CN110063402A - A kind of blueberry Yoghourt ice cream and preparation method - Google Patents
A kind of blueberry Yoghourt ice cream and preparation method Download PDFInfo
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- CN110063402A CN110063402A CN201910413409.9A CN201910413409A CN110063402A CN 110063402 A CN110063402 A CN 110063402A CN 201910413409 A CN201910413409 A CN 201910413409A CN 110063402 A CN110063402 A CN 110063402A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- 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
- A23G9/42—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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of blueberry Yoghourt ice creams, are made of the following components by weight: 80-90 parts of fresh milk, 5-10 parts of blueberry juice, 8-10 parts of white granulated sugar, 8-9 parts of lactic acid bacteria fermenting agent, 5-10 parts of pectin.The present invention uses fresh milk for primary raw material, and the blueberry juice energy effective protection eyesight of addition prevents treating constipation, enhancing immunity of organisms；The blueberry pectin of addition has the function of thickener, stabilizer.The blueberry Yoghourt ice cream produced through the invention, ingredient is simple, and full of nutrition, heat is low, and sweet mouthfeel is agreeable to the taste, is relatively beneficial to human health.The blueberry Yoghourt ice cream preparation method passes through scientific design, and simple process is easy to carry out industrialized production, and is able to extract and protect by techniques, the nutriment activity such as optimization pectin extraction and fermentation in preparation process.
Description
Technical field
The present invention relates to a kind of ice cream sundae and preparation method thereof more particularly to a kind of blueberry Yoghourt ice cream and its systems
Preparation Method belongs to food processing technology field.
Background technique
Ice cream is deeply by children, the favorite summer fallow food of young people, and delicate mouthfeel is smooth, and there are also certain
Reducing temperature of heatstroke prevention effect.But presently commercially available ice cream all adds whipping cream or vegetable fat substantially, while with gelatin, carragheen,
Xanthan gum etc. does thickener, stabilizer, so that the heat of ice cream is high, does not meet requirement of the people to nutrient health diet.
Blueberry is one of the big healthy food of the mankind five assert through international food and agricultural organization, is known as " fruit queen ", " berry
King ".Often edible blueberry, can effective protection eyesight, beneficial health of heart, enhancing immunity of organisms.Pectin content in blueberry
Also very abundant is 1-3 times of apple or banana pectin content.Scientific research discovery, pectin, which can effectively clear in human body, not to disappear
The chyme of change and a variety of enteron aisle poisonous and harmful substances help to adjust postprandial blood sugar and intestinal microecology balance, to diabetes, just
It is secret etc. to have prevention and auxiliary therapeutic action well.
The present invention produces blueberry juice from blueberry, pectin is extracted using blueberry filter residue, with Yoghourt, blueberry juice, blueberry pectin
Blueberry Yoghourt ice cream is produced for raw material, the flavor kind of ice cream is increased, combines the nutritive value of blueberry, Yoghourt；
With pectin substitution whipping cream, thickener etc., the formula of ice cream is simplified, the heat of ice cream, nutrient health are reduced；It utilizes
Blueberry filter residue extracts pectin, improves the comprehensive utilization of blueberry, reduces waste.
Summary of the invention
The object of the present invention is to provide a kind of blueberry Yoghourt ice cream and preparation methods, to solve existing ice cream heat
Technical problem high, nutritive value is low, while by the techniques such as optimization pectin extraction and fermentation, promote nutriment activity.
The present invention, by adding blueberry juice, white granulated sugar, lactic acid bacteria fermenting agent, pectin, develops one kind using milk as raw material
Blueberry Yoghourt ice cream has filled up the domestic blank using this kind of raw material production Yoghourt ice cream.
