CN110122647A - A kind of corn ice cream and preparation method thereof adding maize pulp - Google Patents
A kind of corn ice cream and preparation method thereof adding maize pulp Download PDFInfo
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- CN110122647A CN110122647A CN201910473408.3A CN201910473408A CN110122647A CN 110122647 A CN110122647 A CN 110122647A CN 201910473408 A CN201910473408 A CN 201910473408A CN 110122647 A CN110122647 A CN 110122647A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- 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
- A23G9/40—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
Abstract
The present invention provides a kind of corn ice creams and preparation method thereof for adding maize pulp, it is related to food processing field, the raw material of corn ice cream includes white granulated sugar, grease, dairy products, maize pulp, niblet, maize flour, guar gum, sodium alginate, carragheen, gellan gum, xanthan gum, glycerin monostearate and pigment, pass through unique infusion technique of maize pulp and addition and the proportion of specific stabilising system, so that corn ice cream mouthfeel glue it is glutinous smooth, it is able to ascend the nutritive value of ice cream, while improving the thawing resistance of ice cream.
Description
Technical field
The present invention relates to food processing fields, and in particular to it is a kind of add maize pulp corn ice cream and its preparation side
Method.
Background technique
Ice cream is that appropriate food additives are added for primary raw material with drinking water, cow's milk, milk powder, cream, sugar etc.,
Frozen food through volume expansion made of mixing, sterilizing, homogeneous, the techniques such as aging, congeal, harden.In general, the original of ice cream
Material component and preparation method greatly affect the mouthfeel and quality of ice cream.In recent years, pursuit day of the modern for health
Cumulative length is whetted the appetite since corn has in tune, beneficial lung calming heart, clearing away damp-heat, sharp liver and gallbladder, and the functions such as anti-aging are often used as ice
The raw material of river in Henan Province leaching carries out processing preparation.But corn ice cream on sale is mostly flavor deployment or adds part beautiful currently on the market
The grain of rice, there is a big difference with true boiled corn for flavor and taste, while the digestive value of corn is not reflected.
Chinese patent CN102960531A discloses a kind of sweet corn ice cream and preparation method thereof, and composition includes planting rouge
Cream, milk powder, white granulated sugar, sucrose fatty ester, xanthan gum, sweet corn flavor, Gardenia Yellow and water.Production method includes by white sand
Sugar is mixed with sucrose fatty ester, xanthan gum, is added to the water after stirring, is added and milk powder and is stirred evenly after dissolution, after heating it is cooling simultaneously
Sweet corn flavor, Gardenia Yellow is added, stirs evenly, obtains mixture；It will plant after butter cream is dismissed and stir, slowly add mixture into plant
In butter cream, stir evenly, freeze, sweet corn ice cream.The invention increases product variety, improves economic benefit, and make
The sweet corn ice cream mouthfeel obtained is lubricious, fine and smooth, and milk is strong, has corn taste concurrently, but the corn added in the invention is fragrant
Smart excessive edible meeting endangers the human bodies orga- nogenesis such as liver, kidney, brain, often edible to also bring along shadow to human body functions of intestines and stomach
It rings.
Chinese patent CN104664031A discloses a kind of novel corn ice cream and preparation method thereof, and raw material includes sweet tea jade
Rice paste, whole milk powder, margarine, fresh hen egg, white granulated sugar, gelatin, cheese, sodium carboxymethylcellulose, sodium alginate, Composite Milk
Agent and water, preparation method is the following steps are included: the preparation of corn paste, other pretreatments of raw material, filtering, sterilization, homogeneous, cold
But, aging tank is injected after cooling, corn paste is also added in aging tank, is stirred evenly, aging, is congealed, is perfused, hardening, examining
It tests and packs.The invention preparation method is simple, at low cost, and obtained ice cream expansion rate is big, delicate mouthfeel.But the invention
To corn ice cream cornmeal mush has been made in niblet, lacked the special mouthfeel of niblet, it is difficult to meet people for ice
The pursuit of true corn mouthfeel in river in Henan Province leaching.
For influence human body stomach, flavor and taste and true boiled corn present in corn ice cream and preparation method thereof
The problems such as difference is big should find a kind of corn ice cream and preparation method thereof, so that this method is simple, conveniently, prepare simultaneously
Corn ice cream it is non-hazardous to human body, can satisfy people for the demand of true boiled corn mouthfeel, at the same nutritive value compared with
Height, the effect of there is anti-aging, strong brain and help U.S. face.
