阅读说明：本技术 红枸杞冰激凌及其制作工艺 (Red wolfberry fruit ice cream and preparation process thereof ) 是由 刘海龙 胡海涛 刘海波 于 2020-07-31 设计创作，主要内容包括：本发明涉及一种冰激凌,特别是一种红枸杞冰激凌及其制作工艺,该红枸杞冰激凌是由冰淇淋粉：11.5-13.5%、白砂糖：7-8%、红枸杞原浆：40-50%、牛奶：20-30%、淡奶油：9.5-10.5%的重量百分比组份组成。其制作包括配料、成熟、均质、巴氏杀菌、制冰激凌等工艺。本技术方案所提供的冰激凌具有不单独添加水、口感、纯度和品质高、保留了红枸杞和鲜牛奶中有效的生物活性和口感,由于该冰激凌是以宁夏红枸杞原浆为主要原料,具有提高抗病能力、抗衰老、抗肿瘤、抗疲劳、调节血脂、降血糖、降血压、明目、提高呼吸道抗病能力、美容养颜等功效。(The invention relates to an ice cream, in particular to a red medlar ice cream and a preparation process thereof, wherein the red medlar ice cream is prepared from ice cream powder: 11.5-13.5%, white granulated sugar: 7-8% of red wolfberry fruit primary pulp: 40-50% and milk: 20-30%, whipping cream: 9.5-10.5 wt% of the components. The preparation method comprises the processes of proportioning, ripening, homogenizing, pasteurizing, ice cream making and the like. The ice cream provided by the technical scheme has the advantages of no independent water addition, high mouthfeel, high purity and high quality, and reserves the effective biological activity and mouthfeel in the red medlar and the fresh milk, and has the effects of improving disease resistance, resisting aging, resisting tumors, resisting fatigue, regulating blood fat, reducing blood sugar, reducing blood pressure, improving eyesight, improving respiratory disease resistance, maintaining beauty and keeping young and the like because the ice cream takes the Ningxia red medlar protoplasm as a main raw material.)

1. The red wolfberry fruit ice cream is characterized by comprising the following components in percentage by weight:

ice cream powder: 11.5-13.5%, white granulated sugar: 7-8% of red wolfberry fruit primary pulp: 40-50% and milk: 20-30%, whipping cream: 9.5 to 10.5 percent.

2. The lycium ruthenicum ice cream according to claim 1, characterized in that the ice cream powder consists of 9-10% of base powder and 2.5-3.5% of structural base powder by weight of the lycium ruthenicum ice cream.

3. The red wolfberry ice cream according to claim 1 or 2, characterized in that the raw wolfberry pulp is Ningxia Ningzhongning fresh wolfberry pulp with a particle size of 10-80 mesh.

4. A process for making the lycium ruthenicum ice cream according to claims 1-3, which comprises the following steps:

A. preparing materials: at normal temperature, weighing the raw materials according to the weight percentage, adding the raw materials into a container with a stirrer, and uniformly stirring;

B. maturation (aging): storing the materials at 4-5 deg.C for 30-50 min;

C. preparing ice cream: and putting the matured material into an ice cream machine to obtain the ice cream.

5. The making process of lycium ruthenicum ice cream according to claim 4, wherein the materials which are evenly stirred in the step of material mixing are put into a homogenizer for homogenization; pasteurizing the homogenized material; and (5) performing maturation treatment on the sterilized materials.

6. The process for making lycium ruthenicum ice cream according to claim 5, wherein after the step of making ice cream, the ice cream is frozen and stored at a low temperature of less than-20 ℃ and is hardened.

7. The making process of the lycium ruthenicum ice cream according to claim 6, wherein the process parameters of the machine are as follows: homogenizing under pressure of 15-25MPa and temperature of 60-70 deg.C for 15-20 min.

Technical Field

The invention relates to ice cream, in particular to red wolfberry fruit ice cream and a preparation process thereof.

Background

The existing ice cream has various varieties, common milk ice cream and mixed fruit juice ice cream are available, and other varieties of ice cream are continuously developed. For example, the patent application number of 201710436360.X, which is published by the national intellectual property office of the people's republic of China in 2018, 12 months and 18 days, is an invention patent application named as ' black fruit medlar flower color ice cream and a manufacturing method thereof ', and the formula of the ice cream disclosed by the invention is as follows: 40-70 parts of milk, 5-8 parts of eggs, 7-12 parts of white granulated sugar, 8-12 parts of lycium ruthenicum mill pulp, 0.13-0.19 part of xanthan gum, 0.13-0.18 part of molecular distillation monoglyceride, 0.05-0.12 part of CMC, 3.1-3.8 parts of milk powder and 11.5-13 parts of water. The preparation method of the ice cream comprises the following steps: softening and pulping, mixing the raw materials and auxiliary materials, homogenizing, sterilizing, cooling and aging, freezing, filling and hardening. The lycium ruthenicum ice cream is based on common ice cream, and endows products with special taste, flavor and color by using the nutrition and health-care characteristics of lycium ruthenicum and special pigments thereof. The nutrition and health care effects of the ice cream are increased, the variety of the ice cream is enriched, various preferences of cold drink consumer groups are met, and the black wolfberry fruit ice cream has good market prospects in aspects of expanding deep processing of the black wolfberry fruit and the like.

