CN107927312A - A kind of preparation method of heat-clearing disperse accumulation dried ice cream mix - Google Patents
A kind of preparation method of heat-clearing disperse accumulation dried ice cream mix Download PDFInfo
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- CN107927312A CN107927312A CN201711223558.6A CN201711223558A CN107927312A CN 107927312 A CN107927312 A CN 107927312A CN 201711223558 A CN201711223558 A CN 201711223558A CN 107927312 A CN107927312 A CN 107927312A
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- ice cream
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- fluffy
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- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 208000018556 stomach disease Diseases 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
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
- A23G9/36—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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
A kind of preparation method of heat-clearing disperse accumulation dried ice cream mix, it is related to a kind of dried ice cream mix, ice cream of the present invention not only has heat-clearing disperse accumulation and other effects, also there is hypoglycemic, decompression, expand blood vessel, prevent the effect such as heart disease and enhancing body immunity, ice cream provided by the invention is compared to traditional ice cream, improve amino acid content, plant protein content, reduce animal tallow content in traditional ice cream, dried ice cream mix of the present invention is rich in the fluffy middle polyphenols of alkali, and calcium, magnesium, iron, manganese, zinc, copper, strontium, the mineral elements such as sodium, and contain abundant amino acid classes, meet pursuit of the people to low oily low-fat diet.
Description
【Technical field】
The invention belongs to ice cream domain, more particularly to a kind of preparation method of heat-clearing disperse accumulation dried ice cream mix.
【Background technology】
Traditional ice cream is to be added with drinking water, cow's milk, milk powder, cream (or vegetable fat), sugar etc. for primary raw material
Enter appropriate spices, sweetening material, thickener, emulsifying agent etc., through mixing, sterilizing, homogeneous, maturation, the work such as congeal, be molded, hardening
The delicious frozen dairy of the great temptation of volumetric expansion made of skill.But since high glucose and high fat can cause fat, high blood
Pressure, artery sclerosis and cardio-cerebrovascular diseases, therefore, in order to preferably meet the needs of consumer is to health, develop low sugar
Low fat, fortification product have become the trend of modern ice cream industry development.
According to《A Supplement to the Compendium of Materia Medica》Introduction, salty cool, the nontoxic, heat-clearing of its fluffy property of alkali, disperse accumulation, fresh and tender cauline leaf is full of nutrition,
Rich in fat, protein, crude fibre, mineral matter, trace element and multivitamin etc., great Development volue.But current alkali
Fluffy processing and eating method all in the primary stage, alkali fluffy superior biological nature and effect determine it is wide should
With prospect, its research and development has very big economic value and social value.Alkali is fluffy also to have anti-mutation, anti-oxidant, drop blood
The healthcare functions such as pressure, protection liver, belong to functional food additives.Antioxidation activity analysis shows alkali is fluffy to O-2 free radicals
There is stronger scavenging action, it is often edible to be conducive to remove oxygen radical excessive in vivo, so as to be good for one's health and long-lived.
The one kind of pigment as polyphenol, the pigment during alkali is fluffy are the valuable sources of natural pigment, and the pigment is through researching and analysing as water solubility
Anthocyanidin.Anthocyanidin has higher security performance, and have anti-mutation, anti-oxidant, drop as natural pigment
The healthcare functions such as blood pressure, protection liver, belong to functional food additives.Polyphenols is referred to as " the 7th class nutrition
Element ".Polyphenol is natural " antioxidant ", possesses superpower oxidation resistance, can prevent body from aoxidizing, and can remove human body
The free radical of generation, delaying skin aging；Suppress the decomposition of collagen, play crease-resistant function.Moreover, it or it is good
" anticarcinogen ", suppresses the activation of carcinogen, resists cell cancerization.
It is external that polyphenol can promote lipid and bile acid to exclude, and reduces containing for cholesterol and triglycerides in blood plasma and liver
Amount, has prevention of arterial hardening, reduces blood pressure and blood fat, also the prevention effect such as thrombus, very strong antioxidation, have
The functions such as anti-aging, pre- anti-cancer.
CN 201510243674.9 discloses a kind of ice cream powder of Chinese aloe, including following weight parts raw material：Icing Sugar 35-45
Part；18-28 parts of milk powder；14-20 parts of vegetable fat powder；5-15 parts of maltodextrin；2-4 parts of aloe powder；0.2-0.6 parts of monoglyceride；Malt
0.4-0.8 parts of sugar alcohol；0.2-0.8 parts of guar gum.The ice cream powder of Chinese aloe of the invention, has health care and the beauty treatment spy of aloe
Property, it is that energy is too high there are problem, unfavorable health, does not meet people pursue instantly low sugar, low fat product.
CN 201510745187.2 discloses a kind of ice cream of spleen-and-stomach-invigorating, it is characterized in that by the following raw material ice cream
Powder, milk powder, groundnut kernel powder, haricot bean powder, rde bean, black soya bean, Semen Coicis composition：The invention has spleen-and-stomach-invigorating, tarts up and mouth
Sense, there are the problem of be that beneficiating ingredient content is relatively low, it is necessary to which spleen-and-stomach-invigorating can just be had effects that by eating too much.
