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Preparation method of probiotics-fermented fruit and vegetable jam ice cream

A technology for probiotics and ice cream, applied in the fields of frozen desserts, food science, applications, etc., can solve the problems of low number of viable bacteria, high cost, no help in ice cream flavor, etc., achieving small loss of activity, low production cost, and enhanced human The effect of immunity

Inactive Publication Date: 2013-04-03
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its production method is to add probiotics to ice cream in the form of freeze-dried bacteria powder, but this production method does not help to improve the flavor of ice cream, and because the probiotics powder is added, the cost is relatively high, and the product contains live bacteria. low bacterial count

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Ordinary ice cream preparation: Stir evenly according to the composition and ratio of 50% milk, 15% white sugar, 15% edible vegetable oil, 0.5% β-cyclodextrin, and 19.5% water, heat to 85°C, keep warm for 20 minutes to sterilize, and then Aging the rapidly cooled feed liquid at 2-4°C for 16-48 hours, then freezing and puffing at 0-4°C, then filling.

[0018] Probiotic fermented strawberry jam ice cream preparation.

[0019] Choose non-rotten and fresh strawberries as raw materials, concentrate 1 time after beating, mix evenly with 10% glucose at a ratio of 90%, and then sterilize. The sterilization temperature is 100°C for 3 minutes. After ℃, compound probiotics (Lactobacillus plantarum, Lactobacillus casei, Lactobacillus acidophilus, Bifidobacterium adolescentis) by 10 6 The ratio of cfu / g was inoculated into the sterilized and cooled strawberry slurry, and fermented at 36°C for 96h. The final pH value of probiotic fermented strawberry puree is 3.0, the acidity is 6....

Embodiment 2

[0022] Ordinary ice cream preparation: Stir evenly according to the composition and ratio of 50% milk, 15% fructose syrup, 10% edible vegetable oil, 3% cream, 0.5% β-cyclodextrin, and 21.5% water, heat to 85°C, and keep warm Sterilize for 20 minutes, then age the rapidly cooled feed liquid at 2-4°C for 16-48 hours, then freeze and puff it at 0-4°C, and then fill it.

[0023] Probiotic fermented blueberry sauce ice cream preparation.

[0024] Choose non-rotten, fresh blueberries as raw materials, concentrate twice after beating, mix with 1‰ isovitamin C sodium, 1‰ citric acid, and 17.8% xylitol in a ratio of 82%, and then sterilize after stirring evenly. The sterilization temperature is 85°C for 10 minutes. After the feed liquid was cooled to 35°C after sterilization, the compound probiotics (Lactobacillus plantarum, Lactobacillus rhamnosus, Bifidobacterium adolescentis) were mixed with 10 7 The ratio of cfu / g was inoculated into the sterilized and cooled blueberry slurry, an...

Embodiment 3

[0027] Ordinary ice cream preparation: Stir evenly according to the composition and ratio of 50% whole milk powder, 12% sucrose, 3% fructose syrup, 5% natural butter, 10% vegetable oil, 0.5% sodium carboxymethyl cellulose, and 19.5% water , heated to 85°C, kept warm for 20 minutes to sterilize, then aged the rapidly cooled feed liquid at 2-4°C for 16-48 hours, then frozen at 0-4°C for puffing and filling.

[0028] Probiotic fermented papaya paste ice cream preparation.

[0029] Choose non-rotten and fresh papaya as raw material, inactivate the enzyme at 85°C for 10 minutes after beating, stir evenly with 20% starch syrup at a ratio of 80% and sterilize, the sterilization temperature is 85°C for 10 minutes, after sterilization After cooling the feed liquid to 30°C, add compound probiotics (Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium adolescent) by 10 6 The ratio of cfu / g was inoculated into the sterilized and cooled papaya slurry, and...

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Abstract

A Preparation method of probiotics-fermented fruit and vegetable jam ice cream belongs to the technical field of cold drinks, and is characterized in that the method comprises the following steps: firstly performing fermentation by using high-activity probiotics special for fruit and vegetable fermentation to prepare probiotics-fermented fruit and vegetable raw pulp, then preparing common ice cream according to a traditional method, adding the probiotics-fermented fruit and vegetable raw pulp which reaches the fermentation end point, but is not sterilized, and has an amount of 5-50% of the weight of the ice cream raw material in the aging phase of the common ice cream, then stirring, and performing congelation, puffing, and filling to prepare the probiotics-fermented fruit and vegetable jam ice cream containing active probiotics. The probiotics-fermented fruit and vegetable jam ice cream has much better local flavor, taste, and nutritional functions then traditional ice cream, has lower production cost than common probiotics ice cream, and has an active probiotics number of up to 107 cfu / g-108 cfu / g.

Description

technical field [0001] The invention belongs to the technical field of cold drinks and relates to a production process of ice cream. Background technique [0002] Ice cream has become an indispensable dessert in people's modern life because of its pleasant taste, delicate and smooth, cool and sweet taste, and various colors. Season is more popular with consumers. However, for some people with weak gastrointestinal tract function, supercooled ice cream will seriously affect the secretion of digestive juice, which will affect the digestion and absorption of food, and then cause intestinal infection, loss of appetite, diarrhea and abdominal pain and other symptoms. In view of this, probiotics that can improve the intestinal microecological balance are gradually introduced into the production of ice cream, aiming to organically combine the delicate and lubricated taste of ice cream with the functional properties of probiotics to develop nutritious and healthy functional ice cre...

Claims

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Application Information

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IPC IPC(8): A23G9/42A23G9/36
Inventor 熊涛谢明勇关倩倩帅高平
Owner NANCHANG UNIV
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