CN109303162A - A kind of low fat sour milk ice cream and preparation method thereof - Google Patents
A kind of low fat sour milk ice cream and preparation method thereof Download PDFInfo
- Publication number
- CN109303162A CN109303162A CN201811443585.9A CN201811443585A CN109303162A CN 109303162 A CN109303162 A CN 109303162A CN 201811443585 A CN201811443585 A CN 201811443585A CN 109303162 A CN109303162 A CN 109303162A
- Authority
- CN
- China
- Prior art keywords
- ice cream
- jerusalem artichoke
- yoghourt
- aging
- parts
- 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
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 153
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 24
- 235000021262 sour milk Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 240000008892 Helianthus tuberosus Species 0.000 claims abstract description 99
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims abstract description 99
- 235000013618 yogurt Nutrition 0.000 claims abstract description 99
- 230000032683 aging Effects 0.000 claims abstract description 86
- 239000000843 powder Substances 0.000 claims abstract description 38
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000003240 coconut oil Substances 0.000 claims abstract description 22
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 22
- 235000008939 whole milk Nutrition 0.000 claims abstract description 21
- 108010011485 Aspartame Proteins 0.000 claims abstract description 20
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000000605 aspartame Substances 0.000 claims abstract description 20
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 20
- 229960003438 aspartame Drugs 0.000 claims abstract description 20
- 235000010357 aspartame Nutrition 0.000 claims abstract description 20
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 20
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 20
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 20
- 239000000084 colloidal system Substances 0.000 claims abstract description 17
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000003381 stabilizer Substances 0.000 claims abstract description 15
- -1 pectase Substances 0.000 claims abstract description 10
- 239000002002 slurry Substances 0.000 claims description 45
- 238000000855 fermentation Methods 0.000 claims description 28
- 230000004151 fermentation Effects 0.000 claims description 28
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 18
- 235000013336 milk Nutrition 0.000 claims description 15
- 239000008267 milk Substances 0.000 claims description 15
- 210000004080 milk Anatomy 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 10
- 235000010323 ascorbic acid Nutrition 0.000 claims description 9
- 229960005070 ascorbic acid Drugs 0.000 claims description 9
- 239000011668 ascorbic acid Substances 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 9
- 238000000265 homogenisation Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 3
- 229930195729 fatty acid Natural products 0.000 claims description 3
- 239000000194 fatty acid Substances 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000036541 health Effects 0.000 abstract description 8
- 235000013325 dietary fiber Nutrition 0.000 abstract description 7
- 238000010521 absorption reaction Methods 0.000 abstract description 6
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 201000010538 Lactose Intolerance Diseases 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 24
- 230000000052 comparative effect Effects 0.000 description 13
- 241000894006 Bacteria Species 0.000 description 9
- 238000002844 melting Methods 0.000 description 8
- 230000008018 melting Effects 0.000 description 8
- 238000004140 cleaning Methods 0.000 description 6
- 239000004519 grease Substances 0.000 description 6
- 239000002893 slag Substances 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 239000006071 cream Substances 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 238000003801 milling Methods 0.000 description 5
- 239000001814 pectin Substances 0.000 description 5
- 235000010987 pectin Nutrition 0.000 description 5
- 229920001277 pectin Polymers 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000000968 intestinal effect Effects 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 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 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 210000000577 adipose tissue Anatomy 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000011017 operating method Methods 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 241000208818 Helianthus Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000004322 lipid homeostasis Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 238000005303 weighing Methods 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
- A23G9/40—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
- 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
-
- 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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
The present invention provides a kind of low fat sour milk ice creams and preparation method thereof, are mainly made of fresh jerusalem artichoke, whole milk powder, water, Mixed Microbes powder, coconut oil, Aspartame, emulsifier, color stabilizer, pectase, sodium carboxymethylcellulose.The present invention is combined with Yoghourt with ice cream production method, improves the nutritive value of ice cream；Colloid mill is cooperateed with pectase to jerusalem artichoke micronization processes, improves the utilization of the jerusalem artichoke utility in ice cream, makes ice cream low fat and viscosity is high；Mixed Microbes powder is added, the Bifidobacterium content of ice cream is improved；Using two-part ice cream aging technique, the viscosity of ice cream and the mouthfeel of exquisiteness are improved.Ice cream dietary fiber produced by the present invention and the high and low rouge of Bifidobacterium content, low sugar, delicate mouthfeel, storage stability are good, non-fusibility is good, expansion rate is good, full of nutrition, safety, absorption of human body are good, raciness, lactose-intolerant person can also absorb, are eaten for a long time and can be conducive to health.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of low fat sour milk ice cream and preparation method thereof.
Background technique
Ice cream: ice cream is a kind of food containing good protein and high glucose and high fat, in addition also containing amino acid and
Calcium, phosphorus, potassium, sodium, chlorine, sulphur, iron etc. have the function of adjusting physiological function, keep osmotic pressure and pH value.Data is shown, is pressed
According to international and national product standard, normal butter ice cream, nutritional ingredient is 2.8~3 times of milk, in the intracorporal digestion of people
Rate is up to 95% or more, higher than meat, the digestibility of fats.
Jerusalem artichoke: jerusalem artichoke also known as Jerusalem artichoke and Jerusalem artichoke are asteraceae helianthus herbaceos perennials.Its underground stem tuber is rich
The fructose polymers such as starch-containing, synanthrin, it is edible, it cooks or cooks gruel, pickle into dish, it is dry to shine jerusalem artichoke processed, or produce starch
And alcohol raw material.Jerusalem artichoke plays the role of reducing blood glucose, promotes sugar to decompose, has the function of making superfluous sugar transition heat,
Improve intracorporal lipid homeostasis.Carbohydrate in jerusalem artichoke is mainly inulin, is presently found rare several solubilities
One of dietary fiber.The viscosity of synanthrin in water increases with the increase of concentration, soft and smooth gel as cream can be formed, with rouge
Fat is quite similar, and mouthfeel can partially substitute grease as grease.Jerusalem artichoke has proliferation function, edible chrysanthemum to Bifidobacterium
Taro can be improved the quantity of probiotics in human body intestinal canal.
