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CN-122004339-A - Low-sugar low-fat Fu tea ice cream formula containing partridge tea and preparation process thereof

CN122004339ACN 122004339 ACN122004339 ACN 122004339ACN-122004339-A

Abstract

The invention provides a low-sugar low-fat Fu tea ice cream formula containing partridge tea and a preparation process thereof, relating to the technical field of food processing and being characterized by comprising the following components: the weight portions of the composition include 20-40 portions of partridge tea extract, 15-30 portions of Fu tea extract, 8-25 portions of low-fat milk base material, 5-12 portions of compound sweetener, 3-8 portions of dietary fiber and 2-5 portions of prebiotics. The invention has the advantages that through the synergistic effect of tea polyphenol by a specific proportion of the partridge tea and the Fu tea extract, the taste is improved, the soft taste and rich flavor level under low sugar (less than or equal to 5 percent) and low fat (less than or equal to 5 percent) are realized, the low-temperature short-time sterilization and the accurate freezing control are adopted in the process, the heat-clearing and dampness-promoting components of the partridge tea and the antibacterial and lipid-lowering activities of the Fu tea 'golden flower' are effectively reserved, the product has double health care effects, the problems of high sugar and high fat, function deficiency and single flavor of the traditional tea-flavored ice cream are solved, the health consumption requirement is met, and the product has the market value of obvious rural plain and Hainan local travel characteristic foods.

Inventors

  • Wang Longrui

Assignees

  • 王泷锐

Dates

Publication Date
20260512
Application Date
20260305

Claims (10)

