CN1565222A - Mushroom ice cream power and its preparation method - Google Patents
Mushroom ice cream power and its preparation method Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- mushroom
- preparation
- ice cream
- juice
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 28
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 11
- 229920002907 Guar gum Polymers 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 239000000665 guar gum Substances 0.000 claims abstract description 7
- 229960002154 guar gum Drugs 0.000 claims abstract description 7
- 235000010417 guar gum Nutrition 0.000 claims abstract description 7
- 238000001694 spray drying Methods 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- -1 sucrose ester Chemical class 0.000 claims abstract description 7
- 230000032683 aging Effects 0.000 claims abstract description 5
- 239000008267 milk Substances 0.000 claims abstract description 5
- 235000013336 milk Nutrition 0.000 claims abstract description 5
- 210000004080 milk Anatomy 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 18
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 239000000839 emulsion Substances 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000003651 drinking water Substances 0.000 claims description 3
- 235000020188 drinking water Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000019871 vegetable fat Nutrition 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 2
- 230000029087 digestion Effects 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 230000008676 import Effects 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 238000004643 material aging Methods 0.000 claims 1
- 239000004519 grease Substances 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 208000001953 Hypotension Diseases 0.000 description 4
- 230000001093 anti-cancer Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 208000021822 hypotensive Diseases 0.000 description 4
- 230000001077 hypotensive effect Effects 0.000 description 4
- 208000030507 AIDS Diseases 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000020965 cold beverage Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000009385 viral infection Effects 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 229930024421 Adenine Natural products 0.000 description 1
- GFFGJBXGBJISGV-UHFFFAOYSA-N Adenine Chemical compound NC1=NC=NC2=C1N=CN2 GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 208000036142 Viral infection Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 229960000643 adenine Drugs 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 102000006995 beta-Glucosidase Human genes 0.000 description 1
- 108010047754 beta-Glucosidase Proteins 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 229960004441 tyrosine Drugs 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
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
ID=34471491
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 | The Production Process of Cereal Ice Cream |
| 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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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |