CN107094978A - 一种低糖冰淇淋及其制作方法 - Google Patents
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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
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- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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Abstract
本发明公开了一种低糖冰淇淋及其制作方法,由以下主要原料组分和重量份数制成:12-35份低聚果糖、8-15份蛋黄、3-10份直链淀粉、35-50份纯牛奶、0.8-1.5份乳化稳定剂、1-2份罗汉果和0.5-1份的红酒。用红酒对蛋黄进行脱腥处理;然后将用水将直链淀粉调制的淀粉糊和罗汉果粉末跟牛奶一起煮,得到淀粉乳液;将蛋糊和低聚果糖倒进淀粉乳液搅拌均匀;取适量温水加入乳化稳定剂溶解,得稳定液;将稳定液加入淀粉乳液和蛋糊的混和物进行搅拌,得到冰淇淋液体;将冰淇淋液体放入冷热交换器冷却,再按常规老化处理,装模放进冰箱冷藏室按常规冰冻即可。本发明的冰淇淋不仅不会引起肥胖,还具有益于通肠道的成分,且其组织状态、香味口感等都具有明显优势。
Description
技术领域
本发明属于食品加工技术领域,涉及一种食品,特别涉及一种低糖冰淇淋及其制作方法。
背景技术
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。但大部分冰淇淋以饮用水、牛乳、奶粉、奶油、食糖等为主要原料,由于冰淇淋的高油、高脂性,很多人对其敬而远之。
低聚果糖是一种水溶性膳食纤维,长期服用可以降低血清胆固醇,改善脂质代谢。经动物和人体实验证实,低聚果糖具有双歧杆菌等有益菌所利用功能,即只增殖10~100倍,时双歧杆菌,具有双向调节之功效。人体摄入低聚果糖后,体内有益菌群双歧杆菌可抑制外源致病菌和肠内固有腐败细菌如沙门氏菌等生长繁殖,减少肠内腐败物质的生长和积累,促进肠道蠕动,防止便秘和腹泻。低聚果糖是一种优良的水溶性膳食纤维,不易被人体吸收,热量值很低,不会导致肥胖,可以生产减肥食品、低卡路里食品;低聚果糖甜度低,可生产无糖或低糖食品,深受人们的喜爱。
低聚果糖是一种天然活性物质,保持了蔗糖的纯正甜味性质,又比蔗糖甜味清爽。低聚果糖是具有调节肠道菌群,增殖双歧杆菌,促进钙的吸收,调节血脂,免疫调节,抗龋齿等保健功能的新型甜味剂,被誉为继抗生素时代后最具潜力的新一代添加剂促生物质;低聚果糖具有明显的抑制淀粉回生的作用,这在法国被称为原生素(PPE),已在乳制品、乳酸菌饮料、糖果、饼干、面包、果冻、冷饮等多种食品中应用。利用低聚果糖的水溶性膳食纤维性质,可开发新型功能保健酒,易消化吸收,具有滋补营养性,强化体质耐力,明显有益人体健康。低聚果糖在25~5摄氏度的低温下贮存仍很稳定,可以应用在冰淇淋之类的冷食中。
直链淀粉是D-葡萄糖基以a-(1,4)糖苷键连接的多糖链,分子中有200个左右葡萄糖基,分子量1~2×105,聚合度990,空间构象卷曲成螺旋形,每一回转为6个葡萄糖基。直链淀粉具有抗润胀性,水溶性较差,不溶于脂肪;不产生胰岛素抗性;成膜性和强度很好,粘附性和稳定性较支链淀粉差;直链淀粉具有近似纤维的性能,用直链淀粉制成的薄膜,具有好的透明度、柔韧性、抗张强度和水不溶性。在保健食品方面直链淀粉可作为低脂肪、低热量食物添加物,其水解产物可替代食品中的脂肪。以高直链淀粉作为油脂、奶油的代替物,如在冰淇淋中以直链淀粉代替大量奶油,制成“低脂食品”。研究表明用高直链玉米淀粉作为脂肪代替物制成的低脂食品,具有很好的流变学特性及稳定性,与全脂奶油产品具有相同的口感,且生产过程只需原来的生产线,不需添加另外的设备。
