CN100376169C - Fruit-juice ice cream and its preparation process - Google Patents
Fruit-juice ice cream and its preparation process Download PDFInfo
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- CN100376169C CN100376169C CNB031391044A CN03139104A CN100376169C CN 100376169 C CN100376169 C CN 100376169C CN B031391044 A CNB031391044 A CN B031391044A CN 03139104 A CN03139104 A CN 03139104A CN 100376169 C CN100376169 C CN 100376169C
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- fruit juice
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Abstract
The present invention relates to fruit juice ice cream and a preparation process thereof. The present invention is characterized in that the fruit juice ice cream has raw materials (according to the weight mixture ratio) of 18 to 23% of fruit juice, 45 to 53% of milk, 3 to 5% of cream, 13 to 17% of white granulated sugar, 8 to 12% of yolk, 0.06 to 0.12% of beta-cyclodextrin and 0.01 to 0.05% of essence. The present invention maintains the advantage of ice cream of cool daintily exquisite mouth feeling of eaters, has dense fruit flavor, reserves various nutrient components of original fruit, has the health care effects of preventing diseases, expulsing toxin, clearing heat from throats, moistening lungs, strengthening and nourishing bodies, and has wide application and popularization prospect.
Description
Affiliated technical field
The present invention relates to a kind of fruit juice ice cream and preparation technology thereof.
Technical background
During the broiling summer, ice cream is the dark ace-high food of relieving summer heat.But higher fatty acid, the high heat that form owing to raw materials such as containing sucrose, milk powder, margarine and emulsion stabilizer in the normal ice cream, make some fear obesity, wish that the consumer who reduces blood fat, keeps fit hangs back, and brings certain psychological burden.
Summary of the invention
Purpose of the present invention just is to provide a kind of fruit juice ice cream and preparation technology thereof, and its ice cream of making is delicate mouthfeel, cooling and heatstroke-eliminating both, and is nutritious again.
Technical scheme of the present invention is achieved in that and it is characterized in that: the raw material of this product is formed and weight proportion is: fruit juice 18-23%, milk 45-53%, cream 3-5%, white granulated sugar 13-17%, yolk 8-12%, cycloheptaamylose 0.06-0.12% and essence 0.01-0.05%.
Described fruit juice is olive juice or emblic juice.
Its preparation technology is:
(1) take by weighing each raw material by weight ratio after, white granulated sugar is mixed with yolk, be stirred to after the foaming milk boiling and slowly pour in the egg liquid, fully beat evenly, make temperature be controlled at 70-75 ℃ and keep 100min;
(2) cream, fruit juice are added in the egg milk liquid, filter, constantly beat, add essence after making volume increase 30-50%;
(3) mix the back cooling, congeal.
In order to make ice cream of the present invention have best mouthfeel and best health-care effect, the best proportioning of this ice cream materials is: fruit juice 21%, milk 50%, cream 4.89%, white granulated sugar 14%, yolk 10%, cycloheptaamylose 0.08% and essence 0.03%.
Olive also claims Chinese olive, Qing Lan, every 100g pulp calcic 204mg, fatty 6.55g, vitamin C 500-1800mg.This shows that olive pulp nutritive value is very high, especially is rich in calcareous and vitamin C, wherein calcium content is " kings of all kinds of fruits ".The Compendium of Material Medica record, olive can " be controlled sore-throat "; " augmenting Essentials of Materia Medica " points out, olive energy " clearing is promoted the production of body fluid, and relieving restlessness is relieved the effect of alcohol "; " date China's book on Chinese herbal medicine " says that olive has the effect of " appetizing, the therapeutic method to keep the adverse qi flowing downward, antidiarrheal ".Therefore, the olive juice that squeezes with new fresh olive has benefiting action to children, women and old man, can help digest, improve a poor appetite, and promotes growing of children's torso each side function; Prevent the elderly's atherosclerotic, reduce the miocardial infarction incidence of disease, prevent that senile osteoporosis and bone are aging; Promote to absorb mineral matter, calcium and vitamin, guarantee women's pregnancy period and lactation nutrient balance; Also have and reduce hydrochloric acid in gastric juice, stop gastritis and improve the toxin expelling of liver, the function of detoxifcation.