Yoghourt: Yoghourt is to add beneficial bacterium (leavening) into milk using milk as raw material, cooling filling after fermented
A kind of milk product.The fermentation process of Yoghourt makes carbohydrate, protein in milk have 20% or so to be hydrolyzed into for small molecule (such as
Galactolipin and lactic acid, small peptide chain and amino acid etc.)；Fat content is usually 3%~5% in milk, the rouge after fermented, in Yoghourt
Fat acid increases by 2 times than raw material milk；In addition, Yoghourt not only remains whole nutritional ingredients of fresh milk, it is newborn during the fermentation
Sour bacterium can also generate multivitamin necessary to human nutrition, such as VB1、VB2、VB6、VB12Deng.These variations make Yoghourt more
Easy to digest and absorption, the utilization rate of various nutrients are improved.
Bifidobacterium: being widely present in human body and the enteron aisle of animal, is known as benefit most beneficial in human body intestinal canal
Raw bacterium, Bifidobacterium, which has, adjusts intestinal flora balance, alleviates lactose intolerance, treatment chronic diarrhea, prevents constipation, enhancing is exempted from
Epidemic disease power, anticancer and antitumor, the physiological functions such as reduction blood lipid.
Ice cream development trend: ice-cream product exploitation trend, will also cater to 21 century natural food, nutrition, health care,
Safety, this hygienic big development trend, to meet the needs of more and more people are for nutrition, health care, green food.It is existing
It also all include " health " this element, as green tea, acid are contained in South Korea in the ice flood leaching product development trend of countries in the world
The new product of the health elements such as cream, blueberry is just increasing；The fermentation yogurt ice cream and low-fat ice cream in the U.S. also develop
Rapidly.
Currently, the ice cream sold in the market mostly contains a large amount of fat and sugar, the fat content in common ice cream
About 12%~16% or so, about 12%~18%, long-term consumption is not conducive to good health sugar content, particularly with high blood
Pressure, hyperglycemia, the high crowd of hyperlipidemia three.Although there is the utilization to jerusalem artichoke extract synanthrin in ice cream field, but to jerusalem artichoke
Direct utilization rate is not high, so that the nutritional ingredient of jerusalem artichoke is not fully utilized in ice cream field.Ice swashs in the prior art
Storage stability, non-fusibility, the expansion rate of icepro are poor, easily form large ice crystals and make ice cream coarse mouthfeel；Existing ice cream uses
One-part form aging technique, so that ice cream ageing time is long, mouthfeel is bad；And there are no the ice containing profitable probliotics in existing product
The cream product of health can be conducive to by swashing icepro product and long-term consumption.A kind of reduction blood sugar for human body is made, sugar is promoted
It decomposes, improves body fat balance, and dietary fiber and the high and low rouge of prebiotic bacterial content, low sugar, delicate mouthfeel, storage-stable
Property is good, non-fusibility is good, expansion rate is good, full of nutrition, safety, absorption of human body are good, raciness, lactose-intolerant person can also inhale
The ice cream of receipts is that present market is in short supply.
Summary of the invention
Based on the deficiencies of the prior art, the present invention is thin to jerusalem artichoke using colloid mill and pectase collaboration by addition jerusalem artichoke
Change processing and use two-part aging technique, so that the integrated sensory quality of ice cream improves, it is intended to provide one for consumer
Kind can reduce blood sugar for human body, and sugar is promoted to decompose, and improve body fat balance, and dietary fiber and Bifidobacterium content are high and low
Rouge, low sugar, delicate mouthfeel, storage stability are good, non-fusibility is good, expansion rate is good, full of nutrition, safety, absorption of human body are good, wind
Taste is good, lactose-intolerant person can also absorb, the ice cream that can be conducive to health is eaten for a long time.
The invention is realized by the following technical scheme:
A kind of low fat sour milk ice cream, is made of the raw material of following weight: 100~140 parts of fresh jerusalem artichoke, whole milk powder
150~200 parts, 540~640 parts of water, 0.2~0.25 part of Mixed Microbes powder, 10~15 parts of coconut oil, Aspartame 0.25~0.35
Part, 3~5 parts of emulsifier, 0.2~0.4 part of color stabilizer, 0.1~0.3 part of pectase, 0.07~0.09 part of sodium carboxymethylcellulose.
Further, the Yoghourt ice cream, is made of the raw material of following weight: 120 parts of fresh jerusalem artichoke, whole milk
170 parts of powder, 600 parts of water, 0.2~0.25 part of Mixed Microbes powder, 12 parts of coconut oil, 0.3 part of Aspartame, 4 parts of emulsifier, color stabilizer
0.3 part, 0.2 part of pectase, 0.08 part of sodium carboxymethylcellulose.
Further, the Mixed Microbes powder is the proportional arrangement that lactobacillus bulgaricus and Bifidobacterium press 6:1.
Further, the emulsifier is tristerin, polyglyceryl fatty acid ester by weight the configuration of 1:1.5~2
It forms.
Further, the color stabilizer is the proportional arrangement that ascorbic acid and citric acid press 1:1.5.
