CN108029844A - Lemon ice cream low in calories and preparation method thereof - Google Patents
Lemon ice cream low in calories and preparation method thereof Download PDFInfo
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- CN108029844A CN108029844A CN201711183696.6A CN201711183696A CN108029844A CN 108029844 A CN108029844 A CN 108029844A CN 201711183696 A CN201711183696 A CN 201711183696A CN 108029844 A CN108029844 A CN 108029844A
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- lemon
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- jerusalem artichoke
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- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 196
- 244000131522 Citrus pyriformis Species 0.000 title claims abstract description 193
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 113
- 238000002360 preparation method Methods 0.000 title claims abstract description 53
- 230000032683 aging Effects 0.000 claims abstract description 41
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 240000008892 Helianthus tuberosus Species 0.000 claims description 167
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims description 167
- 239000000843 powder Substances 0.000 claims description 122
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 95
- 239000000203 mixture Substances 0.000 claims description 88
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 55
- 208000001840 Dandruff Diseases 0.000 claims description 44
- 235000013336 milk Nutrition 0.000 claims description 43
- 239000008267 milk Substances 0.000 claims description 43
- 210000004080 milk Anatomy 0.000 claims description 43
- 239000006071 cream Substances 0.000 claims description 42
- 239000007864 aqueous solution Substances 0.000 claims description 40
- 239000002002 slurry Substances 0.000 claims description 37
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 36
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- 235000021552 granulated sugar Nutrition 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 24
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- 238000003483 aging Methods 0.000 claims description 21
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- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 12
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- 238000002386 leaching Methods 0.000 claims 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims 1
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
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- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- 241000193830 Bacillus <bacterium> Species 0.000 description 1
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
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- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
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- 230000000813 microbial effect Effects 0.000 description 1
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- 238000010998 test method Methods 0.000 description 1
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- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 238000012549 training Methods 0.000 description 1
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- 239000011718 vitamin C Substances 0.000 description 1
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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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation method of lemon ice cream low in calories, including weigh raw material, batch mixing, homogeneous, aging, congeal, cure step.The invention also discloses the lemon ice cream low in calories obtained using above-mentioned preparation method.Lemon ice cream low in calories of the present invention does not add any food flavor, it is bright in colour, clean taste, natural, natural, mellow and full, full butterfat flavor was not only provided, but also the distinctive fruit flavor of lemon is fully discharged, while the distinctive bitter mouthfeel of lemon can also be sheltered, clearing away summerheat, rich in protein, delicate fragrance is tasty, does not have flavor.
Description
Technical field
The present invention relates to Cold dish and preparation method thereof, more particularly to a kind of lemon ice cream low in calories and its preparation
Method.
Background technology
Ice cream is a kind of frost breast being mixed by fat, milk solids (protein, lactose and mineral matter), sugar and water
Change solid.
The patent of invention of Application No. 200610130389.7 discloses a kind of cucumber lemon ice cream, is related to a kind of cold food
Food and preparation method thereof.It is characterized in that its production method is：The extraction of fruit liquid：Including pretreatment, squeeze the juice；Ice cream
Make：Stir, heat including material, filter, mixing, freezes.The cucumber lemon ice cream of gained is one kind with fresh cucumbers, lemon
For raw material, the Cold dish of milk etc. is equipped with.Product appearance is in light green ice-cream like, has both maintained the battalion of cucumber, lemon etc.
Form point and flavor, but expand cucumber, lemon cold food field edible range.Cucumber lemon ice cream both can directly be eaten
With it on the face, is being a kind of Cold dish of new beauty that can also be applied as ice cream facial mask.
The patent of invention of Application No. 201210481754.4 discloses a kind of lemon ice cream, its composition is as follows：Plant fat
Cream 30~35%, milk powder 10~15%, white granulated sugar 8~12%, lauric monoglyceride 0.2~0.3%, xanthans 0.1~
0.2%th, lemon extract 0.1~0.15%, is mended to 100% with water.Its production method is as follows：By white granulated sugar and lauric monoglyceride
Ester, xanthans are uniformly mixed, and under conditions of stirring, are slowly added into 30~35 DEG C of water, milk powder is added after dissolving,
Dissolve and stir evenly, be heated to 80 ± 2 DEG C, keep the temperature 15min, add lemon extract after being cooled to room temperature, stir evenly；It will plant
Butter cream dismisses 3.0~3.5 times for 10~15 DEG C in temperature, in the case where mixing slowly, is slowly added to foregoing mixture and dismisses
In good plant butter cream, stir evenly, freezed under the conditions of being placed in -18~-22 DEG C 12 it is small when more than.Present invention is suitably applied to egg
Cake shop, bakery etc. bakee shop, and developing new product variety, increases economic efficiency.
The content of the invention
Lemon, also known as lemon fruit, lemon, the female fruit of benefit etc..Containing abundant citric acid in lemon, its taste is extremely sour, also carries
The distinctive bitter mouthfeel of lemon.But because it is rich in nutrients such as vitamin C, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2s
Matter, lemon are widely used in ice cream industry.In the prior art lemon is removed frequently by addition sucrose or essence
Tart flavour and bitter mouthfeel, but do not simply fail to remove the bitter mouthfeel of lemon by this method, the flavor of lemon can be also lost, very
To bringing unhealthy hidden danger.
The first technical problem to be solved by the present invention is to provide a kind of preparation method of lemon ice cream low in calories.
A kind of preparation method of lemon ice cream low in calories, including weigh raw material, batch mixing, homogeneous, aging, congeal, harden
Step.
Specifically, the present invention provides a kind of preparation method of lemon ice cream low in calories, comprises the following steps：
S1 weighs raw material：Cream 20-25 parts by weight, milk powder 15-25 parts by weight, white granulated sugar 8-10 parts by weight, emulsifying agent
0.2-0.4 parts by weight, lemon juice 0.1-0.15 parts by weight, lemon scurf 0.05-0.1 parts by weight, xanthans 0.1-0.2 weight
Part, water 55-65 parts by weight；
S2 batch mixings：By cream, white granulated sugar, emulsifying agent, xanthans with 300-400 revs/min of 15-20 points of rotating speed stirring
Clock, obtains mixture A；Mixture A is added in 30-35 DEG C of water, with 300-400 revs/min of 10-20 points of rotating speed stirring
Clock, obtains mixture B；Lemon scurf is added into mixture B, after being stirred 5-10 minutes with 400-500 revs/min of rotating speed,
Milk powder and lemon juice are added, continues to stir 10-15 minutes with 400-500 revs/min of rotating speed, obtains mixture C；
S3 homogeneous：By mixture C homogeneous 5-15 minutes under the homogenization pressure of 15-20MPa；
S4 agings：Mixture C after homogeneous is cooled to 2-5 DEG C, is put into ice cream aging machine in 4-6 DEG C of aging 10-
15 it is small when, obtain maturation ice-cream slurry；
S5 congeals：Ripe ice-cream slurry is congealed 10-15 minutes in freezing machine in -5~-2 DEG C, during congealing
Speed of agitator is 30-40 revs/min；
S6 is hardened：By the ice-cream slurry after congealing when -28~-23 DEG C of hardening 12-18 are small, lemon ice low in calories is obtained
River in Henan Province drenches.
