CN107811109A - 一种木瓜柠檬口味的冰淇淋 - Google Patents
一种木瓜柠檬口味的冰淇淋 Download PDFInfo
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Abstract
本发明公开了一种木瓜柠檬口味的冰淇淋，其特征在于，由以下质量百分比组成的原料制备得到：大豆粉5‑10%，植物油5‑8%，益生菌3‑8%，大豆分离蛋白2‑5%，木瓜汁3‑5%，柠檬汁2‑4%，大豆低聚糖0.5‑1.5%，大豆磷脂0.5‑1.5%，余量为纯净水。发明以大豆粉、大豆分离蛋白、大豆磷脂、益生菌、植物油等为原料，不含任何动物油脂，也不包括植物奶油，可降低反式脂肪酸的摄入，并可部分或全部被益生菌发酵或被酶水解，同时富含柠檬汁和木瓜汁，味道清新爽口，甜而不腻。
Description
技术领域
本发明属于食品加工领域，具体涉及一种木瓜柠檬口味的冰淇淋。
背景技术
冰淇淋是一种清甜细腻、幼滑绵密的冷冻甜品。被称之为“冷饮之王”，深受广大消费者的青睐，特别是广大女性及小朋友。目前，市售冰淇淋大多是以奶油、蔗糖为原料，加入大量稳定剂（羟甲基纤维素钠、环状糊精、海藻酸钠、黄原胶、食用明胶、瓜尔豆胶等）、（单硬脂酸甘油酯、山梨醇单硬脂酸酯等）乳化剂以及各种人工合成香精、着色剂配制而成。其中脂肪与碳水化合物含量较高，在普遍营养过剩的当下，并不符合人们的需求。
木瓜素有“百益果王”之称，木瓜中含有木瓜酵素，这些木瓜酵素不仅可分解蛋白质、糖类，更可分解脂肪，通过分解脂肪可以去除赘肉，缩小肥大细胞，促进新陈代谢，及时把多余脂肪排出体外，从而达到减肥的目的。柠檬汁含维生素C及柠檬酸，能促进肌肤新陈代谢，美白肌肤。二者结合制作出来的冰淇淋味道清新爽口，甜而不腻。
发明内容
本发明的目的是提供一种木瓜柠檬口味的冰淇淋。
为达上述目的，本发明的具体技术方案为：
一种木瓜柠檬口味的冰淇淋，其特征在于，由以下质量百分比组成的原料制备得到：大豆粉5-10%，植物油5-8%，益生菌3-8%，大豆分离蛋白2-5%，木瓜汁3-5%，柠檬汁2-4%，大豆低聚糖0.5-1.5%，大豆磷脂0.5-1.5%，余量为纯净水。
所述的植物油为大豆油或椰子油。
所述的益生菌为保加利亚乳杆菌、嗜热链球菌和双歧杆菌中的一种或多种组合。
所述的益生菌为质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌。
所述的木瓜柠檬口味的冰淇淋，其制备方法的步骤包括：
1）制取木瓜汁和柠檬汁，选取成熟、新鲜的木瓜和柠檬，清洗干净后，用榨汁机榨汁，再过滤得到木瓜汁和柠檬汁；
2）原料混合：按配比将大豆粉、植物油、大豆分离蛋白、木瓜汁、柠檬汁、大豆低聚糖和大豆磷脂与预热至45-55℃的纯净水混合，搅拌均匀；
3）均质：将步骤2）混合后的原料采用双段均质法在55-70℃均质,第一段为15-20MPa均质30min,第二段为2-6MPa均质5min；
4）杀菌：将均质后的原料在118-121℃保温杀菌15-20min；
5）发酵：杀菌后原料在搅拌下冷却至40-45℃，然后加入益生菌，并在40-45℃发酵4-8h，得发酵乳；
6）老化：将步骤5）的发酵乳以12-20℃/h冷却至2-6℃,老化4-6h，至料液黏度达到180mpa.s以上；
7）凝冻：将老化后的原料在-20--10℃，300r/min下搅拌凝冻30-40min；
8）灌装、硬化：将凝冻后的原料装入容器，在-32--25℃硬化12-24h，得到木瓜柠檬口味的冰淇淋，并于-18℃的冷藏。
本发明的有益效果为：
本发明以大豆粉、大豆分离蛋白、大豆磷脂、益生菌、植物油等为原料，不含任何动物油脂，也不包括植物奶油，可降低反式脂肪酸的摄入，并可部分或全部被益生菌发酵或被酶水解，同时富含柠檬汁和木瓜汁，味道清新爽口，甜而不腻。
具体实施方式
下面结合具体实施方式对本发明做进一步说明。
实施例一
一种蓝莓口味的冰淇淋，由以下质量百分比组成的原料制备得到：大豆粉7%，大豆油6%，益生菌5%，木瓜汁3%，柠檬汁2%，大豆分离蛋白2%，大豆低聚糖0.5%，大豆磷脂0.5%，余量为纯净水；
所述的益生菌为质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌。
制备步骤为：
1）制取木瓜汁和柠檬汁，选取成熟、新鲜的木瓜和柠檬，清洗干净后，用榨汁机榨汁，再过滤得到木瓜汁和柠檬汁；
