CN110178959A - A kind of high microsteping hard ice-cream powder and its household craft preparation method - Google Patents
A kind of high microsteping hard ice-cream powder and its household craft preparation method Download PDFInfo
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- CN110178959A CN110178959A CN201910358177.1A CN201910358177A CN110178959A CN 110178959 A CN110178959 A CN 110178959A CN 201910358177 A CN201910358177 A CN 201910358177A CN 110178959 A CN110178959 A CN 110178959A
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- cream
- ice
- powder
- inulin
- hard ice
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- 239000000843 powder Substances 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 229920001202 Inulin Polymers 0.000 claims abstract description 55
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 55
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
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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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
-
- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/045—Production of frozen sweets, e.g. ice-cream of slush-ice, e.g. semi-frozen beverage
-
- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
-
- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/221—Moulds
-
- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/224—Agitators or scrapers
-
- 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
- A23G9/34—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
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- 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
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
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- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of high microsteping hard ice-cream powder, the high microsteping hard ice-cream powder by weight, including following raw material proportioning: white granulated sugar 30~60, glucose 6~20, maltodextrin 10~25, inulin 10-25, whole-fat milk powder 2~20, whey protein concentrate 2-5, flavor powder 4~25, edible salt 0~1, emulsion stabilizer 1~2.The invention also discloses the household craft preparation methods for using the high microsteping hard ice-cream powder production Italian type hard ice-cream, Italian type snow fragrant plant and American hard ice-cream.The present invention is suitable for the variation from various fat contents to the content of various sugar；The addition of functional ingredient and the natural flavour mountaineous food materials of more tastes makes ice cream have delicious and healthcare function；Manufacture craft is simple, can be only in home use ice-cream machine or electric mixer and voluntarily create various ice cream, the hard ice-cream for having both trophic function can be made, and organoleptic attribute and texture are not affected.
Description
Technical field
The invention belongs to articles of ice confectionery technical fields, more particularly, to a kind of high microsteping hard ice-cream powder and its household hand
Work preparation method.
Background technique
Ice cream is considered as unhealthy food by many Chinese Consumer's, and Ying Minte " ice cream and frozen food " report is aobvious
Show, 19% consumer less buys frozen foods now, because they think that frozen food is unhealthy, research is it has also been found that these disappear
Expense person's behavior is it will be apparent that it is contemplated that healthy ice cream necessarily dominates future market in young crowd.
The fatty amount containing sugar of traditional ice cream is higher, American ice cream fat content 8-18%, sugared content 13-15%.
In comparison, present people prefer low fat, Italian type ice cream Gelato low in calories, low cholesterol on the market, Gelato meaning
Formula ice cream fat content 0-8%, sugared content 16-37% are the famous desserts of Italy, represent a kind of life of Italy
Mode, traditional Italian, which has, comes into tradition of the Gelato as afternoon tea that coffee shop eats a made fresh afternoon.?
After Gelato and its ice cream shops enter China, since the theory of the taste of its fresh multiplicity, low fat health also increasingly obtains
The favor of consumer.However Gelato, in order to obtain careful mouthfeel, sugar content is very high, does not meet the taste of Chinese and is good for
The demand of health, therefore the sugar content of Gelato ice cream how is reduced, develop low sugar, low fat, ice river in Henan Province low in calories, low cholesterol
Leaching, becomes urgent problem to be solved.
On the other hand, although being produced from the Gelato that Italy is passed to China in Italy for manual workshop form, in
State market becomes industrialized production substantially, and production equipment is expensive, and manual ice cream making also needs to participate in Italian great master
The course learning held just can get correlation experience.Entering gate threshold height keeps Gelato price expensive, substantially in member/100 25-50
Gram.It is different from everybody consumable human-oriented Gelato of Italy, it is not that ordinary consumer can often disappear in Chinese Gelato
The cuisines taken.Hence limit the development of the ice cream.
Inulin also referred to as makees synanthrin, cichory root fiber, is a kind of natural water-soluble dietary fiber, is widely present in
In the various plants of nature.The intake for improving dietary fiber can be such that the energy ingested reduces, and can clean wall of digestive, increase
Strong digestive function, in pre- preventing bone rarefaction, cardiovascular disease, diabetes, bowel cancer etc. plays huge effect.Inulin
When being added in ice cream instead of part sugar and fat, moreover it is possible to the risk taken in fat and sugar class and there are related disorders is effectively reduced,
Inulin belong to high sugariness, low fat, low calorie a kind of water-soluble dietary fiber, inulin heat is low, about 1.5-2.0kcal/
G, the effect of making people that can also play nutrition and health care while tasting cuisines.
