CN106578326A - Yam walnut ice cream capable of regulating qi and relieving restlessness and preparing method thereof - Google Patents
Yam walnut ice cream capable of regulating qi and relieving restlessness and preparing method thereof Download PDFInfo
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- CN106578326A CN106578326A CN201611157383.9A CN201611157383A CN106578326A CN 106578326 A CN106578326 A CN 106578326A CN 201611157383 A CN201611157383 A CN 201611157383A CN 106578326 A CN106578326 A CN 106578326A
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- rhizoma dioscoreae
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- 208000001431 Psychomotor Agitation Diseases 0.000 title claims abstract description 11
- 206010038743 Restlessness Diseases 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title claims abstract description 7
- 240000007049 Juglans regia Species 0.000 title abstract 3
- 235000009496 Juglans regia Nutrition 0.000 title abstract 3
- 235000020234 walnut Nutrition 0.000 title abstract 3
- 230000001105 regulatory effect Effects 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 14
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- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 239000000243 solution Substances 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 108010059892 Cellulase Proteins 0.000 claims abstract description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 7
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 7
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 7
- 229940106157 cellulase Drugs 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 6
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 6
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 16
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 16
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 16
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 16
- 241000758789 Juglans Species 0.000 claims description 12
- 235000014075 Juglans mandschurica Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 230000032683 aging Effects 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 9
- 238000009423 ventilation Methods 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 8
- 235000015802 Lactuca sativa var crispa Nutrition 0.000 claims description 7
- 240000004201 Lactuca sativa var. crispa Species 0.000 claims description 7
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- 238000001802 infusion Methods 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
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- 241000229143 Hippophae Species 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 239000004033 plastic Substances 0.000 claims description 6
- 229920003023 plastic Polymers 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
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- 239000000706 filtrate Substances 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
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- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 240000008415 Lactuca sativa Species 0.000 abstract description 5
- 235000013601 eggs Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000003228 Lactuca sativa Nutrition 0.000 abstract 4
- 235000020379 cucumber juice Nutrition 0.000 abstract 3
- 240000000950 Hippophae rhamnoides Species 0.000 abstract 1
- 235000003145 Hippophae rhamnoides Nutrition 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 239000006071 cream Substances 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 4
- 102000030523 Catechol oxidase Human genes 0.000 description 3
- 108010031396 Catechol oxidase Proteins 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 3
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- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- POJWUDADGALRAB-UHFFFAOYSA-N allantoin Chemical compound NC(=O)NC1NC(=O)NC1=O POJWUDADGALRAB-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 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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- POJWUDADGALRAB-PVQJCKRUSA-N Allantoin Natural products NC(=O)N[C@@H]1NC(=O)NC1=O POJWUDADGALRAB-PVQJCKRUSA-N 0.000 description 1
- 229930183633 Batatasin Natural products 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- CTENFNNZBMHDDG-UHFFFAOYSA-N Dopamine hydrochloride Chemical compound Cl.NCCC1=CC=C(O)C(O)=C1 CTENFNNZBMHDDG-UHFFFAOYSA-N 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 235000013878 L-cysteine Nutrition 0.000 description 1
- 239000004201 L-cysteine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
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- 239000002253 acid Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
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- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229960001149 dopamine hydrochloride Drugs 0.000 description 1
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- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
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- 231100000614 poison Toxicity 0.000 description 1
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- 150000007949 saponins Chemical class 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
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- 238000010792 warming Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
-
- 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
-
- 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
- A23G9/363—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 containing microorganisms, enzymes
-
- 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
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- 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
Landscapes
- 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)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a yam walnut ice cream capable of regulating qi and relieving restlessness and a preparing method thereof. The ice cream is prepared from, by weight, 4-5 parts of red bean paste, 2-3 parts of lettuce leaves, 4-5 parts of cucumber juice, 1-2 parts of ginseng leaves, 1-2 parts of sea buckthorn, 200-210 parts of yam, 40-50 parts of walnut kernel, 2-3 parts of sodium carboxymethyl cellulose, 60-70 parts of cane sugar, 20-22 parts of eggs, 120-130 parts of milk powder, 30-40 parts of cream and an appropriate amount of cellulase, an ethyl alcohol solution, ascorbic acid and water. The preparing method comprises the steps of putting the red bean paste into the cucumber juice, mixing evenly, heating to boil until the liquid is ropy, cutting up the lettuce leaves and mixing the cut lettuce leaves with the ropy matter into puree, putting the red bean paste into the cucumber juice to boil to prevent the red bean paste from being too sweet and greasy. The lettuce leaves are rich in nutrition and good in mouthfeel, and sensory quality is improved.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of ventilation relieving restlessness Chinese yam and walnut ice cream and its preparation
Method.
