CN104757249B - Zero addition Brown Pigment From Acorn Shells manufacturing method of ice cream - Google Patents
Zero addition Brown Pigment From Acorn Shells manufacturing method of ice cream Download PDFInfo
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- CN104757249B CN104757249B CN201510121057.1A CN201510121057A CN104757249B CN 104757249 B CN104757249 B CN 104757249B CN 201510121057 A CN201510121057 A CN 201510121057A CN 104757249 B CN104757249 B CN 104757249B
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Abstract
Zero addition Brown Pigment From Acorn Shells manufacturing method of ice cream, the present invention relates to manufacturing method of ice cream.The problems such as present invention mainly solution general chemistry pigment is dangerous, ice cream easily melts and expansion rate and stability are low.This method：First white granulated sugar is added in butter and dismisses butter, then yolk is added by several times, is stirred evenly；It is gelatinized addition starch after milk heating water bath and in warm water, it is cooling；Milk and the butter yolk dismissed are stirred evenly, Brown Pigment From Acorn Shells are added, 4 hours of aging, are put into ice cream maker at 4 DEG C, are -15~-20 DEG C in temperature, and freeze blending is that 10~30min obtains Brown Pigment From Acorn Shells ice cream.The ice cream that this method makes is full of nutrition, safe and healthy using natural pigment, and expansion rate is high, is not easy to melt, stability is strong.
Description
Technical field
The present invention relates to manufacturing method of ice cream, belong to food processing field.
Background technology
Ice cream is with drinking water, cow's milk, milk powder, cream (or vegetable fat), sugar etc. for primary raw material, is added appropriate
The food additives such as spices, sweetening material, thickener, emulsifier, pigment through mixing, sterilizing, homogeneous, aging, congeal, harden
Etc. volume expansion made of techniques frozen.There is good clearing away heat and removing summer, is deeply loved by the public.Manufacturing process
In in order to meet the different taste of consumer and the demand of sense organ, need to add the foods such as various taste agent and pigment into ice cream
Product additive, due to the use of additive majority be synthetic additive, it is excessive edible that certain wound may be caused to consumer
Evil, there are security risks.Simultaneously in order to improve the yield rate of ice cream, the producer is added into ice cream excessive big thickener with
Stabilizer improves the expansion rate of ice cream, has obtained more golden eggs.Therefore there is ice cream currently on the market in consumer
Distrust for security.
The ice cream of any synthetic additive is not added in research and development, while being ice cream from mouthfeel, on color and luster, in expansion rate
The needs for meeting consumers and producers are the vital tasks of research and development.Brown Pigment From Acorn Shells have high as natural food colour
Safety, color are in dark-brown, may be used as chocolate or coffee-like manufacture of ice cream.And by research shows that acorn nut
Shell pigment also has the function of improving ice cream expansion rate and extend the shelf life, and the melting rate of ice cream is made to substantially reduce.
Invention content
The present invention provides one kind zero and adds Brown Pigment From Acorn Shells ice cream and preparation method thereof, it is therefore an objective to solution never add conjunction
The problems such as, color and luster low at the ice cream expansion rate of additive be single and easy thawing, while improving the safety of product, nutrition
Property, and inject newcomer for ice cream family.
The zero addition Brown Pigment From Acorn Shells manufacturing method of ice cream of the present invention, carries out according to the following steps：
One, butter is dismissed, then yolk is added by several times, stir evenly to obtain butter yolk mixed liquor, it is spare.
Two, starch stirring gelatinization is added after milk heating water bath, 5~10 DEG C is cooled to and obtains milk starch mixture
Liquid；
Three, the butter yolk mixed liquor of step 1 is uniformly mixed to obtain ice with the milk starch mixed liquor of step 2
River in Henan Province drenches liquid, and stirring sterilization is cooling, and Brown Pigment From Acorn Shells are added, and mixing carries out aging.
Four, the ice cream liquid of step 3 is poured into ice cream maker and melts airsetting jelly, obtain finished product Brown Pigment From Acorn Shells ice cream.
