阅读说明：本技术 一种煎蕊口味冰淇淋及其生产工艺 (Ice cream with fried pistil taste and production process thereof ) 是由 段欣宏 艾斌 夏治宇 于 2021-07-16 设计创作，主要内容包括：本发明公开了一种煎蕊口味冰淇淋及其生产工艺,所述煎蕊口味冰淇淋由冰淇淋内容物和威化外壳组成；其中,所述冰淇淋内容物中含有冰淇淋料和分散在冰淇淋料中的若干粉条夹心；所述威化外壳内侧涂有酸奶层。本发明中的煎蕊口味冰淇淋风味独特,具有东南亚风情,内含斑兰粉条夹心,口感新颖,具有趣味性,消费者接受度好,具有较好的市场竞争力。其制备方法简单,操作难度低,原料成本低廉,可以规模化量产,具有极好的经济价值。(The invention discloses a fried core flavor ice cream and a production process thereof, wherein the fried core flavor ice cream consists of an ice cream content and a wafer shell; wherein the ice cream content contains an ice cream material and a plurality of vermicelli fillings dispersed in the ice cream material; the inner side of the wafer shell is coated with a yoghourt layer. The ice cream with the fried core taste has unique flavor, southeast Asia style, novel taste, interest, good consumer acceptance and better market competitiveness, and the ice cream contains the spotted orchid vermicelli sandwich. The preparation method is simple, low in operation difficulty and low in raw material cost, can realize large-scale mass production, and has extremely high economic value.)

1. A fried core flavor ice cream is characterized in that the fried core flavor ice cream consists of an ice cream content and a wafer shell;

wherein the ice cream content contains an ice cream material and a plurality of vermicelli fillings dispersed in the ice cream material;

the inner side of the wafer shell is coated with a yoghourt layer.

2. The pistil-flavored ice cream of claim 1, wherein the filling of the breadsticks comprises at least one of a waxy rice stick and a zebra stick.

3. The fried core flavored ice cream of claim 1 wherein the yucca schidigera strip is prepared from a material comprising:

leaf of variegated orchid, starch, cassava powder, edible salt and edible alkaline water;

the starch is preferably at least one of pea starch and mung bean starch.

4. The pistil-flavored ice cream of claim 1, wherein the ylang-starch noodles are prepared from raw materials comprising, in parts by mass: 100-200 parts of spotted orchid leaves, 100-200 parts of starch, 80-120 parts of cassava flour, 4-8 parts of edible salt and 1-2 parts of edible soda water.

5. The fried-core flavored ice cream of claims 3 or 4 wherein the Banana vermicelli is prepared by: adding water into the spotted orchid leaves, juicing, adding starch, cassava flour, edible salt and edible alkaline water, heating to be semitransparent, and shaping to obtain the spotted orchid vermicelli.

6. The pistil-flavored ice cream of claim 1, wherein the ice cream mass is prepared from: milk powder, cream, sugar, coconut powder, eggs, a stabilizer, an emulsifier and coconut milk essence;

wherein the sugar comprises at least one of glucose, sucrose, fructose and lactose;

the stabilizer comprises at least one of xanthan gum and guar gum;

the emulsifier comprises at least one of triglycerin and soybean phospholipid.

7. The pistil-flavored ice cream of claim 6, wherein the ice cream mass is prepared from, in mass percent: 5-10% of milk powder, 5-10% of cream, 1-5% of glucose, 5-10% of cane sugar, 5-10% of coconut powder, 2-5% of eggs, 0.1-0.5% of stabilizer, 0.1-0.5% of emulsifier, 0.1-0.5% of coconut milk essence and the balance of water.

8. The pistil-flavored ice cream of claim 6 or 7, wherein the ice cream mass is prepared by a method comprising:

mixing sugar, stabilizer, emulsifier milk powder, butter, coconut powder and egg with water, heating to 70-100 deg.C, cooling, and adding coconut milk essence to obtain ice cream material.

9. The pistil-flavored ice cream of claim 1, wherein the yogurt includes fruit-flavored yogurt and grain-fermented yogurt;

the yogurt is preferably oat fermented yogurt.

10. A preparation method of fried core flavor ice cream comprises the following steps:

preparing a filling of farinaceous flour as claimed in claim 5 and an ice cream mass as claimed in claim 8, mixing, freezing to obtain an ice cream content;

spraying yoghurt as claimed in claim 9 on the inside of a wafer shell to obtain a wafer shell;

filling or assembling the ice cream content in the wafer shell to obtain the fried core taste ice cream.

Technical Field

The invention belongs to the field of food processing, and particularly relates to fried pistil flavored ice cream and a production process thereof.

Background

The ice cream is a frozen food with expanded volume which is prepared by taking drinking water, milk powder, cream (or vegetable oil), sugar and the like in a proper proportion as main raw materials, adding a proper amount of food additives, and carrying out processes of mixing, sterilizing, homogenizing, aging, congealing, hardening and the like. It has good taste, good fragrance, and good taste.

