CN110122650A - A kind of the probiotics fermention cream ice cream lozenge and production method of clearing heat, relieving sore-throat - Google Patents
A kind of the probiotics fermention cream ice cream lozenge and production method of clearing heat, relieving sore-throat Download PDFInfo
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- CN110122650A CN110122650A CN201910336338.7A CN201910336338A CN110122650A CN 110122650 A CN110122650 A CN 110122650A CN 201910336338 A CN201910336338 A CN 201910336338A CN 110122650 A CN110122650 A CN 110122650A
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- powder
- cream
- ice
- throat
- lozenge
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Abstract
The present invention relates to the probiotics fermention cream ice cream lozenges and production method of a kind of clearing heat, relieving sore-throat, the raw material of the probiotics fermention cream ice cream lozenge of the clearing heat, relieving sore-throat includes: Herba Menthae powder 1.3-2 according to parts by weight, borneol powder 0.7-1.5, sterculia seed powder 1-1.8, honeysuckle powder 2.7-4, skimmed milk power, 10-20, dilute cream 3.3-7, white granulated sugar 5-10, β-cyclodextrine 2-5, water 20-30, emulsifier 0.3-0.6, stabilizer 0.3-0.6, cow's milk 6.5-12, lemon powder or hawthorn powder or strawberry powder 0-3, salt 0-0.5, lactobacillus plantarum WW1-2；The production method of the probiotics fermention cream ice cream lozenge of the clearing heat, relieving sore-throat includes preparation mixing traditional Chinese medicine powder, prepares ice-cream slurry, prepare acidified milk, prepare ice cream product, the probiotics fermention cream ice cream lozenge of the clearing heat, relieving sore-throat remains the nice and cool fine and smooth mouthfeel of ice cream, mask the taste of Chinese medicine material, has the function of clearing heat, relieving sore-throat, and it saves conveniently, extends the shelf life.
Description
Technical field
The present invention relates to field of food, are specifically related to the probiotics fermention cream ice cream lozenge and system of a kind of clearing heat, relieving sore-throat
Make method.
Background technique
Because of impatience, excessive internal heat, flu, pharyngitis, bronchitis caused by the factors such as operating pressure in recent years is big, rhythm of life is fast
Etc. diseases, seriously affected the daily work life of people, serious person can then cause pneumonia, pulmonary infection, high fever, even dead
It dies, currently, commercially available drug in the market, mouthfeel is partially bitter, and children, the universal acceptance level of infant are lower, is unfavorable for the extensive of disease
It is multiple.
Ice cream is a kind of very popular cold drink, has the function of adjusting physiological function, keeps osmotic pressure and pH value,
The refreshing mouthfeel of its fine and smooth soft and smooth ice receives liking for many people, and type and preparation method have also obtained the hair of diversification
Exhibition, also there is no can remain ice cream and Common Chinese Herbs combination mouthfeel that ice cream is felt nice and cool fine and smooth and clearly at present
The product of the function of hot relieving sore-throat.
Summary of the invention
The purpose of the present invention is to propose to the probiotics fermention cream ice cream lozenges and production method of a kind of clearing heat, relieving sore-throat, retain
Ice cream is felt nice and cool fine and smooth mouthfeel, masks the taste of Chinese medicine material, has the function of clearing heat, relieving sore-throat, and saves convenience,
It extends the shelf life.
The purpose of the present invention is what is be achieved through the following technical solutions, a kind of probiotics fermention cream ice cream of clearing heat, relieving sore-throat
Lozenge and production method, are characterized in that:
The raw material of the probiotics fermention cream ice cream lozenge of the clearing heat, relieving sore-throat includes: Herba Menthae powder 1.3-2, ice according to parts by weight
Piece powder 0.7-1.5, sterculia seed powder 1-1.8, honeysuckle powder 2.7-4, skimmed milk power, 10-20, dilute cream 3.3-7, white granulated sugar 5-
10, β-cyclodextrine 2-5, water 20-30, emulsifier 0.3-0.6, stabilizer 0.3-0.6, cow's milk 6.5-12, lemon powder or hawthorn
Powder or strawberry powder 0-3, salt 0-0.5, lactobacillus plantarum WW1-2；
The emulsifier is the one or more of monoglyceride, lecithin, sorbitan fatty acid ester；
Stabilizer is the one or more of gelatin, xanthan gum, carragheen, locust bean gum；
Lactobacillus plantarum WW depositary institution is China Committee for Culture Collection of Microorganisms's common micro-organisms center, preservation
Address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3 Institute of Microorganism, Academia Sinica, and deposit number is CGMCC NO.