A kind of preparation method of blueberry Yoghourt ice cream, includes the following steps:
(1) determine that raw material forms, raw material is grouped as by the group of following parts by weight: 80-90 parts of fresh milk, blueberry juice 5-10
Part, 8-10 parts of white granulated sugar, 8-9 parts of lactic acid bacteria fermenting agent, 5-10 parts of pectin；
(2) fresh milk, white granulated sugar are placed in container, are mixed, after white granulated sugar dissolution, milk homogeneous in high pressure homogenizer
Processing, obtains milk homogenizing fluid；
Here container can choose triangular flask；
Preferably, milk is 60 DEG C in high pressure homogenizer, 17MPa homogeneous 2min；
(3) the milk homogenizing fluid in step (2) is subjected to low temperature sterilization in 85-95 DEG C of maintenance 20-40min；
Preferably, milk homogenizing fluid is in 90 DEG C of maintenance 30min；
(4) lactic acid bacteria fermenting agent, 40-44 DEG C of fermentation are accessed in the milk homogenizing fluid after the low temperature sterilization in step (3)
4-6h, 3-5 DEG C of placement 9-15h obtain Yoghourt；
Preferably, after accessing lactic acid bacteria fermenting agent, 42 DEG C of fermentations 5h, 4 DEG C of placement 12h obtain Yoghourt；
(5) blueberry juice, pectin are added in the Yoghourt in step (4), dissolution mixes, and obtains yogurt mixt；
(6) it congeals the yogurt mixt in step (5) to obtain the product that congeal；
Preferably, the yogurt mixt 1h that congeals in -5 DEG C obtains the product that congeal；
(7) product that congeal in step (6) are subjected to freezing hardening；
Preferably, product are congealed in -20 DEG C of hardening 10h.
Preferably, pectin used is blueberry pectin.
Preferably, lactic acid bacteria fermenting agent is by lactobacillus bulgaricus Lactobacillus bulgaricus
CGMCC1.16075, streptococcus thermophilus Streptococcus thermophilus CGMCC1.1855 composition.
The preparation method of lactic acid bacteria fermenting agent is preferred are as follows: fresh milk is sub-packed in test tube, 250mL triangular flask.Every test tube point
15mL is filled, each triangular flask dispenses 50mL, 115 DEG C of heat preservation 30min.It is chosen with oese along the puncture line of lactic acid bacteria in agar column
Appropriate thallus is taken, equipped in the test tube of 15mL MRS fluid nutrient medium, 37 DEG C of culture 2d dilute step by step for access, adjust bacteria suspension
Concentration to 1 × 106A/mL.Bacteria suspension 1mL is respectively accessed into the test tube of sterilizing, curdled milk occur in 42 DEG C of culture to milk；Then
Above-mentioned culture is accessed into the milk triangular flask of sterilizing according to 10% inoculum concentration, 42 DEG C of cultures to milk acidity are 70-75 °
T, as lactic acid bacteria fermenting agent.
The preparation method of blueberry juice is preferred are as follows: selects blueberry fresh, that nothing is rotten and is cleaned with tap water, is gone out in high steam
Steam heating 10-30min (preferably 20min) in bacterium pot.Mono layer gauze filters after cooling.
The extracting method of blueberry pectin is preferred are as follows: takes the blueberry filter residue for filtering blueberry juice when preparing blueberry juice, mashes.By one
Fixed solid-liquid ratio adds distilled water immersion into blueberry filter residue, carries out ultrasonication certain time at room temperature.Ultrasonic power is
100-250W.A certain amount of cellulase is added after ultrasound, the enzymolysis processing certain time under certain temperature, zymolyte mistake
Filter, 4500r/min are centrifuged 15min.The dehydrated alcohol of 1 times of volume is added in supernatant, stirs and evenly mixs, stands 2h, 4500r/min
It is centrifuged 15min, is deposited in 60 DEG C of dryings to constant weight, concentrate is blueberry pectin.
Preferably, distilled water immersion is added into blueberry filter residue by the solid-liquid ratio of 1:9.
Preferably, blueberry filter residue adds distilled water immersion, carries out ultrasonication 40-50min at room temperature.
