Preparation method of selenium-enriched kiwifruit yogurt ice cream

A technology for yogurt ice cream and kiwi fruit, which is applied in the fields of frozen desserts, food science, and applications, can solve the problems of low number of viable bacteria, unguaranteed functional properties, short shelf life, etc., and achieves enhanced nutritional value and high bioavailability. degree, maintain the effect of color and luster

Inactive Publication Date: 2015-11-11
四川兴食尚科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, low-temperature storage creates conditions for the survival of probiotics, and solves the defects of common probi

Method used

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  • Preparation method of selenium-enriched kiwifruit yogurt ice cream
  • Preparation method of selenium-enriched kiwifruit yogurt ice cream
  • Preparation method of selenium-enriched kiwifruit yogurt ice cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Preparation of selenium-enriched kiwi yogurt ice cream

[0039] 1. Formula:

[0040] (1) Kiwi yogurt base

[0041] Se-enriched kiwi fruit juice concentrate: 10 servings;

[0042] Milk: 80 servings;

[0043] White sugar: 8 servings;

[0044] Selenium-enriched yeast (purchased from Angel Yeast Co., Ltd.): 3 copies;

[0045] Lactobacillus bulgaricus, Streptococcus thermophilus: 0.1 part

[0046] (2) Ice cream base material:

[0047] Whole milk powder: 10 servings;

[0048] Skimmed milk powder: 5 servings;

[0049] Whey powder: 2 servings;

[0050] Maltodextrin: 2 parts;

[0051] Cream: 6 servings

[0052] Phospholipid, xanthan gum, locust bean gum mixture: 0.5 parts

[0053] Water: 55 parts

[0054] (3) The mixing ratio of base material is kiwi yogurt base material: ice cream base material=3:7

[0055] 2. Prepared according to the following process steps and process parameters:

[0056] (1) Preparation of selenium-enriched kiwi fruit juice concentrate: ①Select large, complete kiwifruit with a tr...

Embodiment 2

[0061] Preparation of selenium-enriched kiwi yogurt ice cream

[0062] 1. Formula:

[0063] (1) Kiwi yogurt base

[0064] Se-enriched kiwi fruit juice concentrate: 12 servings;

[0065] Milk: 80 servings;

[0066] White sugar: 8 servings;

[0067] Selenium-enriched yeast (purchased from Angel Yeast Co., Ltd.): 4 copies;

[0068] Lactobacillus bulgaricus, Streptococcus thermophilus: 0.2 parts

[0069] (2) Ice cream base material:

[0070] Whole milk powder: 10 servings;

[0071] Skimmed milk powder: 5 servings;

[0072] Whey powder: 2 servings;

[0073] Maltodextrin: 2 parts;

[0074] Cream: 6 parts;

[0075] Mixture of glyceryl monostearate, carrageenan and guar gum: 0.5 part;

[0076] Water: 55 parts;

[0077] (3) The mixing ratio of base material is kiwi yogurt base material: ice cream base material=4:6;

[0078] 2. Prepared according to the following process steps and process parameters:

[0079] (1) Preparation of selenium-enriched kiwi fruit juice concentrate: ①Select large, complete, and trace...

Embodiment 3

[0084] Preparation of selenium-enriched kiwi yogurt ice cream

[0085] 1. Formula:

[0086] (1) Kiwi yogurt base material:

[0087] Se-enriched kiwi fruit juice concentrate: 15 servings;

[0088] Milk: 80 servings;

[0089] White sugar: 8 servings;

[0090] Selenium-enriched yeast: 5 servings;

[0091] Lactobacillus bulgaricus, Streptococcus thermophilus: 0.3 parts

[0092] (2) Ice cream base material:

[0093] Whole milk powder: 10 servings;

[0094] Skimmed milk powder: 5 servings;

[0095] Whey powder: 2 servings;

[0096] Maltodextrin: 2 parts;

[0097] Cream: 6 servings

[0098] Xanthan gum, carrageenan, locust bean gum mixture: 0.5 parts

[0099] Water: 55 parts

[0100] (3) The mixing ratio of base material is kiwi yogurt base material: ice cream base material=5:5

[0101] 2. Prepared according to the following process steps and process parameters:

[0102] (1) Preparation of selenium-enriched kiwi fruit juice concentrate: ①Select large, complete, and trace element selenium-enriched kiwifruit...

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Abstract

A preparation method of selenium-enriched kiwifruit yogurt ice cream comprises the steps that 1, selenium-enriched kiwifruits are selected for preparing kiwifruit concentrated juice, 0.01%-0.02% of sodium erythorbate and 0.2%-0.4% of beta-cyclodextrin are added, and the functions of maintaining the stabilization of color, aromatic components and nutrient substances of the kiwifruit concentrated juice are achieved; 2, milk is taken as the raw material, strain is added into the milk, yogurt is obtained through fermentation, and 10-15 parts of the selenium-enriched kiwifruit concentrated juice and 2-5 parts of a selenium-enriched yeast preparation basic material I are added; 3, an ice cream basic material II is prepared from whole milk power, skim milk power, maltodextrin, whey powder and single cream; 4, the basic material I and the basic material II are evenly mixed according to the proportion of 3-5 to 7-5, congelation is conducted, and a finished product is obtained. The ice cream prepared through the method has the functions of supplementing selenium and improving the intestinal function, the selenium content can reach 20 micrograms per gram, the viable count reaches over 107 cfu/g, the taste is delicate, and the fruity flavor is rich.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of selenium-enriched kiwifruit yoghurt ice cream. Background technique [0002] "Functional food" is known as the food of the 21st century. At present, the research and development of many characteristic functional foods in our country have been successful. Among them, the cold drink industry is a bright spot in the sudden emergence, and the health-care cold drinks are even more eye-catching. Ice cream is deeply loved by people because of its strong fragrance, unique taste and delicate texture. However, ice cream is a high-calorie food with high sugar and fat content, low protein content, almost no vitamins and minerals, and too much Eating is not beneficial to the body, such as easily leading to obesity, reducing appetite, stimulating the gastrointestinal tract, etc. With the continuous improvement of people's consumption level, consumers' ice cream products...

Claims

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Application Information

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IPC IPC(8): A23G9/42A23G9/32A23G9/36A23G9/04
Inventor 赵志峰罗雅杰谢王俊高颖张映德
Owner 四川兴食尚科技有限公司
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