CN102960528A - Black currant ice cream and preparation method thereof - Google Patents
Black currant ice cream and preparation method thereof Download PDFInfo
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- CN102960528A CN102960528A CN2012104815801A CN201210481580A CN102960528A CN 102960528 A CN102960528 A CN 102960528A CN 2012104815801 A CN2012104815801 A CN 2012104815801A CN 201210481580 A CN201210481580 A CN 201210481580A CN 102960528 A CN102960528 A CN 102960528A
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Abstract
The invention relates to a black currant ice cream which comprises the following components: 30-35% of non-dairy cream, 10-15% of milk powder, 8-12% of white granulated sugar, 0.2-0.3% of sucrose fatty acid ester, 0.1-0.2% of xanthan gum, 0.1-0.15% of black currant essence and the balance of water. A preparation method of the black currant ice cream comprises the following steps of: evenly mixing the white granulated sugar, the sucrose fatty acid ester and the xanthan gum; slowly adding into water of 30-35 DEG C while stirring, and dissolving; then, adding the milk powder, dissolving, evenly stirring, heating to 80+/-2 DEG C, keeping the temperature for 15 minutes, and cooling to room temperature; then adding the black currant essence, and evenly stirring; whipping the non-dairy cream at 10-15 DEG C until the non-dairy cream expands 3.0-3.5 times; and then, slowly adding the mixture into the whipped non-dairy cream while stirring at a low speed, evenly stirring, and freezing at (-18)-(-22) DEG C for more than 12 hours to obtain the black currant ice cream. The invention is especially applicable to baking workshops such as cake shops, bakeries and the like.
Description
Technical field
The invention belongs to food processing field, relate to a kind of blackcurrant ice cream and preparation method thereof.
Background technology
Ice cream (ice cream), that Yi Shui, breast and/or dairy products, sugar, edible oil and fat etc. are primary raw material, add or do not add food additives, through mixing, sterilization, homogeneous, wear out, congeal, the technique such as freezing and the frozen food of the volumetric expansion of making, its delicate mouthfeel, soft lubricious, refrigerant good to eat.
Ice cream is a kind of food that contains air, and air is sneaked in ice cream congeals process, and the air of sneaking into is very large for ice-cream quality impact, if do not contain air in the ice cream, its quality will be very strong, and mouthfeel is very poor.Ice-cream congealing is the process of freezing limit, limit action of forced stirring, generally all finished by the special use equipment of congealing, such as the continuous freezing machine of ice cream, ice cream puffing machine, soft ice-cream machine etc., therefore, according to traditional production technology, if want to produce delicate mouthfeel, soft lubricious, refrigerant good to eat ice-cream product is to be unable to do without congeal equipment and the operation of congealing.
Summary of the invention
The object of the present invention is to provide a kind of blackcurrant ice cream, in its manufacturing process, do not need the special-purpose equipment that congeals, need be through not congealing process yet.The present invention provides this blackcurrant manufacturing method of ice cream simultaneously.
The present invention is based on following thinking and finishes: edible oil and fat are arranged in the icecream mix usually, if making the grease class raw material that the required air of ice cream dismisses before by freezing sclerosis brings in the ice cream, without the operation of congealing, can contain a large amount of air equally in the ice cream, and establish grease butter can make it contain large quantity of air by dismissing, therefore, establish grease butter is used for icecream mix, and control the air capacity that ice cream contains by controlling its degree of dismissing, can produce equally delicate mouthfeel, soft lubricious, refrigerant good to eat ice cream.
Blackcurrant ice cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, sucrose fatty ester, xanthans, blackcurrant essence, the percentage by weight of each component is as follows: establish grease butter 30%～35%, milk powder 10%～15%, white granulated sugar 8%～12%, sucrose fatty ester 0.2%～0.3%, xanthans 0.1%～0.2%, blackcurrant essence 0.1%～0.15%, water is mended to 100%.
Described blackcurrant essence is emulsification blackcurrant essence;
Described sucrose fatty ester refers to that hydrophilic lipophilic balance is 11～13 sucrose fatty ester.
Blackcurrant manufacturing method of ice cream of the present invention comprises the step of following order:
(1) white granulated sugar and sucrose fatty ester, xanthans mixed make a material,
(2) under the condition that stirs, a material slowly joined in 30 ℃～35 ℃ the water, all add milk powder after the dissolving, dissolve and stir and make the b material,
(3) b material is heated to 80 ℃ ± 2 ℃, insulation 15min adds blackcurrant essence after being cooled to room temperature, and stirring makes the c material,
(4) establish grease butter is dismissed 3.0～3.5 times under 10 ℃～15 ℃ temperature, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) place under-18 ℃～-22 ℃ conditions d material freezing more than 12 hours.
Establish grease butter (non-dairy whip topping) is a kind of whipping foamed products of making take edible hydrogenated oil, sugar, water, emulsifying agent, thickener etc. as raw material, solid content is about 40%, its outstanding advantage is to have good foaminess, stability and conformality, and excellent taste, the just melt in the mouth of high-quality establish grease butter.Because establish grease butter is easy to use, dismissing property is good, foam stabilization, milk are strong, do not contain cholesterol, therefore, replaced gradually traditional natural cream at present, is widely used in the field of baking.
According to the definition among the ministry standard SB/T 10419-2007 " establish grease butter ", dismiss and be one and establish grease butter mixed by mechanical agitation with air, and make the process of its volume generation expansion; That dismisses that multiple refers to equal volume does not dismiss establish grease butter and the mass ratio of having dismissed establish grease butter.
