CN115191509A - Ice cream for middle-aged and old people with bowel relaxing function - Google Patents
Ice cream for middle-aged and old people with bowel relaxing function Download PDFInfo
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- CN115191509A CN115191509A CN202210780401.8A CN202210780401A CN115191509A CN 115191509 A CN115191509 A CN 115191509A CN 202210780401 A CN202210780401 A CN 202210780401A CN 115191509 A CN115191509 A CN 115191509A
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- 230000002040 relaxant effect Effects 0.000 title claims abstract description 31
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
The invention discloses ice cream for middle-aged and old people with the function of relaxing bowel, and belongs to the technical field of frozen drink processing. The ice cream for middle-aged and old people comprises the following components: skimmed milk powder, whey protein powder, corn starch, unsalted butter, phospholipid, fructus Rosae Normalis concentrated juice, fructus Rubi concentrated juice, alhagi sparsifolia 5000-10000Da polysaccharide, yellow wine 500-1500Da oligosaccharide, fructus Cydoniae Oblongae low temperature extract at 60-80 deg.C, and mixed probiotic (Lactobacillus fermentum, lactobacillus acidophilus, bacillus bifidus, and Lactobacillus casei) content not less than 10 8 cfu/mL. The invention selects the specific mixed probiotic strains, the embedding process, the natural plant extract and the ice cream raw and auxiliary materials of the low-calorie sugar for matching, so that the produced probiotic ice cream has low calorie, fresh and cool mouthfeel and is not sweet, has the effects of improving intestinal flora of middle-aged and elderly people and relaxing bowel, and is a ice cream with delicious and healthy functionsAn integrated ice cream product.
Description
Technical Field
The invention relates to an ice cream bar for middle and old aged people with the function of relaxing bowel, belonging to the technical field of frozen drink processing.
Background
With the increasing of living pressure of people, the imbalance of intestinal flora caused by the poor living habits and dietary habits becomes an increasingly common problem, and the problems of dyspepsia, constipation and the like caused by the imbalance become worried by many middle-aged and elderly people. As an additional supplementary living microorganism, the probiotics have the effects of regulating the flora balance in the intestinal tract and relaxing bowel. The ice cream bar is a frozen beverage widely popular with consumers, and after probiotics are added, the ice cream bar can meet the cooling and refreshing requirements of the consumers, improve intestinal flora and bring benefits to the physical health of the consumers.
The existing ice cream containing probiotics, such as CN101073372A, CN105994925B, is not designed for the elderly and is not suitable for intestines and stomach of the elderly, and on the other hand, the probiotics activity is low.
Disclosure of Invention
[ problem ] to
The technical problem to be solved by the invention is that the existing ice cream containing probiotics is not suitable for intestines and stomach of the old, has high heat and unobvious flavor, has insufficient activity of bacteria, and cannot realize effective bowel relaxing.
[ solution ]
The invention provides a middle-aged and elderly ice cream bar with the function of relaxing bowel and a preparation method thereof, and the ice cream bar is a probiotic ice cream bar with low heat, prominent flavor and the effects of regulating intestinal flora and relaxing bowel.
The formula of the ice cream bar with the function of relaxing bowel provided by the invention is as follows: the components of the milk powder comprise, by mass, 4-7% of skimmed milk powder, 1-2.3% of whey protein powder, 1.5-3.5% of corn starch, 12-15% of unsalted butter, 4-6% of roxburgh rose concentrated juice, 5-7% of aronia melanocarpa concentrated juice, 5-8% of alhagi sparsifolia polysaccharide, 2-3% of yellow wine 500-1500Da oligosaccharide and quince extracted at the low temperature of 60-80 DEG C2-3.5% of substance, 0.5-0.7% of emulsion stabilizer, 0.5-1.2% of phospholipid and the balance of water, wherein the content of mixed probiotics is more than or equal to 10 8 cfu/mL, the mixed probiotics is fermented lactobacillus powder (the bacterial count is 1 multiplied by 10) accounting for 25-30 percent of the mass 8 -4×10 8 cfu/g), and 18-20% of Lactobacillus acidophilus powder (the number of bacteria is 2 × 10) 8 -4×10 8 cfu/g), 28-30% of Bifidobacterium powder (number of bacteria 1 × 10) 8 -3×10 8 cfu/g), 29-30% of lactobacillus casei powder (the number of bacteria is 2 multiplied by 10) 8 -2×10 8 cfu/g) of the resulting mixture.
The skim milk powder is used for providing nutrient substances such as proteins and calcium, and enriching the milk flavor of the product.
The whey protein powder is used for providing protein nutrient substances and is used as an embedding material for embedding probiotics.
The corn starch is used for providing carbohydrate nutrient substances and is used as an embedding material for embedding the probiotics. The corn starch can also be selected from corn resistant starch, and the corn resistant starch also has the function of promoting intestinal peristalsis.
The light cream is used for providing nutrient substances such as proteins and milk fat and promoting the formation of ice cream.
The roxburgh rose concentrated juice is used for providing vitamin nutrient substances and enriching the fruit fragrance flavor of the product.
The aronia melanocarpa concentrated juice is used for providing vitamin nutrient substances and enriching the fruit fragrance flavor of the product.
The Peganum alhagi 5000-10000Da polysaccharide is used for providing saccharide nutrient substances and simultaneously improving the bowel relaxing effect and the probiotic activity of the product. The preparation method of the alhagi sparsifolia 5000-10000Da polysaccharide comprises the following steps:
(1) crushing and filtering: adding the mixture into the water-washed alhagi sparsifolia according to the solid-liquid ratio of 1:25 adding water, crushing and filtering;
(2) centrifuging: centrifuging the filtrate (4000 rpm, 10 min), and collecting the supernatant;
(3) protein removal: adding ammonium sulfate into the supernatant to precipitate protein in the supernatant, and centrifuging to remove precipitate;
(4) membrane interception: separating the clear liquid after protein removal by using a 500-1500Da filter membrane;
(5) freeze-drying: freeze drying the separated liquid to obtain camel thorn 5000-10000Da polysaccharide.
