CN107927312B - Preparation method of ice cream powder - Google Patents
Preparation method of ice cream powder Download PDFInfo
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- CN107927312B CN107927312B CN201711223558.6A CN201711223558A CN107927312B CN 107927312 B CN107927312 B CN 107927312B CN 201711223558 A CN201711223558 A CN 201711223558A CN 107927312 B CN107927312 B CN 107927312B
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- ice cream
- parts
- suaeda
- suaeda salsa
- powder
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- 239000002398 materia medica Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000956 nontoxicity Toxicity 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
- 235000020232 peanut Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 239000004065 semiconductor Substances 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
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
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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
- A23G9/42—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
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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
- A23G9/36—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
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- 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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Abstract
The invention discloses a preparation method of ice cream powder for clearing heat and removing food retention, and relates to ice cream powder.
Description
[ technical field ] A method for producing a semiconductor device
The invention belongs to the field of ice cream, and particularly relates to a preparation method of ice cream powder.
[ background of the invention ]
The traditional ice cream is a delicious and attractive frozen milk product with expanded volume, which is prepared by taking drinking water, milk powder, cream (or vegetable fat), sugar and the like as main raw materials, adding a proper amount of spices, sweeteners, thickeners, emulsifiers and the like, and carrying out processes of mixing, sterilizing, homogenizing, maturing, congealing, forming, hardening and the like. However, since high sugar and high fat can cause diseases such as obesity, hypertension, arteriosclerosis, cardiovascular and cerebrovascular diseases and the like, in order to better meet the requirements of consumers on health, the development of low sugar, low fat and nutrition-enriched products becomes a trend of the development of the modern ice cream industry.
According to the introduction of 'materia medica compendium shigao', suaeda glauca has salty and cool property, no toxicity, heat clearing and food retention removing, rich nutrition of fresh and tender stems and leaves, rich fat, protein, crude fiber, mineral substances, trace elements, multiple vitamins and the like, and has great development value. However, the processing and eating methods of the common seepweed herb are in the primary stage at present, the excellent biological characteristics and efficacy of the common seepweed herb determine the wide application prospect of the common seepweed herb, and the research and development of the common seepweed herb have great economic and social values. Suaeda glauca also has the health-care functions of resisting mutation, resisting oxidation, reducing blood pressure, protecting liver and the like, and belongs to a functional food additive. The antioxidant activity analysis shows that the suaeda glauca has stronger scavenging effect on O-2 free radicals, and is beneficial to scavenging excessive oxygen free radicals in vivo after being eaten frequently, thereby being beneficial to health and long life. The pigment is one of polyphenol, and the pigment in the suaeda glauca is an important resource of natural pigment, and the pigment is analyzed to be water-soluble anthocyanin pigment through research. The anthocyanin is used as a natural pigment, has high safety performance, has the health-care functions of resisting mutation, resisting oxidation, reducing blood pressure, protecting liver and the like, and belongs to a functional food additive. Polyphenols are called "group seven nutrients". The polyphenol is a natural antioxidant, has super-strong oxidation resistance, can prevent the oxidation of organisms, can eliminate free radicals generated by human bodies and delay skin aging; inhibit the decomposition of collagen and have the function of resisting wrinkles. Moreover, it is also a good "anticancer agent", inhibiting the activation of carcinogenic substances, and resisting the cancerization of cells.
The polyphenol can promote lipid and bile acid to be discharged from body, reduce cholesterol and triglyceride content in blood plasma and liver, prevent arteriosclerosis, reduce blood pressure and blood lipid, prevent and treat thrombosis, has strong antioxidation, and has effects of delaying aging and preventing cancer.
CN 201510243674.9 discloses an aloe ice cream powder, which comprises the following raw materials in parts by weight: 35-45 parts of powdered sugar; 18-28 parts of milk powder; 14-20 parts of non-dairy creamer; 5-15 parts of maltodextrin; 2-4 parts of aloe powder; 0.2-0.6 part of monoglyceride; 0.4-0.8 part of maltitol; 0.2-0.8 part of guar gum. The aloe ice cream powder has the health care and beauty maintaining characteristics of aloe, and has the problems of high energy, unfavorable health and incapability of meeting the requirements of people on low-sugar and low-fat products.
CN 201510745187.2 discloses an ice cream for strengthening spleen and stomach, which is characterized by comprising the following raw materials of ice cream powder, milk powder, peanut kernel powder, hyacinth bean powder, red bean, black bean and pearl barley: the invention has the functions of strengthening the spleen and the stomach, and increasing the fragrance and the taste, and has the problems of low content of beneficial ingredients and spleen and stomach strengthening effect only by eating a large amount.
