CN106605752A - Strawberry ice cream and preparation method thereof - Google Patents
Strawberry ice cream and preparation method thereof Download PDFInfo
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- CN106605752A CN106605752A CN201610990942.8A CN201610990942A CN106605752A CN 106605752 A CN106605752 A CN 106605752A CN 201610990942 A CN201610990942 A CN 201610990942A CN 106605752 A CN106605752 A CN 106605752A
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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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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 a strawberry ice cream and a preparation method thereof. The strawberry ice cream is prepared from the following raw materials in parts by weight: 45-55 parts of water, 15-25 parts of strawberry pulp, 5-15 parts of nonfat dry milk powder, 5-10 parts of vegetable oil, 10-15 parts of white granulated sugar, 0.02-0.22 part of citric acid, 0.01-0.1 part of strawberry essence, 0.01-0.1 part of three-coloured amaranth haematochrome, 0.01-0.1 part of a carmine pigment, 0.1-0.3 part of glyceryl monostearate and 0.1-0.5 part of a stabilizing agent. The strawberry ice cream disclosed by the invention is researched according to the sensory quality and the expansion rate of an ice cream, a reasonable compounding ratio is adopted, and an appropriate stabilizing agent is preferably obtained, so that the made ice cream not only has the characteristics of being rich in fragrance and ice-cold and refreshing of the ice cream, but also has health-preservation efficacies, and is particularly suitable for old people and children to eat.
Description
Technical field
The present invention relates to a kind of ice cream, more particularly to a kind of strawberry 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, keep 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, and the digestibility in human body is reachable
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) nutrition and heat enriched is provided for ice cream
Energy；(2) organizational structure of ice cream is affected；(3) main source of ice cream local flavor；(4) alamode thawing resistance is increased.Liquid
Milk, condensed milk, milk powder, whey powder provide the non-fat solid in icecream production, and its effect is as follows：We are the total solid of Lac Bovis seu Bubali
Thing will remove fat and the part of remaining protein, Lactose and mineral is referred to as non-fat solid, the egg in homogenizing process
It together forms stable thin film to white matter with emulsifying agent in little fat globule surface, and this is determined by the hydration property of protein
It is 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 that the liquid that two or more can be made immiscible is uniformly dispersed into emulsion (or emulsion)
Material.To improve the viscosity of ice cream batch mixing 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 suppress ice slag occur at short notice, need add some food additive,
Mouthfeel, internal structure and the apparent condition of ice cream can then be improved after addition, the dispersion stabilization and of ice cream system is improved
Determine Melting resistance, such food additive is referred to as ice cream emulsifing thickener.Plant protein material is more in ice cream processing,
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, Jing process have 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 green tea, yogurt, blue berry health unit are 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
It is rich.
The content of the invention
A kind of grass is to provide for one of above-mentioned deficiency, the technical problem to be solved present in prior art
Certain kind of berries ice cream.
The present invention seeks to be achieved through the following technical solutions：
A kind of strawberry ice-cream, is prepared from by the raw material of following weight parts：Water 45-55 parts, Fructus Fragariae Ananssae are starched 15-25 parts, are taken off
Fat milk powder 5-15 parts, vegetable oil 5-10 parts, white sugar 10-15 parts, citric acid 0.02-0.22 parts, strawberry essence 0.01-0.1 parts,
Amaranthus red 0.01-0.1 parts, carmine pigment 0.01-0.1 parts, glyceryl monostearate 0.1-0.3 parts, stabilizer 0.1-
0.5 part.
Preferably, described vegetable oil is one or more in Petiolus Trachycarpi oil, soybean oil, Oleum sesami of mixture.
Preferably, described stabilizer is one or more in hydroxypropyl methyl cellulose, xanthan gum, hydroxyethyl cellulose
Mixture.
It is highly preferred that described stabilizer is mixed by hydroxypropyl methyl cellulose, xanthan gum, hydroxyethyl cellulose,
The hydroxypropyl methyl cellulose, xanthan gum, the mass ratio of hydroxyethyl cellulose are (1-3)：(1-3)：(1-3).
Present invention also offers the preparation method of above-mentioned strawberry 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 strawberry ice-cream of the present invention, is studied, by reasonable according to ice cream organoleptic quality and expansion rate
Proportioning, preferably go out suitable stabilizer, the ice cream of the making not only aromatic flavor with ice cream, ice-cold tasty and refreshing feature,
The effect of also having health preserving, is especially suitable for old man and child is 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.It is every without departing from the present invention program content, according to the present invention
Technical spirit any simple modification that following examples are made or equivalent variations, all fall within protection scope of the present invention.
