CN114568579B

CN114568579B - Frozen drink with immunity improving effect and preparation method thereof

Info

Publication number: CN114568579B
Application number: CN202011383755.6A
Authority: CN
Inventors: 李楠; 史珅; 张冲; 温红瑞; 司徒文佑; 冯昊天
Original assignee: Inner Mongolia Yili Industrial Group Co Ltd
Current assignee: Inner Mongolia Yili Industrial Group Co Ltd
Priority date: 2020-11-30
Filing date: 2020-11-30
Publication date: 2024-04-09
Anticipated expiration: 2040-11-30
Also published as: CN114568579A

Abstract

The invention provides a frozen drink with immunity improving effect, which comprises the following components: 45-50 parts by mass of frozen drink base material; 0.084 to 0.69 mass parts of red ginseng extract; 0.008-0.063 parts by mass of elderberry concentrated juice powder. According to the invention, the red ginseng extract, the elderberry concentrated juice powder and the frozen drink base material are mixed to prepare the frozen drink with the immunity improving effect, and the provided frozen drink can effectively protect macrophages under the condition of low addition amount of the red ginseng extract and the elderberry concentrated juice powder, thereby improving the condition of reduced number of macrophages of individuals with low immunity.

Description

Frozen drink with immunity improving effect and preparation method thereof

Technical Field

The invention belongs to the technical field of foods, and particularly relates to a frozen drink with an immunity improving effect and a preparation method thereof.

Background

The human immunity is low due to various factors such as season alternation, weather goodwill, early and late temperature difference, environmental pollution, working pressure and the like, more than ten millions of people are affected by bacterial and viral diseases such as cold, influenza and the like every year, sub-health related to the low immunity is plagued, and the consumption scene and the demand potential of the immunity general-function product are huge; according to market research consumer insight, the problem of low immunity is the primary puzzlement problem of the young and middle-aged people and the elderly, and is an important market opportunity; experts and authorities at home and abroad recommend residents to improve immunity by taking nutrients or functional foods and enhance self-ability of resisting viruses or bacteria, so that the probability of illness is reduced, the disease response and injury degree are reduced, and the course of illness is shortened.

The immune system comprises a variety of immune cells, and macrophages, a type of white blood cells that are located within tissues, are involved in nonspecific and specific immunity in vertebrates. The main function is to engulf and digest cell debris and pathogens in the form of fixed cells or free cells, which in turn activate lymphocytes and other immune cells to make them immune defenses against pathogens. Macrophages are important immune cells of the immune system that exert an immune effect, particularly in the initial stage, and under the condition of low body immunity, the whole quantity, the cell activity and the phagocytic function of macrophages can be reduced.

Disclosure of Invention

In view of the above, the technical problem to be solved by the invention is to provide a frozen drink with immunity improving effect and a preparation method thereof.

The invention provides a frozen drink with immunity improving effect, which comprises the following components:

45-50 parts by mass of frozen drink base material;

0.084 to 0.69 mass parts of red ginseng extract;

0.008-0.063 parts by mass of elderberry concentrated juice powder.

Preferably, the red ginseng extract is selected from red ginseng aqueous extracts.

Preferably, the method comprises the steps of:

45-50 parts by mass of frozen drink base material;

0.08 to 0.663 parts by mass of red ginseng water extract powder;

0.004-0.027 parts by mass of red ginseng extract;

0.008-0.063 parts by mass of elderberry concentrated juice powder.

Preferably, the method comprises the steps of:

45-50 parts by mass of frozen drink base material;

0.32 to 0.663 parts by mass of red ginseng water extract powder;

0.016 to 0.027 parts by mass of red ginseng extract;

0.032 to 0.063 parts by mass of concentrated fruit juice powder of elderberry.

Preferably, the frozen drink base comprises fermented milk.

Preferably, the fermented milk accounts for not less than 10wt% of the frozen drink base material.

Preferably, include

45-50 parts by mass of frozen drink base material;

0.08 part by mass of red ginseng water extract powder;

0.004 part by mass of red ginseng extract;

0.008 parts by mass of concentrated fruit juice powder of elderberry.

Preferably, the frozen drink base material is prepared from the following raw materials:

3-20wt% of white granulated sugar; 5-25 wt% of milk powder raw material; 3 to 30 weight percent of grease raw material; 1 to 10 weight percent of syrup raw material; 1 to 5 weight percent of egg raw material, 2 to 6 weight percent of emulsion stabilizer.

Preferably, the frozen drink base material comprises fermented milk and post-mixed cold drink base material:

the preparation raw materials of the fermented milk comprise:

1 to 8 weight percent of white granulated sugar; 3 to 20 weight percent of milk powder raw material or 10 to 80 weight percent of raw milk; 1 to 20 weight percent of grease raw material; 1.5-5 wt% emulsion stabilizer; lactic acid bacteria of 100-500 DCU;

the preparation raw materials of the post-mixed cold drink base material comprise:

3-20wt% of white granulated sugar; 1 to 15 weight percent of milk powder raw material; 6-30 wt% of grease; 4-15 wt% of syrup raw material; 1 to 5 weight percent of egg raw material, 2 to 6 weight percent of emulsion stabilizer.

The invention also provides a preparation method of the frozen drink with the immunity improving effect, which comprises the following steps:

mixing the frozen drink base material, the red ginseng extract and the elderberry concentrated juice powder to obtain a mixed base material;

the mixed base materials are sequentially subjected to mixing, sterilization, cooling, distribution perfuming, after-ripening, congealing, quick freezing, liquid nitrogen dip-coating and liquid nitrogen quick freezing.

Compared with the prior art, the invention provides a frozen drink with immunity improving effect, which comprises the following components: 45-50 parts by mass of frozen drink base material; 0.084 to 0.69 mass parts of red ginseng extract; 0.008-0.063 parts by mass of elderberry concentrated juice powder. According to the invention, the red ginseng extract, the elderberry concentrated juice powder and the frozen drink base material are mixed to prepare the frozen drink with the immunity improving effect, and the provided frozen drink can effectively protect macrophages under the condition of low addition amount of the red ginseng extract and the elderberry concentrated juice powder, thereby improving the condition of reduced number of macrophages of individuals with low immunity.

Drawings

FIG. 1 is a schematic diagram of a preparation process of a frozen drink with an immunity improving effect;

fig. 2 is a schematic diagram of a preparation process flow of the frozen drink with the coating provided by the invention;

FIG. 3 is an image showing the effect of improving macrophage reduction in zebra fish in example 1 and comparative example;

FIG. 4 shows the effect of example 1 and comparative example on improving macrophage reduction in zebra fish; comparison to model control group: * P <0.01, p <0.001.

