CN107691755A - 一种保健冰激凌及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种保健冰激凌，所述保健冰激凌是由以下重量份数比的原料制成的：蓝莓冻干粉13‑17份、海藻酸钠0.16‑0.20份、白砂糖13‑17份、黄原胶0.04‑0.08份、全脂乳粉8‑12份、单甘脂0.10‑0.14份、淡奶油2‑6份、羧甲基纤维素钠0.2‑0.6份、纯净水50‑55份,该冰激凌将蓝莓的营养与冰激淋的美味完美的结合在一起，使冰激凌在具有清凉祛暑功效的同时更具有营养保健功效，并且无需添加色素即可使冰激凌具有蓝莓果实的颜色，采用本发明方法可以制出富含蓝莓营养的冰激凌，所制得的冰激凌口味好、口感好。
Description
技术领域
本发明涉及冷饮食品技术领域，尤其是一种冰激凌及其制备方法。
背景技术
蓝莓果实中除了常规的糖、酸和维生素C外，富含维生素E、维生素A、维生素B、超氧化物歧化酶(SOD)、熊果苷、蛋白质、花青苷、食用纤维以及丰富的钾、铁、锌、钙等矿物质元素，维生素都高于其他水果，微量元素也很高，属高氨基酸，高铜，高锌，高铁的果品。另外，蓝莓含有大量的花青素，花青素能清除体内有害的自由基，具有预防疾病、增进视力、美容、改善睡眠、加固血管、改善循环等功效。由于新鲜的蓝莓具有酸涩味，且果肉不溶于水，因此，蓝莓多用于生产果汁或饮料，而不能用于生产冰激凌。
冰激凌，是人们生活中少不了的甜食冷饮，现有技术中的冰激凌多以乳或乳制品、蛋或蛋制品、甜味剂、香味剂、稳定剂及食用色素为原料，经冷冻加工而成，虽然这种冰激凌具有味美可口、清凉解暑等优点，但是其营养比较单一，不具备营养保健的功能，并且，需要添加色素才能调出艳丽的颜色。
发明内容
发明要解决的技术问题是：针对上述现有技术的不足，提供一种保健冰激凌，该冰激凌将蓝莓的营养与冰激淋的美味完美的结合在一起，使冰激凌在具有清凉祛暑功效的同时更具有营养保健功效，并且无需添加色素即可使冰激凌具有蓝莓果实的颜色，采用本发明方法可以制出富含蓝莓营养的冰激凌，所制得的冰激凌口味好、口感好。
解决技术问题所采取的技术方案：一种保健冰激凌，是由以下重量份数比的原料制成的：蓝莓冻干粉13-17份、海藻酸钠0.16-0.20份、白砂糖13-17份、黄原胶0.04-0.08份、全脂乳粉8-12份、单甘脂 0.10-0.14份、淡奶油2-6份、羧甲基纤维素钠0.2-0.6份、纯净水50-55份。
一种保健冰激凌的制备方法，包括以下步骤：
1）原料混合：将所述比例的海藻酸钠、白砂糖、黄原胶、全脂乳粉、单甘脂、淡奶油、羧甲基纤维素钠和混合搅拌均匀，然后将得到的混合料缓缓加入装有所述比例纯净水的配料缸内，纯净水的温度为40- 50℃，边加入边搅拌，搅拌均匀后加入所述比例的蓝莓冻干粉，继续搅拌均匀后，再加入羧甲基纤维素钠一起搅拌均匀得浆料；
2）杀菌：将浆料加热至65℃，杀菌25分钟；
3）过滤：将杀菌后的浆料过60目筛，除去浆料中的杂质；
4）高压均质冷却：将过滤后的浆料泵入均质机，在65~70℃和5-200Mpa下进行均质处理，将均质处理后的浆料冷却至10℃；
5）老化：将冷却后的浆料注入老化缸中，用30-60转／分钟的速度搅拌，当温度降至0-4℃时，停止搅拌，进行老化，老化时间5-7小时；
6）凝冻：将老化好的浆料泵入凝冻机，同时加入清洁空气急速冻结，凝冻温度为-3℃--10℃；
7）灌装成型；
8）硬化：将灌装成型的冰激凌送入硬化室变硬，硬化室温度维持在-34℃。
优选地，保健冰激凌是由以下重量份数比的原料制成的：蓝莓冻干粉15份、海藻酸钠0.18份、白砂糖15份、黄原胶0.06份、全脂乳粉10份、单甘脂 0.12份、淡奶油4份、羧甲基纤维素钠0.4份、纯净水53份。
有益效果：本发明的保健冰激凌由于采用了蓝莓冻干粉、白砂糖和全脂乳粉为主要原料制成冰激凌的技术方案，将蓝莓的营养与冰激凌的美味结合在一起，使冰激凌不仅具有清凉祛暑的功效，更具有丰富的营养价值。蓝莓的果胶含量很高，能有效降低胆固醇，防止动脉粥样硬化，促进心血管健康。蓝莓含花青贰色素，具有活化视网膜功效，可以强化视力，防止眼球疲劳。蓝莓富含维生素C，有增强心脏功能，预防癌症和心脏病的功效，防止脑神经衰老、增进脑力。对一般的伤风感冒，咽喉疼痛以及腹泻也有一定改善作用。本发明以蓝莓冻干粉为原料，有效的保留了蓝莓原有的营养、口感和颜色，制作冰激凌的过程不需要再额外添加色素，而且不受季节的影响，四季都可以生产。蓝莓冻干粉在原料混合搅拌的过程中，吸水的同时也迅速将白砂糖、全脂乳粉、淡奶油和纯净水等其它营养元素吸收到蓝莓粉粒内，原料混合更均匀，淡化了鲜蓝莓的酸涩味，使制成的冰激凌口味和口感更好。