Each raw material introduction in embodiment：
Fructus Fragariae Ananssae is starched, the strawberry flavor underflow provided using Shanghai Gen Lai Food Co., Ltd.
Defatted milk powder, the defatted milk powder produced using Bei'an Wanda Mountain milk company limited, without sucrose.
Vegetable oil adopts Petiolus Trachycarpi oil, using the poly- dragon of Tianjin Longwei Grain ＆ Oil Industrial Co., Ltd.'s production in the embodiment of the present invention
24 degree of Petiolus Trachycarpi oils of holiday.
Citric acid, No. CAS：77-92-9.
Strawberry essence, the strawberry essence provided using Mei Chunte essence and flavoring agents company limited of Shenzhen.
Amaranthus red, the natural Amaranthus mangostanus L. of food stage provided using Hunan century Hua Xing biological engineering company limited is red
Element.
Carmine pigment, the food stage carmine pigment provided using Dongguan City Yu Hao Food Co., Ltd.
Glyceryl monostearate, No. CAS：123-94-4.
Xanthan gum, No. CAS：11138-66-2, the concrete food stage xanthan provided using Zibo Deosen Biochemical Ltd.
Glue.
Hydroxyethyl cellulose, No. CAS：9004-62-0, the concrete food provided using Anhui Ju De bio tech ltd
Grade hydroxyethyl cellulose.
Hydroxypropyl methyl cellulose, No. CAS：9004-65-3, it is concrete to be provided using Chengdu Jin Yu bio tech ltd
Food stage hydroxypropyl methyl cellulose.
White sugar, i.e. sucrose, No. CAS：57-50-1.
Embodiment 1
Strawberry ice-cream raw material (weight portion)：50 parts of water, 20 parts of Fructus Fragariae Ananssae slurry, 10 parts of defatted milk powder, 7 parts of vegetable oil, white sand
13 parts of sugar, 0.12 part of citric acid, 0.015 part of strawberry essence, 0.015 part of amaranthus red, 0.015 part of carmine pigment, list are hard
0.15 part of glycerol, 0.2 part of xanthan gum.
The method for preparing above-mentioned strawberry ice-cream, comprises the following steps：
(1) preparation of ice cream base：Water, Fructus Fragariae Ananssae slurry, defatted milk powder, vegetable oil, white sugar, citric acid, Fructus Fragariae Ananssae is fragrant
Essence, amaranthus red, carmine pigment, glyceryl monostearate, xanthan gum are equal as 300 revs/min of stirring 10min mixing with rotating speed
It is even, obtain mixture；
(2) 75 DEG C are heated the mixture to, insulation 25min sterilizations；
(3) homogenizing of model HOMG-Q4000-P25 of plant equipment company limited production is merged using Shanghai Pu Lisheng
Machine, rotating speed to 2000 revs/min, pressure 5Mpa, by the mixture homogenization 30min after sterilization；
(4) by the mixture after homogenization, stand preservation and complete aging in 4 hours, obtain 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 (being freezed 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 the rustless steel of food stage 304) immersion step (2) is obtained in coolant (i.e.
The stainless steel cask carries out jacket heat-preservation by coolant), then add ice cream base, ice cream base to add in stainless steel cask
Enter a quarter that amount is 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 grass of embodiment 1
Certain kind of berries ice cream.
Embodiment 2
Strawberry ice-cream raw material (weight portion)：50 parts of water, Fructus Fragariae Ananssae starch 20 parts, it is 10 parts of defatted milk powder, 7.2 parts of Petiolus Trachycarpi oil, white
13 parts of Saccharum Sinensis Roxb., 0.12 part of citric acid, 0.015 part of strawberry essence, 0.015 part of amaranthus red, 0.015 part of carmine pigment, list
0.2 part of tristerin, 0.21 part of stabilizer.
Described stabilizer is 1 by hydroxypropyl methyl cellulose, xanthan gum, hydroxyethyl cellulose in mass ratio：1：1 stirring
Mix homogeneously is obtained.
The method for preparing above-mentioned strawberry ice-cream, comprises the following steps：
(1) preparation of ice cream base：Water, Fructus Fragariae Ananssae slurry, defatted milk powder, Petiolus Trachycarpi oil, white sugar, citric acid, Fructus Fragariae Ananssae is fragrant
Essence, amaranthus red, carmine pigment, glyceryl monostearate, stabilizer are equal as 300 revs/min of stirring 10min mixing with rotating speed
It is even, obtain mixture；
(2) 75 DEG C are heated the mixture to, insulation 25min sterilizations；
(3) homogenizing of model HOMG-Q4000-P25 of plant equipment company limited production is merged using Shanghai Pu Lisheng
Machine, rotating speed to 2000 revs/min, pressure 5Mpa, by the mixture homogenization 30min after sterilization；
(4) by the mixture after homogenization, stand preservation and complete aging in 4 hours, obtain 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 (being freezed 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 the rustless steel of food stage 304) immersion step (2) is obtained in coolant (i.e.
