Brazil nut ice cream

Abstract

The invention discloses a Brazil nut ice cream which is prepared from the following raw materials: Brazil nuts, Canada maple sugar, coconut juice, milk, coconut oil, single cream, butter and a sweetening agent, part of ice cream raw materials are subjected to process treatment such as cleaning, steaming, grinding, filtering and microencapsulation, and meanwhile, a specific composite defoaming agent is compounded, so that the Brazil nut ice cream is prepared. The ice cream which is good in flavor and taste and rich in nutrition can be prepared.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to abalone fruit ice cream. Background Art

[0002] Abalone fruit (Bertholletia excelsa HBK) is a trihedral, irregular-shaped fruit of the family Barrychnaceae. It is named because its appearance looks very similar to abalone. Abalone fruit is a kind of dried fruit, which is rich in nutrition. In addition to protein, fat, and carotene, the kernel is also rich in vitamin B1, vitamin B2, and vitamin E. The kernel contains 8 kinds of amino acids required by the human body, and the content of calcium, phosphorus, and iron is also higher than that of other nuts. Most importantly, the magnesium and selenium content in abalone fruit is much higher than that of general food. The fat contained in abalone fruit includes saturated fat and unsaturated fat. Among nuts, it is a nut with a high saturated fat content.

[0003] Studies have shown that long-term consumption of abalone fruit can not only improve brain health, but also prevent brain aging; abalone fruit is rich in high-quality oil, which is conducive to the absorption of fat-soluble vitamins in the human body, and has a good nourishing effect on people who are weak, weak after illness, and prone to hunger. Due to the high content of ω-3 fatty acids and other unsaturated fatty acids in the nuts, it has a certain effect on relieving the condition of patients with chronic diseases such as hypertension and cerebrovascular disease. The latest research shows that abalone fruit is also quite effective in sobering up and protecting the liver. Therefore, abalone fruit has a high value for development and utilization.

[0004] Although abalone fruit is rich in nutritional value, the proteins, vitamins, unsaturated fatty acids and other ingredients it contains have poor thermal stability. The sterilization and homogenization steps in the ice cream preparation process are at high temperatures, which will cause a large loss of these nutrients, thereby reducing its nutritional value. At the same time, abalone fruit itself contains the unpleasant smell of nuts, which will affect the overall sensory perception of the ice cream. Summary of the invention

[0005] The invention aims to provide an abalone fruit ice cream, which adopts abalone fruit, Canadian maple syrup, coconut milk and milk as main raw materials and can prepare ice cream with good flavor and rich nutrition.

[0006] The technical solution of the present invention is as follows: The invention discloses an abalone fruit ice cream, which comprises the following preparation raw materials: abalone fruit kernels, Canadian maple syrup, coconut juice, milk and auxiliary materials, wherein the auxiliary materials comprise coconut oil, cream, butter, a sweetener and a composite defoaming agent.

[0007] Preferably, the ice cream comprises the following preparation raw materials in parts by weight: 6 to 10 parts of abalone kernels, 1 to 4 parts of Canadian maple syrup, 2 to 6 parts of coconut milk, 15 to 20 parts of milk and 31 to 91 parts of auxiliary materials, wherein the auxiliary materials include 15 to 40 parts of coconut oil, 10 to 30 parts of cream, 4.5 to 15 parts of butter, 0.5 to 4 parts of sweetener and 1 to 2 parts of composite defoaming agent.

[0008] Preferably, the milk is any one or more of fresh milk, skimmed milk powder, whole milk powder, and concentrated milk protein.

[0009] Preferably, the sweetener is white sugar, sucrose, fructose, maltose, starch sugar, lactose or stevioside.

[0010] Preferably, the ice cream may further comprise 10-30 parts of water by weight.

