CN111493202A - Natto ice cream and preparation method thereof - Google Patents
Natto ice cream and preparation method thereof Download PDFInfo
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- CN111493202A CN111493202A CN202010465542.1A CN202010465542A CN111493202A CN 111493202 A CN111493202 A CN 111493202A CN 202010465542 A CN202010465542 A CN 202010465542A CN 111493202 A CN111493202 A CN 111493202A
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- 235000013557 nattō Nutrition 0.000 title claims abstract description 97
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 36
- 238000002156 mixing Methods 0.000 claims abstract description 27
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- 239000002002 slurry Substances 0.000 claims abstract description 20
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 19
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- 235000013601 eggs Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
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- 230000032683 aging Effects 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
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- 235000010469 Glycine max Nutrition 0.000 claims description 20
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- 230000001954 sterilising effect Effects 0.000 claims description 16
- 238000012258 culturing Methods 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 15
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
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- 244000063299 Bacillus subtilis Species 0.000 claims description 6
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 240000000716 Durio zibethinus Species 0.000 claims description 5
- 235000006025 Durio zibethinus Nutrition 0.000 claims description 5
- 244000157072 Hylocereus undatus Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 4
- 244000298697 Actinidia deliciosa Species 0.000 claims description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 2
- 235000000832 Ayote Nutrition 0.000 claims description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 2
- 235000015136 pumpkin Nutrition 0.000 claims description 2
- 240000004244 Cucurbita moschata Species 0.000 claims 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 4
- 229910021529 ammonia Inorganic materials 0.000 abstract description 3
- 239000006071 cream Substances 0.000 abstract 1
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- 235000011475 lollipops Nutrition 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
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- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 208000007536 Thrombosis Diseases 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 201000007930 alcohol dependence Diseases 0.000 description 2
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- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 208000026106 cerebrovascular disease Diseases 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
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- 210000004185 liver Anatomy 0.000 description 2
- DKHGMERMDICWDU-GHDNBGIDSA-N menaquinone-4 Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)=C(C)C(=O)C2=C1 DKHGMERMDICWDU-GHDNBGIDSA-N 0.000 description 2
- 229960005481 menatetrenone Drugs 0.000 description 2
- 229940086319 nattokinase Drugs 0.000 description 2
- 108010073682 nattokinase Proteins 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
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- 239000002994 raw material Substances 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
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- 208000011580 syndromic disease Diseases 0.000 description 2
- 241000219122 Cucurbita Species 0.000 description 1
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 description 1
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 description 1
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- 235000003599 food sweetener Nutrition 0.000 description 1
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- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 239000003381 stabilizer 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
-
- 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
- A23G9/36—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
- A23G9/32—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
- A23G9/42—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
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- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses natto ice cream and a preparation method thereof, and relates to natto ice cream and a preparation method thereof. The invention provides natto ice cream and a preparation method thereof, aiming at solving the problems that the existing ice cream does not have a health care function and natto has high ammonia odor. The method comprises the following steps: the ice cream comprises starch, white granulated sugar, eggs, milk, unsalted butter, condensed milk, honey and natto pulp and fruit pulp by weight; the manufacturing method comprises the following steps: firstly, preparing starch and milk into a solution 1; secondly, preparing the solution 1, eggs, white granulated sugar and condensed milk into a solution 2; thirdly, mixing the light cream with the solution 2 to obtain paste; fourthly, aging the paste; fifthly, homogenizing the paste and the honey natto slurry; sixthly, putting the paste prepared in the fifth step and the fruit pulp ice into a popsicle machine to be frozen to obtain the natto ice cream bar. The invention is applied to the field of ice cream preparation.
Description
Technical Field
The invention relates to natto ice cream and a manufacturing method of the natto ice cream, in particular to natto ice cream and a manufacturing method of the natto ice cream.
Background
With the improvement of living standard of people, consumers no longer meet the cooling and summer-heat relieving functions of ice cream in summer, the existing ice cream breaks through the limitations of seasons, consumer groups and original attributes, and people have more pursuits in aspects of appearance, flavor, nutrition, health care and the like. The ice cream is a frozen leisure food, and is popular with consumers due to the delicate and smooth mouthfeel and the mouth melting property. The ice cream in the prior art is prepared by taking milk or dairy products, eggs or egg products, sweetening agents, flavoring agents, stabilizing agents and edible pigments as raw materials and freezing the raw materials, although the ice cream has the advantages of delicious taste, cooling and relieving summer-heat and the like, the ice cream has single nutrition and no health care function, and the traditional natto has high ammonia odor and is unacceptable in taste.
