CN108041248A - A kind of production method of camel milk ice cream - Google Patents
A kind of production method of camel milk ice cream Download PDFInfo
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- CN108041248A CN108041248A CN201711392547.0A CN201711392547A CN108041248A CN 108041248 A CN108041248 A CN 108041248A CN 201711392547 A CN201711392547 A CN 201711392547A CN 108041248 A CN108041248 A CN 108041248A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
The invention discloses a kind of production method of camel milk ice cream, the raw material of weight proportion forms：Camel dairy produce, salt-free butter, dilute cream, egg, stabilizer, natural essence, acidity regulator, flaxseed gum.Wherein camel dairy produce is by fresh camel milk, hippophae rhamnoides, arrow-leaved oleaster extract, Rhizoma Zingiberis extract, honey, young ginger and brown sugar, the effective smell of mutton and salinity for eliminating camel milk, so that its showed in mouthfeel it is close with milk, addition sea-buckthorn, arrow-leaved oleaster can meet client as natural beauty combustion fat effect and want to eat and the problem of do not fill out, it is with the addition of flaxseed gum and solves camel milk due to strong, it is mellow, density is big, its density is larger after the ice cream shaping made, the fluffy sense deficiency showed.
Description
Technical field
The present invention relates to a kind of production methods of camel milk ice cream, belong to food processing field.
Background technology
The content of vitamin C and D are three times of milk in camel milk, and also rich in vitamin A, B1, B2, E, calcium and iron contain
Amount is above milk, and the content of wherein iron is 10 times of milk；The protein in camel milk belongs to albumin type simultaneously, compares ox
Milk is easier to digest, and 98% can be absorbed.
At present, camel milk has produced a series of food such as beverage, milk piece in the market, but there are no with white horse with a black mane in document at present
Hunchbacked milk prepares the content of ice cream.
Camel milk is mellow due to strong, and density is big, its density is larger after the ice cream shaping made, and shows fluffy
The problem of the problem of pine sense deficiency, hardness is larger, palatability is poor.
Camel milk, which is added in ice cream, needs to solve the problems, such as that its taste is partially salty and smell of mutton, the present invention be with the addition of young ginger with it is red
The desalination agent of sugar composition can effectively desalinate the sensory issues of its taste salty and smell of mutton partially, due to camel milk nutritive value compared with
Height causes Fat in Ice Cream content more, and much more fat consumer hangs back to it, therefore researches and develops a kind of nutrition
The ice cream market demand that is abundant and can firing fat is more urgent.
The content of the invention
The object of the present invention is to provide a kind of production methods of camel milk ice cream, are with the addition of camel milk full of nutrition.
A kind of production method of camel milk ice cream, is made of following raw materials according：Camel dairy produce, salt-free butter, dilute cream,
Egg, stabilizer, natural essence, acidity regulator, flaxseed gum.
Camel milk ice cream is made of the raw material of following weight proportion：240-260 parts of camel dairy produce, salt-free butter 120-
140 parts, it is 30-50 parts of dilute cream, 20-30 parts of egg, 2-4 parts of stabilizer, 1-2 parts of natural essence, 2-5 parts of acidity regulator, sub-
Numb 2-4 parts of seed glue.
Camel dairy produce is made of the raw material of following weight proportion, fresh 100-150 parts of camel milk, hippophae rhamnoides 30-50
Part, 20-50 parts of arrow-leaved oleaster extract, 20-30 parts of honey, young ginger 20-30 parts, 10-20 parts of brown sugar.
The preparation method of camel dairy produce is:
（1）Hippophae rhamnoides preparation method is：Fresh sea-buckthorn is taken to clean, when water infiltration 1-1.5 is small, is placed in relative humidity as 60-
It when placement 10-12 is small in 70% environment, takes out, cuts into slices, stirring controls mixing speed 3000- at a temperature of 40-50 DEG C
4000r/min, filtering, filtrate add 75% ethyl alcohol of 0.7-0.9 times of filtrate weight, stand to room temperature, and sea-buckthorn extraction is obtained by filtration
Object.
