CN111838394A - Red wolfberry fruit ice cream and preparation process thereof - Google Patents
Red wolfberry fruit ice cream and preparation process thereof Download PDFInfo
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- CN111838394A CN111838394A CN202010756056.5A CN202010756056A CN111838394A CN 111838394 A CN111838394 A CN 111838394A CN 202010756056 A CN202010756056 A CN 202010756056A CN 111838394 A CN111838394 A CN 111838394A
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- ice cream
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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
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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
- A23G9/34—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
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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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Confectionery (AREA)
Abstract
The invention relates to an ice cream, in particular to a red medlar ice cream and a preparation process thereof, wherein the red medlar ice cream is prepared from ice cream powder: 11.5-13.5%, white granulated sugar: 7-8% of red wolfberry fruit primary pulp: 40-50% and milk: 20-30%, whipping cream: 9.5-10.5 wt% of the components. The preparation method comprises the processes of proportioning, ripening, homogenizing, pasteurizing, ice cream making and the like. The ice cream provided by the technical scheme has the advantages of no independent water addition, high mouthfeel, high purity and high quality, and reserves the effective biological activity and mouthfeel in the red medlar and the fresh milk, and has the effects of improving disease resistance, resisting aging, resisting tumors, resisting fatigue, regulating blood fat, reducing blood sugar, reducing blood pressure, improving eyesight, improving respiratory disease resistance, maintaining beauty and keeping young and the like because the ice cream takes the Ningxia red medlar protoplasm as a main raw material.
Description
Technical Field
The invention relates to ice cream, in particular to red wolfberry fruit 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.
The medlar has various health care effects, has important significance on human health, can be used for health care of human bodies, is a favorite fruit of people, has the quality of medlar in China ahead, becomes a representative of medlar, and is known as the county of medlar. It is listed as the first grade as early as in Shen nong Ben Cao Jing, and is called as 'long-time taking for light weight, not old, cold-resistant and summer-heat-resistant'; has the functions of delaying senility and resisting senility, and is named as 'Charpy seed'. The medlar contains a plurality of amino acids and special nutrient components such as betaine, zeaxanthin, baccatin and the like, so that the medlar has very good health care effect.
According to the modern medical research, the medlar has the effects of improving the disease resistance, resisting aging, resisting tumor, resisting fatigue, regulating blood fat, reducing blood sugar, reducing blood pressure, improving eyesight, improving the respiratory disease resistance, maintaining beauty, keeping young and the like, and is a medicine and food dual-purpose food approved by the Ministry of health.
The ice cream variety containing the red lycium barbarum produced in Ningxia is yet to be further developed.
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 human eggs or egg products, emulsifying agents, stabilizing agents, spices and other raw materials, and processing the raw materials through the processes of 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. The traditional ice cream is made up by using milk as main raw material, adding a certain proportion of sugar, stabilizing agent, emulsifying agent and other auxiliary material and making them pass through the process of curdling, and its taste is simple, and it contains higher fat, saccharide and cholesterol (11). With the improvement of the quality of life and the change of consumption concept, people have a reduced demand for common ice cream, and the demand for novel ice cream with various varieties, unique taste and flavor and nutrition and health care functions is gradually increased [12 ]. 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 trend in the ice cream industry is that dieticians propose a "three-low-one-high" solution, i.e. low sugar, low salt, low fat, high protein, which is the most rapidly developed in the united states for low calorie food or sugar-free, low sugar food, and some patients who have special dietary requirements in the future, such as the diet and sugar of diabetics, etc. Functional ice creams with specific requirements will then meet their needs.
Disclosure of Invention
The technical scheme of the invention aims to provide ice cream containing red wolfberry fruit components and a preparation process thereof.
In order to realize the purpose of the invention, the adopted technical scheme is as follows: the red wolfberry fruit ice cream is characterized by comprising the following components in percentage by weight:
ice cream powder: 11.5-13.5%, white granulated sugar: 7-8% of red wolfberry fruit primary pulp: 40-50% and milk: 20-30%, whipping cream: 9.5 to 10.5 percent.
The ice cream powder is composed of base powder 9-10% and structural base powder 2.5-3.5% of the total weight of the ice cream.
