CN111280287A - Goat milk edible fungus ice cream with effects of dispelling effects of alcohol and protecting liver and preparation method thereof - Google Patents
Goat milk edible fungus ice cream with effects of dispelling effects of alcohol and protecting liver and preparation method thereof Download PDFInfo
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Classifications
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- 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
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- 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
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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
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- Polymers & Plastics (AREA)
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- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention discloses goat milk edible fungus ice cream with effects of dispelling effects of alcohol and protecting liver and a preparation method thereof, and the goat milk edible fungus ice cream is prepared by mixing 35-60 parts of fresh goat milk, 0.5-5 parts of edible fungus superfine powder, 3-7 parts of white granulated sugar, 90-150 parts of water, 0.01-0.025 part of xanthan gum, 0.01-0.025 part of locust bean gum, 0.02-0.035 part of acid-resistant sodium carboxymethyl cellulose, 0.05-0.1 part of guar gum and 0.05-0.1 part of monoglyceride, sterilizing, homogenizing, aging and coagulating. The goat milk edible fungus ice cream prepared by the invention is uniform and light yellow in color, fine and smooth in tissue, uniform in texture and free of cavities, the milk flavor and the edible fungus flavor are fused, and the goat milk edible fungus ice cream is smooth and not greasy in taste and is fragrant, sweet and delicious; because the edible fungus superfine powder is compounded with the goat milk and other components, the nutrient value is high, and compared with cow milk, the functions of dispelling the effects of alcohol and protecting the liver can be increased, and the application prospect is good.
Description
Technical Field
The invention belongs to the field of food processing, and relates to goat milk edible fungus ice cream with effects of dispelling effects of alcohol and protecting liver and a preparation method thereof.
Background
With the continuous improvement of living standard, people have great changes in diet, not only stay in the level of temperature and fullness, but also pay more attention to health and nutrition, and the demand trend is nutrition, health care, green and natural. The ice cream made from milk is popular with consumers because of its unique taste and the nutritional components such as protein and fatty acid which are beneficial to human body, but because of its low-temperature refreshing characteristic, it is easy to cause gastrointestinal discomfort and injury after drinking.
The goat milk is used as the third major milk resource after cow milk and buffalo milk, and has multiple functions. After the goat milk is processed, the content of long-chain saturated fatty acid is reduced, the content of short-chain saturated fatty acid is increased, and the increase of the content of short-chain saturated fatty acid is more beneficial to digestion and absorption of a human body, namely the nutritive value of a processed goat milk product is further improved.
The edible fungi are large-scale fungi which can be eaten by human beings, the edible fungi have rich resources and mature cultivation technology, and because the edible fungi contain rich protein and amino acid, the content of the edible fungi is generally several times to dozens of times of that of vegetables and fruits, the edible fungi are generally accepted by people as health food.
The liver is an important detoxifying organ in a human body, the burden borne by the liver is gradually increased along with the diversified change of the dietary structure of people, the incidence rate of liver diseases is continuously increased, the contents of alanine Aminotransferase (ALT) and aspartate Aminotransferase (AST) in blood are very low under normal conditions, the ALT and the AST in the cells mainly exist in liver cytoplasm, and when liver cells are damaged, the ALT and the AST in the cells can enter the blood, so that the ALT and the AST in the blood are increased, and the level of the ALT and the AST can reflect the liver function of an organism. Research shows that branched chain amino acid in mycelium produced by fermentation of edible fungi can improve liver function of patients with liver insufficiency, liver cirrhosis and other diseases, and alleviate influence of alcohol on ALT and AST activity. However, most edible fungi have a limited content of branched chain amino acids.
The existing health food (beverage) for relieving alcoholism and protecting liver is generally added with a plurality of Chinese herbal medicine components, and the complex components are not beneficial to the quality control of the food preparation process. Relevant research reports show that the ultrafine powder of the edible and medicinal fungi can effectively retain 50-80% of beneficial components in the raw materials, but no report of the goat milk edible fungus ice cream with the effects of relieving alcoholism and protecting liver is found at present.
Disclosure of Invention
The invention aims to provide goat milk edible fungus ice cream with the effects of dispelling effects of alcohol and protecting liver and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the goat milk edible fungus ice cream with the effects of dispelling effects of alcohol and protecting liver comprises the following components in parts by weight:
35-60 parts of fresh goat milk, 0.5-5 parts of edible fungus superfine powder, 3-7 parts of white granulated sugar, 90-150 parts of water, 0.01-0.025 part of xanthan gum, 0.01-0.025 part of locust bean gum, 0.02-0.035 part of acid-resistant sodium carboxymethyl cellulose, 0.05-0.1 part of guar gum and 0.05-0.1 part of monoglyceride.
