CN111280289A - Orange ice cream and preparation method thereof - Google Patents
Orange ice cream and preparation method thereof Download PDFInfo
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- CN111280289A CN111280289A CN202010117388.9A CN202010117388A CN111280289A CN 111280289 A CN111280289 A CN 111280289A CN 202010117388 A CN202010117388 A CN 202010117388A CN 111280289 A CN111280289 A CN 111280289A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention relates to an orange ice cream and a preparation method thereof, belonging to the field of food. The manufacturing method of the orange ice cream comprises the following steps: the method comprises the following steps: screening oranges meeting the conditions for making the orange ice cream; step two: orange pulp required for making orange ice cream; step three: preparing orange ice cream base liquid; step four: and (5) making the orange ice cream. The orange ice cream disclosed by the invention is bright in color, can increase appetite, is layered when being eaten, is prepared from raw materials without any food additive, keeps fresh flavor and rich nutritional value of oranges, and can be eaten by patients with hypertension, hyperlipidemia and hyperglycemia and diabetes mellitus.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to an orange ice cream and a manufacturing method thereof.
Background
The ice cream is a frozen food with expanded volume, which is usually prepared by taking drinking water, milk powder, cream (or vegetable fat), sugar and the like as main raw materials and adding a proper amount of food additives and carrying out processes of mixing, sterilizing, homogenizing, aging, freezing, hardening and the like, has fine, smooth and cool mouthfeel, is favored in hot seasons, but is not suitable for three-high patients and diabetics due to the fact that the ice cream is added with the food additives and has higher sugar content and heat.
Oranges, which are mainly distributed in the area 35 degrees below north latitude, tend to be warm and moist. Tangerine, orange, sweet and sour in flavor, warm in nature, enters lung. It is mainly used for treating chest distress, vomiting, anorexia, stomach yin deficiency, thirst, cough due to lung heat, and excessive drinking. Has effects of stimulating appetite, quenching thirst and moistening lung. The orange is also rich in nutrition, and one orange almost meets the vitamin C content required by a human body in one day. And the tangerine contains more than 170 plant compounds and more than 60 flavonoid compounds, and most of the substances are natural antioxidants. The abundant nutrient components in the orange have the functions of reducing blood fat, resisting atherosclerosis and the like, and are beneficial to preventing cardiovascular diseases. The orange juice contains a substance named as Nomlein, has the capability of inhibiting and killing cancer cells, and has a prevention effect on gastric cancer. Orange peel is orange red, and pulp is granular, very similar to pomelo. The orange peel is thin and has much meat, the juice is sour and sweet and tasty, and the orange water can overflow after being peeled off. The citrus fruit has rich nutrition and excellent color, flavor and taste. The citrus yield is the first of all, and is widely favored by consumers. According to the analysis of the Central health research institute, the edible part of each 100 g of the citrus contains 0.05 mg of riboflavin, 0.3 mg of nicotinic acid, 16 mg of ascorbic acid (vitamin C), 0.9 g of protein, 0.1 g of fat, 12 g of sugar, 0.2 g of crude fiber, 0.4 g of inorganic salt, 26 mg of calcium, 15 mg of phosphorus, 0.2 mg of iron and 221.9 joules of heat. The content of carotene (provitamin A) in the orange is second to that of apricot and is higher than that of other fruits.
The invention provides orange ice cream without any food additive, pigment and cane sugar and a preparation method thereof, and the orange ice cream can be eaten by patients with hypertension, hyperlipidemia and hyperglycemia and diabetics.
Disclosure of Invention
The invention aims to solve the problems that the existing ice cream mainly takes cream as a raw material, and has high sugar content, high calorie, more additives, single taste, deficient functions and the like, and further provides an orange ice cream and a preparation method thereof, which can be eaten by patients with hypertension, hyperlipidemia, hyperglycemia and diabetes.
