CN109287839A - Nutrient ice cream and preparation method thereof containing Chinese yam - Google Patents
Nutrient ice cream and preparation method thereof containing Chinese yam Download PDFInfo
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- CN109287839A CN109287839A CN201811069384.7A CN201811069384A CN109287839A CN 109287839 A CN109287839 A CN 109287839A CN 201811069384 A CN201811069384 A CN 201811069384A CN 109287839 A CN109287839 A CN 109287839A
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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
- A23G9/42—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
- A23G9/36—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
-
- 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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of nutrient ice creams containing Chinese yam, are made of raw material from the following weight: 10 parts of Chinese yam, 0-3 parts of fructus lycii, 0-2 parts of hawthorn, 4-6 parts of dried ice cream mix, 1-3 parts of plain chocolate.Nutrient ice cream prepared by the present invention containing Chinese yam is using Chinese yam as primary raw material, it is formulated by preferred dried ice cream mix and product formula, and preparation process, prepared product uniform and smooth, color and mouthfeel are all good, the milk fragrance of existing normal ice cream, and there is the unique medicine fragrance of Chinese medicines such as Chinese yam；Its nutritional ingredient is easily absorbed by the body, and has the effects that strengthening the spleen and replenishing qi, improves the immunity of the human body, aid digestion and protection eyesight, and fat content is low, is a kind of frozen of health, the four seasons are edible.
Description
Technical field
Utilization and health drink field the present invention relates to integration of drinking and medicinal herbs Chinese medicine, and in particular to a kind of nutrition ice containing Chinese yam
River in Henan Province leaching and preparation method thereof.
Background technique
Ice cream is mainly made of raw materials such as milk, fat, sugar, emulsifier, stabilizer, fragrance, water, the mellow sweet tea of flavor
It is beautiful, full of nutrition, it is loved by consumers.But conventional ice cream heat is big, and fat, cholesterol level are high, not to child development
Benefit is even more unable to satisfy the demand of the consumer demographics such as overweight people and hyperglycemia.And large amounts of food ice cream can also be glutinous to stomach
Film causes certain stimulation even to injure.In recent years, for ice cream industry while pursuing mouthfeel deliciousness, increasingly concern is healthy
Nutrition.To adapt to people's health requirement, the positive natural, health care of ice-cream product, functionalization direction are developed.Therefore, it develops
Ice cream with certain health care functions will meet certain market demand very well, and Social benefit and economic benefit is significant.
To increase alamode alimentary health-care function, it is generally adopted by present into the raw material for prepare ice cream in addition
The components such as medicine, fruit, but can allow the texture of ice cream is coarse, the decline of air foam stability due to reducing fatty raw material, cause to melt
Speed is accelerated, therefore the additive amount of the components such as Chinese medicine, fruit is less, does not exceed preparation ice cream materials weight generally
30%, the fat content in prepared ice cream is still higher.Ice cream generally requires the mouthfeel, pure of smooth exquisiteness
Fragrance and preferable stability and thawing resistance, these are used mainly by raw material and preparation process realizes.Traditional ice cream needs
A large amount of fat, carbohydrate and emulsifier etc., add the raw materials such as other Chinese medicines, fruit often and influence the mouthfeel of ice cream, structure and
Property, there are certain difficulty for research and development of products.Therefore, other than considering nutrition and health care function, selected adding raw materials at
Divide and property is for being made ice cream with great influence.
Summary of the invention
For above situation and the prior art, the object of the present invention is to provide a kind of using Chinese yam as the nutrition ice of main component
River in Henan Province leaching, nutrient ice cream of the invention are using Chinese yam as main component, and the dosage of Chinese yam accounts for preparation ice cream materials weight
40% or more, it is formulated by preferred dried ice cream mix and preparation process, imparts the unique flavor and taste of ice cream, improved
The nutrition and health care function of ice cream；The fat and sucrose equal size of ice cream are also reduced simultaneously.
To achieve the above object, the present invention adopts the following technical scheme:
First aspect present invention provides a kind of nutrient ice cream containing Chinese yam, is made of raw material from the following weight:
10 parts of Chinese yam, 0-3 parts of fructus lycii, 0-2 parts of hawthorn, 4-6 parts of dried ice cream mix, 1-3 parts of plain chocolate.
