CN110313537A - 一种彩蛋蛋黄冰淇淋及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
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- 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
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- B—PERFORMING OPERATIONS; TRANSPORTING
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Abstract
本发明公开了一种彩蛋蛋黄冰淇淋,包括蛋壳和填充于蛋壳内部的软冰淇淋和咸蛋黄蓉,软冰淇淋包裹球状的咸蛋黄蓉;所述软冰淇淋由下述重量份的原料制备而成:水35‑40份、奶油10‑15份、全脂奶粉5‑10份、黄油2‑3份、橄榄油2‑3份、白砂糖1‑2份、果葡糖浆1‑2份、木糖醇1‑2份、单硬脂肪酸甘油酯0.1‑0.2份、蔗糖脂肪酸酯0.1‑0.2份、卵磷脂0.1‑0.2份;所述球状的咸蛋黄蓉的体积不超过蛋壳内部空间的1/2。该彩蛋蛋黄冰淇淋,外观呈彩色蛋壳,外观色泽鲜艳,美观诱人,剖面为白色或乳白色软冰淇淋并包裹有金黄色的球状咸蛋黄蓉,美观诱人,组织细腻无明显冰晶,奶香味中带有咸蛋黄香味,冰淇淋绵软口感和蛋黄蓉颗粒感搭配,冰凉爽口,消暑开胃,营养价值高。
Description
技术领域
本发明涉及一种冰淇淋,尤其涉及一种彩蛋蛋黄冰淇淋及其制备方法。本发明由湖北神 丹将康食品有限公司(农业农村部蛋品加工重点实验室)研究开发完成。
背景技术
冰淇淋是一种深受各年龄段喜爱的夏季冷饮,随着大众对冰淇淋外观颜值和多样化口味 要求越来越高,传统包装方式以及传统口味的冰淇淋已经不能吸引到广大消费者的眼球。
发明内容
本发明所要解决的技术问题是提供一种彩蛋蛋黄冰淇淋及其制备方法。该彩蛋蛋黄冰淇 淋,外观呈彩色蛋壳,外观色泽鲜艳,美观诱人,剖面为白色或乳白色软冰淇淋并包裹有金 黄色的球状咸蛋黄蓉,美观诱人,组织细腻无明显冰晶,奶香味中带有咸蛋黄香味,冰淇淋 绵软口感和蛋黄蓉颗粒感搭配,冰凉爽口,营养价值高。
本发明为解决上述提出的问题所采用的技术方案为:
一种彩蛋蛋黄冰淇淋,包括蛋壳和填充于蛋壳内部的软冰淇淋和球状咸蛋黄蓉,软冰淇 淋包裹球状的咸蛋黄蓉;所述软冰淇淋由下述重量份的原料制备而成:水35-40份、奶油 10-15份、全脂奶粉5-10份、黄油2-3份、橄榄油2-3份、白砂糖1-2份、果葡糖浆1-2 份、木糖醇1-2份、单硬脂肪酸甘油酯0.1-0.2份、蔗糖脂肪酸酯0.1-0.2份、卵磷脂0.1-0.2 份;所述球状的咸蛋黄蓉的体积不超过蛋壳内部空间的1/2。
按上述方案,所述蛋壳经过如下方法预处理,包括以下步骤:
(1)将生鸭蛋或咸鸭蛋(>70g)充分清洗除去蛋壳表面的污渍;
(2)将清洗后的鸭蛋用开口机在蛋壳的小头端开口,蛋壳开口直径为3.5~4cm,倒出 蛋清和蛋黄;
(3)按重量份数计,将1份紫苏叶加入1500~2000份沸水煮沸5-10min,继续浸泡30- 45min,放至室温后加入5-10份柠檬酸混合均匀,将步骤(2)所得蛋壳浸泡于其中,浸泡时间15~20min;
(4)将待步骤(3)浸泡完成后,取出蛋壳取出,清洗后置于烘箱中烘烤20~30min,烘烤温度为35~40℃,得用于本发明所述彩蛋蛋黄冰淇淋的蛋壳。
按上述方案,所述的咸蛋黄蓉的粒径为20-40μm,盐分控制在1.7%~2.0%,它是由生 咸蛋黄在150~170℃下烘烤30-50min,取出压碎后在110~130℃下复烤30-50min,过胶体磨 粉碎所制备得到。