Preferably, the edible fungus superfine powder is selected from one or more of tremella superfine powder, pleurotus eryngii superfine powder, black fungus superfine powder and lucid ganoderma superfine powder.
Preferably, the edible fungus superfine powder is prepared by baking fresh edible fungus and superfine grinding. Not only effectively retains the branched chain amino acid component of the edible fungi, but also can be well compatible with other components of the ice cream.
The preparation method of the goat milk edible fungus ice cream with the effects of dispelling the effects of alcohol and protecting liver comprises the following steps:
the components are mixed according to the proportion, and then the goat milk edible fungus ice cream with the effects of dispelling the effects of alcohol and protecting liver is obtained by sequentially sterilizing, homogenizing, aging and coagulating.
Preferably, the mixing specifically comprises the steps of: and (3) uniformly stirring and mixing the white granulated sugar, the xanthan gum, the locust bean gum, the acid-resistant sodium carboxymethyl cellulose, the guar gum and the monoglyceride with water and the fresh goat milk, then adding the edible fungus superfine powder, and then uniformly stirring and mixing.
Preferably, the stirring and mixing temperature is 30-60 ℃.
Preferably, the sterilization mode is pasteurization, the pasteurization temperature is 65-70 ℃, and the pasteurization time is 10-20 min.
Preferably, the homogenization is carried out by stirring and homogenizing under the high pressure of 15-18 MPa, and the homogenization temperature is 65-70 ℃.
Preferably, the aging conditions are as follows: standing at 2-4 ℃ and normal pressure for 3-6 hours to ensure the full combination of the raw material components.
Preferably, the freezing conditions are as follows: the discharging temperature of the ice cream machine is-6 to-3 ℃, and the expansion rate is 80 to 100 percent. Wherein, the calculation formula of the expansion rate is as follows:
overrun (mass of mixture-mass of ice cream in same volume)/mass of ice cream in same volume
Wherein the mass of the mixture is the total mass of the mixture of the components.
The goat milk edible fungus ice cream has the effect of relieving alcoholism and the influence on liver functions, and the ALT and the AST are mainly used as evaluation indexes.
The invention has the beneficial effects that:
the goat milk edible fungus ice cream disclosed by the invention is uniform and light yellow in color, fine and smooth in tissue, uniform in texture and free of cavities, the milk flavor and the edible fungus flavor are fused, and the goat milk edible fungus ice cream is smooth and not greasy in taste and is fragrant, sweet and delicious; because the edible fungus superfine powder is compounded with the goat milk and other components according to a certain proportion, the nutritional value is high, the wine-drinking ice cream has obvious effects of dispelling the effects of alcohol and protecting liver, the drinking amount of the wine-drinking ice cream and the development, popularization and application of goat milk products are reduced, and the application prospect is good.
Detailed Description
The present invention will be described in further detail with reference to examples.
Preparation process of (I) goat milk edible fungus ice cream
Example 1
The goat milk edible fungus ice cream comprises the following raw materials in parts by weight: 35 parts of fresh goat milk, 4 parts of tremella superfine powder, 3 parts of white granulated sugar, 90 parts of water, 0.01 part of xanthan gum, 0.01 part of locust bean gum, 0.02 part of acid-resistant sodium carboxymethyl cellulose, 0.05 part of guar gum and 0.05 part of monoglyceride.
The preparation method of the goat milk edible mushroom ice cream comprises the following steps:
(1) mixing: according to the weight ratio, white granulated sugar, xanthan gum, locust bean gum, acid-resistant sodium carboxymethyl cellulose, guar gum and monoglyceride are stirred and mixed with water (30-60 ℃) and fresh goat milk uniformly, tremella ultrafine powder is added, and the mixture is stirred and mixed uniformly to obtain a mixed solution.
(2) And (3) sterilization: pasteurizing the mixed solution, wherein the heating temperature is 70 deg.C, and maintaining for 15 min.
(3) Homogenizing: homogenizing the pasteurized mixed solution under high pressure at 70 deg.C under 15 MPa.
(4) Aging: the homogenized mixture was held at 2 ℃ for 3 hours at atmospheric pressure to ensure sufficient bonding of the materials.
(5) Freezing: adding the aged mixed solution into an ice cream machine for freezing, wherein the discharging temperature of the ice cream is-4 ℃, and the expansion rate is 85%.
Example 2
The goat milk edible fungus ice cream comprises the following raw materials in parts by weight: 47 parts of fresh goat milk, 3 parts of pleurotus eryngii superfine powder, 4 parts of white granulated sugar, 90 parts of water, 0.018 part of xanthan gum, 0.017 part of locust bean gum, 0.026 part of acid-resistant sodium carboxymethyl cellulose, 0.08 part of guar gum and 0.07 part of monoglyceride.
