CN107594063A - A kind of strawberry ice cream and preparation method thereof - Google Patents
A kind of strawberry ice cream and preparation method thereof Download PDFInfo
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- CN107594063A CN107594063A CN201710860339.2A CN201710860339A CN107594063A CN 107594063 A CN107594063 A CN 107594063A CN 201710860339 A CN201710860339 A CN 201710860339A CN 107594063 A CN107594063 A CN 107594063A
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Abstract
The invention discloses a kind of strawberry ice cream and preparation method thereof, belong to food technology field.In parts by weight, including 18 22 parts of freeze-dried strawberry powder, 0.16 0.20 parts of sodium alginate, 13 17 parts of sweetener, 0.04 0.08 parts of edible glue, 8 12 parts of egg-white powder, 0.10 0.14 parts of monoglyceride, 26 parts of cream, 0.2 0.6 parts of sodium carboxymethylcellulose, 13 parts of starch, 46 50 parts of pure water, 0.1 0.3 parts of vanillic aldehyde.Ice cream rich in strawberry nutrition can be made using the preparation method of the present invention, the delicious food of the nutrition of strawberry and ice cream is ideally combined together, and in the case where meeting ice cream preparation process condition, the nutrition of strawberry is maintained to greatest extent, and obtained ice cream mouthfeel, taste, color are more preferable.
Description
Technical field
The invention belongs to food technology field, specifically, more particularly to a kind of strawberry ice cream and preparation method thereof.
Background technology
Strawberry nutrition enriches, containing fructose, sucrose, glucose, citric acid, malic acid, salicylic acid, amino acid and calcium,
The mineral matters such as phosphorus, iron, potassium, zinc, chromium, in addition it contains there is abundant vitamin.Strawberry be cellulose needed by human, iron,
The important sources of the compositions such as potassium, vitamin C and flavonoids.These nutrients have good facilitation to growing, to old
People, children are of great advantage.Easily by human consumption, absorption, eat also will not suffer from cold or get angry the nutritional ingredient of strawberry more, be old and young
All suitable healthy food.Ice cream, is the sweet food cold drink that can't do without in people's life, ice cream of the prior art it is more with breast or
Dairy products, egg or egg products, sweetener, flavouring agent, stabilizer and food coloring are raw material, chilled to be process, although this
Kind ice cream has the advantages that delicious and tasty, cooling and heatstroke-eliminating, but its nutrition is relatively simple, does not possess supplement body vitamin
Function, furthermore, it is desirable to which gorgeous color can just be recalled by adding pigment.
The content of the invention
Invention technical problems to be solved of the present invention are：For above-mentioned the deficiencies in the prior art, there is provided a kind of strawberry ice swashs
Insult, the delicious food of the nutrition of strawberry and ice cream is perfectly combined together by the ice cream, makes ice cream with refrigerant driving away summer heat
With more abundant nutritive value while effect.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of strawberry ice cream, in parts by weight, including freeze-dried strawberry powder 18-22 parts, sodium alginate 0.16-0.20 parts,
Sweetener 13-17 parts, edible glue 0.04-0.08 parts, egg-white powder 8-12 parts, monoglyceride 0.10-0.14 parts, cream 2-6 parts, carboxylic first
Base sodium cellulosate 0.2-0.6 parts, starch 1-3 parts, pure water 46-50 parts, vanillic aldehyde 0.1-0.3 parts.
Further, described a kind of strawberry ice cream, in parts by weight, including 20 parts of freeze-dried strawberry powder, sodium alginate
0.18 part, 15 parts of sweetener, 0.06 part of edible glue, 10 parts of egg-white powder, 0.12 part of monoglyceride, 4 parts of cream, sodium carboxymethylcellulose
0.4 part, 2 parts of starch, 48 parts of pure water, 0.2 part of vanillic aldehyde.
Further, the freeze-dried strawberry powder is the freeze-dried strawberry powder of 100 mesh above fineness.
