CN110583844A - Preparation method of black ice cream - Google Patents
Preparation method of black ice cream Download PDFInfo
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- CN110583844A CN110583844A CN201910953009.7A CN201910953009A CN110583844A CN 110583844 A CN110583844 A CN 110583844A CN 201910953009 A CN201910953009 A CN 201910953009A CN 110583844 A CN110583844 A CN 110583844A
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241000238371 Sepiidae Species 0.000 claims abstract description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 26
- 238000002156 mixing Methods 0.000 claims abstract description 25
- 238000007710 freezing Methods 0.000 claims abstract description 24
- 230000008014 freezing Effects 0.000 claims abstract description 24
- 239000002002 slurry Substances 0.000 claims abstract description 24
- 235000000346 sugar Nutrition 0.000 claims abstract description 20
- 239000000049 pigment Substances 0.000 claims abstract description 19
- 230000032683 aging Effects 0.000 claims abstract description 12
- 238000011049 filling Methods 0.000 claims abstract description 12
- 235000019221 dark chocolate Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000009924 canning Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000003205 fragrance Substances 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000005022 packaging material Substances 0.000 claims abstract description 6
- 239000004033 plastic Substances 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 27
- 239000002994 raw material Substances 0.000 claims description 15
- 240000000111 Saccharum officinarum Species 0.000 claims description 12
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 12
- 244000299461 Theobroma cacao Species 0.000 claims description 10
- 235000019219 chocolate Nutrition 0.000 claims description 10
- 235000015123 black coffee Nutrition 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- 229940110456 cocoa butter Drugs 0.000 claims description 6
- 235000019868 cocoa butter Nutrition 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 5
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 5
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000008939 whole milk Nutrition 0.000 claims description 5
- 230000001965 increasing effect Effects 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 3
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 235000008504 concentrate Nutrition 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- UQDVHJGNIFVBLG-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O UQDVHJGNIFVBLG-UHFFFAOYSA-N 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 235000021119 whey protein Nutrition 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 2
- 230000001939 inductive effect Effects 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 6
- 239000001040 synthetic pigment Substances 0.000 abstract description 6
- 241000196324 Embryophyta Species 0.000 description 7
- 239000003086 colorant Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 239000006229 carbon black Substances 0.000 description 6
- 239000000940 FEMA 2235 Substances 0.000 description 5
- 235000013353 coffee beverage Nutrition 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 230000018109 developmental process Effects 0.000 description 4
- 238000004040 coloring Methods 0.000 description 3
- 239000005913 Maltodextrin Substances 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 238000012935 Averaging Methods 0.000 description 1
- 208000032400 Retinal pigmentation Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention provides a preparation method of black ice cream, which is characterized by comprising the following steps: step 1, preparing cuttlefish juice; step 2, preparing dark chocolate; step 3, preparing brown sugar; step 4, mixing materials; step 5, homogenizing; step 6, sterilizing; and 7, aging: and cooling the sterilized ice cream slurry to below 4 ℃, and aging for 2 h. Step 8, blending fragrance: essence and pigment are added or not added in the aged product. Step 9, freezing: and refrigerating the aged slurry by a freezing machine, wherein the outlet temperature of the freezing machine is-3 to-5 ℃, and the expansion rate is 40%. Step 10, aseptic canning: and (3) aseptically filling the slurry with the expansion rate of 40 percent after freezing by using a soft packaging material or aseptically filling the slurry by using a plastic container. The method can break the problem that the color of the traditional ice cream is adjusted by adding chemical synthetic pigment and natural pigment; meanwhile, the method can also improve the current situation that the pigment only has the function of adjusting the color and has no other additional functions.
Description
Technical Field
The invention relates to the field of ice cream preparation, in particular to a preparation method of black ice cream.
Background
The traditional ice cream is bright in color, most of the traditional ice cream depends on chemical synthetic pigments, and some of the traditional ice cream is added with natural pigments, but the chemical synthetic pigments and the natural pigments only have the color adjusting effect on the ice cream and have no other functions, while the development trend of future foods is to add natural coloring raw materials, so that the color adjusting effect can be achieved, the mouthfeel of the ice cream can be enriched, the development direction of the ice cream is also the development direction, and with the continuous improvement of the consumption level of people, the ice cream product develops from the past summer heat relieving and thirst quenching to the pursuit of the color, the type and the mouthfeel, and the nutrition and health care functions emphasized at present are gradually transited. The means of the prior art, namely the black ice cream colorant mainly depends on caramel color or natural plant carbon black,
disclosure of Invention
The invention aims to provide a method for adding black raw materials such as cuttlefish juice, dark chocolate, dark coffee powder, brown sugar and the like to prepare ice cream. On one hand, the color of the ice cream can be adjusted by adding chemical synthetic pigment and natural pigment into the traditional ice cream; on the other hand, the present situation in which the pigment only plays a role of adjusting the color and has no other additional role can be improved.
The invention provides black ice cream which comprises the following components: the black ice cream comprises the following raw materials of cuttlefish juice, black chocolate, black coffee powder and brown sugar, and is calculated by 1000kg of product:
the invention also provides a preparation method of the black ice cream,
step 1, preparing cuttlefish juice: taking fresh cuttlefish, inducing the cuttlefish to spray old ink, cutting off the cuttlefish juice bag after a period of time, and taking out the ink for later use.
Step 2, preparing dark chocolate: adding black cocoa butter into a heat-insulating container, melting, adding the melted cocoa butter into a refiner, grinding, and keeping the ground black chocolate liquid for later use.
Step 3, brown sugar preparation: selecting fresh sugarcane, putting the sugarcane into a squeezer for squeezing, putting the obtained sugarcane juice into a boiler for heating, controlling the temperature at 95-100 ℃, decocting for 8-10h, continuously stirring in the decocting process to ensure that the concentration of sugar in the sugarcane juice is gradually increased and gradually blackened to generate caramelization reaction, and keeping for later use after the decocting is finished.
Step 4, mixing materials: white granulated sugar, maltose syrup, high fructose syrup, skim milk powder, whole milk powder, whey protein concentrate powder, cream, cuttlefish juice, black chocolate liquid, black coffee powder, black sugar liquid, glycerin monostearate, glycerin distearate, guar gum, xanthan gum, sodium carboxymethylcellulose and locust bean gum are put into a mixing pot in sequence for mixing, the mixing temperature is 50-70 ℃, the product is 1000kg, and insufficient parts are supplemented by drinking water, and the constant volume is 1000 kg.
Step 5, homogenizing: homogenizing at 60-70 deg.C under 7-18 MPa.
Step 6, sterilization: homogenizing, and pasteurizing at 87 + -2 deg.C for 60-90S.
And 7, aging: and cooling the sterilized ice cream slurry to below 4 ℃, and aging for 2 h.
Step 8, blending fragrance: adding or not adding essence and pigment into the aged product, stirring for 30min, wherein the addition amount of essence is 0-5kg/1000kg product, and the addition amount of pigment is 0-5kg/1000kg product.
Step 9, freezing: and refrigerating the aged slurry by a freezing machine, wherein the outlet temperature of the freezing machine is-3 to-5 ℃, and the expansion rate is 40%.
Step 10, aseptic canning: and (3) aseptically filling the slurry with the expansion rate of 40 percent after freezing by using a soft packaging material or aseptically filling the slurry by using a plastic container.
The invention has the beneficial effects that:
the invention relates to a black ice cream product which is prepared by adding black raw materials, wherein the black raw materials such as cuttlefish juice, dark chocolate, black coffee powder, brown sugar and the like can replace caramel color or natural plant carbon black. The traditional ice cream is prevented from using chemical synthetic pigment or natural pigment as a coloring agent to play a coloring function, and the function of increasing the mouthfeel is not realized.
