CN103005134A - Preparation method of probiotics-fermented fruit and vegetable jam ice cream - Google Patents

Abstract

A method for preparing probiotic fermented fruit and vegetable sauce ice cream, which belongs to the technical field of cold drinks, is characterized in that it first uses a special probiotic agent for fermented fruit and vegetable fermentation with high activity to prepare probiotic fermented fruit and vegetable puree, and then makes ordinary ice cream according to the traditional method. In the aging stage, 5% to 50% of the weight of ice cream raw materials is added to the fermented fruit and vegetable puree of probiotic bacteria that has reached the end of fermentation and has not been sterilized. sauce ice cream. The flavor, taste and nutritional function of the probiotic fermented fruit and vegetable sauce ice cream are far superior to traditional ice cream, the production cost is lower than that of ordinary probiotic ice cream, and the number of active probiotics in the product can be as high as 10 ⁷ cfu/g~10 ⁸ cfu/g .

Description

A kind of preparation method of probiotic fermented fruit and vegetable sauce ice cream

technical field

The invention belongs to the technical field of cold drinks and relates to a production process of ice cream.

Background technique

Ice cream has become an indispensable dessert in people's modern life because of its pleasant taste, delicate and smooth, cool and sweet taste, and various colors. Season is more popular with consumers. However, for some people with weak gastrointestinal tract function, supercooled ice cream will seriously affect the secretion of digestive juice, which will affect the digestion and absorption of food, and then cause intestinal infection, loss of appetite, diarrhea and abdominal pain and other symptoms. In view of this, probiotics that can improve the intestinal microecological balance are gradually introduced into the production of ice cream, aiming to organically combine the delicate and lubricated taste of ice cream with the functional properties of probiotics to develop nutritious and healthy functional ice cream. Patent No. CN101019598A adds LGG bacteria to cold drinks to produce a cold drink product that improves intestinal function. Its production method is to add probiotics to ice cream in the form of freeze-dried bacteria powder, but this production method does not help to improve the flavor of ice cream, and because probiotics powder is added, the cost is relatively high, and the product contains live bacteria. Bacteria counts are low.

Contents of the invention

The purpose of the present invention is to provide a preparation method of a novel probiotic fermented fruit and vegetable sauce ice cream, which can improve the flavor and nutrition of the ice cream, and can also make the ice cream product both regulate the micro-ecological balance of the human intestinal tract, improve human immunity, etc. Various probiotic functions.

The present invention is achieved through the following technical solutions.

A preparation method of probiotic fermented fruit and vegetable sauce ice cream, including mixing raw materials, homogenizing, sterilizing, aging, freezing, forming, and hardening, characterized in that probiotic fermentation is added in an amount of 30% to 50% of the weight of ice cream raw materials during the aging stage The fruit and vegetable puree is stirred, then frozen, puffed and filled to make probiotic fermented fruit and vegetable sauce ice cream containing active probiotics.

The preparation of the probiotic fermented fruit and vegetable puree of the present invention is: the fruit and vegetable are beaten or squeezed and not concentrated or concentrated 1-10 times, and then the fruit and vegetable pulp or concentrated pulp is 80% ~ 100%, and the edible sugar is 0 ~ 20%. Stir the ratio evenly, and sterilize at 75~132°C for 2 seconds to 30 minutes; after the sterilization, cool the fruits and vegetables to 20~45°C, inoculate the probiotics at a ratio of 10 ⁵ ~10 ⁸ cfu/g to the sterilization cooling In the final fruit and vegetable slurry, ferment for 6-96h at 25-45°C. The pH of probiotic fermented fruit and vegetable puree is between 2.5 and 4.0, the acidity is between 5.5‰ and 8‰, and the number of viable probiotic bacteria is 10 ⁹ cfu/g to 10 ¹⁰ cfu/g.

The probiotics of the present invention are one or more of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactobacillus acidophilus or Bifidobacterium adolescentis.

The fruit and vegetable raw material of the present invention is strawberry, blueberry, papaya, carrot, pumpkin, juicy peach, pear, balsam pear, banana.

The present invention creatively introduces the fruit and vegetable puree fermented by the above-mentioned probiotics into ice cream products, and by selecting a reasonable ice cream formula, it ensures that the activity loss of probiotics in the ice cream production process is minimal, and the shelf life of the products is kept high. activity.