（2）Arrow-leaved oleaster method for preparing extractive is：Arrow-leaved oleaster is taken to be enucleated, is blended to 300-500 mesh, filtrate adds 0.5-0.8 times to filter
75% ethyl alcohol of liquid weight is stood to room temperature, filtering, and filtrate adjusts pH value to 9, and activated carbon decolorizing filters, and filtrate adjusts pH
Value recycles ethyl alcohol, both obtains arrow-leaved oleaster extract to neutrality.
（3）Young ginger extract preparation method is：The distilled water that young ginger adds 5-10 times is decocted 2-3 times, filtering, filtrate adds
75% ethyl alcohol of 0.5-0.8 times of filtrate weight is stood to room temperature, filtering, filtrate adjusting pH value to 9, activated carbon decolorizing, filtering,
Filtrate adjusts pH value to neutrality, recycles ethyl alcohol, adds 60-70 DEG C of heating extraction 20-40min of n-butanol of 1/2-1 filtrate volumes；It returns
N-butanol is received to get Rhizoma Zingiberis extract.
A kind of production method of camel milk ice cream, which is characterized in that the preparation method of camel dairy produce：By step（1）
（2）（3）Obtained hippophae rhamnoides, arrow-leaved oleaster extract, young ginger extract, brown sugar mixes and is warming up to 60-70 DEG C, then is placed in specification
For 100mm × 30mm, D103 model resins are purified, and control 40-50 DEG C of temperature, and flow control 2BV/h obtains mixing purification
Extracting solution afterwards, then extracting solution with fresh camel milk is mixed and is stirred evenly.
A kind of production method of camel milk ice cream：The camel milk produces female camel of 2-6 months after camel.
A kind of production method of camel milk ice cream：Stabilizer selects gelatin, konjac glucomannan, guar gums, carragheen, sea
One or more of mosanom.
A kind of production method of camel milk ice cream：The acidity regulator is that citric acid and malic acid are 1-2 in proportion:
3-4 is mixed.
A kind of production method of camel milk ice cream, specific preparation method are：
（1）Mixing, sterilization
By the camel dairy produce after pre-treatment with, salt-free butter, dilute cream, egg, stabilizer, natural essence mix input batch mixing
In cylinder, 1500 revs/min of the mixing speed of compounding jar filters after mixing, and sterilize 20-30min under the conditions of 75-80 DEG C；
（2）Homogeneous
Homogeneous is carried out with high pressure homogenizer after sterilizing, temperature is 60-70 DEG C, homogenization pressure 13-15Mpa, and the time is 20-30 points
Clock；
（3）Cooling
After homogeneous 0-4 DEG C is cooled to plate heat exchanger；
（4）Aging
Aging is carried out into aging tank after cooling, temperature is 2-6 DEG C, when ageing time is 2-4 small；
（5）It congeals
Semi-finished product after aging congeal, and temperature is -5 to -3 DEG C, pressure 0-5Mpa；
（6）Filling formation
After congealing with continuous machine it is puffing after filling formation, pack to get.
Beneficial effects of the present invention
（1）Contain the battalion such as para-insulin, immunoglobulin, vitamin a, vitamin c, trace elements iron, amino acid in camel milk
Element is supported, the nutritive value in all animal milks is high.
（2）The present invention is with the addition of rhizoma zingiberis and the desalination agent of brown sugar composition using camel milk and the present invention, can be effectively light
Change the sensory issues of its taste salty and smell of mutton partially and do not destroy its active ingredient, employ specific model resin carry out purification so that
Obtained camel dairy produce milk local flavor milk taste is sufficient.
（3）Add sea-buckthorn, arrow-leaved oleaster fires fat agent as natural beauty, it is possible to reduce eat the fat of ice cream intake, meet
Consumer demand.
（4）Its density is larger after addition flaxseed gum solves the camel milk ice cream shaping that it is made, and shows
The problem of fluffy sense deficiency, hardness is larger, and palatability is poor.
