Chufa ice cream and a method for preparing the same

Abstract

The present application relates to the technical field of food processing, and particularly discloses a preparation method of Cyperus esculentus ice cream with plant raw materials, no refined sugar, low fat content, and small influence on health, which is suitable for a wide range of people, comprising the following steps: preparing enzyme slurry; mixing Cyperus esculentus and oat to prepare raw slurry; mixing enzyme slurry and raw slurry in a predetermined ratio for enzymolysis; filtering and sterilizing the enzymolysis product to obtain plant base milk; adding ice cream ingredients to the plant base milk to obtain Cyperus esculentus ice cream. The present application also discloses a kind of Cyperus esculentus ice cream prepared by the above method, which comprises the following components in percentage by mass: plant base milk 0.6%-2.0%, oat flour 10%-15%, soybean milk powder 15%-25%, vegetable oil 7%-15%, emulsifier 0.2%-0.4%, hydrophilic colloid 0.03%-1.2%, sugar alcohol sweetener 0.03%-0.09%, and the rest is water.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a cyperus esculentus ice cream and a preparation method thereof. BACKGROUND

[0002] Ice cream, also known as ice pop or ice stick, is a common summer cooling sweet food made of frozen milk products, which is mainly made of milk, cheese or butter, and sweet food and other seasonings. It not only provides delicious food for consumers, but also cools down and relieves summer heat for consumers, and is widely loved by people. However, the milk products added in traditional ice cream will cause discomfort to lactose intolerant people; when consumers eat ice cream, they often consume a large amount of refined sugar in the ice cream, which will cause the rapid rise of blood sugar in the human body, and too much sugar will not only cause obesity, but also cause diabetes in severe cases; in addition, the milk fat used in ice cream contains milk, fresh cream and fresh cream, and the fat content can reach more than 8%, which will further aggravate obesity and cause hyperlipidemia. SUMMARY

[0003] Therefore, it is necessary to provide a cyperus esculentus ice cream and a preparation method thereof, which are made of plant raw materials, do not add refined sugar, and have low fat content, in view of the health problems caused by traditional ice cream.

[0004] A cyperus esculentus ice cream preparation method, comprising the following steps:

[0005] configuring an enzyme slurry;

[0006] mixing and grinding cyperus esculentus and oat to prepare raw slurry;

[0007] mixing the enzyme slurry and the raw slurry according to a predetermined ratio, and performing enzymolysis;

[0008] filtering and sterilizing and enzyme-killing the enzymolysis product to obtain plant base milk;

[0009] adding ice cream ingredients to the plant base milk to obtain cyperus esculentus ice cream.

[0010] In one embodiment, the enzyme slurry is mixed by alpha-amylase extracted from bacillus licheniformis, starch glucosidase extracted from aspergillus niger, and alpha-amylase extracted from liquefied starch bacillus.

[0011] In one embodiment, in the enzyme slurry, the enzyme activity of alpha-amylase extracted from bacillus licheniformis is 1500-2500 U / g, the enzyme activity of starch glucosidase extracted from aspergillus niger is 1400-2000 U / g, and the enzyme activity of alpha-amylase extracted from liquefied starch bacillus is 1200-1700 U / g.

[0012] In one embodiment, the plant base milk comprises the following components by weight: oat flour 5-15 parts, chufa flour 5-15 parts, enzyme slurry 1-3 parts, water 110-120 parts; the ice cream ingredient comprises soy milk powder 6-10 parts, vegetable oil 20-28 parts, emulsifier 0.5-1 part, hydrophilic colloid 0.1-0.3 part, sugar alcohol sweetener 0.1-0.3 part.

[0013] In one embodiment, the chufa and oat mixed grinding to prepare the raw pulp comprises:

[0014] Mix and grind the chufa and oat and pass through a 200-mesh sieve;

[0015] Take the undersize and add water, wet grinding, and prepare the raw pulp with a fineness of 300 mesh.

[0016] In one embodiment, the enzymolysis temperature is 55-75℃, and the enzymolysis time is 0.5-2h.

[0017] In one embodiment, the addition of ice cream ingredients to the plant base milk comprises:

[0018] Heat the plant base milk at a temperature of 95-100℃ for 5min, and add the ice cream ingredients and pass through a homogenizer.

[0019] In one embodiment, the sterilization and enzyme inactivation device is an ultra-high temperature sterilization machine or a steam exchanger or a heat exchanger.

[0020] In one embodiment, the sterilization and enzyme inactivation operation lasts at least 15s, and the minimum sterilization and enzyme inactivation temperature is 118℃.

[0021] The application also discloses a chufa ice cream prepared by the above preparation method, which comprises the following components by mass percentage: plant base milk 0.6%-2.0%, oat flour 10%-15%, soy milk powder 15%-25%, vegetable oil 10%-15%, fatty acid monoglyceride and diglyceride and ester substances 0.2%-0.4%, hydrophilic colloid 0.03%-1.2%, sugar alcohol sweetener 0.03%-0.09%, and the balance is water.

[0022] The chufa ice cream and the preparation method thereof of the present application, configure the enzyme slurry, hydrolyze the raw slurry composed of chufa and oat through the enzyme slurry, so that the nutritional ingredients and sugar substances in the chufa and oat raw slurry are released, thereby improving the nutritional value of the plant base milk and ice cream, and the use of plant protein reduces the risk of high cholesterol, high blood sugar and constipation; the enzyme slurry decomposes macromolecular substances in chufa, improves the degree of protein hydrolysis, and makes oat produce more soluble dietary fiber for digestion and absorption; the use of plant raw materials can make lactose intolerant people with poor gastrointestinal function avoid side effects such as indigestion, abdominal distension and diarrhea; the enzyme slurry hydrolyzes chufa to produce reducing sugar instead of refined sugar, which can prevent and treat diabetes, glycogen accumulation and metabolic syndrome. BRIEF DESCRIPTION OF DRAWINGS

[0023] Figure 1 The flow chart of the preparation method of chufa ice cream in an embodiment of the present application. DETAILED DESCRIPTION

[0024] In order to make the above-mentioned purposes, features and advantages of the present application more obvious and easy to understand, the specific embodiments of the present application will be described in detail below with reference to the drawings. In the following description, many specific details are set forth in order to provide a thorough understanding of the present application. However, the present application can be implemented in many other ways different from those described herein, and those skilled in the art can make similar improvements without departing from the scope of the present application, so the present application is not limited to the specific embodiments disclosed below.

[0025] In view of the problems that ice cream made of animal milk products has health risks and is not suitable for lactose intolerant and people with insufficient gastrointestinal function, at present, more and more people will actively avoid the use of dairy products or turn to plant-based dairy products. The present application uses enzyme method to decompose chufa and oat, so that the nutritional ingredients in chufa and oat are fully released, and the plant fibers in chufa and oat are decomposed, reducing the solid matter in the finished ice cream and improving the taste of ice cream. In addition, the sugar and fat of this all-plant ice cream are less than that of ice cream made of animal milk products, and the protein and dietary fiber are not much different from that of ice cream made of animal milk products. For lactose intolerant people, people with cardiovascular disease and vegetarians, they can eat it with confidence. Since plant materials are used, the process of making ice cream meets the requirements of sustainability, environmental protection and sustainability. From the production of agricultural land plants to the process of making ice cream, the emission of greenhouse gases is greatly reduced, and the environmental problems are improved.

[0026] The application discloses a Cyperus esculentus ice cream without refined sugar addition and low in fat content, and a preparation method thereof, and belongs to the field of food processing.

[0027] Specifically, please refer to Figure 1 The preparation method of the Cyperus esculentus ice cream comprises the following steps:

[0028] S1: preparing an enzyme slurry.

[0029] In the embodiment, the enzyme slurry is mixed by alpha-amylase extracted from Bacillus licheniformis, starch glucosidase extracted from Aspergillus niger and alpha-amylase extracted from liquefied starch Bacillus.

[0030] Since too much or too little enzyme activity will change the proportion of the above-mentioned hydrolyzed molecular substances in the product, and further affect the taste and flavor, in the embodiment, the enzyme activity of the alpha-amylase extracted from Bacillus licheniformis in the enzyme slurry is 1500-2500 U / g, the enzyme activity of the starch glucosidase extracted from Aspergillus niger is 1400-2000 U / g, and the enzyme activity of the alpha-amylase extracted from liquefied starch Bacillus is 1200-1700 U / g.

