CN107751537A - A kind of making of prebiotic millet ice cream and its formula determine - Google Patents
A kind of making of prebiotic millet ice cream and its formula determine Download PDFInfo
- Publication number
- CN107751537A CN107751537A CN201711063992.2A CN201711063992A CN107751537A CN 107751537 A CN107751537 A CN 107751537A CN 201711063992 A CN201711063992 A CN 201711063992A CN 107751537 A CN107751537 A CN 107751537A
- Authority
- CN
- China
- Prior art keywords
- ice cream
- millet
- formula
- prebiotic
- inulin
- Prior art date
- 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.)
- Pending
Links
Classifications
-
- 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
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a kind of making of prebiotic millet ice cream and its formula to determine, the formula of ice cream is as follows：Millet powder 5% 9%, skimmed milk powder 5% 9%, inulin 0.25% 1.25%, white granulated sugar 7% 11%, corn oil 7% 11%, monoglyceride 0.1% 0.2%, guar gum：Xanthans：Carragheen=2:1:1 0.1% 0.2%, it is remaining to use water polishing, and the mass percent sum of each component is 100%；Then ice-cream slurry viscosity, ice cream expansion rate, thawing rate, microstructure and sensory evaluation are determined to determine optimal ice cream formula.Except skimmed milk powder in this ice cream products material; it is also added into millet powder and inulin; novel taste ice cream is made first; and these components all have preferable biological function; the ice cream of the present invention has the biological functions such as hypoglycemic, hypotensive, antiulcer, anti-oxidant, anticancer, antibacterial, antifatigue, promotion wound healing, strengthen immunity, liver injury protection and defaecation; so as to improve health of people situation, improve the quality of living.
Description
Technical field
The invention belongs to cold drink technical field, and in particular to a kind of ice using millet powder, skimmed milk powder, inulin as raw material swashs
The preparation method and its formula of leaching determine.
Background technology
German millet nutrition enriches, and containing multiple nutritional components such as protein, fat, starch, vitamin and minerals, millet is not
Containing seitan, the also edible of the people with chylous diarrhea.Contain multiple biological activities composition in millet, as dietary fiber, uranidin,
Rice bran oil, polyphenol, polysaccharide, functional protein and polypeptide etc., there is hypoglycemic, hypotensive, antiulcer, anti-oxidant, anticancer, anti-
The biological functions such as bacterium, antifatigue, promotion wound healing, strengthen immunity, liver injury protection and defaecation.
Skimmed milk powder refers to using fresh milk as raw material, is not less than non-fat solid through protein made of degreasing, concentration, drying
34%, fat be not higher than 2.0% powdery product.Skimmed milk powder itself is added or does not add food enrichment i.e.
Terminal food can be used as, while also can be as the raw material of other food.Skimmed milk powder is widely used in dairy products, milk beverage, again
Condensed milk processed, candy, one of the field of food, most important dairy milk starting material such as bake.Skimmed milk powder is because its fat content is less, so easily
Preserve, be not susceptible to oxidation, be the best raw material for making the food such as biscuit, cake, ice cream.
Inulin also known as synanthrin, as a kind of natural soluble dietary fiber, it is widely distributed in nature, although some
Also inulin is contained in fungi and bacterium, but its main source is still plant.Inulin not only has unique gel characteristic and similar
The mouthfeel of fat, also with hypoglycemic, pre- anti-cancer, regulation beneficial bacteria of intestinal tract, enhancing gastrointestinal function, promote vitamin and ore deposit
The different physiological roles such as material absorbing.Inulin can not only be taken as sweetener to make the food of diabetes patient, additionally it is possible to make
It is applied to for fat substitute in low-energy food production, moreover, because it contains substantial amounts of dietary fiber, inulin can also work as
Make a kind of outstanding functional food ingredient.At present, inulin has been widely used for the fields such as medicines and health protection, food industry.
