CN106417882A - Sweet orange ice cream and method for preparing same - Google Patents
Sweet orange ice cream and method for preparing same Download PDFInfo
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- CN106417882A CN106417882A CN201610842403.XA CN201610842403A CN106417882A CN 106417882 A CN106417882 A CN 106417882A CN 201610842403 A CN201610842403 A CN 201610842403A CN 106417882 A CN106417882 A CN 106417882A
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- ice cream
- sweet orange
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- xanthan gum
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 105
- 235000005976 Citrus sinensis Nutrition 0.000 title claims abstract description 29
- 240000002319 Citrus sinensis Species 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title abstract description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 40
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000003381 stabilizer Substances 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 18
- 229940075507 glyceryl monostearate Drugs 0.000 claims abstract description 15
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims abstract description 15
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- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 6
- 239000008158 vegetable oil Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 26
- 229920001285 xanthan gum Polymers 0.000 claims description 23
- 239000000230 xanthan gum Substances 0.000 claims description 22
- 235000010493 xanthan gum Nutrition 0.000 claims description 22
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- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 18
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- 244000248349 Citrus limon Species 0.000 claims 1
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- OIQPTROHQCGFEF-UHFFFAOYSA-L chembl1371409 Chemical compound [Na+].[Na+].OC1=CC=C2C=C(S([O-])(=O)=O)C=CC2=C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 OIQPTROHQCGFEF-UHFFFAOYSA-L 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 241000193830 Bacillus <bacterium> Species 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
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- 239000000783 alginic acid Substances 0.000 description 1
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- 150000004781 alginic acids Chemical class 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 210000000481 breast Anatomy 0.000 description 1
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- 235000020247 cow milk Nutrition 0.000 description 1
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- 238000000855 fermentation Methods 0.000 description 1
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- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 239000004531 microgranule Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- -1 sucrose Chemical compound 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses sweet orange ice cream and a method for preparing the same. The sweet orange ice cream is prepared from, by weight, 65-75 parts of water, 1-5 parts of mango juice, 5-15 parts of skim milk powder, 4-10 parts of vegetable oil, 9-17 parts of white granulated sugar, 0.01-0.1 part of citric acid, 0.01-0.1 part of sweet orange essence, 0.01-0.1 part of tartrazine, 0.01-0.1 part of sunset yellow, 0.1-0.3 part of glyceryl monostearate and 0.1-0.5 part of stabilizers. The sweet orange ice cream and the method have the advantages that research is carried out according to the sensory quality and the expansion rate of ice cream, the appropriate essence, appropriate pigment and appropriate emulsifiers are optimized by means of reasonable matching, and accordingly the sweet orange ice cream prepared by the aid of the method has aromatic flavor, ice-cold, tasty and refreshing characteristics of the ice cream, further has health maintenance functions and is particularly suitable to be eaten by old people and children.
Description
Technical field
The present invention relates to a kind of ice cream, more particularly to a kind of sweet orange ice cream and preparation method thereof.
Background technology
Ice cream is a kind of food containing high quality protein and high glucose and high fat, in addition also containing aminoacid and calcium, phosphorus,
Potassium, sodium, chlorine, sulfur, ferrum etc., with the function of adjusting physiological function, holding osmotic pressure and acid-base value.Data shows, according to the world
With national product standard, normal butter ice cream, its nutritional labeling is 2.8-3 times of milk, the digestibility in the human body up to
More than 95%, higher than meat, the digestibility of fats.