[0031] Specifically, the α-amylase with an enzyme activity of 1500-2500 U / g extracted from Bacillus licheniformis, the amyloglucosidase with an enzyme activity of 1400-2000 U / g extracted from Aspergillus niger, and the α-amylase with an enzyme activity of 1200-1700 U / g extracted from Bacillus amyloliquefaciens are mixed, and stirred to make the three mixed and uniform into an enzyme slurry.

[0032] S2: The chufa and the oat are mixed and ground to prepare the raw pulp.

[0033] In step S2, the chufa and the oat are mixed and ground to prepare the raw pulp, which includes:

[0034] The chufa and the oat are mixed and ground to 200 mesh;

[0035] The undersize is taken, water is added, and wet grinding is performed to prepare the raw pulp with a fineness of 300 mesh.

[0036] Specifically, 5-15 parts of chufa and 5-15 parts of oat are ground into fine powder, the fine powder is passed through a 200 mesh screen, the undersize is taken, and fine powder with a particle size of less than 200 mesh is obtained, then 80 parts of pure water is added to the fine powder for stirring, so that the chufa powder and the oat powder in the fine powder are fully mixed with water, and wet ultra-fine grinding is performed in the water environment (i.e. under the condition that the fine powder is mixed with water) at a speed of 6000-9000 RPM, so that the fine powder mixed in the water is further ground until the raw pulp with a fineness of 300 mesh is obtained. In this embodiment, the fineness of the raw pulp can be detected by passing the raw pulp through a screen, or can be controlled by controlling the working parameters of the grinding equipment.

[0037] The main components of chufa are: 20-30% oil, 20-30% starch, 20-25% egg soluble sugar, 8-10% dietary fiber, and 5-8% protein, and it is rich in vitamins, minerals and 17 kinds of amino acids. Long-term use has good prevention and treatment effect on heart, high blood pressure, high blood lipids, and cardiovascular diseases. Chufa soybean milk is high in calcium content, which helps to prevent cardiovascular diseases, diabetes, cataracts, organ aging diseases, bone deformation and other problems, and also prevents osteoporosis, regulates the production and release of insulin, and prevents cell and tissue damage caused by various environmental hazards.

[0038] Oat is high in nutrient content, and the soluble dietary fiber therein can effectively reduce cholesterol, increase gastrointestinal viscosity, slow down the absorption rate of carbohydrates in the intestines, help stabilize blood sugar, and prevent constipation. When oat is added to chufa and subjected to enzymatic hydrolysis to prepare ice cream, the protein and fiber content of the ice cream is increased, the calorie is reduced, and the body's required magnesium, iron, zinc, calcium, vitamins and other minerals are provided.

[0039] S3: The enzyme slurry is mixed with the raw pulp in a predetermined ratio, and subjected to enzymatic hydrolysis.

[0040] Specifically, the raw slurry is mixed with 1-3 parts of the enzyme slurry, and the enzyme slurry and the raw slurry are fully mixed by stirring, and the enzyme in the enzyme slurry is fully hydrolyzed to the sedge and the oat at 55-75°C for 0.5-2.0h. In this embodiment, the enzyme hydrolysis temperature is set to 55-75°C, which accelerates the enzyme hydrolysis reaction rate while avoiding the problem of enzyme denaturation and inactivation in the enzyme slurry due to excessively high enzyme hydrolysis temperature, so as to maintain the activity of the enzyme slurry. The enzyme hydrolysis time is set to 0.5-2.0h to ensure that the macromolecular substances in the raw slurry and the sedge and oat particles are fully hydrolyzed.

[0041] S4: filtering and sterilizing the enzyme hydrolysis product to obtain a plant base milk.

