CN107094979A - A kind of healthy ice cream and preparation method thereof - Google Patents
A kind of healthy ice cream and preparation method thereof Download PDFInfo
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- CN107094979A CN107094979A CN201610093706.6A CN201610093706A CN107094979A CN 107094979 A CN107094979 A CN 107094979A CN 201610093706 A CN201610093706 A CN 201610093706A CN 107094979 A CN107094979 A CN 107094979A
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 38
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 38
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 30
- 229920000856 Amylose Polymers 0.000 claims abstract description 23
- 239000000839 emulsion Substances 0.000 claims abstract description 21
- 238000001816 cooling Methods 0.000 claims abstract description 20
- 235000013336 milk Nutrition 0.000 claims abstract description 16
- 239000008267 milk Substances 0.000 claims abstract description 16
- 210000004080 milk Anatomy 0.000 claims abstract description 16
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 12
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 12
- 239000003381 stabilizer Substances 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 11
- 235000019219 chocolate Nutrition 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 230000000087 stabilizing effect Effects 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000269722 Thea sinensis Species 0.000 claims abstract 10
- 229920002261 Corn starch Polymers 0.000 claims abstract 2
- 239000008120 corn starch Substances 0.000 claims abstract 2
- 102000002322 Egg Proteins Human genes 0.000 claims description 12
- 108010000912 Egg Proteins Proteins 0.000 claims description 12
- 235000013345 egg yolk Nutrition 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000002781 deodorant agent Substances 0.000 claims description 8
- 230000010355 oscillation Effects 0.000 claims description 8
- 239000002304 perfume Substances 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 4
- 230000009514 concussion Effects 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- 239000000155 melt Substances 0.000 claims description 2
- 235000010254 Jasminum officinale Nutrition 0.000 claims 1
- 240000005385 Jasminum sambac Species 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 208000008589 Obesity Diseases 0.000 abstract description 4
- 235000020824 obesity Nutrition 0.000 abstract description 4
- 235000009815 Momordica Nutrition 0.000 abstract 1
- 241000218984 Momordica Species 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 20
- 235000013305 food Nutrition 0.000 description 15
- 239000006071 cream Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 4
- 210000000936 intestine Anatomy 0.000 description 4
- 235000004213 low-fat Nutrition 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 230000033228 biological regulation Effects 0.000 description 3
- 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 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 230000008855 peristalsis Effects 0.000 description 3
- 229920001685 Amylomaize Polymers 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 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 description 1
- 206010022489 Insulin Resistance Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- 230000002579 anti-swelling effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000002457 bidirectional effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Polymers 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 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
- A23G9/40—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
Abstract
The invention discloses a kind of healthy ice cream and preparation method thereof, it is made up of following primary raw material component and parts by weight：12 35 parts of FOSs, 8 15 parts of yolk, 3 10 portions of amyloses, 35 50 portions of plain chocolates, 0.8 1.5 parts of emulsion stabilizers, 12 parts of chrysanthemum tea juice concentratings and 0.5 1 parts of lemon juice.Defishying is carried out to yolk with lemon juice；Prepare chrysanthemum tea juice concentrating；Then the gelatinized corn starch and Grosvenor Momordica Fruit of being modulated amylose with water are boiled together with milk, obtains starch emulsion；Egg paste and chrysanthemum tea juice concentrating are poured into starch emulsion and stirred；Take appropriate warm water to add emulsion stabilizer dissolving, obtain stabilizing solution；Stabilizing solution is added and mixed in mixture, ice cream liquid is obtained；Ice cream liquid is put into cool-heat-exchanger cooling, then routinely burin-in process, die-filling cold compartment of refrigerator of putting into is routinely freezed.The healthy ice cream of the present invention will not only cause obesity, also with the composition beneficial to leading to enteron aisle, and its structural state, fragrance mouthfeel etc. all have a clear superiority.
Description
Technical field
The invention belongs to food processing technology field, it is related to a kind of food, more particularly to a kind of healthy ice cream and preparation method thereof.
Background technology
Ice cream is a kind of food containing good protein and high glucose and high fat, in addition also containing amino acid and calcium, phosphorus, potassium, sodium,
Chlorine, sulphur, iron etc., the function with regulation physiological function, holding osmotic pressure and acid-base value.But most of ice cream with drinking water,
Cow's milk, milk powder, cream, sugar etc. are primary raw material, and due to high oily, the high lipid of ice cream, many people keep someone at a respectful distance it.