The preparation method of the goat milk edible mushroom ice cream comprises the following steps:
(1) mixing: according to the weight ratio, white granulated sugar, xanthan gum, locust bean gum, acid-resistant sodium carboxymethyl cellulose, guar gum and monoglyceride are stirred and mixed with water (30-60 ℃) and fresh goat milk uniformly, and then the pleurotus eryngii superfine powder is added and stirred and mixed uniformly to obtain a mixed solution.
(2) And (3) sterilization: pasteurizing the mixed solution, wherein the heating temperature is 70 deg.C, and maintaining for 15 min.
(3) Homogenizing: homogenizing the pasteurized mixed solution under high pressure at 70 ℃ and 15 MPa.
(4) Aging: the homogenized mixture was held at 2 ℃ for 3 hours at atmospheric pressure to ensure sufficient bonding of the materials.
(5) Freezing: adding the aged mixed solution into an ice cream machine for freezing, wherein the discharging temperature of the ice cream is-4 ℃, and the expansion rate is 80%.
Example 3
The goat milk edible fungus ice cream comprises the following raw materials in parts by weight: 60 parts of fresh goat milk, 2 parts of black fungus superfine powder, 7 parts of white granulated sugar, 150 parts of water, 0.025 part of xanthan gum, 0.025 part of locust bean gum, 0.035 part of acid-resistant sodium carboxymethyl cellulose, 0.1 part of guar gum and 0.1 part of monoglyceride.
The preparation method of the goat milk edible mushroom ice cream comprises the following steps:
(1) mixing: according to the weight ratio, white granulated sugar, xanthan gum, locust bean gum, acid-resistant sodium carboxymethyl cellulose, guar gum and monoglyceride are stirred and mixed with water (30-60 ℃) and fresh goat milk uniformly, and then black fungus superfine powder is added and stirred and mixed uniformly to obtain a mixed solution.
(2) And (3) sterilization: pasteurizing the mixed solution, wherein the heating temperature is 70 deg.C, and maintaining for 15 min.
(3) Homogenizing: homogenizing the pasteurized mixed solution under high pressure at 70 deg.C under 15 MPa.
(4) Aging: the homogenized mixture was held at 2 ℃ for 3 hours at atmospheric pressure to ensure sufficient bonding of the materials.
(5) Freezing: adding the aged mixed solution into an ice cream machine for freezing, wherein the discharging temperature of the ice cream is-4 ℃, and the expansion rate is 90%.
Example 4
The goat milk edible fungus ice cream comprises the following raw materials in parts by weight: 60 parts of fresh goat milk, 2.5 parts of ganoderma lucidum superfine powder, 7 parts of white granulated sugar, 150 parts of water, 0.025 part of xanthan gum, 0.025 part of locust bean gum, 0.035 part of acid-resistant carboxymethyl cellulose, 0.1 part of guar gum and 0.1 part of monoglyceride.
The preparation method of the goat milk edible mushroom ice cream comprises the following steps:
(1) mixing: according to the weight ratio, white granulated sugar, xanthan gum, locust bean gum, acid-resistant sodium carboxymethyl cellulose, guar gum and monoglyceride are stirred and mixed with water (30-60 ℃) and fresh goat milk uniformly, and then ganoderma lucidum superfine powder is added and stirred and mixed uniformly to obtain a mixed solution.
(2) And (3) sterilization: pasteurizing the mixed solution, wherein the heating temperature is 70 deg.C, and maintaining for 15 min.
(3) Homogenizing: homogenizing the pasteurized mixed solution under high pressure at 15MPa and 65 ℃.
(4) Aging: the homogenized mixture was held at 2 ℃ for 3 hours at atmospheric pressure to ensure sufficient bonding of the materials.
(5) Freezing: adding the aged mixed solution into an ice cream machine for freezing, wherein the discharging temperature of the ice cream is-4 ℃, and the expansion rate is 89%.
(II) evaluation of sobering and liver-protecting effects of goat milk edible fungus ice cream
The healthy mice 110 with the weight of about 20g and half female and half male are bred adaptively for one week and are randomly divided into 9 groups, namely a normal group, a model group, goat milk edible fungus ice cream groups with different formula proportions (an example 1 group, an example 2 group, an example 3 group and an example 4 group), an edible fungus-free goat milk ice cream control group, a milk-free ice cream control group and a positive control group. The animals of each group are fasted for 12 hours before the test, the normal group is not subjected to liquor gavage, the other groups are subjected to model building by being subjected to liquor gavage with 52 degrees according to the quantity of 0.15mL/10g, 80-90% of mice are completely drunk, the revival quantity in 8 hours accounts for more than 80%, no death or low mortality rate is shown, and the model building success is shown.
After the molding is finished, the normal group and the model group are not treated, the positive control group is drenched by Haiwang Jinzun (0.5mL/10g), the groups of examples 1 to 4 are drenched by 0.6mL/10g of goat milk edible fungus ice cream, and the non-edible fungus goat milk ice cream control group and the non-milk ice cream control group are drenched by 0.6mL/10g of non-edible fungus goat milk ice cream and non-milk ice cream respectively; after 1 hour of administration by drenching, blood was collected from the artery and vein of the eye rim of all groups of mice, and serum was taken to test for ALT and AST in the mice.
TABLE 1 liver protecting and antialcoholism effect results
Note: n-10, compared to the normal group: # p is less than 0.01; comparison with model groups: p < 0.05, p < 0.01; the edible fungus-free goat milk ice cream and the milk-free ice cream are not added with edible fungus superfine powder and fresh goat milk respectively, and other components and processes are the same as those in the example 1.
According to the experimental result, the ALT and AST of the serum of the model group are obviously increased compared with the normal group (see table 1, p is less than 0.01); the groups 1-4 can obviously reduce serum (see table 1) and liver tissues ALT and AST in a mouse alcoholic liver injury model, have certain effects of alleviating hangover and protecting liver, and are obviously synergistic by compounding the edible fungus superfine powder and the goat milk, i.e. a large amount of edible fungus superfine powder and goat milk are not needed.
In a word, the goat milk edible fungus ice cream prepared by the invention is prepared by debugging and processing edible fungus superfine powder and other raw materials, and has the characteristics of unique taste, high nutritive value, good taste, convenience for eating and the like; meanwhile, the goat milk has the effects of relieving alcoholism and protecting liver, and has more obvious synergism and good application prospect compared with cow milk.
Claims (10)
1. The goat milk edible mushroom ice cream is characterized in that: the goat milk edible fungus ice cream comprises the following components in parts by weight: 35-60 parts of goat milk, 0.5-5 parts of edible fungus superfine powder and auxiliary materials.
2. The goat milk edible fungus ice cream as claimed in claim 1, which is characterized in that: the auxiliary materials comprise 3-7 parts of white granulated sugar, 90-150 parts of water, 0.01-0.025 part of xanthan gum, 0.01-0.025 part of locust bean gum, 0.02-0.035 part of acid-resistant sodium carboxymethyl cellulose, 0.05-0.1 part of guar gum and 0.05-0.1 part of monoglyceride.
3. The goat milk edible fungus ice cream as claimed in claim 1, which is characterized in that: the edible fungus superfine powder is selected from one or more of tremella superfine powder, pleurotus eryngii superfine powder, black fungus superfine powder and lucid ganoderma superfine powder; the edible fungus superfine powder is prepared by baking edible fungus and superfine grinding.
4. A method for preparing the goat milk edible fungus ice cream as claimed in claim 1 or 2, which is characterized in that: the method comprises the following steps:
mixing the components according to the proportion, and then sequentially sterilizing, homogenizing, aging and coagulating to obtain the goat milk edible fungus ice cream.
5. The method of claim 4, wherein: the mixing specifically comprises the following steps: 3-7 parts of white granulated sugar, 0.01-0.025 part of xanthan gum, 0.01-0.025 part of locust bean gum, 0.02-0.035 part of acid-resistant sodium carboxymethyl cellulose, 0.05-0.1 part of guar gum and 0.05-0.1 part of monoglyceride are stirred and mixed uniformly with 90-150 parts of water and 35-60 parts of goat milk, then 0.5-5 parts of edible fungus superfine powder is added, and then the mixture is stirred and mixed uniformly.
6. The method of claim 5, wherein: the temperature of stirring and mixing is 30-60 ℃.
7. The method of claim 4, wherein: the sterilization mode is pasteurization, the pasteurization temperature is 65-70 ℃, and the pasteurization time is 10-20 min.
8. The method of claim 4, wherein: the homogenizing pressure is 15-18 MPa, and the homogenizing temperature is 65-70 ℃.
9. The method of claim 4, wherein: the aging conditions are as follows: standing for 3-6 hours at 2-4 ℃ under normal pressure.
10. The method of claim 4, wherein: the freezing conditions are as follows: the discharging temperature is-6 to-3 ℃, and the expansion rate is 80 to 100 percent.
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| TW200536486A (en) * | 2004-04-28 | 2005-11-16 | Suntory Ltd | Treated ganoderma lucidum and manufacturing method of processed product of ganoderma lucidum |
| CN103583782A (en) * | 2013-11-12 | 2014-02-19 | 吉林农业大学 | Healthy edible fungus ice cream and production method thereof |
| CN104522286A (en) * | 2014-12-18 | 2015-04-22 | 广西大学 | Ice cream with high-dietary-fiber vegetables and black rice |
| CN105962340A (en) * | 2016-05-10 | 2016-09-28 | 福建绿宝食品集团有限公司 | Edible fungus nutrient solution capable of protecting liver, invigorating spleen and neutralizing effect of alcoholic drinks |
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