阅读说明：本技术 一种用于制作冰淇淋、雪糕类产品的复配粉及配制方法以及冰淇淋、雪糕类产品的制备方法 (Compound powder for making ice cream and ice cream bar products, preparation method thereof and preparation method of ice cream and ice cream bar products ) 是由 余飞 张国治 鲍杰 许柠 张富重 许仕文 于 2019-09-26 设计创作，主要内容包括：本发明公开了一种用于制作冰淇淋、雪糕类产品的复配粉及配制方法以及冰淇淋、雪糕类产品的制备方法,该复配粉是由下列重量份的原料配制而成：糯米粉800-900份、糯玉米粉100-200份、脱脂奶粉100份、白砂糖20份、菊粉50份、食品添加剂13.66份,其中食品添加剂由β-阿朴-8’-胡萝卜素醛、冰结构蛋白、丙二醇脂肪酸酯、刺云实胶、淀粉磷酸酯钠、纽甜、甜蜜素、甜菊糖苷、二氧化硅、红花黄、β-胡萝卜素、甲壳素组成。本发明所配制的复配粉的配制方法简单,且原料易得,配制的复配粉营养均衡、风味良好,所配制的复配粉的糊化特性有一定的改善,吸水能力增加,溶解度提升,胶稠度提高,能够抑制淀粉的回生,从而导致生成的米胶比较软,适用于生产冰淇淋、雪糕类产品。(The invention discloses compound powder for making ice cream and ice cream type products, a preparation method thereof and a preparation method of the ice cream and the ice cream type products, wherein the compound powder is prepared from the following raw materials in parts by weight: 800 portions of glutinous rice flour, 200 portions of waxy corn flour, 100 portions of skim milk powder, 20 portions of white granulated sugar, 50 portions of inulin and 13.66 portions of food additives, wherein the food additives comprise beta-apo-8' -carotenal, ice structural protein, propylene glycol fatty acid ester, tara gum, sodium starch phosphate, neotame, sodium cyclamate, stevioside, silicon dioxide, safflower yellow, beta-carotene and chitin. The compound powder prepared by the invention has the advantages of simple preparation method, easily obtained raw materials, balanced nutrition and good flavor, the gelatinization characteristic of the prepared compound powder is improved to a certain extent, the water absorption capacity is increased, the solubility is improved, the glue consistency is improved, the retrogradation of starch can be inhibited, and the generated rice glue is softer, so that the compound powder is suitable for producing ice cream and ice cream products.)

1. The compound powder for making ice cream and ice cream is characterized by being prepared from the following raw materials in parts by weight: 800-piece glutinous rice flour 900, 100-piece waxy corn flour 200, 100-piece skim milk powder, 20-piece white granulated sugar, 50-piece inulin and 13.66-piece food additive, wherein the food additive comprises beta-apo-8' -carotenal, ice structural protein, propylene glycol fatty acid ester, tara gum, sodium starch phosphate, neotame, sodium cyclamate, stevioside, silicon dioxide, safflower yellow, beta-carotene and chitin, and the food additive comprises the following raw materials in parts by weight: 0.01 part of beta-apo-8' -carotene aldehyde, 1 part of ice structural protein, 3 parts of propylene glycol fatty acid ester, 3 parts of tara gum, 5 parts of starch sodium phosphate, 0.1 part of neotame, 0.5 part of sodium cyclamate, 0.3 part of stevioside, 0.25 part of silicon dioxide, 0.2 part of safflower yellow, 0.2 part of beta-carotene and 0.1 part of chitin.

2. The preparation method of the compound powder for making ice cream and ice cream products is characterized by comprising the following steps: respectively weighing glutinous rice flour, waxy corn flour, skim milk powder, white granulated sugar, inulin, beta-apo-8' -carotenal, ice structural protein, propylene glycol fatty acid ester, tara gum, sodium starch phosphate, neotame, sodium cyclamate, stevioside, silicon dioxide, safflower yellow, beta-carotene and chitin according to the proportion, putting the weighed raw materials into a conical mixer for uniform mixing, sieving the mixed materials by a 0.125mm sieve to prepare compound powder, and storing the compound powder for later use after sealing and packaging.