具体实施方式
实施例1
保健冰激凌的制备方法，是按照以下步骤进行的：
1）原料混合：将0.18份海藻酸钠、15份白砂糖、0.06份黄原胶、10份全脂乳粉、0.12份单甘脂、4份淡奶油放入高速混料缸中搅拌均匀，然后将得到的混合料缓缓加入装有53份纯净水的配料缸内，纯净水的温度为40- 50℃，边加入边搅拌，搅拌均匀后加入15份的蓝莓冻干粉，搅拌均匀，最后加入0.4份羧甲基纤维素钠，继续搅拌均匀，得浆料；
2）杀菌：将浆料加热至65℃，杀菌25分钟；
3）过滤：将杀菌后的浆料过60目筛，除去浆料中的杂质；
4）高压均质冷却：将过滤后的浆料泵入均质机，在65~70℃和5-200Mpa的压力下进行均质处理，将均质处理后的浆料冷却至10℃；
5）老化：将冷却后的浆料注入老化缸中，用30-60转／分钟的速度搅拌，当温度降至0-4℃时，停止搅拌，进行老化，老化时间5-7小时；
6）凝冻：将老化好的浆料泵入凝冻机，同时加入清洁空气急速冻结，凝冻温度为-3℃--10℃；
7）灌装成型；
8）硬化：将灌装成型的半固体冰激凌送入硬化室变硬，硬化室温度维持在-34℃。
实施例2
本实施例与实施例1的区别仅在于所述保健冰激凌其组份按重量份数配比不同。
一种保健冰激凌，由以下重量份数比的原料制成：蓝莓冻干粉17份、海藻酸钠0.16份、白砂糖13份、黄原胶0.04份、全脂乳粉8份、单甘脂 0.10份、淡奶油2份、羧甲基纤维素钠0.2份、纯净水50份。
实施例3
本实施例与实施例1的区别仅在于所述保健冰激凌其组份按重量份数配比不同。
保健冰激凌，由以下重量份数比的原料制成：蓝莓冻干粉13份、海藻酸钠0.20份、白砂糖17份、黄原胶0.08份、全脂乳粉12份、单甘脂0.14份、淡奶油6份、羧甲基纤维素钠0.6份纯净水55份。
本发明中的蓝莓冻干粉是将新鲜的蓝莓果速冻后再放入真空仓干燥脱水，再将冻干处理后的蓝莓果粉碎成粉制得的。
Claims (3)
1.一种保健冰激凌，其特征是：所述保健冰激凌是由以下重量份数比的原料制成的：蓝莓冻干粉13-17份、海藻酸钠0.16-0.20份、白砂糖13-17份、黄原胶0.04-0.08份、全脂乳粉8-12份、单甘脂 0.10-0.14份、淡奶油2-6份、羧甲基纤维素钠0.2-0.6份、纯净水50-55份。
2.根据权利要求1所述的保健冰激凌，其特征是：所述保健冰激凌是由以下重量份数比的原料制成的：蓝莓冻干粉15份、海藻酸钠0.18份、白砂糖15份、黄原胶0.06份、全脂乳粉10份、单甘脂 0.12份、淡奶油4份、羧甲基纤维素钠0.4份、纯净水53份。
3.一种权利要求1所述的保健冰激凌的制备方法，其特征是，所述保健冰激凌是按以下步骤制备的：
1）原料混合：将所述比例的海藻酸钠、白砂糖、黄原胶、全脂乳粉、单甘脂、淡奶油和羧甲基纤维素钠混合搅拌均匀，然后将得到的混合料缓缓加入装有所述比例纯净水的配料缸内，纯净水的温度为40- 50℃，边加入边搅拌，搅拌均匀后加入所述比例的蓝莓冻干粉，继续搅拌均匀后，再加入羧甲基纤维素钠一起搅拌均匀得浆料；
2）杀菌：将浆料加热至65℃，杀菌25分钟；
3）过滤：将杀菌后的浆料过60目筛，除去浆料中的杂质；
4）高压均质冷却：将过滤后的浆料泵入均质机，在65~70℃和5-200Mpa下进行均质处理，将均质处理后的浆料冷却至10℃；
5）老化：将冷却后的浆料注入老化缸中，用30-60转／分钟的速度搅拌，当温度降至0-4℃时，停止搅拌，进行老化，老化时间5-7小时；
6）凝冻：将老化好的浆料泵入凝冻机，同时加入清洁空气急速冻结，凝冻温度为-3℃--10℃；
7）灌装成型；
8）硬化：将灌装成型的冰激凌送入硬化室变硬，硬化室温度维持在-34℃。
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