The yellow wine 500-1500Da oligosaccharide is used for providing saccharide nutrient substances, and simultaneously improving the bowel relaxing effect and the probiotic activity of the product. The preparation method of the yellow wine 500-1500Da oligosaccharide comprises the following steps:
(1) alcohol precipitation: taking sweet yellow wine as a raw material, and precipitating sugar in the yellow wine by using 75% ethanol;
(2) and (3) purification: removing protein impurities in the precipitated sugar by a Savge method, improving the sugar purity, and centrifuging to obtain supernatant;
(3) membrane interception: separating the supernatant with 500-1500Da filter membrane;
(4) freeze-drying: freeze drying the membrane separation liquid to obtain yellow wine 500-1500Da oligosaccharide.
The quince extract at a low temperature of 60-80 ℃ is used for providing aroma substances and improving the effect of relaxing bowel of the product. The preparation method of the Cydonia oblonga extract at low temperature of 60-80 deg.C comprises the following steps:
(1) adding water for enzymolysis: washing peeled quince with water, and mixing the quince and the juice according to a solid-liquid ratio of 1:22-28, adding water, crushing, performing enzymolysis with combined enzymes (including 20-35% of amylase (30-40U/mg), 30-45% of papain (150-200U/mg) and 50-55% of pectinase (300-500U/mg)) at 60 ℃ for 1.5 hours, and performing enzymolysis with ultrasonic waves (390W) for assistance;
(2) and (3) centrifugal retention: centrifuging the enzymolysis solution (4000 rpm, 10 min), collecting supernatant, and filtering the supernatant with membrane to obtain supernatant with molecular weight cutoff of 20000 Da;
(3) concentration and extraction: concentrating and rotary evaporating the clear liquid flowing out of the filter membrane, distilling with a rotary cone distillation column (SCC), and taking volatile substances at the distillation temperature of 60-80 ℃ and controlling the vacuum degree to be 0.7-0.8MPa;
(4) low-temperature condensation and collection: cooling volatile substances by 0 deg.C condenser tube, and collecting to obtain Cydonia oblonga extract at 60-80 deg.C.
The emulsion stabilizer is used for ice cream forming and consists of monoglyceride and edible gelatin, wherein the mass ratio of the monoglyceride to the edible gelatin is (2-5): (3-7).
The invention provides a method for producing ice cream for middle and old aged people with bowel relaxing function, which comprises the following steps of firstly sterilizing equipment and tools used in the production with water with the temperature of more than 80 ℃ for more than 15min, and then:
(1) Premixing feed liquid and material mixing: uniformly mixing defatted milk powder, plain cream, fructus Rosae Normalis concentrated juice, fructus Rubi concentrated juice, polysaccharide of 5000-10000Da from semen Cameli, oligosaccharide of 500-1500Da from yellow wine, low temperature extract of Cydonia oblonga at 60-80 deg.C, emulsion stabilizer and water to obtain premixed feed liquid;
(2) Homogenizing: homogenizing the premixed material liquid under 17-21Mpa to obtain homogenized and mixed material liquid;
(3) Preparing an embedding material: mixing corn starch, whey protein powder and phospholipid at a mixing flow rate of 0.5-1.5ml/min and a mixing rotation speed of 50-60rpm under 17-21Mpa to obtain an embedding material;
(4) Sterilization and cooling: sterilizing the homogeneous mixed material liquid and embedding material at 75-80 deg.C for 15-20min, and cooling to below 4 deg.C;
(5) Embedding: adding the mixed probiotics into the embedding material, mixing and stirring for 1h under aseptic condition, and then adding the embedding material with the probiotics into the homogeneous mixed feed liquid to prepare the feed liquid of the ice cream product;
(5) Aging: aging the ice cream product feed liquid at 2-4 deg.C for 4-8 hr,
(6) Quick-freezing: filling the ice cream material liquid into a mold, and freezing at about-24 ℃ for 35-40 minutes;
(7) Demolding: and (3) putting the frozen ice cream mold into warm water at the temperature of 45-50 ℃ to demould the ice cream to obtain the ice cream.
[ advantageous effects ]
The invention selects proper probiotic strains, adopts the embedding technology and the ice cream raw material proportion of the functional low-calorie extracted polysaccharide and oligosaccharide, so that the produced probiotic ice cream keeps high-efficiency activity in the shelf life, has obvious effect of relaxing bowel, and simultaneously selects the characteristic of low-temperature prominent product flavor of the cydonia oblonga to realize the functions and flavor of the product.
The invention designs a formula suitable for gastrointestinal digestion of old people aiming at old people, and simultaneously adopts an embedding technology to improve the activity and viable count of probiotics, reduce the loss of the probiotics in the production, processing and storage processes and improve the functional effect of products.
The invention creatively introduces 5000-10000Da polysaccharide of alhagi sparsifolia, 500-1500Da oligosaccharide of yellow wine, 60-80 ℃ extract of quince and other substances, and produces the probiotic ice cream with low calorie and prominent flavor for middle-aged and elderly people, which can adjust the balance of intestinal flora and relax bowel. Animal experiments show that the mixed saccharide has the effect of relaxing bowel on mice, and meanwhile, 5000-10000Da polysaccharide of alhagi sparsifolia and 500-1500Da oligosaccharide of yellow wine have low heat, can replace high-heat saccharide substances such as sucrose, white granulated sugar and the like, and directly improve the nutrition and functional value of the product; in addition, the two sugars can be used as carbon sources to keep the activity of probiotics in the ice cream. The quince extract at the low temperature of 60-80 ℃ enriches the fragrance of the product and provides the effect of relaxing bowel.
The ice cream formula disclosed by the invention is strong in function guidance and is an innovative product formula with both flavor and function.
Detailed Description
The invention will be further described with reference to the following specific examples, and the probiotic ice cream bar can be processed by the method provided by the invention.
