CN1565222A - Mushroom ice cream power and its preparation method - Google Patents
Mushroom ice cream power and its preparation method Download PDFInfo
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- CN1565222A CN1565222A CNA031456405A CN03145640A CN1565222A CN 1565222 A CN1565222 A CN 1565222A CN A031456405 A CNA031456405 A CN A031456405A CN 03145640 A CN03145640 A CN 03145640A CN 1565222 A CN1565222 A CN 1565222A
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Abstract
The invention discloses a mushroom ice cream power and its preparation method, wherein the mushroom ice cream power comprises sugar, milk powder, plant grease powder, malt extract, monoester, sucrose ester, guar gum, CMC and normal juice of mushroom. The making process comprises the steps of mixing, dissolving, aging, homogenizing, sterilizing, concentrating and spray-drying.
Description
Technical field the present invention relates to a kind of dried ice cream mix, and especially a kind of mushroom dried ice cream mix the invention still further relates to the preparation method of this dried ice cream mix.
The background technology ice cream is a kind of fashion cold drink, because its aromatic flavour, ice-coldly tasty and refreshingly liked by the consumer.Be used to make ice-cream dried ice cream mix and mainly be sugar, milk powder, the powdery grease, maltodextrin, emulsion stabilizer and essence etc., though so ice cream nutritious, without any health care.Though some producer has released the whole natural ice cream product, just on raw material, only adopt the All Pure Nature raw material, without any health care, therefore also can't satisfy the requirement of modern to the ice cream health care.
Summary of the invention the invention discloses a kind of mushroom dried ice cream mix, it contains a large amount of mushroom compositions, it is a kind of dried ice cream mix with physiological hygiene function, the ice cream made from it has pre-anti-cancer, opposing AIDS and epidemic virus infection, hypotensive, effect in reducing blood glucose, therefore it is edible that it not only is fit to the ordinary people, also is hypertension and diabetic's desirable cold drink.
Dried ice cream mix of the present invention is made up of following component:
Sugar: 8-20%;
Milk powder: 10-20%;
Vegetable fat powder: 5-15%;
Maltodextrin: 2-5%;
Monoglyceride: 0.3-0.8%;
Sucrose ester 0.2-0.8%;
Guar gum: 0.3-0.8%;
CMC： 0.3-0.8％；
Mushroom Normal juice: 40-60% (all percentages are all percentage by weight in this specification).
The mushroom Normal juice of adding in the dried ice cream mix of the present invention is made by quality xianggu, mushroom contains polysaccharose substance, as beta-glucosidase, adenine, choline, tyrosine oxidizing ferment and nucleic acid material etc., have effects such as anticancer knurl, hypotensive, hypoglycemic, viral infection resisting.Therefore, the physiological hygiene function that the ice cream that mushroom dried ice cream mix of the present invention is made had both had conventional ice cream and do not had, often edible anti-cancer in advance, opposing AIDS and epidemic virus infection, but also have hypotensive, effect in reducing blood glucose.
The invention also discloses the preparation method of this dried ice cream mix, it comprises following step:
1. the preparation of mushroom Normal juice: send in the spiral juice extractor after the fine quality mushroom that the thick juice of meat is many cleans up and squeeze the juice, protect making mushroom by centrifugal separator behind the look and give birth to juice, behind thermophilic digestion, make mushroom Normal juice then.
2. mix:, then all raw materials are mixed emulsion stabilizer monoglyceride, sucrose ester, guar gum, CMC and the sugared premixed of half.
3. dissolving: expect in the 2-3 drinking water doubly former, stir while adding.
4. aging: that consoluet material was worn out 15-30 minute.
5. homogeneous: the feed liquid homogeneous after will wearing out, one grade of pressure is: the 40-50 atmospheric pressure, second grade of pressure is: the 120-140 atmospheric pressure.
6. sterilization: ultra high temperature short time sterilization, 120 ℃～124 ℃ of temperature are incubated 2～4 seconds.
7. concentrate: slip is evaporated 70%～80% moisture.
8. spray-drying: the feed liquid after concentrating is carried out drying by spray drying tower, can get the extraordinary powder product of free-running property.Baking temperature is: import 80-100 ℃, export 110-130 ℃.
The ice cream that mushroom dried ice cream mix of the present invention is made is compared with traditional ice cream, not only heat-clearing is quenched one's thirst, and have that pre-anti-cancer, opposing AIDS and epidemic virus infect, hypotensive, effect in reducing blood glucose, therefore it is edible that it not only is fit to the ordinary people, also is hypertension and diabetic's desirable cold drink.
