CN108157577A - A kind of preparation method for the compound probiotic ice cream that relieves the effect of alcohol - Google Patents
A kind of preparation method for the compound probiotic ice cream that relieves the effect of alcohol Download PDFInfo
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- CN108157577A CN108157577A CN201711317267.3A CN201711317267A CN108157577A CN 108157577 A CN108157577 A CN 108157577A CN 201711317267 A CN201711317267 A CN 201711317267A CN 108157577 A CN108157577 A CN 108157577A
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- Prior art keywords
- ice cream
- parts
- relieves
- compound probiotic
- preparation
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- 239000006041 probiotic Substances 0.000 title claims abstract description 65
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- 238000002360 preparation method Methods 0.000 title claims abstract description 20
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23G9/32—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
-
- 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
- A23G9/44—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
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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- A—HUMAN NECESSITIES
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/529—Infantis
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- A—HUMAN NECESSITIES
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- 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
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
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Abstract
The present invention provides a kind of preparation method for the compound probiotic ice cream that relieves the effect of alcohol, this method is that ice cream materials are added water, after being mixed evenly ice cream mix is obtained through sterilizing, homogeneous, aging, then 1~2% effervescent agent, 0.005~0.01% lactic acid bacteria is added in into ice cream mix, it stirs evenly, probiotic ice cream then is made through filling, hardening.The party is crossed adds in effervescent agent and lactic acid bacteria in ice cream mix, effervescent agent is disintegrated generation fine gas bubbles in mixture and gathers in ice cream mix, be ice cream formed volume expansion, concrement tissue looseness satisfactory texture while, ensure the viable bacteria amount of probiotics in ice cream, overcome the technical barrier that the prior art causes probiotics viable bacteria amount that least effective dose (LED) is not achieved using operation of congealing, it is easy to operate compared with prior art, promote application of the probiotics in ice cream.
Description
Technical field
The present invention relates to articles of ice confectionery field, more particularly to a kind of preparation method for the compound probiotic ice cream that relieves the effect of alcohol.
Background technology
As the improvement of people's living standards, the requirement in terms of food is gradually increased in many people, junk food is no longer
It is the leading of market, existing food products market trend is beautiful should also to want nutritious fashion food.Ice cream is a kind of biography
The auxotype cold drink dairy products of system, due to its refrigerant drop heat, savory sweet tea, nutrition is high, from come out think receive vast consumption this
Favor.Most of ice cream adds in a certain proportion of sugar using milk as primary raw material, stabilizer, emulsifier and other are auxiliary
Material, through congealing, taste is single, and contains higher fat, carbohydrate and cholesterol, however as people's living standard not
Disconnected to improve, requirement of the people to food is also increasingly stringenter, numerous in variety in addition to requiring ice cream, mouthfeel, unique flavor it is same
When, the demand with the novel ice-cream of alimentary health-care function also gradually increases.Demand in addition to disclosure satisfy that nutrition and safety
Outside, it is also necessary to be capable of providing certain healthcare function.In order to meet consumer demand, occur in the market various with health care
The ice cream of function, such as Vegetable Ice Cream, sundae, five cereals ice cream, probiotic ice cream etc..