The scheme adopted by the invention for solving the problems is as follows:
a method for making orange ice cream comprises the following steps:
the method comprises the following steps: screening oranges meeting the conditions for making the orange ice cream:
a. picking naturally mature oranges, primarily screening, primarily selecting orange fruits without obvious defects, and removing defective products;
b. c, precooling and storing the oranges screened in the step a in vacuum;
c. b, secondarily screening the precooled oranges in the step b, carefully selecting oranges without obvious defects, and removing defective products;
step two: orange pulp required for making orange ice cream:
d. d, washing the secondarily screened oranges in the step c with clean water to remove soil and dirt on the surfaces of the oranges;
e. d, controlling the surface moisture of the washed oranges in the step d to be dry;
f. removing the dried orange peels in the step e to obtain orange pulp;
g. pouring the orange pulp obtained in the step f into a pulping machine, and pulping to obtain orange pulp;
h. g, sterilizing the orange pulp obtained in the step g at high temperature, and cooling to room temperature;
step three: preparing orange ice cream base liquid:
i. mixing, homogenizing and whipping 10-15 parts of cream and 1-3 parts of eggs to obtain cream and egg whipping liquid;
j. sterilizing 8-12 parts by weight of pure milk at high temperature, precooling to 60 ℃, adding 15-18 parts by weight of cream and egg whipping liquid, 10-15 parts by weight of maltose and 2-5 parts by weight of honey, mixing and stirring uniformly, and cooling to room temperature to obtain auxiliary materials of the orange ice cream base liquid;
k. mixing the auxiliary materials of the orange ice cream base liquid obtained in the step j and the orange fruit pulp obtained in the step h, uniformly stirring, performing secondary high-temperature sterilization, and cooling to room temperature to obtain an orange ice cream base liquid;
l, pre-cooling the orange ice cream base liquid obtained in the step k in vacuum;
step four: making the orange ice cream:
m, bagging and packaging the precooled orange ice cream base liquid in the step l in vacuum, and quickly freezing the base liquid in a cold storage at the temperature of minus 60 ℃ for 20 to 24 hours;
n, taking the orange ice cream base liquid obtained in the step m out of a refrigeration house, and putting the orange ice cream base liquid into a refrigerator for conventional storage, wherein the storage temperature is-18 ℃;
o, when the orange ice cream needs to be prepared, taking out the conventionally stored orange ice cream base liquid in the step n, and unfreezing the orange ice cream base liquid at normal temperature for 6-12 hours;
and p, unpacking and packaging the orange ice cream base liquid obtained in the step o, pouring into an ice cream machine, and processing to obtain the orange ice cream.
Preferably, the pre-cooling temperature for vacuum pre-cooling storage in the step b is 1-6 ℃, and the pre-cooling time is 2-4 hours.
Preferably, the temperature for vacuum precooling in the step l is 1-10 ℃, and the precooling time is 2-4 hours.
Preferably, the high-temperature sterilization method in the step h, the step j and the step k is steam sterilization, the temperature is more than 105 ℃, and the sterilization time is 40-100 seconds.
Preferably, the drying control mode in the step e is to control drying by using an air knife.
Preferably, the bagging specification of the orange ice cream base liquid in the step m is 3 kg/bag.
Preferably, the orange is a sugar orange.
The invention also comprises an orange ice cream which is manufactured by the manufacturing method of the orange ice cream as claimed in any one of claims 1 to 7. The orange ice cream prepared by the method is also within the protection scope of the invention.
The invention has the beneficial effects that: the invention provides an orange ice cream and a preparation method thereof, aiming at the defects of the existing ice cream.
Firstly, the oranges have the effects of stimulating appetite, quenching thirst, moistening lung and the like, and are also very rich in nutrition, and one orange almost meets the vitamin C content required by a human body in one day. And the tangerine contains more than 170 plant compounds and more than 60 flavonoid compounds, and most of the substances are natural antioxidants. .
Secondly, the invention does not add any chemical additive, but has good taste and shape, and consumers can eat the product with confidence.
The orange ice cream disclosed by the invention is bright in color, can increase appetite, is layered when being eaten, is prepared from raw materials without any food additive, retains the fresh flavor and rich nutritional value of oranges, and is prepared into the orange ice cream with unique taste, green and healthy.