Summary of the invention
The present invention in view of the problems of the existing technology, provide it is a kind of add maize pulp corn ice cream and its preparation
Method, by unique infusion technique of maize pulp and addition and the proportion of specific stabilising system, so that corn ice cream mouth
Sense is glued glutinous smooth, is able to ascend the nutritive value of ice cream, while improving the thawing resistance of ice cream.
To achieve the above object, The technical solution adopted by the invention is as follows:
The present invention provides a kind of corn ice creams for adding maize pulp, and by weight percentage, raw material includes: 8-15 weight
Measure part white granulated sugar, 5-10 parts by weight grease, 10-100 parts by weight dairy products, 1-5 parts by weight Corn face, 30-40 parts by weight Corn
Slag, 3-5 parts by weight Corn grain, 0.1-0.15 parts by weight guar gum, 0.07-0.1 parts by weight sodium alginate, 0.05-0.07 weight
Part carragheen, 0.05-0.07 parts by weight gellan gum, 0.03-0.05 parts by weight xanthan gum, 0.1-0.15 parts by weight monostearate are sweet
Grease and 0.002-0.004 parts by weight pigment.
Preferably, according to parts by weight, raw material includes: 10-12 parts by weight white granulated sugar, 6-8 weight to the corn ice cream
Part grease, 30-60 parts by weight dairy products, 2-4 parts by weight Corn face, 32-36 parts by weight Corn slag, 3.5-4.5 parts by weight Corn
Grain, 0.11-0.14 parts by weight guar gum, 0.08-0.09 parts by weight sodium alginate, 0.055-0.065 parts by weight carragheen,
0.055-0.065 parts by weight gellan gum, 0.035-0.045 parts by weight xanthan gum, 0.12-0.14 parts by weight glycerin monostearate
With 0.0025-0.0035 parts by weight pigment.
It is further preferred that the corn ice cream is according to parts by weight, raw material includes: 11 parts by weight white granulated sugars, 7 weight
Part grease, 50 parts by weight dairy products, 3 parts by weight Corn faces, 35 parts by weight Corn slags, 4 parts by weight Corn grains, 0.12 parts by weight melon
Your glue, 0.085 parts by weight sodium alginate, 0.06 parts by weight carragheen, 0.06 parts by weight gellan gum, 0.04 parts by weight xanthan gum,
0.13 parts by weight glycerin monostearate and 0.003 parts by weight pigment.
Preferably, the weight ratio of the grease, dairy products and maize pulp is 1:2-8:5-6.
Further, the grease includes one of anhydrous butter oil, palm oil and coconut oil or a variety of；The dairy products
Including the one or more of whole milk powder, skimmed milk power and raw milk.
It is further preferred that the grease is anhydrous butter oil and coconut oil, the two weight ratio is 6:13；The dairy products are
Whole milk powder, skimmed milk power and raw milk, the weight ratio of three are 2:3:25.
A kind of preparation method preparing above-mentioned corn ice cream, comprising the following steps:
(1) formulation dosage maize flour and white granulated sugar are stirred after mixing, is stirred evenly after adding water, formula is added and uses
Maize pulp is measured, heating is boiled after mixing evenly, and cooling is spare after stopping heating, obtains corn mixing；
(2) by other raw materials in addition to maize pulp, maize flour and white granulated sugar by formulation dosage mix after, through sterilization, homogeneous,
Cooling and aging, obtains mixture；
(3) mixture in the corn mixing and step (2) in step (1) is congealed, through filling/cutting, quick-frozen and packet
Up to corn ice cream finished product after dress.
Further, it stirs described in step (1) and is carried out in jacketed pan.
Further, the additional amount of water accounts for the 60- of maize flour, white granulated sugar, maize pulp and water total weight in step (1)
75%.
Further, it is sterilized described in step (2), sterilization temperature is 80-85 DEG C, time 10-15min；The homogeneous,
Temperature is 55-65 DEG C, pressure 15-20MPa；The cooling, temperature are 6 DEG C or less；The aging, temperature are 0-4 DEG C, the time
For 3-4h.
Further, it congeals described in step (3), freezing machine outlet temperature is -5~-10 DEG C.
The ice cream finally prepared using preparation method of the invention, total solids content 30-40%, fat are contained
Amount is 8-15%, content of milk protein 3-4%, expansion rate 40-70%.