12852, the preservation time is on August 15th, 2016, and classification naming is lactobacillus plantarum Lactobacillus Plantarum；
The production method of the probiotics fermention cream ice cream lozenge of the clearing heat, relieving sore-throat the following steps are included:
(1) preparation mixing traditional Chinese medicine powder: fresh mint blade is put into food purifying machine and is cleaned 1 time~3 times, 75 DEG C of hot water are put into
Dried peppermint leaf after blanching is put into be cooled to room temperature in cold water and be pulled out by middle blanching 30s rapidly, drying and crushing after draining away the water, mistake
Sieve, obtains Herba Menthae powder；Equal conditions obtain honeysuckle powder；Borneol is washed and dried, oxygen-free environment is put into after dry and grinds, obtain
Borneol powder；The sterculia seed directly crushes to obtain sterculia seed powder；And according to mass fraction by Herba Menthae powder, borneol powder, sterculia seed powder, honeysuckle
Powder uniformly mixes, and obtains mixing traditional Chinese medicine powder；
Guarantee various powder in 200 mesh or more, it is unaffected to meet ice cream mouthfeel；
The preparation method of the lemon powder is to choose Fresh Lemon, after cleaning, with salt wash by rubbing with the hands epidermis go it is peppery after, by internal lemon
Lemon seed removes, and lemon is integrally put into blanching 20s in 75 DEG C of hot water, and drying milling crosses 200 meshes, obtains lemon powder；
The preparation method of the hawthorn powder is to choose fresh hawthorn, after cleaning, removes core, after slice in 75 DEG C of hot water blanching 20s,
Drying milling, crosses 200 meshes, obtains hawthorn powder；
The preparation method of the strawberry powder is to choose fresh strawberry, after cleaning, removes flower pedicle, the blanching in 75 DEG C of hot water after slice
20s, drying milling, crosses 200 meshes, obtains strawberry powder；
(2) it prepares ice-cream slurry: weighing skimmed milk power, dilute cream, white granulated sugar, cycloheptaamylose, water, cream according to mass fraction
Above-mentioned raw materials are uniformly mixed by agent, stabilizer, obtain ice-cream slurry；
(3) it prepares acidified milk: cow's milk is mixed with white granulated sugar, after homogeneous, sterilization, cooling, by mass fraction inoculation fermentation bacterium
Kind, fermentation is terminated after ferment at constant temperature 24-30h under the conditions of 37-40 DEG C, up to acidified milk after natural cooling 3-4h；
(4) ice cream product is prepared
1. homogeneous: the ice-cream slurry of step (2) being carried out high-pressure homogeneous 2 times, level-one homogenization pressure is 15MPa, double-stage homogenization
Pressure is 5MPa, so that the anti-bulb diameter of rouge is at 2 μm；
2. sterilizing: by the ice-cream slurry after homogeneous at a temperature of 75-85 DEG C, sterilize 20-30min；
3. aging: by the ice-cream slurry after sterilizing at a temperature of 2-4 DEG C aging 6-12h；
4. mixing: the mixing traditional Chinese medicine powder that acidified milk that the ice-cream slurry after aging, step (3) obtain, step (1) are obtained,
It is uniformly mixed；
5. hardening: curing condition is -18~-20 DEG C, hardens 4h or more；
6. drying: selection atomizing freeze drying machine, spray chilling temperature: -30 DEG C~-40 DEG C；Condenser temperature: -70 DEG C~-80
℃；Vacuum pump power: 1.5kw-2.5kw；Vacuum pressure: -0.1Mp~-0.2Mp；Atomisation pressure: 4bar-5bar；Air compressor machine produces
Tolerance: 3.8m3/h-4.5m3/h；Cold wind air quantity: 5m3/min-5.5m3/min；Blower frequency: 30Hz-35Hz；Cleansing pin frequency:
3Hz-5 Hz；Wriggling revolution speed: 40r/min-70r/min；
7. tabletting: after dry, guaranteeing that particle is uniform, no agglomerate occurs, and after tablet press machine disinfection, carries out under -20 DEG C, 10-20Mpa
Packaging refrigeration is vacuumized using clad aluminum foil bag after tabletting.
