CN109170115A - Without milk type persimmon ice-cream and preparation method thereof - Google Patents
Without milk type persimmon ice-cream and preparation method thereof Download PDFInfo
- Publication number
- CN109170115A CN109170115A CN201811210471.XA CN201811210471A CN109170115A CN 109170115 A CN109170115 A CN 109170115A CN 201811210471 A CN201811210471 A CN 201811210471A CN 109170115 A CN109170115 A CN 109170115A
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- Prior art keywords
- persimmon
- ice
- cream
- milk type
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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Classifications
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- 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
-
- 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 present invention discloses a kind of no milk type persimmon ice-cream and preparation method thereof.The no milk type persimmon ice-cream is made of the raw material of following mass fraction: persimmon pulp 60-80%, vegetable oil 3-15%, white granulated sugar 5-20%, emulsifier 0.3-1%, stabilizer 0-5%, acidity regulator 0.1-0.5%, color protection nutrition fortifier 0.02-0.1%, antioxidant 0.1-0.5%.Preparation method includes the following steps: 1) persimmon decortication stoning stirs into persimmon pulp；2) vegetable oil, white granulated sugar, emulsifier, stabilizer, acidity regulator, color protection nutrition fortifier and antioxidant is added, mixture is made；3) above-mentioned mixture is subjected to pasteurize processing；4) crushing and homogenization are carried out；5) it is refrigerated to 0-5 DEG C of progress aging；6) it is put into ice cream maker, is inflated congeals under stiring, takes out packaging, it is quick-frozen to harden to obtain the final product.Persimmon ice-cream mouthfeel in the present invention is fine and glossy, Song Rou；Addition without any dairy produce avoids high protein auxiliary material bring health risk high in fat.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of no milk type persimmon ice-cream and preparation method thereof.
Background technique
Diospyros Ebenaceae (Ebenaceae) Diospyros (Diospyros.kaki.L) plant, there are about 250 kinds in the whole world.China
Persimmon is resourceful, at present China persimmon yield account for global 70% or so, the Shandong of Yellow River basin, Shanxi, Henan,
The cultivation of 5 province such as Hebei and Shaanxi is more, and cultivated area accounts for the 80%~90% of the whole nation.Persimmon nutriment rich in, according to
Document report contains carbohydrate 24-26g, cellulose 3.2g, pectic substance 1.5g, protein 0.67g in every 100g persimmon,
Organic acid 0.2g, fatty 0.1g, iodine 0.041g, tannic acid 0.015-0.035g, phosphorus 0.019g, vitamin C 0.016g, calcium
0.01g.Persimmon has excellent health-care effect.According to the theory of Chinese medicine, persimmon can " appetizing, dissolving phlegm, cough-relieving, moistening herat and lung, gut purge
Stomach ".It is recorded in " wood grass guiding principle day ", persimmon is the fruit of spleen and lung blood system, sweet in flavor and gas first, and property is puckery and can receive, therefore has invigorating the spleen, puckery
Intestines control the effect of coughing, stopping blooding.Contain a large amount of tannic acid in persimmon fruit, tannin has antibacterial, antiviral, prevention cardiovascular and cerebrovascular disease
Effect that sick, antitumor, promotion is immunized and delays sorrow old.Also contain a large amount of dietary fiber and pectin in persimmon fruit, to promotion people
Body digestion, improving function of intestinal canal has good effect.Persimmon fruit contains the source VA-carrotene extremely abundant, beta carotene tool
Play the role of preventing kinds of tumors and cardiovascular disease, especially reduction tumor incidence has remarkable result.Persimmon is as China
Yield is only second to the fourth-largest fruit of apple, pears and grape, the product form of deep processing at present be limited only to dried persimmon, persimmon vinegar,
Small ranges audient crowd's product such as persimmon wine.Therefore there is important meaning for the deep processing of persimmon and abundant persimmon product form
Justice.
Ice cream is the food of avoiding heat that is in great demand in a kind of delicate mouthfeel, pure and fresh tasty and refreshing summer, and traditional ice cream is mainly with milk
For major ingredient, add egg products, spices, sweetener, thickener, emulsifier, pigment etc., by mixing, sterilization, homogeneous, aging,
It congeals, the oil-in-water type dairy products made by process flows such as quick-frozen hardening.Due to the mistake of food additives in traditional ice cream
Mostly using the pursuit with height sugar, caused health risk high in fat and people for green natural, nutrient health life, open
Issuing green natural, low-sugar low-fat, the ice-cream product with nutrition reinforcing function becomes the trend of ice cream industry development.
