CN108740277A - 一种甜玉米益生菌冰激凌及其制备方法 - Google Patents
一种甜玉米益生菌冰激凌及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种甜玉米益生菌冰激凌及其制备方法，制备方法为：1)取甜玉米原汁、水、全脂奶粉、植物油、蔗糖、果葡糖浆、菌种粉、复合乳化稳定剂；2)将所述菌种粉加入到所述甜玉米原汁中，发酵，得到甜玉米发酵液；将水、全脂奶粉、植物油、蔗糖、果葡糖浆和复合乳化稳定剂混匀，杀菌，均质，3‑5℃下放置4‑6h，得到老化后的基料；3)将甜玉米发酵液和老化后的基料混合，凝冻,得到甜玉米益生菌冰激凌。本发明的甜玉米益生菌冰激凌，制备简便易行，其产品风味突出，营养全面，富含益生菌。由于甜玉米和菌种粉的加入，增加了氨基酸和膳食纤维含量，使该款冰激凌具有了保健功能，是一款集保健与美味于一体的冰激凌产品。
Description
技术领域
本发明涉及一种冰激凌及其制备方法，尤其是涉及一种甜玉米益生菌冰激凌及其制备方法。
背景技术
冰激凌是一种乳制甜品，深受大众特别是儿童的欢迎，现市售大多数的冰激凌含有高蛋白质、高糖和高脂，营养欠全面。随着人民生活水平的提高及生活质量观念的改变,在解决口感和凉爽的同时，人们更注重健康需要，避免过多单纯热量的摄入。
发明内容
本发明的目的是克服现有技术的不足，提供一种口感好，具有保健功能的甜玉米益生菌冰激凌。
本发明的第二个目的是提供一种甜玉米益生菌冰激凌的制备方法。
本发明的技术方案概述如下：
一种甜玉米益生菌冰激凌的制备方法，包括如下步骤：
1)按重量份称取甜玉米原汁22-28份、水50-58份、全脂奶粉6-10份、植物油8-12份、蔗糖6-10份、果葡糖浆4-6份、菌种粉0.15-0.25份、复合乳化稳定剂0.4-0.6份；所述复合乳化稳定剂由质量比为(1-3)：(1-3)：(1-3)：(3-9)的羧甲基纤维素钠、明胶、卡拉胶和单甘脂组成；
2)将所述菌种粉加入到所述甜玉米原汁中，38-40℃恒温发酵8-12h，得到甜玉米发酵液；将所述水、全脂奶粉、植物油、蔗糖、果葡糖浆和复合乳化稳定剂混匀，杀菌，在均质压力20MPa,均质时间25-35min；在3-5℃条件下放置4-6h，得到老化后的基料；
3)将甜玉米发酵液和老化后的基料混合，在100-200rpm，搅拌8-10min,凝冻,得到甜玉米益生菌冰激凌。
优选地，所述植物油为葵花籽油、玉米胚芽油、棕榈油或椰子油。还可以选用其它的植物油，如茶籽油等。
菌种粉为质量比为1：1的嗜热链球菌和保加利亚乳杆菌。
上述方法制备的甜玉米益生菌冰激凌。
本发明的甜玉米益生菌冰激凌，制备简便易行。其产品风味突出，营养丰富，由于甜玉米和菌种粉的加入，使氨基酸含量高且种类全，富含膳食纤维，是一款集保健与美味于一体的冰激凌产品。
具体实施方式
下面结合具体实施例对本发明作进一步的说明。
菌种粉为质量比为1：1的嗜热链球菌和保加利亚乳杆菌，菌种粉为2018年3月15日于京东商城购买川秀乳酸菌酸奶发酵粉(两菌)，联系电话：400-606-5500。
上述菌的来源并不对本发明进行限定，其它来源的用于食品的嗜热链球菌和保加利亚乳杆菌也可以用于本发明。
实施例1
一种甜玉米益生菌冰激凌的制备方法，包括如下步骤：
1)按重量份称取甜玉米原汁25份、水54份、全脂奶粉8份、葵花籽油10份、蔗糖8份、果葡糖浆5份、菌种粉0.2份、复合乳化稳定剂0.5份；所述复合乳化稳定剂由质量比为2：2：2：5的羧甲基纤维素钠、明胶、卡拉胶和单甘脂组成；
2)将所述菌种粉加入到所述甜玉米原汁中，在39℃恒温发酵10h，得到甜玉米发酵液；将所述水、全脂奶粉、葵花籽油、蔗糖、果葡糖浆和复合乳化稳定剂混匀，加热到70℃，保温30min杀菌，在均质压力20MPa,均质时间30min；在4℃条件下放置5h，得到老化后的基料；
