CN103504115B - Blueberry ice cream and preparation method thereof - Google Patents
Blueberry ice cream and preparation method thereof Download PDFInfo
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- CN103504115B CN103504115B CN201310426619.4A CN201310426619A CN103504115B CN 103504115 B CN103504115 B CN 103504115B CN 201310426619 A CN201310426619 A CN 201310426619A CN 103504115 B CN103504115 B CN 103504115B
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Abstract
The invention discloses blueberry ice cream which is prepared by the following raw materials in parts by weight: 13-17 parts of freeze-dried blueberry powder, 0.16-0.20 parts of sodium alginate, 13-17 parts of white granulated sugar, 0.04-0.08 parts of guar gum, 8-12 parts of dried skim milk, 0.10-0.14 parts of monostearin, 2-6 parts of cream, 0.2-0.6 parts of sodium carboxymethylcellulose, 1-3 parts of maltodextrin, 50-55 parts of purified water and 0.1-0.3 parts of edible essence. The ice cream perfectly integrates nutrition of blueberries and delicacy of ice cream, has effects of coolness, heat removal, nutrition and health protection, and has a color of a blueberry fruit without pigments. The ice cream which is rich in blueberry nutrition and is prepared by a method is good in flavor and taste.
Description
Technical field
The present invention relates to cold drink food technical field, especially a kind of ice cream and preparation method thereof.
Background technology
In Blueberry except the sugar of routine, acid and vitamin C, be rich in the mineral matter elements such as vitamin E, vitamin A, Cobastab, superoxide dismutase (SOD), ursin, protein, anthocyanin, dietary fibre and abundant potassium, iron, zinc, calcium, vitamin is all higher than other fruit, trace element is also very high, belong to homoamino acid, high-copper, Gao Xin, the fruit of high ferro.In addition, blueberry contains a large amount of anthocyanidin, free radical harmful in anthocyanidin energy purged body, has prevent disease, enhancement eyesight, beauty treatment, improving water flood, reinforcing blood vessel, improves the effects such as circulation.Because fresh blueberry has acerbity, and pulp is water insoluble, and therefore, blueberry is used for producing fruit juice or beverage, and can not for the production of ice cream.
Ice cream, it is the sweet food cold drink can't do without during people live, ice cream of the prior art is raw material mainly with breast or dairy products, egg or egg products, sweetener, flavouring agent, stabilizing agent and food coloring, form through freeze cutting, although this ice cream has the advantages such as delicious good to eat, cooling and heatstroke-eliminating, its nutrition is more single, does not possess the function of nutrition and health care, further, need to add pigment and just can recall gorgeous color.
Summary of the invention
The technical problem that invention will solve is: for above-mentioned the deficiencies in the prior art, a kind of blueberry ice cream is provided, the nutrition of blueberry and the delicious food of ice cream perfectly combine by this ice cream, ice cream is made to have more nutritional health function while having refrigerant effect of driving away summer heat, and ice cream can be made to have the color of Blueberry without the need to adding pigment, adopt the inventive method can make the ice cream being rich in blueberry nutrient, obtained Ice cream flavors is good, mouthfeel is good.
The technical scheme that technical solution problem is taked: a kind of blueberry ice cream is made up of the raw material of following ratio of weight and number: freeze-drying blueberry powder 13-17 part, sodium alginate 0.16-0.20 part, white granulated sugar 13-17 part, guar gum 0.04-0.08 part, skimmed milk powder 8-12 part, monoglyceride 0.10-0.14 part, cream 2-6 part, sodium carboxymethylcellulose 0.2-0.6 part, maltodextrin 1-3 part, pure water 50-55 part, flavoring essence 0.1-0.3 part.