[ summary of the invention ]
Compared with the traditional ice cream, the ice cream provided by the invention has the advantages that the amino acid content and the vegetable protein content are increased, the animal fat content in the traditional ice cream is reduced, the ice cream powder is rich in polyphenols in suaeda glauca, mineral elements such as calcium, magnesium, iron, manganese, zinc, copper, strontium, sodium and the like, the amino acid variety is rich, the pursuit of people for low-oil and low-fat food is met, and the experiment shows that when the addition amount of the suaeda glauca extract is 70%, the ice cream rheological curve is in the most ideal state, and the viscosity of the ice cream is the best. The experimental analysis on the influence of the addition amount of the bean flour on the texture characteristics of the ice cream shows that the texture characteristics of the ice cream are better when the addition amount of the bean flour is 15-25%, the texture characteristics of the ice cream are optimal when the addition amount of the bean flour is 20%, the expansion rate of the ice cream is highest, and the mixed raw materials can be frozen and hardened to obtain excellent tissues and shapes, are palatable and are softer and softer.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of an ice cream powder comprises the following steps:
step 1: blending of ice cream slurry: taking 40-50 parts of bean flour, 10-15 parts of skim milk powder, 5-10 parts of white granulated sugar, 0.02-0.5 part of tamarind gum and 0.02-0.5 part of guar gum, mixing and uniformly mixing, adding 100-150 parts of suaeda salsa extract, continuously stirring in a water bath at 60 ℃ for 10-15 min to fully dissolve, placing the mixed solution in a high-shear dispersion emulsifying machine with the power of 50-150 w, and dispersing for 3-5 min to obtain a water phase; taking 12-15 parts of non-dairy creamer, 10-15 parts of lecithin, 15-20 parts of whey powder and 0.05-0.5 part of sucrose fatty acid ester, dry-mixing uniformly in advance, mixing, adding 100-150 parts of suaeda salsa extract, continuously stirring in a water bath at 60 ℃ for 10-15 min to fully dissolve, placing the mixed solution in a high-shear dispersion emulsifying machine with the power of 50-150 w, and dispersing for 3-5 min to obtain an oil phase; adding the water phase into the oil phase, and stirring for 20-30 min to obtain mixed slurry;
step 2: pasteurization: placing the mixed slurry obtained in the step 2 into a sterilization pot for sterilization, wherein the sterilization temperature is 65-75 ℃, and the sterilization time is 10-20 min;
and step 3: high-pressure homogenization: cooling the ice cream slurry obtained in the step 3 to 40-50 ℃, and carrying out high-pressure homogenization for 1-2 times, wherein the primary homogenization pressure is 15-25 MPa, and the secondary homogenization pressure is 5-10 MPa, so that the diameter of fat globules is 1-2 μm;
and 4, step 4: aging: aging the homogenized slurry for 2-4 h at 4 ℃;
and 5: spray freeze drying: spray freeze dryer, atomizer: specific settings of two-fluid atomizer, spray freezing temperature: -30 ℃ to-35 ℃; cold trap temperature: -70 ℃ to-75 ℃; vacuum pump power: 2-2.5 kw; vacuum pressure: -0.1Mp to-0.2 Mp; spraying pressure: 4 bar-5 bar; air compressor machine gas production: 4m 3/h-4.2 m 3/h; cold air volume: 5m 3/min-5.5 m 3/min; fan frequency: 30Hz to 32 Hz; needle passing frequency: 4Hz to 5 Hz; rotation speed of peristaltic pump: 50r/min to 80 r/min.
The preparation method of the suaeda extract ice cream powder for clearing heat and removing food retention comprises the following steps: collecting fresh suaeda salsa leaves, putting the fresh suaeda salsa leaves into a food purifier to clean for 1 to 3 times, drying the fresh suaeda salsa leaves by using a vegetable drying sterilizer at the temperature of between 30 and 50 ℃, crushing the fresh suaeda salsa leaves by using a fruit and vegetable crusher, and sieving the crushed suaeda salsa leaves by using a 20 to 40-mesh sieve; placing the crushed materials into ultrasonic dynamic countercurrent circulation extraction and concentration equipment, adding deionized water according to the mass ratio of the material liquid of 1: 20-1: 50, adding 2-4% (w/w) of cellulase, adding 0.05-0.08% of vitamin C, carrying out enzymolysis for 20-30 min, carrying out enzymolysis at 30-50 ℃, carrying out ultrasonic power of 50-200 w, extracting for 1-2 times, combining extract liquor, and filtering for later use.
In the preparation method of the ice cream powder for clearing heat and removing food retention, the adding amount of the suaeda glauca extractive solution is 60-70%.
According to the preparation method of the ice cream powder for clearing heat and removing food retention, the adding amount of the suaeda extract is 70%.
The preparation method of the ice cream powder for clearing heat and removing food retention comprises the step of adding 15-25% of the soybean powder.