1) All the aroma, sour taste and umami taste of the probiotic fermented fruit and vegetable sauce ice cream product of the present invention are produced by probiotic fermented fruits and vegetables, so compared with ordinary ice cream, there is no need to add any flavor to the product of the present invention.

2) Compared with unfermented fruit and vegetable pulp, the content of free amino acids and organic acids in the fruit and vegetable pulp fermented by probiotics is greatly increased (the test shows that the content of free amino acids has increased by 30%, and the content of organic acids has increased by more than 10 times) , and the nutrients such as vitamins and dietary fiber in the fruit and vegetable raw materials can be effectively preserved, so the nutritional components and flavor and mouthfeel of the probiotic fermented fruit and vegetable sauce ice cream product of the present invention can be greatly improved.

3) The number of viable bacteria in the probiotic fermented fruit and vegetable sauce ice cream product of the present invention is as high as 10 ⁷ cfu/g-10 ⁸ cfu/g, and the presence of probiotics in the ice cream is more uniform.

4) Due to the existence of a large number of active probiotics, the product of the present invention has the unique functions of probiotics, such as enhancing human immunity and regulating the micro-ecological balance of the human intestinal tract, which ordinary ice cream does not have.

5) Compared with the preparation method of probiotic ice cream directly adding probiotic preparations, the production cost of the present invention is lower, and the number of viable probiotic bacteria in ice cream products is higher.

Detailed ways

The invention will be further illustrated by the following examples.

Example 1.

Ordinary ice cream preparation: Stir evenly according to the composition and ratio of 50% milk, 15% white sugar, 15% edible vegetable oil, 0.5% β-cyclodextrin, and 19.5% water, heat to 85°C, keep warm for 20 minutes to sterilize, and then Aging the rapidly cooled feed liquid at 2-4°C for 16-48 hours, then freezing and puffing at 0-4°C, then filling.

Probiotic fermented strawberry jam ice cream preparation.

Choose non-rotten and fresh strawberries as raw materials, concentrate 1 time after beating, mix evenly with 10% glucose at a ratio of 90%, and then sterilize. The sterilization temperature is 100°C for 3 minutes. After ℃, compound probiotics (Lactobacillus plantarum, Lactobacillus casei, Lactobacillus acidophilus, Bifidobacterium adolescentis) were inoculated into the sterilized and cooled strawberry slurry at a ratio of 10 ⁶ cfu/g, and fermented at 36°C for 96 hours . The final pH value of strawberry puree fermented by probiotics was 3.0, the acidity was 6.5‰, and the number of viable bacteria was 6.89×10 ⁹ cfu/g.

The above-mentioned probiotic fermented strawberry puree is introduced into the ordinary ice cream aged material liquid under stirring motion according to 50% of the weight of the ice cream material liquid, fully stirred evenly, and then frozen and puffed at 0-4°C, and filled. After testing, the number of viable probiotic bacteria in probiotic fermented strawberry jam ice cream was 5.34×10 ⁷ cfu/g.

Example 2.

Ordinary ice cream preparation: Stir evenly according to the composition and ratio of 50% milk, 15% fructose syrup, 10% edible vegetable oil, 3% cream, 0.5% β-cyclodextrin, and 21.5% water, heat to 85°C, and keep warm Sterilize for 20 minutes, then age the rapidly cooled feed liquid at 2-4°C for 16-48 hours, then freeze and puff it at 0-4°C, and then fill it.

Probiotic fermented blueberry sauce ice cream preparation.

Choose non-rotten, fresh blueberries as raw materials, concentrate twice after beating, mix with 1‰ isovitamin C sodium, 1‰ citric acid, and 17.8% xylitol in a ratio of 82%, and then sterilize after stirring evenly. The sterilization temperature is 85°C for 10 minutes. After the feed liquid is cooled to 35°C after sterilization, the compound probiotics (Lactobacillus plantarum, Lactobacillus rhamnosus, Bifidobacterium adolescentis) are inoculated into the sterilized and cooled blueberry slurry at a ratio of 10 ⁷ cfu/g Medium, 35 ℃ fermentation 72h. The final pH value of probiotic fermented blueberry puree was 3.3, the acidity was 5.7‰, and the number of viable bacteria was 2.17×10 ¹⁰ cfu/g.