Embodiment 1：
A kind of camel milk ice cream is made of the raw material of following weight proportion：It is 250 parts of camel dairy produce, 130 parts of salt-free butter, dilute
40 parts of cream, 25 parts of egg, 3 parts of stabilizer, 1.5 parts of natural essence, 3 parts of acidity regulator, 3 parts of flaxseed gum, camel dairy
Product are made of the raw material of following weight proportion：Fresh 125 parts of camel milk, 40 parts of hippophae rhamnoides, 35 parts of arrow-leaved oleaster extract, honey
25 parts, young 25 parts of ginger, 15 parts of brown sugar.
Camel dairy produce preparation method is:
（1）Hippophae rhamnoides preparation method is：Fresh sea-buckthorn is taken to clean, when water infiltration 1.25 is small, it is 65% to be placed in relative humidity
It when placement 11 is small in environment, takes out, cuts into slices, stirring controls mixing speed 3500r/min at a temperature of 45 DEG C, filters, and filtrate adds
75% ethyl alcohol of 0.8 times of filtrate weight, stands to room temperature, hippophae rhamnoides is obtained by filtration；
（2）Arrow-leaved oleaster method for preparing extractive is：Arrow-leaved oleaster is taken to be enucleated, is blended to 400 mesh, filtrate adds the 75% of 0.7 times of filtrate weight
Ethyl alcohol is stood to room temperature, filtering, and filtrate adjusts pH value to 9, and activated carbon decolorizing filters, and filtrate adjusts pH value to neutrality, recycling
Ethyl alcohol both obtains arrow-leaved oleaster extract；
（3）Young ginger extract preparation method is：The distilled water that young ginger adds 7 times is decocted 2 times, filtering, filtrate adds 0.6 times of filtrate weight
75% ethyl alcohol of amount is stood to room temperature, filtering, and filtrate adjusts pH value to 9, activated carbon decolorizing, filtering, filtrate adjust pH value to
Neutrality recycles ethyl alcohol, adds 65 DEG C of heating extraction 30min of n-butanol of 0.75 filtrate volume；N-butanol is recycled to extract to get rhizoma zingiberis
Object；
（4）By step（1）（2）（3）Obtained hippophae rhamnoides, arrow-leaved oleaster extract, young ginger extract, brown sugar mixes and is warming up to 65
DEG C, then specification is placed in as 100mm × 30mm, D103 model resins are purified, and control temperature 45 C, and flow control 2BV/h is obtained
Extracting solution after being purified to mixing, then extracting solution with fresh camel milk is mixed and is stirred evenly.
A kind of production method of camel milk ice cream：Stabilizer selects gelatin, konjac glucomannan, guar gums, carragheen, sea
One or more of mosanom.
A kind of production method of camel milk ice cream：The acidity regulator is that citric acid and malic acid are 1 in proportion:3
Mixing.
A kind of production method of camel milk ice cream, specific preparation method are：
（1）Mixing, sterilization
By the camel dairy produce after pre-treatment with, salt-free butter, dilute cream, egg, stabilizer, natural essence mix input batch mixing
In cylinder, 1500 revs/min of the mixing speed of compounding jar filters after mixing, and sterilize 25min under the conditions of 78 DEG C；
（2）Homogeneous
Homogeneous is carried out with high pressure homogenizer after sterilizing, temperature is 65 DEG C, homogenization pressure 14Mpa, and the time is 25 minutes；
（3）Cooling
After homogeneous 2 DEG C are cooled to plate heat exchanger；
（4）Aging
Aging is carried out into aging tank after cooling, temperature is 4 DEG C, when ageing time is 3 small；
（5）It congeals
Semi-finished product after aging congeal, and temperature is -4 DEG C, pressure 3Mpa；
（6）Filling formation
After congealing with continuous machine it is puffing after filling formation, pack to get.
Embodiment 2：
A kind of camel milk ice cream is made of the raw material of following weight proportion：It is 240 parts of camel dairy produce, 120 parts of salt-free butter, dilute
30 parts of cream, 20 parts of egg, 2 parts of stabilizer, 1 part of natural essence, 2 parts of acidity regulator, 2 parts of flaxseed gum.Camel dairy produce,
It is made of the raw material of following weight proportion：Fresh 100 parts of camel milk, 30 parts of hippophae rhamnoides, 20 parts of arrow-leaved oleaster extract, honey 20
Part, young 20 parts of ginger, 10 parts of brown sugar.
