CN107865184A - The preparation method of compound probiotic ice cream - Google Patents
The preparation method of compound probiotic ice cream Download PDFInfo
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- CN107865184A CN107865184A CN201711235334.7A CN201711235334A CN107865184A CN 107865184 A CN107865184 A CN 107865184A CN 201711235334 A CN201711235334 A CN 201711235334A CN 107865184 A CN107865184 A CN 107865184A
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- ice cream
- parts
- compound probiotic
- preparation
- powder
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- 239000006041 probiotic Substances 0.000 title claims abstract description 65
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- 150000001875 compounds Chemical class 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
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Classifications
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- 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
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/529—Infantis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
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Abstract
The present invention provides a kind of preparation method of compound probiotic ice cream, this method is that ice cream materials are added into water, after being mixed evenly ice cream mix is obtained through sterilizing, homogeneous, aging, then 1~2% effervescent agent, 0.005~0.01% lactic acid bacteria is added into ice cream mix, stir, probiotic ice cream then is made through filling, hardening.The party is crossed adds effervescent agent and lactic acid bacteria in ice cream mix, effervescent agent is disintegrated generation fine gas bubbles in compound and gathered in ice cream mix, be ice cream formed volumetric expansion, concrement tissue looseness satisfactory texture while, ensure the viable bacteria amount of probiotics in ice cream, overcome the technical barrier that prior art causes probiotics viable bacteria amount not reach least effective dose (LED) using operation of congealing, it is simple to operate compared with prior art, promote application of the probiotics in ice cream.
Description
Technical field
The present invention relates to the preparation method in articles of ice confectionery field, more particularly to compound probiotic ice cream.
Background technology
As the improvement of people's living standards, many people gradually step up to the requirement in terms of food, junk food is no longer
It is the leading of market, existing food products market trend is attractive in appearance should also to want nutritious fashion food.Ice cream is a kind of biography
The auxotype cold drink dairy products of system, due to its refrigerant drop heat, savory sweet tea, nutrition is high, from come out think receive vast consumption this
Favor.Most ice cream adds a certain proportion of sugar using milk as primary raw material, stabilizer, emulsifying agent and other are auxiliary
Material, is formed, taste is single, and contains higher fat, carbohydrate and cholesterol, however as people's living standard not through congealing
Disconnected to improve, requirement of the people to food is also increasingly stricter, except requiring that ice cream is numerous in variety, mouthfeel, unique flavor it is same
When, the demand with the novel ice-cream of alimentary health-care function also gradually increases.Demand except disclosure satisfy that nutrition and safety
Outside, it is also necessary to which certain healthcare function can be provided.In order to meet consumer demand, in the market occurs various having health care
The ice cream of function, such as Vegetable Ice Cream, sundae, five cereals ice cream, probiotic ice cream etc..
Probiotics can play positive role in health, can produce the bacteriocin of the pathogenic bacteria growing of limitation, have
High immunological regulation and high immunostimulatory activity, the ability of intestinal epithelial cell is adhered to, produces to reduce intestinal pH and prevent and treat and causes a disease
The organic acid (such as lactic acid and acetic acid) of bacterium activity, the property with anti-mutagenesis and anticancer, the ability for reducing cholesterol levels and
Other more properties, ice cream is as a kind of dairy products by consumers in general's pro-gaze, and because the Cord blood bar of ice cream
Part is advantageous to the survival of probiotics, therefore ice cream becomes the optimum carrier of probiotics.In the prior art, probiotic ice cream
It is that well mixed ice cream materials are added into probiotics after sterilizing, homogeneous, aging, then by congealing, after filling, hardening
Be made, congeal be by action of forced stirring at low temperature make air penetrate into ice cream materials in, so as to ice cream materials formed it is trickle
Bubble gathers, volumetric expansion, the process of concrement tissue looseness.General probiotic ice cream in preparation process aging, congeal
This 2 processes are maximum to the activity influence of probiotics, and inflation when congealing, which is beaten, can allow probiotics loss 20% to 50% even
More, this technical barrier constrains application of the probiotics in ice cream, and viable bacteria content, which does not reach it, in ice cream can play product
The minimum of pole effect, probiotic ice cream also just lose meaning.If notification number is CN1919031, a kind of entitled Yoghourt
Soft serve ice cream and the method for ice cream is prepared with it,《Food industry》, 2011（9）In an entitled biodiasmin wheat
Development of seedling juice Yoghourt ice-cream etc. is required for by aging, such process of congealing.Therefore ensure that probiotics lives in ice cream
Bacterial content is the top priority of probiotic ice cream development.