When the per day intake of inulin reaches 2200mg or more, apparent adjust will be generated to the physiological action of human body and is made
With.The multinomial Health Claims having are confirmed by zoopery and clinical research, including maintain intestinal health, are improved just
It is secret, blood sugar concentration is reduced, hyperlipidemia is improved, cholesterol is reduced, is beneficial to Weight management (help is lost weight), improves mineral element
Bioavilability enhances immunity of organisms.The per day intake of inulin reaches 5 grams, can significantly improve intestinal health；If reaching 8
Gram, it can significantly promote calcium uptake.The research of children also found, 6 grams of witloof fibers are added in daily diet, can be improved immune
Power, reduces the risk of acute infection, and improves intestinal flora health.
In food industry, inulin is in addition to nutritive peculiarity, additionally it is possible to improve rheological property, improve Food Texture.Work as inulin
It is added in ice cream, first can increase alamode stability, improve the ice crystal phenomenon of the ice cream under fast freezing conditions, former
Reason drops low-moisture movement mainly since glass transition temperature can be improved in inulin, reduces and control the formation of ice crystal, Yi Jiyou
Big ice crystal when temperature fluctuation is formed；Second inulin has the function of that simulated fat and substitution are sugared, in alternative ice cream
Partial fat and part sugar, and organoleptic attribute (such as smooth feeling, cream sense, satiety) and taste are substantially without any change.
A kind of high fine ice cream of low sugar of the disclosure of the invention of CN201711269870, uses inulin and the polydextrose as diet
Fiber source, inulin additive amount 3.5%, fat content 8%, the advantages of combining low sugar and high dietary-fiber, are suitble to beauty
The pursuit of food while the crowd for focusing on healthy diet.
A kind of oligofructose inulin sludge ice river in Henan Province is disclosed in the invention that Chinese Patent Application No. is CN200610151987.2
Leaching and preparation method thereof, selection addition oligofructose inulin make soft ice cream.
Manufacture of ice cream is both needed to using large-scale ice cream freezing machine in above-mentioned patent.Mixture is put into usual ice cream
It is freezed in manufacture device, that is, ice cream freezing machine, ice cream can just be made.
In terms of using the dried ice cream mix of domestic type electric blender and refrigerator mfg ice cream, patent
CN201611154724.7 discloses the preparation method that a kind of hand breaks dried ice cream mix, and invention product can be by family's tool system
Standby ice cream, a kind of processable hand for obtaining oil-in-water type of the preparation method break dried ice cream mix, but the invention dried ice cream mix its egg
White matter content is 6.0% or more, 17% or more fat content, sugared content 60-70%.By the tune of Homemade ice cream Shi Yushui
With ratio be 1:1.5, final 2.4% or more ice cream protein content, 6.8% or more fat content, 24% or more sugared content,
Inulin is not added in the formula, and sugared content is very high, and the ice cream recipe to fat content less than 6.5% is not directed to.
Above-mentioned patent there are the problem of: first is that ice cream subtract sugar, fat reducing when taste flavor be deteriorated, ice crystal becomes larger and sense organ
The problem of tissue characteristics such as smooth feeling, dense sense etc. are deteriorated；Second is that inulin addition is subtracted bring hardness in sugared, fat reducing ice cream
The problems such as increase, sugariness decline, viscosity increase, thawing resistance are deteriorated；Third is that due to being substituted with electric mixer in hand-made
Defect in terms of Large-scale professional freezing machine and bring expansion rate and ice crystal.
Summary of the invention
In order to solve the above technical problem, the present invention provides a kind of high microsteping hard ice-cream powder and its homecraft preparation are hard
Inulin is made an addition to and is subtracted in sugared fat reducing ice cream by the proportion optimizing and hand-made method that are formulated by the method for ice cream
Mouthfeel and quality are unaffected.
The present invention adopts the following technical scheme:
A kind of high microsteping hard ice-cream powder, by weight, including following raw material proportioning: white granulated sugar 30~60, glucose 6
~20, maltodextrin 10~25, inulin 10-25, whole-fat milk powder 2~20, whey protein concentrate 2-5, flavor powder 4~25, edible
Salt 0~1, emulsion stabilizer 1~2.
