CN108651688A - A kind of ice cream and preparation method thereof - Google Patents

Abstract

A kind of ice cream, including milk, sweetening material, phycocyanin and lemon powder.Above-mentioned ice cream is due to being added with phycocyanin, the appearance for making ice cream not only have blue palatable, while having the physiological functions such as anti-oxidant, anti-mutation, antitumor, radioresistance, strengthen immunity, liver protection and reducing blood lipid.Meanwhile above-mentioned ice cream is used as preservative by adding lemon powder, need not add other chemical preservatives, nutrient health again.In addition, also providing a kind of preparation method of above-mentioned ice cream.

Description

A kind of ice cream and preparation method thereof

technical field

The invention relates to the technical field of food, in particular to an ice cream and a preparation method thereof.

Background technique

Ice cream is a very popular food item and is a tempting and delicious frozen dairy product. Especially popular with children and teenagers. After continuous development, a new trend has gradually formed, from focusing on the taste to paying attention to the safety of ingredients, and then transforming into ice cream products with certain functions, which will be more suitable for the new market of ice cream.

However, traditional ice cream usually only has delicious taste, but not nutritious and healthy enough.

Contents of the invention

In view of this, it is necessary to provide a kind of ice cream with delicious taste and healthy nutrition and its preparation method.

An ice cream consisting of milk, sweetener, phycocyanin and lemon powder.

In one embodiment, the portion by weight of the phycocyanin is 0.05%-0.3%, and the portion by weight of the lemon powder is 1%-5%.

In one embodiment, vegetable gum, fresh fruit, dried fruit and sauces are also included, and the parts by weight of each component in the ice cream are as follows:

Vegetable gum 0.05%-0.5%;

Milk 70%-80%;

Sweetener 5%-20%;

Fresh fruit 10%-50%;

Dried fruit 3%-10%;

Sauces 1%-20%;

Phycocyanin 0.05%-0.3%; and

Lemon powder 1%-5%.

In one embodiment, nut pulp is also included in a weight portion of 1%-30%.

In one embodiment, the vegetable gum is at least one of xanthan gum and guar gum;

The sauce is at least one of fruit jam, toffee sauce, fresh flower sauce, fresh ginger sauce, tiramisu sauce, mocha sauce, crispy seasoning sauce, Ferrero sauce, hazelnut sauce, coffee sauce and cookie sauce .

In one embodiment, the milk is at least one of fresh milk, imported whipped cream, milk powder and cheese powder;

The sweetener is at least one of glucose, castor sugar and corn syrup.

A preparation method for ice cream, comprising the following steps:

After mixing milk, sweetener and lemon powder, steam heating to 85°C for 10 minutes to obtain feed liquid;

The feed liquid is homogenized under the conditions of 60°C-80°C and a homogenization pressure of 13Mpa-15Mpa;

Then cool the homogenized feed liquid at 0°C-2°C;

Add phycocyanin to the cooled feed liquid at 25°C-30°C and age for 10-12 hours;

The aged material liquid is frozen into a semi-solid state in a stirring state, discharged at a temperature below -4°C, and hardened to obtain the ice cream.

In one embodiment, the operation of mixing milk, sweetener and lemon powder also includes adding vegetable gum, fresh fruit, dried fruit and jam, wherein the parts by weight of each component are as follows:

Vegetable gum 0.05%-0.5%;

Milk 70%-80%;

Sweetener 5%-20%;

Fresh fruit 10%-50%;

Dried fruit 3%-10%;

Sauces 1%-20%;

Phycocyanin 0.05%-0.3%; and

Lemon powder 1%-5%.

In one embodiment, the operation of mixing the milk, the sweetener and the lemon powder further includes adding nut pulp in an amount of xx%-30% by weight.

In one embodiment, during the operation of freezing the aged feed liquid into a semi-solid state under stirring, the air is evenly distributed in the feed liquid in the state of tiny bubbles.

Due to the addition of phycocyanin, the ice cream not only has a blue appearance and delicious taste, but also has physiological functions such as anti-oxidation, anti-mutation, anti-tumor, anti-radiation, enhancing immunity, protecting the liver and reducing blood fat. In addition, the above-mentioned ice cream is nutritious and healthy by adding lemon powder as a preservative, without adding other chemical preservatives.

The preparation method of the above ice cream has a simple technological process, is easy to operate, and can be mass-produced.

Description of drawings

Fig. 1 is a flowchart of a method for preparing ice cream according to an embodiment.

Detailed ways

In order to make the purpose, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

Please refer to FIG. 1 , the ice cream according to one embodiment includes milk, sweetener, phycocyanin and lemon powder.

Wherein, the weight portion of phycocyanin is 0.05%-0.3%.

