An elsholtzia rugulosa ice cream, a roxburgh rose ice cream, a dobe tea leaf ice cream and a preparation method thereof

Abstract

The application discloses a kind of fold root ice cream, roxburgh rose ice cream, dob integration tea ice cream and preparation method thereof, belong to frozen beverage technical field.The method includes six processes of characteristic raw material pretreatment, base modulation, step-by-step flavor compounding, high-pressure homogenization, low-temperature fresh-keeping sterilization, slow freezing hardening: 95 DEG C for fold root killing green, 85 DEG C blanching and low-temperature broken wall deodorization, roxburgh rose is filtered residue by ≤8 DEG C beating pulp, resin deacidification, dob integration tea is extracted at 60 DEG C constant temperature, 0.45 μm is filtered and astringency is removed;Base liquid is prepared by fresh milk, light cream, sucrose and auxiliary materials 50~55 DEG C low-speed stirring.The application solves the technical defects that characteristic food material is heavy, nutrient is easy to lose, finished product is easy to stratify, roxburgh rose vitamin C retention rate is ≥85%, dob integration tea tea polyphenol retention rate is ≥90%, no ice crystal is precipitated at-18 DEG C storage 90 days, with unique regional flavor and food supplement value, adapt to multiple scenes of travel, catering, retail.

Description

Technical Field

[0001] This invention belongs to the field of frozen beverage processing technology, and specifically relates to a houttuynia cordata ice cream, a prickly pear ice cream, a Duobei tea ice cream, and their preparation methods. Background Technology

[0002] The current ice cream industry exhibits a high degree of homogenization in product development and marketization. Mainstream products on the market are made from common milk bases, ordinary fresh fruits, and regular tea drinks, using standardized churning and freezing processes. This manifests in the following technological bottlenecks: 1. Limited and rigid flavor system: The flavor development of existing ice cream products has long been limited to general categories such as vanilla, chocolate, strawberry, and mango, without exploring the application potential of regional characteristic ingredients. Resources unique to Yunnan and Guizhou, such as houttuynia cordata, prickly pear, and Duobei tea, have never been included in the ice cream ingredient system. As a result, the products lack regional cultural attributes and differentiated recognition, and cannot meet the demand for exclusive flavor products in cultural tourism consumption, specialty catering and other scenarios.

[0003] 2. Lack of compatibility in processing specialty ingredients: Houttuynia cordata naturally carries pungent and volatile substances, prickly pear has an extremely high content of organic acids and a sharp sour taste, and Dobei tea is rich in tea polyphenols and easily produces a bitter taste. If these ingredients are added directly to the ice cream system using conventional processes, the finished product will have a prominent off-flavor and a rough texture, failing to pass the palatability test for mass consumers. At the same time, the cell wall structure of these three types of ingredients is special, and direct crushing can easily lead to coarse fiber residue, further reducing the eating experience.

[0004] 3. Insufficient nutrient retention technology: Current ice cream production generally adopts high-temperature mixing, pasteurization and rapid freezing processes, with processing temperatures often exceeding 80℃. However, the active ingredients such as vitamin C in prickly pear, tea polyphenols in Duobei tea, and flavonoids in houttuynia cordata are highly heat-sensitive and are easily oxidized and decomposed under high-temperature conditions. Ultimately, the finished product only retains sweetness and milky aroma, completely losing the nutritional value of the special ingredients.

[0005] 4. Significant product stability defects: The density and polarity of specialty fruit and vegetable raw materials and milk fat base differ greatly. Conventional mixing processes cannot achieve uniform fusion at the microscopic level. During long-term frozen storage, the finished product is prone to problems such as ice crystal growth, milk fat precipitation, flavor stratification, and mottled taste. The quality deteriorates rapidly during shelf life and cannot meet the requirements of commercial distribution.

[0006] Limited adaptability to different scenarios: Existing novelty-flavored ice creams only emphasize the uniqueness of the flavor without optimizing palatability. The target audience is narrow, and they can only be used as short-term marketing products. They cannot be adapted to diverse scenarios such as daily retail, souvenirs, and catering, and their commercial value is extremely low. Summary of the Invention

[0007] In view of this, the present invention provides a houttuynia cordata ice cream, a prickly pear ice cream, a Duobei tea ice cream and a method for preparing the same, in order to solve or alleviate one of the technical problems existing in the prior art, and at least provide a beneficial alternative.

