CN108142637A - 一种益生菌冰淇淋的制备方法 - Google Patents
一种益生菌冰淇淋的制备方法 Download PDFInfo
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Classifications
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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
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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
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
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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
- A23G9/363—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 containing microorganisms, enzymes
-
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/46—Aerated, foamed, cellular or porous products
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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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
本发明提供一种益生菌冰淇淋的制备方法,该方法是将冰淇淋原料加水,混合搅拌均匀后经灭菌、均质、老化得冰淇淋混合料,然后向冰淇淋混合料中加入1~2%的泡腾剂、0.005~0.01%的乳酸菌,搅拌均匀,然后经灌装、硬化制得益生菌冰淇淋,其中,所述的泡腾剂包括下述质量百分比的下述成分:5~15%糖醇、3~8%的食用碳酸氢钠碳酸氢钠、2~7%的有机酸。该方过在冰淇淋混合料中加入泡腾剂及乳酸菌,泡腾剂在混合料中崩解产生细微气泡密布在冰淇淋混合料中,是冰淇淋形成体积膨胀、凝结体组织疏松的良好结构的同时,保证冰淇淋中益生菌的活菌量,克服了现有技术采用凝冻操作致使益生菌活菌量达不到最小有效量的技术难题,与现有技术相比操作简单,促进了益生菌在冰淇淋中的应用。
Description
技术领域
本发明涉及冰淇淋食品领域,特别涉及一种益生菌冰淇淋的制备方法。
背景技术
随着人们生活水平的提高,很多人对食品方面的要求逐渐提高,垃圾食品已不再是市场的主导,现食品市场趋势是既要美观也要有营养价值的时尚食品。冰淇淋是一种传统的营养型冷饮乳制品,由于其清凉降热,味香甜,营养高,自问世以为收到广大消费这个的青睐。大多数的冰淇淋以牛奶为主要原料,加入一定比例的糖,稳定剂、乳化剂及其他辅料,经凝冻而成,口味单一,且含有较高的脂肪,糖类和胆固醇,然而随着人们生活水平的不断提高,人们对食品的要求也越来越严格,除了要求冰淇淋品种多样,口感、风味独特的同时,具有营养保健功能的新型冰淇淋的需求也逐渐增加。除了能够满足营养和安全的需求外,还需要能够提供一定的保健功能。为了满足消费者的需求,市场上出现了各种具有保健功能的冰淇淋,如蔬菜冰淇淋、水果冰淇淋,五谷杂粮冰淇淋、益生菌冰淇淋等。