Pistil (Cendol), also known as rare ice, is a traditional frozen dessert in Java, Indonesian, popular in southeast Asia, Malaysia, Singapore and Thailand. The most common fried pistil is prepared by adding the spotted orchid vermicelli on the shaved ice, spraying the coconut juice and finally spraying the palm sugar, and is a fresh and delicious summer heat-relieving fine product with simple process.

According to market research, the consumer has high popularity of natural, healthy, safe and environment-friendly frozen food, is particularly popular with the frozen food with foreign temperament for teenagers and children, and is a type of frozen food which is particularly keen by young people. In view of the above, the technical problem to be solved by those skilled in the art is how to obtain an ice cream with a pistil taste and a southeast Asia style.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art described above. Therefore, the invention provides the fried core flavor ice cream and the production process thereof, which have the foreign flavor of southeast Asia, good taste, good consumer acceptance and better market competitiveness.

In a first aspect of the invention, there is provided a pistachio-flavored ice cream which consists of an ice cream content and a wafer shell.

According to a first aspect of the invention, in some embodiments of the invention, the ice cream content comprises an ice cream mass and a plurality of breadstick centers dispersed in the ice cream mass.

According to a first aspect of the invention, in some embodiments of the invention, the wafer casing is coated on the inside with a layer of yoghurt.

In some embodiments of the invention, the vermicelli center comprises at least one of a waxy rice vermicelli and a breaded blue vermicelli.

Of course, the person skilled in the art can reasonably replace the cattleya starch noodles with other starch noodles or alternative food with soft waxy mouthfeel according to the actual use requirement.

In some embodiments of the present invention, the raw materials for preparing the blattbulume vermicelli comprise: leaf of variegated orchid, starch, cassava powder, edible salt and edible alkaline water.

In some preferred embodiments of the present invention, the starch is at least one of pea starch, mung bean starch.

In some more preferred embodiments of the invention, the starch is mung bean starch.

In some embodiments of the present invention, the preparation raw materials of the variegated-blue vermicelli comprise, by mass: 100-200 parts of spotted orchid leaves, 100-200 parts of starch, 80-120 parts of cassava flour, 4-8 parts of edible salt and 1-2 parts of edible soda water.

In some preferred embodiments of the present invention, the preparation raw materials of the variegated starch noodles comprise, by mass: 100-150 parts of spotted orchid leaves, 100-150 parts of starch, 80-100 parts of cassava flour, 4-5 parts of edible salt and 1-1.5 parts of edible alkaline water.

In some preferred embodiments of the present invention, the preparation method of the variegated starch noodles comprises the following steps:

adding water into the spotted orchid leaves, juicing, adding starch, cassava flour, edible salt and edible alkaline water, heating to be semitransparent, and shaping to obtain the spotted orchid vermicelli.

In some more preferred embodiments of the present invention, the preparation method of the variegated bean starch noodles specifically comprises:

(1) adding water into the leaf of the variegated orchid to squeeze juice, wherein the mass ratio of the variegated orchid leaf to the water is 1 (3-5), and filtering to obtain the variegated orchid juice;

(2) mixing the filtered variegated blue juice with mung bean starch, cassava flour, edible salt and edible alkaline water, adding water with the quality equal to that in the step (1), uniformly mixing and heating; turning to small fire after the mixture is boiled with big fire, and stirring at intervals until the mixture is semitransparent and sticky;

(3) taking the mixture obtained in the step (2), and extruding and shaping the mixture while the mixture is hot through a filter spoon with the aperture of about 8-12 mm to obtain strip-shaped variegated blue powder strips;

(4) sterilizing the strip-shaped spotted orchid starch strips obtained in the step (3) (95 ℃, 20 min);

(5) cooling to 4 ℃;

(6) and cooling, and aging in an aging cylinder at 6 deg.C for 4 hr.

According to a first aspect of the invention, in some embodiments of the invention, the ice cream mass is prepared from a material comprising: milk powder, cream, sugar, coconut powder, eggs, a stabilizer, an emulsifier and coconut milk essence.

In some preferred embodiments of the invention, the sugar comprises at least one of glucose, sucrose, fructose, lactose.

In some more preferred embodiments of the invention, the sugar is glucose and sucrose.

In some preferred embodiments of the present invention, the stabilizer comprises at least one of xanthan gum, guar gum.

In some more preferred embodiments of the invention, the composite stabilizer is a 1:1 mixture of xanthan gum and guar gum.

In some preferred embodiments of the present invention, the emulsifier comprises at least one of a triglycerol ester, a soybean phospholipid.

