CN114711323A - Fresh spirulina ice cream and preparation method thereof - Google Patents
Fresh spirulina ice cream and preparation method thereof Download PDFInfo
- Publication number
- CN114711323A CN114711323A CN202210285384.0A CN202210285384A CN114711323A CN 114711323 A CN114711323 A CN 114711323A CN 202210285384 A CN202210285384 A CN 202210285384A CN 114711323 A CN114711323 A CN 114711323A
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- spirulina
- ice cream
- fresh
- fresh spirulina
- essence
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- 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
- A23G9/363—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 containing microorganisms, enzymes
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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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention discloses a fresh spirulina ice cream and a preparation method thereof. The fresh spirulina ice cream comprises: the ice cream is prepared by adopting sanitary and pollution-free fresh spirulina, a sweetening agent, vegetable oil, eggs, a stabilizing agent, an emulsifying agent, salt and water as ice cream raw materials, adopting stepped heat treatment sterilization and low-pressure low-temperature homogenization, and adopting the processes of milk making, homogenization, sterilization, aging and congealing. The obtained ice cream keeps fresh spirulina cell stable, and phycocyanin does not leak. The fresh spirulina ice cream prepared by the method not only keeps the special flavor of the fresh spirulina, but also has complete nutrient components and delicious taste. The fresh spirulina ice cream keeps the functions of relieving summer heat and regulating physiological functions of the ice cream, also plays the nutritional and health-care effects of spirulina, and has the functions of regulating metabolism and enhancing immunity. Compared with the common dry powder spirulina ice cream, the spirulina ice cream has great breakthrough in the aspects of appearance, taste and nutritional value.
Description
Technical Field
The invention relates to the field of cold drink foods, in particular to a fresh spirulina ice cream and a preparation method thereof.
Background
The ice cream is a delicious and attractive frozen dairy product and is deeply loved by the masses of people. The ice cream is not only a summer-heat relieving artifact in summer, but the traditional ice cream contains high-content sugar and fat, and is lack of dietary fiber and some natural antioxidants, so that a plurality of ice cream enthusiasts suffering from hypertension, hyperlipidemia and hyperglycemia are prohibited. The spirulina is rich in nutrient components and bioactive compounds, has multiple health care functions, is a complete nutrient source for future sustainable development, is a promising substitute food raw material, and meets the health requirements of people on food at present. The ice cream prepared from spirulina not only can keep the effects of relieving summer heat and regulating physiological functions of the ice cream, but also can play the nutritional and health-care effects of the spirulina, and has the effects of promoting intestinal health, reducing blood fat, treating anemia and enhancing immunity.
However, the current spirulina cultivation generally adopts open-air large pond cultivation. In the culture process, the culture pond is directly contacted with the external environment and is easily polluted by dust, environmental microorganisms, hybrid algae and insects (the insects mainly comprise rotifers, water flies, mosquitoes, flying moths and the like) in the atmosphere. Once the pollution occurs, the pollution is difficult to remove in the harvesting process, and impurities and pollutants still exist in the harvested spirulina; meanwhile, the harvesting process is also open, and partial algae can be decomposed and putrefactive to generate fishy smell. The spirulina dry powder is prepared by collecting open cultured spirulina, spray drying at 200 deg.C, sterilizing, and making into food material. However, the high-temperature spray drying process damages heat-sensitive active substances in the spirulina, so that the nutrient components are seriously lost, and some amine substances are decomposed to generate pungent algae fishy smell. Therefore, the spirulina dry powder is not suitable as a raw material of ice cream, and if the spirulina ice cream is made of the dry powder, the appearance, the taste and the nutritive value are poor.
In order to solve the problems, the invention adopts fresh spirulina to prepare the fresh spirulina ice cream, and the fresh spirulina is produced by adopting the processes of clean cultivation and clean harvesting. The fresh spirulina has no pollution, no peculiar smell, and delicious taste, well retains the nutritional components and biological activity of spirulina, and can be directly eaten. The preparation of the fresh spirulina ice cream adopts the processes of step heat treatment, pasteurization and low-pressure low-temperature control homogenization, keeps the stability of spirulina cells, prevents the leakage of endogenous spirulina blue pigment, and forms the fresh spirulina ice cream with the characteristic flavor of fresh natural spirulina, complete nutrient components and delicious taste. Therefore, compared with the spirulina ice cream made of spirulina dry powder, the appearance, the taste and the nutritional value of the fresh spirulina ice cream are all unexpectedly improved. The prepared fresh spirulina ice cream keeps the quality of fresh spirulina completely, can be stored for a long time under the condition of low temperature, and is convenient to store, transport and use.
