CN115191509B - Middle-aged and elderly ice cream with intestine moistening and bowel relaxing functions - Google Patents
Middle-aged and elderly ice cream with intestine moistening and bowel relaxing functions Download PDFInfo
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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
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- 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 with a bowel relaxing function for middle-aged and elderly people, and belongs to the technical field of frozen drink processing. The ice cream for the middle-aged and the elderly comprises the following components: skim milk powder, whey protein powder, corn starch, light cream, phospholipid, fructus Rosae Normalis concentrated juice, herba Cynomorii concentrated juice, alhagi fructus 5000-10000Da polysaccharide, yellow wine 500-1500Da oligosaccharide, cydonia oblonga 60-80deg.C low temperature extract, and mixing with probiotics (Lactobacillus fermentum, lactobacillus acidophilus, bacillus bifidus, lactobacillus casei) with content of more than or equal to 10 8 cfu/mL. The invention selects the specific mixed probiotic bacteria, embedding technology, natural plant extract and low-calorie sugar ice cream raw and auxiliary materials for matching, and the produced probiotic ice cream has low calorie, fresh and cool taste and is not sweet and greasy, has the effects of improving intestinal flora of middle-aged and elderly people and relaxing bowel, and is an ice cream product integrating delicious and healthy functions.
Description
Technical Field
The invention relates to ice cream with a bowel relaxing function for middle-aged and elderly people, and belongs to the technical field of frozen drink processing.
Background
With the increasing of the life pressure of people, the unbalanced intestinal flora becomes an increasingly common problem due to the consequent bad life habit and eating habit, and the problems of dyspepsia, constipation and the like caused by the unbalanced intestinal flora also cause the trouble of many middle-aged and elderly people. As additional supplementary living microorganisms, the probiotics have the effects of regulating the balance of flora in intestinal tracts and relaxing bowel. The ice cream is taken as a frozen drink widely favored by consumers, and after probiotics are added, the ice cream can meet the cool 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 old population and is not suitable for intestines and stomach of the old, and on the other hand, the activity of the probiotics is low.
Disclosure of Invention
[ technical problem ]
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 old people, has high heat and unobtrusive flavor, has insufficient activity of bacteria, and cannot realize effective bowel relaxing.
Technical scheme
The invention provides ice cream for middle-aged and elderly people with the function of relaxing bowel and a preparation method thereof, and the ice cream is a probiotic ice cream with low calorie, prominent flavor and effects of regulating intestinal flora and relaxing bowel.
The formula of the ice cream bar for middle-aged and elderly people with the function of relaxing bowel comprises the following components: the components of the milk powder comprise 4-7% of skim milk powder by mass fraction1 to 2.3 percent of whey protein powder, 1.5 to 3.5 percent of corn starch, 12 to 15 percent of light cream, 4 to 6 percent of roxburgh rose juice, 5 to 7 percent of aronia melanocarpa juice, 5 to 8 percent of alhagi sparsifolia 5000-10000Da polysaccharide, 2 to 3 percent of yellow wine 500-1500Da oligosaccharide, 2 to 3.5 percent of quince low-temperature extract at 60 to 80 ℃, 0.5 to 0.7 percent of emulsion stabilizer, 0.5 to 1.2 percent of phospholipid and the balance of water, and the content of mixed probiotics is more than or equal to 10 8 cfu/mL, the mixed probiotics is prepared from lactobacillus fermentum powder (bacterial count 1×10) with mass ratio of 25-30% 8 -4×10 8 cfu/g), lactobacillus acidophilus powder (bacterial count 2×10) with a proportion of 18-20% 8 -4×10 8 cfu/g), and bifidobacterium powder (the bacterial count is 1 multiplied by 10) accounting for 28-30 percent 8 -3×10 8 cfu/g), lactobacillus casei powder (bacterial count 2×10) with a proportion of 29-30% 8 -2×10 8 cfu/g) and the obtained mixed bacteria.
The skim milk powder is used for providing nutrients such as proteins, calcium and the like, 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 sugar nutrients and is used as an embedding material for embedding probiotics. The corn starch can also be selected from corn resistant starch, and the corn resistant starch has the function of promoting intestinal peristalsis.
The light cream is used for providing nutrients such as proteins, milk fat and the like and promoting the formation of ice cream.
The roxburgh rose concentrated juice is used for providing vitamin nutrient substances and enriching the fruit flavor of the product.
The aronia melanocarpa concentrated juice is used for providing vitamin nutrient substances and enriching the fruit flavor of the product.
The alhagi sparsifolia 5000-10000Da polysaccharide is used for providing saccharide nutrition substances, and 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 water-washed alhagi sparsifolia into the water-washed alhagi sparsifolia according to a solid-to-liquid ratio of 1:25 adding water, pulverizing, and filtering;
(2) and (3) centrifuging: centrifuging the filtrate (4000 rpm, 10 min), and collecting supernatant;
(3) removing protein: adding ammonium sulfate into the supernatant to precipitate protein in the supernatant, and centrifuging to remove the precipitate;
(4) membrane interception: separating the protein-removed clear liquid with 500-1500Da filter membrane;
(5) and (3) freeze-drying: and (3) freeze-drying the separated liquid to obtain the alhagi sparsifolia 5000-10000Da polysaccharide.