Camel dairy produce preparation method is:
（1）Hippophae rhamnoides preparation method is：Fresh sea-buckthorn is taken to clean, when water infiltration 1 is small, is placed in the ring that relative humidity is 60%
It when placement 10 is small in border, takes out, cuts into slices, stirring controls mixing speed 3000r/min at a temperature of 40 DEG C, filters, and filtrate adds
75% ethyl alcohol of 0.7 times of filtrate weight, stands to room temperature, hippophae rhamnoides is obtained by filtration；
（2）Arrow-leaved oleaster method for preparing extractive is：Arrow-leaved oleaster is taken to be enucleated, is blended to 300 mesh, filtrate adds the 75% of 0.5 times of filtrate weight
Ethyl alcohol is stood to room temperature, filtering, and filtrate adjusts pH value to 9, and activated carbon decolorizing filters, and filtrate adjusts pH value to neutrality, recycling
Ethyl alcohol both obtains arrow-leaved oleaster extract；
（3）Young ginger extract preparation method is：The distilled water that young ginger adds 5 times is decocted 2 times, filtering, filtrate adds 0.5 times of filtrate weight
75% ethyl alcohol of amount is stood to room temperature, filtering, and filtrate adjusts pH value to 9, activated carbon decolorizing, filtering, filtrate adjust pH value to
Neutrality recycles ethyl alcohol, adds 65 DEG C of heating extraction 20min of n-butanol of 0.5 filtrate volume；N-butanol is recycled to extract to get rhizoma zingiberis
Object；
（4）By step（1）（2）（3）Obtained hippophae rhamnoides, arrow-leaved oleaster extract, young ginger extract, brown sugar mixes and is warming up to 65
DEG C, then specification is placed in as 100mm × 30mm, D103 model resins are purified, and control 40 DEG C of temperature, and flow control 2BV/h is obtained
Extracting solution after being purified to mixing, then extracting solution with fresh camel milk is mixed and is stirred evenly.
A kind of production method of camel milk ice cream：Stabilizer selects gelatin, konjac glucomannan, guar gums, carragheen, sea
One or more of mosanom.
A kind of production method of camel milk ice cream：The acidity regulator is that citric acid and malic acid are 1 in proportion:3
Mixing.
Remaining is the same as embodiment 1
Embodiment 3：
A kind of camel milk ice cream is made of the raw material of following weight proportion：It is 260 parts of camel dairy produce, 140 parts of salt-free butter, dilute
50 parts of cream, 30 parts of egg, 4 parts of stabilizer, 2 parts of natural essence, 5 parts of acidity regulator, 4 parts of flaxseed gum.
Camel dairy produce is made of the raw material of following weight proportion：Fresh 150 parts of camel milk, 50 parts of hippophae rhamnoides, arrow-leaved oleaster
50 parts of extract, 30 parts of honey, young 30 parts of ginger, 20 parts of brown sugar.