The medlar has various health care effects, has important significance on human health, can be used for health care of human bodies, is a favorite fruit of people, has the quality of medlar in China ahead, becomes a representative of medlar, and is known as the county of medlar. It is listed as the first grade as early as in Shen nong Ben Cao Jing, and is called as 'long-time taking for light weight, not old, cold-resistant and summer-heat-resistant'; has the functions of delaying senility and resisting senility, and is named as 'Charpy seed'. The medlar contains a plurality of amino acids and special nutrient components such as betaine, zeaxanthin, baccatin and the like, so that the medlar has very good health care effect.

According to the modern medical research, the medlar has the effects of improving the disease resistance, resisting aging, resisting tumor, resisting fatigue, regulating blood fat, reducing blood sugar, reducing blood pressure, improving eyesight, improving the respiratory disease resistance, maintaining beauty, keeping young and the like, and is a medicine and food dual-purpose food approved by the Ministry of health.

The ice cream variety containing the red lycium barbarum produced in Ningxia is yet to be further developed.

The ice cream is soft and delicious frozen food which is prepared by taking milk or dairy products and cane sugar as main raw materials, adding human eggs or egg products, emulsifying agents, stabilizing agents, spices and other raw materials, and processing the raw materials through the processes of mixing, sterilizing, homogenizing, maturing, congealing, forming, hardening and the like. The ice cream has high nutritive value, fat content of 6-12% (some varieties can reach more than 16%), protein content of 3-4%, sucrose content of 14-18% (the sugar content of fruit ice cream reaches 27%), and contains vitamin A, B, D, etc., and the calorific value can reach 8 joules/gram. Therefore, the ice cream is a nutritious cold drink food for relieving summer heat.

As the ice cream industry grows larger and its production also increases at unprecedented rates, the market is expanding dramatically.

People not only have higher and higher requirements on ice cream, but also have increasingly more stringent requirements on nutrition, flavor, color and packaging of varieties, and consumers have great changes, along with the continuous increase of solid matters, the consumers are fashionable and loved to not only provide people with cooling and summer heat relieving feelings, but also pay more attention to the unique nutrition and functionality of the ice cream. The traditional ice cream is made up by using milk as main raw material, adding a certain proportion of sugar, stabilizing agent, emulsifying agent and other auxiliary material and making them pass through the process of curdling, and its taste is simple, and it contains higher fat, saccharide and cholesterol (11). With the improvement of the quality of life and the change of consumption concept, people have a reduced demand for common ice cream, and the demand for novel ice cream with various varieties, unique taste and flavor and nutrition and health care functions is gradually increased [12 ]. In the face of this trend, various ice creams are available on the market, for example, health ice cream is one of ice creams aiming at improving human health. The trend in the ice cream industry is that dieticians propose a "three-low-one-high" solution, i.e. low sugar, low salt, low fat, high protein, which is the most rapidly developed in the united states for low calorie food or sugar-free, low sugar food, and some patients who have special dietary requirements in the future, such as the diet and sugar of diabetics, etc. Functional ice creams with specific requirements will then meet their needs.

Disclosure of Invention

The technical scheme of the invention aims to provide ice cream containing red wolfberry fruit components and a preparation process thereof.

In order to realize the purpose of the invention, the adopted technical scheme is as follows: the red wolfberry fruit ice cream is characterized by comprising the following components in percentage by weight:

ice cream powder: 11.5-13.5%, white granulated sugar: 7-8% of red wolfberry fruit primary pulp: 40-50% and milk: 20-30%, whipping cream: 9.5 to 10.5 percent.

The ice cream powder is composed of base powder 9-10% and structural base powder 2.5-3.5% of the total weight of the ice cream.

The fructus Lycii juice is fresh fructus Lycii pulp produced from Ningxia Zhongning, and the granularity of the fresh fructus Lycii pulp is 10-80 mesh.

The making process of the lycium ruthenicum ice cream comprises the following steps:

A. preparing materials: at normal temperature, weighing the raw materials according to the weight percentage, adding the raw materials into a container with a stirrer, and uniformly stirring;

B. maturation (aging): storing the materials at 4-5 deg.C for 30-50 min;

C. preparing ice cream: putting the matured material into an ice cream machine to obtain ice cream;

pouring the materials which are uniformly stirred in the step of material mixing into a homogenizer for homogenization; pasteurizing the homogenized material; and (5) performing maturation treatment on the sterilized materials.

After the step of preparing ice cream, the prepared ice cream is frozen and stored at a low temperature of less than-20 ℃ and is hardened.

The process parameters of the machine are as follows: homogenizing under pressure of 15-25MPa and temperature of 60-70 deg.C for 15-20 min.

The ice cream provided by the technical scheme has the following characteristics: 1. no water was added. According to the technical scheme, water carried by Ningxia red wolfberry raw stock, fresh milk and unsalted butter which are unique to Ningxia is used as a water source of the ice cream, water is not added independently, various problems caused by water quality are reduced, and the taste, purity and quality of the ice cream can be effectively guaranteed; 2. high quality. The adopted raw materials are all pure natural raw materials, and no preservative is added, so that the high quality of the ice cream is ensured; 3. the effective biological activity and taste in the red medlar and the fresh milk can be effectively reserved by adopting pasteurization at lower temperature; 4. the medlar is a medicine and food dual-purpose food approved by Ministry of health, and has the effects of improving disease resistance, resisting aging, resisting tumor, resisting fatigue, regulating blood fat, reducing blood sugar, reducing blood pressure, improving eyesight, improving respiratory tract disease resistance, maintaining beauty and keeping young and the like. The ice cream with the Ningxia red wolfberry fruit juice as the main raw material has certain health care effect.

Detailed Description

The following examples are given by way of example to produce 1000 grams of red wolfberry ice cream.