The content of the invention
It is an object of the invention to provide the preparation method of compound probiotic ice cream, this method passes through ice after weathering
Effervescent agent is added in river in Henan Province leaching compound and lactic acid bacteria, effervescent agent are disintegrated generation bubble in the feed, ice cream is formed trickle gas
Bubble gather, volumetric expansion, concrement tissue looseness satisfactory texture while, ensure ice cream in probiotics viable bacteria amount, gram
The technical barrier that prior art causes probiotics viable bacteria amount not reach least effective dose (LED) using operation of congealing, and present invention side are taken
Method is simple to operate compared with prior art, promotes application of the probiotics in ice cream.
In order to solve the above technical problems, the present invention is achieved through the following technical solutions.
The preparation method of compound probiotic ice cream, methods described comprise the steps：
（1）Weigh raw material：40~60 parts of whole milk powder, 20~30 parts of soybean milk powder, 90~100 parts of water, 20~30 parts of sucrose, β-
3~8 parts of cyclodextrin, 3~8 parts of soyabean protein powder, 5~10 parts of inulin, 1~5 part of honeysuckle powder, 1~5 part of wolfberry fruit powder, glycyrrhizin 1
~5 parts standby；
（2）By step（1）Weigh and obtain ice cream mix through homogeneous, sterilizing, aging after raw material is mixed evenly, then to ice
The effervescent agent of 2~5.5 parts of addition, 0.003~0.008 part of compound probiotic, stir, then through filling in river in Henan Province leaching compound
Probiotic ice cream is made in dress, hardening, wherein, described effervescent agent includes the sugar of following compositions 5~15% of following mass percents
Alcohol, 3~8% edible sodium bicarbonate sodium acid carbonate, 2~7% organic acid.The effervescent agent of the present invention can use dextrin as filling
Agent.
In described step（2）In, described homogeneous is that condition is 4.7~17.6Mpa, 65~70 DEG C, described sterilizing
Condition be 83~85 DEG C, 15s, in described step（2）In, described aging is 6~12h of aging, aging at 2~4 DEG C
Carried out generally in aging tank.
Described stirring is 5~10min of stirring under conditions of 220~300r/min.In order to reduce stirring as far as possible to breast
The mechanical failure of sour bacterium, practical studies are drawn, 5~10min is stirred using 220~300r/min mixing speed, can maximum journey
The reduction of degree does not influence effervescent agent and aerogenesis bubble process is disintegrated in ice cream mix to the spoilage of lactic acid bacteria, ensures
Quality of ice cream.
The complex probiotics viable bacteria content is 4.5 × 1010~6 × 1010Cfu/g, the compound probiotic Cheesecake
Lactobacillus, lactobacillus acidophilus, Bifidobacterium, bifidobacterium infantis, bifidobacterium longum, lactobacillus bulgaricus composition.
Described honeysuckle powder is to be done after honeysuckle is cleaned up under conditions of 60~64 DEG C of temperature, pressure 800pa
Dry 3.5~4h, it then crushed 220~300 mesh sieves and produce.
Described wolfberry fruit powder be by matrimony vine by 5~8h of vacuum freezedrying after, crushed 220~300 mesh sieves and produce, institute
The temperature for the vacuum freezedrying stated asks -40~-30 DEG C, and vacuum is 15~25pa.