Further, the inulin degree of polymerization is in 10-20.
Further, the present invention also provides a kind of preparation methods of high microsteping hard ice-cream powder, to avoid due to tradition
Dried ice cream mix spray drying and bring flavor loss, retain freeze-dried fruit powder and other natural materials in formula to greatest extent
It is natural flavour mountaineous, the preparation method of household hard ice-cream powder of the present invention, in such a way that substep is incremented by mixing by amount, including
Following steps:
(1) ingredient: carrying out mesh number inspection to each raw material, and mesh number needs crushed 60 meshes lower than the raw material of 60 mesh, spare,
Each ingredient after pulverizing and sieving weighs up in proportion；
(2) stir: substep is mixed, and physical mixed is carried out using helicon mixer when mixing, specially in 10-
In 30 DEG C of environment, mixer is opened, with the frequency stirring for 3 rotations 150 of revolving:
A. emulsion stabilizer, edible salt, glucose, malt essence are added in mixer and carries out the first mixing, forms first
Material mixes 4-8 minutes；
B. flavor powder and whole-fat milk powder is added, above-mentioned first material is carried out second with flavor powder, whole-fat milk powder and is mixed, shape
At second material, mix 4-8 minutes；
C. the inulin and maltodextrin weighed up is added, above-mentioned second material and inulin, maltodextrin are subjected to equal increments
Mixing forms third material, mixes 4-8 minutes；
D. white granulated sugar is added, above-mentioned third material is mixed with white granulated sugar, mixes 8-15 minutes, is made described hard
Dried ice cream mix；
(3) dispersed inspection is examined: gained finished product is sieved and carry out, when material size reaches 20-200 mesh, mixing is equal
When evenness relative deviation (10mm) is less than 1.5%, show that finished product has been uniformly mixed；
(4) it packs: being packed according to packing instructions, and be put in preservation at low temperature drying.
Further, a kind of ice cream made using the high microsteping hard ice-cream powder, including the hard ice of Gelato Italian type
River in Henan Province drenches (the middle low fat milk bottom of 0-8% or water-bed formula), Italian type avenges fragrant plant (the low fat fruit bottom of 0-1.5% is formulated) and American
Hard ice-cream (formula high in fat of 8-18%), delicate mouthfeel, ice crystal are tiny, flavor is prominent.
The formula, including following raw material:
Not the characteristics of present invention is not for freezing machine is used in Domestic ice cream production, it is tiny to be realized in simulation freezing machine
Ice crystal and air are mixed into, and using dismissing twice and refrigerating process and formulation optimization, are dismissed at a high speed 8 minutes, are then freezed for the first time
4-6 hours, take out softening, be again stirring for beating large ice crystals as small ice crystal, more than acquisition and small air bubble, ice cream at this time are swollen
Swollen rate 20-60%, freezes again, and mixed raw material can be made to congeal and obtain excellent tissue and body with after hardening, more agreeable to the taste, and
It is more soft and moist with it is soft.Secondary to congeal, the inulin of more excellent dosage is conducive to improve the stability of bubble, realizes stable swollen
Swollen rate and the control of tiny ice crystal.
Further, the manufacture craft of the Italian type hard ice-cream includes the following steps:
1) hard ice-cream powder and milk, cream are prepared in proportion, or fine and soft condensed milk, fruit or flavouring-soy-sauce or flavor is added
Powder；
2) all ingredients stir evenly, and are heated to 85 degree of sterilizations, then cool to 2-4 degree, are put into refrigerator aging 6-12 hours；
3) home use ice-cream machine is opened, feed liquid is poured under stirring, ice cream inflation forming after 15-25 minutes,
Its outlet temperature is at -3~7 degree, expansion rate 20-60%；
4) ice cream is packed into mold, being put into refrigerator freezing preservation, it can be served in 6-8 hours.
Further, the manufacture craft of the Italian type hard ice-cream includes the following steps:
1) room temperature milk is poured into container；
2) it pours into hard ice-cream powder to stir evenly, or flavor powder is added and stirs evenly, room temperature 15-25 minutes；
3) whipping cream that refrigeration is added was made with electric mixer high-speed stirred 4-8 minutes to 5-7 scores of ice cream liquid
The state of hair, i.e. feed liquid can draw the visible state of eight words under laminated flow；
4) be put into refrigerator freezing 4-6 hours, take out softening to chopsticks can the dynamic state of pestle, stirred evenly with electric mixer
It high-speed stirred 3-4 minutes afterwards, puts back to refrigerator and continues freezing it can be served in 1-2 hours；Expansion rate is 20-60%.