It is obtained by the present invention to have the technical effect that
1. the proportion of specific stabilising system in the present invention, can be improved ice cream thawing resistance and mouthfeel, when grease, dairy products
When meeting 1:2-8:5-6 with the weight ratio of maize pulp, the thawing resistance of ice cream is more preferable, and mouthfeel is more preferably；
2. the present invention passes through the addition of maize pulp and niblet, essence, unique infusion technique of maize pulp are not added in realization
And addition, make corn aroma of pure, mouthfeel is glued glutinous smooth, is able to ascend the nutritive value of ice cream, while improving ice cream
Thawing resistance；
3. the preparation method in the present invention, simply, conveniently, the corn ice cream nutritive value prepared are higher, have anti-
Aging, strong brain and the effect of help U.S. face.
Specific embodiment
Raw material and instrument in the present invention are commercially available material and instrument, therefore are not specifically limited to its source,
In, guar gum, sodium alginate, carragheen, gellan gum, xanthan gum, glycerin monostearate and pigment are food-grade.
Embodiment 1
A kind of corn ice cream adding maize pulp, according to parts by weight, raw material includes: 8 parts by weight white granulated sugars, 5 weight
Part anhydrous butter oil, 10 parts by weight whole milk powders, 1 parts by weight Corn face, 30 parts by weight Corn slags, 3 parts by weight Corn grains, 0.1 weight
It is yellow to measure part guar gum, 0.07 parts by weight sodium alginate, 0.05 parts by weight carragheen, 0.05 parts by weight gellan gum, 0.03 parts by weight
Virgin rubber, 0.1 parts by weight glycerin monostearate and 0.002 parts by weight pigment.
Preparation method includes the following steps:
(1) formulation dosage maize flour and white granulated sugar are stirred after mixing and are added jacketed pan, stirred evenly after adding water,
Wherein, the additional amount of water accounts for the 60% of maize flour, white granulated sugar, maize pulp and water total weight, and formulation dosage maize pulp, stirring is added
Heating is boiled after uniformly, and cooling is spare after stopping heating, obtains corn mixing；
(2) by other raw materials in addition to maize pulp, maize flour and white granulated sugar by formulation dosage mix after, through sterilization, homogeneous,
Cooling and aging, obtains mixture；Wherein, sterilization temperature is 80 DEG C, time 10min；The temperature of homogeneous is 55 DEG C, and pressure is
15MPa；Cooling temperature is 6 DEG C；The temperature of aging is 0 DEG C, time 3h.
(3) mixture in the corn mixing and step (2) in step (1) is congealed, wherein freezing machine outlet temperature
It is -5 DEG C, then up to corn ice cream finished product after filling/cutting, quick freezing and packaging.
Embodiment 2
A kind of corn ice cream adding maize pulp, according to parts by weight, raw material includes: 15 parts by weight white granulated sugars, 10 weights
Measure part palm oil, 100 parts by weight skimmed milk powers, 5 parts by weight Corn faces, 40 parts by weight Corn slags, 5 parts by weight Corn grains, 0.15
Parts by weight guar gum, 0.1 parts by weight sodium alginate, 0.07 parts by weight carragheen, 0.07 parts by weight gellan gum, 0.05 parts by weight are yellow
Virgin rubber, 0.15 parts by weight glycerin monostearate and 0.004 parts by weight pigment.
Preparation method includes the following steps:
(1) formulation dosage maize flour and white granulated sugar are stirred after mixing and are added jacketed pan, stirred evenly after adding water,
Wherein, the additional amount of water accounts for the 75% of maize flour, white granulated sugar, maize pulp and water total weight, and formulation dosage maize pulp, stirring is added
Heating is boiled after uniformly, and cooling is spare after stopping heating, obtains corn mixing；
(2) by other raw materials in addition to maize pulp, maize flour and white granulated sugar by formulation dosage mix after, through sterilization, homogeneous,
Cooling and aging, obtains mixture；Wherein, sterilization temperature is 85 DEG C, time 15min；The temperature of homogeneous is 65 DEG C, and pressure is
20MPa；Cooling temperature is 5 DEG C；The temperature of aging is 4 DEG C, time 4h.
(3) mixture in the corn mixing and step (2) in step (1) is congealed, wherein freezing machine outlet temperature
It is -10 DEG C, then up to corn ice cream finished product after filling/cutting, quick freezing and packaging.