按上述方案,所述球状咸蛋黄蓉的体积占蛋壳内部空间的1/3-2/5。
本发明还提供一种上述彩蛋蛋黄冰淇淋的制备方法,依次包括以下步骤:
1)按上述原料重量份准备原料,然后将水、奶油、全脂奶粉、黄油、橄榄油、白砂糖、果葡糖浆、木糖醇、单硬脂肪酸甘油酯、蔗糖脂肪酸酯、卵磷脂充分搅拌混合均匀后杀菌,得到预混物;
2)将步骤1)所得预混物降温到50℃-65℃,然后在压力15MPa-20MPa条件下均质30min,得到均质后的混合物;
3)将步骤2)所得均质后的混合物在3-5min内迅速冷却到2℃-5℃,在2℃-5℃下连续 搅拌老化,得到浆料;
4)将步骤3)所得浆料通过凝冻搅打过程将空气混入到浆料中,制成体积膨胀的软冰 淇淋;
5)将咸蛋黄蓉注入到模具中制备成类似蛋黄大小的球状,在-18℃~-20℃下进行速冻 硬化;
6)将步骤4)所得的软冰淇淋注入蛋壳下部后,将步骤5)所得球状咸蛋黄蓉放入软冰 淇淋上,使蛋黄蓉球处于中部,然后将步骤4)所得软冰淇淋注满剩余蛋壳模具,蛋壳表面 裹上彩色锡箔纸,置于-18℃-20℃下进行速冻硬化,制得彩蛋蛋黄冰淇淋。
按上述方案,步骤1)所述杀菌的方式为巴氏杀菌,杀菌温度为85℃-90℃,杀菌时间 15-20min。
按上述方案,步骤3)所述老化的时间为6-8h,连续搅拌的转速为40-60r/min。
按上述方案,步骤5)所述硬化的时间为10-12h。
与现有技术相比,本发明的有益效果是:
1、本文提供一种彩蛋蛋黄冰淇淋及其制作方法,该彩蛋蛋黄冰淇淋,外观呈彩色蛋 壳,内部填充冰淇淋和球状咸蛋黄蓉,外观色泽鲜艳,美观诱人,剖面为白色或乳白色并包 裹有金黄色的球状咸蛋黄蓉,美观诱人,组织细腻无明显冰晶,奶香味中带有咸蛋黄香味, 冰淇淋绵软口感和蛋黄蓉颗粒感搭配,别有一番风味,冰凉爽口,消暑开胃,营养价值高, 老少皆宜。
2、本发明将蛋壳应用到冰淇淋的包装领域,不仅能满足消费者对产品包装形式新颖的 追求,同时还将制备蛋壳过程中产生的咸蛋黄应用到冰淇淋中,丰富了冰淇淋的口味,同时 咸蛋黄富含卵磷脂与不饱和脂肪酸、氨基酸等人体生命重要的营养元素,很大程度上增加了 冰淇淋的营养价值;此外冰淇淋中添加的卵磷脂具有乳化剂和稳定剂的功效,使冰淇淋形成 持久性的乳化能力和稳定作用,所制得的冰淇淋即具有细腻的“质”,又具有优良的“体”, 并有明显的咸蛋黄风味;另外,本发明在添加咸蛋黄于冰淇淋过程中,控制其他配料水、奶 油、全脂奶粉、黄油、橄榄油、甜味剂、乳化剂的组成及其用量,从而保证咸蛋黄冰淇淋整 体口感的协调,香甜可口,咸蛋黄香味浓郁的同时香甜可口,整体顺滑且冰凉爽口。
3、本发明提供的彩蛋蛋黄冰淇淋制作工艺,其中配料过程中的关键工艺在于蛋壳和蛋 黄蓉的制备方式,尤其是蛋壳需在加有柠檬酸的紫苏水中浸泡15~20min,柠檬酸浸泡处理 可以去除蛋壳表面的一层蛋壳膜,除去蛋壳表层的腥味,紫苏水可以去除蛋壳内部的腥味, 紫苏水需经煮制、浸泡后冷却至室温,有助于功效成分溶出,增强去腥效果,如不经加有柠 檬酸的紫苏水浸泡处理,蛋壳有腥味影响冰淇淋整体感官。
附图说明
图1为实施例1所得彩蛋蛋黄冰淇淋的实物整体图和剖面图。
具体实施方式
为了更好地理解本发明,下面结合实施例进一步阐明本发明的内容,但本发明不仅仅局 限于下面的实施例。
下述实施例中,蛋壳的预处理方法如下:
(1)将生鸭蛋(>70g)充分清洗除去蛋壳表面的污渍;
(2)将清洗后的生鸭蛋用开口机在蛋壳的小头端开口,蛋壳开口直径为3.5~4cm,倒 出蛋清和蛋黄;
(3)按重量份数计,将1份紫苏叶加入1500~2000份沸水煮沸5-10min,继续浸泡30- 45min,放至室温后加入5-10份柠檬酸混合均匀,将步骤(2)所得蛋壳浸泡于其中,浸泡时间15~20min;
