A kind of preparation method of ice cream powder

Abstract

The present invention discloses a preparation method of heat-clearing and stagnation-removing ice cream powder and relates to the ice-cream powder. The ice-cream has functions of clearing heat and removing stagnation, etc., and also has functions of lowering sugar and pressure, dilating blood vessels, preventing and treating heart diseases, enhancing human immunity, etc. Compared with traditionalice cream, the provided ice cream is improved in amino acid content and vegetable protein content, and reduced in animal fat content. The ice cream powder is rich in polyphenols, calcium, magnesium, iron, manganese, zinc, copper, strontium, sodium and other mineral elements in in common seepweed herb, also rich in amino acid species and in line with people's pursuit for low-oil and low-fat food.

Description

Technical field

[0001] The invention belongs to the field of ice cream, in particular to a method for preparing ice cream powder.

Background technique

[0002] Traditional ice cream is mainly made of drinking water, milk, milk powder, cream (or vegetable oil), sugar, etc., adding appropriate amount of flavors, sweeteners, thickeners, emulsifiers, etc. An attractive and delicious frozen dairy product that expands in volume through ripening, freezing, molding, and hardening. However, since high sugar and high fat can lead to obesity, high blood pressure, arteriosclerosis, and cardiovascular and cerebrovascular diseases, in order to better meet consumers' health needs, the development of low-sugar, low-fat, and nutritionally fortified products has become the development of the modern ice cream industry. the trend of.

[0003] According to the introduction of "Compendium of Materia Medica", Suaeda salsa is salty and cool, non-toxic, heat-clearing, and detoxifying. The fres...

Examples

Embodiment 1

[0041] (1) Preparation of Suaeda salsa extract: collect fresh Suaeda salsa leaves, wash 2 times, dry at 30°C, pulverize, and pass through a 20-mesh sieve; add deionized water according to the mass ratio of material to liquid at 1:20, and add 2% (w / w) cellulase, add 0.05% vitamin C, enzymatic hydrolysis time 20min, enzymatic hydrolysis temperature 30°C, ultrasonic power 50w, extraction times 2 times, combine extracts; filter and set aside;

[0042] (2) A heat-clearing and stagnant ice cream, which is characterized in that it is composed of the weight ratio of the following raw materials: 40 parts of soybean powder, 10 parts of skimmed milk powder, 12 parts of non-dairy creamer, 10 parts of lecithin, and 15 parts of whey powder 5 parts of white granulated sugar, 0.02 part of tamarind gum, 0.02 part of guar gum, 0.2 part of sucrose fatty acid ester, 200 parts of Suaeda salsa extract;

[0043] (3) Preparation of ice cream slurry: get 40 parts of soybean powder, 10 parts of skimmed...

Embodiment 2

[0051] (1) Preparation of Suaeda salsa extract: collect fresh Suaeda salsa leaves, wash 2 times, dry at 40°C, pulverize, and pass through a 30-mesh sieve; add deionized water according to the mass ratio of material to liquid at 1:40, and add 3% (w / w) cellulase, add 0.07% vitamin C, enzymatic hydrolysis time 25min, enzymatic hydrolysis temperature 40°C, ultrasonic power 100w, extraction times 2 times, combine extracts; filter and set aside;

[0052] (2) A heat-clearing and stagnant ice cream, characterized in that it is composed of the following raw materials in parts by weight: 45 parts of soybean powder, 15 parts of skimmed milk powder, 15 parts of non-dairy creamer, 10 parts of lecithin, and 15 parts of whey powder 7 parts of white granulated sugar, 0.1 part of tamarind gum, 0.1 part of guar gum, 0.1 part of sucrose fatty acid ester, 260 parts of Suaeda salsa extract;

[0053] (3) Preparation of ice cream slurry: get 45 parts of soy flour, 15 parts of skimmed milk powder, 7 ...

Embodiment 3

[0061] (1) Preparation of Suaeda salsa extract: collect fresh Suaeda salsa leaves, wash 3 times, dry at 50°C, pulverize, and pass through a 40-mesh sieve; add deionized water according to the mass ratio of material to liquid at 1:50, and add 4% (w / w) cellulase, adding 0.08% vitamin C, enzymolysis time 30min, enzymolysis temperature 50°C, ultrasonic power 200w, extraction times 2 times, combined extracts; filtered for later use;

[0062] (2) A heat-clearing and stagnant ice cream, characterized in that it is composed of the following raw materials in parts by weight: 50 parts of soybean powder, 15 parts of skimmed milk powder, 15 parts of non-dairy creamer, 15 parts of lecithin, and 20 parts of whey powder 10 parts of white granulated sugar, 0.5 part of tamarind gum, 0.5 part of guar gum, 0.5 part of sucrose fatty acid ester, 300 parts of Suaeda salsa extract;

[0063] (3) Preparation of ice cream slurry: get 50 parts of soy flour, 15 parts of skimmed milk powder, 10 parts of w...