Embodiment 3
A kind of corn ice cream adding maize pulp, according to parts by weight, raw material includes: 11 parts by weight white granulated sugars, 7 weight
Part grease, 50 parts by weight dairy products, 3 parts by weight Corn faces, 35 parts by weight Corn slags, 4 parts by weight Corn grains, 0.12 parts by weight melon
Your glue, 0.085 parts by weight sodium alginate, 0.06 parts by weight carragheen, 0.06 parts by weight gellan gum, 0.04 parts by weight xanthan gum,
0.13 parts by weight glycerin monostearate and 0.003 parts by weight pigment.
Preparation method includes the following steps:
(1) formulation dosage maize flour and white granulated sugar are stirred after mixing and are added jacketed pan, stirred evenly after adding water,
Wherein, the additional amount of water accounts for the 70% of maize flour, white granulated sugar, maize pulp and water total weight, and formulation dosage maize pulp, stirring is added
Heating is boiled after uniformly, and cooling is spare after stopping heating, obtains corn mixing；
(2) by other raw materials in addition to maize pulp, maize flour and white granulated sugar by formulation dosage mix after, through sterilization, homogeneous,
Cooling and aging, obtains mixture；Wherein, sterilization temperature is 82 DEG C, time 12min；The temperature of homogeneous is 60 DEG C, and pressure is
17MPa；Cooling temperature is 4 DEG C；The temperature of aging is 2 DEG C, time 3h.
(3) mixture in the corn mixing and step (2) in step (1) is congealed, wherein freezing machine outlet temperature
It is -8 DEG C, then up to corn ice cream finished product after filling/cutting, quick freezing and packaging.
Wherein, grease is the anhydrous butter oil and coconut oil that weight ratio is 6:13, and dairy products are that weight ratio is the complete of 2:3:25
Rouge milk powder, skimmed milk power and raw milk.
Embodiment 4
A kind of corn ice cream adding maize pulp, according to parts by weight, raw material includes: 10 parts by weight white granulated sugars, 6 weight
Part grease, 30 parts by weight dairy products, 2 parts by weight Corn faces, 32 parts by weight Corn slags, 3.5 parts by weight Corn grains, 0.11 parts by weight
Guar gum, 0.08 parts by weight sodium alginate, 0.055 parts by weight carragheen, 0.055 parts by weight gellan gum, 0.035 parts by weight xanthan
Glue, 0.12 parts by weight glycerin monostearate and 0.0025 parts by weight pigment.
Preparation method includes the following steps:
(1) formulation dosage maize flour and white granulated sugar are stirred after mixing and are added jacketed pan, stirred evenly after adding water,
Wherein, the additional amount of water accounts for the 62% of maize flour, white granulated sugar, maize pulp and water total weight, and formulation dosage maize pulp, stirring is added
Heating is boiled after uniformly, and cooling is spare after stopping heating, obtains corn mixing；
(2) by other raw materials in addition to maize pulp, maize flour and white granulated sugar by formulation dosage mix after, through sterilization, homogeneous,
Cooling and aging, obtains mixture；Wherein, sterilization temperature is 81 DEG C, time 11min；The temperature of homogeneous is 58 DEG C, and pressure is
16MPa；Cooling temperature is 3 DEG C；The temperature of aging is 1 DEG C, time 4h.
(3) mixture in the corn mixing and step (2) in step (1) is congealed, wherein freezing machine outlet temperature
It is -7 DEG C, then up to corn ice cream finished product after filling/cutting, quick freezing and packaging.
Wherein, grease is the anhydrous butter oil and coconut oil that weight ratio is 5:13, and dairy products are that weight ratio is the complete of 2:3:22
Rouge milk powder, skimmed milk power and raw milk.
Embodiment 5
A kind of corn ice cream adding maize pulp, according to parts by weight, raw material includes: 12 parts by weight white granulated sugars, 8 weight
Part coconut oil, 60 parts by weight raw milks, 4 parts by weight Corn faces, 36 parts by weight Corn slags, 4.5 parts by weight Corn grains, 0.14 weight
Part guar gum, 0.09 parts by weight sodium alginate, 0.065 parts by weight carragheen, 0.065 parts by weight gellan gum, 0.045 parts by weight are yellow
Virgin rubber, 0.14 parts by weight glycerin monostearate and 0.0035 parts by weight pigment.