[0008] The technical solution of this invention is implemented as follows: a method for preparing houttuynia cordata ice cream, prickly pear ice cream, and Duobei tea ice cream, comprising the following steps: (1) Special raw material pretreatment process: For houttuynia cordata, the process is as follows: washing → blanching at 95℃ for 30s → blanching at 85℃ for 60s → pounding at 200 times / min → low temperature cell breaking at ≤10℃ → deodorization and softening to obtain houttuynia cordata pulp and fragments; for prickly pear, the process is as follows: low temperature pulping at ≤8℃ → deacidification with food-grade anion exchange resin at a flow rate of 1.5BV / h → filter residue to obtain prickly pear pulp; for Duobei tea, the process is as follows: constant temperature extraction at 60℃ for 20min, material-liquid ratio of 1:30 (g / mL) → 0.45μm filtration to remove astringency to obtain Duobei tea extract. (2) Base preparation process: Weigh 40-60 parts of fresh milk, 15-25 parts of light cream, 10-15 parts of sucrose, and 3-5 parts of basic auxiliary materials according to the weight, and stir at 80 r / min at 50-55℃ until completely dissolved to obtain ice cream base liquid; (3) Stepwise flavor compounding process: The pre-treated specialty raw materials are added to the base liquid in a gradient feeding method: Houttuynia cordata slurry is added in two batches of 50% and 50% of the total amount, with an interval of 5 min, and then Houttuynia cordata granules accounting for 3% of the weight of the base liquid are added; Prickly pear slurry is added in two batches of 70% and 30% of the total amount, with an interval of 4 min; Duobei tea extract is added in two batches of 60% and 40% of the total amount, with an interval of 4 min; the stirring speed is controlled at 60 r / min during all feeding processes; (4) High-pressure homogenization process: The compound liquid is homogenized under high pressure at 55~60℃, with a first-stage homogenization pressure of 18MPa and a second-stage homogenization pressure of 5MPa, so that the micro-particle size of the liquid is reduced to 0.5~2μm. (5) Low-temperature preservation and sterilization process: pasteurize at 72℃ for 15 seconds and immediately cool to below 4℃; (6) Slow freezing and hardening molding process: control the freezing temperature to -6~-8℃ and the stirring speed to 30r / min, freeze until the expansion rate is 30%~35%, and then harden at -30℃ for 4h to obtain the finished product.

[0009] Preferably, the deodorizing and softening treatment of houttuynia cordata in step (1) is assisted by a compound enzyme preparation. The enzyme preparation consists of pectinase and cellulase in a mass ratio of 2:1, and the amount added is 0.05% of the weight of the houttuynia cordata raw material. The treatment temperature is 45℃ and the time is 40min.

[0010] Preferably, the prickly pear deacidification process in step (1) adopts a two-stage resin series treatment, with the first stage being macroporous adsorption resin AB-8 and the second stage being anion exchange resin D301. The flow rate of the feed liquid is controlled at 1.2~1.8 BV / h, and the pH value of the prickly pear pulp after deacidification is adjusted to 3.8~4.2.

[0011] Preferably, the extraction process of the Duobei tea in step (1) is accompanied by ultrasonic assistance, with an ultrasonic power of 300W and a frequency of 40kHz. After the extraction is completed, a diatomaceous earth filter is used for fine filtration, and the filtration accuracy reaches 0.2μm.

[0012] Preferably, the basic excipients in step (2) consist of emulsifier, stabilizer and dietary fiber in a mass ratio of 3:5:2, wherein the emulsifier is a mixture of glyceryl monostearate and sucrose fatty acid ester, the stabilizer is a mixture of carrageenan and guar gum, and the dietary fiber is inulin.

[0013] Preferably, in step (3), the total amount of special ingredients added to the houttuynia cordata ice cream is 15% of the weight of the base liquid, the total amount of special ingredients added to the prickly pear ice cream is 18% of the weight of the base liquid, and the total amount of special ingredients added to the Duobei tea ice cream is 22% of the weight of the base liquid.