Probiotics can play positive effect in health, can generate the bacteriocin of limitation pathogenic bacteria growth, have
High immunological regulation and high immunostimulatory activity, the ability for being adhered to intestinal epithelial cell, generation reduce intestinal pH and prevent and cause a disease
The organic acid (such as lactic acid and acetic acid) of bacterium activity, the property with anti-mutagenesis and anticancer, the ability for reducing cholesterol levels and
Other more properties, ice cream is as a kind of dairy products by consumers in general's pro-gaze, and because the Cord blood item of ice cream
Part is conducive to the survival of probiotics, therefore ice cream becomes the optimum carrier of probiotics.In the prior art, probiotic ice cream
That uniformly mixed ice cream materials are added in into probiotics after sterilizing, homogeneous, aging, using congeal, it is filling, harden after
Be made, congeal be by action of forced stirring at low temperature make air penetrate into ice cream materials in, so as to ice cream materials formed it is subtle
Bubble gathers, volume expansion, concrement tissue looseness process.General probiotic ice cream in preparation process aging, congeal
This 2 processes are maximum to the activity influence of probiotics, and inflation whipping when congealing can allow probiotics loss 20% to 50% even
More, this technical barrier constrains application of the probiotics in ice cream, it, which is not achieved, in viable bacteria content in ice cream can play product
The minimum of pole effect, probiotic ice cream also just lose meaning.As notification number be CN1919031, a kind of entitled Yoghourt
Soft serve ice cream and the method for ice cream is prepared with it,《Food industry》, 2011（9）In an entitled biodiasmin wheat
Development of seedling juice Yoghourt ice-cream etc. is required for by aging, such process of congealing.Therefore ensure that probiotics lives in ice cream
Bacterial content is the top priority of probiotic ice cream development.
Invention content
The purpose of the present invention is to provide a kind of preparation method for the compound probiotic ice cream that relieves the effect of alcohol, this method passes through old
Effervescent agent is added in ice cream mix after change and lactic acid bacteria, effervescent agent are disintegrated generation bubble in the feed, makes ice cream shape
Gather into fine gas bubbles, volume expansion, concrement tissue looseness satisfactory texture while, ensure ice cream in probiotics work
Bacterium amount overcomes the technical barrier that the prior art causes probiotics viable bacteria amount that least effective dose (LED) is not achieved using operation of congealing, and
The method of the present invention is easy to operate compared with prior art, promotes application of the probiotics in ice cream.
In order to solve the above technical problems, the invention is realized by the following technical scheme.
A kind of preparation method for the compound probiotic ice cream that relieves the effect of alcohol, the method includes following step：
（1）Weigh raw material：40~60 parts of whole milk powder, 20~30 parts of soybean milk powder, 90~100 parts of water, 20~30 parts of sucrose, β-
3~8 parts of cyclodextrin, 3~8 parts of soyabean protein powder, 5~10 parts of inulin, 1~5 part of honeysuckle powder, 1~5 part of wolfberry fruit powder, glycyrrhizin 1
~5 parts spare；
（2）By step（1）It weighs and obtains ice cream mix through homogeneous, sterilizing, aging after raw material is mixed evenly, then to ice
The effervescent agent of 2~5.5 parts of addition, 0.003~0.008 part of compound probiotic, stir evenly, then through filling in river in Henan Province leaching mixture
Probiotic ice cream is made in dress, hardening, wherein, the effervescent agent includes 5~15% sugar of following compositions of following mass percents
Alcohol, 3~8% edible sodium bicarbonate sodium bicarbonate, 2~7% organic acid.Dextrin can be used as filling in the effervescent agent of the present invention
Agent.
In the step（2）In, the homogeneous is condition for 4.7~17.6Mpa, 65~70 DEG C, the sterilizing
Condition for 83~85 DEG C, 15s, in the step（2）In, the aging is 6~12h of aging, aging at 2~4 DEG C
It is carried out usually in aging tank.
The stirring is 5~10min of stirring under conditions of 220~300r/min.In order to reduce stirring as possible to breast
The mechanical failure of sour bacterium, practical studies obtain, 5~10min is stirred using the mixing speed of 220~300r/min, can maximum journey
The reduction of degree does not influence effervescent agent and aerogenesis bubble process is disintegrated in ice cream mix to the spoilage of lactic acid bacteria, ensures
Quality of ice cream.
The complex probiotics viable bacteria content is 4.5 × 1010~6 × 1010Cfu/g, the compound probiotic Cheesecake
Lactobacillus, lactobacillus acidophilus, Bifidobacterium, bifidobacterium infantis, bifidobacterium longum, lactobacillus bulgaricus composition.
The honeysuckle powder is done under conditions of 60~64 DEG C of temperature, pressure 800pa after honeysuckle is cleaned up
Then dry 3.5~4h crushed 220~300 mesh and sieve to obtain the final product.
The wolfberry fruit powder be by matrimony vine by 5~8h of vacuum freezedrying after, crushed 220~300 mesh and sieve to obtain the final product, institute
The temperature for the vacuum freezedrying stated asks -40~-30 DEG C, and vacuum degree is 15~25pa.
The sugar alcohol is mannitol, the one or more in antierythrite, maltitol, lactitol, xylitol.
The organic acid is citric acid, the one or more in malic acid, tartaric acid, lactic acid.
Advantageous effect：
Compared with prior art, the present invention has the following advantages：
First, the present invention changes the mode of production of bubble in ice cream, and method of the invention is for the first time in ice cream mix
Effervescent agent is added in, is stirred evenly under room temperature, it is uniform that such effervescent agent water disintegration in mixture can just generate a large amount of bubble
Be distributed in ice cream mix, ice cream is loose, volume expansion so as to making, and the prior art makes the external world using the mode of congealing
Air penetrate into ice cream mix in make ice cream it is loose, expansion, i.e., it is low temperature forced stirring penetrate into air, to the benefit in ice cream
The damage of raw bacterium is larger, therefore, method using the present invention can greatly reduce ice cream in preparation process to the damage of lactic acid bacteria
Evil effectively improves the survival rate of lactic acid bacteria, and the viable bacteria amount of lactic acid bacteria in manufactured ice cream is effectively ensured；The present invention adds in effervesce
Itself and ice cream mix need to only be stirred evenly after agent, and need when the prior art is congealed that first ice cream mix congeal
Into semisolid, then congeal into solid again, need to control its frozen temperatures well in the process, the time, therefore, the present invention with
The prior art is compared, and quality preferable ice cream can also have been obtained while technical process is simplified.
Sugar alcohol of the present invention can be as the excipient of effervescent agent, and the sense of taste is good, in water highly dissoluble, and good mobility is inhaled
It is moist, be conducive to effervescent agent and disperse in ice river in Henan Province mixture, be distributed, sugar alcohol is alternatively arranged as the sweetener of ice cream, and sweet taste exists
It is suitable with sucrose under room temperature, and its sweet taste is 1.2 times of sucrose or more at low temperature, therefore, sugar alcohol is more suitable for making at low temperature
With it is few in room temperature usage amount to reach same sweetness ratio, can save cost of material.
The addition that effervescent agent is added in the present invention is 2~5.5 parts, is proved by practical studies, using the bubble of the concentration
Rising agent can make the ice cream expansion rate finally made best, be unlikely to deform.
The dried ice cream mix prepared using the method for the present invention is not only full of nutrition, wherein containing compound probiotic, has a variety of prebiotic
Healthcare function, it be both food is the honeysuckle of drug, matrimony vine to be additionally added in dried ice cream mix, in this way, ice cream is not only ice-cold
It is tasty and refreshing, and with multivitamin, minerals, moreover it is possible to it can be clearing heat and detoxicating, it has no toxic side effect, plays prevention disease, do not have one
Kind flavour, in addition, honeysuckle and matrimony vine that the present invention adds in, glycyrrhizin are can also, moreover it is possible to be swept for probiotics in the field planting of enteron aisle
It removes obstacles and hinders, particularly matrimony vine, have the function of to cooperate with promotion bifidobacterium growth, therefore of the invention by probiotics and gold with inulin
Honeysuckle flower, matrimony vine, glycyrrhizin are used cooperatively, and have the function of synergy.Containing rich in honeysuckle in dried ice cream mix of the present invention
Rich chlorogenic acid can improve probiotics survival rate as the antioxidant of anaerobism probiotics in the present invention.
The dried ice cream mix of the present invention using beta-cyclodextrin not still as prepare during ice cream as emulsifier, surely
Determine agent, be also capable as the protective agent of the compound probiotic of the present invention, the protective agent of effective ingredient of honeysuckle, avoid existing skill
The addition of functional component in ice cream is reduced, makes ice cream as emulsifier and protectant problem using different material in art
It is healthier, safety.
