CN106260472A - 一种不反霜的巧克力涂层冰激凌 - Google Patents
一种不反霜的巧克力涂层冰激凌 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种不反霜的巧克力涂层冰激凌,由以下原料制成:全脂奶粉、淡奶油、低聚乳果糖、水果、巧克力、山梨糖醇、脱脂奶粉、白瓜子仁、打瓜子仁、乳酸菌、生香酵母菌、羧甲基纤维素钠、刺槐豆胶、植物油、蔗糖脂肪酸酯、红毛五加多糖、1,3‑二硬脂酸‑2‑油酸甘油酯、食用香精。本发明提供的冰激凌,外层香脆,里层细腻香糯,营养全面,易于吸收;果汁与全脂奶粉经乳酸菌发酵,产生益生物质,富含活的乳酸菌,增加香味,酸甜可口,减慢融化速度,可待温度稍微升高后再食用,减少肠胃刺激,提高贮存和运输性能,补充全面营养,促进肠道功能,维持机体健康;外层巧克力,不反霜,口感酥脆,延长货架期,减少成本,提高经济收入。
Description
技术领域
本发明主要涉及冰激凌的加工领域,尤其涉及一种不反霜的巧克力涂层冰激凌。
背景技术
目前,市场上供应的冷冻饮品的种类繁多,冰激凌产品因为其厚实和香滑绵密的口感吸引了很多的消费者,现在市场上的冰激凌产品中,外涂巧克力产品占30%,涂挂产品在市场上容易结出白霜,质地也会变得如沙一般,口感干燥,严重影响货架期。
现在市场亟需一种不反霜的巧克力涂层冰激凌,不仅可以减少客户因反霜对产品质量产生的抱怨,延长产品货架期,还可以提升品牌体验度,增加经济效益。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种不反霜的巧克力涂层冰激凌。
一种不反霜的巧克力涂层冰激凌,由以下重量份的原料制成:全脂奶粉54~56、淡奶油31~33、低聚乳果糖27~29、水果22~24、巧克力14~16、山梨糖醇10~11、脱脂奶粉7~9、白瓜子仁3~4、打瓜子仁3~4、乳酸菌2~3、生香酵母菌0.6~0.8、羧甲基纤维素钠0.6~0.8、刺槐豆胶0.3~0.4、植物油0.15~0.18、蔗糖脂肪酸酯0.15~0.18、红毛五加多糖0.12~0.14、1,3-二硬脂酸-2-油酸甘油酯0.12~0.14、食用香精0.07~0.09。
所述的水果,为香蕉、柠檬、菠萝、西瓜、猕猴桃、榴莲中的一种或多种。
所述的乳酸菌,由以下重量比的乳酸菌组成:双岐乳杆菌:德式乳杆菌:开菲尔=7~8:5~6:3~4,并已分别进行活化。
所述的植物油,为椰子油和棕榈油的混合物,重量比为椰子油:棕榈油=1:1。
一种不反霜的巧克力涂层冰激凌的制备方法,其具体步骤为:
(1)将水果洗净,去杂,打浆,过100~120目筛,得果汁;
(2)将全脂奶粉和低聚乳果糖加入果汁中,混合均匀,于54~56℃、22~24Mpa条件下均质20~30分钟,使组织细腻,加入乳酸菌,置于41~43℃恒温箱中,发酵16~18小时,产生香味及益生物质,富含活的乳酸菌,提高融化温度,加入淡奶油,混合均匀,得果汁酸奶;
(3)将羧甲基纤维素钠与刺槐豆胶混合,加入混合物重量4~5倍量的蒸馏水,加热,不断搅拌至完全融化,得混合胶溶液;
(4)将白瓜子仁和打瓜子仁切碎,至粒径为2~3mm,置于62~64℃烘箱,烘干至水分含量为2~3%,抑制巧克力融化,产生焦香,得坚果粒;