Detailed Description
Example 1:
a method for making orange ice cream comprises the following steps:
the method comprises the following steps: screening oranges meeting the conditions for making the orange ice cream:
a. picking naturally mature oranges, preferably sugar oranges, performing primary screening, primarily selecting orange fruits without obvious defects, and removing defective products;
b. b, putting the oranges screened in the step a into a vacuum precooler for vacuum precooling storage, wherein the precooling temperature for the vacuum precooling storage is 1 ℃, and the precooling time is 0.5 hour;
c. b, screening the precooled oranges in the step b for the second time, selecting the oranges without obvious defects, and removing defective products;
step two: orange pulp required for making orange ice cream:
d. d, washing the secondarily screened oranges in the step c with clean water to remove soil and dirt on the surfaces of the oranges;
e. d, controlling the moisture on the surface of the washed oranges in the step d to be dry by using an air knife;
f. removing the dried orange peels in the step e to obtain orange pulp;
g. pouring the orange pulp obtained in the step f into a pulping machine, and pulping to obtain orange pulp;
h. g, sterilizing the orange pulp obtained in the step g at high temperature, and cooling to room temperature, wherein the high-temperature sterilization method is steam sterilization, the temperature is more than 105 ℃, and the sterilization time is 40 seconds;
step four: preparing orange ice cream base liquid:
i. mixing 10 parts by weight of cream and 1 part by weight of eggs, homogenizing and whipping to obtain cream and egg whipping liquid;
j. carrying out high-temperature sterilization on 8 parts by weight of pure milk, wherein the high-temperature sterilization method is steam sterilization, the temperature is above 105 ℃, the sterilization time is 40 seconds, the pure milk is precooled to 60 ℃, 15 parts by weight of cream, the egg whipping liquid, 10 parts by weight of maltose and 2 parts by weight of honey are added, the mixture is uniformly mixed and stirred, and the mixture is cooled to the room temperature, so that auxiliary materials of the orange ice cream base liquid are obtained;
k. mixing the auxiliary materials of the orange ice cream base liquid obtained in the step j and the orange fruit pulp obtained in the step h, uniformly stirring, and performing secondary high-temperature sterilization, preferably, the high-temperature sterilization method is steam sterilization, the temperature is more than 105 ℃, the sterilization time is 40 seconds, and the mixture is cooled to room temperature to obtain the orange ice cream base liquid;
l, pre-cooling the orange ice cream base liquid obtained in the step k by using a vacuum pre-cooler, wherein the vacuum pre-cooling temperature is 1 ℃, and the pre-cooling time is 2 hours;
step three: making the orange ice cream:
m, bagging and packaging the precooled orange ice cream base liquid in the step l in vacuum, preferably, the bagging specification is 3 kg/bag, and putting the bag into a refrigeration house for quick freezing treatment, wherein the quick freezing temperature is-60 ℃, and the quick freezing time is 20 hours;
n, taking the orange ice cream base liquid obtained in the step m out of a refrigeration house, and putting the orange ice cream base liquid into a refrigerator for conventional storage, wherein the storage temperature is-18 ℃;
o, when the orange ice cream needs to be prepared, taking out the conventionally stored orange ice cream base liquid in the step n, and unfreezing the orange ice cream base liquid at normal temperature for 6 hours;
and p, unpacking and packaging the orange ice cream base liquid obtained in the step o, pouring into an ice cream machine, and processing to obtain the orange ice cream.
Example 2:
a method for making orange ice cream comprises the following steps:
the method comprises the following steps: screening oranges meeting the conditions for making the orange ice cream:
a. picking naturally mature oranges, preferably sugar oranges, performing primary screening, primarily selecting orange fruits without obvious defects, and removing defective products;
b. b, putting the oranges screened in the step a into a vacuum precooler for vacuum precooling storage, wherein the precooling temperature for the vacuum precooling storage is 6 ℃, and the precooling time is 2 hours;
c. b, screening the precooled oranges in the step b for the second time, selecting the oranges without obvious defects, and removing defective products;
step two: orange pulp required for making orange ice cream:
d. d, washing the secondarily screened oranges in the step c with clean water to remove soil and dirt on the surfaces of the oranges;
e. d, controlling the moisture on the surface of the washed oranges in the step d to be dry by using an air knife;
f. removing the dried orange peels in the step e to obtain orange pulp;
g. pouring the orange pulp obtained in the step f into a pulping machine, and pulping to obtain orange pulp;
h. g, sterilizing the orange pulp obtained in the step g at high temperature, and cooling to room temperature, wherein the high-temperature sterilization method is steam sterilization, the temperature is more than 105 ℃, and the sterilization time is 100 seconds;
step three: preparing orange ice cream base liquid:
i. mixing, homogenizing and whipping 15 parts by weight of cream and 3 parts by weight of eggs to obtain cream and egg whipping liquid;
j. carrying out high-temperature sterilization on 12 parts by weight of pure milk, wherein the high-temperature sterilization method is steam sterilization, the temperature is above 105 ℃, the sterilization time is 100 seconds, the pure milk is precooled to 60 ℃, 18 parts by weight of cream, the egg whipping liquid, 15 parts by weight of maltose and 5 parts by weight of honey are added, the mixture is uniformly mixed and stirred, and the mixture is cooled to the room temperature, so that auxiliary materials of the orange ice cream base liquid are obtained;
