CN102960532A - Sea-buckthorn ice cream and producing method thereof - Google Patents
Sea-buckthorn ice cream and producing method thereof Download PDFInfo
- Publication number
- CN102960532A CN102960532A CN2012104820693A CN201210482069A CN102960532A CN 102960532 A CN102960532 A CN 102960532A CN 2012104820693 A CN2012104820693 A CN 2012104820693A CN 201210482069 A CN201210482069 A CN 201210482069A CN 102960532 A CN102960532 A CN 102960532A
- Authority
- CN
- China
- Prior art keywords
- sea
- buckthorn
- ice cream
- sucrose fatty
- make
- 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.)
- Pending
Links
Landscapes
- Confectionery (AREA)
Abstract
The invention discloses a sea-buckthorn ice cream which comprises the following compositions in percentage by weight: 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 sea-buckthorn essence, 0.01-0.02% of gardenia yellow, and the balance of water. The producing method of the sea-buckthorn ice cream comprises the following steps of: uniformly mixing white granulated sugar with sucrose fatty acid ester and xanthan gum; slowly adding the obtained mixture into water at the temperature of 30-35 DEG C while stirring; after the obtained mixture is dissolved, adding milk powder, dissolving the milk powder and uniformly stirring the obtained object, heating the obtained product to 78-82 DEG C, and carrying out heat preservation on the obtained product for 15 min; after the obtained product is cooled to room temperature, adding sea-buckthorn essence and gardenia yellow into the obtained product, and uniformly stirring the obtained mixture; and whipping non-dairy cream by 3.0-3.5 times at the temperature of 10-15 DEG C, slowly adding the mixture into the whipped non-dairy cream while slowly stirring, uniformly stirring the obtained object, and freezing the obtained object at the temperature of minus 18-minus 22 DEG C for more than 12 hours, so that the sea-buckthorn ice cream is obtained.
Description
Technical field
The invention belongs to food processing field, relate to a kind of sea-buckthorn ice cream and preparation method thereof.
Background technology
[0002] 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 sea-buckthorn 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 sea-buckthorn 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.
Sea-buckthorn ice cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, sucrose fatty ester, xanthans, sea-buckthorn essence, Gardenia Yellow, 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%, sea-buckthorn essence 0.1%～0.15%, Gardenia Yellow 0.01%～0.02%, water is mended to 100%.
Described sucrose fatty ester refers to that hydrophilic lipophilic balance is 11～13 sucrose fatty ester.
Sea-buckthorn 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 is cooled to and adds sea-buckthorn essence after the room temperature and with the good Gardenia Yellow of a small amount of dissolved in purified water, stir to make c and expect,
(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.
Sea-buckthorn 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 sea-buckthorn ice-cream product, increased product variety, improved economic benefit, and the sea-buckthorn ice cream mouthfeel that makes is lubricious, fine and smooth, milk is strong, have the sea-buckthorn 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 is cooled to and adds sea-buckthorn essence 1.2g after the room temperature and with the good Gardenia Yellow 0.15g of a small amount of dissolved in purified water, with pure water the feed liquid total amount is mended to 680g again, stir to make c and expect,
(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 sea-buckthorn 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 is cooled to and adds sea-buckthorn essence 1.5g after the room temperature and with the good Gardenia Yellow 0.2g of a small amount of dissolved in purified water, with pure water the feed liquid total amount is mended to 650g again, stir to make c and expect,
(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 sea-buckthorn 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 is cooled to and adds sea-buckthorn essence 1g after the room temperature and with the good Gardenia Yellow 0.1g of a small amount of dissolved in purified water, with pure water the feed liquid total amount is mended to 700g again, stir to make c and expect,
(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 sea-buckthorn 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 (3)
1. sea-buckthorn ice cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, sucrose fatty ester, xanthans, sea-buckthorn essence, Gardenia Yellow, 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%, sea-buckthorn essence 0.1%～0.15%, Gardenia Yellow 0.01%～0.02%, water is mended to 100%.
2. refer to that according to sucrose fatty ester claimed in claim 1 hydrophilic lipophilic balance is 11～13 sucrose fatty ester.