Specifically, the present invention also provides the preparation method of another lemon ice cream low in calories, comprise the following steps：
S1 weighs raw material：Cream 20-25 parts by weight, milk powder 5-15 parts by weight, jerusalem artichoke whole powder 5-15 parts by weight, white granulated sugar 8-
10 parts by weight, emulsifying agent 0.2-0.4 parts by weight, lemon juice 0.1-0.15 parts by weight, lemon scurf 0.05-0.1 parts by weight, xanthan
Glue 0.1-0.2 parts by weight, water 55-65 parts by weight；
S2 batch mixings：By cream, white granulated sugar, emulsifying agent, xanthans with 300-400 revs/min of 15-20 points of rotating speed stirring
Clock, obtains mixture A；Mixture A is added in 30-35 DEG C of water, with 300-400 revs/min of 10-20 points of rotating speed stirring
Clock, obtains mixture B；Lemon scurf is added into mixture B, after being stirred 5-10 minutes with 400-500 revs/min of rotating speed,
Milk powder, jerusalem artichoke whole powder and lemon juice are added, continues to stir 10-15 minutes with 400-500 revs/min of rotating speed, obtains mixture
C；
S3 homogeneous：By mixture C homogeneous 5-15 minutes under the homogenization pressure of 15-20MPa；
S4 agings：Mixture C after homogeneous is cooled to 2-5 DEG C, is put into ice cream aging machine in 4-6 DEG C of aging 10-
15 it is small when, obtain maturation ice-cream slurry；
S5 congeals：Ripe ice-cream slurry is congealed 10-15 minutes in freezing machine in -5~-2 DEG C, during congealing
Speed of agitator is 30-40 revs/min；
S6 is hardened：By the ice-cream slurry after congealing when -28~-23 DEG C of hardening 12-18 are small, lemon ice low in calories is obtained
River in Henan Province drenches.
The preparation process of the lemon juice and lemon scurf is：Fresh Lemon flowing water is rinsed 1-3 minutes, is gone
Skin, Limon pulp is stirred 1-3 minutes in juice extractor with 2000-3000 revs/min of rotating speed, using 300-500 mesh filter clothes
Filtering, obtains lemon juice；Lemon peel is soaked 3-5 minutes with the common salt aqueous solution that mass fraction is 5-15%, lemon peel and food
The solid-to-liquid ratio of saline solution is 1：(5-8) (g/mL), lemon peel is taken out, and is rinsed 1-3 minutes, drained, with plane with flowing water
Chip is made in knife plane, crosses 40-60 mesh sieves, obtains lemon scurf.
The preparation process of the jerusalem artichoke whole powder is：Fresh jerusalem artichoke flowing water is rinsed 3-5 minutes, peeling, will remove the peel
Jerusalem artichoke afterwards is cut into the jerusalem artichoke piece that thickness is 2-3cm, and jerusalem artichoke piece is soaked in the aqueous solution of malic acid that concentration is 0.2-0.5g/L
Bubble 3-5 minutes, the wherein solid-to-liquid ratio of jerusalem artichoke piece and aqueous solution of malic acid are 1：(3-5) (g/mL), takes out jerusalem artichoke piece, drains, in
When 60-70 DEG C of dry 3-5 is small, crush, cross 60-80 mesh sieves, obtain jerusalem artichoke whole powder.
As a kind of preferable technical solution of the present invention, the jerusalem artichoke whole powder is modified jerusalem artichoke whole powder for chelating calcium, it is made
It is for process：Fresh jerusalem artichoke flowing water is rinsed 3-5 minutes, peeling, it is 2-3cm's that the jerusalem artichoke after peeling is cut into thickness
Jerusalem artichoke piece, soaks 3-5 minutes, wherein jerusalem artichoke piece and apple by jerusalem artichoke piece in the aqueous solution of malic acid that concentration is 0.2-0.5g/L
The solid-to-liquid ratio of aqueous acid is 1：(3-5) (g/mL), takes out jerusalem artichoke piece, drains, when 60-70 DEG C of dry 3-5 is small, crushing, and mistake
60-80 mesh sieves, obtain jerusalem artichoke whole powder；Jerusalem artichoke whole powder is weighed, adds the ethanol of 5-10 times of jerusalem artichoke whole powder weight, is uniformly mixed, obtains
To mixed liquor I, sodium hydroxide is then added into mixed liquor I, the mass ratio of sodium hydroxide and jerusalem artichoke whole powder is (0.8-1.2)：
1, stirred 20-40 minutes with 400-600 revs/min of rotating speed, obtain mixed liquor II；Chloroacetic acid is added into mixed liquor II,
The mass ratio of chloroacetic acid and jerusalem artichoke whole powder is (1.5-1.6)：1, when 50-80 DEG C of reaction 1-4 is small；After reaction, will be anti-
Answer liquid be stored at room temperature 2-3 it is small when, reaction solution is centrifuged 10-15 minute with 2000-3000 revs/min of rotating speed, abandons supernatant, general
Bottom solid is washed with distilled water, and distillation water consumption is 50-100 times of bottom solid weight, by the bottom solid after washing in
When 60-80 DEG C of dry 5-8 is small, carboxymethyl jerusalem artichoke whole powder is obtained；By carboxymethyl jerusalem artichoke whole powder and calcium chloride with mass ratio (10-
15)：1 is uniformly mixed, and obtains mixed liquor III；The pH value for adjusting mixed liquor III be 5-7,25-30 DEG C of temperature with 300-500 turns/
The rotating speed of minute stirs 30-40 minutes, obtains mixed liquor IV；Mixed liquor IV is centrifuged with 2000-3000 revs/min of rotating speed
10-15 minutes, supernatant is abandoned, precipitation is washed with distilled water, distillation water consumption is 50-100 times of Sediment weight, after washing
Be deposited in 60-80 DEG C of dry 5-8 it is small when, obtain chelating calcium and be modified jerusalem artichoke whole powder.
The emulsifying agent is soybean lecithin and/or lauric monoglyceride.Preferably, the emulsifying agent is soybean lecithin
The mixture of fat and lauric monoglyceride, wherein the mass ratio of the soybean lecithin and lauric monoglyceride is (2.5-
4.5):1。
As another preferable technical solution of the present invention, the cream can select the milk after streptococcus lactis fermentation
Oil, its preparation process are：After cream is stirred 5-10 minutes with 5000-7000 revs/min of rotating speed, 15- is sterilized in 85-90 DEG C
20 minutes, it is cooled to room temperature；The streptococcus lactis of milk weight of oil 2-5% is added in cream after cooling, is uniformly mixed, in
When 35-37 DEG C of fermentation 18-24 of temperature is small, to obtain the final product.
The second technical problem to be solved by the present invention is to provide a kind of lemon ice cream low in calories.
Lemon ice cream low in calories of the present invention does not add any food flavor, and bright in colour, clean taste, both provided
Naturally, natural, mellow and full, full butterfat flavor, and the distinctive fruit flavor of lemon is fully discharged, while lemon spy can also be sheltered
The bitter mouthfeel having, clearing away summerheat, rich in protein, delicate fragrance is tasty, does not have flavor.
Embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to the reality
Apply among a scope.The experimental method of actual conditions is not specified in the following example, according to conventional methods and conditions, or according to business
Product specification selects.
In following embodiments,
Cream, the animal cream provided using seven formula Industrial Co., Ltd. of Shanghai.
Milk powder, the edible whole-fat milk powder provided using Shijiazhuang bio tech ltd of Xu Er U.S.s.
White granulated sugar, the edible white granulated sugar provided using hundred million Long Yuan Food Co., Ltd of Hubei.
Soybean lecithin, No. CAS：8002-43-5, the specific food provided using Xi'an Tian Bao bio tech ltd
Level soybean lecithin.
Lemon, the Fresh Lemon provided using four seasons lemon firm of county of Anyue Sichuan.
Xanthans, No. CAS：11138-66-2, the food-grade specifically provided using the graceful bio tech ltd of upper Hypon
Xanthans.
Jerusalem artichoke, Classification system：JerusalemArtichoke, also known as Jerusalem artichoke, are commonly called as Jerusalem artichoke, belong to block lotus composite family to day
Certain herbaceous plants with big flowers category.Its epidermis is in khaki or lilac red, and meat is creamy white, and mouthfeel is delicate and has the peculiar taste of jerusalem artichoke, and block lotus is more
There is irregular projection, block lotus is loose, in spindle-type or irregular knurl type.Jerusalem artichoke block ridge can be used in food, have sufficient battalion
Support material.The specific jerusalem artichoke provided using Dalian legendary god of farming's heavenly steed medicinal material Specialty Co-operative Organization.