Disclosure of Invention
The invention mainly aims to provide a fresh spirulina ice cream, which aims to invent an ice cream with low calorie, rich nutrition, summer heat relieving function and nutrition and health care function to meet the requirements of people on nutrition, health, delicacy and convenience of food.
It should be noted that the present invention has been completed based on the following findings of the inventors:
the prior common dry powder spirulina ice cream uses spirulina dry powder, and the spirulina culture generally adopts open-air open large pond culture. In the culture process, the culture pond is directly contacted with the external environment and is easily polluted by dust, environmental microorganisms, hybrid algae and insects (the insects mainly comprise rotifers, water flies, mosquitoes, flying moths and the like) in the atmosphere. Once the pollution occurs, the pollution is difficult to remove in the harvesting process, and impurities and pollutants still exist in the harvested spirulina; meanwhile, the harvesting process is also open, and partial algae can be decomposed and putrefactive to generate fishy smell. After the open culture of spirulina is collected, the obtained fresh spirulina can not be eaten directly or made into fresh spirulina food directly, and the harvested fresh spirulina is usually made into spirulina dry powder by the processes of high-temperature spray drying at about 200 ℃, sterilization and the like to be used as a food raw material. However, the high-temperature spray drying process causes serious damage to heat-sensitive active substances in the spirulina, causes serious loss of nutrient components, and also causes the decomposition of some amine substances to generate pungent algae-smelling. Therefore, the spirulina ice cream prepared from the spirulina dry powder has poor appearance, mouthfeel and nutritional value.
In view of the above, the inventor finds in experiments that in the process of spirulina clean culture, the dual-control technology of ozone disinfection and micro-membrane filtration is adopted to prepare culture water and prepare a culture medium; the spirulina is cultivated in a closed greenhouse which is ventilated by adopting clean wind, so that the pollution of dust, microorganisms, insects and other algae can be effectively prevented; the method comprises the steps of collecting spirulina in a GMP clean workshop, separating spirulina bodies by rolling rotation, spraying and cleaning sterile water, and dehydrating in vacuum, so that multiple processes of filtering, cleaning and dehydrating are linked to quickly finish the collection, and safe, sanitary and pollution-free fresh spirulina capable of being eaten fresh can be obtained. The fresh spirulina which is cleanly cultured and cleanly harvested is directly used for preparing the fresh spirulina ice cream, the nutrient components and the biological activity of the spirulina can be well kept, the special flavor of the fresh spirulina is also kept, and the fresh spirulina ice cream has beautiful appearance and delicious taste.
The content of nutrient components of fresh spirulina and spirulina dry powder is shown in the table:
| detecting items | Dry spirulina powder | Fresh spirulina (by dry weight) |
| Protein | 61.8g/100g | 75.6g/100g |
| Phycocyanin and phycocyanin | 13.8g/100g | 29.3g/100g |
| Beta carotene | 117mg/100g | 180mg/100g |
| Polysaccharides | 1.14g/100g | 2.45g/100g |
| Vitamin A | 13mg/100g | 16mg/100g |
| Vitamin E | 1.09mg/100g | 1.60mg/100g |
| Gamma-linolenic acid | 112mg/100g | 1620mg/100g |
| Superoxide dismutase | Undetected | 1120U/g |
| Vitamin B12 | 11mg/g | 21mg/g |
Therefore, according to the embodiment of the invention, the inventor finds in experiments that during the preparation process of the fresh spirulina ice cream, fresh spirulina cells can damage heat-sensitive active substances in spirulina at high temperature and high pressure, so that the nutrient content is seriously lost, the cells can be broken, and the phycocyanin leaks, so that the color of the phycocyanin is changed into indigo blue, and the appearance is seriously influenced. And the adoption of the step heat treatment, pasteurization and low-pressure low-temperature control homogenization process can keep the stability of spirulina cells, prevent the leakage of phycocyanin in the cells and form the fresh spirulina ice cream with the characteristic flavor of fresh natural spirulina, complete nutrient components and delicious taste. Therefore, compared with the spirulina ice cream made of spirulina dry powder, the appearance, the taste and the nutritive value of the fresh spirulina ice cream are obviously improved. The prepared fresh spirulina ice cream can be preserved for a long time at low temperature, the quality of fresh spirulina is well kept, and the fresh spirulina ice cream is convenient to store, transport and use.