(5)将植物油倒入容器,加热至155~160℃,去除生油味,自然冷却至45~50℃,加入1,3-二硬脂酸-2-油酸甘油酯,搅拌至完全融化,冷却至43~45℃,加入巧克力和红毛五加多糖,52~54转/分钟搅拌25~30分钟,加入脱脂奶粉、山梨糖醇和生香酵母菌,搅拌均匀,置于36~38℃保温30~40分钟,改变巧克力成分的分子结构,抑制反霜,加入坚果粒,混合均匀,得巧克力浆;
(6)将混合胶溶液和蔗糖脂肪酸酯加入果汁酸奶中,36~38℃搅拌均匀,加入食用香精,33~35℃恒温搅拌35~40分钟,得冰激凌浆;
(7)将冰激凌浆注入模具中,先置于3~4℃静置老化5~6小时,62~64KHz超声16~18分钟后,提高膨胀率,口感细腻、香糯,表面光滑,气孔均匀,无冰晶,再置于-20~-18℃冷冻22~24小时,脱模后,浸于巧克力浆,取出,迅速置于12~14℃进行冷却,得不反霜的巧克力涂层冰激凌;
(8)包装,得成品。
所述步骤(5)的巧克力浆,也可注入模具,脱模,制备不反霜的巧克力。
本发明的优点是:本发明提供的一种不反霜的巧克力涂层冰激凌,原料丰富,层次明显,口感分明,外层香脆,里层细腻香糯,营养全面,易于吸收;果汁与全脂奶粉经乳酸菌发酵,产生益生物质,富含活的乳酸菌,增加香味,酸甜可口,口感香糯,能够减慢融化速度,可待温度稍微升高后再进行食用,减少肠胃刺激,提高贮存和运输性能,补充全面营养,清理肠道,促进肠道功能,维持机体健康;外层巧克力加入多种天然成分和生香酵母,改变巧克力成分的分子结构,抑制反霜,口感酥脆,明显延长货架期,减少成本,提高经济收入;冰激凌浆灌入模具后,进行老化,提高膨胀率,再超声混匀,使组织细腻,无冰晶产生,高效快速。
具体实施方式
下面用具体实施例说明本发明,并不是对本发明的限制。
实施例1
一种不反霜的巧克力涂层冰激凌,由以下重量份的原料制成:全脂奶粉54、淡奶油31、低聚乳果糖27、水果22、巧克力14、山梨糖醇10、脱脂奶粉7、白瓜子仁3、打瓜子仁3、乳酸菌2、生香酵母菌0.6、羧甲基纤维素钠0.6、刺槐豆胶0.3、植物油0.15、蔗糖脂肪酸酯0.15、红毛五加多糖0.12、1,3-二硬脂酸-2-油酸甘油酯0.12、食用香精0.07。
所述的乳酸菌,由以下重量比的乳酸菌组成:双岐乳杆菌:德式乳杆菌:开菲尔=7:5:3,并已分别进行活化。
一种不反霜的巧克力涂层冰激凌的制备方法,其具体步骤为:
(1)将水果洗净,去杂,打浆,过120目筛,得果汁;
(2)将全脂奶粉和低聚乳果糖加入果汁中,混合均匀,于55℃、23Mpa条件下均质25分钟,使组织细腻,加入乳酸菌,置于42℃恒温箱中,发酵17小时,产生香味及益生物质,富含活的乳酸菌,提高融化温度,加入淡奶油,混合均匀,得果汁酸奶;
(3)将羧甲基纤维素钠与刺槐豆胶混合,加入混合物重量5倍量的蒸馏水,加热,不断搅拌至完全融化,得混合胶溶液;
(4)将白瓜子仁和打瓜子仁切碎,至粒径为3mm,置于64℃烘箱,烘干至水分含量为3%,抑制巧克力融化,产生焦香,得坚果粒;
(5)将植物油倒入容器,加热至160℃,去除生油味,自然冷却至50℃,加入1,3-二硬脂酸-2-油酸甘油酯,搅拌至完全融化,冷却至45℃,加入巧克力和红毛五加多糖,54转/分钟搅拌30分钟,加入脱脂奶粉、山梨糖醇和生香酵母菌,搅拌均匀,置于38℃保温35分钟,改变巧克力成分的分子结构,抑制反霜,加入坚果粒,混合均匀,得巧克力浆;