Therefore, by this product form of persimmon ice-cream, the natural persimmon fruit of dosage performance controllably is used in formula
Slurry, the whole nutrition fortifier without milkization processing and with colour-preserving function, can not only increase the type of persimmon product, can also accord with
Close the development trend that ice-cream product green natural, low-sugar low-fat and function nutrition are strengthened.
Summary of the invention
The technical problem to be solved in the present invention is directed to the scarcity of persimmon ice-cream product category；Natural persimmon dosage use can
Unintelligible, the related similar products stable emulsifying technical deficiency of control property, causes ice crystal to be formed excessively, mouthfeel is really up to the mark to be not easy to chew；Color
Pool is unstable, is easy discoloration；Excessive use dairy produce and other food additives cause product glycolipid component content excessively high；It produces
Product trophic function strengthens the problems such as insufficient, provides a kind of no milk type persimmon ice-cream and preparation method thereof.
A kind of no milk type persimmon ice-cream, consists of the following compositions: persimmon pulp 60-80%, vegetable oil 3-15%, sweet taste
Agent 5-20%, emulsifier 0.3-1%, stabilizer 0-5%, acidity regulator 0.1-0.5%, color protection nutrition fortifier 0.02-
0.1%, the persimmon pulp content in the formula reaches 60% or more, the addition without any dairy produce, using with color protection function
The nutrition fortifier of energy.
Preferably, the vegetable oil is the combination of one or more of coconut oil, palm oil, palm-kernel oil.
In any of the above-described scheme preferably, the sweetener be one of sucrose, corn syrup, powdered glucose or
The a variety of combination of person.
In any of the above-described scheme preferably, the emulsifier be molecular distillation monoglyceride, molecular distillation list diglyceride,
The combination of one or more of sucrose ester, soybean lecithin, sapn, tween.
The stabilizer is maltodextrin, locust bean gum, guar gum, carragheen, xanthan gum, Arabic gum, glutinous rice
The combination of one or more of powder.
In any of the above-described scheme preferably, the acidity regulator is citric acid, lactic acid, tartaric acid, malic acid, lemon
The combination of one or more of lemon acid sodium.
In any of the above-described scheme preferably, the color protection nutrition fortifier be beta carotene, curcumin, Gardenia Yellow,
The combination of one or more of alkermes.
The present invention also provides a kind of preparation methods of no milk type persimmon ice-cream, comprising the following steps:
Step (1): the persimmon of fresh mature, which is peeled, is enucleated, and stirs into fine and smooth uniform persimmon pulp；
Step (2): by sweetener, vegetable oil, emulsifier, stabilizer, acidity regulator, color protection nutrition fortifier and antioxygen
Agent sequentially adds in persimmon pulp, is stirred continuously to uniformly mixed；
Step (3): using pasteurizing temperature for 80-90 DEG C of time is 10-30min；
Step (4): carrying out preliminary crush to material by colloid mill and emulsify, then carry out homogenization by homogenizer,
Homogenization pressure 15-20MPa, temperature are 60-70 DEG C；
Step (5): to mixture aging 5h in the environment of 0-5 DEG C；
Step (6): entering ice cream maker for the mixture after aging and be inflated and congeal, then quick-frozen hardening again, hardening
Ice cream afterwards is refrigerated at -15 DEG C to get no milk type persimmon ice-cream.
The invention has the benefit that by this product form of persimmon ice-cream, it in formula can using dosage performance
The natural persimmon pulp of control, the whole nutrition fortifier without milkization processing and with colour-preserving function, can not only increase persimmon production
The type of product also may conform to the development trend that ice-cream product green natural, low-sugar low-fat and function nutrition are strengthened.
Specific embodiment
A kind of no milk type persimmon ice-cream, consists of the following compositions: persimmon pulp 60-80%, vegetable oil 3-15%, sweet taste
Agent 5-20%, emulsifier 0.3-1%, stabilizer 0-5%, acidity regulator 0.1-0.5%, color protection nutrition fortifier 0.02-
0.1%, antioxidant 0.1-0.5%.
