CN103976129A - Highland-barley frozen yogurt and preparation method thereof - Google Patents

Abstract

The invention discloses a highland barley yogurt ice cream and a preparation method thereof, and provides a highland barley yogurt ice cream prepared with highland barley as an ingredient and a preparation method thereof. Including 5% to 10% of barley pulp, 4% to 5% of whole milk powder, 50% to 60% of yogurt, 13% to 15% of white sugar, 4% to 5% of butter, 0.5% to 0.6% of food additives, and the balance for drinking water. Weigh highland barley pulp, whole milk powder, white sugar, butter, food additives and drinking water at 60°C to 70°C to form an emulsion; after sterilization and homogenization, cool to 2°C to 5°C and add yogurt for aging. Afterwards, lower the temperature to -2°C to -6°C to freeze to form semi-solid highland barley yoghurt ice cream. The ice cream of the present invention adds highland barley pulp in a reasonable proportion to replace water of the same quality in the traditional yogurt ice cream process, does not affect the sensory and texture properties of the yogurt ice cream, enriches the yogurt ice cream with highland barley nutritional properties, and maintains the survival rate of lactic acid bacteria well.

Description

Highland barley yoghurt ice cream and preparation method thereof

technical field

The invention belongs to the field of food processing, and in particular relates to highland barley yoghurt ice cream prepared from highland barley as an ingredient and a preparation method thereof.

Background technique

Highland barley, also known as naked barley, has a nutritional structure of three highs and two lows, and is rich in nutritional properties such as dietary fiber, β-glucan, phytosterols, and eight essential amino acids. At present, a large amount of highland barley products at home and abroad are made into biscuits, oatmeal, highland barley wine, and highland barley fermented products by grinding highland barley into powder, cooking, extruding and other technologies.

On the other hand, the production of yogurt ice cream is based on the basic ice cream ingredients, mixing milk powder, butter, emulsion stabilizer, etc. Healthy ice cream with lactic acid bacteria. Among them, in the production of yogurt, whole milk powder and white sugar are used as raw materials to be mixed and sterilized, homogenized, cooled, and then lactic acid bacteria are added for fermentation and after-cooking. Traditional yogurt ice cream includes multiple characteristics of yogurt and ice cream, which improves the nutritional properties and flavor of ice cream products.

There are various kinds of cereal ice cream and cereal yogurt products on the market at present, and cereals are being added to ice cream in various forms. In the production of cereal yogurt ice cream, it is necessary to confirm whether the addition of cereals can maintain the survival rate of lactic acid bacteria in fermented milk, that is, the design of the process flow of cereal yogurt ice cream will affect the nutritional characteristics of yogurt ice cream to a certain extent. The research on highland barley yogurt ice cream needs to ensure that the survival rate of lactic acid bacteria in highland barley yogurt ice cream maintains the level of lactic acid bacteria in the original yogurt ice cream.

Contents of the invention

The object of the present invention is to provide a highland barley yoghurt ice cream prepared from highland barley in order to solve the technical defects in the prior art.

Another object of the present invention is to provide a method for preparing highland barley yoghurt ice cream that is simple and easy to implement in terms of technological process.

The technical scheme adopted for realizing the purpose of the present invention is:

A highland barley yoghurt ice cream, the active ingredients calculated by weight percentage are: 5%-10% of highland barley pulp, 4%-5% of whole milk powder, 50%-60% of yogurt, 13%-15% of white granulated sugar, 4% of butter % ~ 5%, food additives 0.5% ~ 0.6%, the balance is drinking water.

According to the percentage of the total weight of ice cream, the food additives include 0.2% to 0.3% of emulsifier molecularly distilled monoglyceride, 0.10% to 0.15% of CMC-Na as a thickener, 0.1% to 0.15% of xanthan gum, and 0.1% to 0.15% of xanthan gum. Erdou gum 0.05% to 0.1%.

The concentration of the highland barley pulp is 0.25g/mL.

A method for preparing highland barley yogurt ice cream, comprising the following steps: weighing highland barley pulp, whole milk powder, white sugar, butter, food additives and drinking water at 60°C to 70°C to form an emulsion; Quality, cooling to 2 ℃ ~ 5 ℃ and adding yogurt for aging, after that, cooling to -2 ℃ ~ -6 ℃ for freezing to form semi-solid highland barley yogurt ice cream.