FOS is a kind of water-soluble dietary fiber, and long-term taking can reduce serum cholesterol, improve lipid-metabolism.Through dynamic
Thing and human experimentation confirm that there is FOS the beneficial bacteriums such as Bifidobacterium to utilize function, i.e. 10~100 times of a propagation, when
Bifidobacterium, the effect of with bidirectional modulation.After human body intake FOS, internal profitable strain Bifidobacterium can suppress external source
The growth and breeding such as pathogenic bacteria and the intrinsic putrefactivebacteria of enteral such as salmonella, reduces the growth and accumulation of enteral corrupt substance, promotes
Intestines peristalsis, prevents constipation and diarrhoea.FOS is a kind of excellent water-soluble dietary fiber, is difficult to be absorbed by the body, heat
Value is very low, will not cause obesity, can produce diet food, low calorie foods；FOS sugariness is low, can produce nothing
Sugar or food with low sugar content, it is very popular.
FOS is a kind of natural active matter, maintains the pure sweetening characteristics of sucrose, and salubriouser than sucrose sweet taste.It is oligomeric
Fructose is that have regulation gut flora, breeds Bifidobacterium, promotes the absorption of calcium, adjusts blood fat, immunological regulation, anti-caries tooth etc.
The novel sweetener of healthcare function, is described as after additive of new generation most potential after the antibiotic epoch --- growth-promoting material；It is low
Fructooligosaccharides has the obvious effect for suppressing starch retrogradation, and this is referred to as plasmosin (PPE) in France, in dairy products, lactic acid
Applied in the numerous foods such as bacteria beverage, candy, biscuit, bread, jelly, cold drink.It is fine using the aqueous soluble dietary of FOS
Property is tieed up, new function health liquor can be developed, absorption easy to digest, with nourishing, strengthens constitution endurance, hence it is evident that beneficial
Health.FOS stores still very stable in a low temperature of 25~5 degrees Celsius, can apply the cold food in ice cream etc
In.
Amylose is that have 200 or so glucosyl groups in the polysaccharide chain that D-Glucose base is connected with a- (Isosorbide-5-Nitrae) glycosidic bond, molecule,
Molecular weight 1~2 × 105, the degree of polymerization 990, space conformation curling spirality is 6 glucosyl groups per single-revolution.Straight chain forms sediment
Powder is water-soluble poor with anti-swelling, insoluble in fat；Do not produce insulin resistance；Film forming and intensity very well, are adhered to
Property and stability are poor compared with amylopectin；Amylose has the performance of approximate fiber, the film being made of amylose, with well
Transparency, pliability, tensile strength and water-insoluble.In terms of health food, amylose can be used as low fat, low-heat
Measure the fat in supplements, the alternative food of its hydrolysate.Using high amylose starches as grease, the sub of cream,
A large amount of cream are replaced with amylose such as in ice cream, are made " low fat food ".Research shows to be made with amylomaize
The low fat food being made for fatty sub, with good rheological properties and stability, has identical with full fat cream product
Mouthfeel, and production process only needs original production line, is not required to add other equipment.
The content of the invention
Object of the present invention is to provide a kind of healthy ice cream for being adapted to various crowds.
To achieve these goals, the invention provides a kind of healthy ice cream, by following primary raw material component and parts by weight numeral system
Into：12-35 parts of FOSs, 8-15 parts of yolk, 3-10 parts of amyloses, 35-50 parts of plain chocolates, 0.8-1.5 parts of emulsifications
Stabilizer, 1-2 parts of chrysanthemum tea juice concentratings, 0.5-1 parts of lemon juice and suitable quantity of water.
A kind of healthy ice cream, is made up of following primary raw material component and parts by weight：30 parts of FOSs, 12 parts of yolk, 8
Portion amylose, 42 portions of plain chocolates, 1.2 parts of emulsion stabilizers, 1.5 parts of chrysanthemum tea juice concentratings, 0.8 part of lemon juice and appropriate
Water.
The consumption of the suitable quantity of water is the 18-23% of amylose weight.