[0042] Specifically, the enzyme hydrolysis product is added with 30-40 parts of water and then homogenized at 30MPa, that is, the enzyme hydrolysis product is uniformly homogenized and granulated to form a uniform solution with water. Then, large particle impurities in the enzyme hydrolysis product are filtered to improve the taste of the plant base milk; and bacteria and enzymes in the plant base milk are killed by ultra-high temperature. In this embodiment, the equipment used for the sterilization and enzyme inactivation operation is an ultra-high temperature sterilization machine or a steam exchanger or a heat exchanger. The sterilization and enzyme inactivation operation lasts at least 15s, and the minimum temperature for sterilization and enzyme inactivation is 118°C. By providing a high temperature condition, the enzymes and other microorganisms in the plant base milk are denatured and inactivated to avoid the problem that the enzymes and microorganisms continue to reproduce or die in the nutrient environment of the plant base milk, and the plant base milk is denatured, settled, etc., so as to ensure that the nutritional ingredients in the plant base milk are not damaged.

[0043] The plant base milk of this embodiment includes the following components in parts by weight: oat flour 5 parts, sedge powder 5 parts, enzyme slurry 1 part, and water 110 parts.

[0044] Preferably, the plant base milk includes the following components in parts by weight: oat flour 10 parts, sedge powder 10 parts, enzyme slurry 2 parts, and water 115 parts.

[0045] Preferably, the plant base milk includes the following components in parts by weight: oat flour 15 parts, sedge powder 15 parts, enzyme slurry 3 parts, and water 120 parts.

[0046] S5: adding ice cream ingredients to the plant base milk to obtain sedge ice cream.

[0047] In step S5, adding ice cream ingredients to the plant base milk includes:

[0048] The plant base milk is heated at a temperature of 95-100°C for 5min, and the ice cream ingredients are added and homogenized.

[0049] Specifically, the ice cream ingredients used in the embodiment include soy milk powder 6-10 parts, vegetable oil 20-28 parts, emulsifier 0.5-1 part, hydrophilic colloid 0.1-0.3 part, and sugar alcohol sweetener 0.1-0.3 part. The soy milk powder is soybean powder with a fineness of 200 mesh, and can also be green bean, green soybean or broad bean powder. The vegetable oil is sunflower seed oil or peanut oil, or a mixture of sunflower seed oil and peanut oil. The emulsifier is mono-diglyceride, i.e. fatty acid monoglyceride and diglyceride and ester substances thereof. The hydrophilic colloid is E418 tragacanth gum. The sugar alcohol sweetener can be erythritol. In the embodiment, the plant base milk is heated to accelerate the dissolution and mixing speed of the ice cream ingredients in the plant base milk, and to heat the raw soy milk powder to cooked powder to promote the conversion of protein and the release of sugar substances in the soy milk powder and facilitate human body absorption.

[0050] In the embodiment, the sugar alcohol sweetener erythritol is a plant-based sugar substitute with a heat of about 0.4 kcal / g, much lower than that of sucrose, and a low glycemic index. Erythritol can be rapidly absorbed into the blood by the small intestine and excreted from the body through urine without affecting insulin secretion. At the same time, the sweetness of the sugar alcohol sweetener is 70% of that of sucrose, and it is a substitute for sucrose for diabetic patients. In addition, the sugar alcohol sweetener can effectively inhibit the proliferation of Streptococcus mutans and greatly reduce the risk of tooth decay.

[0051] In addition, during the process of adding the ice cream ingredients to the plant base milk, the heating of the plant base milk is stopped, and the ice cream ingredients are heated by the residual heat of the container containing the plant base milk and the heat of the plant base milk. During the process, the mixture of the plant base milk and the ice cream ingredients needs to be continuously stirred to mix evenly to form a uniform paste. After the paste is naturally cooled, sterilization and cup filling are performed in an ice cream machine to obtain the cyperus esculentus ice cream.

[0052] The application also discloses a cyperus esculentus ice cream prepared by the preparation method. The cyperus esculentus ice cream has low fat content, uses sugar alcohol sweetener, can be eaten by diabetic patients, has unchanged flavor, and optimizes the taste, nutrition and temperature of the ice cream. The cyperus esculentus ice cream comprises the following components in percentage by mass: plant base milk 0.6%-2.0%, oat powder 10%-15%, soy milk powder 15%-25%, sunflower seed oil 3.5%-7%, coconut oil 10%-15%, E471 fatty acid monoglyceride and diglyceride (stearic acid) and ester substances thereof 0.2%-0.4%, hydrophilic colloid 0.03%-1.2%, sugar alcohol sweetener 0.03%-0.09%, and the balance being water.