Lauric monoglyceride, No. CAS：142-18-7, is specifically provided using Sen Di bio tech ltd of Shenzhen
Food-grade lauric monoglyceride.
Malic acid, No. CAS：6915-15-7, the specific food-grade apple provided using Wuhan Dong Kang sources Science and Technology Ltd.
Acid.
Streptococcus lactis, latin name：Streptococcus lactis (Lister) Lohnis, by 34 amino acid residues
Composition, is pale solid powder.Can be a kind of efficient, safe and nontoxic, without side-effects by enzyme degraded, the digestion in human body
Antiseptics for natural food.It can suppress most gram-positive bacterias, especially the gram-positive bacteria such as withered grass bud to producing gemma
Spore bacillus, bacillus stearothermophilus etc. have very strong inhibitory action, and to Gram-negative bacteria, saccharomycete and the general nothing of mould
Effect.Bacterium numbering：Bio-18707, viable bacteria concentration 1011CFU/g, shares net purchased from microbial resources.
Ethanol, the edible absolute ethyl alcohol provided using Zibo Danyang Chemical Co., Ltd..
Ice cream aging machine, the ice river in Henan Province of the model MIX60 provided using Nanjing Mei Heng food machinerys Manufacturing Co., Ltd
Drench ageing machine.
Freezing machine, the freezing machine of the model M-350 provided using Wenzhou Yi Jianuo Machinery Co., Ltd.s.
Embodiment 1
The preparation method of lemon ice cream low in calories, comprises the following steps：
S1 weighs raw material：25 parts by weight of cream, 20 parts by weight of milk powder, 8 parts by weight of white granulated sugar, 0.3 weight of soybean lecithin
Part, 0.1 parts by weight of lemon juice, 0.05 parts by weight of lemon scurf, 0.2 parts by weight of xanthans, 60 parts by weight of water；
S2 batch mixings：Cream, white granulated sugar, soybean lecithin, xanthans are stirred 15 minutes with 300 revs/min of rotating speed, obtained
To mixture A；Mixture A is added in 30 DEG C of water, is stirred 10 minutes with 300 revs/min of rotating speed, obtain mixture B；
Lemon scurf is added into mixture B, with the stirring of 500 revs/min of rotating speed after five minutes, adds milk powder and lemon juice, continue with
500 revs/min of rotating speed stirs 10 minutes, obtains mixture C；
S3 homogeneous：By mixture C under the homogenization pressure of 15MPa homogeneous 10 minutes；
S4 agings：Mixture C after homogeneous is cooled to 2 DEG C, is put into ice cream aging machine when 4 DEG C of agings 12 are small,
Obtain the ice-cream slurry of maturation；
S5 congeals：Ripe ice-cream slurry is congealed 15 minutes in freezing machine in -5 DEG C, stirring turn during congealing
Speed is 40 revs/min；
S6 is hardened：By the ice-cream slurry after congealing when -23 DEG C of hardening 18 are small, lemon ice cream low in calories is obtained.
The preparation process of the lemon juice and lemon scurf is：Fresh Lemon flowing water is rinsed 2 minutes, peeling,
Limon pulp is stirred 2 minutes in juice extractor with 2000 revs/min of rotating speed, using 300 mesh filter-cloth filterings, obtains lemon
Juice；The common salt aqueous solution that lemon peel mass fraction is 5% is soaked 3 minutes, the solid-to-liquid ratio of lemon peel and common salt aqueous solution is
1：5 (g/mL), lemon peel is taken out, and is rinsed 2 minutes, drained with flowing water, and chip is made with planing tool plane, crosses 40 mesh sieves, obtains
To lemon scurf.
Embodiment 2
The preparation method of lemon ice cream low in calories, comprises the following steps：
S1 weighs raw material：It is 25 parts by weight of cream, 15 parts by weight of milk powder, 5 parts by weight of jerusalem artichoke whole powder, 8 parts by weight of white granulated sugar, big
0.3 parts by weight of beans lecithin, 0.1 parts by weight of lemon juice, 0.05 parts by weight of lemon scurf, 0.2 parts by weight of xanthans, 60 weight of water
Part；
S2 batch mixings：Cream, white granulated sugar, soybean lecithin, xanthans are stirred 15 minutes with 300 revs/min of rotating speed, obtained
To mixture A；Mixture A is added in 30 DEG C of water, is stirred 10 minutes with 300 revs/min of rotating speed, obtain mixture B；
Lemon scurf is added into mixture B, with 500 revs/min of rotating speed stirring after five minutes, adds milk powder, jerusalem artichoke whole powder and lemon
Juice, is continued to be stirred 10 minutes with 500 revs/min of rotating speed, obtains mixture C；
S3 homogeneous：By mixture C under the homogenization pressure of 15MPa homogeneous 10 minutes；
S4 agings：Mixture C after homogeneous is cooled to 2 DEG C, is put into ice cream aging machine when 4 DEG C of agings 12 are small,
Obtain the ice-cream slurry of maturation；
S5 congeals：Ripe ice-cream slurry is congealed 15 minutes in freezing machine in -5 DEG C, stirring turn during congealing
Speed is 40 revs/min；
S6 is hardened：By the ice-cream slurry after congealing when -23 DEG C of hardening 18 are small, lemon ice cream low in calories is obtained.
The preparation process of the lemon juice and lemon scurf is：Fresh Lemon flowing water is rinsed 2 minutes, peeling,
Limon pulp is stirred 2 minutes in juice extractor with 2000 revs/min of rotating speed, using 300 mesh filter-cloth filterings, obtains lemon
Juice；The common salt aqueous solution that lemon peel mass fraction is 5% is soaked 3 minutes, the solid-to-liquid ratio of lemon peel and common salt aqueous solution is
1：5 (g/mL), lemon peel is taken out, and is rinsed 2 minutes, drained with flowing water, and chip is made with planing tool plane, crosses 40 mesh sieves, obtains
To lemon scurf.
The preparation process of the jerusalem artichoke whole powder is：Fresh jerusalem artichoke flowing water is rinsed 5 minutes, peeling, after peeling
Jerusalem artichoke be cut into thickness be 3cm jerusalem artichoke piece, by jerusalem artichoke piece concentration be 0.4g/L aqueous solution of malic acid in soak 3 minutes,
Wherein the solid-to-liquid ratio of jerusalem artichoke piece and aqueous solution of malic acid is 1：4 (g/mL), take out jerusalem artichoke piece, drain, when 60 DEG C of dryings 5 are small,
Crush, cross 60 mesh sieves, obtain jerusalem artichoke whole powder.
Embodiment 3
The preparation method of lemon ice cream low in calories, comprises the following steps：
S1 weighs raw material：25 parts by weight of cream, 10 parts by weight of milk powder, 10 parts by weight of jerusalem artichoke whole powder, 8 parts by weight of white granulated sugar,
0.3 parts by weight of soybean lecithin, 0.1 parts by weight of lemon juice, 0.05 parts by weight of lemon scurf, 0.2 parts by weight of xanthans, 60 weight of water
Measure part；
S2 batch mixings：Cream, white granulated sugar, soybean lecithin, xanthans are stirred 15 minutes with 300 revs/min of rotating speed, obtained
To mixture A；Mixture A is added in 30 DEG C of water, is stirred 10 minutes with 300 revs/min of rotating speed, obtain mixture B；
Lemon scurf is added into mixture B, with 500 revs/min of rotating speed stirring after five minutes, adds milk powder, jerusalem artichoke whole powder and lemon
Juice, is continued to be stirred 10 minutes with 500 revs/min of rotating speed, obtains mixture C；
S3 homogeneous：By mixture C under the homogenization pressure of 15MPa homogeneous 10 minutes；
S4 agings：Mixture C after homogeneous is cooled to 2 DEG C, is put into ice cream aging machine when 4 DEG C of agings 12 are small,
Obtain the ice-cream slurry of maturation；
S5 congeals：Ripe ice-cream slurry is congealed 15 minutes in freezing machine in -5 DEG C, stirring turn during congealing
Speed is 40 revs/min；
S6 is hardened：By the ice-cream slurry after congealing when -23 DEG C of hardening 18 are small, lemon ice cream low in calories is obtained.
