CN106666061A - 一种西瓜榴莲雪糕及其制作方法 - Google Patents
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- 240000000716 Durio zibethinus Species 0.000 title claims abstract description 33
- 235000006025 Durio zibethinus Nutrition 0.000 title claims abstract description 33
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 20
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title abstract 4
- 238000002360 preparation method Methods 0.000 title description 4
- 244000241235 Citrullus lanatus Species 0.000 title 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000006071 cream Substances 0.000 claims abstract description 9
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000033870 Citrullus lanatus subsp. vulgaris Species 0.000 claims description 20
- 235000012840 Citrullus vulgaris Nutrition 0.000 claims description 20
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 229920002907 Guar gum Polymers 0.000 claims description 6
- 239000000665 guar gum Substances 0.000 claims description 6
- 229960002154 guar gum Drugs 0.000 claims description 6
- 235000010417 guar gum Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000010304 firing Methods 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000000346 sugar Nutrition 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 241000219109 Citrullus Species 0.000 abstract 3
- 241000219748 Cyamopsis Species 0.000 abstract 1
- 230000002159 abnormal effect Effects 0.000 abstract 1
- 230000037406 food intake Effects 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 230000027939 micturition Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000020183 skimmed milk Nutrition 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- 230000001225 therapeutic effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 241000209051 Saccharum Species 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 208000004880 Polyuria Diseases 0.000 description 2
- 244000185386 Thladiantha grosvenorii Species 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000003507 refrigerant Substances 0.000 description 2
- 238000002560 therapeutic procedure Methods 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 244000303965 Cyamopsis psoralioides Species 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
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- 230000000366 juvenile effect Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
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
- A23G9/42—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
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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
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- 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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Abstract
