CN106260475A - A kind of sandwich delicious and crisp ice cream - Google Patents
A kind of sandwich delicious and crisp ice cream Download PDFInfo
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- CN106260475A CN106260475A CN201610660199.XA CN201610660199A CN106260475A CN 106260475 A CN106260475 A CN 106260475A CN 201610660199 A CN201610660199 A CN 201610660199A CN 106260475 A CN106260475 A CN 106260475A
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- Prior art keywords
- crisp
- ice cream
- sandwich
- chocolate
- delicious
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 54
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 50
- 235000019219 chocolate Nutrition 0.000 claims abstract description 34
- 241000894006 Bacteria Species 0.000 claims abstract description 25
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 25
- 239000004310 lactic acid Substances 0.000 claims abstract description 25
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 14
- 239000008158 vegetable oil Substances 0.000 claims abstract description 14
- 239000006071 cream Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000008939 whole milk Nutrition 0.000 claims abstract description 10
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 9
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 9
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 9
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 9
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 9
- 229920002752 Konjac Polymers 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 9
- 239000000194 fatty acid Substances 0.000 claims abstract description 9
- 229930195729 fatty acid Natural products 0.000 claims abstract description 9
- 229930182830 galactose Natural products 0.000 claims abstract description 9
- 229940046240 glucomannan Drugs 0.000 claims abstract description 9
- 239000000252 konjac Substances 0.000 claims abstract description 9
- 235000010485 konjac Nutrition 0.000 claims abstract description 9
- 239000000600 sorbitol Substances 0.000 claims abstract description 9
- 235000010356 sorbitol Nutrition 0.000 claims abstract description 9
- 239000005720 sucrose Substances 0.000 claims abstract description 9
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 9
- 229920000392 Zymosan Polymers 0.000 claims abstract description 8
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 17
- 235000015203 fruit juice Nutrition 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 8
- 229920006335 epoxy glue Polymers 0.000 claims description 6
- 230000008018 melting Effects 0.000 claims description 6
- 238000002844 melting Methods 0.000 claims description 6
- 235000013618 yogurt Nutrition 0.000 claims description 6
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- 235000015141 kefir Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 240000000716 Durio zibethinus Species 0.000 claims description 3
- 235000006025 Durio zibethinus Nutrition 0.000 claims description 3
- 244000134540 Polymnia sonchifolia Species 0.000 claims description 3
- 235000003406 Polymnia sonchifolia Nutrition 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims 2
- 244000131522 Citrus pyriformis Species 0.000 claims 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 244000269722 Thea sinensis Species 0.000 claims 1
- 230000003213 activating effect Effects 0.000 claims 1
- 235000020187 evaporated milk Nutrition 0.000 claims 1
- 238000010257 thawing Methods 0.000 abstract description 15
- 241000209094 Oryza Species 0.000 abstract description 13
- 230000001629 suppression Effects 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000013406 prebiotics Nutrition 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 244000226021 Anacardium occidentale Species 0.000 abstract description 2
- 235000020226 cashew nut Nutrition 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 abstract description 2
- 238000000576 coating method Methods 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 235000012976 tarts Nutrition 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract 1
- 239000000686 essence Substances 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 13
- 235000015110 jellies Nutrition 0.000 description 9
- 239000008274 jelly Substances 0.000 description 9
- 239000002304 perfume Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000014571 nuts Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Classifications
-
- 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
- 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
-
- 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
- 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
- A23G9/322—Products for covering, coating, finishing, decorating
-
- 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
- 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
- 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
-
- 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
- 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
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- A23G2200/08—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 containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- 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
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of sandwich delicious and crisp ice cream, be made up of following raw material: whole milk powder, whipping cream, oligomeric galactose, fruit, chocolate, Sorbitol, rice are crisp, Fructus anacardii, lactic acid bacteria, vegetable oil, sodium carboxymethyl cellulose, Konjac glucomannan, sucrose fatty acid ester, zymosan, 1,3 distearyls acid 2 oleins, edible essences.The ice cream that the present invention provides, level is obvious, outer layer coating and suspending chocolate, and internal layer is that the crisp cashew nut chocolate of rice is sandwich, and mouthfeel is clearly demarcated, comprehensive nutrition, it is easy to absorb；Crisp and Fructus anacardii the top and bottom of rice all seal with chocolate, remain crisp, sweet mouthfeel；Through lactic acid bacteria fermentation, producing prebiotic substance, rich in lactic acid bacteria, tart up, sweet and sour taste, it is possible to slow down thawing speed, can eat after temperature somewhat raises again, reducing the intestines and stomach stimulates, and supplements full nutrition；The multiple natural component of chocolate, the anti-frost of suppression, crispy in taste, hence it is evident that Shelf-life, improves income.
