CN106472806A - 一种榴莲冰淇淋 - Google Patents
一种榴莲冰淇淋 Download PDFInfo
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Classifications
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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
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing 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
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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
-
- 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
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种榴莲冰淇淋,由下述重量份的原料制备而成:水44‑50份、榴莲浆18‑22份、脱脂奶粉8‑16份、蔗糖12‑18份、椰子油2‑9份、乳化剂0.1‑0.4份、稳定剂0.1‑0.4份。本发明所述一种酸奶冰淇淋,配方科学合理,口感细腻、风味突出、流动性及稳定性俱佳,香味浓郁,冰凉爽口,稳定性好,还具有养生之功效,适合人群广。
Description
技术领域
本发明涉及一种冰淇淋,尤其涉及一种榴莲冰淇淋。
背景技术
冰淇淋是一种冷冻乳制品,在我国行业标准《冷冻饮品分类》(GB/T30590-2014)中将冰淇淋归属于冷冻饮品。冰淇淋是一种含有优质蛋白质及高糖高脂的食品,另外还含有氨基酸及钙、磷、钾、钠、氯、硫、铁等,具有调节生理机能、保持渗透压和酸碱度的功能。冰淇淋是一种传统的冷冻食品,口感细腻润滑,是深受喜爱的一款降暑食品。最早冰淇淋的生产是使用牛奶加入蔗糖经过冰箱冻结来制作,后来采用工业化流水线进行生产。随着人民生活水平的提高及生活质量观念的改变,冰淇淋需求不断增大,各种品牌冰淇淋连锁店内现场制作的软冰淇淋越来越受到人们的喜爱。
目前市场销售的冰淇淋奶浆原料,极易出现产品在生产和储存中的脂肪上浮、分层、沉淀、流动性差、管道结焦和堵塞等问题,还容易引起产品口感粗糙、风味不佳、应用于冰淇淋时膨胀率低等问题。
发明内容
针对现有技术中存在的上述不足,本发明所要解决的技术问题是提供一种榴莲冰淇淋。
本发明目的是通过如下技术方案实现的:
一种榴莲冰淇淋,由下述重量份的原料制备而成:水44-50份、榴莲浆18-22份、脱脂奶粉8-16份、蔗糖12-18份、椰子油2-9份、乳化剂0.1-0.4份、稳定剂0.1-0.4份。
优选地,所述的乳化剂为大豆卵磷脂、三硬脂酸甘油酯、单硬脂酸丙二醇酯中一种或多种的混合物。
更优选地,所述的乳化剂由大豆卵磷脂、三硬脂酸甘油酯、单硬脂酸丙二醇酯混合而成,所述大豆卵磷脂、三硬脂酸甘油酯、单硬脂酸丙二醇酯的质量比为(1-3):(1-3):(1-3)。
优选地,所述的稳定剂为羧甲基纤维素钠、三聚磷酸钠、瓜尔胶中一种或多种的混合物。
更优选地,所述的稳定剂由羧甲基纤维素钠、三聚磷酸钠、瓜尔胶混合而成,所述羧甲基纤维素钠、三聚磷酸钠、瓜尔胶的质量比为(1-3):(1-3):(1-3)。
本发明还提供了上述榴莲冰淇淋的制备方法,将各原料混合均匀,灭菌,均质,老化,得到冰淇淋基料;将桶浸入-12~-28℃冷却液中,再将冰淇淋基料倒入桶内,以转速50-250转/分搅拌6-18min即得。
本发明所述一种榴莲冰淇淋,配方科学合理,口感细腻、风味突出、流动性及稳定性俱佳,香味浓郁,冰凉爽口,稳定性好,还具有养生之功效,适合人群广。
具体实施方式
实施例中各原料介绍:
水为饮用水。
榴莲浆,采用合浦果香园食品有限公司生产的冷冻榴莲浆,无添加。
