CN106578319A - 一种镇咳去痰山药核桃冰淇淋及其制备方法 - Google Patents
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Abstract
本发明公开了一种镇咳去痰山药核桃冰淇淋及其制备方法，是由下列重量份原料制成：枇杷汁6‑7、艾叶2‑3、陈皮丝2‑3、姜黄1‑2、菊花1‑2、百合1‑2、山药200‑210、核桃仁40‑50、羧甲基纤维素钠2‑3、蔗糖60‑70、鸡蛋20‑22、奶粉120‑130、奶油30‑40、适量的纤维素酶、乙醇溶液、抗坏血酸和水。本发明将艾叶与陈皮丝混合烘干磨成粉，再放入锅内干炒，加入枇杷汁混合均匀，加热熬煮，至粘稠即可，枇杷汁酸甜口味，口感好，有很好的镇咳祛痰的效果。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种镇咳去痰山药核桃冰淇淋及其制备方法。
背景技术
冰淇淋风味醇厚持久，冰爽甜美，深受广大消费者的喜爱，但普通冰淇淋多以牛奶、奶油为主要原料，成本高，且制品热量大、胆固醇含量也较高，对儿童发育不利，肥胖者和高血压患者更是望而生畏。为适应人们对健康的要求，冰淇淋产品正向天然、保健、功能化方向发展。
山药中含有十九种氨基酸，多种维生素和大量钙、铁、镁、锌、硒等有益微量元素，还富含尿囊素、山药素、胆碱、皂苷、盐酸多巴胺等药用成分，有健脾、补肺、固肾、益精、降血压等功效，对于延缓衰老，提高人体免疫力以及各种疾病的预防有显著疗效，因此利用山药研制的山药保健冰淇淋，既能满足人们的感观需求，又有保健作用，营养丰富，是一种新型的优质冰淇淋制品。
现有技术中的山药冰淇淋有如下缺点：山药在加工和贮藏过程中往往产生剧烈褐变, 失去原有的乳白色泽, 严重影响产品的外观风味及商品价值。褐变主要是酚类物质在多酚氧化酶(PPO)作用下氧化所致。现有技术中山药的护色是通过将山药放入由食盐、柠檬酸、亚硫酸氢钠和L-半胱氨酸组成的护色液中护色的，亚硫酸氢钠有二氧化硫的气味，影响冰淇淋的香气；山药具有收涩的作用，吃多了会形成便秘，增加肠内毒物的吸收，引起腹痛、恶心、呕吐等症状，现有的山药冰淇淋没有解决这一问题；另外，山药在深加工时，会把山药皮扔掉，山药皮含有大量多糖类、黄酮类、皂苷类、水溶性膳食纤维。水溶性膳食纤维因含有的大量亲水基团和侧链基团，除具有显著生理功能外，还可以提高食品的持水性、保形性，以及冷冻等稳定性，山药皮扔掉造成大量的浪费。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种镇咳去痰山药核桃冰淇淋及其制备方法。
本发明是通过以下技术方案实现的：
一种镇咳去痰山药核桃冰淇淋，是由下列重量份原料制成：枇杷汁6-7、艾叶2-3、陈皮丝2-3、姜黄1-2、菊花1-2、百合1-2、山药200-210、核桃仁40-50、羧甲基纤维素钠2-3、蔗糖60-70、鸡蛋20-22、奶粉120-130、奶油30-40、适量的纤维素酶、乙醇溶液、抗坏血酸和水。
所述的一种镇咳去痰山药核桃冰淇淋的制备方法，包括以下步骤：（1）将艾叶与陈皮丝混合烘干磨成粉，再放入锅内干炒2-3分钟，加入枇杷汁混合均匀，加热熬煮1-1.5小时，至粘稠即可；