Preferably, cellulase additive amount is that cellulase 0.6-1mL is added in every 100g blueberry filter residue.
Preferably, after cellulase being added in blueberry filter residue, hydrolysis temperature is 40-50 DEG C.
Preferably, after cellulase being added in blueberry filter residue, enzymolysis time 2-3h.
A kind of blueberry Yoghourt ice cream, is prepared using the above method.
Beneficial effects of the present invention
A kind of blueberry Yoghourt ice cream disclosed by the invention, combines the nutritive value of Yoghourt, blueberry, using blueberry pectin
Thickener, stabilizer are done, reduces the calorie value of ice cream, not only health-nutrition, but also improves the utility value of blueberry, is reduced
Waste, while the formula of ice cream is simplified, better than current existing simple ice cream.
A kind of blueberry Yoghourt ice cream preparation method disclosed by the invention, in preparation process from pectin extraction to zymotechnique
All optimized, the extraction and protection that nutriment activity obtains, and simple process, it is easy to operate, meet ice cream
Industrialized production may be implemented in growth requirement.
Specific embodiment
Embodiment 1
A kind of preparation method of blueberry Yoghourt ice cream, it is characterised in that the following steps are included:
1. raw material is grouped as by the group of following parts by weight: 85 parts of fresh milk, 5 parts of blueberry juice, 8 parts of white granulated sugar, lactic acid bacteria hair
8.5 parts of ferment agent, 10 parts of blueberry pectin.
2. the preparation method of blueberry juice
Select fresh, clean with tap water without rotten blueberry, the steam heating 20min in high-pressure steam sterilizing pan.It is cold
But mono layer gauze filtering after.
3. the preparation of lactic acid bacteria fermenting agent
Fresh milk is sub-packed in test tube, 250mL triangular flask.Every test tube dispenses 15mL, each triangular flask packing 50mL, 115
DEG C heat preservation 30min.With oese along the appropriate thallus of puncture line picking of lactic acid bacteria in agar column, access is equipped with 15mL MRS liquid
In the test tube of body culture medium, 37 DEG C of culture 2d dilute step by step, adjust the concentration of bacteria suspension to 1 × 106A/mL.To the examination of sterilizing
Bacteria suspension 1mL is respectively accessed in pipe, curdled milk occur in 42 DEG C of culture to milk；Then according to 10% milk three from inoculum concentration to sterilizing
Above-mentioned culture is accessed in the bottle of angle, 42 DEG C of cultures to milk acidity are 70-75 ° of T, as lactic acid bacteria fermenting agent.
4. the extraction of blueberry pectin
The blueberry filter residue for filtering blueberry juice is taken, is mashed.Add distilled water immersion into blueberry filter residue by the solid-liquid ratio of 1:9, in
Ultrasonication 40min is carried out at room temperature.Ultrasonic power is 250W.Cellulase, cellulase addition are added after ultrasound
Amount is that cellulase 0.6mL is added in every 100g blueberry filter residue, in 40 DEG C of processing 3h, zymolyte filtering, 4500r/min centrifugation
15min.The dehydrated alcohol of 1 times of volume is added in supernatant, stirs and evenly mixs, stands 2h, 4500r/min is centrifuged 15min, is deposited in
To constant weight, concentrate is blueberry pectin for 60 DEG C of dryings.
5. 85 parts of fresh milk, 8 parts of white granulated sugar are placed in triangular flask, mix, after white granulated sugar dissolution, milk is in high-pressure homogeneous
60 DEG C in machine, 17MPa homogeneous 2min, obtain milk homogenizing fluid.
6. by the milk homogenizing fluid in step 5 in 90 DEG C of maintenance 30min.
7. 8.5 parts of lactic acid bacteria fermenting agent are accessed after to the low temperature sterilization in step 6 in milk homogenizing fluid, 42 DEG C of fermentation 5h.4
DEG C place 12h obtain Yoghourt.