Detailed Description

45-50 parts by mass of frozen drink base material;

0.084 to 0.69 mass parts of red ginseng extract;

0.008-0.063 parts by mass of elderberry concentrated juice powder.

The frozen drink with the immunity improving effect provided by the invention comprises 0.084 to 0.69 parts by mass of red ginseng extract, preferably 0.084, 0.100, 0.200, 0.336, 0.500, 0.69 or any value between 0.084 and 0.69 parts by mass.

Ginseng radix Rubri is processed product of Ginseng radix, has improved polysaccharide and saponin components, is plant product with long edible and medicinal history, and is extracted and concentrated to obtain active substance mainly containing Ginseng radix polysaccharide and ginsenoside. The immunoregulation effect is exerted by means of antioxidation, immunoadjuvant, immunoactivation and the like.

The extraction mode of the red ginseng extract is not particularly limited, and the extraction method known to those skilled in the art can be used. In the present invention, the red ginseng extract is preferably a red ginseng aqueous extract.

In some embodiments of the invention, the red ginseng aqueous extract is in the form of a combination of red ginseng aqueous extract powder and red ginseng extract. The difference of the extraction and concentration modes of the red ginseng water extract powder and the red ginseng extract produces specific proportion enrichment of red ginseng polysaccharide and saponin, supports the activation and strengthening of immunity and plays a role of an immune adjuvant.

In some embodiments of the invention, the frozen drink with immunity improving effect comprises:

45-50 parts by mass of frozen drink base material;

0.08 to 0.663 parts by mass of red ginseng water extract powder;

0.004-0.027 parts by mass of red ginseng extract;

0.008-0.063 parts by mass of elderberry concentrated juice powder.

Specifically, the frozen drink with the immunity improving effect provided by the invention comprises 0.08-0.663 parts by mass of red ginseng water extract powder, preferably 0.08, 0.10, 0.20, 0.32, 0.40, 0.50 and 0.663 parts by mass or any value between 0.08 and 0.663 parts by mass.

In the invention, the content of red ginseng saponin in the red ginseng water extract powder in the red ginseng extract is more than or equal to 1 percent.

The frozen drink with the immunity improving effect provided by the invention comprises 0.004-0.027 part by mass of red ginseng extract, preferably 0.004, 0.010, 0.016, 0.020, 0.027 part by mass or any value between 0.004-0.027 part by mass. In the invention, the content of the red ginseng saponin in the red ginseng extract is more than or equal to 3 percent.

The preparation methods of the red ginseng water extract powder and the red ginseng extract are not particularly limited, and can be prepared by methods known to those skilled in the art.

Preferably, the preparation method of the red ginseng water extract powder comprises the following steps:

mixing red with water, heating, and extracting to obtain extractive solution;

concentrating and drying the leaching solution to obtain the red ginseng water extract powder.

The preparation method of the red ginseng extract comprises the following steps:

mixing red with water, heating, and extracting to obtain extractive solution;

concentrating the leaching solution to obtain red ginseng extract.

The frozen drink with the immunity improving effect provided by the invention comprises 0.008-0.063 part by mass of elderberry concentrated juice powder, preferably 0.008, 0.010, 0.020, 0.032, 0.040, 0.050, 0.063 part by mass or any value between 0.008-0.063 part by mass.

The elder raspberry is a berry rich in natural antioxidant active products such as anthocyanin, polyphenol and the like, can provide sufficient specific active anthocyanin after directional concentration and enrichment, has direct inhibition effect on influenza virus and other pathogenic bacteria by using components represented by cornflower 3 glucoside, strengthens the early-stage defense line of the immune system from the aspect of immune defense, and can relieve the action pressure of the front end of the immune system such as macrophages by moderate supplementation, thereby playing the role of improving the immune function. The anthocyanin content in the elderberry concentrated juice powder is more than or equal to 10 percent. The concentrated fruit juice powder of the elderberry can provide sufficient specific active anthocyanin to support the immune system against viruses and pathogenic bacteria.

The preparation method of the elderberry concentrated juice powder comprises the following steps:

squeezing the raspberry after enzymolysis to obtain fruit pulp;

sequentially performing enzymolysis, clarification and filtration on the sterilized fruit pulp, sterilizing again, and performing ultrafiltration to obtain concentrated fruit juice;

and drying the concentrated juice to obtain the elderberry concentrated juice powder.

The frozen drink with the immunity improving effect provided by the invention comprises 45-50 parts by mass of frozen drink base material, preferably 45, 46, 47, 48, 49, 50 or any value between 45 and 50 parts by mass. The frozen drink is a product bearing form, provides a condition for storing and delivering the frozen drink to a consumer, furthest keeps the living bacterial form of the probiotics to reach the consumer, is even more helpful to reach intestinal tracts, and directly ensures the effective efficacy of the input of the functional components and plays the best immunity improvement role by maximally keeping or minimizing consumption of active functional components which are easy to oxidize and unstable and play roles in antioxidant and other forms.

In the present invention, the composition of ingredients of the frozen drink base material and the kind of specific products are not particularly limited, and the composition of ingredients of the frozen drink base material and the kind of frozen drink products known to those skilled in the art may be used. Preferably, the frozen drink can be ice cream, ice cream bar, slush, frozen sucker, food ice or sweet ice.

In the invention, the frozen drink base material is prepared from the following raw materials:

Wherein the milk powder raw materials comprise one or more of powder raw materials such as full-fat milk powder, defatted milk powder, whey powder, protein powder and the like which are based on milk;

the grease raw materials comprise all animal grease and plant grease;

the syrup raw materials comprise one or more of corn sugar raw materials, preferably glucose syrup, fructose syrup or maltose syrup;

the egg raw materials comprise one or more of whole egg powder, yolk powder and frozen yolk;

the emulsion stabilizers include emulsifiers and thickeners, preferably one or more of xanthan gum and locust bean gum, which are suitable for and are permitted to be used in frozen drinks in GB2760-2014 "food additive use sanitation standards".

45-50 parts by mass of frozen drink base material;

0.32 to 0.663 parts by mass of red ginseng water extract powder;

0.016 to 0.027 parts by mass of red ginseng extract;

0.032 to 0.063 parts by mass of concentrated fruit juice powder of elderberry.

Under the condition of the proportion in the range, the synergistic effect in the aspect of organism immunoregulation, especially the quantity and phagocytic function of macrophages are protected by the low-dose addition of the red ginseng extract and the elderberry concentrated juice powder.

