CN109007230A - A kind of preparation method of fruit fermentation ice cream - Google Patents
A kind of preparation method of fruit fermentation ice cream Download PDFInfo
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 42
- 238000000855 fermentation Methods 0.000 title claims abstract description 34
- 230000004151 fermentation Effects 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 24
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 24
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 8
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 238000005360 mashing Methods 0.000 claims abstract description 6
- 244000241257 Cucumis melo Species 0.000 claims abstract 3
- 239000007788 liquid Substances 0.000 claims description 16
- 235000003599 food sweetener Nutrition 0.000 claims description 12
- 239000003765 sweetening agent Substances 0.000 claims description 12
- 239000006041 probiotic Substances 0.000 claims description 11
- 235000018291 probiotics Nutrition 0.000 claims description 11
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- 239000000843 powder Substances 0.000 claims description 10
- 239000000758 substrate Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 8
- 150000004676 glycans Chemical class 0.000 claims description 7
- 229920001282 polysaccharide Polymers 0.000 claims description 7
- 239000005017 polysaccharide Substances 0.000 claims description 7
- 229930091371 Fructose Natural products 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- 239000005715 Fructose Substances 0.000 claims description 6
- 241000186660 Lactobacillus Species 0.000 claims description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 6
- 229940039696 lactobacillus Drugs 0.000 claims description 6
- 239000008101 lactose Substances 0.000 claims description 6
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose 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](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 5
- 244000199866 Lactobacillus casei Species 0.000 claims description 5
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 5
- 241001561398 Lactobacillus jensenii Species 0.000 claims description 5
- 238000001069 Raman spectroscopy Methods 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 229940017800 lactobacillus casei Drugs 0.000 claims description 5
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- 241000196324 Embryophyta Species 0.000 description 3
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 3
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
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- 244000269722 Thea sinensis Species 0.000 description 1
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- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- A23G9/42—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
- A23G9/32—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
- A23G9/36—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
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/149—Jensenii
-
- 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
- A23V2400/159—Leichmannii
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a kind of preparation methods of fruit fermentation ice cream, belong to food technology field, this method comprises: the disinfection of fresh fruit, blanching, mashing, allotment, fermentation, the preparation of ice cream.The method of the present invention high production efficiency; nutritional ingredient in protection raw material to greatest extent; and when dragon fruit, muskmelon largely harvest; fresh fruit sale cold chain transportation is with high costs; it is fabricated to ice cream both and can guarantee that nutritive value can also reduce transportation cost, solves the warehousing pressure of dragon fruit, muskmelon.
Description
Technical field
The present invention relates to food technology field, in particular to a kind of preparation method of fruit fermentation ice cream.
Background technique
Dragon fruit is the succulent of perennial climbing up by holding on to property.Plant is largely distributed in superficial soil layer without main root, lateral root, simultaneously
There are many aerial roots, it can climbing growth.Rhizome bottle green, it is sturdy, it is long up to 7 meters, thick 10-12 centimetres, have 3 ribs.Rib is flat, edge
Wavy, root is climbed up by holding on in eustipes part growth, can be sought connections on other plant and be grown, and rib is mostly 3, and every section of stipes recess has spinule.
Since long term growth is in tropical desert area, blade has been degenerated, and photosynthesis function is undertaken by stem.The inside of stem is a large amount of
It is full of the parenchyma cell of thick liquid, is conducive to absorb moisture as much as possible in rainy season.
The resistance to 0 DEG C of low temperature of dragon fruit and 40 DEG C of high temperature, the optimum temperature of growth are 25-35 DEG C.Dragon fruit is suitable for a variety of soil
Earth, but with containing humus it is more, the neutral soil and faintly acid soil of retain water and nutrients preferably, be the biggish fruit of planting scale it
One.