Camel dairy produce preparation method is:
（1）Hippophae rhamnoides preparation method is：Fresh sea-buckthorn is taken to clean, when water infiltration 1.5 is small, it is 70% to be placed in relative humidity
It when placement 12 is small in environment, takes out, cuts into slices, stirring controls mixing speed 4000r/min at a temperature of 50 DEG C, filters, and filtrate adds
75% ethyl alcohol of 0.9 times of filtrate weight, stands to room temperature, hippophae rhamnoides is obtained by filtration；
（2）Arrow-leaved oleaster method for preparing extractive is：Arrow-leaved oleaster is taken to be enucleated, is blended to 500 mesh, filtrate adds the 75% of 0.8 times of filtrate weight
Ethyl alcohol is stood to room temperature, filtering, and filtrate adjusts pH value to 9, and activated carbon decolorizing filters, and filtrate adjusts pH value to neutrality, recycling
Ethyl alcohol both obtains arrow-leaved oleaster extract；
（3）Young ginger extract preparation method is：The distilled water that young ginger adds 10 times is decocted 3 times, filtering, filtrate adds 0.8 times of filtrate
75% ethyl alcohol of weight is stood to room temperature, filtering, and filtrate adjusts pH value to 9, and activated carbon decolorizing filters, and filtrate adjusts pH value
To neutrality, ethyl alcohol is recycled, adds 70 DEG C of heating extraction 30min of n-butanol of 1 filtrate volume；N-butanol is recycled to extract to get rhizoma zingiberis
Object；
（4）By step（1）（2）（3）Obtained hippophae rhamnoides, arrow-leaved oleaster extract, young ginger extract, brown sugar mixes and is warming up to 70
DEG C, then specification is placed in as 100mm × 30mm, D103 model resins are purified, and control temperature 50 C, and flow control 2BV/h is obtained
Extracting solution after being purified to mixing, then extracting solution with fresh camel milk is mixed and is stirred evenly.
A kind of production method of camel milk ice cream：Stabilizer selects gelatin, konjac glucomannan, guar gums, carragheen, sea
One or more of mosanom.
A kind of production method of camel milk ice cream：The acidity regulator is that citric acid and malic acid are 2 in proportion:4
Mixing.
Remaining is the same as embodiment 1
Embodiment 4：
A kind of production method of camel milk ice cream, is made of the raw material of following weight proportion：240-260 parts of camel dairy produce,
Salt-free butter 120-140 parts, 30-50 parts of dilute cream, 20-30 parts of egg, 2-4 parts of stabilizer, 1-2 parts of natural essence, acidity tune
Save 2-5 parts of agent.
The camel dairy produce, is made of the raw material of following weight proportion：Fresh 100-150 parts of camel milk, sea-buckthorn extraction
30-50 parts of object, 20-50 parts of arrow-leaved oleaster extract, 20-30 parts of honey, young ginger 20-30 parts, 10-20 parts of brown sugar.
Camel dairy produce preparation method is:
（1）Hippophae rhamnoides preparation method is：Fresh sea-buckthorn is taken to clean, when water infiltration 3 is small, is placed in the ring that relative humidity is 50%
It when placement 5 is small in border, takes out, cuts into slices, stirring controls mixing speed 2000r/min at a temperature of 30 DEG C, filters, and filtrate adds 0.5
75% ethyl alcohol of times filtrate weight, stands to room temperature, hippophae rhamnoides is obtained by filtration；
（2）Arrow-leaved oleaster method for preparing extractive is：Arrow-leaved oleaster is taken to be enucleated, is blended to 200 mesh, filtrate adds the 75% of 0.5 times of filtrate weight
Ethyl alcohol is stood to room temperature, filtering, and filtrate adjusts pH value to 9, and activated carbon decolorizing filters, and filtrate adjusts pH value to neutrality, recycling
Ethyl alcohol both obtains arrow-leaved oleaster extract；
（3）Young ginger extract preparation method is：The distilled water that young ginger adds 3 times is decocted 3 times, filtering, filtrate adds 0.5 times of filtrate weight
75% ethyl alcohol of amount is stood to room temperature, filtering, and filtrate adjusts pH value to 9, activated carbon decolorizing, filtering, filtrate adjust pH value to
Neutrality recycles ethyl alcohol, adds 50 DEG C of heating extraction 30min of n-butanol of 2 filtrate volumes；N-butanol is recycled to get Rhizoma Zingiberis extract；
（4）By step（1）（2）（3）Obtained hippophae rhamnoides, arrow-leaved oleaster extract, young ginger extract, brown sugar mixes and is warming up to 70
DEG C, then specification is placed in as 100mm × 30mm, D103 model resins are purified, and control temperature 50 C, and flow control 2BV/h is obtained
Extracting solution after being purified to mixing, then extracting solution with fresh camel milk is mixed and is stirred evenly.