The present invention also provides a kind of preparation methods of low fat sour milk ice cream, include the following steps:
(1) fresh jerusalem artichoke is cleaned into peeling mashing, adds color stabilizer and pectase, obtain jerusalem artichoke slurry；
(2) jerusalem artichoke slurry is milled to 200~800 mesh with colloid mill, obtains thin jerusalem artichoke slurry；
(3) thin jerusalem artichoke slurry is mixed after pasteurize and cooling with Mixed Microbes powder with whole milk powder, water, Aspartame equal
It is even, Yoghourt fermentation is carried out, jerusalem artichoke Yoghourt is obtained；
(4) mixing: jerusalem artichoke Yoghourt is uniformly mixed with coconut oil, emulsifier, sodium carboxymethylcellulose, and it is former to obtain Yoghourt ice cream
Slurry；
(5) homogeneous: Yoghourt ice cream magma is subjected to homogeneous, homogenizing temperature is 65~75 DEG C, and 20~40Mpa of homogenization pressure is obtained
The equal chylema of Yoghourt ice cream；
(6) aging: the equal chylema of ice cream is subjected to aging, obtains Yoghourt ice cream aging slurry；
(7) congeal: it is -10~-30 DEG C that Yoghourt ice cream aging, which is starched in temperature, stirs 7~17min with 100~300r/min
Obtain preform Yoghourt ice cream；
(8) harden: by preform ice cream temperature be -25~-40 DEG C of 1~3h of freezing up to low fat sour milk ice cream.
Further, the temperature of Yoghourt fermentation is 35~43 DEG C in the step (3), and the time is 6~8h.
Further, aging technique condition in the step (6) are as follows: 14~18 DEG C of first stage aging temperature, with 60~
80r/min stirring, 1~1.5h of ageing time；2~3 DEG C of second stage aging temperature, 2~3h of ageing time.
The beneficial effects of the invention are that:
The present invention passes through the collaboration of colloid mill and pectase to jerusalem artichoke micronization processes, so that the synanthrin and dietary fiber in jerusalem artichoke fill
Divide dissolution, improves the nutritive value of ice cream and the content of dietary fiber, ice cream grease produced by the present invention can also contained
Measure the grease that more traditional ice cream has lacked 60%；
The present invention adds jerusalem artichoke, and since the water imbibition ability of synanthrin in jerusalem artichoke is strong, the Free water caning absorb in ice cream magma makes
The viscosity for obtaining ice cream increases, and improves the sense of ice cream cream, non-fusibility and storage stability, absorption when ice cream can be made to congeal
Air increase, improve the expansion rate and storage stability of ice cream, and most grease in alternative ice cream, moreover it is possible to make ice
Swash icepro cream sense not weaken, and the integrated sensory quality of ice cream also can be improved.
The present invention uses two-part aging, and first segment aging improves sodium carboxymethylcellulose water absorption and swelling speed, so that ice
Swash the viscosity insulted and starched to further increase, further increases the integrated sensory quality of ice cream, second segment aging makes rouge in ice cream
Substance solidification, and ice cream ageing time can be shortened, improve the expansion rate of ice cream.
The present invention adds Bifidobacterium, using jerusalem artichoke to the proliferation function of Bifidobacterium, so that containing a large amount of in ice cream
Bifidobacterium, the quantity of human body intestinal canal probiotics can be improved in ice cream made from edible this method.
Ice cream the three high patients produced by the present invention can be eaten, and lactose intolerance receptor can also digest and assimilate, and wherein contain
There are the human bodies benefit materials such as a large amount of dietary fiber and Bifidobacterium, ice cream produced by the present invention is eaten for a long time and is conducive to human body
Health.
Specific embodiment
Embodiment 1
A kind of low fat sour milk ice cream
(1) raw material weighs: weigh 100 parts of fresh jerusalem artichoke by weight, 150 parts of whole milk powder, and 540 parts of water, bulgarian milk bar
Bacterium and Bifidobacterium take 0.2 part in the ratio of 6:1, and 10 parts of coconut oil, 0.25 part of Aspartame, tristerin, polyglycereol
Aliphatic ester takes 3 parts by weight 1:1.5, and ascorbic acid, citric acid take 0.2 part in the ratio of 1:1.5, and 0.1 part of pectase, carboxylic
0.07 part of sodium carboxymethylcellulose pyce.
(2) jerusalem artichoke is beaten: fresh jerusalem artichoke being removed slag cleaning, the jerusalem artichoke that goes rotten is removed, peeling is beaten, and adds color stabilizer and pectin
Enzyme obtains jerusalem artichoke slurry；
(3) milling treatment of colloid: being milled to 200 mesh with colloid mill for jerusalem artichoke slurry, obtains thin jerusalem artichoke slurry；
(4) Yoghourt fermentation: by thin jerusalem artichoke slurry with whole milk powder, water, Aspartame after pasteurize and cooling with Mixed Microbes powder
It is mixed evenly, carries out Yoghourt fermentation, fermentation temperature is 35 DEG C, and ferment 6h, obtains jerusalem artichoke Yoghourt；
(5) mixing: jerusalem artichoke Yoghourt is uniformly mixed with coconut oil, emulsifier, sodium carboxymethylcellulose, and it is former to obtain Yoghourt ice cream
Slurry；
(6) homogeneous: carrying out homogeneous for Yoghourt ice cream magma, and homogenizing temperature is 65 DEG C, homogenization pressure 20Mpa, obtains Yoghourt ice and swashs
Ling Jun chylema；
(7) aging: being carried out aging for the equal chylema of ice cream, 14 DEG C of first stage aging temperature, stirred with 60r/min, when aging
Between 1h, 2 DEG C of second stage aging temperature, ageing time 2h, obtain Yoghourt ice cream aging slurry；
(8) congeal: it is -10 DEG C that Yoghourt ice cream aging, which is starched in temperature, obtains preform Yoghourt ice with 100r/min stirring 7min
Swash and insults；
(9) harden: by preform ice cream temperature be -25 DEG C of freezing 1h up to low fat sour milk ice cream.