The specific embodiment
Embodiment
Get the mushroom Normal juice that sugared 100g, milk powder 150g, vegetable fat powder 100g, maltodextrin 30g, monoglyceride 5g, sucrose ester 5g, guar gum 5g, CMC5g, 600g make.At first emulsion stabilizer monoglyceride, sucrose ester, guar gum, CMC and half sugar are carried out premixed, then all materials are poured in 3 times of drinking water, pour into while stirring, aging 30 minutes again; Homogeneous then is set at 40 atmospheric pressure with first grade pressure earlier during homogeneous, and second grade is set at 140 atmospheric pressure; Feed liquid behind the homogeneous is carried out spray-drying, and inlet temperature is 90 ℃, and outlet temperature is 120 ℃, just can obtain the extraordinary mushroom dried ice cream mix of free-running property.
Claims (5)
1. mushroom dried ice cream mix, form by following component:
Sugar: 8-20%;
Milk powder: 10-20%;
Vegetable fat powder: 5-15%;
Maltodextrin: 2-5%;
Monoglyceride: 0.3-0.8%;
Sucrose ester 0.2-0.8%;
Guar gum: 0.3-0.8%;
CMC： 0.3-0.8％；
Mushroom Normal juice: 40-60% (all percentages are all percentage by weight in these claims);
Above each component sum is 100%.
2. the preparation method of dried ice cream mix as claimed in claim 1 is characterized in that comprising following step:
A. the preparation of mushroom Normal juice: send in the spiral juice extractor after the fine quality mushroom that the thick juice of meat is many cleans up and squeeze the juice, protect making mushroom by centrifugal separator behind the look and give birth to juice, behind thermophilic digestion, make mushroom Normal juice then;
B. mix:, then all raw materials are mixed emulsion stabilizer monoglyceride, sucrose ester, guar gum, CMC and the sugared premixed of half;
C. dissolving: expect in the 2-3 drinking water doubly former, stir while adding;
D. aging: as to leave standstill consoluet material aging;
E. homogeneous: the feed liquid homogeneous after will wearing out;
F. sterilization: ultra high temperature short time sterilization, 120 ℃～124 ℃ of temperature are incubated 2～4 seconds;
G. concentrate: slip is evaporated 70%～80% moisture;
H. spray-drying: the feed liquid after concentrating is carried out drying by spray drying tower, can get the extraordinary powder product of free-running property.
3. preparation method as claimed in claim 2, wherein ageing time is 15～30 minutes.
4. preparation method as claimed in claim 2, wherein during homogeneous, one grade of pressure is: the 40-50 atmospheric pressure, second grade of pressure is: the 120-140 atmospheric pressure.
5. preparation method as claimed in claim 2, wherein during spray-drying, baking temperature is: import 80-100 ℃, export and be 110-130 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031456405A CN100366178C (en) | 2003-07-02 | 2003-07-02 | Mushroom ice cream power and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031456405A CN100366178C (en) | 2003-07-02 | 2003-07-02 | Mushroom ice cream power and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1565222A true CN1565222A (en) | 2005-01-19 |
| CN100366178C CN100366178C (en) | 2008-02-06 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031456405A Expired - Fee Related CN100366178C (en) | 2003-07-02 | 2003-07-02 | Mushroom ice cream power and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100366178C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599325A (en) * | 2012-03-14 | 2012-07-25 | 武杰 | Agaricus bisporus ice cream and preparation method thereof |
| CN103583782A (en) * | 2013-11-12 | 2014-02-19 | 吉林农业大学 | Healthy edible fungus ice cream and production method thereof |
| CN106615594A (en) * | 2017-02-09 | 2017-05-10 | 怀化学院 | Low-sugar ice cream and production method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1023372C (en) * | 1991-08-07 | 1994-01-05 | 吉林省农业科学院大豆研究所 | Process for producing grain cold drink products |
| JP2001103933A (en) * | 1999-10-07 | 2001-04-17 | Tomoji Tanaka | Mixed food and feed additive each containing spore of bracket fungus of genus fomes |
| CN1099241C (en) * | 2000-12-29 | 2003-01-22 | 深圳市海川实业股份有限公司 | Low fat ice cream powder |
-
2003
- 2003-07-02 CN CNB031456405A patent/CN100366178C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599325A (en) * | 2012-03-14 | 2012-07-25 | 武杰 | Agaricus bisporus ice cream and preparation method thereof |
| CN103583782A (en) * | 2013-11-12 | 2014-02-19 | 吉林农业大学 | Healthy edible fungus ice cream and production method thereof |
| CN106615594A (en) * | 2017-02-09 | 2017-05-10 | 怀化学院 | Low-sugar ice cream and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100366178C (en) | 2008-02-06 |
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