(4)将待步骤(3)浸泡完成后,取出蛋壳取出,清洗后置于烘箱中烘烤20~30min,烘烤温度为35~40℃,得用于本发明所述彩蛋蛋黄冰淇淋的蛋壳。
下述实施例中,所述球状的咸蛋黄蓉的体积占蛋壳内部空间的2/5。
下述实施例中,所述的咸蛋黄蓉的粒径为20-40μm,盐分控制在1.7%~2.0%,它是由 生咸蛋黄在150~170℃下烘烤30-50min,取出压碎后在110~130℃下复烤30-50min,过胶体 磨粉碎所制备得到。
实施例1
一种彩蛋蛋黄冰淇淋,包括蛋壳和填充于蛋壳内部的软冰淇淋和球状咸蛋黄蓉,所述软 冰淇淋由下述重量份的原料制备而成:水35份、奶油10份、全脂奶粉5份、黄油2份、橄 榄油2份、白砂糖1份、果葡糖浆1份、木糖醇1份、单硬脂肪酸甘油酯0.1份、蔗糖脂肪 酸酯0.1份、卵磷脂0.1份;
采用上述原料制备彩蛋蛋黄黄冰淇淋的方法,具体包括下列步骤:
1)按上述原料比例,将水、奶油、全脂奶粉、黄油、橄榄油、白砂糖、果葡糖浆、木 糖醇、单硬脂肪酸甘油酯、蔗糖脂肪酸酯、卵磷脂在搅拌机中以转速为280rpm/min,搅拌15min充分混合均匀,加热到85-90℃,恒温15-20min杀菌,得到预混物;
2)将步骤1)所得预混物降温到50-65℃,然后再压力15-20MPa条件下均质30min,得到均质后的混合物;
3)将步骤2)所得均质后的混合物在3-5min内迅速冷却到2-5℃,在2-5℃,搅拌速度 40-60rpm/min下连续搅拌老化6-8h,得到浆料;
4)将步骤3)所得浆料通过凝冻搅打过程将空气混入到浆料中,制成体积膨胀的软冰 淇淋;
5)将咸蛋黄蓉注入到模具中制备成类似蛋黄大小的球状,在-18℃下进行速冻硬化10- 12h;
6)将步骤4)所得的软冰淇淋注入蛋壳体积的1/3,将步骤5)所得球状咸蛋黄蓉放入 软冰淇淋上,使蛋黄蓉球处于中部,然后将步骤4)所得软冰淇淋注满剩余蛋壳模具,蛋壳 表面裹上彩色锡箔纸,置于-18℃-20℃下进行速冻硬化,制得彩蛋蛋黄冰淇淋。
实施例2
一种彩蛋蛋黄冰淇淋,包括蛋壳和填充于蛋壳内部的软冰淇淋和球状咸蛋黄蓉,所述软 冰淇淋由下述重量份的原料制备而成:水40份、奶油15份、全脂奶粉10份、黄油3份、橄榄油3份、白砂糖2份、果葡糖浆2份、木糖醇2份、单硬脂肪酸甘油酯0.2份、蔗糖脂 肪酸酯0.2份、卵磷脂0.2份;
采用上述原料制备彩蛋蛋黄黄冰淇淋的方法,具体包括下列步骤:
1)按上述原料比例,将水、奶油、全脂奶粉、黄油、橄榄油、白砂糖、果葡糖浆、木 糖醇、单硬脂肪酸甘油酯、蔗糖脂肪酸酯、卵磷脂在搅拌机中以转速为280rpm/min,搅拌15min充分混合均匀,加热到85-90℃,恒温15-20min杀菌,得到预混物;
2)将步骤1)所得预混物降温到50-65℃,然后再压力15-20MPa条件下均质30min,得到均质后的混合物;
3)将步骤2)所得均质后的混合物在3-5min内迅速冷却到2-5℃,在2-5℃,搅拌速度 40-60rpm/min下连续搅拌老化6-8h,得到浆料;
4)将步骤3)所得浆料通过凝冻搅打过程将空气混入到浆料中,制成体积膨胀的软冰 淇淋;
5)将咸蛋黄蓉注入到模具中制备成类似蛋黄大小的球状,在-18℃下进行速冻硬化10- 12h;
6)将步骤4)所得的软冰淇淋注入蛋壳体积的1/3,将步骤5)所得球状咸蛋黄蓉放入 软冰淇淋上,使蛋黄蓉球处于中部,然后将步骤4)所得软冰淇淋注满剩余蛋壳模具,蛋壳 表面裹上彩色锡箔纸,置于-18℃-20℃下进行速冻硬化,制得彩蛋蛋黄冰淇淋。
对比例1
对比例与实施例1的不同之处在于:所述蛋壳是生咸鸭蛋或咸鸡蛋经清洗、开口、去除 蛋清和蛋黄、清洗、烘干后所得。