Embodiment 2
(1) raw material weighs: weigh 140 parts of fresh jerusalem artichoke by weight, 200 parts of whole milk powder, and 640 parts of water, bulgarian milk bar
Bacterium and Bifidobacterium take 0.25 part in the ratio of 6:1, and 15 parts of coconut oil, 0.35 part of Aspartame, tristerin, polyglycereol
Aliphatic ester takes 5 parts by weight 1:2, and ascorbic acid, citric acid take 0.4 part in the ratio of 1:1.5, and 0.3 part of pectase, carboxylic first
0.08 part of base sodium cellulosate.
(2) jerusalem artichoke is beaten: fresh jerusalem artichoke being removed slag cleaning, the jerusalem artichoke that goes rotten is removed, peeling is beaten, and adds color stabilizer and pectin
Enzyme obtains jerusalem artichoke slurry；
(3) milling treatment of colloid: being milled to 800 mesh with colloid mill for jerusalem artichoke slurry, obtains thin jerusalem artichoke slurry；
(4) Yoghourt fermentation: by thin jerusalem artichoke slurry with whole milk powder, water, Aspartame after pasteurize and cooling with Mixed Microbes powder
It is mixed evenly, carries out Yoghourt fermentation, fermentation temperature is 43 DEG C, and ferment 8h, obtains jerusalem artichoke Yoghourt；
(5) mixing: jerusalem artichoke Yoghourt is uniformly mixed with coconut oil, emulsifier, sodium carboxymethylcellulose, and it is former to obtain Yoghourt ice cream
Slurry；
(6) homogeneous: carrying out homogeneous for Yoghourt ice cream magma, and homogenizing temperature is 75 DEG C, homogenization pressure 40Mpa, obtains Yoghourt ice and swashs
Ling Jun chylema；
(7) aging: being carried out aging for the equal chylema of ice cream, 18 DEG C of first stage aging temperature, stirred with 80r/min, when aging
Between 1.5h, 3 DEG C of second stage aging temperature, ageing time 3h, obtain Yoghourt ice cream aging slurry；
(8) congeal: it is -30 DEG C that Yoghourt ice cream aging, which is starched in temperature, obtains preform Yoghourt ice with 300r/min stirring 17min
Swash and insults；
(9) harden: by preform ice cream temperature be -40 DEG C of freezing 3h up to low fat sour milk ice cream.
Embodiment 3
(1) raw material weighs: weigh 120 parts of fresh jerusalem artichoke by weight, 175 parts of whole milk powder, and 590 parts of water, bulgarian milk bar
Bacterium and Bifidobacterium take 0.25 part in the ratio of 6:1, and 13 parts of coconut oil, 0.3 part of Aspartame, tristerin, polyglycereol
Aliphatic ester takes 4 parts by weight 1:2, and ascorbic acid, citric acid take 0.3 part in the ratio of 1:1.5, and 0.2 part of pectase, carboxylic first
0.09 part of base sodium cellulosate.
(2) jerusalem artichoke is beaten: fresh jerusalem artichoke being removed slag cleaning, the jerusalem artichoke that goes rotten is removed, peeling is beaten, and adds color stabilizer and pectin
Enzyme obtains jerusalem artichoke slurry；
(3) milling treatment of colloid: being milled to 500 mesh with colloid mill for jerusalem artichoke slurry, obtains thin jerusalem artichoke slurry；
(4) Yoghourt fermentation: by thin jerusalem artichoke slurry with whole milk powder, water, Aspartame after pasteurize and cooling with Mixed Microbes powder
It is mixed evenly, carries out Yoghourt fermentation, fermentation temperature is 39 DEG C, and ferment 7h, obtains jerusalem artichoke Yoghourt；
(5) mixing: jerusalem artichoke Yoghourt is uniformly mixed with coconut oil, emulsifier, sodium carboxymethylcellulose, and it is former to obtain Yoghourt ice cream
Slurry；
(6) homogeneous: carrying out homogeneous for Yoghourt ice cream magma, and homogenizing temperature is 70 DEG C, homogenization pressure 30Mpa, obtains Yoghourt ice and swashs
Ling Jun chylema；
(7) aging: being carried out aging for the equal chylema of ice cream, 16 DEG C of first stage aging temperature, stirred with 70r/min, when aging
Between 1h, 2 DEG C of second stage aging temperature, ageing time 2.5h, obtain Yoghourt ice cream aging slurry；
(8) congeal: it is -20 DEG C that Yoghourt ice cream aging, which is starched in temperature, obtains preform Yoghourt ice with 200r/min stirring 12min
Swash and insults；
(9) harden: by preform ice cream temperature be -32 DEG C of freezing 2h up to low fat sour milk ice cream.
Comparative example 1(is substantially the same manner as Example 1, and difference is only in that: not adding jerusalem artichoke, another parts by weight of adding are 60 parts
Coconut oil.)
(1) raw material weighs: 150 parts of whole milk powder, 540 parts of water, lactobacillus bulgaricus and Bifidobacterium are taken in the ratio of 6:1
0.2 part, 70 parts of coconut oil, 0.25 part of Aspartame, tristerin, polyglyceryl fatty acid ester take 3 by weight 1:1.5
Part, ascorbic acid, citric acid take 0.2 part, 0.1 part of pectase, 0.07 part of sodium carboxymethylcellulose in the ratio of 1:1.5.