k. mixing the auxiliary materials of the orange ice cream base liquid obtained in the step j and the orange fruit pulp obtained in the step h, uniformly stirring, and performing secondary high-temperature sterilization, wherein the high-temperature sterilization is steam sterilization, the temperature is more than 105 ℃, the sterilization time is 100 seconds, and the mixture is cooled to room temperature to obtain the orange ice cream base liquid;
l, pre-cooling the orange ice cream base liquid obtained in the step k by using a vacuum pre-cooler, wherein the vacuum pre-cooling temperature is 10 ℃, and the pre-cooling time is 4 hours;
step four: making the orange ice cream:
m, bagging and packaging the precooled orange ice cream base liquid in the step l in vacuum, preferably, the bagging specification is 3 kg/bag, and putting the bag into a refrigeration house for quick freezing treatment, wherein the quick freezing temperature is-60 ℃, and the quick freezing time is 24 hours;
n, taking the orange ice cream base liquid obtained in the step m out of a refrigeration house, and putting the orange ice cream base liquid into a refrigerator for conventional storage, wherein the storage temperature is-18 ℃;
o, when the orange ice cream needs to be prepared, taking out the conventionally stored orange ice cream base liquid in the step n, and unfreezing the orange ice cream base liquid at normal temperature for 12 hours;
and p, unpacking and packaging the orange ice cream base liquid obtained in the step o, pouring into an ice cream machine, and processing to obtain the orange ice cream.
Example 3:
the scheme adopted by the invention for solving the problems is as follows:
a method for making orange ice cream comprises the following steps:
the method comprises the following steps: screening oranges meeting the conditions for making the orange ice cream:
a. picking naturally mature oranges, preferably red-heart oranges, primarily screening the oranges, primarily selecting the oranges without obvious defects, and removing defective products;
b. b, putting the oranges screened in the step a into a vacuum precooler for vacuum precooling storage, wherein the precooling temperature for the vacuum precooling storage is 3.5 ℃, and the precooling time is 1.25 hours;
c. b, screening the precooled oranges in the step b for the second time, selecting the oranges without obvious defects, and removing defective products;
step two: orange pulp required for making orange ice cream:
d. d, washing the secondarily screened oranges in the step c with clean water to remove soil and dirt on the surfaces of the oranges;
e. d, controlling the moisture on the surface of the washed oranges in the step d to be dry by using an air knife;
f. removing the dried orange peels in the step e to obtain orange pulp;
g. pouring the orange pulp obtained in the step f into a pulping machine, and pulping to obtain orange pulp;
h. g, sterilizing the orange pulp obtained in the step g at high temperature, and cooling to room temperature, wherein the high-temperature sterilization method is preferably steam sterilization, the temperature is more than 105 ℃, and the sterilization time is 70 seconds;
step three: preparing orange ice cream base liquid:
i. mixing and homogenizing the cream with the weight portion of 12.5 and the egg with the weight portion of 2, and whipping to obtain cream and egg whipping liquid;
j. performing high-temperature sterilization on 10 parts by weight of pure milk, wherein the high-temperature sterilization method is steam sterilization, the temperature is above 105 ℃, the sterilization time is 70 seconds, the pure milk is precooled to 60 ℃, 16.5 parts by weight of cream, the egg whipping liquid, 12.5 parts by weight of maltose and 3.5 parts by weight of honey are added, the mixture is uniformly mixed and stirred, and the mixture is cooled to the room temperature, so that the auxiliary material of the orange ice cream base liquid is obtained;
k. mixing the auxiliary materials of the orange ice cream base liquid obtained in the step j and the orange fruit pulp obtained in the step h, uniformly stirring, and performing secondary high-temperature sterilization, preferably, the high-temperature sterilization method is steam sterilization, the temperature is more than 105 ℃, the sterilization time is 70 seconds, and the mixture is cooled to room temperature to obtain the orange ice cream base liquid;
l, pre-cooling the orange ice cream base liquid obtained in the step k by using a vacuum pre-cooler, preferably, the vacuum pre-cooling temperature is 5.5 ℃, and the pre-cooling time is 3 hours;
step four: making the orange ice cream:
m, bagging and packaging the precooled orange ice cream base liquid in the step l in vacuum, preferably, the bagging specification is 3 kg/bag, and putting the bag into a refrigeration house for quick freezing treatment, wherein the quick freezing temperature is-60 ℃, and the quick freezing time is 22 hours;
n, taking the orange ice cream base liquid obtained in the step m out of a refrigeration house, and putting the orange ice cream base liquid into a refrigerator for conventional storage, wherein the storage temperature is-18 ℃;
o, when the orange ice cream needs to be prepared, taking out the conventionally stored orange ice cream base liquid in the step n, and unfreezing the orange ice cream base liquid at normal temperature for 9 hours;
and p, unpacking and packaging the orange ice cream base liquid obtained in the step o, pouring into an ice cream machine, and processing to obtain the orange ice cream.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made in the above embodiments by those of ordinary skill in the art without departing from the principle and spirit of the present invention.
