阅读说明：本技术 一种布丁雪糕及其制备方法 (Pudding ice cream and preparation method thereof ) 是由 李世竣 于 2019-11-30 设计创作，主要内容包括：本发明公开了一种布丁雪糕及其制备方法,涉及果冻布丁技术领域,解决了因雪糕在食用后容易影响人体内环境的稳定,而导致其整体应用性不佳的问题。一种布丁雪糕,其包括如下重量份数的组分：白砂糖4.5-5.5份；全脂奶粉3.5-4.5份；氢化椰子油2.5-3.5份；海藻糖4-6份；羟丙基二淀粉磷酸酯0.1-0.3份；单、双甘油脂肪酸酯0.1-0.3份；刺槐豆胶0.3-0.4份；卡拉胶0.25-0.35份；魔芋精粉0.05-0.15份；乳酸钙0.1-0.3份；食用香料0.02-0.03份；天然防腐剂0.02-0.06份；海篷子提取物0.04-0.08份；水80.6-80.9份。本发明中的布丁雪糕在食用后能够抑制有害菌的滋生,并促进有益菌的生长,进而保证人体内环境的稳定,整体具有良好的应用性。(The invention discloses a pudding ice cream and a preparation method thereof, relates to the technical field of jelly pudding, and solves the problem of poor integral applicability caused by the fact that the stability of the internal environment of a human body is easily influenced after the ice cream is eaten. The pudding ice cream comprises the following components in parts by weight: 4.5-5.5 parts of white granulated sugar; 3.5-4.5 parts of whole milk powder; 2.5-3.5 parts of hydrogenated coconut oil; 4-6 parts of trehalose; 0.1-0.3 part of hydroxypropyl distarch phosphate; 0.1-0.3 part of mono-diglycerol fatty acid ester; 0.3-0.4 part of locust bean gum; 0.25-0.35 parts of carrageenan; 0.05-0.15 part of konjak fine powder; 0.1 to 0.3 portion of calcium lactate; 0.02-0.03 part of edible spice; 0.02-0.06 part of natural preservative; 0.04-0.08 part of salicornia bigelovii seed extract; 80.6-80.9 parts of water. The pudding ice cream disclosed by the invention can inhibit the breeding of harmful bacteria and promote the growth of beneficial bacteria after being eaten, so that the stability of the environment in a human body is further ensured, and the whole ice cream has good applicability.)

1. The pudding ice cream is characterized by comprising the following components in parts by weight:

4.5-5.5 parts of white granulated sugar;

3.5-4.5 parts of whole milk powder;

2.5-3.5 parts of hydrogenated coconut oil;

4-6 parts of trehalose;

0.1-0.3 part of hydroxypropyl distarch phosphate;

0.1-0.3 part of mono-diglycerol fatty acid ester;

0.3-0.4 part of locust bean gum;

0.25-0.35 parts of carrageenan;

0.05-0.15 part of konjak fine powder;

0.1 to 0.3 portion of calcium lactate;

0.02-0.03 part of edible spice;

0.02-0.06 part of natural preservative;

0.04-0.08 part of salicornia bigelovii seed extract;

80.6-80.9 parts of water.

2. The pudding ice cream bar of claim 1, wherein said Salicornia bigelovii extract is obtained by:

s1, drying the salicornia bigelovii seeds at 50-60 ℃, crushing, and sieving with a 40-60-mesh sieve to obtain salicornia bigelovii seed powder;

s2, placing the salicornia bigelovii powder into a container, adding 70-80% of 8-10 times of the salicornia bigelovii powder for easy extraction for 40-50min, performing suction filtration, and performing rotary evaporation on the filtrate at 35-40 ℃ to obtain an extract;

s3, dropwise adding a citric acid solution into the extract, adjusting the pH to 2-3, adding anhydrous sodium carbonate to adjust the pH to 10-11, centrifuging at the temperature of 20-30 ℃ for 20-30min at the centrifugation speed of 1000-2000rpm, removing the supernatant, and drying the precipitate to obtain the salicornia extract.

3. The pudding ice cream of claim 1, wherein 0.2-0.5 parts by weight of cinnamon oil is added to the pudding ice cream.

4. The pudding ice cream of claim 1, wherein 0.3-0.7 parts by weight of fructus momordicae powder is further added to the components of the pudding ice cream.