Detailed Description
The invention provides a preparation method of black ice cream, aiming at comparing with chemical synthetic pigment and natural pigment, the process of the comparative example of the invention is completely the same as the example. Meanwhile, the invention also researches the taste of the ice cream with the expansion rate of 40 percent, and the specific process steps of the product are as follows:
example one
This embodiment provides a black ice cream, which comprises the following components: the black ice cream comprises the following raw materials (by 1000 kg) of cuttlefish juice, black chocolate, black coffee powder and brown sugar:
example two:
this embodiment provides a black ice cream, which comprises the following components: the black ice cream comprises the following raw materials (by 1000 kg) of cuttlefish juice, black chocolate, black coffee powder and brown sugar:
this further embodiment provides a method of making black ice cream,
step 1, preparing cuttlefish juice, taking fresh cuttlefish: the cuttlefish is induced to spray out old ink, and after a period of time, the cuttlefish juice bag is cut off, and the ink is taken out for later use.
Step 2, preparing dark chocolate: adding black cocoa butter into a heat-insulating container, melting, adding the melted cocoa butter into a refiner, grinding, and keeping the ground black chocolate liquid for later use.
Step 3, brown sugar preparation: selecting fresh sugarcane, putting the sugarcane into a squeezer for squeezing, putting the obtained sugarcane juice into a boiler for heating, controlling the temperature at 95-100 ℃, decocting for 8-10h, continuously stirring in the decocting process to ensure that the concentration of sugar in the sugarcane juice is gradually increased and gradually blackened to generate caramelization reaction, and keeping for later use after the decocting is finished.
Step 4, mixing materials: white granulated sugar, maltose syrup, high fructose syrup, skim milk powder, whole milk powder, whey protein concentrate powder, cream, cuttlefish juice, black chocolate liquid, black coffee powder, black sugar liquid, glycerin monostearate, glycerin distearate, guar gum, xanthan gum, sodium carboxymethylcellulose and locust bean gum are put into a mixing pot in sequence for mixing, the mixing temperature is 50-70 ℃, the product is 1000kg, and insufficient parts are supplemented by drinking water, and the constant volume is 1000 kg.
Step 5, homogenizing: homogenizing at 60-70 deg.C under 7-18 MPa.
Step 6, sterilization: homogenizing, and pasteurizing at 87 + -2 deg.C for 60-90S.
And 7, aging: and cooling the sterilized ice cream slurry to below 4 ℃, and aging for 2 h.
Step 8, blending fragrance: adding or not adding essence and pigment into the aged product, stirring for 30min, wherein the addition amount of essence is 0-5kg/1000kg product, and the addition amount of pigment is 0-5kg/1000kg product.
Step 9, freezing: and refrigerating the aged slurry by a freezing machine, wherein the outlet temperature of the freezing machine is-3 to-5 ℃, and the expansion rate is 40%.
Step 10, aseptic canning: and (3) aseptically filling the slurry with the expansion rate of 40 percent after freezing by using a soft packaging material or aseptically filling the slurry by using a plastic container.
In the embodiment, the ice cream prepared by adding black raw materials such as cuttlefish juice, dark chocolate, black coffee powder and brown sugar as the coloring agents is pure in color and fine and smooth in taste.
In order to illustrate the difference between the color and the taste of the ice cream product prepared by adding black raw materials such as cuttlefish juice, dark chocolate, dark coffee powder, brown sugar and the like as coloring agents, the following two comparative examples were carried out, and the formula of the product was identical to that of the examples.
20 professional trained appraisers respectively evaluate four aspects of the purity of the color, the uniformity of the color, the smoothness, the fineness and the like of the two products, and 5 grades are adopted to score five appraisal items, wherein the fineness is taken as an example, 1 is rough, 2 is rough, 3 is proper, 4 is fine, and 5 is fine. The 5 items are respectively scored in the scoring mode, and the scoring and averaging results of the scoring are summarized into a product rating table.