The technical scheme is as follows:
to achieve the above objects, the fresh spirulina ice cream comprises, based on the total weight of the ice cream (unless otherwise stated, all weight percentages mentioned herein are based on the total weight of the ice cream): : fresh and alive spirulina: 20% -60%; a sweetening agent: 5% -16%; vegetable oil: 5% -15%; fresh shelled egg contents: 5% -20%; thickening agent: 0 to 0.5 percent; emulsifier: 0.1% -0.5%; edible salt: 0.1% -2%; edible essence: 0.01 to 0.1 percent of the balance of drinking water.
The fresh spirulina ice cream of claim 1, wherein the fresh spirulina is cultured in a clean culture medium prepared by preparing culture water by ozone disinfection and micro-membrane filtration dual control technology, and is cultured in a closed greenhouse ventilated by clean wind, so that pollution of atmospheric dust, microorganisms, insects and other algae can be effectively prevented; the spirulina is collected in a GMP clean workshop, the rolling type rotation is used for separating spirulina bodies, sterile water is used for spraying and cleaning, vacuum dehydration is carried out, multiple processes of filtering, cleaning and dehydration are achieved, the collection is rapidly completed, and safe, sanitary and pollution-free fresh spirulina is obtained.
The fresh spirulina ice cream of claim 1, wherein the sweetener comprises one or more of white granulated sugar, glucose syrup, maltose, glycyrrhizin, and fructo-oligosaccharide.
The fresh spirulina ice cream of claim 1, wherein the vegetable oil comprises one or more of hydrogenated vegetable oil, hydrogenated soybean oil, hydrogenated palm oil, hydrogenated coconut oil and butter.
The fresh spirulina ice cream of claim 1, wherein the fresh egg liquid comprises one or more of fresh shell-removed egg content, fresh shell-removed egg yolk and fresh shell-removed egg white.
The fresh spirulina ice cream of claim 1, wherein the emulsifier comprises one or more of soybean lecithin, carrageenan, guar gum, carob gum, pectin, gelatin, xanthan gum, modified starch, sodium alginate, konjac gum, sodium carboxymethylcellulose, and sodium carboxymethylcellulose.
The fresh spirulina ice cream as claimed in claim 1, wherein the edible essence comprises one or more of banana essence, pineapple essence, watermelon essence, strawberry essence, lemon essence, blueberry essence, apple essence and orange essence.
The fresh spirulina ice cream of claim 1, wherein the step heat treatment and pasteurization and low pressure and low temperature controlled homogenization process comprises: dissolving the corn starch with water, adding hydrogenated vegetable oil and soybean lecithin, mixing white granulated sugar and sodium carboxymethyl vitamin, adding salt, heating, stirring and boiling to be viscous to obtain a mixed solution; cooling the mixed solution to 60-75 ℃, adding fresh spirulina, fresh shelled egg content, high fructose corn syrup and banana essence, and fully mixing to obtain primary emulsion; thirdly, pasteurizing the colostrum for 10 to 30 minutes at the temperature of between 60 and 75 ℃; homogenizing: homogenizing at 45-75 deg.C under 50-300bar for 1-4 times; aging: cooling the material after high-pressure homogenization to 2-6 ℃, and keeping for 3-8 hours; freezing: putting the aged slurry into a freezing machine, wherein the outlet temperature of the freezing machine is minus 2-minus 6 ℃; after freezing, filling, quick-freezing, forming and hardening; the quick-freezing treatment is carried out at the temperature of minus 15 to minus 40 ℃.
The fresh spirulina ice cream and the preparation method thereof have the following advantages:
1. fresh spirulina ice cream uses fresh spirulina which is kept clean and fresh and quality through clean cultivation and clean collection, the collected spirulina is fresh and fresh, has no pollution, no peculiar smell, complete nutrition and delicious taste, well retains the nutrient components and biological activity of the spirulina, can be directly eaten,
2. the fresh and alive spirulina contains nutrient substances such as protein, vitamin, calcium, iron and the like, has the health-care functions of reducing cholesterol, regulating blood sugar, protecting intestines and stomach, treating anemia and the like, can greatly improve the nutrition health-care function of the ice cream by being added into the ice cream as a main raw material,
3. overcomes the defects of high sugar and high fat of the existing ice cream products, perfects the research of the spirulina mixed protein ice cream field,
4. the preparation of the fresh spirulina ice cream adopts the processes of step heat treatment, pasteurization and low-pressure low-temperature control homogenization, keeps the stability of spirulina cells, prevents the leakage of endogenous spirulina blue pigment, and forms the fresh spirulina ice cream with the characteristic flavor of fresh natural spirulina, complete nutrient components and delicious taste. The method for preparing ice cream has simple process and convenient operation.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
figure 1 shows a schematic flow diagram of a method of making ice cream according to one embodiment of the present invention.
