CN107125425A - A kind of Roselle flavor yoghourt ice cream - Google Patents
A kind of Roselle flavor yoghourt ice cream Download PDFInfo
- Publication number
- CN107125425A CN107125425A CN201710326663.6A CN201710326663A CN107125425A CN 107125425 A CN107125425 A CN 107125425A CN 201710326663 A CN201710326663 A CN 201710326663A CN 107125425 A CN107125425 A CN 107125425A
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- Prior art keywords
- roselle
- parts
- weight
- ice cream
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- 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.)
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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
-
- 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
- A23G9/363—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 containing microorganisms, enzymes
-
- 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
Abstract
The invention discloses a kind of Roselle flavor yoghourt ice cream and preparation method thereof, it is that, using the parts by weight of fresh milk 100, the parts by weight of sucrose 10 15, the parts by weight of cream 58, the parts by weight of lactic acid bacteria powder 38, the parts by weight of Roselle 16, the parts by weight of xanthans 0.3 0.5, the parts by weight of monoglyceride 0.2 0.5 as raw material, pretreatment, mashing, mixing, sterilization, inoculation fermentation, homogeneous, cool aging through Roselle, the step such as congeal, be molded, hardening are prepared from.The present invention is by the way that Roselle is incorporated into the making of Yoghourt ice cream, and a kind of new Yoghourt cream product for having Roselle local flavor is made, the red gorgeous, flavour of its color and luster is abundant, unique flavor, and Roselle, the nutrition of both Yoghourts and healthcare function are combined, it can more meet the mouthfeel and nutritional need of different levels consumer.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of Roselle flavor yoghourt ice cream and preparation method thereof.
Background technology
Roselle, also known as roselle, roselle, red sorrel etc., it is Malvaceae Hibiscus annual herb plant, originates in west
Non-, India, is now widely distributed in subtropical and tropical zones, has on the Guangdong of China, Guangxi, Fujian, Yunnan, Taiwan and other places at present
Cultivation.Roselle is open between summer and autumn, and the florescence is long, calyx cup-shaped, aubergine, corolla yellow.It is red, green, yellow whenever season of flowers
It is alternate, it is very beautiful, there is the good reputation of " plant ruby ".The traditional Chinese medical science thinks that Roselle is sour, cool in nature, return kidney channel, astringes the lung only
Cough, hypotensive, the effect relieved the effect of alcohol, the calyx of Roselle is Meat, and succulence contains abundant protein, organic acid, dimension life
The mineral matter of element and needed by human body, such as iron, calcium, phosphorus, also containing the significant anthocyanidin of anti-oxidation function and rose of Sharon acid etc..
Yoghourt is, using milk as raw material, to add beneficial bacterium into milk again after pasteurize（Leavening）, it is fermented
A kind of filling milk product is cooled down afterwards.The fermentation process of Yoghourt make carbohydrate, protein in milk there is 20% or so to be hydrolyzed into for
Small molecule（Such as galactolipin and lactic acid, small peptide chain and amino acid）；Fat content is usually 3%~5% in milk, fermented
Afterwards, the aliphatic acid in Yoghourt increases by 2 times than raw material milk；In addition, Yoghourt not only remains whole nutritional ingredients of fresh milk,
Lactic acid bacteria can also produce multivitamin necessary to human nutrition, such as VB in fermentation process1、VB2、VB6、VB12Deng.These
Change makes Yoghourt more easy to digest and absorbed, and the utilization rate of various nutrients is improved.
Ice cream is a kind of nutritious, delicious flavour summer summer food, by simple relieving summer-heat in the past, quench the thirst food
Product develop into health-care nutritive or combined food.The present invention adds Roselle in the process of Yoghourt ice cream, and one is
Make that the more red gorgeous, flavour of the color of Yoghourt ice cream is more rich, local flavor is unique using the color and luster of Roselle, flavour；Two be knot
Roselle, the nutrition of both Yoghourts, healthcare function are closed, Yoghourt, Roselle is given full play to and promotes gastric secretion, improves appetite, side
It is aid digestion, beneficial to absorbing, reduction cholesterol, maintain enteron aisle normal flora to balance, and return kidney channel, have astringe the lung to stop cough, hypotensive, solution
Wine invigorating the spleen, cool to reduce pathogenic fire, promote the production of body fluid to quench thirst, the healthcare function such as anti-oxidant.The Roselle flavor yoghourt ice cream that the present invention is produced,
With higher nutritive value and health-care efficacy, the mouthfeel and nutritional need of different levels consumer can be more met, with good
Market development potential.
The content of the invention
There is provided a kind of Roselle flavor yoghourt ice cream and its system to overcome the shortcomings of prior art and product by the present invention
Make method, it has higher edibility, nutritive value and health-care efficacy, can meet mouthfeel and the battalion of different levels consumer
The demand of supporting.