The preparation method of the ice cream powder for clearing heat and removing food retention comprises the step of adding 20% of the soybean powder.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
1. compared with the traditional ice cream, the ice cream powder provided by the invention has the advantages that the amino acid content and the vegetable protein content are increased, the animal fat content in the traditional ice cream is reduced, the pursuit of people for low-oil and low-fat food is met, the ice cream powder is rich in polyphenols in suaeda glauca and mineral elements such as calcium, magnesium, iron, manganese, zinc, copper, strontium, sodium and the like, and the types of the amino acids are rich, namely up to 18 types, wherein the ice cream powder comprises the following essential amino acids: threonine, valine, isoleucine, methionine, leucine, phenylalanine, lysine, tryptophan. Non-essential amino acids: aspartic acid, serine, glutamic acid, glycine, alanine, cystine, tyrosine, histidine, arginine and proline. The ice cream is in the color of green tea, has smooth mouthfeel, fine and smooth tissue, complete shape and no visible ice crystal. The preparation process is easy to operate, energy-saving and environment-friendly, has low production cost and good economic benefit.
2. The invention combines ultrasonic wave and dynamic countercurrent circulation, so that the extraction rate of polyphenol in the suaeda salsa is greatly improved, and the effect of getting twice the result with half the effort is achieved; the invention greatly reserves water-soluble functional components in the suaeda salsa by combining ultrasonic-assisted extraction and aqueous enzymatic extraction, improves the extraction rate of polyphenols in the suaeda salsa by 30-70 percent compared with the extraction rate of the traditional extraction method, and reduces the extraction time by combining the aqueous enzymatic method with the physical process of ultrasonic waves and utilizing the properties of great acceleration, strong cavitation effect, strong vibration and the like generated by the aqueous enzymatic method, thereby avoiding the activity change of temperature change on the effective components; the method for extracting the polyphenol substances in the suaeda salsa by using the ultrasonic dynamic countercurrent auxiliary enzyme has the advantages of simple production process, less time consumption, reduction of production working intensity, high effective component content of the product, reduction of adverse effects caused by temperature change and the like.
3. The invention takes the following common seepweed herb extract respectively in addition: the method comprises the following steps of measuring 50%, 55%, 60%, 65% and 70% of the effect of different addition amounts of the suaeda salsa extract on the rheological property of the ice cream, and obtaining an experiment that when the addition amount of the suaeda salsa extract is 70%, the rheological curve of the ice cream is in an optimal state, the viscosity of the ice cream is the best, and the state of ice cream slurry is the best. The experimental analysis on the influence of the addition amount of the bean flour on the texture characteristics of the ice cream shows that the texture characteristics of the ice cream are better when the addition amount of the bean flour is 15-25%, the texture characteristics of the ice cream are optimal when the addition amount of the bean flour is 20%, the expansion rate of the ice cream is highest, and the mixed raw materials can be frozen and hardened to obtain excellent tissues and shapes, are palatable and are softer and softer.
4. The suaeda salsa beverage prepared by the invention is rich in suaeda salsa water-soluble polyphenol, trace elements and rich amino acids, is rich in antioxidant components such as polyphenol in suaeda salsa, and also contains trace elements and rich amino acids which are necessary for human body, can meet the pursuit of people for double effects of nutrition and health care, and is suitable for the fast-paced life of people at present. The extract is rich in mineral elements such as calcium, magnesium, ferrum, manganese, zinc, copper, strontium, sodium and the like, and also contains abundant amino acid types, wherein the amino acid types comprise the following essential amino acids: threonine, valine, isoleucine, methionine, leucine, phenylalanine, lysine, tryptophan. Non-essential amino acids: aspartic acid, serine, glutamic acid, glycine, alanine, cystine, tyrosine, histidine, arginine and proline. Wherein the content of essential amino acids is 35.2% of the total amount of amino acids respectively, which is close to the reference pattern (36%) proposed by FAO, and the ratio of essential amino acids to non-essential amino acids is 55%, which is close to the reference pattern (0.56) proposed by FAO.
5. The extraction rate of the suaeda salsa polyphenol substances can reach 5.9 percent, the polyphenol substances are called as 'seventh type nutrients', the polyphenol can promote lipid and bile acid to be discharged out of the body, reduce the content of cholesterol and triglyceride in blood plasma and liver, has the functions of preventing arteriosclerosis, blood pressure and blood fat, preventing and treating thrombus and the like, has strong antioxidation, has the functions of delaying senility, preventing cancers and the like, is suitable for being drunk by patients with diabetes, patients with liver and gall diseases, hypertension and cardiovascular diseases, patients with gastrointestinal diseases, the old and children with obesity, particularly has obvious health care effect on the old, the patients with diabetes and the hypertension, and is beneficial to body health.