The preparation method of the spiny thorn 5000-10000Da polysaccharide used in the following examples:
(1) crushing and filtering: adding the mixture into the water-washed alhagi sparsifolia according to the solid-liquid ratio of 1:25 adding water, crushing and filtering;
(2) centrifuging: centrifuging the filtrate (4000 rpm, 10 min), and collecting the supernatant;
(3) removing protein: adding ammonium sulfate into the supernatant to precipitate protein in the supernatant, and centrifuging to remove precipitate;
(4) membrane interception: separating the clear liquid after protein removal by using a 500-1500Da filter membrane;
(5) freeze-drying: freeze drying the separated liquid to obtain camel thorn 5000-10000Da polysaccharide.
The preparation method of the yellow wine 500-1500Da oligosaccharide used in the following embodiments comprises the following steps:
(1) alcohol precipitation: taking sweet yellow wine as a raw material, and precipitating sugar in the yellow wine by using 75% ethanol;
(2) and (3) purification: removing protein impurities in the precipitated sugar by a Savge method, improving the sugar purity, and centrifuging to obtain a supernatant;
(3) membrane interception: separating the supernatant with 500-1500Da filter membrane;
(4) freeze-drying: freeze drying the membrane separation liquid to obtain yellow wine 500-1500Da oligosaccharide.
The method for preparing the cydonia oblonga extract at a low temperature of 60-80 c used in the following examples comprises the steps of:
(1) adding water for enzymolysis: washing peeled quince with water, and mixing the quince with the water according to a solid-to-liquid ratio of 1:22-28, adding water, pulverizing, performing enzymolysis with combined enzyme (comprising 20-35% of amylase, 30-45% of papain, and 50-55% of pectinase) at 60 deg.C for 1.5 hr, and performing enzymolysis with ultrasonic wave (390W);
(2) and (3) centrifugal retention: centrifuging the enzymolysis solution (4000 rpm, 10 min), collecting supernatant, and filtering the supernatant with membrane to obtain supernatant with molecular weight cutoff of 20000 Da;
(3) concentration and extraction: concentrating and rotary evaporating the clear liquid flowing out of the filter membrane, distilling with a rotary cone distillation column (SCC), and taking volatile substances at the distillation temperature of 60-80 ℃ and controlling the vacuum degree to be 0.7-0.8MPa;
(4) low-temperature condensation and collection: cooling volatile substances by 0 deg.C condenser tube, and collecting to obtain Cydonia oblonga extract at 60-80 deg.C.
The mixed probiotics used in the following examples are fermented lactobacillus powder (number of bacteria 1 × 10) in an amount of 25-30 wt% 8 -4×10 8 cfu/g), and Lactobacillus acidophilus powder (with a bacterial count of 2 × 10) accounting for 18-20% 8 -4×10 8 cfu/g), 28-30% of bifidobacterium powder (the number of bacteria is 1 multiplied by 10) 8 -3×10 8 cfu/g), 29-30% of lactobacillus casei powder (the number of bacteria is 2 multiplied by 10) 8 -2×10 8 cfu/g) of the mixed bacteria.
The combined enzyme used in the following examples consists of 20-35% of amylase (30-40U/mg), 30-45% of papain (150-200U/mg) and 50-55% of pectinase (300-500U/mg) by mass ratio.
Example 1:
the probiotic ice cream bar comprises water, skim milk powder, whey protein powder, corn starch, unsalted butter, roxburgh rose concentrated juice, aronia melanocarpa concentrated juice, camel thorn 5000-10000Da polysaccharide, quince low-temperature extract at 60-80 ℃, yellow wine 500-1500Da oligosaccharide, an emulsion stabilizer, phospholipid and probiotics, wherein the percentage of each component is as follows:
5% of skim milk powder, 2% of whey protein powder, 3% of corn starch, 15% of unsalted butter, 4% of roxburgh rose concentrated juice, 7% of aronia melanocarpa concentrated juice, 5% of polysaccharide of 5000-10000Da of alhagi, 2% of quince low-temperature extract at 60-80 ℃, 3% of yellow wine 500-1500Da oligosaccharide, 0.7% of emulsion stabilizer, 1% of phospholipid, and the content of probiotics is more than or equal to 10% 8 cfu/mL, and the balance being water.
Wherein the emulsion stabilizer is prepared from monoglyceride and edible gelatin according to a mass ratio of 2:5, mixing the components.
A process for preparing the probiotic ice cream suitable for middle-aged and old people includes such steps as sterilizing the apparatus and tools used in production with water at 80 deg.C for more than 15min, and operating:
A. premixing feed liquid and material mixing: uniformly mixing skim milk powder, unsalted butter, fructus Rosae Normalis concentrated juice, herba Cynomorii concentrated juice, semen Alhagi Pseudosciaenae polysaccharide 5000-10000Da, yellow wine 500-1500Da oligosaccharide, cydonia oblonga low temperature extract at 60-80 deg.C, emulsion stabilizer and water to obtain premixed material liquid;
B. homogenizing: homogenizing the premixed material liquid under 17-21Mpa to obtain homogenized and mixed material liquid; (ii) a
C. Preparing an embedding material: mixing corn starch, whey protein powder and phospholipid at a mixing flow rate of 0.5-1.5ml/min and a mixing rotation speed of 50-60rpm under 17-21Mpa to obtain an embedding material;
D. sterilization and cooling: sterilizing the homogeneous mixed material liquid and embedding material at 75-80 deg.C for 15-20min, and cooling to below 4 deg.C;
E. embedding: adding the mixed probiotics into the embedding material, mixing and stirring for 1h under aseptic condition, and then adding the embedding material with the probiotics into the homogeneous mixed feed liquid to prepare the feed liquid of the ice cream product;
F. aging: aging the ice cream product feed liquid at 2-4 deg.C for 4-8 hr;
G. quick-freezing: filling the ice cream material liquid into a mould, and freezing for 35-40 minutes at-24 ℃;
H. demolding: and (3) placing the frozen ice cream mold in warm water at 45-50 ℃ to demould the ice cream to obtain the ice cream.