Comparative example 1
The black ice cream raw material added with the natural plant carbon black comprises (by 1000kg of product):
the preparation method of the black ice cream added with the natural plant carbon black comprises the following steps:
step 1, mixing materials:
white granulated sugar, maltose syrup, skim milk powder, whole milk powder, whey powder, maltodextrin, vegetable oil, a stabilizer and plant carbon black are put into a mixing pot in sequence to be mixed, the mixing temperature is 50-70 ℃, the product is 1000kg, insufficient parts are supplemented by drinking water, and the constant volume is 1000 kg.
Step 2, homogenizing:
homogenizing at 60-70 deg.C under 7-18 MPa.
And step 3, sterilization:
homogenizing, and pasteurizing at 87 + -2 deg.C for 60-90S.
And 4, aging:
and cooling the sterilized ice cream slurry to below 4 ℃, and aging for 2 h.
Step 5, blending fragrance:
adding or not adding essence and pigment into the aged product, stirring for 30min, wherein the addition amount of essence is 0-5kg/1000kg product, and the addition amount of pigment is 0-5kg/1000kg product.
Step 6, freezing:
and refrigerating the aged slurry by a freezing machine, wherein the outlet temperature of the freezing machine is-3 to-5 ℃, and the expansion rate is 40%.
Step 7, aseptic canning:
and (3) aseptically filling the slurry with the expansion rate of 40 percent after freezing by using a soft packaging material or aseptically filling the slurry by using a plastic container.
In the embodiment, the ice cream prepared by adding the natural plant carbon black as the coloring agent has grayed color and no special taste, and has a pigment precipitation phenomenon.
Comparative example No. two
Adding caramel-colored black ice cream, and comprising the following raw materials (in 1000kg of product):
the preparation method of the brown ice cream comprises the following steps:
step 1, mixing materials:
white granulated sugar, maltose syrup, skim milk powder, whole milk powder, whey powder, maltodextrin, vegetable oil, a stabilizer and caramel color are put into a mixing pot in sequence to be mixed, the mixing temperature is 50-70 ℃, the product is 1000kg, insufficient parts are supplemented by drinking water, and the constant volume is 1000 kg.
Step 2, homogenizing:
homogenizing at 60-70 deg.C under 7-18 MPa.
And step 3, sterilization:
homogenizing, and pasteurizing at 87 + -2 deg.C for 60-90S.
And 4, aging:
and cooling the sterilized ice cream slurry to below 4 ℃, and aging for 2 h.
Step 5, blending fragrance:
adding or not adding essence and pigment into the aged product, stirring for 30min, wherein the addition amount of essence is 0-5kg/1000kg product, and the addition amount of pigment is 0-5kg/1000kg product.
Step 6, freezing:
and refrigerating the aged slurry by a freezing machine, wherein the outlet temperature of the freezing machine is-3 to-5 ℃, and the expansion rate is 40%.
Step 7, aseptic canning:
and (3) aseptically filling the slurry with the expansion rate of 40 percent after freezing by using a soft packaging material or aseptically filling the slurry by using a plastic container.
In the embodiment, the ice cream prepared by adding caramel color as a coloring agent has grayed color and no special mouthfeel.
| Example one | Comparative example 1 | Comparative example No. two | |
| Degree of purity of color and luster | 3.1 | 2 | 2.3 |
| Color uniformity | 3 | 1.8 | 2.8 |
| Degree of smoothness | 3.2 | 2.5 | 3.7 |
| Fineness of taste | 3.1 | 3.7 | 3.6 |
From the sensory evaluation tables of one example and two comparative examples, the ice cream products added with cuttlefish juice, dark chocolate, dark coffee and brown sugar have significant differences in smoothness, smoothness of mouthfeel, purity of color, uniformity of color and the ice cream products added with natural plant charcoal fire and caramel color. In general, black raw materials such as cuttlefish juice, dark chocolate, dark coffee powder, brown sugar and the like are added as coloring agents to play a coloring function and increase the mouthfeel, and the black ice cream can be used as a development method of black ice cream products.