To achieve the above object, the present invention is adopted the following technical scheme that：
A kind of Roselle flavor yoghourt ice cream, it is made up of following raw material：100 parts of fresh milk, sucrose 10-15
Part, 5-8 parts of cream, 3-8 parts of lactic acid bacteria powder, 1-6 parts of Roselle, 0.3-0.5 parts of xanthans, 0.2-0.5 parts of monoglyceride.
The pretreatment of the preparation method of the Roselle flavor yoghourt ice cream including Roselle, mashing, mixing, sterilization,
Inoculation fermentation, homogeneous, cool aging, the step of congeal, be molded, hardening；Each step concrete operations are as follows：
1）The pretreatment of Roselle：Fresh Roselle is cleaned with clear water, calyx piece is peeled, then petal is torn into fritter；
2）Mashing：Pretreated Roselle is put and is beaten into beater, then is milled to colloid mill 200 ~ 1000 mesh；
3）Mixing：By step 2）Gained Roselle slurry adds fresh milk, and adds sucrose, cream, xanthans, monoglyceride stirring
Uniformly；
4）Sterilization：By step 3）Gained mixed emulsion is heated to 90 DEG C, and then insulation 10 ~ 15min of sterilization is rapidly cooled to 38
℃；
5）Inoculation fermentation：Lactic acid bacteria powder is accessed in mixed emulsion after sterilization, ferment 5 ~ 7h under the conditions of 37 ~ 38 DEG C, to ox
Lactic acid degree stops fermentation when reaching 0.75 ~ 0.85%, is cooled to 5 DEG C；
6）Homogeneous：By step 5）Gained fermentation emulsion, which is placed in homogenizer, carries out homogeneous, and homogenizing temperature is 60 DEG C, rapid after homogeneous
It is cooled to 10 DEG C；
7）Cool aging：By step 6）Gained homogeneous emulsion is cooled to 2 ~ 4 DEG C of progress agings, and ageing time is 4 ~ 8h；
8）Congeal：By step 7）Gained ageing emulsion stirs 20 ~ 25min under the conditions of 250 ~ 320r/min, then at -2 ~ -4 DEG C
Under conditions of congealed；
9）Shaping：Ice cream after congealing is fitted into the container specified on request and is molded；
10）Hardening：Yoghourt ice cream after shaping is sent into rapidly to 5 ~ 8h of placement in -30 ~ -35 DEG C of freezer, to accelerate hardening,
Then move into less than -18 DEG C of freezer and refrigerate.
The remarkable advantage that the present invention has is：
（1）Yoghourt ice cream has the nutritive value of Yoghourt and the high-quality mouthfeel of ice cream simultaneously, and with certain health care work(
Can, it is a kind of frozen food being loved by consumers.Yoghourt ice cream is produced using zymotechnique, acid can be preferably preserved
Beneficial microbe in milk, makes it have higher nutritive value and healthcare function；
（2）The natural colored of Roselle can assign product good outward appearance under conditions of without any pigment, so as to attract
Consumer；Meanwhile, containing abundant anthocyanidin in Roselle, with good antioxidant effect, it is possible to reduce Yoghourt ice cream
The oxidation of middle nutriment.
Embodiment
In order that content of the present invention easily facilitates understanding, with reference to embodiment to of the present invention
Technical scheme is described further, but the present invention is not limited only to this.
Embodiment 1
A kind of Roselle flavor yoghourt ice cream, its preparation method comprises the following steps：
1）The pretreatment of Roselle：The fresh parts by weight of Roselle 1 are cleaned with clear water, calyx piece is peeled, then petal are torn into small
Block；
2）Mashing：Pretreated Roselle is put into beater, the water of 1 parts by weight of addition is beaten, then uses colloid mill
It is milled to 200 mesh；
3）Mixing：By step 2）Gained Roselle slurry adds 100 parts by weight fresh milks, and adds the parts by weight of sucrose 10, cream 5
Parts by weight, the parts by weight of xanthans 0.3, the parts by weight of monoglyceride 0.2 stir；
4）Sterilization：By step 3）Gained mixed emulsion is heated to 90 DEG C, and then insulation sterilization 10min is rapidly cooled to 38 DEG C；
5）Inoculation fermentation：The parts by weight of lactic acid bacteria powder 3 are accessed in mixed emulsion after sterilization, ferment 7h under the conditions of 37 DEG C, extremely
Milk acidity stops fermentation when reaching 0.75%, is cooled to 5 DEG C；
6）Homogeneous：By step 5）Gained fermentation emulsion, which is placed in homogenizer, carries out homogeneous, and homogenizing temperature is 60 DEG C, rapid after homogeneous
It is cooled to 10 DEG C；
7）Cool aging：By step 6）Gained homogeneous emulsion is cooled to 2 DEG C of progress agings, and ageing time is 8h；
8）Congeal：By step 7）Gained ageing emulsion stirs 25min under the conditions of 250r/min, then enters under conditions of -4 DEG C
Row congeals；
9）Shaping：Ice cream after congealing is fitted into the container specified on request and is molded；
10）Hardening：Yoghourt ice cream after shaping is sent into rapidly in -35 DEG C of freezer and places 8h, to accelerate hardening, Ran Houyi
Enter in less than -18 DEG C of freezer and refrigerate.