Breast mainly includes fresh cow milk, dilute cream and butter, condensed milk and milk powder with milk product, is the main original for producing ice cream
One of material.Dilute cream and butter can be summarized as follows in the effect of ice cream：(1) for ice cream, abundant nutrition and heat are provided
Energy；(2) organizational structure of ice cream is affected；(3) main source of ice cream local flavor；(4) increase alamode thawing resistance.Liquid
Milk, condensed milk, milk powder, whey powder provide the non-fat solid in icecream production, and its effect is as follows：We are total for Lac Bovis seu Bubali solid
Thing will remove fat and the part of remaining protein, Lactose and mineral is referred to as non-fat solid, egg in homogenizing process
White matter it together form stable thin film in little fat globule surface with emulsifying agent, this is determined by the hydration property of protein
Fixed, stability of the oils and fatss in system is so ensured that, while air can be promoted to be mixed into well during congealing.This
Sample just can effectively prevent the expansion of ice crystal in product, lubricate quality.And the soft sweet taste of Lactose and mineral is hidden
About saline taste, will give product notable flavor characteristic.
Emulsifying agent is to make two or more immiscible liquid uniformly be dispersed into emulsion (or emulsion)
Material.For the viscosity of ice cream batch mixing is improved in ice cream R＆D process, improve its oils and fats and solid particle containing oils and fatss
Dispersion, delay microgranule ice crystal increase and suppression ice slag occur at short notice, need to add some food additive,
Mouthfeel, internal structure and the apparent condition of ice cream can then be improved after interpolation, improve the dispersion stabilization and of ice cream system
Determine Melting resistance, such food additive is referred to as ice cream emulsifing thickener.In ice cream processing, plant protein material is more,
Conventional has Semen sojae atricolor, Semen phaseoli radiati, Semen arachidis hypogaeae, Semen Sesami, Semen Maydiss, sunflower seed, Semen Armeniacae Amarum etc..They have following features：Protein content is high, contain
Abundant oils and fatss, treated there is tempting fragrance, good processability, aboundresources, without cholesterol and various nutritious.
The trend of ice-cream product exploitation, will also cater to 21 century natural food, nutrition, health care, safety, this is big for health
Development trend, with meet increasing people for nutrition, health care, pollution-free food demand.The ice of present countries in the world
River in Henan Province is drenched in product development trend, also all includes " health " this element, and the health such as green tea, yogurt, blue berry unit is contained in such as Korea
The new product of element is just increasing；The fermentation yogurt ice cream in the U.S. and low-fat ice cream also quickly grow.
The invention provides a kind of ice cream and preparation method thereof, process is simple, the ice cream of preparation is in good taste, nutrition is rich
Rich.
Content of the invention
For above-mentioned deficiency present in prior art, one of the technical problem to be solved is that offer is a kind of sweet
Orange ice cream.
The present invention seeks to be achieved through the following technical solutions：
A kind of sweet orange ice cream, is prepared from by the raw material of following weight parts：Water 65-75 part, Sucus Mangiferae indicae 1-5 part, defat
Milk powder 5-15 part, vegetable oil 4-10 part, white sugar 9-17 part, citric acid 0.01-0.1 part, orange flavor 0.01-0.1 part, Fructus Citri Limoniae
Flavochrome 0.01-0.1 part, sunset yellow 0.01-0.1 part, glyceryl monostearate 0.1-0.3 part, stabilizer 0.1-0.5
Part.
Preferably, described stabilizer be sodium alginate, xanthan gum, one or more of mixture in sodium pyrophosphate.
It is highly preferred that described stabilizer is mixed by sodium alginate, xanthan gum, sodium pyrophosphate, the sodium alginate,
Xanthan gum, the mass ratio of sodium pyrophosphate are (1-3)：(1-3)：(1-3).
Preferably, described vegetable oil be Petiolus Trachycarpi oil, Oleum Brassicae campestriss, one or more in soybean oil of mixture.
Present invention also offers the preparation method of above-mentioned sweet orange ice cream, each raw material mix homogeneously sterilizes, homogenizing, always
Change, obtain ice cream base；Bucket is immersed in -10～-30 DEG C of coolants, then ice cream base is poured in bucket, with rotating speed 30-
300 revs/min of stirring 5-20min are obtained final product.