A kind of healthy manufacturing method of ice cream comprises the following steps：
Step one, chrysanthemum tea is subjected to cleaning one time with 60-70 DEG C of water, it is 20 to take 75-90 DEG C of water and the mass ratio of chrysanthemum:
1, washed chrysanthemum is put into 75-90 DEG C of water and soaked, while carrying out concussion 10-15 minutes using ultrasonic wave, is made in chrysanthemum
Composition fully melts in water, then chrysanthemum is filtered out obtains chrysanthemum tea juice concentrating；
Step 2, defishying is carried out to yolk, and lemon juice and FOS are added into yolk, ultrasonic oscillation is then carried out
5-8 minutes, wherein FOS and egg yolk weight ratio were 1: 4, obtain deodorant egg yolk paste；
Step 3, takes chrysanthemum tea juice concentrating and deodorant egg yolk paste to mix, and is shaken using ultrasonic wave well mixed to it, obtains tea perfume
Yolk；
Step 4, plain chocolate is boiled 1-2 minutes, is poured into a spacious container, is stood cooling or is put into refrigerator cooling,
Then the skin on boiled milk formed after cooling is removed, by milk, boiling, to after 80-95 DEG C, is put into the shallow lake for being modulated amylose with water again
Paste mixing and remaining FOS are stirred 3-5 minutes when boiling, and obtain starch emulsion；
Step 5, takes appropriate 45-60 DEG C of warm water, adds emulsion stabilizer stirring and dissolving, obtains stabilizing solution；
Step 6, is carried out shaking uniform to the mixture of stabilizing solution, starch emulsion and tea perfume yolk using ultrasonic wave, obtains ice river in Henan Province
Drench liquid；
Step 7, cool-heat-exchanger cooling, then routinely burin-in process are put into by ice cream liquid, die-filling to put cold compartment of refrigerator into
Routinely freeze, be packaged to be healthy ice-cream product.
As further illustrating for the present invention, described amylose is used for a large amount of cream used instead of conventional ice cream, significantly
Reduce the intake of high oily, high fat.
As further illustrating for the present invention, in described step four, milk can carry out repeatedly boiling cooling and going skin on boiled milk to handle.
As further illustrating for the present invention, described FOS is used for the sugar used instead of conventional ice cream, both reduces people
The intake of body sugar, promotes intestines peristalsis again.
As further illustrating for the present invention, in the process described above, hybrid mode is ultrasonic oscillation, plays quick and mixing
Uniform effect, meanwhile, making to work it out ice cream more has type, and mouthfeel is more preferably.
The beneficial effect that the present invention possesses：
1. the FOS that the present invention is selected is a kind of excellent water-soluble dietary fiber, it is difficult to be absorbed by the body, can only be by enteron aisle
Bacterium absorbs, to the proliferation function of enteron aisle beneficial bacteria；Calorie value is very low, and sugariness is low, will not cause obesity, can produce and subtract
Fertile food, low calorie foods, sugar-free or food with low sugar content.
2. the amylose that the present invention is selected has good rheological properties and stability, with full fat cream product identical mouthful
Fat in sense, the alternative food of its hydrolysate, is the additive of low fat, low calories food.
3. the formula of healthy ice cream of the present invention is reasonable, it is possible to decrease cholesterol in serum and the content of triglycerides, not only
Obesity will not be caused, also with the composition beneficial to leading to enteron aisle, and its structural state, mouthfeel etc. all have bright amount advantage, are adapted to each
Kind of crowd and preparation method is simple, production process only needs original production line, is not required to add other equipment, with preferable warp
Benefit of helping and social benefit.
4. the present invention is ultrasonic oscillation using hybrid mode, quick and well mixed effect is played, meanwhile, chrysanthemum tea concentration
The addition of juice, making to work it out ice cream more has type, and mouthfeel is more preferably.
Embodiment
With reference to embodiment, the present invention is further described, but protection scope of the present invention is not limited to following examples.
Embodiment 1：
A kind of healthy ice cream, is made up of following primary raw material component and parts by weight：35 parts of FOSs, 10 parts of yolk, 9
Part amylose, 42 portions of plain chocolates, 1 part of emulsion stabilizer, 2 parts of chrysanthemum tea juice concentratings, 1 part of lemon juice and 1.8 parts of water.