Disclosure of Invention
The invention aims to solve the problems that the existing ice cream has no health care function and the natto has high ammonia odor, and provides a method for making natto ice cream.
The above-mentioned invention purpose is realized through the following technical scheme:
the natto ice cream is prepared from the following components in parts by weight: 3-5 parts of starch, 2-7 parts of white granulated sugar and 6-12 parts of eggs; 30-50 parts of milk, 20-40 parts of unsalted butter, 20-40 parts of condensed milk, 30-50 parts of honey natto slurry and 20-30 parts of fruit pulp.
A method for preparing natto ice cream comprises the following steps:
adding 3-5 parts of starch into 30-50 parts of milk, mixing into slurry, and filtering with gauze to obtain a solution 1;
step two, adding 6-12 parts of eggs into the solution 1, uniformly stirring, adding 2-7 parts of white granulated sugar and 20-40 parts of condensed milk, uniformly stirring, and sterilizing at the high temperature of 80-90 ℃ for 1-3 min; cooling to room temperature; obtaining a solution 2;
step three, 20-40 parts of unsalted butter are put into a stirrer, stirred for 3-5 min under the condition that the power is 100-300 w, and then mixed with the solution 2 to obtain paste;
step four, aging the paste prepared in the step three for 2-4 hours at the temperature of 0-4 ℃;
step five, mixing the paste aged in the step four with 30-50 parts of honey natto slurry, pouring the mixture into a homogenizer, homogenizing for 1-3 times under the condition of 10-40 MPa, and then rapidly cooling to room temperature to obtain paste;
step six, mixing and stirring the paste prepared in the step five and 20-30 parts of fruit pulp, pouring the mixture into a popsicle machine, and freezing for 20-40 min at the temperature of-20 to-30 ℃ to obtain natto ice cream; thus completing the preparation method of the natto ice cream.
Effects of the invention
The natto ice cream prepared by the invention well dissolves the effective components of honey natto into the delicious and fine taste of ice cream, so that people can accept the natto ice cream more easily. The method for preparing the natto ice cream does not add any pigment or essence, and the honey and the natto are rich in various nutritional values, so that the comprehensive nutritional value of the ice cream is improved. Especially rich dietary fiber, free calcium ions, nattokinase, probiotics and nutrient components of vitamin k2 in the natto, and has the effects of regulating the stomach and intestine, preventing thrombus, reducing blood pressure and cholesterol, effectively preventing and improving cardiovascular and cerebrovascular diseases, preventing and improving osteoporosis, improving immunity, improving female climacteric syndrome, losing weight, resisting aging, protecting liver, relieving alcoholism and the like.
The natto ice cream prepared by the invention is convenient to eat, solves the problems of inconvenience and single usage of natto eating methods, can well dissolve active ingredients of natto into the delicious and fine taste of ice cream, is more easily accepted by people, and solves the problem of poor natto taste.
Detailed Description
The first embodiment is as follows: the natto ice cream of the embodiment specifically comprises:
the ice cream comprises the following components in parts by weight: 3-5 parts of starch, 2-7 parts of white granulated sugar and 6-12 parts of eggs; 30-50 parts of milk, 20-40 parts of unsalted butter, 20-40 parts of condensed milk, 30-50 parts of honey natto slurry and 20-30 parts of fruit pulp.
The effect of the embodiment is as follows:
the natto ice cream prepared by the embodiment well dissolves the effective ingredients of the honey natto into the delicious and fine taste of the ice cream, so that people can accept the natto ice cream more easily. The natto ice sucker prepared by the embodiment does not contain any pigment and essence, and the honey and natto are rich in various nutritional values, so that the comprehensive nutritional value of the ice cream is improved. Especially rich dietary fiber, free calcium ions, nattokinase, probiotics and nutrient components of vitamin k2 in the natto, and has the effects of regulating the stomach and intestine, preventing thrombus, reducing blood pressure and cholesterol, effectively preventing and improving cardiovascular and cerebrovascular diseases, preventing and improving osteoporosis, improving immunity, improving female climacteric syndrome, losing weight, resisting aging, protecting liver, relieving alcoholism and the like.
The natto ice cream prepared by the embodiment is convenient to eat, solves the problems of inconvenience and single usage of natto eating methods, can well dissolve active ingredients of natto into delicious and fine taste of ice cream, is more easily accepted by people, and solves the problem of poor natto taste.
