CN107173517A - A kind of ice cream slurry and preparation method thereof - Google Patents
A kind of ice cream slurry and preparation method thereof Download PDFInfo
- Publication number
- CN107173517A CN107173517A CN201710582731.5A CN201710582731A CN107173517A CN 107173517 A CN107173517 A CN 107173517A CN 201710582731 A CN201710582731 A CN 201710582731A CN 107173517 A CN107173517 A CN 107173517A
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- Prior art keywords
- ice cream
- lactic acid
- oar
- pure water
- temperature
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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
- A23G9/40—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
- A23G9/36—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
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a kind of ice cream slurry and preparation method thereof, it is made up of the raw material of following mass ratio：Cultured milk's oar is 40%~60%, and white granulated sugar is 8%~12%, and calgon is 0.2%~0.4%, and xanthans is that 0.2%~0.4%, CMC 9 is 0.1%~0.2%, and chlorella yakult essence is 1%~3%, and lactic acid is 5%~8%, and surplus is pure water；The present invention gives full play to the trophism of intrinsic ice cream nutriment, make lactic acid bacteria and these nutriments during the fermentation, influence each other, mutually coexist, can both promote the growth and breeding of lactic acid bacteria, the biodiasmin in product is ensured certain quantity, reach the growth and breeding for suppressing human body intestinal canal spoilage organisms, the balance of gut flora is maintained, again various nutritional ingredients can be made to be easier to be digested, more highlightedly strengthen the nutrition health-care functions of ice cream.The mouthfeel of product is also more perfect, and it is purer, fragrant and sweet tasty and refreshing to drink taste, with fragrance master, there is acid in sweet tea, micro- sweet tea in acid.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of ice cream slurry and preparation method thereof.
Background technology
Ice cream freezes leisure food as one kind, because of its fine and smooth lubricious, the mouthfeel of just melt in the mouth, deep by the joyous of consumer
Meet.The existing traditional ice cream in market is most of using milk protein as main material, and minority is using vegetable protein as raw material.But, with
The improvement of people's living standards, traditional ice cream can not meet the demand of consumer group, and the exploitation of novel ice-cream product is removed
Outside emphasis mouthfeel, start gradually to focus on the trophism and healthcare function of product.Why ice cream is known as " cold drink
King ", because its constitute ice cream three big main components：Milk (milk powder), egg, white sugar, are all the nutrients that people all knows
Matter.But present ice cream is limited by production technology, biodiasmin is not included in its finished product, is failed lactic acid bacteria simultaneously
The effect of disease preventing and treating is fully combined with the nutrition of ice cream.
The content of the invention
It is an object of the invention to provide a kind of ice cream slurry and preparation method thereof, to solve to propose in above-mentioned background technology
The problem of.
To achieve the above object, the present invention provides following technical scheme：
A kind of ice cream slurry and preparation method thereof, is made up of the raw material of following mass ratio：Cultured milk's oar is 40%~60%, white granulated sugar
For 8%~12%, calgon is 0.2%~0.4%, and xanthans is that 0.2%~0.4%, CMC-9 is 0.1%~0.2%, chlorella yakult
Essence is 1%~3%, and lactic acid is 5%~8%, and surplus is pure water.
Further：The parts by weight of cultured milk slurry raw material are：10~20 parts of whole milk powder, white granulated sugar 5~10
Part, 4~6 parts of lactic acid bacteria, remaining is all pure water.
Further：The lactic acid bacteria is SH-470 lactic acid bacterias.
Further：（1）The preparation of cultured milk's oar：Whole milk powder, white granulated sugar, lactic acid bacteria, water are fitted into fermentation tank and stirred
Mix well mixed, keep 38 DEG C of internal temperature to ferment 14~16 hours, milk oar is taken out after fermentation ends；
（2）70 DEG C of pure water is added into step（1）In cultured milk's oar of middle taking-up, stood after adding calgon mixing
Emulsification 5~8 minutes, temperature is between 70~85 DEG C in emulsion process；
（3）In step（2）Xanthans, CNC-9, white granulated sugar are added in liquid after emulsification, is mixed in liquid, continues to emulsify
5~8 minutes, temperature was between 70~85 DEG C in emulsion process；
（4）Add chlorella yakult essence, be mixed in liquid, continue to emulsify 5~8 minutes, in emulsion process temperature 70~
Between 85 DEG C；
（5）Emulsified 5 minutes after the pure water of 70 DEG C of addition fully dissolves again, temperature is between 70~85 DEG C in emulsion process.