A kind of production method of camel milk ice cream：Stabilizer selects gelatin, konjac glucomannan, guar gums, carragheen, sea
One or more of mosanom.
A kind of production method of camel milk ice cream：The acidity regulator is that citric acid and malic acid are 1 in proportion:1
Mixing.
Remaining is the same as embodiment 1
Comparative example 1：
A kind of camel milk ice cream is made of the raw material of following weight proportion：It is 250 parts of camel dairy produce, 130 parts of salt-free butter, dilute
40 parts of cream, 25 parts of egg, 3 parts of stabilizer, 1.5 parts of natural essence, 3 parts of acidity regulator, camel dairy produce, by following weight
The raw material composition of proportioning：Fresh 125 parts of camel milk, 40 parts of hippophae rhamnoides, 35 parts of arrow-leaved oleaster extract, 25 parts of honey, young 25 parts of ginger,
15 parts of brown sugar.
Remaining is the same as embodiment 1
Comparative example 2：
A kind of camel milk ice cream is made of the raw material of following weight proportion：It is 250 parts of camel dairy produce, 130 parts of salt-free butter, dilute
40 parts of cream, 25 parts of egg, 3 parts of stabilizer, 1.5 parts of natural essence, 3 parts of acidity regulator, 3 parts of flaxseed gum, camel dairy
Product are made of the raw material of following weight proportion：Fresh 125 parts of camel milk, 25 parts of honey, young 25 parts of ginger, 15 parts of brown sugar.
Remaining is the same as embodiment 1
Comparative example 3：
A kind of camel milk ice cream is made of the raw material of following weight proportion：It is 250 parts of camel dairy produce, 130 parts of salt-free butter, dilute
40 parts of cream, 25 parts of egg, 3 parts of stabilizer, 1.5 parts of natural essence, 3 parts of acidity regulator, 3 parts of flaxseed gum, camel dairy
Product are made of the raw material of following weight proportion：Fresh 125 parts of camel milk, 40 parts of hippophae rhamnoides, 35 parts of arrow-leaved oleaster extract.
Remaining is the same as embodiment 1.
Comparative example 4：A kind of ice cream is made of the raw material of following weight proportion：250 parts of milk product, salt-free butter 130
Part, 40 parts of dilute cream, 25 parts of egg, 3 parts of stabilizer, 1.5 parts of natural essence, 3 parts of acidity regulator, 3 parts of flaxseed gum, camel
Dairy produce is made of the raw material of following weight proportion：Fresh 125 parts of camel milk, 40 parts of hippophae rhamnoides, 35 parts of arrow-leaved oleaster extract,
25 parts of honey, young 25 parts of ginger, 15 parts of brown sugar.
Remaining is the same as embodiment 1
Comparative example 5：A kind of ice cream is made of the raw material of following weight proportion：It is 250 parts of goat milk product, 130 parts of salt-free butter, dilute
40 parts of cream, 25 parts of egg, 3 parts of stabilizer, 1.5 parts of natural essence, 3 parts of acidity regulator, 3 parts of flaxseed gum, camel dairy
Product are made of the raw material of following weight proportion：Fresh 125 parts of camel milk, 40 parts of hippophae rhamnoides, 35 parts of arrow-leaved oleaster extract, honey
25 parts, young 25 parts of ginger, 15 parts of brown sugar.
Remaining is the same as embodiment 1
Comparative example 6：A kind of camel milk ice cream is made of the raw material of following weight proportion：250 parts of camel dairy produce, salt-free butter
130 parts, 40 parts of dilute cream, 25 parts of egg, 3 parts of stabilizer, 1.5 parts of natural essence, 3 parts of acidity regulator, 3 parts of flaxseed gum,
Camel dairy produce is made of the raw material of following weight proportion：Fresh 125 parts of camel milk, 40 parts of hippophae rhamnoides, arrow-leaved oleaster extract 35
Part, 25 parts of honey, young 25 parts of ginger, 15 parts of brown sugar.