Background technology
Ice cream local flavor is mellow persistently, ice feel well it is sweet, it is deep to be liked by consumers in general, but with cattle more than conventional ice cream
Milk, butter are that primary raw material, high cost, and product heat be big, cholesterol level is also higher, overweight people unfavorable to childhood development
It is even more forbidding with hyperpietic.Be adapt to people to health requirement, ice-cream product forward direction is natural, health care, function
Change direction to develop.
Containing 19 kinds of aminoacid in Rhizoma Dioscoreae, the healthy trace elements with household such as multivitamin and a large amount of calcium, ferrum, magnesium, zinc, selenium,
Also rich in the medicinal ingredient such as allantoin, batatasins, choline, saponin, Dopamine Hydrochloride, have spleen invigorating, tonifying the lung, reinforce the kidney, benefit essence, drop blood
The effects such as pressure, for slow down aging, improving the prevention of body immunity and various diseases has significant curative effect, hence with Rhizoma Dioscoreae
The yam health care ice cream of development, can meet the sense organ demand of people, there is health-care effect again, nutritious, be a kind of new
High-quality ice-cream products.
Yam ice cream of the prior art has a disadvantage that：Rhizoma Dioscoreae often produces acutely brown in processing and storage
Become, lose original milky white color and luster, have a strong impact on the outward appearance local flavor and commodity value of product.Brown stain is mainly aldehydes matter and exists
Caused by the lower oxidation of polyphenol oxidase (PPO) effect.The color fixative of Rhizoma Dioscoreae is by the way that Rhizoma Dioscoreae is put into by Sal, Fructus Citri Limoniae in prior art
Color fixative in the colour-keeping liquid of acid, sodium sulfite and L-Cysteine composition, sodium sulfite has the abnormal smells from the patient of sulfur dioxide, affects
The fragrance of ice cream；Rhizoma Dioscoreae has the effect of astringent therapy, and overeating can form constipation, increase enteral poisonous substance absorption, cause stomachache,
The symptoms such as Nausea and vomiting, existing yam ice cream does not solve this problem；In addition, Rhizoma Dioscoreae is in deep processing, can be Rhizoma Dioscoreae
Skin is thrown away, and yam skin contains a large amount of polysaccharides, flavonoid, saponinss, water soluble dietary fiber.Water soluble dietary fiber is because containing
A large amount of hydrophilic groups and side-chain radical, in addition to notable physiological function, retentiveness, the conformality of food can also be improved,
And equistability is freezed, yam skin is thrown away and causes substantial amounts of waste.
The content of the invention
The object of the invention is exactly to make up the defect of prior art, there is provided one kind ventilation relieving restlessness Chinese yam and walnut ice cream and
Its preparation method.
The present invention is achieved by the following technical solutions：
One kind ventilation relieving restlessness Chinese yam and walnut ice cream, is to be prepared from the following raw materials in parts by weight：Sweetened red bean paste 4-5, leaf lettuce 2-3, Huang
Melon juice 4-5, Folium Ginseng 1-2, Fructus Hippophae 1-2, Flos Gardeniae 1-2, Rhizoma Dioscoreae 200-210, Semen Juglandis 40-50, sodium carboxymethyl cellulose 2-
3rd, sucrose 60-70, egg 20-22, milk powder 120-130, butter 30-40, appropriate cellulase, ethanol solution, ascorbic acid
And water.