  1. 1. A low-sugar low-fat partridge tea-containing fu tea ice cream, which is characterized by comprising: The weight portions of the components are 20 to 40 portions of partridge tea extract, 15 to 30 portions of Fu tea extract, 8 to 25 portions of low-fat milk base material, 5 to 12 portions of compound sweetener, 3 to 8 portions of dietary fiber, 2 to 5 portions of prebiotics, 2 to 4 portions of vegetable oil, 0.2 to 0.5 portion of emulsifying agent, 0.3 to 0.8 portion of stabilizing agent and 30 to 60 portions of purified water; The fat content of the ice cream finished product is not higher than 5%, and the total sugar content is not higher than 5%; the mass ratio of the partridge tea extract to the Fu tea extract is 1 (0.5-1.5) so as to cooperatively exert double health care effects and balance flavor layers.
  2. 2. The low-sugar low-fat partridge tea-containing Fu tea ice cream according to claim 1, wherein the preparation method of the partridge tea extract comprises the steps of crushing dried partridge tea leaves, sieving with a 20-40 mesh sieve, adding purified water 15-20 times of the dried partridge tea leaves, leaching for 15-25 minutes at 70-80 ℃, and filtering to obtain primary filtrate; adding purified water 10-15 times the weight of the filter residue, leaching at 80-90 ℃ for 10-15 minutes, and filtering to obtain secondary filtrate; Mixing the filtrates; or pulverizing dried Partridge tea, adding hot water 8-12 times the weight of the pulverized Partridge tea, leaching at 85-95deg.C for 20-30 min, filtering, and concentrating to 1/3-1/2 of the original volume.
  3. 3. The low-sugar low-fat partridge tea-containing Fuzhuan tea ice cream according to claim 2, wherein the preparation method of the Fuzhuan tea extract comprises the steps of selecting Fuzhuan tea containing golden flower (Eurotium cristatum), crushing into small pieces, adding purified water with the weight of 12-18 times of that of the small pieces, leaching for 20-40 minutes at 90-100 ℃, and filtering to obtain filtrate; the preparation process aims at retaining active ingredients generated by the metabolism of Eurotium cristatum in Fuzhuan tea.
  4. 4. The low-sugar low-fat partridge tea-containing fu tea ice cream according to claim 3, wherein the compound sweetener consists of erythritol, xylitol and stevioside in a weight ratio of (4-6) to (3-5) to (0.5-1), or consists of only erythritol; the low-fat milk base material is formed by mixing one or more of skim milk powder, low-fat milk and whey protein powder, wherein the weight ratio of the skim milk powder to the low-fat milk to the whey protein powder is (2-4) (5-8) (1-2) or the skim milk powder is singly used; The dietary fiber is polydextrose or inulin; The prebiotic is one or a combination of several of fructo-oligosaccharide, galacto-oligosaccharide or inulin.
  5. 5. The low-sugar low-fat partridge tea-containing fu tea ice cream according to claim 4, wherein said vegetable oil is one or a combination of several of coconut oil, olive oil and camellia oil; the emulsifier is one or more of glyceryl monostearate, sucrose fatty acid ester or polysorbate-80; the stabilizer is selected from one or more of konjaku flour, guar gum, CMC or gelatin, preferably gelatin, CMC, monostearin and konjaku flour.
  6. 6. The preparation process of the low-sugar low-fat partridge tea-containing Fu tea ice cream according to claim 5 is characterized by comprising the steps of raw material pretreatment, namely preparing a partridge tea extract and a Fu tea extract according to the methods of claims 2 and 3 respectively; Dry-mixing the low-fat milk base material, the compound sweetener, the dietary fiber, the prebiotics, the emulsifier and the stabilizer uniformly to obtain a compound base material; Tea soup preparation, namely mixing the partridge tea extract and the Fu tea extract with part of purified water, heating to 50-60 ℃, slowly adding the obtained composite base material, vegetable oil and the rest of purified water under continuous stirring, and continuously stirring until the mixture is completely dissolved to obtain mixed feed liquid; Homogenizing by heating the mixed solution to 65-70deg.C, homogenizing under 15-20 MPa; Sterilizing and cooling, namely sterilizing the homogenized feed liquid at 80-90 ℃ for 15-20 seconds, and then rapidly cooling to 2-6 ℃; Aging, namely aging the cooled feed liquid for 4-12 hours at the temperature of 2-6 ℃ and including dynamic aging for 2 hours and static aging for 2-4 hours; Setting the aged material liquid inside ice cream condensator, condensating and expanding at-2 to-7 deg.c to control the expansion rate to 30-50%, and fast forming; Hardening and refrigerating, namely rapidly hardening the formed ice cream at-30 to-40 ℃ for 12-24 hours, and then storing at-18 to-20 ℃.
  7. 7. The process for preparing the low-sugar low-fat partridge tea-containing Fu tea ice cream according to claim 6, wherein the tea soup is blended with the emulsifier and the stabilizer, and the taste is improved by controlling the specific proportion and the adding sequence of the partridge tea extract and the Fu tea extract and utilizing the synergistic effect of two tea polyphenols, so that the soft taste can be realized without adding a large amount of sucrose and fat.
  8. 8. The process for preparing the low-sugar low-fat partridge tea-containing Fu tea ice cream according to claim 7, wherein the sterilization temperature of the feed liquid is controlled to be 80-85 ℃ and the sterilization time is not more than 20 seconds, or the feed liquid is sterilized for 15-20 seconds at 85-90 ℃ so as to ensure the food safety and simultaneously maximally retain polyphenol substances of the partridge tea and heat-sensitive active ingredients of Eurotium cristatum in the Fu tea.
  9. 9. The process for preparing the low-sugar low-fat partridge tea-containing fu tea ice cream according to claim 8, wherein in the congealing process, the discharging temperature is strictly controlled between-5 ℃ and-7 ℃ so as to ensure that the ice cream has fine and smooth tissue and maintains good thawing resistance in a low-fat state.
  10. 10. The low-sugar low-fat Fuzhuan tea ice cream containing the partridge tea, which is disclosed in claim 9, is characterized in that the ice cream has the total sugar content of less than 5% and the fat content of less than 5%, and meanwhile, the heat-clearing and dampness-promoting polyphenol substances of the partridge tea and bacteriostatic and lipid-lowering active ingredients generated by the metabolism of the Eurotium cristatum in the Fuzhuan tea are reserved.