Example 2:
the probiotic ice cream bar comprises water, skim milk powder, whey protein powder, corn starch, unsalted butter, roxburgh rose concentrated juice, aronia melanocarpa concentrated juice, camel thorn 5000-10000Da polysaccharide, quince low-temperature extract at 60-80 ℃, yellow wine 500-1500Da oligosaccharide, an emulsion stabilizer, phospholipid and probiotics, wherein the percentage of each component is as follows:
7% of skim milk powder, 1.3% of whey protein powder, 2% of corn starch, 12% of unsalted butter, 5% of roxburgh rose concentrated juice, 6% of aronia melanocarpa concentrated juice, 5.5% of alhagi sparsifolia 5000-10000Da polysaccharide, 2.5% of quince low-temperature extract at 60-80 ℃, 3% of yellow wine 500-1500Da oligosaccharide, 0.5% of emulsion stabilizer, 0.6% of phospholipid, and the content of probiotics is more than or equal to 10% 8 cfu/mL, and the balance being water. .
Wherein the emulsion stabilizer is prepared from monoglyceride and edible gelatin according to a mass ratio of 2: 5.
A process for preparing the probiotic ice cream suitable for middle-aged and old people includes such steps as sterilizing the apparatus and tools used in production with water at 80 deg.C for more than 15min, and operating:
A. premixing feed liquid and material mixing: uniformly mixing skim milk powder, unsalted butter, fructus Rosae Normalis concentrated juice, herba Cynomorii concentrated juice, semen Alhagi Pseudosciaenae polysaccharide 5000-10000Da, yellow wine 500-1500Da oligosaccharide, cydonia oblonga low temperature extract at 60-80 deg.C, emulsion stabilizer and water to obtain premixed material liquid;
B. homogenizing: homogenizing the premixed material liquid under 17-21Mpa to obtain homogenized and mixed material liquid;
C. preparing an embedding material: mixing corn starch, whey protein powder and phospholipid at a mixing flow rate of 0.5-1.5ml/min and a mixing rotation speed of 50-60rpm under 17-21Mpa to obtain an embedding material;
D. sterilization and cooling: sterilizing the homogeneous mixed material liquid and embedding material at 75-80 deg.C for 15-20min, and cooling to below 4 deg.C;
E. embedding: adding the mixed probiotics into the embedding material, mixing and stirring for 1h under aseptic condition, and then adding the embedding material with the probiotics into the homogeneous mixed feed liquid to prepare the feed liquid of the ice cream product;
F. aging: aging the ice cream product feed liquid at 2-4 deg.C for 4-8 hr;
G. quick-freezing: filling the ice cream material liquid into a mold, and freezing at-24 deg.C for 35-40 min;
H. demolding: and (3) putting the frozen ice cream mold into warm water at the temperature of 45-50 ℃ to demould the ice cream to obtain the ice cream.
Example 3:
the probiotic ice cream bar comprises water, skim milk powder, whey protein powder, corn starch, unsalted butter, roxburgh rose concentrated juice, aronia melanocarpa concentrated juice, polysaccharide of 5000-10000Da of camel thorn, quince low-temperature extract of 60-80 ℃, yellow wine of 500-1500Da oligosaccharide, an emulsion stabilizer, phospholipid and probiotics, wherein the percentages of the components are as follows:
defatted milk powder 4%, whey protein powder 1%, corn starch 1.5%, unsalted butter 15%, rosa roxburghii concentrated juice 6%, aronia melanocarpa concentrated juice 5%, polysaccharide 8 of Camellia sinensis 5000-10000Da, quince extract 3 at 60-80 deg.C, yellow wine oligosaccharide 3-1500 Da, emulsion stabilizer 0.7%, phospholipid 0.5%, and probiotic content not less than 10% 8 cfu/mL, and the balance being water.
Wherein the emulsion stabilizer is prepared from monoglyceride and edible gelatin according to a mass ratio of 2:5, the components are mixed.
A process for preparing the probiotic ice cream suitable for middle-aged and old people includes such steps as sterilizing the apparatus and tools used in production with water at 80 deg.C for more than 15min, and operating:
A. premixing feed liquid and material mixing: uniformly mixing skim milk powder, unsalted butter, fructus Rosae Normalis concentrated juice, herba Cynomorii concentrated juice, semen Alhagi Pseudosciaenae polysaccharide 5000-10000Da, yellow wine 500-1500Da oligosaccharide, cydonia oblonga low temperature extract at 60-80 deg.C, emulsion stabilizer and water to obtain premixed material liquid;
B. homogenizing: homogenizing the premixed material liquid under 17-21Mpa to obtain homogeneous mixed material liquid; (ii) a
C. Preparing an embedding material: mixing corn starch, whey protein powder and phospholipid at a mixing flow rate of 0.5-1.5ml/min and a mixing rotation speed of 50-60rpm under 17-21Mpa to obtain an embedding material;
D. sterilization and cooling: sterilizing the homogeneous mixed material liquid and embedding material at 75-80 deg.C for 15-20min, and cooling to below 4 deg.C;
E. embedding: adding the mixed probiotics into the embedding material, mixing and stirring for 1h under aseptic condition, and then adding the embedding material with the probiotics into the homogeneous mixed feed liquid to prepare the feed liquid of the ice cream product;
F. aging: aging the ice cream product feed liquid at 2-4 deg.C for 4-8 hr;
G. quick-freezing: filling the ice cream material liquid into a mould, and freezing for 35-40 minutes at-24 ℃;
H. demolding: and (3) placing the frozen ice cream mold in warm water at 45-50 ℃ to demould the ice cream to obtain the ice cream.