The sugar alcohol is the one or more in mannitol, antierythrite, maltitol, lactitol, xylitol.
Described organic acid is the one or more in citric acid, malic acid, tartaric acid, lactic acid.
Beneficial effect：
Compared with prior art, the present invention has advantages below：
First, the present invention changes the mode of production of bubble in ice cream, and method of the invention is first in ice cream mix
Effervescent agent is added, is stirred under normal temperature, it is uniform that such effervescent agent water disintegration in compound can just produce substantial amounts of bubble
Be distributed in ice cream mix so that ice cream is loose, volumetric expansion, and prior art makes the external world using the mode of congealing
Air penetrate into ice cream mix in make ice cream it is loose, expansion, i.e., it is low temperature forced stirring penetrate into air, to the benefit in ice cream
The infringement of raw bacterium is larger, therefore, using the method for the present invention can greatly reduce ice cream in preparation process to the damage of lactic acid bacteria
Evil effectively improves the survival rate of lactic acid bacteria, and the viable bacteria amount of lactic acid bacteria in manufactured ice cream is effectively ensured；The present invention adds effervesce
Itself and ice cream mix need to only be stirred after agent, and need when prior art is congealed that first ice cream mix congeal
Into semisolid, then congeal into solid again, need to control its frozen temperatures well in the process, the time, therefore, the present invention with
Prior art is compared, and quality preferable ice cream can also have been obtained while technical process is simplified.
Sugar alcohol of the present invention can be as the excipient of effervescent agent, and its sense of taste is good, the highly dissoluble in water, good mobility, inhales
It is moist, be advantageous to effervescent agent and disperse in ice river in Henan Province compound, be distributed, sugar alcohol is alternatively arranged as the sweetener of ice cream, and its sweet taste exists
It is suitable with sucrose under normal temperature, and its sweet taste is more than 1.2 times of sucrose at low temperature, therefore, sugar alcohol is more suitable for making at low temperature
With the sweetness ratio for reaching same is few in normal temperature usage amount, can save cost of material.
The addition that effervescent agent is added in the present invention is 2~5.5 parts, is proved by practical studies, using the bubble of the concentration
Rising agent can make the ice cream expansion rate finally made optimal, be unlikely to deform.
The dried ice cream mix prepared using the inventive method is not only nutritious, wherein containing compound probiotic, has a variety of prebiotic
Healthcare function, it is both that food is the honeysuckle of medicine, matrimony vine to be additionally added in dried ice cream mix, and so, ice cream is not only ice-cold
It is tasty and refreshing, and there is multivitamin, mineral matter, moreover it is possible to can be clearing heat and detoxicating, have no toxic side effect, play prophylactic, do not have one
Kind flavour, in addition, honeysuckle and matrimony vine that the present invention adds, glycyrrhizin are can also, moreover it is possible to swept for probiotics in the field planting of enteron aisle
Remove obstacles and hinder, particularly matrimony vine, have the function that to cooperate with promotion bifidobacterium growth with inulin, thus it is of the invention by probiotics and gold
Honeysuckle flower, matrimony vine, glycyrrhizin are used cooperatively, and have the function of Synergistic.Containing rich in honeysuckle in dried ice cream mix of the present invention
Rich chlorogenic acid, probiotics survival rate can be improved as the antioxidant of anaerobism probiotics in the present invention.
The dried ice cream mix of the present invention using beta-schardinger dextrin not still as prepare during ice cream as emulsifying agent, surely
Determine agent, be also capable as protective agent, the protective agent of effective ingredient of honeysuckle of the compound probiotic of the present invention, avoid existing skill
The addition of functional component in ice cream is reduced, makes ice cream as emulsifying agent and protectant problem using different material in art
It is more healthy, safety.