According to a first aspect of the present invention, in some embodiments of the present invention, the ice cream mass is prepared from a raw material comprising, in mass percent: 5-10% of milk powder, 5-10% of cream, 1-5% of glucose, 5-10% of cane sugar, 5-10% of coconut powder, 2-5% of eggs, 0.1-0.5% of stabilizer, 0.1-0.5% of emulsifier, 0.1-0.5% of coconut milk essence and the balance of water.

In some preferred embodiments of the present invention, the method of preparing the ice cream mass comprises:

mixing sugar, a stabilizer and an emulsifier with water, adding milk powder, cream, coconut powder and eggs, heating to 70-100 ℃, cooling, and adding coconut milk essence to obtain the ice cream material.

In some more preferred embodiments of the present invention, the ice cream mass is prepared by:

(1) uniformly mixing sucrose, glucose, a stabilizer and an emulsifier to obtain a mixture A;

(2) slowly adding the mixture A obtained in the step (1) into warm water at 25-40 ℃ under the condition of stirring, adding milk powder, cream, coconut powder and egg liquid after complete dissolution, and uniformly mixing until all materials are completely dissolved;

(3) heating the solution to 70-100 ℃, preserving the heat for 15-20 min, cooling to room temperature (about 25 ℃), adding the coconut milk essence, and uniformly mixing;

(4) mixing and putting into a mixing cylinder, wherein the stirring speed of the mixing cylinder is 1200-1500 rpm, filtering after mixing, and sterilizing for 30min at 80 ℃;

(5) homogenizing with a high pressure homogenizer at 75 deg.C under 15MPa for 30 min;

(6) cooling to 4 ℃ by using a plate exchanger after homogenizing;

(7) cooling, and aging in an aging cylinder at 6 deg.C for 4 hr;

(8) and (4) freezing the aged semi-finished product at the temperature of-3 ℃ and the pressure of 5 MPa.

According to a first aspect of the invention, in some embodiments of the invention, the yoghurt comprises a fruity yoghurt and a cereal fermented yoghurt.

In some preferred embodiments of the invention, the yogurt is an oat fermented yogurt.

In a second aspect of the present invention, there is provided a method of preparing a pistil-flavored ice cream, comprising the steps of:

preparing a breadstick centre according to the first aspect of the invention and an ice cream mass according to the first aspect of the invention, mixing, freezing to obtain an ice cream content;

spraying oat fermented yoghurt as described in the first aspect of the invention on the inner side of the wafer shell to obtain the wafer shell;

filling or assembling the ice cream content in the wafer shell to obtain the fried core taste ice cream.

In some preferred embodiments of the present invention, the method for preparing the pistil-flavored ice cream comprises:

(1) preparation of ice cream content:

preparing vermicelli filling and ice cream material, mixing uniformly, freezing to obtain ice cream content.

(2) Preparing a wafer shell:

and spraying oat fermented yoghourt on the inner side of the wafer shell to obtain the wafer shell.

(3) Assembling:

placing ice cream content in the wafer shell to form an ice cream semi-finished product, and buckling the two ice cream semi-finished products to form an ice cream finished product.

(4) And (5) quick-freezing in a quick-freezing tunnel and packaging.

The invention has the beneficial effects that:

1. the ice cream with the pistil taste has unique flavor, has the foreign flavor of southeast Asia, contains the spotted orchid vermicelli sandwich, has novel taste and interest, and has good consumer acceptance and better market competitiveness.

2. The preparation method of the ice cream with the pistil taste is simple, low in operation difficulty and low in raw material cost, can realize large-scale mass production, and has extremely high economic value.

Detailed Description

In order to make the objects, technical solutions and technical effects of the present invention more clear, the present invention will be described in further detail with reference to specific embodiments. It should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.

The experimental materials and reagents used are, unless otherwise specified, all consumables and reagents which are conventionally available from commercial sources.

Example 1

An ice cream with fried core taste comprises ice cream content and wafer shell. Wherein the ice cream content contains ice cream material and a plurality of vermicelli fillings dispersed in the ice cream material, and the inner side of the wafer shell is coated with an oat fermented yoghourt layer.

The preparation method of the ice cream with the pistil taste in the embodiment comprises the following steps:

(1) preparation of ice cream content:

preparing vermicelli filling and ice cream material, mixing uniformly, freezing to obtain ice cream content.

(2) Preparing a wafer shell:

and spraying oat fermented yoghourt on the inner side of the wafer shell to obtain the wafer shell.

(3) Assembling:

placing ice cream content in the wafer shell to form an ice cream semi-finished product, and buckling the two ice cream semi-finished products to form an ice cream finished product.

(4) And (5) quick-freezing in a quick-freezing tunnel and packaging.

Wherein the content of the first and second substances,

the preparation raw materials of the vermicelli sandwich comprise, by mass, 100 parts of spotted orchid leaves, 120 parts of mung bean starch, 80 parts of cassava flour, 4 parts of edible salt and 1 part of edible soda water.

