CN111194822A - Ginseng fruit health ice cream and preparation method thereof - Google Patents
Ginseng fruit health ice cream and preparation method thereof Download PDFInfo
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- CN111194822A CN111194822A CN201811371176.2A CN201811371176A CN111194822A CN 111194822 A CN111194822 A CN 111194822A CN 201811371176 A CN201811371176 A CN 201811371176A CN 111194822 A CN111194822 A CN 111194822A
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- ice cream
- ginseng fruit
- emulsifier
- stabilizer
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 32
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000003381 stabilizer Substances 0.000 claims abstract description 31
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- 229930006000 Sucrose Natural products 0.000 claims description 3
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- IQUCNXSZNHPPML-UHFFFAOYSA-N 2-chloro-n-[(4-chlorophenyl)-phenylmethyl]acetamide Chemical compound C=1C=C(Cl)C=CC=1C(NC(=O)CCl)C1=CC=CC=C1 IQUCNXSZNHPPML-UHFFFAOYSA-N 0.000 claims description 2
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
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- 235000019154 vitamin C Nutrition 0.000 abstract description 3
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- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 230000001093 anti-cancer Effects 0.000 abstract description 2
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 4
- 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 description 4
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 244000068645 Carya illinoensis Species 0.000 description 1
- 235000009025 Carya illinoensis Nutrition 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000233805 Phoenix Species 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
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- 230000008821 health effect Effects 0.000 description 1
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- 239000000252 konjac Substances 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000001814 pectin Substances 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
- 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
- A23G9/32—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
-
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/50—Products with edible or inedible supports, e.g. cornets
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a ginseng fruit health ice cream and a preparation method thereof, belonging to the technical field of food processing, wherein the ice cream comprises the following raw materials: fresh milk, milk powder, puffed corn flour, ginseng fruit juice, a stabilizer and purified water. The ice cream is milky white, has unique flavor, is suitable for all people, and is rich in vitamin C, various trace elements necessary for human bodies, and high-content selenium and calcium. Has anticancer, antiaging, blood pressure lowering, blood sugar lowering, antiinflammatory, calcium supplementing, and skin caring effects.
Description
Technical Field
The invention relates to ice cream, in particular to ice cream added with ginseng juice.
Background
The ginseng fruit is originally named as muskmelon eggplant, but also named as pecan, phoenix fruit and gorgeous fruit, and belongs to perennial dicotyledonous herbaceous plants of solanaceae in south America. Also called Xianguo, Xiangyan pear and yanguo. When the fruit is ripe, the peel is golden yellow and looks like the heart of a human body. The pulp of the fruit is unique in taste, crisp and juicy, is not sour and astringent, is the same as tamarind, and is a popular fruit.
The ginseng fruit has fragrant and juicy pulp, no core in the abdomen, unique flavor, high protein, low fat, low sugar and other characteristics, is rich in protein, amino acid, trace elements, vitamins and mineral elements, and has health care effect. It is a vegetable and fruit dual-purpose food with more comprehensive nutrition. The product can supplement human body, and has nutritious and health promoting effects.
The ginseng fruit has an edible rate of more than 95 percent, and has the characteristics of low sugar, high protein and rich multiple vitamins, amino acids and trace elements. The ginseng fruit contains high and comprehensive nutrient components, can supplement the needs of human bodies when eaten, and has higher nutritive value.
The ginseng fruit has light fragrance, fresh and juicy pulp and unique flavor. Has high protein, low sugar and low fat, and is rich in vitamin C and trace elements essential for human body, especially selenium and calcium. Therefore, the ginseng fruit has the functions of resisting cancer, resisting aging, reducing blood pressure, reducing blood sugar, diminishing inflammation, supplementing calcium, beautifying the face and the like. The herba Herminii can also be processed into canned food, jam, fruit juice, beverage and oral liquid. In addition, the method has high ornamental value and can be used for cultivating bonsais in courtyards, balconies or in front of and behind houses.