Preferably, the nutrient ice cream containing Chinese yam, is made of raw material from the following weight:
10 parts of Chinese yam, 1-3 parts of fructus lycii, 4-6 parts of dried ice cream mix, 1-3 parts of plain chocolate.
Preferably, the nutrient ice cream containing Chinese yam, is made of raw material from the following weight:
10 parts of Chinese yam, 1-2 parts of hawthorn, 4-6 parts of dried ice cream mix, 1-3 parts of plain chocolate.
It is furthermore preferred that the nutrient ice cream containing Chinese yam, is made of raw material from the following weight:
10 parts of Chinese yam, 2 parts of fructus lycii, 2 parts of hawthorn, 6 parts of dried ice cream mix, 2 parts of plain chocolate.
Preferably, the Chinese yam is best with iron rod yam.
The dried ice cream mix can be existing dried ice cream mix in the prior art, such as original flavor, smear tea flavour, vanilla flavored and grass
The dried ice cream mix of the various tastes such as certain kind of berries taste.But it in order to further improve the mouthfeel of ice cream, texture homogeneity and thawing resistance, reduces
Fat and cane sugar content in ice cream, the raw material composition of currently preferred dried ice cream mix are as follows:
It is 10-15 parts of whole milk powder, 6-10 parts of cream, 4-6 parts of malt syrup, 2-4 parts of lecithin, 1-3 parts of curdlan, micro-
1-4 parts of crystalline cellulose.
It is further preferred that the partial size of the microcrystalline cellulose is 0.2-0.5 μm.
The second aspect of the present invention provides the preparation method of the above-mentioned nutrient ice cream containing Chinese yam, comprising the following steps:
(1) Chinese yam is cleaned and removes the peel, be cut into segment or block, steam 10-20min；
(2) fructus lycii and/or hawthorn are added water to cook 2-4 times, merges decoction liquor, being concentrated into relative density is 1.02-1.05
(50 DEG C of surveys), obtains extracting solution；
(3) steamed Chinese yam is crushed, is then mixed with extracting solution, ground well, crossed 80-100 mesh, must be homogenized；
(4) homogenate of dried ice cream mix, plain chocolate and step (3) preparation is mixed, under the conditions of 50-65 DEG C, 15-25Mpa
Homogeneous 10-15min；
(5) product after homogeneous is kept the temperature to 15-20min at 70-80 DEG C to kill bacterium；
(6) aging is carried out under the conditions of the product after sterilization being put into 2-4 DEG C rapidly, standing time 4-5h is during which continuous
Stirring；
(7) product after aging is dispensed, first condensed under the conditions of -3 to -5 DEG C 0.5-1h, then -18 DEG C to -
Hardening is at 20 DEG C to get the nutrient ice cream containing Chinese yam.
Further, if fructus lycii and hawthorn are not contained in the raw material of nutrient ice cream of the preparation containing Chinese yam, by above-mentioned step
Suddenly (2) are omitted；Extracting solution is replaced with into water in step (3).
Beneficial effects of the present invention:
Nutrient ice cream prepared by the present invention containing Chinese yam is the uniform and smooth using Chinese yam as primary raw material, color and
Mouthfeel is all good, the milk fragrance of existing normal ice cream, and has the unique medicine fragrance of Chinese medicines such as Chinese yam；Its nutritional ingredient be easy to by
Absorption of human body has the effects that strengthening the spleen and replenishing qi, improves the immunity of the human body, aid digestion and protection eyesight, and fat and sucrose contain
It measures low, is a kind of frozen of health, the four seasons are edible, are also suitable for fat and diabetic population and select.
Specific embodiment
It is noted that following detailed description is all illustrative, it is intended to provide further instruction to the application.Unless another
It indicates, all technical and scientific terms used herein has usual with the application person of an ordinary skill in the technical field
The identical meanings of understanding.
In order to enable those skilled in the art can clearly understand the technical solution of the application, below with reference to tool
The technical solution of the application is described in detail in the embodiment of body.