The above-mentioned probiotic fermented blueberry puree is introduced into the aged common ice cream in an amount of 50% by weight of the ice cream feed liquid under stirring motion, fully stirred evenly, and then frozen and puffed at 0-4°C for filling. After testing, the number of viable probiotic bacteria in probiotic fermented blueberry jam ice cream was 1.69×10 ⁸ cfu/g.

Example 3.

Ordinary ice cream preparation: Stir evenly according to the composition and ratio of 50% whole milk powder, 12% sucrose, 3% fructose syrup, 5% natural butter, 10% vegetable oil, 0.5% sodium carboxymethyl cellulose, and 19.5% water , heated to 85°C, kept warm for 20 minutes to sterilize, then aged the rapidly cooled feed liquid at 2-4°C for 16-48 hours, then frozen at 0-4°C for puffing and filling.

Probiotic fermented papaya paste ice cream preparation.

Choose non-rotten and fresh papaya as raw material, inactivate the enzyme at 85°C for 10 minutes after beating, stir evenly with 20% starch syrup at a ratio of 80% and sterilize, the sterilization temperature is 85°C for 10 minutes, after sterilization After cooling the feed liquid to 30°C, inoculate compound probiotics (Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium adolescentis) into the sterilized and cooled papaya pulp at a ratio of 10 ⁶ cfu/g In the feed, ferment at 30°C for 72h. The final pH value of probiotic fermented papaya puree was 3.2, the acidity was 5.9‰, and the number of viable bacteria was 3.85×10 ⁹ cfu/g.

The above-mentioned probiotic fermented papaya puree is introduced into the aged common ice cream material liquid in an amount of 45% by weight of the ice cream material liquid under stirring motion, fully stirred evenly, and then frozen, puffed and filled at 0-4°C. After testing, the number of viable probiotic bacteria in probiotic fermented papaya sauce ice cream was 1.43×10 ⁷ cfu/g.

Example 4.

Ordinary ice cream preparation: Stir according to the composition and ratio of 30% milk, 25% whole milk powder, 12% sucrose, 3% fructose syrup, 5% natural butter, 8% vegetable oil, 0.5% locust bean gum, and 16.5% water Evenly, heat to 85°C, keep warm for 20 minutes to sterilize, then age the rapidly cooled feed liquid at 2-4°C for 16-48 hours, then freeze and puff at 0-4°C, and then fill it.

Probiotic fermented carrot puree ice cream preparation.

Choose non-rotten, fresh carrots as raw materials, precook and beat, mix with 12% glucose syrup at a ratio of 88% and sterilize evenly, and sterilize at 90°C for 8 minutes. After cooling the feed liquid to 35°C after sterilization, inoculate compound probiotics (Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus reuteri, Bifidobacterium adolescent) at a ratio of 10 ⁶ cfu/g to the sterilization cooling In the subsequent carrot slurry, ferment at 35° C. for 72 hours. The end point of fermentation of probiotic carrot puree was 2.8, the acidity was 7.2‰, and the number of viable bacteria was 8.51×10 ⁹ cfu/g.

The above probiotic fermented carrot puree is introduced into the ordinary ice cream aged material liquid under stirring motion according to the weight of 50% of the ice cream material liquid, fully stirred evenly, then frozen and puffed at 0-4°C, and filled. After testing, the number of viable probiotic bacteria in probiotic fermented carrot jam ice cream was 4.03×10 ⁷ cfu/g.

Example 5.

Ordinary ice cream preparation: Stir evenly according to the composition and ratio of 50% milk, 13% maltose, 5% white sugar, 5% cream, 15% vegetable oil, 0.5% guar gum, and 11.5% water, heat to 85°C, and keep warm for 20 minutes Sterilize, then age the rapidly cooled feed liquid at 2-4°C for 16-48 hours, then freeze and puff it at 0-4°C, and then fill it.

Probiotic fermented pumpkin butter ice cream preparation.

Choose non-rotten and fresh pumpkins as raw materials, precook them and beat them, mix them evenly with 18% glucose at a ratio of 82%, and then sterilize them. The sterilization temperature is 100°C for 3 minutes. After sterilization, the feed liquid is cooled to 38°C Finally, the compound probiotics (Lactobacillus plantarum, Lactobacillus crispatus, Lactobacillus rhamnosus, Lactobacillus acidophilus) were inoculated into the sterilized and cooled pumpkin slurry at a ratio of 10 ⁶ cfu/g, and fermented at 38°C for 40h . The end point of the fermentation of the probiotic fermented pumpkin puree was 2.8, the acidity was 7.1‰, and the number of viable bacteria was 9.98×10 ⁹ cfu/g.

