CN106359836A - Vanilla ice cream and making method thereof - Google Patents
Vanilla ice cream and making method thereof Download PDFInfo
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- CN106359836A CN106359836A CN201610844210.8A CN201610844210A CN106359836A CN 106359836 A CN106359836 A CN 106359836A CN 201610844210 A CN201610844210 A CN 201610844210A CN 106359836 A CN106359836 A CN 106359836A
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- Prior art keywords
- ice cream
- oil
- vanilla
- monostearate
- vanilla icecream
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 86
- 235000009499 Vanilla fragrans Nutrition 0.000 title claims abstract description 27
- 235000012036 Vanilla tahitensis Nutrition 0.000 title claims abstract description 27
- 244000290333 Vanilla fragrans Species 0.000 title claims description 10
- 238000000034 method Methods 0.000 title abstract description 9
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 17
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 17
- 239000008158 vegetable oil Substances 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000014121 butter Nutrition 0.000 claims abstract description 12
- 235000008939 whole milk Nutrition 0.000 claims abstract description 9
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000230 xanthan gum Substances 0.000 claims abstract description 8
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 8
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 8
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 22
- 239000003921 oil Substances 0.000 claims description 21
- 235000019198 oils Nutrition 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 17
- 239000003549 soybean oil Substances 0.000 claims description 15
- 235000012424 soybean oil Nutrition 0.000 claims description 15
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 10
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- SZYSLWCAWVWFLT-UTGHZIEOSA-N [(2s,3s,4s,5r)-3,4-dihydroxy-5-(hydroxymethyl)-2-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxolan-2-yl]methyl octadecanoate Chemical compound O([C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@]1(COC(=O)CCCCCCCCCCCCCCCCC)O[C@H](CO)[C@@H](O)[C@@H]1O SZYSLWCAWVWFLT-UTGHZIEOSA-N 0.000 claims description 8
- 239000002826 coolant Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
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- 229940035048 sorbitan monostearate Drugs 0.000 claims description 7
- 235000011076 sorbitan monostearate Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 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 description 3
- 230000032683 aging Effects 0.000 claims description 3
- 239000000600 sorbitol Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims 1
- 240000000111 Saccharum officinarum Species 0.000 claims 1
- 235000007201 Saccharum officinarum Nutrition 0.000 claims 1
- 150000008065 acid anhydrides Chemical class 0.000 claims 1
- 125000005456 glyceride group Chemical group 0.000 claims 1
- 244000263375 Vanilla tahitensis Species 0.000 abstract description 17
- 230000036541 health Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
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- 235000005979 Citrus limon Nutrition 0.000 description 7
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- 235000019197 fats Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 210000000582 semen Anatomy 0.000 description 7
- 238000013329 compounding Methods 0.000 description 6
- 239000013078 crystal Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 6
- 239000007968 orange flavor Substances 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 229910001220 stainless steel Inorganic materials 0.000 description 6
- 239000010935 stainless steel Substances 0.000 description 6
- 239000003651 drinking water Substances 0.000 description 5
- 235000020188 drinking water Nutrition 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
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- 150000001875 compounds Chemical class 0.000 description 3
- LBJNMUFDOHXDFG-UHFFFAOYSA-N copper;hydrate Chemical compound O.[Cu].[Cu] LBJNMUFDOHXDFG-UHFFFAOYSA-N 0.000 description 3
- 235000013861 fat-free Nutrition 0.000 description 3
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- 102000004169 proteins and genes Human genes 0.000 description 3
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- 241000196324 Embryophyta Species 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 210000002318 cardia Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000020186 condensed milk Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- QWVMSYBGKWZIIE-RDFNRINOSA-N Flavochrome Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C1OC2(C)CCCC(C)(C)C2=C1)C=CC=C(/C)C=CC3C(=CCCC3(C)C)C QWVMSYBGKWZIIE-RDFNRINOSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 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
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 241000209051 Saccharum Species 0.000 description 1
- 244000261559 Smilax china Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 241000792914 Valeriana Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- QWVMSYBGKWZIIE-FZKBJVJCSA-N flavochrome Chemical compound O1C2(C)CCCC(C)(C)C2=CC1C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1C(C)=CCCC1(C)C QWVMSYBGKWZIIE-FZKBJVJCSA-N 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 description 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 229940116364 hard fat Drugs 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000013507 mapping Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 239000004531 microgranule Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 235000017468 valeriana Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 210000004885 white matter Anatomy 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
- A23G9/42—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
- A23G9/32—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
- A23G9/32—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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a vanilla ice cream and a making method thereof. The vanilla ice cream is made from, by weight, 58-68 parts of water, 7-17 parts of whole milk powder, 10-20 parts of white granulated sugar, 1-5 parts of butter, 1-10 parts of vegetable oil, 0.05-0.5 part of an emulsifier, 0.1-0.5 part of xanthan gum and 0.1-1 part of vanilla extract. According to the vanilla ice cream, the appropriate vegetable oil and emulsifier are preferably selected by studying the organoleptic quality and the expansion rate of the ice cream through reasonable proportioning, and the made ice cream not only has the advantages of strong fragrance and cool and refreshing taste of ice creams, but also has the health keeping effect and is particularly suitable for being eaten by the aged and children.
