CN107223760A - A kind of Enteromorpha ice cream and preparation method thereof - Google Patents
A kind of Enteromorpha ice cream and preparation method thereof Download PDFInfo
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- CN107223760A CN107223760A CN201710663937.0A CN201710663937A CN107223760A CN 107223760 A CN107223760 A CN 107223760A CN 201710663937 A CN201710663937 A CN 201710663937A CN 107223760 A CN107223760 A CN 107223760A
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- 241000196252 Ulva Species 0.000 title claims abstract description 65
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims description 11
- 239000000284 extract Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002562 thickening agent Substances 0.000 claims abstract description 12
- 239000004519 grease Substances 0.000 claims abstract description 10
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 239000003765 sweetening agent Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims description 30
- 230000032683 aging Effects 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 7
- 239000012530 fluid Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 238000010257 thawing Methods 0.000 claims description 3
- 238000002525 ultrasonication Methods 0.000 claims description 3
- 238000003828 vacuum filtration Methods 0.000 claims description 3
- 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 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical group CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 2
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 2
- 229920002581 Glucomannan Polymers 0.000 claims description 2
- 229920002752 Konjac Polymers 0.000 claims description 2
- 239000010495 camellia oil Substances 0.000 claims description 2
- 229940046240 glucomannan Drugs 0.000 claims description 2
- 239000000252 konjac Substances 0.000 claims description 2
- 235000010485 konjac Nutrition 0.000 claims description 2
- 235000010445 lecithin Nutrition 0.000 claims description 2
- 239000000787 lecithin Substances 0.000 claims description 2
- 229940067606 lecithin Drugs 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 238000000967 suction filtration Methods 0.000 claims description 2
- 210000000481 breast Anatomy 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 150000004676 glycans Chemical class 0.000 abstract description 9
- 229920001282 polysaccharide Polymers 0.000 abstract description 9
- 239000005017 polysaccharide Substances 0.000 abstract description 9
- 238000005187 foaming Methods 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 230000001007 puffing effect Effects 0.000 abstract description 2
- 230000008719 thickening Effects 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 125000001931 aliphatic group Chemical group 0.000 description 2
- 235000020965 cold beverage Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical group OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- -1 carbon fatty acid Chemical class 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002699 waste material Substances 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
-
- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
-
- 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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of Enteromorpha ice cream, by percentage to the quality, including Enteromorpha extract 8 20%, white granulated sugar 8 15%, milk powder 2 10%, grease 2% 8%, emulsifying agent 0.1% 0.3%, thickener 0.01% 0.05%, flavoring essence 0.01% 0.1%, sweetener 2 4%, remaining is water.The present invention is used as the health-care components in ice cream from Enteromorpha, Enteromorpha contains abundant polysaccharide component, algal polysaccharides can effectively strengthen immunity of organisms, other polysaccharide inherently has certain viscosity and thickening power, hence in so that the usage amount of thickener reduces by 60 70% in whole ice cream formula, other polysaccharide also has foaming property in itself, loose careful organizational form can be more formed in puffing process, mouthfeel is more preferably.
Description
Technical field
The present invention relates to a kind of ice cream and its production method, the ice cream containing Enteromorpha extract in a kind of dispensing is specifically referred to
And its production method, belong to frozen manufacture field.
Background technology
Ice cream is a kind of common cold drink product of four seasons, and especially summer is widely loved by consumers, with lush tasty
Local flavor and fine and smooth careful mouthfeel, it is wide in variety, in the important share of China's frozen market share.
At present, the ice cream species of in the market supply is various, and new breakthrough is all sought on packaging, structure, local flavor by each businessman
Point, for example, in local flavor innovation, from milk taste, fruity, chocolate flavoured to composite flavor etc..With constantly swashing for market competition
Strong and consumer is more and more required taste of diet, nutrient health etc., it is necessary to find new innovation member for ice cream market
Element, to improve the surcharge of ice cream product.