The above-mentioned probiotic fermented pumpkin puree is introduced into the ordinary ice cream aged material liquid under stirring motion in an amount of 30% of the weight of the ice cream material liquid, fully stirred evenly, and then frozen and puffed at 0-4 °C for filling. After testing, the number of viable probiotic bacteria in probiotic fermented pumpkin butter ice cream was 5.39×10 ⁷ cfu/g.

Example 6.

Ordinary ice cream preparation: Stir evenly according to the composition and ratio of 50% milk, 15% white sugar, 15% edible vegetable oil, 0.5% β-cyclodextrin, and 19.5% water, heat to 85°C, keep warm for 20 minutes to sterilize, and then Aging the rapidly cooled feed liquid at 2-4°C for 16-48 hours, then freezing and puffing at 0-4°C, then filling.

Probiotic fermented peach jam ice cream preparation.

Choose non-rotten and fresh peaches as raw materials, concentrate 1 time after beating, mix with 15% fructose syrup at a ratio of 85%, and then sterilize. The sterilization temperature is 90°C for 8 minutes. After sterilization, the material liquid After cooling to 38°C, compound probiotics (Lactobacillus plantarum, Lactobacillus fermentum, Bifidobacterium adolescentis) were inoculated into the sterilized and cooled peach slurry at a ratio of 10 ⁶ cfu/g, and fermented at 38°C for 72 hours. The pH value of the end point of the fermentation of probiotic-fermented peach puree was 3.1, the acidity was 6.9‰, and the number of viable bacteria was 7.36×10 ⁹ cfu/g.

The above-mentioned probiotic fermented peach puree is introduced into the aged common ice cream material liquid in an amount of 45% by weight of the ice cream material liquid under stirring motion, fully stirred evenly, and then frozen, puffed and filled at 0-4°C. After testing, the number of viable probiotic bacteria in the probiotic-fermented peach jam ice cream was 3.17×10 ⁷ cfu/g.

Example 7.

Ordinary ice cream preparation: 30% of milk, 25% of whole milk powder, 13% of white sugar, 10% of edible vegetable oil, 3% of natural butter, 0.5% of β-cyclodextrin, and 18.5% of water are stirred evenly. Heating to 85°C, keeping it warm for 20 minutes to sterilize, then aging the rapidly cooled feed liquid at 2-4°C for 16-48 hours, then freezing and puffing at 0-4°C, and then filling.

Preparation of ice cream with probiotic fermented bitter gourd sauce.

Choose non-rotten and fresh bitter melon as raw material, concentrate 8 times after squeezing the juice, mix with 4.88% isomaltooligosaccharide, 0.6‰isovitamin C sodium, and 0.6‰ citric acid according to the ratio of 95%, and then sterilize it. at 132°C for 3 seconds. After the feed liquid is cooled to 32°C after sterilization, compound probiotics (Lactobacillus plantarum and Bifidobacterium adolescentis) are inoculated into the sterilized and cooled bitter gourd slurry at a ratio of 10 ⁶ cfu/g, and fermented at 32°C for 84 hours . The final pH value of probiotic fermentation bitter gourd puree was 3.3, the acidity was 6.4‰, and the number of viable bacteria was 5.94×10 ⁹ cfu/g.

The above probiotic fermented bitter gourd puree is introduced into the ordinary ice cream aged material liquid under stirring motion in an amount of 35% by weight of the ice cream material liquid, fully stirred evenly, then frozen and puffed at 0-4°C, and filled. After testing, the number of viable probiotic bacteria in probiotic-fermented bitter gourd sauce ice cream was 1.03×10 ⁷ cfu/g.

Example 8.

Ordinary ice cream preparation: Stir evenly according to the composition and ratio of 50% milk, 15% white sugar, 15% cream, 0.5% guar gum, and 19.5% water, heat to 85°C, keep warm for 20 minutes to sterilize, and then rapidly cool the ice cream The feed liquid is aged at 2-4°C for 16-48 hours, then frozen and puffed at 0-4°C, and then filled.

Preparation of probiotic fermented pear jam ice cream.