In some embodiments of the invention, the frozen drink base material also comprises fermented milk, so as to obtain the frozen yoghurt drink. The beneficial bacteria used in the fermented yoghourt play an indispensable role in the microecological stability of intestinal flora, and compete with pathogenic bacteria/harmful bacteria in living conditions and space, so that the harm of the beneficial bacteria is indirectly reduced, and meanwhile, metabolic products of the beneficial bacteria and decomposed living substances form nutrition supplement and activation to the immune system of an organism, including the link of intestinal mucosa immunization, form defense and strengthening effects, so that the pressure of an autoimmune system is relieved, and the effect of the immune condition is exerted.

In the frozen yoghurt drink substrate, the zymophyte and the probiotics in the yoghurt base material play a role in stabilizing and actively improving the ecology of intestinal flora so as to indirectly play a role in improving immunity; the frozen drink is a product bearing form, provides a condition for storing and delivering the frozen drink to a consumer, furthest keeps the living bacterial form of the probiotics to reach the consumer, is even more helpful to reach intestinal tracts, and directly ensures the effective efficacy of the input of the functional components and plays the best immunity improvement role by maximally keeping or minimizing consumption of active functional components which are easy to oxidize and unstable and play roles in antioxidant and other forms.

In the invention, the mass percentage of the fermented milk in the frozen drink base material is not less than 10wt%.

In some embodiments of the invention, the frozen beverage base comprises fermented milk and post-mix cold beverage base:

the preparation raw materials of the fermented milk comprise:

Wherein, in the preparation raw materials of the fermented milk, the milk powder raw materials comprise powder raw materials based on milk, such as full-fat milk powder, defatted milk powder, whey powder, protein powder and the like;

the grease raw materials comprise all animal grease and plant grease;

the emulsion stabilizers include emulsifiers and thickeners, preferably one or more of xanthan gum and locust bean gum, which are suitable for and are permitted to be used in frozen drinks in GB 2760-2014 "food additive use sanitation standards".

The lactic acid bacteria are species allowed to be used in fermented milk by the country, including but not limited to one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and lactobacillus paracasei.

In the preparation raw materials of the post-mixed cold drink base material, the milk powder raw materials comprise one or more of powder raw materials taking milk as a basic raw material, such as full-fat milk powder, defatted milk powder, whey powder, protein powder and the like;

the grease raw materials comprise all animal grease and plant grease;

45-50 parts by mass of frozen drink base material, wherein the frozen drink base material comprises fermented milk;

0.08 part by mass of red ginseng water extract powder;

0.004 part by mass of red ginseng extract;

0.008 parts by mass of concentrated fruit juice powder of elderberry.

When the fermented milk is added into the frozen drink base stock, the red ginseng extract and the elderberry fruit juice powder can be combined with the frozen drink base stock through extremely low addition of the red ginseng extract and the elderberry fruit juice powder, so that the three components have the synergistic effect on the aspects of body immunoregulation, and especially the quantity and phagocytic function of macrophages are protected.

In some embodiments of the invention, the frozen drink with immunity improving effect comprises, on a daily recommended daily basis:

45-50 g of frozen drink base material;

0.32-0.663 g of red ginseng water extract powder;

0.016-0.027 g of red ginseng extract;

0.032-0.063 g of concentrated fruit juice powder of elderberry.

Under the condition of the proportion and the edible dosage in the range, the synergistic effect in the aspect of organism immunoregulation, in particular to the protection of the quantity of macrophages and the phagocytic function, is realized by the low-dosage addition of the red ginseng extract and the elderberry concentrated juice powder.

In some embodiments of the invention, the frozen drink with immunity improving effect comprises, on a daily basis:

45-50 g of frozen drink base material;

0.32g of red ginseng water extract powder, 0.016g of red ginseng extract and 0.032g of elderberry concentrated juice powder.

Under the dosage condition, the composition formed by the red ginseng water extract powder, the red ginseng extract and the elderberry concentrated juice powder has obvious improvement on macrophage reduction and improvement effects. Thus, the dose of the composition can be added to a frozen drink base to prepare a frozen drink having an immunity improving effect.

45-50 g of frozen drink base material;

0.663g of red ginseng water extract powder, 0.027g of red ginseng extract and 0.063g of concentrated fruit juice powder of elderberry.

Under the dosage condition, the composition formed by the red ginseng water extract powder, the red ginseng extract and the elderberry concentrated juice powder has obvious improvement on the macrophage reduction effect. Thus, the dose of the composition can be added to a frozen drink base to prepare a frozen drink having an immunity improving effect.

0.08 part by mass of red ginseng water extract powder;

0.004 part by mass of red ginseng extract;

0.008 parts by mass of concentrated fruit juice powder of elderberry.

Under the condition of the proportion and the edible dosage in the range, the three components of the frozen drink base material, the red ginseng extract and the elderberry fruit juice powder have the synergistic effect on the aspects of organism immunoregulation, in particular to the protection of the quantity of macrophages and the phagocytic function by combining the extremely low addition quantity of the red ginseng extract and the elderberry fruit juice powder and the frozen drink base material in the product.

In some embodiments of the invention, the frozen drink with immunity improving effect comprises a milk core and a hanging skin wrapped on the surface of the milk core.

Wherein the red ginseng extract and the elderberry concentrated juice powder can be added into the milk core and/or the skin.

The milk core is prepared from frozen drink base materials.

The invention is not particularly limited in the type of the skin, and the skin can be soft skin prepared from fruit and vegetable juice or crisp skin prepared from chocolate or cream.

Specifically, the invention standardizes the frozen drink base material, the red ginseng extract and the concentrated elderberry juice powder raw materials, and then mixes and homogenizes the raw materials to obtain a mixture;

and (3) sequentially sterilizing, cooling, aging, freezing, quick-freezing, coating and packaging the mixture to obtain the frozen drink with the immunity improving effect.

Wherein, the quick freezing stage can adopt different methods according to different product forms. The frozen mixture can be filled and quick frozen; or cutting/inserting chopsticks into the frozen mixture and quick-freezing; or pouring the frozen mixture into a mould/inserting chopsticks, freezing, and demoulding.

Referring specifically to fig. 1, fig. 1 is a schematic diagram of a preparation process of a frozen drink with an immunity improving effect provided by the invention.

In some embodiments of the present invention, the frozen beverage with immunity improving effect comprises fermented milk, and the preparation method of the frozen beverage comprises the following steps:

Preparing a fermented milk base material obtained after strain fermentation;

preparing a cold drink base material;

mixing the fermented milk base material and the post-mixed cold drink base material to obtain a mixed base material;

sequentially mixing the mixed base materials, sterilizing, cooling, distributing and perfuming, post-ripening, freezing, quick freezing, dip-coating with liquid nitrogen and quick freezing with liquid nitrogen

Wherein, the preparation method of the fermented milk base material comprises the following steps:

sequentially carrying out circulation, volume fixing, preheating and degassing, homogenizing, sterilizing and cooling on the hydrated mixed material to obtain a fermentation substrate;

inoculating the fermentation matrix, and fermenting to obtain the fermented milk base material.