The research report of health-care nutritive ice cream has been related in the prior art, for example, CN1116810C discloses one kind
Auxotype ice cream by raw material of American Ginseng, CN1297206C discloses a kind of summer Sang Ju Yin herbal tea ice cream etc., CN 101589759B
There is provided a kind of potato ice cream bar or ice cream and its production method, CN 101347172B disclose a kind of pumpkin ice-cream and its life
Production method.
Above-mentioned auxotype ice cream has met consumer to health-oriented products and multifarious demand, with larger market
Promotion potential.Therefore, the cold drink product of auxotype is researched and developed, more meets pursuit of the people to health, with good society and warp
Ji benefit.
Marine alga is rich in algal polysaccharides, and polysaccharose substance has multiple efficacies, especially strengthens immune and anticancer effect notable；
Marine alga also contains substantial amounts of dietary fiber, helps digest and promotes waste discharge, it is to avoid the growth of internal harmful bacteria, has whole intestines
Effect.Marine alga is the healthy food materials that a kind of nutritive value is higher, heat is low on the whole.
Enteromorpha is rich in carbohydrate, protein, crude fibre, amino acid, aliphatic acid, vitamin and several mineral materials, its
Middle iron content be recited as on Chinese food nutrient component meter China's food most.Simultaneously also containing fat and vitamin.In waterside
In tongue protein, amino acid classes are complete, it is necessary to which amino acid content is higher, and wherein the limiting amino acid of edge pipe Enteromorpha is to rely ammonia
Acid, amino acid score is 79；The limiting amino acid of bar Enteromorpha is methionine, and amino acid score is 80.The aliphatic acid composition of Enteromorpha
In, the content of polyunsaturated fatty acid, monounsaturated fatty acids and saturated fatty acid is respectively 50.5%, 12.7% and
36.8%, including nearly 4% odd carbon fatty acid.Therefore Enteromorpha be high protein, it is high dietary-fiber, low fat, low
Energy, and the raw material of the natural ideal nutritional food rich in minerals and vitamins.Enteromorpha is edible, after fresh tongue bar is dried
Can eat, it shred it is levigate after, being sprinkling upon in the minds of cake point has one peat-reek.
The content of the invention
An object of the present invention is to provide a kind of Enteromorpha ice cream or ice cream, enriches the shape of ice cream and similar products
Formula, and improve nutritive value, and reduce heat take the photograph people.
The preparation method that the second object of the present invention is to provide above-mentioned Enteromorpha ice cream.
To reach above-mentioned purpose, the concrete technical scheme that the present invention takes is：
A kind of Enteromorpha ice cream, the ice cream includes Enteromorpha extract.
Further, the Enteromorpha ice cream, in terms of percentage, including Enteromorpha extract 8-20%.
Further, the preparation method of the Enteromorpha extract is：Take after fresh Enteromorpha drains away the water, be immediately placed in -15-
8-12h in 20 DEG C, carries out homogeneous, at least homogeneous 3 times after taking out defrosting afterwards, then will obtain homogenizing fluid to be filtered by vacuum, most
Filter liquor is Enteromorpha extract afterwards.
Further, 1-1.5 times of water is first added before the homogenizing fluid carries out suction filtration again and carries out ultrasonication 20-
30min。
Further, the filter paper mesh number of the selection in the vacuum filtration is less than 50 mesh.
A kind of Enteromorpha ice cream, in percentage, including Enteromorpha extract 8-20%, white granulated sugar 8-15%, milk powder 2-10%,
Grease 2%-8%, emulsifying agent 0.1%-0.3%, thickener 0.01%-0.05%, flavoring essence 0.01%-0.1%, sweetener
2-4%, remaining is water.
Further, the grease preferably uses olive oil or tea oil.
Further, the emulsifying agent is preferably lecithin.
Further, the thickener is preferably konjac glucomannan.