A kind of preparation method of described ventilation relieving restlessness Chinese yam and walnut ice cream, comprises the following steps：（1）Sweetened red bean paste is put
Stir in Sucus Cucumidis sativi, heating infusion 40-50 minutes, to sticky, leaf lettuce chopping mixed with dope and breaks into mud；
（2）Folium Ginseng, Fructus Hippophae, Flos Gardeniae mixing are added into 5-6 times of water, infusion 20-30 minutes are heated, filtrate is filtered to take；
（3）Rhizoma Dioscoreae is cleaned into peeling, yam skin is kept stand-by, and peeling Rhizoma Dioscoreae is cut into into the thick thin slices of 4-5mm, loads outside and is cased with
In the plastic crate of freshness protection package, and ethanol solution is sprayed to plastics inframe, be put into after freshness protection package is sealed in temperature-controlled cabinet, controlled
Rhizoma Dioscoreae and water after processing 4-4.5 hours, are pressed 1 by temperature at 48-50 DEG C:1 ratio mixing, is ground with colloid mill, obtains Rhizoma Dioscoreae
Slurry, then Semen Juglandis and water are pressed into 1:1 ratio mixing is added in Chinese yam pulp, continues to grind, and obtains Chinese yam and walnut breast；
（4）Will（3）In yam skin be placed in 60 DEG C of baking ovens dry, with pulverizer crush, cross 40 mesh sieves, obtain Rhizoma Dioscoreae corium farinosum,
30 times of water is added in Rhizoma Dioscoreae corium farinosum, the cellulase of 4U/mL is added, 48-50 DEG C of thermostat water bath is placed in after mix homogeneously
In be hydrolyzed 2-3 hours, then carry out destroy the enzyme treatment, filter, with monoploid product deionized water washing, take supernatant, plus 4-5 times
The ethanol solution of the 95% of volume is mixed, and after standing 20-22 hours, 5000rpm centrifugation 20min take precipitation and are dried to constant weight and are
Only；
（5）By sodium carboxymethyl cellulose, sucrose with hot water dissolving, egg, milk powder are added, step is sequentially added after mix homogeneously
Suddenly（1）（2）（3）（4）In gains and 0.25% ascorbic acid, add after finally butter is melted in mixture, it is fully mixed
100 mesh screens are used after conjunction, then is placed on pressure 16-18MPa, homogenizing 10-12 minutes, place into 65 under temperature 65-70 DEG C environment
Gelatinizing sterilization 30-35min, is cooled to 4 DEG C in DEG C water-bath, the aging 11-12h under the conditions of 0-4 DEG C, in ageing process not
Stop stirring, the feed liquid after aging maturation is poured in ice cream maker, carry out intensively stirred freezing expansion, will expect after freezing expansion
In liquid injection container, being put in -30 DEG C of refrigerator-freezers carries out quick-freezing hardening 8h.
It is an advantage of the invention that：Sweetened red bean paste is placed in Sucus Cucumidis sativi and is stirred by the present invention, infusion is heated to sticky, by lettuce
Lettuce leaf is shredded to mix with dope and breaks into mud, and sweetened red bean paste is placed in Sucus Cucumidis sativi and boils, and prevents the excessively sweet meeting of sweetened red bean paste greasy, leaf lettuce nutrition
It is abundant, it is in good taste, improve organoleptic quality；Heat treatment is combined with ethanol vapor carries out color fixative to Rhizoma Dioscoreae, preferably suppression
The cottonizing of Rhizoma Dioscoreae is made, the rising of electrical conductivity has been alleviated, has been conducive to keeping the integrity of cell and the softening power of Rhizoma Dioscoreae, very well
Suppression polyphenol oxidase activity, prevent brown stain；Because Semen Juglandiss have tonifying the kidney to consolidate the essence, urination-promoting calculus-eliminating, loosening bowel to relieve constipation, warming the lung Dingchuan
Effect, Rhizoma Dioscoreae collocation Semen Juglandiss, not only solve Rhizoma Dioscoreae eat it is many can constipation problems, also with good invigorating the spleen and replenishing QI, strong muscle
Effect of bone strengthening, brain-strengthening；Water soluble dietary fiber in yam skin is extracted by Hydrolyze method, waste, the meals of extraction are reduced
Fiber is used in ice cream, has additional nutrients, and improves the retentiveness and freeze-stable of ice cream, and ice cream Rhizoma Dioscoreae taste is moderate, nothing
Astringent taste, sugariness is moderate, fine and smooth homogeneous grain diameter, soft soft and moist.
