CN107853445A - Lyophilized ice cream and preparation method thereof - Google Patents
Lyophilized ice cream and preparation method thereof Download PDFInfo
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- CN107853445A CN107853445A CN201710963929.8A CN201710963929A CN107853445A CN 107853445 A CN107853445 A CN 107853445A CN 201710963929 A CN201710963929 A CN 201710963929A CN 107853445 A CN107853445 A CN 107853445A
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- 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
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
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- 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
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- 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
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- 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
- A23G2210/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing inorganic compounds or water in high or low amount
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The present invention provides a kind of preparation method of lyophilized ice cream, including will treat that lyophilized ice cream freezes to 30 DEG C to 20 DEG C deeply；Keeping temperature is 30 DEG C to 20 DEG C, and under conditions of vacuum is 110Pa to 140Pa, first stage freeze-drying is carried out to the ice cream after the deep jelly；Temperature is raised to 13 DEG C to 7 DEG C, under conditions of vacuum is 110Pa to 140Pa, the ice cream after being freeze-dried to the first stage carries out second stage freeze-drying；Temperature is raised to 5 DEG C to 0 DEG C, under conditions of vacuum is 110Pa to 140Pa, the ice cream after being freeze-dried to the second stage carries out phase III freeze-drying；And rise temperature, to more than 0 DEG C, the ice cream after being freeze-dried to the phase III is dried, lyophilized ice cream is obtained.
Description
Technical field
The present invention relates to food processing field, more particularly to lyophilized ice cream and preparation method thereof.
Background technology
Ice cream is the summer food of a kind of pleasant in taste, fine and smooth lubricious, cool sweet good to eat.And ice cream can not only help
Body temperature lowering relieving summer-heat, there is provided moisture, can also be human body supplement some nutrition, as lecithin, liposoluble vitamin, amino acid,
Calcium, phosphorus, potassium etc., therefore enjoy the favor of consumer.
But ice cream in the market is all the ice cream that freeze cutting forms.Whole transport, storage, sales process
It is required for the support of cold chain, it is impossible to store for a long time at normal temperatures, difficulty is carried, in the situation for not possessing low temperature storage condition
Under, as in outdoor pleasure trip on foot, mountain-climbing, or even space travel, it is difficult to be supplied to consumer.And traditional ice cream is because temperature mistake
Low, the crowd for being also not suitable for suffering from indiestion eats.
The content of the invention
Based on this, it is necessary to provide a kind of lyophilized ice cream that can at normal temperatures store and be adapted to more crowds to eat and
Its preparation method.
A kind of preparation method of lyophilized ice cream, including：
It will treat that lyophilized ice cream freezes to -30 DEG C to -20 DEG C deeply；
Keeping temperature is -30 DEG C to -20 DEG C, under conditions of vacuum is 110Pa to 140Pa, after the deep jelly
The ice cream carries out first stage freeze-drying；
Temperature is raised to -13 DEG C to -7 DEG C, it is cold to the first stage under conditions of vacuum is 110Pa to 140Pa
It is lyophilized it is dry after the ice cream carry out second stage freeze-drying；
Temperature is raised to -5 DEG C to 0 DEG C, under conditions of vacuum is 110Pa to 140Pa, the second stage is freezed
The ice cream after drying carries out phase III freeze-drying；And
Temperature is raised to more than 0 DEG C, under the conditions of vacuum is 140Pa to 240Pa, the phase III is freeze-dried
The ice cream afterwards is dried, and obtains lyophilized ice cream.
In one of the embodiments, the temperature of the second stage freeze-drying is -10 DEG C, the phase III freezing
Dry temperature is -5 DEG C.
In one of the embodiments, the time of the first stage freeze-drying is 6h to 8h, and the second stage is cold
It is 4h to 5h to freeze the dry time, and the time of the phase III freeze-drying is 10h to 12h.
In one of the embodiments, the vacuum of the drying is 140Pa to 240Pa.
In one of the embodiments, the drying includes first stage drying and second stage drying, first rank
The temperature of section drying is 3 DEG C to 7 DEG C, and the temperature of the second stage drying is 27 DEG C to 33 DEG C.