(2) Yoghourt fermentation: whole milk powder, water, Aspartame are mixed with Mixed Microbes powder after pasteurize and cooling and stirred
It mixes uniformly, carries out Yoghourt fermentation, fermentation temperature is 35 DEG C, and ferment 6h, obtains Yoghourt；
(3) mixing: Yoghourt is uniformly mixed with coconut oil, emulsifier, sodium carboxymethylcellulose, obtains Yoghourt ice cream magma；
(4) homogeneous: carrying out homogeneous for Yoghourt ice cream magma, and homogenizing temperature is 65 DEG C, homogenization pressure 20Mpa, obtains Yoghourt ice and swashs
Ling Jun chylema；
(5) aging: being carried out aging for the equal chylema of ice cream, 14 DEG C of first stage aging temperature, stirred with 60r/min, when aging
Between 1h, 2 DEG C of second stage aging temperature, ageing time 2h, obtain Yoghourt ice cream aging slurry；
(6) congeal: it is -10 DEG C that Yoghourt ice cream aging, which is starched in temperature, obtains preform Yoghourt ice with 100r/min stirring 7min
Swash and insults；
(7) harden: by preform ice cream temperature be -25 DEG C of freezing 1h up to low fat sour milk ice cream.
Comparative example 2(is substantially the same manner as Example 1, and difference is only in that: colloid mill is not used in operating procedure.)
(1) raw material weighs: weigh 100 parts of fresh jerusalem artichoke by weight, 150 parts of whole milk powder, and 540 parts of water, bulgarian milk bar
Bacterium and Bifidobacterium take 0.2 part in the ratio of 6:1, and 10 parts of coconut oil, 0.25 part of Aspartame, tristerin, polyglycereol
Aliphatic ester takes 3 parts by weight 1:1.5, and ascorbic acid, citric acid take 0.2 part in the ratio of 1:1.5, and 0.1 part of pectase, carboxylic
0.07 part of sodium carboxymethylcellulose pyce.
(2) jerusalem artichoke is beaten: fresh jerusalem artichoke being removed slag cleaning, the jerusalem artichoke that goes rotten is removed, peeling is beaten, and adds color stabilizer and pectin
Enzyme obtains jerusalem artichoke slurry；
(3) Yoghourt fermentation: jerusalem artichoke is starched and is mixed after pasteurize and cooling with Mixed Microbes powder with whole milk powder, water, Aspartame
Conjunction stirs evenly, and carries out Yoghourt fermentation, and fermentation temperature is 35 DEG C, and ferment 6h, obtains jerusalem artichoke Yoghourt；
(4) mixing: jerusalem artichoke Yoghourt is uniformly mixed with coconut oil, emulsifier, sodium carboxymethylcellulose, and it is former to obtain Yoghourt ice cream
Slurry；
(5) homogeneous: carrying out homogeneous for Yoghourt ice cream magma, and homogenizing temperature is 65 DEG C, homogenization pressure 20Mpa, obtains Yoghourt ice and swashs
Ling Jun chylema；
(6) aging: being carried out aging for the equal chylema of ice cream, 14 DEG C of first stage aging temperature, stirred with 60r/min, when aging
Between 1h, 2 DEG C of second stage aging temperature, ageing time 2h, obtain Yoghourt ice cream aging slurry；
(7) congeal: it is -10 DEG C that Yoghourt ice cream aging, which is starched in temperature, obtains preform Yoghourt ice with 100r/min stirring 7min
Swash and insults；
(8) harden: by preform ice cream temperature be -25 DEG C of freezing 1h up to low fat sour milk ice cream.
Comparative example 3(is substantially the same manner as Example 1, and difference is only in that: not adding pectase in operating procedure and does not make
Use colloid mill.)
(1) raw material weighs: weigh 100 parts of fresh jerusalem artichoke by weight, 150 parts of whole milk powder, and 540 parts of water, bulgarian milk bar
Bacterium and Bifidobacterium take 0.2 part in the ratio of 6:1, and 10 parts of coconut oil, 0.25 part of Aspartame, tristerin, polyglycereol
Aliphatic ester takes 3 parts by weight 1:1.5, and ascorbic acid, citric acid take 0.2 part in the ratio of 1:1.5, sodium carboxymethylcellulose
0.07 part.
(2) jerusalem artichoke is beaten: fresh jerusalem artichoke being removed slag cleaning, the jerusalem artichoke that goes rotten is removed, peeling is beaten, adds color stabilizer, obtain jerusalem artichoke
Slurry；
(3) Yoghourt fermentation: jerusalem artichoke is starched and is mixed after pasteurize and cooling with Mixed Microbes powder with whole milk powder, water, Aspartame
Conjunction stirs evenly, and carries out Yoghourt fermentation, and fermentation temperature is 35 DEG C, and ferment 6h, obtains jerusalem artichoke Yoghourt；
(4) mixing: jerusalem artichoke Yoghourt is uniformly mixed with coconut oil, emulsifier, sodium carboxymethylcellulose, and it is former to obtain Yoghourt ice cream
Slurry；
(5) homogeneous: carrying out homogeneous for Yoghourt ice cream magma, and homogenizing temperature is 65 DEG C, homogenization pressure 20Mpa, obtains Yoghourt ice and swashs
Ling Jun chylema；
(6) aging: being carried out aging for the equal chylema of ice cream, 14 DEG C of first stage aging temperature, stirred with 60r/min, when aging
Between 1h, 2 DEG C of second stage aging temperature, ageing time 2h, obtain Yoghourt ice cream aging slurry；
(7) congeal: it is -10 DEG C that Yoghourt ice cream aging, which is starched in temperature, obtains preform Yoghourt ice with 100r/min stirring 7min
Swash and insults；
(8) harden: by preform ice cream temperature be -25 DEG C of freezing 1h up to low fat sour milk ice cream.