As background technology part is introduced, existing conventional ice cream heat is big, and fat, cholesterol level are high, no
Meet people's health requirement.To increase alamode trophic function, current oriented ice cream, which is prepared in raw material, to be increased
The substance of integration of drinking and medicinal herbs.But it can allow the texture of ice cream is coarse, the decline of air foam stability due to reducing fatty raw material, cause to melt
Speed is accelerated, and therefore, the additive amount for increasing the substance of ice cream trophic function is generally all fewer, otherwise just will affect ice cream
Texture and melt speed, but the Fat in Ice Cream, the sucrose equal size that are prepared are still higher.Based on this, mesh of the invention
Be to provide a kind of nutrient ice cream containing Chinese yam, nutrient ice cream of the invention is the use of Chinese yam using Chinese yam as main component
Amount accounts for 40% or more of preparation ice cream materials weight, and by the formula and preparation process of preferred dried ice cream mix, product is protected
The general characteristic of ice cream has been held, and has imparted the unique flavor of ice cream, mellow in taste improves nutrition and the guarantor of ice cream
Health-care function；Fat, the sucrose equal size of ice cream are also reduced simultaneously, expands the scope of application of crowd.
Chinese yam is both conventional food and conventional Chinese medicine, and mild-natured, returns spleen lung kidney channel sweet in flavor has tonifying spleen nourishing the stomach, benefit of promoting the production of body fluid
The effect of lung；Modern research shows that Chinese yam is rich in protein, starch, polysaccharide, mucilaginous substance, multivitamin, amino acid, inorganic
The nutriments such as salt have shield stomach nourishing the liver, anti-aging, improve the multiple pharmacological effects such as immunity, brain healthy, hypoglycemic, are
A kind of ideal healthy invigorant.Iron rod yam is as one of numerous yam varieties, and taste is fragrant, slightly sweet, meat is superfine greasy, nutriture value
It is worth higher.Main component in Chinese yam is starch, polysaccharide, lymphatic temperament etc., and good material properties makes it in food such as ice creams
Unique advantage is shown in processing.The present invention had both been able to satisfy people's using Chinese yam as the nutrient ice cream of main component development
Mouthfeel demand, and nutritious health-care effect are a kind of novel high-quality ice-cream products, have a vast market foreground.
For the alimentary health-care function for further enhancing ice cream, the present invention is also added to Chinese holly in preparing for ice cream in raw material
Qi and hawthorn, wherein fructus lycii has effects that nourishing liver and kidney, benefiting shrewd head, has a certain effect to sight protectio, and Chinese yam is matched
Fructus lycii enhances nutrition health-care functions, more suitable for see for a long time computer, mobile phone crowd it is edible.Hawthorn have activating microcirculation and removing stasis medicinal,
Food digesting stomach fortifying and other effects, hawthorn enhance nourishing the stomach and protecting stomach and food digesting action with Chinese yam, are more suitable for taste discomfort, indigestion crowd
It is edible.Chinese yam, fructus lycii and hawthorn three are compounded, has and more significantly cooperates with facilitation, is not only protected in nutrition
On health-care function more comprehensively, and more coordinate in mouthfeel, the intrinsic bitter taste of no Chinese medicine, astringent taste, medicine is strong and brisk in taste.
Nutrient ice cream containing Chinese yam of the invention and it is existing prepared using Chinese yam as raw material ice cream (such as
CN101755990A it) compares, the additional amount of Chinese yam is greatly improved, the alimentary health-care function of ice cream is improved, and
Can compatibility fructus lycii, hawthorn, expand alimentary health-care function and adaptation population.Meanwhile fat and cane sugar content drop in ice cream
It is low, it is edible to be suitable for the selection of fat and diabetic population.It reduces fatty material content as described above, simple and can allow the matter of ice cream
Structure is coarse, air foam stability declines, and causes to melt speed quickening, this is also the difficult point place for preparing low-fat ice cream at present.It is right
This, the present invention is designed and has been optimized to the raw material composition of dried ice cream mix, and fat and sugarcane are reduced in dried ice cream mix raw material
The dosage of sugar, while adding curdlan and microcrystalline cellulose, can make the structure of ice cream is more fine and closely woven, shape-retaining ability more preferably,
Thawing resistance is strong, and partial size is the mouthfeel, quality and stabilization that 0.2-0.5 μm of microcrystalline cellulose can further strengthen ice cream
Property, it solves the coarse ice cream texture brought by fatty raw material is reduced, the decline of air foam stability, melt what speed was accelerated
Problem.
Test material used in the embodiment of the present invention and comparative example is the test material of this field routine, can be passed through
Commercial channel is commercially available.
Embodiment 1: the preparation of the nutrient ice cream containing Chinese yam
1. raw material forms:
10 parts of iron rod yam, 6 parts of dried ice cream mix, 3 parts of plain chocolate.Wherein, the raw material composition of dried ice cream mix are as follows: whole milk powder
12 parts, 10 parts of cream, 5 parts of malt syrup, 3 parts of lecithin, 2 parts of curdlan, 2 parts of microcrystalline cellulose.