In one of the embodiments, the time of the first stage drying is 1h to 2h, the second stage drying
Time is 3h to 5h.
In one of the embodiments, in addition to the lyophilized ice cream it is vacuum-packed.
In one of the embodiments, it is described to treat that lyophilized ice cream includes cream, egg and sugar, the cream, the egg
And the sugared weight and treat the 25% to 37% of lyophilized ice cream gross weight to be described.
In one of the embodiments, the thickness for treating lyophilized ice cream is no more than 20mm.
Lyophilized ice cream prepared by a kind of preparation method using foregoing lyophilized ice cream, the lyophilized ice cream
In moisture be 1% to 5%.
In one of the embodiments, the moisture in the lyophilized ice cream is 2%.
Ice cream is a kind of solid-state product for artificially freezing and forming, because containing substantial amounts of moisture, free water content is higher,
Easily melt.It is easy to cause the phenomenon that bursting occurs in ice cream or surface collapses in freezing dry process.Therefore ice cream
Lyophilized requirement have its particularity relative to natural solid-state product, such as common melon and fruit.Lyophilized ice river in Henan Province provided by the invention
The preparation method of leaching, in whole drying process, by the control to temperature and vacuum, under both mutual cooperations, no
The moisture in ice cream can only be extracted out to obtain a kind of extremely low lyophilized ice cream of moisture, and maintain jelly well
The shape that dry ice cream has before lyophilized, can produce the lyophilized ice cream with given shape in batches.
Lyophilized ice cream vacuum dehydration will be treated, in the case where not losing its nutritive value, assign its unique mouthfeel
Flavor.Flavor variations are small in the lyophilized ice cream storage period formed, long shelf-life, can also have in the case of no preservative
There is the longer shelf-life.Make simultaneously because by most moisture removal in ice cream, while the weight for alleviating ice cream
Ice cream can keep a kind of state of solid-state to be not easy to melt, and so as to realize transport, storage, sale at normal temperatures, break away from
Dependence of the ice-cream products to cold chain, instant edible carry, and meet that in particular cases, such as outdoor pleasure trip on foot, mountain-climbing, or even space flight fly
To the demand of ice-cream products in row.And the ice-cream products proper temperature of normal temperature sale, it is on the one hand small to the stimulation such as stomach, can
It is extensive with suitable more consumers, the consumer group；On the other hand suitable edible time, the four seasons equal edible can also be expanded.
Brief description of the drawings
Fig. 1 is the preparation method schematic flow sheet that the embodiment of the present invention freezes ice cream.
Embodiment
In order that the purpose of the present invention, technical scheme and technique effect are more clearly understood, below in conjunction with accompanying drawing to this hair
Bright specific embodiment is described.It should be appreciated that specific embodiment described herein is only to explain the present invention, and do not have to
It is of the invention in limiting.
The present invention provides a kind of preparation method of lyophilized ice cream, including：
S100, it will treat that lyophilized ice cream freezes to -30 DEG C to -20 DEG C deeply；
S200, keeping temperature are -30 DEG C to -20 DEG C, under conditions of vacuum is 110Pa to 140Pa, after deep freeze
Ice cream carries out first stage freeze-drying；
S300, rise temperature is to -13 DEG C to -7 DEG C, under conditions of vacuum is 110Pa to 140Pa, to the first stage
Ice cream after freeze-drying carries out second stage freeze-drying；
S400, rise temperature are cold to second stage under conditions of vacuum is 110Pa to 140Pa to -5 DEG C to 0 DEG C
It is lyophilized it is dry after ice cream carry out phase III freeze-drying；And
S500, continue to raise temperature to more than 0 DEG C, the ice cream after being freeze-dried to the phase III is dried, and is obtained
To lyophilized ice cream.
Ice cream is a kind of solid-state product for artificially freezing and forming, because containing substantial amounts of moisture, free water content is higher,
Easily melt.It is easy to cause the phenomenon that bursting occurs in ice cream or surface collapses in freezing dry process.Therefore ice cream
Lyophilized requirement have its particularity relative to natural solid-state product, such as common melon and fruit.Lyophilized ice river in Henan Province provided by the invention
The preparation method of leaching, in whole drying process, by the control to temperature and vacuum, under both mutual cooperations, no
The moisture in ice cream can only be extracted out to obtain a kind of extremely low lyophilized ice cream of moisture, and maintain jelly well
The shape that dry ice cream has before lyophilized, can produce the lyophilized ice cream with given shape in batches.