Healthy manufacture of ice cream step is：
1st, chrysanthemum tea is subjected to cleaning one time with 60 DEG C of water, it is 20: 1 to take 80 DEG C of water and the mass ratio of chrysanthemum, by what is washed
Chrysanthemum, which is put into 80 DEG C of water, to be soaked, while carrying out concussion 12 minutes using ultrasonic wave, the composition in chrysanthemum is fully melted in water,
Chrysanthemum is filtered out again and obtains chrysanthemum tea juice concentrating；
2nd, defishying is carried out to 10 parts of yolk, lemon juice and FOS is added into yolk, then carry out ultrasonic oscillation 8
Minute, wherein FOS and egg yolk weight ratio are 1: 4, obtain deodorant egg yolk paste；
3rd, take 2 parts of chrysanthemum tea juice concentratings and deodorant egg yolk paste to mix, and shaken using ultrasonic wave well mixed to it, obtain tea perfume egg
It is yellow；
4th, 42 portions of plain chocolates are boiled 2 minutes, poured into a spacious container, stood cooling or be put into refrigerator cooling, so
The skin on boiled milk formed after cooling is removed afterwards, by milk, boiling, to after 90 DEG C, is put into the shallow lake for being modulated 9 portions of amyloses with water again
Paste mixing and remaining FOS are stirred 3 minutes when boiling, and obtain starch emulsion；
5th, 45 DEG C of 1 part of warm water is taken, 1 part of emulsion stabilizer stirring and dissolving is added, obtains stabilizing solution；
6th, the mixture of stabilizing solution, starch emulsion and tea perfume yolk is carried out using ultrasonic wave shaking uniform, obtains ice cream liquid；
7th, ice cream liquid is put into cool-heat-exchanger cooling, then routinely burin-in process, it is die-filling to put cold compartment of refrigerator into routinely
Frost, is packaged to be healthy ice-cream product.
Described amylose is used for a large amount of cream used instead of conventional ice cream, greatly reduces the intake of high oily, high fat.
In described step four, milk can carry out repeatedly boiling cooling and going skin on boiled milk to handle.Described FOS is used to replace common ice
River in Henan Province drenches the sugar used, has both reduced the intake of human body sugar, promotes intestines peristalsis again.In the process described above, mixing
Mode is ultrasonic oscillation, plays quick and well mixed effect, meanwhile, making to work it out ice cream more has type, and mouthfeel is more preferably.
Embodiment 2：
A kind of healthy ice cream, is made up of following primary raw material component and parts by weight：33 parts of FOSs, 12 parts of yolk, 10
Part amylose, 43 portions of plain chocolates, 1.1 parts of emulsion stabilizers, 1.2 parts of chrysanthemum tea juice concentratings, 0.7 part of lemon juice and 2 parts
Water.
Healthy manufacture of ice cream step is：
1st, chrysanthemum tea is subjected to cleaning one time with 70 DEG C of water, it is 20: 1 to take 90 DEG C of water and the mass ratio of chrysanthemum, by what is washed
Chrysanthemum, which is put into 90 DEG C of water, to be soaked, while carrying out concussion 14 minutes using ultrasonic wave, the composition in chrysanthemum is fully melted in water,
Chrysanthemum is filtered out again and obtains chrysanthemum tea juice concentrating；
2nd, defishying is carried out to 12 parts of yolk, lemon juice and FOS is added into yolk, then carry out ultrasonic oscillation 8
Minute, wherein FOS and egg yolk weight ratio are 1: 4, obtain deodorant egg yolk paste；
3rd, take 1.2 parts of chrysanthemum tea juice concentratings and deodorant egg yolk paste to mix, and shaken using ultrasonic wave well mixed to it, obtain tea perfume
Yolk；
4th, 43 portions of plain chocolates are boiled 2 minutes, poured into a spacious container, stood cooling or be put into refrigerator cooling, so
The skin on boiled milk formed after cooling is removed afterwards, by milk, boiling, to after 90 DEG C, is put into the shallow lake for being modulated 10 portions of amyloses with water again
Paste mixing and remaining FOS are stirred 5 minutes when boiling, and obtain starch emulsion；
5th, 45 DEG C of 1.5 parts of warm water is taken, 1.1 parts of emulsion stabilizer stirring and dissolvings is added, obtains stabilizing solution；
6th, the mixture of stabilizing solution, starch emulsion and tea perfume yolk is carried out using ultrasonic wave shaking uniform, obtains ice cream liquid；
7th, ice cream liquid is put into cool-heat-exchanger cooling, then routinely burin-in process, it is die-filling to put cold compartment of refrigerator into routinely
Frost, is packaged to be healthy ice-cream product.