Example 4:
the probiotic ice cream bar comprises water, skim milk powder, whey protein powder, corn starch, unsalted butter, roxburgh rose concentrated juice, aronia melanocarpa concentrated juice, camel thorn 5000-10000Da polysaccharide, quince low-temperature extract at 60-80 ℃, yellow wine 500-1500Da oligosaccharide, an emulsion stabilizer, phospholipid and probiotics, wherein the percentage of each component is as follows:
6% of skimmed milk powder, 2.3% of whey protein powder, 3.5% of corn starch, 15% of unsalted butter, 4% of roxburgh rose concentrated juice, 5% of aronia melanocarpa concentrated juice, 8% of alhagi sparsifolia 5000-10000Da polysaccharide, 3.5% of quince low-temperature extract at 60-80 ℃, 2% of yellow wine 500-1500Da oligosaccharide, 0.7% of emulsion stabilizer, 1.2% of phospholipid, and the content of probiotics is more than or equal to 10% 8 cfu/mL, and the balance being water.
Wherein the emulsion stabilizer is prepared from monoglyceride and edible gelatin according to a mass ratio of 2: 5.
A process for preparing the probiotic ice cream suitable for middle-aged and old people includes such steps as sterilizing the apparatus and tools used in production with water at 80 deg.C for more than 15min, and operating:
A. premixing feed liquid and material mixing: uniformly mixing defatted milk powder, plain cream, fructus Rosae Normalis concentrated juice, fructus Rubi concentrated juice, polysaccharide of 5000-10000Da from semen Cameli, oligosaccharide of 500-1500Da from yellow wine, low temperature extract of Cydonia oblonga at 60-80 deg.C, emulsion stabilizer and water to obtain premixed feed liquid;
B. homogenizing: homogenizing the premixed material liquid under 17-21Mpa to obtain homogenized and mixed material liquid; (ii) a
C. Preparing an embedding material: mixing corn starch, whey protein powder and phospholipid according to the weight ratio of 2:3:1 proportion, the mixing flow rate is 0.5-1.5ml/min, the mixing rotation speed is 50-60rpm, and the embedding material is prepared by mixing under the condition of 17-21 Mpa;
D. sterilization and cooling: sterilizing the homogeneous mixed material liquid and embedding material at 75-80 deg.C for 15-20min, and cooling to below 4 deg.C;
E. embedding: adding the mixed probiotics into the embedding material, mixing and stirring for 1h under aseptic condition, and then adding the embedding material with the probiotics into the homogeneous mixed feed liquid to prepare the feed liquid of the ice cream product;
F. aging: aging the ice cream product feed liquid at 2-4 deg.C for 4-8 hr;
G. quick-freezing: filling the ice cream material liquid into a mold, and freezing at-24 deg.C for 35-40 min;
H. demolding: and (3) placing the frozen ice cream mold in warm water at 45-50 ℃ to demould the ice cream to obtain the ice cream.
Comparative example 1: the formula does not contain whey protein powder, corn starch and phospholipid, namely, embedding materials are not added.
The probiotic ice cream in the comparative example consists of water, skim milk powder, unsalted butter, roxburgh rose concentrated juice, aronia carica 5000-10000Da polysaccharide, quince low-temperature extract at 60-80 ℃, yellow wine oligosaccharide at 500-1500Da, an emulsion stabilizer and probiotics, wherein the percentages of all the components are as follows:
5 percent of skim milk powder, 15 percent of unsalted butter,4% of roxburgh rose concentrated juice, 7% of aronia melanocarpa concentrated juice, 5% of camel thorn 5000-10000Da polysaccharide, 2% of quince low-temperature extract at 60-80 ℃, 3% of yellow wine 500-1500Da oligosaccharide, 0.7% of emulsion stabilizer and probiotic content more than or equal to 10% 8 cfu/mL, and the balance being water.
Wherein the emulsion stabilizer is prepared from monoglyceride and edible gelatin according to the mass ratio of 2:5, mixing the components.
The production process comprises sterilizing the equipment and tools used in the production with water of above 80 deg.C for more than 15min, and performing the following operations:
(1) Premixing feed liquid and material mixing: uniformly mixing skim milk powder, unsalted butter, fructus Rosae Normalis concentrated juice, herba Cynomorii concentrated juice, semen Alhagi Pseudosciaenae polysaccharide 5000-10000Da, yellow wine 500-1500Da oligosaccharide, cydonia oblonga low temperature extract at 60-80 deg.C, emulsion stabilizer and water to obtain premixed material liquid;
(2) Homogenizing: homogenizing the premixed material liquid under 17-21Mpa to obtain homogenized and mixed material liquid; sterilization and cooling: sterilizing the homogenized and mixed material liquid at 80 deg.C for 20min, and cooling the material liquid to below 4 deg.C;
(3) Aging: aging the feed liquid at 4 deg.C for 4 hr, and adding probiotic into the feed liquid;
(4) Quick-freezing: filling the ice cream material liquid into a mold, and freezing at-24 deg.C for 35-40 min;
(5) Demolding: and (3) placing the frozen ice cream mold in warm water at 45-50 ℃ to demould the ice cream to obtain the ice cream.
Comparative example 2: the formula does not contain the polysaccharide of 5000-10000Da from alhagi sparsifolia, and white granulated sugar is used for equivalently replacing the polysaccharide
The probiotic ice cream of the comparative example consists of water, skim milk powder, whey protein powder, corn starch, unsalted butter, roxburgh rose concentrated juice, aronia melanocarpa concentrated juice, quince low-temperature extract at 60-80 ℃, white granulated sugar, yellow wine oligosaccharide at 500-1500Da, an emulsion stabilizer, phospholipid and probiotics, wherein the percentages of the components are as follows:
5% of skim milk powder, 2% of whey protein powder, 3% of corn starch, 15% of unsalted butter, 4% of roxburgh rose concentrated juice, 7% of aronia concentrated juice, 5% of white granulated sugar and 2% of quince low-temperature extract at 60-80 DEG CYellow wine 500-1500Da oligosaccharide 3%, emulsifying stabilizer 0.7%, phospholipid 1%, and probiotic content more than or equal to 10% 8 cfu/mL, and the balance being water.