2nd, it is of the invention by micro- Lactobacillus casei supported well, the lactobacillus acidophilus of amphimicrobian, the Bifidobacterium of anaerobism, baby
Bifidobacterium, bifidobacterium longum, micro- anaerobism lactobacillus bulgaricus obtain compound probiotic system by specific component combination, make
Coordinate between various probiotics, the complementary prebiotic healthcare function of performance, it is determined that the most suitable usage amount of each strain, reduction need not
The waste for the probiotics wanted, reduce cost of material.
Embodiment
The present invention is described in detail with reference to specific embodiment.
Embodiment 1
The preparation method of compound probiotic ice cream, methods described comprise the steps：
（1）Weigh raw material：50 parts of whole milk powder, 25 parts of soybean milk powder, 95 parts of water, 25 parts of sucrose, 5 parts of beta-schardinger dextrin, soybean protein
5 parts of powder, 8 parts of inulin, 3 parts of honeysuckle powder, 3 parts of wolfberry fruit powder, 3 parts of glycyrrhizin are standby；
（2）By step（1）Weigh and obtain ice cream mix through homogeneous, sterilizing, aging after raw material is mixed evenly, then to ice
The effervescent agent of 4 parts of addition, 0.006 part of compound probiotic, stir in river in Henan Province leaching compound, are then made through filling, hardening
Probiotic ice cream, wherein, described effervescent agent includes the sugar alcohol of following compositions 10%, the 5% edible carbon of following mass percents
Sour hydrogen sodium sodium acid carbonate, 5% organic acid.Effervescent agent is using dextrin as filler.
Embodiment 2
The preparation method of compound probiotic ice cream, methods described comprise the steps：
（1）Weigh raw material：60 parts of whole milk powder, 30 parts of soybean milk powder, 100 parts of water, 30 parts of sucrose, 8 parts of beta-schardinger dextrin, soybean egg
8 parts of white powder, 10 parts of inulin, 5 parts of honeysuckle powder, 5 parts of wolfberry fruit powder, 5 parts of glycyrrhizin are standby；
（2）By step（1）Weigh and obtain ice cream mix through homogeneous, sterilizing, aging after raw material is mixed evenly, then to ice
The effervescent agent of 5.5 parts of addition, 0.008 part of compound probiotic, stir in river in Henan Province leaching compound, are then made through filling, hardening
Probiotic ice cream, wherein, the sugar alcohol of following compositions 15% of described effervescent agent including following mass percents, 8% it is edible
Sodium acid carbonate sodium acid carbonate, 7% organic acid.The effervescent agent of the present invention can use dextrin as filler.
Embodiment 3
The preparation method of compound probiotic ice cream, methods described comprise the steps：
（1）Weigh raw material：40 parts of whole milk powder, 20 parts of soybean milk powder, 90 parts of water, 20 parts of sucrose, 3 parts of beta-schardinger dextrin, soybean protein
3 parts of powder, 5 parts of inulin, 1 part of honeysuckle powder, 1 part of wolfberry fruit powder, 1 part of glycyrrhizin are standby；
（2）By step（1）Weigh and obtain ice cream mix through homogeneous, sterilizing, aging after raw material is mixed evenly, then to ice
The effervescent agent of 2 parts of addition, 0.003 part of compound probiotic, stir in river in Henan Province leaching compound, are then made through filling, hardening
Probiotic ice cream, wherein, described effervescent agent includes the sugar alcohol of following compositions 5%, the 3% edible carbonic acid of following mass percents
Hydrogen sodium sodium acid carbonate, 2% organic acid.Dextrin is added in effervescent agent as filler.
10min is stirred in the stirring of the present embodiment under conditions of 220r/min
Embodiment 4
The preparation method of compound probiotic ice cream, methods described comprise the steps：
（1）Weigh raw material：55 parts of whole milk powder, 25 parts of soybean milk powder, 96 parts of water, 25 parts of sucrose, 6 parts of beta-schardinger dextrin, soybean protein
6 parts of powder, 8 parts of inulin, 3 parts of honeysuckle powder, 3 parts of wolfberry fruit powder, 4 parts of glycyrrhizin are standby；
（2）By step（1）Weigh and obtain ice cream mix through homogeneous, sterilizing, aging after raw material is mixed evenly, then to ice
The effervescent agent of 3.5 parts of addition, 0.005 part of compound probiotic, stir in river in Henan Province leaching compound, are then made through filling, hardening
Probiotic ice cream is obtained, wherein, described effervescent agent includes the sugar alcohol of following compositions 9%, the 5% edible carbon of following mass percents
Sour hydrogen sodium sodium acid carbonate, 4% organic acid.