Described amylose is used for a large amount of cream used instead of conventional ice cream, greatly reduces the intake of high oily, high fat.
In described step four, milk can carry out repeatedly boiling cooling and going skin on boiled milk to handle.Described FOS is used to replace common ice
River in Henan Province drenches the sugar used, has both reduced the intake of human body sugar, promotes intestines are logical to wriggle again.In the process described above, mixing
Mode is ultrasonic oscillation, plays quick and well mixed effect, meanwhile, making to work it out ice cream more has type, and mouthfeel is more preferably.
Claims (4)
1. a kind of healthy ice cream, it is characterised in that：It is made up of following primary raw material component and parts by weight：12-35 parts oligomeric
Fructose, 8-15 part yolk, 3-10 portions of amyloses, 35-50 portions of plain chocolates, 0.8-1.5 portions of emulsion stabilizers, 1-2 portions of chrysanthemums
Jasmine tea inspissated juice, 0.5-1 parts of lemon juice and suitable quantity of water.
2. a kind of healthy ice cream according to claim 1, it is characterised in that：By following primary raw material component and weight
Number is made：30 parts of FOSs, 12 parts of yolk, 8 parts of amyloses, 42 parts of plain chocolates, 1.2 parts of emulsion stabilizers, 1.5
Part chrysanthemum tea juice concentrating, 0.8 part of lemon juice and suitable quantity of water.
3. a kind of healthy manufacturing method of ice cream according to claim 1 or 2, it is characterised in that：The suitable quantity of water
Consumption be amylose weight 18-23%.
4. a kind of healthy manufacturing method of ice cream according to claim 1 or 2, it is characterised in that：Including following step
Suddenly；
Step one, chrysanthemum tea is subjected to cleaning one time with 60-70 DEG C of water, it is 20 to take 75-90 DEG C of water and the mass ratio of chrysanthemum:
1, washed chrysanthemum is put into 75-90 DEG C of water and soaked, while carrying out concussion 10-15 minutes using ultrasonic wave, is made in chrysanthemum
Composition fully melts in water, then chrysanthemum is filtered out obtains chrysanthemum tea juice concentrating；
Step 2, defishying is carried out to yolk, and lemon juice and FOS are added into yolk, ultrasonic oscillation is then carried out
5-8 minutes, wherein FOS and egg yolk weight ratio were 1: 4, obtain deodorant egg yolk paste；
Step 3, takes chrysanthemum tea juice concentrating and deodorant egg yolk paste to mix, and is shaken using ultrasonic wave well mixed to it, obtains tea perfume
Yolk；
Step 4, plain chocolate is boiled 1-2 minutes, is poured into a spacious container, is stood cooling or is put into refrigerator cooling,
Then the skin on boiled milk formed after cooling is removed, by milk, boiling, to after 80-95 DEG C, is put into modulated amylose with water again
Gelatinized corn starch and remaining FOS are stirred 3-5 minutes when boiling, and obtain starch emulsion；
Step 5, takes appropriate 45-60 DEG C of warm water, adds emulsion stabilizer stirring and dissolving, obtains stabilizing solution；
Step 6, is carried out shaking uniform to the mixture of stabilizing solution, starch emulsion and tea perfume yolk using ultrasonic wave, obtains ice river in Henan Province
Drench liquid；
Step 7, cool-heat-exchanger cooling, then routinely burin-in process are put into by ice cream liquid, die-filling to put cold compartment of refrigerator into
Routinely freeze, be packaged to be healthy ice-cream product.
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| CN201610093706.6A CN107094979A (en) | 2016-02-22 | 2016-02-22 | A kind of healthy ice cream and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157578A (en) * | 2017-12-05 | 2018-06-15 | 北京艾莱发喜食品有限公司 | A kind of high fine ice cream of low sugar |
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2016
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157578A (en) * | 2017-12-05 | 2018-06-15 | 北京艾莱发喜食品有限公司 | A kind of high fine ice cream of low sugar |
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