(6)将混合胶溶液和蔗糖脂肪酸酯加入果汁酸奶中,37℃搅拌均匀,加入食用香精,35℃恒温搅拌40分钟,得冰激凌浆;
(7)将冰激凌浆注入模具中,先置于4℃静置老化6小时,64KHz超声18分钟后,提高膨胀率,口感细腻、香糯,表面光滑,气孔均匀,无冰晶,再置于-20℃冷冻24小时,脱模后,浸于巧克力浆,取出,迅速置于14℃进行冷却,得不反霜的巧克力涂层冰激凌;
(8)包装,得成品。
实施例2
一种不反霜的巧克力涂层冰激凌,由以下重量份的原料制成:全脂奶粉55、淡奶油32、低聚乳果糖28、菠萝12、西瓜11、巧克力15、山梨糖醇10、脱脂奶粉8、白瓜子仁4、打瓜子仁3、乳酸菌3、生香酵母菌0.7、羧甲基纤维素钠0.7、刺槐豆胶0.3、植物油0.16、蔗糖脂肪酸酯0.16、红毛五加多糖0.13、1,3-二硬脂酸-2-油酸甘油酯0.13、食用香精0.08。
所述的乳酸菌,由以下重量比的乳酸菌组成:双岐乳杆菌:德式乳杆菌:开菲尔=8:5:3,并已分别进行活化。
制备方法,同实施例1。
实施例3
一种不反霜的巧克力涂层冰激凌,由以下重量份的原料制成:全脂奶粉56、淡奶油33、低聚乳果糖29、猕猴桃13、榴莲11、巧克力16、山梨糖醇11、脱脂奶粉9、白瓜子仁4、打瓜子仁4、乳酸菌3、生香酵母菌0.8、羧甲基纤维素钠0.8、刺槐豆胶0.4、植物油0.18、蔗糖脂肪酸酯0.18、红毛五加多糖0.14、1,3-二硬脂酸-2-油酸甘油酯0.14、食用香精0.09。
所述的乳酸菌,由以下重量比的乳酸菌组成:双岐乳杆菌:德式乳杆菌:开菲尔=8:6:3,并已分别进行活化。
制备方法,同实施例1。
对比例
市售普通巧克力涂层冰激凌。
实施例和对比例冰激凌的融化率对比:
同时将实施例和对比例的冰激凌从同一个冰箱取出,置于25℃,同时脱去外层包装,并准确称量各冰激凌的重量,同时分别置于3mm的网筛上,网筛下面放置盘子,分别在20分钟和40分钟收集并称量融化的冰激凌,并记录表面成糊时间、第一滴落下时间及变形时间,计算融化率,融化率的计算公式为:融化率(%)=融化的冰激凌重量/原始的冰激凌重量×100%;实施例和对比例冰激凌的融化率对比见表1。
表1:实施例和对比例冰激凌的融化率对比
项目 | 实施例 | 对比例 |
原始重量/(g) | 90.85 | 91.34 |
20分钟融化率/(%) | 5.3 | 12.6 |
40分钟融化率/(%) | 8.6 | 21.4 |
表面成糊时间/(分钟) | 14 | 8 |
第一滴落下时间/(分钟) | 18 | 13 |
变形时间/(分钟) | 36 | 29 |
从表1的结果表明,本发明提供的方法制备的不反霜的巧克力涂层冰激凌,其融化率明显较对比例小,融化时间明显延长,具有较强的抗融性,能够方便贮存和运输。
实施例和对比例冰激凌的抗霜效果:
同时将实施例和对比例的冰激凌脱去外层包装,在同一个冰箱内冷冻40分钟,取出,置于25℃静置放置5分钟,如此反复8次,观察冰激凌巧克力涂层的反霜情况;实施例和对比例冰激凌的抗霜效果见表2。
表2:实施例和对比例冰激凌的抗霜效果
项目 | 实施例组 | 对比例组 |
第2次反霜 | — | + |
第4次反霜 | — | + |
第6次反霜 | — | ++ |
第8次反霜 | + | +++ |