8. 5 parts of blueberry juice, 10 parts of blueberry pectin are added into the Yoghourt in step 7, dissolution is mixed, and obtains Yoghourt mixing
Object.
9. 1h that the yogurt mixt in step 8 is congealed in -5 DEG C obtains the product that congeal.
10. by the product that congeal in step 9 in -20 DEG C of hardening 10h.
Embodiment 2
A kind of preparation method of blueberry Yoghourt ice cream, it is characterised in that the following steps are included:
1. raw material is grouped as by the group of following parts by weight: 90 parts of fresh milk, 10 parts of blueberry juice, 10 parts of white granulated sugar, lactic acid bacteria
9 parts of leavening, 5 parts of blueberry pectin.
2. the preparation method of blueberry juice
Select fresh, clean with tap water without rotten blueberry, the steam heating 20min in high-pressure steam sterilizing pan.It is cold
But mono layer gauze filtering after.
3. the preparation of lactic acid bacteria fermenting agent
Fresh milk is sub-packed in test tube, 250mL triangular flask.Every test tube dispenses 15mL, each triangular flask packing 50mL, 115
DEG C heat preservation 30min.With oese along the appropriate thallus of puncture line picking of lactic acid bacteria in agar column, access is equipped with 15mL MRS liquid
In the test tube of body culture medium, 37 DEG C of culture 2d dilute step by step, adjust the concentration of bacteria suspension to 1 × 106A/mL.To the examination of sterilizing
Bacteria suspension 1mL is respectively accessed in pipe, curdled milk occur in 42 DEG C of culture to milk；Then according to 10% milk three from inoculum concentration to sterilizing
Above-mentioned culture is accessed in the bottle of angle, 42 DEG C of cultures to milk acidity are 70-75 ° of T, as lactic acid bacteria fermenting agent.
4. the extraction of blueberry pectin
The blueberry filter residue for filtering blueberry juice is taken, is mashed.Add distilled water immersion into blueberry filter residue by the solid-liquid ratio of 1:9, in
Ultrasonication 50min is carried out at room temperature.Ultrasonic power is 100W.Cellulase, cellulase addition are added after ultrasound
Amount is that cellulase 0.8mL is added in every 100g blueberry filter residue, in 45 DEG C of processing 2.5h, zymolyte filtering, 4500r/min centrifugation
15min.The dehydrated alcohol of 1 times of volume is added in supernatant, stirs and evenly mixs, stands 2h, 4500r/min is centrifuged 15min, is deposited in
To constant weight, concentrate is blueberry pectin for 60 DEG C of dryings.
5. 90 parts of fresh milk, 10 parts of white granulated sugar are placed in triangular flask, mix, after white granulated sugar dissolution, milk is equal in high pressure
60 DEG C in matter machine, 17MPa homogeneous 2min, obtain milk homogenizing fluid.
6. by the milk homogenizing fluid in step 5 in 90 DEG C of maintenance 30min.
7. 9 parts of lactic acid bacteria fermenting agent are accessed after to the low temperature sterilization in step 6 in milk homogenizing fluid, 42 DEG C of fermentation 5h.4℃
It places 12h and obtains Yoghourt.
8. 10 parts of blueberry juice, 5 parts of blueberry pectin are added into the Yoghourt in step 7, dissolution is mixed, and obtains Yoghourt mixing
Object.
9. 1h that the yogurt mixt in step 8 is congealed in -5 DEG C obtains the product that congeal.
10. by the product that congeal in step 9 in -20 DEG C of hardening 10h.
Embodiment 3
A kind of preparation method of blueberry Yoghourt ice cream, it is characterised in that the following steps are included:
1. raw material is grouped as by the group of following parts by weight: 80 parts of fresh milk, 8 parts of blueberry juice, 9 parts of white granulated sugar, lactic acid bacteria hair
8 parts of ferment agent, 8 parts of blueberry pectin.