[0011] Preferably, the abalone kernels, Canadian maple syrup and coconut milk further include the following processing: The abalone kernels were immersed in lemon juice, heated to 40°C, stirred and washed for 15-20 minutes, and then taken out and dried. The abalone kernels were then added to coconut milk and steamed at 100°C for 25-35 minutes. After steaming, they were ground into pulp and filtered to obtain filtrate and kernel residue. Canadian maple syrup and a 15% mass concentration β-cyclodextrin solution of the same volume as the filtrate were added to the filtrate, and stirred at a speed of 300-400 r / min until the mixture was uniformly mixed to obtain a mixed solution A. Subsequently, a 25% mass concentration citric acid solution of the same volume as the filtrate and 0.1-0.2 parts by weight of a catalyst sodium dihydrogen phosphate were added to the mixed solution A, and the temperature was raised to 52-56°C, and the mixture was stirred to react until microcapsules were formed.

[0012] The specific preparation steps of the abalone fruit ice cream are: Add microcapsules, nut residue, coconut oil, cream, butter, sweetener and composite defoaming agent into milk and stir at a speed of 80-100 r / min for 8-10 min to obtain slurry after uniform stirring. Then, sterilize the slurry at 80-85°C for 70-80s. After sterilization, homogenize once at 65-70°C and 25-30MPa. Then, homogenize twice at 60-65°C and 15-20MPa to obtain mixed solution B after cooling. Aged the mixed solution B at 1-3°C for 4-5h. After aging, freeze the mixed solution B at -35--30°C for 10-15min. After freezing, fill and shape the mixed solution to obtain abalone fruit ice cream.

[0013] The composite defoaming agent is specifically prepared by mixing sucrose polypropylene ether and oxidized stearin in a mass ratio of 1:0.4-0.5.

[0014] The beneficial effects of the present invention are: 1. The ice cream of the present invention adopts abalone fruit, Canadian maple syrup, coconut milk and milk as main raw materials, and can prepare ice cream with good flavor and rich nutrition.

[0015] 2. Abalone fruit is added to the ice cream of the present invention, which is rich in fat, protein, vitamins, trace elements, etc., and has both brain-boosting and nourishing effects. The present invention adds abalone fruit to the ice cream on the basis of retaining the original nutritional components of the abalone fruit, which can effectively improve the nutritional value of the ice cream.

[0016] 3. Canadian maple syrup is also added to the ice cream of the present invention. Canadian maple syrup is one of the most representative specialty products of Canada. It is rich in minerals and organic acids, and has lower calories than sucrose, fructose, corn sugar, etc. However, it contains much higher calcium, magnesium and organic acid components than other sugars, and can supplement weak constitutions caused by nutritional imbalance. The amino acid content in Canadian maple syrup reaches a detectable level, and the taste is mellow. Maple syrup also contains other volatile organic substances, which give it a unique taste. Adding Canadian maple syrup to ice cream can give the ice cream unique nutrition and taste.

[0017] 4. The present invention uses lemon juice to pretreat abalone kernels, cleans impurities in abalone kernels and effectively removes bad odors thereof, thereby improving the taste of ice cream; at the same time, by using β-cyclodextrin and citric acid to cross-link to form microcapsules to encapsulate components such as proteins, vitamins, minerals, and organic acids in abalone kernels and Canadian maple syrup, the loss of these components in subsequent sterilization and homogenization processing steps can be effectively reduced, thereby effectively retaining the nutritional value of the ice cream, and the β-cyclodextrin will gradually dissolve during the homogenization process, which can enhance the emulsification effect of the ice cream, reduce the separation of oil in the ice cream, and enhance the stability of the ice cream.

[0018] 5. The present invention reduces the foaming property of the ice cream slurry by controlling the usage amount of the composite defoaming agent so that the foam amount of the ice cream is within an appropriate range. Compared with conventional defoaming agents such as polydimethylsiloxane, sucrose polypropylene ether has not only a defoaming effect but also emulsification, dispersibility and anti-precipitation properties, which can effectively avoid the problem of fat separation in ice cream and effectively improve the stability, taste and uniformity of ice cream.

[0019] 6. Stearin oxide is also an excellent defoaming agent. Compared with polydimethylsiloxane, stearin oxide has a defoaming effect and is also anti-crystallization. It can effectively inhibit the production of ice residue and crystallization in ice cream, thereby improving the texture and taste of ice cream. At the same time, it also has chelating properties, which can enhance the stability of ice cream. DETAILED DESCRIPTION

[0020] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0021] Unless otherwise specified, the reagents involved in the embodiments of the present invention are all commercially available products and can be purchased through commercial channels. Example 1

[0022] The composite defoaming agent is obtained by mixing sucrose polypropylene ether and oxidized stearin in a mass ratio of 1:0.45.

