CN1565223A - Chestnut ice cream power and its preparation method - Google Patents
Chestnut ice cream power and its preparation method Download PDFInfo
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- CN1565223A CN1565223A CNA031456413A CN03145641A CN1565223A CN 1565223 A CN1565223 A CN 1565223A CN A031456413 A CNA031456413 A CN A031456413A CN 03145641 A CN03145641 A CN 03145641A CN 1565223 A CN1565223 A CN 1565223A
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- chinese chestnut
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- ice cream
- chestnut
- drying
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Abstract
The invention discloses a chestnut ice cream power and its preparation method, wherein the cream powder comprises sugar, milk powder, plant grease powder, maltodextrin, monoester, sucrose ester, guar gum, CMC and chestnut grout. The making process comprises 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 Chinese chestnut 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.Being used to make ice-cream dried ice cream mix mainly is sugar, milk powder, 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 Chinese chestnut dried ice cream mix, it has added a kind of Chinese chestnut on the basis of traditional ice cream powder, generated a kind of dried ice cream mix with health care, the ice cream made from it has the spleen of controlling tonifying liver, the strong muscle of kidney tonifying, health care such as give protection against cancer, invigorate blood circulation, and is a kind of desirable health food.
Dried ice cream mix of the present invention is made up of following component:
Sugar: 35-55%;
Milk powder: 20-40%;
Vegetable fat powder: 8-15%;
Maltodextrin: 5-12%;
Monoglyceride: 0.3-0.8%;
Sucrose ester 0.2-0.8%;
Guar gum: 0.3-0.8%;
CMC： 0.3-0.8％；
Chinese chestnut slurry: 8-15% (all percentages are all percentage by weight in this specification).
The Chinese chestnut slurry that adds in the dried ice cream mix of the present invention is made by Chinese chestnut, Chinese chestnut is nutritious, contain rich in protein, carbohydrate, potassium, calcium, iron, zinc and lipase, vitamin and various trace elements etc., health care such as control spleen tonifying liver, the strong muscle of kidney tonifying, give protection against cancer, invigorate blood circulation is a kind of desirable health food.
The invention also discloses the preparation method of this dried ice cream mix, it comprises following step:
1. the preparation of Chinese chestnut slurry: with the Chinese chestnut shelling that dries, the flushing kernel drops into rehydration in the protective coloration liquid of the citric acid that contains 0.1% sodium pyrosulfite and 0.2% subsequently with Mechanical Method, and rehydration 10～15 hours is rinsed well.In the mixed solution that contains 0.3% citric acid, 0.1% ethylenediaminetetraacetic acid disodium, 0.3% calcium chloride, 0.1% potassium alum that the chestnut kernel input is boiled, boil and boil 20 minutes, Chinese chestnut is picked up rapidly, fully flushing is till additive-free, and the Chinese chestnut after will washing is then made Chinese chestnut and starches with colloid mill is levigate.
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 and be 110-130 ℃.
The ice cream that Chinese chestnut dried ice cream mix of the present invention is made is compared with traditional ice cream, not only has the mouthfeel of refrigerant delicious food, and have the spleen of controlling tonifying liver, the strong muscle of kidney tonifying, health care such as give protection against cancer, invigorate blood circulation, meet the requirement of present people to the ice cream health care.
The specific embodiment
Embodiment
Take by weighing the Chinese chestnut slurry that sugared 400g, milk powder 300g, vegetable fat powder 100g, maltodextrin 75g, monoglyceride 5g, sucrose ester 5g, guar gum 5g, CMC5g, 100g 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 ℃, can make the Chinese chestnut dried ice cream mix.
Claims (5)
1. Chinese chestnut dried ice cream mix, form by following component:
Sugar: 35-55%;
Milk powder: 20-40%;
Vegetable fat powder: 8-15%;
Maltodextrin: 5-12%;
Monoglyceride: 0.3-0.8%;
Sucrose ester 0.2-0.8%;
Guar gum: 0.3-0.8%;
CMC： 0.3-0.8％；
Chinese chestnut slurry: 8-15% (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 Chinese chestnut slurry: with the Chinese chestnut shelling that dries, the flushing kernel drops into rehydration in the protective coloration liquid of the citric acid that contains 0.1% sodium pyrosulfite and 0.2% subsequently with Mechanical Method, and rehydration 10～15 hours is rinsed well.In the mixed solution that contains 0.3% citric acid, 0.1% ethylenediaminetetraacetic acid disodium, 0.3% calcium chloride, 0.1% potassium alum that the chestnut kernel input is boiled, boil and boil 20 minutes, Chinese chestnut is picked up rapidly, fully flushing is till additive-free, and the Chinese chestnut after will washing is then made Chinese chestnut and starches with colloid mill is levigate;
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 |
|---|---|---|---|
| CNB031456413A CN100401905C (en) | 2003-07-02 | 2003-07-02 | Chestnut ice cream power and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031456413A CN100401905C (en) | 2003-07-02 | 2003-07-02 | Chestnut ice cream power and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1565223A true CN1565223A (en) | 2005-01-19 |
| CN100401905C CN100401905C (en) | 2008-07-16 |
Family
ID=34471492
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031456413A Expired - Fee Related CN100401905C (en) | 2003-07-02 | 2003-07-02 | Chestnut ice cream power and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100401905C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411382B (en) * | 2008-11-24 | 2011-07-20 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing pea powder and preparation method thereof |
| CN103141661A (en) * | 2013-03-08 | 2013-06-12 | 王玉兰 | Chestnut flower melon ice |
| CN103564138A (en) * | 2013-11-07 | 2014-02-12 | 赵文泉 | Chinese chestnut peppermint ice cream as well as preparation method thereof |
-
2003
- 2003-07-02 CN CNB031456413A patent/CN100401905C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411382B (en) * | 2008-11-24 | 2011-07-20 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing pea powder and preparation method thereof |
| CN103141661A (en) * | 2013-03-08 | 2013-06-12 | 王玉兰 | Chestnut flower melon ice |
| CN103564138A (en) * | 2013-11-07 | 2014-02-12 | 赵文泉 | Chinese chestnut peppermint ice cream as well as preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100401905C (en) | 2008-07-16 |
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Granted publication date: 20080716 |