The second embodiment is as follows: the first difference between the present embodiment and the specific embodiment is: the ice cream comprises the following components in parts by weight: 4 parts of starch, 4 parts of white granulated sugar, 40 parts of milk, 30 parts of unsalted butter, 30 parts of condensed milk, 40 parts of honey and natto pulp, 25 parts of fruit pulp and 9 parts of eggs. Other steps and parameters are the same as those in the first embodiment.
The third concrete implementation mode: the method for making the natto ice cream comprises the following steps:
adding 3-5 parts of starch into 30-50 parts of milk, mixing into slurry, and filtering with gauze to obtain a solution 1;
step two, adding 6-12 parts of eggs into the solution 1, uniformly stirring, adding 2-7 parts of white granulated sugar and 20-40 parts of condensed milk, uniformly stirring, and sterilizing at the high temperature of 80-90 ℃ for 1-3 min; cooling to room temperature; obtaining a solution 2;
step three, 20-40 parts of unsalted butter are put into a stirrer, stirred for 3-5 min under the condition that the power is 100-300 w, and then mixed with the solution 2 to obtain paste; the water bath kettle is of the type: HWS-26; the sterilizing equipment is an electric heating constant-temperature water bath kettle;
step four, aging the paste prepared in the step three for 2-4 hours at the temperature of 0-4 ℃;
step five, mixing the paste aged in the step four with 30-50 parts of honey natto slurry, pouring the mixture into a homogenizer, homogenizing for 1-3 times under the condition of 10-40 MPa, and then rapidly cooling to room temperature to obtain paste; the homogenizer model is: YJGY-150-30 type high pressure homogenizer;
step six, mixing and stirring the paste prepared in the step five and 20-30 parts of fruit pulp, pouring the mixture into a popsicle machine, and freezing for 20-40 min at the temperature of-20 to-30 ℃ to obtain natto ice cream; the type of the ice lolly machine is as follows: a special times of freezing equipment XI-2 of Huang in the mountain of Buddha,
seventhly, demolding from-20 to-40 ℃; packaging and freezing for storage; wherein the stirrer, the homogenizer and the ice lolly machine are all in a sterilization state; thus completing the preparation method of the natto ice cream. Other steps and parameters are the same as those in the first or second embodiment.
The fourth concrete implementation mode: the third difference between the present embodiment and the specific embodiment is that: the preparation process of the honey natto slurry in the fifth step is as follows:
fifthly, cleaning and draining the soybeans, and then adding water to soak the soybeans for 10-18 hours;
step two, fully soaking soybeans, bagging, sterilizing at 121 ℃ for 20-40 minutes, and cooling to 15-25 ℃ to obtain a fermentation substrate;
step five and step three, inoculating 2ml of 10-concentration fermentation substrate prepared in the step two into every 250g of soaked soybeans7～109And (2) uniformly shaking a CFU/ml bacillus subtilis standard strain, culturing at 25-40 ℃, and culturing for 24-40 hours to obtain natto when the pH value reaches 10-11, wherein the bacillus subtilis is produced by Beijing Baiohobowei biotechnology limited, the strain cargo number is bio-52746, and the other serial numbers are: cmcc (b)63501 ═ ATCC 6633.
Step five four, mixing honey and natto in a ratio of 1-3: 4-6, uniformly stirring, and continuously culturing at 15-25 ℃ for 16-24 hours to obtain honey natto;
and fifthly, putting the honey natto and the milk into a colloid mill according to the ratio of 4-8: 1-3, and grinding for 30-90 s. Other steps and parameters are the same as those in one of the first to third embodiments.
The fifth concrete implementation mode: this embodiment is different from the third or fourth embodiment in that: and step five, mixing the paste aged in the step four with 35-45 parts of honey natto slurry. Other steps and parameters are the same as in one of the first to fourth embodiments.
The sixth specific implementation mode: the difference between this embodiment and one of the third to fifth embodiments is: and step six, mixing the paste prepared in the step five with 22-28 parts of fruit pulp. Other steps and parameters are the same as those in one of the first to fifth embodiments.
The seventh embodiment: this embodiment differs from one of the third to sixth embodiments in that: the preparation process of the fruit pulp in the sixth step specifically comprises the following steps: breaking the walls of kiwi fruits, durian fruits, pitaya fruits or cooked pumpkins by using a wall breaking machine, wherein the wall breaking time is 3-5 min, and the wall breaking power is 2200-2500W; the room temperature is 18-25 ℃. Other steps and parameters are the same as those in one of the first to sixth embodiments.