A kind of sweet orange ice cream of the present invention, is studied according to ice cream organoleptic quality and expansion rate, by reasonable
Proportioning, preferably go out suitable essence, pigment and emulsifying agent, the ice cream of making not only has the aromatic flavor of ice cream, ice
Nice and cool mouth feature, also with the effect of health preserving, especially suitable old man and child are edible.
Specific embodiment
With reference to embodiment, the present invention is described further, described below, is only the preferable enforcement to the present invention
Example, not does the restriction of other forms to the present invention, and any those skilled in the art are possibly also with the disclosure above
Technology contents be changed to the Equivalent embodiments of equal change.Every without departing from the present invention program content, according to the present invention
Technical spirit following examples are made any simple modification or equivalent variations, all fall within protection scope of the present invention.
Each raw material introduction in embodiment：
Water is drinking water.
Sucus Mangiferae indicae, using BEST (one hundred Ford) awns of Egyptian Egyptian Canning Company Best company production
Fruit juice, no added.
Defatted milk powder, using the defatted milk powder of Bei'an Wanda Mountain milk company limited production, no sucrose.
Vegetable oil adopts Petiolus Trachycarpi oil, the poly- dragon for being produced using Tianjin Longwei Grain ＆ Oil Industrial Co., Ltd. in the embodiment of the present invention
24 degree of Petiolus Trachycarpi oils of holiday.
White sugar, i.e. sucrose, No. CAS：57-50-1.
Citric acid, No. CAS：77-92-9.
Orange flavor, using the Fructus Citri sinensiss oil essence of simply organic company of U.S. production.
Lemon yellow pigment, the Tatrazine pigment for being provided using Geng Dao trade Co., Ltd of Zhecheng County.
Sunset yellow, the edible sunset flavochrome for being provided using Geng Dao trade Co., Ltd of Zhecheng County.
Xanthan gum, No. CAS：11138-66-2, the concrete food stage xanthan using Zibo Deosen Biochemical Ltd.'s offer
Glue.
Sodium pyrophosphate, No. CAS：7722-88-5, the concrete food using Hubei Xingfa Chemical Group Corp., Ltd.'s offer
Grade sodium pyrophosphate.
Sodium alginate, No. CAS：31581-02-9, the food stage alginic acid that Henan Si Yuan bio tech ltd provides
Sodium.
Glyceryl monostearate, No. CAS：123-94-4.
Embodiment 1
Sweet orange ice cream raw material (weight portion)：69.6 parts of drinking water, 3.5 parts of mango concentrated juice, 10 parts of defatted milk powder, plant
7 parts of oil, 13 parts of white sugar, 0.05 part of citric acid, 0.015 part of orange flavor, 0.015 part of lemon yellow pigment, sunset yellow
0.015 part, 0.15 part of glyceryl monostearate, 0.2 part of xanthan gum.
The method for preparing above-mentioned sweet orange ice cream, comprises the following steps：
(1) preparation of ice cream base：By drinking water, mango concentrated juice, defatted milk powder, vegetable oil, white sugar, Fructus Citri Limoniae
Acid, orange flavor, lemon yellow pigment, sunset yellow, glyceryl monostearate, xanthan gum, glyceryl monostearate, xanthan gum
With rotating speed as 300 revs/min of stirring 10min mix homogeneously, mixture is obtained；
(2) 75 DEG C are heated the mixture to, insulation 25min sterilization；
(3) using the homogenizing of model HOMG-Q4000-P25 of Shanghai Pu Lisheng fusion plant equipment company limited production
Machine, rotating speed is to 2000 revs/min, and pressure 5Mpa, by mixture sterilization treatment 30min after sterilization；
(4) by the mixture after sterilization treatment, standing preserves and completes within 4 hours aging, obtains ice cream base；
(5) Sal (using the Cardia Salt of China Salt Guoben Salt Co., Ltd.'s production) of ice cube weight 1/3rd is added
In 0 DEG C of ice cube (freezing to form by water), i.e. the mass ratio 1 of Sal and ice cube:The temperature of water is down to -20 DEG C by 3, is cooled down
Liquid；
(6) stainless steel cask (being prepared from using 304 rustless steel of food stage) immersion step (2) is obtained in coolant (i.e.
The stainless steel cask carries out jacket heat-preservation by coolant), then ice cream base is added in stainless steel cask, ice cream base adds
Enter a quarter of the amount for coolant gross weight, speed of agitator is set and (remote metal is newly thought using Panyu District of Guangzhou City for 40 revs/min
The conical agitator of model BQ-176 of processing equipment factory production), stir ice cream base 10min.Obtain the sweet of embodiment 1
Orange ice cream.
Embodiment 2
Sweet orange ice cream raw material (weight portion)：69.6 parts of drinking water, 3.5 parts of Sucus Mangiferae indicae, 10 parts of defatted milk powder, Petiolus Trachycarpi oil 7
Part, 13 parts of white sugar, 0.05 part of citric acid, 0.012 part of orange flavor, 0.012 part of lemon yellow pigment, sunset yellow 0.012
Part, 0.15 part of glyceryl monostearate, 0.21 part of stabilizer.
Described stabilizer is 1 by sodium alginate, xanthan gum, sodium pyrophosphate in mass ratio：1：1 is uniformly mixed
Arrive.
The method for preparing above-mentioned sweet orange ice cream, comprises the following steps：
(1) preparation of ice cream base：Drinking water, Sucus Mangiferae indicae, defatted milk powder, Petiolus Trachycarpi oil, white sugar, citric acid, Fructus Citri sinensiss
Essence, lemon yellow pigment, sunset yellow, glyceryl monostearate, stabilizer are with rotating speed as 300 revs/min of stirring 10min mixing
Uniformly, mixture is obtained；
(2) 75 DEG C are heated the mixture to, insulation 25min sterilization；
(3) using the homogenizing of model HOMG-Q4000-P25 of Shanghai Pu Lisheng fusion plant equipment company limited production
Machine, rotating speed is to 2000 revs/min, and pressure 5Mpa, by mixture sterilization treatment 30min after sterilization；
(4) by the mixture after sterilization treatment, standing preserves and completes within 4 hours aging, obtains ice cream base；
(5) Sal (using the Cardia Salt of China Salt Guoben Salt Co., Ltd.'s production) of ice cube weight 1/3rd is added
In 0 DEG C of ice cube (freezing to form by water), i.e. the mass ratio 1 of Sal and ice cube:The temperature of water is down to -20 DEG C by 3, is cooled down
Liquid；
(6) stainless steel cask (being prepared from using 304 rustless steel of food stage) immersion step (2) is obtained in coolant (i.e.
The stainless steel cask carries out jacket heat-preservation by coolant), then ice cream base is added in stainless steel cask, ice cream base adds
Enter a quarter of the amount for coolant gross weight, speed of agitator is set and (remote metal is newly thought using Panyu District of Guangzhou City for 40 revs/min
The conical agitator of model BQ-176 of processing equipment factory production), stir ice cream base 10min.Obtain the sweet of embodiment 2
Orange ice cream.
Embodiment 3
Substantially the same manner as Example 2, differ only in：Described stabilizer is by xanthan gum, sodium pyrophosphate in mass ratio
For 1：1 is uniformly mixed and obtains.Obtain the sweet orange ice cream of embodiment 3.
Embodiment 4
Substantially the same manner as Example 2, differ only in：Described stabilizer presses quality by sodium alginate, sodium pyrophosphate
Than for 1：1 is uniformly mixed and obtains.Obtain the sweet orange ice cream of embodiment 4.
Embodiment 5
Substantially the same manner as Example 2, differ only in：Described stabilizer is by sodium alginate, xanthan gum in mass ratio
For 1：1 is uniformly mixed and obtains.Obtain the sweet orange ice cream of embodiment 5.