The sterilization treatment process is as follows: sterilizing the uniformly stirred emulsion at 80° C. to 90° C. for 5 minutes to 15 minutes.

The homogenization process is as follows: homogenize the sterilized emulsion at a temperature of 60°C to 70°C and a pressure of 18MPa to 40MPa; Under the triple action, the materials are refined, so that the materials can be mixed more evenly.

The aging treatment process is as follows: cooling the sterilized and homogenized emulsion to 2° C. to 5° C., adding yogurt, and aging for 1 to 4 hours.

After the highland barley yoghurt ice cream that is frozen to form a semi-solid shape is discharged and packaged, it is hardened at -25° C. to -40° C. for 30 minutes to 40 minutes.

The highland barley pulp is made by crushing highland barley and sieving it, frying it at 100°C-120°C, adding water and mixing it, gelatinizing at 60°C-65°C for 10min-15min, and adding α-amylase to liquefy it for 20min.

Compared with prior art, the beneficial effect of the present invention is:

1. The ice cream of the present invention adopts highland barley as ingredients, and adds highland barley pulp in a reasonable proportion to replace water of the same quality in the traditional yogurt ice cream process. Because the highland barley pulp has a suitable reducing sugar content, the yogurt ice cream product exhibits sensory characteristics such as delicate mouthfeel and appropriate sweet-acid ratio; the addition of highland barley pulp enriches the nutritional characteristics of the yogurt ice cream, and will not affect the color, taste and taste of the yogurt ice cream. Texture: Highland barley contains a lot of dietary fiber, β-glucan and other nutrients, which have health care functions. Therefore, the highland barley yogurt ice cream does not affect the sensory and texture characteristics of the yogurt ice cream, and enriches the yogurt ice cream with the nutritional properties of the highland barley.

2. The ice cream of the present invention adopts highland barley as an ingredient, which provides a new way for the consumption of highland barley.

3. In the preparation method of the highland barley yogurt ice cream of the present invention, the highland barley raw material is added in the form of highland barley pulp, and the yogurt is added before aging. Through reasonable technology and proportioning, the number of lactic acid bacteria in the product is basically the same as that of the original yogurt ice cream. Make the product maintain good nutritional characteristics, so that the survival rate of lactic acid bacteria is well maintained.

Detailed ways

The present invention will be described in further detail below in conjunction with specific examples.

The drinking water adopts pure water or mineral water.

Example 1

(1) Crush the highland barley into 200-mesh sieve, stir-fry at 100°C-120°C, add water and mix evenly, gelatinize at 60°C-65°C for 10min-15min, add α-amylase (0.0004g/g barley powder) to liquefy for 20min Make highland barley pulp with a concentration of 0.25g/mL.

(2) Take by weighing 160g of whole milk powder, 560g of white granulated sugar, 320g of highland barley pulp prepared in step (1), 160g of butter, emulsifier: molecularly distilled monoglyceride 12g, thickener: CMC-Na6g, xanthan gum 4g , guar gum 4g, add purified water to 1800g to dissolve and stir to obtain emulsion. Heat to 85°C and keep warm for 10min to sterilize. Thereafter, it was cooled to 70° C. and homogenized under a pressure of 25 MPa.

(3) Add 2200 g of yogurt to the homogenized material liquid after cooling down to 4°C, and age for 3 hours. Then cool down to -2~-6°C to freeze to form a semi-solid, and discharge.

(4) Harden at -40°C for 40 minutes after discharge.

The produced highland barley yoghurt ice cream has an expansion rate of 83.21% and a melting rate of 10.09%.

The results of the determination of the lactic acid bacteria count of the yoghurt ice cream products without barley pulp under the same conditions showed that the lactic acid bacteria counts of the two were basically the same.

Example 2

(1) Take whole milk powder 200g, white granulated sugar 560g, highland barley pulp 280g in embodiment 1 step (1), butter 180g, emulsifier: molecularly distilled monoglyceride 12g, thickener: CMC-Na5.5g, Xanthan gum 4g, guar gum 4g, add water to 1600g to dissolve and stir to obtain emulsion. Heat to 85°C, keep warm for 10min to sterilize; after that, cool to 60°C, homogenize under 25MPa.

(2) Add 2400 g of yogurt to the homogenized material liquid at 4°C, and age for 3 hours; then cool down to -2 to -6°C to freeze to form a semi-solid, and discharge.

(3) After discharging, harden at -26°C for 30 minutes.