The preparation method of the post-mixed cold drink base material comprises the following steps:

the raw materials are mixed and then are sequentially circulated, fixed in volume, homogenized, sterilized and cooled to obtain the base material of the post-mixed cold drink.

The red ginseng extract and the elderberry concentrated juice powder can be added in a raw material mixing stage in a preparation method of a post-mixed cold drink base material, or in a stage of mixing the fermented milk base material and the post-mixed cold drink base material to obtain a mixed base material.

In some embodiments of the invention, the frozen drink is a skin-hung frozen drink. The preparation method comprises the following specific steps:

(1) Preparation of milk core:

preparing a fermented milk base material obtained after strain fermentation;

preparing a cold drink base material;

sequentially emulsifying, cooling, distributing and perfuming the mixed base materials, after-ripening, congealing, quick-freezing and dip-coating with liquid nitrogen to obtain a milk core;

(2) Preparation of jam base:

(3) And (3) dip-coating the jam base material and performing liquid nitrogen quick freezing on the surface of the milk core to obtain the frozen drink with the coating.

The preparation steps of the milk core are consistent with the preparation method of the frozen drink, and are not repeated herein.

The jam base material is prepared according to the following method:

mixing fruit and vegetable raw materials in sequence, adjusting, filling, sterilizing and cooling to obtain the jam base material.

The red ginseng extract and the elderberry concentrated juice powder can be added in the mixing stage of raw materials in the preparation method of the post-mixed cold drink base material, or in the stage of mixing the fermented milk base material and the post-mixed cold drink base material to obtain a mixed base material; or adding the fruit and vegetable raw materials in a mixing stage.

Referring to fig. 2, fig. 2 is a schematic diagram of a preparation process flow of the frozen drink with skin hanging provided by the invention.

In some embodiments of the invention, step 2.7 of fig. 2 is an optional step, and functional ingredients may be added, for example one or more of functional probiotics, lactic acid bacteria, and nutrient supplements may be inoculated. Or not to do so.

According to the invention, the red ginseng extract, the elderberry concentrated juice powder and the frozen drink base material are mixed to prepare the frozen drink with the immunity improving effect, and the provided frozen drink can effectively protect macrophages under the condition of low addition amount of the red ginseng extract and the elderberry concentrated juice powder, thereby improving the condition of reduced number of macrophages of individuals with low immunity.

The frozen drink provided by the invention has the main effects of protecting macrophages, prompting the improvement of the early-stage immune response or preventing the risk of related diseases caused by reduced immunity, and indirectly prompting the potential prevention and improvement of influenza, pneumonia, upper respiratory tract infection and other diseases caused by cold, viruses or pathogenic bacteria. And can also be used for regulating and recovering the sub-health state of related low immunity caused by stress, pollution, stay up and fatigue.

In order to further understand the present invention, the frozen drink with immunity improving effect and the preparation method thereof provided by the present invention are described below with reference to examples, and the scope of the present invention is not limited by the following examples.

In the following examples, the content of red ginseng saponin in the red ginseng water extract powder was 1wt%, the content of red ginseng saponin in the red ginseng extract was 3wt%, and the content of anthocyanin in the elderberry concentrated juice powder was 10%.

Example 1 frozen yogurt skin Ice cream

1. The formula comprises the following components: (the following percentages are mass percent)

(1) The formula of the yoghurt comprises the following components:

white granulated sugar: 8%, skim milk powder: 15%, cream: 18%, lactobacillus bulgaricus, streptococcus thermophilus: 200DCU, lactobacillus acidophilus: 50DCU, lactobacillus paracasei: 100DCU, locust bean gum: 1.2 per mill, monoglyceride: 0.8 per mill, the balance being water;

(2) Post-mix cold beverage formulation:

white granulated sugar: 18%, skim milk powder: 8%, full cream powder: 5%, cream: 16%, glucose syrup: 7%, ice yolk: 2%, xanthan gum: 1 per mill of guar gum: 2%o, mono-, di-glycerol fatty acid ester: 1 per mill, the balance being water;

(3) The fruit and vegetable juice skin-hanging formula comprises the following components:

blueberry pulp: 40%, white granulated sugar: 8%, hydroxypropyl distarch phosphate: 3%, xanthan gum 0.3%.

Wherein, the mass ratio of the yoghourt material to the post-mixed cold drink to the fruit and vegetable juice hanging skin is 11:19:13, the total mass was 50g.

(4) The functional components are as follows:

0.08g of red ginseng water extract powder, 0.004g of red ginseng extract and 0.008g of elderberry concentrated juice powder.

2. The preparation process comprises the following steps:

1.1 hydration compounding: mixing milk powder and water uniformly and standing; sequentially adding raw materials such as white sugar, small materials, cream and the like, wherein the small materials and the white sugar are mixed according to a proportion and then added;

1.2 cycle: after the mixing, the feed liquid continues to circulate, so as to ensure the uniform mixing of the raw materials

1.3 constant volume: accurately metering the feed liquid to the planned dosage

1.4 preheating and degassing: circulating the feed liquid with constant volume; removing air mixed in the feed liquid

1.5 homogenizing: conventional process breaks fat globules

1.6 sterilization: sterilizing at 95deg.C for 300 seconds

1.7, cooling: cooling the sterilized feed liquid

1.8 inoculating and fermenting: on-line adding of strains, and ensuring uniform mixing of the strains and the feed liquid; the temperature in the fermentation tank is kept at 40-43 ℃;

2.1 Ice cream base mix: mixing white sugar, skimmed milk powder, whole milk powder, cream, glucose syrup, ice yolk and emulsion stabilizer at a certain ratio

2.2: after the mixing, the feed liquid continues to circulate, so as to ensure the uniform mixing of the raw materials

2.3 constant volume: accurately metering the feed liquid to the planned dosage

2.4 homogenizing: conventional process breaks fat globules

2.5 sterilizing: sterilizing at 95deg.C for 300 seconds

2.6, cooling: cooling the sterilized feed liquid

3.1 base material mixing: uniformly mixing the fermented yoghurt base material and the ice cream base material to be used on line according to a proportion

3.2 emulsification: emulsifying the mixed feed liquid by an emulsifying pump/machine