The parts by weight of the lemon powder are 1%-5%.

The milk can be at least one of fresh milk, imported whipped cream, milk powder and cheese powder.

The sweetener may be at least one of glucose, granulated sugar, corn syrup and the like.

It is understood that other components may also be included in the ice cream.

In the ice cream of an embodiment, also comprise vegetable gum, fresh fruit, dried fruit and sauce, the parts by weight of each component in the ice cream are as follows:

Vegetable gum 0.05%-0.5%;

Milk 70%-80%;

Sweetener 5%-20%;

Fresh fruit 10%-50%;

Dried fruit 3%-10%;

Sauces 1%-20%;

Phycocyanin 0.05%-0.3%; and

Lemon powder 1%-5%.

Wherein, the vegetable gum may be at least one of xanthan gum and guar gum.

The fresh fruit can be at least one of apples, oranges, pears, strawberries, pineapples, mangoes, oranges, bananas and the like.

The dried fruit may be at least one of dried fruits such as apples, oranges, pears, strawberries, pineapples, mangoes, oranges, and bananas.

By adding fresh fruit and dried fruit to the ice cream, the unique vitamins, trace elements and other nutritional components of the fruit in the ice cream can be increased.

The sauce can be at least one of fruit jam, toffee sauce, fresh flower sauce, fresh ginger sauce, tiramisu sauce, mocha sauce, crispy seasoning sauce, Ferrero sauce, hazelnut sauce, coffee sauce and cookie sauce, etc. .

In another embodiment, the ice cream further includes 1%-30% nut pulp in parts by weight.

Due to the addition of phycocyanin, a natural protein, the above ice cream can not only provide a beautiful blue color, but also increase the aesthetic feeling and taste. Moreover, due to the low-temperature treatment, the activity of the protein is maintained, and it can have a certain health care effect on the body after eating. Although the dosage is small, it can play a certain role in anti-oxidation and improve immunity. In addition, the above-mentioned ice cream is nutritious and healthy by adding lemon powder as a preservative, without adding other chemical preservatives. Therefore, this ice cream series uses natural raw materials, no preservatives, and can be eaten by pregnant women and children.

In addition, a method for preparing ice cream is also provided, comprising the following steps:

S10. After mixing the milk and sweetener, heat it with steam to 85° C. and keep it warm for 10 minutes. After cooling down to 25-38° C., add lemon powder and phycocyanin, and mix to obtain a feed liquid.

The operation of S10 can sterilize various components for preparing ice cream.

In one embodiment, the operation of S10 also includes adding vegetable gum, fresh fruit, dried fruit and sauces.

In another embodiment, the operation of S10 further includes adding nut pulp with a weight percentage of 1%-30%.

Wherein, the vegetable gum may be at least one of xanthan gum and guar gum.

The fresh fruit can be at least one of apples, oranges, pears, strawberries, pineapples, mangoes, oranges, bananas and the like.

The dried fruit may be at least one of dried fruits such as apples, oranges, pears, strawberries, pineapples, mangoes, oranges, and bananas.

The sauce can be at least one of fruit jam, toffee sauce, fresh flower sauce, fresh ginger sauce, tiramisu sauce, mocha sauce, crispy seasoning sauce, Ferrero sauce, hazelnut sauce, coffee sauce and cookie sauce, etc. .

The milk can be at least one of fresh milk, imported whipped cream, milk powder and cheese powder.

The sweetener may be at least one of glucose, granulated sugar, corn syrup and the like.

S20. Homogenize the feed liquid under the conditions of 60°C-80°C and a homogenization pressure of 13Mpa-15Mpa.

The operation of S20 is as follows: pump the feed liquid into the buffer tank, control the temperature at 60°C-80°C, turn on the homogenizer to start working, and the homogenization pressure is 13Mpa-15Mpa.

S30, then cooling the homogenized feed liquid at 0°C-2°C.

In S30, the homogenized feed liquid can be cooled with ice water.

S40, under the condition of 2-4°C, add phycocyanin to the cooled feed liquid, and age for 10-12 hours.

The specific operation of S40 is: open the ice water outlet and inlet valves of the aging tank in turn, start to add the feed liquid, control the feed temperature at 25°C-30°C, add phycocyanin after the feed is completed, and start timing aging, the aging time is 10 -12 hours.

S50. Freeze the aged material liquid into a semi-solid state under stirring state, discharge the material below -4° C., and harden to obtain ice cream.

In the operation of freezing the aged feed liquid into a semi-solid state under stirring, the stirring is rapid stirring, so that the air is evenly distributed in the feed liquid in the state of extremely small bubbles, so that the feed liquid is frozen into a semi-solid state while the volume gradually expands. semi-solid.