Description
Technical field
The invention mainly relates to the manufacture field of ice cream, particularly relate to a kind of sandwich delicious and crisp ice cream.
Background technology
At present, on market, the freezing beverage of supply is of a great variety, and cream product is because it is abundant and perfume (or spice) is sliding careful
Mouthfeel has attracted a lot of consumers, in cream product currently on the market, and the crisp cream product with Semen Benincasae of rice of addition
A lot, owing to ice cream needs cold chain to store in storage and sales process, so the rice added in ice cream is crisp and Semen Benincasae
Granular food will gradually deliquescing, lose brittleness and fragrance, have a strong impact on it and sell and shelf life.
A kind of sandwich delicious and crisp ice cream is needed in market badly now, will not the deliquescing because cold chain stores, still holding delicious and crisp mouth
Sense, can improve sales volume, increases economic benefit.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of sandwich delicious and crisp ice cream.
A kind of sandwich delicious and crisp ice cream, is made up of the raw material of following weight portion: whole milk powder 54 ~ 56, whipping cream 31 ~ 33,
Oligomeric galactose 25 ~ 27, fruit 22 ~ 24, chocolate 14 ~ 16, Sorbitol 10 ~ 11, rice are crisp 7 ~ 9, Fructus anacardii 3 ~ 4, lactic acid bacteria 2
~ 3, vegetable oil 1.6 ~ 1.8, sodium carboxymethyl cellulose 0.6 ~ 0.8, Konjac glucomannan 0.3 ~ 0.4, sucrose fatty acid ester 0.15 ~ 0.18, ferment
Female polysaccharide 0.12 ~ 0.14,1,3-distearyl acid-2-olein 0.12 ~ 0.14, edible essence 0.07 ~ 0.09.
Described fruit, for one or more in yellow peach, Fructus Mali pumilae, Fructus Citri Limoniae, yacon, Fructus actinidiae chinensis, Durio Zibethinus murr.
Described lactic acid bacteria, is made up of the lactic acid bacteria of following weight ratio: double qi lactobacilluss: bacillus acidophilus: Kefir grains=7 ~
8:5 ~ 6:4 ~ 5, and activate the most respectively.
Described vegetable oil, for Oleum Cocois and the mixture of Oleum Camelliae, weight ratio is Oleum Cocois: Oleum Camelliae=2.2 ~ 2.6:1.3 ~
1.5。
A kind of preparation method of sandwich delicious and crisp ice cream, it concretely comprises the following steps:
(1) fruit is cleaned, roguing, making beating, cross 100 ~ 120 mesh sieves, obtain fruit juice；
(2) adding in fruit juice by whole milk powder and oligomeric galactose, mix homogeneously, in 54 ~ 56 DEG C, homogenizing under the conditions of 22 ~ 24Mpa
20 ~ 30 minutes, make tissue fine and smooth, add lactic acid bacteria, be placed in 41 ~ 43 DEG C of calorstats, ferment 16 ~ 18 hours, generation fragrance and
Prebiotic substance, rich in the lactic acid bacteria lived, improves melt temperature, adds whipping cream, mix homogeneously, obtain fruit juice Yoghourt；
(3) sodium carboxymethyl cellulose is mixed with Konjac glucomannan, add the distilled water of mixture weight 4 ~ 5 times amount, heating, constantly stir
Mix to melting completely, obtain epoxy glue solution；
(4) being shredded by Fructus anacardii, be 2 ~ 3mm to particle diameter, it is crisp to add rice, is placed in 62 ~ 64 DEG C of baking ovens, dry to moisture be 2 ~
3%, suppression chocolate melts, and produces burnt odor, obtains nut bits；
(5) pour vegetable oil into container, be heated to 155 ~ 160 DEG C, remove oil generation taste, naturally cool to 45 ~ 50 DEG C, add 1,3-
Distearyl acid-2-olein, stirring, to melting completely, is cooled to 43 ~ 45 DEG C, addition chocolate and zymosan, and 52 ~ 54