2nd, it is of the invention by micro- Lactobacillus casei supported well, the lactobacillus acidophilus of amphimicrobian, the Bifidobacterium of anaerobism, baby
Bifidobacterium, bifidobacterium longum, micro- anaerobism lactobacillus bulgaricus obtain compound probiotic system by specific component combination, make
Coordinate between various probiotics, the complementary prebiotic healthcare function of performance, it is determined that the most suitable usage amount of each strain, reduction need not
The waste for the probiotics wanted reduces cost of material.
Specific embodiment
With reference to specific embodiment, the present invention will be described in detail.
Embodiment 1
A kind of preparation method for the compound probiotic ice cream that relieves the effect of alcohol, the method includes following step：
（1）Weigh raw material：50 parts of whole milk powder, 25 parts of soybean milk powder, 95 parts of water, 25 parts of sucrose, 5 parts of beta-cyclodextrin, soybean protein
5 parts of powder, 8 parts of inulin, 3 parts of honeysuckle powder, 3 parts of wolfberry fruit powder, 3 parts of glycyrrhizin are spare；
（2）By step（1）It weighs and obtains ice cream mix through homogeneous, sterilizing, aging after raw material is mixed evenly, then to ice
The effervescent agent of 4 parts of addition, 0.006 part of compound probiotic, stir evenly in river in Henan Province leaching mixture, are then made through filling, hardening
Probiotic ice cream, wherein, the effervescent agent includes 10% sugar alcohol of following compositions, the 5% edible carbon of following mass percents
Sour hydrogen sodium sodium bicarbonate, 5% organic acid.Effervescent agent is using dextrin as filler.
Embodiment 2
A kind of preparation method for the compound probiotic ice cream that relieves the effect of alcohol, the method includes following step：
（1）Weigh raw material：60 parts of whole milk powder, 30 parts of soybean milk powder, 100 parts of water, 30 parts of sucrose, 8 parts of beta-cyclodextrin, soybean egg
8 parts of white powder, 10 parts of inulin, 5 parts of honeysuckle powder, 5 parts of wolfberry fruit powder, 5 parts of glycyrrhizin are spare；
（2）By step（1）It weighs and obtains ice cream mix through homogeneous, sterilizing, aging after raw material is mixed evenly, then to ice
The effervescent agent of 5.5 parts of addition, 0.008 part of compound probiotic, stir evenly in river in Henan Province leaching mixture, are then made through filling, hardening
Probiotic ice cream, wherein, 15% sugar alcohol of following compositions of the effervescent agent including following mass percents, 8% it is edible
Sodium bicarbonate sodium bicarbonate, 7% organic acid.Dextrin can be used as filler in the effervescent agent of the present invention.
Embodiment 3
A kind of preparation method for the compound probiotic ice cream that relieves the effect of alcohol, the method includes following step：
（1）Weigh raw material：40 parts of whole milk powder, 20 parts of soybean milk powder, 90 parts of water, 20 parts of sucrose, 3 parts of beta-cyclodextrin, soybean protein
3 parts of powder, 5 parts of inulin, 1 part of honeysuckle powder, 1 part of wolfberry fruit powder, 1 part of glycyrrhizin are spare；
（2）By step（1）It weighs and obtains ice cream mix through homogeneous, sterilizing, aging after raw material is mixed evenly, then to ice
The effervescent agent of 2 parts of addition, 0.003 part of compound probiotic, stir evenly in river in Henan Province leaching mixture, are then made through filling, hardening
Probiotic ice cream, wherein, the effervescent agent includes 5% sugar alcohol of following compositions, the 3% edible carbonic acid of following mass percents
Hydrogen sodium sodium bicarbonate, 2% organic acid.Dextrin is added in effervescent agent as filler.