Description
Technical field
The present invention relates to a kind of ice cream, more particularly, to a kind of vanilla icecream and preparation method thereof.
Background technology
Ice cream is a kind of food containing high quality protein and high glucose and high fat, in addition also contain aminoacid and calcium, phosphorus,
Potassium, sodium, chlorine, sulfur, ferrum etc., have the function of adjusting physiological function, keep osmotic pressure and acid-base value.Data shows, according to the world
With national product standard, normal butter ice cream, its nutritional labeling is 2.8-3 times of milk, the digestibility in human body up to
More than 95%, higher than the digestibility of meat, fats.
Breast and milk product mainly include fresh cow milk, dilute cream and butter, condensed milk and milk powder, are the mainly former of production ice cream
One of material.Dilute cream and butter can be summarized as follows in the effect of ice cream: (1) provides abundant nutrition and heat for ice cream
Energy；(2) affect the organizational structure of ice cream；(3) main source of ice cream local flavor；(4) increase alamode thawing resistance.Liquid
Milk, condensed milk, milk powder, whey powder provide the non-fat solid in icecream production, and its effect is as follows: we are total for Lac Bovis seu Bubali solid
Thing will remove fat and the part of remaining protein, Lactose and mineral is referred to as non-fat solid, egg in homogenizing process
White matter it together form stable thin film in little fat globule surface with emulsifying agent, this is to be determined by the hydration property of protein
Fixed, so ensure that stability in system for the oils and fatss, air can be promoted simultaneously during congealing to be mixed into well.This
Sample just can effectively prevent the expansion of ice crystal in product, so that quality is lubricated.And the soft sweet taste of Lactose and mineral is hidden
About saline taste, will give product notable flavor characteristic.
Emulsifying agent is to make two or more immiscible liquid uniformly be dispersed into emulsion (or emulsion)
Material.Ice cream R＆D process is the viscosity improving ice cream batch mixing, improves its oils and fats and solid particle containing oils and fatss
Dispersion, delay microgranule ice crystal increase and suppression ice slag occur at short notice, need to add some food additive,
Mouthfeel, internal structure and the apparent condition of ice cream then can be improved after interpolation, improve the dispersion stabilization and of ice cream system
Determine Melting resistance, such food additive is referred to as ice cream emulsifing thickener.In ice cream processing, plant protein material is more,
Conventional has Semen sojae atricolor, Semen phaseoli radiati, Semen arachidis hypogaeae, Semen Sesami, Semen Maydiss, sunflower seed, Semen Armeniacae Amarum etc..They have following features: protein content is high, contain
Abundant oils and fatss, treated have tempting fragrance, good processability, aboundresources, do not contain cholesterol, and various nutritious.
The trend of ice-cream product exploitation, also will cater to 21 century natural food, nutrition, health care, safety, this is big for health
Development trend, with meet increasing people for nutrition, health care, pollution-free food demand.The ice of countries in the world now
River in Henan Province drenches in product development trend, also all comprises " healthy " this element, and such as the health such as green tea, yogurt, blue berry unit is contained in Korea S
The new product of element is just increasing；The fermentation yogurt ice cream of the U.S. and low-fat ice cream also quickly grow.
The invention provides a kind of ice cream and preparation method thereof, process is simple, the ice cream of preparation is in good taste, nutrition is rich
Rich.
Content of the invention
For deficiency above-mentioned present in prior art, one of the technical problem to be solved is to provide a kind of perfume
Careless ice cream.
The present invention seeks to be achieved through the following technical solutions:
A kind of vanilla icecream, is prepared from by the raw material of following weight parts: water 58-68 part, whole milk powder 7-17 part, white
Saccharum Sinensis Roxb. 10-20 part, butter 1-5 part, vegetable oil 1-10 part, emulsifying agent 0.05-0.5 part, xanthan gum 0.1-0.5 part, Rhizoma et radix valerianae extractum
0.1-1 part.
