CN107568406A - A kind of ice cream for improving body immunity - Google Patents
A kind of ice cream for improving body immunity Download PDFInfo
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- CN107568406A CN107568406A CN201710846980.0A CN201710846980A CN107568406A CN 107568406 A CN107568406 A CN 107568406A CN 201710846980 A CN201710846980 A CN 201710846980A CN 107568406 A CN107568406 A CN 107568406A
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- ice cream
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- sucrose
- milk powder
- prebiotics
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Abstract
The present invention relates to a kind of ice cream for improving body immunity, belong to food processing technology field, the ice cream is made up of following raw material：Skimmed milk powder, milk powder, expanded corn powder, prebiotics, sodium carboxymethylcellulose and pure water.The ice cream is in light yellow, has strong milk and corn taste, and suitable various people eat, and can effectively improve human body intestinal canal environment, promotes the absorption of trace elements such as Ca, Fe, Zn, improves body immunity.
Description
Technical field
The present invention relates to a kind of ice cream, more particularly to a kind of ice cream for improving body immunity.
Background technology
Prebiotics is a kind of dietary supplements, passes through the growth for stimulating the bacterium in a kind of or a small number of kind of bacterium colony of selectivity
With activity and wholesome effect is produced so as to improving the food composition that can not be digested of host health to host.Prebiotics is logical
Most of not to be digested when crossing upper digestive tract, the other intestinal beneficial bacterium of energy, which decomposes, to be utilized, and suppresses pernicious bacteria propagation.Due to prebiotic
Member has the characteristic not being digested, and blood fat, blood glucose is not influenceed, so being high fat of blood, hyperglycaemia, the preferable sweet tea of Hypertensive Population
Taste additive, becoming sucrose, glucose etc. influences the substitute of blood glucose.Prebiotics has coordinating intestines and stomach, promotes what is digested and assimilated
Function, it can be widely applied in food and health products.
The content of the invention
The present invention is intended to provide a kind of ice cream for improving body immunity so that ice cream not only meets in people's mouthfeel
Enjoyment, with more health-care efficacy.
A kind of ice cream for improving body immunity, it is characterised in that：The ice cream is composed of the following raw materials by weight：
Skimmed milk powder 10-30 parts
Milk powder 5-10 parts
Expanded corn powder 4-6 parts
Prebiotics 5-15 parts
Sodium carboxymethylcellulose 0.2-0.8 parts
Sucrose fatty ester 0.2-0.3 parts
Sucrose 3-8 parts
Remaining component is pure water；
Preparation process：
1）Pretreatment：Sucrose fatty ester is added in 60 DEG C of hot water, stirs to being completely dissolved, it is molten to obtain sucrose fatty ester
Liquid；Sodium carboxymethylcellulose is added in boiling water, and stirring obtains carboxymethylcellulose sodium solution to dissolving；
2）Mixing：By skimmed milk powder, milk powder, expanded corn powder, prebiotics and sucrose, appropriate water dissolving is added, is completely dissolved
Sucrose-fatty ester solution and carboxymethylcellulose sodium solution are added afterwards, are well mixed；
3）Homogeneous：Raw material carries out homogeneous, pressure 25MPa, time 10min after mixing；
4）Sterilizing：Raw material after homogeneous is sterilized, 90 DEG C of temperature, time 15min；
5）Aging：Ice cream slurry is cooled to 2-4 DEG C, aging 4-6h；
6）Congeal：Feed liquid after aging is poured into freezing machine and congealed, fills cup formation during expansion rate more than 90%；
7）Hardening：After the ice cream to have congealed hardens 6-8h at -30 DEG C, enter Storage in cold bank, obtain product.
The prebiotics presses 4 by isomalto-oligosaccharide, FOS, galactooligosaccharide:2:1 ratio forms.
