阅读说明：本技术 榴莲果形冰激凌的处方研发与工艺优化 (Prescription research and development and process optimization of durian fruit-shaped ice cream ) 是由 王维琴 余云海 王睿聪 陈晶晶 于 2019-08-30 设计创作，主要内容包括：本发明公开了榴莲果形冰激凌的处方研发与工艺优化,具体步骤如下,(1)榴莲果肉处理、(2)配料、(3)均质、(4)杀菌、(5)老化、(6)凝冻、(7)充填成形、(8)速冻(9)脱膜、(10)充气包装、打印日期、(11)抽样检验、(12)冷冻入库。本发明具有营养丰富、口感良好,与传统冰激凌相比有更低的膨胀率,其主要用于制作冰激凌。(the invention discloses a formula research and development and process optimization of durian fruit-shaped ice cream, which comprises the following specific steps of (1) durian pulp treatment, (2) batching, (3) homogenizing, (4) sterilizing, (5) aging, (6) freezing, (7) filling and forming, (8) quick freezing, (9) demoulding, (10) air-filling and packaging, date printing, (11) sampling inspection and (12) freezing and warehousing. The invention has rich nutrition, good taste and lower expansion rate compared with the traditional ice cream, and is mainly used for making the ice cream.)

1. The formula research and development and process optimization of the durian fruit-shaped ice cream are characterized by comprising the following specific steps of:

durian pulp treatment

Removing peel and kernel of durian, and pulping durian pulp in a pulping machine until fiber in durian pulp is refined to obtain fruit paste with fine tissue;

Ingredients

The formula comprises the following components: white granulated sugar, durian pulp, skim milk powder, coconut oil, an emulsifying thickener, sugared yolk liquid, beta-carotene and water, wherein the white granulated sugar accounts for 5-10%, the durian pulp accounts for 10-20%, the skim milk powder accounts for 7-12%, the natural coconut oil accounts for 8-12%, the emulsifying thickener accounts for 0.2-0.6%, the sugared yolk liquid accounts for 5-8%, and the beta-carotene accounts for 0.01-0.08%;

Weighing the raw and auxiliary materials according to the formula requirement, pouring water into a blending tank, heating the water to 50-60 ℃, sequentially adding white granulated sugar, an emulsifying thickener, skimmed milk powder, durian pulp, natural coconut oil, sugared yolk liquid and a plurality of beta-carotene into the tank according to the sequence and proportion, and then heating and continuously stirring the tank to fully and uniformly dissolve the raw materials;

Homogenizing

homogenizing the liquid material mixed in the step (2), wherein the optimal temperature of homogenization is 65-70 ℃, and the optimal pressure of homogenization is 16 +/-2 MPA;

sterilization

Sterilizing the homogenized liquid material obtained in the step (3), wherein the optimal sterilization temperature is 88 +/-2 ℃, the sterilization time is 15 seconds, and filtering is carried out by using a 200-mesh filter screen after sterilization;

Aging of

Cooling the liquid material sterilized in the step (4) at the temperature of between 4 and 7 ℃, and then aging for 4 to 6 hours;

Congelation

Freezing the aged liquid material in the step (5) at a discharge temperature of-3 deg.C to-5 deg.C, and controlling the expansion rate to 20% by adjusting air inlet valve during freezing

(7) Filling and forming

Putting the frozen ice cream obtained in the step (6) into an ice cream mold, inserting rod fibers (half length of the rod fibers is in the product), and weighing;

(8) Quick freezing

Conveying the filled and formed ice cream in the step (7) into a quick-freezing tunnel for quick freezing, wherein the central temperature of the product is required to be below-18 ℃;

(9) Demoulding

Performing product demoulding and finishing on the ice cream quickly frozen in the step (8), and then putting the ice cream into a bottom support;

(10) Filling package, printing date

sealing the ice cream subjected to demoulding in the step (9) on an inner membrane, and carrying out gold detection: fe is less than or equal to phi 1.5mm, SuS is less than or equal to phi 2.5mm,

the packaged ice cream is put into an outer box, a label is printed on the surface of the outer box, and then a golden probe is passed, wherein the golden probe requires that: fe is less than or equal to phi 1.5mm, SuS is less than or equal to phi 2.5mm,

The outer box prints the production date according to the production requirements, the printing format is year/month/day, and the outer box is boxed after the printing production date is confirmed to be correct;

(11) Sampling inspection

sampling inspection is carried out on the packaged finished products in the step (10), and 2 boxes or more are sampled and inspected in each batch according to row marks;

(12) freezing and warehousing

and (4) receiving and warehousing the finished products qualified in the step (11), storing the products in a refrigeration house below-22 ℃, and stacking for 6 layers.

2. the recipe development and process optimization of durian fruit-shaped ice cream according to claim 1, characterized in that: the white granulated sugar in the step (2) has the function of adjusting the taste, the durian pulp has the function of retaining the nutrition and the taste in the durian, and the final finished product has the anti-solubility and is beneficial to improving the shape and the maintenance of the fruit shape of the product; the skimmed milk powder has the functions of regulating taste and making the taste finer, the coconut oil has the function of regulating taste, the emulsifying thickener has the function of improving the viscosity of ice cream, and the sugared yolk liquid has the functions of increasing nutrient substances and promoting other fragrances.

3. the recipe development and process optimization of durian fruit-shaped ice cream according to claim 1, characterized in that: and (6) in the freezing process, the expansion rate is stably controlled to be 20% by adjusting the air inlet valve, so that the weight of the product is consistent.

4. The recipe development and process optimization of durian fruit-shaped ice cream according to claim 1, characterized in that: the ice cream model used in the step (7) is an ice cream mold in the shape of durian pulp.