A preparation method for blueberry ice cream, comprises the following steps:
1) raw material mixing: by the flavoring essence of described ratio, sodium alginate, white granulated sugar, guar gum, skimmed milk powder, monoglyceride, cream, sodium carboxymethylcellulose and maltodextrin mixing and stirring, then the compound obtained slowly is added in the pill tank that described ratio pure water is housed, the temperature of pure water is 40 ~ 50 DEG C, stir while adding, the freeze-drying blueberry powder of described ratio is added after stirring, after continuing to stir, then add sodium carboxymethylcellulose and to stir together to obtain slurry;
2) sterilization: slurry is heated to 65 DEG C, sterilization 25 minutes;
3) filter: the slurry after sterilization is crossed 60 mesh sieves, the impurity in removing slurry;
4) high-pressure homogeneous cooling: the slurry after filtering is pumped into homogenizer, carries out homogeneous process under 65 ~ 70 DEG C and 5-200Mpa, the slurry after homogeneous process is cooled to 10 DEG C;
5) aging: cooled slurry is injected aging tank, stir by the speed of 30 ~ 60 revs/min, when temperature is down to 0 ~ 4 DEG C, stops stirring, carry out aging, ageing time 5-7 hour;
6) congeal: aging good slurry is pumped into freezing machine, adds clean air Quick freezing simultaneously, frozen temperatures is-3 DEG C ~-10 DEG C;
7) filling formation;
8) harden: the ice cream of filling formation is sent into hardening cabinet hardening, hardening cabinet temperature maintains-34 DEG C.
Preferably, blueberry ice cream is made up of the raw material of following ratio of weight and number: 15 parts, freeze-drying blueberry powder, sodium alginate 0.18 part, white granulated sugar 15 parts, guar gum 0.06 part, skimmed milk powder 10 parts, monoglyceride 0.12 part, 4 parts, cream, sodium carboxymethylcellulose 0.4 part, maltodextrin 2 parts, pure water 53 parts, flavoring essence 0.2 part.
Beneficial effect: blueberry ice cream of the present invention is the technical scheme that primary raw material makes ice cream owing to have employed freeze-drying blueberry powder, white granulated sugar and skimmed milk powder, the nutrition of blueberry and the delicious food of ice cream are combined, make ice cream not only have refrigerant effect of driving away summer heat, have more abundant nutritive value.The pectin content of blueberry is very high, effectively can reduce cholesterol, atherosclerosis, promotes cardiovascular health.Blueberry, containing cyanine two pigment, has activation retina effect, can strengthen eyesight, prevent eyeball tired.Blueberry is rich in vitamin C, has enhancing cardiac function, pre-anti-cancer and cardiopathic effect, prevent cranial nerve old and feeble, promote mental.To general cold, having sore throat and suffering from diarrhoea also has certain improvement result.The present invention for raw material, effectively remains the original nutrition of blueberry, mouthfeel and color with freeze-drying blueberry powder, and the process making ice cream does not need additionally to add pigment again, and not by the impact in season, the four seasons can produce.Freeze-drying blueberry powder is in the process of raw material mix and blend, water suction while also rapid by other Nutrient Absorptions such as white granulated sugar, skimmed milk powder, cream and pure water in blueberry powder, raw material mixing evenly, desalinated the acerbity of the vivid blue certain kind of berries, make the Ice cream flavors made and mouthfeel better.
Preparation method of the present invention is due to the technological parameter of the addition sequence and each step that reasonably define raw material, make to adopt method of the present invention can make the ice cream being rich in blueberry nutrient, meeting under ice cream preparation process condition in production process, maintain the nutrition of blueberry to greatest extent, obtained ice cream mouthfeel, taste, color are better.
Detailed description of the invention
Embodiment 1:
The preparation method of blueberry ice cream, carries out according to following steps:
1) raw material mixing: 0.18 part of sodium alginate, 15 parts of white granulated sugars, 0.06 part of guar gum, 10 parts of skimmed milk powders, 0.12 part of monoglyceride, 4 portions of cream, 2 portions of maltodextrins and 0.2 part of flavoring essence are put into high speed compounding jar and stirred, then the compound obtained slowly is added in the pill tank that 53 parts of pure water are housed, the temperature of pure water is 40 ~ 50 DEG C, stir while adding, the freeze-drying blueberry powder of 15 parts is added after stirring, stir, finally add 0.4 part of sodium carboxymethylcellulose, continue to stir, obtain slurry;
2) sterilization: slurry is heated to 65 DEG C, sterilization 25 minutes;
3) filter: the slurry after sterilization is crossed 60 mesh sieves, the impurity in removing slurry;
4) high-pressure homogeneous cooling: the slurry after filtering is pumped into homogenizer, carries out homogeneous process under 65 ~ 70 DEG C of pressure with 5-200Mpa, the slurry after homogeneous process is cooled to 10 DEG C;
5) aging: cooled slurry is injected aging tank, stir by the speed of 30 ~ 60 revs/min, when temperature is down to 0 ~ 4 DEG C, stops stirring, carry out aging, ageing time 5-7 hour;
6) congeal: aging good slurry is pumped into freezing machine, adds clean air Quick freezing simultaneously, frozen temperatures is-3 DEG C ~-10 DEG C;
7) filling formation;
8) harden: the semi-solid ice cream of filling formation is sent into hardening cabinet hardening, hardening cabinet temperature maintains-34 DEG C.