The yellow wine 500-1500Da oligosaccharide is used for providing saccharide nutrition 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) purifying: removing protein impurities in the precipitated sugar by using a Savge method, improving the sugar purity, and taking supernatant after centrifugation;
(3) membrane interception: separating the supernatant with 500-1500Da filter membrane;
(4) and (3) freeze-drying: and freeze-drying the membrane separation solution to obtain the yellow wine 500-1500Da oligosaccharide.
The quince low-temperature extract at 60-80 ℃ is used for providing aroma substances and improving the bowel relaxing effect of the product. The preparation method of the quince low-temperature extract at 60-80 ℃ comprises the following steps:
(1) adding water for enzymolysis: washing peeled Cydonia oblonga with water according to a solid-to-liquid ratio of 1: adding water into 22-28 parts, crushing, performing enzymolysis with combined enzyme (comprising amylase (30-40U/mg) with mass ratio of 20-35%, papain (150-200U/mg) with mass ratio of 30-45%, pectase (300-500U/mg) with mass ratio of 50-55%) at 60deg.C for 1.5 hr, and performing enzymolysis with ultrasonic wave (390W) as auxiliary;
(2) and (3) centrifugal interception: centrifuging the enzymolysis solution (4000 rpm, 10 min), collecting supernatant, and filtering the supernatant with a membrane to obtain a fraction with molecular weight cut-off of less than 20000 Da;
(3) concentrating and extracting: concentrating and rotary distilling the intercepted filter membrane effluent clear liquid, distilling with a rotary cone distillation column (SCC), and collecting volatile substances with distillation temperature of 60-80deg.C, wherein the vacuum degree is controlled at 0.7-0.8MPa;
(4) and (3) low-temperature condensation and collection: cooling volatile substances with 0 deg.C condenser tube, and collecting to obtain 60-80deg.C low temperature extract of Cydonia oblonga.
The emulsion stabilizer is used for ice cream molding and consists of monoglyceride and edible gelatin, wherein the mass ratio of monoglyceride to edible gelatin is (2-5): (3-7).
The invention provides a method for producing ice cream with bowel relaxing function for middle-aged and elderly people, which comprises the steps of sterilizing equipment and tools used in production with water with the temperature of more than 80 ℃ for more than 15min, and then performing the following operations:
(1) Pre-mixing feed liquid ingredients: uniformly mixing skimmed milk powder, light butter, fructus Rosae Normalis concentrated juice, herba Cynomorii concentrated juice, alhagi 5000-10000Da polysaccharide, yellow wine 500-1500Da oligosaccharide, cydonia oblonga low temperature extract at 60-80deg.C, emulsion stabilizer and water to obtain premixed material liquid;
(2) Homogenizing: homogenizing the premixed feed liquid under 17-21Mpa to obtain homogenized mixed feed liquid;
(3) And (3) preparing an embedding material: mixing corn starch, whey protein powder and phospholipid at a mixing speed of 0.5-1.5ml/min and a mixing speed of 50-60rpm under 17-21Mpa to obtain embedding material;
(4) Sterilizing and cooling: sterilizing the homogenized mixed material liquid and embedding material at 75-80deg.C for 15-20min, and cooling to below 4deg.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 homogenized mixed feed liquid to prepare ice cream product feed liquid;
(5) Aging: aging the ice cream product feed liquid at 2-4deg.C for 4-8 hr,
(6) Quick-freezing: filling ice cream product feed liquid into a mould, and freezing at about-24 ℃ for 35-40 minutes;
(7) Demolding: and (3) putting the frozen ice cream mold in warm water at 45-50 ℃ to enable the ice cream to be demolded, thus obtaining the ice cream.
[ advantageous effects ]
According to the invention, through selecting proper probiotics strains, adopting an embedding technology and adopting a functional ice cream raw material ratio of low-calorie extracted polysaccharide and oligosaccharide, the produced probiotics ice cream keeps high-efficiency activity within the quality guarantee period, has remarkable effect of relaxing bowel, and simultaneously selects quince to highlight the flavor characteristics of the product at low temperature, so that the product functions and flavor are realized.
Aiming at the old people, the invention designs a formula suitable for gastrointestinal digestion of the old people, and simultaneously adopts an embedding technology to improve the activity and the viable count of probiotics, reduce the loss of the probiotics in the production, processing and storage processes and improve the functional effect of the product.
The invention creatively introduces substances such as the alhagi 5000-10000Da polysaccharide, the yellow wine 500-1500Da oligosaccharide, the quince low-temperature extract at 60-80 ℃ and the like, and produces the low-calorie and outstanding-flavor probiotic ice cream which aims at middle-aged and elderly people and can regulate the balance of intestinal flora and relax the bowels. Animal experiments show that the mixed saccharides have the effect of relaxing bowel on mice, and meanwhile, the heat of the alhagi sparsifolia 5000-10000Da polysaccharide and the yellow wine 500-1500Da oligosaccharide is low, so that high-heat saccharide substances such as sucrose, white granulated sugar and the like can be replaced, and the nutritional and functional values of the products are directly improved; in addition, the two kinds of sugar can be used as carbon sources to keep the activity of probiotics in ice cream. The quince low-temperature extract at 60-80 ℃ can provide bowel relaxing effect while enriching the product aroma.