Further, the manufacture craft of the Italian type snow fragrant plant includes the following steps:
1) hard ice-cream powder and water, fruit fine and soft (slurry) or flavouring-soy-sauce are prepared in proportion, or various flavor powder is added；
2) all ingredients stir evenly, and are heated to 85 degree of sterilizations, then cool to 2-4 degree, are put into refrigerator aging 6-12 hours；
3) home use ice-cream machine is opened, feed liquid is poured under stirring, fragrant plant forming is avenged after 15-25 minutes；
4) snow fragrant plant is packed into mold, being put into refrigerator freezing preservation, it can be served in 6-8 hours.
Further, the manufacture craft of the Italian type snow fragrant plant includes the following steps:
1) hard ice-cream powder is prepared in proportion with water, or various flavor powder is added；
2) all ingredients stir evenly, and are put into refrigerator freezing 4-6 hours, take out softening to chopsticks can the dynamic state of pestle, use is electronic
Blender high-speed stirred 3-4 minutes after mixing evenly；
4) snow fragrant plant is packed into mold, being put into refrigerator freezing preservation, it can be served in 6-8 hours.
Further, the manufacture craft of the American hard ice-cream includes the following steps:
1) room temperature plain chocolate is poured into container；
2) hard ice-cream powder is poured into stir evenly, the appropriate flavor powder that is added stirs evenly, and room temperature 15-25 minutes；
3) whipping cream that refrigeration is added was made with electric mixer high-speed stirred 4-8 minutes to 5-7 scores of ice cream liquid
The state of hair, i.e. feed liquid can draw the visible state of eight words under laminated flow；
4) be put into refrigerator freezing 4-6 hours, take out softening to chopsticks can the dynamic state of pestle, stirred evenly with electric mixer
It puts back to refrigerator to continue freezing it can be served in 1-2 hours, expansion rate 20-60%.
The present invention subtracts bring hardness increase in sugared, fat reducing ice cream for inulin addition, sugariness declines, viscosity increases
Greatly, the problems such as thawing resistance is deteriorated, also adjusts separately formula, comprising:
Since inulin makes tissue be hardened ice cream freezing point without influence, selection be added can reduce freezing point glucose and
Salt is edible salt 0~1%, glucose (containing or not contain polydextrose) 6~15% compared with ratio of greater inequality example；
After adding inulin, glucose, maltodextrin and flavor powder is added in sugariness decline, selection, and more excellent proportion is glucose
(containing or not contain polydextrose) 6~15%；Maltodextrin 10-25%, flavor powder 4-25%；
The low fat formulation of inulin is added, thawing resistance is deteriorated, and selection is added milk powder and increases percent protein, and reinforces albumen and inulin
Between gel network structure to stablizing bubble；The more excellent dosage of whole-fat milk powder is 2~20%；
Viscosity increases after adding inulin, and selection adjustment stabilizer and dosage keep ice cream organoleptic properties unaffected, compared with
Ratio of greater inequality example is stabilizer 1~2%；First time whipping process uses the air for squeezing into 20-60% for high-speed stirred 4-8 minutes simultaneously.
Not the characteristics of present invention is not for freezing machine is used in Domestic ice cream production, it is tiny to be realized in simulation freezing machine
Ice crystal and air are mixed into, and using dismissing twice and refrigerating process and formulation optimization, are dismissed at a high speed 4-8 minutes for the first time, then cold
Freeze 4-6 hours, take out softening, is again stirring for beating large ice crystals as small ice crystal, acquisition mostly small air bubble, ice cream at this time
Expansion rate 20-60%, freezes again, and mixed raw material can be made to congeal and obtain excellent tissue and body with after hardening, more agreeable to the taste,
And it is more soft and moist with it is soft.Secondary to congeal, the inulin of more excellent dosage is conducive to improve the stability of bubble, realizes stable
Expansion rate and the control of tiny ice crystal.
