CN109362938A - A kind of preparation method of ice cream persimmon - Google Patents
A kind of preparation method of ice cream persimmon Download PDFInfo
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- CN109362938A CN109362938A CN201811158365.1A CN201811158365A CN109362938A CN 109362938 A CN109362938 A CN 109362938A CN 201811158365 A CN201811158365 A CN 201811158365A CN 109362938 A CN109362938 A CN 109362938A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/322—Products for covering, coating, finishing, decorating
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Abstract
The invention discloses a kind of preparation methods of ice cream persimmon, belong to persimmon deep process technology field.This method is fresh persimmon have been cut to skin, and take persimmon core by punching, is put into drying equipment and carries out processing of taking away the puckery taste；It is subsequently placed under conditions of temperature alternately changes and carries out pol promotion processing；It is heated maturation 24 hours in the environment of being placed in 30 DEG C~35 DEG C again；Persimmon after maturation carries out kneading Shape correction；The persimmon stored frozen after kneading Shape correction is then charged into packing container, in the hole on ice persimmon and ice cream is put on the surface of persimmon；Freezen protective.The method of the present invention changes traditional processing and freezes persimmon, ice persimmon idea, by persimmon in conjunction with ice cream, the persimmon ice-cream being prepared into can be with relieving summer-heat and being rich in nutrition, various tastes can also be processed into, cater to more consumers, the persimmon ice-cream thawing time is short, it is only necessary to which thawing 5 minutes~10 minutes under room temperature can start to eat.
Description
Technical field
The present invention relates to a kind of preparation methods of ice cream persimmon, belong to persimmon deep process technology field.
Background technique
Persimmon does not contain only sugar and the energy of enhancing physical strength is more, and vitamin A rich in, C, soluble tannin, calcium,
The inorganic salts such as potassium, magnesium are still drank after a night to antidiarrheal, solution, cough-relieving, treatment tracheitis, hypertension etc. all have pharmacological action.And in ancient book
It records, the dried persimmon that persimmon peeling is dried can be used for purifying the blood, lung heat, haematemesis, vomiting, the diseases such as hemorrhoid.Modern Japan scholar writes
There is " drug effect of persimmon fruit " book, has spoken highly of the medical value of persimmon.Israel scholar recent studies indicate that, eat daily
The persimmon of one 100 grams of size, can effectively prevention of arterial hardening, heart disease and stroke breaking-out.Recently persimmon is eaten in research discovery
Having enhancing human metabolism to purify blood softening blood vessel makes body tissue cell recovery, increases coronary flow, promoting blood circulation disappears
Inflammation improves cardiovascular function.It is also rare natural health-care products that persimmon is not only full of nutrition.
China is the persimmon for possessing world wide production 71%, but due to traditional concept, and people, which are only afraid of eating persimmon, can cause to feel
The calculus felt, constipation, and do not know to the more benefits of angiocarpy, hypertension, enhancing physical efficiency etc..Most of gall stone,
Gastric concretion patient is at all unrelated with persimmon.So we it is necessary to change traditional concept, the obligation of deep processing persimmon product.Also it allows
People correctly recognize the more benefits of persimmon.
Persimmon yield is big, and the processing technology for making dried persimmon is more complex, the big Mopan Persimmon of the head of especially one band of Jing-jin-ji region,
Sharp persimmon, cattle heart persimmon are difficult to make holding time longer dried persimmon.Therefore persimmon agriculture for many years starts persimmon to take off by size
The coldest 1~2 month is sent to northeast by nature cold chain and sells at box pin after class wrapping.This jelly persimmon is due to no completely de-
Puckery, mouthfeel of tasting mostly is astringent, and persimmon core is also easy to cause constipation, so selling price is very cheap.
As popularizing for freezing and refrigeration facility and Cold Chain Logistics is perfect, have individually Large-scale enterprises to clean, take away the puckery taste, peel after
By single exquisite packing and selling.Although higher at case freezing selling price than front, users are to only single
Packaging of peeling and price it is taller and bigger it is more less approve, so existing market is opened not yet, only in 4~5 interspace high-grade hotels
It hovers in high consumption layer, sales volume is lower.
The ice persimmon of country's production, have peel, after processing of taking away the puckery taste exquisite packaging commodity.Existing 2~3 kinds have respectively 140g~
250g packaging.For the lesser 140g ice persimmon of weight ratio, usual fresh persimmon 81% is moisture, the less moisture of persimmon fiber itself
More, the comparison frozen after freezing is real, therefore to take the time alleviated after hand long for the ice persimmon freezed, generally requires patience etc.