The preparation method of the vermicelli sandwich comprises the following steps:

(1) adding water into the leaf of the variegated orchid for juicing, wherein the mass ratio of the leaf of the variegated orchid to the water is 1.2:5, and filtering to obtain the variegated orchid juice;

(2) mixing the filtered variegated blue juice with mung bean starch, cassava flour, edible salt and edible alkaline water, adding water with the quality equal to that in the step (1), uniformly mixing and heating; turning to small fire after the mixture is boiled with big fire, and stirring at intervals until the mixture is semitransparent and sticky;

(3) taking the mixture obtained in the step (2), and extruding and molding the mixture while the mixture is hot through a filter spoon with the aperture of about 8mm to obtain strip-shaped variegated blue powder strips;

(4) sterilizing the strip-shaped spotted orchid starch strips obtained in the step (3) (95 ℃, 20 min);

(5) cooling to 4 ℃;

(6) and cooling, and aging in an aging cylinder at 6 deg.C for 4 hr.

The raw materials for preparing the ice cream material comprise, by mass, 5% of milk powder, 10% of cream, 10% of cane sugar, 2% of glucose, 5% of coconut powder, 2% of egg liquid, 0.2% of a composite stabilizer (xanthan gum is Zhongxuan 9270, guar gum is Xuelong Ramcol F-21, the composite ratio is 1:1), 0.2% of soybean lecithin (serving as an emulsifier and purchased from Jiaji), 0.2% of coconut milk essence and the balance of water.

The preparation method of the ice cream material comprises the following steps:

(1) uniformly mixing sucrose, glucose, a stabilizer and an emulsifier to obtain a mixture A;

(2) slowly adding the mixture A obtained in the step (1) into warm water at 30 ℃ under the condition of stirring, adding milk powder, cream, coconut powder and egg liquid after complete dissolution, and uniformly mixing until all materials are completely dissolved;

(3) heating the solution to 70 deg.C, maintaining the temperature for 25min, cooling to room temperature (about 25 deg.C), adding coconut milk essence, and mixing;

(4) mixing and putting into a mixing cylinder, stirring at 1500 rpm, filtering, and sterilizing at 80 deg.C for 30 min;

(5) homogenizing with a high pressure homogenizer at 75 deg.C under 15MPa for 30 min;

(6) cooling to 4 ℃ by using a plate exchanger after homogenizing;

(7) cooling, and aging in an aging cylinder at 6 deg.C for 4 hr;

(8) and (4) freezing the aged semi-finished product at the temperature of-3 ℃ and the pressure of 5 MPa.

The raw materials for preparing the oat fermented yoghourt comprise 6 parts of oat, 100 parts of water and 3 parts of complex enzyme preparation (purchased from oat, 100 parts of water and 3 parts of complex enzyme preparation by massContains cellulase, hemicellulase, arabinase, beta-glucanase and the like), 1 part of Lactobacillus fermentation inoculum (Lactobacillus delbrueckii subsp. balguricus 1.1480 and Lactobacillus acidophilus L. acidophilus ATCC 4356 which are purchased from China general microbiological culture Collection center, the mixing mass ratio is 1:1, and the effective viable count is more than 7Log CFU/mL).

The preparation method of the oat fermented yoghourt comprises the following steps:

(1) mixing oat with water, heating, cooking, cooling, and shearing at 23k rpm for 15min by using a high-speed shearing machine to obtain cooked oat solution;

(2) adding complex enzyme preparation for enzymolysis for 1h, heating and sterilizing at 95 deg.C for 20min, and cooling;

(3) inoculating lactobacillus fermentation inoculum, and fermenting at 37 deg.C for 16h to obtain oat fermented yogurt.

Example 2

An ice cream with fried core taste comprises ice cream content and wafer shell. Wherein the ice cream content contains ice cream material and a plurality of vermicelli fillings dispersed in the ice cream material, and the inner side of the wafer shell is coated with an oat fermented yoghourt layer.

The preparation method of the pistil-flavored ice cream in the embodiment is the same as that of the embodiment 1.

Wherein the content of the first and second substances,

the raw materials for preparing the vermicelli sandwich comprise, by mass, 120 parts of spotted orchid leaves, 130 parts of mung bean starch, 90 parts of cassava flour, 4.2 parts of edible salt and 1 part of edible soda water.

The preparation method of the vermicelli sandwich comprises the following steps:

(1) adding water into the leaf of the variegated orchid for juicing, wherein the mass ratio of the leaf of the variegated orchid to the water is 1:5, and filtering to obtain the variegated orchid juice;

(2) mixing the filtered variegated blue juice with mung bean starch, cassava flour, edible salt and edible alkaline water, adding water with the quality equal to that in the step (1), uniformly mixing and heating; turning to small fire after the mixture is boiled with big fire, and stirring at intervals until the mixture is semitransparent and sticky;

(3) taking the mixture obtained in the step (2), and extruding and molding the mixture while the mixture is hot through a filter spoon with the aperture of about 10mm to obtain strip-shaped variegated blue powder strips;

(4) sterilizing the strip-shaped spotted orchid starch strips obtained in the step (3) (95 ℃, 20 min);

(5) cooling to 4 ℃;

(6) and cooling, and aging in an aging cylinder at 6 deg.C for 4 hr.