Beneficial effects of the present invention:
1, dismissing in production is realized with the technique dismissed by secondary freezing and congealed, and pass through inulin, egg in formula
The stability of the optimum proportioning of white matter content and stabilizer holding bubble and ice crystal.For the cumbersome blending process of simplification, the present invention
The Domestic ice cream powder of offer adds water or milk, cream to use electric mixer or home use ice-cream machine and domestic refrigerator
High-quality is voluntarily made, high microsteping, fat reducing, subtracts sugar hard ice-cream low in calories.
2, present inventor can comply with the DIY trend of present consumer with hard ice-cream powder, improve sense of participation, making
In, fruit, cocoa power can be added, millet paste etc. oneself can be added fruit and other food materials make difference after ice cream is made
The various moulding of the ice cream of flavor and high face value has extraordinary application prospect.And dried ice cream mix has relative to ice cream
Have the characteristics that save for a long time under normal temperature conditions, stability it is good.Very convenient family uses.
3, the ice cream produced in enormous quantities compared to American ice cream on the market-mechanization, Italian ice cream-need to purchase
Enter large machines and study production experience, existing Homemade ice cream-voluntarily ingredient or purchase dried ice cream mix 3-5 times repeatedly
Production is beaten in freezing, and the present invention is suitable for from various fat contents to various first is that greatly expand application range in production
The variation of the content of sugar, second is that (hard ice-cream is added in the natural dietary fiber inulin with alimentary health-care function to functional ingredient
In powder) and the addition of the natural flavour mountaineous food materials of more tastes make ice cream that there is delicious and healthcare function, third is that manufacture craft is also able to
Simplify, do not need large machines, be only added water, fruit or milk and cream with Domestic ice cream powder, home use ice-cream machine or
Simple four step of electric mixer, various ice cream can voluntarily be created by allowing Chinese Consumer's to be in, and can be had and be had both nutrition
The high microsteping of function, subtracts sugar, hard ice-cream low in calories at fat reducing, and organoleptic attribute and texture are not affected, to make to eat
Ice cream can also become a kind of healthy lifestyles.
Specific embodiment
The contents of the present invention are further elaborated below with reference to specific embodiment, but embodiment is only of the invention
Better embodiment, therefore all equivalence changes done according to feature described in present patent application range and principle, are included in
Within the scope of present patent application.
Embodiment 1
The method of formula and family manufacture Italian type the snow fragrant plant of household hard ice-cream powder containing inulin, comprising the following steps:
1) it prepares dried ice cream mix a: weighing raw material: 38 parts of white granulated sugar, 20 parts of whole milk powder, 10 parts of inulin, 6 parts of glucose,
1.4 parts of compound stabilizer, 0.6 part of salt, 20 parts of maltodextrin, 4 parts of whey protein concentrate；
2) weighed raw material is uniformly mixed in the present inventive method；
3) 30 parts of dried ice cream mix prepared are weighed, commercially available mango fruit is 30 parts fine and soft, 40 parts of water, dried ice cream mix and fruit young pilose antler is poured into
In water, material is uniformly mixed with hand-held egg-whisk or household homogenizer, is stored at room temperature 15 minutes；
4) it after hand electric blender high-speed stirred 8 minutes, is put into freezer compartment of refrigerator and freezes 4-6 hours；
5) ice cream frozen is taken out, after softening in 5-10 minutes, is again stirring for beating large ice crystals as small ice crystal Cheng Keliu
It when dynamic semisolid, is dismissed 4 minutes with electric mixer high speed, obtains more and small air bubble, it is cold to place into freezer compartment of refrigerator
Freeze 6 hours to adfreezing；Obtain mango snow fragrant plant.
Embodiment 2
The present embodiment the difference from embodiment 1 is that:
The formula of dried ice cream mix is different, essentially consists in inulin content and maltodextrin content, specifically:
38 parts of white granulated sugar, 20 parts of whole milk powder, 20 parts of inulin, 6 parts of glucose, 1.4 parts of compound stabilizer, 0.6 part of salt, wheat
10 parts of bud dextrin, 4 parts of whey protein concentrate
Same formula and technique are made mango and avenge fragrant plant.
18 sensory evaluation personnel are respectively from sophistication, and sweet taste, hardness, smooth feeling, dense sense, cream sense are to embodiment 1
Mango snow fragrant plant with 2 scores, and takes 0-10 points of scoring mechanism to give a mark, and carry out t- inspection to result, obtains implementation
The mango of example 1 and embodiment 2 snow fragrant plant has significant difference.1 moderate snow fragrant plant score 7.3 of embodiment is divided, 2 moderate snow fragrant plant score of embodiment
6.7 point.The snow fragrant plant mouthfeel of embodiment 1 is denseer, and the smell of fruits is very sweet.The snow fragrant plant of embodiment 2 is more soft, softer, and entrance melts,
Similar to mousse mouthfeel.