3.3 Cooling

3.4 dispensing perfuming

3.5 after-ripening: after the flavoring of the feed liquid is completed, opening ice water to slowly feed the liquid for cooling

3.6 congealing: the conventional process changes the ice cream feed liquid from liquid to solid, and increases the puffing of the product

3.7 chopsticks inserting: inserting ice cream handle into cake body by using equipment

3.8 slicing: cutting ice cream feed liquid into designed shape

3.9 quick freezing: cutting out the product, quickly freezing the product in a tunnel,

3.10 dip coating with liquid nitrogen: dip-coating the product in liquid nitrogen

4.1 raw Material weighing

4.2 mixing materials: putting the materials into a jacketed kettle, starting steam and stirring, and adding three raw materials of red ginseng water extract powder, red ginseng extract and elderberry concentrated juice powder in the step. ( The control measure is as follows: 1. the use of the additive meets the requirements of GB 2760; 2. the ingredients are required to meet the formulation of each product. )

4.3, adjusting: adjusting the physical and chemical properties to a specified range.

4.4, filling the packaging container into a specified packaging container, wherein the net content accords with the mark.

4.5, sterilization: sterilizing in water bath, and controlling: constant temperature is kept at 85 ℃ for 30min.

4.6 cooling to normal temperature

5.1 jam dip coating: dip-coating the product in jam

5.2 quick freezing with liquid nitrogen;

and 5.3, packaging to obtain the frozen yoghurt skin ice cream.

Comparative example 1

The health food, namely the low-temperature yoghurt with the function of enhancing immunity, approves the Chinese character 'Jian' G20090243, and recommends a dosage of 200G per day.

Comparative example 2

Frozen yogurt skin ice cream: 50g of yoghourt-containing ice cream base stock is contained in each part of finished product, the basic process flow is carried out according to the preparation method of the example 1, and three raw materials of red ginseng water extract powder, red ginseng extract and elderberry concentrated juice powder are not added additionally.

Comparative example 3

Each part of finished product comprises 0.08g of red ginseng water extract powder, 0.004g of red ginseng extract and 0.008g of elderberry concentrated juice powder, and the three raw materials are mixed and prepared for standby.

Example 2

0.32g of red ginseng water extract powder, 0.016g of red ginseng extract and 0.032g of elderberry concentrated juice powder are fully mixed for standby.

Example 3

0.663g of red ginseng water extract powder, 0.027g of red ginseng extract and 0.063g of concentrated fruit juice powder of elderberry are fully mixed for standby.

Comparative example 4

2.650g of red ginseng water extract powder, 0.108g of red ginseng extract and 0.250g of concentrated fruit juice powder of elderberry are fully mixed for standby.

Example 4

1. Sample information

Comparative examples 1 to 3 and the samples prepared in example 1

2. Experimental animal

Macrophage fluorescent zebra fish (Tg (coro 1a: EGFP) hkz tTg/+) was bred in natural paired mating. Age 3dpf, 30 tails per experimental group. The test sample is used for evaluating the efficacy of the test sample on reducing and improving the macrophage of the zebra fish.

Zebra fish are all cultivated in water for fish cultivation at 28 deg.C (water quality: 200mg instant sea salt is added into 1L reverse osmosis water, conductivity is 450-550 mu S/cm, pH is 6.5-8.5, hardness is 50-100 mg/L CaCO) ₃ ) Is provided by the breeding of fish culture center of Hangzhou Cyclothe biotechnology limited company. The feeding management meets the international AAALAC authentication requirement.

3. Instrument and reagent

Dissecting microscope (SZX 7, OLYMPUS, japan); fluorescence microscopy (AZ 100, nikon, japan); microinjection apparatus (IM-300, narishige); needle pullers (PC-10, narishige, japan); precision electronic balances (CP 214, OHAUS, china); 6-well plates (Nest Biotech, china); methylcellulose (Sigma, USA); vinorelbine tartrate injection (civil pharmaceutical industry, china); sodium percarbonate (Shanghai Ala Biochemical technology Co., ltd., china).

4. Experimental method

Randomly selecting 3dpf transgenic macrophage fluorescent zebra fish, and establishing a zebra fish macrophage immune function injury model by intravenous injection of vinorelbine. After injection, 30 zebra fish per experimental group were randomly selected, and 33333 μg/mL of comparative example 1 (health food "immunity enhancing" function low temperature yogurt, approval for culture of Chinese character "health" G20090243), 8333 μg/mL of comparative example 2 (frozen yogurt ice cream), 8333 μg/mL of example 1 (frozen yogurt ice cream containing functional raw materials), +13.3 μg/mL +0.7 μg/mL +1.3 μg/mL, and concentration of comparative example 3 (functional raw material mixture) was 13.3 μg/mL +0.7 μg/mL +1.3 μg/mL, while setting normal control group (fish-farming water-treated non-injected zebra fish) and model control group, each experimental group having a capacity of 20mL. Each experimental group was oxygenated with 0.01% sodium percarbonate. Fresh sample liquid is replaced every day, each concentration group is treated for 4 days, when the concentration reaches 7dpf, 10 zebra fishes selected randomly from each group are photographed under a fluorescence microscope, image analysis is carried out by NIS-Elements D3.2 advanced image processing software, data are collected, the sum of macrophage fluorescence intensity (S) from zebra fish discharge holes to tail veins is counted, and the macrophage reduction improvement effect of the test sample is respectively evaluated according to the statistical analysis result of the sum of macrophage fluorescence intensity. Statistical treatment results are expressed in mean+ -SE. The macrophage reduction improvement action was calculated as follows:

Statistical analysis with TTest between the two groups, anova and Dunnett's T-test between the groups, p <0.05 indicated significant differences.

5. Experimental results

The daily dose of human body and the corresponding administration mode and concentration of zebra fish experimental groups are correspondingly described in the table, the difference of macrophage fluorescence intensity from each group of zebra fish colonisation holes to tail veins can be seen in fig. 3, and the result of statistical analysis after the corresponding fluorescence intensity is converted into a numerical value is shown in fig. 4. From the graph, the comparative example 1, namely the health food with low function Wen Suannai of enhancing immunity (the Chinese character 'Jian' is approved G20090243), has 47 percent of extremely remarkable protection and restoration effects on macrophages according to the recommended dosage of 200G per day; based on the frozen yoghurt process adopted by the comparative example (refer to the commercial product of 'must be happy' ice cream), the frozen yoghurt process can have more remarkable protection and repair effects on macrophages by 32 percent according to the consumption of 1 branch of 50g per day; the intake of the mixture of the red ginseng and the elderberry functional components added according to the dosage concentration in the invention has no significance (6% protection trend) on the protection and repair of macrophages. However, the macrophage protection and repair effect of frozen yoghurt ice cream added with the concentration dose reaches to an extremely remarkable degree of 84 percent, even exceeds 1.79 times of that of the health food of comparative example 1, is close to the level of zebra fish in a health model, shows obvious synergistic effect, and can improve the macrophage protection effect by a compound addition mode, thereby improving the immunity regulating function of a low-immunity organism.

