CN111838393A - Fruitless medlar bud tea ice cream and preparation process thereof - Google Patents

Fruitless medlar bud tea ice cream and preparation process thereof Download PDF

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Publication number
CN111838393A
CN111838393A CN202010755491.6A CN202010755491A CN111838393A CN 111838393 A CN111838393 A CN 111838393A CN 202010755491 A CN202010755491 A CN 202010755491A CN 111838393 A CN111838393 A CN 111838393A
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China
Prior art keywords
ice cream
bud tea
fruitless
medlar
powder
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Pending
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CN202010755491.6A
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Chinese (zh)
Inventor
刘海龙
胡海涛
刘海波
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Ningxia Wolfberry Bud Food Science And Technology Co ltd
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Ningxia Wolfberry Bud Food Science And Technology Co ltd
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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
    • 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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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Confectionery (AREA)

Abstract

The invention relates to ice cream, in particular to fruit-free medlar bud tea ice cream and a preparation process thereof; the fruitless medlar bud tea ice cream comprises the following components in percentage by weight: ice cream powder: 10.5-12.5%, white granulated sugar: 9.5-10.5%, and the fruitless Chinese wolfberry bud tea: 30-40% and milk: 45-55%, whipping cream: 14.5 to 15.5 percent. The preparation process of the fruitless medlar bud tea ice cream comprises the following preparation steps: preparing materials, ripening, homogenizing, pasteurizing and making ice cream. The technical scheme has the advantages that water is not added independently, so that the taste, purity and quality of the ice cream can be effectively guaranteed; the adopted raw materials are all pure natural raw materials, so that the high quality and the biological activity of the ice cream are ensured, and the fruitless Chinese wolfberry bud tea micro powder special for Ningxia is added into the ice cream, so that the ice cream has the effects of enhancing the immunity of a human body, resisting aging and the like after eating the ice cream.