Lyophilized ice cream vacuum dehydration will be treated, in the case where not losing its nutritive value, assign its unique mouthfeel
Flavor.Flavor variations are small in the lyophilized ice cream storage period formed, long shelf-life, can also have in the case of no preservative
There is the longer shelf-life.Make simultaneously because by most moisture removal in ice cream, while the weight for alleviating ice cream
Ice cream can keep a kind of state of solid-state to be not easy to melt, and so as to realize transport, storage, sale at normal temperatures, break away from
Dependence of the ice-cream products to cold chain, instant edible carry, and meet that in particular cases, such as outdoor pleasure trip on foot, mountain-climbing, or even space flight fly
To the demand of ice-cream products in row.And the ice-cream products proper temperature of normal temperature sale, it is on the one hand small to the stimulation such as stomach, can
It is extensive with suitable more consumers, the consumer group；On the other hand suitable edible time, the four seasons equal edible can also be expanded.
Treat that lyophilized ice cream can include cream, egg and sugar.Cream, egg and sugar weight and be preferably treat lyophilized ice
River in Henan Province drenches the 25%-37% of gross weight.Be advantageous to the holding of shape of ice cream in the freeze-drying process of ice cream, while make acquisition
Ice cream institutional framework is fine and smooth, and mouthfeel is lubricious.Treat that lyophilized ice cream preferably has fluffy inner porosity, be advantageous to freeze
The extraction of moisture during dry.
Preferably, treat that the thickness of lyophilized ice cream is no more than 20mm.Be advantageous to freezing dry process reclaimed water partial volume easily quilt
Extract out.
In the step s 100, further frozen ice-cream is frozen by deep, it is ensured that treat that the liquid in lyophilized ice cream is abundant
Freeze, avoid occurring the phenomenon partially or fully to soften during freeze-drying, moisture is done in freezing afterwards
Distillation is extracted out in the frozen state in dry step.
Simultaneously deep can freeze it is multiple treat lyophilized ice cream, increase production efficiency.It is cold will to treat that lyophilized ice cream is placed in
Freeze and deep jelly is carried out in pallet.Preferably, the interval between adjacent ice cream is more than 10mm.There can be enough spaces to make ice cream
In moisture distributed.The freezing pallet for being contained with ice cream is put into cryodesiccation chamber afterwards, ice cream is frozen to -30 DEG C deeply
To -20 DEG C.Preferably, it is multiple to treat at least one in lyophilized ice cream to be connected with temperature sensitive probe.Temperature sensitive probe can the company of detection
What is connect treats the temperature inside lyophilized ice cream.It is preferably that food grade stainless steel raw material is made to freeze pallet.
In lyophilized ice cream whole process, main drying steps are second and the phase III is freeze-dried step, at this
Ice crystal most easily distils so as to be efficiently removed in two steps.In step s 200, the temperature after ice cream jelly deeply is kept, is adjusted
Whole vacuum, first extracts portion of water out at a lower temperature, makes the water content in ice cream in step the second and phase III
Reduced in advance before freeze-drying, can prevent from making ice cream locally soften in follow-up heating.Ice cream not only can after softening
The distillation of moisture in freezing dry process is influenceed, and the partial shape to soften easily changes, it is difficult to maintain ice cream original
Pattern.The time of freeze-drying first stage is preferably 6h to 8h.
In step S300, the time of second stage freeze-drying is preferably 4h to 5h.The temperature of second stage freeze-drying
Degree is preferably -10 DEG C.
In step S400, the time of freeze-drying phase III is preferably 10h to 12h.Phase III freeze-drying
Temperature is preferably -5 DEG C.