[0023] Immerse 8 parts of abalone kernels in lemon juice, heat to 40°C, stir and wash for 18 minutes, then take out and dry, then add the abalone kernels into 4 parts of coconut juice and steam at 100°C for 30 minutes, grind into pulp after steaming, filter to obtain filtrate and kernel residue, add 2 parts of Canadian maple syrup and 15% mass concentration β-cyclodextrin solution of the same volume as the filtrate to the filtrate, stir at a speed of 350r / min until mixed to obtain mixed solution A, then add 25% mass concentration citric acid solution of the same volume as the filtrate and 0.15 parts by weight of catalyst sodium dihydrogen phosphate to the mixed solution A, heat to 54°C, and stir to react until microcapsules are formed.

[0024] Microcapsules, kernel residue, 30 parts of coconut oil, 20 parts of cream, 10 parts of butter, 2 parts of sucrose and 1.5 parts of composite defoaming agent were added to 17 parts of fresh milk and stirred at a speed of 90r / min for 9 minutes. The slurry was uniformly stirred and then sterilized at 83°C for 75 seconds. After sterilization, it was homogenized once at 67°C and 28MPa, and then homogenized twice at 62°C and 18MPa. After cooling, mixed solution B was obtained. Mixed solution B was aged at 2°C for 4.5h. After aging, mixed solution B was frozen at -32°C for 12min. After freezing, it was filled and formed to obtain abalone fruit ice cream. Example 2

[0025] The composite defoaming agent is obtained by mixing sucrose polypropylene ether and oxidized stearin in a mass ratio of 1:0.4.

[0026] Immerse 6 parts of abalone kernels in lemon juice, heat to 40°C, stir and wash for 15 minutes, then take out and dry, then add the abalone kernels into 2 parts of coconut juice and steam at 100°C for 35 minutes, grind into pulp after steaming, filter to obtain filtrate and kernel residue, add 1 part of Canadian maple syrup and 15% mass concentration β-cyclodextrin solution of the same volume as the filtrate to the filtrate, stir at 300r / min until mixed to obtain mixed solution A, then add 25% mass concentration citric acid solution of the same volume as the filtrate and 0.1 parts by weight of catalyst sodium dihydrogen phosphate to the mixed solution A, heat to 56°C, and stir to react until microcapsules are formed.

[0027] Microcapsules, kernel residue, 15 parts of coconut oil, 30 parts of cream, 4.5 parts of butter, 4 parts of fructose and 1 part of composite defoaming agent were added into 15 parts of whole milk powder and 10 parts of water and stirred at a speed of 80r / min for 10min. The slurry was uniformly stirred to obtain a slurry, which was then sterilized at 80°C for 80s. After sterilization, the slurry was homogenized once at 65°C and 30MPa, and then homogenized twice at 65°C and 15MPa. After cooling, a mixed solution B was obtained. The mixed solution B was aged at 1°C for 4h. After aging, the mixed solution B was frozen at -30°C for 15min. After freezing, the mixed solution was filled and formed to obtain abalone fruit ice cream. Example 3

[0028] The composite defoaming agent is obtained by mixing sucrose polypropylene ether and oxidized stearin in a mass ratio of 1:0.5.

[0029] Immerse 10 parts of abalone kernels in lemon juice, heat to 40°C, stir and wash for 20 minutes, then take out and dry, then add the abalone kernels into 6 parts of coconut juice and steam at 100°C for 25 minutes, grind into pulp after steaming, filter to obtain filtrate and kernel residue, add 4 parts of Canadian maple syrup and 15% mass concentration β-cyclodextrin solution of the same volume as the filtrate to the filtrate, stir at 400r / min until mixed to obtain mixed solution A, then add 25% mass concentration citric acid solution of the same volume as the filtrate and 0.2 parts by weight of catalyst sodium dihydrogen phosphate to the mixed solution A, heat to 52°C, stir to react until microcapsules are formed.