6. In the invention, the suaeda salsa plant with the growth cycle within 45 days is selected as the suaeda salsa raw material, the stem and leaf of the suaeda salsa are fresh and tender at the moment and are rich in functional pigments, vitamins, proteins, alkaloids and other nutritional ingredients, in addition, the selected suaeda salsa raw material is artificially cultured, the problem that the heavy metals possibly existing in the wild suaeda salsa raw material exceed the standard is avoided, the artificial culture is realized, and the safety of the raw material is ensured by a good growth environment;
[ description of the drawings ]
FIG. 1 is a flow chart of the preparation process of Suaeda glauca ice cream powder;
FIG. 2 is a chromatogram of an amino acid standard;
FIG. 3 is a graph of the effect of different amounts of Suaeda extract on the rheological properties of ice cream;
FIG. 4 is a graph showing the effect of addition of soy flour on the viscosity and hardness of Suaeda glauca ice cream;
FIG. 5 is a graph showing the effect of addition of soy flour on the melting and expansion rates of Suaeda glauca ice cream;
FIG. 6 is the effect of addition of 0% soy flour on the micro-morphology of ice cream;
FIG. 7 is a graph showing the effect of bean flour addition of 10% on the micro-morphology of ice cream;
FIG. 8 is a graph showing the effect of soy flour addition of 15% on ice cream micro-morphology;
FIG. 9 is a graph showing the effect of addition of soy flour at 20% on the micro-morphology of ice cream;
FIG. 10 is a graph showing the effect of bean flour addition of 25% on ice cream micro-morphology;
FIG. 11 is a graph showing the effect of soy flour addition of 30% on ice cream micro-morphology;
FIG. 12 is a graph showing the effect of bean flour addition of 35% on the micro-morphology of ice cream.
[ detailed description ] embodiments
The present invention will be explained in more detail by the following examples, which are intended to disclose all changes and modifications within the scope of the present invention, and the present invention is not limited to the following examples;
example 1
(1) Preparing a suaeda glauca extract: collecting fresh suaeda salsa leaves, cleaning for 2 times, drying at 30 ℃, crushing, and sieving with a 20-mesh sieve; adding deionized water according to the feed liquid mass ratio of 1: 20, adding 2% (w/w) cellulase, adding 0.05% vitamin C, performing enzymolysis for 20min at 30 deg.C and ultrasonic power of 50w for 2 times, and mixing the extractive solutions; filtering for later use;
(2) the ice cream for clearing heat and removing food retention is characterized by comprising the following raw materials in parts by weight: 40 parts of bean flour, 10 parts of skim milk powder, 12 parts of non-dairy creamer, 10 parts of lecithin, 15 parts of whey powder, 5 parts of white granulated sugar, 0.02 part of tamarind gum, 0.02 part of guar gum, 0.2 part of sucrose fatty acid ester and 200 parts of suaeda glauca extractive solution;
(3) blending of ice cream slurry: taking 40 parts of bean flour, 10 parts of skimmed milk powder, 5 parts of white granulated sugar, 0.02 part of tamarind gum and 0.02 part of guar gum, mixing uniformly in advance, adding 100 parts of suaeda glauca extract, continuously stirring for 10min in a water bath at 60 ℃ to fully dissolve the suaeda glauca extract, placing the mixed solution in a high-shear dispersion emulsifying machine with the power of 60w, and dispersing for 3min to obtain a water phase; taking 12 parts of non-dairy creamer, 10 parts of lecithin, 15 parts of whey powder and 0.2 part of sucrose fatty acid ester, mixing the non-dairy creamer, the lecithin, the whey powder and the sucrose fatty acid ester uniformly in advance, adding 100 parts of suaeda salsa extract into the mixture, continuously stirring the mixture in a water bath at 60 ℃ for 10min to fully dissolve the mixture, and then placing the mixed solution in a high-shear dispersion emulsifying machine with the power of 60w for dispersing for 3min to obtain an oil phase; adding the water phase into the oil phase, and stirring for 20min to obtain mixed slurry;
(4) pasteurization: sterilizing the mixed slurry obtained in the step 2 at the sterilization temperature of 65 ℃ for 10 min;
(5) high-pressure homogenization: cooling the ice cream slurry obtained in the step 3 to 40 ℃, and carrying out high-pressure homogenization for 2 times, wherein the primary homogenization pressure is 15MPa, and the secondary homogenization pressure is 5MPa, so that the diameter of fat globules is 2 μm;
(6) aging: aging the homogenized slurry for 2 hours at 4 ℃;
(7) spray freeze drying (SFD method):
an atomizer: specific settings of two-fluid atomizer, spray freezing temperature: -30 ℃; cold trap temperature: -70 ℃; vacuum pump power: 2 kw; vacuum pressure: -0.1 Mp; spraying pressure: 4 bar;
air compressor machine gas production: 4m 3/h; cold air volume: 5m 3/min; fan frequency: 30 Hz; needle passing frequency: 4 Hz; rotation speed of peristaltic pump: 50 r/min.