[0053] The chufa ice cream is produced by mixing alpha-amylase and glucoamylase to hydrolyze chufa and oat, so that the soluble dietary fiber with high content is produced, digestion is helped and the taste is not affected. The ice cream produced in this way has higher protein content and solid content than the national standard, and has higher reducing sugar content, and is sweetened by sugar alcohol sweetener, which is healthier than artificial sweetener added in ice cream made of milk on the market.

[0054] Compared with traditional ice cream made of animal milk product and refined sugar, the chufa ice cream has at least the following advantages:

[0055] The present application has the following advantages:

[0056] 1. The chufa and oat used in the plant ice cream have high nutritional ingredients, and can effectively reduce cholesterol, stabilize blood sugar and prevent constipation.

[0057] 2. The chufa and oat are hydrolyzed by enzyme slurry, which not only improves the protein hydrolysis degree, but also retains the nutrients of chufa itself and the soluble dietary fiber of oat, so that the body is more easily digested and absorbed.

[0058] 3. Compared with dairy ice cream, the use of plant raw materials can avoid the side effects such as indigestion, abdominal distension and diarrhea in lactose intolerant and people with poor gastrointestinal function.

[0059] 4. The present application has high content of reducing sugar, and uses sugar alcohol sweetener to avoid the use of artificial sweetener, which can prevent and treat diabetes, glycogen accumulation and metabolic syndrome.

[0060] The preparation process of the chufa ice cream is described below in combination with specific examples.

[0061] The raw materials are prepared according to the following proportions by weight:

[0062] Oat flour 5-15 parts, chufa powder 5-15 parts, enzyme slurry 1-3 parts, water 110-120 parts, soy milk powder 6-10 parts, sunflower oil 6-10 parts, coconut oil 14-18 parts, emulsifier 0.5-1 part, hydrophilic colloid 0.1-0.3 part, sugar alcohol sweetener 0.1-0.3 part.

[0063] Example 1

[0064] In this example, each raw material is prepared according to 10 parts of oat flour, 10 parts of chufa powder, 1 part of enzyme slurry, 115 parts of water, 8 parts of soy milk powder, 8 parts of sunflower oil, 16 parts of coconut oil, 0.8 parts of emulsifier, 0.2 parts of hydrophilic colloid, and 0.2 parts of sugar alcohol sweetener. The enzyme slurry is mixed with α-amylase having an enzyme activity of 2000 U / g and extracted from Bacillus licheniformis, amylodextrinase having an enzyme activity of 1600 U / g and extracted from Aspergillus niger, and α-amylase having an enzyme activity of 1500 U / g and extracted from Bacillus amyloliquefaciens.

[0065] After 10 parts of chufa and 10 parts of oat flour are finely powdered to 200 mesh, 80 parts of water is added, and wet ultrafine grinding is performed at a rotation speed of 7000 RPM to obtain chufa raw slurry having a fineness of 300 mesh; 1 part of enzyme slurry is added and mixed, and enzymolysis is performed at 60°C for 1 hour; after 35 parts of water is added, homogenization is performed at 30 MPa, and filtration and ultra-high temperature sterilization are performed to inactivate the enzyme, thereby obtaining plant base milk; the temperature is increased to 100°C again for 5 minutes, and 8 parts of soy milk powder, 8 parts of sunflower oil, 16 parts of coconut oil, 0.8 parts of emulsifier, 0.2 parts of E418 xanthan gum, and 0.2 parts of sugar alcohol sweetener are added, and homogenization is performed until no particles are felt, and ice cream machine sterilization and cup filling are performed, or further shaping is performed, to obtain ice cream having a predetermined shape.

[0066] Example 2

[0067] In this example, each raw material is prepared according to 15 parts of oat flour, 15 parts of chufa powder, 3 parts of enzyme slurry, 120 parts of water, 10 parts of soy milk powder, 10 parts of sunflower oil, 18 parts of coconut oil, 1 part of emulsifier, 0.3 parts of hydrophilic colloid, and 0.3 parts of sugar alcohol sweetener. The enzyme slurry is mixed with α-amylase having an enzyme activity of 2500 U / g and extracted from Bacillus licheniformis, amylodextrinase having an enzyme activity of 2000 U / g and extracted from Aspergillus niger, and α-amylase having an enzyme activity of 1700 U / g and extracted from Bacillus amyloliquefaciens.