Technical field

[0001] The invention belongs to the field of ice cream, in particular to a method for preparing ice cream powder.

Background technique

[0002] Traditional ice cream is mainly made of drinking water, milk, milk powder, cream (or vegetable oil), sugar, etc., adding appropriate amount of flavors, sweeteners, thickeners, emulsifiers, etc. An attractive and delicious frozen dairy product that expands in volume through ripening, freezing, molding, and hardening. However, since high sugar and high fat can lead to obesity, high blood pressure, arteriosclerosis, and cardiovascular and cerebrovascular diseases, in order to better meet consumers' health needs, the development of low-sugar, low-fat, and nutritionally fortified products has become the development of the modern ice cream industry. the trend of.

[0003] According to the introduction of "Compendium of Materia Medica", Suaeda salsa is salty and cool, non-toxic, heat-clearing, and detoxifying. The fres...

Examples

Embodiment 1

[0041] (1) Preparation of Suaeda salsa extract: collect fresh Suaeda salsa leaves, wash 2 times, dry at 30°C, pulverize, and pass through a 20-mesh sieve; add deionized water according to the mass ratio of material to liquid at 1:20, and add 2% (w / w) cellulase, add 0.05% vitamin C, enzymatic hydrolysis time 20min, enzymatic hydrolysis temperature 30°C, ultrasonic power 50w, extraction times 2 times, combine extracts; filter and set aside;

[0042] (2) A heat-clearing and stagnant ice cream, which is characterized in that it is composed of the weight ratio of the following raw materials: 40 parts of soybean powder, 10 parts of skimmed milk powder, 12 parts of non-dairy creamer, 10 parts of lecithin, and 15 parts of whey powder 5 parts of white granulated sugar, 0.02 part of tamarind gum, 0.02 part of guar gum, 0.2 part of sucrose fatty acid ester, 200 parts of Suaeda salsa extract;

[0043] (3) Preparation of ice cream slurry: get 40 parts of soybean powder, 10 parts of skimmed...

Embodiment 2

[0051] (1) Preparation of Suaeda salsa extract: collect fresh Suaeda salsa leaves, wash 2 times, dry at 40°C, pulverize, and pass through a 30-mesh sieve; add deionized water according to the mass ratio of material to liquid at 1:40, and add 3% (w / w) cellulase, add 0.07% vitamin C, enzymatic hydrolysis time 25min, enzymatic hydrolysis temperature 40°C, ultrasonic power 100w, extraction times 2 times, combine extracts; filter and set aside;

[0052] (2) A heat-clearing and stagnant ice cream, characterized in that it is composed of the following raw materials in parts by weight: 45 parts of soybean powder, 15 parts of skimmed milk powder, 15 parts of non-dairy creamer, 10 parts of lecithin, and 15 parts of whey powder 7 parts of white granulated sugar, 0.1 part of tamarind gum, 0.1 part of guar gum, 0.1 part of sucrose fatty acid ester, 260 parts of Suaeda salsa extract;

[0053] (3) Preparation of ice cream slurry: get 45 parts of soy flour, 15 parts of skimmed milk powder, 7 ...

Embodiment 3

[0061] (1) Preparation of Suaeda salsa extract: collect fresh Suaeda salsa leaves, wash 3 times, dry at 50°C, pulverize, and pass through a 40-mesh sieve; add deionized water according to the mass ratio of material to liquid at 1:50, and add 4% (w / w) cellulase, adding 0.08% vitamin C, enzymolysis time 30min, enzymolysis temperature 50°C, ultrasonic power 200w, extraction times 2 times, combined extracts; filtered for later use;

[0062] (2) A heat-clearing and stagnant ice cream, characterized in that it is composed of the following raw materials in parts by weight: 50 parts of soybean powder, 15 parts of skimmed milk powder, 15 parts of non-dairy creamer, 15 parts of lecithin, and 20 parts of whey powder 10 parts of white granulated sugar, 0.5 part of tamarind gum, 0.5 part of guar gum, 0.5 part of sucrose fatty acid ester, 300 parts of Suaeda salsa extract;

[0063] (3) Preparation of ice cream slurry: get 50 parts of soy flour, 15 parts of skimmed milk powder, 10 parts of w...

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