Ice cream is the higher frozen food of nutritive value.The kind of ice cream increasingly increases, except the perfume (or spice) that the past is common
Outside the flavors such as careless, careless Pueraria lobota, occur many new patterns and taste at present, for example, in ice cream plus people's kernel, fresh fruit,
Chinese tradition characteristic dispensing such as sesame, beans, peanut, tea juice etc..Foreign countries rather pay attention in terms of ice-cream product exploitation, every year
There is new kind commercially to occur, except developing new flavor kind and adding confectionery, baking food in ice cream
Outside the dispensings such as product, low fat, low in calories, Sugarless ice-cream etc. are have developed, and beneficial to health match somebody with somebody is added in ice cream
Expect example flaxseed seed etc..And report is not yet seen in millet, skimmed milk powder, the method that inulin is made ice cream for raw material.
The content of the invention
The invention provides a kind of making of new probiotic millet ice cream and its formula to determine.The prebiotic ice cream is relative
It is in the difference of traditional ice cream product, except skimmed milk powder in ice cream raw material of the invention, is also added into millet powder
And inulin, there are a variety of biological functions, people can be allowed to be beneficial to body again, while ice cream delicious food is enjoyed so as to change
Philanthropists' health status, improves the quality of living；By determining ice-cream slurry viscosity, ice cream expansion rate, thawing rate, microcosmic knot
Structure and sensory evaluation, to determine the formula of optimal prebiotic millet ice cream.
The technical solution adopted by the present invention：
A kind of prebiotic millet ice cream, it is made up by mass percentage of following components：Millet powder 5%-9%, degreasing
Milk powder 5%-10%, inulin 0.25%-1.25%, white granulated sugar 7%-11%, corn oil 7%-11%, monoglyceride 0.1%-
0.2%th, guar gum：Xanthans：Carragheen=2:1:10.1%-0.2%, remaining water polishing, and the quality of each component
Percentage sum is 100%；Then ice-cream slurry viscosity, ice cream expansion rate, thawing rate, microstructure and sense organ are determined
Evaluate to determine optimal ice cream formula.
The preparation method and its formula of a kind of prebiotic millet ice cream determine that its step is：
(1) by millet pulverizer grinds, 80 mesh sieves is crossed, it is standby to obtain millet powder；
(2) batch mixing：First plus the liquid charging stock such as water, corn oil, then white granulated sugar, millet powder, skimmed milk powder, inulin, stably are added
The solid materials such as agent emulsifying agent, finally adjust capacity with water again, and mixture temperature is 40-50 DEG C；
(3) homogeneous：Homogenizing temperature is 60-70 DEG C, homogenizing time 20min；
(4) sterilize：Sterilization temperature is 80-85 DEG C, sterilizing time 20s
(5) cooling and aging：Compound is rapidly cooled to aging temperature (2-4 DEG C), aging after homogeneous, sterilization processing
Time 4-24h；
(6) congeal：Ice cream slurry after aging, which is put into ice cream machine, makes ice cream, and the time of congealing is 1h；
(7) harden：Ice cream after congealing is put into the frozen coating of refrigerator；
(8) ice cream slurry viscosity determines：Using NDJ-5S rotation viscometers, determine the ice cream through 4 DEG C of aging 12h and mix
The viscosity of material, from No. 2 rotors, rotating speed 12r/min；
(9) measure of ice cream expansion rate：The compound weight for the front and rear certain volume that congeals is weighed respectively；
(10) measure of ice cream thawing rate：Learn from else's experience the wire netting that is placed in 35 DEG C of incubators of ice cream finished product after hardening
On, wire netting transfers a surface plate, and timing 40min, which is surveyed, melts amount of substance；
(11) observation of ice cream microstructure：Using microscope, using the ice cream drop after thawing, in 40 times of camera lenses
Under the size of bubble in its microstructure is observed with distribution；
(12) sensory evaluation；
Preferably, the percentage shared by described millet powder is 8%；
It is as preferred scheme of the invention：A kind of making of prebiotic millet ice cream, it is by quality by following ingredients
Percentage is made：Millet powder 8%, skimmed milk powder 2%, inulin 1%, white granulated sugar 10%, corn oil 10%, monoglyceride 0.1%, melon
That bean gum：Xanthans：Carragheen=2:1:1 0.2%, it is remaining to use water polishing, and the mass percent sum of each component is
100%.