Technical Field

The invention relates to the technical field of ice cream making, in particular to prescription research and development and process optimization of durian fruit-shaped ice cream.

background

The existing ice cream is usually prepared by using white granulated sugar, milk, cream and a thickening agent as raw materials through the process steps of raw material mixing → filtration → homogenization → sterilization → cooling → spice addition → maturation → congelation → filling → hardening.

Disclosure of Invention

aiming at the defects in the prior art, the invention aims to provide the recipe research and development and process optimization of the durian fruit-shaped ice cream which is rich in nutrition, good in taste and lower in expansion rate compared with the traditional ice cream.

The technical scheme adopted by the invention for realizing the purpose is as follows: the formula research and development and process optimization of the durian fruit-shaped ice cream comprise the following specific steps:

(1) Durian pulp treatment

removing peel and kernel of durian, and pulping durian pulp in a pulping machine until fiber in durian pulp is refined to obtain fruit paste with fine tissue;

(2) ingredients

the formula comprises the following components: white granulated sugar, durian pulp, skim milk powder, coconut oil, an emulsifying thickener, sugared yolk liquid, beta-carotene and water, wherein the white granulated sugar accounts for 5-10%, the durian pulp accounts for 10-20%, the skim milk powder accounts for 7-12%, the natural coconut oil accounts for 8-12%, the emulsifying thickener accounts for 0.2-0.6%, the sugared yolk liquid accounts for 5-8%, and the beta-carotene accounts for 0.01-0.08%;

weighing the raw and auxiliary materials according to the formula requirement, pouring water into a blending tank, heating the water to 50-60 ℃, sequentially adding white granulated sugar, an emulsifying thickener, skimmed milk powder, durian pulp, natural coconut oil, sugared yolk liquid and a plurality of beta-carotene into the tank according to the sequence and proportion, and then heating and continuously stirring the tank to fully and uniformly dissolve the raw materials;

(3) Homogenizing

Homogenizing the liquid material mixed in the step (2), wherein the optimal temperature of homogenization is 65-70 ℃, and the optimal pressure of homogenization is 16 +/-2 MPA;

(4) sterilization

Sterilizing the homogenized liquid material obtained in the step (3), wherein the optimal sterilization temperature is 88 +/-2 ℃, the sterilization time is 15 seconds, and filtering is carried out by using a 200-mesh filter screen after sterilization;

(5) aging of

cooling the liquid material sterilized in the step (4) at the temperature of between 4 and 7 ℃, and then aging for 4 to 6 hours;

(6) Congelation

Freezing the aged liquid material obtained in the step (5), wherein the discharging temperature is-3 ℃ to-5 ℃, and the expansion rate is controlled to be 20% by adjusting an air inlet valve in the freezing process;

(7) filling and forming

Putting the frozen ice cream obtained in the step (6) into an ice cream mold, inserting rod fibers (half length of the rod fibers is in the product), and weighing;

(8) Quick freezing

conveying the filled and formed ice cream in the step (7) into a quick-freezing tunnel for quick freezing, wherein the central temperature of the product is required to be below-18 ℃;

(9) Demoulding

Performing product demoulding and finishing on the ice cream quickly frozen in the step (8), and then putting the ice cream into a bottom support;

(10) Filling package, printing date

Sealing the ice cream subjected to demoulding in the step (9) on an inner membrane, and carrying out gold detection: fe is less than or equal to phi 1.5mm, SuS is less than or equal to phi 2.5mm,

the packaged ice cream is put into an outer box, a label is printed on the surface of the outer box, and then a golden probe is passed, wherein the golden probe requires that: fe is less than or equal to phi 1.5mm, SuS is less than or equal to phi 2.5mm,

The outer box prints the production date according to the production requirements, the printing format is year/month/day, and the outer box is boxed after the printing production date is confirmed to be correct;

(11) Sampling inspection

Sampling inspection is carried out on the packaged finished products in the step (10), and 2 boxes or more are sampled and inspected in each batch according to row marks;

(12) Freezing and warehousing

and (4) receiving and warehousing the finished products qualified in the step (11), storing the products in a refrigeration house below-22 ℃, and stacking for 6 layers.

The white granulated sugar in the step (2) has the function of adjusting the taste, the golden pillow durian pulp has the function of keeping the nutrition and the taste in durian, the skim milk powder has the function of adjusting the taste to make the taste finer, the coconut oil has the function of adjusting the taste, the emulsifying thickener has the function of improving the viscosity of ice cream, the sugared yolk liquid has the function of increasing nutrient substances and promoting other fragrance, the beta-carotene has the function of adjusting the color of ice cream, and the water has the function of diluting the taste with the solvent.

and (6) in the freezing process, the expansion rate is stably controlled to be 20% by adjusting the air inlet valve, so that the weight of the product is consistent.

the ice cream model used in the step (7) is an ice cream mold in the shape of durian pulp.

the invention has the beneficial effects that: the durian is rich in nutrition, contains nutritional ingredients such as protein, saccharides, calcium, dietary fiber, carotene, riboflavin and vitamin C, and trace elements such as iron and manganese, has the effects of dispelling cold, warming stomach and promoting appetite, has delicate, fragrant and sweet taste but no peculiar smell, reserves most of nutritional substances in the durian, and eliminates the original bad smell;

the durian pulp contains more than 10% of durian pulp, so that the nutrition of the product is enriched, the taste of the product is sweet, the durian pulp-shaped mould is adopted, the product has the shape of the durian pulp, the expansion rate of the product is controlled to be 20% by adjusting the air inlet valve in the process of freezing, and the taste of the ice cream is better soft and soft.

drawings

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

Detailed Description

The technical solutions of the embodiments of the present invention will be described clearly and completely with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.