发明内容
本发明的目的在于提供了一种适合各种人群的低糖冰淇淋。
为了实现上述目的,本发明提供了一种低糖冰淇淋,由以下主要原料组分和重量份数制成:12-35份低聚果糖、8-15份蛋黄、3-10份直链淀粉、35-50份纯牛奶、0.8-1.5份乳化稳定剂、1-2份罗汉果、0.5-1份的红酒和适量水。
一种低糖冰淇淋,由以下主要原料组分和重量份数制成:30份低聚果糖、11份蛋黄、10份直链淀粉、45份纯牛奶、1份乳化稳定剂、1.5份罗汉果、0.8份的红酒和适量水。
所述适量水的用量为直链淀粉重量的18-23%。
一种低糖冰淇淋的制作方法包括如下步骤:
步骤一,将罗汉果去掉外壳,然后磨成粉末备用;
步骤二,用红酒对蛋黄进行脱腥处理,向蛋黄中加入红酒然后进行密封超声波震荡3-5分钟,使红酒充分渗透到蛋黄中,再加入与蛋黄重量比为1∶4的聚果糖搅拌5-10分钟,得到脱腥蛋黄糊;
步骤三,将纯牛奶煮沸1-2分钟,倒入一个宽敞的容器里,静置冷却或放入冰箱冷却,然后将冷却后形成的奶皮去掉,将牛奶再次蒸煮至80-95℃后,放入用水将直链淀粉调制的淀粉糊和罗汉果粉末边煮边搅拌3-5分钟,得到淀粉乳液;
步骤四,将脱腥蛋黄糊和余下的低聚果糖倒入淀粉乳液中搅拌1-2分钟;
步骤五,取适量45-60℃的温开水,加入乳化稳定剂搅拌溶解,得稳定液;
步骤六,将稳定液加入淀粉乳液和脱腥蛋黄糊的混和物进行搅拌,得到冰淇淋液体;
步骤七,将冰淇淋液体放入冷热交换器冷却,再按常规老化处理,装模放进冰箱冷藏室按常规冰冻,包装得到低糖冰淇淋产品。
作为本发明的进一步说明,所述的直链淀粉用于代替普通冰淇淋使用的大量奶油,大大减少了高油、高脂的摄入量。
作为本发明的进一步说明,所述的加入罗汉果粉末进行熬煮,不仅可作为甜味剂,且改善其色彩,罗汉果内含罗汉果甙、果糖、氨基酸、黄酮等,不产生热量,具备一定的保健作用。
作为本发明的进一步说明,所述的步骤三中,牛奶可以进行多次煮沸冷却去奶皮处理。
作为本发明的进一步说明,所述的低聚果糖用于代替普通冰淇淋使用的食糖,既减少了人体糖分的摄入量,又促进肠道蠕动。
本发明具备的有益效果:
1.本发明选用的低聚果糖是一种优良的水溶性膳食纤维,不易被人体吸收,只能被肠道细菌吸收利用,对肠道益菌的增殖作用;热量值很低,甜度低,不会导致肥胖,可以生产减肥食品、低卡路里食品、无糖或低糖食品。
2.本发明选用的直链淀粉具有很好的流变学特性及稳定性,具有全脂奶油产品相同的口感,其水解产物可替代食品中的脂肪,是低脂肪、低热量食物的添加物。
3.本发明所述的低糖冰淇淋的配方合理,可降低血清中胆固醇和甘油三酯的含量,不仅不会引起肥胖,还具有益于通肠道的成分,且其组织状态、口感等都具有明显优势,适合各种人群且制作方法简单,生产过程只需原来的生产线,不需添加另外的设备,具有较好的经济效益和社会效益。
4.本发明使用罗汉粉末避免了对罗汉果进行蒸煮、过滤、浓缩的步骤,既可以达到相同的效果,又简化了步骤流程。
具体实施方式
下面结合实施例对本发明进一步说明,但是本发明的保护范围不局限于以下实施例。
实施例1:
一种低糖冰淇淋,由以下主要原料组分和重量份数制成:30份低聚果糖、12份蛋黄、9份直链淀粉、45份纯牛奶、1份乳化稳定剂、2份罗汉果、1份的红酒和2份水。
低糖冰淇淋的制作步骤为:
1、将罗汉果去掉外壳,然后磨成粉末备用;
2、用1份红酒对12份蛋黄进行脱腥处理,向蛋黄中加入红酒然后进行密封超声波震荡4分钟,使红酒充分渗透到蛋黄中,再加入与蛋黄重量比为1∶4的聚果糖搅拌8分钟,得到脱腥蛋黄糊;
3、将45份纯牛奶煮沸2分钟,倒入一个宽敞的容器里,静置冷却或放入冰箱冷却,然后将冷却后形成的奶皮去掉,将牛奶再次蒸煮至90℃后,放入用水将9份直链淀粉调制的淀粉糊和2份罗汉果粉末边煮边搅拌4分钟,得到淀粉乳液;
4、将脱腥蛋黄糊和余下的低聚果糖倒入淀粉乳液中搅拌2分钟;
5、取50℃的温开水1.5份,加入1份乳化稳定剂搅拌溶解,得稳定液;