Compared to existing technology, beneficial effects of the present invention are：The present invention is using by millet powder, skimmed milk powder, inulin
Ice cream is made Deng through scientific matching, these three components are all beneficial to human body, and develop a kind of novel taste ice cream, meet people
For nutrition, health care, pollution-free food demand, processing method of the present invention is simply easily operated.
Brief description of the drawings
Fig. 1 is the technological process for making prebiotic millet ice cream
Fig. 2 is the prebiotic millet ice cream that the present invention is produced
Fig. 3 is the microstructure of prebiotic millet ice cream
Embodiment：
The present invention is explained further below in conjunction with specific embodiment, but embodiment does not do any type of limit to the present invention
It is fixed.
The percentage being related in following examples is weight percentage
The preparation method and its formula of a kind of prebiotic millet ice cream of embodiment 1 determine that its step is：
(1) by millet pulverizer grinds, 80 mesh sieves is crossed, it is standby to obtain millet powder；
(2) batch mixing：First plus the liquid charging stock such as water, corn oil 10%, then white granulated sugar 9%, millet powder 7%, skimmed milk powder are added
3%th, inulin 2%, monoglyceride 0.2%, guar gum：Xanthans：Carragheen=2:1:1 0.1%, finally adjusted and held with water again
Amount, mixture temperature are 50 DEG C；
(3) homogeneous, sterilization, aging, congeal, harden.
The preparation method and its formula of a kind of prebiotic millet ice cream of embodiment 2 determine that its step is：
(1) by millet pulverizer grinds, 80 mesh sieves is crossed, it is standby to obtain millet powder；
(2) batch mixing：First plus the liquid charging stock such as water, corn oil 9%, then white granulated sugar 8%, millet powder 8%, skimmed milk powder are added
2%th, inulin 1.5%, monoglyceride 0.15%, guar gum：Xanthans：Carragheen=2:1:1 0.2%, finally adjusted again with water
Capacity, mixture temperature are 50 DEG C；
(3) homogeneous, sterilization, aging, congeal, harden.
The preparation method and its formula of a kind of prebiotic millet ice cream of embodiment 3 determine that its step is：
(1) by millet pulverizer grinds, 80 mesh sieves is crossed, it is standby to obtain millet powder；
(2) batch mixing：First plus the liquid charging stock such as water, corn oil 8%, then white granulated sugar 10%, millet powder 9%, skimmed milk powder are added
1%th, inulin 1%, monoglyceride 0.1%, guar gum：Xanthans：Carragheen=2:1:1 0.15%, finally adjusted and held with water again
Amount, mixture temperature are 50 DEG C；
(3) homogeneous, sterilization, aging, congeal, harden.
It is as follows to the examination and test of products project and method of embodiment 1,2,3
(1) ice cream slurry viscosity determines：Using NDJ-5S rotation viscometers, determine the ice cream through 4 DEG C of aging 12h and mix
The viscosity of material, from No. 2 rotors, rotating speed 12r/min；
(2) measure of ice cream expansion rate：The compound weight for the front and rear certain volume that congeals is weighed respectively；
(3) measure of ice cream thawing rate：Learn from else's experience the wire netting that is placed in 35 DEG C of incubators of ice cream finished product after hardening
On, wire netting transfers a surface plate, and timing 45min, which is surveyed, melts amount of substance；
(4) observation of ice cream microstructure：Using microscope, using the ice cream drop after thawing, in 40 times of camera lenses
Under the size of bubble in its microstructure is observed with distribution；
(5) sensory evaluation；This product is carried out to carry out comprehensive analysis measure, tool in terms of popular acceptance level and favorable rating
Body determines the main feature of product from the color and luster of product, flavor, mouthfeel, structural state and overall assessment.