The ice cream formula provided by the invention has strong function guidance, and is an innovative product formula with both flavor and function.
Detailed Description
The invention is further described below with reference to specific examples, wherein the probiotic ice cream can be processed by the method provided by the invention.
The preparation method of the alhagi 5000-10000Da polysaccharide used in the following examples comprises:
(1) crushing and filtering: adding water-washed alhagi sparsifolia into the water-washed alhagi sparsifolia according to a solid-to-liquid ratio of 1:25 adding water, pulverizing, and filtering;
(2) and (3) centrifuging: centrifuging the filtrate (4000 rpm, 10 min), and collecting supernatant;
(3) removing protein: adding ammonium sulfate into the supernatant to precipitate protein in the supernatant, and centrifuging to remove the precipitate;
(4) membrane interception: separating the protein-removed clear liquid with 500-1500Da filter membrane;
(5) and (3) freeze-drying: and (3) freeze-drying the separated liquid to obtain the alhagi sparsifolia 5000-10000Da polysaccharide.
The preparation method of the yellow wine 500-1500Da oligosaccharide used in the following example 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) purifying: removing protein impurities in the precipitated sugar by using a Savge method, improving the sugar purity, and taking supernatant after centrifugation;
(3) membrane interception: separating the supernatant with 500-1500Da filter membrane;
(4) and (3) freeze-drying: and freeze-drying the membrane separation solution to obtain the yellow wine 500-1500Da oligosaccharide.
The preparation method of the quince low-temperature extract at 60-80 ℃ comprises the following steps:
(1) adding water for enzymolysis: washing peeled Cydonia oblonga with water according to a solid-to-liquid ratio of 1: crushing 22-28 with water, and performing enzymolysis with combined enzyme (including amylase 20-35 wt%, papain 30-45 wt% and pectase 50-55 wt%) at 60deg.C for 1.5 hr, and performing enzymolysis with ultrasonic wave (390W) as auxiliary;
(2) and (3) centrifugal interception: centrifuging the enzymolysis solution (4000 rpm, 10 min), collecting supernatant, and filtering the supernatant with a membrane to obtain a fraction with molecular weight cut-off of less than 20000 Da;
(3) concentrating and extracting: concentrating and rotary distilling the intercepted filter membrane effluent clear liquid, distilling with a rotary cone distillation column (SCC), and collecting volatile substances with distillation temperature of 60-80deg.C, wherein the vacuum degree is controlled at 0.7-0.8MPa;
(4) and (3) low-temperature condensation and collection: cooling volatile substances with 0 deg.C condenser tube, and collecting to obtain 60-80deg.C low temperature extract of Cydonia oblonga.
The mixed probiotics used in the following examples are prepared from lactobacillus fermentum powder (bacterial count 1×10) with a mass ratio of 25-30% 8 -4×10 8 cfu/g), lactobacillus acidophilus powder (bacterial count 2×10) with a proportion of 18-20% 8 -4×10 8 cfu/g), and bifidobacterium powder (the bacterial count is 1 multiplied by 10) accounting for 28-30 percent 8 -3×10 8 cfu/g), lactobacillus casei powder (bacterial count 2×10) with a proportion of 29-30% 8 -2×10 8 cfu/g) and the obtained mixed bacteria.
The combination enzyme used in the following examples consists of 20-35% amylase (30-40U/mg), 30-45% papain (150-200U/mg) and 50-55% pectase (300-500U/mg) by mass ratio.
Example 1:
the probiotics ice cream consists of water, skim milk powder, whey protein powder, corn starch, light cream, roxburgh rose concentrated juice, aronia melanocarpa concentrated juice, alhagi 5000-10000Da polysaccharide, quince 60-80 ℃ low-temperature extract, yellow wine 500-1500Da oligosaccharide, 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 light cream, 4% of roxburgh rose juice concentrate, 7% of aronia melanocarpa juice concentrate, 5% of alhagi 5000-10000Da polysaccharide, 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 more than or equal to 10% of probiotics 8 cfu/mL, balance water.
Wherein, the emulsion stabilizer is prepared from monoglyceride and edible gelatin according to a mass ratio of 2:5, mixing.
The production process of probiotics ice cream suitable for middle-aged and elderly people includes sterilizing equipment and tools used in production with water at 80 deg.c for 15min, and the following steps:
A. pre-mixing feed liquid ingredients: uniformly mixing skimmed milk powder, light butter, fructus Rosae Normalis concentrated juice, herba Cynomorii concentrated juice, alhagi 5000-10000Da polysaccharide, yellow wine 500-1500Da oligosaccharide, cydonia oblonga low temperature extract at 60-80deg.C, emulsion stabilizer and water to obtain premixed material liquid;
B. homogenizing: homogenizing the premixed feed liquid under 17-21Mpa to obtain homogenized mixed feed liquid; the method comprises the steps of carrying out a first treatment on the surface of the
C. And (3) preparing an embedding material: mixing corn starch, whey protein powder and phospholipid at a mixing speed of 0.5-1.5ml/min and a mixing speed of 50-60rpm under 17-21Mpa to obtain embedding material;
D. sterilizing and cooling: sterilizing the homogenized mixed material liquid and embedding material at 75-80deg.C for 15-20min, and cooling to below 4deg.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 homogenized mixed feed liquid to prepare ice cream product feed liquid;
F. aging: aging the ice cream product feed liquid at 2-4deg.C for 4-8 hr;
G. quick-freezing: filling ice cream feed liquid into a mould, and freezing at-24 ℃ for 35-40 minutes;
H. demolding: and (3) putting the frozen ice cream mold in warm water at 45-50 ℃ to enable the ice cream to be demolded, thus obtaining the ice cream.