Claims (2)
1. A black ice cream comprises the following components: the black ice cream comprises black ice cream raw materials added with cuttlefish juice, black chocolate, black coffee powder and brown sugar, and is characterized in that the black ice cream raw materials are counted by 1000kg of products:
2. a preparation method of black ice cream is characterized in that:
step 1, preparing cuttlefish juice: taking fresh cuttlefishes, inducing the cuttlefishes to spray old ink, cutting off the cuttlefishes juice bag after a period of time, and taking out the ink for later use;
step 2, preparing dark chocolate: adding black cocoa butter raw materials into a heat-preservation container for melting, adding the melted cocoa butter into a refiner for grinding, and keeping the ground black chocolate liquid for later use;
step 3, brown sugar preparation: selecting fresh sugarcane, putting the sugarcane into a squeezer for squeezing, putting the obtained sugarcane juice into a boiler for heating, controlling the temperature at 95-100 ℃, decocting for 8-10h, continuously stirring in the decocting process to ensure that the concentration of sugar in the sugarcane juice is gradually increased and gradually blackened to generate caramelization reaction, and keeping for later use after the decocting is finished;
step 4, mixing materials: white granulated sugar, maltose syrup, high fructose syrup, skim milk powder, whole milk powder, whey protein concentrate powder, cream, cuttlefish juice, black chocolate liquid, black coffee powder, black sugar liquid, glycerin monostearate, glycerin distearate, guar gum, xanthan gum, sodium carboxymethylcellulose and locust bean gum are put into a mixing pot in sequence for mixing, the mixing temperature is 50-70 ℃, the product is 1000kg, and insufficient parts are supplemented by drinking water to reach the constant volume of 1000 kg;
step 5, homogenizing: homogenizing at 60-70 deg.C under 7-18 MPa;
step 6, sterilization: homogenizing, and pasteurizing at 87 + -2 deg.C for 60-90S;
and 7, aging: cooling the sterilized ice cream slurry to below 4 ℃, and aging for 2 h;
step 8, blending fragrance: adding or not adding essence and pigment into the aged product, stirring for 30min, wherein the addition amount of essence is 0-5kg/1000kg product, and the addition amount of pigment is 0-5kg/1000kg product;
step 9, freezing: refrigerating the aged slurry by a freezing machine, wherein the outlet temperature of the freezing machine is-3 to-5 ℃, and the expansion rate is 40%;
step 10, aseptic canning: and (3) aseptically filling the slurry with the expansion rate of 40 percent after freezing by using a soft packaging material or aseptically filling the slurry by using a plastic container.
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| CN201910953009.7A CN110583844A (en) | 2019-10-09 | 2019-10-09 | Preparation method of black ice cream |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568496A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Black fermented milk and preparation method thereof |
| CN115736167A (en) * | 2022-12-26 | 2023-03-07 | 浙江旺林生物科技有限公司 | A equipment for producing cuttlefish juice powder that contains plant carbon black |
| CN116210796A (en) * | 2021-12-06 | 2023-06-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Black ice cream and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114568496A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Black fermented milk and preparation method thereof |
| CN116210796A (en) * | 2021-12-06 | 2023-06-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Black ice cream and preparation method thereof |
| CN116210796B (en) * | 2021-12-06 | 2024-04-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Black ice cream and preparation method thereof |
| CN115736167A (en) * | 2022-12-26 | 2023-03-07 | 浙江旺林生物科技有限公司 | A equipment for producing cuttlefish juice powder that contains plant carbon black |
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Application publication date: 20191220 |