CN108850415A - 木槿花风味酸奶冰激凌及其制作方法 - Google Patents
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- 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
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- A—HUMAN NECESSITIES
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- 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
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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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Abstract
本发明公开了一种木槿花风味酸奶冰淇淋及其制作方法,其是以生鲜乳100重量份、蔗糖10‑15重量份、奶油5‑8重量份、乳酸菌粉3‑8重量份、木槿花1‑6重量份、黄原胶0.3‑0.5重量份、单甘脂0.2‑0.5重量份为原料,经木槿花的预处理、打浆、混合、杀菌、接种发酵、均质、冷却老化、凝冻、成型、硬化等步骤制备而成。本发明通过将木槿花引入到酸奶冰激凌的制作中,而制得一种具木槿花风味的新型酸奶冰激凌产品,其滋味丰富、风味独特,并结合了木槿花、酸奶二者的营养及保健功能,更能满足不同层次消费者的口感和营养需求。
Description
技术领域
本发明涉及功能食品的加工技术领域,具体是一种木槿花风味酸奶冰激凌及其制作方法。
背景技术
木槿花的营养价值极高,含有蛋白质、脂肪、粗纤维,以及还原糖、维生素C、氨基酸、铁、钙、锌等,并含有黄酮类活性化合物。木槿花蕾,食之口感清脆,完全绽放的木槿花,食之滑爽。利用木槿花制成的木槿花汁,具有止渴醒脑的保健作用。高血压病患者常食素木槿花汤菜有良好的食疗作用。
发明内容
本发明在酸奶冰激凌的加工过程中添加木槿花,一是利用木槿花的色泽、滋味使酸奶冰激凌的颜色更加鲜艳、滋味更丰富、风味更独特;二是结合木槿花、酸奶二者的营养、保健功能,充分发挥酸奶、木槿花的保健功能。本发明所生产的木槿花风味酸奶冰激凌,具有更高的营养价值和保健功效,更能满足不同层次消费者的口感和营养需求,具有良好的市场开发潜力。
本发明解决其技术问题所采用的技术方案之一是:
一种木槿花风味酸奶冰激凌,其是由以下重量份原料制成:生鲜乳100份、蔗糖10-15份、奶油5-8份、乳酸菌粉3-8份、木槿花1-6份、黄原胶0.3-0.5份、单甘脂0.2-0.5份。
所述木槿花风味酸奶冰激凌的制作方法包括木槿花的预处理、打浆、混合、杀菌、接种发酵、均质、冷却老化、凝冻、成型、硬化的步骤;各步骤具体操作如下:
1)木槿花的预处理:将新鲜木槿花用清水洗净,剥下花萼片,再将花瓣撕成小块;
2)打浆:将预处理后的木槿花放至打浆机中进行打浆,再用胶体磨磨至200~1000目;
3)混合:将步骤2)所得木槿花浆加入生鲜乳中,并加入蔗糖、奶油、黄原胶、单甘脂搅拌均匀;
4)杀菌:将步骤3)所得混合乳液加热至90℃,保温杀菌10~15min,然后迅速冷却至38℃;
5)接种发酵:在杀菌后的混合乳液中接入乳酸菌粉,于37~38℃条件下发酵5~7h,至牛乳酸度达到0.75~0.85%时停止发酵,冷却至5℃;
6)均质:将步骤5)所得发酵乳液置于均质机中进行均质,均质温度为60℃,均质后迅速冷却至10℃;
7)冷却老化:将步骤6)所得均质乳液冷却至2~4℃进行老化,老化时间为4~8h;
8)凝冻:将步骤7)所得老化乳液在250~320r/min条件下搅拌20~25min,然后在-2~-4℃的条件下进行凝冻;
9)成型:将凝冻后的冰激凌按要求装入指定的容器中成型;
10)硬化:将成型后的酸奶冰激凌迅速送入-30~-35℃的冷库中放置5~8h,以加速硬化,然后移入-18℃以下的冷库中冷藏。
本发明具有的显著优点在于:
(1)酸奶冰激淋同时具有酸奶的营养价值与冰激淋的优质口感,并具有一定的保健功能,是一种深受消费者喜爱的冷冻食品。采用发酵工艺生产酸奶冰激凌,能够更好地保存酸奶中的有益微生物,使其具有更高的营养价值和保健功能;
(2)木槿花的天然色泽可在不添加任何色素的条件下赋予产品良好的外观,从而吸引消费者;同时,木槿花中含有丰富的花青素,具有很好的抗氧化效果,可以减少酸奶冰激凌中营养物质的氧化。
具体实施方式
为了使本发明所述的内容更加便于理解,下面结合具体实施方式对本发明所述的技术方案做进一步的说明,但是本发明不仅限于此。
实施例1
一种木槿花风味酸奶冰激凌,其制作方法包括如下步骤:
1)木槿花的预处理:将新鲜木槿花1重量份用清水洗净,剥下花萼片,再将花瓣撕成小块;
2)打浆:将预处理后的木槿花放至打浆机中,添加1重量份的水进行打浆,再用胶体磨磨至200目;
3)混合:将步骤2)所得木槿花浆加入100重量份生鲜乳中,并加入蔗糖10重量份、奶油5重量份、黄原胶0.3重量份、单甘脂0.2重量份搅拌均匀;