【The content of the invention】
In order to overcome the shortcomings of in background technology, the present invention works out a kind of preparation method of heat-clearing disperse accumulation dried ice cream mix,
Ice cream of the present invention not only has heat-clearing disperse accumulation and other effects, also with hypoglycemic, decompression, expansion blood vessel, prevention heart disease and enhancing
Body immunity etc. acts on, and ice cream provided by the invention improves amino acid content, plant egg compared to traditional ice cream
Bai Hanliang, reduces animal tallow content in traditional ice cream, and dried ice cream mix of the present invention is rich in the fluffy middle polyphenols of alkali, and
The mineral elements such as calcium, magnesium, iron, manganese, zinc, copper, strontium, sodium, and containing abundant amino acid classes, meet people to low oily low fat
The pursuit of food, experiment show that rheology of ice cream curve is most perfect condition when the fluffy extracting solution additive amount of alkali is 70%, this
When ice cream stickiness it is best.Experimental analysis is influenced for bean powder additive amount on the texture characteristic of ice cream to draw, when bean powder adds
To measure between 15%-25%, the texture characteristic of ice cream is preferable, when bean powder additive amount is 20%, the texture characteristic of ice cream
Most preferably, ice cream expansion rate highest at this time, can make mixed material congeal with obtaining excellent tissue and body after hardening, more
Add it is agreeable to the taste, and it is more soft and moist with it is soft.
For achieving the above object, the present invention adopts the following technical scheme that：
A kind of preparation method of heat-clearing disperse accumulation dried ice cream mix, includes the following steps：
Step 1：The allotment of ice-cream slurry：Take 40~50 parts of bean powder, 10~15 parts of skimmed milk power, white granulated sugar 5~10
Part, 0.02~0.5 part of tamarind gum, 0.02~0.5 part of guar gum is dry-mixed in advance uniformly, and it is fluffy that mixing adds 100~150 parts of alkali
Extracting solution is stirred continuously 10 min~15min in 60 DEG C of water-baths, makes fully to dissolve, mixed liquor is placed in high cut disperse emulsification
Machine, power 50w~150w, disperses 3min~5min, obtains water phase；Take 12~15 parts of vegetable fat powder, 10~15 parts of lecithin, breast
Clear 15~20 parts of powder, 0.05~0.5 part of sucrose fatty ester are dry-mixed in advance uniformly, and mixing adds 100~150 parts of fluffy extractions of alkali
Liquid is stirred continuously 10min~15min in 60 DEG C of water-baths, makes fully to dissolve, then mixed liquor is placed in high cut disperse emulsification
Machine, power 50w~150w, disperses 3min~5min, obtains oil phase；Water is added to stirring 20min~30min in oil phase
After obtain mixed slurry；
Step 2：Pasteurize：The mixed slurry that step 2 is obtained, which is put into retort, is sterilized, and sterilization temperature is
65 DEG C~75 DEG C, sterilizing time is 10~20min；
Step 3：It is high-pressure homogeneous：Ice-cream slurry obtained by step 3 is cooled to 40 DEG C~50 DEG C, carry out high-pressure homogeneous 1~
2 times, level-one homogenization pressure is 15~25MPa, and double-stage homogenization pressure is 5~10MPa so that the anti-bulb diameter of fat is at 1~2 μm；
Step 4：Aging：Aging 2h~4h at 4 DEG C of slurry after homogeneous；
Step 5：SFD method atomizing freeze dryings：Atomizing freeze drying machine, atomizer：The twin fluid atomization of specific settings
Device, spray chilling temperature：- 30 DEG C~-35 DEG C；Condenser temperature：- 70 DEG C~-75 DEG C；Vacuum pump power：2kw~2.5kw；Very
Pneumatics power：- 0.1Mp~-0.2Mp；Atomisation pressure：4bar~5bar；Air compressor machine gas production：4m3/h~4.2m3/h；Cold wind wind
Amount：5m3/min~5.5m3/min；Wind turbine frequency：30Hz~32Hz；Cleansing pin frequency：The Hz of 4Hz~5；Wriggling revolution speed：50r/
Min~80r/min.
The preparation method of the heat-clearing disperse accumulation dried ice cream mix, the fluffy extraction liquid and preparation method thereof of alkali are：Gather fresh salt
The fluffy blade of ground alkali, is put into food purifying machine and cleaned 1 time~3 times, dried using vegetable drying sterilization machine, and temperature is 30 DEG C~50
DEG C, fruits and vegetables pulverizer crushes, and crosses 20~40 mesh sieves；Material after crushing is put into ultrasonic wave dynamic countercurrent circulation extracting concentrating
Equipment, by feed liquid mass ratio 1: 20~1: 50 plus deionized water, adds 2%~4% (w/w) cellulase, add 0.05%~
0.08% vitamin C, enzymolysis time 20min~30min, 30 DEG C~50 DEG C, ultrasonic power 50w~200w of hydrolysis temperature,
Extraction time is 1~2 time, merges leaching liquor, spare after filtering.
The preparation method of the heat-clearing disperse accumulation dried ice cream mix, the fluffy extracting solution additive amount of alkali is 60%-70%.
The preparation method of the heat-clearing disperse accumulation dried ice cream mix, the fluffy extracting solution additive amount of alkali are 70%.