The raw materials for preparing the ice cream material comprise, by mass, 7% of milk powder, 8% of cream, 8% of cane sugar, 3% of glucose, 6% of coconut powder, 2% of egg liquid, 0.3% of a composite stabilizer (xanthan gum is Zhongxuan 9270, guar gum is Xuelong Ramcol F-21, the composite ratio is 1:1), 0.3% of triglycerin (serving as an emulsifier and purchased from Jiaji), 0.3% of coconut milk essence and the balance of water.

The preparation method of the ice cream material comprises the following steps:

(1) uniformly mixing sucrose, glucose, a stabilizer and an emulsifier to obtain a mixture A;

(2) slowly adding the mixture A obtained in the step (1) into warm water at 35 ℃ under the condition of stirring, adding milk powder, cream, coconut powder and egg liquid after complete dissolution, and uniformly mixing until all materials are completely dissolved;

(3) heating the solution to 80 deg.C, maintaining the temperature for 23min, cooling to room temperature (about 25 deg.C), adding coconut milk essence, and mixing;

(4) mixing and putting into a mixing cylinder, stirring at 1500 rpm, filtering, and sterilizing at 80 deg.C for 30 min;

(5) homogenizing with a high pressure homogenizer at 75 deg.C under 15MPa for 30 min;

(6) cooling to 4 ℃ by using a plate exchanger after homogenizing;

(7) cooling, and aging in an aging cylinder at 6 deg.C for 4 hr;

(8) and (4) freezing the aged semi-finished product at the temperature of-3 ℃ and the pressure of 5 MPa.

The preparation raw materials and the preparation method of the oat fermented yoghourt are the same as the example 1.

Example 3

An ice cream with fried core taste comprises ice cream content and wafer shell. Wherein the ice cream content contains ice cream material and a plurality of vermicelli fillings dispersed in the ice cream material, and the inner side of the wafer shell is coated with an oat fermented yoghourt layer.

The preparation method of the pistil-flavored ice cream in the embodiment is the same as that of the embodiment 1.

Wherein the content of the first and second substances,

the raw materials for preparing the vermicelli sandwich comprise, by mass, 130 parts of spotted orchid leaves, 140 parts of mung bean starch, 95 parts of cassava flour, 4.5 parts of edible salt and 1.5 parts of edible alkaline water.

The preparation method of the vermicelli sandwich comprises the following steps:

(1) adding water into the leaf of the variegated orchid for juicing, wherein the mass ratio of the leaf of the variegated orchid to the water is 1.3:5, and filtering to obtain the variegated orchid juice;

(2) mixing the filtered variegated blue juice with mung bean starch, cassava flour, edible salt and edible alkaline water, adding water with the quality equal to that in the step (1), uniformly mixing and heating; turning to small fire after the mixture is boiled with big fire, and stirring at intervals until the mixture is semitransparent and sticky;

(3) taking the mixture obtained in the step (2), and extruding and molding the mixture while the mixture is hot through a filter spoon with the aperture of about 10mm to obtain strip-shaped variegated blue powder strips;

(4) sterilizing the strip-shaped spotted orchid starch strips obtained in the step (3) (95 ℃, 20 min);

(5) cooling to 4 ℃;

(6) and cooling, and aging in an aging cylinder at 6 deg.C for 4 hr.

The raw materials for preparing the ice cream material comprise, by mass, 8% of milk powder, 6% of cream, 6% of cane sugar, 4% of glucose, 7% of coconut powder, 3% of egg liquid, 0.4% of a composite stabilizer (xanthan gum is Zhongxuan 9270, guar gum is Xuelong Ramcol F-21, the composite ratio is 1:1), 0.4% of soybean lecithin (serving as an emulsifier and purchased from Jiaji), 0.4% of coconut milk essence and the balance of water.

The preparation method of the ice cream material comprises the following steps:

(1) uniformly mixing sucrose, glucose, a stabilizer and an emulsifier to obtain a mixture A;

(2) slowly adding the mixture A obtained in the step (1) into warm water at 30 ℃ under the condition of stirring, adding milk powder, cream, coconut powder and egg liquid after complete dissolution, and uniformly mixing until all materials are completely dissolved;

(3) heating the solution to 90 deg.C, maintaining the temperature for 22min, cooling to room temperature (about 25 deg.C), adding coconut milk essence, and mixing;

(4) mixing and putting into a mixing cylinder, stirring at 1500 rpm, filtering, and sterilizing at 80 deg.C for 30 min;

(5) homogenizing with a high pressure homogenizer at 75 deg.C under 15MPa for 30 min;

(6) cooling to 4 ℃ by using a plate exchanger after homogenizing;

(7) cooling, and aging in an aging cylinder at 6 deg.C for 4 hr;

(8) and (4) freezing the aged semi-finished product at the temperature of-3 ℃ and the pressure of 5 MPa.