Fat content is 1.3% in upper two embodiments, protein content 2.5%, sugared content 17%, total solid
It is 36%.Fragrant plant mouthfeel is avenged due to embodiment 1 and avenges fragrant plant better than embodiment 2, more excellent inulin content is 3- in low fat formulation
5%.
Embodiment 3
The method of the formula and family manufacture Italian type ice cream of household hard ice-cream powder containing inulin, comprising the following steps:
1) it prepares dried ice cream mix: weighing raw material: 38 parts of white granulated sugar, 10 parts of whole milk, 15 parts of inulin, 8 parts of glucose, compound
1.2 parts of stabilizer, 0.8 part of salt, 24 parts of maltodextrin, 3 parts of whey protein concentrate
2) weighed raw material is uniformly mixed in the present inventive method.
3) weigh 20 parts of dried ice cream mix prepared, 70 parts of commercially available whole milk, 10 parts of whipping cream, by dried ice cream mix with
It pours into milk, material is uniformly mixed with hand-held egg-whisk or household homogenizer, is stored at room temperature 25 minutes.
4) the refrigeration whipping cream weighed up is added, after mixing evenly with hand electric blender high-speed stirred after 8 minutes,
Beat state distribute to ice cream liquid 5-7, i.e., feed liquid can be under laminated flow, stroke visible state of eight words.It is cold to be put into freezer compartment of refrigerator
Freeze 4-6 hours.
5) ice cream frozen is taken out, take out softening to chopsticks can the dynamic state of pestle, after about 5-10 minute softens,
When being again stirring for beating large ice crystals as small ice crystal into flowable semisolid, is dismissed 3-4 minutes, obtained with electric mixer high speed
More and small air bubbles places into freezer compartment of refrigerator and freezes 1-2 hours to adfreezing.Obtain ice milk.
Embodiment 4
The present embodiment and the difference of embodiment 3 are:
The formula of dried ice cream mix is different, essentially consists in inulin content and maltodextrin content, specifically:
38 parts of white granulated sugar, 10 parts of whole milk powder, 25 parts of inulin, 8 parts of glucose, 1.2 parts of compound stabilizer, 0.8 part of salt, wheat
15 parts of bud dextrin, 3 parts of whey protein concentrate
Italian type ice milk is made in same formula and technique.
18 sensory evaluation personnel are respectively from sophistication, and sweet taste, hardness, smooth feeling, dense sense, cream sense are to embodiment 3
Italian type ice cream with 4 scores, and 0-10 points of scoring mechanism is taken to give a mark, and carries out t- inspection to result, obtains reality
The Italian type ice milk for applying example 3 and embodiment 4 has significant difference.Italian type ice milk score 6.7 in embodiment 3
Point, Italian type ice cream score 7.9 is divided in embodiment 4.The Italian type ice cream mouthfeel of embodiment 4 is finer and close soft and smooth, aromatic flavour.It is real
The Italian type ice cream crystal for applying example 3 is larger.
Fat content is 6.5% in upper two embodiments, protein content 3.8%, sugared content 9.2%, total solid
It is 32%.Since the Italian ice milk mouthfeel of embodiment 4 is better than the Italian ice milk of embodiment 3, in middle rouge
More excellent inulin content is 4-5% in formula.
Embodiment 5
The method of the formula and the American ice cream of family manufacture of household hard ice-cream powder containing inulin, comprising the following steps:
1) it prepares dried ice cream mix: weighing raw material: is 38 parts of white granulated sugar, 12.5 parts of whole milk, 10 parts of inulin, 8 parts of glucose, multiple
Close 1.0 parts of stabilizer, 0.5 part of salt, 25 parts of maltodextrin, 5 parts of whey protein concentrate
2) weighed raw material is uniformly mixed in the present inventive method.
3) 20 parts of dried ice cream mix prepared are weighed, 50 parts of commercially available whole milk 25 parts of whipping cream, 5 parts of ground coffee, will
Dried ice cream mix pours into milk together with ground coffee, is uniformly mixed material with hand-held egg-whisk or household homogenizer, room temperature is quiet
It sets 20 minutes.