Example 2
(1) Preparing a suaeda glauca extract: collecting fresh suaeda salsa leaves, cleaning for 2 times, drying at 40 ℃, crushing, and sieving with a 30-mesh sieve; adding deionized water according to the feed liquid mass ratio of 1: 40, adding 3% (w/w) cellulase, adding 0.07% vitamin C, performing enzymolysis for 25min at 40 deg.C and ultrasonic power of 100w for 2 times, and mixing the extractive solutions; filtering for later use;
(2) the ice cream for clearing heat and removing food retention is characterized by comprising the following raw materials in parts by weight: 45 parts of bean flour, 15 parts of skim milk powder, 15 parts of non-dairy creamer, 10 parts of lecithin, 15 parts of whey powder, 7 parts of white granulated sugar, 0.1 part of tamarind gum, 0.1 part of guar gum, 0.1 part of sucrose fatty acid ester and 260 parts of suaeda glauca extract;
(3) blending of ice cream slurry: taking 45 parts of bean flour, 15 parts of skim milk powder, 7 parts of white granulated sugar, 0.1 part of tamarind gum and 0.1 part of guar gum, mixing uniformly in advance, adding 130 parts of suaeda glauca extract, continuously stirring for 15min in a water bath at 60 ℃ to fully dissolve the suaeda glauca extract, placing the mixed solution in a high-shear dispersion emulsifying machine with the power of 80w, and dispersing for 5min to obtain a water phase; taking 15 parts of non-dairy creamer, 10 parts of lecithin, 15 parts of whey powder and 0.1 part of sucrose fatty acid ester, mixing uniformly in advance, adding 130 parts of suaeda glauca extract, continuously stirring for 15min in a water bath at 60 ℃ to fully dissolve the suaeda glauca extract, and then placing the mixed solution in a high-shear dispersion emulsifying machine with the power of 80w for 5min to obtain an oil phase; adding the water phase into the oil phase, and stirring for 25min to obtain mixed slurry;
(4) pasteurization: sterilizing the mixed slurry obtained in the step 2 at 70 ℃ for 15 min;
(5) high-pressure homogenization: cooling the ice cream slurry obtained in the step 3 to 50 ℃, and carrying out high-pressure homogenization for 2 times, wherein the primary homogenization pressure is 20MPa, and the secondary homogenization pressure is 10MPa, so that the diameter of fat globules is 1 mu m;
(6) aging: aging the homogenized slurry for 3h at 4 ℃;
(7) spray freeze drying (SFD method):
an atomizer: specific settings of two-fluid atomizer, spray freezing temperature: -35 ℃; cold trap temperature: -75 ℃; vacuum pump power: 2 kw; vacuum pressure: -0.1 Mp; spraying pressure: 4 bar;
air compressor machine gas production: 4.2m 3/h; cold air volume: 5.5m 3/min; fan frequency: 32 Hz; needle passing frequency: 5 Hz; rotation speed of peristaltic pump: 70 r/min.
Example 3
(1) Preparing a suaeda glauca extract: collecting fresh suaeda salsa leaves, cleaning for 3 times, drying at 50 ℃, crushing, and sieving by a 40-mesh sieve; adding deionized water according to the feed liquid mass ratio of 1: 50, adding 4% (w/w) cellulase, adding 0.08% vitamin C, performing enzymolysis for 30min at 50 deg.C and ultrasonic power of 200w for 2 times, and mixing the extractive solutions; filtering for later use;
(2) the ice cream for clearing heat and removing food retention is characterized by comprising the following raw materials in parts by weight: 50 parts of bean flour, 15 parts of skim milk powder, 15 parts of non-dairy creamer, 15 parts of lecithin, 20 parts of whey powder, 10 parts of white granulated sugar, 0.5 part of tamarind gum, 0.5 part of guar gum, 0.5 part of sucrose fatty acid ester and 300 parts of suaeda glauca extractive solution;
(3) blending of ice cream slurry: taking 50 parts of bean flour, 15 parts of skim milk powder, 10 parts of white granulated sugar, 0.5 part of tamarind gum and 0.5 part of guar gum, mixing uniformly in advance, adding 150 parts of suaeda glauca extract, continuously stirring for 15min in a water bath at 60 ℃ to fully dissolve the suaeda glauca extract, placing the mixed solution in a high-shear dispersion emulsifying machine at the power of 150w, and dispersing for 5min to obtain a water phase; taking 15 parts of non-dairy creamer, 15 parts of lecithin, 20 parts of whey powder and 0.5 part of sucrose fatty acid ester, mixing uniformly in advance, adding 150 parts of suaeda glauca extract, continuously stirring for 15min in a water bath at 60 ℃ to fully dissolve the suaeda glauca extract, and then placing the mixed solution in a high-shear dispersion emulsifying machine with the power of 150w for 5min to obtain an oil phase; adding the water phase into the oil phase, and stirring for 30min to obtain mixed slurry;
(4) pasteurization: sterilizing the mixed slurry obtained in the step 2 at the sterilization temperature of 75 ℃ for 15 min;
(5) high-pressure homogenization: cooling the ice cream slurry obtained in the step 3 to 40 ℃, and carrying out high-pressure homogenization for 2 times, wherein the primary homogenization pressure is 25MPa, and the secondary homogenization pressure is 10MPa, so that the diameter of fat globules is 1 mu m;
(6) aging: aging the homogenized slurry for 4 hours at 4 ℃;
(7) spray freeze drying (SFD method):
an atomizer: specific settings of two-fluid atomizer, spray freezing temperature: -35 ℃; cold trap temperature: -75 ℃; vacuum pump power: 2.5 kw; vacuum pressure: -0.2 Mp; spraying pressure: 5 bar;
air compressor machine gas production: 4.2m 3/h; cold air volume: 5.5m 3/min; fan frequency: 32 Hz; needle passing frequency: 5 Hz; rotation speed of peristaltic pump: 80 r/min.