Compared with prior art, the beneficial effects of the invention are as follows：The present invention gives full play to intrinsic ice cream nutriment
Trophism, makes lactic acid bacteria during the fermentation, influence each other, mutually coexist, can both promote lactic acid with these nutriments
The growth and breeding of bacterium, makes the biodiasmin in product ensure certain quantity, reaches the growth for suppressing human body intestinal canal spoilage organisms
Breeding, maintains the balance of gut flora, again various nutritional ingredients can be made to be easier to be digested, and more highlightedly adds
The strong nutrition health-care functions of ice cream.The mouthfeel of product is also more perfect, drink taste it is purer, fragrant and sweet tasty and refreshing, with perfume (or spice)
There is micro- sweet tea in acid, acid in taste master, sweet tea.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of ice cream slurry is made up of the raw material of following mass ratio：Cultured milk's oar is 40%, and white granulated sugar is
8%, calgon is 0.2%, and xanthans is that 0.2%, CMC-9 is 0.1%, and chlorella yakult essence is 1%, and lactic acid is 5%, and surplus is pure
Water purification.The parts by weight of cultured milk slurry raw material are：10 parts of whole milk powder, 5 parts of white granulated sugar, 4 parts of SH-470 lactic acid bacterias, its
It is remaining to be all pure water.
The method for preparing above-mentioned ice cream oar, comprises the following steps：
（1）The preparation of cultured milk's oar：Whole milk powder, white granulated sugar, lactic acid bacteria, water are fitted into fermentation tank and are uniformly mixed, is protected
Hold 38 DEG C of internal temperature to ferment 14~16 hours, milk oar is taken out after fermentation ends；
（2）70 DEG C of pure water is added into step（1）In cultured milk's oar of middle taking-up, stood after adding calgon mixing
Emulsification 5~8 minutes, temperature is between 70~85 DEG C in emulsion process；
（3）In step（2）Xanthans, CNC-9, white granulated sugar are added in liquid after emulsification, is mixed in liquid, continues to emulsify
5~8 minutes, temperature was between 70~85 DEG C in emulsion process；
（4）Add chlorella yakult essence, be mixed in liquid, continue to emulsify 5~8 minutes, in emulsion process temperature 70~
Between 85 DEG C；
（5）Emulsified 5 minutes after the pure water of 70 DEG C of addition fully dissolves again, temperature is between 70~85 DEG C in emulsion process.
Embodiment 2
In the embodiment of the present invention, a kind of ice cream slurry is made up of the raw material of following mass ratio：Cultured milk's oar is 50%, and white granulated sugar is
10%, calgon is 0.3%, and xanthans is that 0.3%, CMC-9 is 0.15%, and chlorella yakult essence is 2%, and lactic acid is 6.5%, surplus
For pure water.The parts by weight of cultured milk slurry raw material are：15 parts of whole milk powder, 7.5 parts of white granulated sugar, SH-470 lactic acid bacterias
5 parts, remaining is all pure water.
The method for preparing above-mentioned ice cream oar, comprises the following steps：
（1）The preparation of cultured milk's oar：Whole milk powder, white granulated sugar, lactic acid bacteria, water are fitted into fermentation tank and are uniformly mixed, is protected
Hold 38 DEG C of internal temperature to ferment 14~16 hours, milk oar is taken out after fermentation ends；
（2）70 DEG C of pure water is added into step（1）In cultured milk's oar of middle taking-up, stood after adding calgon mixing
Emulsification 5~8 minutes, temperature is between 70~85 DEG C in emulsion process；
（3）In step（2）Xanthans, CNC-9, white granulated sugar are added in liquid after emulsification, is mixed in liquid, continues to emulsify
5~8 minutes, temperature was between 70~85 DEG C in emulsion process；
（4）Add chlorella yakult essence, be mixed in liquid, continue to emulsify 5~8 minutes, in emulsion process temperature 70~
Between 85 DEG C；
（5）Emulsified 5 minutes after the pure water of 70 DEG C of addition fully dissolves again, temperature is between 70~85 DEG C in emulsion process.
Embodiment 3
In the embodiment of the present invention, a kind of ice cream slurry is made up of the raw material of following mass ratio：Cultured milk's oar is 60%, white sand 12%,
Calgon is 0.4%, and xanthans is that 0.4%, CMC-9 is 0.2%, and chlorella yakult essence is 3%, and lactic acid is 8%, and surplus is pure
Water.The parts by weight of cultured milk slurry raw material are：20 parts of whole milk powder, 10 parts of white granulated sugar, 6 parts of SH-470 lactic acid bacterias, its
It is remaining to be all pure water.
The method for preparing above-mentioned ice cream oar, comprises the following steps：
（1）The preparation of cultured milk's oar：Whole milk powder, white granulated sugar, lactic acid bacteria, water are fitted into fermentation tank and are uniformly mixed, is protected
Hold 38 DEG C of internal temperature to ferment 14~16 hours, milk oar is taken out after fermentation ends；
（2）70 DEG C of pure water is added into step（1）In cultured milk's oar of middle taking-up, stood after adding calgon mixing
Emulsification 5~8 minutes, temperature is between 70~85 DEG C in emulsion process；
（3）In step（2）Xanthans, CNC-9, white granulated sugar are added in liquid after emulsification, is mixed in liquid, continues to emulsify
5~8 minutes, temperature was between 70~85 DEG C in emulsion process；
（4）Add chlorella yakult essence, be mixed in liquid, continue to emulsify 5~8 minutes, in emulsion process temperature 70~
Between 85 DEG C；
（5）Emulsified 5 minutes after the pure water of 70 DEG C of addition fully dissolves again, temperature is between 70~85 DEG C in emulsion process.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit is required rather than described above is limited, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped
Containing an independent technical scheme, this narrating mode of specification is only that for clarity, those skilled in the art should
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It may be appreciated other embodiment.