[0014] As a preferred option, the high-pressure homogenization process in step (4) can be replaced by segmented homogenization: first homogenize the liquid at 25 MPa pressure once, and then homogenize it at 10 MPa pressure once, while keeping the homogenization temperature constant.

[0015] As a preferred option, the low-temperature preservation and sterilization process in step (5) can be replaced by membrane filtration sterilization, using a ceramic membrane with a molecular weight cutoff of 100kDa, an operating pressure of 0.2MPa, a membrane surface flow rate of 2m / s, and sterilization is completed at room temperature.

[0016] As a preferred option, the slow freezing process in step (6) can be replaced by segmented freezing: first freeze at -4℃ for 10 min, then cool down to -8℃ to freeze to the set expansion rate, and keep the stirring speed at 30 r / min throughout the process.

[0017] Preferably, the ice cream has a microscopic particle size of 0.5~2μm, a prickly pear vitamin C retention rate of ≥85%, a Duobei tea polyphenol retention rate of ≥90%, a houttuynia cordata flavonoid retention rate of ≥88%, and exhibits no ice crystal precipitation or flavor stratification when stored at -18℃ for 90 days.

[0018] The embodiments of the present invention have the following advantages due to the adoption of the above technical solutions: 1. Breaking through the bottleneck of flavor homogenization and constructing a unique regional identity: This invention is the first to apply three unique resource systems from the Yunnan-Guizhou region—Houttuynia cordata, prickly pear, and Duobei tea—to the ice cream system. Through pre-processing, off-flavors are removed while the original aroma of the ingredients is fully preserved, forming a new composite flavor matrix of "herbal freshness + fruity sweetness + tea aftertaste," filling the market gap for distinctive regional flavor ice cream. Blind consumer testing showed that the product's flavor recognition is 92% higher than conventional ice cream, making it a core selling point for cultural tourism souvenirs and complementary products to new Chinese-style tea drinks, completely differentiating it from existing generic flavor products.

[0019] 2. Overcoming the challenge of palatability of specialty ingredients: A proprietary pre-treatment process was used to target and remove undesirable flavors. For example, houttuynia cordata undergoes short-term high-temperature blanching to inactivate alliinase, preventing the formation of pungent and fishy substances, followed by low-temperature cell wall breaking to retain its aroma. Prickly pear undergoes resin deacidification to remove over 60% of free citric acid and malic acid, eliminating a sharp sour taste. Duobei tea uses constant-temperature extraction to control the dissolution rate of tea polyphenols, avoiding excessive bitterness. After processing, the palatability score of the three types of ingredients improved from 2.1 out of 10 (when directly added) to 8.7, fully meeting the standards of mass consumption.

[0020] 3. Maximizing the retention of nutritional activity: The entire process adopts a low-temperature process chain: pretreatment temperature ≤95℃ and contact time ≤30s, blending temperature ≤55℃, sterilization temperature ≤72℃, freezing temperature ≤-6℃. Compared with the high-temperature process of traditional ice cream processing (often reaching above 85℃ and holding for 30min), the retention rate of vitamin C in prickly pear increases from 12% to 87%, the retention rate of tea polyphenols in Duobei tea increases from 9% to 91%, and the retention rate of flavonoids in houttuynia cordata increases from 15% to 89%. The product combines the pleasure of eating with nutritional value.

[0021] 4. Significantly Improved Product Storage Stability: High-pressure homogenization constructs a microscopically stable structure, enabling characteristic flavor molecules to form hydrogen bonds with milk fat and proteins, avoiding stratification caused by density differences. Simultaneously, homogenization results in a uniform distribution of ice crystal nucleation sites, reducing the ice crystal growth rate by 76% during long-term freezing. After 90 days of storage at -18℃, the finished product showed no ice crystal precipitation, no milk fat floating, and a flavor degradation rate of less than 5%, far exceeding the 30-day shelf life of existing similar products.

[0022] 5. The optimized flavor layering and texture gradient feeding process allows the milky aroma, specialty flavor, and auxiliary ingredient flavor to blend in stages. Upon tasting, the milky aroma is released first, followed by the freshness of houttuynia cordata, the sweet and sour taste of prickly pear, and the mellowness of duobei tea in the middle, with a faint aftertaste. The flavor layering is more than 3 times richer than the traditional one-time feeding process. Combined with the micron-level particle structure after high-pressure homogenization, the smoothness score reaches 9.2 points, with no grainy or rough texture.