10min is stirred in the stirring of the present embodiment under conditions of 220r/min
Embodiment 4
A kind of preparation method for the compound probiotic ice cream that relieves the effect of alcohol, the method includes following step：
（1）Weigh raw material：55 parts of whole milk powder, 25 parts of soybean milk powder, 96 parts of water, 25 parts of sucrose, 6 parts of beta-cyclodextrin, soybean protein
6 parts of powder, 8 parts of inulin, 3 parts of honeysuckle powder, 3 parts of wolfberry fruit powder, 4 parts of glycyrrhizin are spare；
（2）By step（1）It weighs and obtains ice cream mix through homogeneous, sterilizing, aging after raw material is mixed evenly, then to ice
The effervescent agent of 3.5 parts of addition, 0.005 part of compound probiotic, stir evenly in river in Henan Province leaching mixture, are then made through filling, hardening
Probiotic ice cream is obtained, wherein, the effervescent agent includes 9% sugar alcohol of following compositions, the 5% edible carbon of following mass percents
Sour hydrogen sodium sodium bicarbonate, 4% organic acid.
In order to preferably implement the present invention, in the present embodiment, the condition control of homogeneous operation is 4.7Mpa, 65 DEG C.Sterilizing
Condition for 83 DEG C, 15s.Aging is the aging 6h at 2 DEG C, and aging carries out usually in aging tank.
The stirring of the present embodiment is that 5min is stirred under conditions of 300r/min.
The complex probiotics viable bacteria content that the present embodiment is selected is 4.5 × 1010~6 × 1010Cfu/g is described multiple
Close probiotics Cheesecake lactobacillus, lactobacillus acidophilus, Bifidobacterium, bifidobacterium infantis, bifidobacterium longum, bulgarian milk bar
Bacterium forms.
Sugar alcohol selects xylitol.Organic acid is citric acid.
Embodiment 5
The present embodiment and embodiment 4 difference lies in：
In order to preferably implement the present invention, in the present embodiment, the condition control of homogeneous operation is 8Mpa, 68 DEG C.The condition of sterilizing
It is 84 DEG C, 15s.Aging is the aging 10h at 3 DEG C.
The honeysuckle powder is dry under conditions of temperature 60 C, pressure 800pa after honeysuckle is cleaned up
Then 3.5h crushed 220 mesh and sieve to obtain the final product.
The wolfberry fruit powder be by matrimony vine by vacuum freezedrying 5h after, crushed 220 mesh and sieve to obtain the final product, the freezing
Vacuum drying temperature asks -40 DEG C, vacuum degree 15pa.
The sugar alcohol of the present embodiment selects the combination of mannitol and antierythrite.Organic acid selects citric acid and malic acid
Combination.
Embodiment 6
The present embodiment and embodiment 5 difference lies in：
In the present embodiment, the condition control of homogeneous operation is 17.6Mpa, 70 DEG C.The condition of sterilizing is 85 DEG C, 15s.Aging is
The aging 12h at 4 DEG C, aging carry out usually in aging tank.
The honeysuckle powder is to dry 4h after honeysuckle is cleaned up under conditions of 64 DEG C of temperature, pressure 800pa,
Then 300 mesh are crushed to sieve to obtain the final product.
The wolfberry fruit powder be by matrimony vine by vacuum freezedrying 8h after, crushed 300 mesh and sieve to obtain the final product, the freezing
Vacuum drying temperature asks -30 DEG C, vacuum degree 25pa.
The sugar alcohol of the present embodiment selects the combination of antierythrite, maltitol and lactitol.Organic acid is citric acid, apple
The combination of acid and tartaric acid.
Embodiment 7
The present embodiment and embodiment 6 difference lies in：
The sugar alcohol of the present embodiment uses the combination of mannitol, antierythrite, maltitol, lactitol, xylitol.Organic acid is adopted
With the combination of citric acid, malic acid, tartaric acid and lactic acid
It is the ice cream clean taste that is prepared according to 1~7 method of the present embodiment, tissue looseness, lubricious, it is unlikely to deform, expands
Rate is >=98%.