Examples
Example 1
Step one, adding 30g of starch into 300g of milk, mixing into slurry, and filtering with gauze to obtain a solution 1;
step two, adding 60g of eggs into the solution 1, stirring uniformly, adding 20g of white granulated sugar and 200g of condensed milk, stirring uniformly, and sterilizing for 1min at the high temperature of 80-90 ℃; cooling to room temperature; obtaining a solution 2;
step three, 200g of unsalted butter is put into a stirrer, stirred for 3min under the condition that the power is 100-300 w, and then mixed with the solution 2 to obtain paste; the water bath kettle is of the type: HWS-26; the sterilizing equipment is an electric heating constant-temperature water bath kettle,
step four, aging the paste prepared in the step three for 2 hours at the temperature of 0-4 ℃;
step five, pouring the paste aged in the step four and 300g of honey natto slurry into a homogenizer, homogenizing for 1 time under the condition of 10MPa, and quickly cooling to room temperature to obtain paste; the homogenizer model is: YJGY-150-30 type high pressure homogenizer;
fifthly, cleaning and draining the soybeans, and then adding water to soak the soybeans for 10 hours;
step two, fully soaking soybeans, bagging, sterilizing at 121 ℃ for 20 minutes, and cooling to 15-25 ℃ to obtain a fermentation substrate;
step five and step three, inoculating 2ml of 10-concentration fermentation substrate prepared in the step two into every 250g of soaked soybeans7～109And (3) uniformly shaking the CFU/ml standard bacillus subtilis strain, culturing at 25-40 ℃, and culturing for 24 hours when the pH value reaches 10-11 to obtain the natto.
Step five four, mixing the honey and the natto in a ratio of 1:4, uniformly stirring, and continuously culturing for 16 hours at 15-25 ℃ to obtain honey natto;
and fifthly, putting the honey natto and the milk into a colloid mill according to the ratio of 4:1, and grinding for 30 s.
Step six, pouring the paste prepared in the step five and 200g of fruit pulp into a popsicle machine after stirring in proportion, and freezing for 20min at-20 ℃ to obtain natto ice cream; the type of the ice lolly machine is as follows: xie-2 of Huangte double freezing equipment in the mountain of Buddha; the fruit pulp is prepared by breaking wall of fructus Actinidiae chinensis, durian, dragon fruit or cooked fructus Cucurbitae Moschatae with wall breaking machine, wherein the wall breaking time is 3min, and the wall breaking power is 2200W.
Seventhly, demolding from-20 to-40 ℃; packaging and freezing for storage; thus completing the preparation method of the natto ice cream.
Example 2
Step one, adding 40g of starch into 400g of milk, mixing into slurry, and filtering with gauze to obtain a solution 1;
step two, adding 90g of eggs into the solution 1, stirring uniformly, adding 40g of white granulated sugar and 300g of condensed milk, stirring uniformly, and sterilizing for 2min at the high temperature of 80-90 ℃; cooling to room temperature; obtaining a solution 2;
step three, 300g of unsalted butter is put into a stirrer, stirred for 4min under the condition that the power is 100-300 w, and then mixed with the solution 2 to obtain paste; the water bath kettle is of the type: HWS-26; the sterilizing equipment is an electric heating constant-temperature water bath kettle,
step four, aging the paste prepared in the step three for 3 hours at the temperature of 0-4 ℃;
step five, mixing the paste aged in the step four with 400g of honey natto slurry, pouring the mixture into a homogenizer, homogenizing for 2 times under the condition of 30MPa, and rapidly cooling to room temperature to obtain paste; the homogenizer model is: YJGY-150-30 type high pressure homogenizer;
fifthly, cleaning and draining the soybeans, and then adding water to soak the soybeans for 14 hours;
step two, fully soaking soybeans, bagging, sterilizing at 121 ℃ for 30 minutes, and cooling to 15-25 ℃ to obtain a fermentation substrate;
step five and step three, inoculating 2ml of 10-concentration fermentation substrate prepared in the step two into every 250g of soaked soybeans7～109And (3) uniformly shaking the CFU/ml standard bacillus subtilis strain, culturing at 25-40 ℃, and culturing for 32 hours when the pH value reaches 10-11 to obtain the natto.