3. The method for preparing ice cream and ice cream products by adopting the compound powder is characterized by comprising the following steps:

(1) weighing 100kg of compound powder and 300kg of purified warm water, pouring the weighed compound powder into a sterilization pot with a stirring device, then pouring the weighed 300kg of purified warm water into the sterilization pot, starting the stirring device of the sterilization pot to uniformly stir and mix the compound powder and the purified warm water, wherein the rotating speed of the stirring device is 2000r/min, the stirring time is 20min, simultaneously heating the materials in the sterilization pot in the stirring process, and preserving heat for 10min at 80 ℃ when the heating temperature reaches 80 ℃ to sterilize the materials in the sterilization pot, thereby preparing a first mixture;

(2) homogenizing the first mixture obtained in the step (1) for 3 times in a homogenizer under the pressure of 25MPa to obtain a second mixture;

(3) directly putting the second mixture obtained in the step (2) into an ice cream machine for cooling and aging treatment, wherein the cooling temperature is 4 ℃, and the aging time is 8 hours, so as to obtain a preformed product;

(4) freezing the preformed product in the step (3), and enabling the central temperature of the preformed product to reach-18 ℃ within 30min to further prepare a frozen preformed product;

(5) and (4) hardening the frozen pre-formed product in the step (4) at the temperature of minus 18 ℃ for 5 hours to obtain a finished product, and storing the finished product in a cold storage at the temperature of minus 18 ℃.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to compound powder for making ice cream and ice cream type products, a preparation method of the compound powder and the preparation method of the ice cream and the ice cream type products.

Background

The glutinous rice flour is mainly amylopectin, so the glutinous rice flour has the characteristics of easy gelatinization, high viscosity, difficult retrogradation and high water absorption rate, and is particularly suitable for the production of frozen foods.

The waxy corn flour is rich in nutritive value, contains high protein, multiple vitamins, mineral substances, multiple unsaturated fatty acids, an anti-aging agent, dietary fibers and the like, wherein the unsaturated fatty acids have the effects of reducing cholesterol, preventing coronary heart disease and the like, 100% of starch in the waxy corn endosperm is amylopectin, the waxy corn flour is rich in viscosity and easy to digest compared with common corn starch, and the polysaccharide contained in the waxy corn flour is more than 3 times of that of the common corn.

At present, the traditional ice cream processing method in China takes full cream milk, cream, cane sugar and the like as main raw materials, and the processed ice cream has high sugar and high fat and does not meet the current low sugar, low fat and low salt healthy diet mode.

Disclosure of Invention

The invention provides a compound powder for making ice cream and ice cream products, a preparation method thereof and a preparation method of the ice cream and the ice cream products, wherein the compound powder is simple in preparation method, the water-milled glutinous rice powder, glutinous corn flour and inulin are used as partial fat substitutes, beta-apo-8' -carotenal, ice structural protein, propylene glycol fatty acid ester, tara gum, sodium starch phosphate, silicon dioxide, chitin and the like are added to fully play the mutual coordination effect of various additives, the stability, the expansion rate and the anti-melting performance of the ice cream are obviously improved, sweeteners such as neotame, sodium cyclamate, stevioside and the like are used for replacing a large amount of cane sugar, safflower yellow and beta-carotene are used for improving the color stability of the products, and the ice cream and ice cream products produced by using the compound powder have low-fat and low-fat contents, Low sugar content, natural, fresh, nutritious and healthy.

In order to solve the technical problems, the invention adopts the following technical scheme:

a compound powder for making ice cream and ice cream products is prepared from the following raw materials in parts by weight: 800-piece glutinous rice flour 900, 100-piece waxy corn flour 200, 100-piece skim milk powder, 20-piece white granulated sugar, 50-piece inulin and 13.66-piece food additive, wherein the food additive comprises beta-apo-8' -carotenal, ice structural protein, propylene glycol fatty acid ester, tara gum, sodium starch phosphate, neotame, sodium cyclamate, stevioside, silicon dioxide, safflower yellow, beta-carotene and chitin, and the food additive comprises the following raw materials in parts by weight: 0.01 part of beta-apo-8' -carotene aldehyde, 1 part of ice structural protein, 3 parts of propylene glycol fatty acid ester, 3 parts of tara gum, 5 parts of starch sodium phosphate, 0.1 part of neotame, 0.5 part of sodium cyclamate, 0.3 part of stevioside, 0.25 part of silicon dioxide, 0.2 part of safflower yellow, 0.2 part of beta-carotene and 0.1 part of chitin.