The preparation process of the lemon juice and lemon scurf is：Fresh Lemon flowing water is rinsed 2 minutes, peeling,
Limon pulp is stirred 2 minutes in juice extractor with 2000 revs/min of rotating speed, using 300 mesh filter-cloth filterings, obtains lemon
Juice；The common salt aqueous solution that lemon peel mass fraction is 5% is soaked 3 minutes, the solid-to-liquid ratio of lemon peel and common salt aqueous solution is
1：5 (g/mL), lemon peel is taken out, and is rinsed 2 minutes, drained with flowing water, and chip is made with planing tool plane, crosses 40 mesh sieves, obtains
To lemon scurf.
The preparation process of the jerusalem artichoke whole powder is：Fresh jerusalem artichoke flowing water is rinsed 5 minutes, peeling, after peeling
Jerusalem artichoke be cut into thickness be 3cm jerusalem artichoke piece, by jerusalem artichoke piece concentration be 0.4g/L aqueous solution of malic acid in soak 3 minutes,
Wherein the solid-to-liquid ratio of jerusalem artichoke piece and aqueous solution of malic acid is 1：4 (g/mL), take out jerusalem artichoke piece, drain, when 60 DEG C of dryings 5 are small,
Crush, cross 60 mesh sieves, obtain jerusalem artichoke whole powder.
Embodiment 4
The preparation method of lemon ice cream low in calories, comprises the following steps：
S1 weighs raw material：It is 25 parts by weight of cream, 5 parts by weight of milk powder, 15 parts by weight of jerusalem artichoke whole powder, 8 parts by weight of white granulated sugar, big
0.3 parts by weight of beans lecithin, 0.1 parts by weight of lemon juice, 0.05 parts by weight of lemon scurf, 0.2 parts by weight of xanthans, 60 weight of water
Part；
S2 batch mixings：Cream, white granulated sugar, soybean lecithin, xanthans are stirred 15 minutes with 300 revs/min of rotating speed, obtained
To mixture A；Mixture A is added in 30 DEG C of water, is stirred 10 minutes with 300 revs/min of rotating speed, obtain mixture B；
Lemon scurf is added into mixture B, with 500 revs/min of rotating speed stirring after five minutes, adds milk powder, jerusalem artichoke whole powder and lemon
Juice, is continued to be stirred 10 minutes with 500 revs/min of rotating speed, obtains mixture C；
S3 homogeneous：By mixture C under the homogenization pressure of 15MPa homogeneous 10 minutes；
S4 agings：Mixture C after homogeneous is cooled to 2 DEG C, is put into ice cream aging machine when 4 DEG C of agings 12 are small,
Obtain the ice-cream slurry of maturation；
S5 congeals：Ripe ice-cream slurry is congealed 15 minutes in freezing machine in -5 DEG C, stirring turn during congealing
Speed is 40 revs/min；
S6 is hardened：By the ice-cream slurry after congealing when -23 DEG C of hardening 18 are small, lemon ice cream low in calories is obtained.
The preparation process of the lemon juice and lemon scurf is：Fresh Lemon flowing water is rinsed 2 minutes, peeling,
Limon pulp is stirred 2 minutes in juice extractor with 2000 revs/min of rotating speed, using 300 mesh filter-cloth filterings, obtains lemon
Juice；The common salt aqueous solution that lemon peel mass fraction is 5% is soaked 3 minutes, the solid-to-liquid ratio of lemon peel and common salt aqueous solution is
1：5 (g/mL), lemon peel is taken out, and is rinsed 2 minutes, drained with flowing water, and chip is made with planing tool plane, crosses 40 mesh sieves, obtains
To lemon scurf.
The preparation process of the jerusalem artichoke whole powder is：Fresh jerusalem artichoke flowing water is rinsed 5 minutes, peeling, after peeling
Jerusalem artichoke be cut into thickness be 3cm jerusalem artichoke piece, by jerusalem artichoke piece concentration be 0.4g/L aqueous solution of malic acid in soak 3 minutes,
Wherein the solid-to-liquid ratio of jerusalem artichoke piece and aqueous solution of malic acid is 1：4 (g/mL), take out jerusalem artichoke piece, drain, when 60 DEG C of dryings 5 are small,
Crush, cross 60 mesh sieves, obtain jerusalem artichoke whole powder.
Embodiment 5
The preparation method of lemon ice cream low in calories, comprises the following steps：
S1 weighs raw material：25 parts by weight of cream, 10 parts by weight of milk powder, chelating calcium are modified 10 parts by weight of jerusalem artichoke whole powder, white sand
Sugared 8 parts by weight, 0.3 parts by weight of soybean lecithin, 0.1 parts by weight of lemon juice, 0.05 parts by weight of lemon scurf, 0.2 weight of xanthans
Measure part, 60 parts by weight of water；
S2 batch mixings：Cream, white granulated sugar, soybean lecithin, xanthans are stirred 15 minutes with 300 revs/min of rotating speed, obtained
To mixture A；Mixture A is added in 30 DEG C of water, is stirred 10 minutes with 300 revs/min of rotating speed, obtain mixture B；
Lemon scurf is added into mixture B, with 500 revs/min of rotating speed stirring after five minutes, adds milk powder, chelating calcium is modified jerusalem artichoke
Full powder and lemon juice, are continued to be stirred 10 minutes with 500 revs/min of rotating speed, obtain mixture C；
S3 homogeneous：By mixture C under the homogenization pressure of 15MPa homogeneous 10 minutes；
S4 agings：Mixture C after homogeneous is cooled to 2 DEG C, is put into ice cream aging machine when 4 DEG C of agings 12 are small,
Obtain the ice-cream slurry of maturation；
S5 congeals：Ripe ice-cream slurry is congealed 15 minutes in freezing machine in -5 DEG C, stirring turn during congealing
Speed is 40 revs/min；
S6 is hardened：By the ice-cream slurry after congealing when -23 DEG C of hardening 18 are small, lemon ice cream low in calories is obtained.
The preparation process of the lemon juice and lemon scurf is：Fresh Lemon flowing water is rinsed 2 minutes, peeling,
Limon pulp is stirred 2 minutes in juice extractor with 2000 revs/min of rotating speed, using 300 mesh filter-cloth filterings, obtains lemon
Juice；The common salt aqueous solution that lemon peel mass fraction is 5% is soaked 3 minutes, the solid-to-liquid ratio of lemon peel and common salt aqueous solution is
1：5 (g/mL), lemon peel is taken out, and is rinsed 2 minutes, drained with flowing water, and chip is made with planing tool plane, crosses 40 mesh sieves, obtains
To lemon scurf.