5. The pudding ice cream of claim 1, wherein the natural preservative is any one of clove extract, netmeg extract, propolis extract and rosemary extract.

6. The pudding ice cream of claim 1, wherein said flavoring is any one of geranyl butyrate, ethyl laurate, cinnamic acetate and citral.

7. The preparation method of pudding ice cream of claim 1, comprising the steps of:

step one, weighing and rechecking raw and auxiliary materials: weighing the raw materials in sequence according to the formula dosage, wherein in the process of weighing the raw materials, one person weighs the raw materials and one person rechecks the raw materials;

step two, material mixing by the process: mixing white granulated sugar, hydrogenated coconut oil, trehalose, hydroxypropyl distarch phosphate, mono-and diglycerol fatty acid esters, locust bean gum, carrageenan, konjac powder, calcium lactate and salicornia bigelovii extract in a mixer in corresponding weight parts;

step three, boiling: pouring the mixture obtained in the step two into a boiling tank, adding the whole milk powder and water in corresponding parts by weight, simultaneously starting a stirring paddle and an emulsifying motor, and boiling and stirring to obtain a semi-finished product;

step four, filtering and blending flavor: filtering the semi-finished product by using a filter screen, adding the natural preservative and the edible spice in corresponding parts by weight, and uniformly stirring to obtain the pudding ice cream;

step five, filling and gold detection: subpackaging the pudding ice cream with a filling machine, and performing gold detection by a gold detection machine after the filling is finished;

step six: and (6) cooling and warehousing: after filling and sealing, the film is placed with the right side up and flat without inclination, extruded and solidified completely, and then is put into a freezer for freezing.

8. The preparation method of pudding ice cream bar of claim 7, wherein the preparation method comprises the following steps:

step one, weighing and rechecking raw and auxiliary materials: weighing the raw materials in sequence according to the formula dosage, wherein in the process of weighing the raw materials, one person weighs the raw materials and one person rechecks the raw materials;

step two, material mixing by the process: mixing white granulated sugar, hydrogenated coconut oil, trehalose, hydroxypropyl distarch phosphate, mono-diglycerol fatty acid ester, locust bean gum, carrageenan, konjac powder, calcium lactate and salicornia bigelovii extract in corresponding weight parts in a mixer, wherein the mixing time is 20-30min, and the stirring speed is 400-800 rpm;

step three, boiling: pouring the mixture obtained in the step two into a boiling tank, adding the whole milk powder and water in corresponding parts by weight, setting the heating temperature of the boiling tank to be 95-97 ℃, simultaneously starting a stirring paddle and an emulsifying motor, wherein the boiling time is 45-50min, and the stirring speed is 100 plus materials and 300rpm, so as to obtain a semi-finished product;

step four, filtering and blending flavor: filtering the semi-finished product by using a 80-100-mesh filter screen, adding the corresponding parts by weight of natural preservative and edible spice, and stirring at the speed of 300-500rpm for 3-5min to obtain the pudding ice cream;

step five, filling and gold detection: sub-packaging the pudding ice cream bar by a filling machine, wherein the filling specification is 120 plus 310g, and then performing gold detection by a gold detection machine;

step six: and (6) cooling and warehousing: after filling and sealing, the film is placed with the right side up and flat without inclination, extruded and solidified completely, and then is put into a freezer for freezing.

Technical Field

The invention relates to the technical field of jelly pudding, in particular to pudding ice cream and a preparation method thereof.

Background

The ice cream is a hard frozen food with a stick, which is prepared by taking granulated sugar, milk powder, eggs, essence, starch, malt flour, gelatin and the like as main raw materials and carrying out mixing, blending, heating, sterilizing, homogenizing, light congealing and injection molding and freezing.