Protection scope of the present invention is not limited to aforesaid operations example, and all technologies identical or equivalent with the present invention are each fallen within
In protection scope of the present invention.
Claims (5)
1. a kind of making of prebiotic millet ice cream and its formula determine, it is characterised in that：It is by quality hundred by following component
Ratio is divided to be made：Millet powder 5%-9%, skimmed milk powder 5%-9%, inulin 0.25%-1.25%, white granulated sugar 7%-11%, corn
Oily 7%-11%, monoglyceride 0.1%-0.2%, guar gum：Xanthans：Carragheen=2:1:It is 1 0.1%-0.2%, remaining
With water polishing, and the mass percent sum of each component is 100%；Then determine ice-cream slurry viscosity, ice cream expansion rate,
Thawing rate, microstructure and sensory evaluation, to determine optimal prebiotic millet ice cream formula.
2. a kind of ice cream according to claim 1 makes and formula determines, it is characterised in that it is real by following steps
Existing：
(1) by millet pulverizer grinds, 80 mesh sieves is crossed, it is standby to obtain millet powder；
(2) batch mixing：First plus the liquid charging stock such as water, corn oil, then white granulated sugar, millet powder, skimmed milk powder, inulin, stabilizer breast are added
The solid materials such as agent, finally adjust capacity with water again, and mixture temperature is 40-50 DEG C；
(3) homogeneous：Homogenizing temperature is 60-70 DEG C, homogenizing time 20min；
(4) sterilize：Sterilization temperature is 80-85 DEG C, sterilizing time 20s；
(5) cooling and aging：Compound is rapidly cooled to aging temperature (2-4 DEG C), ageing time after homogeneous, sterilization processing
4-24h；
(6) congeal：Ice cream slurry after aging, which is put into ice cream machine, makes ice cream, and the time of congealing is 1h；
(7) harden：Ice cream after congealing is put into the frozen coating of refrigerator；
(8) ice cream slurry viscosity determines：Using NDJ-5S rotation viscometers, the ice cream batch mixing through 4 DEG C of aging 12h is determined
Viscosity, from No. 2 rotors, rotating speed 12r/min；
(9) measure of ice cream expansion rate：The compound weight for the front and rear certain volume that congeals is weighed respectively；
(10) measure of ice cream thawing rate：The ice cream finished product after hardening of learning from else's experience is placed on the wire netting in 35 DEG C of incubators,
Wire netting transfers a surface plate, and timing 45min, which is surveyed, melts amount of substance；
(11) observation of ice cream microstructure：It is right under 40 times of camera lenses using the ice cream drop after thawing using microscope
The size of bubble is observed with distribution in its microstructure；
(12) sensory evaluation；
3. a kind of making of prebiotic millet ice cream according to claim 1 and its formula determine, it is characterised in that pass through
Its optimal formula is determined to the measure of prebiotic millet ice cream property.
4. a kind of making of prebiotic millet ice cream according to claim 1 and its formula determine, it is characterised in that raw material
Millet in composition, inulin and skimmed milk powder are all beneficial to the body of people.