Beneficial effects of the present invention:
(1) be conducive to take: the medicament children of script clearing heat, relieving sore-throat are difficult to take, and after ice cream recipe is added, maintain Chinese medicine function
While capable of acting on, it is provided with the quality of ice cream, clearing heat and detoxicating, diminishing inflammation and clearing pharynx contains chlorogenic acid, luteolin in honeysuckle
The pharmacological components such as glycosides have stronger restraint to various pathogens and infection of the upper respiratory tract Causative virus etc..
(2) mouthfeel is good: manufacture craft of the invention masks the taste of Chinese medicine material, remains ice cream mouthfeel, heat-clearing
Pleasant mouthfeel is brought while relieving sore-throat.
(3) convenient for saving, since process eliminates most of moisture, the shelf-life is extended, is rich in nutrition, mouthfeel is rich
Richness, it is suitable for people of all ages.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments to the present invention
It is specifically described, it is necessary to, it is noted that following embodiment is used only for that the present invention is explained and illustrated, be not used to
Limit the present invention.Some nonessential modifications and adaptations that those skilled in the art are made according to foregoing invention content, still belong to
In protection scope of the present invention.
Embodiment 1
A kind of the lemon probiotics fermention cream ice cream lozenge and preparation method of clearing heat, relieving sore-throat:
The raw material of the probiotics fermention cream ice cream lozenge of the clearing heat, relieving sore-throat includes: 2 parts of Herba Menthae powder according to parts by weight, borneol
1 part of powder, 1.5 parts of the sterculia seed, 4 parts of honeysuckle powder, 3 parts of lemon powder, 0.5 part of salt, 20 parts of skimmed milk power, 6 parts of dilute cream, white sand
5 parts of sugar, 3 parts of cycloheptaamylose, 30 parts of water, 0.5 part of monoglyceride, 0.5 part of xanthan gum, 10 parts of cow's milk, 2 parts of lactobacillus plantarum WW.
Specific production step is as follows:
(1) preparation mixing traditional Chinese medicine powder: by 2 parts of Herba Menthae powder, 1 part of borneol powder, 1.5 parts of the sterculia seed, 4 parts of honeysuckle powder are uniformly mixed,
Traditional Chinese medicine powder must be mixed.
(2) it prepares lemon powder: lemon being washed by rubbing with the hands with 0.5 portion of salt after removing seed, blanching drying milling crosses 200 meshes, takes lemon
3 parts of lemon powder spare.
(3) ice-cream slurry is prepared: by 20 parts of skimmed milk power, 6 parts of dilute cream, 5 parts of white granulated sugar, 3 parts of cycloheptaamylose, water
30 parts, 0.5 part of monoglyceride, 0.5 part of xanthan gum be uniformly mixed, obtain ice-cream slurry.
(4) prepare acidified milk: by 10 parts of cow's milk, 5 parts of white granulated sugar are uniformly mixed, and after homogeneous, sterilization, cooling, are added and are planted
2 parts of object lactobacillus, fermentation is terminated after ferment at constant temperature 30h under the conditions of 40 DEG C, up to acidified milk after natural cooling 4h.
(5) ice cream product is prepared
1. homogeneous: the ice-cream slurry of step (3) being carried out high-pressure homogeneous 2 times, level-one homogenization pressure is 15MPa, double-stage homogenization
Pressure is 5MPa, so that the anti-bulb diameter of rouge is at 2 μm；
2. sterilizing: by the ice-cream slurry after homogeneous at a temperature of 85 DEG C, sterilize 30min；
3. aging: by the ice-cream slurry after sterilizing at a temperature of 4 DEG C aging 12h；
4. mixing: the mixing traditional Chinese medicine powder that the ice-cream slurry after aging, step (1) are obtained, lemon powder that step (2) obtains,
The acidified milk that step (4) obtains is uniformly mixed；
5. hardening: curing condition is -20 DEG C, hardens 4h；
6. drying: selection atomizing freeze drying machine, spray chilling temperature: -30 DEG C；Condenser temperature: -70 DEG C；Vacuum pump power:
1.5kw；Vacuum pressure: -0.1Mp；Atomisation pressure: 4bar；Air compressor machine gas production: 3.8m3/h；Cold wind air quantity: 5m3/min；Blower
Frequency: 30Hz；Cleansing pin frequency: 3Hz；Wriggling revolution speed: 40r/min；
7. tabletting: after dry, guaranteeing that particle is uniform, no agglomerate occurs, and after tablet press machine disinfection, is pressed under -20 DEG C, 20Mpa
Packaging refrigeration is vacuumized using clad aluminum foil bag after piece.
Embodiment 2
A kind of the hawthorn probiotics fermention cream ice cream lozenge and preparation method of clearing heat, relieving sore-throat:
The raw material of the probiotics fermention cream ice cream lozenge of the clearing heat, relieving sore-throat includes: 1.5 parts of Herba Menthae powder according to parts by weight, ice
0.8 part of piece powder, 1 part of the sterculia seed, 3 parts of honeysuckle powder, 3 parts of hawthorn powder, 20 parts of skimmed milk power, 7 parts of dilute cream, 5 parts of white granulated sugar, β-
4 parts of cyclodextrine, 30 parts of water, 0.5 part of monoglyceride, 0.5 part of xanthan gum, 12 parts of cow's milk, 2 parts of lactobacillus plantarum WW.
Specific production step is as follows:
(1) preparation mixing traditional Chinese medicine powder: by 1.5 parts of Herba Menthae powder, 0.8 part of borneol powder, 1 part of the sterculia seed, 3 parts of honeysuckle powder mixing are equal
It is even, obtain mixing traditional Chinese medicine powder.
(2) prepare hawthorn powder: after hawthorn is cleaned remove core, blanching drying milling, cross 200 meshes, take 3 parts of hawthorn powder it is standby
With.
(3) ice-cream slurry is prepared: by 20 parts of skimmed milk power, 7 parts of dilute cream, 5 parts of white granulated sugar, 4 parts of cycloheptaamylose, water
30 parts, 0.5 part of monoglyceride, 0.5 part of xanthan gum be uniformly mixed, obtain ice-cream slurry.
(4) prepare acidified milk: by 12 parts of cow's milk, 5 parts of white granulated sugar are uniformly mixed, and after homogeneous, sterilization, cooling, are added and are planted
2 parts of object lactobacillus, fermentation is terminated after ferment at constant temperature 30h under the conditions of 40 DEG C, up to acidified milk after natural cooling 4h.