益生菌在人体健康中能够起到积极作用,能产生限制致病菌生长的细菌素、具有高免疫调节和高免疫刺激活性、粘附至肠道上皮细胞的能力、产生降低肠道pH和防治致病菌活性的有机酸(如乳酸和乙酸)、具有抗诱变和抗癌的性质、降低胆固醇水平的能力、以及其他更多性质,冰淇淋作为一种被广大消费者亲睐的乳制品,又因为冰淇淋的低温保存条件有利于益生菌的存活,因此冰淇淋成为了益生菌的最佳载体。现有技术中,益生菌冰淇淋是将混合均匀的冰淇淋原料经过灭菌、均质、老化后加入益生菌,再经过凝冻、灌装、硬化后制得,凝冻是通过在低温下强制搅拌使空气渗入冰淇淋原料中,从而冰淇淋原料形成细微气泡密布,体积膨胀、凝结体组织疏松的过程。一般益生菌冰淇淋在制备过程中老化、凝冻这2个工序对益生菌的活性影响最大,凝冻时的充气搅打会让益生菌损失20%到50%甚至更多,这一技术难题制约了益生菌在冰淇淋中的应用,冰淇淋中活菌含量达不到其能起积极作用的最小量,益生菌冰淇淋也就失去了意义。如公告号为CN1919031,名称为一种酸奶软冰淇淋粉及用其制备冰淇淋的方法,《食品工业》,2011(9)中一篇名称为活性乳酸菌小麦苗汁酸奶冰淇淋的研制等都需要经过老化、凝冻这样的工序。因此保证冰淇淋中益生菌活菌含量是益生菌冰淇淋发展的首要任务。
发明内容
本发明的目的在于提供一种益生菌冰淇淋的制备方法,该方法通过在老化后的冰淇淋混合料中加入泡腾剂及乳酸菌,泡腾剂在原料中崩解产生气泡,使冰淇淋形成细微气泡密布,体积膨胀、凝结体组织疏松的良好结构的同时,保证冰淇淋中益生菌的活菌量,克服了现有技术采用凝冻操作致使益生菌活菌量达不到最小有效量的技术难题,且本发明方法与现有技术相比操作简单,促进了益生菌在冰淇淋中的应用。
为解决上述技术问题,本发明通过以下技术方案实现。
一种益生菌冰淇淋的制备方法,所述方法是将冰淇淋原料加水,混合搅拌均匀后经灭菌、均质、老化得冰淇淋混合料,然后向冰淇淋混合料中加入1~2%的泡腾剂、0.005~0.01%的乳酸菌,搅拌均匀,然后经灌装、硬化制得益生菌冰淇淋,其中,所述的泡腾剂包括下述质量百分比的下述成分:5~15%糖醇、3~8%的食用碳酸氢钠碳酸氢钠、2~7%的有机酸。灭菌、均质、老化工序均可按照现有技术进行。本发明的泡腾剂可采用糊精作为填充剂。
杀菌条件通常是在83~85℃,15s,均质条件通常为14.7~17.6Mpa,65~70℃,老化通常在老化缸中进行,是在2~4℃的低温条下是混合料在物理上成熟的过程,老化时间通常为6~12h。
凝冻
所述的搅拌是在220~300r/min的条件下搅拌5~10min。为了尽量减小搅拌对乳酸菌的机械损坏,实践研究得出,采用220~300r/min的搅拌速度搅拌5~10min,能最大程度的减小对乳酸菌的损坏率,同时不影响泡腾剂在冰淇淋混合料中崩解产气泡过程,保证冰淇淋品质。
所述乳酸菌活菌含量为4.5×1010~6×1010 cfu/g。
所述糖醇为甘露糖醇、赤藓糖醇、麦芽糖醇、乳糖醇、木糖醇中的一种或一种以上。
所述的有机酸为柠檬酸、苹果酸、酒石酸、乳酸中的一种或一种以上。
所述的冰淇淋原料包括下述质量百分比的下述成分:全脂奶粉25~30%、棕榈油10~15%、低聚果糖5~10%、乳清蛋白5~10%,麦芽糊精10~15%、乳化剂0.8~1.6%、稳定剂0.8~1.6%。除上述成分外,可根据实际生产需要添加蔗糖,香精及色素。
所述的乳化剂为卵磷脂、蔗糖脂肪酸酯、山梨糖醇酐脂肪酸酯中的一种或多种。
所述的稳定剂为海藻酸钠、黄原胶、刺槐豆胶中的一种或多种。
有益效果:
与现有技术相比,本发明具有以下优点:
首先,本发明改变了冰淇淋中气泡的生产方式,本发明的方法首次在冰淇淋混合料中加入泡腾剂,常温下搅拌均匀,这样泡腾剂在混合料中遇水崩解就能产生大量的气泡均匀的分布在冰淇淋混合料中,从而使冰淇淋疏松、体积膨胀,而现有技术采用凝冻方式使外界空气渗入冰淇淋混合料中使冰淇淋疏松、膨胀,即低温强制搅拌渗入空气,对冰淇淋中的益生菌损害较大,因此,采用本发明的方法能大大减小在冰淇淋在制备过程中对乳酸菌的损害有效提高乳酸菌的存活率,有效保证制成的冰淇淋中乳酸菌的活菌量;本发明加入泡腾剂后只需将其与冰淇淋混合料搅拌均匀即可,而现有技术凝冻时需先将冰淇淋混合料凝冻成半固体,然后再凝冻成固体,在此过程中需很好的控制其凝冻温度,时间,因此,本发明与现有技术相比,在简化了工艺过程的同时还能得到了品质较好的冰淇淋。
本发明糖醇可作为泡腾剂的赋形剂,其味觉好,在水中高溶解性,好的流动性、吸湿性,有利于泡腾剂在冰淇混合料中分散、分布,糖醇还可作为冰淇淋的甜味剂,其甜味在常温下与蔗糖相当,而在低温下其甜味是蔗糖的1.2倍以上,因此,糖醇更适合在低温下使用,达到同样的甜度比在常温使用量少,可节约原料成本。
本发明中加入泡腾剂的加入量为1~2%,经过实践研究证明,采用该浓度的泡腾剂能使最后制的的冰淇淋膨胀率最佳,不易变形。
具体实施方式
下面结合具体实施例详细说明本发明。
实施例1
一种益生菌冰淇淋的制备方法,先称取冰淇淋原料300kg,冰淇淋原料采用常规市售冰淇淋粉即可,称取的冰淇淋原料中加水400 kg,混合搅拌均匀后经83℃灭菌15s、然后在14.7 Mpa,65℃条件下均质、均质后冷却,再送入老化缸中在2℃条件下老化6 h得冰淇淋混合料,然后向冰淇淋混合料中加入7 kg的泡腾剂、35g的乳酸菌,搅拌均匀,然后灌装、硬化即得益生菌冰淇淋,本实施例所述的泡腾剂包括下述质量的下述成分:0.35kg糖醇、0.21kg的食用碳酸氢钠、0.14kg的有机酸,6.3kg糊精。
实施例2
一种益生菌冰淇淋的制备方法,先称取冰淇淋原料80kg,称取的冰淇淋原料中加水180kg,混合搅拌均匀后经灭菌、均质、老化得冰淇淋混合料,然后向冰淇淋混合料中加入4.8kg的泡腾剂、20g的乳酸菌,搅拌均匀,然后灌装、硬化即得益生菌冰淇淋,所述的泡腾剂包括下述质量的下述成分:0.48kg糖醇、0.24kg的食用碳酸氢钠、0.24kg的有机酸,余量为填充剂糊精。
本实施例的杀菌条件为85℃,15s,均质条件是17.6Mpa, 70℃,老化条件是在4℃,8h。
本实施例的冰淇淋原料包括下述质量的下述成分:全脂奶粉20kg、棕榈油8 kg、低聚果糖4 kg、乳清蛋白4kg,麦芽糊精8 kg、乳化剂0.64 kg、稳定剂0.64 kg。
实施例3
一种益生菌冰淇淋的制备方法,先称取冰淇淋原料50kg,称取的冰淇淋原料中加水95kg,混合搅拌均匀后经灭菌、均质、老化得冰淇淋混合料,然后向冰淇淋混合料中加入2.9kg的泡腾剂、14.5g的乳酸菌,搅拌均匀,然后灌装、硬化即得益生菌冰淇淋,所述的泡腾剂包括下述质量的下述成分:0.43kg糖醇、0.24kg的食用碳酸氢钠碳酸氢钠、0.2 kg的有机酸。
本实施例的搅拌均在220r/min的条件下搅拌10min
本实施例的冰淇淋原料包括下述质量的下述成分:全脂奶粉15 kg、棕榈油7.5 kg、低聚果糖5 kg、乳清蛋白5kg,麦芽糊精7.5 kg、乳化剂0.8 kg、稳定剂0.8 kg。
实施例4
一种益生菌冰淇淋的制备方法,先称取冰淇淋原料80kg,称取的冰淇淋原料中加水180kg,混合搅拌均匀后经灭菌、均质、老化得冰淇淋混合料,然后向冰淇淋混合料中加入4.8kg的泡腾剂、20g的乳酸菌,搅拌均匀,然后灌装、硬化即得益生菌冰淇淋,所述的泡腾剂至少包括0.48kg糖醇、0.24kg的食用碳酸氢钠、0.24kg的有机酸,余量为填充剂糊精。
本实施例的搅拌均是在300r/min的条件下搅拌5min。
本实施例选用的乳酸菌活菌含量为因控制在1.2×108~1.2×1010g/cfu。
糖醇选择木糖醇。有机酸为柠檬酸。