3)将甜玉米发酵液和老化后的基料混合，在100rpm搅拌机中，搅拌10min,凝冻,得到甜玉米益生菌冰激凌。
菌种粉为质量比为1：1的嗜热链球菌和保加利亚乳杆菌。
实施例2
一种甜玉米益生菌冰激凌的制备方法，包括如下步骤：
1)按重量份称取甜玉米原汁22份、水50份、全脂奶粉6份、玉米胚芽油8份、蔗糖6份、果葡糖浆4份、菌种粉0.15份、复合乳化稳定剂0.4份；所述复合乳化稳定剂由质量比为1:1:1:3的羧甲基纤维素钠、明胶、卡拉胶和单甘脂组成；
2)将所述菌种粉加入到所述甜玉米原汁中，在38℃恒温发酵12h，得到甜玉米发酵液；将所述水、全脂奶粉、玉米胚芽油、蔗糖、果葡糖浆和复合乳化稳定剂混匀，加热到70℃，保温30min杀菌，在均质压力20MPa,均质时间25min；在5℃条件下放置6h，得到老化后的基料；
3)将甜玉米发酵液和老化后的基料混合，在100rpm搅拌机中，搅拌9min,凝冻,得到甜玉米益生菌冰激凌。
菌种粉为质量比为1：1的嗜热链球菌和保加利亚乳杆菌。
实施例3
一种甜玉米益生菌冰激凌的制备方法，包括如下步骤：
1)按重量份称取甜玉米原汁28份、水58份、全脂奶粉10份、椰子油12份、蔗糖10份、果葡糖浆6份、菌种粉0.25份、复合乳化稳定剂0.6份；所述复合乳化稳定剂由质量比为3:3:3:9的羧甲基纤维素钠、明胶、卡拉胶和单甘脂组成；
2)将所述菌种粉加入到所述甜玉米原汁中，在40℃恒温发酵8h，得到甜玉米发酵液；将所述水、全脂奶粉、椰子油、蔗糖、果葡糖浆和复合乳化稳定剂混匀，加热到70℃，保温30min杀菌，在均质压力20MPa,均质时间35min；在3℃条件下放置4h，得到老化后的基料；
3)将甜玉米发酵液和老化后的基料混合，在200rpm下，搅拌8min,凝冻,得到甜玉米益生菌冰激凌。
菌种粉为质量比为1：1的嗜热链球菌和保加利亚乳杆菌。
用棕榈油替换本实施例的椰子油，其它同本实施例，得到甜玉米益生菌冰激凌。
甜玉米原汁的制备：
将甜玉米粒经质量浓度为0.3％NaHCO3水溶液浸泡30min，用水冲洗3次，按料水质量比1:1的比例磨浆，过滤，煮沸5min灭菌获得。
实施例4
选志愿者30人随机分为3组，每组10人，第1组食用实施例1制备的甜玉米益生菌冰激凌，第2组食用实施例2制备的甜玉米益生菌冰激凌，第3组食用实施例3制备的甜玉米益生菌冰激凌。
第1组中有9人反映实施例1的甜玉米益生菌冰激凌口感，乐于接受。
第2组中有10人反映实施例2的甜玉米益生菌冰激凌口感，乐于接受。
第3组中有10人反映实施例3的甜玉米益生菌冰激凌口感，乐于接受。
Claims (4)
1.一种甜玉米益生菌冰激凌的制备方法，其特征是包括如下步骤：
1)按重量份称取甜玉米原汁22-28份、水50-58份、全脂奶粉6-10份、植物油8-12份、蔗糖6-10份、果葡糖浆4-6份、菌种粉0.15-0.25份、复合乳化稳定剂0.4-0.6份；所述复合乳化稳定剂由质量比为(1-3)：(1-3)：(1-3)：(3-9)的羧甲基纤维素钠、明胶、卡拉胶和单甘脂组成；
2)将所述菌种粉加入到所述甜玉米原汁中，38-40℃恒温发酵8-12h，得到甜玉米发酵液；将所述水、全脂奶粉、植物油、蔗糖、果葡糖浆和复合乳化稳定剂混匀，杀菌，在均质压力20MPa,均质时间25-35min；在3-5℃条件下放置4-6h，得到老化后的基料；
3)将甜玉米发酵液和老化后的基料混合，在100-200rpm，搅拌8-10min,凝冻,得到甜玉米益生菌冰激凌。
2.根据权利要求1所述的方法，其特征是所述植物油为葵花籽油、玉米胚芽油、棕榈油或椰子油。
3.根据权利要求1所述的方法，其特征是所述菌种粉为质量比为1：1的嗜热链球菌和保加利亚乳杆菌。
4.权利要求1-3之一的方法制备的甜玉米益生菌冰激凌。
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