（2）将姜黄、菊花、百合混合加入5-6倍的水，加热熬煮20-30分钟，过滤取滤液；
（3）将山药洗净去皮，山药皮留着待用，将去皮山药切成4-5mm厚的薄片，装入外侧套有保鲜袋的塑料筐内，并向塑料框内喷洒乙醇溶液，将保鲜袋封口后放入温度控制箱中，控制温度在48-50℃，处理4-4.5小时后，将山药与水按1:1的比例混合，用胶体磨研磨，得山药浆，再将核桃仁与水按1:1的比例混合加入山药浆内，继续研磨，得山药核桃乳；
（4）将（3）中的山药皮置于60℃烘箱中烘干，用粉碎机粉碎，过40目筛，得山药皮粉，在山药皮粉内加入30倍的水，再加入4U/mL的纤维素酶，混合均匀后置于48-50℃恒温水浴锅中进行水解2-3小时，再进行灭酶处理，过滤，用一倍体积去离子水水洗，取上清液，加4-5倍体积的95%的乙醇溶液混匀，静置20-22小时后，5000rpm离心20min，取沉淀干燥至恒重为止；
（5）将羧甲基纤维素钠、蔗糖用热水溶解，再加入鸡蛋、奶粉，混合均匀后再依次加入步骤（1）（2）（3）（4）中的所得物和0.25%的抗坏血酸，最后将奶油融化后加入混合物中，充分混合后用100目筛过滤，再放在压力16-18MPa，温度65-70℃环境下均质10-12分钟，再放入65℃水浴锅中糊化杀菌30-35min，再冷却至4℃，在0-4℃条件下老化11-12h，在老化过程中不停搅拌，将老化成熟后的料液倒入冰淇淋机中，进行强烈搅拌的冷冻膨胀，将冷冻膨胀后料液注入容器中，放入-30℃冰柜中进行速冻硬化8h即可。
本发明的优点是：本发明将艾叶与陈皮丝混合烘干磨成粉，再放入锅内干炒，加入枇杷汁混合均匀，加热熬煮，至粘稠即可，枇杷汁酸甜口味，口感好，有很好的镇咳祛痰的效果；将热处理与乙醇熏蒸结合起来对山药进行护色，更好的抑制了山药的棉化，缓解了电导率的上升，有利于保持细胞的完整性和山药的软化能力，很好的抑制多酚氧化酶的活性，防止褐变；由于核桃有补肾固精、利尿消石、润肠通便、温肺定喘的作用，山药搭配核桃，不仅解决了山药吃多会便秘的问题，还具有很好的补中益气、强筋壮骨、健脑的功效；通过水解法提取山药皮中的水溶性膳食纤维，减少了浪费，提取的膳食纤维用于冰淇淋中，增加营养，提高冰淇淋的持水性和冷冻稳定性，冰淇淋山药味适中，无涩味，甜度适中，细腻粒度均一,绵软柔润。
具体实施方式
一种镇咳去痰山药核桃冰淇淋，是由下列重量份原料制成：枇杷汁6、艾叶2、陈皮丝2、姜黄1、菊花1、百合1、山药200、核桃仁40、羧甲基纤维素钠2、蔗糖60、鸡蛋20、奶粉120、奶油30、适量的纤维素酶、乙醇溶液、抗坏血酸和水。
所述的一种镇咳去痰山药核桃冰淇淋的制备方法，包括以下步骤：（1）将艾叶与陈皮丝混合烘干磨成粉，再放入锅内干炒2分钟，加入枇杷汁混合均匀，加热熬煮1小时，至粘稠即可；
（2）将姜黄、菊花、百合混合加入5倍的水，加热熬煮20分钟，过滤取滤液；
（3）将山药洗净去皮，山药皮留着待用，将去皮山药切成4mm厚的薄片，装入外侧套有保鲜袋的塑料筐内，并向塑料框内喷洒乙醇溶液，将保鲜袋封口后放入温度控制箱中，控制温度在48℃，处理4小时后，将山药与水按1:1的比例混合，用胶体磨研磨，得山药浆，再将核桃仁与水按1:1的比例混合加入山药浆内，继续研磨，得山药核桃乳；