[0030] Microcapsules, kernel residue, 40 parts of coconut oil, 10 parts of cream, 15 parts of butter, 0.5 parts of maltose and 2 parts of composite defoaming agent were added into 20 parts of skim milk powder and 30 parts of water and stirred at 100 r / min for 8 minutes. The slurry was uniformly stirred to obtain a slurry, which was then sterilized at 85°C for 70 seconds. After sterilization, the slurry was homogenized once at 70°C and 25MPa, and then homogenized twice at 60°C and 20MPa. After cooling, a mixed solution B was obtained. The mixed solution B was aged at 3°C ​​for 5 hours. After aging, the mixed solution B was frozen at -35°C for 10 minutes. After freezing, the mixed solution was filled and formed to obtain abalone fruit ice cream. Example 4

[0031] Add 8 parts of abalone kernels to 4 parts of coconut milk and steam them at 100°C for 30 minutes. After steaming, grind them into pulp, filter to obtain filtrate and kernel residue, add 2 parts of Canadian maple syrup and 15% mass concentration β-cyclodextrin solution of the same volume as the filtrate to the filtrate, stir at 350r / min until mixed to obtain mixed solution A, then add 25% mass concentration citric acid solution of the same volume as the filtrate and 0.15 parts by weight of catalyst sodium dihydrogen phosphate to the mixed solution A, heat to 54°C, stir to react until microcapsules are formed.

[0032] The rest is the same as in Example 1. Example 5

[0033] Immerse 8 parts of abalone kernels in lemon juice, heat to 40°C, stir and wash for 18 minutes, then take out and dry, then add the abalone kernels into 4 parts of coconut juice and steam at 100°C for 30 minutes, grind into pulp after steaming, filter to obtain filtrate and kernel residue, add 2 parts of Canadian maple syrup and 15% mass concentration β-cyclodextrin solution with half volume of the filtrate to the filtrate, stir at 350r / min until mixed to obtain mixed solution A, then add 25% mass concentration citric acid solution with half volume of the filtrate and 0.15 parts by weight of catalyst sodium dihydrogen phosphate to the mixed solution A, heat to 54°C, stir to react until microcapsules are formed.

[0034] The rest is the same as in Example 1. Example 6

[0035] Immerse 8 parts of abalone kernels in lemon juice, heat to 40°C, stir and wash for 18 minutes, then take out and dry, then add the abalone kernels into 4 parts of coconut juice and steam at 100°C for 30 minutes, grind into slurry after steaming, add 2 parts of Canadian maple syrup and 15% mass concentration β-cyclodextrin solution of the same volume as the filtrate to the slurry, stir at a speed of 350r / min until mixed to obtain mixed solution A, then add 25% mass concentration citric acid solution of the same volume as the filtrate and 0.15 parts by weight of catalyst sodium dihydrogen phosphate to the mixed solution A, heat to 54°C, stir and react until microcapsules are formed.

[0036] The rest is the same as in Example 1.

[0037] Test 1: The contents of vitamins and organic acids in the mixed solution B prepared in Examples 1 to 6 were determined by ultraviolet spectrophotometry, the percentage of protein in the mixed solution B was determined by ultraviolet absorption, and an electronic nose was used to identify whether the ice cream had an unpleasant odor. The specific data are shown in Table 1.

[0038] Table 1 Nutritional content in Examples 1 to 6 Implementation items Vitamin content (%) Organic acid content (%) Protein content (%) Bad smell Example 1 0.45 16.21 7.82 none Example 2 0.43 16.14 7.75 none Example 3 0.42 16.15 7.77 none Example 4 0.35 14.85 6.92 slight Example 5 0.24 12.16 6.25 none Example 6 0.31 12.85 6.58 none It can be seen from Table 1 that the abalone fruit ice cream prepared in Examples 1 to 3 has a high nutritional content and does not contain the bad smell of abalone fruit kernels, and the overall sensory experience of the ice cream is good; in Example 4, the abalone fruit kernels were not cleaned with lemon juice, and the impurities on the abalone fruit kernels may affect the stability of the microcapsules, thereby reducing the nutritional content, and at the same time, the bad smell of the abalone fruit kernels was not removed, affecting the overall sensory experience of the ice cream; the reason for the reduced nutritional content of the ice cream in Example 5 may be that the amount of cyclodextrin solution and citric acid solution used is relatively small, and sufficient microcapsules are not formed, and the nutrients not encapsulated by the microcapsules are lost in the subsequent processing process; the reason for the reduced nutritional content of the ice cream in Example 6 may be that the slurry was not filtered, and the kernel filter residue would affect the stability of the microcapsules, causing the nutrients to be lost in the subsequent processing process. Example 7