Example 2:
the probiotics ice cream consists of water, skim milk powder, whey protein powder, corn starch, light cream, roxburgh rose concentrated juice, aronia melanocarpa concentrated juice, alhagi 5000-10000Da polysaccharide, quince 60-80 ℃ low-temperature extract, yellow wine 500-1500Da oligosaccharide, emulsion stabilizer, phospholipid and probiotics, wherein the percentages of the components are as follows:
7% of skim milk powder, 1.3% of whey protein powder, 2% of corn starch, 12% of light cream, 5% of roxburgh rose juice, 6% of aronia melanocarpa juice, 5.5% of alhagi 5000-10000Da polysaccharide, 2.5% of quince 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, balance water. .
Wherein, the emulsion stabilizer is prepared from monoglyceride and edible gelatin according to the mass ratio of 2: 5.
The production process of probiotics ice cream suitable for middle-aged and elderly people includes sterilizing equipment and tools used in production with water at 80 deg.c for 15min, and the following steps:
A. pre-mixing feed liquid ingredients: uniformly mixing skimmed milk powder, light butter, fructus Rosae Normalis concentrated juice, herba Cynomorii concentrated juice, alhagi 5000-10000Da polysaccharide, yellow wine 500-1500Da oligosaccharide, cydonia oblonga low temperature extract at 60-80deg.C, emulsion stabilizer and water to obtain premixed material liquid;
B. homogenizing: homogenizing the premixed feed liquid under 17-21Mpa to obtain homogenized mixed feed liquid;
C. and (3) preparing an embedding material: mixing corn starch, whey protein powder and phospholipid at a mixing speed of 0.5-1.5ml/min and a mixing speed of 50-60rpm under 17-21Mpa to obtain embedding material;
D. sterilizing and cooling: sterilizing the homogenized mixed material liquid and embedding material at 75-80deg.C for 15-20min, and cooling to below 4deg.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 homogenized mixed feed liquid to prepare ice cream product feed liquid;
F. aging: aging the ice cream product feed liquid at 2-4deg.C for 4-8 hr;
G. quick-freezing: filling ice cream feed liquid into a mould, and freezing at-24 ℃ for 35-40 minutes;
H. demolding: and (3) putting the frozen ice cream mold in warm water at 45-50 ℃ to enable the ice cream to be demolded, thus obtaining the ice cream.
Example 3:
the probiotics ice cream consists of water, skim milk powder, whey protein powder, corn starch, light cream, roxburgh rose concentrated juice, aronia melanocarpa concentrated juice, alhagi 5000-10000Da polysaccharide, quince 60-80 ℃ low-temperature extract, yellow wine 500-1500Da oligosaccharide, emulsion stabilizer, phospholipid and probiotics, wherein the percentages of the components are as follows:
4% of skim milk powder, 1% of whey powder, 1.5% of corn starch, 15% of cream, 6% of roxburgh rose juice, 5% of aronia melanocarpa juice, 8% of alhagi sparsifolia polysaccharide, 3% of quince low-temperature extract at 60-80 ℃, 3% of yellow wine 500-1500Da oligosaccharide, 0.7% of emulsion stabilizer, 0.5% of phospholipid and the content of probiotics is more than or equal to 10 8 cfu/mL, balance water.
Wherein, the emulsion stabilizer is prepared from monoglyceride and edible gelatin according to the mass ratio of 2: 5.
The production process of probiotics ice cream suitable for middle-aged and elderly people includes sterilizing equipment and tools used in production with water at 80 deg.c for 15min, and the following steps:
A. pre-mixing feed liquid ingredients: uniformly mixing skimmed milk powder, light butter, fructus Rosae Normalis concentrated juice, herba Cynomorii concentrated juice, alhagi 5000-10000Da polysaccharide, yellow wine 500-1500Da oligosaccharide, cydonia oblonga low temperature extract at 60-80deg.C, emulsion stabilizer and water to obtain premixed material liquid;
B. homogenizing: homogenizing the premixed feed liquid under 17-21Mpa to obtain homogenized mixed feed liquid; the method comprises the steps of carrying out a first treatment on the surface of the
C. And (3) preparing an embedding material: mixing corn starch, whey protein powder and phospholipid at a mixing speed of 0.5-1.5ml/min and a mixing speed of 50-60rpm under 17-21Mpa to obtain embedding material;
D. sterilizing and cooling: sterilizing the homogenized mixed material liquid and embedding material at 75-80deg.C for 15-20min, and cooling to below 4deg.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 homogenized mixed feed liquid to prepare ice cream product feed liquid;
F. aging: aging the ice cream product feed liquid at 2-4deg.C for 4-8 hr;
G. quick-freezing: filling ice cream feed liquid into a mould, and freezing at-24 ℃ for 35-40 minutes;
H. demolding: and (3) putting the frozen ice cream mold in warm water at 45-50 ℃ to enable the ice cream to be demolded, thus obtaining the ice cream.