Embodiment 2
A kind of Roselle flavor yoghourt ice cream, its preparation method comprises the following steps：
1）The pretreatment of Roselle：The fresh parts by weight of Roselle 3 are cleaned with clear water, calyx piece is peeled, then petal are torn into small
Block；
2）Mashing：Pretreated Roselle is put into beater, the water of 1 parts by weight of addition is beaten, then uses colloid mill
It is milled to 600 mesh；
3）Mixing：By step 2）Gained Roselle slurry adds 100 parts by weight fresh milks, and adds the parts by weight of sucrose 12, cream 6
Parts by weight, the parts by weight of xanthans 0.4, the parts by weight of monoglyceride 0.3 stir；
4）Sterilization：By step 3）Gained mixed emulsion is heated to 90 DEG C, and then insulation sterilization 13min is rapidly cooled to 38 DEG C；
5）Inoculation fermentation：The parts by weight of lactic acid bacteria powder 5 are accessed in mixed emulsion after sterilization, ferment 6h under the conditions of 37 DEG C, extremely
Milk acidity stops fermentation when reaching 0.80%, is cooled to 5 DEG C；
6）Homogeneous：By step 5）Gained fermentation emulsion, which is placed in homogenizer, carries out homogeneous, and homogenizing temperature is 60 DEG C, rapid after homogeneous
It is cooled to 10 DEG C；
7）Cool aging：By step 6）Gained homogeneous emulsion is cooled to 3 DEG C of progress agings, and ageing time is 6h；
8）Congeal：By step 7）Gained ageing emulsion stirs 23min under the conditions of 280r/min, then enters under conditions of -3 DEG C
Row congeals；
9）Shaping：Ice cream after congealing is fitted into the container specified on request and is molded；
10）Hardening：Yoghourt ice cream after shaping is sent into rapidly in -32 DEG C of freezer and places 6h, to accelerate hardening, Ran Houyi
Enter in less than -18 DEG C of freezer and refrigerate.
Embodiment 3
A kind of Roselle flavor yoghourt ice cream, its preparation method comprises the following steps：
1）The pretreatment of Roselle：The fresh parts by weight of Roselle 6 are cleaned with clear water, calyx piece is peeled, then petal are torn into small
Block；
2）Mashing：Pretreated Roselle is put into beater, the water of 1 parts by weight of addition is beaten, then uses colloid mill
It is milled to 1000 mesh；
3）Mixing：By step 2）Gained Roselle slurry adds 100 parts by weight fresh milks, and adds the parts by weight of sucrose 15, cream 8
Parts by weight, the parts by weight of xanthans 0.5, the parts by weight of monoglyceride 0.5 stir；
4）Sterilization：By step 3）Gained mixed emulsion is heated to 90 DEG C, and then insulation sterilization 10min is rapidly cooled to 38 DEG C；
5）Inoculation fermentation：The parts by weight of lactic acid bacteria powder 8 are accessed in mixed emulsion after sterilization, ferment 5h under the conditions of 38 DEG C, extremely
Milk acidity stops fermentation when reaching 0.85%, is cooled to 5 DEG C；
6）Homogeneous：By step 5）Gained fermentation emulsion, which is placed in homogenizer, carries out homogeneous, and homogenizing temperature is 60 DEG C, rapid after homogeneous
It is cooled to 10 DEG C；
7）Cool aging：By step 6）Gained homogeneous emulsion is cooled to 4 DEG C of progress agings, and ageing time is 4h；
8）Congeal：By step 7）Gained ageing emulsion stirs 20min under the conditions of 320r/min, then enters under conditions of -2 DEG C
Row congeals；
9）Shaping：Ice cream after congealing is fitted into the container specified on request and is molded；
10）Hardening：Yoghourt ice cream after shaping is sent into rapidly in -30 DEG C of freezer and places 5h, to accelerate hardening, Ran Houyi
Enter in less than -18 DEG C of freezer and refrigerate.