4)杀菌:将步骤3)所得混合乳液加热至90℃,保温杀菌10min,然后迅速冷却至38℃;
5)接种发酵:在杀菌后的混合乳液中接入乳酸菌粉3重量份,于37℃条件下发酵7h,至牛乳酸度达到0.75%时停止发酵,冷却至5℃;
6)均质:将步骤5)所得发酵乳液置于均质机中进行均质,均质温度为60℃,均质后迅速冷却至10℃;
7)冷却老化:将步骤6)所得均质乳液冷却至2℃进行老化,老化时间为8h;
8)凝冻:将步骤7)所得老化乳液在250r/min条件下搅拌25min,然后在-4℃的条件下进行凝冻;
9)成型:将凝冻后的冰激凌按要求装入指定的容器中成型;
10)硬化:将成型后的酸奶冰激凌迅速送入-35℃的冷库中放置8h,以加速硬化,然后移入-18℃以下的冷库中冷藏。
实施例2
一种木槿花风味酸奶冰激凌,其制作方法包括如下步骤:
1)木槿花的预处理:将新鲜木槿花3重量份用清水洗净,剥下花萼片,再将花瓣撕成小块;
2)打浆:将预处理后的木槿花放至打浆机中,添加1重量份的水进行打浆,再用胶体磨磨至600目;
3)混合:将步骤2)所得木槿花浆加入100重量份生鲜乳中,并加入蔗糖12重量份、奶油6重量份、黄原胶0.4重量份、单甘脂0.3重量份搅拌均匀;
4)杀菌:将步骤3)所得混合乳液加热至90℃,保温杀菌13min,然后迅速冷却至38℃;
5)接种发酵:在杀菌后的混合乳液中接入乳酸菌粉5重量份,于37℃条件下发酵6h,至牛乳酸度达到0.80%时停止发酵,冷却至5℃;
6)均质:将步骤5)所得发酵乳液置于均质机中进行均质,均质温度为60℃,均质后迅速冷却至10℃;
7)冷却老化:将步骤6)所得均质乳液冷却至3℃进行老化,老化时间为6h;
8)凝冻:将步骤7)所得老化乳液在280r/min条件下搅拌23min,然后在-3℃的条件下进行凝冻;
9)成型:将凝冻后的冰激凌按要求装入指定的容器中成型;
10)硬化:将成型后的酸奶冰激凌迅速送入-32℃的冷库中放置6h,以加速硬化,然后移入-18℃以下的冷库中冷藏。
实施例3
一种木槿花风味酸奶冰激凌,其制作方法包括如下步骤:
1)木槿花的预处理:将新鲜木槿花6重量份用清水洗净,剥下花萼片,再将花瓣撕成小块;
2)打浆:将预处理后的木槿花放至打浆机中,添加1重量份的水进行打浆,再用胶体磨磨至1000目;
3)混合:将步骤2)所得木槿花浆加入100重量份生鲜乳中,并加入蔗糖15重量份、奶油8重量份、黄原胶0.5重量份、单甘脂0.5重量份搅拌均匀;
4)杀菌:将步骤3)所得混合乳液加热至90℃,保温杀菌10min,然后迅速冷却至38℃;
5)接种发酵:在杀菌后的混合乳液中接入乳酸菌粉8重量份,于38℃条件下发酵5h,至牛乳酸度达到0.85%时停止发酵,冷却至5℃;
6)均质:将步骤5)所得发酵乳液置于均质机中进行均质,均质温度为60℃,均质后迅速冷却至10℃;
7)冷却老化:将步骤6)所得均质乳液冷却至4℃进行老化,老化时间为4h;
8)凝冻:将步骤7)所得老化乳液在320r/min条件下搅拌20min,然后在-2℃的条件下进行凝冻;
9)成型:将凝冻后的冰激凌按要求装入指定的容器中成型;
10)硬化:将成型后的酸奶冰激凌迅速送入-30℃的冷库中放置5h,以加速硬化,然后移入-18℃以下的冷库中冷藏。
本发明所制备的酸奶冰激凌有温和持久的奶香及木槿花的特殊香气;口感细腻、滑润,风味独特;质地松软,形态紧密。产品总固体含量20~30%,总糖含量10~15%,脂肪含量5~8%。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (2)
1.一种木槿花风味酸奶冰激凌,其特征在于:由以下重量份原料制成:生鲜乳100份、蔗糖10-15份、奶油5-8份、乳酸菌粉3-8份、木槿花1-6份、黄原胶0.3-0.5份、单甘脂0.2-0.5份。
2.一种如权利要求1所述木槿花风味酸奶冰激凌的制作方法,其特征在于:包括以下步骤:
1)木槿花的预处理:将新鲜木槿花用清水洗净,剥下花萼片,再将花瓣撕成小块;
2)打浆:将预处理后的木槿花放至打浆机中进行打浆,再用胶体磨磨至200~1000目;
3)混合:将步骤2)所得木槿花浆加入生鲜乳中,并加入蔗糖、奶油、黄原胶、单甘脂搅拌均匀;
4)杀菌:将步骤3)所得混合乳液加热至90℃,保温杀菌10~15min,然后迅速冷却至38℃;
5)接种发酵:在杀菌后的混合乳液中接入乳酸菌粉,于37~38℃条件下发酵5~7h,至牛乳酸度达到0.75~0.85%时停止发酵,冷却至5℃;
6)均质:将步骤5)所得发酵乳液置于均质机中进行均质,均质温度为60℃,均质后迅速冷却至10℃;
7)冷却老化:将步骤6)所得均质乳液冷却至2~4℃进行老化,老化时间为4~8h;
8)凝冻:将步骤7)所得老化乳液在250~320r/min条件下搅拌20~25min,然后在-2~-4℃的条件下进行凝冻;
9)成型:将凝冻后的冰激凌按要求装入指定的容器中成型;
10)硬化:将成型后的酸奶冰激凌迅速送入-30~-35℃的冷库中放置5~8h,以加速硬化,然后移入-18℃以下的冷库中冷藏。
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