Preferably, described vegetable oil be Petiolus Trachycarpi oil, soybean oil, one or more of mixture in Oleum Cocois.
It is highly preferred that described vegetable oil is mixed by Petiolus Trachycarpi oil, soybean oil, Oleum Cocois, described Petiolus Trachycarpi oil, Semen sojae atricolor
Oil, the mass ratio of Oleum Cocois are (1-3): (1-3): (1-3).
Preferably, described emulsifying agent be glyceryl monostearate, sucrose stearate, in sorbitan monostearate
One or more of mixture.
It is highly preferred that described emulsifying agent is by glyceryl monostearate, sucrose stearate, sorbitan monostearate
Mix, described glyceryl monostearate, sucrose stearate, the mass ratio of sorbitan monostearate are (1-3):
(1-3): (1-3).
Present invention also offers the preparation method of above-mentioned vanilla icecream, each raw material mix homogeneously sterilizes, homogenizing, always
Change, obtain ice cream base；Bucket is immersed in -10～-30 DEG C of coolants, then ice cream base is poured in bucket, with rotating speed 30-
300 revs/min of stirring 5-20min obtain final product.
A kind of vanilla icecream of the present invention, is studied according to ice cream organoleptic quality and expansion rate, by reasonable
Proportioning, preferably go out suitable vegetable oil and emulsifying agent, the ice cream of making not only has an aromatic flavor of ice cream, ice-cold refreshing
Mouthful feature, the effect of also have health preserving, especially suitable old man and child eat.
Specific embodiment
With reference to embodiment, the present invention is described further, described below, is only the preferable enforcement to the present invention
Example, not does the restriction of other forms, any those skilled in the art are possibly also with the disclosure above to the present invention
Technology contents be changed to the Equivalent embodiments that change on an equal basis.Every without departing from the present invention program content, according to the present invention
Technical spirit following examples are made any simple modification or equivalent variations, all fall within protection scope of the present invention.
Each raw material introduction in embodiment:
Water is drinking water.
Whole milk powder, the Bright brand whole milk powder being produced using light crane milk Co., Ltd of Heilongjiang Province.
Butter, the sky being provided using Tian Meihua dairy products Co., Ltd of Huhehaote City U.S. China breast board grassland butter.
Xanthan gum, No. cas: 11138-66-2, specifically adopt the food stage xanthan that Zibo Deosen Biochemical Ltd. provides
Glue.
Rhizoma et radix valerianae extractum, the vanilla extract extract powder (10:1) being provided using Xi'an Run Xue bio tech ltd, that is,
Every 10 grams of Rhizoma et radix valerianaes extract 1 gram of Rhizoma et radix valerianae extract powder.
White sugar, i.e. sucrose, No. cas: 57-50-1.
Oleum Cocois, adopt in the embodiment of the present invention that Hainan Bai Nuokang biotechnology development corporation, Ltd. produces is 100% pure
Just squeeze and now squeeze Oleum Cocois..
Soybean oil, adopts the ripe Oleum Glycines of squeezing that Zhong An liquefaction company limited of Harbin City provides in the embodiment of the present invention.
Petiolus Trachycarpi oil, the poly- dragon 24 degree of palm fibres of holiday being produced using Tianjin Longwei Grain ＆ Oil Industrial Co., Ltd. in the embodiment of the present invention
Palmitic acid oil.
Sucrose stearate, No. cas: 25168-73-4.
Sorbitan monostearate, i.e. this disk 60, No. cas: 1338-41-6.
Glyceryl monostearate, No. cas: 123-94-4.
Embodiment 1
Vanilla icecream raw material (weight portion): 63.55 parts of drinking water, 12.5 parts of whole milk powder, 15.5 parts of white sugar, butter
3 parts, 4.5 parts of vegetable oil, 0.15 part of glyceryl monostearate, 0.3 part of xanthan gum, 0.5 part of Rhizoma et radix valerianae extractum.