The preparation method of the heat-clearing disperse accumulation dried ice cream mix, the bean powder additive amount are 15%- 25%.
The preparation method of the heat-clearing disperse accumulation dried ice cream mix, the bean powder additive amount are 20%.
Due to using technical solution as described above, the present invention has the advantages that：
1st, ice cream provided by the invention not only has heat-clearing disperse accumulation and other effects, also with hypoglycemic, decompression, expansion blood vessel,
Prevent effect, the ice cream provided by the invention such as heart disease and enhancing body immunity and improve ammonia compared to traditional ice cream
Base acid content, plant protein content, reduce animal tallow content in traditional ice cream, meet people to low oily low-fat diet
Pursue, dried ice cream mix of the present invention is rich in the fluffy middle polyphenols of alkali, and the mineral such as calcium, magnesium, iron, manganese, zinc, copper, strontium, sodium member
Element, and containing abundant amino acid classes, up to 18 kinds, including necessary amino acid：Threonine, valine, different bright ammonia
Acid, methionine, leucine, phenylalanine, lysine, tryptophan.Nonessential amino acid：Asparatate, serine, paddy ammonia
Acid, glycine, alanine, cystine, tyrosine, histidine, arginine, proline.Ice cream is in smear dark brown, taste lubrication,
Tissue is fine and smooth, and form is complete, is visible by naked eyes ice crystal.Preparation process is easy to operate, and energy conservation and environmental protection, low production cost, has
Good economic benefit.
2nd, the present invention is combined by ultrasonic wave with dynamic countercurrent circulation so that and the fluffy middle polyphenol recovery rate of alkali greatly improves,
Play a multiplier effect；The present invention aided in by ultrasonic wave, aqueous enzymatic extraction joint greatly remain alkali it is fluffy in it is water-soluble
The functional components of property, the fluffy middle polyphenols recovery rate of alkali improve 30%- compared to traditional extraction process recovery rate
70%, aqueous enzymatic method combination ultrasonic wave physical process, the very big acceleration produced using it, strong cavitation effect, high vibration
Etc. property, asked when reducing extraction, avoid temperature from changing the activity change to active ingredient；The ultrasonic wave dynamic countercurrent of the present invention
The method simple production process of the auxiliary enzymes extraction fluffy middle polyphenols of alkali, consuming time are few, reduce production work intensity, tool
There is product active ingredient high, reduce the advantages that temperature changes the adverse effect brought.
3rd, the present invention takes the fluffy extracting solution additive amount of alkali to be respectively：50%, 55%, 60%, 65%, 70%, measure different alkali
Influence of the fluffy extracting solution additive amount to rheology of ice cream property, tests and draws when the fluffy extracting solution additive amount of alkali is 70%, ice river in Henan Province
Leaching rheological curve is most perfect condition, and ice cream stickiness is best at this time, and ice cream slurry condition is best.For bean powder additive amount
Experimental analysis is influenced on the texture characteristic of ice cream to draw, when bean powder additive amount is between 15%-25%, the texture of ice cream
Characteristic is preferable, and when bean powder additive amount is 20%, the texture characteristic of ice cream is optimal, ice cream expansion rate highest at this time,
Can make mixed material congeal with hardening after obtain excellent tissue and body, it is more agreeable to the taste, and it is more soft and moist with it is soft.
4th, the fluffy extracting solution of alkali produced by the present invention is rich in the alkali of the fluffy water-soluble polyphenols of alkali, trace element and abundant amino acid
Fluffy beverage, not only rich in antioxidant contents such as the fluffy middle Polyphenols of alkali, but also has the essential trace elements of the human body and abundant amino acid,
It can meet pursuit of the people to nutrition and health care double effects, while adapt to the fast pace life of present people.Extracting solution is rich in
The mineral elements such as calcium, magnesium, iron, manganese, zinc, copper, strontium, sodium, and containing abundant amino acid classes, including necessary amino acid：
Threonine, valine, isoleucine, methionine, leucine, phenylalanine, lysine, tryptophan.Nonessential amino acid：My god
L-aminobutanedioic acid, serine, glutamic acid, glycine, alanine, cystine, tyrosine, histidine, arginine, proline.Wherein
Essential amino acids content accounts for total amino acid content difference 35.2%, the reference model (36%) proposed close to FAO, it is necessary to amino acid
Ratio with nonessential amino acid is 55%, the reference model (0.56) proposed close to FAO.
5th, the fluffy polyphenols recovery rate of alkali may be up to 5.9% in the present invention, and polyphenols is referred to as " the 7th class battalion
Support element ", polyphenol can promote lipid and bile acid to exclude external, the content of cholesterol and triglycerides in reduction blood plasma and liver,
With prevention of arterial hardening, reduce blood pressure and blood fat, also the prevention effect such as thrombus, very strong antioxidation, have and delay
The functions such as aging, pre- anti-cancer, suitable diabetic, disease in the liver and gallbladder patient, hypertension, cardiovascular patient, intestines and stomach
Disease, old man and child overweight people drink, and have especially for the elderly, diabetic, hypertensive patient
Notable health-care effect, helps health.