Example 4:
the probiotics ice cream consists of water, skim milk powder, whey protein powder, corn starch, light cream, roxburgh rose concentrated juice, aronia melanocarpa concentrated juice, alhagi 5000-10000Da polysaccharide, quince 60-80 ℃ low-temperature extract, yellow wine 500-1500Da oligosaccharide, emulsion stabilizer, phospholipid and probiotics, wherein the percentages of the components are as follows:
6% of skim milk powder, 2.3% of whey protein powder, 3.5% of corn starch, 15% of light cream, 4% of roxburgh rose juice, 5% of aronia melanocarpa juice, 8% of alhagi 5000-10000Da polysaccharide, 3.5% of quince extract at 60-80 ℃, 2% of yellow wine 500-1500Da oligosaccharide and an emulsion stabilizer0.7%, phospholipid 1.2%, and probiotic content of more than or equal to 10% 8 cfu/mL, balance water.
Wherein, the emulsion stabilizer is prepared from monoglyceride and edible gelatin according to the mass ratio of 2: 5.
The production process of probiotics ice cream suitable for middle-aged and elderly people includes sterilizing equipment and tools used in production with water at 80 deg.c for 15min, and the following steps:
A. pre-mixing feed liquid ingredients: uniformly mixing skimmed milk powder, light butter, fructus Rosae Normalis concentrated juice, herba Cynomorii concentrated juice, alhagi 5000-10000Da polysaccharide, yellow wine 500-1500Da oligosaccharide, cydonia oblonga low temperature extract at 60-80deg.C, emulsion stabilizer and water to obtain premixed material liquid;
B. homogenizing: homogenizing the premixed feed liquid under 17-21Mpa to obtain homogenized mixed feed liquid; the method comprises the steps of carrying out a first treatment on the surface of the
C. And (3) preparing an embedding material: corn starch, whey protein powder, phospholipids were mixed according to a ratio of 2:3:1 proportion, mixing at a mixing speed of 0.5-1.5ml/min and a mixing rotation speed of 50-60rpm and 17-21Mpa to prepare the embedding material;
D. sterilizing and cooling: sterilizing the homogenized mixed material liquid and embedding material at 75-80deg.C for 15-20min, and cooling to below 4deg.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 homogenized mixed feed liquid to prepare ice cream product feed liquid;
F. aging: aging the ice cream product feed liquid at 2-4deg.C for 4-8 hr;
G. quick-freezing: filling ice cream feed liquid into a mould, and freezing at-24 ℃ for 35-40 minutes;
H. demolding: and (3) putting the frozen ice cream mold in warm water at 45-50 ℃ to enable the ice cream to be demolded, thus obtaining the ice cream.
Comparative example 1: the formula does not contain whey protein powder, corn starch and phospholipid, i.e. no embedding material is added.
The probiotic ice cream of the comparative example consists of water, skim milk powder, light cream, roxburgh rose concentrated juice, aronia melanocarpa concentrated juice, alhagi thorn 5000-10000Da polysaccharide, quince 60-80 ℃ low-temperature extract, yellow wine 500-1500Da oligosaccharide, emulsion stabilizer and probiotics, wherein the percentages of the components are as follows:
5% of skim milk powder, 15% of light cream, 4% of roxburgh rose juice, 7% of aronia melanocarpa juice, 5% of alhagi 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 the content of probiotics is more than or equal to 10 8 cfu/mL, balance water.
Wherein, the emulsion stabilizer is prepared from monoglyceride and edible gelatin according to a mass ratio of 2:5, mixing.
The production process is that the equipment and tools used in the production are sterilized by water with the temperature of more than 80 ℃ for more than 15min, and then the following operations are carried out:
(1) Pre-mixing feed liquid ingredients: uniformly mixing skimmed milk powder, light butter, fructus Rosae Normalis concentrated juice, herba Cynomorii concentrated juice, alhagi 5000-10000Da polysaccharide, yellow wine 500-1500Da oligosaccharide, cydonia oblonga low temperature extract at 60-80deg.C, emulsion stabilizer and water to obtain premixed material liquid;
(2) Homogenizing: homogenizing the premixed feed liquid under 17-21Mpa to obtain homogenized mixed feed liquid; sterilizing and cooling: sterilizing the homogenized mixed material liquid at 80deg.C for 20min, and cooling the material liquid to below 4deg.C;
(3) Aging: aging the feed liquid at 4 ℃ for 4 hours, and adding probiotics into the feed liquid during aging;
(4) Quick-freezing: filling ice cream feed liquid into a mould, and freezing at-24 ℃ for 35-40 minutes;
(5) Demolding: and (3) putting the frozen ice cream mold in warm water at 45-50 ℃ to enable the ice cream to be demolded, thus obtaining the ice cream.