Muskmelon (CucumismeloL.) is also known as muskmelon, "Hami" melon etc..It is the annual herbaceous plant of Curcurbitaceae.Stem, branch
There is rib.Tendril is very thin, single, by micro- pubescence.The long tool groove of petiole and short bristle；Blade ground paper matter, above it is coarse, by white it is rough
Bristle.Flower unisexuality, monoecism.Male flower: several fasciating in axil；Bennet is very thin；Corolla yellow；Female flower: Dan Sheng, bennet are thick
It is rough, by pubescence；Ovary oblong.Shape, the color of fruit are different because of kind, generally spherical or oblong, and pericarp is flat
It is sliding, there are longitudinal furrow line or speckle, pulp white, yellow or green have fragrant and sweet taste；The dirty white of seed or yellow-white, it is oval or oval
Shape, apex point, surface are smooth.Flowering fruit bearing stage summer.Cultivation extensively all over China.Also it cultivates extensively world temperate zone to torrid areas.
This kind is that China is utilized as the melon of fruit earliest.
In food processing industry, ice cream becomes people's modern life with its pleasant in taste, fine and smooth lubricious, cool sweet good to eat
In indispensable sweets.It can not only help body temperature lowering Eradicates heat, can also supplement the nutrients for human body.It is most of currently on the market
All there is the problems such as high-fat high heat in ice cream, eat more and easily become fat.And the ice cream being subcooled can seriously affect digestive juice
Secretion influences food digestion absorption, be easy to cause enteric infection, the symptoms such as loss of appetite, diarrhea abdominal pain occur.
Summary of the invention
For the defect for overcoming the above-mentioned prior art, the present invention provides a kind of preparation method of fruit fermentation ice cream.
It is achieved particular by following technical scheme:
A kind of preparation method of fruit fermentation ice cream, which is characterized in that including following concrete operation step:
(1) disinfection of fresh fruit: the fresh fruit that shape is complete, nothing is rotten is chosen, is soaked in ozone solution after washing
Bubble；
(2) blanching: by the fruit after disinfection treatment with microwave heating to 120-150 DEG C, 30-50s is kept the temperature, ice is then placed in
- 15 DEG C of preservation 30-50min are cooled the temperature in case；
(3) it is beaten: the fruit after refrigeration is beaten, ground 3-5 times through glue, obtain fruit pulp；
(4) it deploys: its quality 3-6% sweetener being added in gained fruit pulp, be uniformly mixed, make it after completely dissolution
Homogeneous micronization is carried out using homogenizer；
(5) it ferments: the fruit pulp after above-mentioned homogeneous micronization is placed at 95 DEG C the 20-25min that sterilizes, inoculation probiotics hair
Ferment, and inoculum concentration is the 3-5% of fruit pulp quality；Fruit pulp is fermented 3-5 days at 35-38 DEG C again can be obtained fermentation
Liquid；
(6) preparation of ice cream: the fermentation liquid of acquisition is mixed with ice cream substrate powder, stirs, then moves
To ice cream maker, and it is extruding of congealing under the conditions of 0-4 DEG C, filling.
Further, the fruit is dragon fruit, any one in muskmelon.
Further, the ozone solution concentration is 6mg/L-8mg/L, temperature is 35-40 DEG C, impregnates 10-15min.
Further, the microwave power is 1000-1200W.
Further, the mashing temperature is 3-5 DEG C.
Further, the sweetener is mixed by fructose, lactose, the red jujube polysaccharide that mass ratio is 3:1:5.
Further, Lactobacillus casei, Lactobacillus Jensenii, Raman lactobacillus that the probiotics is 3:1:1 by mass ratio
Composition.
Further, the mass ratio of the fermentation liquid and ice cream substrate powder is 10:1.