In step S500, the ice cream after being freeze-dried to the phase III dries the combination that can make in ice cream
Water and the Free water being adsorbed in drying layer obtain enough energy so as to be separated from ice cream, dry ice cream
It is more thorough.After step S300 and step S400 is carried out, most of water of ice cream has been removed, the water content of ice cream
About 2% to 6% is reduced to, only has and combines water, absorption water and Free water on a small quantity.Even if now it is warming up to 0 DEG C to ice cream to enter
Row drying, will not also make ice cream deform.Preferably, drying can be carried out under the conditions of vacuum 140Pa to 240Pa,
Moisture can be made to extract out faster.
Preferably, drying includes first stage drying and second stage drying.The temperature of first stage drying can be 3 DEG C
To 7 DEG C, preferably 5 DEG C.The temperature of second stage drying can be 27 DEG C to 33 DEG C, preferably 30 DEG C.First stage drying
Time can be 1h to 2h.The time of second stage drying can be 3h to 5h.There is provided according to the different degree of drying of ice cream
Different energy, the moisture in ice cream is set preferably to extract out.
The preparation method of lyophilized ice cream can also include：S600, lyophilized ice cream is vacuum-packed.Complete lyophilized
Ice cream should immediately using moistureproof article packaging make itself and may contact moisture isolation.Clad aluminum foil bag can be used to freezing
Dry ice cream is packed, and is vacuumized, and prevents the lyophilized ice cream moisture absorption.
Moisture in lyophilized ice cream can be 1% to 5%.Preferably, the moisture in lyophilized ice cream is
2%.
The preparation method of lyophilized ice cream also includes the preparation method for treating lyophilized ice cream, can specifically include：
S10, there is provided prepare the material of ice cream and carry out mix；
S20, the material after mix is sterilized, homogeneous；
S30, the material after sterilization homogeneous is subjected to aging, forms ice cream slurry；And
S40, ice cream slurry is poured into mould and congealed, obtains ice cream to be freezed.
In step slo, dairy produce, egg products, sweetener, stable composition emulsification can be included by preparing the material of ice cream
Agent and water.
Dairy products can include fats raw material and non-fat solid class raw material.Fatty based article is included in cream and butter
At least one.Non-fat solid can be milk powder.Milk powder is preferably whole milk powder.
Egg products can include the one or more in whole egg product, PURE WHEY.
Sweetener can be white granulated sugar, xylitol, sucrose etc., can assign ice-cream products sweet taste.
Stable composition emulsifying agent includes the stabilizer and emulsifying agent prepared in proportion.The wherein ratio of stabilizer and emulsifying agent
Can be 3:1.Emulsifying agent is preferably monoglyceride.Stabilizer is preferably at least one of gelatin, konjac glucomannan.
Optionally, the one or more in flavouring agent, nutrition fortifier and probiotics can also be added.Flavouring agent is preferably
At least one of fruits and vegetables and dry fruit.Can be the fruits and vegetables either freeze-dried powder of dry fruit or fruits and vegetables or dried fruit particles.It is excellent
Choosing, total adding proportion of fruits and vegetables or dry fruit is no more than the 5% of ice-cream products gross weight.Nutrition fortifier can include micro-
Secondary element, vitamin, feature extract etc..Probiotics can include lactic acid bacteria.
It is natural to prepare the food material for treating lyophilized ice cream, additive, without bad additive, edible safety trusts.
In step S20, a homogeneous is carried out to the material to stir first, then to the material after a homogeneous
Pasteurize 30 minutes at 70 DEG C, finally again to the material homogeneous after sterilization twice.Material can be entered using colloid mill
Row homogeneous.The pathogen in feed liquid can be killed by sterilization and destroy toxin caused by Institute of Micro-biology, ensure edible safety,
The shelf-life of ice-cream products can be extended.Homogeneous can increase the viscosity of mixed material；The foaming of mixed material can be improved
Property, obtain good structural state and preferable expansion rate；Emulsion stability of the fat in water can be strengthened；Ice river in Henan Province can be made
It is fine and smooth to drench tissue, body lubrication is soft, has good stability and persistence.
In step s 30, the material after sterilization homogeneous is rapidly cooled to 2 DEG C to 4 DEG C, prevents the fat in mixed liquor
Fat floats.Condense 2 hours afterwards, being during which gently mixed makes its aging form ice cream slurry.Aging Step is advantageous to improve ice river in Henan Province
The expansion rate of leaching, improve the structural state of finished product.
