CN104757251A - 一种艾蒿冰淇淋及其制作方法 - Google Patents
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Abstract
本发明公开了一种艾蒿冰淇淋的制作方法,这种冰淇淋由1.5~2.5%的全脂奶粉;10~20%的全脂甜炼乳;5~6%的硬化油;1~2%的奶油;10~15%的白砂糖;5~10%的鲜蛋浆;0.2~0.3%的瓜尔豆胶;0.05~0.1%的海藻酸钠;0.05~0.1%的CMC;0.1~0.15%的魔芋胶;5~10%的艾蒿和适量的饮用水组成。其制作过程包括艾蒿打浆、原辅料混合配制、杀菌、均质、冷却、老化、凝冻、灌装成型、硬化等几个步骤;本发明冰淇淋含有艾蒿浆与传统冰淇淋相比,不仅具有清凉美味之口感,还具有保健作用,制作出艾蒿冰淇淋,具有降温、解暑、去湿、平喘、止咳、抗过敏等保健功效,符合目前人们对冰淇淋保健功能的要求。
Description
技术领域
本发明涉及食品加工领域,特别涉及的是一种艾蒿保健汁冰淇淋的制作方法。
背景技术
冰淇淋是一种时尚冷饮,由于其香味浓郁,冰凉爽口深受消费者喜爱。用于制作冰淇淋的主要原料是糖、奶粉、粉状油脂、麦芽糊精、乳化稳定剂和香精等,因此冰淇淋虽然营养丰富,但却没有任何的保健功能,无法满足现代人对冰淇淋保健功能的要求;艾蒿性味苦、辛、温,入脾、肝、肾,全草入药,有温经、去湿、散寒、止血、消炎、平喘、止咳、抗过敏等作用;现代药理发现,艾叶挥发油含量多,1.8-桉叶素(占50%以上),其它有α-侧柏酮、倍半萜烯醇及其酯,风干叶含矿物质10.13%,脂肪2.59%,蛋白质 25.85%,以及维生素A、B1、B2、C等,艾蒿也是一种很好的食物,在中国南方传统食品中,有一种糍粑就是用艾草作为主要原料做成的艾糍,艾蒿中含有大量的药用价值的成分,利用艾蒿汁辅以奶粉、蔗糖、稳定剂等原料,开发出低脂、低糖、低热的“三低”艾蒿保健冰淇淋,增加冰淇淋的花色,满足人们对保健冷饮产品的消费需求。
发明内容
本发明公开了一种艾蒿冰淇淋制作方法,它在传统冰淇淋配方的基础上添加了艾蒿,制作出艾蒿冰淇淋,具有降温、解暑、利尿、清热、化痰、解渴等营养保健功效。
本发明一种艾蒿冰淇淋的制作方法,原料由以下重量百分比的组分组成:
全脂奶粉:1.5~2.5%;
全脂甜炼乳:10~20%;
硬化油:5~6%;
奶油:1~2%;
白砂糖:10~15%;
鲜蛋浆:5~10%;
瓜尔豆胶:0.2~0.3%;
海藻酸钠:0.05~0.1%;
CMC:0.05~0.1%;
魔芋胶:0.1~0.15%;
艾蒿:5~10%;
饮用水:适量;
以上各组分之和为100%。
本发明一种艾蒿冰淇淋原料中添加了艾蒿,温经、去湿、散寒、止血、消炎、平喘、止咳、抗过敏等作用等功效,在医药领域中也有着广泛的用途。制作出艾蒿冰淇淋,具有降温、解暑、去湿、平喘、止咳、抗过敏等保健功效。
本发明还公开了这种冰淇淋的制作方法,它包括以下几个步骤:
工艺流程:艾蒿打浆→原辅料混合配制→杀菌→均质→冷却→老化→凝冻→灌装成型→硬化→成品贮藏。
1、艾蒿打浆:将艾蒿清洗干净,去除老叶、杆,取新鲜嫩叶于100℃沸水中热烫(2~3min) 以钝化氧化酶,然后打浆,备用。
2、冰淇淋混合物料的配制:海藻酸钠、瓜尔豆胶和魔芋胶加水加热制成质量分数为10%的溶液;白砂糖热水溶解为糖浆;CMC热水溶解,分别以100目筛过滤。上述原料与艾蒿浆、搅匀牛奶等分别加入灭菌罐。
3、杀菌:杀菌的温度控制在95℃左右,时间为25~30min。
4、均质:采用双段均质法,第一段均质压力为15~20MPa,第二段均质压力为2~4MPa,均质温度为65℃。