The invention aims at the extraction of the suaeda glauca extract to carry out mineral element analysis, and the content of mineral elements in the suaeda glauca extract is obtained as the following table 1:
TABLE 1 content of mineral elements in Suaeda glauca Leaching liquid
In order to determine the feed-liquid ratio of the suaeda salsa to the water, the invention carries out experimental research aiming at the feed-liquid ratio of the suaeda salsa to the water to obtain the influence of the liquid-solid ratio on the suaeda salsa pigment extraction effect, the absorbance of the pigment solution is gradually increased along with the increase of the liquid-solid ratio, when the liquid-solid ratio is 40: 1, the absorbance value is obviously increased, the extraction rate of the suaeda salsa pigment is also obviously increased, when the liquid-solid ratio is more than 40: 1, the absorbance is not changed greatly, the energy conservation and emission reduction are comprehensively considered, and the liquid-solid ratio is selected to be 40: 1 (.
On the basis of the single-factor test, 4 factors of the material-liquid ratio, cellulase, vitamin C and ultrasonic power are selected for carrying out Box-Behnken design, and the result is shown in a table 2:
TABLE 2 Box-Behnken test design protocol and results
Performing regression fitting on the table 2 test data by using Design-Expert 8.0 Design software to obtain a secondary polynomial regression model of 4 factors of polyphenol content to feed-liquid ratio, cellulase, vitamin C and ultrasonic power:
polyphenol content of 5.55+0.13A +0.19B +0.32C +0.19D-0.33A2-0.39B2-0.28C2-0.96D2
TABLE 3 analysis of variance of response surface quadratic regression equation model
Note: significant difference p < 0.05; very significant p < 0.01.
As can be seen from Table 3, the p value of the variation model is less than 0.0001, which reaches a very significant level, indicating that the fitting degree of the model is very good. When the feed-liquid ratio is 1: 50, the cellulase is 3 percent, the vitamin C is 0.05 percent, the ultrasonic power is 125w, the polyphenol content reaches the highest value, and the result is consistent with the result of a single-factor experiment.
The experimental results show that the ultrasonic-assisted aqueous enzymatic extraction process greatly retains water-soluble functional components in the suaeda salsa, the extraction rate of polyphenols in the suaeda salsa is improved by 30-70% compared with that of the traditional extraction method, the extraction rate of the polyphenols in the suaeda salsa can be as high as 5.9%, the prepared suaeda salsa extract is rich in antioxidants such as polyphenols in the suaeda salsa, trace elements and amino acids necessary for human bodies, the pursuit of people for double effects of nutrition and health care can be met, the quick-paced life of people is adapted, and the method has important significance.
The invention provides five groups of experiments aiming at the influence of the addition amount of the suaeda glauca extractive solution on the total AA of the ice cream powder, wherein the addition amount of the suaeda glauca extractive solution is respectively: 50%, 55%, 60%, 65% and 70%, and the influence of different amounts of the suaeda glauca extract on the total amino acid content of the ice cream powder is shown in table 4, and by combining with the amino acid standard chromatogram shown in fig. 2, as can be seen from table 4, 15 types of the total amino acid types of the ice cream powder are provided, the total amino acid content of the ice cream powder gradually increases with the increase of the amount of the suaeda glauca extract, and when the amount of the suaeda glauca extract is 70%, the content of each amino acid in the ice cream powder significantly increases.