It is described chelating calcium be modified jerusalem artichoke whole powder preparation method be：Fresh jerusalem artichoke flowing water is rinsed 5 minutes, is gone
Skin, is cut into the jerusalem artichoke piece that thickness is 3cm, by jerusalem artichoke piece in the aqueous solution of malic acid that concentration is 0.4g/L by the jerusalem artichoke after peeling
Immersion 3 minutes, the wherein solid-to-liquid ratio of jerusalem artichoke piece and aqueous solution of malic acid are 1：4 (g/mL), take out jerusalem artichoke piece, drain, in 60 DEG C
When drying 5 is small, crush, cross 60 mesh sieves, obtain jerusalem artichoke whole powder；Jerusalem artichoke whole powder is taken, adds the ethanol of 8 times of jerusalem artichoke whole powder weight, is mixed
Close uniform, obtain mixed liquor I, then add sodium hydroxide into mixed liquor I, the mass ratio of sodium hydroxide and jerusalem artichoke whole powder is
0.8：1, stirred 30 minutes with 400 revs/min of rotating speed, obtain mixed liquor II；Chloroacetic acid, a chlorine are added into mixed liquor II
The mass ratio of acetic acid and jerusalem artichoke whole powder is 1.5：1, when 80 DEG C of reactions 2 are small；After reaction, that reaction solution is stored at room temperature 2 is small
When, reaction solution is centrifuged 15 minutes with 2000 revs/min of rotating speed, supernatant is abandoned, bottom solid is washed with distilled water, distill
Water consumption is 80 times of bottom solid weight, and by the bottom solid after washing when 60 DEG C of dryings 5 are small, it is complete to obtain carboxymethyl jerusalem artichoke
Powder；By carboxymethyl jerusalem artichoke whole powder and calcium chloride with mass ratio 10：1 is uniformly mixed, and obtains mixed liquor III；Adjust the pH of mixed liquor III
It is worth for 7, is stirred 30 minutes with 500 revs/min of rotating speed for 30 DEG C in temperature, obtain mixed liquor IV；By mixed liquor IV with 3000 turns/
The rotating speed of minute centrifuges 10 minutes, abandons supernatant, precipitation is washed with distilled water, and distillation water consumption is 60 times of Sediment weight,
By after washing be deposited in 60 DEG C of dryings 5 it is small when, obtain chelating calcium be modified jerusalem artichoke whole powder.
Embodiment 6
The preparation method of lemon ice cream low in calories, comprises the following steps：
S1 weighs raw material：25 parts by weight of cream, 10 parts by weight of milk powder, chelating calcium after streptococcus lactis fermentation are modified jerusalem artichoke
10 parts by weight of full powder, 8 parts by weight of white granulated sugar, 0.3 parts by weight of soybean lecithin, 0.1 parts by weight of lemon juice, 0.05 weight of lemon scurf
Measure part, 0.2 parts by weight of xanthans, 60 parts by weight of water；
S2 batch mixings：Cream, white granulated sugar, soybean lecithin, xanthans after streptococcus lactis is fermented is with 300 revs/min
Rotating speed stir 15 minutes, obtain mixture A；Mixture A is added in 30 DEG C of water, is stirred with 300 revs/min of rotating speed
10 minutes, obtain mixture B；Lemon scurf is added into mixture B, with 500 revs/min of rotating speed stirring after five minutes, is added
Milk powder, chelating calcium are modified jerusalem artichoke whole powder and lemon juice, continue to stir 10 minutes with 500 revs/min of rotating speed, obtain mixture C；
S3 homogeneous：By mixture C under the homogenization pressure of 15MPa homogeneous 10 minutes；
S4 agings：Mixture C after homogeneous is cooled to 2 DEG C, is put into ice cream aging machine when 4 DEG C of agings 12 are small,
Obtain the ice-cream slurry of maturation；
S5 congeals：Ripe ice-cream slurry is congealed 15 minutes in freezing machine in -5 DEG C, stirring turn during congealing
Speed is 40 revs/min；
S6 is hardened：By the ice-cream slurry after congealing when -23 DEG C of hardening 18 are small, lemon ice cream low in calories is obtained.
The preparation process of the lemon juice and lemon scurf is：Fresh Lemon flowing water is rinsed 2 minutes, peeling,
Limon pulp is stirred 2 minutes in juice extractor with 2000 revs/min of rotating speed, using 300 mesh filter-cloth filterings, obtains lemon
Juice；The common salt aqueous solution that lemon peel mass fraction is 5% is soaked 3 minutes, the solid-to-liquid ratio of lemon peel and common salt aqueous solution is
1：5 (g/mL), lemon peel is taken out, and is rinsed 2 minutes, drained with flowing water, and chip is made with planing tool plane, crosses 40 mesh sieves, obtains
To lemon scurf.
It is described chelating calcium be modified jerusalem artichoke whole powder preparation method be：Fresh jerusalem artichoke flowing water is rinsed 5 minutes, is gone
Skin, is cut into the jerusalem artichoke piece that thickness is 3cm, by jerusalem artichoke piece in the aqueous solution of malic acid that concentration is 0.4g/L by the jerusalem artichoke after peeling
Immersion 3 minutes, the wherein solid-to-liquid ratio of jerusalem artichoke piece and aqueous solution of malic acid are 1：4 (g/mL), take out jerusalem artichoke piece, drain, in 60 DEG C
When drying 5 is small, crush, cross 60 mesh sieves, obtain jerusalem artichoke whole powder；Jerusalem artichoke whole powder is taken, adds the ethanol of 8 times of jerusalem artichoke whole powder weight, is mixed
Close uniform, obtain mixed liquor I, then add sodium hydroxide into mixed liquor I, the mass ratio of sodium hydroxide and jerusalem artichoke whole powder is
0.8：1, stirred 30 minutes with 400 revs/min of rotating speed, obtain mixed liquor II；Chloroacetic acid, a chlorine are added into mixed liquor II
The mass ratio of acetic acid and jerusalem artichoke whole powder is 1.5：1, when 80 DEG C of reactions 2 are small；After reaction, that reaction solution is stored at room temperature 2 is small
When, reaction solution is centrifuged 15 minutes with 2000 revs/min of rotating speed, supernatant is abandoned, bottom solid is washed with distilled water, distill
Water consumption is 80 times of bottom solid weight, and by the bottom solid after washing when 60 DEG C of dryings 5 are small, it is complete to obtain carboxymethyl jerusalem artichoke
Powder；By carboxymethyl jerusalem artichoke whole powder and calcium chloride with mass ratio 10：1 is uniformly mixed, and obtains mixed liquor III；Adjust the pH of mixed liquor III
It is worth for 7, is stirred 30 minutes with 500 revs/min of rotating speed for 30 DEG C in temperature, obtain mixed liquor IV；By mixed liquor IV with 3000 turns/
The rotating speed of minute centrifuges 10 minutes, abandons supernatant, precipitation is washed with distilled water, and distillation water consumption is 60 times of Sediment weight,
By after washing be deposited in 60 DEG C of dryings 5 it is small when, obtain chelating calcium be modified jerusalem artichoke whole powder.
The preparation process of cream after streptococcus lactis fermentation is：Cream is stirred 8 with 5000 revs/min of rotating speed
After minute, sterilize 15 minutes, be cooled to room temperature in 85 DEG C；The streptococcus lactis of milk weight of oil 2% is added to milk after cooling
In oil, it is uniformly mixed, when 37 DEG C of fermentations 24 of temperature are small, to obtain the final product.
Embodiment 7
The preparation method of lemon ice cream low in calories, comprises the following steps：
S1 weighs raw material：25 parts by weight of cream, 10 parts by weight of milk powder, chelating calcium after streptococcus lactis fermentation are modified jerusalem artichoke
10 parts by weight of full powder, 8 parts by weight of white granulated sugar, 0.3 parts by weight of lauric monoglyceride, 0.1 parts by weight of lemon juice, lemon scurf
0.05 parts by weight, 0.2 parts by weight of xanthans, 60 parts by weight of water；
S2 batch mixings：Cream, white granulated sugar, lauric monoglyceride, xanthans after streptococcus lactis is fermented with 300 turns/
The rotating speed of minute stirs 15 minutes, obtains mixture A；Mixture A is added in 30 DEG C of water, with 300 revs/min of rotating speed
Stirring 10 minutes, obtains mixture B；Lemon scurf is added into mixture B, with 500 revs/min of rotating speed stirring after five minutes,
Milk powder, chelating calcium modification jerusalem artichoke whole powder and lemon juice are added, continues to stir 10 minutes with 500 revs/min of rotating speed, is mixed
Expect C；
S3 homogeneous：By mixture C under the homogenization pressure of 15MPa homogeneous 10 minutes；
S4 agings：Mixture C after homogeneous is cooled to 2 DEG C, is put into ice cream aging machine when 4 DEG C of agings 12 are small,
Obtain the ice-cream slurry of maturation；
S5 congeals：Ripe ice-cream slurry is congealed 15 minutes in freezing machine in -5 DEG C, stirring turn during congealing
Speed is 40 revs/min；
S6 is hardened：By the ice-cream slurry after congealing when -23 DEG C of hardening 18 are small, lemon ice cream low in calories is obtained.