6th, the fluffy raw material of alkali chooses alkali fluffy plant of the growth cycle within 45 days in the present invention, and the fluffy cauline leaf of alkali at this time is fresh
It is tender, rich in nutritional ingredients such as functional pigmented, vitamin, protein and alkaloids, in addition, the fluffy original of alkali selected by the present invention
Expect for artificial cultivation, to avoid wild suaeda glauce raw material heavy metals exceeding standard problem that may be present, artificial cultivation, good growth
The conditions warrant security of raw material；
【Brief description of the drawings】
Fig. 1 is the preparation process flow of the fluffy dried ice cream mix of alkali；
Fig. 2 is amino acid standard items chromatogram；
Fig. 3 is influence of the different fluffy extracting solution additive amounts of alkali to rheology of ice cream property；
Fig. 4 is influence of the bean powder additive amount to the fluffy ice cream viscosity of alkali and hardness；
Fig. 5 is influence of the bean powder additive amount to the fluffy ice cream thawing rate of alkali and expansion rate；
Fig. 6 is the influence to ice cream micromorphology when bean powder additive amount is 0%；
Fig. 7 is the influence to ice cream micromorphology when bean powder additive amount is 10%；
Fig. 8 is the influence to ice cream micromorphology when bean powder additive amount is 15%；
Fig. 9 is the influence to ice cream micromorphology when bean powder additive amount is 20%；
Figure 10 is the influence to ice cream micromorphology when bean powder additive amount is 25%；
Figure 11 is the influence to ice cream micromorphology when bean powder additive amount is 30%；
Figure 12 is the influence to ice cream micromorphology when bean powder additive amount is 35%.
【Embodiment】
The present invention can be explained in more detail by the following examples, the open purpose of the present invention is intended to protect this hair
All changes and improvements in bright scope, the invention is not limited in the following examples；
Embodiment 1
(1) preparation of the fluffy extracting solution of alkali：Fresh Leaves of Suaeda Salsa is gathered, is cleaned 2 times, 30 DEG C of drying, crush, cross 20
Mesh sieve；By feed liquid mass ratio 1: 20 plus deionized water, 2% (w/w) cellulase is added, adds 0.05% vitamin C, enzymolysis
Time 20min, 30 DEG C, ultrasonic power 50w of hydrolysis temperature, extraction time are 2 times, merge leaching liquor；It is spare after filtering；
(2) a kind of ice cream of heat-clearing disperse accumulation, it is characterized in that being made of the weight of the following raw material and being：Bean powder 40
Part, 10 parts of skimmed milk power, 12 parts of vegetable fat powder, 10 parts of lecithin, 15 parts of whey powder, 5 parts of white granulated sugar, 0.02 part of tamarind gum, melon
0.02 part of glue of that, 0.2 part of sucrose fatty ester, 200 parts of the fluffy extracting solution of alkali；
(3) allotment of ice-cream slurry：Take 40 parts of bean powder, 10 parts of skimmed milk power, 5 parts of white granulated sugar, tamarind gum 0.02
Part, 0.02 part of guar gum are dry-mixed in advance uniformly, and mixing adds 100 parts of fluffy extracting solutions of alkali and is stirred continuously in 60 DEG C of water-baths
10min, makes it fully dissolve, and is mixed liquid and is placed in high-shearing dispersion emulsifying machine, power 60w, disperses 3min, obtain water phase；
Take 12 parts of vegetable fat powder, 10 parts of lecithin, 15 parts of whey powder, 0.2 part of sucrose fatty ester dry-mixed in advance uniformly, mixing adds
100 parts of fluffy extracting solutions of alkali are stirred continuously 10min in 60 DEG C of water-baths, it is fully dissolved, then be mixed liquid and be placed in high shear
Dispersion emulsifying machine, power 60w, disperses 3min, obtains oil phase；Water is added to after stirring 20min in oil phase and obtains mixing slurry
Material；
(4) pasteurize：The mixed slurry that step 2 is obtained is sterilized, and sterilization temperature is 65 DEG C, and sterilizing time is
10min；
(5) it is high-pressure homogeneous：Ice-cream slurry obtained by step 3 is cooled to 40 DEG C, carries out high-pressure homogeneous 2 times, level-one homogeneous
Pressure is 15MPa, and double-stage homogenization pressure is 5MPa so that the anti-bulb diameter of fat is at 2 μm；
(6) aging：Aging 2h at 4 DEG C of slurry after homogeneous；
(7) atomizing freeze drying (SFD methods)：
Atomizer：The twin fluid atomization device of specific settings, spray chilling temperature：-30℃；Condenser temperature：-70℃；Vacuum
Pump power：2kw；Vacuum pressure：-0.1Mp；Atomisation pressure：4bar；
Air compressor machine gas production：4m3/h；Cold wind air quantity：5m3/min；Wind turbine frequency：30Hz；Cleansing pin frequency：4Hz；Wriggle
Revolution speed：50r/min.