Camel dairy produce preparation method is:
（1）Hippophae rhamnoides preparation method is：Fresh sea-buckthorn is taken to clean, when water infiltration 1.25 is small, it is 65% to be placed in relative humidity
It when placement 11 is small in environment, takes out, cuts into slices, stirring controls mixing speed 3500r/min at a temperature of 45 DEG C, filters, and filtrate adds
75% ethyl alcohol of 0.8 times of filtrate weight, stands to room temperature, hippophae rhamnoides is obtained by filtration；
（2）Arrow-leaved oleaster method for preparing extractive is：Arrow-leaved oleaster is taken to be enucleated, is blended to 400 mesh, filtrate adds the 75% of 0.7 times of filtrate weight
Ethyl alcohol is stood to room temperature, filtering, and filtrate adjusts pH value to 9, and activated carbon decolorizing filters, and filtrate adjusts pH value to neutrality, recycling
Ethyl alcohol both obtains arrow-leaved oleaster extract；
（3）Young ginger extract preparation method is：The distilled water that young ginger adds 7 times is decocted 2 times, filtering, filtrate adds 0.6 times of filtrate weight
75% ethyl alcohol of amount is stood to room temperature, filtering, and filtrate adjusts pH value to 9, activated carbon decolorizing, filtering, filtrate adjust pH value to
Neutrality recycles ethyl alcohol, adds 65 DEG C of heating extraction 30min of n-butanol of 0.75 filtrate volume；N-butanol is recycled to extract to get rhizoma zingiberis
Object；
（4）By step（1）（2）（3）Obtained hippophae rhamnoides, arrow-leaved oleaster extract, young ginger extract, brown sugar mixes and is warming up to 65
DEG C, direct mixing.
Remaining is the same as embodiment 1
By 10 valuation officers to the creamy taste of ice cream, stickiness, soapy feeling, mouth made from the embodiment of the present invention, comparative example
The several indexs of melting property, smell of mutton, salinity are described, and scoring uses ten point system, and score value is higher to illustrate that this index of ice cream is better,
10 valuation officer's scorings are averaged, and the results are shown in Table 1.
Nutritional ingredient comparison is using Kjeldahl's method, Soxhlet fat extraction process, high performance liquid chromatography in each embodiment comparative example
SDS-PAGE methods are determined protein, amino acid, vitamin, iron, amino acid content in ice cream, and the result is shown in tables
2。
Table 2
Small white mouse 90 is chosen, is randomly divided into 9 groups, records every mouse weight respectively, 1-9 groups are implemented respectively according to the present invention
1-4 and comparative example 1-5 is with 5g ice creams/daily feeding of 10g mouse, continuous feeding 30 days for example.
Table 3
Embodiment 1-3 within the scope of the present invention, effect are superior to other embodiment in summary, especially optimal with embodiment 1,
Embodiment 4 outside scope is not added with the comparative example 1 of flaxseed gum, is not added with hippophae rhamnoides, arrow-leaved oleaster extract comparative example 2, not
Young ginger, the comparative example 3 of brown sugar and the ice cream comparative example 4, the comparative example 5 that do not use camel milk are added, outside the scope of the present invention
Embodiment 4 its effect be slightly worse than embodiment 1, more far short of what is expected than embodiment 1 in 1 mouthfeel of comparative example, 2 getting fat of comparative example is apparent, right
3 smell of mutton of ratio is heavier, and comparative example 4,5 nutritional ingredients can not show a candle to camel milk, so, the making side for the camel milk that the present invention uses
Method is nutritional ingredient height first, and solves during camel milk ice cream is produced mouthfeel, the difficulty on taste.