The preparation process of the lemon juice and lemon scurf is：Fresh Lemon flowing water is rinsed 2 minutes, peeling,
Limon pulp is stirred 2 minutes in juice extractor with 2000 revs/min of rotating speed, using 300 mesh filter-cloth filterings, obtains lemon
Juice；The common salt aqueous solution that lemon peel mass fraction is 5% is soaked 3 minutes, the solid-to-liquid ratio of lemon peel and common salt aqueous solution is
1：5 (g/mL), lemon peel is taken out, and is rinsed 2 minutes, drained with flowing water, and chip is made with planing tool plane, crosses 40 mesh sieves, obtains
To lemon scurf.
It is described chelating calcium be modified jerusalem artichoke whole powder preparation method be：Fresh jerusalem artichoke flowing water is rinsed 5 minutes, is gone
Skin, is cut into the jerusalem artichoke piece that thickness is 3cm, by jerusalem artichoke piece in the aqueous solution of malic acid that concentration is 0.4g/L by the jerusalem artichoke after peeling
Immersion 3 minutes, the wherein solid-to-liquid ratio of jerusalem artichoke piece and aqueous solution of malic acid are 1：4 (g/mL), take out jerusalem artichoke piece, drain, in 60 DEG C
When drying 5 is small, crush, cross 60 mesh sieves, obtain jerusalem artichoke whole powder；Jerusalem artichoke whole powder is taken, adds the ethanol of 8 times of jerusalem artichoke whole powder weight, is mixed
Close uniform, obtain mixed liquor I, then add sodium hydroxide into mixed liquor I, the mass ratio of sodium hydroxide and jerusalem artichoke whole powder is
0.8：1, stirred 30 minutes with 400 revs/min of rotating speed, obtain mixed liquor II；Chloroacetic acid, a chlorine are added into mixed liquor II
The mass ratio of acetic acid and jerusalem artichoke whole powder is 1.5：1, when 80 DEG C of reactions 2 are small；After reaction, that reaction solution is stored at room temperature 2 is small
When, reaction solution is centrifuged 15 minutes with 2000 revs/min of rotating speed, supernatant is abandoned, bottom solid is washed with distilled water, distill
Water consumption is 80 times of bottom solid weight, and by the bottom solid after washing when 60 DEG C of dryings 5 are small, it is complete to obtain carboxymethyl jerusalem artichoke
Powder；By carboxymethyl jerusalem artichoke whole powder and calcium chloride with mass ratio 10：1 is uniformly mixed, and obtains mixed liquor III；Adjust the pH of mixed liquor III
It is worth for 7, is stirred 30 minutes with 500 revs/min of rotating speed for 30 DEG C in temperature, obtain mixed liquor IV；By mixed liquor IV with 3000 turns/
The rotating speed of minute centrifuges 10 minutes, abandons supernatant, precipitation is washed with distilled water, and distillation water consumption is 60 times of Sediment weight,
By after washing be deposited in 60 DEG C of dryings 5 it is small when, obtain chelating calcium be modified jerusalem artichoke whole powder.
The preparation process of cream after streptococcus lactis fermentation is：Cream is stirred 8 with 5000 revs/min of rotating speed
After minute, sterilize 15 minutes, be cooled to room temperature in 85 DEG C；The streptococcus lactis of milk weight of oil 2% is added to milk after cooling
In oil, it is uniformly mixed, when 37 DEG C of fermentations 24 of temperature are small, to obtain the final product.
Embodiment 8
The preparation method of lemon ice cream low in calories, comprises the following steps：
S1 weighs raw material：25 parts by weight of cream, 10 parts by weight of milk powder, chelating calcium after streptococcus lactis fermentation are modified jerusalem artichoke
10 parts by weight of full powder, 8 parts by weight of white granulated sugar, 0.24 parts by weight of soybean lecithin, 0.06 parts by weight of lauric monoglyceride, lemon
0.1 parts by weight of juice, 0.05 parts by weight of lemon scurf, 0.2 parts by weight of xanthans, 60 parts by weight of water；
S2 batch mixings：Cream, white granulated sugar, soybean lecithin, lauric monoglyceride, xanthan after streptococcus lactis is fermented
Glue is stirred 15 minutes with 300 revs/min of rotating speed, obtains mixture A；Mixture A is added in 30 DEG C of water, with 300 turns/
The rotating speed of minute stirs 10 minutes, obtains mixture B；Lemon scurf is added into mixture B, is stirred with 500 revs/min of rotating speed
Mix after five minutes, add milk powder, chelating calcium modification jerusalem artichoke whole powder and lemon juice, continue to stir 10 points with 500 revs/min of rotating speed
Clock, obtains mixture C；
S3 homogeneous：By mixture C under the homogenization pressure of 15MPa homogeneous 10 minutes；
S4 agings：Mixture C after homogeneous is cooled to 2 DEG C, is put into ice cream aging machine when 4 DEG C of agings 12 are small,
Obtain the ice-cream slurry of maturation；
S5 congeals：Ripe ice-cream slurry is congealed 15 minutes in freezing machine in -5 DEG C, stirring turn during congealing
Speed is 40 revs/min；
S6 is hardened：By the ice-cream slurry after congealing when -23 DEG C of hardening 18 are small, lemon ice cream low in calories is obtained.
The preparation process of the lemon juice and lemon scurf is：Fresh Lemon flowing water is rinsed 2 minutes, peeling,
Limon pulp is stirred 2 minutes in juice extractor with 2000 revs/min of rotating speed, using 300 mesh filter-cloth filterings, obtains lemon
Juice；The common salt aqueous solution that lemon peel mass fraction is 5% is soaked 3 minutes, the solid-to-liquid ratio of lemon peel and common salt aqueous solution is
1：5 (g/mL), lemon peel is taken out, and is rinsed 2 minutes, drained with flowing water, and chip is made with planing tool plane, crosses 40 mesh sieves, obtains
To lemon scurf.
It is described chelating calcium be modified jerusalem artichoke whole powder preparation method be：Fresh jerusalem artichoke flowing water is rinsed 5 minutes, is gone
Skin, is cut into the jerusalem artichoke piece that thickness is 3cm, by jerusalem artichoke piece in the aqueous solution of malic acid that concentration is 0.4g/L by the jerusalem artichoke after peeling
Immersion 3 minutes, the wherein solid-to-liquid ratio of jerusalem artichoke piece and aqueous solution of malic acid are 1：4 (g/mL), take out jerusalem artichoke piece, drain, in 60 DEG C
When drying 5 is small, crush, cross 60 mesh sieves, obtain jerusalem artichoke whole powder；Jerusalem artichoke whole powder is taken, adds the ethanol of 8 times of jerusalem artichoke whole powder weight, is mixed
Close uniform, obtain mixed liquor I, then add sodium hydroxide into mixed liquor I, the mass ratio of sodium hydroxide and jerusalem artichoke whole powder is
0.8：1, stirred 30 minutes with 400 revs/min of rotating speed, obtain mixed liquor II；Chloroacetic acid, a chlorine are added into mixed liquor II
The mass ratio of acetic acid and jerusalem artichoke whole powder is 1.5：1, when 80 DEG C of reactions 2 are small；After reaction, that reaction solution is stored at room temperature 2 is small
When, reaction solution is centrifuged 15 minutes with 2000 revs/min of rotating speed, supernatant is abandoned, bottom solid is washed with distilled water, distill
Water consumption is 80 times of bottom solid weight, and by the bottom solid after washing when 60 DEG C of dryings 5 are small, it is complete to obtain carboxymethyl jerusalem artichoke
Powder；By carboxymethyl jerusalem artichoke whole powder and calcium chloride with mass ratio 10：1 is uniformly mixed, and obtains mixed liquor III；Adjust the pH of mixed liquor III
It is worth for 7, is stirred 30 minutes with 500 revs/min of rotating speed for 30 DEG C in temperature, obtain mixed liquor IV；By mixed liquor IV with 3000 turns/
The rotating speed of minute centrifuges 10 minutes, abandons supernatant, precipitation is washed with distilled water, and distillation water consumption is 60 times of Sediment weight,
By after washing be deposited in 60 DEG C of dryings 5 it is small when, obtain chelating calcium be modified jerusalem artichoke whole powder.