The preparation method of the compound powder for making ice cream and ice cream products comprises the steps of weighing glutinous rice powder, waxy corn powder, skim milk powder, white granulated sugar, inulin, beta-apo-8' -carotenal, ice structure protein, propylene glycol fatty acid ester, spine caesalpinia gum, sodium starch phosphate, neotame, sodium cyclamate, stevioside, silicon dioxide, safflower yellow, beta-carotene and chitin according to the proportion, putting the weighed raw materials into a conical mixer for uniform mixing, screening the mixed materials by a 0.125mm sieve to obtain the compound powder, and sealing and packaging the compound powder for later use.

The method for preparing ice cream and ice cream products by adopting the compound powder comprises the following steps:

(1) weighing 100kg of compound powder and 300kg of purified warm water, pouring the weighed compound powder into a sterilization pot with a stirring device, then pouring the weighed 300kg of purified warm water into the sterilization pot, starting the stirring device of the sterilization pot to uniformly stir and mix the compound powder and the purified warm water, wherein the rotating speed of the stirring device is 2000r/min, the stirring time is 20min, simultaneously heating the materials in the sterilization pot in the stirring process, and preserving heat for 10min at 80 ℃ when the heating temperature reaches 80 ℃ to sterilize the materials in the sterilization pot, thereby preparing a first mixture;

(2) homogenizing the first mixture obtained in the step (1) for 3 times in a homogenizer under the pressure of 25MPa to obtain a second mixture;

(3) directly putting the second mixture obtained in the step (2) into an ice cream machine for cooling and aging treatment, wherein the cooling temperature is 4 ℃, and the aging time is 8 hours, so as to obtain a preformed product;

(4) freezing the preformed product in the step (3), and enabling the central temperature of the preformed product to reach-18 ℃ within 30min to further prepare a frozen preformed product;

(5) and (4) hardening the frozen pre-formed product in the step (4) at the temperature of minus 18 ℃ for 5 hours to obtain a finished product, and storing the finished product in a cold storage at the temperature of minus 18 ℃.

Compared with the prior art, the invention has the beneficial effects that:

according to the invention, the components of the glutinous rice flour and the waxy corn flour are similar, and the starch of the glutinous rice flour and the waxy corn flour is almost completely amylopectin, so that the content of crude fat, crude protein and dietary fiber of the waxy corn flour is obviously higher than that of the glutinous rice flour, and the retrogradation of the starch is influenced by the cellulose and the like in the waxy corn flour, so that the gum consistency of the compound flour is increased after the waxy corn flour is added, and meanwhile, the water absorption rate and the solubility of the compound flour are well improved after the waxy corn flour is added;

according to the invention, the preparation method is simple when the compound powder is prepared, the raw materials are easy to obtain, the prepared compound powder is balanced in nutrition and good in flavor, the gelatinization characteristic of the prepared compound powder is improved to a certain extent, the water absorption capacity is increased, the solubility is improved a little, the gel consistency is obviously improved, and the retrogradation of starch can be inhibited, so that the generated rice gel is softer, and the compound powder is suitable for producing ice cream and ice cream products;

the invention utilizes water-milled glutinous rice flour, waxy corn flour and inulin as partial fat substitutes, adds beta-apo-8' -carotenal, ice structure protein, propylene glycol fatty acid ester, tara gum, sodium starch phosphate, silicon dioxide, chitin and the like to fully play the mutual coordination effect of various additives, has obvious improvement effect on the stability, expansion rate and anti-melting property of ice cream, adopts sweeteners such as neotame, sodium cyclamate, stevioside and the like to replace a large amount of cane sugar, adopts safflower yellow and beta-carotene to improve the color stability of products, and ice cream bar products produced by the compound powder have the characteristics of low fat, low sugar, nature, freshness, nutrition, health and the like.

Detailed Description