In step s 40, the ice cream slurry after aging is poured into mould, -18 DEG C congeal, the ice cream for forming aging
Slurry freezes as solid-state.Fat, which congeals, can form network structure in preparation process, assign the distinctive fine and smooth lubricious mouthfeel of ice cream.
Congealing can be such that atomic small bubble in air is uniformly distributed in compound, and the moisture for making ice cream is in when forming ice crystal
Trickle ice crystal, prevent the generation of coarse ice bits.The thickness of mould is preferably more than 20mm, is formed afterwards so as to congeal
The thickness of ice cream to be freezed be no more than 20mm.The various shapes of mould, product seriation, variation can be made.Preferably,
Temperature sensitive probe can be inserted in the ice cream that congeals is needed, facilitated during subsequent operation to the sensing of temperature.
Embodiment A treats the preparation of lyophilized ice cream
Preparing the material of ice cream to be freezed includes：Whole milk powder 1000g, cream 250g, shell egg 500g, white granulated sugar
500g, water 1650g, mixed emulsifying stabilizer：Gelatin 16g, konjac glucomannan 8g, monoglyceride 8g.
First, the mix of material is carried out.Milk powder is dissolved in 40 DEG C to 50 DEG C of warm water, forms milk power solution；Will
Cream melts at room temperature；Cream after thawing and milk power solution Hybrid Heating are boiled；Shell egg is mixed simultaneously with white granulated sugar
Beat at a high speed；By mixed emulsifying stabilizer and white granulated sugar in proportion 1:5 are dissolved in 50 DEG C of hot water, and beat at a high speed；Finally will
Whole materials add compounding jar, and gradually heating is heated to 70 DEG C, and benefit is filled with water to recipe requirements weight, and stirs；
Secondly, by the material to stir first by colloid mill homogeneous once；Pasteurize 30 minutes at a temperature of 70 DEG C
Afterwards, colloid mill homogeneous is being used twice；
Then, 2 DEG C to 4 DEG C are quickly cooled to after homogeneous, condenses 2 hours, is gently mixed therebetween；
Finally, ice cream slurry pours into mould, and mold thickness is no more than 20mm, and -18 DEG C congeal to form ice cream.
Treat the drying of lyophilized ice cream
Embodiment 1
Treat that lyophilized ice cream is put into freezing pallet by what is provided in embodiment A, between adjacent ice cream to be freezed
Interval is more than 10mm.Freezing pallet is put into the cryodesiccation chamber of freeze drier afterwards, connection temperature sensitive probe is frozen to -30 DEG C deeply；
The temperature of freeze drier cryodesiccation chamber is set as -30 DEG C, vacuumizing makes vacuum reach 110Pa, and the first stage is cold
Freeze dry 6h；
Vacuum 110Pa is kept, temperature is increased to -10 DEG C, second stage freeze-drying 5h, detected by temperature sensitive probe
To about -10 DEG C of ice cream central temperature；
Vacuum 110Pa is kept, temperature is increased to -5 DEG C, phase III freeze-drying 10h；
Vacuum is adjusted to 240Pa, temperature is increased to 5 DEG C, first stage drying 2h；
Vacuum 240Pa is kept, temperature is increased to 30 DEG C, second stage drying 4h.It is good to obtain effect, shape is complete
Whole lyophilized ice cream.
Embodiment 2
By the ice cream to be freezed provided in embodiment A be put into freezing pallet in, between adjacent ice cream to be freezed between
Every more than 10mm.Freezing pallet is put into the cryodesiccation chamber of freeze drier afterwards, connection temperature sensitive probe is frozen to -30 DEG C deeply；
The temperature of freeze drier cryodesiccation chamber is set as -30 DEG C, vacuumizing makes vacuum reach 110Pa, and the first stage is cold
Freeze dry 6h；
Vacuum 110Pa is kept, temperature is increased to -10 DEG C, second stage freeze-drying 5h, detected by temperature sensitive probe
To about -10 DEG C of ice cream central temperature；
Vacuum 110Pa is kept, temperature is increased to -3 DEG C, phase III freeze-drying 10h；
Vacuum is adjusted to 140Pa, temperature is increased to 5 DEG C, first stage drying 1h；
Vacuum 140Pa is kept, temperature is increased to 30 DEG C, second stage drying 4h, obtains that effect is good, and shape is complete
Whole lyophilized ice cream.