[0068] After 15 parts of chufa and 15 parts of oat flour are finely powdered to 200 mesh, 80 parts of water is added, and wet ultrafine grinding is performed at a rotation speed of 9000 RPM to obtain chufa raw slurry having a fineness of 300 mesh; 3 parts of enzyme slurry is added and mixed, and enzymolysis is performed at 70°C for 1 hour; after 40 parts of water is added, homogenization is performed at 30 MPa, and filtration and ultra-high temperature sterilization are performed to inactivate the enzyme, thereby obtaining plant base milk; the temperature is increased to 100°C again for 5 minutes, and 10 parts of soy milk powder, 10 parts of sunflower oil, 18 parts of coconut oil, 1 part of emulsifier, 0.3 parts of E418 xanthan gum, and 0.3 parts of sugar alcohol sweetener are added, and homogenization is performed until no particles are felt, and ice cream machine sterilization and cup filling are performed, or further shaping is performed, to obtain ice cream having a predetermined shape.

[0069] Example 3

[0070] In this embodiment, 5 parts of oat flour, 5 parts of chufa flour, 1 part of enzyme slurry, 110 parts of water, 6 parts of soy milk powder, 6 parts of sunflower oil, 14 parts of coconut oil, 0.5 parts of emulsifier, 0.1 parts of hydrophilic colloid, and 0.1 parts of sugar alcohol sweetener are prepared as raw materials. The enzyme slurry is a mixture of α-amylase with an enzyme activity of 1500 U / g extracted from Bacillus licheniformis, starch glucosidase with an enzyme activity of 1400 U / g extracted from Aspergillus niger, and α-amylase with an enzyme activity of 1200 U / g extracted from Bacillus amyloliquefaciens.

[0071] After 5 parts of chufa and 5 parts of oat flour are finely ground to 200 mesh, 70 parts of water are added, and wet ultrafine grinding is performed at a speed of 6000 RPM to obtain chufa raw slurry with a fineness of 300 mesh; 1 part of enzyme slurry is added for mixing, and enzymolysis is performed at 70°C for 1 h; after adding 40 parts of water, homogenization is performed under pressure at 30 MPa; filtration and ultra-high temperature sterilization are performed to inactivate the enzyme, and a plant base milk is obtained; the temperature is raised to 100°C again for 5 min, and 6 parts of soy milk powder, 6 parts of sunflower oil, 14 parts of coconut oil, 0.5 parts of emulsifier, 0.1 parts of E418 xanthan gum, and 0.1 parts of sugar alcohol sweetener are added; the mixture is homogenized until no particles are felt, and is sterilized in an ice cream machine and served in a cup, or is further shaped to obtain ice cream with a predetermined shape.

[0072] In other embodiments, the amounts of chufa, enzyme slurry, and water can be further adjusted as needed.

[0073] In order to illustrate the advantages of the chufa ice cream prepared by the present application compared with commercially available ice cream, ice cream ingredient detection was performed, which was divided into groups 1, 2, 3, and 4, a total of 4 groups. Group 1 was chufa ice cream prepared by enzyme method, and the chufa and oatmeal were subjected to enzymolysis by the method of Example 1 of the present application; group 2 was the detection result of commercially available Dreyer's REAL DELIGHT brand soybean ice cream with vanilla flavor, group 3 was the detection result of commercially available Dreyer's brand vanilla ice cream, and group 4 was the detection result of commercially available Halo Top brand coconut milk ice cream with vanilla flavor.

[0074] The detection results are shown in the following table:

[0075] Item Group 1 Group 2 Group 3 Group 4 Reducing sugars (g / 100 g) 12.7 13.1 12.2 8.2 Protein (g / 100 g) 1.65 1.33 1.7 0.27 Solid content (%) 39.47 43.67 42.10 46.8 Air content 5.62 4.78 3.83 4.27

[0076] It can be seen that the protein and reducing sugar contents of the chufa ice cream prepared by the method of embodiment 1 of the present application are similar to those of commercially available ice cream, meeting the nutritional requirements of ice cream food, and the solid matter content of the chufa ice cream prepared by the method is low, which is due to the decomposition of fiber and macromolecular protein in chufa and oat by the enzyme slurry, significantly reducing the amount of sediment in the plant base milk, and the reduction of solid matter can improve the taste of ice cream. In addition, it can be seen that the air content of the chufa ice cream of the present application is higher than that of the other three groups of ice cream, which is also caused by the gas material produced by the enzyme activity in the enzyme slurry, which can make the foam in the chufa ice cream more dense, further improving the taste of the chufa ice cream.