2）原料混合：按配比将大豆粉、大豆油、木瓜汁、柠檬汁、大豆分离蛋白、大豆低聚糖、和大豆磷脂与预热至45℃的纯净水混合，搅拌均匀；
3）均质：将步骤2）混合后的原料采用双段均质法在65℃均质,第一段压力为15MPa，30min,第二段压力为3MPa，5min；
4）杀菌：将均质后的原料在121℃保温杀菌15min；
5）发酵：杀菌后原料在搅拌下冷却至42℃，然后加入益生菌（质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌），并在42℃发酵4h；
6）老化：将步骤5）的发酵乳迅速冷却（18℃/h）至4℃,老化4h，料液黏度达到180mpa.s以上；
7）凝冻：将老化后的原料-18℃下，300r/min凝冻搅拌30min；
8）灌装、硬化：将凝冻后的原料装入容器，在-32℃硬化24h，得到木瓜柠檬口味的冰淇淋，然后于-18℃的冷藏。
实施例二
一种蓝莓口味的冰淇淋，由以下质量百分比组成的原料制备得到：大豆粉6%，椰子油6%，益生菌5%，木瓜汁5%，柠檬汁4%，大豆分离蛋白3%，大豆低聚糖0.5%，大豆磷脂0.5%，余量为纯净水；
所述的益生菌为质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌。
制备步骤为：
1）制取木瓜汁和柠檬汁，选取成熟、新鲜的木瓜和柠檬，清洗干净后，用榨汁机榨汁，再过滤得到木瓜汁和柠檬汁；
2）原料混合：按配比将大豆粉、大豆油、木瓜汁、柠檬汁、大豆分离蛋白、大豆低聚糖、和大豆磷脂与预热至45℃的纯净水混合，搅拌均匀；
3）均质：将步骤2）混合后的原料采用双段均质法在65℃均质,第一段压力为15MPa，30min,第二段压力为3MPa，5min；
4）杀菌：将均质后的原料在121℃保温杀菌15min；
5）发酵：杀菌后原料在搅拌下冷却至42℃，然后加入益生菌（质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌），并在42℃发酵4h；
6）老化：将步骤5）的发酵乳迅速冷却（18℃/h）至4℃,老化4h，料液黏度达到180mpa.s以上；
7）凝冻：将老化后的原料-18℃下，300r/min凝冻搅拌30min；
8）灌装、硬化：将凝冻后的原料装入容器，在-32℃硬化24h，得到木瓜柠檬口味的冰淇淋，然后于-18℃的冷藏。
Claims (5)
1.一种木瓜柠檬口味的冰淇淋，其特征在于，由以下质量百分比组成的原料制备得到：大豆粉5-10%，植物油5-8%，益生菌3-8%，大豆分离蛋白2-5%，木瓜汁3-5%，柠檬汁2-4%，大豆低聚糖0.5-1.5%，大豆磷脂0.5-1.5%，余量为纯净水。
2.根据权利要求1所述的木瓜柠檬口味的冰淇淋，其特征在于：所述的植物油为大豆油或椰子油。
3.根据权利要求1所述的木瓜柠檬口味的冰淇淋，其特征在于：所述的益生菌为保加利亚乳杆菌、嗜热链球菌和双歧杆菌中的一种或多种组合。
4.根据权利要求3所述的木瓜柠檬口味的冰淇淋，其特征在于：所述的益生菌为质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌。
5.根据权利要求1-4任一项所述的木瓜柠檬口味的冰淇淋，其特征在于，其制备方法的步骤包括：
1）制取木瓜汁和柠檬汁，选取成熟、新鲜的木瓜和柠檬，清洗干净后，用榨汁机榨汁，再过滤得到木瓜汁和柠檬汁；
2）原料混合：按配比将大豆粉、植物油、大豆分离蛋白、木瓜汁、柠檬汁、大豆低聚糖和大豆磷脂与预热至45-55℃的纯净水混合，搅拌均匀；
3）均质：将步骤2）混合后的原料采用双段均质法在55-70℃均质,第一段为15-20MPa均质30min,第二段为2-6MPa均质5min；
4）杀菌：将均质后的原料在118-121℃保温杀菌15-20min；
5）发酵：杀菌后原料在搅拌下冷却至40-45℃，然后加入益生菌，并在40-45℃发酵4-8h，得发酵乳；
6）老化：将步骤5）的发酵乳以12-20℃/h冷却至2-6℃,老化4-6h，至料液黏度达到180mpa.s以上；
7）凝冻：将老化后的原料在-20--10℃，300r/min下搅拌凝冻30-40min；
8）灌装、硬化：将凝冻后的原料装入容器，在-32--25℃硬化12-24h，得到木瓜柠檬口味的冰淇淋，并于-18℃的冷藏。
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