The polyhydroxy flavone compound extracted from acorn cup is the pulverulent solids of similar chocolate, is soluble in
Water and Diluted Alcohol, strong coloring force.The color of the aqueous solution of 0.1% concentration acorn cup is made into same concentrations close to Coca-Cola
Milk soln can form the solution of similar coffee color.Brown Pigment From Acorn Shells belong to flavonoids object as a kind of natural plant pigment
Matter has inoxidizability and bacteriostasis property.
There is Brown Pigment From Acorn Shells coloration, this natural pigment ice cream to be made to have coffee-like or chalk in the present invention
The color and luster of power is a kind of healthy food of green instead of chemical synthesis pigment.
Meanwhile Brown Pigment From Acorn Shells have extremely strong antioxidation, are greatly improved the shelf-life of ice cream and resistance to thawing
Ability.
Specific implementation mode
Specific implementation mode one：Zero addition Brown Pigment From Acorn Shells manufacturing method of ice cream of present embodiment, by following step
It is rapid to carry out：
One, butter is dismissed, then yolk is added by several times, stir evenly to obtain butter yolk mixed liquor, it is spare.
Two, starch stirring gelatinization is added after milk heating water bath, 5~10 DEG C is cooled to and obtains milk starch mixture
Liquid；
Three, the butter yolk mixed liquor of step 1 is uniformly mixed to obtain ice with the milk starch mixed liquor of step 2
River in Henan Province drenches liquid, and stirring sterilization is cooling, and Brown Pigment From Acorn Shells are added, and mixing carries out aging.
Four, the ice cream liquid of step 3 is poured into ice cream maker and melts airsetting jelly, obtain finished product Brown Pigment From Acorn Shells ice cream.
Specific implementation mode two：The present embodiment is different from the first embodiment in that：It is pressed in per 100g ice cream liquid
Mass percent is containing each raw material：Milk 70~85%, starch 2~4%, butter 6~8%, yolk 4.5~6.5%, white granulated sugar
5.5~7.5%, Brown Pigment From Acorn Shells 0.05~1.5%.Other are same as the specific embodiment one.
Specific implementation mode three：Present embodiment and butter in step 1 unlike specific implementation mode one or mode two
Must be added to white granulated sugar can just dismiss, and butter is placed in clean glass beaker, and melt in 40~50 DEG C of water-bath,
White granulated sugar is added into butter, the condition for being 5000~10000 revs/min in speed with blender stirs 3~10 minutes, is beaten
The butter of hair.It is other identical as specific implementation mode one or mode two.
Specific implementation mode four：Step 1 yolk unlike one of present embodiment and specific implementation mode one to three is wanted
Divide 2~4 additions, often an addition part will be stirred evenly first adds another part again.Other with specific implementation mode one to
One of three is identical.
Specific implementation mode five：Milk in step 2 unlike one of present embodiment and specific implementation mode one to four
Bath temperature be 50~70 DEG C.Other are identical as one of specific implementation mode one to four.
Specific implementation mode six：Unlike one of present embodiment and specific implementation mode one to five：Rubber in step 3
The extracting method of sub- shell pigment is：
A, after acorn nut shelling, acorn cup is placed in the cool 2 days, it is 6% then to dry to moisture in acorn cup, by rubber
Sub- shell dry powder is broken to 40~60 mesh, obtains acorn-case powder；
B, it is 1: 50 by the mass ratio that acorn-case powder and mass concentration are 40% ethanol water, acorn-case powder is added
Into ethanol water, under agitation, it is heated to 70 DEG C and keeps 4h, be cooled to room temperature, after centrifugation, by supernatant
It is concentrated at 30~50 DEG C, by 3~5h rotary evaporations, then by concentrate at -35~-55 DEG C, vacuum freeze drying 20
~40h obtains powdered Brown Pigment From Acorn Shells.Other are identical as one of specific implementation mode one to five.
