CN103535504A - Carrot ice cream and preparation method thereof - Google Patents
Carrot ice cream and preparation method thereof Download PDFInfo
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- CN103535504A CN103535504A CN201310426115.2A CN201310426115A CN103535504A CN 103535504 A CN103535504 A CN 103535504A CN 201310426115 A CN201310426115 A CN 201310426115A CN 103535504 A CN103535504 A CN 103535504A
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Abstract
The invention discloses a carrot ice cream which is prepared by the following raw materials in parts by weight: 18-22 parts of carrot freeze-dried powder, 0.16-0.20 part of sodium alginate, 13-17 parts of white granulated sugar, 0.04-0.08 part of guar gum, 8-12 parts of dried skim milk, 0.10-0.14 part of monoglyceride, 2-6 parts of cream, 0.2-0.6 part of sodium carboxymethyl cellulose, 1-3 parts of maltodextrin, 46-50 parts of purified water and 0.1-0.3 part of edible essence. The carrot ice cream enables the nutrition of carrots to be perfectly combined with the delicacy of ice cream, thus having rich nutritive value while having the function of cooling to drive away summer heat; the carrot ice cream has the golden yellow of the carrots without being added with pigment; the method provided by the invention can be used for preparing the ice cream which is rich in the nutrition of the carrots, and the taste of the prepared carrot ice cream is hardly influenced by the carrots.
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
Carrot is the very abundant vegetables of a kind of nutrition, contain abundant carotenoid, soluble sugar, starch, cellulose, multivitamin and multiple mineral element, have build up resistance, hypoglycemic, improving eyesight, increase gastrointestinal peristalsis, promote metabolism, the effect of defaecation anti-cancer.Due to carrot, in the process of culinary art, nutritional labeling can be destroyed, therefore, from nutrition angle carrot, eat raw as good, but, fresh carrot quality is harder, in edible process, sting food and chew relatively effort, especially all the more so for the not good the elderly of tooth and children, limited people to the mesotrophic picked-up of carrot.In addition, because fresh carrot moisture is not high, and can not be water-soluble, therefore be conventionally not suitable for making cold drink or ice cream.
Ice cream, it is the sweet food cold drink of 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, through freezing, process, 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 supplementary body vitamin and carrotene, and, 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 carrot ice cream is provided, this ice cream perfectly combines the delicious food of the nutrition of carrot and ice cream, make ice cream have more abundant nutritive value when thering is the refrigerant effect of driving away summer heat, and can make ice cream there is the golden yellow of carrot without adding pigment, adopt the inventive method can make the ice cream that is rich in carrot nutritional, it is little that prepared ice cream taste is affected by carrot.
The technical scheme that technical solution problem is taked: a kind of carrot ice cream is to be made by the raw material of following ratio of weight and number: freeze-drying carrot meal 18-22 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 46-50 part, flavoring essence 0.1-0.3 part.
As improvement of the present invention: described freeze-drying carrot meal is the freeze-drying carrot meal of the above fineness of 100 order.
A preparation method for carrot ice cream, comprises the following steps:
1) raw material mixes: by the flavoring essence of described ratio, sodium alginate, white granulated sugar, guar gum, skimmed milk powder, monoglyceride, cream and maltodextrin mixing and stirring, then the compound obtaining is slowly added in the pill tank that described ratio pure water is housed, the temperature of pure water is 40～50 ℃, stir while adding, the freeze-drying carrot meal that adds described ratio after stirring, stir again, finally add the sodium carboxymethylcellulose of described ratio to stir, obtain slurry;
2) sterilization: the slurry that front step is made is heated to 90 ℃, sterilization 1 minute;
3) filter: the slurry after sterilization is crossed to 60 mesh sieves, remove the impurity in slurry;
4) high-pressure homogeneous cooling: the slurry after filtration pumps into homogenizer, under 65 ~ 70 ℃ and 5-200Mpa pressure, carry out homogeneous processing, the slurry after homogeneous is processed is cooled to 10 ℃;
5) aging: cooled slurry is injected to aging tank, by the speed of 30～60 revs/min, stirs, when temperature is down to 0～4 ℃, stop stirring, carry out aging, ageing time 5-7 hour;
6)
?congeal: aging good slurry is pumped into freezing machine, add clean air Quick freezing simultaneously;
7) filling formation;
8) sclerosis: the ice cream of filling formation is sent into hardening cabinet sclerosis.
Preferably, carrot ice cream consists of according to the following number of weight ratio following component: 20 parts of freeze-drying carrot meals, 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 parts, cream, 0.4 part of sodium carboxymethylcellulose, 2 parts of maltodextrins, 48 parts of pure water, 0.2 part of flavoring essence.