Embodiment 6
Sweet orange ice cream raw material (weight portion)：69.6 parts of drinking water, 3.5 parts of Sucus Mangiferae indicae, 10 parts of defatted milk powder, Petiolus Trachycarpi oil 7
Part, 13 parts of white sugar, 0.05 part of citric acid, 0.018 part of orange flavor, 0.018 part of lemon yellow pigment, glyceryl monostearate
0.15 part, 0.21 part of stabilizer.
Described stabilizer is 1 by sodium alginate, xanthan gum, sodium pyrophosphate in mass ratio：1：1 is uniformly mixed
Arrive.
The method for preparing above-mentioned sweet orange ice cream, comprises the following steps：
(1) preparation of ice cream base：Drinking water, Sucus Mangiferae indicae, defatted milk powder, Petiolus Trachycarpi oil, white sugar, citric acid, Fructus Citri sinensiss
Essence, lemon yellow pigment, glyceryl monostearate, stabilizer are mixed with rotating speed as 300 revs/min of stirring 10min mix homogeneously
Compound；
(2) 75 DEG C are heated the mixture to, insulation 25min sterilization；
(3) using the homogenizing of model HOMG-Q4000-P25 of Shanghai Pu Lisheng fusion plant equipment company limited production
Machine, rotating speed is to 2000 revs/min, and pressure 5Mpa, by mixture sterilization treatment 30min after sterilization；
(4) by the mixture after sterilization treatment, standing preserves and completes within 4 hours aging, obtains ice cream base；
(5) Sal (using the Cardia Salt of China Salt Guoben Salt Co., Ltd.'s production) of ice cube weight 1/3rd is added
In 0 DEG C of ice cube (freezing to form by water), i.e. the mass ratio 1 of Sal and ice cube:The temperature of water is down to -20 DEG C by 3, is cooled down
Liquid；
(6) stainless steel cask (being prepared from using 304 rustless steel of food stage) immersion step (2) is obtained in coolant (i.e.
The stainless steel cask carries out jacket heat-preservation by coolant), then ice cream base is added in stainless steel cask, ice cream base adds
Enter a quarter of the amount for coolant gross weight, speed of agitator is set and (remote metal is newly thought using Panyu District of Guangzhou City for 40 revs/min
The conical agitator of model BQ-176 of processing equipment factory production), stir ice cream base 10min.Obtain the sweet of embodiment 6
Orange ice cream.
Embodiment 7
Sweet orange ice cream raw material (weight portion)：69.6 parts of drinking water, 3.5 parts of Sucus Mangiferae indicae, 10 parts of defatted milk powder, Petiolus Trachycarpi oil 7
Part, 13 parts of white sugar, 0.05 part of citric acid, 0.018 part of orange flavor, 0.018 part of sunset yellow, glyceryl monostearate
0.15 part, 0.21 part of stabilizer.
Described stabilizer is 1 by sodium alginate, xanthan gum, sodium pyrophosphate in mass ratio：1：1 is uniformly mixed
Arrive.
The method for preparing above-mentioned sweet orange ice cream, comprises the following steps：
(1) preparation of ice cream base：Drinking water, Sucus Mangiferae indicae, defatted milk powder, Petiolus Trachycarpi oil, white sugar, citric acid, Fructus Citri sinensiss
Essence, sunset yellow, glyceryl monostearate, stabilizer are mixed with rotating speed as 300 revs/min of stirring 10min mix homogeneously
Compound；
(2) 75 DEG C are heated the mixture to, insulation 25min sterilization；
(3) using the homogenizing of model HOMG-Q4000-P25 of Shanghai Pu Lisheng fusion plant equipment company limited production
Machine, rotating speed is to 2000 revs/min, and pressure 5Mpa, by mixture sterilization treatment 30min after sterilization；
(4) by the mixture after sterilization treatment, standing preserves and completes within 4 hours aging, obtains ice cream base；
(5) Sal (using the Cardia Salt of China Salt Guoben Salt Co., Ltd.'s production) of ice cube weight 1/3rd is added
In 0 DEG C of ice cube (freezing to form by water), i.e. the mass ratio 1 of Sal and ice cube:The temperature of water is down to -20 DEG C by 3, is cooled down
Liquid；
(6) stainless steel cask (being prepared from using 304 rustless steel of food stage) immersion step (2) is obtained in coolant (i.e.