Brown Pigment From Acorn Shells are obtained using Vacuum Freezing & Drying Technology in present embodiment, avoid high temperature, to keep it anti-
Oxidisability.
Specific implementation mode seven：By the Huang of step 1 unlike one of present embodiment and specific implementation mode one to six
Oily yolk mixed liquor is uniformly mixed to obtain ice cream liquid with the milk starch mixed liquor of step 2, is stirred at 70~90 DEG C
10~25min is sterilized, is cooled to 5 DEG C, Brown Pigment From Acorn Shells are added, stir evenly, aging 3-7h under the conditions of 2~6 DEG C.Other with
One of specific implementation mode one to six is identical.
Specific implementation mode eight：It is ice cream liquid unlike one of present embodiment and specific implementation mode one to seven
It congeals in ice cream maker, ice cream maker temperature is -15~-20 DEG C, and mixing time is 10~30min.Other and specific embodiment party
One of formula one to seven is identical.
Specific implementation mode nine：It is ice cream liquid unlike one of present embodiment and specific implementation mode one to seven
It congeals in ice cream maker, ice cream maker temperature is -18 DEG C, mixing time 20min.Other and specific implementation mode one to seven it
One is identical.
Beneficial effects of the present invention are tested with following tests：
Experiment 1：Brown Pigment From Acorn Shells are first extracted, are as follows：
A, after acorn nut shelling, acorn cup is placed in the cool 2 days, it is 6% then to dry to moisture in acorn cup, by rubber
Sub- shell dry powder is broken to 40 mesh, obtains acorn-case powder；
B, it is 1: 50 by the mass ratio that acorn-case powder and mass concentration are 40% ethanol water, acorn-case powder is added to
In ethanol water, under agitation, it is heated to 70 DEG C and keeps 4h, be cooled to room temperature, after centrifugation, supernatant is existed
It is concentrated at 45 DEG C, by 4h rotary evaporations, concentrate is then obtained into powdered rubber at -48 DEG C, vacuum freeze drying 28h
Sub- shell pigment.
Brown Pigment From Acorn Shells prepared by this experiment 1 prepare experiment for ice cream below.
The Brown Pigment From Acorn Shells manufacturing method of ice cream of experiment 2, this experiment, carries out according to the following steps：
One, milk 156.2g, food starch 5.4g, butter 14g, egg yolk 11.2g, white granulated sugar 13g, acorn cup color are weighed
Plain 0.2g is stirred after mixing white granulated sugar with butter, and butter is dismissed even if its lighter, is added three times and has claimed
Good yolk will stir evenly the egg liquid being added before with butter before yolk is added every time；
Two, make starch dissolution with sub-fraction milk, remaining milk is put into 60 DEG C of water-bath and heats, milk constant temperature
The starch of dissolving is poured into afterwards and is gelatinized, stops heating after gelatinization, is cooled to 7 DEG C and obtains milk starch mixed liquor；
Three, the butter yolk mixed liquor that step 1 is dismissed is uniformly mixed with the milk starch mixed liquor of step 2
To ice cream liquid, stirring sterilization 15min, is cooled to 5 DEG C at 80 DEG C, and Brown Pigment From Acorn Shells are added, stirs evenly, is sealed with preservative film
Firmly vessel port, aging 4h under the conditions of 4 DEG C.
Four, the ice cream liquid of step 3 is poured into stir to congeal 20 minutes at -18 DEG C in ice cream maker and is can be obtained into
Savor ice cream.
Brown Pigment From Acorn Shells ice cream color prepared by this experiment is coffee color, and color is uniform, and expansion rate and Melting resistance are all
Very well, delicate mouthfeel.
Contrast test is done simultaneously with experiment 2：Contrast test is added without acorn cup color unlike experiment two in step 3
The chemical pigment of other same colors is added in element, other identical as experiment 2.The ice cream that contrast test is produced, colouring are fine
But expansion rate is low, and the volume ratio experiment two melted in same time is big.