To 40 minutes~more than 90 minutes.The jelly persimmon that this ice persimmon is different from belt leather has cut skin, melts so can not impregnate.It eats
Early is exactly the taste for feeling absolutely not persimmon of ice cube band point sweet tea；When whole has melted and is the sense that water and persimmon dissociate
Feel, the persimmon of actually this simple freezing be not it is hard as ice cube is exactly the thawing of ice, the refreshing feeling of trash ice and ice is very
Difficulty is found, and the people eaten several times is also difficult the control best opportunity；
The jelly persimmon as ice cube of freezing is peeled difficulty, and automatic peeling apparatus is also all that recent development uses, so cutting
The ice persimmon high expensive of skin, and single ice persimmon does not have particularly attractive place, so market is difficult to open.
Actually nutritious and relieving summer-heat ice persimmon market demand is that very greatly, foreign countries so describe ice cream: " probably
Nobody can be in the temptation of hot summer resistance ice cream.As " emperorship of passing the summer in a leisurely way " of earth villager's indispensability, ice cream is in people
Pouplarity in class can be rated as miracle." so winter northeast severe winter it is not only cold but also dry, enter zero from subzero 20 DEG C of outdoor
Usually mouth parched and tongue scorched when upper 20 DEG C of interior, body temperature sharply raised feeling, so northeasterner most like in winter to eat ice lolly,
Freeze persimmon, freeze pears.Winter country's ice lolly, ice cream market 85% or more are the north.So color is good, nutritious and ice
The combination of refreshing persimmon and ice cream " can rate as an unsurpassed one " persimmon product out.
Summary of the invention
It takes to solve the ice persimmon of freezing and alleviates overlong time and the persimmon persimmon after frost of waiting after hand
The problem of internal water and meat separation seriously affect mouthfeel, it is instant at any time and nutritious, various in style, loved by all to solve people
The same persimmon product of ice cream, the purpose of the present invention is to provide a kind of preparation sides of ice cream persimmon for reducing persimmon moisture ratio
Method, this method comprises the following steps:
1) fresh persimmon skin has been cut into, and persimmon core is taken by punching；
It 2) will treated that persimmon is put into drying equipment carries out processing of taking away the puckery taste by step 1)；
3) it will be placed under conditions of temperature alternately changes by the persimmon that takes away the puckery taste that treated and carry out pol promotion processing；It is described
Alternately variation is that temperature setting is kept 2h-6h in 10 DEG C~25 DEG C constant temperature to temperature, is then reduced to -5 DEG C by 10 DEG C~25 DEG C
~-15 DEG C of constant temperature keep 2h-6h, are then increased to 10 DEG C~25 DEG C constant temperature by -5 DEG C~-15 DEG C again and keep 2h-6h, as
Circulation recycles 2 times -6 times；The drying equipment is provided simultaneously with the function of refrigeration and heating；
4) it will complete to heat maturation 24 hours in the environment of pol promotes that treated persimmon is placed in 30 DEG C~35 DEG C；
5) persimmon after maturation is subjected to kneading Shape correction；
6) persimmon after kneading Shape correction is placed in stored frozen at -20 DEG C~-30 DEG C, obtains ice persimmon；
7) ice persimmon is fitted into packing container, then puts ice cream with the surface of persimmon in the hole on ice persimmon；
8) -17 DEG C~-25 DEG C freezen protectives are placed in.
Preferably, step 1) is persimmon have been cut to skin, and run through persimmon upper and lower surfaces by making a call to one in persimmon center
Through hole makes a call to one and penetrates persimmon upper surface but do not penetrate the through-hole of persimmon lower surface and takes persimmon core in persimmon center.
Preferably, step 1) is persimmon have been cut to skin, and penetrate persimmon upper surface but not by making a call to one in persimmon center
The through-hole for penetrating persimmon lower surface cuts out persimmon core, 3~5 valve persimmon meat is then cut at the non through hole of persimmon surface, in persimmon
3-5 petaloid holes are formed on son.
Preferably, the total volume in the step 1) hole accounts for the 15%~40% of fresh persimmon total volume.
Preferably, the step 2) processing of taking away the puckery taste is under conditions of temperature is 1 DEG C~5 DEG C, humidity is 60%~70%
Constant temperature is placed 24 hours.Polymerization reaction occurs for low molecule tannin at this temperature, forms high molecular polymer, and promotes another
A part of tannin Degradation and Transformation, eliminates the astringent taste of persimmon.