2. the preparation method of blueberry juice
Select fresh, clean with tap water without rotten blueberry, the steam heating 20min in high-pressure steam sterilizing pan.It is cold
But mono layer gauze filtering after.
3. the preparation of lactic acid bacteria fermenting agent
Fresh milk is sub-packed in test tube, 250mL triangular flask.Every test tube dispenses 15mL, each triangular flask packing 50mL, 115
DEG C heat preservation 30min.With oese along the appropriate thallus of puncture line picking of lactic acid bacteria in agar column, access is equipped with 15mL MRS liquid
In the test tube of body culture medium, 37 DEG C of culture 2d dilute step by step, adjust the concentration of bacteria suspension to 1 × 106A/mL.To the examination of sterilizing
Bacteria suspension 1mL is respectively accessed in pipe, curdled milk occur in 42 DEG C of culture to milk；Then according to 10% milk three from inoculum concentration to sterilizing
Above-mentioned culture is accessed in the bottle of angle, 42 DEG C of cultures to milk acidity are 70-75 ° of T, as lactic acid bacteria fermenting agent.
4. the extraction of blueberry pectin
The blueberry filter residue for filtering blueberry juice is taken, is mashed.Add distilled water immersion into blueberry filter residue by the solid-liquid ratio of 1:9, in
Ultrasonication 50min is carried out at room temperature.Ultrasonic power is 100W.Cellulase, cellulase addition are added after ultrasound
Amount is that cellulase 1mL is added in every 100g blueberry filter residue, in 50 DEG C of processing 2h, zymolyte filtering, 4500r/min centrifugation
15min.The dehydrated alcohol of 1 times of volume is added in supernatant, stirs and evenly mixs, stands 2h, 4500r/min is centrifuged 15min, is deposited in
To constant weight, concentrate is blueberry pectin for 60 DEG C of dryings.
5. 80 parts of fresh milk, 9 parts of white granulated sugar are placed in triangular flask, mix, after white granulated sugar dissolution, milk is in high-pressure homogeneous
60 DEG C in machine, 17MPa homogeneous 2min.
6. by the milk homogenizing fluid in step 5 in 90 DEG C of maintenance 30min.
7. 8 parts of lactic acid bacteria fermenting agent are accessed after to the low temperature sterilization in step 6 in milk homogenizing fluid, 42 DEG C of fermentation 5h.4℃
It places 12h and obtains Yoghourt.
8. 8 parts of blueberry juice, 8 parts of blueberry pectin are added into the Yoghourt in step 7, dissolution is mixed, and obtains yogurt mixt.
9. 1h that the yogurt mixt in step 8 is congealed in -5 DEG C obtains the product that congeal.
10. by the product that congeal in step 9 in -20 DEG C of hardening 10h.
Claims (10)
1. a kind of preparation method of blueberry Yoghourt ice cream, which comprises the steps of:
(1) determine that raw material forms, raw material is grouped as by the group of following parts by weight: 80-90 parts of fresh milk, 5-10 parts of blueberry juice, white
8-10 parts of granulated sugar, 8-9 parts of lactic acid bacteria fermenting agent, 5-10 parts of pectin；
(2) fresh milk, white granulated sugar are placed in container, are mixed, after white granulated sugar dissolution, milk is in high pressure homogenizer at homogeneous
Reason, obtains milk homogenizing fluid；
(3) the milk homogenizing fluid in step (2) is subjected to low temperature sterilization in 85-95 DEG C of maintenance 20-40min；
(4) lactic acid bacteria fermenting agent is accessed in the milk homogenizing fluid after the low temperature sterilization in step (3), 40-44 DEG C of fermentation 4-6h,
3-5 DEG C of placement 9-15h obtains Yoghourt；
(5) blueberry juice, pectin are added in the Yoghourt in step (4), dissolution mixes, and obtains yogurt mixt；
(6) it congeals the yogurt mixt in step (5) to obtain the product that congeal；
(7) product that congeal in step (6) are subjected to freezing hardening.