The preparation process of cream after streptococcus lactis fermentation is：Cream is stirred 8 with 5000 revs/min of rotating speed
After minute, sterilize 15 minutes, be cooled to room temperature in 85 DEG C；The streptococcus lactis of milk weight of oil 2% is added to milk after cooling
In oil, it is uniformly mixed, when 37 DEG C of fermentations 24 of temperature are small, to obtain the final product.
Test case 1
The organoleptic properties of the lemon ice cream low in calories of embodiment 1-8 are evaluated, subjective appreciation is by 10 by training
The valuation officer of instruction completes, to low-heat in terms of color and luster (10 points), smell (40 points), structural state (20 points), flavour (30 points) 4
Measure lemon ice cream and carry out sensory evaluation scores.
Color and luster：In uniform milk yellow, 8-10 divides；In yellow pockety, 5-7 divides；Some hair crows of color and luster, can connect
It is poor by property, 0-4 points.
Smell：There are natural cream-style and the distinctive delicate fragrance of lemon, 35-40 divides；There is light cream-style and a little
The smell of lemon bitterness, 25-34 points；There is less natural milk, lemon bitterness smell is slightly heavy, 15-24 points；Substantially without milk,
Smell is acceptable poor, 0-14 points.
Structural state：Even tissue is fine and smooth, and surface is smooth, 15-20 points；For tissue than more uniform, there is a little particulate matter on surface,
Without grumeleuse, 10-15 divides；There is grumeleuse, 0-9 divides.
Flavour：Flavour is pure, soft, taste lubrication, 25-30 points；Mouthfeel is milder, is subjected to, 5-25 points；Mouthfeel is thick
It is rough, it is acceptable poor, 0-4 points.
Sensory evaluation's result table is shown in Table 1.
Table 1：Organoleptic properties assessment result table
Test case 2
The expansion rate of the lemon ice cream low in calories of embodiment 1-8 is measured, with reference to SB/T 10012-92《Ice river in Henan Province
Drench the measure of expansion rate》Carry out, test method uses distilled water constant volume method, and testing procedure is as follows：First measuring device and thin knife are placed on
It is cooled to -18 DEG C in advance in refrigerator (refrigerator of the model BCD-216SDN provided using Haier Group, Co), then with precooling
Measuring device is smoothly pressed into rapidly in the central part of the ice cream sample of -18 DEG C of refrigeration, ice cream is full of measuring device, after precooling
Thin blade cut flat with two, and remove the ice cream adhered to outside sampler；The sample of acquirement is put into and is inserted in 250mL volumetric flasks
Glass funnel in, in addition accurately measure distilled water with 200mL volumetric flasks, fraction is slowly added into funnel, makes sample complete
Portion moves into volumetric flask, is then placed on volumetric flask in 45 ± 5 DEG C of electric heating constant temperature bain-marie and keeps the temperature, after foam substantially eliminates,
It is cooled to the temperature identical with the distilled water added；2mL ether is drawn with single mark pipettor, in rapid injection capacity bottle, is removed
Remaining foam in solution, distilled water is added dropwise with buret, and untill volumetric flask scale, the volume of distilled water is added dropwise in record.It is swollen
Swollen rate is represented with percentage by volume, is calculated by formula：X=(V1+V2)/[V- (V1+V2)] × 100%.In formula：X is sample
Expansion rate；V is the volume of measuring device, and unit is milliliter (mL)；V1 is the volume for adding ether, and unit is milliliter (mL)；V2 is to add
Enter the volume of distilled water, unit is milliliter (mL).Specific test result is shown in Table 2.
Table 2：Expansion rate test result table
Test case 3
The sugariness and heat of the lemon ice cream low in calories of embodiment 1-4 are tested：Sugariness is measured using saccharometer,
The saccharometer for the model PAL-1 that saccharometer is provided using Shandong Chang Ou commerce and trade Co., Ltd, using sucrose as primary standard substance, with
Sugariness of 10% aqueous sucrose solution at 20 DEG C is 100, and the sugariness of lemon ice cream low in calories obtains in comparison；Heat
The foodstuff calories detector for the model CA-HM that test equipment is provided using Beijing Ying Shenghengtai Science and Technology Ltd.s.It is specific to survey
Test result is shown in Table 3.
Table 3：Sugariness and heat amount test result table
It is seen from the above data that the present invention by adding jerusalem artichoke whole powder in lemon ice cream, gives reducing lemon
On the basis of people brings bitter mouthfeel, the color and luster and flavour of ice cream are significantly improved.In addition, jerusalem artichoke whole powder can also improve ice cream
The content of middle oligosaccharide and dietary fiber, promotes the absorption of the mineral matter elements such as magnesium, iron.Embodiment 2-4 is complete to milk powder and jerusalem artichoke
The ratio of powder is adjusted, find embodiment 3 lemon ice cream comprehensive quality it is higher, this be probably due to embodiment 3 both
The characteristic that fat can make protein, stabilizer in ice-cream slurry that aquation fully occur is met, and causes jerusalem artichoke
Polysaccharide concentration covers the bitter mouthfeel of lemon enough.In addition, when the ratio of milk powder and jerusalem artichoke whole powder is suitable, the egg in ice cream
White matter interacts with jerusalem artichoke polysaccharide, is conducive to keep the stabilization of emulsion, improves the structural state of lemon ice cream.From table 2
As can be seen that the expansion rate of embodiment 2-4 is improved compared to embodiment 1, traces it to its cause and be likely due to jerusalem artichoke whole powder
In the component such as insoluble crude fibre, jerusalem artichoke polysaccharide network-like structure is formed by intramolecular hydroxyl, ester bond, network intersection has
A large amount of gaps, improve air and are mixed into, improve foaming characteristic and expansion rate, and can increase the combination to free water with adsorbed water molecule,
Improve the flexibility of ice cream tissue.Embodiment 5 is on the premise of the good tissue of ice cream and mouthfeel is ensured, to jerusalem artichoke whole powder
It is modified, promotes absorption of the human body to calcium, reduces human body intake heat.Embodiment 6 carries out fermentation process to cream, adds
Dispersiveness and dissolubility of the jerusalem artichoke whole powder in emulsion, improve intestinal flora, the nutriment more balanced are provided for human body.
Preferred embodiment of the invention described in detail above.It should be appreciated that those of ordinary skill in the art without
Need creative work to conceive according to the present invention and make many modifications and variations.Therefore, all technologies in the art
Personnel are available by logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Technical solution, all should be in the protection domain being defined in the patent claims.
Claims (9)
- A kind of 1. preparation method of lemon ice cream low in calories, it is characterised in that including weigh raw material, batch mixing, homogeneous, aging, Congeal, cure step.
