CN107960521A - 一种蓝莓口味的冰淇淋及其制备方法 - Google Patents
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Abstract
本发明公开了一种蓝莓口味的冰淇淋,其特征在于,由以下质量百分比组成的原料制备得到:大豆粉5‑10%,植物油5‑8%,益生菌3‑8%,大豆分离蛋白2‑5%,蓝莓汁2‑5%,大豆低聚糖0.5‑1.5%,大豆磷脂0.5‑1.5%,余量为纯净水。其制备方法的步骤包括:制取蓝莓汁;原料混合;均质;杀菌;发酵;老化;凝冻;灌装、硬化。本发明以大豆粉、大豆分离蛋白、大豆磷脂、益生菌、蓝莓汁、植物油等为原料,不含任何动物油脂,也不包括植物奶油,可降低反式脂肪酸的摄入,并可部分或全部被益生菌发酵或被酶水解,同时富含蓝莓,具有防止脑神经老化、保护视力、强心、抗癌、软化血管、增强人机体免疫等功能,营养成分高。
Description
技术领域
本发明属于食品加工领域,具体涉及一种蓝莓口味的冰淇淋及其制备方法。
背景技术
冰淇淋是一种清甜细腻、幼滑绵密的冷冻甜品。被称之为“冷饮之王”,深受广大消费者的青睐,特别是广大女性及小朋友。目前,市售冰淇淋大多是以奶油、蔗糖为原料,加入大量稳定剂(羟甲基纤维素钠、环状糊精、海藻酸钠、黄原胶、食用明胶、瓜尔豆胶等)、(单硬脂酸甘油酯、山梨醇单硬脂酸酯等)乳化剂以及各种人工合成香精、着色剂配制而成。其中脂肪与碳水化合物含量较高,在普遍营养过剩的当下,并不符合人们的需求。
蓝莓口感酸甜,果实中含有丰富的营养成分,具有防止脑神经老化、保护视力、强心、抗癌、软化血管、增强人机体免疫等功能,营养成分高。
发明内容
本发明的目的是提供一种蓝莓口味的冰淇淋及其制备方法。
为达上述目的,本发明的具体技术方案为:
一种蓝莓口味的冰淇淋,其特征在于,由以下质量百分比组成的原料制备得到:大豆粉5-10%,植物油5-8%,益生菌3-8%,大豆分离蛋白2-5%,蓝莓汁2-5%,大豆低聚糖0.5-1.5%,大豆磷脂0.5-1.5%,余量为纯净水。
所述的植物油为大豆油或椰子油。
所述的益生菌为保加利亚乳杆菌、嗜热链球菌和双歧杆菌中的一种或多种组合。
所述的益生菌为质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌。
所述的蓝莓口味的冰淇淋的制备方法,步骤包括:
1)制取蓝莓汁,选取成熟、新鲜的蓝莓,清洗干净后,用榨汁机榨汁,再将过滤得到蓝莓汁;
2)原料混合:按配比将大豆粉、植物油、大豆分离蛋白、蓝莓汁、大豆低聚糖和大豆磷脂与预热至45-55℃的纯净水混合,搅拌均匀;
3)均质:将步骤2)混合后的原料采用双段均质法在55-70℃均质,第一段为15-20MPa均质30min,第二段为2-6MPa均质5min;
4)杀菌:将均质后的原料在118-121℃保温杀菌15-20min;
5)发酵:杀菌后原料在搅拌下冷却至40-45℃,然后加入益生菌,并在40-45℃发酵4-8h,得发酵乳;
6)老化:将步骤5)的发酵乳以12-20℃/h冷却至2-6℃,老化4-6h,至料液黏度达到180mpa.s以上;
7)凝冻:将老化后的原料在-20--10℃,300r/min下搅拌凝冻30-40min;
8)灌装、硬化:将凝冻后的原料装入容器,在-32--25℃硬化12-24h,得到蓝莓口味的冰淇淋,并于-18℃的冷藏。
本发明的有益效果为:
本发明以大豆粉、大豆分离蛋白、大豆磷脂、益生菌、蓝莓汁、植物油等为原料,不含任何动物油脂,也不包括植物奶油,可降低反式脂肪酸的摄入,并可部分或全部被益生菌发酵或被酶水解,同时富含蓝莓,具有防止脑神经老化、保护视力、强心、抗癌、软化血管、增强人机体免疫等功能,营养成分高。
具体实施方式
下面结合具体实施方式对本发明做进一步说明。
实施例一
一种蓝莓口味的冰淇淋,由以下质量百分比组成的原料制备得到:大豆粉7%,大豆油6%,益生菌5%,蓝莓汁3%,大豆分离蛋白2%,大豆低聚糖0.5%,大豆磷脂0.5%,余量为纯净水;
所述的益生菌为质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌。
制备步骤为:
1)制取蓝莓汁,选取成熟、新鲜的蓝莓,清洗干净后,用榨汁机榨汁,再将过滤得到蓝莓汁;