Embodiment 2:
The present embodiment and the difference of embodiment 1 are only its component of described blueberry ice cream, and proportioning is different by weight.
A kind of blueberry ice cream, is made up of the raw material of following ratio of weight and number: 17 parts, freeze-drying blueberry powder, sodium alginate 0.16 part, white granulated sugar 13 parts, guar gum 0.04 part, skimmed milk powder 8 parts, monoglyceride 0.10 part, 2 parts, cream, sodium carboxymethylcellulose 0.2 part, maltodextrin 1 part, pure water 50 parts, flavoring essence 0.1 part.
Embodiment 3:
The present embodiment and the difference of embodiment 1 are only its component of described blueberry ice cream, and proportioning is different by weight.
Blueberry ice cream, is made up of the raw material of following ratio of weight and number: 13 parts, freeze-drying blueberry powder, sodium alginate 0.20 part, white granulated sugar 17 parts, guar gum 0.08 part, skimmed milk powder 12 parts, monoglyceride 0.14 part, 6 parts, cream, sodium carboxymethylcellulose 0.6 part, maltodextrin 3 parts, pure water 55 parts, flavoring essence 0.3 part.
Freeze-drying blueberry powder in the present invention puts into vacuum storehouse drying and dehydrating again by after fresh blueberries quick-frozen, then it is obtained the blueberry powder after frozen dried to be broken into powder.
Claims (3)
1. a blueberry ice cream, is characterized in that: described blueberry ice cream is made up of the raw material of following ratio of weight and number: freeze-drying blueberry powder 13-17 part, sodium alginate 0.16-0.20 part, white granulated sugar 13-17 part, guar gum 0.04-0.08 part, skimmed milk powder 8-12 part, monoglyceride 0.10-0.14 part, cream 2-6 part, sodium carboxymethylcellulose 0.2-0.6 part, maltodextrin 1-3 part, pure water 50-55 part, flavoring essence 0.1-0.3 part.
2. blueberry ice cream according to claim 1, is characterized in that: described blueberry ice cream is made up of the raw material of following ratio of weight and number: 15 parts, freeze-drying blueberry powder, sodium alginate 0.18 part, white granulated sugar 15 parts, guar gum 0.06 part, skimmed milk powder 10 parts, monoglyceride 0.12 part, 4 parts, cream, sodium carboxymethylcellulose 0.4 part, maltodextrin 2 parts, pure water 53 parts, flavoring essence 0.2 part.
