CN114208932A

CN114208932A - Ice cream produced by fermenting pure oat flour and probiotics and preparation method thereof

Info

Publication number: CN114208932A
Application number: CN202111615403.3A
Authority: CN
Inventors: 解振国; 解园园; 刘燕
Original assignee: Shanxi Jinlikang Oat Technology Co ltd
Current assignee: Shanxi Jinlikang Oat Technology Co ltd
Priority date: 2021-12-27
Filing date: 2021-12-27
Publication date: 2022-03-22

Abstract

The invention discloses an ice cream bar produced by fermenting pure oat flour and probiotics and a preparation method thereof, belonging to the field of ice cream bar preparation, mainly filling the ice cream bar produced by fermenting pure oat flour and probiotics in the current market, and simultaneously solving the problem of more food additives in the current ice cream bar, wherein the ice cream bar comprises the following components: adding 90-100 g of pure oat flour, 260-280 g of white granulated sugar and 1.95-2.5 g of active probiotics into every 1000ml of drinking water, and fermenting; pure oat flour is added into drinking water, the ice cream bar is formed by stirring, heating, mixing white granulated sugar, cooling, adding probiotics for fermentation and freezing after fermentation, the final finished ice cream bar contains abundant active probiotics, tastes sour and sweet, has no any other additives except the white sugar, can effectively adjust the balance of intestinal flora and reduce the intestinal tract problem, and the oat contains abundant nutrient components, retains the nutrient components in the original oat under the action of the active probiotics, and can effectively enhance the physique and adjust the balance of the intestinal flora.

Description

Ice cream produced by fermenting pure oat flour and probiotics and preparation method thereof

Technical Field

The invention belongs to the field of ice cream making, and particularly relates to an ice cream produced by fermenting pure oat flour and probiotics and a making method thereof.

Background

Along with the improvement of living standard of people, people pay more and more attention to healthy diet, and the ice cream is a cooling and summer-heat relieving frozen drink, and different components can influence the quality and the taste of the ice cream. The ice cream in the current market mainly contains milk, cream, yolk, white granulated sugar, milk powder, a stabilizer, an emulsifier, spices and the like, and contains various food additives. Because people are panic about food safety caused by illegal additives, people are more and more favored with natural, additive-free, green and healthy food.

Disclosure of Invention

In order to solve the problems in the prior art, the invention provides ice cream bars produced by fermenting pure oat flour and active probiotics and a preparation method thereof.

In order to achieve the purpose, the technical scheme of the invention is as follows:

an ice cream bar produced by fermenting pure oat flour and probiotics is prepared by adding pure oat flour, white granulated sugar and active probiotics into drinking water, fermenting, and freezing to obtain the ice cream bar, wherein the components of the ice cream bar comprise 90-100 g of pure oat flour, 260-280 g of white granulated sugar and 1.95-2.5 g of active probiotics per 1000ml of drinking water.

The invention mainly adopts drinking water, pure oat flour, white granulated sugar and active probiotics as raw materials, and replaces dairy products after the drinking water, the pure oat flour, the white granulated sugar and the active probiotics are mixed and fermented, so that the obtained ice cream contains the original nutritional value of the oat flour, such as: oat has the functions of moistening the intestines and relaxing the bowels, and only drinking water, white granulated sugar and active probiotics are added into the prepared oat ice cream. The added strains survive below zero degree and are in a sleep state, the fermentation temperature is 0-38 ℃, and the strains die when the temperature reaches above 40 ℃. After the product enters the intestinal tract, the active probiotics revives to enter an active state, and the balance effect of adjusting intestinal flora is achieved.

Further, the active probiotics comprise resistant dextrin, lactobacillus plantarum and lactobacillus acidophilus. The lactobacillus plantarum and the lactobacillus acidophilus can effectively maintain the balance of flora in intestinal tracts and effectively improve the immunity of human bodies, and the resistant dextrin is used as a low-calorie soluble food raw material, so that the biological functions of beneficial bacteria such as probiotics and the like can be more fully exerted, and the beneficial effect of the probiotic bacteria on human bodies is improved.