The preparation raw materials and the preparation method of the oat fermented yoghourt are the same as the example 1.

Example 4

An ice cream with fried core taste comprises ice cream content and wafer shell. Wherein the ice cream content contains ice cream material and a plurality of vermicelli fillings dispersed in the ice cream material, and the inner side of the wafer shell is coated with an oat fermented yoghourt layer.

The preparation method of the pistil-flavored ice cream in the embodiment is the same as that of the embodiment 1.

Wherein the content of the first and second substances,

the preparation raw materials of the vermicelli sandwich comprise, by mass, 150 parts of spotted orchid leaves, 150 parts of mung bean starch, 100 parts of cassava flour, 5 parts of edible salt and 1.5 parts of edible soda water.

The preparation method of the vermicelli sandwich comprises the following steps:

(1) adding water into the leaf of the variegated orchid for juicing, wherein the mass ratio of the leaf of the variegated orchid to the water is 1:4, and filtering to obtain the variegated orchid juice;

(2) mixing the filtered variegated blue juice with mung bean starch, cassava flour, edible salt and edible alkaline water, adding water with the quality equal to that in the step (1), uniformly mixing and heating; turning to small fire after the mixture is boiled with big fire, and stirring at intervals until the mixture is semitransparent and sticky;

(3) taking the mixture obtained in the step (2), and extruding and molding the mixture while the mixture is hot through a filter spoon with the aperture of about 12mm to obtain strip-shaped variegated blue powder strips;

(4) sterilizing the strip-shaped spotted orchid starch strips obtained in the step (3) (95 ℃, 20 min);

(5) cooling to 4 ℃;

(6) and cooling, and aging in an aging cylinder at 6 deg.C for 4 hr.

The raw materials for preparing the ice cream material comprise, by mass, 10% of milk powder, 5% of cream, 10% of cane sugar, 2% of glucose, 8% of coconut powder, 4% of egg liquid, 0.5% of a composite stabilizer (xanthan gum is Zhongxuan 9270, guar gum is Xuelong Ramcol F-21, the composite ratio is 1:1), 0.5% of soybean lecithin (serving as an emulsifier and purchased from Jiaji), 0.5% of coconut milk essence and the balance of water.

The preparation method of the ice cream material comprises the following steps:

(1) uniformly mixing sucrose, glucose, a stabilizer and an emulsifier to obtain a mixture A;

(2) slowly adding the mixture A obtained in the step (1) into warm water at 35 ℃ under the condition of stirring, adding milk powder, cream, coconut powder and egg liquid after complete dissolution, and uniformly mixing until all materials are completely dissolved;

(3) heating the solution to 100 deg.C, maintaining the temperature for 20min, cooling to room temperature (about 25 deg.C), adding coconut milk essence, and mixing;

(4) mixing and putting into a mixing cylinder, stirring at 1500 rpm, filtering, and sterilizing at 80 deg.C for 30 min;

(5) homogenizing with a high pressure homogenizer at 75 deg.C under 15MPa for 30 min;

(6) cooling to 4 ℃ by using a plate exchanger after homogenizing;

(7) cooling, and aging in an aging cylinder at 6 deg.C for 4 hr;

(8) and (4) freezing the aged semi-finished product at the temperature of-3 ℃ and the pressure of 5 MPa.

The preparation raw materials and the preparation method of the oat fermented yoghourt are the same as the example 1.

Comparative example 1

An ice cream with fried core taste comprises ice cream content and wafer shell. Wherein the ice cream content contains ice cream material and a plurality of vermicelli fillings dispersed in the ice cream material, and the inner side of the wafer shell is coated with an oat fermented yoghourt layer.

The preparation method of the ice cream with the pistil taste in the embodiment comprises the following steps:

(1) preparation of ice cream content:

preparing vermicelli filling and ice cream material, mixing uniformly, freezing to obtain ice cream content.

(2) Preparing a wafer shell:

and spraying oat fermented yoghourt on the inner side of the wafer shell to obtain the wafer shell.

(3) Assembling:

placing ice cream content in the wafer shell to form an ice cream semi-finished product, and buckling the two ice cream semi-finished products to form an ice cream finished product.

(4) And (5) quick-freezing in a quick-freezing tunnel and packaging.

Wherein the content of the first and second substances,

the preparation raw materials of the vermicelli sandwich comprise, by mass, 100 parts of spotted orchid leaves, 120 parts of mung bean starch, 80 parts of cassava flour, 4 parts of edible salt and 1 part of edible soda water.