The Chinese invention patent with the publication number of CN102511633A discloses an ice cream without additives and a preparation method thereof, and the ice cream comprises the following raw materials by weight: 13 to 15 percent of sugar, 9 to 12 percent of milk powder, 6 to 8 percent of grease, 1 to 2 percent of yolk liquid, 1 to 2 percent of waxy corn starch, 0.8 to 1.2 percent of instant bean powder and the balance of water; the preparation method comprises the following steps: firstly, the waxy corn starch is gelatinized, namely, the waxy corn starch is prepared into waxy corn starch paste with the mass fraction of 10% by water, and the waxy corn starch paste is gelatinized for 20min in water bath at the temperature of 100 ℃; adding the rest water, sugar, milk powder, oil, yolk liquid, and instant bean powder, heating, decocting, homogenizing at 80 deg.C under 10-14 MPa; sterilizing the homogenized material liquid at 85 deg.C for 15-30 s; cooling the sterilized feed liquid to 2-4 ℃; aging the cooled feed liquid for 4-6 hours; and (3) injecting the aged feed liquid into a mold, freezing and demolding to obtain the ice cream without the additive.

The application documents above use waxy corn starch to replace the common ice cream bar to add viscosity-increasing additives, and utilize the synergistic effect of starch, egg yolk lecithin and instant bean powder to make the material liquid more uniform and stable, and can improve the melting resistance of the product, but after eating the ice cream bar, its own specific cold stimulation effect will affect the stability of the internal environment of the human body, often will result in the increase of the number of harmful bacteria in the intestines and stomach of the human body, and the reduction of the number of beneficial bacteria, and further cause a series of physical discomfort or disease generation, resulting in the poor whole applicability of the ice cream bar, therefore, a new scheme is needed to be provided to solve the above problems.

Disclosure of Invention

Aiming at the problem that the whole applicability of the pudding ice cream is poor due to the fact that the stability of the internal environment of a human body is easily affected after the ice cream is eaten in the prior art, the invention aims to provide the pudding ice cream to solve the problem, the pudding ice cream can inhibit the breeding of harmful bacteria and promote the growth of beneficial bacteria after being eaten, further guarantee the stability of the internal environment of the human body, and has good applicability.

In order to achieve the first purpose, the invention provides the following technical scheme:

the pudding ice cream comprises the following components in parts by weight:

4.5-5.5 parts of white granulated sugar;

3.5-4.5 parts of whole milk powder;

2.5-3.5 parts of hydrogenated coconut oil;

4-6 parts of trehalose;

0.1-0.3 part of hydroxypropyl distarch phosphate;

0.1-0.3 part of mono-diglycerol fatty acid ester;

0.3-0.4 part of locust bean gum;

0.25-0.35 parts of carrageenan;

0.05-0.15 part of konjak fine powder;

0.1 to 0.3 portion of calcium lactate;

0.02-0.03 part of edible spice;

0.02-0.06 part of natural preservative;

0.04-0.08 part of salicornia bigelovii seed extract;

80.6-80.9 parts of water.

By adopting the technical scheme, the whole milk powder basically keeps high-quality protein, fat, various vitamins and mineral substances such as calcium, phosphorus, iron and the like in the milk, and has good nutritional value; the hydrogenated coconut oil ensures that the pudding ice cream keeps good plasticity, fusibility and emulsibility and greatly prolongs the shelf life; the hydroxypropyl distarch phosphate mainly plays a good thickening role, the mono-diglycerol fatty acid ester and the diglycerol fatty acid ester are good nonionic emulsifiers, and the locust bean gum and the carrageenan are composite gelling agents to form the elastic jelly. The calcium lactate, the edible spice and the natural preservative can ensure that the pudding ice cream has good quality as a whole.

Trehalose is a safe and reliable natural saccharide, has a good protective effect on bifidobacteria in intestines and stomach, can keep the activity of the bifidobacteria at normal temperature for a long time, and further can ensure the stability of the internal environment of the intestines and stomach. The rhizoma Amorphophalli refined powder is a good stabilizer and emulsifier, and also has effects of promoting growth, development and reproduction of beneficial microorganism such as Bacillus bifidus, regulating gastrointestinal environment, and keeping stable function of human body. The salicornia bigelovii extract has obvious inhibiting effect on harmful bacteria in human bodies, has good nourishing effect on intestines and stomach of human bodies, has good relieving effect on cold stimulation of ice cream, and further greatly improves the overall quality of pudding ice cream. Meanwhile, the salicornia extract, the konjac powder and the trehalose can play a good compounding and synergistic effect, so that the pudding ice cream can inhibit the breeding of harmful bacteria and promote the growth of beneficial bacteria after being eaten, the stability of the environment in a human body is further ensured, and the whole ice cream has good applicability.

More preferably, the salicornia extract is obtained by the following steps:

s1, drying the salicornia bigelovii seeds at 50-60 ℃, crushing, and sieving with a 40-60-mesh sieve to obtain salicornia bigelovii seed powder;

s2, placing the salicornia bigelovii powder into a container, adding 70-80% of 8-10 times of the salicornia bigelovii powder for easy extraction for 40-50min, performing suction filtration, and performing rotary evaporation on the filtrate at 35-40 ℃ to obtain an extract;

s3, dropwise adding a citric acid solution into the extract, adjusting the pH to 2-3, adding anhydrous sodium carbonate to adjust the pH to 10-11, centrifuging at the temperature of 20-30 ℃ for 20-30min at the centrifugation speed of 1000-2000rpm, removing the supernatant, and drying the precipitate to obtain the salicornia extract.

By adopting the technical scheme, the extraction process is simple to operate, so that the extracted salicornia extract has good activity, has good binding property with other components when being applied to the preparation of pudding ice cream, can still keep good stability in the refrigeration process of the pudding ice cream, and can not only exert good effect of inhibiting harmful bacteria, but also play a good role in alleviating cold stabs of the ice cream after the pudding ice cream is eaten.

Further preferably, 0.2 to 0.5 weight part of cinnamon oil is also added into the components of the pudding ice cream.

By adopting the technical scheme, the cinnamon oil has a remarkable antibacterial effect on harmful bacteria in intestines and stomach, is excellent in antiseptic effect, can improve the storage period of the pudding ice cream, can enable the harmful bacteria in human intestines and stomach of the pudding ice cream to be eaten to be difficult to breed in a large quantity, has a unique conditioning effect on the cinnamon oil, can play a good conditioning effect on human intestines and stomach, and further greatly improves the overall quality and applicability of the pudding ice cream.

Further preferably, 0.3 to 0.7 weight part of fructus momordicae powder is also added into the components of the pudding ice cream.

By adopting the technical scheme, the fructus momordicae powder is mild in shape and has good medicinal value, good health care effect can be exerted on human bodies, the whole quality of pudding ice cream can be improved, the fructus momordicae powder has good regulation effect on bacteria in intestines and stomach of human bodies, the balance of harmful bacteria and beneficial bacteria can be guaranteed, and the stability of bodies of eaters can be further guaranteed.

More preferably, the natural preservative is any one of clove extract, netmeg extract, propolis extract and rosemary extract.

By adopting the technical scheme, the natural preservative has good inhibition effect on the propagation of microorganisms, so that the pudding ice cream has a longer storage period, and the natural preservative also contains partial medicinal components, so that the pudding ice cream has good quality.

More preferably, the edible flavor is any one of geranyl butyrate, ethyl laurate, cinnamic acetate and citral.

By adopting the technical scheme, the geranyl butyrate, the ethyl laurate, the cinnamic acetate and the citral are good edible spices, have good stability and dispersibility, and can keep the pudding ice cream with good and unique fragrance.

The invention also aims to provide a preparation method of pudding ice cream, and the pudding ice cream prepared by the method can inhibit harmful bacteria from breeding and promote beneficial bacteria to grow after being eaten, so that the stability of the internal environment of a human body is ensured, and the whole ice cream has good applicability.

In order to achieve the second purpose, the invention provides the following technical scheme, which comprises the following steps:

step one, weighing and rechecking raw and auxiliary materials: weighing the raw materials in sequence according to the formula dosage, wherein in the process of weighing the raw materials, one person weighs the raw materials and one person rechecks the raw materials;

step two, material mixing by the process: mixing white granulated sugar, hydrogenated coconut oil, trehalose, hydroxypropyl distarch phosphate, mono-and diglycerol fatty acid esters, locust bean gum, carrageenan, konjac powder, calcium lactate and salicornia bigelovii extract in a mixer in corresponding weight parts;

step three, boiling: pouring the mixture obtained in the step two into a boiling tank, adding the whole milk powder and water in corresponding parts by weight, simultaneously starting a stirring paddle and an emulsifying motor, and boiling and stirring to obtain a semi-finished product;

step four, filtering and blending flavor: filtering the semi-finished product by using a filter screen, adding the natural preservative and the edible spice in corresponding parts by weight, and uniformly stirring to obtain the pudding ice cream;

step five, filling and gold detection: subpackaging the pudding ice cream with a filling machine, and performing gold detection by a gold detection machine after the filling is finished;

step six: and (6) cooling and warehousing: after filling and sealing, the film is placed with the right side up and flat without inclination, extruded and solidified completely, and then is put into a freezer for freezing.

Through adopting above-mentioned technical scheme, mix the back with thickening component and sugared material, add water and whole milk powder again to boil out, and boil out the in-process and open the emulsification motor, constantly stir, guarantee to fully combine and interact between each component raw materials. The process is refined, the processing temperature and the emulsifying time are strictly controlled, the environment friendliness is met, the pudding ice cream with good quality can be obtained, and gold inspection is performed after filling is completed, so that the product is qualified. Meanwhile, the preparation method is simple to operate, high in production efficiency, precise and reasonable in process, and further has good applicability as a whole.

More preferably, the preparation method specifically comprises the following steps:

step one, weighing and rechecking raw and auxiliary materials: weighing the raw materials in sequence according to the formula dosage, wherein in the process of weighing the raw materials, one person weighs the raw materials and one person rechecks the raw materials;

step two, material mixing by the process: mixing white granulated sugar, hydrogenated coconut oil, trehalose, hydroxypropyl distarch phosphate, mono-diglycerol fatty acid ester, locust bean gum, carrageenan, konjac powder, calcium lactate and salicornia bigelovii extract in corresponding weight parts in a mixer, wherein the mixing time is 20-30min, and the stirring speed is 400-800 rpm;

step three, boiling: pouring the mixture obtained in the step two into a boiling tank, adding the whole milk powder and water in corresponding parts by weight, setting the heating temperature of the boiling tank to be 95-97 ℃, simultaneously starting a stirring paddle and an emulsifying motor, wherein the boiling time is 45-50min, and the stirring speed is 100 plus materials and 300rpm, so as to obtain a semi-finished product;

step four, filtering and blending flavor: filtering the semi-finished product by using a 80-100-mesh filter screen, adding the corresponding parts by weight of natural preservative and edible spice, and stirring at the speed of 300-500rpm for 3-5min to obtain the pudding ice cream;

step five, filling and gold detection: sub-packaging the pudding ice cream bar by a filling machine, wherein the filling specification is 120 plus 310g, and then performing gold detection by a gold detection machine;

step six: and (6) cooling and warehousing: after filling and sealing, the film is placed with the right side up and flat without inclination, extruded and solidified completely, and then is put into a freezer for freezing.

By adopting the technical scheme, the pudding ice cream with good quality can be prepared by selecting the parameter control in each operation process.

In summary, compared with the prior art, the invention has the following beneficial effects:

(1) the salicornia extract, the konjac powder and the trehalose are used, and can play a good role in compounding and synergism, so that the pudding ice cream can inhibit the breeding of harmful bacteria and promote the growth of beneficial bacteria after being eaten, the stability of the internal environment of a human body is further ensured, and the whole ice cream has good applicability;

(2) the cinnamon oil is added, so that the pudding ice cream has a remarkable antibacterial effect on harmful bacteria in intestines and stomach, has an excellent antiseptic effect, can improve the storage period of the pudding ice cream, can ensure that the harmful bacteria are not easy to breed in intestines and stomach of a human body eating the pudding ice cream, and further greatly improves the overall quality and applicability of the pudding ice cream;

(3) the addition of the fructus momordicae powder ensures that the balance of harmful bacteria and beneficial bacteria can be ensured by utilizing the regulating effect of the fructus momordicae powder on the bacteria in intestines and stomach of a human body after the pudding ice cream is eaten, thereby ensuring the body stability of eaters.

Drawings

FIG. 1 is a process flow diagram of the present invention.

Detailed Description

The invention is described in detail below with reference to the figures and examples.