Beneficial effect: the present invention be take freeze-drying carrot meal, white granulated sugar and skimmed milk powder and made ice cream as primary raw material, the delicious food of the nutrition of carrot and ice cream is combined, make ice cream not only there is refrigerant effect of driving away summer heat, have more abundant nutritive value.Carrotene is transformed into vitamin A, in the process of prevention epithelial cell canceration, has important function, has and suppresses oxidation and protect organism normal cell to avoid the protective effect on cancer risk of oxidative damage.The existing hematopoiesis function of carrotene supplements the blood of needed by human body, thereby improves anaemia or cold-blooded disease, contains abundant potassium simultaneously.Carrot contain string water imbibition by force in enteron aisle volume easily to expand be " the full material " in enteron aisle.Vitamin A in carrot is the essential material of normal development of skeleton, is conducive to reproduction and the growth of cell.The present invention be take freeze-drying carrot meal as raw material, has effectively retained the original nutrition of carrot and color, is the pigment of pure natural, and the process of making ice cream does not need additionally to add pigment again; In mouthfeel, powdery carrot is more easily accepted than carrot block or other form.And not being subject to the impact in season, the four seasons can produce.Freeze-drying carrot meal sucks other raw material being dissolved in water in powder when rehydration, has reduced the impact of carrot on ice cream taste, makes the not lost system ice cream of taste sweet of made carrot ice cream, and slightly the aquatic foods of carrot are fragrant again.
Preparation method of the present invention is owing to reasonably defining the addition sequence of raw material and the technological parameter of each step, make to adopt method of the present invention can make the ice cream that is rich in carrot nutritional, in production process, meeting under ice cream preparation process condition, the nutrition that has kept to greatest extent carrot, prepared ice cream mouthfeel, taste, color are better.
The specific embodiment
Embodiment 1:
The preparation method of carrot ice cream, carries out according to following step:
(1) raw material mixes: first 0.18 part of sodium alginate, 15 portions 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 stir, then the compound obtaining is slowly added in the pill tank that 48 parts of pure water are housed, the temperature of pure water is 40～50 ℃, stir while adding, the freeze-drying carrot meal that adds again 20 parts, stir together, finally add 0.4 part of sodium carboxymethylcellulose to continue to stir, until all raw materials are even;
(2) sterilization: be slowly heated to 90 ℃, sterilization 1 minute;
(3) filter: the slurry after sterilization is crossed to 60 mesh sieves, remove the impurity in slurry;
(4)
?high-pressure homogeneous cooling: the slurry after filtering is pumped into homogenizer, under 65 ~ 70 ℃ and 5-200Mpa pressure, carry out homogeneous processing, the slurry after homogeneous is processed is cooled to 10 ℃;
(5) aging: cooled slurry is injected to aging tank, by the speed of 30～60 revs/min, stirs, when temperature is down to 0～4 ℃, stop stirring, carry out aging, ageing time 5-7 hour;
(6)
?congeal: aging good slurry is pumped into freezing machine, add clean air Quick freezing simultaneously, the temperature of congealing is-3 ℃～-10 ℃;
(7) slurry after congealing is filled to moulding in the packing materials such as dixie cup or box;
(8) sclerosis: the semi-solid ice cream of filling formation is sent into hardening cabinet hardening, and hardening cabinet temperature maintains-34 ℃.
Embodiment 2:
The present embodiment is only described its component of carrot ice cream from the difference of embodiment 1, and proportioning is different by weight.
Carrot ice cream, by following component, formed according to the following number of weight ratio: 22 parts of freeze-drying carrot meals, 0.16 part of sodium alginate, 13 parts of white granulated sugars, 0.04 part of guar gum, 8 parts of skimmed milk powders, 0.10 part of monoglyceride, 2 parts, cream, 0.2 part of sodium carboxymethylcellulose, 1 part of maltodextrin, 46 parts of pure water, 0.1 part of flavoring essence.
Embodiment 3:
The present embodiment is only described its component of carrot ice cream from the difference of embodiment 1, and proportioning is different by weight.
Carrot ice cream, by following component, formed according to the following number of weight ratio: 18 parts of freeze-drying carrot meals, 0.20 part of sodium alginate, 17 parts of white granulated sugars, 0.08 part of guar gum, 12 parts of skimmed milk powders, 0.14 part of monoglyceride, 6 parts, cream, 0.6 part of sodium carboxymethylcellulose, 3 parts of maltodextrins, 50 parts of pure water, 0.3 part of flavoring essence.
The preparation method of the freeze-drying carrot meal in the present invention is: fresh carrot is removed to impurity, clean up latter diced, by putting into vacuum storehouse after the quick-frozen of diced carrot piece, dehydrate again, dried carrot meal is broken into carrot meal.
Claims (4)
1. a carrot ice cream, is characterized in that: described carrot ice cream is to be made by the raw material of following ratio of weight and number: freeze-drying carrot meal 18-22 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 46-50 part, flavoring essence 0.1-0.3 part.
