CN101138380B - Rum soft ice cream and method of preparing the same - Google Patents
Rum soft ice cream and method of preparing the same Download PDFInfo
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- CN101138380B CN101138380B CN2006101519891A CN200610151989A CN101138380B CN 101138380 B CN101138380 B CN 101138380B CN 2006101519891 A CN2006101519891 A CN 2006101519891A CN 200610151989 A CN200610151989 A CN 200610151989A CN 101138380 B CN101138380 B CN 101138380B
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Abstract
The present invention discloses a rum soft ice cream and the preparation method; the raw materials contain 30 to 50 shares of white granulated sugar, 10 to 40 shares of rum, 5 to 20 shares of fresh milk, 5 to 20 shares of non diary cream, 0.4 to 1.2 shares of guar gum, 0.1 to 0.8 share of carboxymethyl cellulose, o.2 to 1.2 shares of glycerin monostearate, o.2 to 1.2 shares of sucrose ester, 0.05to 0.6 share of milk flavor, 0.1 to 0.5 share of rum essence and 50 to 240 shares of drinking water. In addition, 5 to 20 shares of fruit juice can be added for preparation to get the rum soft ice cream with fruity flavor. The present invention of rum soft ice cream is added with rum and has the pure taste of rum. The taste of the ice cream is unique and the refreshing ice cream can bring people incomparable enjoy. The amount of fat and protein contained is large and the quality is high which contains a plurality of vitamins and mineral such as calcium, phosphor, magnesium, kalium, manganese,chrome, etc.; in this way, the ice cream can adjust the incretion of people and promote the metabolism; the blood microcirculation and cell activity can be enhanced; moreover, the ice cream has the function of deferring senility.
Description
[technical field]
The present invention relates to field of food, particularly be the soft ice cream of Rum flavor and the method for preparing this soft ice cream thereof.
[background technology]
Along with the raising of living standards of the people, ice cream has been not only the product in summer, and ice cream progressively changes hobby into from the cooling heatstroke prevention effect in past, turns to name, special, new, strange, strange kind from primary demand, based on enjoyment.
Rum also is sugar wine, it is a kind of byproduct of sugar industry, it makes raw material with sucrose, makes molasses earlier, again through fermentation, distillation, then in oak barrel, store and form for many years, belong to natural prodcuts, special taste, pure and fresh pleasant, give the enjoyment of not having the language rival, be subjected in the international market welcoming widely.
[summary of the invention]
The purpose of this invention is to provide a kind of method of soft ice cream and this soft ice cream of preparation of Rum flavor, this soft ice cream contains the Rum of unique flavor, and pure taste is organized satiny.
A kind of Rum soft ice cream, composition comprises by weight: 30～50 parts of white granulated sugars; 10～40 parts of Rums; 5～20 parts of fresh milks; 5～20 parts of vegetable fat powders; 0.4～1.2 part of melon bean gum; 0.1～0.8 part of sodium carboxymethylcellulose; 0.2～1.2 part of monoglyceride; 0.2～1.2 part of sucrose ester; 0.05～0.6 part in milk essence; 0.1～0.5 part in bright nurse essence; 50～240 parts of drinking water.In addition, can add fruit juice and allocate for 5～20 parts, to obtain fruity Rum soft ice cream.
The preparation method of above-mentioned Rum soft ice cream comprises the steps:
1) supplementary material is prepared:
A) white granulated sugar is pulverized, vegetable fat powder, melon bean gum, sodium carboxymethylcellulose, monoglyceride, sucrose ester, milk essence and Lang Mu essence mix;
B) Powdered supplementary material sieves: with the bulky grain fragmentation in the supplementary material that mixes, sieve through 40 orders;
2) dissolving: powder supplementary material, fresh milk that step 1) obtains are poured in the drinking water,,, stirred Yi Bian stir Yi Bian pour into;
3) slurry that homogeneous: with step 2) obtains uses the homogenizer homogeneous;
4) aging: that the slurry behind the homogeneous was worn out 15～30 minutes at normal temperatures;
5) mix: with Rum, fruit juice and the slurry after wearing out mix, stir;
6) refrigeration, manufactured goods: the slurry that step 5) is obtained is poured in the soft ice-cream machine refrigeration automatically into, promptly gets soft ice cream.
Have the pure mouthfeel of Rum owing to adding Rum in the Rum soft ice cream of the present invention, special taste, pure and fresh pleasant, give the enjoyment of not having the language rival.How of fine quality its contained lipoprotein quality is, contains mineral matters such as multivitamin and calcium, phosphorus, magnesium, potassium, manganese, chromium, can regulate human endocrine, enhances metabolism, strengthens blood microcirculation, strengthen cell viability, and effect such as delay senility.
[specific embodiment]
Describe the present invention in detail below by embodiment:
Embodiment 1---original flavor Rum soft ice cream
Weighing white granulated sugar 30g, Rum 20g, fresh milk 5g, vegetable fat powder 5g, melon bean gum 0.4g, sodium carboxymethylcellulose 0.8g, monoglyceride 0.2g, sucrose ester 1.2g, milk essence 0.05g by weight, bright nurse essence 0.1g, drinking water 180g.Powder such as white granulated sugar, vegetable fat powder, melon bean gum, sodium carboxymethylcellulose, monoglyceride, sucrose ester, milk essence, bright nurse essence is even, with 40 purpose sieve; With above-mentioned powder mixture and fresh milk, join while stirring in 60 portions of drinking water, fully stir; Use homogenizer to carry out homogeneous; Slurry behind the homogeneous was at room temperature left standstill aging 15～30 minutes; With Rum with aging after slurry mix, stir; The slurry that is mixed with Rum that stirs is poured in the soft ice-cream machine, used soft ice-cream machine to freeze automatically, promptly get soft ice cream.