本发明公开一种西瓜榴莲雪糕，由以下重量份的原料制成：由以下重量份的原料制成：西瓜汁10‑15份、榴莲肉6‑8份、罗汉果提取液3‑5份、脱脂奶粉10‑12份、天然奶油2‑4份、瓜尔豆胶0.02‑0.04份、单甘酯0.03‑0.05份、食用香精0.08‑0.1份、水40‑50份。本发明利用罗汉果代替砂糖作为甜味剂，有效降低了雪糕的热量，使得雪糕更加适合对摄入糖分有要求的人士食用；同时加入了西瓜汁和榴莲肉，起到消食利尿保健功效，而且榴莲清香异常，味道鲜美，人们在享受雪糕带来的清凉和美味的同时，还起到了食疗的效果。
Description
技术领域
本发明涉及果冻食品领域，具体涉及一种西瓜榴莲雪糕及其制作方法。
背景技术
雪糕是风靡全球、家喻户晓、具有一定营养的大众化休闲食品，其是以白砂糖作为甜味剂、奶油和奶粉作为主要原料，添加或不添加食品添加剂等，经特定工艺制成的固体食品。
雪糕制作时一般放入大量砂糖进行调味，使得雪糕的热量高，不适合健美人士、青少年和中老年等对糖分摄入有严格要求的人士食用；而且雪糕口感软绵绵，而且吃多了雪糕容易造成儿童厌食，养成不爱吃饭的毛病。
发明内容
为了解决上述技术问题，本发明提供了一种低糖低热量，口感独特的西瓜榴莲雪糕及其制作方法。
本发明所采用的技术方案是：一种西瓜榴莲雪糕，由以下重量份的原料制成：西瓜汁10-15份、榴莲肉6-8份、罗汉果提取液3-5份、脱脂奶粉10-12份、天然奶油2-4份、瓜尔豆胶0.02-0.04份、单甘酯0.03-0.05份、食用香精0.08-0.1份、水40-50份。
一种西瓜榴莲雪糕制作方法，包括以下步骤：
(1)制作西瓜汁：将西瓜去皮后榨汁并过滤，得到西瓜汁；
(2)制作罗汉果提取液：将罗汉果洗净后弄碎，放入水中煮开后逐渐浓缩，过滤掉罗汉果渣，得到罗汉果提取液；
(3)将西瓜汁、榴莲肉、罗汉果提取液、脱脂奶粉、天然奶油、瓜尔豆胶、单甘酯、食用香精和水一同放入加热设备中搅拌混合均匀，制得雪糕基料；
(4)将雪糕基料浇注入各种形状的模具中后冷却成型，制得西瓜榴莲雪糕。
进一步，所述步骤(3)的加热温度为35-48℃。
进一步，所述步骤(4)浇注入各种形状模具的雪糕放入冷藏室中冷却成型，冷却温度为零下15-10℃。
本发明利用罗汉果代替砂糖作为甜味剂，有效降低了雪糕的热量，使得雪糕更加适合对摄入糖分有要求的人士食用；同时加入了西瓜汁和榴莲肉，起到消食利尿保健功效，而且榴莲清香异常，味道鲜美，人们在享受雪糕带来的清凉和美味的同时，还起到了食疗的效果。
具体实施方式
实施例一
本发明一种西瓜榴莲雪糕，由以下重量份的原料制成：由以下重量份的原料制成：西瓜汁10-15份、榴莲肉6-8份、罗汉果提取液3-5份、脱脂奶粉10-12份、天然奶油2-4份、瓜尔豆胶0.02-0.04份、单甘酯0.03-0.05份、食用香精0.08-0.1份、水40-50份。
制备实施例一种的西瓜榴莲雪糕方法包括以下步骤：
(1)制作西瓜汁：将西瓜去皮后榨汁并过滤，得到西瓜汁；
(2)制作罗汉果提取液：将罗汉果洗净后弄碎，放入水中煮开后逐渐浓缩，过滤掉罗汉果渣，得到罗汉果提取液；
(3)将西瓜汁、榴莲肉、罗汉果提取液、脱脂奶粉、天然奶油、瓜尔豆胶、单甘酯、食用香精和水一同放入加热设备中搅拌混合均匀，制得雪糕基料；
(4)将雪糕基料浇注入各种形状的模具中后冷却成型，制得西瓜榴莲雪糕。
进一步，所述步骤(3)的加热温度为35-48℃。
进一步，所述步骤(4)浇注入各种形状模具的雪糕放入冷藏室中冷却成型，冷却温度为零下15-10℃。
实施例二
一种西瓜榴莲雪糕，由以下重量份的原料制成：西瓜汁12份、榴莲肉7份、罗汉果提取液4份、脱脂奶粉10份、天然奶油3份、瓜尔豆胶0.03份、单甘酯0.04份、食用香精0.09份、水45份。
实施例三
一种西瓜榴莲雪糕，由以下重量份的原料制成：西瓜汁15份、榴莲肉8份、罗汉果提取液5份、脱脂奶粉12份、天然奶油4份、瓜尔豆胶0.04份、单甘酯0.05份、食用香精0.1份、水40-50份。
实施例二和实施例三的制作方法和实施例一制作方法相同。
本发明利用罗汉果代替砂糖作为甜味剂，有效降低了雪糕的热量，使得雪糕更加适合对摄入糖分有要求的人士食用；同时加入了西瓜汁和榴莲肉，起到消食利尿保健功效，而且榴莲清香异常，味道鲜美，人们在享受雪糕带来的清凉和美味的同时，还起到了食疗的效果。
本发明并不局限于上述实施方式，如果对本发明的各种改动或变形不脱离本发明的精神和范围，倘若这些改动和变形属于本发明的权利要求和等同技术范围之内，则本发明也意图包含这些改动和变形。
Claims (4)
1.一种西瓜榴莲雪糕，其特征在于：由以下重量份的原料制成：西瓜汁10-15份、榴莲肉6-8份、罗汉果提取液3-5份、脱脂奶粉10-12份、天然奶油2-4份、瓜尔豆胶0.02-0.04份、单甘酯0.03-0.05份、食用香精0.08-0.1份、水40-50份。
2.一种西瓜榴莲雪糕制作方法，其特征在于：包括以下步骤：
(1)制作西瓜汁：将西瓜去皮后榨汁并过滤，得到西瓜汁；
(2)制作罗汉果提取液：将罗汉果洗净后弄碎，放入水中煮开后逐渐浓缩，过滤掉罗汉果渣，得到罗汉果提取液；
(3)将西瓜汁、榴莲肉、罗汉果提取液、脱脂奶粉、天然奶油、瓜尔豆胶、单甘酯、食用香精和水一同放入加热设备中搅拌混合均匀，制得雪糕基料；
(4)将雪糕基料浇注入各种形状的模具中后冷却成型，制得西瓜榴莲雪糕。
3.根据权利要求2所述的一种西瓜榴莲雪糕制作方法，其特征在于：所述步骤(3)的加热温度为65-75℃。
4.根据权利要求2所述的一种西瓜榴莲雪糕制作方法，其特征在于：所述步骤(4)浇注入各种形状模具的雪糕放入冷藏室中冷却成型，冷却温度为零下15-10℃。
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| CN108606149A (zh) * | 2018-04-08 | 2018-10-02 | 湖南艾达伦科技有限公司 | 一种罗汉果冰激凌的制备方法 |
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| CN104957351A (zh) * | 2015-06-30 | 2015-10-07 | 防城港市万景林业有限公司 | 一种无蔗糖罗汉果红薯冰淇淋 |
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| CN104957351A (zh) * | 2015-06-30 | 2015-10-07 | 防城港市万景林业有限公司 | 一种无蔗糖罗汉果红薯冰淇淋 |
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| CN108606149A (zh) * | 2018-04-08 | 2018-10-02 | 湖南艾达伦科技有限公司 | 一种罗汉果冰激凌的制备方法 |
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