The ginseng fruit ice cream is developed by using ginseng fruit juice in production and supplementing raw materials such as milk powder, cane sugar, stabilizer and the like, not only improves the product flavor, but also improves the nutritional and health-care value of the ice cream, and is a new ice cream variety with larger market potential.
Disclosure of Invention
The invention aims to provide the ice cream added with the ginseng juice, so that the ice cream not only meets the enjoyment of people in taste, but also has the health-care effect.
A ginseng fruit health ice cream and a preparation method thereof are characterized in that: the ice cream comprises the following raw materials in parts by weight:
10-30 parts of fresh milk
5-10 parts of milk powder
4-6 parts of puffed corn flour
5-15 parts of ginseng fruit juice
0.2 to 0.8 portion of stabilizer
0.2 to 0.3 portion of emulsifier
0.01-10 parts of sweetening agent
The other components are purified water.
The preparation method comprises the following steps:
1) preparing ginseng fruit juice: weighing a proper amount of ginseng fruit dry powder, putting the ginseng fruit dry powder into a container, adding 10 times of 50 times of hot water, adding 5 times of cellulase, preserving heat, soaking for 30min, then heating in 90 water bath for 30min, filtering, repeating twice, and combining filtered juice for later use;
2) pretreatment: adding the emulsifier into hot water of 60 ℃, and stirring until the emulsifier is completely dissolved to obtain an emulsifier solution; adding the stabilizer into boiling water, and stirring until the stabilizer is dissolved to obtain a stabilizer solution;
3) mixing: adding appropriate amount of water to dissolve fresh milk, milk powder, puffed corn flour and sweetener, adding corm Eleocharitis juice, emulsifier solution and stabilizer solution after completely dissolving, and mixing;
4) homogenizing: homogenizing after uniformly mixing the raw materials, wherein the pressure is 25MPa, and the time is 10 min;
5) and (3) sterilization: sterilizing the homogenized raw materials at 90 deg.C for 15 min;
6) aging: cooling the ice cream slurry to 2-4 ℃, and aging for 4-6 h;
7) freezing: pouring the aged feed liquid into a freezing machine for freezing, and pouring into a cup for forming when the expansion rate is more than 90%;
8) hardening: hardening the frozen ice cream at-30 deg.C for 6-8 hr, and storing in a refrigerator to obtain the final product.
The stabilizer is composed of one or more of sodium carboxymethylcellulose, sodium alginate, xanthan gum, pectin, konjac glucomannan or carrageenan.
The emulsifier is one or more of molecular distilled monoglyceride, soybean lecithin, sucrose fatty acid ester and triglycerol monostearate.
The sweetener is one or the combination of sucralose and erythritol.
The invention has the beneficial effects that: the ice cream is rich in vitamin C, various trace elements necessary for human body, and high content of selenium and calcium. Has anticancer, antiaging, blood pressure lowering, blood sugar lowering, antiinflammatory, calcium supplementing, and skin caring effects.
The present invention will be further described with reference to specific embodiments, but the scope of the invention as claimed is not limited to the following embodiments.
The specific implementation mode is as follows:
example 1
The ice cream comprises the following raw materials in parts by weight:
30 portions of fresh milk
Milk powder 5 parts
6 portions of puffed corn flour
5 parts of ginseng fruit juice
0.8 portion of stabilizer
0.2 portion of emulsifier
10 portions of sweetening agent
The other components are purified water.