Preparation method includes the following steps:
(1) formulation dosage maize flour and white granulated sugar are stirred after mixing and are added jacketed pan, stirred evenly after adding water,
Wherein, the additional amount of water accounts for the 72% of maize flour, white granulated sugar, maize pulp and water total weight, and formulation dosage maize pulp, stirring is added
Heating is boiled after uniformly, and cooling is spare after stopping heating, obtains corn mixing；
(2) by other raw materials in addition to maize pulp, maize flour and white granulated sugar by formulation dosage mix after, through sterilization, homogeneous,
Cooling and aging, obtains mixture；Wherein, sterilization temperature is 84 DEG C, time 14min；The temperature of homogeneous is 62 DEG C, and pressure is
19MPa；Cooling temperature is 2 DEG C；The temperature of aging is 3 DEG C, time 3h.
(3) mixture in the corn mixing and step (2) in step (1) is congealed, wherein freezing machine outlet temperature
It is -9 DEG C, then up to corn ice cream finished product after filling/cutting, quick freezing and packaging.
Comparative example 1
Difference with embodiment 3 is only that, a kind of corn ice cream adding maize pulp, according to parts by weight, raw material packet
It includes: 5 parts by weight white granulated sugars, 3 parts by weight greases, 8 parts by weight dairy products, 0.5 parts by weight Corn face, 25 parts by weight Corn slags, 2 weights
It is cold to measure part niblet, 0.2 parts by weight guar gum, 0.2 parts by weight sodium alginate, 0.08 parts by weight carragheen, 0.08 parts by weight knot
Glue, 0.06 parts by weight xanthan gum, 0.18 parts by weight glycerin monostearate and 0.005 parts by weight pigment.Preparation method is the same as implementation
Example 3.
Comparative example 2
Difference with embodiment 3 is only that, a kind of corn ice cream adding maize pulp, according to parts by weight, raw material packet
It includes: 18 parts by weight white granulated sugars, 12 parts by weight greases, 105 parts by weight dairy products, 6 parts by weight Corn faces, 42 parts by weight Corn slags, 6
Parts by weight Corn grain, 0.08 parts by weight guar gum, 0.05 parts by weight sodium alginate, 0.04 parts by weight carragheen, 0.04 parts by weight
Gellan gum, 0.02 parts by weight xanthan gum, 0.05 parts by weight glycerin monostearate and 0.001 parts by weight pigment.Preparation method is same
Embodiment 3.
Comparative example 3
Difference with embodiment 3 is only that in raw material without maize flour and maize pulp, preparation method the following steps are included:
(1) after mixing raw material by formulation dosage, through sterilization, homogeneous, cooling and aging, mixture is obtained；Wherein, it sterilizes
Temperature is 82 DEG C, time 12min；The temperature of homogeneous is 60 DEG C, pressure 17MPa；Cooling temperature is 4 DEG C；The temperature of aging
Degree is 2 DEG C, time 3h.
(2) mixture in step (1) is congealed, wherein freezing machine outlet temperature is -8 DEG C, then through filling/cutting, speed
Up to corn ice cream finished product after freezing and packing.
Wherein, grease is the anhydrous butter oil and coconut oil that weight ratio is 6:13, and dairy products are that weight ratio is the complete of 2:3:25
Rouge milk powder, skimmed milk power and raw milk.
Comparative example 4
The corn ice cream of embodiment 1 in Chinese patent CN104664031A.
Ice cream thawing resistance and sensory test
Ice cream in specification, embodiment 1-5 of the same size and comparative example 1-4 is weighed respectively, and it is accurate to be placed on a band
On standard wire netting in the small case of balance, glass beaker is put in balance and is placed under ice cream, balance and computer phase
Even, 60min is placed under conditions of 20 DEG C, relative humidity 75%, calculates each example ice river in Henan Province by the data that COMPUTER DETECTION goes out
The thawing rate of leaching is simultaneously counted into table 1, and thawing rate calculation formula is as follows:
Thawing rate (%)=(melting sample quality/sample gross mass) × 100%
In addition, 90 people of random selection are divided into 9 groups, every group of 10 people foretaste ice cream and give a mark, and full marks are 10 points, statistics
Obtain table 1.