Description

Fruitless medlar bud tea ice cream and preparation process thereof
Technical Field
The invention relates to ice cream, in particular to fruitless medlar bud tea ice cream and a preparation process thereof.
Background
The existing ice cream has various varieties, common milk ice cream and mixed fruit juice ice cream are available, and other varieties of ice cream are continuously developed. For example, the patent application number of 201710436360.X, which is published by the national intellectual property office of the people's republic of China in 2018, 12 months and 18 days, is an invention patent application named as ' black fruit medlar flower color ice cream and a manufacturing method thereof ', and the formula of the ice cream disclosed by the invention is as follows: 40-70 parts of milk, 5-8 parts of eggs, 7-12 parts of white granulated sugar, 8-12 parts of lycium ruthenicum mill pulp, 0.13-0.19 part of xanthan gum, 0.13-0.18 part of molecular distillation monoglyceride, 0.05-0.12 part of CMC, 3.1-3.8 parts of milk powder and 11.5-13 parts of water. The preparation method of the ice cream comprises the following steps: softening and pulping, mixing the raw materials and auxiliary materials, homogenizing, sterilizing, cooling and aging, freezing, filling and hardening. The lycium ruthenicum ice cream is based on common ice cream, and endows products with special taste, flavor and color by using the nutrition and health-care characteristics of lycium ruthenicum and special pigments thereof. The nutrition and health care effects of the ice cream are increased, the variety of the ice cream is enriched, various preferences of cold drink consumer groups are met, and the black wolfberry fruit ice cream has good market prospects in aspects of expanding deep processing of the black wolfberry fruit and the like.
Ancient doctor (compendium of materia medica) calls that the medlar bud is Tianjing grass, bitter, sweet and cool in nature and flavor, entering the four meridians of heart, lung, spleen and kidney. It is considered from dietetic herbal medicine that it is "hard and tough, resistant to aging, wind-dispelling, tonifying muscles and bones, benefiting people and eliminating consumptive disease". The Japanese Huazi herbal medicine considers that the medicine has the effects of relieving restlessness, promoting intelligence, tonifying five internal organs and seven injuries, strengthening heart qi, removing skin and bone nodule, eliminating heat and toxin and eliminating sore and swelling. The essential herb of raw herbs is considered as it is "improving vision, tonifying kidney and relieving abortion and relieving epigastric distention, defervescing and treating metrorrhagia and metrostaxis of women". Evaluation in the treatise on the medicine property, the product can tonify essence, whiten color, improve eyesight and calm nerves, is used as thick soup with mutton, is beneficial to human beings, even dispels wind and improves eyesight, and can be boiled and drunk as tea if thirst occurs.
At present, fruitless Chinese wolfberry buds are new tree species cultured by hybridization of wild Chinese wolfberry and Ningxia Chinese wolfberry, do not bloom and bear fruits, mostly contain nutrients in tender buds, integrate the benefits of tea leaves and the whole body of Chinese wolfberry, and are good products for building body and prolonging life. In the picking process, only tender shoots are adopted according to the standard of one heart and two leaves, and although the yield is very small, the nutrition ingredients and the taste of the bud tea are ensured, so that the bud tea is extremely precious.
The fruitless Chinese wolfberry bud tea is the simplest, the most convenient, the fastest and the most effective method for exerting the efficacy of the fruitless Chinese wolfberry bud. The fruitless Chinese wolfberry bud mainly contains over ten kinds of amino acids essential to human body, such as betaine, carotene, ascorbic acid, linoleic acid, aspartic acid, glutamic acid, methionine, taurine and the like, and is rich in various trace elements essential to human body, such as calcium, iron, zinc, selenium, vitamin B1, vitamin B2, vitamin C and the like.
The fruitless Chinese wolfberry bud tea has the effects of relieving cold feeling, invigorating stomach, protecting liver and tonifying kidney, inhibiting tuberculosis, eliminating constipation, relieving insomnia, conditioning hypotension anemia and treating various eye diseases and stomatitis, contains abundant polyphenols, mainly tannins, phenolic acids and flavonoids, has strong antioxidant capacity, can enhance the immune function of a human body, and has an anti-aging effect.
The ice cream is soft and delicious frozen food which is prepared by taking milk or dairy products and cane sugar as main raw materials, adding eggs or egg products, emulsifying agents, stabilizing agents, spices and other raw materials, and processing the raw materials by mixing, sterilizing, homogenizing, maturing, congealing, forming, hardening and the like. The ice cream has high nutritive value, fat content of 6-12% (some varieties can reach more than 16%), protein content of 3-4%, sucrose content of 14-18% (the sugar content of fruit ice cream reaches 27%), and contains vitamin A, B, D, etc., and the calorific value can reach 8 joules/gram. Therefore, the ice cream is a nutritious cold drink food for relieving summer heat.
As the ice cream industry grows larger and its production also increases at unprecedented rates, the market is expanding dramatically.
People not only have higher and higher requirements on ice cream, but also have increasingly more stringent requirements on nutrition, flavor, color and packaging of varieties, and consumers have great changes, along with the continuous increase of solid matters, the consumers are fashionable and loved to not only provide people with cooling and summer heat relieving feelings, but also pay more attention to the unique nutrition and functionality of the ice cream. In the traditional ice cream, most of the ice cream is prepared by using milk as a main raw material, adding a certain proportion of sugar, a stabilizer, an emulsifier and other auxiliary materials, and coagulating, and has single taste and higher fat, sugar and cholesterol. With the improvement of the quality of life and the change of consumption concept, the demand of people on common ice cream is reduced, and the demand of novel ice cream with various varieties, unique taste and unique flavor and nutrition and health care function is gradually increased. In the face of this trend, various ice creams are available on the market, for example, health ice cream is one of ice creams aiming at improving human health. The development of unique wolfberry products in Ningxia becomes a requirement for the development of Ningxia.
Disclosure of Invention
The technical scheme of the invention aims to provide ice cream containing fruitless Chinese wolfberry bud tea components and a preparation process thereof.
In order to realize the purpose of the invention, the adopted technical scheme is as follows: the fruitless wolfberry bud tea ice cream is characterized by comprising the following components in percentage by weight:
ice cream powder: 10.5-12.5%, white granulated sugar: 9.5-10.5%, and the fruitless Chinese wolfberry bud tea: 30-40% and milk: 45-55%, whipping cream: 14.5 to 15.5 percent.
The ice cream powder is composed of base powder 7-8% and structural base powder 3.5-4.5% of the total weight of the ice cream.
The medlar fruitless medlar bud tea is medlar bud tea micro powder with the granularity of 200 meshes and 500 meshes.
The medlar-free bud tea micro powder is prepared from medlar-free bud tea, and the granularity of the medlar-free bud tea micro powder is 200 meshes and 500 meshes.
The preparation process of the fruitless medlar bud tea ice cream comprises the following preparation steps:
A. preparing materials: at normal temperature, weighing the raw materials according to the weight percentage, adding the raw materials into a container with a stirrer, and uniformly stirring;
B. and (3) maturing: storing the materials at 4-5 deg.C for 30-50 min;
C. preparing ice cream: putting the matured material into an ice cream machine to obtain ice cream;
pouring the materials which are uniformly stirred in the step of material mixing into a homogenizer for homogenization; pasteurizing the homogenized material; and (5) performing maturation treatment on the sterilized materials.
After the step of preparing ice cream, the prepared ice cream is frozen and stored at a low temperature of less than-20 ℃ and is hardened.
The process parameters of the machine are as follows: homogenizing under pressure of 15-25MPa and temperature of 60-70 deg.C for 15-20 min.
The ice cream provided by the technical scheme has the following characteristics: 1. no water was added. According to the technical scheme, water carried by milk and unsalted butter is used as a water source of the ice cream, water is not added separately, various problems caused by water quality are reduced, and the taste, purity and quality of the ice cream can be effectively guaranteed; 2. high quality. The adopted raw materials are all pure natural raw materials, and no preservative is added, so that the high quality of the ice cream is ensured; 3. the effective biological activity and taste in the red medlar and the fresh milk can be effectively retained by adopting pasteurization at lower temperature. 4. The ice cream is added with the fruitless Chinese wolfberry bud tea micro powder which is unique in Ningxia, so that the ice cream has the effects of enhancing human immunity and resisting aging after being eaten, and also has the effects of invigorating stomach, protecting liver and tonifying kidney, inhibiting phthisis, eliminating constipation, relieving insomnia, conditioning hypotension anemia and treating various eye diseases and stomatitis.
Detailed Description
The following example illustrates the production of 1000 grams of lycium barbarum bud ice cream.
Example 1: the fruitless medlar bud tea ice cream is made by hand.
A. Preparing materials: firstly, 140 g of ice cream powder produced by Jiladuo food (Qingdao) Limited company is weighed, the ice cream powder is put into a container with stirring, a stirring device is started, then 80 g of white granulated sugar, 30 g of fruitless Chinese wolfberry bud tea micro powder, 590 milk and 160 g of light cream are added, and the mixture is uniformly stirred at normal temperature and becomes pasty.
The ice cream powder produced by the Giraldo food (Qingdao) Co., Ltd is a composite ice cream powder composed of 102 g of base powder and 38 g of structural base powder.
B. Cooling and ripening: storing the uniformly stirred pasty mixed material at 4 ℃ for 30 minutes for ripening treatment. The mature purpose is to fully swell the materials such as protein, fat coagulum, stabilizer and the like with water, improve the viscosity, ensure the foamability of the mixture to be good, and be beneficial to improving the expansion rate during freezing and stirring and shortening the freezing time.
C. Preparing ice cream: putting the matured materials into an ice cream machine to obtain ice cream, namely a marketable green fruitless Chinese wolfberry bud tea ice cream product.
In the embodiment, the medlar-free bud tea micro powder is prepared by crushing medlar-free bud tea into micro powder with the granularity of about 400 meshes.
Example 2: the ice cream is industrially produced in batches.
A. Preparing materials: firstly, 120 g of ice cream powder produced by Jirador food (Qingdao) Limited company is weighed, the ice cream powder is put into a container with stirring, a stirring device is started, 140 g of white granulated sugar and 50 g of Chinese wolfberry bud tea micro powder with about 500 meshes, 550 g of milk and 140 g of unsalted butter are added, and the mixture is uniformly stirred at normal temperature and becomes pasty.
The ice cream powder produced by the Jirador food (Qingdao) Co., Ltd is a composite ice cream powder composed of 80 g of base powder and 40 g of structural base powder.
B. Homogenizing: and adding the pasty material after being uniformly stirred into a homogenizer for homogenization treatment. Homogenizing with a pressure homogenizer at 25MPa and 60 deg.C for 20 min.
C. And (3) sterilization: and (4) performing conventional pasteurization on the homogenized material.
D. Cooling and ripening: and (4) storing the sterilized materials at 5 ℃ for 50 minutes for maturation treatment.
E. Freezing and coagulating: pouring the cooled and matured raw materials into an ice cream machine which is pre-cooled to about 2 ℃ for freezing, coagulating, forming and hardening.
The freezing process is a process of freezing the mixture under forced stirring to make air uniformly distributed in all the mixture in a state of tiny bubbles, and part of water becomes fine crystals of ice. The volume of the raw material gradually expands and the raw material becomes semisolid due to freezing, so that the discharging temperature is controlled below-3 ℃.
The ice cream machine can enable water in the mixture to form crystals of 5-10 microns, so that the product is smooth in texture and free of granular feeling.
The hardening aims at quickly freezing the ice cream frozen at about-3 ℃ in a low-temperature environment of-23 ℃ to fix the tissue state of the ice cream and finish the process of forming superfine ice crystals in the ice cream, so that the tissue of the ice cream keeps proper hardness, the quality of the ice cream is ensured, and the ice cream is convenient to sell, store and transport.
Examples 3 to 4
On the basis of the above example 2, the proportion of the ingredients is mainly changed, and other process parameters are not changed.
Figure DEST_PATH_IMAGE002
Examples 5 to 6
On the basis of the above examples 3-4, the process parameters of the production process were mainly changed.
Figure DEST_PATH_IMAGE004
In the above embodiment, the lycium barbarum bud tea micro powder is obtained by crushing lycium barbarum bud tea into micro powder with the particle size of about 200-500 meshes. The crushing adopts a low-temperature crushing technology in the prior art to ensure the biological activity and the taste of the fruitless Chinese wolfberry bud tea.

