CN108887459A - Hunchbacked milk pudding ice cream and preparation method thereof, glue king and its application - Google Patents
Hunchbacked milk pudding ice cream and preparation method thereof, glue king and its application Download PDFInfo
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- CN108887459A CN108887459A CN201810746242.3A CN201810746242A CN108887459A CN 108887459 A CN108887459 A CN 108887459A CN 201810746242 A CN201810746242 A CN 201810746242A CN 108887459 A CN108887459 A CN 108887459A
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 76
- 235000013336 milk Nutrition 0.000 title claims abstract description 57
- 239000008267 milk Substances 0.000 title claims abstract description 57
- 210000004080 milk Anatomy 0.000 title claims abstract description 57
- 235000011962 puddings Nutrition 0.000 title claims abstract description 52
- 239000003292 glue Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims description 22
- 235000020248 camel milk Nutrition 0.000 claims abstract description 36
- 239000006071 cream Substances 0.000 claims abstract description 23
- 235000013351 cheese Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
- 235000014121 butter Nutrition 0.000 claims abstract description 17
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 17
- 239000003240 coconut oil Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
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- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 17
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 15
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- 235000019634 flavors Nutrition 0.000 claims description 5
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- 239000000839 emulsion Substances 0.000 claims description 3
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- -1 glycerine fatty acid Chemical class 0.000 claims description 3
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- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 3
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- 239000002562 thickening agent Substances 0.000 claims description 2
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- 239000013078 crystal Substances 0.000 description 2
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- 230000002401 inhibitory effect Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
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- 210000000496 pancreas Anatomy 0.000 description 2
- 239000001508 potassium citrate Substances 0.000 description 2
- 229960002635 potassium citrate Drugs 0.000 description 2
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 2
- 235000011082 potassium citrates Nutrition 0.000 description 2
- LKUNXBRZDFMZOK-UHFFFAOYSA-N rac-1-monodecanoylglycerol Chemical compound CCCCCCCCCC(=O)OCC(O)CO LKUNXBRZDFMZOK-UHFFFAOYSA-N 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- NQPDZGIKBAWPEJ-UHFFFAOYSA-N valeric acid Chemical compound CCCCC(O)=O NQPDZGIKBAWPEJ-UHFFFAOYSA-N 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 1
- XYHKNCXZYYTLRG-UHFFFAOYSA-N 1h-imidazole-2-carbaldehyde Chemical compound O=CC1=NC=CN1 XYHKNCXZYYTLRG-UHFFFAOYSA-N 0.000 description 1
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 description 1
- MMKRXAARQITTBL-UHFFFAOYSA-N 5-ethoxy-4-methyl-1,3-thiazole Chemical compound CCOC=1SC=NC=1C MMKRXAARQITTBL-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000282828 Camelus bactrianus Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000206576 Chondrus Species 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 244000050510 Cunninghamia lanceolata Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 241001428166 Eucheuma Species 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 108010063045 Lactoferrin Proteins 0.000 description 1
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- 241000801118 Lepidium Species 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
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- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 238000010521 absorption reaction Methods 0.000 description 1
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- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
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- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
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- 235000013365 dairy product Nutrition 0.000 description 1
- SKQYTJLYRIFFCO-UHFFFAOYSA-N delta-Tetradecalactone Chemical compound CCCCCCCCCC1CCCC(=O)O1 SKQYTJLYRIFFCO-UHFFFAOYSA-N 0.000 description 1
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- 235000013325 dietary fiber Nutrition 0.000 description 1
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- 239000006260 foam Substances 0.000 description 1
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- 229940046240 glucomannan Drugs 0.000 description 1
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- 238000005213 imbibition Methods 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
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- 230000003993 interaction Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
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- 235000019260 propionic acid Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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- 239000007787 solid Substances 0.000 description 1
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- 235000013826 starch sodium octenyl succinate Nutrition 0.000 description 1
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- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
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- 229940005605 valeric acid Drugs 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
- A23G9/40—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
- 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
-
- 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
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- 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
- 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
Abstract
The invention discloses a kind of hunchbacked milk pudding ice cream, the raw material including following parts by weight：White granulated sugar：100-120 parts by weight, malt syrup：40-60 parts by weight, coconut oil：45-65 parts by weight, butter：50-70 parts by weight, dilute cream：30-50 parts by weight, skimmed milk power：85-105 parts by weight, cheese's powder：5-15 parts by weight, camel milk：90-110 parts by weight, salt：0.2-0.4 parts by weight, glue king：2-4 parts by weight, edible essence：1.25-3.25 parts by weight；Not only delicate mouthfeel is lubricious for the hunchbacked milk pudding ice cream being prepared using the raw material of different weight part, meets the mouthfeel of people, more improves the mouldability of product, be unlikely to deform, and non-fusibility is preferable, so that the quality of ice cream is greatly improved.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of camel milk pudding ice cream and preparation method thereof, glue king and its answers
With.