Beneficial effects of the present invention：The ice cream has the peat-reek of corn and milk；It can effectively improve human body intestinal canal ring
Border, harmful bacteria propagation is reduced, promote B family vitamin synthesis, promoted the absorption of trace elements such as Ca, Fe, Zn, improve human immunity
Power.
The present invention is further elaborated below in conjunction with embodiment, but the scope of protection of present invention is not
It is confined to following embodiments.
Embodiment：
Embodiment 1
The ice cream is composed of the following raw materials by weight：
30 parts of skimmed milk powder
5 parts of milk powder
4 parts of expanded corn powder
5 parts of prebiotics
0.2 part of sodium carboxymethylcellulose
0.3 part of sucrose fatty ester
5 parts of sucrose
Remaining component is pure water；
Preparation process：
1）Pretreatment：Sucrose fatty ester is added in 60 DEG C of hot water, stirs to being completely dissolved, it is molten to obtain sucrose fatty ester
Liquid；Sodium carboxymethylcellulose is added in boiling water, and stirring obtains carboxymethylcellulose sodium solution to dissolving；
2）Mixing：By skimmed milk powder, milk powder, expanded corn powder, prebiotics and sucrose, appropriate water dissolving is added, is completely dissolved
Sucrose-fatty ester solution and carboxymethylcellulose sodium solution are added afterwards, are well mixed；
3）Homogeneous：Raw material carries out homogeneous, pressure 25MPa, time 10min after mixing；
4）Sterilizing：Raw material after homogeneous is sterilized, 90 DEG C of temperature, time 15min；
5）Aging：Ice cream slurry is cooled to 2 DEG C, aging 6h；
6）Congeal：Feed liquid after aging is poured into freezing machine and congealed, fills cup formation during expansion rate more than 90%；
7）Hardening：After the ice cream to have congealed hardens 8h at -30 DEG C, enter Storage in cold bank, obtain product.
Prebiotics presses 4 by isomalto-oligosaccharide, FOS, galactooligosaccharide in raw material:2:1 ratio forms.
Embodiment 2
The ice cream is composed of the following raw materials by weight：
10 parts of skimmed milk powder
10 parts of milk powder
6 parts of expanded corn powder
10 parts of prebiotics
0.6 part of sodium carboxymethylcellulose
0.2 part of sucrose fatty ester
5 parts of sucrose
Remaining component is pure water；
Preparation process：
1）Pretreatment：Sucrose fatty ester is added in 60 DEG C of hot water, stirs to being completely dissolved, it is molten to obtain sucrose fatty ester
Liquid；Sodium carboxymethylcellulose is added in boiling water, and stirring obtains carboxymethylcellulose sodium solution to dissolving；
2）Mixing：By skimmed milk powder, milk powder, expanded corn powder, prebiotics and sucrose, appropriate water dissolving is added, is completely dissolved
Sucrose-fatty ester solution and carboxymethylcellulose sodium solution are added afterwards, are well mixed；
3）Homogeneous：Raw material carries out homogeneous, pressure 25MPa, time 10min after mixing；
4）Sterilizing：Raw material after homogeneous is sterilized, 90 DEG C of temperature, time 15min；
5）Aging：Ice cream slurry is cooled to 4 DEG C, aging 4h；
6）Congeal：Feed liquid after aging is poured into freezing machine and congealed, fills cup formation during expansion rate more than 90%；
7）Hardening：After the ice cream to have congealed hardens 8h at -30 DEG C, enter Storage in cold bank, obtain product.
Prebiotics presses 4 by isomalto-oligosaccharide, FOS, galactooligosaccharide:2:1 ratio forms.