Embodiment 2
(1) preparation of the fluffy extracting solution of alkali：Fresh Leaves of Suaeda Salsa is gathered, is cleaned 2 times, 40 DEG C of drying, crush, cross 30
Mesh sieve；By feed liquid mass ratio 1: 40 plus deionized water, 3% (w/w) cellulase is added, adds 0.07% vitamin C, enzymolysis
Time 25min, 40 DEG C, ultrasonic power 100w of hydrolysis temperature, extraction time are 2 times, merge leaching liquor；It is spare after filtering；
(2) a kind of ice cream of heat-clearing disperse accumulation, it is characterized in that being made of the weight of the following raw material and being：Bean powder 45
Part, 15 parts of skimmed milk power, 15 parts of vegetable fat powder, 10 parts of lecithin, 15 parts of whey powder, 7 parts of white granulated sugar, 0.1 part of tamarind gum, melon
0.1 part of glue of that, 0.1 part of sucrose fatty ester, 260 parts of the fluffy extracting solution of alkali；
(3) allotment of ice-cream slurry：Take 45 parts of bean powder, 15 parts of skimmed milk power, 7 parts of white granulated sugar, 0.1 part of tamarind gum,
0.1 part of guar gum is dry-mixed in advance uniformly, and mixing adds 130 parts of fluffy extracting solutions of alkali and is stirred continuously 15min in 60 DEG C of water-baths, makes
It is fully dissolved, and is mixed liquid and is placed in high-shearing dispersion emulsifying machine, power 80w, disperses 5min, obtain water phase；Take vegetable fat powder
15 parts, 10 parts of lecithin, 15 parts of whey powder, 0.1 part of sucrose fatty ester it is dry-mixed in advance uniformly, it is fluffy that mixing adds 130 parts of alkali
Extracting solution is stirred continuously 15min in 60 DEG C of water-baths, it is fully dissolved, then is mixed liquid and is placed in high cut disperse emulsification
Machine, power 80w, disperses 5min, obtains oil phase；Water is added to after stirring 25min in oil phase and obtains mixed slurry；
(4) pasteurize：The mixed slurry that step 2 is obtained is sterilized, and sterilization temperature is 70 DEG C, and sterilizing time is
15min；
(5) it is high-pressure homogeneous：Ice-cream slurry obtained by step 3 is cooled to 50 DEG C, carries out high-pressure homogeneous 2 times, level-one homogeneous
Pressure is 20MPa, and double-stage homogenization pressure is 10MPa so that the anti-bulb diameter of fat is at 1 μm；
(6) aging：Aging 3h at 4 DEG C of slurry after homogeneous；
(7) atomizing freeze drying (SFD methods)：
Atomizer：The twin fluid atomization device of specific settings, spray chilling temperature：-35℃；Condenser temperature：-75℃；Vacuum
Pump power：2kw；Vacuum pressure：-0.1Mp；Atomisation pressure：4bar；
Air compressor machine gas production：4.2m3/h；Cold wind air quantity：5.5m3/min；Wind turbine frequency：32Hz；Cleansing pin frequency：5Hz；
Wriggling revolution speed：70r/min.
Embodiment 3
(1) preparation of the fluffy extracting solution of alkali：Fresh Leaves of Suaeda Salsa is gathered, is cleaned 3 times, 50 DEG C of drying, crush, cross 40
Mesh sieve；By feed liquid mass ratio 1: 50 plus deionized water, 4% (w/w) cellulase is added, adds 0.08% vitamin C, enzymolysis
Time 30min, 50 DEG C, ultrasonic power 200w of hydrolysis temperature, extraction time are 2 times, merge leaching liquor；It is spare after filtering；
(2) a kind of ice cream of heat-clearing disperse accumulation, it is characterized in that being made of the weight of the following raw material and being：Bean powder 50
Part, 15 parts of skimmed milk power, 15 parts of vegetable fat powder, 15 parts of lecithin, 20 parts of whey powder, 10 parts of white granulated sugar, 0.5 part of tamarind gum, melon
0.5 part of glue of that, 0.5 part of sucrose fatty ester, 300 parts of the fluffy extracting solution of alkali；
(3) allotment of ice-cream slurry：Take 50 parts of bean powder, 15 parts of skimmed milk power, 10 parts of white granulated sugar, tamarind gum 0.5
Part, 0.5 part of guar gum are dry-mixed in advance uniformly, and mixing adds 150 parts of fluffy extracting solutions of alkali and is stirred continuously 15min in 60 DEG C of water-baths,
It is fully dissolved, be mixed liquid and be placed in high-shearing dispersion emulsifying machine, power 150w, disperses 5min, obtain water phase；Take plant
15 parts of fat end, 15 parts of lecithin, 20 parts of whey powder, 0.5 part of sucrose fatty ester are dry-mixed in advance uniformly, and mixing adds 150 parts
The fluffy extracting solution of alkali is stirred continuously 15min in 60 DEG C of water-baths, it is fully dissolved, then is mixed liquid and is placed in high shear dispersion
Mulser, power 150w, disperses 5min, obtains oil phase；Water is added to after stirring 30min in oil phase and obtains mixed slurry；
(4) pasteurize：The mixed slurry that step 2 is obtained is sterilized, and sterilization temperature is 75 DEG C, and sterilizing time is
15min；
(5) it is high-pressure homogeneous：Ice-cream slurry obtained by step 3 is cooled to 40 DEG C, carries out high-pressure homogeneous 2 times, level-one homogeneous
Pressure is 25MPa, and double-stage homogenization pressure is 10MPa so that the anti-bulb diameter of fat is at 1 μm；
(6) aging：Aging 4h at 4 DEG C of slurry after homogeneous；
(7) atomizing freeze drying (SFD methods)：
Atomizer：The twin fluid atomization device of specific settings, spray chilling temperature：-35℃；Condenser temperature：-75℃；Vacuum
Pump power：2.5kw；Vacuum pressure：-0.2Mp；Atomisation pressure：5bar；
Air compressor machine gas production：4.2m3/h；Cold wind air quantity：5.5m3/min；Wind turbine frequency：32 Hz；Cleansing pin frequency：5Hz；
Wriggling revolution speed：80r/min.