Beneficial effects of the present invention:
The present invention by selection pulp moisture content, process by high, dragon fruit and muskmelon full of nutrition, utilizes moment
Microwave heating high-temperature blanching, eliminate organized enzyme in pulp, effectively prevent pulp work in-process to change colour, then pulp is freezed into low temperature
Mashing, the ice crystal volume augmentation formed using freezing are destroyed cell and cooperate intracellular ice using broken action of mechanical pressure
Crystalline substance improves the crushing effect of cell wall, and the nutriment in cell is sufficiently discharged, and sugariness height is added and with glutinous
Property fructose, lactose, red jujube polysaccharide composition sweetener, increase pulp slurries viscosity, improve pulp slurries mouthfeel, then
Further balanced pulp mouthfeel is added after probiotics fermention, the nutritive value of pulp is improved using the active metabolite of microorganism,
The exocellular polysaccharide especially generated in lactobacillus ferment can be further improved pulp viscosity, last ice cream mouth obtained
Feel excellent, adjustable stomach promotes digestion.
The method of the present invention high production efficiency protects the nutritional ingredient in raw material to greatest extent, and in dragon fruit, muskmelon
When a large amount of harvests, fresh fruit sale cold chain transportation is with high costs, it, which is fabricated to ice cream both, can guarantee that nutritive value can also reduce
Transportation cost solves the warehousing pressure of dragon fruit, muskmelon.
Specific embodiment
Embodiment 1
A kind of preparation method of fruit fermentation ice cream, including following concrete operation step:
(1) disinfection of fresh dragon fruit: the fresh dragon fruit that shape is complete, nothing is rotten is chosen, in ozone solution after washing
Middle immersion；Wherein, the ozone solution concentration is 6mg/L, temperature is 35 DEG C, impregnates 10min；
(2) blanching: by the dragon fruit microwave heating after disinfection treatment to 120 DEG C, 30s is kept the temperature, is then placed in refrigerator
Cool the temperature to -15 DEG C of preservation 30min；Wherein, the microwave power is 1000W；
(3) it is beaten: the dragon fruit after refrigeration is beaten, ground 3 times through glue, obtain dragon fruit slurries；Wherein, described to beat
Slurry temperature degree is 3 DEG C；
(4) it deploys: its 3% sweetener of quality being added in gained dragon fruit slurries, be uniformly mixed, make it after completely dissolution
Homogeneous micronization is carried out using homogenizer；Wherein, the sweetener is mixed by the fructose, lactose, red jujube polysaccharide that mass ratio is 3:1:5
It forms；
(5) it ferments: the dragon fruit slurries after above-mentioned homogeneous micronization is placed at 95 DEG C the 20min that sterilizes, inoculation probiotics hair
Ferment, and inoculum concentration is the 3% of dragon fruit grind slurries quality；Dragon fruit slurries are fermented 3 days at 35 DEG C again can be obtained fermentation liquid；
Wherein, the probiotics is made of Lactobacillus casei, Lactobacillus Jensenii, the Raman lactobacillus that mass ratio is 3:1:1；
(6) preparation of ice cream: the fermentation liquid of acquisition is mixed with ice cream substrate powder, stirs, then moves
To ice cream maker, and it is extruding of congealing under the conditions of 0 DEG C, filling, and the mass ratio of the fermentation liquid and ice cream substrate powder is
10:1。
Embodiment 2
A kind of preparation method of fruit fermentation ice cream, including following concrete operation step:
(1) disinfection of fresh muskmelon: the fresh muskmelon that shape is complete, nothing is rotten is chosen, is soaked in ozone solution after washing
Bubble；Wherein, the ozone solution concentration is 8mg/L, temperature is 40 DEG C, impregnates 15min；