Yoghourt ice cream prepared by the present invention has the special aroma of gentle lasting milk and Roselle；Delicate mouthfeel,
It is lubricious, unique flavor；Quality is soft, and form is close.Product total solids content 20 ~ 30%, the % of total sugar content 10 ~ 15, fat content
5~8%。
The foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, should all belong to the covering scope of the present invention.
Claims (2)
1. a kind of Roselle flavor yoghourt ice cream, it is characterised in that：It is made up of following raw material：100 parts of fresh milk, sugarcane
Sugared 10-15 parts, 5-8 parts of cream, 3-8 parts of lactic acid bacteria powder, 1-6 parts of Roselle, 0.3-0.5 parts of xanthans, monoglyceride 0.2-0.5
Part.
2. a kind of preparation method of Roselle flavor yoghourt ice cream as claimed in claim 1, it is characterised in that：Including following step
Suddenly：
1）The pretreatment of Roselle：Fresh Roselle is cleaned with clear water, calyx piece is peeled, then petal is torn into fritter；
2）Mashing：Pretreated Roselle is put and is beaten into beater, then is milled to colloid mill 200 ~ 1000 mesh；
3）Mixing：By step 2）Gained Roselle slurry adds fresh milk, and adds sucrose, cream, xanthans, monoglyceride stirring
Uniformly；
4）Sterilization：By step 3）Gained mixed emulsion is heated to 90 DEG C, and then insulation 10 ~ 15min of sterilization is rapidly cooled to 38
℃；
5）Inoculation fermentation：Lactic acid bacteria powder is accessed in mixed emulsion after sterilization, ferment 5 ~ 7h under the conditions of 37 ~ 38 DEG C, to ox
Lactic acid degree stops fermentation when reaching 0.75 ~ 0.85%, is cooled to 5 DEG C；
6）Homogeneous：By step 5）Gained fermentation emulsion, which is placed in homogenizer, carries out homogeneous, and homogenizing temperature is 60 DEG C, rapid after homogeneous
It is cooled to 10 DEG C；
7）Cool aging：By step 6）Gained homogeneous emulsion is cooled to 2 ~ 4 DEG C of progress agings, and ageing time is 4 ~ 8h；
8）Congeal：By step 7）Gained ageing emulsion stirs 20 ~ 25min under the conditions of 250 ~ 320r/min, then at -2 ~ -4 DEG C
Under conditions of congealed；
9）Shaping：Ice cream after congealing is fitted into the container specified on request and is molded；
10）Hardening：Yoghourt ice cream after shaping is sent into rapidly to 5 ~ 8h of placement in -30 ~ -35 DEG C of freezer, to accelerate hardening,
Then move into less than -18 DEG C of freezer and refrigerate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710326663.6A CN107125425A (en) | 2017-05-10 | 2017-05-10 | A kind of Roselle flavor yoghourt ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710326663.6A CN107125425A (en) | 2017-05-10 | 2017-05-10 | A kind of Roselle flavor yoghourt ice cream |
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| Publication Number | Publication Date |
|---|---|
| CN107125425A true CN107125425A (en) | 2017-09-05 |
Family
ID=59731554
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710326663.6A Pending CN107125425A (en) | 2017-05-10 | 2017-05-10 | A kind of Roselle flavor yoghourt ice cream |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353082A (en) * | 2019-07-12 | 2019-10-22 | 怀化学院 | A kind of trifoliate orange Dulcis Yoghourt ice-cream manufacture craft |
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| CN105028888A (en) * | 2015-07-24 | 2015-11-11 | 四川兴食尚科技有限公司 | Preparation method of selenium-enriched kiwifruit yogurt ice cream |
| CN105639041A (en) * | 2016-01-05 | 2016-06-08 | 济南大学 | Non-sucrose all-vegetarian sour soybean milk probiotics fermented ice cream and preparation method thereof |
| CN106035971A (en) * | 2016-05-12 | 2016-10-26 | 南京泽朗生物科技有限公司 | Liver-nourishing and eyesight-improving ice-creams and preparation method thereof |
-
2017
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028888A (en) * | 2015-07-24 | 2015-11-11 | 四川兴食尚科技有限公司 | Preparation method of selenium-enriched kiwifruit yogurt ice cream |
| CN105639041A (en) * | 2016-01-05 | 2016-06-08 | 济南大学 | Non-sucrose all-vegetarian sour soybean milk probiotics fermented ice cream and preparation method thereof |
| CN106035971A (en) * | 2016-05-12 | 2016-10-26 | 南京泽朗生物科技有限公司 | Liver-nourishing and eyesight-improving ice-creams and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353082A (en) * | 2019-07-12 | 2019-10-22 | 怀化学院 | A kind of trifoliate orange Dulcis Yoghourt ice-cream manufacture craft |
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