The present invention takes for the fluffy extracting solution of alkali and carries out mineral matter element analysis, draws the fluffy leaching liquor Mineral Elements in Jadeite Shellfish of alkali
Content such as table 1 below：
The fluffy leaching liquor Mineral Elements in Jadeite Shellfish content of 1 alkali of table
Experimental study is carried out with the solid-liquid ratio of water for alkali is fluffy, is drawn with the solid-liquid ratio of water, the present invention in order to determine that alkali is fluffy
Influence of the liquid-solid ratio to the fluffy pigment extraction effect of alkali, with the increase of liquid-solid ratio, the absorbance of pigment solution gradually rises, when
When liquid-solid ratio is 40: 1, light absorption value significantly raises, and show that the fluffy pigment recovery rate of alkali also significantly raises, when liquid-solid ratio is more than 40: 1
When, absorbance changes less, considers energy-saving and emission-reduction, and it is 40: 1 (mL/g) to select liquid-solid ratio.
On the basis of above-mentioned single factor experiment, choose solid-liquid ratio, cellulase, vitamin C and ultrasonic power 4 because
Element carries out Box-Behnken designs, the results are shown in Table 2：
2 Box-Behnken experimental designs scheme of table and result
Regression fit is carried out to 2 test data of table using 8.0 design softwares of Design-Expert, obtains polyphenol content
To solid-liquid ratio, cellulase, 4 factors of vitamin C and ultrasonic power secondary multinomial regression model：
Polyphenol content=5.55+0.13A+0.19B+0.32C+0.19D-0.33A2-0.39B2-0.28C2-0.96D2
3 response surface design quadratic regression equation model the results of analysis of variance of table
Note：* significant difference p ＜ 0.05；The extremely notable p ＜ 0.01 of * differences.
As shown in Table 3, mutation model p value ＜ 0.0001, reaches the pole level of signifiance, illustrates that the models fitting degree is fine.
It is 1: 50 in solid-liquid ratio, cellulase 3%, vitamin C 0.05%, ultrasonic power 125w, polyphenol content reaches peak,
And the result is consistent with experiment of single factor result.
It is above-mentioned test result indicates that, the present invention aided in by ultrasonic wave, aqueous enzymatic extraction process integration greatly remains
Water miscible functional components during alkali is fluffy, the fluffy middle polyphenols recovery rate of alkali are improved compared to traditional extraction process recovery rate
30%-70%, the fluffy polyphenol recovery rate of alkali of the invention may be up to 5.9%, and the fluffy extracting solution of alkali produced by the present invention is both rich in alkali
The antioxidant contents such as fluffy middle Polyphenols, and have the essential trace elements of the human body and abundant amino acid, people can be met to battalion
The pursuit of health care double effects is supported, while adapts to the fast pace life of present people, is of great significance.
The present invention makes five groups of experiments for the influence of the fluffy extracting solution additive amount of alkali AA total to dried ice cream mix, takes alkali respectively
Fluffy extracting solution additive amount is：50%, 55%, 60%, 65%, 70%, the different fluffy extracting solution additive amounts of alkali are measured to dried ice cream mix
The influence of total amino acid content is as shown in table 4, the amino acid standard items chromatogram with reference to shown in Fig. 2, as shown in Table 4, ice of the present invention
Ice cream powder total amino acid species has 15 kinds, as the increase of the fluffy extracting solution additive amount of alkali, dried ice cream mix total amino acid content are gradual
Rise, when the fluffy extracting solution additive amount of alkali is 70%, each amino acid content significantly raises in dried ice cream mix.
The influence (mg/100g) of the fluffy extracting solution additive amount of 4 alkali of table AA total to dried ice cream mix
The present invention makes five groups of experiments for influence of the fluffy extracting solution additive amount of alkali to rheology of ice cream property, takes respectively
The fluffy extracting solution additive amount of alkali is：50%, 55%, 60%, 65%, 70%, the different fluffy extracting solution additive amounts of alkali are measured to ice cream
The influence of the rheological equationm of state is as shown in figure 3, the elasticity modulus of G ' referred to as dynamics shearings, is recoverable in each detrusion
Energy, the elastic part of representative species.G " is known as the loss modulus of dynamics shearing, is consumed in each detrusion
Energy, the stickiness part of representative species, its variation tendency are similar with elasticity modulus.The different fluffy extracting solution additive amount ice creams of alkali
The variation tendency of elasticity modulus is as shown in Figure 3 under 20~85 DEG C of states, the results showed that, at 20~85 DEG C of temperature range, with
The rise elasticity modulus for temperature declines rapidly, temperature rise, and fatty mobility enhancing, the rheological behavior of ice cream tends to be viscous
Property rather than rockiness, when temperature is increased to 60 DEG C, elasticity modulus decline it is gentle, by ice under the fluffy extracting solution additive amount of different alkali
River in Henan Province leaching rheological curve understands that, when the fluffy extracting solution additive amount of alkali is 70%, rheology of ice cream curve is most perfect condition, at this time
Ice cream stickiness is best, and ice cream slurry condition is best.