1 ice cream thawing resistance of table and sensory test result
| Example | Thawing rate (%) | Score (divides) |
| Embodiment 1 | 20.98 | 9.3 |
| Embodiment 2 | 24.32 | 8.9 |
| Embodiment 3 | 17.32 | 9.8 |
| Embodiment 4 | 20.32 | 9.4 |
| Embodiment 5 | 22.64 | 9.0 |
| Comparative example 1 | 32.96 | 8.2 |
| Comparative example 2 | 31.65 | 8.3 |
| Comparative example 3 | 30.84 | 7.9 |
| Comparative example 4 | 33.54 | 9.0 |
(note: table mid-score is average value)
As shown in Table 1, the corn ice cream thawing rate that the present invention prepares is lower, within the scope of 17.32%-30.96%,
Ice cream foretastes marking score value 9.0 or more, wherein the thawing rate of embodiment 3 is minimum, score highest；It is real in addition to embodiment 3
Applying example 4 to meet grease is the anhydrous butter oil and coconut oil that weight ratio is 5:13, and dairy products are the whole milk that weight ratio is 2:3:22
The weight ratio that powder, skimmed milk power and raw milk, embodiment 1 and embodiment 4 also meet grease, dairy products and maize pulp is 1:2-8:
5-6, the ice cream in this two groups have preferable thawing rate and mouthfeel.The thawing rate and score of comparative example 1-2 is lower than embodiment
3, and also below remaining embodiment, show that each Ingredient Amount of ice cream recipe greatly affected the thawing rate and mouth of ice cream
Sense；And by comparative example 3 it is found that the preparation method in corn ice cream lacks in step (1) and raw material and lacks compared with embodiment 3
When maize pulp and maize flour, by the mouthfeel of extreme influence ice cream and thawing rate；And by comparative example 4 compared with embodiment 1-5
It is found that the taste score value of ice cream is more approximate in comparative example 4, but its thawing rate is far longer than the thawing rate in the present invention,
Show that the thawing resistance of ice cream in comparative example 4 is worse than the present invention.
Finally it should be noted that the above content is merely illustrative of the technical solution of the present invention, rather than the present invention is protected
The limitation of range, the simple modification or equivalent replacement that those skilled in the art carry out technical solution of the present invention,
All without departing from the spirit and scope of technical solution of the present invention.
Claims (10)
1. a kind of corn ice cream for adding maize pulp, which is characterized in that according to parts by weight, raw material includes: 8-15 parts by weight
White granulated sugar, 5-10 parts by weight grease, 10-100 parts by weight dairy products, 1-5 parts by weight Corn face, 30-40 parts by weight Corn slag, 3-
5 parts by weight Corn grains, 0.1-0.15 parts by weight guar gum, 0.07-0.1 parts by weight sodium alginate, 0.05-0.07 parts by weight OK a karaoke club
Glue, 0.05-0.07 parts by weight gellan gum, 0.03-0.05 parts by weight xanthan gum, 0.1-0.15 parts by weight glycerin monostearate and
0.002-0.004 parts by weight pigment.
2. corn ice cream according to claim 1, it is characterised in that: the grease include anhydrous butter oil, palm oil and
One of coconut oil is a variety of.
3. corn ice cream according to claim 1, it is characterised in that: the dairy products include whole milk powder, defatted milk
Powder and raw milk it is one or more.
4. corn ice cream according to claim 1, it is characterised in that: the weight of the grease, dairy products and maize pulp
Than for 1:2-8:5-6.
5. such as the preparation method of any one of claim 1-4 corn ice cream, which comprises the following steps:
(1) formulation dosage maize flour and white granulated sugar are stirred after mixing, is stirred evenly after adding water, it is beautiful that formulation dosage is added
Rice residue, heating is boiled after mixing evenly, and cooling is spare after stopping heating, obtains corn mixing；
(2) after mixing other raw materials in addition to maize pulp, maize flour and white granulated sugar by formulation dosage, through sterilization, homogeneous, cooling
And aging, obtain mixture；
(3) mixture in the corn mixing and step (2) in step (1) is congealed, after filling/cutting, quick freezing and packaging
Up to corn ice cream finished product.
6. preparation method according to claim 5, it is characterised in that: the additional amount of water accounts for maize flour, white sand in step (1)
The 60-75% of sugar, maize pulp and water total weight.
7. preparation method according to claim 5, it is characterised in that: sterilized described in step (2), sterilization temperature 80-
85 DEG C, time 10-15min.
8. preparation method according to claim 5, it is characterised in that: homogeneous described in step (2), temperature are 55-65 DEG C,
Pressure is 15-20MPa.
9. preparation method according to claim 5, it is characterised in that: cooling described in step (2), temperature is 6 DEG C or less.
10. preparation method according to claim 5, it is characterised in that: aging described in step (2), temperature are 0-4 DEG C,
Time is 3-4h.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583844A (en) * | 2019-10-09 | 2019-12-20 | 临夏壹清食品有限公司 | Preparation method of black ice cream |
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