The stainless steel cask carries out jacket heat-preservation by coolant), then add ice cream base, ice cream base to add in stainless steel cask
Enter a quarter that amount is 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 grass of embodiment 2
Certain kind of berries ice cream.
Embodiment 3
It is substantially the same manner as Example 2, differ only in：Described stabilizer presses matter by xanthan gum, hydroxyethyl cellulose
Amount is than being 1：1 is uniformly mixed and obtains.Obtain the strawberry ice-cream of embodiment 3.
Embodiment 4
It is substantially the same manner as Example 2, differ only in：Described stabilizer is by hydroxypropyl methyl cellulose, ethoxy
Cellulose is 1 in mass ratio：1 is uniformly mixed and obtains.Obtain the strawberry ice-cream of embodiment 4.
Embodiment 5
It is substantially the same manner as Example 2, differ only in：Described stabilizer is by hydroxypropyl methyl cellulose, xanthan gum
In mass ratio it is 1：1 is uniformly mixed and obtains.Obtain the strawberry ice-cream of embodiment 5.
Embodiment 6
Strawberry ice-cream raw material (weight portion)：50 parts of water, Fructus Fragariae Ananssae starch 20 parts, it is 10 parts of defatted milk powder, 7.2 parts of Petiolus Trachycarpi oil, white
13 parts of Saccharum Sinensis Roxb., 0.12 part of citric acid, 0.0275 part of strawberry essence, 0.0275 part of amaranthus red, glyceryl monostearate 0.2
Part, 0.21 part of stabilizer.
Described stabilizer is 1 by hydroxypropyl methyl cellulose, xanthan gum, hydroxyethyl cellulose in mass ratio：1：1 stirring
Mix homogeneously is obtained.
The method for preparing above-mentioned strawberry ice-cream, comprises the following steps：
(1) preparation of ice cream base：Water, Fructus Fragariae Ananssae slurry, defatted milk powder, Petiolus Trachycarpi oil, white sugar, citric acid, Fructus Fragariae Ananssae is fragrant
Essence, amaranthus red, glyceryl monostearate, stabilizer are mixed with rotating speed as 300 revs/min of stirring 10min mix homogeneously
Thing；
(2) 75 DEG C are heated the mixture to, insulation 25min sterilizations；
(3) homogenizing of model HOMG-Q4000-P25 of plant equipment company limited production is merged using Shanghai Pu Lisheng
Machine, rotating speed to 2000 revs/min, pressure 5Mpa, by the mixture homogenization 30min after sterilization；
(4) by the mixture after homogenization, stand preservation and complete aging in 4 hours, obtain 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 (being freezed 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 the rustless steel of food stage 304) immersion step (2) is obtained in coolant (i.e.
The stainless steel cask carries out jacket heat-preservation by coolant), then add ice cream base, ice cream base to add in stainless steel cask
Enter a quarter that amount is 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 grass of embodiment 6
Certain kind of berries ice cream.
Embodiment 7
Strawberry ice-cream raw material (weight portion)：50 parts of water, Fructus Fragariae Ananssae starch 20 parts, it is 10 parts of defatted milk powder, 7.2 parts of Petiolus Trachycarpi oil, white
13 parts of Saccharum Sinensis Roxb., 0.12 part of citric acid, 0.0275 part of strawberry essence, 0.0275 part of carmine pigment, glyceryl monostearate 0.2
Part, 0.21 part of stabilizer.
Described stabilizer is 1 by hydroxypropyl methyl cellulose, xanthan gum, hydroxyethyl cellulose in mass ratio：1：1 stirring
Mix homogeneously is obtained.
The method for preparing above-mentioned strawberry ice-cream, comprises the following steps：
(1) preparation of ice cream base：Water, Fructus Fragariae Ananssae slurry, defatted milk powder, Petiolus Trachycarpi oil, white sugar, citric acid, Fructus Fragariae Ananssae is fragrant
Essence, carmine pigment, glyceryl monostearate, stabilizer are mixed with rotating speed as 300 revs/min of stirring 10min mix homogeneously
Thing；
(2) 75 DEG C are heated the mixture to, insulation 25min sterilizations；
(3) homogenizing of model HOMG-Q4000-P25 of plant equipment company limited production is merged using Shanghai Pu Lisheng
Machine, rotating speed to 2000 revs/min, pressure 5Mpa, by the mixture homogenization 30min after sterilization；
(4) by the mixture after homogenization, stand preservation and complete aging in 4 hours, obtain 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 (being freezed 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 the rustless steel of food stage 304) immersion step (2) is obtained in coolant (i.e.
