Wakame contains a variety of nutrients. Each 100g dry product contains crude protein 11.6g, crude fat 0.32g, carbohydrate 37.81g, ash 18.93g, and a variety of vitamins, its nutritional value and taste even exceeds kelp. It has a role in lowering blood pressure and enhancing blood vessel elasticity and is a good food. Its value in Japan is far higher than kelp. China's wakame is rich in resources and its price is cheaper than kelp. Made with its sap, ice cream is soft, cool, and has good health functions.
one. Raw materials and equipment
1. Raw wakame, cane sugar, whole fat evaporated milk powder, gelatin, sodium carboxymethyl cellulose, fatty acid ester, cream.
2. Equipment hammer mill, insulation cylinder, homogenizer, freezing machine.
two. Production Process
1. Processes Sucrose, milk powder, CMC-Na and other raw materials → Swelling → Dissolution → Wakame → Drying → Milk Powder → Soaking → → Filtration → Wakame Juice → Blending → Sterilization → Homogenization → Cooling → Aging → Freeze → Canned → Hardening → Inspection → Finished Product Storage.
2. Product formula Original accessories Name Usage (%)
White sugar 15
Full cream milk powder 14
Cream 8
Wakame 2
Sucrose fatty acid ester 0.15
Monoglyceride 0.15
Gelatin 0.20
Carboxymethyl cellulose sodium 0.10
Ethyl malt powder 810-6
Water to 100
3. Operation points (1) Preparation of wakame juice 1 Selection of raw materials Choose no mildew, no insects, no odor, no foreign matter, no pollution, clean and healthy wakame.
2 Drying or drying Place the selected seaweed in a drying oven at 70°C, bake until the moisture content is below 8% or dry.
3 Crushing The dried wakame is crushed to a particle size of 1 mm or less with a hammer mill.
4 soaking and filtering Weigh the required amount of Wakame powder into the holding tank, add water and heat to 85% soak for 30 minutes, and continue to stir so that the vinegar dissolves completely, until the leachate is yellow, with 100 mesh nylon The bag filters out the residue and the filtrate is Wakame Khan.
(2) Production of Wakame Ice Cream 1 Preparation of mixed ingredients According to formula requirements, various raw materials are prepared. Sugar is first dissolved into sugar syrup, and liquid raw materials such as wakame juice and cream are heated in hot and cold cylinders. Powdered raw materials such as milk powder are added to the hot and cold cylinders one by one, and thoroughly mixed. Stabilizers and emulsifiers are dissolved and dissolved in about 10 times of water to be added to the mixture, and various raw materials and auxiliary materials are mixed with a stirrer.
2 Sterilization The hot liquid in the sterilizing tank is heated to 85° C. and the sterilization time is 16 seconds.
3 The homogenized material liquid is cooled to 50-60° C., pumped into a high-pressure homogenizer, and homogenized under a pressure of 14.6-18.9 mpa, so that the larger particulate matter in the material liquid is finely broken and the fat droplets are broken, thereby promoting the delicate structure thereof. The body is lubricated and softened, enhancing the stability of the ice cream, reducing ice crystals and increasing the expansion rate.
4 After cooling and aging, the mixture is quickly cooled to 2-4°C, placed in a hot and cold cylinder for 8-20 hours, and continuously stirred at a speed of 15-30 r/min to fully hydrate the coagulum, protein and stabilizer of the fat. Increase the viscosity of the mixture liquid, increase the expansion rate of the product, and improve the ice cream structure.
5 The frozen matured material enters into a continuous ice cream freezing machine, and is frozen under strong stirring, so that tiny bubbles in the air are evenly distributed in the mixed material liquid, so that moisture forms fine ice crystals when ice crystals are formed. This ensures that the ice cream is soft, delicate and has a high expansion rate. Freezing temperature is generally -3 ~ -5 °C.
6 cans, hardened The frozen material is put into a paper cup and frozen at a temperature of about -35°C for a certain period of time to fix the shape of the ice cream so that the tissue maintains an appropriate hardness.
7 Packing The finished products are packaged after inspection and placed in a cold storage at -20°C to -25°C.
three. Results and discussion
1. The ratio of raw material selection results in the use of cream (A), milk powder (B), sucrose (C), and wakame (D) because the amount of compound emulsifier thickener is related to the fat content and the solids content of the mixed raw materials. Gelatin (E), CMC-Na(F), complex emulsifier (sucrose fatty acid ester: molecularly distilled monoglyceride = 1:1) (G), orthogonal experiments for the realization of the factors, and the addition of 810-6 ethyl Maltol and a small amount of pigments were scored from the viscosity of the mixture, the mouthfeel of the ice cream, the structure of the ice cream, the swelling rate, and the anti-melting performance. The results are shown in Table 2. The best organization is A2B2C2D2E2F1G2, which gives the best formula for the product (see Table 2).
2. Synergistic effect of CMC-Na and gelatin CMC-Na gelatin compound can increase the viscosity of the mixture liquid, enhance the whipping luminous rate of the slurry, and increase the expansion rate of the ice cream; at the same time, it can prevent the increase of ice crystallization. Product structure is soft, smooth, and not easily deformed
3. The compounding of glyceride and sucrose fatty acid ester is 1:1 with the use of molecular distillation monoglyceride and sucrose ester. After compounding, the HLB value is 8-10, and the emulsifying capacity is more than 20% higher than that of the individual use. Improve the melt-resistance of ice cream and improve the ice crystal structure, so as to ensure that the products have good quality.