Detailed Description
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1
In this example, ice cream was prepared as follows:
the formula of the ice cream comprises: fresh and alive spirulina: 30kg, 8kg of white granulated sugar, and contents of fresh eggs with shells removed: 12kg, hydrogenated vegetable oil: 8.5kg, corn starch: 5kg of high fructose corn syrup: 5kg, soybean lecithin 0.35kg, sodium carboxymethylcellulose: 0.15kg, salt: 0.15kg, banana essence: 0.03kg, purified water: 30.82 kg.
Initial mixing → heating, stirring and dissolving → cooling → total mixing → sterilizing → homogenizing → cooling → aging → congealing → filling → quick freezing → packaging → warehousing
Primary mixing: dissolving the corn starch with water, adding hydrogenated vegetable oil and soybean lecithin, mixing white granulated sugar and sodium carboxymethyl vitamin, adding salt, heating, stirring and boiling to be viscous to obtain a mixed solution;
total mixing: cooling the mixed solution to 65 ℃, adding fresh spirulina, fresh shelled egg content, high fructose syrup and banana essence, and stirring and fully mixing to obtain primary emulsion;
and (3) sterilization: a pasteurization process is used, the temperature is 65 ℃, and the temperature is kept for 15 minutes;
homogenizing: homogenizing at 60 deg.C under 100bar, primary homogenizing under 10bar and secondary homogenizing under 100bar, and repeating for 1 time;
aging: the aging temperature is 4 ℃, and the aging time is 5 hours;
freezing: making 1000L L continuous freezer, the exit temperature of freezer is-3 deg.C;
quick-freezing: using a 688 tunnel, wherein the tunnel temperature is-36 ℃;
according to the formula of the ice cream provided by the embodiment, the natural fresh spirulina ice cream can be obtained through the production process, and the ice cream is fine and smooth in taste, soft and smooth and rich in nutritional value.
Example 2
Ice cream was prepared according to the method of example 1, except that,
the formula of the ice cream comprises: fresh and alive spirulina: 35kg, 8.5kg of white granulated sugar, and contents of fresh eggs with shells removed: 12kg, hydrogenated vegetable oil: 9kg, corn starch: 4.5kg of high fructose corn syrup: 5kg, soybean lecithin 0.35kg, sodium carboxymethylcellulose: 0.15kg, salt: 0.15kg, banana essence: 0.03kg, purified water: 25.32 kg.
According to the formula of the ice cream provided by the embodiment, the natural fresh spirulina ice cream can be obtained through the production process, and the ice cream is fine and smooth in taste, soft and smooth and rich in nutritional value.
Example 3
Ice cream was prepared according to the method of example 1, except that,
the formula of the ice cream comprises: fresh and alive spirulina: 40kg, 9kg of white granulated sugar, and contents of fresh eggs with shells removed: 13kg, hydrogenated vegetable oil: 9kg, corn starch: 5kg of high fructose corn syrup: 5kg, soybean lecithin 0.35kg, sodium carboxymethylcellulose: 0.15kg, salt: 0.15kg, banana essence: 0.03kg, purified water: 18.32 kg.
According to the formula of the ice cream provided by the embodiment, the natural fresh spirulina ice cream can be obtained through the production process, and the ice cream is fine and smooth in taste, soft and smooth and rich in nutritional value.
Comparative example
The formula of the ice cream comprises: 20.15kg of cream, cow milk: 46.35kg, sweetened condensed milk: 30.73, white granulated sugar: 2.17kg, emulsion stabilizer: 0.5kg of banana essence: 0.1 kg.
Mixing: feeding the raw materials with low concentration to the raw materials with high concentration in sequence, feeding the milk, then the cream, the condensed milk, the white granulated sugar, the emulsion stabilizer and finally the banana essence, and stirring and mixing at the temperature of 50 ℃;
and (3) sterilization: a pasteurization process is used, the temperature is 75 ℃, and the temperature is kept for 15 minutes;
homogenizing: homogenizing at 65 deg.C under 100bar, primary homogenizing under 10bar and secondary homogenizing under 100bar, and repeating for 1 time;
aging: the aging temperature is 4 ℃, and the aging time is 5 hours;
freezing: making 1000L L continuous freezer, the exit temperature of freezer is-3 deg.C;
quick-freezing: using a 688 tunnel, wherein the tunnel temperature is-36 ℃;
physical and chemical indexes:
the results of comparing the total solids, total sugar for the products of examples 1, 2, 3 with the comparative example are shown in the following table:
the detection method of the solid content comprises the following steps: GB/T31321-2014
The detection method of total sugar comprises the following steps: GB/T31321-2014
Table 1: physical and chemical indexes:
| project index | Example 1 | Example 2 | Example 3 | Comparative example |
| Total solids content | 32.02% | 30.28% | 31.19% | 30.31% |
| Total sugar | 9.24% | 9.26% | 9.29% | 16.01% |
Experiment one: the ice cream of examples 1, 2 and 3 and the comparative example were simulated for changes in conditions over time in a long-term freezer.