2. carrot ice cream according to claim 1, is characterized in that: described carrot ice cream is to be made by the raw material of following ratio of weight and number: 20 parts of freeze-drying carrot meals, 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 parts, cream, 0.4 part of sodium carboxymethylcellulose, 2 parts of maltodextrins, 48 parts of pure water, 0.2 part of flavoring essence.
3. carrot ice cream according to claim 1 and 2, is characterized in that: described freeze-drying carrot meal is the freeze-drying carrot meal of the above fineness of 100 order.
4. the preparation method of carrot ice cream according to claim 1, is characterized in that: described carrot ice cream is prepared according to the following steps:
1) raw material mixes: by the flavoring essence of described ratio, sodium alginate, white granulated sugar, guar gum, skimmed milk powder, monoglyceride, cream and maltodextrin mixing and stirring, then the compound obtaining is slowly added in the pill tank that described ratio pure water is housed, the temperature of pure water is 40～50 ℃, stir while adding, the freeze-drying carrot meal that adds described ratio after stirring, stir again, finally add the sodium carboxymethylcellulose of described ratio to stir, obtain slurry;
2) sterilization: the slurry that front step is made is heated to 90 ℃, sterilization 1 minute;
3) filter: the slurry after sterilization is crossed to 60 mesh sieves, remove the impurity in slurry;
4) high-pressure homogeneous cooling: the slurry after filtration pumps into homogenizer, under 65 ~ 70 ℃ and 5-200Mpa pressure, carry out homogeneous processing, the slurry after homogeneous is processed is cooled to 10 ℃;
5) aging: cooled slurry is injected to aging tank, by the speed of 30～60 revs/min, stirs, when temperature is down to 0～4 ℃, stop stirring, carry out aging, ageing time 5-7 hour;
6)
?congeal: aging good slurry is pumped into freezing machine, add clean air Quick freezing simultaneously;
7) filling formation;
8) sclerosis: the ice cream of filling formation is sent into hardening cabinet sclerosis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310426115.2A CN103535504B (en) | 2013-09-18 | 2013-09-18 | A kind of carrot ice cream and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310426115.2A CN103535504B (en) | 2013-09-18 | 2013-09-18 | A kind of carrot ice cream and preparation method thereof |
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| CN103535504A true CN103535504A (en) | 2014-01-29 |
| CN103535504B CN103535504B (en) | 2015-08-12 |
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| CN201310426115.2A Expired - Fee Related CN103535504B (en) | 2013-09-18 | 2013-09-18 | A kind of carrot ice cream and preparation method thereof |
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Cited By (4)
| 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 |
| CN107439782A (en) * | 2017-09-19 | 2017-12-08 | 张晓燕 | A kind of growth promotion 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 |
| CN107691755A (en) * | 2017-09-19 | 2018-02-16 | 袁宏威 | A kind of health care ice cream and preparation method thereof |
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| CN1149427A (en) * | 1995-11-09 | 1997-05-14 | 徐新月 | Tachnology for preparing carrot fresh juice and its powder preparation |
| KR100234978B1 (en) * | 1997-05-24 | 1999-12-15 | 이홍직 | Manufacturing method of icecream, its main ingredient is carrot |
| CN1611128A (en) * | 2003-10-27 | 2005-05-04 | 深圳市海川实业股份有限公司 | Carrot ice-cream powder |
| JP2008125506A (en) * | 2006-11-21 | 2008-06-05 | Reiko Hashimoto | Refreshing vegetable ice cream |
| 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 |
| CN102919504A (en) * | 2012-11-23 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Carrot ice cream and preparation method thereof |
-
2013
- 2013-09-18 CN CN201310426115.2A patent/CN103535504B/en not_active Expired - Fee Related
Patent Citations (6)
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| CN1149427A (en) * | 1995-11-09 | 1997-05-14 | 徐新月 | Tachnology for preparing carrot fresh juice and its powder preparation |
| KR100234978B1 (en) * | 1997-05-24 | 1999-12-15 | 이홍직 | Manufacturing method of icecream, its main ingredient is carrot |
| CN1611128A (en) * | 2003-10-27 | 2005-05-04 | 深圳市海川实业股份有限公司 | Carrot ice-cream powder |
| JP2008125506A (en) * | 2006-11-21 | 2008-06-05 | Reiko Hashimoto | Refreshing vegetable ice cream |
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Non-Patent Citations (1)
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| 胡迎芬，等: "胡萝卜黄色素保健冰淇淋的研制", 《应用科技》, no. 6, 31 December 1999 (1999-12-31), pages 11 - 13 * |
Cited By (4)
| 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 |
| CN107439782A (en) * | 2017-09-19 | 2017-12-08 | 张晓燕 | A kind of growth promotion ice cream and preparation method thereof |
| 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 |
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| CN103535504B (en) | 2015-08-12 |
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