本对比例所得的彩蛋蛋黄冰淇淋,虽然外观为裹有彩色锡箔纸的蛋壳状,剖面为白色或 乳白色,中心为球状的咸蛋黄,经品尝,组织细腻无明显冰晶,但有明显腥味,且影响咸蛋 黄特有的香味。其主要原因在于:蛋壳清洗时未经过加有柠檬酸的紫苏水浸泡处理。
对比评价
将实施例1-2与对比例1所述冰淇淋分发给消费者进行试吃测试,并对比。试吃测试方 法为:受试人群年龄为15-55岁,人数为1000人,男女各半,通过发放测试冰淇淋给每位 评价人试吃,然后填写统一制定的调查问卷来评价,评价结果采用平均分,评价标准见表 1。试吃评价得分结果如表2示,总分100分。
表1感官评分标准
表2感官评分结果
以上所述仅是本发明的优选实施方式,应当指出,对于本领域的普通技术人员来说,在 不脱离本发明创造构思的前提下,还可以做出若干改进和变换,这些都属于本发明的保护范 围。
Claims (7)
1.一种彩蛋蛋黄冰淇淋,其特征在于包括蛋壳和填充于蛋壳内部的软冰淇淋和咸蛋黄蓉,软冰淇淋包裹球状的咸蛋黄蓉;所述软冰淇淋由下述重量份的原料制备而成:水35-40份、奶油10-15份、全脂奶粉5-10份、黄油2-3份、橄榄油2-3份、白砂糖1-2份、果葡糖浆1-2份、木糖醇1-2份、单硬脂肪酸甘油酯0.1-0.2份、蔗糖脂肪酸酯0.1-0.2份、卵磷脂0.1-0.2份;所述球状的咸蛋黄蓉的体积不超过蛋壳内部空间的1/2。
2.根据权利要求1所述的一种彩蛋蛋黄冰淇淋,其特征在于所述蛋壳经过如下方法预处理,包括以下步骤:
(1)将生鸭蛋充分清洗除去蛋壳表面的污渍;
(2)将清洗后的生鸭蛋用开口机在蛋壳的小头端开口,蛋壳开口直径为3.5~4cm,倒出蛋清和蛋黄;
(3)按重量份数计,将1份紫苏叶加入1500~2000份沸水煮沸5-10min,继续浸泡30-45min,放至室温后加入5-10份柠檬酸混合均匀,将步骤(2)所得蛋壳浸泡于其中,浸泡时间15~20min;
(4)将待步骤(3)浸泡完成后,取出蛋壳取出,清洗后置于烘箱中烘烤20~30min,烘烤温度为35~40℃,得用于所述彩蛋蛋黄冰淇淋的蛋壳。
3.根据权利要求1所述的一种彩蛋蛋黄冰淇淋,其特征在于所述球状的咸蛋黄蓉的体积占蛋壳内部空间的1/3-2/5。
4.权利要求1所述彩蛋蛋黄冰淇淋的制备方法,其特征在于依次包括以下步骤:
1)按上述原料重量份准备原料,然后将水、奶油、全脂奶粉、黄油、橄榄油、白砂糖、果葡糖浆、木糖醇、单硬脂肪酸甘油酯、蔗糖脂肪酸酯、卵磷脂充分搅拌混合均匀后杀菌,得到预混物;
2)将步骤1)所得预混物降温到50℃-65℃,然后在压力15MPa-20MPa条件下均质30min,得到均质后的混合物;
3)将步骤2)所得均质后的混合物在3-5min内迅速冷却到2℃-5℃,在2℃-5℃下连续搅拌老化,得到浆料;
4)将步骤3)所得浆料通过凝冻搅打过程将空气混入到浆料中,制成体积膨胀的软冰淇淋;
5)将咸蛋黄蓉注入到模具中制备成球状,在-18℃-20℃下进行速冻硬化,得到球状咸蛋黄蓉;
6)将步骤4)所得的软冰淇淋注入蛋壳下部后,将步骤5)所得球状咸蛋黄蓉放入软冰淇淋上,使球状咸蛋黄蓉处于中部,然后将步骤4)所得软冰淇淋注满剩余蛋壳空间,蛋壳表面裹上彩色锡箔纸,置于-18℃~-20℃下进行速冻硬化,制得彩蛋蛋黄冰淇淋。
5.根据权利要求4所述彩蛋蛋黄冰淇淋的制备方法,其特征在于步骤1)所述杀菌的方式为巴氏杀菌,杀菌温度为85℃-90℃,杀菌时间15-20min。
6.根据权利要求4所述彩蛋蛋黄冰淇淋的制备方法,其特征在于步骤3)所述老化的时间为6-8h,连续搅拌的转速为40-60r/min。
7.根据权利要求4所述彩蛋蛋黄冰淇淋的制备方法,其特征在于步骤5)所述硬化的时间为10-12h。
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