In S50, before hardening, the frozen semi-fluid material liquid is poured into a mold or a former for molding. Then, it hardens in a refrigeration system (quick freezer).

The preparation method of the ice cream may also include the following steps: packing the formed ice cream in a beautiful packaging box for easy transportation and sale.

In one embodiment, in the preparation method of ice cream, the parts by weight of phycocyanin is

0.05%-0.3%; the weight portion of lemon powder is 1%-5%.

In another embodiment, in the preparation method of ice cream, the parts by weight of each component are as follows:

Vegetable gum 0.05%-0.5%;

Milk 70%-80%;

Sweetener 5%-20%;

Fresh fruit 10%-50%;

Dried fruit 3%-10%;

Sauces 1%-20%;

Phycocyanin 0.05%-0.3%; and

Lemon powder 1%-5%.

The preparation method of the above ice cream has a simple technological process, is easy to operate, and can be mass-produced. By adding phycocyanin to ice cream, it can not only provide a beautiful blue color, but also increase the beauty and taste. Moreover, due to the low-temperature treatment, the activity of the protein is maintained, and it can have a certain health care effect on the body after eating. Although the dosage is small, it can play a certain role in anti-oxidation and improve immunity. In addition, in the preparation method of the above ice cream, by adding lemon powder as a preservative, no other chemical preservatives need to be added, and it is nutritious and healthy.

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, and these improvements and modifications should also be considered Be the protection scope of the present invention.

Claims (10)

1. a kind of ice cream, which is characterized in that including milk, sweetening material, phycocyanin and lemon powder.

2. ice cream as described in claim 1, which is characterized in that the parts by weight of the phycocyanin are 0.05%- 0.3%, the parts by weight of the lemon powder are 1%-5%.

3. ice cream as described in claim 1, which is characterized in that further include natural plant gum, fresh fruit, dried fruit and sauce class, The parts by weight of each component are as follows in the ice cream：

Natural plant gum 0.05%-0.5%；

Milk 70%-80%；

Sweetening material 5%-20%；

Fresh fruit 10%-50%；

Dried fruit 3%-10%；

Sauce class 1%-20%；

Phycocyanin 0.05%-0.3%；And

Lemon powder 1%-5%.

4. ice cream as claimed in claim 3, which is characterized in that further include that the nut that parts by weight are 1%-30% is starched.

5. ice cream as claimed in claim 3, which is characterized in that the natural plant gum be in xanthans and guar gum at least It is a kind of；

The sauce class is fruit sauce, too prince wife's sauce, fresh flower sauce, fresh ginger sauce, lifting rice Soviet Union sauce, mocha sauce, crackling recuperating sauce, Fei Lieluo At least one of sauce, fibert sauce, coffee sauce and cookies sauce.

6. ice cream as described in claim 1, which is characterized in that the milk be fresh milk, import whipping cream, milk powder and At least one of cheese powder；

The sweetening material is at least one of glucose, castor sugar and corn syrup.

7. a kind of preparation method of ice cream, which is characterized in that include the following steps：

After milk, sweetening material and lemon powder are mixed, it is steam heated to 85 DEG C and keeps the temperature 10 minutes, obtain feed liquid；

By the feed liquid at 60 DEG C -80 DEG C, homogenization pressure is homogeneous under conditions of 13Mpa-15Mpa；

Then by the feed liquid after homogeneous in 0 DEG C of -2 DEG C of cooling；

Under the conditions of 25 DEG C -30 DEG C, phycocyanin, aging 10-12 hours are added into feed liquid after cooling；

By the feed liquid frost after aging at semi-solid under stirring, at -4 DEG C with bottom discharge, hardening obtains the ice river in Henan Province Leaching.

8. the preparation method of ice cream as claimed in claim 7, which is characterized in that mix milk, sweetening material and lemon powder Operation in, further include that natural plant gum, fresh fruit, dried fruit and sauce class is added, wherein the parts by weight of each component are as follows：

Natural plant gum 0.05%-0.5%；

Milk 70%-80%；

Sweetening material 5%-20%；

Fresh fruit 10%-50%；

Dried fruit 3%-10%；

Sauce class 1%-20%；

Phycocyanin 0.05%-0.3%；And

Lemon powder 1%-5%.

9. the preparation method of ice cream as claimed in claim 8, which is characterized in that mix milk, sweetening material and lemon powder Operation in, further include be added weight percent be 1%-30% nut starch.

10. the preparation method of ice cream as claimed in claim 7, which is characterized in that by the material after aging under stirring Liquid is freezed in the operation of semi-solid, and air is made to be evenly distributed in feed liquid with small bubble regime.