(2) blanching: by the muskmelon microwave heating after disinfection treatment to 150 DEG C, keeping the temperature 50s, and being then placed in refrigerator will
Temperature is down to -15 DEG C of preservation 50min；Wherein, the microwave power is 1200W；
(3) it is beaten: the muskmelon after refrigeration is beaten, ground 5 times through glue, obtain fruit pulp；Wherein, the mashing temperature
Degree is 5 DEG C；
(4) it deploys: its 6% sweetener of quality being added in gained muskmelon slurries, be uniformly mixed, adopt it after completely dissolution
Homogeneous micronization is carried out with homogenizer；Wherein, the sweetener by mass ratio be the fructose of 3:1:5, lactose, red jujube polysaccharide mixing and
At；
(5) it ferments: the muskmelon slurries after above-mentioned homogeneous micronization being placed at 95 DEG C the 25min that sterilizes, are inoculated with probiotics fermention,
And inoculum concentration is the 5% of muskmelon grind slurries quality；Muskmelon slurries are fermented 5 days at 38 DEG C again can be obtained fermentation liquid；Wherein, institute
Probiotics is stated to be made of Lactobacillus casei, Lactobacillus Jensenii, the Raman lactobacillus that mass ratio is 3:1:1；
(6) preparation of ice cream: the fermentation liquid of acquisition is mixed with ice cream substrate powder, stirs, then moves
To ice cream maker, and it is extruding of congealing under the conditions of 4 DEG C, filling, and the mass ratio of the fermentation liquid and ice cream substrate powder is
10:1。
Embodiment 3
A kind of preparation method of fruit fermentation ice cream, including following concrete operation step:
(1) disinfection of fresh fruit: the fresh dragon fruit that shape is complete, nothing is rotten is chosen, after washing in ozone solution
It impregnates；Wherein, the ozone solution concentration is 7mg/L, temperature is 38 DEG C, impregnates 13min；
(2) blanching: by the dragon fruit microwave heating after disinfection treatment to 140 DEG C, 42s is kept the temperature, is then placed in refrigerator
Cool the temperature to -15 DEG C of preservation 41min；Wherein, the microwave power is 1100W；
(3) it is beaten: the dragon fruit after refrigeration is beaten, ground 4 times through glue, obtain fruit pulp；Wherein, the mashing
Temperature is 4 DEG C；
(4) it deploys: its 5% sweetener of quality being added in gained dragon fruit slurries, be uniformly mixed, make it after completely dissolution
Homogeneous micronization is carried out using homogenizer；Wherein, the sweetener is mixed by the fructose, lactose, red jujube polysaccharide that mass ratio is 3:1:5
It forms；
(5) it ferments: the dragon fruit slurries after above-mentioned homogeneous micronization is placed at 95 DEG C the 23min that sterilizes, inoculation probiotics hair
Ferment, and inoculum concentration is the 4% of fruit pulp quality；Fruit pulp is fermented 4 days at 36 DEG C again can be obtained fermentation liquid；Its
In, the probiotics is made of Lactobacillus casei, Lactobacillus Jensenii, the Raman lactobacillus that mass ratio is 3:1:1；
(6) preparation of ice cream: the fermentation liquid of acquisition is mixed with ice cream substrate powder, stirs, then moves
To ice cream maker, and it is extruding of congealing under the conditions of 3 DEG C, filling, and the mass ratio of the fermentation liquid and ice cream substrate powder is
10:1。
Comparative example 1
In step (2), do not have to microwave heating, be directly placed into refrigerator cold-storage, other operations are the same as embodiment 1.
Comparative example 2
In step (2), after microwave heating, it is not put into refrigerator cold-storage, other operations are the same as embodiment 2.
Comparative example 3
In step (4), sweetener is not added, is directly entered step (5), other operations are the same as embodiment 3.