Claims (8)
1. The manufacturing method of the orange ice cream is characterized by comprising the following steps:
the method comprises the following steps: screening oranges meeting the conditions for making the orange ice cream:
a. picking naturally mature oranges, primarily screening, primarily selecting orange fruits without obvious defects, and removing defective products;
b. c, precooling and storing the oranges screened in the step a in vacuum;
c. b, secondarily screening the precooled oranges in the step b, carefully selecting oranges without obvious defects, and removing defective products;
step two: orange pulp required for making orange ice cream:
d. d, washing the secondarily screened oranges in the step c with clean water to remove soil and dirt on the surfaces of the oranges;
e. d, controlling the surface moisture of the washed oranges in the step d to be dry;
f. removing the dried orange peels in the step e to obtain orange pulp;
g. pouring the orange pulp obtained in the step f into a pulping machine, and pulping to obtain orange pulp;
h. g, sterilizing the orange pulp obtained in the step g at high temperature, and cooling to room temperature;
step three: preparing orange ice cream base liquid:
i. mixing, homogenizing and whipping 10-15 parts of cream and 1-3 parts of eggs to obtain cream and egg whipping liquid;
j. sterilizing 8-12 parts by weight of pure milk at high temperature, precooling to 60 ℃, adding 15-18 parts by weight of cream and egg whipping liquid, 10-15 parts by weight of maltose and 2-5 parts by weight of honey, mixing and stirring uniformly, and cooling to room temperature to obtain auxiliary materials of the orange ice cream base liquid;
k. mixing the auxiliary materials of the orange ice cream base liquid obtained in the step j and the orange fruit pulp obtained in the step h, uniformly stirring, performing secondary high-temperature sterilization, and cooling to room temperature to obtain an orange ice cream base liquid;
l, pre-cooling the orange ice cream base liquid obtained in the step k in vacuum;
step four: making the orange ice cream:
m, bagging and packaging the precooled orange ice cream base liquid in the step l in vacuum, and quickly freezing the base liquid in a cold storage at the temperature of minus 60 ℃ for 20 to 24 hours;
n, taking the orange ice cream base liquid obtained in the step m out of a refrigeration house, and putting the orange ice cream base liquid into a refrigerator for conventional storage, wherein the storage temperature is-18 ℃;
o, when the orange ice cream needs to be prepared, taking out the conventionally stored orange ice cream base liquid in the step n, and unfreezing the orange ice cream base liquid at normal temperature for 6-12 hours;
and p, unpacking and packaging the orange ice cream base liquid obtained in the step o, pouring into an ice cream machine, and processing to obtain the orange ice cream.
2. The method of claim 1, wherein the pre-cooling temperature of the vacuum pre-cooling storage in step b is 1 ℃ to 6 ℃ and the pre-cooling time is 2 to 4 hours.
3. The method of claim 2, wherein the vacuum pre-cooling in step i is at a temperature of 1 ℃ to 10 ℃ for 2 to 4 hours.
4. The method of claim 3, wherein the high temperature sterilization in step h, step j, and step k is steam sterilization at a temperature of 105 ℃ or higher for 40-100 seconds.
5. A method of making orange ice cream according to claim 4, wherein the drying in step e is controlled by air knife.
6. A method of making orange ice cream according to claim 4, wherein the bagging format of the orange ice cream base in step m is 3 kg/bag.
7. A method of making orange ice cream according to any one of claims 1 to 6, wherein the orange is a sugar orange.
8. An orange ice cream, characterized in that it is produced by a method of producing an orange ice cream according to any one of claims 1 to 7.
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| CN111345391A (en) * | 2020-02-25 | 2020-06-30 | 珠海十亿人社区农业科技有限公司 | Preparation method of dragon fruit ice cream and dragon fruit ice cream |
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Application publication date: 20200616 |