Claims (6)
1. a kind of production method of camel milk ice cream, which is characterized in that be made of following raw materials according：Camel dairy produce, salt-free Huang
Oil, dilute cream, egg, stabilizer, natural essence, acidity regulator, flaxseed gum；
Camel milk ice cream is made of the raw material of following weight proportion：240-260 parts of camel dairy produce, salt-free butter 120-140
Part, 30-50 parts of dilute cream, 20-30 parts of egg, 2-4 parts of stabilizer, 1-2 parts of natural essence, 2-5 parts of acidity regulator, linseed
2-4 parts of glue；
Camel dairy produce is made of the raw material of following weight proportion, fresh 100-150 parts of camel milk, 30-50 parts of hippophae rhamnoides, husky
20-50 parts of jujube extract, 20-30 parts of honey, young ginger 20-30 parts, 10-20 parts of brown sugar；
The preparation method of camel dairy produce is:
Hippophae rhamnoides preparation method is：Fresh sea-buckthorn is taken to clean, when water infiltration 1-1.5 is small, is placed in relative humidity as 60-70%
Environment in place 10-12 it is small when, take out, cut into slices, stirring controls mixing speed 3000-4000r/ at a temperature of 40-50 DEG C
Min, filtering, filtrate add 75% ethyl alcohol of 0.7-0.9 times of filtrate weight, stand to room temperature, hippophae rhamnoides is obtained by filtration；
Arrow-leaved oleaster method for preparing extractive is：Arrow-leaved oleaster is taken to be enucleated, is blended to 300-500 mesh, filtrate adds 0.5-0.8 times of filtrate weight
75% ethyl alcohol is stood to room temperature, filtering, filtrate adjusting pH value to 9, activated carbon decolorizing, filtering, filtrate adjusting pH value to neutrality,
Ethyl alcohol is recycled, both obtains arrow-leaved oleaster extract；
Young ginger extract preparation method is：The distilled water that young ginger adds 5-10 times is decocted 2-3 times, filtering, filtrate adds 0.5-0.8 times
75% ethyl alcohol of filtrate weight is stood to room temperature, filtering, and filtrate adjusts pH value to 9, and activated carbon decolorizing filters, and filtrate is adjusted
PH value recycles ethyl alcohol, adds 60-70 DEG C of heating extraction 20-40min of n-butanol of 1/2-1 filtrate volumes to neutrality；Recycle positive fourth
Alcohol is to get Rhizoma Zingiberis extract.
A kind of 2. production method of camel milk ice cream as described in claim 1, which is characterized in that the preparation of camel dairy produce
Method：By step（1）（2）（3）Obtained hippophae rhamnoides, arrow-leaved oleaster extract, young ginger extract, brown sugar mixes and is warming up to 60-
70 DEG C, then specification is placed in as 100mm × 30mm, D103 model resins are purified, and control 40-50 DEG C of temperature, flow control
2BV/h obtains the extracting solution after mixing purification, then extracting solution with fresh camel milk is mixed and is stirred evenly.
3. a kind of production method of camel milk ice cream as claimed in claim 2, it is characterised in that：The camel milk comes self-produced
Female camel of 2-6 months after camel.
4. a kind of production method of camel milk ice cream as described in claim 1, it is characterised in that：Stabilizer selection gelatin,
One or more of konjac glucomannan, guar gums, carragheen, sodium alginate.
5. a kind of production method of camel milk ice cream as described in claim 1, it is characterised in that：The acidity regulator is
Citric acid and malic acid are 1-2 in proportion:3-4 is mixed.
6. a kind of production method of camel milk ice cream as described in claim 1-5, it is characterised in that：Specific preparation method
For：
（1）Mixing, sterilization
By the camel dairy produce after pre-treatment with, salt-free butter, dilute cream, egg, stabilizer, natural essence mix input batch mixing
In cylinder, 1500 revs/min of the mixing speed of compounding jar filters after mixing, and sterilize 20-30min under the conditions of 75-80 DEG C；
（2）Homogeneous
Homogeneous is carried out with high pressure homogenizer after sterilizing, temperature is 60-70 DEG C, homogenization pressure 13-15Mpa, and the time is 20-30 points
Clock；
（3）Cooling
After homogeneous 0-4 DEG C is cooled to plate heat exchanger；
（4）Aging
Aging is carried out into aging tank after cooling, temperature is 2-6 DEG C, when ageing time is 2-4 small；
（5）It congeals
Semi-finished product after aging congeal, and temperature is -5 to -3 DEG C, pressure 0-5Mpa；
（6）Filling formation
After congealing with continuous machine it is puffing after filling formation, pack to get.
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