The preparation method of above-mentioned Enteromorpha ice cream comprises the following steps：
(1) raw material is mixed：First by Enteromorpha extract 8-20%, white granulated sugar 8-15%, milk powder 2-10%, grease 2%-
8%, emulsifying agent 0.1%-0.3%, thickener 0.01%-0.05%, sweetener 2-4%, remaining is water, passes through high speed mixer
It is well mixed；
(2) sterilize：Feed liquid is heated and sterilized, sterilization temperature reaches 90 DEG C, 5-6min is kept；
(3) homogeneous, cooling：By feed liquid in 10-20MPa homogeneous, the room temperature of rapid cooling afterwards；
(4) blending：0.01%-0.1% flavoring essence blending is added in feed liquid after the cooling period；
(5) aging：By feed liquid in 4-6 DEG C of aging 12-24h；
(6) congeal：The feed liquid after aging is congealed under the conditions of 0-2 DEG C and obtains expanded material, the control of feed liquid expansion rate exists
Between 50-120%；
(7) it is filling：Expanded material is filled in mould；
(8) it is quick-frozen：Product after again will be filling freezes 40-60min at -28--32 DEG C, obtains the Enteromorpha ice cream.
The advantages of the present invention are：
The present invention is from Enteromorpha as the health-care components in ice cream, and Enteromorpha contains abundant polysaccharide component, algal polysaccharides energy
Enough effectively enhancing immunity of organisms, polysaccharide inherently has certain viscosity and thickening power in addition, hence in so that whole ice cream
The usage amount reduction 60-75% of thickener in formula, polysaccharide, more can shape in puffing process in itself also with foaming property in addition
Into loose careful organizational form, mouthfeel is more preferably.
In addition, Enteromorpha has special fresh scent in itself, color is emerald green, even if remaining in that peak green after heating,
So that product need not add pigment in addition, and it is more healthy, brightly painted product can be accessed, attracts consumer.Enteromorpha
Yield itself greatly, even occurs the state of disaster in some coastal areas, therefore researches and develops new product form using Enteromorpha, has
There is good Social benefit and economic benefit.
Embodiment
The present invention is explained further and illustrated below by way of specific embodiment.
Embodiment 1：The preparation method of Enteromorpha extract
Take after fresh Enteromorpha drains away the water, be immediately placed in 8-12h in -15-20 DEG C, take out carry out homogeneous after thawing afterwards,
At least homogeneous 3 times, adds 1-1.5 times of water and carries out ultrasonication 20-30min, then will obtain homogenizing fluid and be filtered by vacuum, most
Filter liquor is Enteromorpha extract afterwards.Wherein, the filter paper mesh number of the selection in the vacuum filtration is less than 50 mesh.
Embodiment 2：
The Enteromorpha extract prepared using embodiment 1, is carried out the preparation of Enteromorpha ice cream, comprised the following steps：
(1) raw material is mixed：First by Enteromorpha extract 8%, white granulated sugar 8%, milk powder 3%, grease 3%, emulsifying agent
0.1%, thickener 0.01%, sweetener 2%, remaining is water, well mixed by high speed mixer；
(2) sterilize：Feed liquid is heated and sterilized, sterilization temperature reaches 90 DEG C, 5-6min is kept；
(3) homogeneous, cooling：By feed liquid in 15MPa homogeneous, the room temperature of rapid cooling afterwards；
(4) blending：0.01% flavoring essence blending is added in feed liquid after the cooling period；
(5) aging：By feed liquid in 4-6 DEG C of aging 24h；
(6) congeal：The feed liquid after aging is congealed under the conditions of 0-2 DEG C and obtains expanded material, the control of feed liquid expansion rate exists
Between 80%；
(7) it is filling：Expanded material is filled in mould；
(8) it is quick-frozen：Product after again will be filling freezes 40min at -28--32 DEG C, obtains the Enteromorpha ice cream.