Preferably, the step 3) temperature alternating is in the drying equipment for having refrigeration and heat-production functions, first by temperature
Setting is at 23 DEG C, and constant temperature is kept for 3 hours, and then the temperature was then adjusted to -15 DEG C of constant temperature to be kept for 3 hours, then is increased to 23 by -15 DEG C
DEG C constant temperature keeps 3h, repeats the above steps until the total duration for completing temperature alternately variation is for 24 hours.
Preferably, step 3) completes pol and promotes treated persimmon sugar content to be 20%~30%.
Preferably, pulp is mixed in the step 7) ice cream.
It preferably, further include after step 7) in the surface chocolate of ice cream and persimmon, jam or dry fruit fragment
The step of decoration.
The utility model has the advantages that
Single in order to solve ice persimmon mouthfeel, the single problem of ice persimmon product form, the method for the present invention is for the first time by ice persimmon and ice
River in Henan Province leaching combines, and is prepared for a kind of completely new persimmon ice-cream product, the present invention can by fill the ice cream of different taste come
Prepare different types of ice cream persimmon, such as whipped ice cream persimmon, chocolate ice-cream persimmon, strawberry ice-cream persimmon.Persimmon of the present invention
Sub- ice cream melts after keeping in cold storage for a long time at -17 DEG C or less, and color, the taste of persimmon can also remain unchanged.
The method of the present invention can reduce the intrinsic moisture content of persimmon by way of the filling ice cream in the space that punching is formed
Ratio, solve the hardness and mouthfeel of ice persimmon.
The effect punched in the method for the present invention: first is that by being punched in persimmon center, persimmon core is removed, persimmon core is persimmon
Son generates the main portions of astringent taste and still persimmon induces the strong point that constipation multiple fibrous is concentrated, by punching, by the position
Removal can substantially reduce the astringent taste of persimmon, can also reduce the cause constipation of persimmon, reduce consumer and eliminate for persimmon
Induce the worry of constipation, the factor for persimmon product sales volume of further eliminating the effects of the act；Second is that the hole can be used for by punching on persimmon
Filling ice cream.
The present invention is also taken away the puckery taste processing by constant temperature, on the basis of punching removes astringent taste to thoroughly solve persimmon
Astringent sense problem.
Low-moisture method is dropped using substep in the method for the present invention, it may be assumed that exist first with the drying equipment that can freeze and heat
Under temperature alternately changes, the moisture of fresh persimmon is evaporated into a part of (3%~8%), and the pol of persimmon is made to be improved,
Then by further maturation moisture is further decreased (2%~10%), and persimmon internal junction can also be made by curing
Structure changes, and persimmon is then carried out kneading, so that persimmon tends to the soft mouthfeel of dried persimmon, by treated persimmon
When being freezed again, since persimmon moisture is reduced compared to fresh persimmon, 5%-18% is reduced, sugar content is mentioned
Rise, pol is increased to 20%-30%, therefore by -20 DEG C it is cold it is dynamic after, will not occur the water of traditional ice persimmon and persimmon meat in point
From state, and ice persimmon is made to be provided with the mouthfeel of dried persimmon, the hardness compared to traditional ice persimmon is significantly reduced, this
Outside, which, which only needs to thaw 5-10 minutes, can start to eat, and the time of defrosting has obtained significant reduction.
Specific embodiment
The present invention will be further described combined with specific embodiments below, but the present invention should not be limited by the examples.
Embodiment 1:
A kind of preparation method of ice cream persimmon is present embodiments provided, is carried out in accordance with the following steps:
1) fresh persimmon skin has been cut into, and persimmon core is taken by peeling apparatus punching, punching is to make a call to one in persimmon center
Through the through hole of persimmon upper and lower surfaces, the total volume of through hole is the 40% of fresh persimmon total volume；
2) take away the puckery taste: will by step 1) treated that persimmon is put into drying equipment carries out processing of taking away the puckery taste；Processing of taking away the puckery taste is
Constant temperature is placed 24 hours under conditions of temperature is 4 DEG C, humidity is 65%；
3) pol is promoted: will be placed under conditions of temperature alternately changes by the persimmon that takes away the puckery taste that treated and be carried out pol promotion
Processing, control complete pol and promote treated persimmon sugar content to be 20%~30%；Wherein: drying equipment is provided simultaneously with refrigeration
With the function of heating；Alternately variation is in the drying equipment for having refrigeration and heat-production functions, first by temperature setting 23 to temperature
DEG C, constant temperature is kept for 3 hours, and then the temperature was then adjusted to -15 DEG C of constant temperature to be kept for 3 hours, then is increased to 23 DEG C of constant temperature by -15 DEG C and is protected
3h is held, is repeated the above steps until completing the total duration that temperature alternately changes is for 24 hours, after completing pol promotion processing under this condition
Persimmon sugar content between 20%~30%；
4) maturation: according to Ripening of Persimmon type fruit mechanism, promoting that treated by pol, persimmon is placed in 30 DEG C~35
Further maturation in 24 hours is heated in the environment of DEG C；Drive while such persimmon not only further decreases moisture 2%~10%
So that persimmon internal structure is changed, tends to the soft mouthfeel of dried persimmon；
5) kneading and shaping: the persimmon after maturation, which is carried out kneading processing, is kneaded internal soluble solid, eats
Used time is more sufficiently mixed with ice cream；
6) stored frozen: the persimmon after kneading and Shape correction is placed in stored frozen at -20 DEG C~-30 DEG C, obtains ice
Persimmon；
7) ice persimmon is taken out, ice persimmon is fitted into packing container, then filling ice cream in the hole on ice persimmon, and in persimmon
Surface apply one layer of ice cream；
8) -17 DEG C~-25 DEG C freezen protectives are placed in.