5. a kind of making of prebiotic millet ice cream according to claim 1 and its formula determine, it is characterised in that it is most
Excellent formula is millet powder 8%, skimmed milk powder 2%, inulin 1%, white granulated sugar 10%, corn oil 10%, monoglyceride 0.1%, Guar
Bean gum：Xanthans：Carragheen=2:1:10.2%th, it is remaining to use water polishing, and the mass percent sum of each component is
100%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711063992.2A CN107751537A (en) | 2017-11-02 | 2017-11-02 | A kind of making of prebiotic millet ice cream and its formula determine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711063992.2A CN107751537A (en) | 2017-11-02 | 2017-11-02 | A kind of making of prebiotic millet ice cream and its formula determine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107751537A true CN107751537A (en) | 2018-03-06 |
Family
ID=61272550
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711063992.2A Pending CN107751537A (en) | 2017-11-02 | 2017-11-02 | A kind of making of prebiotic millet ice cream and its formula determine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107751537A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138381A (en) * | 2006-09-06 | 2008-03-12 | 深圳市海川实业股份有限公司 | Low-fructosan inulin soft ice cream and method of preparing the same |
| CN101313726A (en) * | 2008-07-15 | 2008-12-03 | 贝惠玲 | Ice cream/frozen stick confection with additive rice flour, and method of preparing the same |
| CN103082079A (en) * | 2013-02-28 | 2013-05-08 | 孙丽君 | Cereal soya bean ice cream and production method thereof |
| CN105767444A (en) * | 2016-03-11 | 2016-07-20 | 刘军 | Plant protein prepared grain ice cream |
| CN105795093A (en) * | 2016-03-25 | 2016-07-27 | 胡方芽 | Spicy ice cream or popsicle and preparation method thereof |
-
2017
- 2017-11-02 CN CN201711063992.2A patent/CN107751537A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138381A (en) * | 2006-09-06 | 2008-03-12 | 深圳市海川实业股份有限公司 | Low-fructosan inulin soft ice cream and method of preparing the same |
| CN101313726A (en) * | 2008-07-15 | 2008-12-03 | 贝惠玲 | Ice cream/frozen stick confection with additive rice flour, and method of preparing the same |
| CN103082079A (en) * | 2013-02-28 | 2013-05-08 | 孙丽君 | Cereal soya bean ice cream and production method thereof |
| CN105767444A (en) * | 2016-03-11 | 2016-07-20 | 刘军 | Plant protein prepared grain ice cream |
| CN105795093A (en) * | 2016-03-25 | 2016-07-27 | 胡方芽 | Spicy ice cream or popsicle and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 陈学武等: "小米乳在冰淇淋中的应用研究", 《河北省科学院学报》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005297B (en) | Brown rice roll and preparation method thereof | |
| CN104080358B (en) | The manufacture method of alimentation composition | |
| CN102266053A (en) | Health care silk noodles and manufacturing method thereof | |
| CN101322513A (en) | Liquid state dairy food and producing method thereof | |
| CN110463779A (en) | A kind of beans base fabric fourth and preparation method thereof | |
| CN102067935A (en) | Red date and tremella jam for frozen beverage and preparation method thereof | |
| CN102406212A (en) | Grain beverage and preparation method thereof | |
| CN107668134A (en) | A kind of mulberry jam sandwich biscuits and preparation method thereof | |
| CN101107965A (en) | Carrot crackling ice cream and method of manufacturing the same | |
| CN102100256B (en) | Liquid dairy product with desiccated coconut and preparation method thereof | |
| CN108634199A (en) | A kind of creamy texture pudding and preparation method thereof | |
| KR101415143B1 (en) | Method for producing cereal snack | |
| CN102771867B (en) | Black rice milk plant protein beverage and preparation method thereof | |
| CN102511640A (en) | Frozen drink added with water chestnuts and preparation method thereof | |
| CN102960457A (en) | Grain milk and manufacturing method thereof | |
| CN110178959A (en) | A kind of high microsteping hard ice-cream powder and its household craft preparation method | |
| CN102406041A (en) | Frozen beverage added with mustard oil and preparation method of frozen beverage | |
| RU2524059C1 (en) | Chocolate production method | |
| CN107751537A (en) | A kind of making of prebiotic millet ice cream and its formula determine | |
| Jan et al. | Preparation of nutri bar for lactating women | |
| CN103584000B (en) | Coconut aroma purple rice pudding preparation method | |
| CN103478392B (en) | Red bean popsicle | |
| CN105285036A (en) | Buckwheat powder cake and making method thereof | |
| CN102077874B (en) | Liquid milk product added with tartary buckwheat and naked oats flour and preparation method thereof | |
| CN104322638A (en) | Eight-treasure egg cake and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180306 |