TABLE 4 influence of Suaeda extract addition on the total AA of the ice cream powder (mg/100g)
The invention makes five groups of experiments aiming at the influence of the addition amount of the suaeda salsa extract on the rheological property of the ice cream, and respectively takes the addition amount of the suaeda salsa extract as follows: the effect of different amounts of suaeda extracts on the rheological properties of ice cream was measured at 50%, 55%, 60%, 65%, 70% as shown in figure 3, G' is the elastic modulus called kinetic shear, which is the energy recoverable in each shear deformation and represents the elastic part of the mass. The loss modulus of G ", called dynamic shear, is the energy consumed in each shear deformation and represents the viscous part of the material, whose trend is similar to the elastic modulus. The change trend of the elastic modulus of the ice cream with different adding amounts of the suaeda salsa extracting solution in the state of 20-85 ℃ is shown in fig. 3, the result shows that the elastic modulus rapidly decreases with the increase of the temperature in the temperature range of 20-85 ℃, the temperature increases, the fat fluidity is enhanced, the rheological property of the ice cream tends to be viscous rather than hard, the elastic modulus decreases gently when the temperature increases to 60 ℃, the ice cream rheological curve is known from the ice cream rheological curves with different adding amounts of the suaeda salsa extracting solution, when the adding amount of the suaeda salsa extracting solution is 70%, the ice cream rheological curve is in an optimal state, the ice cream viscosity is optimal at the moment, and the ice cream slurry.
Under the condition that the adding amount of the suaeda glauca extract is 70%, the invention carries out further experimental analysis on the influence of the adding amount of the bean flour on the texture characteristics of the ice cream:
FIG. 4 shows the effect of bean flour addition on the viscosity and hardness of Suaeda salsa ice cream, and it can be seen from FIG. 4 that the viscosity of the ice cream mix increases with the increase of the bean flour addition, and when the bean flour addition is from 0% to 25%, the viscosity of the ice cream mix increases from 563mpa · s to 1322mpa · s, with a more gradual increase; when the addition amount of the bean flour reaches 35%, the viscosity of the ice cream mixed material is increased sharply to 4487.5mpa & s, and researches show that the apparent viscosity of the bean flour increases exponentially along with the increase of the concentration of protein; the influence of the addition amount of the bean flour on the hardness of the ice cream is shown in fig. 4, when the addition amount of the bean flour is 0%, the hardness of the traditional ice cream is 3138g, when the addition amount of the bean flour is less than 25%, the hardness of the ice cream is in an increasing trend, but the increasing trend is slow, when the addition amount of the bean flour is increased to 35%, the hardness of the ice cream is remarkably increased, and when the addition amount of the bean flour is 35%, the hardness of the ice cream reaches 12491 g; the ice cream has high viscosity, can effectively prevent the growth of ice crystals, but has influence on the expansion rate due to overhigh viscosity, has poor taste, is favorable for the expansion rate due to low viscosity, and can easily form large ice crystals due to overhigh viscosity.
FIG. 5 shows the effect of the addition of soy flour on the melting rate and the expansion rate of suaeda glauca ice cream, and it can be seen from FIG. 5 that the expansion rate of the ice cream is increased and then decreased with the increase of the addition of soy flour, and when the addition of soy flour is 20%, the expansion rate of the ice cream is the highest and reaches 32.54%; when the addition amount of the bean flour is 0%, 10% or 15%, the expansion rate of the ice cream is not significantly different, and when the addition amount of the bean flour is 30%, the expansion rate is reduced to 26.13%, because when the addition amount of the bean flour is too high and reaches 30%, the viscosity of the ice cream mixed material is too high, the stirring speed is reduced, the slurry is difficult to inflate, and finally the expansion rate of the ice cream is reduced; as can be seen from fig. 5, as the addition amount of the soybean flour increases, the melting rate of the ice cream increases firstly and then decreases, when the addition amount of the soybean flour is 20%, the melting rate of the ice cream is highest, and then, as the addition amount of the soybean flour increases, the melting rate of the ice cream starts to decrease, and when the addition amount of the soybean flour is 35%, the melting rate of the ice cream significantly decreases; the overrun of ice cream is the overrun of ice cream in which air is mixed into ice cream during the freezing operation of the mix to form fine bubbles, thereby increasing the volume of ice cream. The expansion of the ice cream solvent can lead the mixed raw materials to be frozen and hardened to obtain excellent tissues and shapes, lead the quality of the ice cream to be more palatable than that of ice cream which is not expanded or is not expanded enough, and the ice cream is softer and softer, lead the expansion rate to be a very important index for measuring the quality of the ice cream, objectively reflect the influence of comprehensive conditions such as the formula and the process of the ice cream on the product quality, and directly influence the melting resistance, the palatability and the economic benefit of the ice cream; the melting resistance of the ice cream refers to the tolerance degree of the ice cream to room temperature, the ice cream with poor melting resistance influences the taste in the eating process, and the shape is easy to change. FIG. 6-FIG. 12 show the effect of bean flour addition on the micro-morphology of ice cream, and it can be seen from FIG. 6 that the ice cream without bean flour has smaller bubbles, small size difference and uniform distribution; with the addition of the bean flour, the diameter of bubbles in the ice cream is increased; when the addition amount of the soybean powder is less than 20%, the size and distribution of bubbles in the mixed material are not uniform; when the addition amount of the bean flour is 25%, the bubbles in the ice cream are consistent in size, moderate in quantity, uniform in distribution and good in microstructure, and when the addition amount of the bean flour is 20%, the number of the bubbles in the ice cream melting liquid is the largest, so that the largest expansion rate of the ice cream under the addition amount is proved from a microscopic angle.