The stainless steel cask carries out jacket heat-preservation by coolant), then ice cream base is added in stainless steel cask, ice cream base adds
Enter a quarter of the amount for coolant gross weight, speed of agitator is set and (remote metal is newly thought using Panyu District of Guangzhou City for 40 revs/min
The conical agitator of model BQ-176 of processing equipment factory production), stir ice cream base 10min.Obtain the sweet of embodiment 7
Orange ice cream.
Embodiment 8
Sweet orange ice cream raw material (weight portion)：69.6 parts of drinking water, 3.5 parts of Sucus Mangiferae indicae, 10 parts of defatted milk powder, Petiolus Trachycarpi oil 7
Part, 13 parts of white sugar, 0.05 part of citric acid, 0.018 part of lemon yellow pigment, 0.018 part of sunset yellow, glyceryl monostearate
0.15 part, 0.21 part of stabilizer.
Described stabilizer is 1 by sodium alginate, xanthan gum, sodium pyrophosphate in mass ratio：1：1 is uniformly mixed
Arrive.
The method for preparing above-mentioned sweet orange ice cream, comprises the following steps：
(1) preparation of ice cream base：Drinking water, Sucus Mangiferae indicae, defatted milk powder, Petiolus Trachycarpi oil, white sugar, citric acid, Fructus Citri Limoniae
Flavochrome, sunset yellow, glyceryl monostearate, stabilizer are obtained with rotating speed as 300 revs/min of stirring 10min mix homogeneously
Mixture；
(2) 75 DEG C are heated the mixture to, insulation 25min sterilization；
(3) using the homogenizing of model HOMG-Q4000-P25 of Shanghai Pu Lisheng fusion plant equipment company limited production
Machine, rotating speed is to 2000 revs/min, and pressure 5Mpa, by mixture sterilization treatment 30min after sterilization；
(4) by the mixture after sterilization treatment, standing preserves and completes within 4 hours aging, obtains ice cream base；
(5) Sal (using the Cardia Salt of China Salt Guoben Salt Co., Ltd.'s production) of ice cube weight 1/3rd is added
In 0 DEG C of ice cube (freezing to form by water), i.e. the mass ratio 1 of Sal and ice cube:The temperature of water is down to -20 DEG C by 3, is cooled down
Liquid；
(6) stainless steel cask (being prepared from using 304 rustless steel of food stage) immersion step (2) is obtained in coolant (i.e.
The stainless steel cask carries out jacket heat-preservation by coolant), then ice cream base is added in stainless steel cask, ice cream base adds
Enter a quarter of the amount for coolant gross weight, speed of agitator is set and (remote metal is newly thought using Panyu District of Guangzhou City for 40 revs/min
The conical agitator of model BQ-176 of processing equipment factory production), stir ice cream base 10min.Obtain the sweet of embodiment 8
Orange ice cream.
Test case 1
To embodiment 2-8 prepare ice cream carry out sensory evaluation test, sensory evaluation be by vision, olfactory sensation, tactile,
The sense of taste and audition etc., a kind of scientific method for product being measured, analyze and being explained.The sensory evaluation of ice cream refers mainly to which
Visual outward appearance is felt, the experience of olfactory sensation local flavor, and the comprehensive sensation during intake of oral cavity, and that felt during including chewing is fragrant and sweet, soft
Firmly, sticky, crisp, smooth etc..This test constitutes Review Team by 20 people, color and luster (10 points) respectively from ice cream, fragrance (20
Point), flavour (40 points), body (15 points), structural state (15 points) scored, 100 points altogether.Take 3 times and repeat the flat of test
Average is used as test final entry value.More than 90 points of sensory evaluation scores are select quality, and 80-90 is divided into primes, and less than 70 points for not
Qualified products.Concrete outcome is shown in Table 1.