Rev/min stirring 25 ~ 30 minutes, add Sorbitol, stir, be placed in 36 ~ 38 DEG C be incubated 30 ~ 40 minutes, change chalk
The molecular structure of power composition, the anti-frost of suppression, obtain chocolate mass；
(6) epoxy glue solution and sucrose fatty acid ester being added in fruit juice Yoghourt, 36 ~ 38 DEG C stir, and add edible essence,
33 ~ 35 DEG C of constant temperature stir 35 ~ 40 minutes, are placed in 3 ~ 4 DEG C and stand aging 5 ~ 6 hours, and then at-8 ~-6 DEG C of constant temperature, 62 ~ 64KHz surpasses
After sound 16 ~ 18 minutes, pore is uniform, improves expansion rate, and delicate mouthfeel, perfume are glutinous, obtain icecream slurry；
(7) icecream slurry is injected 1/3, ultrasonic 2 ~ 3 minutes of 32 ~ 34KHz of the degree of depth of mould, injects the skilful of die depth 1/9
Gram force is starched, and adds nut bits, injects the chocolate mass of die depth 1/9, continues to inject the icecream slurry of die depth 1/3, puts
Place 30 ~ 40 minutes in the environment of-10 ~-8 DEG C, the demoulding, be dipped in chocolate mass, take out, be placed in the environment of-14 ~-12 DEG C
Middle placement 25 ~ 30 minutes, obtains sandwich delicious and crisp ice cream；
(8) packaging, obtains finished product.
The chocolate mass of described step (5), it is possible to inject mould, the demoulding, the chocolate of the not anti-frost of preparation.
The invention have the advantage that the one sandwich delicious and crisp ice cream that the present invention provides, abundant raw material, level is obvious, outer layer
Coating and suspending chocolate, internal layer is that the crisp cashew nut chocolate of rice is sandwich, and mouthfeel is clearly demarcated, comprehensive nutrition, it is easy to absorb；Crisp and the Fructus anacardii of rice upper
The most all seal with chocolate, not contact wetting, remain crisp, sweet mouthfeel；Fruit juice and whole milk powder are through lactic acid
Bacterium is fermented, and produces prebiotic substance, rich in the lactic acid bacteria lived, tarts up, sweet and sour taste, and mouthfeel perfume (or spice) is glutinous, it is possible to slow down thawing speed
Degree, can eat after temperature somewhat raises again, and reducing the intestines and stomach stimulates, and improves storage and transport performance, supplements full nutrition,
Cleaning intestinal, promotes function of intestinal canal, maintains body health；Chocolate adds multiple natural component, changes dividing of chocolate ingredients
Minor structure, the anti-frost of suppression, crispy in taste, hence it is evident that Shelf-life, reduces cost, improves income.
Detailed description of the invention
With specific embodiment, the present invention is described below, is not limitation of the present invention.
Embodiment 1
A kind of sandwich delicious and crisp ice cream, is made up of the raw material of following weight portion: whole milk powder 54, whipping cream 31, oligomeric galactose
25, yellow peach 22, chocolate 14, Sorbitol 10, rice is crisp 7, Fructus anacardii 3, lactic acid bacteria 2, vegetable oil 1.6, sodium carboxymethyl cellulose
0.6, Konjac glucomannan 0.3, sucrose fatty acid ester 0.15, zymosan 0.12,1,3-distearyl acid-2-olein 0.12, food
With essence 0.07.
Described lactic acid bacteria, is made up of the lactic acid bacteria of following weight ratio: double qi lactobacilluss: bacillus acidophilus: Kefir grains=7:
5:4, and activate the most respectively.