4) the refrigeration whipping cream weighed up is added, after mixing evenly with hand electric blender high-speed stirred after 8 minutes,
Beat state distribute to ice cream liquid 5-7, i.e., feed liquid can be under laminated flow, stroke visible state of eight words.It is cold to be put into freezer compartment of refrigerator
Freeze 4-6 hours.
5) ice cream frozen is taken out, take out softening to chopsticks can the dynamic state of pestle, after about 5-10 minute softens,
When being again stirring for beating large ice crystals as small ice crystal into flowable semisolid, is dismissed 3-4 minutes, obtained with electric mixer high speed
More and small air bubbles places into freezer compartment of refrigerator and freezes 1-2 hours to adfreezing.Obtain coffee ice cream.
Embodiment 6
The present embodiment and the difference of embodiment 5 are:
The formula of dried ice cream mix is different, essentially consists in inulin content and maltodextrin content, specifically:
38 parts of white granulated sugar, 12.5 parts of whole milk powder, 25 parts of inulin, 8 parts of glucose, 1.0 parts of compound stabilizer, 0.5 part of salt,
10 parts of maltodextrin, 5 parts of whey protein concentrate
Caffe american ice cream is made in same formula and technique.
18 sensory evaluation personnel are respectively from sophistication, and sweet taste, hardness, smooth feeling, dense sense, cream sense are to embodiment 5
Caffe american ice cream with 6 scores, and 0-10 points of scoring mechanism is taken to give a mark, and carries out t- inspection to result, obtains
The caffe american ice cream of embodiment 5 and embodiment 6 has significant difference out.American coffee ice cream score 7 in embodiment 5
Point, Italian type ice cream score 7.6 is divided in embodiment 6.The caffe american ice cream mouthfeel of embodiment 6 is very fine and close soft and smooth, fragrance
It is strong.The caffe american ice cream smooth mouth feel of embodiment 5, it is relatively soft.
Fat content is 11.5% in upper two embodiments, protein content 4.0%, sugared content 9.2%, total solid
Object is 36%.Since the caffe american ice cream mouthfeel of embodiment 6 is better than the caffe american ice cream of embodiment 5, but totally comment
Divide preferably, therefore more excellent inulin content is 2-5% in formula high in fat.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features.
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (9)
1. a kind of high microsteping hard ice-cream powder, which is characterized in that by weight, including following raw material proportioning: white granulated sugar 30~60,
Glucose 6~20, maltodextrin 10~25, inulin 10-25, whole-fat milk powder 2~20, whey protein concentrate 2-5, flavor powder 4~
25, edible salt 0~1, emulsion stabilizer 1~2.
2. a kind of high microsteping hard ice-cream powder according to claim 1, which is characterized in that by weight, the glucose 6
~15, maltodextrin 15-25；The inulin degree of polymerization is in 10-20.
3. a kind of high microsteping hard ice-cream powder according to claim 1, which is characterized in that the high microsteping hard ice-cream powder
Preparation method, using substep by amount be incremented by mixing by the way of, comprising the following steps:
(1) ingredient: carrying out mesh number inspection to each raw material, and mesh number needs crushed 60 meshes lower than the raw material of 60 mesh, spare, by powder
Each ingredient after broken sieving weighs up in proportion；
(2) stir: substep is mixed, and physical mixed is carried out using helicon mixer when mixing, specially at 10-30 DEG C
In environment, mixer is opened, with the frequency stirring for 3 rotations 150 of revolving:
A. emulsion stabilizer, edible salt, glucose, malt essence are added in mixer and carries out the first mixing, forms first material,
Mixing 4-8 minutes；
B. flavor powder and whole-fat milk powder is added, above-mentioned first material is carried out second with flavor powder, whole-fat milk powder and is mixed, formation the
Two materials mix 4-8 minutes；
C. the inulin and maltodextrin weighed up is added, above-mentioned second material is subjected to equal increments with inulin, maltodextrin and is mixed,
Third material is formed, is mixed 4-8 minutes；
D. white granulated sugar is added, above-mentioned third material is mixed with white granulated sugar, mixes 8-15 minutes, the hard ice-cream is made
Powder；
(3) it examines: gained finished product being sieved and carries out dispersed inspection, when material size reaches 20-200 mesh, mixture homogeneity
When relative deviation (10mm) is less than 1.5%, show that finished product has been uniformly mixed；
(4) it packs: being packed according to packing instructions, and be put in preservation at low temperature drying.