Claims (7)

1. The wolfberry bud tea ice cream is characterized in that the fruitless wolfberry bud tea ice cream is composed of the following components in percentage by weight:
ice cream powder: 12-16%, white granulated sugar: 8-14% and wolfberry bud tea: 3-5% and milk: 48-60%, whipping cream: 14 to 18 percent.
2. The wolfberry bud tea ice cream according to claim 1, wherein the ice cream powder is composed of 8-11% of base powder and 4-5% of structural base powder by weight of the wolfberry bud tea ice cream.
3. The wolfberry bud tea ice cream as claimed in claim 3, wherein the wolfberry bud tea micro powder is prepared from wolfberry bud tea with a particle size of 200-500 meshes.
4. The process for making the fruitless medlar bud tea ice cream as claimed in claim 1 to 4, which comprises the following steps:
A. preparing materials: at normal temperature, weighing the raw materials according to the weight percentage, adding the raw materials into a container with a stirrer, and uniformly stirring;
B. maturation (aging): storing the materials at 4-5 deg.C for 30-50 min;
C. preparing ice cream: and putting the matured material into an ice cream machine to obtain the ice cream.
5. The process for making the fruitless medlar bud tea ice cream as claimed in claim 4, wherein the materials which are evenly stirred in the step of proportioning are put into a homogenizer for homogenization; pasteurizing the homogenized material; and (5) performing maturation treatment on the sterilized materials.
6. The process for making the fruitless medlar bud tea ice cream as claimed in claim 5, wherein after the step of making the ice cream, the prepared ice cream is frozen and stored at a low temperature of less than-20 ℃ for hardening treatment.
7. The process for making the fruitless medlar bud tea ice cream as claimed in claim 6, wherein the process parameters of the machine are as follows: homogenizing under pressure of 15-25MPa and temperature of 60-70 deg.C for 15-20 min.
CN202010755491.6A 2020-07-31 2020-07-31 Fruitless medlar bud tea ice cream and preparation process thereof Pending CN111838393A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010755491.6A CN111838393A (en) 2020-07-31 2020-07-31 Fruitless medlar bud tea ice cream and preparation process thereof

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Application Number Priority Date Filing Date Title
CN202010755491.6A CN111838393A (en) 2020-07-31 2020-07-31 Fruitless medlar bud tea ice cream and preparation process thereof

Publications (1)

Publication Number Publication Date
CN111838393A true CN111838393A (en) 2020-10-30

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Country Link
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