Described vegetable oil, for Oleum Cocois and the mixture of Oleum Camelliae, weight ratio is Oleum Cocois: Oleum Camelliae=2.2:1.3.
A kind of preparation method of sandwich delicious and crisp ice cream, it concretely comprises the following steps:
(1) fruit is cleaned, roguing, making beating, cross 120 mesh sieves, obtain fruit juice；
(2) adding in fruit juice by whole milk powder and oligomeric galactose, mix homogeneously, in 55 DEG C, homogenizing 25 points under the conditions of 23Mpa
Clock, makes tissue fine and smooth, adds lactic acid bacteria, be placed in 42 DEG C of calorstats, ferment 17 hours, produce fragrance and prebiotic substance, rich in
The lactic acid bacteria lived, improves melt temperature, adds whipping cream, mix homogeneously, obtains fruit juice Yoghourt；
(3) sodium carboxymethyl cellulose is mixed with Konjac glucomannan, add the distilled water of mixture weight 5 times amount, heating, be stirred continuously
To melting completely, obtain epoxy glue solution；
(4) being shredded by Fructus anacardii, be 3mm to particle diameter, addition rice is crisp, is placed in 63 DEG C of baking ovens, and drying to moisture is 2%, suppresses
Chocolate melts, and produces burnt odor, obtains nut bits；
(5) pour vegetable oil into container, be heated to 160 DEG C, remove oil generation taste, naturally cool to 50 DEG C, add 1,3-distearyl
Acid-2-olein, stirring, to melting completely, is cooled to 45 DEG C, adds chocolate and zymosan, 54 revs/min of stirrings
30 minutes, add Sorbitol, stir, be placed in 36 DEG C and be incubated 40 minutes, change the molecular structure of chocolate ingredients, suppression
Anti-frost, obtains chocolate mass；
(6) epoxy glue solution and sucrose fatty acid ester being added in fruit juice Yoghourt, 38 DEG C stir, addition edible essence, and 35
DEG C constant temperature stirs 40 minutes, is placed in 4 DEG C and stands aging 6 hours, and then at-6 DEG C of constant temperature, 62KHz is after ultrasonic 16 minutes, and pore is equal
Even, improve expansion rate, delicate mouthfeel, perfume are glutinous, obtain icecream slurry；
(7) icecream slurry is injected 1/3, ultrasonic 3 minutes of 34KHz of the degree of depth of mould, injects the chocolate of die depth 1/9
Slurry, adds nut bits, injects the chocolate mass of die depth 1/9, continues to inject the icecream slurry of die depth 1/3, is placed in-8
DEG C environment in place 40 minutes, the demoulding, be dipped in chocolate mass, take out, be placed in the environment of-12 DEG C placement 30 minutes,
Sandwich delicious and crisp ice cream；
(8) packaging, obtains finished product.
Embodiment 2
A kind of sandwich delicious and crisp ice cream, is made up of the raw material of following weight portion: whole milk powder 55, whipping cream 32, oligomeric galactose
26, Fructus Citri Limoniae 13, Durio Zibethinus murr 10, chocolate 15, Sorbitol 10, rice are crisp 8, Fructus anacardii 4, lactic acid bacteria 3, vegetable oil 1.7, carboxymethyl are fine
Dimension element sodium 0.7, Konjac glucomannan 0.4, sucrose fatty acid ester 0.16, zymosan 0.13,1,3-distearyl acid-2-olein
0.13, edible essence 0.08.
Described lactic acid bacteria, is made up of the lactic acid bacteria of following weight ratio: double qi lactobacilluss: bacillus acidophilus: Kefir grains=8:
6:5, and activate the most respectively.
Described vegetable oil, for Oleum Cocois and the mixture of Oleum Camelliae, weight ratio is Oleum Cocois: Oleum Camelliae=2.4:1.3.
Preparation method, with embodiment 1.
Embodiment 3
A kind of sandwich delicious and crisp ice cream, is made up of the raw material of following weight portion: whole milk powder 56, whipping cream 33, oligomeric galactose
27, yacon 24, chocolate 16, Sorbitol 11, rice is crisp 9, Fructus anacardii 4, lactic acid bacteria 3, vegetable oil 1.8, carboxymethyl cellulose
Sodium 0.8, Konjac glucomannan 0.4, sucrose fatty acid ester 0.18, zymosan 0.14,1,3-distearyl acid-2-olein 0.14,
Edible essence 0.09.