The preparation method comprises the following steps:
1) preparing ginseng fruit juice: weighing a proper amount of ginseng fruit dry powder, putting the ginseng fruit dry powder into a container, adding 10 times of 50 times of hot water, adding 5 times of cellulase, preserving heat, soaking for 30min, then heating in 90 water bath for 30min, filtering, repeating twice, and combining filtered juice for later use;
2) pretreatment: adding the emulsifier into hot water of 60 ℃, and stirring until the emulsifier is completely dissolved to obtain an emulsifier solution; adding the stabilizer into boiling water, and stirring until the stabilizer is dissolved to obtain a stabilizer solution;
3) mixing: adding appropriate amount of water to dissolve fresh milk, milk powder, puffed corn flour and sweetener, adding corm Eleocharitis juice, emulsifier solution and stabilizer solution after completely dissolving, and mixing;
4) homogenizing: homogenizing after uniformly mixing the raw materials, wherein the pressure is 25MPa, and the time is 10 min;
5) and (3) sterilization: sterilizing the homogenized raw materials at 90 deg.C for 15 min;
6) aging: cooling the ice cream slurry to 4 ℃, and aging for 6 h;
7) freezing: pouring the aged feed liquid into a freezing machine for freezing, and pouring into a cup for forming when the expansion rate is more than 90%;
8) hardening: hardening the frozen ice cream at-30 deg.C for 8 hr, and storing in a refrigerator to obtain the final product.
The stabilizer used was sodium carboxymethylcellulose: sodium alginate: xanthan gum =3:1: 2; the emulsifier is molecular distillation monoglyceride; the sweetener is erythritol.
Example 2
The ice cream comprises the following raw materials in parts by weight:
10 portions of fresh milk
10 portions of milk powder
4 parts of puffed corn flour
10 portions of ginseng fruit juice
0.6 portion of stabilizer
0.3 portion of emulsifier
2 portions of sweetening agent
The other components are purified water.
The preparation method comprises the following steps:
1) preparing ginseng fruit juice: weighing a proper amount of ginseng fruit dry powder, putting the ginseng fruit dry powder into a container, adding 10 times of 50 times of hot water, adding 5 times of cellulase, preserving heat, soaking for 30min, then heating in 90 water bath for 30min, filtering, repeating twice, and combining filtered juice for later use;
2) pretreatment: adding the emulsifier into hot water of 60 ℃, and stirring until the emulsifier is completely dissolved to obtain an emulsifier solution; adding the stabilizer into boiling water, and stirring until the stabilizer is dissolved to obtain a stabilizer solution;
3) mixing: adding appropriate amount of water to dissolve fresh milk, milk powder, puffed corn flour and sweetener, adding corm Eleocharitis juice, emulsifier solution and stabilizer solution after completely dissolving, and mixing;
4) homogenizing: homogenizing after uniformly mixing the raw materials, wherein the pressure is 25MPa, and the time is 10 min;
5) and (3) sterilization: sterilizing the homogenized raw materials at 90 deg.C for 15 min;
6) aging: cooling the ice cream slurry to 2 ℃, and aging for 6 hours;
7) freezing: pouring the aged feed liquid into a freezing machine for freezing, and pouring into a cup for forming when the expansion rate is more than 90%;
8) hardening: hardening the frozen ice cream at-30 deg.C for 8 hr, and storing in a refrigerator to obtain the final product.
The stabilizer used was sodium carboxymethylcellulose: sodium alginate: xanthan gum =2:1: 2; the emulsifier is soybean lecithin; the sweetener is erythritol: sucralose =100: 1.
Example 3
The ice cream comprises the following raw materials in parts by weight:
20 portions of fresh milk
Milk powder 5 parts
4 parts of puffed corn flour
10 portions of ginseng fruit juice
0.6 portion of stabilizer
0.2 portion of emulsifier
0.02 portion of sweetening agent
The other components are purified water.