Wherein the emulsion stabilizer is prepared from monoglyceride and edible gelatin according to a mass ratio of 3: 5.
The production process comprises sterilizing the equipment and tools used in the production with water of over 80 ℃ for over 15min, and then performing the following operations:
A. premixing feed liquid and material mixing: uniformly mixing skim milk powder, unsalted butter, concentrated juice of fructus Rosae Normalis, concentrated juice of herba Cynanchi Oenanthes, low temperature extract of fructus Cydoniae Oblongae at 60-80 deg.C, white sugar, oligosaccharide of yellow wine 500-1500Da, emulsion stabilizer and water to obtain mixed feed liquid;
B. homogenizing: homogenizing the premixed material liquid under 17-21Mpa to obtain homogenized and mixed material liquid; (ii) a
C. Preparing an embedding material: mixing corn starch, whey protein powder and phospholipid according to the weight ratio of 2:3:1 proportion, the mixing flow rate is 0.5-1.5ml/min, the mixing rotation speed is 50-60rpm, and the embedding material is prepared by mixing under the condition of 17-21 Mpa;
D. sterilization and cooling: sterilizing the homogeneous mixed material liquid and embedding material at 75-80 deg.C for 15-20min, and cooling to below 4 deg.C;
E. embedding: adding mixed probiotics into the embedding material, mixing and stirring for 1h under aseptic condition, and then adding the embedding material with probiotics into the homogeneous mixed material liquid to prepare ice cream product material liquid;
F. aging: aging the ice cream product feed liquid at 2-4 deg.C for 4-8 hr;
G. quick-freezing: filling the ice cream material liquid into a mold, and freezing at about-24 ℃ for 35-40 minutes;
H. demolding: and (3) placing the frozen ice cream mold in warm water at 45-50 ℃ to demould the ice cream to obtain the ice cream.
Comparative example 3: the formula does not contain Cydonia oblonga extract at 60-80 deg.C, and water is used for replacing
The probiotic ice cream in the comparative example consists of water, skim milk powder, whey protein powder, corn starch, unsalted butter, roxburgh rose concentrated juice, aronia melanocarpa concentrated juice, alhagi sparsifolia 5000-10000Da polysaccharide, yellow wine 500-1500Da oligosaccharide, an emulsion stabilizer, phospholipid and probiotics, wherein the percentages of the components are as follows:
5% of skim milk powder, 2% of whey protein powder, 3% of corn starch, 15% of unsalted butter, 4% of roxburgh rose concentrated juice, 7% of aronia melanocarpa concentrated juice, 5% of camel thorn 5000-10000Da polysaccharide, 3% of yellow wine 500-1500Da oligosaccharide, 0.7% of emulsion stabilizer, 1% of phospholipid, and the content of probiotics is more than or equal to 10 8 cfu/mL, and the balance being water.
Wherein the emulsion stabilizer is prepared from monoglyceride and edible gelatin according to a mass ratio of 3: 5.
The production process comprises sterilizing the equipment and tools used in the production with water of over 80 ℃ for over 15min, and then performing the following operations:
(1) Premixing feed liquid and material mixing: uniformly mixing skim milk powder, unsalted butter, roxburgh rose concentrated juice, aronia melanocarpa concentrated juice, camel thorn 5000-10000Da polysaccharide, yellow wine 500-1500Da oligosaccharide, an emulsion stabilizer and water to obtain premixed feed liquid;
(2) Homogenizing: homogenizing the premixed material liquid under 17-21Mpa to obtain homogeneous mixed material liquid;
(3) Preparing an embedding material: mixing corn starch, whey protein powder and phospholipid according to the weight ratio of 2:3:1 proportion, the mixing flow rate is 0.5-1.5ml/min, the mixing rotation speed is 50-60rpm, and the embedding material is prepared by mixing under the condition of 17-21 Mpa;
(4) Sterilization and cooling: sterilizing the homogeneous mixed material liquid and embedding material at 75-80 deg.C for 15-20min, and cooling to below 4 deg.C;
(5) Embedding: adding mixed probiotics into the embedding material, mixing and stirring for 1h under aseptic condition, and then adding the embedding material with probiotics into the homogeneous mixed material liquid to prepare ice cream product material liquid;
(5) Aging: aging the ice cream product liquid at 2-4 deg.C for 4-8 hr,
(6) Quick-freezing: filling the ice cream material liquid into a mold, and freezing at about-24 ℃ for 35-40 minutes;
(7) Demolding: and (3) placing the frozen ice cream mold in warm water at 45-50 ℃ to demould the ice cream to obtain the ice cream.
Comparative example 4: the formula does not contain yellow wine 500-1500Da oligosaccharide, and white granulated sugar is used for replacing the oligosaccharide with equal amount
The probiotic ice cream bar of the comparative example consists of water, skim milk powder, whey protein powder, corn starch, unsalted butter, roxburgh rose concentrated juice, aronia melanocarpa concentrated juice, camel thorn 5000-10000Da polysaccharide, white granulated sugar, quince low-temperature extract at 60-80 ℃, an emulsion stabilizer, phospholipid and probiotics, wherein the percentages of the components are as follows:
5% of skim milk powder, 2% of whey protein powder, 3% of corn starch, 15% of unsalted butter, 4% of roxburgh rose concentrated juice, 7% of aronia melanocarpa concentrated juice, 5% of polysaccharide of 5000-10000Da of alhagi, 2% of quince low-temperature extract at 60-80 ℃, 0.7% of emulsion stabilizer, 1% of phospholipid and probiotic content of more than or equal to 10 8 cfu/mL, and the balance being water.
Wherein the emulsion stabilizer comprises monoglyceride 0.3% and edible gelatin 0.5%.