Described lactic acid bacteria, is made up of the lactic acid bacteria of following weight ratio: double qi lactobacilluss: bacillus acidophilus: Kefir grains=8:
6:5, and activate the most respectively.
Described vegetable oil, for Oleum Cocois and the mixture of Oleum Camelliae, weight ratio is Oleum Cocois: Oleum Camelliae=2.6:1.5.
Preparation method, with embodiment 1.
Comparative example
Commercially available common sandwich ice cream.
The thawing rate contrast of embodiment and comparative example ice cream:
The ice cream of embodiment and comparative example is taken out from same refrigerator simultaneously, be placed in 25 DEG C, slough outer packaging simultaneously, and
The weight of each ice cream of precise, is respectively placed on the mesh screen of 3mm simultaneously, mesh screen plate placed below, respectively at 20 minutes
With within 40 minutes, collect and weigh the ice cream of thawing, and recording surface becomes paste time, first lowering time and deformation time, meter
Calculating thawing rate, the computing formula of thawing rate is: the ice cream weight of the ice cream weight of thawing rate (%)=thawing/original ×
100%；The thawing rate contrast of embodiment and comparative example ice cream is shown in Table 1.
Table 1: the thawing rate contrast of embodiment and comparative example ice cream
| Project | Embodiment | Comparative example |
| Original weight/(g) | 91.85 | 91.34 |
| 20 minutes thawing rate/(%) | 5.4 | 12.5 |
| 40 minutes thawing rate/(%) | 8.5 | 21.6 |
| Surface becomes paste time/(minute) | 17 | 8 |
| First lowering time/(minute) | 19 | 13 |
| Deformation time/(minute) | 37 | 29 |
Show from the result of table 1, sandwich delicious and crisp ice cream prepared by the method that the present invention provides, its thawing rate substantially relatively comparative example
Little, the thawing time is obviously prolonged, and has stronger thawing resistance, it is possible to convenient storage and transport.
The crisp effect of sandwich guarantor of embodiment and comparative example ice cream:
The ice cream of embodiment and comparative example is sloughed outer packaging simultaneously, freezing 40 minutes in same refrigerator, take out, put
In 25 DEG C stand place 5 minutes, 4 times the most repeatedly, the delicious and crisp sense of each ice cream of subjective appreciation；Embodiment and comparative example ice cream
The crisp effect of sandwich guarantor be shown in Table 2.
Table 2: the crisp effect of sandwich guarantor of embodiment and comparative example ice cream
| Project | Embodiment group | Comparative example group |
| Feel like jelly for 1st time | — | + |
| Feel like jelly for 2nd time | — | + |
| Feel like jelly for 3rd time | — | ++ |
| The 4th is felt like jelly | + | +++ |
Note: " " expression is not felt like jelly, "+" represent and feel like jelly, the most, expression is felt like jelly the most serious.
Showing from the result of table 2, sandwich delicious and crisp ice cream prepared by the method that the present invention provides, through freeze-thaw 4 repeatedly
Secondary, the ice cream of embodiment is sandwich not to feel like jelly, and keeps delicious and crisp, and the ice cream of comparative example is sandwich feels like jelly serious, loses perfume (or spice)
Taste, illustrates the sandwich delicious and crisp ice cream that the present invention provides to have preferably and protects crisp effect.