Embodiment 3
The ice cream is composed of the following raw materials by weight：
20 parts of skimmed milk powder
8 parts of milk powder
5 parts of expanded corn powder
10 parts of prebiotics
0.8 part of sodium carboxymethylcellulose
0.2 part of sucrose fatty ester
3 parts of sucrose
Remaining component is pure water；
Preparation process：
1）Pretreatment：Sucrose fatty ester is added in 60 DEG C of hot water, stirs to being completely dissolved, it is molten to obtain sucrose fatty ester
Liquid；Sodium carboxymethylcellulose is added in boiling water, and stirring obtains carboxymethylcellulose sodium solution to dissolving；
2）Mixing：By skimmed milk powder, milk powder, expanded corn powder, prebiotics and sucrose, appropriate water dissolving is added, is completely dissolved
Sucrose-fatty ester solution and carboxymethylcellulose sodium solution are added afterwards, are well mixed；
3）Homogeneous：Raw material carries out homogeneous, pressure 25MPa, time 10min after mixing；
4）Sterilizing：Raw material after homogeneous is sterilized, 90 DEG C of temperature, time 15min；
5）Aging：Ice cream slurry is cooled to 4 DEG C, aging 6h；
6）Congeal：Feed liquid after aging is poured into freezing machine and congealed, fills cup formation during expansion rate more than 90%；
7）Hardening：After the ice cream to have congealed hardens 8h at -30 DEG C, enter Storage in cold bank, obtain product.
Prebiotics presses 4 by isomalto-oligosaccharide, FOS, galactooligosaccharide:2:1 ratio forms.
Claims (2)
- A kind of 1. ice cream for improving body immunity, it is characterised in that：The ice cream is composed of the following raw materials by weight：Skimmed milk powder 10-30 partsMilk powder 5-10 partsExpanded corn powder 4-6 partsPrebiotics 5-15 partsSodium carboxymethylcellulose 0.2-0.8 partsSucrose fatty ester 0.2-0.3 partsSucrose 3-8 partsRemaining component is pure water；Preparation process：1）Pretreatment：Sucrose fatty ester is added in 60 DEG C of hot water, stirs to being completely dissolved, it is molten to obtain sucrose fatty ester Liquid；Sodium carboxymethylcellulose is added in boiling water, and stirring obtains carboxymethylcellulose sodium solution to dissolving；2）Mixing：By skimmed milk powder, milk powder, expanded corn powder, prebiotics and sucrose, appropriate water dissolving is added, is completely dissolved Sucrose-fatty ester solution and carboxymethylcellulose sodium solution are added afterwards, are well mixed；3）Homogeneous：Raw material carries out homogeneous, pressure 25MPa, time 10min after mixing；4）Sterilizing：Raw material after homogeneous is sterilized, 90 DEG C of temperature, time 15min；5）Aging：Ice cream slurry is cooled to 2-4 DEG C, aging 4-6h；6）Congeal：Feed liquid after aging is poured into freezing machine and congealed, fills cup formation during expansion rate more than 90%；7）Hardening：After the ice cream to have congealed hardens 6-8h at -30 DEG C, enter Storage in cold bank, obtain product.
- A kind of 2. ice cream of raising body immunity according to claims 1, it is characterised in that the prebiotics by Isomalto-oligosaccharide, FOS, galactooligosaccharide press 4:2:1 ratio forms.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710846980.0A CN107568406A (en) | 2017-09-19 | 2017-09-19 | A kind of ice cream for improving body immunity |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710846980.0A CN107568406A (en) | 2017-09-19 | 2017-09-19 | A kind of ice cream for improving body immunity |
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| CN107568406A true CN107568406A (en) | 2018-01-12 |
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| CN201710846980.0A Pending CN107568406A (en) | 2017-09-19 | 2017-09-19 | A kind of ice cream for improving body immunity |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071033A (en) * | 2016-05-12 | 2016-11-09 | 南京泽朗生物科技有限公司 | A kind of ice cream containing prebiotics and preparation method thereof |
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- 2017-09-19 CN CN201710846980.0A patent/CN107568406A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071033A (en) * | 2016-05-12 | 2016-11-09 | 南京泽朗生物科技有限公司 | A kind of ice cream containing prebiotics and preparation method thereof |
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Application publication date: 20180112 |