Preferably, the persimmon pulp content in formula reaches 60% or more, the addition without any dairy produce is protected using having
The nutrition fortifier of color function.
Preferably, vegetable oil is the combination of one or more of coconut oil, palm oil, palm-kernel oil.
Preferably, sweetener is the combination of one or more of sucrose, corn syrup, powdered glucose.
Preferably, emulsifier be molecular distillation monoglyceride, molecular distillation list diglyceride, sucrose ester, soybean lecithin, sapn,
The combination of one or more of tween.
Preferably, stabilizer is maltodextrin, locust bean gum, guar gum, carragheen, xanthan gum, Arabic gum, glutinous rice
The combination of one or more of powder.
Preferably, acidity regulator is one or more of citric acid, lactic acid, tartaric acid, malic acid, sodium citrate
Combination.
Preferably, color protection nutrition fortifier is one of beta carotene, curcumin, Gardenia Yellow, alkermes or more
The combination of kind.
Preferably, the preparation method without milk type persimmon ice-cream, comprising the following steps:
(1) persimmon of fresh mature, which is peeled, is enucleated, and stirs into fine and smooth uniform persimmon pulp.
(2) by sweetener, vegetable oil, emulsifier, stabilizer, acidity regulator, color protection nutrition fortifier and antioxidant
It sequentially adds in persimmon pulp, is stirred continuously to uniformly mixed.
(3) using pasteurizing temperature for 80-90 DEG C of time is 10-30min.
(4) preliminary crush is carried out to material by colloid mill to emulsify, homogenization, homogeneous pressure are then carried out by homogenizer
Power 15-20MPa, temperature are 60-70 DEG C.
(5) to mixture aging 5h in the environment of 0-5 DEG C.
(6) it the mixture after aging is entered into ice cream maker is inflated and congeal, then quick-frozen hardening again, the ice after hardening
River in Henan Province leaching is refrigerated at -15 DEG C to get no milk type persimmon ice-cream.
Below with reference to embodiment, invention is further described:
Embodiment 1
A kind of no milk type persimmon ice-cream, raw material dosage following (100g) persimmon pulp 60g, palm oil 15g, sucrose 20g,
Molecular distillation monoglyceride 0.9g, maltodextrin 3g, citric acid 0.5g, beta carotene 0.1g, ascorbic acid 0.5g.
Preparation method without milk type persimmon ice-cream, comprising the following steps:
(1) persimmon of fresh mature, which is peeled, is enucleated, and stirs into fine and smooth uniform persimmon pulp.
(2) by sucrose, palm oil, molecular distillation monoglyceride, locust bean gum, citric acid, beta carotene and ascorbic acid according to
It is secondary to be added in persimmon pulp, it is stirred continuously under 60 DEG C of water-baths to dissolution and is uniformly mixed.
(3) using pasteurizing temperature for 70-85 DEG C of time is that 10-30min is sterilized.
(4) material is carried out by colloid mill further crushing emulsification, homogenization, homogeneous is then carried out by homogenizer
Pressure 15-20MPa, temperature are 60-70 DEG C.
(5) to mixture aging 5h in the environment of 5 DEG C.
(6) it the mixture after aging is entered into ice cream maker is inflated and congeal, then quick-frozen hardening again, the ice after hardening
River in Henan Province leaching is refrigerated at -15 DEG C to get no milk type persimmon ice-cream.
Embodiment 2
A kind of no milk type persimmon ice-cream, raw material dosage following (100g) persimmon pulp 70g, palm oil 10g, sucrose 15g,
Molecular distillation monoglyceride 0.9g, maltodextrin 2.5g, melon drawing bean gum 0.5g, citric acid 0.5g, beta carotene 0.1g, Vitamin C
Sour 0.5g.
Preparation method without milk type persimmon ice-cream, comprising the following steps:
(1) persimmon of fresh mature, which is peeled, is enucleated, and stirs into fine and smooth uniform persimmon pulp.
(2) by sucrose, palm oil, molecular distillation monoglyceride, melon draw bean gum, citric acid, beta carotene and ascorbic acid according to
It is secondary to be added in persimmon pulp, it is stirred continuously under 60 DEG C of water-baths to dissolution and is uniformly mixed.
(3) using pasteurizing temperature for 70-85 DEG C of time is that 10-30min is sterilized.