Further, a method for making ice cream bars by fermenting pure oat flour and probiotics is characterized by comprising the following steps:

s1, stirring and mixing the drinking water and the pure oat flour uniformly, and heating to obtain a mixed solution;

s2, adding white granulated sugar into the mixed solution, and continuing heating;

s3, cooling the heated solution to 30-35 ℃;

s4, adding active probiotics into the cooled solution, stirring uniformly, and fermenting under a heat preservation state;

and S5, placing the fermented feed liquid into a mold for molding, and freezing to obtain a finished product.

Further, in step S1, the stirring time is 60 to 90 seconds, and the heating temperature is 100 ℃ or higher until the stirring is uniform. Fully stirring to fully mix the drinking water and the pure oat flour, heating the mixed solution to boiling temperature of more than 100 ℃ after stirring, on one hand, pasting the pure oat flour and fully melting the pure oat flour into the water, and on the other hand, playing a role in sterilization.

Further, in steps S2 and S3, the solution is heated to boiling and then cooled naturally or the temperature of the machine is reduced to 30-35 ℃. Adding white granulated sugar, heating to above 100 deg.C again to thoroughly mix the white granulated sugar into the solution.

Further, in step S4, the three active probiotics need to be mixed and bagged in advance, and when in use, the three active probiotics are taken out of the bag, diluted into liquid by being put into warm water at 10-20 ℃, then put into the cooled solution, mixed uniformly, then put into a fermentation container, and sealed, and the fermentation time is 12-18 hours. The fermentation needs to be carried out in a container with a sealed opening, so that the production condition without other bacteria is ensured, the vessel needs to be sterilized and then used, workers wear work clothes and wear headgear, masks, gloves and the like for aseptic operation, the fermentation needs to be carried out at the proper growth temperature of the strains, the growth and the propagation of the strains are facilitated, and the content of the strains and the taste of the ice cream can be influenced by adopting different fermentation time.

Further, in step S4, the temperature of the fermentation solution is controlled to be 30-35 ℃ during the fermentation process. The temperature in the fermentation process is controlled to ensure the normal operation of the fermentation.

Further, in step S4, the pH value of the fermentation solution is 5.5-6.5 during the fermentation process. Because the suitable growth environment of the probiotics is slightly acidic, the probiotics can also generate slightly acidic substances in the fermentation process, the pH value of the solution in the fermentation process can be gradually reduced, the solution after the initial cooling is formed by mixing drinking water, pure oat flour and white granulated sugar, after the fermentation temperature and the fermentation time are set, the pH value in the fermentation solution can be controlled by controlling the fermentation time, and the normal propagation of strains is ensured.

Further, in step S7, the freezing temperature is-25 ℃ to-18 ℃, and the freezing time is 12-14 hours.

The invention has the beneficial effects that the ice cream bar is prepared by adding active probiotics into pure cereal oat flour and fermenting the mixture, and other products which are not beneficial to the health are not added, the oat flour contains rich nutrient components, and the probiotics keep some components in the original food in the fermentation process, such as oat beta-glucan, calcium, amino acid and other components which are beneficial to the human body; the ice cream has the advantages that the strains can survive and stay in a sleep state at the temperature below 0 ℃, but after the ice cream enters intestines and stomach, the active probiotics contained in the ice cream revives and reactivates under the in-vivo temperature state, so that the balance of intestinal flora can be effectively adjusted, the intestinal tract problems are reduced, and the ice cream can strengthen physique and condition the balance of the intestinal flora.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below.

The ice cream is produced by fermenting pure oat flour and probiotics, drinking water is added with the pure oat flour, white granulated sugar and active probiotics for fermentation, the mixture is frozen into ice cream after fermentation, 90-100 g of the pure oat flour, 260-280 g of the white granulated sugar and 1.95-2.5 g of the active probiotics are added into every 1000ml of the drinking water, and further the active probiotics comprise resistant dextrin, lactobacillus plantarum and lactobacillus acidophilus, the lactobacillus plantarum and the lactobacillus acidophilus can effectively maintain the balance of flora in intestinal tracts and can effectively improve the immunity of human bodies, the resistant dextrin is used as a low-calorie soluble food raw material, the biological functions of the beneficial bacteria such as the probiotics can be more fully exerted, and the effect of the low-calorie soluble food raw material is improved.