3. the preparation method of blueberry ice cream according to claim 1, is characterized in that, described blueberry ice cream is prepared according to the following steps:
1) raw material mixing: by the flavoring essence of described ratio, sodium alginate, white granulated sugar, guar gum, skimmed milk powder, monoglyceride, cream, sodium carboxymethylcellulose and maltodextrin mixing and stirring, then the compound obtained slowly is added in the pill tank that described ratio pure water is housed, the temperature of pure water is 40 ~ 50 DEG C, stir while adding, the freeze-drying blueberry powder of described ratio is added after stirring, after continuing to stir, then add sodium carboxymethylcellulose and to stir together to obtain slurry;
2) sterilization: slurry is heated to 65 DEG C, sterilization 25 minutes;
3) filter: the slurry after sterilization is crossed 60 mesh sieves, the impurity in removing slurry;
4) high-pressure homogeneous cooling: the slurry after filtering is pumped into homogenizer, carries out homogeneous process under 65 ~ 70 DEG C and 5-200Mpa, the slurry after homogeneous process is cooled to 10 DEG C;
5) aging: cooled slurry is injected aging tank, stir by the speed of 30 ~ 60 revs/min, when temperature is down to 0 ~ 4 DEG C, stops stirring, carry out aging, ageing time 5-7 hour;
6) congeal: aging good slurry is pumped into freezing machine, adds clean air Quick freezing simultaneously, frozen temperatures is-3 DEG C ~-10 DEG C;
7) filling formation;
8) harden: the ice cream of filling formation is sent into hardening cabinet hardening, hardening cabinet temperature maintains-34 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310426619.4A CN103504115B (en) | 2013-09-18 | 2013-09-18 | Blueberry ice cream and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310426619.4A CN103504115B (en) | 2013-09-18 | 2013-09-18 | Blueberry ice cream and preparation method thereof |
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| CN103504115A CN103504115A (en) | 2014-01-15 |
| CN103504115B true CN103504115B (en) | 2015-03-25 |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360563A (en) * | 2015-11-23 | 2016-03-02 | 荣成恒顺海洋生物科技有限公司 | Preparation method of chia ice cream |
| CN106107007A (en) * | 2016-06-29 | 2016-11-16 | 江西康怡食品有限公司 | High garland ice cream cone and preparation method thereof |
| CN106107010A (en) * | 2016-07-12 | 2016-11-16 | 江西师范大学 | A kind of preparation method of low fat nano-dietary fiber benefit acid bacterium tea polyphenols ice cream |
| CN106260475A (en) * | 2016-08-12 | 2017-01-04 | 安徽百润食品有限公司 | A kind of sandwich delicious and crisp ice cream |
| CN106173179A (en) * | 2016-08-12 | 2016-12-07 | 安徽百润食品有限公司 | A kind of Semen Sesami Nigrum ice cream |
| CN106260491A (en) * | 2016-08-12 | 2017-01-04 | 安徽百润食品有限公司 | A kind of Fructus Crataegi ice cream |
| CN107232384A (en) * | 2017-07-11 | 2017-10-10 | 大庆市红宝石冰淇淋有限公司 | A kind of preparation method of high anthocyanidin content ice cream |
| CN107691755A (en) * | 2017-09-19 | 2018-02-16 | 袁宏威 | A kind of health care ice cream and preparation method thereof |
| CN107594063A (en) * | 2017-09-20 | 2018-01-19 | 苏安分 | A kind of strawberry ice cream and preparation method thereof |
| CN110651884B (en) * | 2019-11-01 | 2022-11-18 | 上海香尚香食品有限公司 | Vacuum freeze-dried fruit ice cream and production process thereof |
| CN111264670A (en) * | 2020-03-20 | 2020-06-12 | 吗哪烘焙原料(临沂)有限公司 | Ice cream premixed powder and using method thereof |
Citations (3)
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|---|---|---|---|---|
| CN101347172A (en) * | 2008-09-19 | 2009-01-21 | 内蒙古伊利实业集团股份有限公司 | Pumpkin ice-cream and method for producing the same |
| CN103005131A (en) * | 2011-09-27 | 2013-04-03 | 黎雅悦 | Honeysuckle ice cream and processing technology thereof |
| CN103211078A (en) * | 2013-04-26 | 2013-07-24 | 中国国旅贸易有限责任公司 | Ice cream and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934727A (en) * | 2012-11-24 | 2013-02-20 | 哈尔滨派特纳生物科技开发有限公司 | Blueberry ice cream and making method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347172A (en) * | 2008-09-19 | 2009-01-21 | 内蒙古伊利实业集团股份有限公司 | Pumpkin ice-cream and method for producing the same |
| CN103005131A (en) * | 2011-09-27 | 2013-04-03 | 黎雅悦 | Honeysuckle ice cream and processing technology thereof |
| CN103211078A (en) * | 2013-04-26 | 2013-07-24 | 中国国旅贸易有限责任公司 | Ice cream and preparation method thereof |
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