2. a kind of preparation method of blueberry Yoghourt ice cream according to claim 1, which is characterized in that the step (2)
In milk 60 DEG C in high pressure homogenizer, 17MPa homogeneous 2min；Milk homogenizing fluid in the step (3) is maintained in 90 DEG C
30min；In the step (4) after access lactic acid bacteria fermenting agent, 42 DEG C of fermentations 5h, 4 DEG C of placement 12h obtain Yoghourt.
3. a kind of preparation method of blueberry Yoghourt ice cream according to claim 1, which is characterized in that pectin used is indigo plant
Certain kind of berries pectin.
4. a kind of preparation method of blueberry Yoghourt ice cream according to claim 1, which is characterized in that lactic acid bacteria fermenting agent
By lactobacillus bulgaricus Lactobacillus bulgaricus CGMCC1.16075, streptococcus thermophilus Streptococcus
Thermophilus CGMCC1.1855 composition.
5. a kind of preparation method of blueberry Yoghourt ice cream according to claim 1 or 4, which is characterized in that lactic acid bacteria hair
Ferment agent the preparation method comprises the following steps:
Fresh milk is sub-packed in test tube, 250mL triangular flask, and every test tube dispenses 15mL, and each triangular flask dispenses 50mL, 115 DEG C of guarantors
Warm 30min；
With oese along the appropriate thallus of puncture line picking of lactic acid bacteria in agar column, access is equipped with 15mL MRS fluid nutrient medium
Test tube in, 37 DEG C of culture 2d dilute step by step, adjust the concentration of bacteria suspension to 1 × 106A/mL；
Bacteria suspension 1mL is respectively accessed into the test tube of sterilizing, curdled milk occur in 42 DEG C of culture to milk；
Above-mentioned culture is accessed into the milk triangular flask of sterilizing according to 10% inoculum concentration, 42 DEG C of culture to milk acidity are
70-75 ° of T, as lactic acid bacteria fermenting agent.
6. a kind of preparation method of blueberry Yoghourt ice cream according to claim 1, which is characterized in that the preparation of blueberry juice
Method are as follows: select blueberry fresh, that nothing is rotten, clean, high pressure steam heating 10-30min, cooled and filtered, filtrate is blueberry
Juice, filter residue are blueberry filter residue.
7. a kind of preparation method of blueberry Yoghourt ice cream according to claim 3, which is characterized in that the blueberry pectin
Extracting method are as follows:
Remaining blueberry filter residue after filtering blueberry juice is taken, is mashed；
Add distilled water immersion into blueberry filter residue by certain solid-liquid ratio, carry out ultrasonication certain time at room temperature, surpasses
Acoustical power is 100-250W；
A certain amount of cellulase is added after ultrasound, certain time, zymolyte filtering, 4500r/ are digested under certain temperature
Min is centrifuged 15min；
The dehydrated alcohol of 1 times of volume is added in supernatant, stirs and evenly mixs, stands 2h, 4500r/min is centrifuged 15min, is deposited in 60
DEG C dry to constant weight, concentrate is blueberry pectin.
8. a kind of preparation method of blueberry Yoghourt ice cream according to claim 7, which is characterized in that the solid-liquid ratio is
1:9, the ultrasonic treatment time are 40-50min.
9. a kind of preparation method of blueberry Yoghourt ice cream according to claim 7, which is characterized in that the cellulase
Additive amount be every 100g blueberry filter residue in add cellulase 0.6-1mL；The cellulase degradation temperature is 40-50 DEG C；
The time of the cellulase degradation blueberry filter residue is 2-3h.
10. a kind of blueberry Yoghourt ice cream, which is characterized in that use the described in any item blueberry Yoghourt ice creams of claim 1-9
Preparation method be prepared.
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