A method for making ice cream bar by fermenting pure oat flour and probiotics comprises the following steps:

s1, fully stirring and mixing the drinking water and the pure oat flour for 60-90 seconds, uniformly stirring the drinking water and the pure oat flour, heating the mixture at the temperature of over 100 ℃, finally pasting the oat flour and completely melting the oat flour into the water, and on the other hand, playing a role in sterilization to finally obtain a mixed solution;

s2, adding white granulated sugar into the mixed solution, and adjusting the content of the added white granulated sugar according to the taste, wherein the white granulated sugar can be replaced by glucose or glucose syrup, heating at 100 ℃ continuously until the solution boils to ensure that the components of the whole solution are uniform, and sterilizing the solution in the whole heating process to ensure the food safety.

S3, cooling the heated solution, and naturally cooling or cooling to 30-35 ℃ by a machine;

s4, adding active probiotics into the cooled solution, mixing the three active probiotics in advance and bagging, taking out the three active probiotics from the bag when in use, diluting the three active probiotics into liquid by putting the liquid into warm water at 10-20 ℃, then putting the liquid into the cooled solution, uniformly mixing the three active probiotics, then putting the liquid into a fermentation container, sealing the container, controlling the fermentation time to be 12-18 hours, controlling the fermentation temperature to be 30-35 ℃, controlling the pH value in the fermentation solution by controlling the fermentation temperature and the fermentation time after setting the fermentation temperature and the fermentation time, controlling the pH value in the fermentation solution within a limited range, wherein the longer the fermentation time, the higher the content of the probiotics, the lower the pH value of the solution, but when reaching a certain degree, the content of the active probiotics does not increase along with the increase of the fermentation time after reaching the peak, controlling the fermentation temperature and the fermentation time to control the pH value in the fermentation solution within 5.5-6.5 in the fermentation process, the normal growth and reproduction of the active probiotics are ensured, and the content of the strains and the taste of the ice cream can be influenced by different fermentation time.

S5, placing the fermented feed liquid into a mold for molding, wherein the freezing temperature is-25 ℃ to-18 ℃, the freezing time is 12-14 hours, and freezing to obtain a finished product.

The active probiotics used in the invention can survive at the temperature below 38 ℃, the active probiotics is in a sleep state below zero degree, and the active probiotics starts to revive and propagate above zero degree.

Above whole process all need go on under aseptic environment, and all utensils all need be through the operation of disinfecting when using, and protection frock such as work clothes, supporting gauze mask, gloves, headgear need be worn to operating personnel and operate.

The ice cream is prepared by fully utilizing the solution produced by fermenting the mixed pure oat flour and the active probiotics as the raw material, so that the prepared ice cream contains sufficient active probiotics, the ice cream is in a frozen state when being in the ice cream, the strains are in a sleeping state, and after entering the intestines and stomach of a human body, the strains revive along with the temperature rise and enter an active state, the balance of intestinal flora can be adjusted, the immunity of the human body can be improved, the physique can be enhanced, and the taste of the finally formed ice cream are sour, sweet and tasty.

The following detailed description of the preferred embodiments of the present invention is provided to illustrate and explain the present invention and to limit the present invention.

The following examples are specific experiments conducted by the inventors of the present invention in accordance with the preparation method and the use method of the present invention.

In the following examples, the main raw materials are commercially available.

Example 1

The following components are selected according to weight percentage, and 90g of pure oat flour, 260g of white granulated sugar and 1.95g of active probiotics are added into every 1000ml of water, and the preparation sequence is as follows:

s1, stirring and mixing 90g of pure oat flour and 1000ml of water for 60 seconds, uniformly stirring, heating at 100 ℃, and finally boiling to obtain a mixed solution;

s2, adding 260g of white granulated sugar into the mixed solution, continuously heating at the temperature of 100 ℃, and heating until the solution is boiled;

s3, cooling the heated solution to 30 ℃;

s4, mixing the resistant dextrin, the lactobacillus plantarum and the lactobacillus acidophilus in advance, bagging, taking out the mixture from the bag when in use, diluting the mixture into liquid in warm water at 10 ℃, adding the cooled solution, mixing uniformly, putting the mixture into a fermentation container, sealing, controlling the fermentation temperature at 30 ℃, and fermenting for 12 hours;

s5, placing the fermented feed liquid into a mould for forming, wherein the freezing temperature is-18 ℃, the freezing time is 12 hours, and freezing to obtain a finished product.