Choose non-rotten, fresh pears as raw materials, concentrate 6 times after squeezing the juice, mix with 0.5% acesulfame-K, 1‰ isovitamin C sodium, and 1‰ citric acid according to the ratio of 99.3% and then sterilize. 105°C for 2 minutes. After cooling the feed liquid to 35°C after sterilization, inoculate compound probiotics (Lactobacillus plantarum, Lactobacillus rhamnosus, Bifidobacterium adolescentis) into the sterilized and cooled pear slurry at a ratio of 10 ⁶ cfu/g Medium, 35 ℃ fermentation 72h. The final pH value of pear puree fermented by probiotics was 3.5, the acidity was 5.7‰, and the number of viable bacteria was 8.71×10 ⁹ cfu/g.

The above-mentioned fermented pear puree with probiotics is introduced into the aged common ice cream material liquid in an amount of 40% by weight of the ice cream material liquid under stirring motion, fully stirred evenly, and then frozen, puffed and filled at 0-4°C. After testing, the number of viable probiotic bacteria in the fermented pear jam ice cream was 2.19×10 ⁷ cfu/g.

Example 9.

Ordinary ice cream preparation: Stir evenly according to the composition and ratio of 50% milk, 15% white sugar, 10% edible vegetable oil, 2% cream, 0.5% locust bean gum, and 22.5% water, heat to 85°C, keep warm for 20 minutes to sterilize, Then the rapidly cooled feed liquid is aged at 2-4°C for 16-48 hours, then frozen and puffed at 0-4°C, and then filled.

Preparation of probiotic fermented banana puree ice cream.

Choose non-rotten, fresh bananas as raw materials. After beating, mix them with 19.8% starch syrup, 1‰isovitamin C sodium, and 1‰citric acid in a ratio of 80% and sterilize them evenly. The sterilization temperature is 85°C and the time is 10 minutes. . After the feed liquid is cooled to 30°C after sterilization, compound probiotics (Lactobacillus plantarum and Bifidobacterium adolescentis) are inoculated into the sterilized and cooled banana slurry at a ratio of 10 ⁷ cfu/g, and fermented at 30°C for 84 hours . The final pH value of probiotic fermented banana puree was 3.2, the acidity was 6.1‰, and the number of viable bacteria was 3.69×10 ⁹ cfu/g.

The above-mentioned probiotic fermented banana puree is introduced into the aged common ice cream in an amount of 50% by weight of the ice cream feed liquid under stirring motion, fully stirred evenly, and then frozen and puffed at 0-4°C for filling. After testing, the number of viable probiotic bacteria in probiotic fermented banana sauce ice cream was 1.01×10 ⁷ cfu/g.

Claims (1)

1. ice-cream preparation method of probiotics fermention fruit and vegetable jam, comprise raw material mixing, homogeneous, sterilization, wear out, congeal, be shaped, harden, it is characterized in that adding probiotics fermention fruits and vegetables magma in the ageing step by the amount of ice cream materials weight 30% ~ 50%, the probiotics fermention fruit and vegetable jam ice cream that contains active probiotic is made in the expanded can of congealing after stirring again;

The preparation of described probiotics fermention fruits and vegetables magma is: with fruit and vegetable pulping or after squeezing the juice concentrated or concentrated 1-10 doubly, then the ratio by fruit, vegetable juice or thickened pulp 80% ~ 100%, table sugar 0 ~ 20% stirs 75 ~ 132 ℃ of lower sterilizations 2 seconds ~ 30 minutes; After after the sterilization fruits and vegetables will being cooled to 20 ~ 45 ℃, with probio according to 10 ⁵~ 10 ⁸The ratio of cfu/g is inoculated in the cooled fruits and vegetables slurry of sterilization, and 25 ~ 45 ℃ of fermentation 6 ~ 96h make the pH of probiotics fermention fruits and vegetables magma between 2.5 ~ 4.0, and acidity is between 5.5 ‰ ~ 8 ‰, and number of live bacteria of probiotics is 10 ⁹Cfu/g ~ 10 ¹⁰Cfu/g;

Described probio is one or more in Lactobacillus plantarum, Lactobacillus casei, lactobacillus fermenti, Lactobacillus rhamnosus, lactobacillus acidophilus or the bifidobacterium adolescentis;

Described fruit and vegetable materials is strawberry, blueberry, pawpaw, carrot, pumpkin, honey peach, pears, balsam pear, banana.