Comparative example 4(is substantially the same manner as Example 1, and difference is only in that: use one-part form aging, 2 DEG C of aging temperature, always
Change 4h.)
(1) raw material weighs: weigh 100 parts of fresh jerusalem artichoke by weight, 150 parts of whole milk powder, and 540 parts of water, bulgarian milk bar
Bacterium and Bifidobacterium take 0.2 part in the ratio of 6:1, and 10 parts of coconut oil, 0.25 part of Aspartame, tristerin, polyglycereol
Aliphatic ester takes 3 parts by weight 1:1.5, and ascorbic acid, citric acid take 0.2 part in the ratio of 1:1.5, and 0.1 part of pectase, carboxylic
0.07 part of sodium carboxymethylcellulose pyce.
(2) jerusalem artichoke is beaten: fresh jerusalem artichoke being removed slag cleaning, the jerusalem artichoke that goes rotten is removed, peeling is beaten, and adds color stabilizer and pectin
Enzyme obtains jerusalem artichoke slurry；
(3) milling treatment of colloid: being milled to 200 mesh with colloid mill for jerusalem artichoke slurry, obtains thin jerusalem artichoke slurry；
(4) Yoghourt fermentation: by thin jerusalem artichoke slurry with whole milk powder, water, Aspartame after pasteurize and cooling with Mixed Microbes powder
It is mixed evenly, carries out Yoghourt fermentation, fermentation temperature is 35 DEG C, and ferment 6h, obtains jerusalem artichoke Yoghourt；
(5) mixing: jerusalem artichoke Yoghourt is uniformly mixed with coconut oil, emulsifier, sodium carboxymethylcellulose, and it is former to obtain Yoghourt ice cream
Slurry；
(6) homogeneous: carrying out homogeneous for Yoghourt ice cream magma, and homogenizing temperature is 65 DEG C, homogenization pressure 20Mpa, obtains Yoghourt ice and swashs
Ling Jun chylema；
(7) aging: the equal chylema of ice cream is subjected to aging, 2 DEG C of aging temperature, aging 4h, obtains Yoghourt ice cream aging slurry；
(8) congeal: it is -10 DEG C that Yoghourt ice cream aging, which is starched in temperature, obtains preform Yoghourt ice with 100r/min stirring 7min
Swash and insults；
(9) harden: by preform ice cream temperature be -25 DEG C of freezing 1h up to low fat sour milk ice cream.
Test case 1
Using the detection method of GB/T31321-2014 frozen, total solids content in ice cream is measured；Using GB/
- Luo Zifa measures the content of grease in ice cream in T32782-2016 is Gothic；This experiment carries out synthesis to the sense organ of ice cream and comments
Valence, the appearance visual to ice cream is felt, smell and flavor are experienced, and comprehensive feeling when intake oral cavity, including when chewing
That feels is soft or hard, sticky smooth.This test forms Review Team by 20 people, respectively from the color of ice cream (15 points), fragrance (15
Point), flavour (20 points), structural state (30 points), body (20 points) score, amount to 100 points.Obtained experimental data such as table
1:
1 sense organ evaluating meter of table
。
It is obtained from table 1, by embodiment 1, comparative example 2, the sensory evaluation data of comparative example 3 it is found that pectase and colloid mill
Processing have an impact to the organoleptic quality of ice cream, and the two its synergistic effect；Ice cream coarse mouthfeel, matter made of comparative example 1
Sense is hard, and organoleptic quality is worst, big to the viscosity of ice cream due to not adding jerusalem artichoke, declines the mouthfeel straight line of ice cream；
Embodiment 1 is analyzed with 4 data of comparative example it is found that embodiment 1 is excellent using ice cream organoleptic quality made of two-part aging technique
In comparative example 4 using ice cream made of one-part form aging technique.
Test case 2
Index determining is carried out to ice cream sample, the viscosity of ice cream slurry is measured when ice cream aging is completed, is adopted
With NDJ-1 rotary viscosity design determining slurry viscosity；Expansion rate measurement: carrying out expansion rate measurement to manufactured ice cream finished product, swollen
Swollen rate (%)=(small product size-batch volume)/batch volume × 100%；Melting rate survey is carried out to manufactured ice cream finished product
Fixed, ice cream melting rate measuring method: the ice cream sample for accurately weighing 200g weight, which is placed in 37 DEG C of insulating boxs, to be placed
45min, the weight of product after measurement is melted.According to weight/ice cream sample weight of sample after melting rate (%)=thawing
× 100% calculates melting rate；To manufactured ice cream finished product carry out Bifidobacterium measurement, by ice cream obtained according to
The quantity of Bifidobacterium in the detection method detection ice cream of GB4789.34-2016.Obtained experimental data such as table 2:
2 index determining table of table
。
It obtains from table 2, is analyzed by the data of embodiment 1, comparative example 2, comparative example 3 it is found that pectase and milling treatment of colloid
There is Beneficial Effect to the viscosity of ice cream, expansion rate, melting rate and bifidobacteria, and the two plays coordinative role, association
With viscosity, expansion rate, melting rate and the bifidobacteria index for promoting ice cream, to improve the sensory experience of ice cream
And nutritive value；In comparative example 1, jerusalem artichoke is not added, to the viscosity of ice cream, expansion rate, molten rate and bifidobacteria is resisted to refer to
Mark influences all very big, it is known that addition jerusalem artichoke to the viscosity of ice cream, expansion rate, melting rate and bifidobacteria index all
It is significantly increased；To embodiment 1 with 4 test data analysis of comparative example it is found that two-part aging technique ice cream viscosity, swollen
Better than traditional one-part form aging technique in swollen rate, melting rate index.