所述的冰淇淋原料包括下述质量的下述述成分:本实施例的冰淇淋原料包括下述质量的下述成分:全脂奶粉24 kg、棕榈油12 kg、低聚果糖10 kg、乳清蛋白10kg,麦芽糊精12 kg、乳化剂1.28 kg、稳定剂1.28 kg。
所述的乳化剂为卵磷脂。
所述的稳定剂为海藻酸钠。
实施例5
本实施例与实施例4的区别在于:
本实施例的糖醇选用甘露糖醇和赤藓糖醇的组合。有机酸选用柠檬酸和苹果酸的组合。乳化剂选用卵磷脂和蔗糖脂肪酸酯的组合。稳定剂选用海藻酸钠、黄原胶的组合。
实施例6
本实施例与实施例4的区别在于:
本实施例的糖醇选用赤藓糖醇、麦芽糖醇和乳糖醇的组合。有机酸为柠檬酸、苹果酸和酒石酸的组合。乳化剂为卵磷脂、蔗糖脂肪酸酯和山梨糖醇酐脂肪酸酯的组合。稳定剂选用海藻酸钠、黄原胶和刺槐豆胶的组合。
实施例7
本实施例与实施例4的区别在于:
本实施例的糖醇采用甘露糖醇、赤藓糖醇、麦芽糖醇、乳糖醇、木糖醇的组合。有机酸采用柠檬酸、苹果酸、酒石酸和乳酸的组合,乳化剂采用卵磷脂和山梨糖醇酐脂肪酸酯和组合。稳定剂采用海藻酸钠、刺槐豆胶的组合。
按照本实施例1~7方法制备得到的冰淇淋口感清爽、组织疏松、滑润,不易变形,膨胀率为≥98%。
按照上述实施例1~7制备得到的冰淇淋,分别取实施1~13中冰淇淋各1g,分别加入装有9mL无菌水的离心管中,用高速分散器对其均质,12000转/分钟~16000转/分钟处理60s后,分别采用平板计数法计数,检测结果为,冰淇淋中的活菌数均≥1.8×108 cfu/g。
Claims (8)
1.一种益生菌冰淇淋的制备方法,其特征在于:所述方法是将冰淇淋原料加水,混合搅拌均匀后经灭菌、均质、老化得冰淇淋混合料,然后向冰淇淋混合料中加入1~2%的泡腾剂、0.005~0.01%的乳酸菌,搅拌均匀,然后经灌装、硬化制得益生菌冰淇淋,其中,所述的泡腾剂包括下述质量百分比的下述成分5~15%糖醇、3~8%的食用碳酸氢钠碳酸氢钠、2~7%的有机酸。
2.根据权利要求1所述的一种益生菌冰淇淋的制备方法,其特征在于:所述的搅拌是在220~300r/min的条件下搅拌5~10min。
3.根据权利要求1所述的一种益生菌冰淇淋的制备方法,其特征在于:所述乳酸菌活菌含量为4.5×1010~6×1010 cfu/g。
4.根据权利要求1所述的一种益生菌冰淇淋的制备方法,其特征在于:所述糖醇为甘露糖醇、赤藓糖醇、麦芽糖醇、乳糖醇、木糖醇中的一种或一种以上。
5.根据权利要求1所述的一种益生菌冰淇淋的制备方法,其特征在于:所述的有机酸为柠檬酸、苹果酸、酒石酸、乳酸中的一种或一种以上。
6.根据权利要求1所述的一种益生菌冰淇淋的制备方法,其特征在于:所述的冰淇淋原料包括下述质量百分比的下述成分:全脂奶粉25~30%、棕榈油10~15%、低聚果糖5~10%、乳清蛋白5~10%,麦芽糊精10~15%、乳化剂0.8~1.6%、稳定剂0.8~1.6%。
7.根据权利要求6所述的一种益生菌冰淇淋的制备方法,其特征在于:所述的乳化剂为卵磷脂、蔗糖脂肪酸酯、山梨糖醇酐脂肪酸酯中的一种或多种。
8.根据权利要求6所述的一种益生菌冰淇淋的制备方法,其特征在于:所述的稳定剂为海藻酸钠、黄原胶、刺槐豆胶中的一种或多种。
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CN116616362A (zh) * | 2023-04-25 | 2023-08-22 | 内蒙古田牧实业(集团)股份有限公司 | 一种玉米冰激凌及其制备方法 |
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CN116616362A (zh) * | 2023-04-25 | 2023-08-22 | 内蒙古田牧实业(集团)股份有限公司 | 一种玉米冰激凌及其制备方法 |
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