The method preparing above-mentioned vanilla icecream, comprises the following steps:
(1) preparation of ice cream base: by drinking water, whole milk powder, white sugar, butter, vegetable oil, glycerol monostearate
Ester, xanthan gum, Rhizoma et radix valerianae extractum, with rotating speed for 300 revs/min of stirring 10min mix homogeneously, obtain mixture；
(2) 75 DEG C are heated the mixture to, insulation 25min sterilization；
(3) Shanghai Pu Lisheng is adopted to merge the homogenizing of model homg-q4000-p25 that plant equipment company limited produces
Machine, to 2000 revs/min, pressure 5mpa, by mixture sterilization treatment 30min after sterilization for rotating speed；
(4) by the mixture after sterilization treatment, standing preserves and completes within 4 hours aging, obtains ice cream base；
(5) Sal (Cardia Salt being produced using China Salt Guoben Salt Co., Ltd.) of ice cube weight 1/3rd is added
In 0 DEG C of ice cube (freezing to form by water), that is, the temperature of water is down to -20 DEG C by Sal and the mass ratio 1:3 of ice cube, is cooled down
Liquid；
(6) stainless steel cask (being prepared from using food stage 304 rustless steel) immersion step (2) is obtained in coolant (i.e.
Described stainless steel cask carries out jacket heat-preservation by coolant), then add ice cream base in stainless steel cask, ice cream base adds
Enter a quarter that amount is coolant gross weight, setting speed of agitator is 40 revs/min and (newly thinks remote metal using Panyu District of Guangzhou City
The conical agitator of model bq-176 that processing equipment factory produces), stir ice cream base 10min.Obtain the perfume (or spice) of embodiment 1
Careless ice cream.
Embodiment 2
Vanilla icecream raw material (weight portion): 63.55 parts of drinking water, 12.5 parts of whole milk powder, 15.5 parts of white sugar, butter
3 parts, 4.5 parts of vegetable oil, 0.15 part of emulsifying agent, 0.3 part of xanthan gum, 0.5 part of Rhizoma et radix valerianae extractum.
Described vegetable oil is uniformly mixed for 1:1:1 in mass ratio and is obtained by Petiolus Trachycarpi oil, soybean oil, Oleum Cocois.
Described emulsifying agent is by glyceryl monostearate, sucrose stearate, sorbitan monostearate in mass ratio
It is uniformly mixed for 1:1:1 and obtain.
The method preparing above-mentioned vanilla icecream, comprises the following steps:
(1) preparation of ice cream base: drinking water, whole milk powder, white sugar, butter, vegetable oil, emulsifying agent, xanthan gum,
Rhizoma et radix valerianae extractum, with rotating speed for 300 revs/min of stirring 10min mix homogeneously, obtains mixture；
(2) 75 DEG C are heated the mixture to, insulation 25min sterilization；
(3) Shanghai Pu Lisheng is adopted to merge the homogenizing of model homg-q4000-p25 that plant equipment company limited produces
Machine, to 2000 revs/min, pressure 5mpa, by mixture sterilization treatment 30min after sterilization for rotating speed；
(4) by the mixture after sterilization treatment, standing preserves and completes within 4 hours aging, obtains ice cream base；
(5) Sal (Cardia Salt being produced using China Salt Guoben Salt Co., Ltd.) of ice cube weight 1/3rd is added
In 0 DEG C of ice cube (freezing to form by water), that is, the temperature of water is down to -20 DEG C by Sal and the mass ratio 1:3 of ice cube, is cooled down
Liquid；
(6) stainless steel cask (being prepared from using food stage 304 rustless steel) immersion step (2) is obtained in coolant (i.e.
Described stainless steel cask carries out jacket heat-preservation by coolant), then add ice cream base in stainless steel cask, ice cream base adds
Enter a quarter that amount is coolant gross weight, setting speed of agitator is 40 revs/min and (newly thinks remote metal using Panyu District of Guangzhou City
The conical agitator of model bq-176 that processing equipment factory produces), stir ice cream base 10min.Obtain the perfume (or spice) of embodiment 2
Careless ice cream.
Embodiment 3
Substantially the same manner as Example 2, differ only in: described vegetable oil by soybean oil, Oleum Cocois is in mass ratio
1:1 is uniformly mixed and obtains.Obtain the vanilla icecream of embodiment 3.
Embodiment 4
Substantially the same manner as Example 2, differ only in: described vegetable oil by Petiolus Trachycarpi oil, Oleum Cocois is in mass ratio
1:1 is uniformly mixed and obtains.Obtain the vanilla icecream of embodiment 4.
Embodiment 5
Substantially the same manner as Example 2, differ only in: described vegetable oil by Petiolus Trachycarpi oil, soybean oil is in mass ratio
1:1 is uniformly mixed and obtains.Obtain the vanilla icecream of embodiment 5.