脱脂奶粉,采用北安完达山乳品有限公司生产的脱脂奶粉,无蔗糖。
椰子油,采用海南百诺康生物科技开发有限公司生产的100%纯初榨现榨椰子油。
蔗糖,CAS号:57-50-1。
三聚磷酸钠,CAS号:7758-29-4,具体采用郑州市管城区新华食化商行提供的食品级三聚磷酸钠。
瓜尔胶,CAS号:9000-30-0,具体采用河南旗诺食品配料有限公司提供的食品级瓜尔胶。
羧甲基纤维素钠,CAS号:9004-32-4,湖南世纪华星生物工程有限公司提供的食品级羧甲基纤维素钠。
三硬脂酸甘油酯,CAS号:555-43-1。
单硬脂酸丙二醇酯,CAS号:1323-39-3。
大豆卵磷脂,CAS号:8002-43-5。
实施例1
榴莲冰淇淋原料(重量份):饮用水46份、榴莲浆21份、脱脂奶粉13份、蔗糖16份、椰子油5份、乳化剂0.18份、稳定剂0.18份。
所述的乳化剂由大豆卵磷脂、三硬脂酸甘油酯、单硬脂酸丙二醇酯按质量比为1:1:1搅拌混合均匀得到。
所述的稳定剂由羧甲基纤维素钠、三聚磷酸钠、瓜尔胶按质量比为1:1:1搅拌混合均匀得到。
制备上述榴莲冰淇淋的方法,包括下列步骤:
(1)冰淇淋基料的制备:饮用水、榴莲浆、脱脂奶粉、蔗糖、椰子油、乳化剂、稳定剂以转速为250转/分搅拌8min混合均匀,得到混合物;
(2)将混合物加热到85℃,保温30min杀菌;
(3)采用上海普丽盛融合机械设备有限公司生产的型号为HOMG-Q4000-P25的均质机,转速至1800转/分,压力4Mpa,将杀菌后的混合物均质处理30min;
(4)将均质处理后的混合物,静置保存4小时完成老化,得到冰淇淋基料;
(5)将冰块重量三分之一的食盐(采用中盐国本盐业有限公司生产的低钠盐)加入0℃冰块(由水冻结而成)中,即食盐与冰块的质量比1:3将水的温度降至-20℃,得到冷却液;
(6)将不锈钢桶(采用食品级304不锈钢制备而成)浸入步骤(2)制得冷却液中(即所述不锈钢桶通过冷却液进行夹套保温),再向不锈钢桶中加入冰淇淋基料,冰淇淋基料加入量为冷却液总重量的四分之一,设置搅拌转速为50转/分(采用广州市番禺区新思远金属加工机械厂生产的型号为BQ-176的锥形搅拌机),搅拌冰淇淋基料8min。得到实施例1的榴莲冰淇淋。
实施例2
与实施例1基本相同,区别仅仅在于:所述的稳定剂由三聚磷酸钠、瓜尔胶按质量比为1:1搅拌混合均匀得到。得到实施例2的榴莲冰淇淋。
实施例3
与实施例1基本相同,区别仅仅在于:所述的稳定剂由羧甲基纤维素钠、瓜尔胶按质量比为1:1搅拌混合均匀得到。得到实施例3的榴莲冰淇淋。
实施例4
与实施例1基本相同,区别仅仅在于:所述的稳定剂由羧甲基纤维素钠、三聚磷酸钠按质量比为1:1搅拌混合均匀得到。得到实施例4的榴莲冰淇淋。
实施例5
与实施例1基本相同,区别仅仅在于:所述的乳化剂由三硬脂酸甘油酯、单硬脂酸丙二醇酯按质量比为1:1搅拌混合均匀得到。得到实施例5的榴莲冰淇淋。
实施例6
与实施例1基本相同,区别仅仅在于:所述的乳化剂由大豆卵磷脂、单硬脂酸丙二醇酯按质量比为1:1搅拌混合均匀得到。得到实施例6的榴莲冰淇淋。
实施例7
与实施例1基本相同,区别仅仅在于:所述的乳化剂由大豆卵磷脂、三硬脂酸甘油酯按质量比为1:1搅拌混合均匀得到。得到实施例7的榴莲冰淇淋。
测试例1
对实施例1-7制备的冰淇淋进行感官评价测试,感官评价是通过视觉、嗅觉、触觉、味觉和听觉等,对产品进行测量、分析和解释的一种科学方法。冰淇淋的感官评价主要指其目视的外观感觉、嗅觉风味体验,以及口腔摄入时的综合感觉,包括咀嚼时感到的香甜、软硬、粘稠、酥脆、滑爽等。本试验由20人组成评审组,分别从冰淇淋的色泽(10分)、香味(20分)、滋味(40分)、形体(15分)、组织状态(15分)进行评分,共计100分。取3次重复试验的平均值作为试验最终记录值。感官评分90分以上为特级品,80-90分为一级品,70分以下为不合格产品。具体结果见表1。
比较后进行统计学分析,结果表明P<0.05,差异具有统计学意义。
表1:感官评分结果表
色泽 | 香味 | 滋味 | 形体 | 组织 | 评分 | |
实施例1 | 10 | 19 | 39 | 15 | 15 | 98 |