[0039] The composite defoaming agent is obtained by mixing polydimethylsiloxane and oxidized stearin in a mass ratio of 1:0.4.

[0040] The rest is the same as Example 2. Example 8

[0041] The composite defoaming agent is obtained by mixing sucrose polypropylene ether and polydimethylsiloxane in a mass ratio of 1:0.4.

[0042] The rest is the same as Example 2. Example 9

[0043] Microcapsules, kernel residue, 15 parts of coconut oil, 30 parts of cream, 4.5 parts of butter, 4 parts of fructose and 4 parts of composite defoaming agent were added into 15 parts of whole milk powder and 10 parts of water and stirred at a speed of 80r / min for 10min. The slurry was uniformly stirred to obtain a slurry, which was then sterilized at 80°C for 80s. After sterilization, the slurry was homogenized once at 65°C and 30MPa, and then homogenized twice at 65°C and 15MPa. After cooling, a mixed solution B was obtained. The mixed solution B was aged at 1°C for 4h. After aging, the mixed solution B was frozen at -30°C for 15min. After freezing, the mixed solution was filled and formed to obtain abalone fruit ice cream.

[0044] The rest is the same as Example 2.

[0045] Test 2: The experimental whipping method was used to determine the foaming properties of the ice cream slurries of Examples 1 to 3 and 7 to 9. A certain volume V1 of ice cream slurry was placed in a measuring cylinder, and then whipped for 1 min using a whipping device. The volume V2 of the slurry after whipping was determined, and the foaming properties were calculated using the formula Q=(V2-V1) / V1. Specific data are shown in Table 2.

[0046] Table 2 Foamability data of ice cream slurry of Examples 1-3 and 7-9 Implementation items Foaming Q (%) Example 1 5.13 Example 2 5.05 Example 3 5.16 Example 7 7.88 Example 8 7.56 Example 9 2.21 It can be seen from Table 2 that the foaming properties of the ice cream slurries of Examples 1 to 3 are more suitable; the reason why the foaming properties of Examples 7 and 8 are greater than that of Example 2 may be that one component in the composite defoamer is replaced respectively, and the defoaming effect of the composite defoamer after the replacement of the component is reduced; the reason why the foaming property of Example 9 is lower than that of Example 2 may be that the amount of composite defoamer used is too large, resulting in insufficient foaming performance of the ice cream slurry.

[0047] Test 3: The ice cream prepared by the present invention was subjected to sensory evaluation by 10 sensory assessors, and the results are shown in Table 3 below.

[0048] 1. Evaluation indicators include: (1) Creamy: the intensity of the dairy aroma; (2) Melt in the mouth: how the ice cream melts when you put it in your mouth; (3) Viscosity: The elasticity of the ice cream when stirred with a spoon; (4) Ice crystal feeling: the number of ice crystals; (5) Fat sensation: the sensation of fat content in ice cream; (6) Firmness: the degree to which the food resists deformation when chewing; (7) Smoothness: The smoothness of ice cream when it enters the mouth and during the melting process.

[0049] 2. The scoring system is: The scoring system adopts 10 points. The higher the score, the more outstanding the ice cream's index is. The average score of 10 sensory evaluators is taken.