Embodiment 3：
The Enteromorpha extract prepared using embodiment 1, is carried out the preparation of Enteromorpha ice cream, comprised the following steps：
(1) raw material is mixed：First by Enteromorpha extract 19%, white granulated sugar 15%, milk powder 10%, grease 8%, emulsifying agent
0.3%, thickener 0.04%, sweetener 3%, remaining is water, well mixed by high speed mixer；
(2) sterilize：Feed liquid is heated and sterilized, sterilization temperature reaches 90 DEG C, 5-6min is kept；
(3) homogeneous, cooling：By feed liquid in 10-20MPa homogeneous, the room temperature of rapid cooling afterwards；
(4) blending：0.08% flavoring essence blending is added in feed liquid after the cooling period；
(5) aging：By feed liquid in 4-6 DEG C of aging 24h；
(6) congeal：The feed liquid after aging is congealed under the conditions of 0-2 DEG C and obtains expanded material, the control of feed liquid expansion rate exists
Between 50-120%；
(7) it is filling：Expanded material is filled in mould；
(8) it is quick-frozen：Product after again will be filling freezes 45min at -28--32 DEG C, obtains the Enteromorpha ice cream.
Embodiment 4：
The Enteromorpha extract prepared using embodiment 1, is carried out the preparation of Enteromorpha ice cream, comprised the following steps：
(1) raw material is mixed：First by Enteromorpha extract 15%, white granulated sugar 12%, milk powder 8%, grease 6%, emulsifying agent
0.2%, thickener 0.03%, sweetener 4%, remaining is water, well mixed by high speed mixer；
(2) sterilize：Feed liquid is heated and sterilized, sterilization temperature reaches 90 DEG C, 5-6min is kept；
(3) homogeneous, cooling：By feed liquid in 10-20MPa homogeneous, the room temperature of rapid cooling afterwards；
(4) blending：0.06% flavoring essence blending is added in feed liquid after the cooling period；
(5) aging：By feed liquid in 4-6 DEG C of aging 24h；
(6) congeal：The feed liquid after aging is congealed under the conditions of 0-2 DEG C and obtains expanded material, the control of feed liquid expansion rate exists
Between 50-120%；
(7) it is filling：Expanded material is filled in mould；
(8) it is quick-frozen：Product after again will be filling freezes 50min at -28--32 DEG C, obtains the Enteromorpha ice cream.
Claims (10)
1. a kind of Enteromorpha ice cream, it is characterised in that the ice cream includes Enteromorpha extract.
2. Enteromorpha ice cream as claimed in claim 1, it is characterised in that be calculated in mass percent, including Enteromorpha extract 8-
20%.
3. Enteromorpha ice cream as claimed in claim 1, it is characterised in that the preparation method of the Enteromorpha extract is：Take fresh
After Enteromorpha drains away the water, 8-12h in -15-20 DEG C is immediately placed in, takes out carry out homogeneous, at least homogeneous 3 times after thawing afterwards, then
Homogenizing fluid will be obtained to be filtered by vacuum, last filter liquor is Enteromorpha extract.
4. Enteromorpha ice cream as claimed in claim 3, it is characterised in that the homogenizing fluid carries out first adding 1- before suction filtration again
1.5 times of water carry out ultrasonication 20-30min.
5. Enteromorpha ice cream as claimed in claim 3, it is characterised in that the filter paper mesh number of the selection in the vacuum filtration is small
In 50 mesh.
6. the Enteromorpha ice cream described in claim 1, it is characterised in that by percentage to the quality, including Enteromorpha extract 8-20%,
White granulated sugar 8-15%, milk powder 2-10%, grease 2%-8%, emulsifying agent 0.1%-0.3%, thickener 0.01%-0.05%, food
Essence 0.01%-0.1%, sweetener 2-4% are used, remaining is water.