Embodiment 6
Substantially the same manner as Example 2, differ only in: described emulsifying agent is by sucrose stearate, sorbitol anhydride list
Stearate is uniformly mixed for 1:1 in mass ratio and obtains.Obtain the vanilla icecream of embodiment 6.
Embodiment 7
Substantially the same manner as Example 2, differ only in: described emulsifying agent is by glyceryl monostearate, sorbitol anhydride
Monostearate is uniformly mixed for 1:1 in mass ratio and obtains.Obtain the vanilla icecream of embodiment 7.
Embodiment 8
Substantially the same manner as Example 2, differ only in: described emulsifying agent is by glyceryl monostearate, sucrose Hard Fat
Acid esters is uniformly mixed for 1:1 in mass ratio and obtains.Obtain the vanilla icecream of embodiment 8.
Test case 1
To embodiment 2-8 preparation ice cream carry out sensory evaluation test, sensory evaluation be by vision, olfactory sensation, tactile,
The sense of taste and audition etc., a kind of scientific method product being measured, analyze and explaining.The sensory evaluation of ice cream refers mainly to it
Visual outward appearance sensation, olfactory sensation local flavor are experienced, and synthesis sensation when oral cavity is taken in, fragrant and sweet, soft including feel when chewing
Firmly, sticky, crisp, smooth etc..This test forms Review Team by 20 people, respectively from color and luster (10 points), the fragrance (20 of ice cream
Point), flavour (40 points), body (15 points), structural state (15 points) scored, 100 points altogether.Take 3 times and repeat the flat of test
Average is as test final entry value.More than 90 points of sensory evaluation scores are select quality, and 80-90 is divided into primes, and less than 70 points is not
Qualified products.Concrete outcome is shown in Table 1.
After carry out statistical analysis, result shows p ＜ 0.05, and difference has statistical significance.
Table 1: sensory evaluation scores result table
| Color and luster | Fragrance | Flavour | Body | Tissue | Scoring | |
| Embodiment 2 | 10 | 19 | 38 | 15 | 15 | 97 |
| Embodiment 3 | 10 | 18 | 35 | 13 | 13 | 89 |
| Embodiment 4 | 10 | 17 | 36 | 13 | 14 | 90 |
| Embodiment 5 | 9 | 17 | 35 | 13 | 14 | 88 |
| Embodiment 6 | 9 | 18 | 34 | 14 | 14 | 89 |
| Embodiment 7 | 9 | 17 | 35 | 13 | 13 | 87 |
| Embodiment 8 | 9 | 17 | 33 | 13 | 13 | 85 |
The ice cream mouthfeel no ice crystal sense of embodiment 2, fat-free grain, tissue is finer and smoother；Embodiment 3 mouthfeel has ice crystal, has
Fat granule, tissue is fine and smooth；Embodiment 4 mouthfeel has ice crystal, has fat granule, and tissue is coarse；Embodiment 5 mouthfeel has ice crystal, has fat
Grain, tissue is coarse.
Comparing embodiment 2 and embodiment 3-5, embodiment 2 (Petiolus Trachycarpi oil, soybean oil, Oleum Cocois compound) ice cream sense organ is commented
Divide and be substantially better than embodiment 3-5 (in Petiolus Trachycarpi oil, soybean oil, Oleum Cocois, arbitrarily the two is compounding)；Comparing embodiment 2 and embodiment 6-
8, embodiment 2 (orange flavor, lemon yellow pigment, sunset yellow compound) ice cream sensory evaluation scores are substantially better than embodiment 6-8
(in orange flavor, lemon yellow pigment, sunset yellow, arbitrarily the two is compounding).
Test case 2
The physical and chemical index of embodiment 2-8 ice cream is measured.Protein content determination: Kjeldahl's method；Expansion rate
Measure: expansion rate (%)=(small product size-batch volume)/batch volume × 100%.The mensure of ice cream melting rate, resists
The ability of melting is to weigh an important indicator of quality of ice cream.The size description of melting rate ice cream melting resistant speed and guarantor
Hold the ability of original form.Relatively low thawing rate contributes to extending the ice cream holding time, and increases ice cream to temperature wave
Dynamic resistivity.Ice cream melting rate assay method: the ice cream sample accurately weighing 200g weight is placed in 37 DEG C of constant temperature
Place 45min in case, measure the weight of product after melting.Melting rate is calculated according to formula (1).
The weight of the weight/ice cream sample of sample × 100%------- formula (1) after melting rate (%)=thawing
Concrete outcome is shown in Table 2.