And emblic is to be subjected to a kind of wild assorted fruit of liking among the people deeply, has very high nutritive value and medical value, since ancient times just by people as body-building and medicinal the fruit.Studies show that emblic pulp contains 18 seed amino acids, 16 kinds of trace elements, 12 kinds of vitamins, every 100g pulp kind contains vitamin C up to 500mg, Duos 100 times than citrus, is 160 times of apple.It will be further appreciated that the emblic fruit juice that is squeezed by fresh emblic contains a great deal of active material that delays senility that has---(ZnSOD, CuSOD), every milliliter of emblic juice contains SOD organized enzyme 964.28 international units to superoxide dismutase.Compendium of Material Medica record Phyllanthus embical fruit has the effect of " clothes are made light of one's life by commiting suicide the long body of prolonging life for a long time ".For this reason, emblic is appointed as at one of three kinds of health plants of whole world popularizing planting by the United Nations's health organization.
Than existing ice cream, remarkable advantage of the present invention is: it adds fruit juice in the ice cream, not only kept ice-cream refrigerant tasty and refreshing, delicate mouthfeel, it has strong fruity in addition, and the various nutritional labelings of former fruit have been kept, the health-care efficacy of have diseases prevention toxin expelling, throat-clearing lung-moistening, being healthy and strong and taking care of health, its application has a extensive future.
The specific embodiment
Embodiments of the invention are as follows, and finished product all is example: (embodiments of the invention are not limited only to this) embodiment one with 100Kg:
Take by weighing olive/emblic fruit juice 18Kg by weight ratio, milk 52Kg, cream 5Kg, white granulated sugar 13Kg, yolk 11.88Kg, cycloheptaamylose 90g and olive/emblic essence 30g.White granulated sugar is mixed with yolk, be stirred to after the foaming milk boiling and slowly pour in the egg liquid, fully beat evenly, make temperature be controlled at 70-75 ℃ and keep 100min.Cream, olive/emblic fruit juice is added in the egg milk liquid then, filters, constantly beat, add olive/emblic essence after making volume increase 30-50%, to be mixed evenly after with its cooling, congeal, promptly make finished product.
Embodiment two:
Take by weighing olive/emblic fruit juice 20Kg by weight ratio, milk 50Kg, cream 4.5Kg, white granulated sugar 14.37Kg, yolk 11Kg, cycloheptaamylose 100g and olive/emblic essence 30g, all the other preparation methods are with embodiment one.
Embodiment three:
Take by weighing olive/emblic fruit juice 23Kg by weight ratio, milk 46Kg, cream 5Kg, white granulated sugar 15.83Kg, yolk 10Kg, cycloheptaamylose 120g and olive/emblic essence 50g, all the other preparation methods are with embodiment one.
In order to make the present invention obtain best mouthfeel and best health-care effect, most preferred embodiment of the present invention is embodiment four:
Take by weighing olive/emblic fruit juice 21Kg by weight ratio, milk 50Kg, cream 4.89Kg, white granulated sugar 15Kg, yolk 9.5Kg, cycloheptaamylose 80g and olive/emblic essence 30g, all the other preparation methods are with embodiment one.
Claims (3)
1. fruit juice ice cream is characterized in that: the raw material of this product is formed and weight proportion is: fruit juice 18-23%, milk 45-53%, cream 3-5%, white granulated sugar 13-17%, yolk 8-12%, cycloheptaamylose 0.06-0.12% and essence 0.01-0.05%; The ice-cream step of preparation process of described fruit juice is:
1) take by weighing each raw material by weight ratio after, white granulated sugar is mixed with yolk, be stirred to after the foaming milk boiling and slowly pour in the egg liquid, fully beat evenly, make temperature be controlled at 70-75 ℃ and keep 100min;
2) cream, fruit juice are added in the egg milk liquid, filter, constantly beat, add essence after making volume increase 30-50%;
3) cooling is congealed.
