CN107094982A - 一种冰淇淋及其制作方法 - Google Patents
一种冰淇淋及其制作方法 Download PDFInfo
- Publication number
- CN107094982A CN107094982A CN201610093759.8A CN201610093759A CN107094982A CN 107094982 A CN107094982 A CN 107094982A CN 201610093759 A CN201610093759 A CN 201610093759A CN 107094982 A CN107094982 A CN 107094982A
- Authority
- CN
- China
- Prior art keywords
- parts
- ice cream
- stirred
- emulsion
- yolk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 27
- 239000000839 emulsion Substances 0.000 claims abstract description 27
- 235000019698 starch Nutrition 0.000 claims abstract description 27
- 239000008107 starch Substances 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229920000856 Amylose Polymers 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 18
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 16
- 239000003381 stabilizer Substances 0.000 claims abstract description 14
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 13
- 235000019219 chocolate Nutrition 0.000 claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 12
- 210000004080 milk Anatomy 0.000 claims abstract description 12
- 230000000087 stabilizing effect Effects 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 235000013399 edible fruits Nutrition 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
- 238000009835 boiling Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 15
- 239000006071 cream Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- 235000004213 low-fat Nutrition 0.000 description 4
- 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
- 230000000694 effects Effects 0.000 description 3
- 239000000843 powder Substances 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
- 210000000936 intestine Anatomy 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 239000013049 sediment 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
- 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
- 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
- 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
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)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种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。制作方法是:将蛋黄进行脱腥处理,然后加入部分低聚果糖,朝一个方向搅散;将牛奶煮沸,然后放入直链淀粉和低聚果糖搅拌,得到淀粉乳液;将淀粉乳液倒进已经搅拌好的蛋糊里,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缓和物进行搅拌,得到冰淇淋液体;将冰淇淋液体放入冷热交换器冷却,再进行老化处理,装模放进冰箱冷藏室冰冻即可。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、口感等都具有明显优势制作方法。
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冰淇淋。
本发明是这样实现的:
一种冰淇淋,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份乳化稳定剂和适量水。
一种冰淇淋,由以下主要原料组分和重量份数制成:23份低聚果糖、11份蛋黄、6份直链淀粉、42份纯牛奶、1.2份乳化稳定剂和适量水。
所述适量水的用量为直链淀粉重量的18-23%。
一种冰淇淋的制作方法,包括如下步骤;
步骤一,将蛋黄进行脱腥处理,然后加入部分低聚果糖,朝一个方向搅拌5-10分钟,得到蛋糊;
步骤二,将纯牛奶煮沸,然后放入用水将直链淀粉调制的淀粉糊和余下的低聚果糖,搅拌,得到淀粉乳液;
步骤三,将淀粉乳液倒进已经搅拌好的蛋糊中,搅拌均匀,得到淀粉乳蛋液;
步骤四,取适量45-60℃的温开水,加入乳化稳定剂搅拌溶解,得稳定液;
步骤五,将稳定液加入淀粉乳蛋液中进行搅拌,得到冰淇淋液体;
步骤六,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1-3小时,包装得到冰淇淋产品。
作为本发明的进一步说明,所述脱腥处理的方法是向蛋黄中加入朗姆酒并搅拌,其中蛋黄与朗姆酒的比例为1∶30。
作为本发明的进一步说明,所述搅拌控制每分钟60-100转。
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。
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:
一种冰淇淋,由以下主要原料组分和重量份数制成:23份低聚果糖、11份蛋黄、6份直链淀粉、42份纯牛奶、1.2份乳化稳定剂和1.2份水。
冰淇淋的制作步骤为:
1、将11份蛋黄用0.4份朗姆酒进行脱腥处理,然后加入1/3低聚果糖,朝一个方向搅拌8分钟,控制每分钟76转,得到蛋糊;
2、将42份纯牛奶煮沸,然后放入用水将6份直链淀粉调制的淀粉糊和余下的2/3低聚果糖,搅拌,得到淀粉乳液;
3、将淀粉乳液倒进已经搅拌好的蛋糊中,搅拌均匀,得到淀粉乳蛋液;
4、取55℃的温开水5份,加入1.2份乳化稳定剂搅拌溶解,得稳定液;
5、将稳定液加入淀粉乳蛋液中进行搅拌,得到冰淇淋液体;
6、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1-3小时,包装得到冰淇淋产品。
实施例2:
一种冰淇淋,由以下原料组分和重量份数制成:35份低聚果糖、15份蛋黄、10份直链淀粉50份纯牛奶、1.5份乳化稳定剂和2份水。
冰淇淋的制作方法如下步骤:
1、将15份蛋黄用0.5份朗姆酒进行脱腥处理,然后加入1/4低聚果糖,朝一个方向搅拌10分钟,控制每分钟80转,得到蛋糊;
2、将50份纯牛奶煮沸,然后放入用水将10份直链淀粉调制的淀粉糊和余下的3/4低聚果糖,搅拌,得到淀粉乳液;
3、将淀粉乳液倒进已经搅拌好的蛋糊中,搅拌均匀,得到淀粉乳蛋液;
4、取60℃的温开水,加入1.5份乳化稳定剂搅拌溶解,得稳定液;
5、将稳定液加入淀粉乳蛋液中进行搅拌,得到冰淇淋液体;
6、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3小时,包装得到冰淇淋产品。
实施例3:
一种冰淇淋,由以下原料组分和重量份数制成:12份低聚果糖、8份蛋黄、3份直链淀粉、35份纯牛奶、0.8份乳化稳定剂和0.6份水。
冰淇淋的制作方法如下步骤:
1、将8份蛋黄用0.3份朗姆酒进行脱腥处理,然后加入1/5低聚果糖,朝一个方向搅拌10分钟,控制每分钟100转,得到蛋糊;
2、将35份纯牛奶煮沸,然后放入用水将3份直链淀粉调制的淀粉糊和余下的4/5低聚果糖,搅拌,得到淀粉乳液;
3、将淀粉乳液倒进已经搅拌好的蛋糊中,搅拌均匀,得到淀粉乳蛋液;
4、取45℃的温开水,加入0.8份乳化稳定剂搅拌溶解,得稳定液;
5、将稳定液加入淀粉乳蛋液中进行搅拌,得到冰淇淋液体;
6、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1小时,包装得到冰淇淋产品。
Claims (6)
1.一种冰淇淋,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份乳化稳定剂和适量水。
2.根据权利要求1所述的一种冰淇淋,其特征在于:由以下主要原料组分和重量份数制成:23份低聚果糖、11份蛋黄、6份直链淀粉、42份纯牛奶、1.2份乳化稳定剂和适量水。
3.根据权利要求1或2所述的一种冰淇淋的制作方法,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所述的一种冰淇淋的制作方法,其特征在于:包括如下步骤;
步骤一,将蛋黄进行脱腥处理,然后加入部分低聚果糖,朝一个方向搅拌5-10分钟,得到蛋糊;
步骤二,将纯牛奶煮沸,然后放入用水将直链淀粉调制的淀粉糊和余下的低聚果糖,搅拌,得到淀粉乳液;
步骤三,将淀粉乳液倒进已经搅拌好的蛋糊中,搅拌均匀,得到淀粉乳蛋液;
步骤四,取适量45-60℃的温开水,加入乳化稳定剂搅拌溶解,得稳定液;
步骤五,将稳定液加入淀粉乳蛋液中进行搅拌,得到冰淇淋液体;
步骤六,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1-3小时,包装得到冰淇淋产品。
5.根据权利要求4所述的一种冰淇淋的制作方法,其特征在于:所述脱腥处理的方法是向蛋黄中加入朗姆酒并搅拌,其中蛋黄与朗姆酒的比例为1∶30。
6.根据权利要求4所述的一种冰淇淋的制作方法,其特征在于:所述搅拌控制每分钟60-100转。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610093759.8A CN107094982A (zh) | 2016-02-22 | 2016-02-22 | 一种冰淇淋及其制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610093759.8A CN107094982A (zh) | 2016-02-22 | 2016-02-22 | 一种冰淇淋及其制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107094982A true CN107094982A (zh) | 2017-08-29 |
Family
ID=59658651
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610093759.8A Pending CN107094982A (zh) | 2016-02-22 | 2016-02-22 | 一种冰淇淋及其制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107094982A (zh) |
-
2016
- 2016-02-22 CN CN201610093759.8A patent/CN107094982A/zh active Pending
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP1010374B2 (en) | Fibre blend for enteral composition | |
KR101760827B1 (ko) | 탄수화물 조성물 | |
KR101597260B1 (ko) | 분말 요거트 조성물 및 섭취방법 | |
JP7189258B2 (ja) | タンパク質強化食品製品 | |
JP5739655B2 (ja) | ペースト状食品 | |
TW200936060A (en) | Induced viscosity nutritional emulsions comprising a carbohydrate-surfactant complex | |
Kheto et al. | Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directions | |
CN103859039A (zh) | 有益于提高儿童免疫力的液态奶组合物 | |
CN103271167B (zh) | 益生元无糖植脂奶油及其制造方法 | |
CN107094978A (zh) | 一种低糖冰淇淋及其制作方法 | |
CN107094979A (zh) | 一种健康冰淇淋及其制作方法 | |
EP1498038A1 (en) | Gel food | |
CN107094982A (zh) | 一种冰淇淋及其制作方法 | |
CN107094977A (zh) | 一种低热量冰淇淋及其制作方法 | |
CN107094980A (zh) | 一种有益肠道冰淇淋及其制作方法 | |
JP2022120401A (ja) | 冷菓用原料ミックス、冷菓及びその製造方法 | |
CN107094981A (zh) | 一种利于排毒冰淇淋及其制作方法 | |
CN105285959A (zh) | 一种含醋的胶冻型食品 | |
Nooshkam et al. | Bioactive carbohydrates: safety regulations and applications for dairy-based functional foods | |
IT201800005020A1 (it) | Composizione a base di fibre e suo uso per la preparazione di prodotti alimentari | |
RU2413437C2 (ru) | Напитки с продленным энергетическим действием | |
Garayev | Development of lactose free dairy dessert | |
CN107439780A (zh) | 一种牛奶冰激凌蛋糕及其制备方法 | |
Karlton-Senaye | Impact of Gums on the Growth, Viability, and Enzyme Activity of Lactobacillus Species | |
Kheto et al. | Food Chemistry Advances |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170829 |
|
WD01 | Invention patent application deemed withdrawn after publication |