(4) material is carried out by colloid mill further crushing emulsification, homogenization, homogeneous is then carried out by homogenizer
Pressure 15-20MPa, temperature are 60-70 DEG C.
(5) to mixture aging 5h in the environment of 5 DEG C.
(6) it the mixture after aging is entered into ice cream maker is inflated and congeal, then quick-frozen hardening again, the ice after hardening
River in Henan Province leaching is refrigerated at -15 DEG C to get no milk type persimmon ice-cream.
Embodiment 3
A kind of no milk type persimmon ice-cream, raw material dosage following (100g) persimmon pulp 90g, palm oil 3g, sucrose 5g, point
Son distillation monoglyceride 0.9g, citric acid 0.5g, beta carotene 0.1g, ascorbic acid 0.5g.
Preparation method without milk type persimmon ice-cream, comprising the following steps:
(1) persimmon of fresh mature, which is peeled, is enucleated, and stirs into fine and smooth uniform persimmon pulp.
(2) sucrose, palm oil, molecular distillation monoglyceride, citric acid, beta carotene and ascorbic acid are added sequentially to
In persimmon pulp, it is stirred continuously under 60 DEG C of water-baths to dissolution and is uniformly mixed.
(3) using pasteurizing temperature for 70-85 DEG C of time is that 10-30min is sterilized.
(4) material is carried out by colloid mill further crushing emulsification, homogenization, homogeneous is then carried out by homogenizer
Pressure 15-20MPa, temperature are 60-70 DEG C.
(5) to mixture aging 5h in the environment of 5 DEG C.
(6) it the mixture after aging is entered into ice cream maker is inflated and congeal, then quick-frozen hardening again, the ice after hardening
River in Henan Province leaching is refrigerated at -15 DEG C to get no milk type persimmon ice-cream.
Stability test and sensory evaluation
Flavor taste and stability obtained without milk type persimmon ice-cream in order to better illustrate the present invention, will be of the invention
In carry out stability test without milk type persimmon ice-cream (preferred embodiment 2) and conventional ice cream, and to no milk type Persimmon ice
River in Henan Province leaching and conventional ice cream carry out sensory evaluation.Experimental method and experimental result are as follows.
1. stability test
Thawing resistance and expansion rate comparative test will be carried out without milk type persimmon ice-cream and conventional ice cream in the present invention.
Ice cream expansion rate laboratory reference SB/T10013-2008.
Thawing resistance experimental method: ice cream being placed on the container of 20 mesh sieve, melts 1h at a temperature of 25 DEG C, measures ice
River in Henan Province drenches thawing rate.
The results showed that under these experimental conditions, the expansion rate of conventional ice cream is 80%, no milk type of the invention
Persimmon ice-cream expansion rate is 95%.Under the conditions of same detection, conventional ice cream thawing rate is 11.5%, no milk of the invention
Persimmon ice-cream thawing rate is 5.15%.
It can illustrate, the expansion rate and thawing resistance of no milk persimmon ice-cream of the invention are significantly stronger than conventional ice cream.
2. sensory evaluation
Sensory evaluation will be carried out without milk type persimmon ice-cream and conventional ice cream in the present invention, grading personnel are special by 30
Industry food organoleptic evaluation personnel feel the smoothness of ice cream, persimmon flavor, chewiness, crystal ice granule degree and hobby property
Official's scoring, standards of grading are shown in Table 1, and final appraisal result is made even respectively.
1 ice cream sensory evaluation criteria of table
By professional's sensory evaluation, no milk persimmon ice-cream of the invention is compared to conventional ice cream ice crystal sense
It is weak, there is a chewy texture, persimmon thick taste, mouthfeel is similar with conventional ice cream.
Therefore, no milk type persimmon ice-cream of the invention is in addition to being superior to conventional ice cream in mouthfeel and quality, and
Also there is significant advantage on thawing resistance and expansion rate.The persimmon ice-cream natural persimmon fruit good using dosage performance controllability
The process such as slurry, the whole use of nutrition fortifier without milk and with colour-preserving function, realize persimmon ice-cream
Mouthfeel is fine and glossy, Song Rou；Avoid high protein auxiliary material bring health risk high in fat；Outside the color for protecting and stabilizing product
Quality is seen, the functional diversity of product is enhanced.