2. fruit juice ice cream according to claim 1 is characterized in that: the best proportioning of this products material is: fruit juice 21%, milk 50%, cream 4.89%, white granulated sugar 14%, yolk 10%, cycloheptaamylose 0.08% and essence 0.03%.
3. fruit juice ice cream according to claim 1 and 2 is characterized in that: described fruit juice is olive juice or emblic juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031391044A CN100376169C (en) | 2003-08-12 | 2003-08-12 | Fruit-juice ice cream and its preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031391044A CN100376169C (en) | 2003-08-12 | 2003-08-12 | Fruit-juice ice cream and its preparation process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1579191A CN1579191A (en) | 2005-02-16 |
| CN100376169C true CN100376169C (en) | 2008-03-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB031391044A Expired - Fee Related CN100376169C (en) | 2003-08-12 | 2003-08-12 | Fruit-juice ice cream and its preparation process |
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| Country | Link |
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| CN (1) | CN100376169C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416676B (en) * | 2008-11-21 | 2011-02-02 | 内蒙古伊利实业集团股份有限公司 | Frozen beverage containing olive and tangerine peel and preparation method thereof |
| CN102326662A (en) * | 2011-10-20 | 2012-01-25 | 陈雨婷 | Lavender fruity ice cream and preparation method thereof |
| CN103392899A (en) * | 2013-08-26 | 2013-11-20 | 安徽燕之坊食品有限公司 | Clausena lansium ice cream and preparation method thereof |
| CN104642707A (en) * | 2013-11-21 | 2015-05-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice-cream and preparation method thereof |
| CN109156600A (en) * | 2018-09-21 | 2019-01-08 | 广西来宾滋乐美食品有限公司 | A kind of ice cream and preparation method thereof with sober-up function |
| CN109315583A (en) * | 2018-11-28 | 2019-02-12 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt ice cream and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1031468A (en) * | 1987-08-14 | 1989-03-08 | 奥林匹斯工业有限公司 | Fruit shake and preparation method |
| CN1094898A (en) * | 1993-12-28 | 1994-11-16 | 孔兆钦 | Production method for series health-care ice cream |
-
2003
- 2003-08-12 CN CNB031391044A patent/CN100376169C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1031468A (en) * | 1987-08-14 | 1989-03-08 | 奥林匹斯工业有限公司 | Fruit shake and preparation method |
| CN1094898A (en) * | 1993-12-28 | 1994-11-16 | 孔兆钦 | Production method for series health-care ice cream |
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| Publication number | Publication date |
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| CN1579191A (en) | 2005-02-16 |
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| C14 | Grant of patent or utility model | ||
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| ASS | Succession or assignment of patent right |
Owner name: FUZHOU GREAT WORLD OLIVE CO., LTD. Free format text: FORMER OWNER: ZHENG JINYING Effective date: 20131213 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| C53 | Correction of patent for invention or patent application | ||
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Inventor after: Zheng Hualin Inventor before: Zheng Jinying |
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| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 350026 FUZHOU, FUJIAN PROVINCE TO: 350000 FUZHOU, FUJIAN PROVINCE Free format text: CORRECT: INVENTOR; FROM: ZHENG JINYING TO: ZHENG HUALIN |
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| TR01 | Transfer of patent right |
Effective date of registration: 20131213 Address after: Nantai road Cangshan District Fuzhou 350000 Fujian province No. 38 Hang Hing Garden Building 1 4-5F Patentee after: FUZHOU DASHIJIE OLIVE CO., LTD. Address before: 350026 big world olive limited company, No. 109 Pu Lu, Cangshan District, Fujian, Fuzhou Patentee before: Zheng Jinying |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20080326 Termination date: 20140812 |
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| EXPY | Termination of patent right or utility model |