注:“—”表示不反霜,“+”表示反霜,越多,表示反霜越严重。
从表2的结果表明,本发明提供的方法制备的不反霜的巧克力涂层冰激凌,经反复冷冻解冻8次,实施例的巧克力涂层基本无霜,而对比例的巧克力涂层反霜严重,说明本发明提供的不反霜的巧克力涂层冰激凌具有较好的抗霜效果。
Claims (6)
1.一种不反霜的巧克力涂层冰激凌,其特征在于,由以下重量份的原料制成:全脂奶粉54~56、淡奶油31~33、低聚乳果糖27~29、水果22~24、巧克力14~16、山梨糖醇10~11、脱脂奶粉7~9、白瓜子仁3~4、打瓜子仁3~4、乳酸菌2~3、生香酵母菌0.6~0.8、羧甲基纤维素钠0.6~0.8、刺槐豆胶0.3~0.4、植物油0.15~0.18、蔗糖脂肪酸酯0.15~0.18、红毛五加多糖0.12~0.14、1,3-二硬脂酸-2-油酸甘油酯0.12~0.14、食用香精0.07~0.09。
2.根据权利要求1所述的不反霜的巧克力涂层冰激凌,其特征在于,所述的水果,为香蕉、柠檬、菠萝、西瓜、猕猴桃、榴莲中的一种或多种。
3.根据权利要求1所述的不反霜的巧克力涂层冰激凌,其特征在于,所述的乳酸菌,由以下重量比的乳酸菌组成:双岐乳杆菌:德式乳杆菌:开菲尔=7~8:5~6:3~4,并已分别进行活化。
4.根据权利要求1所述的不反霜的巧克力涂层冰激凌,其特征在于,所述的植物油,为椰子油和棕榈油的混合物,重量比为椰子油:棕榈油=1:1。
5.根据权利要求1所述不反霜的巧克力涂层冰激凌的制备方法,其特征在于,具体包括以下步骤:
(1)将水果洗净,去杂,打浆,过100~120目筛,得果汁;
(2)将全脂奶粉和低聚乳果糖加入果汁中,混合均匀,于54~56℃、22~24Mpa条件下均质20~30分钟,加入乳酸菌,置于41~43℃恒温箱中,发酵16~18小时,加入淡奶油,混合均匀,得果汁酸奶;
(3)将羧甲基纤维素钠与刺槐豆胶混合,加入混合物重量4~5倍量的蒸馏水,加热,不断搅拌至完全融化,得混合胶溶液;
(4)将白瓜子仁和打瓜子仁切碎,至粒径为2~3mm,置于62~64℃烘箱,烘干至水分含量为2~3%,得坚果粒;
(5)将植物油倒入容器,加热至155~160℃,自然冷却至45~50℃,加入1,3-二硬脂酸-2-油酸甘油酯,搅拌至完全融化,冷却至43~45℃,加入巧克力和红毛五加多糖,52~54转/分钟搅拌25~30分钟,加入脱脂奶粉、山梨糖醇和生香酵母菌,搅拌均匀,置于36~38℃保温30~40分钟,加入坚果粒,混合均匀,得巧克力浆;
(6)将混合胶溶液和蔗糖脂肪酸酯加入果汁酸奶中,36~38℃搅拌均匀,加入食用香精,33~35℃恒温搅拌35~40分钟,得冰激凌浆;
(7)将冰激凌浆注入模具中,先置于3~4℃静置老化5~6小时,62~64KHz超声16~18分钟后,再置于-20~-18℃冷冻22~24小时,脱模后,浸于巧克力浆,取出,迅速置于12~14℃进行冷却,得不反霜的巧克力涂层冰激凌;
(8)包装,得成品。
6.根据权利要求5所述不反霜的巧克力涂层冰激凌的制备方法,其特征在于,所述步骤(5)的巧克力浆,也可注入模具,脱模,制备不反霜的巧克力。
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Application publication date: 20170104 |