（4）将（3）中的山药皮置于60℃烘箱中烘干，用粉碎机粉碎，过40目筛，得山药皮粉，在山药皮粉内加入30倍的水，再加入4U/mL的纤维素酶，混合均匀后置于48℃恒温水浴锅中进行水解2小时，再进行灭酶处理，过滤，用一倍体积去离子水水洗，取上清液，加4倍体积的95%的乙醇溶液混匀，静置20小时后，5000rpm离心20min，取沉淀干燥至恒重为止；
（5）将羧甲基纤维素钠、蔗糖用热水溶解，再加入鸡蛋、奶粉，混合均匀后再依次加入步骤（1）（2）（3）（4）中的所得物和0.25%的抗坏血酸，最后将奶油融化后加入混合物中，充分混合后用100目筛过滤，再放在压力16MPa，温度65℃环境下均质10分钟，再放入65℃水浴锅中糊化杀菌30min，再冷却至4℃，在0℃条件下老化11h，在老化过程中不停搅拌，将老化成熟后的料液倒入冰淇淋机中，进行强烈搅拌的冷冻膨胀，将冷冻膨胀后料液注入容器中，放入℃冰柜中进行速冻硬化8h即可。
Claims (2)
1.一种镇咳去痰山药核桃冰淇淋，其特征在于是由下列重量份原料制成：枇杷汁6-7、艾叶2-3、陈皮丝2-3、姜黄1-2、菊花1-2、百合1-2、山药200-210、核桃仁40-50、羧甲基纤维素钠2-3、蔗糖60-70、鸡蛋20-22、奶粉120-130、奶油30-40、适量的纤维素酶、乙醇溶液、抗坏血酸和水。
2.根据权利要求1所述的一种镇咳去痰山药核桃冰淇淋的制备方法，其特征在于包括以下步骤：（1）将艾叶与陈皮丝混合烘干磨成粉，再放入锅内干炒2-3分钟，加入枇杷汁混合均匀，加热熬煮1-1.5小时，至粘稠即可；
（2）将姜黄、菊花、百合混合加入5-6倍的水，加热熬煮20-30分钟，过滤取滤液；
（3）将山药洗净去皮，山药皮留着待用，将去皮山药切成4-5mm厚的薄片，装入外侧套有保鲜袋的塑料筐内，并向塑料框内喷洒乙醇溶液，将保鲜袋封口后放入温度控制箱中，控制温度在48-50℃，处理4-4.5小时后，将山药与水按1:1的比例混合，用胶体磨研磨，得山药浆，再将核桃仁与水按1:1的比例混合加入山药浆内，继续研磨，得山药核桃乳；
（4）将（3）中的山药皮置于60℃烘箱中烘干，用粉碎机粉碎，过40目筛，得山药皮粉，在山药皮粉内加入30倍的水，再加入4U/mL的纤维素酶，混合均匀后置于48-50℃恒温水浴锅中进行水解2-3小时，再进行灭酶处理，过滤，用一倍体积去离子水水洗，取上清液，加4-5倍体积的95%的乙醇溶液混匀，静置20-22小时后，5000rpm离心20min，取沉淀干燥至恒重为止；
（5）将羧甲基纤维素钠、蔗糖用热水溶解，再加入鸡蛋、奶粉，混合均匀后再依次加入步骤（1）（2）（3）（4）中的所得物和0.25%的抗坏血酸，最后将奶油融化后加入混合物中，充分混合后用100目筛过滤，再放在压力16-18MPa，温度65-70℃环境下均质10-12分钟，再放入65℃水浴锅中糊化杀菌30-35min，再冷却至4℃，在0-4℃条件下老化11-12h，在老化过程中不停搅拌，将老化成熟后的料液倒入冰淇淋机中，进行强烈搅拌的冷冻膨胀，将冷冻膨胀后料液注入容器中，放入-30℃冰柜中进行速冻硬化8h即可。
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