2)原料混合:按配比将大豆粉、大豆油、蓝莓汁、大豆分离蛋白、大豆低聚糖、和大豆磷脂与预热至45℃的纯净水混合,搅拌均匀;
3)均质:将步骤2)混合后的原料采用双段均质法在65℃均质,第一段压力为15MPa,30min,第二段压力为3MPa,5min;
4)杀菌:将均质后的原料在121℃保温杀菌15min;
5)发酵:杀菌后原料在搅拌下冷却至42℃,然后加入益生菌(质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌),并在42℃发酵4h;
6)老化:将步骤5)的发酵乳迅速冷却(18℃/h)至4℃,老化4h,料液黏度达到180mpa.s以上;
7)凝冻:将老化后的原料-18℃下,300r/min凝冻搅拌30min;
8)灌装、硬化:将凝冻后的原料装入容器,在-32℃硬化24h,得到蓝莓口味的冰淇淋,然后于-18℃的冷藏。
实施例二
一种蓝莓口味的冰淇淋,由以下质量百分比组成的原料制备得到:大豆粉6%,椰子油6%,益生菌5%,蓝莓汁5%,大豆分离蛋白3%,大豆低聚糖0.5%,大豆磷脂0.5%,余量为纯净水;
所述的益生菌为质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌。
制备步骤为:
1)制取蓝莓汁,选取成熟、新鲜的蓝莓,清洗干净后,用榨汁机榨汁,再将过滤得到蓝莓汁;
2)原料混合:按配比将大豆粉、椰子油、蓝莓汁、大豆分离蛋白、大豆低聚糖、和大豆磷脂与预热至45℃的纯净水混合,搅拌均匀;
3)均质:将步骤2)混合后的原料采用双段均质法在65℃均质,第一段压力为15MPa,30min,第二段压力为3MPa,5min;
4)杀菌:将均质后的原料在121℃保温杀菌15min;
5)发酵:杀菌后原料在搅拌下冷却至42℃,然后加入益生菌(质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌),并在42℃发酵4h;
6)老化:将步骤5)的发酵乳迅速冷却(18℃/h)至4℃,老化4h,料液黏度达到180mpa.s以上;
7)凝冻:将老化后的原料-18℃下,300r/min凝冻搅拌30min;
8)灌装、硬化:将凝冻后的原料装入容器,在-32℃硬化24h,得到蓝莓口味的冰淇淋,然后于-18℃的冷藏。
Claims (5)
1.一种蓝莓口味的冰淇淋,其特征在于,由以下质量百分比组成的原料制备得到:大豆粉5-10%,植物油5-8%,益生菌3-8%,大豆分离蛋白2-5%,蓝莓汁2-5%,大豆低聚糖0.5-1.5%,大豆磷脂0.5-1.5%,余量为纯净水。
2.根据权利要求1所述的蓝莓口味的冰淇淋,其特征在于:所述的植物油为大豆油或椰子油。
3.根据权利要求1所述的蓝莓口味的冰淇淋,其特征在于:所述的益生菌为保加利亚乳杆菌、嗜热链球菌和双歧杆菌中的一种或多种组合。
4.根据权利要求3所述的蓝莓口味的冰淇淋,其特征在于:所述的益生菌为质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌。
5.根据权利要求1-4任一项所述的蓝莓口味的冰淇淋的制备方法,步骤包括:
1)制取蓝莓汁,选取成熟、新鲜的蓝莓,清洗干净后,用榨汁机榨汁,再将过滤得到蓝莓汁;
2)原料混合:按配比将大豆粉、植物油、大豆分离蛋白、蓝莓汁、大豆低聚糖和大豆磷脂与预热至45-55℃的纯净水混合,搅拌均匀;
3)均质:将步骤2)混合后的原料采用双段均质法在55-70℃均质,第一段为15-20MPa均质30min,第二段为2-6MPa均质5min;
4)杀菌:将均质后的原料在118-121℃保温杀菌15-20min;
5)发酵:杀菌后原料在搅拌下冷却至40-45℃,然后加入益生菌,并在40-45℃发酵4-8h,得发酵乳;
6)老化:将步骤5)的发酵乳以12-20℃/h冷却至2-6℃,老化4-6h,至料液黏度达到180mpa.s以上;
7)凝冻:将老化后的原料在-20--10℃,300r/min下搅拌凝冻30-40min;
8)灌装、硬化:将凝冻后的原料装入容器,在-32--25℃硬化12-24h,得到蓝莓口味的冰淇淋,并于-18℃的冷藏。
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