(5) ice cream product is prepared
1. homogeneous: the ice-cream slurry of step (3) being carried out high-pressure homogeneous 2 times, level-one homogenization pressure is 15MPa, double-stage homogenization
Pressure is 5MPa, so that the anti-bulb diameter of rouge is at 2 μm；
2. sterilizing: by the ice-cream slurry after homogeneous at a temperature of 80 DEG C, sterilize 25min；
3. aging: by the ice-cream slurry after sterilizing at a temperature of 4 DEG C aging 10h；
4. mixing: the mixing traditional Chinese medicine powder that the ice-cream slurry after aging, step (1) are obtained, hawthorn powder that step (2) obtains,
The acidified milk that step (4) obtains is uniformly mixed；
5. hardening: curing condition is -20 DEG C, hardens 6h；
6. drying: selection atomizing freeze drying machine, spray chilling temperature: -40 DEG C；Condenser temperature: -80 DEG C；Vacuum pump power:
2.5kw；Vacuum pressure: -0.2Mp；Atomisation pressure: 5bar；Air compressor machine gas production: 4.5m3/h；Cold wind air quantity: 5m3/min；Blower
Frequency: 30Hz；Cleansing pin frequency: 5Hz；Wriggling revolution speed: 60r/min；
7. tabletting: after dry, guaranteeing that particle is uniform, no agglomerate occurs, and after tablet press machine disinfection, is pressed under -20 DEG C, 20Mpa
Packaging refrigeration is vacuumized using clad aluminum foil bag after piece.
Embodiment 3
A kind of the strawberry probiotics fermention cream ice cream lozenge and preparation method of clearing heat, relieving sore-throat:
The raw material of the probiotics fermention cream ice cream lozenge of the clearing heat, relieving sore-throat includes: 1.5 parts of Herba Menthae powder according to parts by weight, ice
1 part of piece powder, 1.5 parts of the sterculia seed, 4 parts of honeysuckle powder, 3 parts of strawberry powder, 20 parts of skimmed milk power, 7 parts of dilute cream, 5 parts of white granulated sugar, β-
3 parts of cyclodextrine, 30 parts of water, 0.5 part of monoglyceride, 0.5 part of xanthan gum, 12 parts of cow's milk, 2 parts of lactobacillus plantarum WW.
Specific production step is as follows:
(1) preparation mixing traditional Chinese medicine powder: by 1.5 parts of Herba Menthae powder, 1 part of borneol powder, 1.5 parts of the sterculia seed, 4 parts of honeysuckle powder mixing are equal
It is even, obtain mixing traditional Chinese medicine powder.
(2) it prepares strawberry powder: removing flower pedicle after strawberry is cleaned, blanching drying milling crosses 200 meshes, takes 3 parts of strawberry powder
It is spare.
(3) ice-cream slurry is prepared: by 20 parts of skimmed milk power, 7 parts of dilute cream, 5 parts of white granulated sugar, 3 parts of cycloheptaamylose, water
30 parts, 0.5 part of monoglyceride, 0.5 part of xanthan gum be uniformly mixed, obtain ice-cream slurry.
(4) prepare acidified milk: by 12 parts of cow's milk, 5 parts of white granulated sugar are uniformly mixed, and after homogeneous, sterilization, cooling, are added and are planted
2 parts of object lactobacillus, fermentation is terminated after ferment at constant temperature 30h under the conditions of 40 DEG C, up to acidified milk after natural cooling 4h.
(5) ice cream product is prepared
1. homogeneous: the ice-cream slurry of step (3) being carried out high-pressure homogeneous 2 times, level-one homogenization pressure is 15MPa, double-stage homogenization
Pressure is 5MPa, so that the anti-bulb diameter of rouge is at 2 μm；
2. sterilizing: by the ice-cream slurry after homogeneous at a temperature of 75 DEG C, sterilize 20min；
3. aging: by the ice-cream slurry after sterilizing at a temperature of 4 DEG C aging 6h；
4. mixing: the mixing traditional Chinese medicine powder that the ice-cream slurry after aging, step (1) are obtained, strawberry powder that step (2) obtains,
The acidified milk that step (4) obtains is uniformly mixed；
5. hardening: curing condition is -20 DEG C, hardens 4h；
6. drying: selection atomizing freeze drying machine, spray chilling temperature: -35 DEG C；Condenser temperature: -75 DEG C；Vacuum pump power:
2kw；Vacuum pressure: -0.2Mp；Atomisation pressure: 5bar；Air compressor machine gas production: 4m3/h；Cold wind air quantity: 5m3/min；Blower frequency
Rate: 30Hz；Cleansing pin frequency: 5Hz；Wriggling revolution speed: 60r/min；
7. tabletting: after dry, guaranteeing that particle is uniform, no agglomerate occurs, and after tablet press machine disinfection, is pressed under -20 DEG C, 20Mpa
Packaging refrigeration is vacuumized using clad aluminum foil bag after piece.
Quality and Analyses Methods for Sensory Evaluation Results
The production method according to example and formula carry out correlated quality inspection and sensory evaluation to the invention product of processing and fabricating,
Random number is carried out to 3 products made thereby of embodiment 1- embodiment, is 078 (lemon lozenge), 038 (hawthorn buccal tablet), 069 respectively
(strawberry lozenge) forms evaluation group by 20 professionals, according to standards of grading (table 1), respectively to invention product mouth
Sense, appearance score, and remove best result with minimum point and calculate separately average mark again, finally calculate total score.According to 2015 editions
The correlated quality requirement of " Chinese Pharmacopoeia ", carries out weight differential, hardness, friability, disintegration time to invention product obtained
It checks.Analyses Methods for Sensory Evaluation Results and correlated quality inspection result are shown in Table 2；
1 sensory evaluation criteria of table
2 verification test result of table
As can be seen from Table 2, the probiotics fermention cream ice cream lozenge exquisiteness according to the formula production of embodiment 1- embodiment 3 is refreshing
Mouthful, cool taste, surface is smooth, uniform color, immaculate, foreign；When the weight differential of lozenge, hardness, friability, disintegration
Between, meet 2015 editions " Chinese Pharmacopoeia " correlated quality requirements, quality is higher.
Treatment effectiveness evaluation
The statistical appraisal that therapeutic effect is carried out to invention product, according to therapeutic effect standard (table 3) to the therapeutic effect of product into
Row statistical analysis, using common lozenge in the market as control group, probiotics fermention cream ice cream lozenge (embodiment 1) is test group,
Pharyngitis patient 135 for choosing treatment 2 months in December, -2018 in 2018 are divided into control group 1(grass coral according to taken lozenge difference
Coral lozenge), control group 2(buccal lozenge of boat sterculia seed), test group 1, each 45.Wherein, male 23, the age 18-63 years old, puts down by female 22
(35.2 ± 12.7) year, course of disease 2-10 d, average (5.1 ± 1.7) d;3 groups of general information compare, and difference is without statistics
It learns meaning (P > 0.05), is comparable, treatment effectiveness evaluation is following (table 4).
3 therapeutic effect standard of table
4 treatment effectiveness evaluation of table
As can be seen from Table 4, it is higher than control according to effective treatment of the probiotics fermention cream ice cream lozenge of example formulations production
Group illustrates that probiotics fermention cream ice cream lozenge has the function of clearing heat, relieving sore-throat, and quality is high.
Microorganism detection result
Contain the traditional Chinese medicine ingredients such as honeysuckle in the probiotics fermention cream ice cream lozenge (embodiment 2) made according to example formulations,
It is more to Escherichia coli, staphylococcus aureus etc. wherein containing pharmacological components such as chlorogenic acid, cyanidenon glycosides in honeysuckle
Kind of pathogenic bacteria and infection of the upper respiratory tract Causative virus etc. have stronger restraint, take common in the market product and invention product into
Row extracorporeal bacteria inhibitor test, testing result are following (table 5).
5 probiotics fermention cream ice cream lozenge minimum inhibitory concentration MIC (g/L) of table
As can be seen from Table 5, according to the probiotics fermention cream ice cream lozenge of example formulations production to Escherichia coli, golden yellow Portugal
Grape coccus, the minimum inhibitory concentration of streptococcus pneumonia are lower than control group, illustrate to add in probiotics fermention cream ice cream lozenge
Traditional Chinese medicine ingredients activity is higher, and product quality is good.