The preparation method comprises the following steps:
1) preparing ginseng fruit juice: weighing a proper amount of ginseng fruit dry powder, putting the ginseng fruit dry powder into a container, adding 10 times of 50 times of hot water, adding 5 times of cellulase, preserving heat, soaking for 30min, then heating in 90 water bath for 30min, filtering, repeating twice, and combining filtered juice for later use;
2) pretreatment: adding the emulsifier into hot water of 60 ℃, and stirring until the emulsifier is completely dissolved to obtain an emulsifier solution; adding the stabilizer into boiling water, and stirring until the stabilizer is dissolved to obtain a stabilizer solution;
3) mixing: adding appropriate amount of water to dissolve fresh milk, milk powder, puffed corn flour and sweetener, adding corm Eleocharitis juice, emulsifier solution and stabilizer solution after completely dissolving, and mixing;
4) homogenizing: homogenizing after uniformly mixing the raw materials, wherein the pressure is 25MPa, and the time is 10 min;
5) and (3) sterilization: sterilizing the homogenized raw materials at 90 deg.C for 15 min;
6) aging: cooling the ice cream slurry to 2 ℃, and aging for 4 hours;
7) freezing: pouring the aged feed liquid into a freezing machine for freezing, and pouring into a cup for forming when the expansion rate is more than 90%;
8) hardening: hardening the frozen ice cream at-30 deg.C for 8 hr, and storing in a refrigerator to obtain the final product.
The stabilizer used was sodium carboxymethylcellulose: sodium alginate: carrageenan =2:1: 1; the emulsifier is molecular distillation monoglyceride; the sweetener is sucralose.
Claims (4)
1. A ginseng fruit health ice cream and a preparation method thereof are characterized in that: the ice cream comprises the following raw materials in parts by weight:
10-30 parts of fresh milk
5-10 parts of milk powder
4-6 parts of puffed corn flour
5-15 parts of ginseng fruit juice
0.2 to 0.8 portion of stabilizer
0.2 to 0.3 portion of emulsifier
0.01-10 parts of sweetening agent
The other components are purified water.
2. The preparation method comprises the following steps:
1) preparing ginseng fruit juice: weighing appropriate amount of dry powder of herba Herminii, placing into a container, adding 10 times of 50ML hot water, adding 5 times of cellulase, soaking for 30min under heat preservation, heating in 90ML water bath for 30min, filtering, repeating twice, and mixing filtrates;
2) pretreatment: adding the emulsifier into hot water of 60 ℃, and stirring until the emulsifier is completely dissolved to obtain an emulsifier solution;
adding the stabilizer into boiling water, and stirring until the stabilizer is dissolved to obtain a stabilizer solution;
3) mixing: dissolving fresh milk, milk powder, puffed corn flour and sweetener in appropriate amount of water, adding Ginseng radix juice, emulsifier solution and stabilizer solution, and mixing;
4) homogenizing: homogenizing after uniformly mixing the raw materials, wherein the pressure is 25MPa, and the time is 10 min;
5) and (3) sterilization: sterilizing the homogenized raw materials at 90 deg.C for 15 min;
6) aging: cooling the ice cream slurry to 2-4 ℃, and aging for 4-6 h;
7) freezing: pouring the aged feed liquid into a freezing machine for freezing, and pouring into a cup for forming when the expansion rate is more than 90%;
8) hardening: hardening the frozen ice cream at-30 deg.C for 6-8 hr, and storing in a refrigerator to obtain the final product.
3. The health-care ice cream of ginseng fruit and the preparation method thereof according to claim 1, wherein the emulsifier is one or more of molecular distilled monoglyceride, soybean lecithin, sucrose fatty acid ester and triglycerol monostearate.
4. The ginseng fruit health ice cream and the preparation method thereof according to claim 1, wherein the sweetener is one or a combination of sucralose and erythritol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811371176.2A CN111194822A (en) | 2018-11-18 | 2018-11-18 | Ginseng fruit health ice cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811371176.2A CN111194822A (en) | 2018-11-18 | 2018-11-18 | Ginseng fruit health ice cream and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111194822A true CN111194822A (en) | 2020-05-26 |
Family
ID=70741162
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811371176.2A Withdrawn CN111194822A (en) | 2018-11-18 | 2018-11-18 | Ginseng fruit health ice cream and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111194822A (en) |
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2018
- 2018-11-18 CN CN201811371176.2A patent/CN111194822A/en not_active Withdrawn
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Application publication date: 20200526 |