5、老化:均质后的料液迅速冷却至5℃,通入老化缸,在2~4℃下搅拌1.5~2h,老化后的浆料得到充分水化,大大增加了稳定性和膨胀率。
6、凝冻:老化后的混合料在强制搅拌下进行冰冻,温度-2~-4℃,时间15~20分钟。
7、成型:将均质老化后的浆料用冰淇淋机成型机制成需要的型状。
8、硬化:将制成的软质冰淇淋放入-18℃的冰柜中硬化48h以上。
具体实施方式
实施例
称取全脂奶粉20g、全脂甜炼乳100g、硬化油55g、奶油15g、白砂糖120g、鲜蛋浆65g、瓜尔豆胶3g、海藻酸钠0.5 g、CMC 1 g、魔芋胶1.5 g、艾蒿5 g、饮用水适量。首先艾蒿打浆,海藻酸钠、瓜尔豆胶和魔芋胶加水加热制成质量分数为10%的溶液;白砂糖热水溶解为糖浆;CMC热水溶解,分别以100目筛过滤。将上述原料与艾蒿浆、搅匀牛奶等分别加入灭菌罐。杀菌的温度控制在95℃左右,时间为25~30min。然后采用双段均质法,第一段均质压力为15~20MPa,第二段均质压力为2~4MPa,均质温度为65℃。均质老化后的混合料凝冻,温度为 -2~-4℃,时间15~20分钟。将均质老化后的浆料用冰淇淋机成型机制成需要的型状。将制成的软质冰淇淋放入-18℃的冰柜中硬化48h以上。
Claims (1)
1.一种艾蒿冰淇淋的制作方法,原料由以下重量百分比的组分组成:
全脂奶粉:1.5~2.5%;全脂甜炼乳:10~20%;硬化油:5~6%;奶油:1~2%;白砂糖:10~15%;鲜蛋浆:5~10%;瓜尔豆胶:0.2~0.3%;海藻酸钠:0.05~0.1%;CMC:0.05~0.1%;魔芋胶:0.1~0.15%;艾蒿:5~10%;饮用水:适量;以上各组分之和为100%,其特征在于:在上述配料中添加有5~10%的艾蒿。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104957353A (zh) * | 2015-07-16 | 2015-10-07 | 徐静 | 一种玉竹汁冰淇淋及其制作方法 |
CN104957347A (zh) * | 2015-07-16 | 2015-10-07 | 徐静 | 一种山竹果肉冰淇淋及其制作方法 |
CN105076661A (zh) * | 2015-07-15 | 2015-11-25 | 徐静 | 一种竹汁冰淇淋及其制作方法 |
CN105211494A (zh) * | 2015-10-29 | 2016-01-06 | 惠州市康祥生物技术开发有限公司 | 一种含有艾叶提取物的冰淇淋及其制备方法 |
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CN1552232A (zh) * | 2003-06-02 | 2004-12-08 | 深圳市海川实业股份有限公司 | 苦瓜冰淇淋粉及其制作方法 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105076661A (zh) * | 2015-07-15 | 2015-11-25 | 徐静 | 一种竹汁冰淇淋及其制作方法 |
CN104957353A (zh) * | 2015-07-16 | 2015-10-07 | 徐静 | 一种玉竹汁冰淇淋及其制作方法 |
CN104957347A (zh) * | 2015-07-16 | 2015-10-07 | 徐静 | 一种山竹果肉冰淇淋及其制作方法 |
CN105211494A (zh) * | 2015-10-29 | 2016-01-06 | 惠州市康祥生物技术开发有限公司 | 一种含有艾叶提取物的冰淇淋及其制备方法 |
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