Specific embodiment
One kind ventilation relieving restlessness Chinese yam and walnut ice cream, is to be prepared from the following raw materials in parts by weight：Sweetened red bean paste 4, leaf lettuce 2, Huang
Melon juice 4, Folium Ginseng 1, Fructus Hippophae 1, Flos Gardeniae 1, Rhizoma Dioscoreae 200, Semen Juglandis 40, sodium carboxymethyl cellulose 2, sucrose 60, egg 20, milk
Powder 120, butter 30, appropriate cellulase, ethanol solution, ascorbic acid and water.
A kind of preparation method of described ventilation relieving restlessness Chinese yam and walnut ice cream, comprises the following steps：（1）Sweetened red bean paste is put
Stir in Sucus Cucumidis sativi, leaf lettuce chopping is mixed and break into mud by heating infusion for 40 minutes to sticky with dope；
（2）5 times of water, heating infusion 20 minutes is added to filter to take filtrate Folium Ginseng, Fructus Hippophae, Flos Gardeniae mixing；
（3）Rhizoma Dioscoreae is cleaned into peeling, yam skin is kept stand-by, and peeling Rhizoma Dioscoreae is cut into into the thick thin slices of 4mm, loads outside and is cased with protecting
In the plastic crate of fresh bag, and ethanol solution is sprayed to plastics inframe, be put into after freshness protection package is sealed in temperature-controlled cabinet, control temperature
Rhizoma Dioscoreae and water after processing 4 hours, are pressed 1 by degree at 48 DEG C:1 ratio mixing, is ground with colloid mill, obtains Chinese yam pulp, then by Semen Juglandiss
Core presses 1 with water:1 ratio mixing is added in Chinese yam pulp, continues to grind, and obtains Chinese yam and walnut breast；
（4）Will（3）In yam skin be placed in 60 DEG C of baking ovens dry, with pulverizer crush, cross 40 mesh sieves, obtain Rhizoma Dioscoreae corium farinosum,
30 times of water is added in Rhizoma Dioscoreae corium farinosum, the cellulase of 4U/mL is added, is placed in 48 DEG C of thermostat water baths to enter after mix homogeneously
Water-filling solution 2 hours, then carry out destroy the enzyme treatment, filters, and with monoploid product deionized water washing, takes supernatant, plus 4 times of volumes
95% ethanol solution is mixed, and after standing 20 hours, 5000rpm centrifugation 20min take precipitation and are dried to constant weight；
（5）By sodium carboxymethyl cellulose, sucrose with hot water dissolving, egg, milk powder are added, step is sequentially added after mix homogeneously
Suddenly（1）（2）（3）（4）In gains and 0.25% ascorbic acid, add after finally butter is melted in mixture, it is fully mixed
100 mesh screens are used after conjunction, then is placed on pressure 16MPa, homogenizing 10 minutes under 65 DEG C of environment of temperature, in placing into 65 DEG C of water-baths
Gelatinizing sterilization 30min, is cooled to 4 DEG C, and the aging 11h under the conditions of 0 DEG C does not stop stirring, by aging maturation in ageing process
Feed liquid afterwards is poured in ice cream maker, carries out intensively stirred freezing expansion, by feed liquid injection container after freezing expansion, is put into
Quick-freezing hardening 8h is carried out in DEG C refrigerator-freezer.