Claims (4)
1. a kind of ice cream slurry, it is characterised in that be made up of the raw material of following mass ratio：Cultured milk's oar is 40%~60%, white sand
Sugar is 8%~12%, and calgon is 0.2%~0.4%, and xanthans is that 0.2%~0.4%, CMC-9 is 0.1%~0.2%, supports pleasure
Multi-flavor is 1%~3%, and lactic acid is 5%~8%, and surplus is pure water.
2. a kind of ice cream slurry according to claim 1, it is characterised in that the parts by weight of cultured milk's slurry raw material
For：10~20 parts of whole milk powder, 5~10 parts of white granulated sugar, 4~6 parts of lactic acid bacteria, remaining is all pure water.
3. a kind of ice cream slurry according to claim 2, it is characterised in that the lactic acid bacteria is SH-470 lactic acid bacterias.
4. the preparation method of the ice cream slurry according to claim any one of 1-3, it is characterised in that：
（1）The preparation of cultured milk's oar：Whole milk powder, white granulated sugar, lactic acid bacteria, water are fitted into fermentation tank and are uniformly mixed, is protected
Hold 38 DEG C of internal temperature to ferment 14~16 hours, milk oar is taken out after fermentation ends；
（2）70 DEG C of pure water is added into step（1）In cultured milk's oar of middle taking-up, stood after adding calgon mixing
Emulsification 5~8 minutes, temperature is between 70~85 DEG C in emulsion process；
（3）In step（2）Xanthans, CNC-9, white granulated sugar are added in liquid after emulsification, is mixed in liquid, continues to emulsify
5~8 minutes, temperature was between 70~85 DEG C in emulsion process；
（4）Add chlorella yakult essence, be mixed in liquid, continue to emulsify 5~8 minutes, in emulsion process temperature 70~
Between 85 DEG C；
（5）Emulsified 5 minutes after the pure water of 70 DEG C of addition fully dissolves again, temperature is between 70~85 DEG C in emulsion process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710582731.5A CN107173517A (en) | 2017-07-17 | 2017-07-17 | A kind of ice cream slurry and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710582731.5A CN107173517A (en) | 2017-07-17 | 2017-07-17 | A kind of ice cream slurry and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107173517A true CN107173517A (en) | 2017-09-19 |
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ID=59838224
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710582731.5A Pending CN107173517A (en) | 2017-07-17 | 2017-07-17 | A kind of ice cream slurry and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296699A (en) * | 2020-02-22 | 2020-06-19 | 溧阳市白露山生态农业发展有限公司 | Blueberry probiotic fermentation stock solution rich in anthocyanin and preparation method thereof |
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|---|---|---|---|---|
| CN103976129A (en) * | 2014-06-05 | 2014-08-13 | 天津商业大学 | Highland-barley frozen yogurt and preparation method thereof |
| CN105815536A (en) * | 2016-03-22 | 2016-08-03 | 内蒙古壹清食品有限公司 | Living bacterium-containing fermented soft ice cream or soft popsicle paste and preparation method thereof |
| CN106798069A (en) * | 2015-11-26 | 2017-06-06 | 保山迷你食品有限公司 | Yoghourt ice-cream and preparation method thereof |
-
2017
- 2017-07-17 CN CN201710582731.5A patent/CN107173517A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976129A (en) * | 2014-06-05 | 2014-08-13 | 天津商业大学 | Highland-barley frozen yogurt and preparation method thereof |
| CN106798069A (en) * | 2015-11-26 | 2017-06-06 | 保山迷你食品有限公司 | Yoghourt ice-cream and preparation method thereof |
| CN105815536A (en) * | 2016-03-22 | 2016-08-03 | 内蒙古壹清食品有限公司 | Living bacterium-containing fermented soft ice cream or soft popsicle paste and preparation method thereof |
Non-Patent Citations (2)
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| 于新等: "《天然食品添加剂》", 31 March 2014, 中国轻工业出版社 * |
| 刘程: "《食品添加剂实用大全》", 31 January 2004, 北京工业大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296699A (en) * | 2020-02-22 | 2020-06-19 | 溧阳市白露山生态农业发展有限公司 | Blueberry probiotic fermentation stock solution rich in anthocyanin and preparation method thereof |
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Application publication date: 20170919 |