The fructus Lycii juice is fresh fructus Lycii pulp produced from Ningxia Zhongning, and the granularity of the fresh fructus Lycii pulp is 10-80 mesh.
The making process of the lycium ruthenicum ice cream 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: 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 Ningxia red wolfberry raw stock, fresh milk and unsalted butter which are unique to Ningxia is used as a water source of the ice cream, water is not added independently, 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 reserved by adopting pasteurization at lower temperature; 4. the medlar is a medicine and food dual-purpose food approved by Ministry of health, and has the effects of improving disease resistance, resisting aging, resisting tumor, resisting fatigue, regulating blood fat, reducing blood sugar, reducing blood pressure, improving eyesight, improving respiratory tract disease resistance, maintaining beauty and keeping young and the like. The ice cream with the Ningxia red wolfberry fruit juice as the main raw material has certain health care effect.
Detailed Description
The following examples are given by way of example to produce 1000 grams of red wolfberry ice cream.
Example 1: making ice cream by hand.
A. Preparing materials: firstly, 125 g of ice cream powder produced by Jiladuo food (Qingdao) Limited company is weighed, put into a container with stirring to start a stirring device, and then 70 g of white granulated sugar, 500 g of red medlar primary pulp, 200 g of milk and 105 g of unsalted butter are added, and are uniformly stirred at normal temperature to form paste.
The ice cream powder produced by the Giraldo food (Qingdao) Co., Ltd is a composite ice cream powder composed of 90 g of base powder and 35 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: and putting the matured materials into an ice cream machine to obtain ice cream, namely a marketable product.
Example 2: the ice cream is industrially produced in batches.
A. Preparing materials: firstly, 115 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, 400 g of red medlar primary pulp, 300 g of milk and 105 g of light cream are added, and the mixture is uniformly stirred at normal temperature and becomes paste.
The ice cream powder produced by the Giraldo food (Qingdao) Co., Ltd is a composite ice cream powder composed of 90 g of base powder and 25 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.
Examples 5 to 6
On the basis of the above examples 3-4, the process parameters of the production process were mainly changed.
In the above embodiment, the raw red wolfberry juice is a raw red wolfberry juice produced by the prior art or a raw red wolfberry juice product sold in the market, and the wolfberry for producing the raw red wolfberry juice is produced in Ningxia; the homogenizing and sterilizing process is carried out by adopting the existing equipment and the conventional process.
Claims (7)
1. The red wolfberry fruit ice cream is characterized by comprising the following components in percentage by weight:
ice cream powder: 11.5-13.5%, white granulated sugar: 7-8% of red wolfberry fruit primary pulp: 40-50% and milk: 20-30%, whipping cream: 9.5 to 10.5 percent.
2. The lycium ruthenicum ice cream according to claim 1, characterized in that the ice cream powder consists of 9-10% of base powder and 2.5-3.5% of structural base powder by weight of the lycium ruthenicum ice cream.
3. The red wolfberry ice cream according to claim 1 or 2, characterized in that the raw wolfberry pulp is Ningxia Ningzhongning fresh wolfberry pulp with a particle size of 10-80 mesh.
4. A process for making the lycium ruthenicum ice cream according to claims 1-3, 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 making process of lycium ruthenicum ice cream according to claim 4, wherein the materials which are evenly stirred in the step of material mixing 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 lycium ruthenicum ice cream according to claim 5, wherein after the step of making ice cream, the ice cream is frozen and stored at a low temperature of less than-20 ℃ and is hardened.
7. The making process of the lycium ruthenicum ice cream according to 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010756056.5A CN111838394A (en) | 2020-07-31 | 2020-07-31 | Red wolfberry fruit ice cream and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010756056.5A CN111838394A (en) | 2020-07-31 | 2020-07-31 | Red wolfberry fruit ice cream and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111838394A true CN111838394A (en) | 2020-10-30 |
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ID=72945820
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010756056.5A Withdrawn CN111838394A (en) | 2020-07-31 | 2020-07-31 | Red wolfberry fruit ice cream and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111838394A (en) |
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2020
- 2020-07-31 CN CN202010756056.5A patent/CN111838394A/en not_active Withdrawn
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20201030 |
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| WW01 | Invention patent application withdrawn after publication |