The produced highland barley yoghurt ice cream has an expansion rate of 81.47% and a melting rate of 10.35%.

The results of the determination of the lactic acid bacteria count of the yoghurt ice cream products without barley pulp under the same conditions showed that the lactic acid bacteria counts of the two were basically the same.

Example 3

(1) Take by weighing 180g of whole milk powder, 560g of white granulated sugar, 400g of highland barley pulp in step (1) of embodiment 1, 180g of butter, emulsifier: molecularly distilled monoglyceride 12g, thickener: CMC-Na6g, xanthogen Gum 4g, guar gum 4g, add water to 2000g to dissolve and stir to obtain emulsion. Heat to 85°C, keep it warm for 10min to sterilize; cool to 60°C, homogenize at 30MPa;

(2) Add 2000g of yogurt to the homogenized material liquid at 4°C and age for 3 hours; then cool down to -2～-6°C to freeze to form a semi-solid, and discharge; after discharge, harden at -27°C for 40 minutes .

The produced highland barley yoghurt ice cream has an expansion rate of 80.53% and a melting rate of 11.26%.

The results of the determination of the lactic acid bacteria count of the yoghurt ice cream products without barley pulp under the same conditions showed that the lactic acid bacteria counts of the two were basically the same.

The above is only a preferred embodiment of the present invention, it should be pointed out that, for those of ordinary skill in the art, without departing from the principle of the present invention, some improvements and modifications can also be made, these improvements and Retouching should also be regarded as the protection scope of the present invention.

Claims (9)

1. a highland barley Yoghourt ice-cream, is characterized in that, active ingredient by weight percentage consists of: highland barley slurry 5%～10%, whole milk powder 4%～5%, Yoghourt 50%～60%, white granulated sugar 13%～15%, butter 4%～5%, food additives 0.5%～0.6%, surplus is drinking water.

2. highland barley Yoghourt ice-cream according to claim 1, it is characterized in that, by the percentage that accounts for ice cream gross weight, described food additives comprise emulsifying agent molecular clock monoglyceride 0.2%～0.3%, thickener is CMC-Na0.10%～0.15%, xanthans 0.1%～0.15%, guar gum 0.05%～0.1%.

3. highland barley Yoghourt ice-cream according to claim 1 and 2, is characterized in that, the concentration of described highland barley slurry is 0.25g/mL.

4. a preparation method for highland barley Yoghourt ice-cream claimed in claim 1, is characterized in that, comprises the steps: to take according to quantity highland barley slurry, whole milk powder, white granulated sugar, butter, food additives and 60 DEG C～70 DEG C drinking water and mixes formation emulsion; Through sterilization, homogeneous, be cooled to 2 DEG C～5 DEG C and carry out agingly with Yoghourt, afterwards, be cooled to-2 DEG C～-6 DEG C and congeal and form the highland barley Yoghourt ice-cream of semi-solids.

5. the preparation method of highland barley Yoghourt ice-cream according to claim 4, is characterized in that, described sterilization processing technique is: by the emulsion stirring at 80 DEG C～90 DEG C sterilization 5min～15min.

6. the preparation method of highland barley Yoghourt ice-cream according to claim 5, it is characterized in that, described homogeneous treatment process is: be that 60 DEG C～70 DEG C, pressure carry out homogeneous while being 18MPa～40MPa by the described emulsion after sterilization in temperature, make material refinement by emulsion is pushed, under the triple role that expands of thump and decompression, thereby material can be mixed more uniformly mutually.

7. the preparation method of highland barley Yoghourt ice-cream according to claim 6, is characterized in that, described burin-in process technique is: described emulsion after sterilization and homogeneous is cooled to 2 DEG C～5 DEG C, add Yoghourt, aging 1～4 hour.

8. the preparation method of highland barley Yoghourt ice-cream according to claim 7, is characterized in that, after the highland barley Yoghourt ice-cream discharging packaging of formation semi-solid of congealing ,-25 DEG C～-40 DEG C sclerosis 30 minutes～40 minutes.

9. the preparation method of highland barley Yoghourt ice-cream according to claim 4, it is characterized in that, described highland barley slurry is that highland barley is pulverized and sieved, and after 100 DEG C～120 DEG C fryings, adds water and mixes, through 60 DEG C～65 DEG C gelatinization 10min～15min, add α-amylaseliquefied 20min and make.