It is compared by the ice cream of experiment 2 and contrast test, it is known that, Brown Pigment From Acorn Shells are in ice cream preparation process
In, have and improve expansion rate, increases the effect of alamode Melting resistance.
The ice cream of experiment 2 and contrast test production is placed in the environment that temperature is -18 DEG C simultaneously, measures its POV value,
Its data is as shown in table 1, as follows：
The peroxidating POV values of 1 ice cream of table
As it can be seen from table 1 the antioxygenic property of the ice cream of experiment 2 is greatly improved than the ice cream of contrast test, this
That is the shelf-life for testing 2 ice cream is 10 days longer than the cake of contrast test, extend storage of the ice cream at -18 DEG C
The Tibetan phase.
Experiment 3：The Brown Pigment From Acorn Shells manufacturing method of ice cream of this experiment, carries out according to the following steps：
One, milk 156.2g, food starch 5.4g, butter 14g, egg yolk 11.1g, white granulated sugar 13g, acorn cup color are weighed
Plain 0.3g is stirred after mixing white granulated sugar with butter, and butter is dismissed even if its lighter, is added three times and has claimed
Good yolk will stir evenly the egg liquid being added before with butter before yolk is added every time；
Two, make starch dissolution with sub-fraction milk, remaining milk is put into 60 DEG C of water-bath and heats, after milk constant temperature
The starch of dissolving is poured into and is gelatinized, stops heating after gelatinization, is cooled to 7 DEG C and obtains milk starch mixed liquor；
Three, the butter yolk mixed liquor that step 1 is dismissed is uniformly mixed with the milk starch mixed liquor of step 2
To ice cream liquid, stirring sterilization 15min, is cooled to 5 DEG C at 80 DEG C, and Brown Pigment From Acorn Shells are added, stirs evenly, is sealed with preservative film
Firmly vessel port, aging 4h under the conditions of 4 DEG C.
Four, the ice cream liquid of step 3 is poured into stir to congeal 20 minutes at -18 DEG C in ice cream maker and is can be obtained into
Savor ice cream.
Brown Pigment From Acorn Shells ice cream color prepared by this experiment is coffee color, and color is uniform, and expansion rate and Melting resistance are all
Very well, delicate mouthfeel.Zero addition ice cream of this experiment production is stored in the environment that temperature is -18 DEG C, is measured the 30th day
It is 331.35 ± 12.25mg/100g to measure its POV value, and the 35th day POV value is 338.69 ± 17.41mg/100g, it was demonstrated that is added
Add Brown Pigment From Acorn Shells that can improve the shelf-life.
Claims (4)
1. zero addition Brown Pigment From Acorn Shells manufacturing method of ice cream, it is characterised in that this method carries out according to the following steps：
One, it is containing each raw material by mass percentage in every 100g ice cream liquid：Milk 70~85%, starch 2~4%, butter 6~
8%, yolk 4.5~6.5%, white granulated sugar 5.5~7.5%, Brown Pigment From Acorn Shells 0.05~1.5%；
Wherein the extracting method of Brown Pigment From Acorn Shells carries out according to the following steps：A, after acorn nut shelling, acorn cup is placed 2 in the cool
It, it is 6% then to dry to moisture in acorn cup, and acorn cup dry powder is broken to 40~60 mesh, obtains acorn-case powder；B, acorn nut is pressed
Shell powder is 1: 50 with the mass ratio that mass concentration is 40% ethanol water, and acorn-case powder is added in ethanol water,
It under stirring condition, is heated to 70 DEG C and keeps 4h, be cooled to room temperature, after centrifugation, by supernatant at 30~50 DEG C, process
3~5h rotary evaporations concentrate, and then by concentrate at -35~-55 DEG C, 20~40h of vacuum freeze drying, obtain powdered rubber
Sub- shell pigment；
Butter is placed in clean glass beaker, and melted in 40~50 DEG C of water-bath, white granulated sugar is added into butter, used
The condition that blender is 5000~10000 revs/min in speed stirs 3~10 minutes, the butter dismissed, then by several times yolk
It is added, stirs evenly to obtain butter yolk mixed liquor, it is spare；
Two, starch stirring gelatinization is added after milk heating water bath, 5~10 DEG C is cooled to and obtains milk starch mixed liquor；
Three, the butter yolk mixed liquor of step 1 is uniformly mixed to obtain ice cream with the milk starch mixed liquor of step 2
Liquid, 10~25min of stirring sterilization, is cooled to 5 DEG C at 70~90 DEG C, and Brown Pigment From Acorn Shells are added, stir evenly, in 2~6 DEG C of items
Aging 3-7h under part；
Four, the ice cream liquid of step 3 is poured into ice cream maker and melts airsetting jelly, obtain finished product Brown Pigment From Acorn Shells ice cream.