Background technique
Currently, research has shown that, camel milk is more good for health than milk, and ascorbic content is three times of milk,
The Vitamin C content of 100 milliliters of camel milk and equivalent milk is respectively 3.8 milligrams and 1.0 milligrams；Contain class pancreas islet in camel milk
Prime factor can promote pancreatic secretion insulin.In addition, the protein content of camel milk and calcium content are above milk, fat contains
Amount is then lower than milk.
Other than with high nutritive value, diabetes can also be assisted in the treatment of, while iron can also be mended, belonged to natural
Multi-functional dairy products.Most particularly, rich in the lactotransferrin and lysozyme that lack in milk, both have camel milk
The substance of bactericidal effect can body immune system.
Ice cream is a kind of delicate mouthfeel, soft and smooth, refrigerant high-grade foaming ice cream, is the summer food of summer indispensability.Mesh
Before, dull mouthfeel and relieving summer-heat effect have been unable to meet the demand of people, so the type of ice cream is more and more, by solving originally
The effect of heat, is developed to today, it has also become edible ticbit throughout the year.
Due to camel milk effect with higher and nutritive value, there are no using camel milk as the ice of raw material on the market at present
River in Henan Province leaching occurs, therefore a kind of urgently appearance of hunchbacked milk pudding ice cream, and not only delicate mouthfeel is lubricious, meets the mouthfeel of people,
The mouldability for more improving product, is unlikely to deform, and non-fusibility is preferable, so that the quality of ice cream is greatly improved.
Summary of the invention
In order to solve the above technical problems, the purpose of the present invention is to provide a kind of hunchbacked milk pudding ice cream and its preparation sides
Method, glue king and its application, not only delicate mouthfeel is lubricious for hunchbacked milk pudding ice cream, meets the mouthfeel of people, more improves product
Mouldability, be unlikely to deform, non-fusibility is preferable, so that the quality of ice cream is greatly improved.
In order to achieve the above objectives, technical scheme is as follows：
A kind of camel milk pudding ice cream, the raw material including following parts by weight：
White granulated sugar：100-120 parts by weight,
Malt syrup：40-60 parts by weight,
Coconut oil：45-65 parts by weight,
Butter：50-70 parts by weight,
Dilute cream：30-50 parts by weight,
Skimmed milk power：85-105 parts by weight,
Cheese's powder：5-15 parts by weight,
Camel milk：90-110 parts by weight,
Salt：0.2-0.4 parts by weight,
Glue king：2-4 parts by weight,
Edible essence：1.25-3.25 parts by weight.
A kind of hunchbacked milk pudding ice cream provided by the invention and preparation method thereof, glue king and its application, hunchbacked milk pudding ice river in Henan Province
Not only delicate mouthfeel is lubricious for leaching, meets the mouthfeel of people, more improves the mouldability of product, be unlikely to deform, and non-fusibility is preferable,
So that the quality of ice cream is greatly improved.
Based on the above technical solution, the present invention can also improve as follows：
Preferably, a kind of hunchbacked milk pudding ice cream, the raw material including following parts by weight：
White granulated sugar：100-110 parts by weight,
Malt syrup：40-50 parts by weight,
Coconut oil：45-55 parts by weight,
Butter：50-60 parts by weight,
Dilute cream：30-40 parts by weight,
Skimmed milk power：85-95 parts by weight,
Cheese's powder：5-10 parts by weight,
Camel milk：90-100 parts by weight,
Salt：0.2-0.3 parts by weight,
Glue king：2-3 parts by weight,
Edible essence：1.25-2.25 parts by weight.
Using the above preferred scheme, not only delicate mouthfeel is lubricious for hunchbacked milk pudding ice cream, meets the mouthfeel of people, more
The mouldability for improving product, is unlikely to deform, and non-fusibility is preferable, so that the quality of ice cream is greatly improved.
Preferably, a kind of hunchbacked milk pudding ice cream, the raw material including following parts by weight：
White granulated sugar：110-120 parts by weight,
Malt syrup：50-60 parts by weight,
Coconut oil：55-65 parts by weight,
Butter：60-70 parts by weight,
Dilute cream：40-50 parts by weight,
Skimmed milk power：95-105 parts by weight,
Cheese's powder：10-15 parts by weight,
Camel milk：100-110 parts by weight,
Salt：0.3-0.4 parts by weight,
Glue king：3-4 parts by weight,
Edible essence：2.25-3.25 parts by weight.
Using the above preferred scheme, not only delicate mouthfeel is lubricious for hunchbacked milk pudding ice cream, meets the mouthfeel of people, more
The mouldability for improving product, is unlikely to deform, and non-fusibility is preferable, so that the quality of ice cream is greatly improved.
Preferably, a kind of hunchbacked milk pudding ice cream, the raw material including following parts by weight：
White granulated sugar：110 parts by weight,
Malt syrup：50 parts by weight,
Coconut oil：55 parts by weight,
Butter：60 parts by weight,
Dilute cream：40 parts by weight,
Skimmed milk power：95 parts by weight,
Cheese's powder：10 parts by weight,
Camel milk：100 parts by weight,
Salt：0.3 parts by weight,
Glue king：3 parts by weight,
Edible essence：2.25 parts by weight.
Using the above preferred scheme, not only delicate mouthfeel is lubricious for hunchbacked milk pudding ice cream, meets the mouthfeel of people, more
The mouldability for improving product, is unlikely to deform, and non-fusibility is preferable, so that the quality of ice cream is greatly improved.
Preferably, the edible essence includes the raw material of following parts by weight：
Dilute cream essence：0.1-0.3 parts by weight,
The special dense fresh milk powdered flavor of most distinguished：0.1-0.3 parts by weight,
Cheese's powdered flavor：1.4-1.6 parts by weight,
Fresh milk essence：0.34-0.36 parts by weight.
The dilute cream essence is by pungent, glycerol decanoate, natural cream base-material, milk oil concentrate, caproic acid, butyric acid, propionic acid,
Valeric acid and isovaleric acid composition；The special dense fresh milk powdered flavor of most distinguished is by maltodextrin, cream, Arabic gum, milk powder, β-ring-type paste
Essence, white granulated sugar, whey powder, glucose, starch Sodium Octenyl Succinate, δ-dodecalactone and silica composition；Cheese's powder
Essence is cheese's powder；Fresh milk essence by：It is pungent, glycerol decanoate, 5- ethoxy -4- methylthiazol, δ-dodecalactone, 4- first
Base -5- (2- Acetoxyethyl)-thiazole and δ-tetradecalactone composition.
Preferably, a kind of glue king, including：Carragheen, single, double glycerine fatty acid rouge, konjaku flour, locust bean gum and lemon
Lemon acid potassium.
Carragheen：It is a kind of extraction from marine red alga (including Chondrus, Eucheuma, China fir Trentepohlia and husky Lepidium etc.)
Polysaccharide general designation, in the production of cold drink product, carragheen can make fat and other solid components be evenly distributed, prevent cream at
Separation and ice crystal increase when manufacture is with storage, it can make cold drink product tissue fine and smooth, smooth palatable.It is produced in cold drink product
In, carragheen generates unique gelling characteristic because can have an effect with the cation in camel milk, can increase cold drink product at
Type and thawing resistance, improve stability of the cold drink product in temperature fluctuation, and when placement is also not easy to melt.
Single, double glycerine fatty acid rouge：Dispersibility of the fat in mixture can be improved, the stability of emulsion is improved, is promoted
The interaction of Entering fat fat and protein, facilitates the agglomeration and cohesion of control fat, while rising for ice cream can be improved
Bubble property and dilatancy, preventing or control coarse ice crystal forms, and assigns its fine and smooth institutional framework；Improve stability and shape-retaining ability,
Prevent the contraction modification in storage.
Konjaku flour：With multiple functions such as lipid-loweringing, hypoglycemic, anti-cancer, defaecations.Konjaku flour contains glucomannan, is a kind of high
Molecular compound has very strong water imbibition, and volume is 80-100 times inflatable after water suction, is easily digested absorption after food.And it can inhale
Attached cholesterol and bile acid, to reducing blood pressure, reducing cardiovascular disease breaking-out has certain effectiveness.Konjaku flour also contains soluble dietary
Fiber, this fiber is very effective to inhibiting postprandial blood sugar to increase, and can reduce pancreas islet burden after.
Locust bean gum：It mainly contains mannose and gala is warded off, molecular weight is about 300,000 dalton, is extremely good thickening
Stabilizer.Its most important feature is that it and hydrophilic colloid have good gel synergistic effect, can make it is compound after dosage it is horizontal
It is very low and improve gel tissue's structure.
Potassium citrate：As emulsifier, during preparing emulsification system, the dispersibility of system is improved, improves and produces
Product stability, potassium citrate also have breaking-defoaming effect, need to be demulsified and defoam in process, and are added opposite
The emulsifier of effect, to destroy the balance of lotion, the emulsifier containing unsaturated fatty acid has the function of inhibiting foam, can
Do processing of the defoaming agent for ice cream.
Preferably, application of the glue king in hunchbacked milk pudding ice-cream product as compound emulsion thickener.
Using the above preferred scheme, not only delicate mouthfeel is lubricious for hunchbacked milk pudding ice cream, meets the mouthfeel of people, more
The mouldability for improving product, is unlikely to deform, and non-fusibility is preferable, so that the quality of ice cream is greatly improved.
Preferably, a kind of hunchbacked milk pudding ice cream preparation method, including following preparation step：By white granulated sugar, wheat
Ingredient is added in bud syrup, coconut oil, butter, dilute cream, skimmed milk power, cheese's powder, camel milk, salt, glue king and edible essence
Cylinder is mixed, and homogeneous is placed in aging at 55 DEG C -60 DEG C after glue king is sufficiently hydrated under 18-20Mpa.
Using the above preferred scheme, preparation process is simple, easy to operate, improves the quality of hunchbacked milk pudding ice cream.
It preferably, include following preparation step after aging：It is irrigated after aging, it is hard that tunnel is entered after perfusion
Change, freezes 23h-24h subsequently into -37 DEG C of quick-freezers, temperature is increased to -18 DEG C and obtains a kind of hunchbacked milk pudding ice cream.
Using the above preferred scheme, preparation process is simple, easy to operate, improves the quality of hunchbacked milk pudding ice cream.
Preferably, the filling temperature is 50 DEG C -60 DEG C, and the infusion time is 0.5h-3.5h.
Using the above preferred scheme, preparation process is simple, easy to operate, improves the quality of hunchbacked milk pudding ice cream.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without creative efforts belongs to the model that the present invention protects
It encloses.
Unless specifically stated otherwise, raw material used in following embodiment can be commercially available from regular channel, camel milk be Ah
Draw the hunchbacked milk of kind two-humped camel.
Embodiment 1,
In order to reach the purpose of the present invention, the hunchbacked milk pudding ice cream in the present embodiment is marked as hunchbacked milk pudding ice cream
Product 1.
Hunchbacked milk pudding ice-cream product 1, the raw material including following parts by weight：
White granulated sugar：100 parts by weight,
Malt syrup：40 parts by weight,
Coconut oil：45 parts by weight,
Butter：50 parts by weight,
Dilute cream：30 parts by weight,
Skimmed milk power：85 parts by weight,
Cheese's powder：5 parts by weight,
Camel milk：90 parts by weight,
Salt：0.2 parts by weight,
Glue king：2 parts by weight,
Edible essence：1.25 parts by weight.
