CN103535504B - A kind of carrot ice cream and preparation method thereof - Google Patents
A kind of carrot ice cream and preparation method thereof Download PDFInfo
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- CN103535504B CN103535504B CN201310426115.2A CN201310426115A CN103535504B CN 103535504 B CN103535504 B CN 103535504B CN 201310426115 A CN201310426115 A CN 201310426115A CN 103535504 B CN103535504 B CN 103535504B
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Abstract
The invention discloses a kind of carrot ice cream, described carrot ice cream is made up of 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, the nutrition of carrot and the delicious food of ice cream perfectly combine by this ice cream, ice cream is made to have more abundant nutritive value while having refrigerant effect of driving away summer heat, and ice cream can be made to have the golden yellow of carrot without the need to adding pigment, adopt the inventive method can make the ice cream being rich in carrot nutritional, obtained Ice cream flavors affects little by carrot.
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 vegetables that a kind of nutrition is enriched very much, containing abundant carotenoid, soluble sugar, starch, cellulose, multivitamin and multiple mineral element, have build up resistance, hypoglycemic, improving eyesight, increase gastrointestinal peristalsis, promote metabolism, defaecation anti-cancer effect.Because carrot becomes branch to be destroyed at the process Middle nutrition of culinary art, therefore, eat raw as well from nutrition angle carrot, but, fresh carrot quality is harder, in edible process, sting food and chew and compare effort, especially for the not good the elderly of tooth and children all the more so, limit people to the mesotrophic picked-up of carrot.In addition, because fresh carrot moisture is not high, and can not be water-soluble, be therefore usually not suitable for making cold drink or 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 supplementary body vitamin and carrotene, 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 carrot ice cream is provided, the nutrition of carrot and the delicious food of ice cream perfectly combine by this ice cream, ice cream is made to have more abundant nutritive value while having refrigerant effect of driving away summer heat, and ice cream can be made to have the golden yellow of carrot without the need to adding pigment, adopt the inventive method can make the ice cream being rich in carrot nutritional, obtained Ice cream flavors affects little by carrot.
The technical scheme that technical solution problem is taked: a kind of carrot ice cream is made up of 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 mixing: 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 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 carrot meal of described ratio is added after stirring, stir, the sodium carboxymethylcellulose finally adding described ratio stirs, and obtains slurry again;
2) sterilization: the slurry that front step is obtained is heated to 90 DEG C, sterilization 1 minute;
3) filter: the slurry after sterilization is crossed 60 mesh sieves, the impurity in removing slurry;
4) high-pressure homogeneous cooling: the slurry after filtration pumps into homogenizer, carries out homogeneous process, the slurry after homogeneous process is cooled to 10 DEG C under 65 ~ 70 DEG C and 5-200Mpa pressure;
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;
7) filling formation;
8) harden: the ice cream of filling formation is sent into hardening cabinet sclerosis.
Preferably, carrot ice cream is made up of according to the following number of weight ratio following component: freeze-drying carrot meal 20 parts, 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 48 parts, flavoring essence 0.2 part.
Beneficial effect: the present invention with freeze-drying carrot meal, white granulated sugar and skimmed milk powder for primary raw material makes ice cream, the nutrition of carrot 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.Carrotene is transformed into vitamin A, in the process of prevention epithelial cell canceration, have important function, has and suppresses oxidation and protect organism normal cell from the protective effect on cancer risk of oxidative damage.The existing hematopoiesis function of carrotene supplements the blood of needed by human body, thus improves anaemia or cold-blooded disease, simultaneously containing abundant potassium.Carrot contains string water imbibition volume easily expands in enteron aisle is by force " full material " in enteron aisle.Vitamin A in carrot is the required material of normal development of skeleton, is conducive to reproduction and the growth of cell.The present invention for raw material, effectively remains the original nutrition of carrot and color with freeze-drying carrot meal, is the pigment of pure natural, and the process making ice cream does not need additionally to add pigment again; In mouthfeel, powdery carrot is than carrot block or other form is easier is accepted.And not by the impact in season, the four seasons can produce.Other raw material of being dissolved in water sucks in powder when rehydration by freeze-drying carrot meal, reduces the impact of carrot on Ice cream flavors, makes the sweet of the not lost system ice cream of the taste of made carrot ice cream, again the fresh perfume (or spice) of slightly carrot.
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 carrot nutritional, meeting under ice cream preparation process condition in production process, maintain the nutrition of carrot to greatest extent, obtained ice cream mouthfeel, taste, color are better.
Detailed description of the invention
Embodiment 1:
The preparation method of carrot ice cream, carries out according to following step:
(1) raw material mixing: first 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 48 parts of pure water are housed, the temperature of pure water is 40 ~ 50 DEG C, stir while adding, add the freeze-drying carrot meal of 20 parts again, 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 DEG C, sterilization 1 minute;
(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 pressure, 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) slurry after congealing is filled in the packing material such as dixie cup or box shaping;
(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 carrot ice cream, and proportioning is different by weight.
Carrot ice cream, be made up of according to the following number of weight ratio following component: freeze-drying carrot meal 22 parts, 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 46 parts, flavoring essence 0.1 part.
Embodiment 3:
The present embodiment and the difference of embodiment 1 are only its component of described carrot ice cream, and proportioning is different by weight.
Carrot ice cream, be made up of according to the following number of weight ratio following component: freeze-drying carrot meal 18 parts, 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 50 parts, flavoring essence 0.3 part.
The preparation method of the freeze-drying carrot meal in the present invention is: fresh carrot is removed impurity, cleans up latter diced piece, dehydrate, dried carrot meal is broken into carrot meal by putting into vacuum storehouse again after the quick-frozen of diced carrot block.
Claims (4)
1. a carrot ice cream, it is characterized in that: described carrot ice cream is made up of 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, described dry carrot meal is: fresh carrot is removed impurity, clean up latter diced piece, dehydrate putting into vacuum storehouse again after the quick-frozen of diced carrot block, dried carrot meal is broken into carrot meal.
2. carrot ice cream according to claim 1, is characterized in that: described carrot ice cream is made up of the raw material of following ratio of weight and number: freeze-drying carrot meal 20 parts, 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 48 parts, flavoring essence 0.2 part.
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 mixing: 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 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 carrot meal of described ratio is added after stirring, stir, the sodium carboxymethylcellulose finally adding described ratio stirs, and obtains slurry again;
2) sterilization: the slurry that front step is obtained is heated to 90 DEG C, sterilization 1 minute;
3) filter: the slurry after sterilization is crossed 60 mesh sieves, the impurity in removing slurry;
4) high-pressure homogeneous cooling: the slurry after filtration pumps into homogenizer, carries out homogeneous process, the slurry after homogeneous process is cooled to 10 DEG C under 65 ~ 70 DEG C and 5-200Mpa pressure;
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;
7) filling formation;
8) harden: 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 CN103535504A (en) | 2014-01-29 |
| CN103535504B true 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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Families Citing this family (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 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347172B (en) * | 2008-09-19 | 2011-05-04 | 内蒙古伊利实业集团股份有限公司 | Pumpkin ice-cream and method for producing the same |
-
2013
- 2013-09-18 CN CN201310426115.2A patent/CN103535504B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
Non-Patent Citations (1)
| Title |
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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》.1999,(第6期),第11、13页. * |
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