The results are shown in Table 2, with 5, 10, 20, 30, 45 and 60 days storage in a freezer at-18 ℃.
Table 2: product state recording table in cold storage
And (4) conclusion: the method for preparing the ice cream by using the step heat treatment method is feasible, the fresh spirulina has better quality and nutritive value while having unique flavor, and the ice cream has low sugar, high protein and good health care function and is novel functional ice cream.
The above-described embodiments are merely some embodiments of the present invention, rather than all embodiments, and are not intended to limit the invention solely to the described embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (10)
1. The fresh spirulina ice cream is characterized by that it is made up by using fresh spirulina as main component, adopting stepped heat treatment, low-temp. low-pressure homogenization and pasteurization process, after freezing, filling and quick-freezing to form, and can retain the stability of spirulina cell, and the phycocyanin is not leaked so as to form the fresh spirulina ice cream with fresh spirulina special flavour, complete nutrient component and delicious taste.
2. The fresh spirulina ice cream of claim 1, wherein the fresh spirulina is a clean culture, clean harvest, pollution-free, odorless, complete nutrition and edible fresh spirulina.
3. The fresh spirulina ice cream as claimed in claim 1, wherein the fresh spirulina ice cream comprises (by weight ratio): fresh and alive spirulina: 20% -60%; a sweetening agent: 5% -16%; vegetable oil: 5% -15%; fresh de-shelled egg contents (or yolk): 5% -20%; thickening agent: 0% -0.5%; emulsifier: 0.1% -0.5%; edible salt: 0.1% -2%; edible essence: 0.01 to 0.1 percent of the balance of drinking water.
4. The fresh spirulina ice cream of claim 1, wherein the sweetener comprises one or more of white granulated sugar, high fructose corn syrup, maltose, glycyrrhizin, and fructo-oligosaccharide.
5. The fresh spirulina ice cream of claim 1, wherein the vegetable oil comprises one or more of hydrogenated vegetable oil, hydrogenated soybean oil, hydrogenated palm oil, hydrogenated coconut oil and butter.
6. The fresh spirulina ice cream of claim 1, wherein the fresh egg liquid comprises one or more of fresh shell-removed egg content, fresh shell-removed egg yolk and fresh shell-removed egg white.
7. The fresh spirulina ice cream of claim 1, wherein the emulsifier comprises one or more of soybean lecithin, carrageenan, guar gum, locust bean gum, pectin, gelatin, xanthan gum, modified starch, sodium alginate, konjac gum and sodium carboxymethylcellulose.
8. The fresh spirulina ice cream of claim 1, wherein the edible essence comprises one or more of banana essence, pineapple essence, watermelon essence, strawberry essence, lemon essence, blueberry essence, apple essence and orange essence.
9. The fresh spirulina ice cream of claim 1, wherein the step heat treatment process comprises: dissolving the corn starch with water, adding hydrogenated vegetable oil and soybean lecithin, mixing white granulated sugar and sodium hydroxymethyl vitamin, adding salt, heating, stirring, and boiling to be viscous to obtain a mixed solution; cooling the mixed solution to 60-75 deg.C, adding fresh Spirulina, fresh shelled egg content, fructose syrup, and banana essence, stirring, and mixing to obtain colostrum.
10. The fresh spirulina ice cream of claim 1, wherein the pasteurization and low pressure and low temperature controlled homogenization process comprises: pasteurizing the primary emulsion at 60-75 deg.C for 10-30 min; homogenizing: homogenizing at 45-75 deg.C and 50-300bar for 1-4 times; aging: cooling the material after high-pressure homogenization to 2-6 ℃, and keeping for 3-8 hours; freezing: putting the aged slurry into a freezing machine, wherein the outlet temperature of the freezing machine is minus 2-minus 6 ℃; quick-freezing: after freezing, filling, quick-freezing, forming and hardening; the quick-freezing treatment is carried out at the temperature of minus 15 to minus 40 ℃.
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| CN1480070A (en) * | 2002-09-06 | 2004-03-10 | 中国人民解放军军事医学科学院毒物药 | Health foods of new type spirulina and preparation method thereof |
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