Pulp can be mixed in the present embodiment in ice cream.
Embodiment 2:
The present embodiment the difference from embodiment 1 is that: punching is to make a call to one in persimmon center to penetrate persimmon upper surface but not
The through-hole of persimmon lower surface is penetrated, the total volume of through-hole is the 25% of fresh persimmon total volume.
Embodiment 3:
The present embodiment the difference from embodiment 1 is that: such as according to different persimmon kinds: compared with the cattle heart persimmon of sharp, sharp persimmon
Son penetrates persimmon upper surface but does not penetrate the through-hole of persimmon lower surface cut out will after persimmon core by making a call to one in persimmon center
Persimmon from tip and non through hole cut 3~5 valve persimmon meat downwards, make on persimmon formed 3-5 intervalvular spaces (petaloid hole).It takes
The hole of persimmon core and the interval area point broken be fresh persimmon total volume 40% preferably.
Embodiment 4
The present embodiment the difference from embodiment 1 is that: processing of taking away the puckery taste is under conditions of temperature is 1 DEG C, humidity is 60%
It places 24 hours.
Embodiment 5
The present embodiment the difference from embodiment 1 is that: processing of taking away the puckery taste is under conditions of temperature is 5 DEG C, humidity is 70%
It places 24 hours.
Embodiment 6
The present embodiment the difference from embodiment 1 is that: further include after step 7) on ice cream and persimmon surface with skilful
The step of gram force, cream, jam, any one or more in dry fruit fragment carry out cosmetic decoration.
Embodiment 7
The present embodiment the difference from embodiment 1 is that: the step 3) temperature alternating is that having refrigeration and heat-production functions
Drying equipment in, first by temperature setting at 10 DEG C, constant temperature is kept for 6 hours, and then the temperature was then adjusted to -5 DEG C of constant temperature to keep 6 small
When, then be increased to 10 DEG C of constant temperature by -5 DEG C and keep 6h, as circulation, circulate operation repeats the above steps 2 times, complete under this condition
Treated persimmon sugar content is promoted between 20%~30% at pol.
Embodiment 8
The present embodiment the difference from embodiment 1 is that: the step 3) temperature alternating is that having refrigeration and heat-production functions
Drying equipment in, first by temperature setting at 25 DEG C, constant temperature is kept for 4 hours, and then the temperature was then adjusted to -5 DEG C of constant temperature to keep 4 small
When, then be increased to 25 DEG C of constant temperature by -5 DEG C and keep 4h, as circulation, circulate operation repeats the above steps 4 times, complete under this condition
Treated persimmon sugar content is promoted between 20%~30% at pol.
Traditional ice persimmon needs first to thaw after taking out out of -20 DEG C refrigerating chambers to be used, and at least more than 40 points of thawing time
Clock, since the cell of persimmon meat is destroyed persimmon during water Cheng Bing after freezing, the persimmon moisture after thawing
Flow out and with the separated state of persimmon meat so that persimmon mouthfeel is bad.And ice cream persimmon of the invention is due to cold by persimmon
Low-moisture method is dropped using substep before freezing, it may be assumed that first with the drying equipment that can freeze and heat in the case where temperature alternately changes,
The moisture of fresh persimmon is evaporated into a part of (3%~8%), and the pol of persimmon is made to be improved, then by further
Maturation further decreases moisture (2%~10%), and so that persimmon internal structure is changed by curing, then by persimmon
Son carries out kneading, so that persimmon tends to the soft mouthfeel of dried persimmon, when being freezed again by treated persimmon, due to persimmon
Sub- moisture is reduced compared to fresh persimmon, and sugar content is improved, thus by -20 DEG C it is cold it is dynamic after, will not occur
The water and persimmon meat of traditional ice persimmon are in isolated state, and ice persimmon is made to be provided with the mouthfeel of dried persimmon, compared to traditional ice
The hardness of persimmon is significantly reduced, in addition, the ice cream persimmon, which only needs to thaw 5 minutes~10 minutes under room temperature, to be opened
Begin edible, compared with the thawing time of tradition frost persimmon, the thawing time of persimmon ice-cream of the present invention has obtained significant drop
It is low.