Claims (2)
1. a kind of ventilation relieving restlessness Chinese yam and walnut ice cream, it is characterised in that be to be prepared from the following raw materials in parts by weight：Sweetened red bean paste 4-5,
Leaf lettuce 2-3, Sucus Cucumidis sativi 4-5, Folium Ginseng 1-2, Fructus Hippophae 1-2, Flos Gardeniae 1-2, Rhizoma Dioscoreae 200-210, Semen Juglandis 40-50, carboxylic first
Base sodium cellulosate 2-3, sucrose 60-70, egg 20-22, milk powder 120-130, butter 30-40, appropriate cellulase, ethanol are molten
Liquid, ascorbic acid and water.
2. it is according to claim 1 it is a kind of ventilation relieving restlessness Chinese yam and walnut ice cream preparation method, it is characterised in that include
Following steps：（1）Sweetened red bean paste is placed in Sucus Cucumidis sativi and is stirred, heating infusion 40-50 minutes, to sticky, leaf lettuce are shredded
Mix with dope and break into mud；
（2）Folium Ginseng, Fructus Hippophae, Flos Gardeniae mixing are added into 5-6 times of water, infusion 20-30 minutes are heated, filtrate is filtered to take；
（3）Rhizoma Dioscoreae is cleaned into peeling, yam skin is kept stand-by, and peeling Rhizoma Dioscoreae is cut into into the thick thin slices of 4-5mm, loads outside and is cased with
In the plastic crate of freshness protection package, and ethanol solution is sprayed to plastics inframe, be put into after freshness protection package is sealed in temperature-controlled cabinet, controlled
Rhizoma Dioscoreae and water after processing 4-4.5 hours, are pressed 1 by temperature at 48-50 DEG C:1 ratio mixing, is ground with colloid mill, obtains Rhizoma Dioscoreae
Slurry, then Semen Juglandis and water are pressed into 1:1 ratio mixing is added in Chinese yam pulp, continues to grind, and obtains Chinese yam and walnut breast；
（4）Will（3）In yam skin be placed in 60 DEG C of baking ovens dry, with pulverizer crush, cross 40 mesh sieves, obtain Rhizoma Dioscoreae corium farinosum,
30 times of water is added in Rhizoma Dioscoreae corium farinosum, the cellulase of 4U/mL is added, 48-50 DEG C of thermostat water bath is placed in after mix homogeneously
In be hydrolyzed 2-3 hours, then carry out destroy the enzyme treatment, filter, with monoploid product deionized water washing, take supernatant, plus 4-5 times
The ethanol solution of the 95% of volume is mixed, and after standing 20-22 hours, 5000rpm centrifugation 20min take precipitation and are dried to constant weight and are
Only；
（5）By sodium carboxymethyl cellulose, sucrose with hot water dissolving, egg, milk powder are added, step is sequentially added after mix homogeneously
Suddenly（1）（2）（3）（4）In gains and 0.25% ascorbic acid, add after finally butter is melted in mixture, it is fully mixed
100 mesh screens are used after conjunction, then is placed on pressure 16-18MPa, homogenizing 10-12 minutes, place into 65 under temperature 65-70 DEG C environment
Gelatinizing sterilization 30-35min, is cooled to 4 DEG C in DEG C water-bath, the aging 11-12h under the conditions of 0-4 DEG C, in ageing process not
Stop stirring, the feed liquid after aging maturation is poured in ice cream maker, carry out intensively stirred freezing expansion, will expect after freezing expansion
In liquid injection container, being put in -30 DEG C of refrigerator-freezers carries out quick-freezing hardening 8h.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113973966A (en) * | 2021-11-29 | 2022-01-28 | 山西农业大学 | Sea-buckthorn composite probiotic fruitcake and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113973966A (en) * | 2021-11-29 | 2022-01-28 | 山西农业大学 | Sea-buckthorn composite probiotic fruitcake and preparation method thereof |
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