Comparative example 2: the formulation does not contain alhagi sparsifolia 5000-10000Da polysaccharide, and white granulated sugar is used for equivalent replacement
The probiotic ice cream of the comparative example consists of water, skim milk powder, whey protein powder, corn starch, light cream, roxburgh rose concentrated juice, aronia melanocarpa concentrated juice, quince low-temperature extract at 60-80 ℃, white granulated sugar, yellow wine 500-1500Da oligosaccharide, 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 light cream, 4% of roxburgh rose concentrated juice, 7% of aronia melanocarpa concentrated juice, 5% of white granulated sugar, 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 more than or equal to 10% of probiotics 8 cfu/mL, balance water.
Wherein, the emulsion stabilizer is prepared from monoglyceride and edible gelatin according to the mass ratio of 3: 5.
The production process is that the equipment and tools used in the production are sterilized by water with the temperature of more than 80 ℃ for more than 15min, and then the following operations are carried out:
A. pre-mixing feed liquid ingredients: uniformly mixing skimmed milk powder, light butter, fructus Rosae Normalis concentrated juice, herba Cydoniae Aromaticae concentrated juice, 60-80deg.C low temperature extract of Cydonia oblonga, white granulated sugar, yellow wine 500-1500Da oligosaccharide, emulsion stabilizer and water to obtain mixed solution;
B. homogenizing: homogenizing the premixed feed liquid under 17-21Mpa to obtain homogenized mixed feed liquid; the method comprises the steps of carrying out a first treatment on the surface of the
C. And (3) preparing an embedding material: corn starch, whey protein powder, phospholipids were mixed according to a ratio of 2:3:1 proportion, mixing at a mixing speed of 0.5-1.5ml/min and a mixing rotation speed of 50-60rpm and 17-21Mpa to prepare the embedding material;
D. sterilizing and cooling: sterilizing the homogenized mixed material liquid and embedding material at 75-80deg.C for 15-20min, and cooling to below 4deg.C;
E. embedding: adding the mixed probiotics into an embedding material, mixing and stirring for 1h under aseptic conditions, and then adding the embedding material with the probiotics into a homogeneous mixed feed liquid to prepare an ice cream product feed liquid;
F. aging: aging the ice cream product feed liquid at 2-4deg.C for 4-8 hr;
G. quick-freezing: filling ice cream product feed liquid into a mould, and freezing at about-24 ℃ for 35-40 minutes;
H. demolding: and (3) putting the frozen ice cream mold in warm water at 45-50 ℃ to enable the ice cream to be demolded, thus obtaining the ice cream.
Comparative example 3: the formula does not contain 60-80deg.C low temperature extract of Cydonia oblonga, and water is used instead of the same amount
The probiotic ice cream of the comparative example consists of water, skim milk powder, whey protein powder, corn starch, light cream, roxburgh rose concentrated juice, aronia melanocarpa concentrated juice, alhagi sparsifolia 5000-10000Da polysaccharide, yellow wine 500-1500Da oligosaccharide, 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 light cream, 4% of roxburgh rose juice concentrate, 7% of aronia melanocarpa juice concentrate, 5% of alhagi 5000-10000Da polysaccharide, 3% of yellow wine 500-1500Da oligosaccharide, 0.7% of emulsion stabilizer, 1% of phospholipid and more than or equal to 10% of probiotics 8 cfu/mL, balance water.
Wherein, the emulsion stabilizer is prepared from monoglyceride and edible gelatin according to the mass ratio of 3: 5.
The production process is that the equipment and tools used in the production are sterilized by water with the temperature of more than 80 ℃ for more than 15min, and then the following operations are carried out:
(1) Pre-mixing feed liquid ingredients: uniformly mixing skimmed milk powder, light butter, fructus Rosae Normalis concentrated juice, herba Cynomorii concentrated juice, herba Alhagi 5000-10000Da polysaccharide, yellow wine 500-1500Da oligosaccharide, and emulsion stabilizer with water to obtain premixed material liquid;
(2) Homogenizing: homogenizing the premixed feed liquid under 17-21Mpa to obtain homogenized mixed feed liquid;
(3) And (3) preparing an embedding material: corn starch, whey protein powder, phospholipids were mixed according to a ratio of 2:3:1 proportion, mixing at a mixing speed of 0.5-1.5ml/min and a mixing rotation speed of 50-60rpm and 17-21Mpa to prepare the embedding material;
(4) Sterilizing and cooling: sterilizing the homogenized mixed material liquid and embedding material at 75-80deg.C for 15-20min, and cooling to below 4deg.C;
(5) Embedding: adding the mixed probiotics into an embedding material, mixing and stirring for 1h under aseptic conditions, and then adding the embedding material with the probiotics into a homogeneous mixed feed liquid to prepare an ice cream product feed liquid;
(5) Aging: aging the ice cream product feed liquid at 2-4deg.C for 4-8 hr,
(6) Quick-freezing: filling ice cream product feed liquid into a mould, and freezing at about-24 ℃ for 35-40 minutes;
(7) Demolding: and (3) putting the frozen ice cream mold in warm water at 45-50 ℃ to enable the ice cream to be demolded, thus obtaining the ice cream.
