CN1565223A - Chestnut ice cream power and its preparation method - Google Patents
Chestnut ice cream power and its preparation method Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- chinese chestnut
- preparation
- ice cream
- chestnut
- 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 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241001070941 Castanea Species 0.000 title claims abstract description 5
- 235000014036 Castanea Nutrition 0.000 title claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 13
- 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
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 5
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 5
- 230000032683 aging Effects 0.000 claims abstract description 5
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 5
- 235000013336 milk Nutrition 0.000 claims abstract description 5
- 239000008267 milk Substances 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
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 23
- 240000004957 Castanea mollissima Species 0.000 claims description 23
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 7
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 4
- 238000011010 flushing procedure Methods 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
- BDOYKFSQFYNPKF-UHFFFAOYSA-N 2-[2-[bis(carboxymethyl)amino]ethyl-(carboxymethyl)amino]acetic acid;sodium Chemical compound [Na].[Na].OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O BDOYKFSQFYNPKF-UHFFFAOYSA-N 0.000 claims description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000011126 aluminium potassium sulphate Nutrition 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 239000000084 colloidal system Substances 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 230000008676 import Effects 0.000 claims description 2
- 238000010297 mechanical methods and process Methods 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims description 2
- 229940050271 potassium alum Drugs 0.000 claims description 2
- GRLPQNLYRHEGIJ-UHFFFAOYSA-J potassium aluminium sulfate Chemical compound [Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GRLPQNLYRHEGIJ-UHFFFAOYSA-J 0.000 claims description 2
- 230000001681 protective effect Effects 0.000 claims description 2
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 2
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 238000005406 washing Methods 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
- 235000010948 carboxy methyl cellulose Nutrition 0.000 abstract 1
- 239000006071 cream Substances 0.000 abstract 1
- 239000011440 grout Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 210000003734 kidney Anatomy 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 235000016804 zinc Nutrition 0.000 description 1
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- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
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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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20080716 |