CN110150443A - 一种椰子味软冰淇淋浆料及其制备方法 - Google Patents
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Abstract
本发明公开了一种椰子味软冰淇淋浆料及其制备方法,该椰子味软冰淇淋浆料按重量百分比计包括如下组分:椰浆3‑15%、椰子油4‑10%、白砂糖10‑20%、脱脂奶粉3‑8%、麦芽糊精2‑8%、酪元酸钠0.1‑0.7%、胶体0.1‑0.7%、乳化剂0.2‑0.8%、其余为适量的香精、色素、水。采用本发明方法制备的椰子味软冰淇淋浆料,相比现有的椰子冰淇淋,该软冰淇淋浆料制作的软质冰淇淋味道浓郁自然并且具有椰子的营养价值;且该椰子味软冰淇淋浆料细腻顺滑,根据工艺,可冷冻储存也可常温储藏。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种椰子味软冰淇淋浆料及其制备方法。
背景技术
市面上售卖的软质冰淇淋未发现椰子口味,在泰国街头存在酱椰子果肉拌入香草味冰淇淋的来制作椰子冰淇淋的做法。而本发明中的椰子风味软冰淇淋浆料中添加大量的椰子来源成分,如椰浆、椰子油等成分,相比泰国街头的椰子冰淇淋,该软冰淇淋浆料制作的软质冰淇淋味道浓郁自然并且具有椰子的营养价值。冰淇淋细腻顺滑,根据工艺,该浆料可冷冻储存也可常温储藏。
发明内容
本发明为解决现有技术中的上述问题,提出一种椰子味软冰淇淋浆料及其制备方法。
为实现上述目的,本发明采用以下技术方案:
本发明的第一个方面是提供一种椰子味软冰淇淋浆料,按重量百分比计包括如下组分:
进一步地,在所述的椰子味软冰淇淋浆料中,所述椰浆为冷冻椰浆品或超高温杀菌(UHT)椰浆品,且其不含椰肉纤维。
进一步地,在所述的椰子味软冰淇淋浆料中,所述椰子油为精炼椰子油,无需改性。
进一步地,在所述的椰子味软冰淇淋浆料中,所述胶体选自为黄原胶、卡拉胶、瓜尔胶、刺槐豆胶、结冷胶、羧甲基纤维素中的一种或几种。
进一步地,在所述的椰子味软冰淇淋浆料中,所述乳化剂选自为单双甘油酯、分子蒸馏单甘脂、司盘类、吐温类、聚甘油酯类、丙二醇脂肪酸酯、蔗糖酯、大豆磷脂中的一种或几种。
本发明的第二个方面是提供一种所述椰子味软冰淇淋浆料的制备方法,包括如下步骤:
(1)将胶体、乳化剂分散在50-60℃的椰子油中,搅拌均匀;
(2)然后加入40-50℃的水、香精和白砂糖,并将配料白砂糖溶解于其中,充分搅拌均匀;
(3)加入脱脂奶粉、麦芽糊精、酪朊酸钠剩余粉状物料,充分搅拌均匀;
(4)将物料升温至65-68℃,持续30-40min,均质;
(5)均质后迅速将物料冷却至5-8℃,并且保持该温度老化1-4小时;
(6)包装,储藏。
进一步地,步骤(4)中所述均质的二级压力为3-5Mpa,一级为压力10-30Mpa。
进一步地,步骤(6)中所述储藏为入冷冻库(-18℃)储藏;或经UHT杀菌,常温储藏。
本发明采用上述技术方案,与现有技术相比,具有如下技术效果:
本发明提供的的椰子味软冰淇淋浆料,在其中添加了大量的椰子来源成分,如椰浆、椰子油等成分,相比泰国街头的椰子冰淇淋,该软冰淇淋浆料制作的软质冰淇淋味道浓郁自然并且具有椰子的营养价值;且该椰子味软冰淇淋浆料细腻顺滑,根据工艺,可冷冻储存也可常温储藏。
具体实施方式
下面通过具体实施例对本发明进行详细和具体的介绍,以使更好的理解本发明,但是下述实施例并不限制本发明范围。
实施例1
本实施例提供一种椰子味软冰淇淋浆料,按重量百分比计包括如下组分:
在本实施例中,所述椰浆为冷冻椰浆品或超高温杀菌(UHT)椰浆品,且其不含椰肉纤维。所述椰子油为精炼椰子油,无需改性。所述胶体采用卡拉胶和瓜尔胶,用量比为1:2。所述乳化剂采用单双甘油酯、分子蒸馏单甘脂和大豆磷脂,用量比为1:0.5:2。所述香精用量百分比为0.1%。
在本实施例中,所述椰子味软冰淇淋浆料的制备方法,包括如下步骤:
(1)将配方比的胶体、乳化剂分散在55℃的椰子油中,搅拌均匀;
(2)然后加入50℃的水、香精和白砂糖,并将配料白砂糖溶解于其中,充分搅拌均匀;
(3)加入脱脂奶粉、麦芽糊精、酪朊酸钠剩余粉状物料,充分搅拌均匀;
(4)将物料升温至65℃,持续30min;均质,二级压力为3.5Mpa,一级为压力20Mpa;
(5)均质后迅速将物料冷却至6℃,并且保持该温度老化1.5小时;
(6)包装,入冷冻库,于-18℃储藏。
对比例1
提供一种椰子味软冰淇淋浆料,按重量百分比计包括如下组分:
所述椰浆为冷冻椰浆品或超高温杀菌(UHT)椰浆品,且其不含椰肉纤维。所述椰子油为精炼椰子油,无需改性。所述胶体采用黄原胶。所述乳化剂采用单双甘油酯和分子蒸馏单甘脂,用量为为2:1。所述香精和色素的用量百分比各为0.1%。
所述椰子味软冰淇淋浆料的制备方法,包括如下步骤:
(1)将配方比的胶体、乳化剂分散在60℃的椰子油中,搅拌均匀;
(2)然后加入44℃的水、香精和白砂糖,并将配料白砂糖溶解于其中,充分搅拌均匀;
(3)加入脱脂奶粉、麦芽糊精、酪朊酸钠剩余粉状物料,充分搅拌均匀;
(4)将物料升温至67℃,持续40min;均质,二级压力为3.5Mpa,一级为压力20Mpa;
(5)均质后迅速将物料冷却至8℃,并且保持该温度老化4小时;
(6)包装,经UHT杀菌,常温储藏。
对比例2
一种椰子味软冰淇淋浆料,按重量百分比计包括如下组分:
在本实施例中,所述椰浆为冷冻椰浆品或超高温杀菌(UHT)椰浆品,且其不含椰肉纤维。所述椰子油为精炼椰子油,无需改性。所述胶体采用刺槐豆胶和结冷胶中,其用量比为1:4。所述乳化剂采用司盘类、丙二醇脂肪酸酯和蔗糖酯,其用量为为1:2:0.6。所述香精用量百分比为0.1%。
在本实施例中,所述椰子味软冰淇淋浆料的制备方法,包括如下步骤:
(1)将配方比的胶体、乳化剂分散在54℃的椰子油中,搅拌均匀;
(2)然后加入48℃的水、香精和白砂糖,并将配料白砂糖溶解于其中,充分搅拌均匀;
(3)加入脱脂奶粉、麦芽糊精、酪朊酸钠剩余粉状物料,充分搅拌均匀;
(4)将物料升温至65℃,持续32min;均质,二级压力为3Mpa,一级为压力20Mpa;
(5)均质后迅速将物料冷却至5℃,并且保持该温度老化4小时;
(6)包装,经UHT杀菌,常温储藏。
产品性能测试
一、稳定性测试
将上述实施例和对比例所得软冰淇淋浆料放置-18℃冷冻库冷冻保藏50天、100天、200天后分别取样解冻观察软冰淇淋浆料状态,将软冰淇淋浆料冷冻后隔日于常温条件下解冻反复5次,测试结果如下表1所示:
表1
二、应用性能测试
测试了由上述实施例比较例制备得到的软冰淇淋浆料凝冻后的软冰淇淋产品的组织外观、口感风味、打发率以及稳定性,具体实验结果如下表2所示:
表2
由上表1和表2可知,采用本发明提供的方法得到的椰子味软冰淇淋浆料,制备的椰子味软冰淇淋化口良好,椰子风味浓郁,口感顺滑,膨胀率正常,融化率正常。
以上对本发明的具体实施例进行了详细描述,但其只是作为范例,本发明并不限制于以上描述的具体实施例。对于本领域技术人员而言,任何对本发明进行的等同修改和替代也都在本发明的范畴之中。因此,在不脱离本发明的精神和范围下所作的均等变换和修改,都应涵盖在本发明的范围内。
Claims (8)
1.一种椰子味软冰淇淋浆料,其特征在于,按重量百分比计包括如下组分:
2.根据权利要求1所述的椰子味软冰淇淋浆料,其特征在于,所述椰浆为冷冻椰浆品或超高温杀菌(UHT)椰浆品,且其不含椰肉纤维。
3.根据权利要求1所述的椰子味软冰淇淋浆料,其特征在于,所述椰子油为精炼椰子油。
4.根据权利要求1所述的椰子味软冰淇淋浆料,其特征在于,所述胶体选自为黄原胶、卡拉胶、瓜尔胶、刺槐豆胶、结冷胶、羧甲基纤维素中的一种或几种。
5.根据权利要求1所述的椰子味软冰淇淋浆料,其特征在于,所述选自为单双甘油酯、分子蒸馏单甘脂、司盘类、吐温类、聚甘油酯类、丙二醇脂肪酸酯、蔗糖酯、大豆磷脂中的一种或几种。
6.一种如权利要求1-5任一项所述椰子味软冰淇淋浆料的制备方法,其特征在于,包括如下步骤:
(1)将胶体、乳化剂分散在50-60℃的椰子油中,搅拌均匀;
(2)然后加入40-50℃的水、香精和白砂糖,并将配料白砂糖溶解于其中,充分搅拌均匀;
(3)加入脱脂奶粉、麦芽糊精、酪朊酸钠剩余粉状物料,充分搅拌均匀;
(4)将物料升温至65-68℃,持续30-40min,均质;
(5)均质后迅速将物料冷却至5-8℃,并且保持该温度老化1-4小时;
(6)包装,储藏。
7.根据权利要求6所述的椰子味软冰淇淋浆料的制备方法,其特征在于,步骤(4)中所述均质的二级压力为3-5Mpa,一级为压力10-30Mpa。
8.根据权利要求6所述的椰子味软冰淇淋浆料的制备方法,其特征在于,步骤(6)中所述储藏为入冷冻库(-18℃)储藏;或经UHT杀菌,常温储藏。
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CN111406825A (zh) * | 2020-04-28 | 2020-07-14 | 贠海峰 | 一种椰子雪糕及其制备方法 |
CN111919959A (zh) * | 2020-07-07 | 2020-11-13 | 上海海融食品科技股份有限公司 | 一种挤出胶囊型冰淇淋内容物及其制备方法 |
CN112715738A (zh) * | 2020-12-25 | 2021-04-30 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种植物基冷冻饮品及其制备方法 |
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CN112753841A (zh) * | 2021-01-26 | 2021-05-07 | 上海海融食品科技股份有限公司 | 一种免发酵酸性软冰淇淋浆料及其制备方法 |
CN114617240A (zh) * | 2022-02-07 | 2022-06-14 | 上海庞嘉网络科技有限公司 | 一种椰子粉及其制备方法 |
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