Table 1 test sample dose and macrophage reduction improving effect (n=10)

P <0.05, p <0.01, p <0.001 compared to model control group

Example 5

1. Sample information

Examples 2 to 3 and comparative example 4

1.1 laboratory animals

Macrophage reduction improvement experiment: macrophage fluorescent zebra fish (Tg (coro 1a: EGFP) hkz tTg/+) was bred in natural paired mating. Age 3 days post fertilization (3 dpf), total 450 tails, 30 tails per experimental group. The test sample is used for evaluating the efficacy of the test sample on reducing and improving the macrophage of the zebra fish.

Macrophage phagocytic function improvement assay: wild AB strain is produced by natural pairing mating propagation. Age 3dpf, total 450 tails, 30 tails per experimental group. The method is used for evaluating the phagocytosis promoting effect of the test sample on the zebra fish macrophages.

Zebra fish are all bred in water for breeding fish at 28 ℃ (water quality: 200mg of instant sea salt is added into 1L of reverse osmosis water, conductivity is 450-550 mu S/cm, pH is 6.5-8.5, and hardness is 50-100 mg/L CaCO 3) and the zebra fish is bred and provided by breeding fish center of the company. The feeding management meets the international AAALAC authentication requirement.

1.2 instruments and reagents

Dissecting microscope (SZX 7, OLYMPUS, japan); fluorescence microscopy (AZ 100, nikon, japan); microinjection apparatus (IM-300, narishige); needle pullers (PC-10, narishige, japan); precision electronic balances (CP 214, OHAUS, china); 6-well plates (Nest Biotech, china); methylcellulose (cat# MO512, sigma, USA); vinorelbine tartrate injection (civil pharmaceutical industry, china).

Dissecting microscope (SZX 7, OLYMPUS, japan); fluorescence microscopy (AZ 100, nikon, japan); microinjection apparatus (IM-300, narishige); needle pullers (PC-10, narishige, japan); precision electronic balances (CP 214, OHAUS, china); 6-well plates (Nest Biotech, china); methylcellulose (cat# MO512, sigma, USA); vinorelbine tartrate injection (civil pharmaceutical industry, china); fluorescent microspheres (Sigma-Aldrich, china).

1.3 Experimental methods

Macrophage reduction improvement experiment: randomly selecting 3dpf transgenic macrophage fluorescent zebra fish, and establishing a zebra fish macrophage immune function injury model by intravenous injection of vinorelbine. After injection, model zebra fish were randomly selected in six well plates, 30 wells (i.e., each experimental group) were given with corresponding test samples in water-soluble form, the specific concentrations are shown in table 1, and a normal control group (fish-farming water-treated non-injected zebra fish) and a model control group were simultaneously set, each well (experimental group) having a capacity of 3mL. Fresh sample liquid is replaced every day, each concentration group is treated for 4 days, when the concentration reaches 7dpf, 10 zebra fishes selected randomly from each group are photographed under a fluorescence microscope, image analysis is carried out by NIS-Elements D3.2 advanced image processing software, data are collected, the sum of macrophage fluorescence intensity (S) from zebra fish discharge holes to tail veins is counted, and the macrophage reduction improvement effect of the test sample is respectively evaluated according to the statistical analysis result of the sum of macrophage fluorescence intensity. Statistical treatment results are expressed in mean+ -SE. The macrophage reduction improvement action was calculated as follows:

Macrophage phagocytic function improvement assay: randomly selecting 3dpf wild zebra fish, simultaneously, intravenously injecting vinorelbine and fluorescent particles to establish a zebra fish immune function injury model, and only intravenously injecting fluorescent microspheres in a normal control group. After injection, model zebra fish were randomly selected in six well plates, 30 tails per well (i.e., per experimental group), and three groups of HSA-HSB-JGM were given water-soluble (concentrations 55+2.3+5.3 μg/mL, 111+4.5+11 μg/mL, and 442+18+42 μg/mL, respectively); HSA represents water extract powder of Ginseng radix Rubri, HSB represents Ginseng radix Rubri extract, JGM represents concentrated fruit juice powder of herba Saussureae Involueratae;

setting a normal control group (zebra fish injected with fluorescent particles by fish culture water treatment);

the model control group had a capacity of 3mL per well (experimental group).

Fresh sample liquid is replaced every day, each concentration group is treated for 4 days, when the concentration reaches 7dpf, 10 zebra fish are randomly selected from each group, the images are photographed under a fluorescence microscope, image analysis is carried out by Image J advanced Image processing software, data are collected, the number (N) of the residual fluorescent particles in the zebra fish is counted, and the macrophage phagocytosis promotion effect of the test sample is respectively evaluated according to the statistical analysis result of the number of the fluorescent particles. Statistical treatment results are expressed in mean+ -SE. The macrophage phagocytosis promoting formula is as follows:

1.4 experimental results

Table 2 Experimental results of improvement of macrophage reduction and phagocytic function after sample treatment (n=10)

As can be seen from the data in table 2, examples 2 to 3 have remarkable macrophage number decreasing and phagocytic function improving effects, and the respective ingredients of the compositions, when added in amounts, showed a gradual decrease in the macrophage number decreasing and phagocytic function improving effects, and it can be seen that examples 2 to 3 are better applicable dosages than the comparative examples. Thus, the doses of examples 2 to 3 were added to frozen drinks in the recommended daily dose for each person to prepare frozen drinks having an immunity-improving effect.

Example 6

1. The formula comprises the following components:

(1) 50g ice cream base formulation:

white granulated sugar: 13%, full cream powder: 5%, skim milk powder: 7%, maltose syrup: 6%, cream: 20%, ice yolk: 4%, locust bean gum: 2%o, xanthan gum: 0.3%o of mono-, di-glycerol fatty acid esters: 1.7 per mill, the balance being water.

(2) And (3) adding functional components: red ginseng water extract powder: 0.32g, red ginseng extract: 0.018g, elderberry juice concentrate powder: 0.045g.