Comparative example 4: the formula does not contain yellow wine 500-1500Da oligosaccharide, and white granulated sugar is used for equivalent replacement
The probiotic ice cream of the comparative example consists of water, skim milk powder, whey protein powder, corn starch, light cream, roxburgh rose concentrated juice, aronia melanocarpa concentrated juice, alhagi 5000-10000Da polysaccharide, white granulated sugar, quince 60-80 ℃ low-temperature extract, 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 light cream, 4% of roxburgh rose concentrated juice, 7% of aronia melanocarpa concentrated juice, 5% of alhagi 5000-10000Da polysaccharide, 2% of quince low-temperature extract at 60-80 ℃, 0.7% of emulsion stabilizer, 1% of phospholipid and more than or equal to 10% of probiotics 8 cfu/mL, balance water.
Wherein the emulsion stabilizer comprises monoglyceride 0.3% and edible gelatin 0.5%.
The production process of probiotics ice cream suitable for middle-aged and elderly people includes sterilizing equipment and tools used in production with water at 80 deg.c for 15min, and the following steps:
A. pre-mixing feed liquid ingredients: uniformly mixing skimmed milk powder, light butter, fructus Rosae Normalis concentrated juice, herba Cynomorii concentrated juice, herba Alhagi 5000-10000Da polysaccharide, cydonia oblonga low temperature extract at 60-80deg.C, emulsion stabilizer and water to obtain premixed material liquid;
B. homogenizing: homogenizing the premixed feed liquid under 17-21Mpa to obtain homogenized mixed feed liquid;
C. and (3) preparing an embedding material: corn starch, whey protein powder, phospholipids were mixed according to a ratio of 2:3:1 proportion, mixing at a mixing speed of 0.5-1.5ml/min and a mixing rotation speed of 50-60rpm and 17-21Mpa to prepare the embedding material;
D. sterilizing and cooling: sterilizing the homogenized mixed material liquid and embedding material at 75-80deg.C for 15-20min, and cooling to below 4deg.C;
E. embedding: adding the mixed probiotics into an embedding material, mixing and stirring for 1h under aseptic conditions, and then adding the embedding material with the probiotics into a homogeneous mixed feed liquid to prepare an ice cream product feed liquid;
F. aging: aging the ice cream product feed liquid at 2-4deg.C for 4-8 hr,
G. quick-freezing: filling ice cream product feed liquid into a mould, and freezing at about-24 ℃ for 35-40 minutes;
H. demolding: and (3) putting the frozen ice cream mold in warm water at 45-50 ℃ to enable the ice cream to be demolded, thus obtaining the ice cream.
Experiment one, ice cream probiotics activity detection experiment
The ice cream bar and the comparative ice cream bar of the invention are stored in a refrigerator at the temperature of minus 20 ℃, and the number of probiotics in the ice cream bar is measured in a period of time by a flat plate technology and a microscopic observation method, and the measurement results are shown in the following table 1.
TABLE 1 results of experiments for detecting the probiotic activity of ice cream
Experiments prove that the probiotics ice cream prepared by the method obviously improves the activity and the viable count of probiotics, and the formula designed by the ice cream and the embedding technology adopted by the ice cream have certain effect on protecting the activity of the probiotics in the formula proportioning range.
Experiment two, ice cream bowel relaxing function detection experiment
70 BALB/c 7-week-old male mice were randomly assigned to a blank control group, a model control group, a group of example 1, a group of example 2, a group of example 3, a group of example 4, and a group of comparative example 1. Except for the blank control group, all the groups of mice are forbidden to water and not fasted for 72 hours, so that a dryness and water loss constipation model is formed. 2% ink prepared by distilled water of a blank control group and a model control group after molding, 2% ink prepared by 3mL of melted ice cream solution of the other groups are respectively filled in the stomach, the time (min) of first discharging black feces of each group of mice and the total number of black feces discharged by the mice in 4 hours are observed and recorded, and the water content of the feces is measured, and the results are shown in the following table:
table 2 Experimental results of ice cream with bowel relaxing function
| Group of | First time of defecation (min) | Number of black stools discharged for 4 hours | Fecal moisture content% |
| 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 disclosed by the invention obviously improves the defecation level of a constipation mouse, and shows that the ice cream disclosed by the invention has a certain effect on relaxing bowel and relieving constipation.
Experiment III, influence of different ice cream formulas on heat and flavor of product
100g of the homogenized ice cream formulations of example 1, comparative example 2, comparative example 3 and comparative example 4 were subjected to near infrared spectrum analysis by using a fully automatic fast food caloric content detector Calory Answer, respectively, to measure the calories of different ice cream dispensers. Sensory evaluations were also performed on ice cream products of example 1, comparative example 2, comparative example 3, and comparative example 4. The taste and aroma of the ice cream are scored by 20 professional sensory panelists.
TABLE 3 Ice cream energy measurement and flavor scoring results
| Group of | Energy (kcal/100 g) | Comprehensive taste grading | Comprehensive fragrance scoring |
| 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 the probiotic ice cream containing the alhagi sparsifolia 5000-10000Da polysaccharide and the yellow rice wine 500-1500Da oligosaccharide has low energy compared with the probiotic ice cream replaced by white granulated sugar, the taste is not obviously affected by the two sugars, and the aroma of the product can be obviously improved by the low-temperature extract of the quince at 60-80 ℃.