In the case where the fluffy extracting solution additive amount of alkali is 70% state, the present invention is special to the texture of ice cream for bean powder additive amount
Property influence carry out further experiment analysis：
Fig. 4 show influence of the bean powder additive amount to the fluffy ice cream viscosity of alkali and hardness, as shown in Figure 4, ice cream batch mixing
Viscosity is improved with the increase of bean powder additive amount, bean powder additive amount from 0% be added to 25% when, ice cream compound viscosity from
563mpas rises to 1322mpas, and ascendant trend is more gentle；When bean powder additive amount is up to 35%, ice cream batch mixing glues
Degree drastically raises, and increases to 4487.5mpas, and some researches show that the apparent viscosity of bean powder is in the concentration increase of protein
Index increase；Influence of the bean powder additive amount to ice cream hardness is as shown in figure 4, when bean powder additive amount is 0%, traditional ice river in Henan Province
Leaching hardness is 3138g, and when bean powder additive amount is less than 25%, ice cream hardness is in rising trend, but ascendant trend is slower, when
When bean powder additive amount increases to 35% for 25%, ice cream hardness significantly rises, and when bean powder additive amount is 35%, ice cream is hard
Angle value has reached 12491g；The viscosity of ice cream can effectively prevent greatly the growth of ice crystal, but viscosity is excessive has to expansion rate
Influence, and mouthfeel is bad, and viscosity is small favourable to expansion rate, but viscosity is too small and is readily formed big ice crystal.
Fig. 5 show influence of the bean powder additive amount to the fluffy ice cream thawing rate of alkali and expansion rate, from Fig. 5, with bean powder
The rise of additive amount, the expansion of ice cream take the lead in reducing after improving, when bean powder additive amount is 20%, the expansion rate of ice cream
Highest, reaches 32.54%；It is poor without conspicuousness between the expansion rate of ice cream when bean powder additive amount is 0%, 10%, 15%
Different, when bean powder additive amount is 30%, expansion rate is reduced to 26.13%, this is because bean powder adding too much reaches 30%
When, the viscosity of ice cream batch mixing is excessive, reduces whipping speed, and causes slurry inflation difficult, finally makes the swollen of ice cream
Swollen rate reduces；By Fig. 5 it can also be seen that the rise of the additive amount with bean powder, ice cream, which melts, to take the lead in reducing after improving,
When bean powder additive amount is 20%, the thawing rate highest of ice cream, then as the increase of bean powder additive amount is begun to decline, in beans
When powder additive amount is 35%, the thawing rate of ice cream is remarkably decreased；The expansion rate of ice cream refers to mixture in operation of congealing
When, air is mixed in ice cream, becomes small bubble, and increases the volume of ice cream, and increased volume basis
Rate is exactly the expansion rate of ice cream.Ice cream solvent expansion can make mixed material congeal with hardening after obtain excellent tissue with
Body, makes its quality more agreeable to the taste and more soft and moist with soft than ice cream non-bloating or that expansion is inadequate, expansion rate is to weigh
One very important index of Ice Cream Quality, can objectively reflect the integrated conditions such as formula, the technique of ice cream to product product
The influence of matter, and directly affect thawing resistance, palatability and the economic benefit of ice cream；The thawing resistance of ice cream refers to ice cream
To the tolerance degree of room temperature, the ice cream of thawing resistance difference can influence mouthfeel during edible, and shape easily changes.
Fig. 6-Figure 12 is influence of the bean powder additive amount to ice cream micromorphology, it will be appreciated from fig. 6 that being not added with bean powder
Bubble is smaller in ice cream, and size difference is little, is evenly distributed；With the addition of bean powder, bubble diameter has increased in ice cream
Add；When the additive amount of bean powder is less than 20%, Air Bubble Size and skewness in batch mixing；When the additive amount of bean powder is 25%
When, Air Bubble Size is more consistent in ice cream, and moderate number, distribution uniform, microstructure is preferable, when bean powder additive amount is
When 20%, number of bubbles is most in ice cream thawing feed liquid, this also demonstrates the ice cream under this additive amount from microcosmic angle
Expansion rate it is maximum.
Summary experiment considers, chooses bean powder additive amount between 15%-25%, and the texture characteristic of ice cream is preferable,
When bean powder additive amount is 20%, the texture characteristic of ice cream is optimal, ice cream expansion rate highest at this time, and mixing can be made former
Material congeal with hardening after obtain excellent tissue and body, it is more agreeable to the taste, and it is more soft and moist with it is soft.
Alkali prepared by the present invention is fluffy to hold Pizza full of nutrition, good appearance, convenient and efficient, its more common Pizza of cake embryo
It is more soft, and vitamin, protein, vegetable protein, dietary fiber, mineral matter etc. are rich in, meanwhile, also containing uniqueness
Anti-oxidant, anti-aging material.