[0050] Table 3 Sensory evaluation results of Examples 1 to 9 (points) Implementation items Creamy Melt in the mouth Viscosity Ice crystal feeling Fat feeling Firmness Slippery feeling Example 1 8.7 9.0 8.0 8.3 9.5 7.5 8.9 Example 2 8.5 8.7 7.8 8.2 9.6 7.5 8.7 Example 3 8.4 9.0 7.7 8.0 9.2 7.6 8.8 Example 4 7.3 8.3 7.4 7.8 9.0 7.2 8.6 Example 5 7.8 8.1 7.2 7.4 8.6 7.0 8.1 Example 6 8.0 8.4 7.5 7.9 8.9 7.3 8.5 Example 7 7.9 8.3 7.3 7.7 8.8 7.1 8.2 Example 8 8.0 8.5 7.4 7.8 8.9 7.2 8.4 Example 9 8.3 8.1 7.0 7.2 8.3 6.8 7.8 As can be seen from the results in Table 3, compared with Examples 4 to 9, the sensory evaluation results of the ice creams prepared in Examples 1 to 3 of the present invention are excellent, and all indicators can reach more than 7.5 points, the creamy flavor is relatively strong, and the scores of indicators such as melting in the mouth, viscosity, ice crystal feeling, fat feeling, fat feeling, firmness, and greasy feeling are relatively high, which shows that the ice cream prepared in the present invention has a better taste.

[0051] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. An abalone fruit ice cream, characterized in that: The ice cream comprises the following preparation raw materials: abalone kernels, Canadian maple syrup, coconut milk, milk and auxiliary materials, wherein the auxiliary materials comprise coconut oil, cream, butter, sweetener and composite defoaming agent.

2. The abalone fruit ice cream according to claim 1, characterized in that: The ice cream comprises the following raw materials by weight: 6-10 parts of abalone kernels, 1-4 parts of Canadian maple syrup, 2-6 parts of coconut milk, 15-20 parts of milk and 30-89 parts of auxiliary materials, wherein the auxiliary materials include 15-40 parts of coconut oil, 10-30 parts of cream, 4.5-15 parts of butter, 0.5-4 parts of sweetener and 1-2 parts of composite defoaming agent.

3. The abalone fruit ice cream according to claim 1, characterized in that: The abalone kernels, Canadian maple syrup and coconut milk also include the following processing: The abalone kernels were immersed in lemon juice, heated to 40°C, stirred and washed for 15-20 minutes, and then taken out and dried. The abalone kernels were then added to coconut milk and steamed at 100°C for 25-35 minutes. After steaming, they were ground into pulp and filtered to obtain filtrate and kernel residue. Canadian maple syrup and a 15% mass concentration β-cyclodextrin solution of the same volume as the filtrate were added to the filtrate, and stirred at a speed of 300-400 r / min until the mixture was uniformly mixed to obtain a mixed solution A. Subsequently, a 25% mass concentration citric acid solution of the same volume as the filtrate and 0.1-0.2 parts by weight of a catalyst sodium dihydrogen phosphate were added to the mixed solution A, and the temperature was raised to 52-56°C, and the mixture was stirred to react until microcapsules were formed.

4. The abalone fruit ice cream according to claim 3, characterized in that: The specific preparation steps are: Add microcapsules, nut residue, coconut oil, cream, butter, sweetener and composite defoaming agent into milk and stir at a speed of 80-100 r / min for 8-10 min to obtain slurry after uniform stirring. Then, sterilize the slurry at 80-85°C for 70-80s. After sterilization, homogenize once at 65-70°C and 25-30MPa. Then, homogenize twice at 60-65°C and 15-20MPa to obtain mixed solution B after cooling. Aged the mixed solution B at 1-3°C for 4-5h. After aging, freeze the mixed solution B at -35--30°C for 10-15min. After freezing, fill and shape the mixed solution to obtain abalone fruit ice cream.

5. The abalone fruit ice cream according to claim 1, characterized in that: The composite defoamer is specifically prepared by mixing sucrose polypropylene ether and oxidized stearin in a mass ratio of 1:0.4-0.

5.

6. The abalone fruit ice cream according to claim 1, characterized in that: The milk is any one or more of fresh milk, skimmed milk powder, whole milk powder and concentrated milk protein; the sweetener is white sugar, sucrose, fructose, maltose, starch sugar, lactose or stevioside.