7. Enteromorpha ice cream as claimed in claim 6, it is characterised in that the grease is olive oil or tea oil.
8. Enteromorpha ice cream as claimed in claim 6, it is characterised in that the emulsifying agent is lecithin.
9. Enteromorpha ice cream as claimed in claim 6, the thickener is preferably konjac glucomannan.
10. the preparation method of the Enteromorpha ice cream described in claim 6, it is characterised in that comprise the following steps：
(1) raw material is mixed：First by Enteromorpha extract 8-20%, white granulated sugar 8-15%, milk powder 2-10%, grease 2%-8%, breast
Agent 0.1%-0.3%, thickener 0.01%-0.05%, sweetener 2-4%, remaining is water, mixes equal by high speed mixer
It is even；
(2) sterilize：Feed liquid is heated and sterilized, sterilization temperature reaches 90 DEG C, 5-6min is kept；
(3) homogeneous, cooling：By feed liquid in 10-20MPa homogeneous, the room temperature of rapid cooling afterwards；
(4) blending：0.01%-0.1% flavoring essence blending is added in feed liquid after the cooling period；
(5) aging：By feed liquid in 4-6 DEG C of aging 12-24h；
(6) congeal：The feed liquid after aging is congealed under the conditions of 0-2 DEG C and obtains expanded material, feed liquid expansion rate is controlled in 50-
Between 120%；
(7) it is filling：Expanded material is filled in mould；
(8) it is quick-frozen：Product after again will be filling freezes 40-60min at -28--32 DEG C, obtains the Enteromorpha ice cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710663937.0A CN107223760A (en) | 2017-08-06 | 2017-08-06 | A kind of Enteromorpha ice cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710663937.0A CN107223760A (en) | 2017-08-06 | 2017-08-06 | A kind of Enteromorpha ice cream and preparation method thereof |
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| CN107223760A true CN107223760A (en) | 2017-10-03 |
Family
ID=59958055
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| CN201710663937.0A Pending CN107223760A (en) | 2017-08-06 | 2017-08-06 | A kind of Enteromorpha ice cream and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1168773A (en) * | 1997-04-30 | 1997-12-31 | 窦观一 | Fermanted algae paste and the use thereof |
| CN101589759A (en) * | 2008-05-26 | 2009-12-02 | 杜如意 | Potato ice cream bar or ice cream and production method thereof |
| CN103626832A (en) * | 2012-12-27 | 2014-03-12 | 青岛海芬海洋生物科技有限公司 | Preparation method of enteromorpha protein fiber stock liquor |
| CN104644511A (en) * | 2015-03-10 | 2015-05-27 | 广州市白云联佳精细化工厂 | Sunscreen cosmetic composition and method for preparing seaweed sunscreen components of composition |
| CN105030587A (en) * | 2015-07-07 | 2015-11-11 | 海南海润生物科技股份有限公司 | Anti-aging cosmetic containing seaweed extract and preparation method thereof |
| CN105777933A (en) * | 2016-03-02 | 2016-07-20 | 上海清轩生物科技有限公司 | Preparation of algal polysaccharide and application of algal polysaccharide in cosmetics |
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2017
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1168773A (en) * | 1997-04-30 | 1997-12-31 | 窦观一 | Fermanted algae paste and the use thereof |
| CN101589759A (en) * | 2008-05-26 | 2009-12-02 | 杜如意 | Potato ice cream bar or ice cream and production method thereof |
| CN103626832A (en) * | 2012-12-27 | 2014-03-12 | 青岛海芬海洋生物科技有限公司 | Preparation method of enteromorpha protein fiber stock liquor |
| CN104644511A (en) * | 2015-03-10 | 2015-05-27 | 广州市白云联佳精细化工厂 | Sunscreen cosmetic composition and method for preparing seaweed sunscreen components of composition |
| CN105030587A (en) * | 2015-07-07 | 2015-11-11 | 海南海润生物科技股份有限公司 | Anti-aging cosmetic containing seaweed extract and preparation method thereof |
| CN105777933A (en) * | 2016-03-02 | 2016-07-20 | 上海清轩生物科技有限公司 | Preparation of algal polysaccharide and application of algal polysaccharide in cosmetics |
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Application publication date: 20171003 |