4. The use of ethyl maltol The use of ethyl maltol can well regulate the fragrance of milk and the scent of wakame, and can highlight the clear fragrance of wakame.
one. Raw materials and equipment
1. Raw wakame, cane sugar, whole fat evaporated milk powder, gelatin, sodium carboxymethyl cellulose, fatty acid ester, cream.
2. Equipment hammer mill, insulation cylinder, homogenizer, freezing machine.
two. Production Process
1. Processes Sucrose, milk powder, CMC-Na and other raw materials → Swelling → Dissolution → Wakame → Drying → Milk Powder → Soaking → → Filtration → Wakame Juice → Blending → Sterilization → Homogenization → Cooling → Aging → Freeze → Canned → Hardening → Inspection → Finished Product Storage.
2. Product formula Original accessories Name Usage (%)
White sugar 15
Full cream milk powder 14
Cream 8
Wakame 2
Sucrose fatty acid ester 0.15
Monoglyceride 0.15
Gelatin 0.20
Carboxymethyl cellulose sodium 0.10
Ethyl malt powder 810-6
Water to 100
3. Operation points (1) Preparation of wakame juice 1 Selection of raw materials Choose no mildew, no insects, no odor, no foreign matter, no pollution, clean and healthy wakame.
2 Drying or drying Place the selected seaweed in a drying oven at 70°C, bake until the moisture content is below 8% or dry.
3 Crushing The dried wakame is crushed to a particle size of 1 mm or less with a hammer mill.
4 soaking and filtering Weigh the required amount of Wakame powder into the holding tank, add water and heat to 85% soak for 30 minutes, and continue to stir so that the vinegar dissolves completely, until the leachate is yellow, with 100 mesh nylon The bag filters out the residue and the filtrate is Wakame Khan.
(2) Production of Wakame Ice Cream 1 Preparation of mixed ingredients According to formula requirements, various raw materials are prepared. Sugar is first dissolved into sugar syrup, and liquid raw materials such as wakame juice and cream are heated in hot and cold cylinders. Powdered raw materials such as milk powder are added to the hot and cold cylinders one by one, and thoroughly mixed. Stabilizers and emulsifiers are dissolved and dissolved in about 10 times of water to be added to the mixture, and various raw materials and auxiliary materials are mixed with a stirrer.
2 Sterilization The hot liquid in the sterilizing tank is heated to 85° C. and the sterilization time is 16 seconds.
3 The homogenized material liquid is cooled to 50-60° C., pumped into a high-pressure homogenizer, and homogenized under a pressure of 14.6-18.9 mpa, so that the larger particulate matter in the material liquid is finely broken and the fat droplets are broken, thereby promoting the delicate structure thereof. The body is lubricated and softened, enhancing the stability of the ice cream, reducing ice crystals and increasing the expansion rate.
4 After cooling and aging, the mixture is quickly cooled to 2-4°C, placed in a hot and cold cylinder for 8-20 hours, and continuously stirred at a speed of 15-30 r/min to fully hydrate the coagulum, protein and stabilizer of the fat. Increase the viscosity of the mixture liquid, increase the expansion rate of the product, and improve the ice cream structure.
5 The frozen matured material enters into a continuous ice cream freezing machine, and is frozen under strong stirring, so that tiny bubbles in the air are evenly distributed in the mixed material liquid, so that moisture forms fine ice crystals when ice crystals are formed. This ensures that the ice cream is soft, delicate and has a high expansion rate. Freezing temperature is generally -3 ~ -5 °C.
6 cans, hardened The frozen material is put into a paper cup and frozen at a temperature of about -35°C for a certain period of time to fix the shape of the ice cream so that the tissue maintains an appropriate hardness.
7 Packing The finished products are packaged after inspection and placed in a cold storage at -20°C to -25°C.
three. Results and discussion
1. The ratio of raw material selection results in the use of cream (A), milk powder (B), sucrose (C), and wakame (D) because the amount of compound emulsifier thickener is related to the fat content and the solids content of the mixed raw materials. Gelatin (E), CMC-Na(F), complex emulsifier (sucrose fatty acid ester: molecularly distilled monoglyceride = 1:1) (G), orthogonal experiments for the realization of the factors, and the addition of 810-6 ethyl Maltol and a small amount of pigments were scored from the viscosity of the mixture, the mouthfeel of the ice cream, the structure of the ice cream, the swelling rate, and the anti-melting performance. The results are shown in Table 2. The best organization is A2B2C2D2E2F1G2, which gives the best formula for the product (see Table 2).
2. Synergistic effect of CMC-Na and gelatin CMC-Na gelatin compound can increase the viscosity of the mixture liquid, enhance the whipping luminous rate of the slurry, and increase the expansion rate of the ice cream; at the same time, it can prevent the increase of ice crystallization. Product structure is soft, smooth, and not easily deformed
3. The compounding of glyceride and sucrose fatty acid ester is 1:1 with the use of molecular distillation monoglyceride and sucrose ester. After compounding, the HLB value is 8-10, and the emulsifying capacity is more than 20% higher than that of the individual use. Improve the melt-resistance of ice cream and improve the ice crystal structure, so as to ensure that the products have good quality.
4. The use of ethyl maltol The use of ethyl maltol can well regulate the fragrance of milk and the scent of wakame, and can highlight the clear fragrance of wakame.