2. Preparation process

Standardizing the frozen drink base material, the red ginseng extract and the elderberry concentrated juice powder raw materials, and then mixing and homogenizing to obtain a mixture;

Example 7

1. The formula comprises the following components:

(1) 50g ice cream base formulation:

white granulated sugar: 10%, full cream powder: 3%, skim milk powder: 9%, maltose syrup: 3%, cream: 15%, ice yolk: 3%, locust bean gum: 2%o, xanthan gum: 0.3%o of mono-, di-glycerol fatty acid esters: 1.7%o: 4 per mill, and the balance of water.

(2) The additional efficacy component is red ginseng water extract powder: 0.630g of red ginseng extract: 0.020g of concentrated fruit juice powder of elderberry: 0.045g.

2. Preparation process

Example 8

1. The formula comprises the following components:

(1) 50g ice cream base formulation:

White granulated sugar: 15%, full cream powder: 7%, skim milk powder: 6%, maltose syrup: 4%, cream: 25%, ice yolk: 5.5%, locust bean gum: 2%o, xanthan gum: 0.3%o of mono-, di-glycerol fatty acid esters: 1.7%o: 4 per mill, and the balance of water.

(2) The additional efficacy component is red ginseng water extract powder: 0.532g of red ginseng extract: 0.019g, concentrated fruit juice powder of elderberry: 0.045g.

2. Preparation process

Example 9

1. The formula comprises the following components:

(1) 50g ice cream base formulation:

white granulated sugar: 16%, full cream powder: 3%, skim milk powder: 9%, whey powder: 1%, glucose syrup: 3%, cream: 10%, coconut oil: 3%, ice yolk: 2%, locust bean gum: 2.5%o, xanthan gum: 1.3%o of mono-, di-glycerol fatty acid esters: 1.2 per mill, the balance being water.

(2) The additional efficacy component is red ginseng water extract powder: 0.355g, red ginseng extract: 0.018g, elderberry juice concentrate powder: 0.048g.

2. Preparation process

Example 10

1. The formula comprises the following components:

(1) 50g ice cream base formulation:

white granulated sugar: 10%, skim milk powder: 10%, milk protein: 4%, fructose syrup: 3%, cream: 13%, palm oil: 5%, ice yolk: 6%, locust bean gum: 1.5%o, xanthan gum: 0.3%o of mono-, di-glycerol fatty acid esters: 1.2%o: 3 per mill, and the balance of water.

(2) The additional efficacy component is red ginseng water extract powder: 0.58g, red ginseng extract: 0.026g, concentrated fruit juice powder of elderberry: 0.062g.

2. Preparation process

Example 11

1. The formula comprises the following components:

(1) 50g ice cream base formulation:

white granulated sugar: 14%, full-fat milk powder: 3%, skim milk powder: 5%, maltose syrup: 6%, cream: 30%, whole egg powder: 2%, locust bean gum: 1.5%o, xanthan gum: 0.3%o of mono-, di-glycerol fatty acid esters: 1.2 per mill, the balance being water.

(2) The additional efficacy component is red ginseng water extract powder: 0.57g, red ginseng extract: 0.027g, concentrated fruit juice powder of elderberry: 0.062g.

2. Preparation process

Comparative example 5

Only 50g of ice cream base formulation was changed on the basis of example 6:

white granulated sugar: white granulated sugar: 2%, full-fat milk powder: 5%, skim milk powder: 7%, maltose syrup: 6%, cream: 20%, ice yolk: 6%, locust bean gum: 2.5%o, xanthan gum: 1.3%o of mono-, di-glycerol fatty acid esters: 1.2 per mill, the balance being water.

Comparative example 6

Only 50g of ice cream base formulation was changed on the basis of example 6:

White granulated sugar: 7%, full-fat milk powder: 6%, skim milk powder: 10%, malt syrup: 5%, coconut oil: 20%, ice yolk: 6%, locust bean gum: 4.5%o, xanthan gum: 1.3%o of mono-, di-glycerol fatty acid esters: 1.2 per mill, the balance being water.

Comparative example 7

Only 50g of ice cream base formulation was changed on the basis of example 6:

white granulated sugar: 16%, full cream powder: 3%, skim milk powder: 7%, maltose syrup: 7%, coconut oil: 10%, cream: 16%, palm oil: 5%, ice yolk: 4%, locust bean gum: 4.5%o, xanthan gum: 1.3 per mill, guar gum: 1.0% of mono-and diglycerides: 1.2 per mill, the balance being water.

Example 12

Examples 6 to 11 and comparative examples 5 to 7 were compared for mouthfeel, flavor, and efficacy, and example 6 had mouthfeel, flavor, and efficacy that were significantly superior to other examples and comparative examples.

In addition, example 6 was significantly superior to comparative examples 5 to 7 in terms of the fineness of the taste, flavor release, taste harmony, and efficacy of the product.

Example 13

1. Formulation of

(1) The formula of the yoghurt comprises the following components:

white granulated sugar: 6%, skim milk powder: 13%, cream: 10%, lactobacillus bulgaricus and Streptococcus thermophilus: 50DCU, lactobacillus acidophilus: 25CU, lactobacillus paracasei: 25DCU, locust bean gum: 1.2 per mill, monoglyceride: 2.8%o, the balance being water;

(2) Post-mix cold beverage formulation:

white granulated sugar: 14%, skim milk powder: 10%, full cream powder: 3%, cream: 17%, glucose syrup: 10%, ice yolk: 2%, xanthan gum: 1.5%o guar: 2%o, mono-, di-glycerol fatty acid ester: 1 per mill, and the balance of water.

Wherein, the total mass of the parts (1) and (2) is 50g, and the mass ratio of the yoghurt material to the post-mixed cold drink is as follows: 3:5.

(3) And (3) adding functional components:

red ginseng water extract powder: 0.58g, red ginseng extract: 0.026g, concentrated fruit juice powder of elderberry: 0.063g.

2. Preparation method

1.3 constant volume: accurately metering the feed liquid to the planned dosage

1.5 homogenizing: conventional process breaks fat globules

1.6 sterilization: sterilizing at 95deg.C for 300 seconds

1.7, cooling: cooling the sterilized feed liquid

2.1 Ice cream base mix: mixing white granulated sugar, skim milk powder, whole milk powder, cream, glucose syrup, ice yolk and emulsion stabilizer in proportion, and adding effective components in the step;

2.3 constant volume: accurately metering the feed liquid to the planned dosage

2.4 homogenizing: conventional process breaks fat globules

2.5 sterilizing: sterilizing at 95deg.C for 300 seconds

2.6, cooling: cooling the sterilized feed liquid

3.3 Cooling

3.4 dispensing perfuming

3.8 slicing: cutting ice cream feed liquid into designed shape

3.10 dip coating with liquid nitrogen: the product was dip-coated in liquid nitrogen.