Embodiment 3
By the ice cream to be freezed provided in embodiment A be put into freezing pallet in, between adjacent ice cream to be freezed between
Every more than 10mm.Freezing pallet is put into the cryodesiccation chamber of freeze drier afterwards, connection temperature sensitive probe is frozen to -30 DEG C deeply；
The temperature of freeze drier cryodesiccation chamber is set as -30 DEG C, vacuumizing makes vacuum reach 110Pa, and the first stage is cold
Freeze dry 6h；
Vacuum 110Pa is kept, temperature is increased to -7 DEG C, second stage freeze-drying 5h, detected by temperature sensitive probe
To about -7 DEG C of ice cream central temperature；
Vacuum 110Pa is kept, temperature is increased to -3 DEG C, phase III freeze-drying 11h；
Vacuum is adjusted to 200Pa, temperature is increased to 5 DEG C, first stage drying 1h；
Vacuum 200Pa is kept, temperature is increased to 27 DEG C, second stage drying 4h, obtains that effect is good, and shape is complete
Whole lyophilized ice cream.
Comparative example 1
By the ice cream to be freezed provided in embodiment A be put into freezing pallet in, between adjacent ice cream to be freezed between
Every more than 10mm.Freezing pallet is put into the cryodesiccation chamber of freeze drier afterwards, connection temperature sensitive probe is frozen to -30 DEG C deeply；
Vacuum is adjusted to 110Pa, temperature is increased to -10 DEG C, 5h is freeze-dried, ice river in Henan Province is detected by temperature sensitive probe
Drench about -10 DEG C of central temperature；
Vacuum 110Pa is kept, temperature is increased to -5 DEG C, is freeze-dried 10h；
Vacuum is adjusted to 240Pa, temperature is increased to 5 DEG C, dries 2h；
Vacuum 240Pa is kept, temperature is increased to 30 DEG C, dries 4h.
Ice cream center after the completion of freeze-drying is not completely lyophilized, and effect is bad.And surface collapses after drying
Phenomenon, shape are imperfect.
Comparative example 2
By the ice cream to be freezed provided in embodiment A be put into freezing pallet in, between adjacent ice cream to be freezed between
Every more than 10mm.Freezing pallet is put into the cryodesiccation chamber of freeze drier afterwards, connection temperature sensitive probe is frozen to -30 DEG C deeply；
The temperature of freeze drier cryodesiccation chamber is set as -30 DEG C, vacuumizing makes vacuum reach 110Pa, is freeze-dried 6h；
Vacuum 110Pa is kept, temperature is increased to -5 DEG C, is freeze-dried 15h；
Vacuum is adjusted to 240Pa, temperature is increased to 5 DEG C, dries 2h；
Vacuum 240Pa is kept, temperature is increased to 30 DEG C, dries 4h.
Ice cream center after the completion of freeze-drying is not completely lyophilized, and effect is bad.And surface collapses after drying
Phenomenon, shape are imperfect.
Comparative example 3
By the ice cream to be freezed provided in embodiment A be put into freezing pallet in, between adjacent ice cream to be freezed between
Every more than 10mm.Freezing pallet is put into the cryodesiccation chamber of freeze drier afterwards, connection temperature sensitive probe is frozen to -30 DEG C deeply；
The temperature of freeze drier cryodesiccation chamber is set as -30 DEG C, vacuumizing makes vacuum reach 110Pa, is freeze-dried 6h；
Vacuum is adjusted to 50Pa, temperature is increased to -10 DEG C, 5h is freeze-dried, ice river in Henan Province is detected by temperature sensitive probe
Drench about -10 DEG C of central temperature；
Vacuum 50Pa is kept, temperature is increased to -3 DEG C, is freeze-dried 10h；
Vacuum is adjusted to 140Pa, temperature is increased to 5 DEG C, and ice cream directly bursts.