2. zero addition Brown Pigment From Acorn Shells manufacturing method of ice cream according to claim 1, it is characterised in that in step 1
Yolk will divide 2~4 additions, and often an addition part will be stirred evenly first adds another part again.
3. zero addition Brown Pigment From Acorn Shells manufacturing method of ice cream according to claim 1 or 2, it is characterised in that step 2
The bath temperature of middle milk is 50~70 DEG C.
4. zero addition Brown Pigment From Acorn Shells manufacturing method of ice cream according to claim 1 or 2, it is characterised in that ice cream
It congeals in liquid ice cream maker, ice cream maker temperature is -15~-20 DEG C, and mixing time is 10~30min.
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| CN107568408A (en) * | 2017-10-23 | 2018-01-12 | 云南农业大学 | A kind of ice cream of the pigmented powder containing coffee cherry |
| CN109997950A (en) * | 2019-04-22 | 2019-07-12 | 佛山科学技术学院 | A kind of preparation method of the soft ice cream of high thawing resistance |
| CN110150446A (en) * | 2019-06-12 | 2019-08-23 | 上海嗲香餐饮管理有限公司 | A kind of preparation method of ice cream |
| CN110973338A (en) * | 2019-12-19 | 2020-04-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt ice cream slurry, yoghourt ice cream and preparation method |
| CN112425711B (en) * | 2020-11-23 | 2023-01-24 | 东北林业大学 | Acorn shell extract coating preservative and preparation method thereof |
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| CN102660290A (en) * | 2012-04-27 | 2012-09-12 | 东北林业大学 | Acorn shell pigment with antioxidant activity and preparation method and application thereof |
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| CN102660290A (en) * | 2012-04-27 | 2012-09-12 | 东北林业大学 | Acorn shell pigment with antioxidant activity and preparation method and application thereof |
| CN103843852A (en) * | 2014-03-27 | 2014-06-11 | 东北林业大学 | Making method for sugar-free yeast fermentation cake |
| CN104068199A (en) * | 2014-07-16 | 2014-10-01 | 吉林农业大学 | Non-addictive pure grain health black ice cream and production method thereof |
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Effective date of registration: 20230903 Address after: 276000 West side of the intersection of Provincial Highway 230 and Hengchang Avenue in Qiaotou Village, Chudun Town, Luozhuang District, Linyi City, Shandong Province Patentee after: Shandong Gaoguan Food Co.,Ltd. Address before: 200120 building C, No. 888, Huanhu West 2nd Road, Lingang New Area, China (Shanghai) pilot Free Trade Zone, Pudong New Area, Shanghai Patentee before: Shanghai Xuncha Technology Co.,Ltd. Effective date of registration: 20230903 Address after: 200120 building C, No. 888, Huanhu West 2nd Road, Lingang New Area, China (Shanghai) pilot Free Trade Zone, Pudong New Area, Shanghai Patentee after: Shanghai Xuncha Technology Co.,Ltd. Address before: 150040 No. 26 Hexing Road, Xiangfang District, Heilongjiang, Harbin Patentee before: NORTHEAST FORESTRY University |