In order to preferably implement the present invention, in the present embodiment, the condition control of homogeneous operation is 4.7Mpa, 65 DEG C.Sterilizing
Condition be 83 DEG C, 15s.Aging is the aging 6h at 2 DEG C, and aging is carried out generally in aging tank.
The stirring of the present embodiment is that 5min is stirred under conditions of 300r/min.
The complex probiotics viable bacteria content that the present embodiment is selected is 4.5 × 1010~6 × 1010Cfu/g is described multiple
Close probiotics Cheesecake lactobacillus, lactobacillus acidophilus, Bifidobacterium, bifidobacterium infantis, bifidobacterium longum, bulgarian milk bar
Bacterium forms.
Sugar alcohol selects xylitol.Organic acid is citric acid.
Embodiment 5
The present embodiment and the difference of embodiment 4 are：
In order to preferably implement the present invention, in the present embodiment, the condition control of homogeneous operation is 8Mpa, 68 DEG C.The condition of sterilizing
For 84 DEG C, 15s.Aging is the aging 10h at 3 DEG C.
Described honeysuckle powder is to be dried after honeysuckle is cleaned up under conditions of temperature 60 C, pressure 800pa
3.5h, it then crushed 220 mesh sieves and produce.
Described wolfberry fruit powder be by matrimony vine by vacuum freezedrying 5h after, crushed 220 mesh sieves and produce, described freezing
Vacuum drying temperature asks -40 DEG C, vacuum 15pa.
Combination of the sugar alcohol of the present embodiment from mannitol and antierythrite.Organic acid is from citric acid and malic acid
Combination.
Embodiment 6
The present embodiment and the difference of embodiment 5 are：
In the present embodiment, the condition control of homogeneous operation is 17.6Mpa, 70 DEG C.The condition of sterilizing is 85 DEG C, 15s.Aging is
The aging 12h at 4 DEG C, aging are carried out generally in aging tank.
Described honeysuckle powder is to dry 4h after honeysuckle is cleaned up under conditions of 64 DEG C of temperature, pressure 800pa,
Then 300 mesh sieves are crushed to produce.
Described wolfberry fruit powder be by matrimony vine by vacuum freezedrying 8h after, crushed 300 mesh sieves and produce, described freezing
Vacuum drying temperature asks -30 DEG C, vacuum 25pa.
The sugar alcohol of the present embodiment selects the combination of antierythrite, maltitol and lactitol.Organic acid is citric acid, apple
The combination of acid and tartaric acid.
Embodiment 7
The present embodiment and the difference of embodiment 6 are：
The sugar alcohol of the present embodiment uses the combination of mannitol, antierythrite, maltitol, lactitol, xylitol.Organic acid is adopted
With the combination of citric acid, malic acid, tartaric acid and lactic acid
It is the ice cream clean taste that is prepared according to the method for the present embodiment 1~7, tissue looseness, lubricious, it is unlikely to deform, expands
Rate is >=98%.