Hunchbacked 1 preparation method of milk pudding ice-cream product includes following preparation step：
1) by white granulated sugar, malt syrup, coconut oil, butter, dilute cream, skimmed milk power, cheese's powder, camel milk, salt, glue
Pill tank is added in king and edible essence, is mixed, obtains ice cream material；
2) ice cream material carries out homogeneous at 18Mpa；
3) the ice cream material after homogeneous is placed in aging at 55 DEG C after glue king is sufficiently hydrated；
4) 3.5h is irrigated after aging at 50 DEG C, tunnel is entered after perfusion and is hardened；
5) for 24 hours, temperature is increased to -18 DEG C and obtains a kind of hunchbacked milk pudding ice cream -37 DEG C of quick-freezer freezings of entrance；
A hunchbacked milk pudding ice-cream product 1 is prepared in the present embodiment, and not only delicate mouthfeel is lubricious, meets the mouth of people
Sense, more improves the mouldability of product, is unlikely to deform, non-fusibility is preferable, so that the quality of ice cream is greatly improved.
Embodiment 2,
Hunchbacked milk pudding ice cream in the present embodiment is marked as hunchbacked milk pudding ice-cream product 2.
Hunchbacked milk pudding ice-cream product 2, the raw material including following parts by weight：
White granulated sugar：120 parts by weight,
Malt syrup：60 parts by weight,
Coconut oil：65 parts by weight,
Butter：70 parts by weight,
Dilute cream：50 parts by weight,
Skimmed milk power：105 parts by weight,
Cheese's powder：15 parts by weight,
Camel milk：110 parts by weight,
Salt：0.4 parts by weight,
Glue king：4 parts by weight,
Edible essence：3.25 parts by weight.
Hunchbacked 2 preparation method of milk pudding ice-cream product includes following preparation step：
1) by white granulated sugar, malt syrup, coconut oil, butter, dilute cream, skimmed milk power, cheese's powder, camel milk, salt, glue
Pill tank is added in king and edible essence, is mixed, obtains ice cream material；
2) ice cream material is subjected to homogeneous at 20Mpa；
3) the ice cream material after homogeneous is placed in aging at 60 DEG C after glue king is sufficiently hydrated；
4) 0.5h is irrigated after aging at 60 DEG C, tunnel is entered after perfusion and is hardened；
5) -37 DEG C of quick-freezers of entrance freeze 23h, and temperature is increased to -18 DEG C and obtains a kind of hunchbacked milk pudding ice cream；
Hunchbacked milk pudding ice-cream product 2 is prepared in the present embodiment, and not only delicate mouthfeel is lubricious, meets the mouthfeel of people,
The mouldability for more improving product, is unlikely to deform, and non-fusibility is preferable, so that the quality of ice cream is greatly improved.
Embodiment 3,
Hunchbacked milk pudding ice cream in the present embodiment is marked as hunchbacked milk pudding ice-cream product 3.
Hunchbacked milk pudding ice-cream product 3, the raw material including following parts by weight：
White granulated sugar：110 parts by weight,
Malt syrup：50 parts by weight,
Coconut oil：55 parts by weight,
Butter：60 parts by weight,
Dilute cream：40 parts by weight,
Skimmed milk power：95 parts by weight,
Cheese's powder：10 parts by weight,
Camel milk：100 parts by weight,
Salt：0.3 parts by weight,
Glue king：3 parts by weight,
Edible essence：2.25 parts by weight.
Hunchbacked 3 preparation method of milk pudding ice-cream product includes following preparation step：
1) by white granulated sugar, malt syrup, coconut oil, butter, dilute cream, skimmed milk power, cheese's powder, camel milk, salt, glue
Pill tank is added in king and edible essence, is mixed, obtains ice cream material；
2) ice cream material carries out homogeneous at 19Mpa；
3) the ice cream material after homogeneous is placed in aging at 58 DEG C after glue king is sufficiently hydrated；
4) 2.5h is irrigated after aging at 55 DEG C, tunnel is entered after perfusion and is hardened；
5) -37 DEG C of quick-freezers of entrance freeze 23.5h, and temperature is increased to -18 DEG C and obtains one kind
Hunchbacked milk pudding ice cream；
Hunchbacked milk pudding ice-cream product 3 is prepared in the present embodiment, and not only delicate mouthfeel is lubricious, meets the mouthfeel of people,
The mouldability for more improving product, is unlikely to deform, and non-fusibility is preferable, so that the quality of ice cream is greatly improved.
What has been described above is only a preferred embodiment of the present invention, it is noted that for those of ordinary skill in the art
For, without departing from the concept of the premise of the invention, various modifications and improvements can be made, these belong to the present invention
Protection scope.