The preparation method of the vermicelli sandwich comprises the following steps:

(1) adding water into the leaf of the variegated orchid for juicing, wherein the mass ratio of the leaf of the variegated orchid to the water is 1.2:5, and filtering to obtain the variegated orchid juice;

(2) mixing the filtered variegated blue juice with mung bean starch, cassava flour, edible salt and edible alkaline water, adding water with the quality equal to that in the step (1), uniformly mixing and heating; turning to small fire after the mixture is boiled with big fire, and stirring at intervals until the mixture is semitransparent and sticky;

(3) taking the mixture obtained in the step (2), and extruding and molding the mixture while the mixture is hot through a filter spoon with the aperture of about 8mm to obtain strip-shaped variegated blue powder strips;

(4) sterilizing the strip-shaped spotted orchid starch strips obtained in the step (3) (95 ℃, 20 min);

(5) cooling to 4 ℃;

(6) and cooling, and aging in an aging cylinder at 6 deg.C for 4 hr.

The raw materials for preparing the ice cream material comprise, by mass, 5% of milk powder, 10% of cream, 10% of cane sugar, 2% of glucose, 5% of coconut powder, 2% of egg liquid, 0.2% of a composite stabilizer (xanthan gum is Zhongxuan 9270, guar gum is Xuelong Ramcol F-21, the composite ratio is 1:1), 0.2% of soybean lecithin (serving as an emulsifier and purchased from Jiaji), 0.2% of coconut milk essence, and the balance of water.

The preparation method of the ice cream material comprises the following steps:

(1) uniformly mixing sucrose, glucose, a stabilizer and an emulsifier to obtain a mixture A;

(2) slowly adding the mixture A obtained in the step (1) into warm water at 30 ℃ under the condition of stirring, adding milk powder, cream, coconut powder and egg liquid after complete dissolution, and uniformly mixing until all materials are completely dissolved;

(3) heating the solution to 70 deg.C, maintaining the temperature for 25min, cooling to room temperature (about 25 deg.C), adding coconut milk essence, and mixing;

(4) mixing and putting into a mixing cylinder, stirring at 1500 rpm, filtering, and sterilizing at 80 deg.C for 30 min;

(5) homogenizing with a high pressure homogenizer at 75 deg.C under 15MPa for 30 min;

(6) cooling to 4 ℃ by using a plate exchanger after homogenizing;

(7) cooling, and aging in an aging cylinder at 6 deg.C for 4 hr;

(8) and (4) freezing the aged semi-finished product at the temperature of-3 ℃ and the pressure of 5 MPa.

Raw materials for preparing oat fermented yoghourt comprise 6 parts of oat, 100 parts of water and 1 part of Lactobacillus fermentation inoculum (Lactobacillus bulgaricus Lactobacillus delbrueckii subsp. balguricus 1.1480 and Lactobacillus acidophilus L. acidophilus ATCC 4356 which are purchased from China general microbiological culture collection center, the mixing mass ratio is 1:1, and the effective viable count is more than 7Log CFU/mL).

The preparation method of the oat fermented yoghourt comprises the following steps:

(1) mixing oat with water, heating, cooking, cooling, and shearing at 23k rpm for 15min by using a high-speed shearing machine to obtain cooked oat solution;

(2) inoculating lactobacillus fermentation inoculum, and fermenting at 37 deg.C for 16h to obtain oat fermented yogurt.

Comparative example 1 differs from example 1 in that the oat fermented yogurt in comparative example 1 was not enzymatically hydrolyzed using a complex enzyme preparation.

Comparative example 2

An ice cream with fried core taste comprises ice cream content and wafer shell. Wherein the ice cream content contains ice cream material and a plurality of vermicelli fillings dispersed in the ice cream material, and the inner side of the wafer shell is coated with an oat fermented yoghourt layer.

The preparation method of the pistil-flavored ice cream in the embodiment is the same as that of the embodiment 2.

Wherein the content of the first and second substances,

the raw materials for preparing the vermicelli sandwich comprise, by mass, 120 parts of spotted orchid leaves, 130 parts of mung bean starch, 90 parts of cassava flour, 4.2 parts of edible salt and 1 part of edible soda water.

The preparation method of the vermicelli sandwich comprises the following steps:

(1) adding water into the leaf of the variegated orchid for juicing, wherein the mass ratio of the leaf of the variegated orchid to the water is 1:5, and filtering to obtain the variegated orchid juice;

(2) mixing the filtered variegated blue juice with mung bean starch, cassava flour, edible salt and edible alkaline water, adding water with the quality equal to that in the step (1), uniformly mixing and heating; turning to small fire after the mixture is boiled with big fire, and stirring at intervals until the mixture is semitransparent and sticky;

(3) taking the mixture obtained in the step (2), and extruding and molding the mixture while the mixture is hot through a filter spoon with the aperture of about 10mm to obtain strip-shaped variegated blue powder strips;

(4) sterilizing the strip-shaped spotted orchid starch strips obtained in the step (3) (95 ℃, 20 min);

(5) cooling to 4 ℃;

(6) and cooling, and aging in an aging cylinder at 6 deg.C for 4 hr.