After carry out statistical analysis, as a result show P ＜ 0.05, difference has statistical significance.
Table 1：Sensory evaluation scores result table
| Color and luster | Fragrance | Flavour | Body | Tissue | Scoring | |
| Embodiment 2 | 10 | 18 | 38 | 15 | 15 | 96 |
| Embodiment 3 | 10 | 17 | 35 | 14 | 13 | 89 |
| Embodiment 4 | 10 | 15 | 35 | 13 | 14 | 87 |
| Embodiment 5 | 9 | 17 | 34 | 14 | 14 | 88 |
| Embodiment 6 | 9 | 17 | 34 | 14 | 13 | 87 |
| Embodiment 7 | 9 | 16 | 35 | 13 | 13 | 86 |
| Embodiment 8 | 10 | 17 | 35 | 13 | 14 | 89 |
The ice cream mouthfeel no ice crystal sense of embodiment 2, fat-free grain, organize finer and smoother；3 mouthfeel of embodiment has ice crystal, has
Fat granule, tissue is fine and smooth；4 mouthfeel of embodiment has ice crystal, has fat granule, organizes coarse；5 mouthfeel of embodiment has ice crystal, has fat
Grain, organizes coarse.
Comparing embodiment 2 and embodiment 3-5, embodiment 2 (sodium alginate, xanthan gum, sodium pyrophosphate are compounded) ice cream sense
Official's scoring is substantially better than embodiment 3-5 (in sodium alginate, xanthan gum, sodium pyrophosphate, arbitrarily the two is compounding)；Comparing embodiment 2 with
Embodiment 6-8, embodiment 2 (orange flavor, lemon yellow pigment, sunset yellow are compounded) ice cream sensory evaluation scores are substantially better than reality
Apply a 6-8 (in orange flavor, lemon yellow pigment, sunset yellow, arbitrarily the two is compounding).
Test case 2
The physical and chemical index of embodiment 2-8 ice cream is measured.Protein content determination：Kjeldahl's method；Expansion rate
Determine：Expansion rate (%)=(small product size-batch volume)/batch volume × 100%.The measure of ice cream melting rate, resists
The ability of melting is to weigh an important indicator of quality of ice cream.The size description of melting rate ice cream melting resistant speed and guarantor
Hold the ability of original form.Relatively low thawing rate contributes to extending the ice cream holding time, and increases ice cream to temperature wave
Dynamic resistivity.Ice cream melting rate assay method：The ice cream sample for accurately weighing 200g weight is placed in 37 DEG C of constant temperature
45min is placed in case, determines the weight of product after melting.Melting rate is calculated according to formula (1).
The weight of the weight/ice cream sample of sample × 100%------- formula (1) after melting rate (%)=thawing
Concrete outcome is shown in Table 2.
Table 2：Physical and chemical index test result list position：%
| Protein content | Expansion rate | Melting rate | |
| Embodiment 2 | 2.6 | 56.5 | 6.2 |
| Embodiment 3 | 2.4 | 50.3 | 8.4 |
| Embodiment 4 | 2.1 | 49.5 | 8.8 |
| Embodiment 5 | 2.2 | 49.8 | 8.9 |
| Embodiment 6 | 2.3 | 48.8 | 8.5 |
| Embodiment 7 | 2.0 | 49.2 | 9.4 |
| Embodiment 8 | 2.1 | 48.7 | 9.2 |
Comparing embodiment 2 and embodiment 3-5, embodiment 2 (sodium alginate, xanthan gum, sodium pyrophosphate are compounded) ice cream reason
Change index test result and be substantially better than embodiment 3-5 (in sodium alginate, xanthan gum, sodium pyrophosphate, arbitrarily the two is compounding)；Relatively
Embodiment 2 and embodiment 6-8, embodiment 2 (orange flavor, lemon yellow pigment, sunset yellow are compounded) ice cream physical and chemical index
Test result is substantially better than embodiment 6-8 (in orange flavor, lemon yellow pigment, sunset yellow, arbitrarily the two is compounding).