6、将稳定液加入淀粉乳液和脱腥蛋黄糊的混和物进行搅拌,得到冰淇淋液体;
7、将冰淇淋液体放入冷热交换器冷却,再按常规老化处理,装模放进冰箱冷藏室按常规冰冻,包装得到低糖冰淇淋产品。
所述的直链淀粉用于代替普通冰淇淋使用的大量奶油,大大减少了高油、高脂的摄入量。所述的加入罗汉果粉末进行熬煮,不仅可作为甜味剂,且改善其色彩,罗汉果内含罗汉果甙、果糖、氨基酸、黄酮等,不产生热量,具备一定的保健作用。所述的步骤三中,牛奶可以进行多次煮沸冷却去奶皮处理。所述的低聚果糖用于代替普通冰淇淋使用的食糖,既减少了人体糖分的摄入量,又促进肠道蠕动。
实施例2:
一种低糖冰淇淋,由以下主要原料组分和重量份数制成:32份低聚果糖、12份蛋黄、10份直链淀粉、43份纯牛奶、1.2份乳化稳定剂、1份罗汉果、0.8份的红酒和2份水。
低糖冰淇淋的制作步骤为:
1、将罗汉果去掉外壳,然后磨成粉末备用;
2、用红酒对12份蛋黄进行脱腥处理,向蛋黄中加入红酒然后进行密封超声波震荡5分钟,使红酒充分渗透到蛋黄中,再加入与蛋黄重量比为1∶4的聚果糖搅拌7分钟,得到脱腥蛋黄糊;
3、将43份纯牛奶煮沸2分钟,倒入一个宽敞的容器里,静置冷却或放入冰箱冷却,然后将冷却后形成的奶皮去掉,将牛奶再次蒸煮至90℃后,放入用水将10份直链淀粉调制的淀粉糊和1份罗汉果粉末边煮边搅拌5分钟,得到淀粉乳液;
4、将脱腥蛋黄糊和余下的低聚果糖倒入淀粉乳液中搅拌2分钟;
5、取55℃的温开水2份,加入1.2份乳化稳定剂搅拌溶解,得稳定液;
6、将稳定液加入淀粉乳液和脱腥蛋黄糊的混和物进行搅拌,得到冰淇淋液体;
7、将冰淇淋液体放入冷热交换器冷却,再按常规老化处理,装模放进冰箱冷藏室按常规冰冻,包装得到低糖冰淇淋产品。
所述的直链淀粉用于代替普通冰淇淋使用的大量奶油,大大减少了高油、高脂的摄入量。所述的加入罗汉果粉末进行熬煮,不仅可作为甜味剂,且改善其色彩,罗汉果内含罗汉果甙、果糖、氨基酸、黄酮等,不产生热量,具备一定的保健作用。所述的步骤三中,牛奶可以进行多次煮沸冷却去奶皮处理。所述的低聚果糖用于代替普通冰淇淋使用的食糖,既减少了人体糖分的摄入量,又促进肠道蠕动。
Claims (4)
1.一种低糖冰淇淋,其特征在于:由以下主要原料组分和重量份数制成:12-35份低聚果糖、8-15份蛋黄、3-10份直链淀粉、35-50份纯牛奶、0.8-1.5份乳化稳定剂、1-2份罗汉果、0.5-1份的红酒和适量水。
2.根据权利要求1所述的一种低糖冰淇淋,其特征在于:由以下主要原料组分和重量份数制成:30份低聚果糖、11份蛋黄、10份直链淀粉、45份纯牛奶、1份乳化稳定剂、1.5份罗汉果、0.8份的红酒和适量水。
3.根据权利要求1或2所述的一种低糖冰淇淋的制作方法,其特征在于:所述适量水的用量为直链淀粉重量的18-23%。
4.根据权利要求1或2所述的一种低糖冰淇淋的制作方法,其特征在于:包括如下步骤;
步骤一,将罗汉果去掉外壳,然后磨成粉末备用;
步骤二,用红酒对蛋黄进行脱腥处理,向蛋黄中加入红酒然后进行密封超声波震荡3-5分钟,使红酒充分渗透到蛋黄中,再加入与蛋黄重量比为1∶4的聚果糖搅拌5-10分钟,得到脱腥蛋黄糊;
步骤三,将纯牛奶煮沸1-2分钟,倒入一个宽敞的容器里,静置冷却或放入冰箱冷却,然后将冷却后形成的奶皮去掉,将牛奶再次蒸煮至80-95℃后,放入用水将直链淀粉调制的淀粉糊和罗汉果粉末边煮边搅拌3-5分钟,得到淀粉乳液;
步骤四,将脱腥蛋黄糊和余下的低聚果糖倒入淀粉乳液中搅拌1-2分钟;
步骤五,取适量45-60℃的温开水,加入乳化稳定剂搅拌溶解,得稳定液;
步骤六,将稳定液加入淀粉乳液和脱腥蛋黄糊的混和物进行搅拌,得到冰淇淋液体;
步骤七,将冰淇淋液体放入冷热交换器冷却,再按常规老化处理,装模放进冰箱冷藏室按常规冰冻,包装得到低糖冰淇淋产品。
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