Example 2

The following components are selected according to weight percentage, 100g of pure oat flour, 280g of white granulated sugar and 2.5g of active probiotics are added into every 1000ml of water, and the preparation sequence is as follows:

s1, stirring and mixing 100g of pure oat flour and 1000ml of water for 90 seconds, uniformly stirring, heating at 100 ℃, and finally boiling to obtain a mixed solution;

s2, adding 280g of white granulated sugar into the mixed solution, continuously heating at the temperature of 100 ℃, and heating until the solution is boiled;

s3, cooling the heated solution to 35 ℃;

s4, mixing the resistant dextrin, the lactobacillus plantarum and the lactobacillus acidophilus in advance, bagging, taking out the mixture from the bag when in use, diluting the mixture into liquid in warm water at 20 ℃, adding the cooled solution, mixing uniformly, putting the mixture into a fermentation container, sealing, controlling the fermentation temperature at 35 ℃, and fermenting for 18 hours;

s5, placing the fermented feed liquid into a mold for molding, wherein the freezing temperature is-25 ℃, the freezing time is 14 hours, and freezing to obtain a finished product.

Example 3

The preparation method comprises the following steps of selecting the following components in percentage by weight, adding 95g of pure oat flour, 270g of white granulated sugar and 2g of active probiotics in every 1000ml of water, and preparing the following components in sequence:

s1, stirring and mixing 95g of pure oat flour and 1000ml of water for 90 seconds, uniformly stirring, heating at 100 ℃, and finally boiling to obtain a mixed solution;

s2, adding 270g of white granulated sugar into the mixed solution, continuously heating at the temperature of 100 ℃, and heating until the solution is boiled;

s3, cooling the heated solution to 33 ℃;

s4, mixing the resistant dextrin, the lactobacillus plantarum and the lactobacillus acidophilus in advance, bagging, taking out the mixture from the bag when in use, diluting the mixture into liquid in warm water at 15 ℃, adding the cooled solution, mixing uniformly, putting the mixture into a fermentation container, sealing, controlling the fermentation temperature at 33 ℃, and fermenting for 15 hours;

s7, placing the fermented feed liquid into a mold for molding, wherein the freezing temperature is-23 ℃, the freezing time is 14 hours, and freezing to obtain a finished product.

Example 4

s3, cooling the heated solution to 31 ℃;

s4, mixing the resistant dextrin, the lactobacillus plantarum and the lactobacillus acidophilus in advance, bagging, taking out the mixture from the bag when in use, diluting the mixture into liquid in warm water at 15 ℃, adding the cooled solution, mixing uniformly, putting the mixture into a fermentation container, sealing, controlling the fermentation temperature at 31 ℃, and fermenting for 18 hours;

s7, placing the fermented feed liquid into a mould for forming, wherein the freezing temperature is-20 ℃, the freezing time is 14 hours, and freezing to obtain a finished product.

Example 5

s3, cooling the heated solution to 20 ℃;

s4, mixing the resistant dextrin, the lactobacillus plantarum and the lactobacillus acidophilus in advance, bagging, taking out the mixture from the bag when in use, diluting the mixture into liquid in warm water at 15 ℃, adding the cooled solution, mixing uniformly, putting the mixture into a fermentation container, and sealing the fermentation container for 24 hours;

s5, placing the fermented feed liquid into a mold for molding, wherein the freezing temperature is-25 ℃, the freezing time is 8 hours, and freezing to obtain a finished product.

The PH of the fermented solutions of the above examples was measured for details as shown in the following table:

pH of fermentation solution

	Example 1	Example 2	Example 3	Example 4	Example 5
						pH of fermentation solution	6.5	6.0	5.5	5.8	7.2

And the finished products obtained in the above embodiments are tested from the acceptance and the love, 100 persons are invited to evaluate, and the final evaluation result is shown in the following table:

evaluation results

Sample (I)	Receptivity	Taste of the product	Tissue of
				Example 1	8	8	7
Example 2	8	8	8
				Example 3	9	9	9
Example 4	9	9	8
				Example 5	6	5	5

Wherein, the examples 1, 2, 3 and 4 are all manufactured according to the manufacturing method and the content parameters of the scheme of the invention, and the example 5 is manufactured without controlling the temperature during fermentation, and the final result shows that when the fermentation temperature is at the edge of the proper range, like the examples 1 and 2, the temperature is at the edge of the proper temperature, the growth environment during fermentation is not in the optimal state, and when a certain degree is reached, the growth of the active probiotics reaches the peak and does not increase along with the increase of the fermentation time; when the fermentation temperature is in the middle of the proper range, as in examples 3 and 4, the temperature is in the optimal range, and the growth speed of the active probiotics is higher, so that the pH value of the final fermentation solution is lower than that in examples 1 and 2, and the popularity is higher than that in examples 1 and 2, and the ice cream prepared by the scheme disclosed by the invention in examples 1 to 4 has sour and sweet taste and is tasty and refreshing, and the popularity is higher.