[0077] The technical features of the above-described embodiments can be combined arbitrarily, and to make the description concise, all possible combinations of the technical features in the above-described embodiments are not described, however, as long as the combinations of the technical features do not exist contradictory, they should be considered as the scope of the present application.

[0078] The above-described embodiments only express several implementation manners of the present application, the description is more specific and detailed, but it should not be understood as a limitation on the scope of the patent. It should be pointed out that for ordinary skilled in the art, without departing from the concept of the present application, a number of modifications and improvements can be made, which are all within the protection scope of the present application. Therefore, the protection scope of the patent of the present application should be subject to the appended claims.

Claims

1. A method of preparing chufa ice cream, characterized in that, The method comprises the following steps: configuring an enzyme slurry; mixing and grinding Chufa and oat to prepare raw slurry; mixing the enzyme slurry with the raw slurry in a predetermined ratio and performing enzymolysis; filtering and sterilizing the enzymolysis product to obtain plant base milk; adding ice cream ingredients to the plant base milk to obtain Chufa ice cream; the adding of the ice cream ingredients to the plant base milk comprises heating the plant base milk at a temperature of 95-100°C for 5 min, and adding the ice cream ingredients and homogenizing; the enzyme slurry is a mixture of α-amylase extracted from Bacillus licheniformis, starch glucosidase extracted from Aspergillus niger and α-amylase extracted from Bacillus amyloliquefaciens.

2. The production method according to claim 1, characterized by, The enzyme activity of the α-amylase extracted from Bacillus licheniformis is 1500-2500 U / g, the enzyme activity of the starch glucosidase extracted from Aspergillus niger is 1400-2000 U / g, and the enzyme activity of the α-amylase extracted from Bacillus amyloliquefaciens is 1200-1700 U / g.

3. The preparation method according to claim 2, characterized in that, The plant base milk raw material comprises the following components in the following proportions by weight: oat powder 5-15 parts, Chufa powder 5-15 parts, enzyme slurry 1-3 parts, and water 110-120 parts; the ice cream ingredients comprise soybean milk powder 6-10 parts, vegetable oil 20-28 parts, emulsifier 0.5-1 part, hydrophilic colloid 0.1-0.3 part, and sugar alcohol sweetener 0.1-0.3 part.

4. The production method according to claim 3, characterized by, The mixing and grinding of Chufa and oat to prepare raw slurry comprises: mixing and grinding Chufa and oat and passing them through a 200-mesh sieve; adding water to the undersize material to wet grind and prepare raw slurry with a fineness of 300 mesh.

5. The preparation method according to claim 4, characterized in that, The enzymolysis temperature is 55-75°C, and the enzymolysis time is 0.5-2 h.

6. The preparation method according to claim 5, characterized in that, The sterilization and enzyme inactivation device is an ultra-high temperature sterilization machine or a heat exchanger.

7. The production method according to claim 6, wherein The sterilization and enzyme inactivation device is a steam exchanger.

8. The preparation method according to claim 6, characterized in that, The sterilization and enzyme inactivation operation lasts at least 15 s, and the minimum sterilization and enzyme inactivation temperature is 118°C.

9. A chufa ice cream, characterized in that, The Chufa ice cream raw material is prepared by the method of any one of claims 1 to 8 and comprises the following components in the following proportions by mass percentage: plant base milk 0.6%-2.0%, oat powder 10%-15%, soybean milk powder 15%-25%, vegetable oil 13%-22%, fatty acid monoglyceride and diglyceride and ester substances 0.2%-0.4%, hydrophilic colloid 0.03%-1.2%, sugar alcohol sweetener 0.03%-0.09%, and the balance being water.

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