The ice cream being prepared according to above-described embodiment 1~7, each 1g of ice cream in implementation 1~7 is taken respectively, add respectively
Enter in the centrifuge tube equipped with 9mL sterilized waters, with high speed disperser to its homogeneous, 12000 revs/min ~ 16000 revs/min processing
After 60s, plate count method is respectively adopted, testing result is that the viable count in ice cream is >=1.6 × 108 cfu/g。
Claims (8)
1. the preparation method of compound probiotic ice cream, it is characterised in that：Methods described comprises the steps：
（1）Weigh raw material：40~60 parts of whole milk powder, 20~30 parts of soybean milk powder, 90~100 parts of water, 20~30 parts of sucrose, β-
3~8 parts of cyclodextrin, 3~8 parts of soyabean protein powder, 5~10 parts of inulin, 1~5 part of honeysuckle powder, 1~5 part of wolfberry fruit powder, glycyrrhizin 1
~5 parts standby；
（2）By step（1）Weigh and obtain ice cream mix through homogeneous, sterilizing, aging after raw material is mixed evenly, then to ice
The effervescent agent of 2~5.5 parts of addition, 0.003~0.008 part of compound probiotic, stir, then through filling in river in Henan Province leaching compound
Probiotic ice cream is made in dress, hardening, wherein, described effervescent agent includes the sugar of following compositions 5~15% of following mass percents
Alcohol, 3~8% edible sodium bicarbonate sodium acid carbonate, 2~7% organic acid.
2. the preparation method of compound probiotic ice cream according to claim 1, it is characterised in that：In described step
（2）In, described homogeneous is that condition is 4.7~17.6Mpa, and 65~70 DEG C, the condition of described sterilizing is 83~85 DEG C,
15s, described aging are 6~12h of aging at 2~4 DEG C.
3. the preparation method of compound probiotic ice cream according to claim 1, it is characterised in that：In described step
（2）In, described stirring is 5~10min of stirring under conditions of 220~300r/min.
4. the preparation method of compound probiotic ice cream according to claim 1, it is characterised in that：The compound probiotic
Viable bacteria content is 4.5 × 1010~6 × 1010Cfu/g, the compound probiotic Cheesecake lactobacillus, lactobacillus acidophilus, bifid
Bacillus, bifidobacterium infantis, bifidobacterium longum, lactobacillus bulgaricus composition.
5. the preparation method of compound probiotic ice cream according to claim 1, it is characterised in that：Described honeysuckle powder
It is to dry 3.5~4h after honeysuckle is cleaned up under conditions of 60~64 DEG C of temperature, pressure 800pa, then crushed 220
~300 mesh sieves produce.
6. the preparation method of compound probiotic ice cream according to claim 1, it is characterised in that：Described wolfberry fruit powder is
By matrimony vine by 5~8h of vacuum freezedrying after, crushed 220~300 mesh sieves and produce, the temperature of described vacuum freezedrying
- 40~-30 DEG C are asked, vacuum is 15~25pa.
7. the preparation method of compound probiotic ice cream according to claim 1, it is characterised in that：The sugar alcohol is sweet dew
One or more in sugar alcohol, antierythrite, maltitol, lactitol, xylitol.
8. the preparation method of compound probiotic ice cream according to claim 1, it is characterised in that：Described organic acid is
One or more in citric acid, malic acid, tartaric acid, lactic acid.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711235334.7A CN107865184A (en) | 2017-11-30 | 2017-11-30 | The preparation method of compound probiotic ice cream |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711235334.7A CN107865184A (en) | 2017-11-30 | 2017-11-30 | The preparation method of compound probiotic ice cream |
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| Publication Number | Publication Date |
|---|---|
| CN107865184A true CN107865184A (en) | 2018-04-03 |
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ID=61755090
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114668065A (en) * | 2020-12-24 | 2022-06-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Probiotic frozen beverage and preparation method thereof |
| CN116420807A (en) * | 2023-02-27 | 2023-07-14 | 于海龙 | Ice cream and preparation method thereof |
-
2017
- 2017-11-30 CN CN201711235334.7A patent/CN107865184A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114668065A (en) * | 2020-12-24 | 2022-06-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Probiotic frozen beverage and preparation method thereof |
| CN114668065B (en) * | 2020-12-24 | 2024-05-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Probiotic frozen drink and preparation method thereof |
| CN116420807A (en) * | 2023-02-27 | 2023-07-14 | 于海龙 | Ice cream and preparation method thereof |
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