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A kind of preparation method of lettuce lactic acid bacteria fermented soft ice cream

A technology of lactic acid bacteria fermentation and soft ice cream, applied in frozen sweets, food science, applications, etc., can solve problems such as intestinal infection, ice cream affecting food digestion and absorption, etc., to improve intestinal micro-ecological balance, broaden processing channels, Solve the effect of food digestion and absorption

Active Publication Date: 2018-01-16
福建省农业科学院农业生物资源研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a preparation method of soft ice cream fermented by lactic acid bacteria of lettuce, which not only broadens the processing way of perishable vegetables, improves the added value of lettuce products, but also solves the problem that existing ice cream affects food digestion and absorption, and Problems prone to intestinal infections

Method used

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preparation example Construction

[0016] A kind of preparation method of lettuce lactic acid bacteria fermented soft ice cream of the present invention, it comprises following specific operation steps:

[0017] (1) Disinfection of fresh lettuce: select fresh lettuce leaves with complete leaves and no rot, wash and immerse in ozone water with a concentration of 6mg / L-8mg / L for 10-15 minutes for disinfection to remove residual chemicals or disinfectants. dead microorganisms;

[0018] (2) Blanching: Blanch the sterilized lettuce in boiling water for 1-2 minutes to destroy the peroxidase and polyphenol oxidase in the lettuce and ensure the beautiful color of the product; put the lettuce into cold water immediately after blanching medium quenching;

[0019] (3) crushing and beating: the blanched lettuce is cut into pieces, and put into a blender for crushing and beating to obtain dark green lettuce pulp;

[0020] (4) Adding ingredients: add white granulated sugar of 6% lettuce pulp weight and lactose of 3% lettuc...

Embodiment 1

[0026] The preparation method of lettuce lactic acid bacteria fermented soft ice cream, it comprises following specific operation steps:

[0027] Disinfection of fresh lettuce: select fresh lettuce leaves with complete leaves and no rot, wash and immerse in ozone water with a concentration of 6mg / L for 15 minutes for disinfection to remove residual chemicals or kill microorganisms;

[0028] Blanching: Blanch the sterilized lettuce in boiling water for 2 minutes to destroy the peroxidase and polyphenol oxidase in the lettuce and ensure the beautiful color of the product; immediately put the lettuce into cold water for quenching after blanching;

[0029] Crushing and beating: cut the blanched lettuce into pieces, and put it into a blender to break and beat to obtain dark green lettuce pulp;

[0030] Add ingredients: add 6% white granulated sugar by weight of lettuce pulp and lactose by 3% weight of lettuce pulp to the obtained lettuce pulp, mix evenly, and use a homogenizer to c...

Embodiment 1

[0035] Compared with embodiment 1, the differences of this embodiment are:

[0036] During the disinfection process of fresh lettuce, the washed fresh lettuce leaves are immersed in ozone water with a concentration of 8mg / L for 10 minutes for disinfection; during the blanching process, the blanching time is 1.5 minutes; during the fermentation and cultivation process, the sterilization time is 25 After sterilization, it needs to be cooled to 43°C, and the fermentation culture needs to be cultivated until the pH value of the lettuce pulp drops to 4.3.

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Abstract

The invention provides a method for preparing soft ice cream fermented by lactic acid bacteria of lettuce. The fresh lettuce is washed and disinfected in ozone water, then blanched in boiling water for 1-2 minutes, then cut into pieces, crushed and beaten to obtain lettuce pulp. Then add white granulated sugar and lactose to the lettuce pulp, fully dissolve and homogenize, then ferment and cultivate to obtain the lettuce lactic acid bacteria puree, and finally add the ice cream base powder with 8% weight of the lettuce lactic acid bacteria puree to the lettuce lactic acid bacteria puree, After fully stirring, move to the ice cream machine, freeze and puff at 0-4°C, and then fill it. The invention not only broadens the processing way of perishable vegetables and improves the added value of lettuce products, but also can solve the problems that the existing ice cream affects food digestion and absorption and easily causes intestinal infection.

Description

【Technical field】 [0001] The invention relates to a method for preparing food, in particular to a method for preparing soft ice cream fermented by lettuce lactic acid bacteria. 【Background technique】 [0002] Lettuce, alias: leaf lettuce, goose dish, lettuce, belongs to the genus Lactuca of Asteraceae. It is an annual or biennial herbaceous crop. The leaves of lettuce are crisp, tender and refreshing, sweet and slightly bitter, and rich in nutrition. Every 100 grams of edible part contains 1.8-3.2 grams of carbohydrates, 0.8-1.8 grams of protein, 0.1-0.2 grams of fat, 42 mg of vitamin A1 (4.6 times the content of tomatoes), and 0.1-0.7 mg of vitamin B (which is the content of tomatoes). 2 times), vitamin C content 0.9-2.4 mg, calcium 77 mg (9.6 times that of tomato), phosphorus 24-45 mg, iron 1.1-1.5 mg, it is a suitable vegetable for patients with iron deficiency anemia. In addition, the stems and leaves also contain lettuce, which tastes bitter. It has hypnotic and anal...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/42A23G9/36
Inventor 刘波刘芸陈倩倩朱育菁唐建阳刘丹莹曹宜
Owner 福建省农业科学院农业生物资源研究所
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