Claims (1)
1. the probiotics fermention cream ice cream lozenge and production method of a kind of clearing heat, relieving sore-throat, it is characterized in that:
The raw material of the probiotics fermention cream ice cream lozenge of the clearing heat, relieving sore-throat includes: Herba Menthae powder 1.3-2, ice according to parts by weight
Piece powder 0.7-1.5, sterculia seed powder 1-1.8, honeysuckle powder 2.7-4, skimmed milk power, 10-20, dilute cream 3.3-7, white granulated sugar 5-
10, β-cyclodextrine 2-5, water 20-30, emulsifier 0.3-0.6, stabilizer 0.3-0.6, cow's milk 6.5-12, lemon powder or hawthorn
Powder or strawberry powder 0-3, salt 0-0.5, lactobacillus plantarum WW1-2；
The emulsifier is the one or more of monoglyceride, lecithin, sorbitan fatty acid ester；
Stabilizer is the one or more of gelatin, xanthan gum, carragheen, locust bean gum；
Lactobacillus plantarum WW depositary institution is China Committee for Culture Collection of Microorganisms's common micro-organisms center, preservation
Address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3 Institute of Microorganism, Academia Sinica, and deposit number is CGMCC NO.
12852, the preservation time is on August 15th, 2016, and classification naming is lactobacillus plantarum Lactobacillus Plantarum；
The production method of the probiotics fermention cream ice cream lozenge of the clearing heat, relieving sore-throat the following steps are included:
(1) preparation mixing traditional Chinese medicine powder: fresh mint blade is put into food purifying machine and is cleaned 1 time~3 times, 75 DEG C of hot water are put into
Dried peppermint leaf after blanching is put into be cooled to room temperature in cold water and be pulled out by middle blanching 30s rapidly, drying and crushing after draining away the water, mistake
Sieve, obtains Herba Menthae powder；Equal conditions obtain honeysuckle powder；Borneol is washed and dried, oxygen-free environment is put into after dry and grinds, obtain
Borneol powder；The sterculia seed directly crushes to obtain sterculia seed powder；And according to mass fraction by Herba Menthae powder, borneol powder, sterculia seed powder, honeysuckle
Powder uniformly mixes, and obtains mixing traditional Chinese medicine powder；
Guarantee various powder in 200 mesh or more, it is unaffected to meet ice cream mouthfeel；
The preparation method of the lemon powder is to choose Fresh Lemon, after cleaning, with salt wash by rubbing with the hands epidermis go it is peppery after, by internal lemon
Lemon seed removes, and lemon is integrally put into blanching 20s in 75 DEG C of hot water, and drying milling crosses 200 meshes, obtains lemon powder；
The preparation method of the hawthorn powder is to choose fresh hawthorn, after cleaning, removes core, after slice in 75 DEG C of hot water blanching 20s,
Drying milling, crosses 200 meshes, obtains hawthorn powder；
The preparation method of the strawberry powder is to choose fresh strawberry, after cleaning, removes flower pedicle, the blanching in 75 DEG C of hot water after slice
20s, drying milling, crosses 200 meshes, obtains strawberry powder；
(2) it prepares ice-cream slurry: weighing skimmed milk power, dilute cream, white granulated sugar, cycloheptaamylose, water, cream according to mass fraction
Above-mentioned raw materials are uniformly mixed by agent, stabilizer, obtain ice-cream slurry；
(3) it prepares acidified milk: cow's milk is mixed with white granulated sugar, after homogeneous, sterilization, cooling, by mass fraction inoculation fermentation bacterium
Kind, fermentation is terminated after ferment at constant temperature 24-30h under the conditions of 37-40 DEG C, up to acidified milk after natural cooling 3-4h；
(4) ice cream product is prepared
1. homogeneous: the ice-cream slurry of step (2) being carried out high-pressure homogeneous 2 times, level-one homogenization pressure is 15MPa, double-stage homogenization
Pressure is 5MPa, so that the anti-bulb diameter of rouge is at 2 μm；
2. sterilizing: by the ice-cream slurry after homogeneous at a temperature of 75-85 DEG C, sterilize 20-30min；
3. aging: by the ice-cream slurry after sterilizing at a temperature of 2-4 DEG C aging 6-12h；
4. mixing: the mixing traditional Chinese medicine powder that acidified milk that the ice-cream slurry after aging, step (3) obtain, step (1) are obtained,
It is uniformly mixed；
5. hardening: curing condition is -18~-20 DEG C, hardens 4h or more；
6. drying: selection atomizing freeze drying machine, spray chilling temperature: -30 DEG C~-40 DEG C；Condenser temperature: -70 DEG C~-80
℃；Vacuum pump power: 1.5kw-2.5kw；Vacuum pressure: -0.1Mp~-0.2Mp；Atomisation pressure: 4bar-5bar；Air compressor machine produces
Tolerance: 3.8m3/h-4.5m3/h；Cold wind air quantity: 5m3/min-5.5m3/min；Blower frequency: 30Hz-35Hz；Cleansing pin frequency:
3Hz-5 Hz；Wriggling revolution speed: 40r/min-70r/min；
7. tabletting: after dry, guaranteeing that particle is uniform, no agglomerate occurs, and after tablet press machine disinfection, carries out under -20 DEG C, 10-20Mpa
Packaging refrigeration is vacuumized using clad aluminum foil bag after tabletting.