Claims (8)
1. a kind of low fat sour milk ice cream, it is characterised in that: count by weight ratio, which is prepared from the following raw materials: new
100~140 parts of fresh jerusalem artichoke, 150~200 parts of whole milk powder, 540~640 parts of water, 0.2~0.25 part of Mixed Microbes powder, coconut oil 10
~15 parts, 0.25~0.35 part of Aspartame, 3~5 parts of emulsifier, 0.2~0.4 part of color stabilizer, 0.1~0.3 part of pectase, carboxylic
0.07~0.09 part of sodium carboxymethylcellulose pyce.
2. low fat sour milk ice cream as described in claim 1, it is characterised in that: count by weight ratio, the ice cream by with
Lower raw material is made: 120 parts of fresh jerusalem artichoke, and 170 parts of whole milk powder, 600 parts of water, 0.2 part of Mixed Microbes powder, 12 parts of coconut oil, A Si
0.3 part of Ba Tian, 4 parts of emulsifier, 0.3 part of color stabilizer, 0.2 part of pectase, 0.08 part of sodium carboxymethylcellulose.
3. low fat sour milk ice cream as claimed in claim 1 or 2, it is characterised in that: the Mixed Microbes powder is bulgarian milk
Bacillus and Bifidobacterium press the proportional arrangement of 6:1.
4. low fat sour milk ice cream as claimed in claim 1 or 2, it is characterised in that: the emulsifier be tristerin,
Polyglyceryl fatty acid ester is configured by weight 1:1.5~2.
5. low fat sour milk ice cream as claimed in claim 1 or 2, it is characterised in that: the color stabilizer is ascorbic acid and lemon
Lemon acid presses the proportional arrangement of 1:1.5.
6. a kind of preparation method of low fat sour milk ice cream as claimed in claim 1 or 2, it is characterised in that: the preparation method
The following steps are included:
(1) fresh jerusalem artichoke is cleaned into peeling mashing, adds color stabilizer and pectase, obtain jerusalem artichoke slurry；
(2) jerusalem artichoke slurry is milled to 200~800 mesh with colloid mill, obtains thin jerusalem artichoke slurry；
(3) thin jerusalem artichoke slurry is mixed after pasteurize and cooling with Mixed Microbes powder with whole milk powder, water, Aspartame equal
It is even, Yoghourt fermentation is carried out, jerusalem artichoke Yoghourt is obtained；
(4) mixing: jerusalem artichoke Yoghourt is uniformly mixed with coconut oil, emulsifier, sodium carboxymethylcellulose, and it is former to obtain Yoghourt ice cream
Slurry；
(5) homogeneous: Yoghourt ice cream magma is subjected to homogeneous, homogenizing temperature is 65~75 DEG C, and 20~40Mpa of homogenization pressure is obtained
The equal chylema of Yoghourt ice cream；
(6) aging: the equal chylema of ice cream is subjected to aging, obtains Yoghourt ice cream aging slurry；
(7) congeal: it is -10~-30 DEG C that Yoghourt ice cream aging, which is starched in temperature, stirs 7~17min with 100~300r/min
Obtain preform Yoghourt ice cream；
(8) harden: by preform ice cream temperature be -25~-40 DEG C of 1~3h of freezing up to low fat sour milk ice cream.
7. method as claimed in claim 6, it is characterised in that: the temperature of Yoghourt fermentation is 35~43 DEG C in the step (3),
Time is 6~8h.
8. method as claimed in claim 6, it is characterised in that: aging technique condition in the step (6) are as follows: the first stage is old
Change 14~18 DEG C of temperature, with 60~80r/min stirring, 1~1.5h of ageing time；2~3 DEG C of second stage aging temperature, aging
2~3h of time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811443585.9A CN109303162A (en) | 2018-11-29 | 2018-11-29 | A kind of low fat sour milk ice cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811443585.9A CN109303162A (en) | 2018-11-29 | 2018-11-29 | A kind of low fat sour milk ice cream and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109303162A true CN109303162A (en) | 2019-02-05 |
Family
ID=65223327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811443585.9A Pending CN109303162A (en) | 2018-11-29 | 2018-11-29 | A kind of low fat sour milk ice cream and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109303162A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264671A (en) * | 2020-03-23 | 2020-06-12 | 佛山科学技术学院 | Fruit ice cream and preparation method thereof |
| CN113508862A (en) * | 2020-04-09 | 2021-10-19 | 内蒙古伊利实业集团股份有限公司 | Low-fat lactose-free frozen beverage and preparation method thereof |
| CN114304271A (en) * | 2022-03-04 | 2022-04-12 | 山东福乐维康生物科技有限公司 | Probiotic fermented milk suitable for lactose intolerance people and preparation method thereof |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070098868A1 (en) * | 2005-10-21 | 2007-05-03 | Venables Aaron C | Frozen desserts and methods for manufacture thereof |
| CN101138381A (en) * | 2006-09-06 | 2008-03-12 | 深圳市海川实业股份有限公司 | Low-fructosan inulin soft ice cream and method of preparing the same |
| KR100926638B1 (en) * | 2008-08-25 | 2009-11-13 | 박상홍 | Method for preparing a low-fat ice cream and the a low-fat ice cream prepared by the method |
| CN101715868A (en) * | 2009-12-07 | 2010-06-02 | 内蒙古伊利实业集团股份有限公司 | Frozen sour milk and manufacturing method thereof |
| CN101940306A (en) * | 2010-09-11 | 2011-01-12 | 山西金绿禾燕麦研究所 | Method for producing jerusalem artichoke whole powder |