A process for preparing the probiotic ice cream suitable for middle-aged and old people includes such steps as sterilizing the apparatus and tools used in production with water at 80 deg.C for more than 15min, and operating:
A. premixing feed liquid and material mixing: uniformly mixing skim milk powder, unsalted butter, fructus Rosae Normalis concentrated juice, herba Cynomorii concentrated juice, polysaccharide of 5000-10000Da from Alhagi sparsifolia, cydonia oblonga extract at low temperature of 60-80 ℃, emulsion stabilizer and water to obtain premixed material liquid;
B. homogenizing: homogenizing the premixed material liquid under 17-21Mpa to obtain homogenized and mixed material liquid;
C. preparing an embedding material: mixing corn starch, whey protein powder and phospholipid according to the weight ratio of 2:3:1 proportion, the mixing flow rate is 0.5-1.5ml/min, the mixing rotation speed is 50-60rpm, and the embedding material is prepared by mixing under the condition of 17-21 Mpa;
D. sterilization and cooling: sterilizing the homogeneous mixed material liquid and embedding material at 75-80 deg.C for 15-20min, and cooling to below 4 deg.C;
E. embedding: adding mixed probiotics into the embedding material, mixing and stirring for 1h under aseptic condition, and then adding the embedding material with probiotics into the homogeneous mixed material liquid to prepare ice cream product material liquid;
F. aging: aging the ice cream product feed liquid at 2-4 deg.C for 4-8 hr,
G. quick-freezing: filling the ice cream material liquid into a mold, and freezing at about-24 ℃ for 35-40 minutes;
H. demolding: and (3) placing the frozen ice cream mold in warm water at 45-50 ℃ to demould the ice cream to obtain the ice cream.
First experiment, ice cream probiotics activity detection experiment
The ice cream bar of the present invention and the comparative ice cream bar were stored in a refrigerator at-20 ℃, the number of live probiotic bacteria in the ice cream bar was periodically measured by using a plate technique and a microscopic observation method, and the measurement results are shown in table 1 below.
TABLE 1 test results of probiotic activity detection of ice cream
Experiments prove that the probiotic ice cream prepared by the method obviously improves the activity and viable count of probiotics, and the formula of the ice cream and the embedding technology adopted by the ice cream have certain protection effect on the activity of the probiotics within the formula proportioning range.
Experiment II, ice cream bowel relaxing function detection experiment
70 BALB/c 7-week-old male mice were selected and randomly divided into a blank control group, a model control group, an example 1 group, an example 2 group, an example 3 group, an example 4 group, and a comparative example 1 group. Except for the blank control group, the mice of other groups are not fasted for 72 hours without water supply to cause a dryness-syndrome water loss constipation model. 2% ink prepared from distilled water of a blank control group and a model control group after molding, and 2% ink prepared from 3mL of melted ice cream solution after gastric lavage of the rest groups respectively, observing and recording the time (min) for each group of mice to discharge black feces for the first time and the total number of black feces discharged by the mice within 4h, and measuring the water content of the feces, wherein the results are as follows:
TABLE 2 examination of the bowel relaxing function of ice cream
| Group of | First time black stool discharging time (min) | Number of black stools in 4h | Water content of feces |
| Blank control group | 132.3±12.6 | 6.5±3.2 | 58.43±3.5 |
| Model control group | 251.2±53.9 | 1.1±1.4 | 41.22±4.7 |
| Example 1 | 198±42.7 | 4.8±2.3 | 54.24±3.2 |
| Example 2 | 205±37.9 | 4.5±2.4 | 49.78±1.8 |
| Example 3 | 208±33.1 | 4.5±1.7 | 51.66±3.4 |
| Example 4 | 214±35.4 | 4.2±1.5 | 53.02±1.6 |
| Comparative example 1 | 223.1±21.4 | 2.4±2.1 | 45.85±4.2 |
| Comparative example 2 | 220±25.1 | 3.6±0.6 | 46.36±2.3 |
| Comparative example 3 | 218±33.2 | 3.8±1.2 | 47±3.1 |
| Comparative example 4 | 223±22.1 | 3.7±1.0 | 46±2.5 |
Experiments prove that the probiotic ice cream prepared by the method obviously improves the defecation level of constipation mice, and the probiotic ice cream has certain effects of relaxing bowel and relieving constipation.
Experiment III, influence of different ice cream formulas on heat and flavor of product
A full-automatic rapid food heat component detector, namely a calcium Answer, is adopted to perform near infrared spectrum analysis on 100g of the ice cream formula homogeneous liquid of the embodiment 1, the comparative example 2, the comparative example 3 and the comparative example 4 respectively, and the heat of different ice cream distribution formulas is measured. Meanwhile, sensory evaluation is carried out on the ice cream products of the example 1, the comparative example 2, the comparative example 3 and the comparative example 4. And 20 professional sensory evaluation personnel evaluate the taste and aroma of the ice cream.
TABLE 3 Ice cream energy determination and flavor scoring results
| Group of | Energy (kcal/100 g) | Taste composite score | Comprehensive grading of aroma |
| Example 1 | 186.23±5.66 | 85±1.2 | 95±5.5 |
| Comparative example 2 | 276.59±3.95 | 80±3.4 | 90±4.7 |
| Comparative example 3 | 190.63±3.67 | 83±1.4 | 60±6.5 |
| Comparative example 4 | 282.19±4.36 | 80±2.3 | 93±3.7 |
Experiments prove that compared with probiotics ice cream substituted by white granulated sugar, the probiotics ice cream containing the camel thorn 5000-10000Da polysaccharide and the yellow wine 500-1500Da oligosaccharide is low in energy, the two kinds of sugar do not obviously affect the mouthfeel, and the quince low-temperature extract at 60-80 ℃ can obviously improve the aroma of products.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. The ice cream for middle-aged and old people with the function of relaxing bowel is characterized by comprising the following components in parts by weight: the milk beverage comprises, by mass, 4-7% of skim milk powder, 1-2.3% of whey protein powder, 1.5-3.5% of corn starch, 12-15% of plain cream, 4-6% of roxburgh rose concentrated juice, 5-7% of aronia melanocarpa concentrated juice, 5-8% of camel thorn 5000-10000Da polysaccharide, 2-3% of yellow wine 500-1500Da oligosaccharide, 2-3.5% of quince low-temperature extract at 60-80 ℃, 0.5-0.7% of emulsion stabilizer, 0.5-1.2% of phospholipid and the balance of water, wherein the content of mixed probiotics is not less than 10 8 cfu/mL；
The mixed probiotics are mixed bacteria obtained by mixing 25-30% of lactobacillus fermentum, 18-20% of lactobacillus acidophilus, 28-30% of bifidobacterium and 29-30% of lactobacillus casei.