In example 5, since the temperature and PH during fermentation are not controlled, the fermentation of the active probiotics is limited at inappropriate temperature during fermentation due to inappropriate temperature during fermentation, and therefore the PH of the final fermented solution is higher than that of examples 1 to 4, and after the ice cream is prepared, the overall taste is sweet, and the acceptance of the public is poor.

In the embodiment, the content of the active probiotics and the pH value of the fermentation solution are mutually influenced and interacted, the finished ice cream bar manufactured by adopting the scheme of the invention is fermented by pure oat flour and the active probiotics, the mouth feel is sour and sweet, the acceptance of the masses is high, and the content of the active probiotics is influenced by the fermentation temperature and the fermentation time, so the pH value of the fermentation solution can be controlled by controlling the fermentation temperature and the fermentation time, the fermentation solution is in the suitable growth environment of the active probiotics, the pH value of the final fermentation solution reaches the range controlled by the scheme of the invention, namely the pH value is between 5.5 and 6.5, the mouth feel of the ice cream bar reaches sour and sweet, if the pH value is not controlled, the growth and the propagation of the active probiotics are limited under unsuitable temperature, the probiotics produced by fermentation are few, the whole solution cannot become acidic, the propagation of the active probiotics is further limited, and the mouth feel of the ice cream bar is finally influenced, therefore, the fermentation process should focus on controlling the fermentation temperature and time.

The invention provides ice cream produced by fermenting pure oat flour and active probiotics and a preparation method thereof.

Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. An ice cream produced by fermenting pure oat flour and probiotics is characterized in that pure oat flour, white granulated sugar and active probiotics are added into drinking water for fermentation, and the drinking water is frozen into the ice cream after fermentation.

2. The ice cream bar of claim 1, wherein the active probiotic bacteria comprise resistant dextrin, Lactobacillus plantarum and Lactobacillus acidophilus.

3. The ice cream bar produced by fermenting pure oat flour and probiotics according to claim 1, wherein the ingredients are: 90-100 g of pure oat flour, 260-280 g of white granulated sugar and 1.95-2.5 g of active probiotics are added into every 1000ml of water.

4. A method for making ice cream bar using pure oat flour and probiotics fermentation as claimed in any one of claims 1 and 2, comprising the following steps:

s3, cooling the heated solution to 30-35 ℃;

5. The method for making ice cream bar according to claim 4, wherein the step S1 is carried out by stirring for 60-90 seconds until the ice cream bar is uniformly stirred, heating to 100 ℃ or higher, and simultaneously sterilizing at high temperature.

6. The method for making ice cream bar using pure oat flour and probiotic fermentation as claimed in claim 5, wherein in steps S2 and S3, the ice cream bar is heated until the solution boils, sterilized, and then naturally cooled or mechanically cooled to 30-35 ℃.

7. The method for making ice cream bar according to claim 6, wherein the three active probiotics are mixed and bagged, and the ice cream bar is taken out of the bag, diluted into liquid by warm water at 10-20 ℃ and then put into the cooled solution, mixed uniformly and then put into a fermentation container, and sealed, wherein the fermentation time is 12-18 hours.

8. The method of claim 7, wherein the temperature of the fermentation solution is controlled to be 30-35 ℃ during the fermentation process in step S4.

9. The method for making ice cream bar using pure oat flour and probiotic fermentation as claimed in claim 8, wherein in step S4, the pH value of the fermentation solution during fermentation is 5.5-6.5.

10. The method for making ice cream bar using pure oat flour and probiotic fermentation as claimed in claim 9, wherein in step S7, the freezing temperature is-25 ℃ to-18 ℃ and the freezing time is 12-14 hours.