3. sea-buckthorn 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 is cooled to and adds sea-buckthorn essence after the room temperature and with the good Gardenia Yellow of a small amount of dissolved in purified water, stir to make c and expect,
(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 |
|---|---|---|---|
| CN2012104820693A CN102960532A (en) | 2012-11-25 | 2012-11-25 | Sea-buckthorn ice cream and producing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104820693A CN102960532A (en) | 2012-11-25 | 2012-11-25 | Sea-buckthorn ice cream and producing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102960532A true CN102960532A (en) | 2013-03-13 |
Family
ID=47791190
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104820693A Pending CN102960532A (en) | 2012-11-25 | 2012-11-25 | Sea-buckthorn ice cream and producing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102960532A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106561967A (en) * | 2016-11-09 | 2017-04-19 | 沈阳农业大学 | Manufacture method of fructus hippophae frozen suckers |
| CN107897491A (en) * | 2017-11-24 | 2018-04-13 | 兰州新区福泽生物科技有限公司 | Sea-buckthorn ice cream and producing method thereof and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1568739A (en) * | 2003-07-25 | 2005-01-26 | 深圳市海川实业股份有限公司 | Sea-buckthorn fruit ice cream powder |
| EP2162011A1 (en) * | 2007-07-02 | 2010-03-17 | Sime Darby Malaysia Berhad | Vegetable fat blend and edible products containing such a fat blend |
| CN102511637A (en) * | 2011-12-30 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Self-expanding ice-cream and production method thereof |
-
2012
- 2012-11-25 CN CN2012104820693A patent/CN102960532A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1568739A (en) * | 2003-07-25 | 2005-01-26 | 深圳市海川实业股份有限公司 | Sea-buckthorn fruit ice cream powder |
| EP2162011A1 (en) * | 2007-07-02 | 2010-03-17 | Sime Darby Malaysia Berhad | Vegetable fat blend and edible products containing such a fat blend |
| CN102511637A (en) * | 2011-12-30 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Self-expanding ice-cream and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 李基洪: "《冰淇淋生产工艺与配方》", 31 August 2000, 中国轻工业出版社 * |
| 李基洪等: "沙棘冰淇淋的研制", 《食品工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106561967A (en) * | 2016-11-09 | 2017-04-19 | 沈阳农业大学 | Manufacture method of fructus hippophae frozen suckers |
| CN107897491A (en) * | 2017-11-24 | 2018-04-13 | 兰州新区福泽生物科技有限公司 | Sea-buckthorn ice cream and producing method thereof and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102960530A (en) | Grape ice cream and preparation method thereof | |
| CN102934729A (en) | Leechee ice cream and making method thereof | |
| CN102948598A (en) | Watermelon ice cream and manufacturing method thereof | |
| CN102940121A (en) | Papaya ice cream and method for preparing same | |
| CN102940122A (en) | Red date ice cream and production method thereof | |
| CN102972615A (en) | Sweet potato ice cream and making method thereof | |
| CN102948599A (en) | Green apple ice cream and preparation method thereof | |
| CN102919507A (en) | Coffee ice cream and manufacturing method thereof | |
| CN102960533A (en) | Purple sweet potato ice cream and preparation method thereof | |
| CN102948604A (en) | Chocolate ice cream and preparation method thereof | |
| CN103976129A (en) | Highland-barley frozen yogurt and preparation method thereof | |
| CN102919509A (en) | Mango ice cream and manufacturing method thereof | |
| CN102940120A (en) | Cantaloupe ice cream and preparation method thereof | |
| CN102948594A (en) | Chinese yam ice cream and preparation method thereof | |
| CN103002754B (en) | Oil or fat composition for foamable oil-in-water type emulsion, and foamable oil-in-water type emulsion containing oil or fat composition | |
| CN102948597A (en) | Taro ice cream and manufacturing method thereof | |
| CN102934728A (en) | Condensed milk ice cream and making method thereof | |
| CN102948593A (en) | Pumpkin ice cream and preparation method thereof | |
| CN102919504A (en) | Carrot ice cream and preparation method thereof | |
| CN104920777A (en) | Production method for low-fat yogurt ice cream | |
| CN102960532A (en) | Sea-buckthorn ice cream and producing method thereof | |
| CN102948603A (en) | Vanilla ice cream and manufacturing method thereof | |
| CN102948595A (en) | Coconut milk ice cream and manufacturing method thereof | |
| CN102948606A (en) | Sesame ice-cream and manufacturing method thereof | |
| CN109527184B (en) | Low-fat ice cream and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130313 |