Step five four, mixing honey and natto in a ratio of 2:5, stirring uniformly, and continuously culturing for 20 hours at 15-25 ℃ to obtain honey natto;
and fifthly, putting the honey natto and the milk into a colloid mill according to the ratio of 3:1, and grinding for 60 s.
Step six, mixing and stirring the paste prepared in the step five and 250g of fruit pulp, pouring the mixture into a popsicle machine, and freezing for 30min at the temperature of-20 to-30 ℃ to obtain natto ice cream; the type of the ice lolly machine is as follows: xie-2 of Huangte double freezing equipment in the mountain of Buddha; the fruit pulp is prepared by breaking wall of fructus Actinidiae chinensis, durian, dragon fruit or cooked fructus Cucurbitae Moschatae with wall breaking machine, wherein the wall breaking time is 4min, and the wall breaking power is 2300W.
Seventhly, demolding from-20 to-40 ℃; packaging and freezing for storage; thus completing the preparation method of the natto ice cream.
Example 3
Adding 50g of starch into 500g of milk, mixing into slurry, and filtering with gauze to obtain a solution 1;
step two, adding 120g of eggs into the solution 1, stirring uniformly, adding 70g of white granulated sugar and 400g of condensed milk, stirring uniformly, and sterilizing for 3min at the high temperature of 80-90 ℃; cooling to room temperature; obtaining a solution 2;
step three, placing 400g of unsalted butter into a stirrer, stirring for 5min under the condition that the power is 100-300 w, and mixing with the solution 2 to obtain paste; the water bath kettle is of the type: HWS-26; the sterilizing equipment is an electric heating constant-temperature water bath kettle,
step four, aging the paste prepared in the step three for 4 hours at the temperature of 0-4 ℃;
step five, mixing the paste aged in the step four with 500g of honey natto slurry, pouring the mixture into a homogenizer, homogenizing for 3 times under the condition of 40MPa, and rapidly cooling to room temperature to obtain paste; the homogenizer model is: YJGY-150-30 type high pressure homogenizer;
fifthly, cleaning and draining the soybeans, and then adding water to soak the soybeans for 18 hours;
step two, fully soaking soybeans, bagging, sterilizing at 121 ℃ for 40 minutes, and cooling to 15-25 ℃ to obtain a fermentation substrate;
step five and step three, inoculating 2ml of 10-concentration fermentation substrate prepared in the step two into every 250g of soaked soybeans7～109And (3) uniformly shaking the CFU/ml standard bacillus subtilis strain, culturing at 25-40 ℃, and culturing for 40 hours when the pH value reaches 10-11 to obtain the natto.
Step five four, mixing the honey and the natto in a ratio of 1:2, uniformly stirring, and continuously culturing for 24 hours at 15-25 ℃ to obtain honey natto;
and fifthly, putting the honey natto and the milk in a colloid mill according to the ratio of 8:3, and grinding for 90 s.
Step six, mixing and stirring the paste prepared in the step five and 300g of fruit pulp, pouring the mixture into a popsicle machine, and freezing for 40min at the temperature of-20 to-30 ℃ to obtain natto ice cream; the type of the ice lolly machine is as follows: xie-2 of Huangte double freezing equipment in the mountain of Buddha; the fruit pulp is prepared by breaking wall of fructus Actinidiae chinensis, durian, dragon fruit or cooked fructus Cucurbitae Moschatae with wall breaking machine, wherein the wall breaking time is 5min, and the wall breaking power is 2500W.
Seventhly, demolding from-20 to-40 ℃; packaging and freezing for storage; thus completing the preparation method of the natto ice cream.
TABLE 1 evaluation standard of sensory quality of natto ice cream
According to the scoring standard of table 1, the average sensory quality scores of the natto popsicles prepared in examples 1 to 3 are as follows:
| item | Example 1 | Example 2 | Example 3 |
| Scoring | 82 | 85 | 79 |
The present invention is capable of other embodiments and its several details are capable of modifications in various obvious respects, all without departing from the spirit and scope of the present invention.
Claims (7)
1. The natto ice cream is characterized by comprising the following components in parts by weight: 3-5 parts of starch, 2-7 parts of white granulated sugar and 6-12 parts of eggs; 30-50 parts of milk, 20-40 parts of unsalted butter, 20-40 parts of condensed milk, 30-50 parts of honey natto slurry and 20-30 parts of fruit pulp.
2. The natto ice cream of claim 1, wherein: the ice cream comprises the following components in parts by weight: 4 parts of starch, 4 parts of white granulated sugar, 40 parts of milk, 30 parts of unsalted butter, 30 parts of condensed milk, 40 parts of honey and natto pulp, 25 parts of fruit pulp and 9 parts of eggs.