Although the present invention has been disclosed in the preferred embodiment as above, it is not intended to limit the invention, any to be familiar with this
The people of technology can do various changes and modification, therefore protection of the invention without departing from the spirit and scope of the present invention
Range should subject to the definition of the claims.
Claims (9)
1. a kind of preparation method of ice cream persimmon, which is characterized in that the preparation method includes the following steps:
1) fresh persimmon skin has been cut into, and persimmon core is taken by punching；
It 2) will treated that persimmon is put into drying equipment carries out processing of taking away the puckery taste by step 1)；
3) it will be placed under conditions of temperature alternately changes by the persimmon that takes away the puckery taste that treated and carry out pol promotion processing；The temperature
Alternately variation is that temperature setting is kept 2h-6h in 10 DEG C~25 DEG C constant temperature, is then reduced to -5 DEG C~-15 by 10 DEG C~25 DEG C
DEG C constant temperature keeps 2h-6h, is then increased to 10 DEG C~25 DEG C constant temperature by -5 DEG C~-15 DEG C again and keeps 2h-6h, as circulation,
Circulation 2 times -6 times；The drying equipment is provided simultaneously with the function of refrigeration and heating；
4) it will complete to heat maturation 24 hours in the environment of pol promotes that treated persimmon is placed in 30 DEG C~35 DEG C；
5) persimmon after maturation is subjected to kneading Shape correction；
6) persimmon after kneading Shape correction is placed in stored frozen at -20 DEG C~-30 DEG C, obtains ice persimmon；
7) ice persimmon is fitted into packing container, then puts ice cream with the surface of persimmon in the hole on ice persimmon；
8) -17 DEG C~-25 DEG C freezen protectives are placed in.
2. preparation method according to claim 1, which is characterized in that step 1) is that persimmon has been cut to skin, and by persimmon
Sub- center makes a call to the through hole that one runs through persimmon upper and lower surfaces or makes a call to one in persimmon center and penetrates persimmon upper surface but do not wear
The through-hole of saturating persimmon lower surface takes persimmon core.
3. preparation method according to claim 1, which is characterized in that step 1) is that persimmon has been cut to skin, and by persimmon
Sub- center, which makes a call to one and penetrates persimmon upper surface but do not penetrate the through-hole of persimmon lower surface, cuts out persimmon core, then on persimmon surface
3~5 valve persimmon meat are cut at non through hole, to form 3-5 petaloid holes on persimmon.
4. preparation method according to claim 1, which is characterized in that it is overall that the total volume in the step 1) hole accounts for fresh persimmon
Long-pending 15%~40%.
5. preparation method according to claim 1, which is characterized in that it is 1 DEG C that the step 2) processing of taking away the puckery taste, which is in temperature,
~5 DEG C, humidity be 60%~70% under conditions of constant temperature place 24 hours.
6. preparation method according to claim 1, which is characterized in that the step 3) temperature alternating be have refrigeration and
In the drying equipment of heat-production functions, first by temperature setting at 23 DEG C, constant temperature is kept for 3 hours, and then the temperature was then adjusted to -15 DEG C of perseverances
Temperature is kept for 3 hours, then is increased to 23 DEG C of constant temperature by -15 DEG C and is kept for 3 hours, is repeated the above steps and is alternately changed until completing temperature
Total duration be for 24 hours.
7. preparation method according to claim 1, which is characterized in that step 3) completes pol and promotes that treated that persimmon contains
Sugar amount is 20%~30%.
8. preparation method according to claim 1, which is characterized in that be mixed with pulp in the step 7) ice cream.
9. preparation method according to claim 1, which is characterized in that further include after step 7) in ice cream and persimmon
Surface chocolate, jam or dry fruit fragment the step of decorating.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679721A (en) * | 2019-11-07 | 2020-01-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Unfreezing method of frozen ice cream slurry |
| CN112741197A (en) * | 2021-01-20 | 2021-05-04 | 调兵山市天润冷饮食品有限责任公司 | Red date chocolate milk ice cream and preparation method thereof |
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