Part not in the detailed description of the invention is the prior art.
Claims (6)
1. a kind of preparation method of heat-clearing disperse accumulation dried ice cream mix, it is characterized in that：Include the following steps：
Step 1：The allotment of ice-cream slurry：Take 40~50 parts of bean powder, 10~15 parts of skimmed milk power, 5~10 parts of white granulated sugar, Luo Wang
Sub- 0.02~0.5 part of glue, 0.02~0.5 part of guar gum is dry-mixed in advance uniformly, mixing add 100~150 parts of fluffy extracting solutions of alkali in
10min~15min is stirred continuously in 60 DEG C of water-baths, makes fully to dissolve, mixed liquor is placed in high-shearing dispersion emulsifying machine, power
50w~150w, disperses 3min~5min, obtains water phase；Take 12~15 parts of vegetable fat powder, 10~15 parts of lecithin, whey powder 15~
20 parts, 0.05~0.5 part of sucrose fatty ester it is dry-mixed in advance uniformly, mixing adds 100~150 parts of fluffy extracting solutions of alkali in 60 DEG C of water
10min~15min is stirred continuously in bath, makes fully to dissolve, then mixed liquor is placed in high-shearing dispersion emulsifying machine, power 50w~
150w, disperses 3min~5min, obtains oil phase；Water is added to after stirring 20min~30min in oil phase and obtains mixing slurry
Material；
Step 2：Pasteurize：The mixed slurry that step 2 is obtained, which is put into retort, is sterilized, sterilization temperature for 65 DEG C~
75 DEG C, sterilizing time is 10~20min；
Step 3：It is high-pressure homogeneous：Ice-cream slurry obtained by step 3 is cooled to 40 DEG C~50 DEG C, carries out high-pressure homogeneous 1~2 time,
Level-one homogenization pressure is 15~25MPa, and double-stage homogenization pressure is 5~10MPa so that the anti-bulb diameter of fat is at 1~2 μm；
Step 4：Aging：Aging 2h~4h at 4 DEG C of slurry after homogeneous；
Step 5：SFD method atomizing freeze dryings：Atomizing freeze drying machine, atomizer：The twin fluid atomization device of specific settings, spraying
Cryogenic temperature：- 30 DEG C~-35 DEG C；Condenser temperature：- 70 DEG C~-75 DEG C；Vacuum pump power：2kw~2.5kw；Vacuum pressure：-
0.1Mp~-0.2Mp；Atomisation pressure：4bar~5bar；Air compressor machine gas production：4m3/h~4.2m3/h；Cold wind air quantity：5m3/
Min~5.5m3/min；Wind turbine frequency：30Hz~32Hz；Cleansing pin frequency：4Hz~5Hz；Wriggling revolution speed：50r/min~80r/
min。
2. the preparation method of heat-clearing disperse accumulation dried ice cream mix according to claim 1, it is characterized in that：The fluffy extracting solution system of alkali
Preparation Method is：Fresh Leaves of Suaeda Salsa is gathered, food purifying machine is put into and cleans 1 time~3 times, dried using vegetable drying sterilization machine
Dry, temperature is 30 DEG C~50 DEG C, and fruits and vegetables pulverizer crushes, and crosses 20~40 mesh sieves；Material after crushing is put into ultrasonic wave dynamic
Circulated in countercurrent extracts concentrator, by feed liquid mass ratio 1: 20~1: 50 plus deionized water, adds 2%~4% (w/w) cellulose
Enzyme, adds 0.05%~0.08% vitamin C, enzymolysis time 20min~30min, 30 DEG C~50 DEG C of hydrolysis temperature, ultrasonic wave work(
Rate 50w~200w, extraction time are 1~2 time, merge leaching liquor, spare after filtering.
3. the preparation method of heat-clearing disperse accumulation dried ice cream mix according to claim 1, it is characterized in that：The fluffy extracting solution of alkali adds
Dosage is 60%-70%.
4. the preparation method of the heat-clearing disperse accumulation dried ice cream mix according to claim 1 or 3, it is characterized in that：The fluffy extraction of alkali
Liquid additive amount is 70%.
5. the preparation method of heat-clearing disperse accumulation dried ice cream mix according to claim 1, it is characterized in that：The bean powder additive amount is
15%-25%.
6. the preparation method of heat-clearing disperse accumulation dried ice cream mix according to claim 1 or 5, it is characterized in that：The bean powder addition
Measure as 20%.
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| CN105998732A (en) * | 2016-06-27 | 2016-10-12 | 青岛铭晨信息技术有限公司 | Anti-aging Chinese herb healthcare oral liquid and preparation method |
| CN106689636A (en) * | 2015-08-07 | 2017-05-24 | 温云峰 | Ice cream and preparation method thereof |
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| CN106689636A (en) * | 2015-08-07 | 2017-05-24 | 温云峰 | Ice cream and preparation method thereof |
| CN105998732A (en) * | 2016-06-27 | 2016-10-12 | 青岛铭晨信息技术有限公司 | Anti-aging Chinese herb healthcare oral liquid and preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110122650A (en) * | 2019-04-25 | 2019-08-16 | 沈阳农业大学 | A kind of the probiotics fermention cream ice cream lozenge and production method of clearing heat, relieving sore-throat |
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