实施例2 | 9 | 17 | 36 | 13 | 13 | 88 |
实施例3 | 9 | 17 | 35 | 13 | 13 | 87 |
实施例4 | 10 | 18 | 35 | 12 | 13 | 88 |
实施例5 | 10 | 17 | 35 | 12 | 13 | 87 |
实施例6 | 9 | 18 | 35 | 13 | 12 | 87 |
实施例7 | 10 | 17 | 36 | 14 | 12 | 89 |
实施例1的冰淇淋口感无冰晶感,无脂肪粒,组织较细腻;实施例2口感有冰晶,有脂肪粒,组织细腻;实施例3口感有冰晶,有脂肪粒,组织粗糙;实施例4口感有冰晶,有脂肪粒,组织粗糙。
比较实施例1与实施例2-4,实施例1(羧甲基纤维素钠、三聚磷酸钠、瓜尔胶复配)冰淇淋感官评分明显优于实施例2-4(羧甲基纤维素钠、三聚磷酸钠、瓜尔胶中任意二者复配);比较实施例1与实施例5-7,实施例1(大豆卵磷脂、三硬脂酸甘油酯、单硬脂酸丙二醇酯复配)冰淇淋感官评分明显优于实施例5-7(大豆卵磷脂、三硬脂酸甘油酯、单硬脂酸丙二醇酯中任意二者复配)。
测试例2
对实施例实施例1-7冰淇淋的理化指标进行测定。蛋白质含量测定:凯氏定氮法;膨胀率测定:膨胀率(%)=(产品体积-配料体积)/配料体积×100%。冰淇淋融化速率的测定,抗融能力是衡量冰淇淋品质的一个重要指标。融化速率的大小说明了冰淇淋抗融化速度及保持原有形态的能力。相对低的融化率有助于延长冰淇淋保存时间,及增加冰淇淋对温度波动的抵抗能力。冰淇淋融化速率测定方法:精确称取200g重量的冰淇淋样品置于37℃恒温箱中放置45min,测定融化后产品的重量。根据式(1)计算出融化速率。
融化速率(%)=融化后样品的重量/冰淇淋样品的重量×100%-------式(1)
具体结果见表2。
表2:理化指标测试结果表单位:%
蛋白质含量 | 膨胀率 | 融化速率 | |
实施例1 | 2.6 | 58.7 | 5.3 |
实施例2 | 2.2 | 49.6 | 9.2 |
实施例3 | 2.1 | 49.9 | 8.6 |
实施例4 | 2.2 | 50.2 | 8.8 |
实施例5 | 2.1 | 48.3 | 8.5 |
实施例6 | 2.3 | 48.8 | 8.9 |
实施例7 | 2.1 | 47.2 | 8.5 |
比较实施例1与实施例2-4,实施例1(羧甲基纤维素钠、三聚磷酸钠、瓜尔胶复配)冰淇淋理化指标测试结果明显优于实施例2-4(羧甲基纤维素钠、三聚磷酸钠、瓜尔胶中任意二者复配);比较实施例1与实施例5-7,实施例1(大豆卵磷脂、三硬脂酸甘油酯、单硬脂酸丙二醇酯复配)冰淇淋理化指标测试结果明显优于实施例5-7(大豆卵磷脂、三硬脂酸甘油酯、单硬脂酸丙二醇酯中任意二者复配)。
Claims (1)
1.一种榴莲冰淇淋,其特征在于,由下述重量份的原料制备而成:水44-50份、榴莲浆18-22份、脱脂奶粉8-16份、蔗糖12-18份、椰子油2-9份、乳化剂0.1-0.4份、稳定剂0.1-0.4份。
所述的乳化剂由大豆卵磷脂、三硬脂酸甘油酯、单硬脂酸丙二醇酯混合而成,所述大豆卵磷脂、三硬脂酸甘油酯、单硬脂酸丙二醇酯的质量比为(1-3):(1-3):(1-3)。
所述的稳定剂由羧甲基纤维素钠、三聚磷酸钠、瓜尔胶混合而成,所述羧甲基纤维素钠、三聚磷酸钠、瓜尔胶的质量比为(1-3):(1-3):(1-3)。
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CN111887337A (zh) * | 2020-08-07 | 2020-11-06 | 浙江优百润食品有限公司 | 一种榴莲斑兰混合口味的冷饮品及制备方法 |
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CN111887337A (zh) * | 2020-08-07 | 2020-11-06 | 浙江优百润食品有限公司 | 一种榴莲斑兰混合口味的冷饮品及制备方法 |
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