The raw materials for preparing the ice cream material comprise, by mass, 7% of milk powder, 8% of cream, 8% of cane sugar, 3% of glucose, 6% of coconut powder, 2% of egg liquid, 0.3% of a composite stabilizer (xanthan gum is Zhongxuan 9270, guar gum is Xuelong Ramcol F-21), 0.3% of triglycerin (serving as an emulsifier and purchased from Jiaji), 0.3% of coconut milk essence and the balance of water.

The preparation method of the ice cream material comprises the following steps:

(1) uniformly mixing sucrose, glucose, a stabilizer and an emulsifier to obtain a mixture A;

(2) slowly adding the mixture A obtained in the step (1) into warm water at 35 ℃ under the condition of stirring, adding milk powder, cream, coconut powder and egg liquid after complete dissolution, and uniformly mixing until all materials are completely dissolved;

(3) heating the solution to 80 deg.C, maintaining the temperature for 23min, cooling to room temperature (about 25 deg.C), adding coconut milk essence, and mixing;

(4) mixing and putting into a mixing cylinder, stirring at 1500 rpm, filtering, and sterilizing at 80 deg.C for 30 min;

(5) homogenizing with a high pressure homogenizer at 75 deg.C under 15MPa for 30 min;

(6) cooling to 4 ℃ by using a plate exchanger after homogenizing;

(7) cooling, and aging in an aging cylinder at 6 deg.C for 4 hr;

(8) and (4) freezing the aged semi-finished product at the temperature of-3 ℃ and the pressure of 5 MPa.

The raw materials for preparing the oat fermented yoghourt comprise 6 parts of oat, 100 parts of water and 3 parts of complex enzyme preparation (purchased from oat, 100 parts of water and 3 parts of complex enzyme preparation by massContains cellulase, hemicellulase, arabinase, beta-glucanase and the like), 1 part of Lactobacillus fermentation inoculum (Lactobacillus delbrueckii subsp. balguricus 1.1480 and Lactobacillus acidophilus L. acidophilus ATCC 4356 which are purchased from China general microbiological culture Collection center, the mixing mass ratio is 1:1, and the effective viable count is more than 7Log CFU/mL).

The preparation method of the oat fermented yoghourt comprises the following steps:

(1) mixing oat with water, heating, cooking, cooling, and grinding with a pulping machine to obtain cooked oat solution;

(2) adding complex enzyme preparation for enzymolysis for 1h, heating and sterilizing at 95 deg.C for 20min, and cooling;

(3) inoculating lactobacillus fermentation inoculum, and fermenting at 37 deg.C for 16h to obtain oat fermented yogurt.

Comparative example 2 differs from example 2 in that refining was used in the oat fermented yoghurt preparation method of comparative example 2 instead of homogenization in example 2.

Sensory testing

The products obtained in each example and comparative example were subjected to a taste test, and 30 persons (15 women and 15 men aged 20 to 45 years) were evaluated by a scoring method among persons who participated in the taste test.

The scoring method is a method of evaluating a product or a characteristic of the product by numerical scoring, and finally, the quality is determined in order of the number of average scores.

The scoring rule is as follows: the range of 0 to 10 points is regarded as poor, the range of 0 to 2 points is regarded as poor, the range of 3 to 5 points is regarded as general, the range of 6 to 8 points is regarded as good, and the range of 9 to 10 points is regarded as excellent.

The evaluation content comprises the following steps: creamy, ice-crystal, greasy, liking and flavour release, the results are given in table 1.

TABLE 1 sensory Scoring results

As can be seen from Table 1, the value of the preference degree and flavor release of the ice cream prepared in example 1 is obviously higher than that of the soymilk prepared in comparative example 1, and therefore, the compound enzyme preparation plays a crucial role in fermenting oat layers, and the enzymolysis process enables more flavors to be added in the fermentation process of oats, so that the whole product is more harmonious and attractive in color and luster. The scores of the ice cream prepared in the comparative example 2 on the melting feeling, the greasiness, the preference degree and the flavor release are lower than those of the ice cream prepared in the example 2, which shows that the homogenization of the high-speed shearing machine not only influences the particle size and the taste in the oat layer, but also retains more nutrient substances, helps the subsequent fermentation process and improves the flavor and the smoothness of the finished product. On the whole, the scores of the ice cream prepared in the examples 1 to 4 are obviously higher than those of the finished products prepared in the comparative examples 1 to 2, and the overall preference is higher, so that the fried core-flavor ice cream prepared by the invention has unique flavor, is smooth and delicious, and is fresh and cool to relieve summer heat.

The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.