Blackcurrant ice cream of the present invention and preparation method thereof is particularly suitable for being applied to the cake shop, bakerys etc. cure the shop, because main making raw material of the present invention such as establish grease butter, milk powder, white granulated sugar etc. and the equipment of using such as establish grease butter whipping unit, refrigerator-freezers etc. all are the shop of curing raw material and equipment commonly used, therefore increasing hardly under the prerequisite of investment, just can develop the blackcurrant ice-cream product, increased product variety, improved economic benefit, and the blackcurrant ice cream mouthfeel that makes is lubricious, fine and smooth, milk is strong, have pure and fresh blackcurrant flavor concurrently, can match in excellence or beauty with the ice cream of traditional handicraft fully.
Four, specific embodiment
Embodiment 1
(1) take by weighing white granulated sugar 100g, sucrose fatty ester 2.5g, xanthans 1.5g, mix, make a material,
(2) under the condition that stirs, a material is slowly joined in 420g, 32 ℃ the drinking water, all add milk powder 130g after the dissolving, dissolve and stir, make the b material,
(3) b material is heated to 80 ℃, insulation 15min adds blackcurrant essence 1.2g after being cooled to room temperature, with pure water the feed liquid total amount is mended to 680g again, and stirring makes the c material,
(4) the 320g establish grease butter is dismissed 3.0 times under 13 ℃, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) d material is packed in packing material or the mould, placed under-20 ℃ of conditions freezing 12 hours, namely make the blackcurrant ice cream.
Embodiment 2
(1) take by weighing white granulated sugar 120g, sucrose fatty ester 3g, xanthans 2g, mix, make a material,
(2) under the condition that stirs, a material is slowly joined in 350g, 35 ℃ the drinking water, all add milk powder 150g after the dissolving, dissolve and stir, make the b material,
(3) b material is heated to 82 ℃, insulation 15min adds blackcurrant essence 1.5g after being cooled to room temperature, with pure water the feed liquid total amount is mended to 650g again, and stirring makes the c material,
(4) the 350g establish grease butter is dismissed 3.5 times under 15 ℃, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) d material is packed in packing material or the mould, placed under-22 ℃ of conditions freezing 12 hours, namely make the blackcurrant ice cream.
Embodiment 3
(1) take by weighing white granulated sugar 80g, sucrose fatty ester 2g, xanthans 1g, mix, make a material,
(2) under the condition that stirs, a material is slowly joined in 490g, 30 ℃ the drinking water, all add milk powder 100g after the dissolving, dissolve and stir, make the b material,
(3) b material is heated to 78 ℃, insulation 15min adds blackcurrant essence 1g after being cooled to room temperature, with pure water the feed liquid total amount is mended to 700g again, and stirring makes the c material,
(4) first the 300g establish grease butter is dismissed 3.0 times under 10 ℃, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) d material is packed in packing material or the mould, placed under-18 ℃ of conditions freezing 12 hours, namely make the blackcurrant ice cream.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replacement.
Claims (4)
1. blackcurrant ice cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, sucrose fatty ester, xanthans, blackcurrant essence, the percentage by weight of each component is as follows: establish grease butter 30%～35%, milk powder 10%～15%, white granulated sugar 8%～12%, sucrose fatty ester 0.2%～0.3%, xanthans 0.1%～0.2%, blackcurrant essence 0.1%～0.15%, water is mended to 100%.
2. be emulsification blackcurrant essence according to blackcurrant essence claimed in claim 1.
3. refer to that according to sucrose fatty ester claimed in claim 1 hydrophilic lipophilic balance is 11～13 sucrose fatty ester.
4. blackcurrant manufacturing method of ice cream claimed in claim 1 comprises the step of following order:
(1) white granulated sugar and sucrose fatty ester, xanthans mixed make a material,
(2) under the condition that stirs, a material slowly joined in 30 ℃～35 ℃ the water, all add milk powder after the dissolving, dissolve and stir and make the b material,
(3) b material is heated to 80 ℃ ± 2 ℃, insulation 15min adds blackcurrant essence after being cooled to room temperature, and stirring makes the c material,
(4) establish grease butter is dismissed 3.0～3.5 times under 10 ℃～15 ℃ temperature, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) place under-18 ℃～-22 ℃ conditions d material freezing more than 12 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104815801A CN102960528A (en) | 2012-11-23 | 2012-11-23 | Black currant ice cream and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012104815801A CN102960528A (en) | 2012-11-23 | 2012-11-23 | Black currant ice cream and preparation method thereof |
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| CN102960528A true CN102960528A (en) | 2013-03-13 |
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| CN2012104815801A Pending CN102960528A (en) | 2012-11-23 | 2012-11-23 | Black currant ice cream and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2241192A2 (en) * | 2006-11-27 | 2010-10-20 | Palsgaard A/S | Frozen food products, emulsifying systems, and related methods |
| CN102711508A (en) * | 2009-12-07 | 2012-10-03 | 莱奥纳尔多·卡莱拉 | Low carbohydrate, high protein, fiber enriched gelato formulation and method of manufacture |
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2012
- 2012-11-23 CN CN2012104815801A patent/CN102960528A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2241192A2 (en) * | 2006-11-27 | 2010-10-20 | Palsgaard A/S | Frozen food products, emulsifying systems, and related methods |
| CN102711508A (en) * | 2009-12-07 | 2012-10-03 | 莱奥纳尔多·卡莱拉 | Low carbohydrate, high protein, fiber enriched gelato formulation and method of manufacture |
Non-Patent Citations (2)
| Title |
|---|
| 熊彪: "自制特色冰淇淋", 《中国食品》, no. 7, 31 July 1990 (1990-07-31), pages 23 * |
| 韩翠萍，等: "黑加仑保健冰淇淋的研制", 《食品工业科技》, no. 7, 31 December 2007 (2007-12-31) * |
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Application publication date: 20130313 |