A kind of a kind of preparation method of strawberry ice cream as described above, comprises the following steps：
(1) raw material mixes：By the vanillic aldehyde of the ratio, sodium alginate, sweetener, edible glue, egg-white powder, monoglyceride,
Cream and starch are mixed evenly, and obtained compound then is slowly added into the pill tank equipped with the ratio pure water
Interior, the temperature of pure water is 40~50 DEG C, stirs while adding, is stirring evenly and then adding into the freeze-dried strawberry powder of the ratio, then
Stir, the sodium carboxymethylcellulose for being eventually adding the ratio stirs, and obtains slurry；
(2) sterilize：Slurry made from preceding step is heated to 90 DEG C, sterilized 1 minute；
(3) filter：Slurry after sterilization is crossed into 60 mesh sieves, removes the impurity in slurry；
(4) high-pressure homogeneous cooling：Slurry after filtering is pumped into homogenizer, is carried out under 65~70 DEG C and 5-200Mpa pressure
Homogenization, the slurry after homogenization is cooled to 10 DEG C；
(5) aging：By in the slurry injection aging tank after cooling, stirred with 30~60 revs/min of speed, when temperature drops
During to 0~4 DEG C, stop stirring, carry out aging, ageing time 5-7 hours；
(6) congeal：The good slurry of aging is pumped into freezing machine, while adds clean air Quick freezing；
(7) filling formation；
(8) harden：The ice cream of filling formation is sent into hardening cabinet hardening.
Compared with prior art, the beneficial effects of the invention are as follows：
Using freeze-dried strawberry powder and egg-white powder ice cream is made as primary raw material in the present invention, by the nutrition of strawberry and ice cream
Delicious food is combined together, and ice cream is not only had the effect of refrigerant driving away summer heat, with more abundant nutritive value.The system of the present invention
Preparation Method is due to reasonably defining the addition sequence of raw material and the technological parameter of each step so that can using the method for the present invention
To make the ice cream for being rich in strawberry nutrition, in production process in the case where meeting ice cream preparation process condition, protect to greatest extent
The nutrition of strawberry is held, obtained ice cream mouthfeel, taste, color are more preferable.
Embodiment
Below by specific embodiment, the invention will be further described.
Embodiment 1：
A kind of preparation method of strawberry ice cream, is carried out as steps described below：
(1) raw material mixes：First by 0.18 part of sodium alginate, 15 parts of sweeteners, 0.06 part of edible glue, 10 parts of egg-white powders,
0.12 part of monoglyceride, 4 portions of cream, 2 parts of starch and 0.2 part of vanillic aldehyde are put into high speed compounding jar and stirred, and then will obtain
Compound be slowly added into the pill tank equipped with 48 parts of pure water, the temperature of pure water is 40~50 DEG C, is stirred while adding,
20 parts of freeze-dried strawberry powder is added, is stirred together, 0.4 part of sodium carboxymethylcellulose is eventually adding and continues to stir, until
All raw materials are uniform；
(2) sterilize：90 DEG C are slowly heated to, is sterilized 1 minute；
(3) filter：Slurry after sterilization is crossed into 60 mesh sieves, removes the impurity in slurry；
(4) high-pressure homogeneous cooling：Slurry after filtering is pumped into homogenizer, entered under 65~70 DEG C and 5-200Mpa pressure
Row homogenization, the slurry after homogenization is cooled to 10 DEG C；
(5) aging：By in the slurry injection aging tank after cooling, stirred with 30~60 revs/min of speed, when temperature drops
During to 0~4 DEG C, stop stirring, carry out aging, ageing time 5-7 hours；
(6) congeal：The good slurry of aging is pumped into freezing machine, while adds clean air Quick freezing, frozen temperatures for-
3 DEG C~-10 DEG C；
(7) slurry after congealing is filled in the packing materials such as dixie cup or box and be molded；
(8) harden：The semi-solid ice cream of filling formation is sent into hardening cabinet to be hardened, hardening room temperature maintains -34 DEG C.
Embodiment 2：
The present embodiment and described its component of strawberry ice cream that differs only in of embodiment 1 match difference in parts by weight.
A kind of strawberry ice cream, it is made up of according to the following number of weight ratio following components：22 parts of freeze-dried strawberry powder, marine alga
Sour 0.16 part of sodium, 13 parts of sweetener, 0.04 part of edible glue, 8 parts of egg-white powder, 0.10 part of monoglyceride, 2 parts of cream, carboxymethyl cellulose
Plain 0.2 part of sodium, 1 part of starch, 46 parts of pure water, 0.1 part of vanillic aldehyde.
Embodiment 3：
The present embodiment and described its component of strawberry ice cream that differs only in of embodiment 1 match difference in parts by weight.