By combining the experimental considerations, the additive amount of the bean flour is 15-25%, the texture characteristics of the ice cream are good, when the additive amount of the bean flour is 20%, the texture characteristics of the ice cream are optimal, the expansion rate of the ice cream is highest, and the mixed raw materials can be frozen and hardened to obtain excellent tissues and shapes, are palatable and are soft and soft.
The suaeda glauca hand-held pizza prepared by the invention has rich nutrition, beautiful appearance, convenience and rapidness, the cake blank of the suaeda glauca hand-held pizza is softer than the common pizza, and the suaeda glauca hand-held pizza is rich in vitamins, proteins, vegetable proteins, dietary fibers, mineral substances and the like, and simultaneously, also contains unique antioxidant and anti-aging substances.
The present invention is not described in detail in the prior art.
Claims (1)
1. A preparation method of ice cream powder is characterized in that: the method comprises the following steps:
step 1: blending of ice cream slurry: taking 40-50 parts of bean flour, 10-15 parts of skim milk powder, 5-10 parts of white granulated sugar, 0.02-0.5 part of tamarind gum and 0.02-0.5 part of guar gum, mixing and uniformly mixing, adding 100-150 parts of suaeda salsa extract, continuously stirring in a water bath at 60 ℃ for 10-15 min to fully dissolve, placing the mixed solution in a high-shear dispersion emulsifying machine with the power of 50-150 w, and dispersing for 3-5 min to obtain a water phase; taking 12-15 parts of non-dairy creamer, 10-15 parts of lecithin, 15-20 parts of whey powder and 0.05-0.5 part of sucrose fatty acid ester, dry-mixing uniformly in advance, mixing, adding 100-150 parts of suaeda salsa extract, continuously stirring in a water bath at 60 ℃ for 10-15 min to fully dissolve, placing the mixed solution in a high-shear dispersion emulsifying machine with the power of 50-150 w, and dispersing for 3-5 min to obtain an oil phase; adding the water phase into the oil phase, and stirring for 20-30 min to obtain mixed slurry;
step 2: pasteurization: placing the mixed slurry obtained in the step 2 into a sterilization pot for sterilization, wherein the sterilization temperature is 65-75 ℃, and the sterilization time is 10-20 min;
and step 3: high-pressure homogenization: cooling the ice cream slurry obtained in the step 3 to 40-50 ℃, and carrying out high-pressure homogenization for 1-2 times, wherein the primary homogenization pressure is 15-25 MPa, and the secondary homogenization pressure is 5-10 MPa, so that the diameter of fat globules is 1-2 μm;
and 4, step 4: aging: aging the homogenized slurry for 2-4 h at 4 ℃;
and 5: spray freeze drying: spray freeze dryer, atomizer: specific settings of two-fluid atomizer, spray freezing temperature: -30 ℃ to-35 ℃;
cold trap temperature: -70 ℃ to-75 ℃; vacuum pump power: 2-2.5 kw; vacuum pressure: -0.1Mp to-0.2 Mp; spraying pressure: 4 bar-5 bar; air compressor machine gas production: 4m 3/h-4.2 m 3/h; cold air volume: 5m 3/min-5.5 m 3/min; fan frequency: 30Hz to 32 Hz; needle passing frequency: 4Hz to 5 Hz; rotation speed of peristaltic pump: 50 r/min-80 r/min; the preparation method of the suaeda glauca extractive solution comprises the following steps: collecting fresh suaeda salsa leaves, putting the fresh suaeda salsa leaves into a food purifier to clean for 1 to 3 times, drying the fresh suaeda salsa leaves by using a vegetable drying sterilizer at the temperature of between 30 and 50 ℃, crushing the fresh suaeda salsa leaves by using a fruit and vegetable crusher, and sieving the crushed suaeda salsa leaves by using a 20 to 40-mesh sieve; placing the crushed materials into ultrasonic dynamic countercurrent circulation extraction and concentration equipment, adding deionized water according to the mass ratio of the material liquid of 1: 20-1: 50, adding 2-4% (w/w) of cellulase, adding 0.05-0.08% of vitamin C, carrying out enzymolysis for 20-30 min, carrying out enzymolysis at 30-50 ℃, carrying out ultrasonic power of 50-200 w, extracting for 1-2 times, combining extract liquor, and filtering for later use.
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