Example 14

1. Formulation of

(1) The formula of the yoghurt comprises the following components:

white granulated sugar: 4%, skim milk powder: 18%, cream: 18%, lactobacillus bulgaricus, streptococcus thermophilus: 150DCU, lactobacillus acidophilus: 125CU, lactobacillus paracasei: 100DCU, locust bean gum: 1.5 per mill, monoglyceride: 2.5%o, the balance being water;

(2) Post-mix cold beverage formulation:

white granulated sugar: 19%, skim milk powder: 7%, full-fat milk powder: 5%, cream: 13%, coconut oil: 7%, glucose syrup: 5%, fructose syrup: 4%, ice yolk: 3%, xanthan gum: 1.5%o locust bean gum: 2.5%o, mono-, di-glycerol fatty acid esters: 1 per mill, the balance being water;

wherein, the total mass of the parts (1) and (2) is 50g, and the mass ratio of the yoghurt material to the post-mixed cold drink is as follows: 1:4.

(3) And (3) adding functional components:

red ginseng water extract powder: 0.66g, red ginseng extract: 0.024g, concentrated fruit juice powder of elderberry: 0.053g.

2. The preparation method is the same as in example 13.

Example 15

1. Formulation of

(1) The formula of the yoghurt comprises the following components:

white granulated sugar: 7%, skim milk powder: 10%, full cream powder: 2%, cream: 12%, coconut oil: 3%, lactobacillus bulgaricus and Streptococcus thermophilus: 250DCU, lactobacillus acidophilus: 100CU, lactobacillus paracasei: 100DCU, locust bean gum: 2.0 per mill, monoglyceride: 1.0 per mill, the balance being water;

(2) Post-mix cold beverage formulation:

white granulated sugar: 14%, skim milk powder: 3%, full cream powder: 5%, cream: 15%, coconut oil: 3%, palm oil: 3%, glucose syrup: 4%, fructose syrup: 5%, ice yolk: 4%, xanthan gum: 1.0%o locust bean gum: 2.0%o, mono-, di-glycerol fatty acid esters: 1 per mill, the balance being water;

Wherein, the total mass of the parts (1) and (2) is 50g, and the mass ratio of the yoghurt material to the post-mixed cold drink is as follows: 4:3.

(3) And (3) adding functional components:

red ginseng water extract powder: 0.55g of red ginseng extract: 0.017g, concentrated fruit juice powder of elderberry: 0.048g

2. The preparation method is the same as in example 13.

The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.

Claims

1. A frozen drink with immunity improving effect is characterized in that,

(1) The formula of the yoghurt comprises the following components:

(2) Post-mix cold beverage formulation:

blueberry pulp: 40%, white granulated sugar: 8%, hydroxypropyl distarch phosphate: 3%, xanthan gum 0.3%;

wherein, the mass ratio of the yoghourt material to the post-mixed cold drink to the fruit and vegetable juice hanging skin is 11:19:13, total mass 50g;

(4) The functional components are as follows:

0.08g of red ginseng water extract powder, 0.004g of red ginseng extract and 0.008g of elderberry concentrated juice powder;

the preparation process of the frozen drink with the immunity improving effect comprises the following steps:

1, preparing a fermented yoghourt base material:

1.1 hydration compounding: uniformly mixing the skim milk powder with water and standing; sequentially adding white granulated sugar, locust bean gum, monoglyceride and cream raw materials, wherein the locust bean gum, the monoglyceride and the white granulated sugar are mixed according to a proportion and then added;

1.2 cycle: after the material mixing is finished, the material liquid continues to circulate, so that the uniform mixing of the raw materials is ensured;

1.3 constant volume: accurately metering the feed liquid to a planned batching amount;

1.4 preheating and degassing: circulating the feed liquid with constant volume; removing air mixed in the feed liquid;

1.5 homogenizing: breaking fat balls;

1.6 sterilization: sterilizing at 95deg.C for 300 seconds;

1.7, cooling: cooling the sterilized feed liquid;

1.8 inoculating and fermenting: on-line adding of strains, and ensuring uniform mixing of the strains and the feed liquid; the temperature in the fermentation tank is kept at 40-43 ℃ to obtain fermented yoghurt base material;

2 post-preparation mixed cold beverage

2.1 Ice cream base mix: mixing white granulated sugar, skim milk powder, whole milk powder, cream, glucose syrup, ice yolk, xanthan gum, guar gum and mono-and diglyceride fatty acid ester in proportion;

2.2, after the material mixing is finished, the material liquid continuously circulates, so that the uniform mixing of the raw materials is ensured;

2.3 constant volume: accurately metering the feed liquid to a planned batching amount;

2.4 homogenizing: breaking fat balls;

2.5 sterilizing: sterilizing at 95deg.C for 300 seconds;

2.6, cooling: cooling the sterilized feed liquid to obtain ice cream base material for standby;

3 preparation of ice cream material

3.1 base material mixing: uniformly mixing the fermented yoghurt base material and the ice cream base material to be used on line according to a proportion;

3.2 emulsification: emulsifying the mixed feed liquid by an emulsifying pump or an emulsifying machine;

3.3, cooling;

3.4 dispensing perfuming;

3.5 after-ripening: after the flavoring of the feed liquid is completed, opening ice water to slowly feed the liquid for cooling;

3.6 congealing: the ice cream feed liquid is changed from liquid to solid, and the puffing of the product is increased;

3.7 chopsticks inserting: inserting the ice cream handle into the cake body by using equipment;

3.8 slicing: cutting ice cream feed liquid into a designed shape;

3.9 quick freezing: cutting out the product, and quickly freezing in a tunnel;

3.10 dip coating with liquid nitrogen: dip-coating the product in liquid nitrogen;

4 preparation of fruit and vegetable juice hanging skin

4.1 raw material weighing;

4.2 mixing materials: putting the fruit and vegetable juice skin-hung material into a jacketed kettle, starting steam and stirring, and adding three raw materials of red ginseng water extract powder, red ginseng extract and elderberry concentrated juice powder in the step;

4.3, adjusting: adjusting the physical and chemical properties to a specified range;

4.4, filling: filling the container into a specified packaging container, wherein the net content accords with the mark;

4.5, sterilization: sterilizing in water bath, and controlling: keeping the temperature at 85 ℃ for 30min;

4.6 cooling: cooling to normal temperature;

5 fruit and vegetable juice hanging skin

5.1 dip coating of fruit and vegetable juice: dip-coating the product in fruit and vegetable juice;

5.2 quick freezing with liquid nitrogen;

and 5.3, packaging to obtain the frozen yoghurt skin ice cream.