Test case 3
By the ice cream of embodiment 2-8,25 DEG C are placed in, preservation 1 month under 85% environment of relative humidity, then carry out large intestine
Bacillus (ATYCC 25922) total plate count is tested, with reference to GBT 4789.2-2008 microbiological test of food hygiene total plate count
Determine.Concrete test result is shown in Table 3.
Table 3：Total plate count tests list position：cfu/g
| E. coli clones sum, CFU/g | |
| Embodiment 1 | 318 |
| Embodiment 2 | 587 |
| Embodiment 3 | 591 |
| Embodiment 4 | 599 |
| Embodiment 5 | 885 |
| Embodiment 6 | 791 |
| Embodiment 7 | 806 |
Comparing embodiment 2 and embodiment 3-5, embodiment 2 (sodium alginate, xanthan gum, sodium pyrophosphate are compounded) bacteriostasis property
It is substantially better than embodiment 3-5 (in sodium alginate, xanthan gum, sodium pyrophosphate, arbitrarily the two is compounding)；Comparing embodiment 2 and embodiment
6-8, embodiment 2 (orange flavor, lemon yellow pigment, sunset yellow are compounded) bacteriostasis property is substantially better than embodiment 6-8 (Fructus Citri sinensiss
In essence, lemon yellow pigment, sunset yellow, arbitrarily the two is compounding).
Claims (4)
1. a kind of sweet orange ice cream, it is characterised in that be prepared from by the raw material of following weight parts：Water 65-75 part, Sucus Mangiferae indicae 1-
5 parts, defatted milk powder 5-15 part, vegetable oil 4-10 part, white sugar 9-17 part, citric acid 0.01-0.1 part, orange flavor 0.01-
0.1 part, lemon yellow pigment 0.01-0.1 part, sunset yellow 0.01-0.1 part, glyceryl monostearate 0.1-0.3 part, stable
Agent 0.1-0.5 part.
2. sweet orange ice cream as claimed in claim 1, it is characterised in that：Described stabilizer is sodium alginate, xanthan gum, Jiao
One or more of mixture in sodium phosphate.
3. sweet orange ice cream as claimed in claim 2, it is characterised in that：Described stabilizer is by sodium alginate, xanthan gum, Jiao
Sodium phosphate is mixed, and the sodium alginate, xanthan gum, the mass ratio of sodium pyrophosphate are (1-3)：(1-3)：(1-3).
4. as any one of claim 1-3 sweet orange ice cream preparation method, it is characterised in that：Will be equal for the mixing of each raw material
Even, sterilizing, homogenizing, aging, obtain ice cream base；Bucket is immersed in -10～-30 DEG C of coolants, then ice cream base is fallen
Enter in bucket, obtained final product with 30-300 rev/min of stirring 5-20min of rotating speed.
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| CN107744046A (en) * | 2017-08-25 | 2018-03-02 | 浦江县泰如食品科技有限公司 | A kind of beauty treatment ice cream and preparation method thereof |
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| CN102948601A (en) * | 2012-11-25 | 2013-03-06 | 哈尔滨派特纳生物科技开发有限公司 | Sweet orange ice cream and manufacturing method thereof |
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| CN102948601A (en) * | 2012-11-25 | 2013-03-06 | 哈尔滨派特纳生物科技开发有限公司 | Sweet orange ice cream and manufacturing method thereof |
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