Above embodiment be only preferred embodiments of the present invention will be described, not to the scope of the present invention into
Row limits, and without departing from the spirit of the design of the present invention, those of ordinary skill in the art make technical solution of the present invention
Various changes and improvements out should all be fallen into the protection scope that claims of the present invention determines.
Claims (9)
1. a kind of no milk type persimmon ice-cream, including following mass fraction each component: persimmon pulp 60-80%, vegetable oil 3-
15%, sweetener 5-20%, emulsifier 0.3-1%, stabilizer 0-5%, acidity regulator 0.1-0.5%, color protection fortification
Agent 0.02-0.1%, antioxidant 0.1-0.5%.
2. no milk type persimmon ice-cream according to claim 1, which is characterized in that the persimmon pulp content is greater than 60%
And the addition without any dairy produce.
3. no milk type persimmon ice-cream according to claim 1, which is characterized in that the vegetable oil is coconut oil, palm
The combination of one or more of oil, palm-kernel oil.
4. no milk type persimmon ice-cream according to claim 1, which is characterized in that the sweetener is sucrose, primverose
The combination of one or more of slurry, powdered glucose.
5. no milk type persimmon ice-cream according to claim 1, which is characterized in that the emulsifier is that molecular distillation list is sweet
The combination of one or more of rouge, molecular distillation list diglyceride, sucrose ester, soybean lecithin, sapn, tween.
6. no milk type persimmon ice-cream according to claim 1, which is characterized in that the stabilizer is maltodextrin, thorn
The combination of one or more of locust bean gum, guar gum, carragheen, xanthan gum, Arabic gum, glutinous rice flour.
7. no milk type persimmon ice-cream according to claim 1, which is characterized in that the acidity regulator be citric acid,
The combination of one or more of lactic acid, tartaric acid, malic acid, sodium citrate.
8. no milk type persimmon ice-cream according to claim 1, which is characterized in that the color protection nutrition fortifier is β-Hu
The combination of one or more of radish element, curcumin, Gardenia Yellow, alkermes.
9. a kind of preparation method of no milk type persimmon ice-cream, according to sequencing the following steps are included:
Step (1): taking the persimmon of fresh mature to peel and be enucleated, and stirs into fine and smooth uniform persimmon pulp；
Step (2): by sweetener, vegetable oil, emulsifier, stabilizer, acidity regulator, color protection nutrition fortifier and antioxidant
It sequentially adds in persimmon pulp, is stirred continuously to uniformly mixed and mixture is made；
Step (3): it for 80-90 DEG C of time is 10-30min that mixture, which uses pasteurizing temperature,；
Step (4): mixture is subjected to preliminary crush to material by colloid mill again and is emulsified, homogeneous is then carried out by homogenizer
Processing, homogenization pressure 15-20MPa, temperature are 60-70 DEG C；
Step (5): to mixture aging 5h in the environment of 0-5 DEG C；
Step (6): entering ice cream maker for the mixture after aging and be inflated and congeal, then quick-frozen hardening again, after hardening
Ice cream is refrigerated at -15 DEG C to get no milk type persimmon ice-cream.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111670993A (en) * | 2020-06-24 | 2020-09-18 | 河北农业大学 | Processing technology of composite persimmon jam sandwich ice cream |
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| CN101356947A (en) * | 2007-11-26 | 2009-02-04 | 白景云 | Fruit type 'persimmon ice-cream' |
| CN103549106A (en) * | 2013-10-18 | 2014-02-05 | 吕春生 | Persimmon ice cream |
| CN108606154A (en) * | 2018-03-14 | 2018-10-02 | 必优食品工业（昆山）有限公司 | A kind of no dairy products ice cream and preparation method thereof |
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2018
- 2018-10-17 CN CN201811210471.XA patent/CN109170115A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101356947A (en) * | 2007-11-26 | 2009-02-04 | 白景云 | Fruit type 'persimmon ice-cream' |
| CN103549106A (en) * | 2013-10-18 | 2014-02-05 | 吕春生 | Persimmon ice cream |
| CN108606154A (en) * | 2018-03-14 | 2018-10-02 | 必优食品工业（昆山）有限公司 | A kind of no dairy products ice cream and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111670993A (en) * | 2020-06-24 | 2020-09-18 | 河北农业大学 | Processing technology of composite persimmon jam sandwich ice cream |
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