The stainless steel cask carries out jacket heat-preservation by coolant), then add ice cream base, ice cream base to add in stainless steel cask
Enter a quarter that amount is 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 grass of embodiment 7
Certain kind of berries ice cream.
Embodiment 8
Strawberry ice-cream raw material (weight portion)：50 parts of water, Fructus Fragariae Ananssae starch 20 parts, it is 10 parts of defatted milk powder, 7.2 parts of Petiolus Trachycarpi oil, white
13 parts of Saccharum Sinensis Roxb., 0.12 part of citric acid, 0.0275 part of amaranthus red, 0.0275 part of carmine pigment, glyceryl monostearate 0.2
Part, 0.21 part of stabilizer.
Described stabilizer is 1 by hydroxypropyl methyl cellulose, xanthan gum, hydroxyethyl cellulose in mass ratio：1：1 stirring
Mix homogeneously is obtained.
The method for preparing above-mentioned strawberry ice-cream, comprises the following steps：
(1) preparation of ice cream base：By water, Fructus Fragariae Ananssae slurry, defatted milk powder, Petiolus Trachycarpi oil, white sugar, citric acid, amaranth
Pigment, carmine 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 sterilizations；
(3) homogenizing of model HOMG-Q4000-P25 of plant equipment company limited production is merged using Shanghai Pu Lisheng
Machine, rotating speed to 2000 revs/min, pressure 5Mpa, by the mixture homogenization 30min after sterilization；
(4) by the mixture after homogenization, stand preservation and complete aging in 4 hours, obtain 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 (being freezed 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 the rustless steel of food stage 304) immersion step (2) is obtained in coolant (i.e.
The stainless steel cask carries out jacket heat-preservation by coolant), then add ice cream base, ice cream base to add in stainless steel cask
Enter a quarter that amount is 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 grass of embodiment 8
Certain kind of berries ice cream.
Test case 1
Sensory evaluation test carried out to ice cream prepared by embodiment 2-8, 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 it
Visual outward appearance is felt, the experience of olfactory sensation local flavor, and comprehensive sensation of oral cavity when taking in, including feel when chewing it is fragrant and sweet, soft
Firmly, it is sticky, crisp, smooth etc..This test constitutes Review Team by 20 people, respectively from color and luster (10 points), the fragrance (20 of ice cream
Point), flavour (40 points), body (15 points), structural state (15 points) scored, 100 points altogether.Take the flat of 3 repetition tests
Average is used as test final entry value.More than 90 points of sensory evaluation scores are select quality, and 80-90 point is 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 | 19 | 39 | 15 | 15 | 98 |
| Embodiment 3 | 9 | 17 | 35 | 13 | 13 | 87 |
| Embodiment 4 | 10 | 18 | 34 | 14 | 13 | 89 |
| Embodiment 5 | 10 | 18 | 35 | 14 | 14 | 91 |
| Embodiment 6 | 9 | 17 | 36 | 13 | 13 | 88 |
| Embodiment 7 | 10 | 17 | 36 | 14 | 15 | 92 |
| Embodiment 8 | 10 | 18 | 35 | 11 | 12 | 86 |
The ice cream mouthfeel of embodiment 2 is organized finer and smoother without ice crystal sense, fat-free grain；The mouthfeel of embodiment 3 has ice crystal, has
Fat granule, tissue is fine and smooth；The mouthfeel of embodiment 4 has ice crystal, there is fat granule, organizes coarse；The mouthfeel of embodiment 5 has ice crystal, there is fat
Grain, organizes coarse.
Comparing embodiment 2 and embodiment 3-5, (hydroxypropyl methyl cellulose, xanthan gum, hydroxyethyl cellulose are multiple for embodiment 2
With) ice cream sensory evaluation scores are substantially better than embodiment 3-5 (in hydroxypropyl methyl cellulose, xanthan gum, hydroxyethyl cellulose arbitrarily
The two compounding)；Comparing embodiment 2 and embodiment 6-8, embodiment 2 (olive oil, Oleum Helianthi, Oleum Brassicae campestriss compounding) ice cream sense
Official's scoring is substantially better than embodiment 6-8 (arbitrarily the two compounding in olive oil, Oleum Helianthi, Oleum Brassicae campestriss).
