使用奶浆制作软冰淇淋时,可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,另外因多采用牛奶为原料,富含胆固醇、成本高。
椰子含有丰富的糖类、不饱和脂肪酸、蛋白质、维生素B族、维生素C及微量元素钾、镁等,且椰子风味独特。谷物作为中国人的传统饮食,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。
发明内容
为解决上述技术问题,本发明提供了一种含有橄榄果粉的椰子谷物软冰淇淋浆及其制备方法,以冷冻椰浆和谷物粉为原料,不含胆固醇、同时添加橄榄果粉(含有羟基酪醇),具有清除体内自由基,对人体有抗氧化、延缓衰老的功效,因添加了复配增稠乳化剂起到很好的蛋白质保护和脂肪乳化作用,使该软冰淇淋浆可常温保存达9个月,制作的软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:
一种含有橄榄果粉的椰子谷物软冰淇淋浆,配方按下述重量百分比组成:冷冻椰浆5-30%,谷物粉1-4%,麦芽糖浆1-6%,葡萄糖1-6%,蔗糖5-15%,椰子油1-10%,麦芽糊精1-6%,复配增稠乳化剂0.4-0.8%,碳酸氢钠0.1-0.5%,椰子香精0.02-0.10%,橄榄果粉0.01~0.1%,其余为纯净水。
一种含有橄榄果粉的椰子谷物软冰淇淋浆的制备方法,包括如下步骤:
(1)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:把冷冻椰浆用热水溶解,加热至75℃,在高速剪切条件下加入与部分蔗糖干混的复配增稠乳化剂,搅拌溶解10-15分钟,加入麦芽糊精、麦芽糖浆、葡萄糖、剩余蔗糖、椰子油溶解完全;
(3)调配:把上述(1)、(2)的料液混合,加纯净水定容,在25℃条件下加碳酸氢钠调pH值到6.8以上,加入橄榄果粉、椰子香精混匀;
(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:灌装后的含有橄榄果粉的椰子谷物软冰淇淋浆进行包装,进入成品库常温储藏。
通过上述技术方案,本发明的软冰淇淋浆用冷冻椰浆、谷物粉、椰子油取代了软冰浆中的牛奶成分,不仅使产品不含胆固醇,还大大降低了生产成本,同时添加橄榄果粉(含有羟基酪醇),具有清除体内自由基,对人体有抗氧化、延缓衰老的功效,因添加了复配增稠乳化剂起到很好的蛋白质保护和脂肪乳化作用,使该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:
冷冻椰浆10%,麦芽糖浆5%,葡萄糖2%,蔗糖12%,椰子油2.5%,燕麦粉1%,复配增稠乳化剂0.6%,碳酸氢钠0.1%,椰子香精0.05%,橄榄果粉(含羟基酪醇1.5%)0.1%,其余为纯净水。
制备过程如下:
(1)在搅拌状态下把燕麦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:把冷冻椰浆用热水溶解,加热至75℃,在高速剪切条件下加入与部分蔗糖干混的复配增稠乳化剂,搅拌溶解10-15分钟,加入麦芽糊精、麦芽糖浆、葡萄糖、剩余蔗糖、椰子油溶解完全;
(3)调配:把上述(1)、(2)的料液混合,加纯净水定容,在25℃条件下加碳酸氢钠调pH值到6.8以上,加入橄榄果粉、椰子香精混匀;
(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:灌装后的含有橄榄果粉的椰子谷物软冰淇淋浆进行包装,进入成品库常温储藏。
用其制得软冰淇淋进行测定、评判:
产品不含胆固醇,同时添加橄榄果粉(含有羟基酪醇),具有清除体内自由基,对人体有抗氧化、延缓衰老的功效。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、椰子风味突出。
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)
1.一种含有橄榄果粉的椰子谷物软冰淇淋浆,其特征在于,配方按下述重量百分比组成:冷冻椰浆5-30%,谷物粉1-4%,麦芽糖浆1-6%,葡萄糖1-6%,蔗糖5-15%,椰子油1-10%,麦芽糊精1-6%,复配增稠乳化剂0.4-0.8%,碳酸氢钠0.1-0.5%,椰子香精0.02-0.10%,橄榄果粉0.01~0.1%,其余为纯净水。
2.一种权利要求1所述的含有橄榄果粉的椰子谷物软冰淇淋浆的制备方法,其特征在于,包括如下步骤:
(1)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:把冷冻椰浆用热水溶解,加热至75℃,在高速剪切条件下加入与部分蔗糖干混的复配增稠乳化剂,搅拌溶解10-15分钟,加入麦芽糊精、麦芽糖浆、葡萄糖、剩余蔗糖、椰子油溶解完全;
(3)调配:把上述(1)、(2)的料液混合,加纯净水定容,在25℃条件下加碳酸氢钠调pH值到6.8以上,加入橄榄果粉、椰子香精混匀;
(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:灌装后的含有橄榄果粉的椰子谷物软冰淇淋浆进行包装,进入成品库常温储藏。
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