Comparative example 4
By the ice cream to be freezed provided in embodiment A be put into freezing pallet in, between adjacent ice cream to be freezed between
Every more than 10mm.Freezing pallet is put into the cryodesiccation chamber of freeze drier afterwards, connection temperature sensitive probe is frozen to -30 DEG C deeply；
The temperature of freeze drier cryodesiccation chamber is set as -30 DEG C, vacuumizing makes vacuum reach 110Pa, is freeze-dried 6h；
Vacuum 110Pa is kept, temperature is increased to -15 DEG C, 5h is freeze-dried, ice cream is detected by temperature sensitive probe
About -15 DEG C of central temperature；
Vacuum 110Pa is kept, temperature is increased to -8 DEG C, is freeze-dried 11h；
Vacuum is adjusted to 200Pa, temperature is increased to 5 DEG C, dries 1h；
Vacuum 200Pa is kept, temperature is increased to 27 DEG C, dries 4h.
Ice cream center after the completion of freeze-drying is not completely lyophilized, and effect is bad.And surface collapses after drying
Phenomenon, shape are imperfect.
The vacuum being previously mentioned in the application is the pressure in cryodesiccation chamber or in drying chamber.
Embodiment described above only expresses the several embodiments of the present invention, and its description is more specific and detailed, but simultaneously
Therefore the limitation to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that for one of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the guarantor of the present invention
Protect scope.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Table 1 treats lyophilized ice cream freezer drying condition and experimental phenomena Comparative result table
Claims (11)
1. a kind of preparation method of lyophilized ice cream, including：
It will treat that lyophilized ice cream freezes to -30 DEG C to -20 DEG C deeply；
Keeping temperature is -30 DEG C to -20 DEG C, under conditions of vacuum is 110Pa to 140Pa, described in after the deep jelly
Ice cream carries out first stage freeze-drying；
Temperature is raised to -13 DEG C to -7 DEG C, under conditions of vacuum is 110Pa to 140Pa, the first stage is freezed dry
The ice cream after dry carries out second stage freeze-drying；
Temperature is raised to -5 DEG C to 0 DEG C, under conditions of vacuum is 110Pa to 140Pa, the second stage is freeze-dried
The ice cream afterwards carries out phase III freeze-drying；And
Temperature is raised to more than 0 DEG C, the ice cream after being freeze-dried to the phase III is dried, and is freezed
Ice cream.
2. the preparation method of lyophilized ice cream according to claim 1, it is characterised in that the second stage freeze-drying
Temperature be -10 DEG C, the temperature of phase III freeze-drying is -5 DEG C.
3. the preparation method of lyophilized ice cream according to claim 1, it is characterised in that the first stage freeze-drying
Time be 6h to 8h, the time of second stage freeze-drying be 4h to 5h, the time that the phase III is freeze-dried
For 10h to 12h.
4. the preparation method of lyophilized ice cream according to claim 1, it is characterised in that the vacuum of the drying is
140Pa to 240Pa.
5. the preparation method of lyophilized ice cream according to claim 1, it is characterised in that the drying includes the first stage
Drying and second stage drying, the temperature of the first stage drying is 3 DEG C to 7 DEG C, and the temperature of the second stage drying is
27 DEG C to 33 DEG C.
6. the preparation method of the lyophilized ice cream according to right wants 5, it is characterised in that the time of the first stage drying
For 1h to 2h, the time of the second stage drying is 3h to 5h.
7. the preparation method of lyophilized ice cream according to claim 1, it is characterised in that also include to the lyophilized ice river in Henan Province
Leaching is vacuum-packed.
8. the preparation method of lyophilized ice cream according to claim 1, it is characterised in that described to treat lyophilized ice cream bag
Include cream, egg and sugar, the cream, the egg and the sugared weight and treat the 25% of lyophilized ice cream gross weight to be described
To 37%.
9. according to the preparation method of the lyophilized ice cream described in claim 1, it is characterised in that described to treat lyophilized ice cream
Thickness be no more than 20mm.
10. a kind of usage right requires lyophilized ice river in Henan Province prepared by the preparation method of the lyophilized ice cream described in 1 to 9 any one
Leaching, it is characterised in that the moisture in the lyophilized ice cream is 1% to 5%.
11. lyophilized ice cream according to claim 10, it is characterised in that the moisture in the lyophilized ice cream is
2%.
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