Embodiment 2---orange flavor Rum soft ice cream
Weighing white granulated sugar 50g, Rum 10g, new fresh orange-juice 5g, fresh milk 12g, vegetable fat powder 20g, melon bean gum 1.2g, sodium carboxymethylcellulose 0.1g, monoglyceride 0.7g, sucrose ester 0.2g, milk essence 0.6g by weight, bright nurse essence 0.5g, drinking water 50g.Fruit juice adds when adding Rum, and other preparation process is with embodiment 1.
Embodiment 3---lemon Rum soft ice cream
Weighing white granulated sugar 40g, Rum 40g, fresh lemon juice 20g, fresh milk 20g, vegetable fat powder 12.5g, melon bean gum 0.8g, sodium carboxymethylcellulose 0.35g, monoglyceride 1.2g, sucrose ester 0.7 g, milk essence 0.3g by weight, bright nurse essence 0.3g, drinking water 240g.Fruit juice adds when adding Rum, and preparation process is with embodiment 1.
Be the every mouthfeel index evaluations of 20 popular evaluations below to Rum soft ice cream embodiment
As can be seen from the above table among three embodiment, the made cake body note flavor of embodiment 1 is pure, institutional framework is satiny, whole mouthfeel, and the practical value height, extremely popular evaluation is welcome, and embodiment 3 takes second place, embodiment 2 is bad slightly.
Claims (1)
1. the preparation method of a Rum soft ice cream, this Rum soft ice cream composition by weight comprises: 30～50 parts of white granulated sugars, 10～40 parts of Rums, 5～20 parts of fresh milks, 5～20 parts of vegetable fat powders, 0.4～1.2 part of melon bean gum, 0.1～0.8 part of sodium carboxymethylcellulose, 0.2～1.2 part of monoglyceride, 0.2～1.2 part of sucrose ester, 0.05～0.6 part in milk essence, 0.1～0.5 part in bright nurse essence, 50～240 parts of drinking water, 5～20 parts of fruit juice; It is characterized in that, comprise the steps:
1) supplementary material is prepared:
A) white granulated sugar is pulverized, vegetable fat powder, melon bean gum, sodium carboxymethylcellulose, monoglyceride, sucrose ester, milk essence and Lang Mu essence mix;
B) Powdered supplementary material sieves: with the bulky grain fragmentation in the supplementary material that mixes, sieve through 40 orders;
2) dissolving: powder supplementary material, fresh milk that step 1) obtains are poured in the drinking water,,, stirred Yi Bian stir Yi Bian pour into;
3) slurry that homogeneous: with step 2) obtains uses the homogenizer homogeneous;
4) aging: that the slurry behind the homogeneous was worn out 15～30 minutes at normal temperatures;
5) mix: with Rum, fruit juice and the slurry after wearing out mix, stir;
6) refrigeration, manufactured goods: the slurry that step 5) is obtained is poured in the soft ice-cream machine refrigeration automatically into, promptly gets soft ice cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101519891A CN101138380B (en) | 2006-09-06 | 2006-09-06 | Rum soft ice cream and method of preparing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101519891A CN101138380B (en) | 2006-09-06 | 2006-09-06 | Rum soft ice cream and method of preparing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101138380A CN101138380A (en) | 2008-03-12 |
| CN101138380B true CN101138380B (en) | 2011-09-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2006101519891A Expired - Fee Related CN101138380B (en) | 2006-09-06 | 2006-09-06 | Rum soft ice cream and method of preparing the same |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101760378B (en) * | 2010-01-25 | 2013-01-02 | 南宁智汇通生化科技有限公司 | Method for producing compound rum from sugarcane juice and sugarcane molasses |
| CN102113616B (en) * | 2011-03-25 | 2013-11-06 | 上海海上夜餐饮管理有限公司 | Preparation method of ice cream |
| CN102150734A (en) * | 2011-03-25 | 2011-08-17 | 上海海上夜餐饮管理有限公司 | Ice cream |
| US20170251694A1 (en) * | 2014-10-15 | 2017-09-07 | Jbl Holdings, Ii, Inc. | Ice cream incorporating alcohol |
| CN106173174A (en) * | 2016-07-14 | 2016-12-07 | 绍兴市于越酒文化产业发展有限公司 | A kind of yellow wine popsicle and preparation method thereof |
| CN111642725A (en) * | 2020-06-01 | 2020-09-11 | 莱阳顺兴食品有限公司 | Rum seasoning and preparation method thereof |
| CN112690360B (en) * | 2020-12-11 | 2023-06-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20010041208A1 (en) * | 1994-05-13 | 2001-11-15 | Ice Cream Bar, Inc. | Stabilization process for combining ethyl alcohol and ice cream |
| CN1332610A (en) * | 1998-11-23 | 2002-01-23 | Jsp被提名人控股有限公司 | Frozen alcoholic beverages |
| CN1589641A (en) * | 2003-08-29 | 2005-03-09 | 深圳市海川实业股份有限公司 | Loquat ice cream powder |
-
2006
- 2006-09-06 CN CN2006101519891A patent/CN101138380B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20010041208A1 (en) * | 1994-05-13 | 2001-11-15 | Ice Cream Bar, Inc. | Stabilization process for combining ethyl alcohol and ice cream |
| CN1332610A (en) * | 1998-11-23 | 2002-01-23 | Jsp被提名人控股有限公司 | Frozen alcoholic beverages |
| CN1589641A (en) * | 2003-08-29 | 2005-03-09 | 深圳市海川实业股份有限公司 | Loquat ice cream powder |
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| Publication number | Publication date |
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| CN101138380A (en) | 2008-03-12 |
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Granted publication date: 20110907 Termination date: 20160906 |