3. A manufacturing method of natto ice cream is characterized in that: a method for preparing natto ice cream comprises the following steps:
adding 3-5 parts of starch into 30-50 parts of milk, mixing into slurry, and filtering with gauze to obtain a solution 1;
step two, adding 6-12 parts of eggs into the solution 1, uniformly stirring, adding 2-7 parts of white granulated sugar and 20-40 parts of condensed milk, uniformly stirring, and sterilizing at the high temperature of 80-90 ℃ for 1-3 min; cooling to room temperature; obtaining a solution 2;
step three, 20-40 parts of unsalted butter are put into a stirrer, stirred for 3-5 min under the condition that the power is 100-300 w, and then mixed with the solution 2 to obtain paste;
step four, aging the paste prepared in the step three for 2-4 hours at the temperature of 0-4 ℃;
step five, mixing the paste aged in the step four with 30-50 parts of honey natto slurry, pouring the mixture into a homogenizer, homogenizing for 1-3 times under the condition of 10-40 MPa, and then rapidly cooling to room temperature to obtain paste;
step six, mixing and stirring the paste prepared in the step five and 20-30 parts of fruit pulp, pouring the mixture into a popsicle machine, and freezing for 20-40 min under the conditions of-20 to-30 ℃ to obtain natto ice cream; thus completing the preparation method of the natto ice cream.
4. The method for making natto ice cream according to claim 3, wherein the method comprises the following steps: the preparation process of the honey natto slurry in the fifth step is as follows:
fifthly, cleaning and draining the soybeans, and then adding water to soak the soybeans for 10-18 hours;
step two, fully soaking soybeans, bagging, sterilizing at 121 ℃ for 20-40 minutes, and cooling to 15-25 ℃ to obtain a fermentation substrate;
step five and step three, inoculating 2ml of 10-concentration fermentation substrate prepared in the step two into every 250g of soaked soybeans7~109Uniformly shaking a CFU/ml bacillus subtilis standard strain, culturing at 25-40 ℃, and culturing for 24-40 hours when the pH value reaches 10-11 to obtain natto;
step five four, mixing honey and natto in a ratio of 1-3: 4-6, uniformly stirring, and continuously culturing at 15-25 ℃ for 16-24 hours to obtain honey natto;
and fifthly, putting the honey natto and the milk into a colloid mill according to the ratio of 4-8: 1-3, and grinding for 30-90 s.
5. The method for making natto ice cream according to claim 3 or 4, wherein: and step five, mixing the paste aged in the step four with 35-45 parts of honey natto slurry.
6. The method for making natto ice cream according to claim 5, wherein the method comprises: and step six, mixing the paste prepared in the step five with 22-28 parts of fruit pulp.
7. The method for making natto ice cream according to claim 3, 4 or 6, wherein: the preparation process of the fruit pulp in the sixth step specifically comprises the following steps: and (3) breaking the wall of the kiwi fruit, the durian, the dragon fruit or the cooked pumpkin by using a wall breaking machine, wherein the wall breaking time is 3-5 min, and the wall breaking power is 2200-2500W.
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|---|---|---|---|---|
| CN1238132A (en) * | 1998-06-09 | 1999-12-15 | 冷丙金 | Pine nut kernel ice cream and preparing process thereof |
| CN101861908A (en) * | 2010-05-25 | 2010-10-20 | 曾新义 | Ice product additive prepared by natto and preparation method thereof |
| CN103518938A (en) * | 2013-11-06 | 2014-01-22 | 吉林省农业科学院 | Natto ice cream |
| CN106720894A (en) * | 2016-11-16 | 2017-05-31 | 吴培烨 | A kind of ice cream and preparation method thereof |
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2020
- 2020-05-28 CN CN202010465542.1A patent/CN111493202A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1238132A (en) * | 1998-06-09 | 1999-12-15 | 冷丙金 | Pine nut kernel ice cream and preparing process thereof |
| CN101861908A (en) * | 2010-05-25 | 2010-10-20 | 曾新义 | Ice product additive prepared by natto and preparation method thereof |
| CN103518938A (en) * | 2013-11-06 | 2014-01-22 | 吉林省农业科学院 | Natto ice cream |
| CN106720894A (en) * | 2016-11-16 | 2017-05-31 | 吴培烨 | A kind of ice cream and preparation method thereof |
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