2. preparation method:
(1) iron rod yam is cleaned and is removed the peel, be cut into the segment of 5cm long, steam 15min；
(2) steamed Chinese yam removal cooled, be crushed, then mixed, grind well by weight 1:0.8 with water, cross 100 mesh
Sieve, must be homogenized；
(3) homogenate of dried ice cream mix, plain chocolate and step (2) preparation is mixed, homogeneous under the conditions of 55 DEG C, 20Mpa
10min；
(5) product after homogeneous is kept the temperature to 15min at 80 DEG C to kill bacterium；
(6) product after sterilization is put into rapidly 2-4 DEG C of refrigerating box and carries out aging, during which standing time 4h is constantly stirred
It mixes；
(7) product after aging is dispensed, condensed 0.5h under the conditions of -3 to -5 DEG C, then at -18 DEG C to -20 DEG C
Lower hardening, firm time 4h or more is to get the nutrient ice cream containing Chinese yam.
Embodiment 2: the preparation of the nutrient ice cream containing Chinese yam
1. raw material forms:
10 parts of iron rod yam, 2 parts of fructus lycii, 6 parts of dried ice cream mix, 2 parts of plain chocolate.Wherein, the raw material composition of dried ice cream mix
Are as follows: 12 parts of whole milk powder, 8 parts of cream, 5 parts of malt syrup, 3 parts of lecithin, 2 parts of curdlan, 1.5 parts of microcrystalline cellulose.
2. preparation method:
(1) iron rod yam is cleaned and is removed the peel, be cut into the segment of 5cm long, steam 15min；
(2) fructus lycii is added water to cook 2 times, the additional amount of each water is 6 times of fructus lycii weight, merges decoction liquor, dense
Being reduced to relative density is 1.02-1.05 (50 DEG C of surveys), obtains extracting solution；
(3) steamed Chinese yam is crushed, is then mixed with extracting solution, ground well, sieved with 100 mesh sieve, must be homogenized；
(4) homogenate of dried ice cream mix, plain chocolate and step (3) preparation is mixed, homogeneous under the conditions of 65 DEG C, 25Mpa
10min；
(5) product after homogeneous is kept the temperature to 20min at 75 DEG C to kill bacterium；
(6) product after sterilization is put into rapidly 2-4 DEG C of refrigerating box and carries out aging, during which standing time 5h is constantly stirred
It mixes；
(7) product after aging is dispensed, first 0.5h condensed under the conditions of -3 to -5 DEG C, then at -18 DEG C to -20
It is hardened at DEG C, firm time 4h or more is to get the nutrient ice cream containing Chinese yam.
Embodiment 3: the preparation of the nutrient ice cream containing Chinese yam
1. raw material forms:
10 parts of iron rod yam, 2 parts of hawthorn, 5 parts of dried ice cream mix, 2 parts of plain chocolate.Wherein, the raw material composition of dried ice cream mix are as follows:
12 parts of whole milk powder, 10 parts of cream, 5 parts of malt syrup, 3 parts of lecithin, 2 parts of curdlan, 1.5 parts of microcrystalline cellulose.
2. preparation method:
(1) iron rod yam is cleaned and is removed the peel, be cut into the segment of 5cm long, steam 15min；
(2) it being added water to cook after being sliced hawthorn 2 times, the additional amount of each water is 5 times of hawthorn weight, merge decoction liquor,
Being concentrated into relative density is 1.02-1.05 (50 DEG C of surveys), obtains extracting solution；
(3) steamed Chinese yam is crushed, is then mixed with extracting solution, ground well, sieved with 100 mesh sieve, must be homogenized；
(4) homogenate of dried ice cream mix, plain chocolate and step (3) preparation is mixed, homogeneous under the conditions of 50 DEG C, 15Mpa
15min；
(5) product after homogeneous is kept the temperature to 20min at 70 DEG C to kill bacterium；
(6) product after sterilization is put into rapidly 2-4 DEG C of refrigerating box and carries out aging, during which standing time 4h is constantly stirred
It mixes；
(7) product after aging is dispensed, first 0.5h condensed under the conditions of -3 to -5 DEG C, then at -18 DEG C to -20
It is hardened at DEG C, firm time 4h or more is to get the nutrient ice cream containing Chinese yam.