- 2. the preparation method of lemon ice cream low in calories according to claim 1, it is characterised in that comprise the following steps：S1 weighs raw material：Cream 20-25 parts by weight, milk powder 15-25 parts by weight, white granulated sugar 8-10 parts by weight, emulsifying agent 0.2-0.4 Parts by weight, lemon juice 0.1-0.15 parts by weight, lemon scurf 0.05-0.1 parts by weight, xanthans 0.1-0.2 parts by weight, water 55- 65 parts by weight；S2 batch mixings：Cream, white granulated sugar, emulsifying agent, xanthans are stirred 15-20 minutes with 300-400 revs/min of rotating speed, obtained To mixture A；Mixture A is added in 30-35 DEG C of water, is stirred 10-20 minutes, obtained with 300-400 revs/min of rotating speed To mixture B；Lemon scurf is added into mixture B, after being stirred 5-10 minutes with 400-500 revs/min of rotating speed, adds breast Powder and lemon juice, are continued to be stirred 10-15 minutes with 400-500 revs/min of rotating speed, obtain mixture C；S3 homogeneous：By mixture C homogeneous 5-15 minutes under the homogenization pressure of 15-20MPa；S4 agings：Mixture C after homogeneous is cooled to 2-5 DEG C, is put into ice cream aging machine small in 4-6 DEG C of aging 10-15 When, obtain the ice-cream slurry of maturation；S5 congeals：Ripe ice-cream slurry is congealed 10-15 minutes in freezing machine in -5~-2 DEG C, is stirred during congealing Rotating speed is 30-40 revs/min；S6 is hardened：By the ice-cream slurry after congealing when -28~-23 DEG C of hardening 12-18 are small, lemon ice river in Henan Province low in calories is obtained Leaching.
- 3. the preparation method of lemon ice cream low in calories according to claim 1, it is characterised in that comprise the following steps：S1 weighs raw material：Cream 20-25 parts by weight, milk powder 5-15 parts by weight, jerusalem artichoke whole powder 5-15 parts by weight, white granulated sugar 8-10 weights Measure part, emulsifying agent 0.2-0.4 parts by weight, lemon juice 0.1-0.15 parts by weight, lemon scurf 0.05-0.1 parts by weight, xanthans 0.1-0.2 parts by weight, water 55-65 parts by weight；S2 batch mixings：Cream, white granulated sugar, emulsifying agent, xanthans are stirred 15-20 minutes with 300-400 revs/min of rotating speed, obtained To mixture A；Mixture A is added in 30-35 DEG C of water, is stirred 10-20 minutes, obtained with 300-400 revs/min of rotating speed To mixture B；Lemon scurf is added into mixture B, after being stirred 5-10 minutes with 400-500 revs/min of rotating speed, adds breast Powder, jerusalem artichoke whole powder and lemon juice, are continued to be stirred 10-15 minutes with 400-500 revs/min of rotating speed, obtain mixture C；S3 homogeneous：By mixture C homogeneous 5-15 minutes under the homogenization pressure of 15-20MPa；S4 agings：Mixture C after homogeneous is cooled to 2-5 DEG C, is put into ice cream aging machine small in 4-6 DEG C of aging 10-15 When, obtain the ice-cream slurry of maturation；S5 congeals：Ripe ice-cream slurry is congealed 10-15 minutes in freezing machine in -5~-2 DEG C, is stirred during congealing Rotating speed is 30-40 revs/min；S6 is hardened：By the ice-cream slurry after congealing when -28~-23 DEG C of hardening 12-18 are small, lemon ice river in Henan Province low in calories is obtained Leaching.
- 4. the preparation method of the lemon ice cream low in calories according to Claims 2 or 3, it is characterised in that the lemon juice Preparation process with lemon scurf is：Fresh Lemon flowing water is rinsed 1-3 minute, is removed the peel, by Limon pulp in squeezing the juice Stirred 1-3 minutes with 2000-3000 revs/min of rotating speed in machine, using 300-500 mesh filter-cloth filterings, obtain lemon juice；By lemon Lemon skin is soaked 3-5 minutes with the common salt aqueous solution that mass fraction is 5-15%, and the solid-to-liquid ratio of lemon peel and common salt aqueous solution is 1： (5-8) (g/mL), lemon peel is taken out, and is rinsed 1-3 minutes, drained with flowing water, and chip is made with planing tool plane, crosses 40-60 Mesh sieve, obtains lemon scurf.
- 5. the preparation method of lemon ice cream low in calories according to claim 3, it is characterised in that the jerusalem artichoke whole powder Preparation process is：Fresh jerusalem artichoke flowing water is rinsed 3-5 minutes, peeling, it is 2-3cm that the jerusalem artichoke after peeling is cut into thickness Jerusalem artichoke piece, by jerusalem artichoke piece concentration be 0.2-0.5g/L aqueous solution of malic acid in soak 3-5 minutes, wherein jerusalem artichoke piece and apple The solid-to-liquid ratio of tartaric acid aqueous solution is 1：(3-5) (g/mL), takes out jerusalem artichoke piece, drains, when 60-70 DEG C of dry 3-5 is small, crushing, 60-80 mesh sieves are crossed, obtain jerusalem artichoke whole powder.
- 6. the preparation method of lemon ice cream low in calories according to claim 3, it is characterised in that the jerusalem artichoke whole powder is Chelate calcium and be modified jerusalem artichoke whole powder, its preparation process is：Fresh jerusalem artichoke flowing water is rinsed 3-5 minutes, peeling, after peeling Jerusalem artichoke be cut into thickness be 2-3cm jerusalem artichoke piece, by jerusalem artichoke piece concentration be 0.2-0.5g/L aqueous solution of malic acid in soak 3-5 minutes, the wherein solid-to-liquid ratio of jerusalem artichoke piece and aqueous solution of malic acid was 1：(3-5) (g/mL), takes out jerusalem artichoke piece, drains, in 60- When 70 DEG C of dry 3-5 are small, crush, cross 60-80 mesh sieves, obtain jerusalem artichoke whole powder；Jerusalem artichoke whole powder is weighed, adds jerusalem artichoke whole powder weight 5- 10 times of ethanol, is uniformly mixed, obtains mixed liquor I, sodium hydroxide is then added into mixed liquor I, sodium hydroxide is complete with jerusalem artichoke The mass ratio of powder is (0.8-1.2)：1, stirred 20-40 minutes with 400-600 revs/min of rotating speed, obtain mixed liquor II；To mixed Close and chloroacetic acid is added in liquid II, the mass ratio of chloroacetic acid and jerusalem artichoke whole powder is (1.5-1.6)：1, react 1-4 in 50-80 DEG C Hour；After reaction, by reaction solution be stored at room temperature 2-3 it is small when, reaction solution is centrifuged with 2000-3000 revs/min of rotating speed 10-15 minutes, supernatant to be abandoned, bottom solid is washed with distilled water, distillation water consumption is 50-100 times of bottom solid weight, By the bottom solid after washing when 60-80 DEG C of dry 5-8 is small, carboxymethyl jerusalem artichoke whole powder is obtained；By carboxymethyl jerusalem artichoke whole powder with Calcium chloride is with mass ratio (10-15)：1 is uniformly mixed, and obtains mixed liquor III；The pH value for adjusting mixed liquor III is 5-7, in temperature 25-30 DEG C is stirred 30-40 minutes with 300-500 revs/min of rotating speed, obtains mixed liquor IV；By mixed liquor IV with 2000-3000 Rev/min rotating speed centrifuge 10-15 minute, abandon supernatant, precipitation be washed with distilled water, distillation water consumption is Sediment weight 50-100 times, by after washing be deposited in 60-80 DEG C of dry 5-8 it is small when, obtain chelating calcium and be modified jerusalem artichoke whole powder.
- 7. the preparation method of the lemon ice cream low in calories according to claim 5 or 6, it is characterised in that the emulsifying agent For soybean lecithin and/or lauric monoglyceride.
- 8. the preparation method of lemon ice cream low in calories according to claim 7, it is characterised in that the cream is lactic acid Cream after Streptococcal fermentation, its preparation process are：After cream is stirred 5-10 minutes with 5000-7000 revs/min of rotating speed, Sterilize 15-20 minutes, be cooled to room temperature in 85-90 DEG C；The streptococcus lactis of milk weight of oil 2-5% is added to milk after cooling In oil, it is uniformly mixed, when 35-37 DEG C of fermentation 18-24 of temperature is small, to obtain the final product.
- 9. a kind of lemon ice cream low in calories, it is characterised in that using the preparation side of any of the above-described kind of lemon ice cream low in calories Method is prepared.
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Application publication date: 20180515 |