Claims (6)
1. a sandwich delicious and crisp ice cream, it is characterised in that be made up of the raw material of following weight portion: whole milk powder 54 ~ 56, evaporated milk
Oil 31 ~ 33, oligomeric galactose 25 ~ 27, fruit 22 ~ 24, chocolate 14 ~ 16, Sorbitol 10 ~ 11, rice are crisp 7 ~ 9, Fructus anacardii 3 ~
4, lactic acid bacteria 2 ~ 3, vegetable oil 1.6 ~ 1.8, sodium carboxymethyl cellulose 0.6 ~ 0.8, Konjac glucomannan 0.3 ~ 0.4, sucrose fatty acid ester
0.15 ~ 0.18, zymosan 0.12 ~ 0.14,1,3-distearyl acid-2-olein 0.12 ~ 0.14, edible essence 0.07 ~
0.09。
Sandwich delicious and crisp ice cream the most according to claim 1, it is characterised in that described fruit, for yellow peach, Fructus Mali pumilae, lemon
One or more in lemon, yacon, Fructus actinidiae chinensis, Durio Zibethinus murr.
Sandwich delicious and crisp ice cream the most according to claim 1, it is characterised in that described lactic acid bacteria, by following weight ratio
Lactic acid bacteria composition: double qi lactobacilluss: bacillus acidophilus: Kefir grains=7 ~ 8:5 ~ 6:4 ~ 5, and activating the most respectively.
Sandwich delicious and crisp ice cream the most according to claim 1, it is characterised in that described vegetable oil, for Oleum Cocois and tea
The mixture of oil, weight ratio is Oleum Cocois: Oleum Camelliae=2.2 ~ 2.6:1.3 ~ 1.5.
The preparation method of the most sandwich delicious and crisp ice cream, it is characterised in that specifically include following steps:
(1) fruit is cleaned, roguing, making beating, cross 100 ~ 120 mesh sieves, obtain fruit juice；
(2) adding in fruit juice by whole milk powder and oligomeric galactose, mix homogeneously, in 54 ~ 56 DEG C, homogenizing under the conditions of 22 ~ 24Mpa
20 ~ 30 minutes, add lactic acid bacteria, be placed in 41 ~ 43 DEG C of calorstats, ferment 16 ~ 18 hours, add whipping cream, mix homogeneously, obtain
Fruit juice Yoghourt；
(3) sodium carboxymethyl cellulose is mixed with Konjac glucomannan, add the distilled water of mixture weight 4 ~ 5 times amount, heating, constantly stir
Mix to melting completely, obtain epoxy glue solution；
(4) being shredded by Fructus anacardii, be 2 ~ 3mm to particle diameter, it is crisp to add rice, is placed in 62 ~ 64 DEG C of baking ovens, dry to moisture be 2 ~
3%, obtain nut bits；
(5) pour vegetable oil into container, be heated to 155 ~ 160 DEG C, naturally cool to 45 ~ 50 DEG C, add 1,3-distearyl acid-2-
Olein, stirring, to melting completely, is cooled to 43 ~ 45 DEG C, adds chocolate and zymosan, 52 ~ 54 revs/min of stirrings
25 ~ 30 minutes, add Sorbitol, stir, be placed in 36 ~ 38 DEG C and be incubated 30 ~ 40 minutes, obtain chocolate mass；
(6) epoxy glue solution and sucrose fatty acid ester being added in fruit juice Yoghourt, 36 ~ 38 DEG C stir, and add edible essence,
33 ~ 35 DEG C of constant temperature stir 35 ~ 40 minutes, are placed in 3 ~ 4 DEG C and stand aging 5 ~ 6 hours, and then at-8 ~-6 DEG C of constant temperature, 62 ~ 64KHz surpasses
After sound 16 ~ 18 minutes, obtain icecream slurry；
(7) icecream slurry is injected 1/3, ultrasonic 2 ~ 3 minutes of 32 ~ 34KHz of the degree of depth of mould, injects the skilful of die depth 1/9
Gram force is starched, and adds nut bits, injects the chocolate mass of die depth 1/9, continues to inject the icecream slurry of die depth 1/3, puts
Place 30 ~ 40 minutes in the environment of-10 ~-8 DEG C, the demoulding, be dipped in chocolate mass, take out, be placed in the environment of-14 ~-12 DEG C
Middle placement 25 ~ 30 minutes, obtains sandwich delicious and crisp ice cream；
(8) packaging, obtains finished product.
The preparation method of the most sandwich delicious and crisp ice cream, it is characterised in that the chalk of described step (5)
Power is starched, it is possible to inject mould, the demoulding, the chocolate of the not anti-frost of preparation.
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