Claims (10)
1. a kind of camel milk pudding ice cream, which is characterized in that the raw material including following parts by weight：
White granulated sugar：100-120 parts by weight,
Malt syrup：40-60 parts by weight,
Coconut oil：45-65 parts by weight,
Butter：50-70 parts by weight,
Dilute cream：30-50 parts by weight,
Skimmed milk power：85-105 parts by weight,
Cheese's powder：5-15 parts by weight,
Camel milk：90-110 parts by weight,
Salt：0.2-0.4 parts by weight,
Glue king：2-4 parts by weight,
Edible essence：1.25-3.25 parts by weight.
2. camel milk pudding ice cream according to claim 1, which is characterized in that the raw material including following parts by weight：
White granulated sugar：100-110 parts by weight,
Malt syrup：40-50 parts by weight,
Coconut oil：45-55 parts by weight,
Butter：50-60 parts by weight,
Dilute cream：30-40 parts by weight,
Skimmed milk power：85-95 parts by weight,
Cheese's powder：5-10 parts by weight,
Camel milk：90-100 parts by weight,
Salt：0.2-0.3 parts by weight,
Glue king：2-3 parts by weight,
Edible essence：1.25-2.25 parts by weight.
3. camel milk pudding ice cream according to claim 2, which is characterized in that the raw material including following parts by weight：
White granulated sugar：110-120 parts by weight,
Malt syrup：50-60 parts by weight,
Coconut oil：55-65 parts by weight,
Butter：60-70 parts by weight,
Dilute cream：40-50 parts by weight,
Skimmed milk power：95-105 parts by weight,
Cheese's powder：10-15 parts by weight,
Camel milk：100-110 parts by weight,
Salt：0.3-0.4 parts by weight,
Glue king：3-4 parts by weight,
Edible essence：2.25-3.25 parts by weight.
4. camel milk pudding ice cream according to claim 3, which is characterized in that the raw material including following parts by weight：
White granulated sugar：110 parts by weight,
Malt syrup：50 parts by weight,
Coconut oil：55 parts by weight,
Butter：60 parts by weight,
Dilute cream：40 parts by weight,
Skimmed milk power：95 parts by weight,
Cheese's powder：10 parts by weight,
Camel milk：100 parts by weight,
Salt：0.3 parts by weight,
Glue king：3 parts by weight,
Edible essence：2.25 parts by weight.
5. camel milk pudding ice cream according to claim 4, which is characterized in that the edible essence includes following parts by weight
Raw material：
Dilute cream essence：0.1-0.3 parts by weight,
The special dense fresh milk powdered flavor of most distinguished：0.1-0.3 parts by weight,
Cheese's powdered flavor：1.4-1.6 parts by weight,
Fresh milk essence：0.34-0.36 parts by weight.
6. a kind of glue king, which is characterized in that including：Carragheen, single, double glycerine fatty acid rouge, konjaku flour, locust bean gum and citric acid
Potassium.
7. application of the glue king in hunchbacked milk pudding ice-cream product as compound emulsion thickener.
8. a kind of camel milk pudding ice cream preparation method, which is characterized in that including following preparation step：By white granulated sugar, maltose
Pill tank is added in slurry, coconut oil, butter, dilute cream, skimmed milk power, cheese's powder, camel milk, salt, glue king and edible essence, mixes
Stirring is closed, homogeneous is placed in aging at 55 DEG C -60 DEG C after glue king is sufficiently hydrated under 18-20Mpa.
9. camel milk pudding ice cream preparation method according to claim 8, which is characterized in that it is characterized in that, after aging
Including following preparation step：It is irrigated after aging, tunnel is entered after perfusion and is hardened, is freezed subsequently into -37 DEG C of quick-freezers
23h-24h, temperature are increased to -18 DEG C and obtain a kind of hunchbacked milk pudding ice cream.
10. camel milk pudding ice cream preparation method according to claim 9, which is characterized in that the filling temperature is 50
DEG C -60 DEG C, the infusion time is 0.5h-3.5h.
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| CN113207995A (en) * | 2021-05-08 | 2021-08-06 | 托列别克·沙买提 | Preparation method of camel milk ice cream |
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