While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and 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 (5)
1. The ice cream for middle-aged and elderly people with the function of relaxing bowel is characterized by comprising the following formula: the components of the beverage comprise, 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 light cream, 4-6% of roxburgh rose juice concentrate, 5-7% of aronia melanocarpa juice concentrate, 5-8% of alhagi sparsifolia 5000-10000Da polysaccharide, 2-3% of yellow wine 500-1500Da oligosaccharide, 2-3.5% of quince extract at 60-80 ℃ at low temperature, 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 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;
the emulsion stabilizer consists of monoglyceride and edible gelatin, wherein the mass ratio of the monoglyceride to the edible gelatin is (2-5): (3-7);
the method for preparing the ice cream bar for the middle-aged and the elderly comprises the following steps:
(1) Pre-mixing feed liquid ingredients: uniformly mixing skimmed milk powder, light butter, fructus Rosae Normalis concentrated juice, herba Cynomorii concentrated juice, alhagi 5000-10000Da polysaccharide, yellow wine 500-1500Da oligosaccharide, cydonia oblonga low temperature extract at 60-80deg.C, emulsion stabilizer and water to obtain premixed material liquid;
(2) Homogenizing: homogenizing the premixed feed liquid under 17-21Mpa to obtain homogenized mixed feed liquid;
(3) And (3) preparing an embedding material: mixing corn starch, whey protein powder and phospholipid to prepare an embedding material; the flow rate of the mixing is 0.5-1.5ml/min, the mixing rotating speed is 50-60rpm, and the pressure condition is 17-21Mpa;
(4) Sterilizing and cooling: sterilizing the homogenized mixed material liquid and embedding material at 75-80deg.C for 15-20min, and cooling to below 4deg.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 homogenized mixed feed liquid to prepare ice cream product feed liquid;
(6) Aging: aging the ice cream product feed liquid at 2-4deg.C for 4-8h,
(7) Quick-freezing: filling ice cream product feed liquid into a mould, and freezing at-24 ℃ for 35-40 minutes;
(8) Demolding: and (3) putting the frozen ice cream mold in water at 45-50 ℃ to enable the ice cream to be demolded, thus obtaining the ice cream.
2. The ice cream bar for middle-aged and elderly people with the function of relaxing bowel according to claim 1, wherein the alhagi 5000-10000Da polysaccharide is obtained by adding water into alhagi, crushing, filtering, deproteinizing, membrane separating and freeze-drying.
3. The ice cream bar for middle-aged and elderly people with the function of relaxing bowel according to claim 2, wherein the preparation method of the 5000-10000Da polysaccharide of the alhagi sparsifolia comprises the following steps:
(1) crushing and filtering: adding water-washed alhagi sparsifolia into the water-washed alhagi sparsifolia according to a solid-to-liquid ratio of 1:25 adding water, pulverizing, and filtering;
(2) and (3) centrifuging: centrifuging the filtrate, and collecting supernatant;
(3) removing protein: adding ammonium sulfate into the supernatant to precipitate protein in the supernatant, and centrifuging to remove the precipitate;
(4) membrane interception: separating the protein-removed clear liquid with 500-1500Da filter membrane;
(5) and (3) freeze-drying: and (3) freeze-drying the separation liquid to obtain the alhagi sparsifolia 5000-10000Da polysaccharide.
4. The ice cream bar for middle-aged and elderly people with the function of relaxing bowel according to claim 1, wherein the preparation method of the 500-1500Da oligosaccharide of the yellow wine 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) purifying: removing protein impurities in the precipitated sugar by using a Savge method, improving the sugar purity, and taking supernatant after centrifugation;
(3) membrane interception: separating the supernatant with 500-1500Da filter membrane;
(4) and (3) freeze-drying: and freeze-drying the membrane separation liquid to obtain the yellow wine 500-1500Da oligosaccharide.
5. The ice cream bar for middle-aged and elderly people with the function of relaxing bowel according to claim 1, characterized in that the preparation method of the low-temperature extract of quince at 60-80 ℃ comprises the following steps:
(1) adding water for enzymolysis: washing peeled Cydonia oblonga with water according to a solid-to-liquid ratio of 1: adding water into 22-28 parts, crushing, then carrying out enzymolysis for 1.5 hours at 60 ℃ by using combined enzyme, and carrying out ultrasonic-assisted enzymolysis;
(2) and (3) centrifugal interception: centrifuging the enzymolysis liquid, taking supernatant, and filtering the supernatant with a membrane to cut off a fraction with the molecular weight of less than 20000 Da;
(3) concentrating and extracting: concentrating and rotary distilling the intercepted filter membrane effluent clear liquid, distilling by a rotary cone distillation tower, and taking volatile substances with the distillation temperature of 60-80 ℃ and the vacuum degree controlled at 0.7-0.8MPa;
(4) and (3) low-temperature condensation and collection: cooling volatile substances with 0 deg.C condenser tube, and collecting to obtain 60-80deg.C low temperature extract of Cydonia oblonga.
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