A kind of strawberry ice cream, it is made up of according to the following number of weight ratio following components：18 parts of freeze-dried strawberry powder, marine alga
Sour 0.20 part of sodium, 17 parts of sweetener, 0.08 part of edible glue, 12 parts of egg-white powder, 0.14 part of monoglyceride, 6 parts of cream, carboxymethyl cellulose
Plain 0.6 part of sodium, 3 parts of starch, 50 parts of pure water, 0.3 part of vanillic aldehyde.
Claims (4)
- A kind of 1. strawberry ice cream, it is characterised in that：In parts by weight, including freeze-dried strawberry powder 18-22 parts, sodium alginate 0.16-0.20 parts, sweetener 13-17 parts, edible glue 0.04-0.08 parts, egg-white powder 8-12 parts, monoglyceride 0.10-0.14 parts, milk Oily 2-6 parts, sodium carboxymethylcellulose 0.2-0.6 parts, starch 1-3 parts, pure water 46-50 parts, vanillic aldehyde 0.1-0.3 parts.
- A kind of 2. strawberry ice cream according to claim 1, it is characterised in that：In parts by weight, including freeze-dried strawberry powder 20 parts, 0.18 part of sodium alginate, 15 parts of sweetener, 0.06 part of edible glue, 10 parts of egg-white powder, 0.12 part of monoglyceride, 4 parts of cream, 0.4 part of sodium carboxymethylcellulose, 2 parts of starch, 48 parts of pure water, 0.2 part of vanillic aldehyde.
- A kind of 3. strawberry ice cream according to claim 1 or 2, it is characterised in that：The freeze-dried strawberry powder be 100 mesh with The freeze-dried strawberry powder of upper fineness.
- A kind of a kind of 4. preparation method of strawberry ice cream according to claim 1, it is characterised in that：Including following step Suddenly：(1) raw material mixes：By the vanillic aldehyde of the ratio, sodium alginate, sweetener, edible glue, egg-white powder, monoglyceride, cream It is mixed evenly with starch, then obtained compound is slowly added into the pill tank equipped with the ratio pure water, it is pure The temperature of water purification is 40~50 DEG C, stirs while adding, is stirring evenly and then adding into the freeze-dried strawberry powder of the ratio, is stirred for Even, the sodium carboxymethylcellulose for being eventually adding the ratio stirs, and obtains slurry；(2) sterilize：Slurry made from preceding step is heated to 90 DEG C, sterilized 1 minute；(3) filter：Slurry after sterilization is crossed into 60 mesh sieves, removes the impurity in slurry；(4) high-pressure homogeneous cooling：Slurry after filtering is pumped into homogenizer, and homogeneous is carried out under 65~70 DEG C and 5-200Mpa pressure Processing, 10 DEG C are cooled to by the slurry after homogenization；(5) aging：By in the slurry injection aging tank after cooling, stirred with 30~60 revs/min of speed, when temperature is down to 0 At~4 DEG C, stop stirring, carry out aging, ageing time 5-7 hours；(6) congeal：The good slurry of aging is pumped into freezing machine, while adds clean air Quick freezing；(7) filling formation；(8) harden：The ice cream of filling formation is sent into hardening cabinet hardening.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710860339.2A CN107594063A (en) | 2017-09-20 | 2017-09-20 | A kind of strawberry ice cream and preparation method thereof |
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| CN201710860339.2A CN107594063A (en) | 2017-09-20 | 2017-09-20 | A kind of strawberry ice cream and preparation method thereof |
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| CN107594063A true CN107594063A (en) | 2018-01-19 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504115A (en) * | 2013-09-18 | 2014-01-15 | 开原市富康食品有限公司 | Blueberry ice cream and preparation method thereof |
| CN103535504A (en) * | 2013-09-18 | 2014-01-29 | 开原市富康食品有限公司 | Carrot ice cream and preparation method thereof |
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- 2017-09-20 CN CN201710860339.2A patent/CN107594063A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504115A (en) * | 2013-09-18 | 2014-01-15 | 开原市富康食品有限公司 | Blueberry ice cream and preparation method thereof |
| CN103535504A (en) * | 2013-09-18 | 2014-01-29 | 开原市富康食品有限公司 | Carrot ice cream and preparation method thereof |
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