2. The ice cream bar with the function of relaxing bowel according to claim 1, wherein the alhagi sparsifolia 5000-10000Da polysaccharide is obtained by adding water to alhagi sparsifolia, crushing, filtering, deproteinizing, performing membrane separation and freeze-drying.
3. The ice cream bar with intestine moistening and bowel relaxing functions for middle-aged and elderly people according to claim 2, wherein the preparation method of the camel thorn 5000-10000Da polysaccharide comprises the following steps:
(1) crushing and filtering: adding the mixture into the water-washed alhagi sparsifolia according to the solid-liquid ratio of 1:25 adding water, crushing and filtering;
(2) centrifuging: centrifuging the filtrate (4000 rpm, 10 min), and collecting the supernatant;
(3) protein removal: adding ammonium sulfate into the supernatant to precipitate protein in the supernatant, and centrifuging to remove precipitate;
(4) membrane interception: separating the clear liquid after protein removal by using a 500-1500Da filter membrane;
(5) freeze-drying: freeze drying the separated liquid to obtain polysaccharide of 5000-10000Da from Alhagi sparsifolia.
4. The ice cream bar with the function of relaxing bowel according to claim 1, wherein the yellow wine 500-1500Da oligosaccharide is used for providing saccharide nutrient substances and simultaneously improving the effect of relaxing bowel and the activity of probiotics.
5. The ice cream bar with intestine moistening and bowel relaxing functions as claimed in claim 4, wherein the preparation method of the yellow wine 500-1500Da oligosaccharide comprises the following steps:
(1) alcohol precipitation: taking sweet yellow wine as a raw material, and precipitating sugar in the yellow wine by using 75% ethanol;
(2) and (3) purification: removing protein impurities in the precipitated sugar by a Savge method, improving the sugar purity, and centrifuging to obtain supernatant;
(3) membrane interception: separating the supernatant with 500-1500Da filter membrane;
(4) freeze-drying: freeze drying the membrane separation liquid to obtain yellow wine 500-1500Da oligosaccharide.
6. The ice cream bar for middle-aged and old people with bowel relaxing function according to claim 1, wherein the quince low-temperature extract at 60-80 ℃ is used for providing aroma substances and improving bowel relaxing effect of the product.
7. The ice cream bar for middle-aged and elderly people with bowel relaxing function according to claim 6, wherein the preparation method of the low temperature extract of quince at 60-80 ℃ comprises the following steps:
(1) adding water for enzymolysis: washing peeled quince with water, and mixing the quince and the juice according to a solid-liquid ratio of 1:22-28, adding water, crushing, performing enzymolysis for 1.5 hours at 60 ℃ by using a combined enzyme, and performing enzymolysis with ultrasonic waves (390W) in an auxiliary manner;
(2) and (3) centrifugal retention: centrifuging the enzymolysis solution (4000 rpm, 10 min), collecting supernatant, and filtering the supernatant with membrane to obtain supernatant with molecular weight cutoff of 20000 Da;
(3) concentration and extraction: concentrating and rotary evaporating the clear liquid flowing out of the filter membrane, distilling with a rotary cone distillation column (SCC), and taking volatile substances at the distillation temperature of 60-80 ℃ and controlling the vacuum degree to be 0.7-0.8MPa;
(4) low-temperature condensation and collection: cooling volatile substances by 0 deg.C condenser tube, and collecting to obtain Cydonia oblonga extract at 60-80 deg.C.
8. The ice cream bar with bowel relaxing function of any one of claims 1 to 7, wherein the emulsion stabilizer comprises monoglyceride and edible gelatin, wherein the mass ratio of monoglyceride to edible gelatin is (2-5): (3-7).
9. The method for producing the ice cream bar with bowel relaxing function for the middle-aged and the elderly as claimed in any one of claims 1 to 8, is characterized by comprising the steps of:
(1) Premixing feed liquid and material mixing: uniformly mixing skim milk powder, unsalted butter, fructus Rosae Normalis concentrated juice, herba Cynomorii concentrated juice, semen Alhagi Pseudosciaenae polysaccharide 5000-10000Da, yellow wine 500-1500Da oligosaccharide, cydonia oblonga low temperature extract at 60-80 deg.C, emulsion stabilizer and water to obtain premixed material liquid;
(2) Homogenizing: homogenizing the premixed material liquid under 17-21Mpa to obtain homogenized and mixed material liquid;
(3) Preparing an embedding material: mixing corn starch, whey protein powder and phospholipid to prepare an embedding material;
(4) Sterilization and cooling: sterilizing the homogeneous mixed material liquid and embedding material at 75-80 deg.C for 15-20min, and cooling to below 4 deg.C;
(5) Embedding: adding the mixed probiotics into the embedding material, mixing and stirring under aseptic condition, and then adding the embedding material with the probiotics into the homogeneous mixed feed liquid to prepare the feed liquid of the ice cream product;
(5) Aging: aging the ice cream product liquid at 2-4 deg.C for 4-8 hr,
(6) Quick-freezing: filling the ice cream product liquid into a mold, and freezing at-24 ℃ for 35-40 minutes;
(7) Demolding: placing the frozen ice cream mold in water of 45-50 deg.C, and demolding to obtain ice cream.
10. The method as claimed in claim 9, wherein the mixing in step (3) is carried out at a flow rate of 0.5 to 1.5ml/min, a mixing speed of 50 to 60rpm, and a pressure of 17 to 21Mpa.
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