| CN102131402A (en) * | 2008-08-25 | 2011-07-20 | 朴相弘 | Method for preparing low-fat ice cream and low-fat ice cream prepared by that method |
| CN102422972A (en) * | 2011-10-25 | 2012-04-25 | 陈超 | Preparation technology of pulp ice cream |
| CN103271213A (en) * | 2013-06-07 | 2013-09-04 | 中国科学院烟台海岸带研究所 | Low-fat ice cream and its preparation method |
| CN103315124A (en) * | 2013-07-12 | 2013-09-25 | 孙佳丽 | Weight-reducing cucumber ice cream |
| CN107455546A (en) * | 2017-09-29 | 2017-12-12 | 湖南省农产品加工研究所 | A kind of full nutrient ice cream of health type coarse cereals and preparation method thereof |
-
2018
- 2018-11-29 CN CN201811443585.9A patent/CN109303162A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070098868A1 (en) * | 2005-10-21 | 2007-05-03 | Venables Aaron C | Frozen desserts and methods for manufacture thereof |
| CN101138381A (en) * | 2006-09-06 | 2008-03-12 | 深圳市海川实业股份有限公司 | Low-fructosan inulin soft ice cream and method of preparing the same |
| KR100926638B1 (en) * | 2008-08-25 | 2009-11-13 | 박상홍 | Method for preparing a low-fat ice cream and the a low-fat ice cream prepared by the method |
| CN102131402A (en) * | 2008-08-25 | 2011-07-20 | 朴相弘 | Method for preparing low-fat ice cream and low-fat ice cream prepared by that method |
| US20110236553A1 (en) * | 2008-08-25 | 2011-09-29 | Park Sang-Hong | Method for preparing low-fat ice cream and a low-fat ice cream prepared by the method |
| CN101715868A (en) * | 2009-12-07 | 2010-06-02 | 内蒙古伊利实业集团股份有限公司 | Frozen sour milk and manufacturing method thereof |
| CN101940306A (en) * | 2010-09-11 | 2011-01-12 | 山西金绿禾燕麦研究所 | Method for producing jerusalem artichoke whole powder |
| CN102422972A (en) * | 2011-10-25 | 2012-04-25 | 陈超 | Preparation technology of pulp ice cream |
| CN103271213A (en) * | 2013-06-07 | 2013-09-04 | 中国科学院烟台海岸带研究所 | Low-fat ice cream and its preparation method |
| CN103315124A (en) * | 2013-07-12 | 2013-09-25 | 孙佳丽 | Weight-reducing cucumber ice cream |
| CN107455546A (en) * | 2017-09-29 | 2017-12-12 | 湖南省农产品加工研究所 | A kind of full nutrient ice cream of health type coarse cereals and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 徐光鹏: "菊芋酸奶工艺优化及营养学评价", 《万方数据库》 * |
| 江辉: "益生菌低脂冰淇淋的研制及品质研究", 《万方数据库》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264671A (en) * | 2020-03-23 | 2020-06-12 | 佛山科学技术学院 | Fruit ice cream and preparation method thereof |
| CN113508862A (en) * | 2020-04-09 | 2021-10-19 | 内蒙古伊利实业集团股份有限公司 | Low-fat lactose-free frozen beverage and preparation method thereof |
| CN114304271A (en) * | 2022-03-04 | 2022-04-12 | 山东福乐维康生物科技有限公司 | Probiotic fermented milk suitable for lactose intolerance people and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101785500B (en) | Fermented milk beverage containing peanut, lotus root and pawpaw and production method thereof | |
| CN101904350B (en) | Fermented milk drink fortified with calcium and production method thereof | |
| CN108013137A (en) | A kind of coagulating type normal-temperature yoghourt and preparation method thereof | |
| CN102812999B (en) | Fruit-granule solidified yoghourt and method for preparing same | |
| CN106509115A (en) | Double-fermentation lactic acid bacteria beverage, and preparation method thereof | |
| CN101703104B (en) | Formulated acidic low-lactose liquid milk product and producing method thereof | |
| CN101715814A (en) | Low-fat sugar-free yogurt and preparation method thereof | |
| CN107897689A (en) | A kind of fermented rice cake and preparation method thereof | |
| CN105166037A (en) | Brown lactobacillus beverage and preparation method thereof | |
| CN106690199A (en) | Viable-bacteria functional jelly and processing technique thereof | |
| CN109303162A (en) | A kind of low fat sour milk ice cream and preparation method thereof | |
| CN103168858B (en) | Buffalo milk active-bacteria whey beverage and preparation method thereof | |
| CN101347139A (en) | Cream cake containing probiotics and preparing technique thereof | |
| CN105341161A (en) | Low-lactose ice cream milk plasma, preparation method thereof and ice cream containing ice cream milk plasma | |
| CN101785506B (en) | Childform processed cheese and preparation method thereof | |
| ES2359182T3 (en) | FERMENTED PRODUCTS BASED ON FOOD FIBERS AND THEIR PREPARATION PROCEDURES. | |
| CN108669497A (en) | A kind of ginger juice coconut powder and preparation method thereof | |
| CN106615091A (en) | Raw-material composition of fermented milk, stirred-type fermented milk and preparation method thereof | |
| CN102370002A (en) | Cocoa milk and production method | |
| CN106720390A (en) | A kind of clear zymotic fluid lactic acid drink of beans and preparation method thereof | |
| CN110432416A (en) | Low-temperature low-viscosity drinks type coconut juice/coconut yoghourt stabilizer and its application | |
| CN102187902A (en) | Vitamin c protein beverage, and preparation method thereof | |
| CN101869141A (en) | Salty yoghourt capable of strengthening Fe, Zn and Ca and processing method thereof | |
| WO2022056947A1 (en) | Processed cheese and preparation method therefor | |
| CN104255924A (en) | Cornus officinalis juice, yoghourt, preparation methods of cornus officinalis juice and yoghourt as well as raw material composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190205 |