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；It is anti-
The ability of melting is to weigh important indicator of quality of ice cream, the size description of melting rate ice cream melting resistant speed and guarantor
The ability of original form is held, 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, the weight of product after melting is determined.Melting rate is calculated according to formula (1).
The weight of the weight/ice cream sample of sample × 100%------- formulas (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 | 2.4 | 56.7 | 6.2 |
| Embodiment 3 | 2.0 | 50.3 | 8.5 |
| Embodiment 4 | 1.9 | 52.4 | 8.1 |
| Embodiment 5 | 2.2 | 49.7 | 8.3 |
| Embodiment 6 | 2.1 | 51.2 | 9.0 |
| Embodiment 7 | 2.3 | 50.5 | 8.7 |
| Embodiment 8 | 2.0 | 48.4 | 8.3 |
Comparing embodiment 2 and embodiment 3-5, (hydroxypropyl methyl cellulose, xanthan gum, hydroxyethyl cellulose are multiple for embodiment 2
With) ice cream physical and chemical index test result is substantially better than embodiment 3-5 (hydroxypropyl methyl cellulose, xanthan gum, hydroxy ethyl fiber
Arbitrarily the two is compounded in element)；Comparing embodiment 2 and embodiment 6-8, embodiment 2 (olive oil, Oleum Helianthi, Oleum Brassicae campestriss compounding)
Ice cream physical and chemical index test result is substantially better than embodiment 6-8, and (arbitrarily the two is multiple in olive oil, Oleum Helianthi, Oleum Brassicae campestriss
With).
Claims (4)
1. a kind of strawberry ice-cream, it is characterised in that be prepared from by the raw material of following weight parts：Water 45-55 parts, Fructus Fragariae Ananssae slurry
15-25 parts, defatted milk powder 5-15 parts, vegetable oil 5-10 parts, white sugar 10-15 parts, citric acid 0.02-0.22 parts, strawberry essence
0.01-0.1 parts, amaranthus red 0.01-0.1 parts, carmine pigment 0.01-0.1 parts, glyceryl monostearate 0.1-0.3 parts,
Stabilizer 0.1-0.5 parts.
2. strawberry ice-cream as claimed in claim 1, it is characterised in that：Described stabilizer be hydroxypropyl methyl cellulose,
One or more of mixture in xanthan gum, hydroxyethyl cellulose.
3. strawberry ice-cream as claimed in claim 2, it is characterised in that：Described stabilizer by hydroxypropyl methyl cellulose,
Xanthan gum, hydroxyethyl cellulose are mixed, the hydroxypropyl methyl cellulose, xanthan gum, the mass ratio of hydroxyethyl cellulose
For (1-3)：(1-3)：(1-3).
4. as any one of claim 1-3 strawberry ice-cream preparation method, it is characterised in that：The mixing of each raw material is equal
Even, sterilizing, homogenizing is aging, obtains 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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| DE102008060461A1 (en) * | 2008-12-05 | 2010-06-10 | Antonina Lauria | Preparing a food product comprises feeding a filling composition and a coating composition over feed channels for forming a coextrusion process to obtain a continuous strand, and cutting into portion units by cutting device |
| WO2012107201A3 (en) * | 2011-02-08 | 2012-10-18 | Nutrinova Nutrition Specialties & Food Ingredients Gmbh | Sweetness enhancers, sweetener compositions, methods of making the same and consumables containing the same |
| CN105432904A (en) * | 2015-12-10 | 2016-03-30 | 金健米业股份有限公司 | Coarse cereal-flavored chocolate and preparation method thereof |
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| CN1191085A (en) * | 1998-03-20 | 1998-08-26 | 廓展保健食品(北京)有限公司 | Sugarless ice-cream and its preparing process |
| CN101057628A (en) * | 2007-05-28 | 2007-10-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freezing beverage containing isomalt oligosaccharide and its preparation method |
| WO2009016374A1 (en) * | 2007-08-01 | 2009-02-05 | Cadbury Holdings Limited | Sweetener compositions |
| EP2178360A1 (en) * | 2007-08-01 | 2010-04-28 | Cadbury Holdings Limited | Sweetener compositions |
| DE102008060461A1 (en) * | 2008-12-05 | 2010-06-10 | Antonina Lauria | Preparing a food product comprises feeding a filling composition and a coating composition over feed channels for forming a coextrusion process to obtain a continuous strand, and cutting into portion units by cutting device |
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