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| CN110463815A (en) * | 2019-09-18 | 2019-11-19 | 河南省国德科果蔬研究院有限公司 | A kind of freeze-drying crispy cone probiotics fruity full milk rouge ice cream and preparation method thereof |
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| CN1097273A (en) * | 1993-05-28 | 1995-01-18 | 密歇根乳品制造者协会 | The preparation method of dried ice cream mix |
| CN104982526A (en) * | 2015-07-28 | 2015-10-21 | 天津天绿健科技有限公司 | Yoghourt slice and preparation method thereof |
| CN105580897A (en) * | 2014-10-23 | 2016-05-18 | 湖南林宇科技发展有限公司 | Production method of laryngopharyngitis-preventing live bacteria-yogurt tablet |
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| CN106421057A (en) * | 2016-12-24 | 2017-02-22 | 山东建筑大学 | Preparation method of sterculialychnophora throat-smoothing fermentation lozenge and product thereof |
| CN107927312A (en) * | 2017-11-22 | 2018-04-20 | 渤海大学 | A kind of preparation method of heat-clearing disperse accumulation dried ice cream mix |
| CN108094663A (en) * | 2017-12-12 | 2018-06-01 | 成都天航智虹知识产权运营管理有限公司 | A kind of compound probiotic dried ice cream mix |
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2019
- 2019-04-25 CN CN201910336338.7A patent/CN110122650A/en active Pending
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| CN1097273A (en) * | 1993-05-28 | 1995-01-18 | 密歇根乳品制造者协会 | The preparation method of dried ice cream mix |
| CN105580897A (en) * | 2014-10-23 | 2016-05-18 | 湖南林宇科技发展有限公司 | Production method of laryngopharyngitis-preventing live bacteria-yogurt tablet |
| CN104982526A (en) * | 2015-07-28 | 2015-10-21 | 天津天绿健科技有限公司 | Yoghourt slice and preparation method thereof |
| CN106260478A (en) * | 2016-10-13 | 2017-01-04 | 吴再大 | A kind of coffee ice cream powder, ice cream and Chinese medicine health-care ice cream |
| CN106421057A (en) * | 2016-12-24 | 2017-02-22 | 山东建筑大学 | Preparation method of sterculialychnophora throat-smoothing fermentation lozenge and product thereof |
| CN107927312A (en) * | 2017-11-22 | 2018-04-20 | 渤海大学 | A kind of preparation method of heat-clearing disperse accumulation dried ice cream mix |
| CN108094663A (en) * | 2017-12-12 | 2018-06-01 | 成都天航智虹知识产权运营管理有限公司 | A kind of compound probiotic dried ice cream mix |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110463815A (en) * | 2019-09-18 | 2019-11-19 | 河南省国德科果蔬研究院有限公司 | A kind of freeze-drying crispy cone probiotics fruity full milk rouge ice cream and preparation method thereof |
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Application publication date: 20190816 |