Test example
In accordance with the above-mentioned embodiment 1-3, comparative example 1-3 produces fruit fermentation ice cream, tastes one by one, embodiment 1-3 tool
There are fine and smooth satiny mouthfeel, the soft fragrant sweet tea of taste, comparative example 1-3 mouthfeel is loose, and taste is partially light；Divided at random by 180 consumers
It is 6 groups, eats 6 groups of ice creams respectively, summer continuously eats 15 days, and daily noon postprandial 1h eats 100g, eats embodiment 1-3
Group consumption has the effect that appetite increases, diet is happy, and every group of comparative example 1-3 is only had 10-15 people to feel that appetite increases, other people
Feel without obvious.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of preparation method of fruit fermentation ice cream, which is characterized in that including following concrete operation step:
(1) disinfection of fresh fruit: the fresh fruit that shape is complete, nothing is rotten is chosen, is impregnated in ozone solution after washing；
(2) blanching: by the fruit after disinfection treatment with microwave heating to 120-150 DEG C, 30-50s is kept the temperature, is then placed in refrigerator
Cool the temperature to -15 DEG C of preservation 30-50min；
(3) it is beaten: the fruit after refrigeration is beaten, ground 3-5 times through glue, obtain fruit pulp；
(4) it deploys: its quality 3-6% sweetener being added in gained fruit pulp, be uniformly mixed, use it after completely dissolution
Homogenizer carries out homogeneous micronization；
(5) it ferments: the fruit pulp after above-mentioned homogeneous micronization being placed at 95 DEG C the 20-25min that sterilizes, is inoculated with probiotics fermention,
And inoculum concentration is the 3-5% of fruit pulp quality；Fruit pulp is fermented 3-5 days at 35-38 DEG C again can be obtained fermentation liquid；
(6) preparation of ice cream: the fermentation liquid of acquisition is mixed with ice cream substrate powder, stirs, then moves to ice
Cream machine, and it is extruding of congealing under the conditions of 0-4 DEG C, filling.
2. according to claim 1 fruit fermentation ice cream preparation method, which is characterized in that the fruit be dragon fruit,
Any one in muskmelon.
3. the preparation method of fruit fermentation ice cream according to claim 1, which is characterized in that the ozone solution concentration is
6mg/L-8mg/L, temperature are 35-40 DEG C, impregnate 10-15min.
4. the preparation method of fruit fermentation ice cream according to claim 1, which is characterized in that the microwave power is
1000-1200W。
5. the preparation method of fruit fermentation ice cream according to claim 1, which is characterized in that the mashing temperature is 3-5
℃。
6. the preparation method of fruit fermentation ice cream according to claim 1, which is characterized in that the sweetener is by mass ratio
It is mixed for the fructose, lactose, red jujube polysaccharide of 3:1:5.
7. the preparation method of fruit fermentation ice cream according to claim 1, which is characterized in that the probiotics is by mass ratio
For the Lactobacillus casei of 3:1:1, Lactobacillus Jensenii, Raman lactobacillus composition.
8. the preparation method of fruit fermentation ice cream according to claim 1, which is characterized in that the fermentation liquid and ice cream
The mass ratio of substrate powder is 10:1.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04356162A (en) * | 1991-05-30 | 1992-12-09 | Kanebo Ltd | Ice cream prepared from fermentation product of concentrated fruit juice |
| CN103005134A (en) * | 2012-12-26 | 2013-04-03 | 南昌大学 | Preparation method of probiotics-fermented fruit and vegetable jam ice cream |
| CN104642709A (en) * | 2015-02-13 | 2015-05-27 | 福建省农业科学院农业生物资源研究所 | Preparation method of lettuce lactobacillus fermented soft ice cream |
| CN105475605A (en) * | 2015-12-28 | 2016-04-13 | 福建省农业科学院农业生物资源研究所 | Preparation method for litchi and lactic acid bacteria fermented ice cream |
-
2018
- 2018-07-28 CN CN201810849035.0A patent/CN109007230A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04356162A (en) * | 1991-05-30 | 1992-12-09 | Kanebo Ltd | Ice cream prepared from fermentation product of concentrated fruit juice |
| CN103005134A (en) * | 2012-12-26 | 2013-04-03 | 南昌大学 | Preparation method of probiotics-fermented fruit and vegetable jam ice cream |
| CN104642709A (en) * | 2015-02-13 | 2015-05-27 | 福建省农业科学院农业生物资源研究所 | Preparation method of lettuce lactobacillus fermented soft ice cream |
| CN105475605A (en) * | 2015-12-28 | 2016-04-13 | 福建省农业科学院农业生物资源研究所 | Preparation method for litchi and lactic acid bacteria fermented ice cream |
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Application publication date: 20181218 |