Description

Low-sugar low-fat Fu tea ice cream formula containing partridge tea and preparation process thereof Technical Field The invention relates to the technical field of food processing, in particular to a low-sugar low-fat Fu tea ice cream formula containing partridge tea and a preparation process thereof. Background Ice cream is a popular frozen drink, and traditional formulations generally contain relatively high levels of sucrose and milk fat to meet the demands of smooth mouthfeel and sweet flavor. However, with the general rise of health consciousness of people, health risks such as obesity, diabetes and cardiovascular diseases caused by high-sugar and high-fat diet are increasingly concerned, and the market demands for ice cream products with low sugar and low fat and certain health care function are urgent. The partridge tea is a tea-substitute beverage plant and medicinal plant which are peculiar to Hainan folks, and is praised by historical civilian ink as glossy ganoderma herb in tea products due to the unique health care effect, the Fu tea is taken as post-fermentation tea, and is characterized in that golden flowers (Eurotium cristatum) naturally grow through a special fermentation process, the probiotics can secrete amylase and oxidase, catalyze the conversion of protein and starch in tea to monosaccharide, promote the oxidation of polyphenol compounds to generate substances beneficial to human bodies, and have the effects of regulating blood fat, aiding digestion and the like. The tea-flavored ice cream in the prior art has the following general problems that a large amount of sugar and fat are added for improving the mouthfeel, the health consumption trend is deviated, the tea flavor is single in source, the flavor level is relatively thin, the health care function of tea cannot be effectively reserved or exerted, and the application of two tea varieties with compound health potential, namely partridge tea and Fu tea, in ice cream is blank, and the dual improvement of the mouthfeel and the efficacy is difficult to realize. Therefore, development of a compound tea-flavored ice cream product which has low sugar and low fat, has double health care effects of partridge tea and Fu tea, can maintain good organization state and unique flavor of ice cream, and has important market value and social significance is needed. Disclosure of Invention The invention aims to provide a low-sugar low-fat partridge tea-containing Fu tea ice cream formula and a preparation process thereof, and solve the problems that in the prior art, a large amount of sugar and fat are required to be added to improve the taste of tea-flavored ice cream, so that the taste deviates from the healthy consumption trend, the tea flavor is single in source, the flavor level is thin, the tea health-care function is difficult to retain or exert, and the double health-care effects of partridge tea and Fu tea are blank in ice cream application, so that the double improvement of the taste and the effect cannot be realized. In order to achieve the aim of the invention, the invention adopts the following technical scheme: The low-sugar low-fat partridge tea-containing Fu tea ice cream formula and the preparation process thereof are characterized by comprising, by weight, 20-40 parts of partridge tea extract, 15-30 parts of Fu tea extract, 8-25 parts of low-fat milk base material, 5-12 parts of compound sweetener, 3-8 parts of dietary fiber, 2-5 parts of prebiotics, 2-4 parts of vegetable oil and fat, 0.2-0.5 part of emulsifier, 0.3-0.8 part of stabilizer and 30-60 parts of purified water; The fat content of the ice cream finished product is not higher than 5%, and the total sugar content is not higher than 5%; the mass ratio of the partridge tea extract to the Fu tea extract is 1 (0.5-1.5) so as to cooperatively exert double health care effects and balance flavor layers. The preparation method of the Mallotus oblongifolius extract comprises pulverizing dried Mallotus oblongifolius leaves, sieving with 20-40 mesh sieve, adding purified water 15-20 times of the powder, leaching at 70-80deg.C for 15-25 min, and filtering to obtain primary filtrate; adding purified water 10-15 times the weight of the filter residue, leaching at 80-90 ℃ for 10-15 minutes, and filtering to obtain secondary filtrate; Mixing the filtrates; or pulverizing dried Partridge tea, adding hot water 8-12 times the weight of the pulverized Partridge tea, leaching at 85-95deg.C for 20-30 min, filtering, and concentrating to 1/3-1/2 of the original volume. The preparation method of the Fuzhuan tea extract comprises selecting Fuzhuan tea containing flos Lonicerae (Eurotium cristatum), crushing into small pieces, adding purified water 12-18 times of the pieces, leaching at 90-100deg.C for 20-40min, and filtering to obtain filtrate; the preparation process aims at retaining active ingredients generated by the metabolism of Eurotium cristatum in Fuzhuan tea. The compound sweetener consi