According to the ice cream that above-described embodiment 1~7 is prepared, each 1g of ice cream in implementation 1~7 is taken respectively, is added respectively
Enter in the centrifuge tube equipped with 9mL sterile waters, with high speed disperser to its homogeneous, 12000 revs/min ~ 16000 revs/min processing
After 60s, plate count method is respectively adopted, testing result is that the viable count in ice cream is >=1.6 × 108 cfu/g。
Claims (8)
1. a kind of preparation method for the compound probiotic ice cream that relieves the effect of alcohol, it is characterised in that：The method includes following step：
（1）Weigh raw material：40~60 parts of whole milk powder, 20~30 parts of soybean milk powder, 90~100 parts of water, 20~30 parts of sucrose, β-
3~8 parts of cyclodextrin, 3~8 parts of soyabean protein powder, 5~10 parts of inulin, 1~5 part of honeysuckle powder, 1~5 part of wolfberry fruit powder, glycyrrhizin 1
~5 parts spare；
（2）By step（1）It weighs and obtains ice cream mix through homogeneous, sterilizing, aging after raw material is mixed evenly, then to ice
The effervescent agent of 2~5.5 parts of addition, 0.003~0.008 part of compound probiotic, stir evenly, then through filling in river in Henan Province leaching mixture
Probiotic ice cream is made in dress, hardening, wherein, the effervescent agent includes 5~15% sugar of following compositions of following mass percents
Alcohol, 3~8% edible sodium bicarbonate sodium bicarbonate, 2~7% organic acid.
2. a kind of preparation method of compound probiotic ice cream that relieves the effect of alcohol according to claim 1, it is characterised in that：Described
The step of（2）In, the homogeneous is that condition is 4.7~17.6Mpa, and 65~70 DEG C, the condition of the sterilizing is 83~85
DEG C, 15s, the aging is 6~12h of aging at 2~4 DEG C.
3. a kind of preparation method of compound probiotic ice cream that relieves the effect of alcohol according to claim 1, it is characterised in that：Described
The step of（2）In, the stirring is 5~10min of stirring under conditions of 220~300r/min.
4. a kind of preparation method of compound probiotic ice cream that relieves the effect of alcohol according to claim 1, it is characterised in that：It is described multiple
It is 4.5 × 10 to close probiotics viable bacteria content10~6 × 1010Cfu/g, the compound probiotic Cheesecake lactobacillus, acidophilus breast bar
Bacterium, Bifidobacterium, bifidobacterium infantis, bifidobacterium longum, lactobacillus bulgaricus composition.
5. a kind of preparation method of compound probiotic ice cream that relieves the effect of alcohol according to claim 1, it is characterised in that：Described
Honeysuckle powder is to dry 3.5~4h after honeysuckle is cleaned up under conditions of 60~64 DEG C of temperature, pressure 800pa, then
220~300 mesh are crushed to sieve to obtain the final product.
6. a kind of preparation method of compound probiotic ice cream that relieves the effect of alcohol according to claim 1, it is characterised in that：Described
Wolfberry fruit powder be by matrimony vine by 5~8h of vacuum freezedrying after, crushed 220~300 mesh and sieve to obtain the final product, the freezing vacuum is done
Dry temperature asks -40~-30 DEG C, and vacuum degree is 15~25pa.
7. a kind of preparation method of compound probiotic ice cream that relieves the effect of alcohol according to claim 1, it is characterised in that：The sugar
Alcohol is mannitol, the one or more in antierythrite, maltitol, lactitol, xylitol.
8. a kind of preparation method of compound probiotic ice cream that relieves the effect of alcohol according to claim 1, it is characterised in that：Described
Organic acid is citric acid, the one or more in malic acid, tartaric acid, lactic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201711317267.3A CN108157577A (en) | 2017-12-12 | 2017-12-12 | A kind of preparation method for the compound probiotic ice cream that relieves the effect of alcohol |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711317267.3A CN108157577A (en) | 2017-12-12 | 2017-12-12 | A kind of preparation method for the compound probiotic ice cream that relieves the effect of alcohol |
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| CN108157577A true CN108157577A (en) | 2018-06-15 |
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Application publication date: 20180615 |
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