Table 2: physical and chemical index test result list position: %
| Protein content | Expansion rate | Melting rate | |
| Embodiment 2 | 2.5 | 56.8 | 6.2 |
| Embodiment 3 | 2.3 | 49.7 | 8.3 |
| Embodiment 4 | 2.1 | 49.9 | 8.5 |
| Embodiment 5 | 2.2 | 49.3 | 8.7 |
| Embodiment 6 | 2.2 | 48.7 | 9.1 |
| Embodiment 7 | 2.2 | 48.4 | 9.3 |
| Embodiment 8 | 2.3 | 49.0 | 8.8 |
Comparing embodiment 2 and embodiment 3-5, embodiment 2 (Petiolus Trachycarpi oil, soybean oil, Oleum Cocois compound) ice cream physics and chemistry refers to
Mapping test result is substantially better than embodiment 3-5 (in Petiolus Trachycarpi oil, soybean oil, Oleum Cocois, arbitrarily the two is compounding)；Comparing embodiment 2 with
Embodiment 6-8, embodiment 2 (orange flavor, lemon yellow pigment, sunset yellow compound) ice cream physical and chemical index test result is bright
Show better than embodiment 6-8 (in orange flavor, lemon yellow pigment, sunset yellow, arbitrarily the two is compounding).
Test case 3
By the ice cream of embodiment 2-8, it is placed in 25 DEG C, preservation 1 month under relative humidity 85% environment, then carry out large intestine
Bacillus (atycc 25922) total plate count is tested, with reference to gbt 4789.2-2008 microbiological test of food hygiene total plate count
Measure.Concrete test result is shown in Table 3.
Table 3: total plate count test list position: cfu/g
Comparing embodiment 2 and embodiment 3-5, embodiment 2 (Petiolus Trachycarpi oil, soybean oil, Oleum Cocois compound) bacteriostasis property is obvious
Better than embodiment 3-5 (in Petiolus Trachycarpi oil, soybean oil, Oleum Cocois, arbitrarily the two is compounding)；Comparing embodiment 2 and embodiment 6-8, implement
Example 2 (orange flavor, lemon yellow pigment, sunset yellow compound) bacteriostasis property is substantially better than embodiment 6-8 (orange flavor, lemon
In lemon flavochrome, sunset yellow, arbitrarily the two is compounding).
Claims (6)
1. a kind of vanilla icecream is it is characterised in that be prepared from by the raw material of following weight parts: water 58-68 part, whole milk powder
7-17 part, white sugar 10-20 part, butter 1-5 part, vegetable oil 1-10 part, emulsifying agent 0.05-0.5 part, xanthan gum 0.1-0.5 part,
Rhizoma et radix valerianae extractum 0.1-1 part.
2. vanilla icecream as claimed in claim 1 it is characterised in that: described vegetable oil be Petiolus Trachycarpi oil, soybean oil, Cortex cocois radiciss
One or more of mixture in oil.
3. vanilla icecream as claimed in claim 2 it is characterised in that: described vegetable oil is by Petiolus Trachycarpi oil, soybean oil, Cortex cocois radiciss
Oil mixes, and described Petiolus Trachycarpi oil, soybean oil, the mass ratio of Oleum Cocois are (1-3): (1-3): (1-3).
4. the vanilla icecream as any one of claim 1-3 it is characterised in that: described emulsifying agent be monostearate
One or more of mixture in glyceride, sucrose stearate, sorbitan monostearate.
5. vanilla icecream as claimed in claim 4 it is characterised in that: described emulsifying agent is by glyceryl monostearate, sugarcane
Sugared stearate, sorbitan monostearate mix, described glyceryl monostearate, sucrose stearate, Sorbitol
The mass ratio of acid anhydride monostearate is (1-3): (1-3): (1-3).
6. as any one of claim 1-5 vanilla icecream preparation method it is characterised in that: by the mixing of each raw material all
Even, sterilizing, homogenizing, aging, obtain ice cream base；Bucket is immersed in -10～-30 DEG C of coolants, then ice cream base is fallen
Enter in bucket, obtained final product with 30-300 rev/min of stirring 5-20min of rotating speed.
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| CN111557371A (en) * | 2020-05-26 | 2020-08-21 | 张国辉 | Cactus ice cream and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108967641A (en) * | 2018-06-06 | 2018-12-11 | 河南省木伦河食品有限公司 | A kind of preparation method of vanilla crispy cone ice cream |
| CN109892469A (en) * | 2019-03-27 | 2019-06-18 | 湖北神丹健康食品有限公司 | A kind of preserved egg yellow ice cream and preparation method thereof |
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