4. a kind of ice cream made using high microsteping hard ice-cream powder described in claims 1 to 33, which is characterized in that including
Italian type hard ice-cream, Italian type snow fragrant plant and American hard ice-cream, the formula, including following raw material:
5. a kind of homecraft production method of ice cream according to claim 4, which is characterized in that the hard ice of Italian type
The manufacture craft of river in Henan Province leaching includes the following steps:
1) hard ice-cream powder and milk, cream are prepared in proportion, or fine and soft condensed milk, fruit or flavouring-soy-sauce or flavor powder is added；
2) all ingredients stir evenly, and are heated to 85 degree of sterilizations, then cool to 2-4 degree, are put into refrigerator aging 6-12 hours；
3) home use ice-cream machine is opened, feed liquid is poured under stirring, ice cream inflation forming, goes out after 15-25 minutes
Mouthful temperature is at -3~7 degree, expansion rate 20-60%；
4) ice cream is packed into mold, being put into refrigerator freezing preservation, it can be served in 6-8 hours.
Alternatively, the manufacture craft of the Italian type hard ice-cream includes the following steps:
1) room temperature milk is poured into container；
2) it pours into hard ice-cream powder to stir evenly, or flavor powder is added and stirs evenly, room temperature 15-25 minutes；
3) whipping cream of refrigeration is added, with electric mixer high-speed stirred 4-8 minutes, beats to ice cream liquid 5-7 distribution
State, i.e. feed liquid can draw the visible state of eight words under laminated flow；
4) be put into refrigerator freezing 4-6 hours, take out softening to chopsticks can the dynamic state of pestle, it is high after mixing evenly with electric mixer
Speed stirring 3-4 minute puts back to refrigerator and continues to freeze that it can be served in 1-2 hours；Expansion rate is 20-60%.
6. a kind of homecraft production method of ice cream according to claim 4, which is characterized in that the Italian type avenges fragrant plant
Manufacture craft include the following steps:
1) hard ice-cream powder and water, fruit fine and soft (slurry) or flavouring-soy-sauce are prepared in proportion, or various flavor powder is added；
2) all ingredients stir evenly, and are heated to 85 degree of sterilizations, then cool to 2-4 degree, are put into refrigerator aging 6-12 hours；
3) home use ice-cream machine is opened, feed liquid is poured under stirring, fragrant plant forming is avenged after 15-25 minutes；
4) snow fragrant plant is packed into mold, being put into refrigerator freezing preservation, it can be served in 6-8 hours.
Alternatively, the manufacture craft of the Italian type snow fragrant plant includes the following steps:
1) hard ice-cream powder is prepared in proportion with water, or various flavor powder is added；
2) all ingredients stir evenly, and are put into refrigerator freezing 4-6 hours, take out softening to chopsticks can the dynamic state of pestle, use electric stirring
Device high-speed stirred 3-4 minutes after mixing evenly；
4) snow fragrant plant is packed into mold, being put into refrigerator freezing preservation, it can be served in 6-8 hours.
7. a kind of homecraft production method of ice cream according to claim 4, which is characterized in that the American hard ice
The manufacture craft of river in Henan Province leaching includes the following steps:
1) room temperature plain chocolate is poured into container；
2) hard ice-cream powder is poured into stir evenly, the appropriate flavor powder that is added stirs evenly, and room temperature 15-25 minutes；
3) whipping cream of refrigeration is added, with electric mixer high-speed stirred 4-8 minutes, beats to ice cream liquid 5-7 distribution
State, i.e. feed liquid can draw the visible state of eight words under laminated flow；
4) be put into refrigerator freezing 4-6 hours, take out softening to chopsticks can the dynamic state of pestle, stirred evenly and put back to electric mixer
Refrigerator continues freezing, and it can be served within 1-2 hours, expansion rate 20-60%.
8. a kind of homecraft production method of ice cream according to claim 4, which is characterized in that the ice cream is matched
The additive amount of inulin is 2-5% in side.
9. a kind of homecraft production method of ice cream according to claim 8, which is characterized in that the ice cream is matched
The additive amount of inulin is 3-5% in low fat formulation in side, and the additive amount of inulin is 2-5% in middle rouge formula, in formula high in fat
The additive amount of inulin is 4-5%.
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