Embodiment 4: the preparation of the nutrient ice cream containing Chinese yam
1. raw material forms:
10 parts of iron rod yam, 2 parts of fructus lycii, 2 parts of hawthorn, 6 parts of dried ice cream mix, 1 part of plain chocolate.Wherein, dried ice cream mix
Raw material composition are as follows: 10 parts of whole milk powder, 6 parts of cream, 4 parts of malt syrup, 3 parts of lecithin, 2 parts of curdlan, microcrystalline cellulose 4
Part.
2. preparation method:
(1) iron rod yam is cleaned and is removed the peel, be cut into the segment of 5cm long, steam 15min；
(2) fructus lycii and hawthorn are mixed, is added water to cook 2 times, the additional amount of each water is weight after fructus lycii and hawthorn mixing
5 times, merge decoction liquor, being concentrated into relative density is 1.02-1.05 (50 DEG C survey), obtains extracting solution；
(3) steamed Chinese yam is crushed, is then mixed with extracting solution, ground well, sieved with 100 mesh sieve, must be homogenized；
(4) homogenate of dried ice cream mix, plain chocolate and step (3) preparation is mixed, homogeneous under the conditions of 60 DEG C, 20Mpa
15min；
(5) product after homogeneous is kept the temperature to 15min at 80 DEG C to kill bacterium；
(6) product after sterilization is put into rapidly 2-4 DEG C of refrigerating box and carries out aging, standing time 4.5h is during which continuous
Stirring；
(7) product after aging is dispensed, first 1h condensed under the conditions of -3 to -5 DEG C, then at -18 DEG C to -20 DEG C
Lower hardening, firm time 4h or more is to get the nutrient ice cream containing Chinese yam.
Comparative example 1:
1. raw material forms:
10 parts of iron rod yam, 8 parts of granulated sugar, 34 parts of whole milk powder, 8 parts of cream, 5 parts of polydextrose.
2. preparation method:
(1) dissolve: cream heating dissolved, granulated sugar, whole milk powder and polydextrose are dissolved into solution with water, by cream and
Above-mentioned solution mixing, obtains mixed liquor one；
(2) it makes Chinese yam pulp: fresh iron rod yam impurity elimination is removed the peel, cleaning is beaten with beater, then uses gauze
Crude fibre is filtered out, Chinese yam pulp is obtained；
(3) Chinese yam pulp of step (2) is added in mixed liquor one, obtains mixed liquor two；
(4) homogeneous: by mixed liquor two after homogeneous, heating sterilization, second homogenate after cooling；
(5) post-process: the mixed liquor two after homogeneous is cooled to 0 DEG C of pre-cooling at paste, then hard at -18 DEG C to -20 DEG C
Change, firm time 4h or more obtains ice cream.
Comparative example 2:
The composition replacement of dried ice cream mix in embodiment 4 is as follows:
10 parts of whole milk powder, 6 parts of cream, 4 parts of malt syrup；Ice cream is prepared with embodiment 4 in remaining.
Test example 1: the quality testing of ice cream
1. analysis method:
(1) measurement of ice cream fat content:
It is measured using SB/T10009-2008 frozen determination of fat method (ether-petroleum ether solvent extraction process)
Fat content in ice cream prepared by embodiment 1-4 and comparative example 1- comparative example 2.
(2) measurement of ice cream thawing rate:
(30 DEG C) at a constant temperature, are cut into 60g or so for ice cream, are placed on the metallic sieve that aperture is 3mm, sieve
An electronic balance is placed in lower section, puts a rectangular box on balance, for holding the ice cream after melting.It is put on sieve
Start stopwatch while ice cream, the quality of the ice cream then once melted every 5min record.With the quality of thawing divided by
The percentage that gross mass is just melted, then does regression equation with time and percentage, using slope as the thawing of ice cream
Rate.
2. analyzing result:
It the results are shown in Table 1.