[0023] 6. Expanding Commercial Application Scenarios: While retaining regional characteristics, the product has been optimized for palatability and can cover multiple consumption scenarios: sold as a specialty souvenir in cultural and tourism scenic spots, as a seasonal limited edition in new Chinese-style tea shops, as a dessert to cleanse the palate after meals in specialty restaurants, and as a daily retail item in supermarkets. Its market adaptability is 400% higher than that of traditional novelty flavor products, and it has extremely high industrial transformation value.

[0024] The above overview is for illustrative purposes only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments, and features described above, further aspects, embodiments, and features of the invention will become readily apparent from the accompanying drawings and the following detailed description. Attached Figure Description

[0025] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0026] Figure 1 This is a detailed general main flowchart of the present invention. Detailed Implementation

[0027] In the following description, only certain exemplary embodiments are briefly described. As those skilled in the art will recognize, the described embodiments can be modified in various ways without departing from the spirit or scope of the invention. Therefore, the drawings and description are considered to be exemplary in nature and not restrictive.

[0028] The embodiments of the present invention will now be described in detail with reference to the accompanying drawings.

[0029] Example 1: Preparation of Houttuynia cordata ice cream

[0030] Raw material preparation

[0031] Pretreatment process record

[0032] Subbase modulation recording

[0033] Step-by-step compounding record

[0034] Homogenization and sterilization records

[0035] freeze hardening record

[0036] Finished product quality inspection

[0037] Example 2: Preparation of Prickly Pear Ice Cream

[0038] Raw material preparation

[0039] Pretreatment process record

[0040] Subbase modulation recording

[0041] Step-by-step compounding record

[0042] Homogenization and sterilization records

[0043] freeze hardening record

[0044] Finished product quality inspection

[0045] Example 3: Preparation of Dobe Tea Ice Cream

[0046] Raw material preparation

[0047] Pretreatment process record

[0048] Subbase modulation recording

[0049] Step-by-step compounding record

[0050] Homogenization and sterilization records

[0051] freeze hardening record

[0052] Finished product quality inspection

[0053] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any person skilled in the art can easily conceive of various variations or substitutions within the technical scope disclosed in the present invention, and these should all be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A method for preparing houttuynia cordata ice cream, prickly pear ice cream, and Duobei tea ice cream, characterized in that, Includes the following steps: (1) Special raw material pretreatment process: For houttuynia cordata, the process is as follows: washing → blanching at 95℃ for 30s → blanching at 85℃ for 60s → pounding at 200 times / min → low temperature cell breaking at ≤10℃ → deodorization and softening to obtain houttuynia cordata pulp and fragments; for prickly pear, the process is as follows: low temperature pulping at ≤8℃ → deacidification with food-grade anion exchange resin at a flow rate of 1.5BV / h → filter residue to obtain prickly pear pulp; for Duobei tea, the process is as follows: constant temperature extraction at 60℃ for 20min, material-liquid ratio of 1:30 (g / mL) → 0.45μm filtration to remove astringency to obtain Duobei tea extract. (2) Base preparation process: Weigh 40-60 parts of fresh milk, 15-25 parts of light cream, 10-15 parts of sucrose, and 3-5 parts of basic auxiliary materials according to the weight, and stir at 80 r / min at 50-55℃ until completely dissolved to obtain ice cream base liquid; (3) Stepwise flavor compounding process: The pre-treated specialty raw materials are added to the base liquid in a gradient feeding method: Houttuynia cordata slurry is added in two batches of 50% and 50% of the total amount, with an interval of 5 min, and then Houttuynia cordata granules accounting for 3% of the weight of the base liquid are added; Prickly pear slurry is added in two batches of 70% and 30% of the total amount, with an interval of 4 min; Duobei tea extract is added in two batches of 60% and 40% of the total amount, with an interval of 4 min; the stirring speed is controlled at 60 r / min during all feeding processes; (4) High-pressure homogenization process: The compound liquid is homogenized under high pressure at 55~60℃, with a first-stage homogenization pressure of 18MPa and a second-stage homogenization pressure of 5MPa, so that the micro-particle size of the liquid is reduced to 0.5~2μm. (5) Low-temperature preservation and sterilization process: pasteurize at 72℃ for 15 seconds and immediately cool to below 4℃; (6) Slow freezing and hardening molding process: control the freezing temperature to -6~-8℃ and the stirring speed to 30r / min, freeze until the expansion rate is 30%~35%, and then harden at -30℃ for 4h to obtain the finished product.

2. The preparation method of Houttuynia cordata ice cream, prickly pear ice cream, and Duobei tea ice cream according to claim 1, characterized in that, The deodorizing and softening treatment of houttuynia cordata in step (1) is assisted by a compound enzyme preparation. The enzyme preparation consists of pectinase and cellulase in a mass ratio of 2:

1. The amount added is 0.05% of the weight of the houttuynia cordata raw material. The treatment temperature is 45℃ and the time is 40min.

3. The method for preparing houttuynia cordata ice cream, prickly pear ice cream, and Duobei tea ice cream according to claim 1, characterized in that, The prickly pear deacidification process described in step (1) uses a two-stage resin series treatment. The first stage is macroporous adsorption resin AB-8, and the second stage is anion exchange resin D301. The flow rate of the liquid is controlled at 1.2~1.8 BV / h. After deacidification, the pH value of the prickly pear slurry is adjusted to 3.8~4.

2.

4. The preparation method of Houttuynia cordata ice cream, prickly pear ice cream, and Duobei tea ice cream according to claim 1, characterized in that, The extraction process of Duobei tea in step (1) is accompanied by ultrasound assistance, with an ultrasound power of 300W and a frequency of 40kHz. After the extraction is completed, a diatomaceous earth filter is used for fine filtration, and the filtration accuracy reaches 0.2μm.

5. The method for preparing Houttuynia cordata ice cream, prickly pear ice cream, and Duobei tea ice cream according to claim 1, characterized in that, The basic excipients mentioned in step (2) consist of emulsifier, stabilizer and dietary fiber in a mass ratio of 3:5:

2. The emulsifier is a mixture of glyceryl monostearate and sucrose fatty acid ester, the stabilizer is a mixture of carrageenan and guar gum, and the dietary fiber is inulin.

6. The method for preparing Houttuynia cordata ice cream, prickly pear ice cream, and Duobei tea ice cream according to claim 1, characterized in that, In step (3), the total amount of special ingredients added to the houttuynia cordata ice cream is 15% of the weight of the base liquid, the total amount of special ingredients added to the prickly pear ice cream is 18% of the weight of the base liquid, and the total amount of special ingredients added to the Duobei tea ice cream is 22% of the weight of the base liquid.

7. The preparation method of Houttuynia cordata ice cream, prickly pear ice cream, and Duobei tea ice cream according to claim 1, characterized in that, The high-pressure homogenization process in step (4) can be replaced by segmented homogenization: first homogenize the liquid at 25MPa pressure once, and then homogenize it at 10MPa pressure once, while keeping the homogenization temperature constant.

8. A method for preparing houttuynia cordata ice cream, prickly pear ice cream, and Duobei tea ice cream according to claim 1, characterized in that, The low-temperature preservation and sterilization process in step (5) can be replaced by membrane filtration sterilization, using a ceramic membrane with a molecular weight cutoff of 100kDa, an operating pressure of 0.2MPa, a membrane surface flow rate of 2m / s, and sterilization is completed at room temperature.

9. A method for preparing houttuynia cordata ice cream, prickly pear ice cream, and Duobei tea ice cream according to claim 1, characterized in that, The slow freezing process in step (6) can be replaced by segmented freezing: first freeze at -4℃ for 10 minutes, then cool down to -8℃ to freeze to the set expansion rate, and keep the stirring speed at 30r / min throughout the process.

10. The houttuynia cordata ice cream, prickly pear ice cream, and Duobei tea ice cream prepared by any one of claims 1 to 9, characterized in that, The ice cream has a microscopic particle size of 0.5~2μm, a prickly pear vitamin C retention rate of ≥85%, a tea polyphenol retention rate of ≥90%, a houttuynia cordata flavonoid retention rate of ≥88%, and exhibits no ice crystal precipitation or flavor layering after 90 days of storage at -18℃.

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