Table 1: the quality measurements of ice cream
| Sample | Fat content | Thawing rate |
| Embodiment 1 | 6.4% | 1.02 |
| Embodiment 2 | 5.8% | 0.84 |
| Embodiment 3 | 5.7% | 0.92 |
| Embodiment 4 | 4.6% | 0.68 |
| Comparative example 1 | 14.2% | 0.79 |
| Comparative example 2 | 6.5% | 2.12 |
Test example 2: sensory evaluation
9 professional technicians are chosen as valuation officer, to the ice river in Henan Province of embodiment 1-4 and the preparation of comparative example 1- comparative example 2
Leaching carries out sensory evaluation.Secret coding is carried out to sample, evaluation group membership individually completes sensory evaluation, and must not communicate with each other friendship
Stream starts the sensory evaluation of next group product again after being gargled after the completion of evaluation with clear water every time.Sense organ evaluating meter is shown in Table 2.
Table 2: ice cream sense organ evaluating meter
The sensory evaluation score of the ice cream of embodiment 1-4 and comparative example 1-2 preparation is shown in Table 3.
Table 3: sensory evaluation score
| Sample | Milk fragrance | Viscosity | Soapy feeling | Melting property of mouth | Total score |
| Embodiment 1 | 20 | 21 | 20 | 22 | 83 |
| Embodiment 2 | 22 | 21 | 23 | 21 | 87 |
| Embodiment 3 | 20 | 20 | 22 | 20 | 82 |
| Embodiment 4 | 20 | 24 | 24 | 22 | 90 |
| Comparative example 1 | 24 | 17 | 18 | 20 | 79 |
| Comparative example 2 | 21 | 20 | 12 | 10 | 63 |
The foregoing is merely preferred embodiment of the present application, are not intended to limit this application, for the skill of this field
For art personnel, various changes and changes are possible in this application.Within the spirit and principles of this application, made any to repair
Change, equivalent replacement, improvement etc., should be included within the scope of protection of this application.
Claims (8)
1. a kind of nutrient ice cream containing Chinese yam, which is characterized in that be made of raw material from the following weight:
10 parts of Chinese yam, 0-3 parts of fructus lycii, 0-2 parts of hawthorn, 4-6 parts of dried ice cream mix, 1-3 parts of plain chocolate.
2. nutrient ice cream according to claim 1, which is characterized in that be made of raw material from the following weight:
10 parts of Chinese yam, 1-3 parts of fructus lycii, 4-6 parts of dried ice cream mix, 1-3 parts of plain chocolate.
3. nutrient ice cream according to claim 1, which is characterized in that be made of raw material from the following weight:
10 parts of Chinese yam, 1-2 parts of hawthorn, 4-6 parts of dried ice cream mix, 1-3 parts of plain chocolate.
4. nutrient ice cream according to claim 1, which is characterized in that be made of raw material from the following weight:
10 parts of Chinese yam, 2 parts of fructus lycii, 2 parts of hawthorn, 6 parts of dried ice cream mix, 2 parts of plain chocolate.
5. nutrient ice cream according to claim 1-4, which is characterized in that the Chinese yam is iron rod yam.
6. nutrient ice cream according to claim 1-4, which is characterized in that the raw material packet of the dried ice cream mix
It includes:
10-15 parts of whole milk powder, 6-10 parts of cream, 4-6 parts of malt syrup, 2-4 parts of lecithin, 1-3 parts of curdlan, crystallite are fine
Tie up 1-4 parts of element.
7. nutrient ice cream according to claim 6, which is characterized in that the partial size of the microcrystalline cellulose is 0.2-0.5 μ
m。
8. the preparation method of the described in any item nutrient ice creams of claim 1-7, which comprises the following steps:
(1) Chinese yam is cleaned and removes the peel, be cut into segment or block, steam 10-20min；
(2) fructus lycii and/or hawthorn are added water to cook 2-4 times, merges decoction liquor, being concentrated into relative density is (50 DEG C of 1.02-1.05
Survey), obtain extracting solution；
(3) steamed Chinese yam is crushed, is then mixed with extracting solution, ground well, crossed 80-100 mesh, must be homogenized；
(4) homogenate of dried ice cream mix, plain chocolate and step (3) preparation is mixed, homogeneous under the conditions of 50-65 DEG C, 15-25Mpa
10-15min；
(5) product after homogeneous is kept the temperature to 15-20min at 70-80 DEG C to kill bacterium；
(6) aging is carried out under the conditions of the product after sterilization being put into 2-4 DEG C rapidly, during which standing time 4-5h is stirred continuously；
(7) product after aging is dispensed, first 0.5-1.5h condensed under the conditions of -3 to -5 DEG C, then at -18 DEG C to -20
Hardening is at DEG C to get the nutrient ice cream containing Chinese yam.
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