CN101390560B - Coconut ice-cream and preparation method thereof - Google Patents
Coconut ice-cream and preparation method thereof Download PDFInfo
- Publication number
- CN101390560B CN101390560B CN2008101806128A CN200810180612A CN101390560B CN 101390560 B CN101390560 B CN 101390560B CN 2008101806128 A CN2008101806128 A CN 2008101806128A CN 200810180612 A CN200810180612 A CN 200810180612A CN 101390560 B CN101390560 B CN 101390560B
- Authority
- CN
- China
- Prior art keywords
- coconut
- cream
- ice cream
- ice
- coconut palm
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 104
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 71
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 28
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 102000057297 Pepsin A Human genes 0.000 claims abstract description 7
- 108090000284 Pepsin A Proteins 0.000 claims abstract description 7
- 229940111202 pepsin Drugs 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 241000737241 Cocos Species 0.000 claims description 47
- 239000000203 mixture Substances 0.000 claims description 26
- 239000006071 cream Substances 0.000 claims description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- 108091006091 regulatory enzymes Proteins 0.000 claims description 4
- 238000001694 spray drying Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000005266 casting Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000008187 granular material Substances 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 230000029087 digestion Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 4
- 238000005461 lubrication Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000020415 coconut juice Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 208000015817 Infant Nutrition disease Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000337007 Oceania Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 208000004938 Trematode Infections Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001815 facial effect Effects 0.000 description 1
- 206010016235 fasciolopsiasis Diseases 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 244000000053 intestinal parasite Species 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
The invention discloses a coconut ice cream, which is composed of 100 weight portions of ice cream and 5-30 weight portions of coconut granules; the ice cream is made of ice cream powder, coconut powder and water through even mixing and preparation, wherein, the ratio of sum of the ice cream powder and coconut powder to water is 1:2.8, while the ratio of ice cream powder to coconut powder is 7-8:1; and the coconut powder is made of coconut flesh through pepsin digestion, filtration and drying. The coconut ice cream contains the unique nutrients of coconut pulp and adopts the coconut powder through enzymatic treatment to enhance the utilization rate of nutrients in the coconut; moreover, the coconut granules enable the ice cream to have fruit taste and maintain the fragrance of coconut flesh.
Description
Technical field
The present invention relates to a kind of cold drink, is a kind of ice cream specifically.
Background technology
Ice cream is because its delicious flavour, nutritious, very popular, in order to satisfy people's needs, occurred now in ice cream, adding fruit, or the fruity ice cream of jam, but the ice cream of this adding fruit, fruit is not carried out deep processing and handle, make that some big molecular nutrition compositions are difficult to directly be absorbed by human body in the fruit, reduced the utilization rate of nutrition in the fruit.
Coconut, Latin formal name used at school are Cocos nucifera L., another name Xu Yu, more king's head, coconut palm wooden dipper, big coconut palm etc.Now be distributed widely in the tropical strand and the hinterland in Asia, Africa, Oceania and America.The history in existing more than 2000 year of China's plantation coconut, existing main concentrating is distributed in various places, Hainan, south, Taiwan, the Lezhou Peninsula, Guangdong, grow well in the place of China Hainan Island below height above sea level 150-200m.Coconut Juice and coconut meat contain protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium etc.The coconut meat look white as a jade, and fragrance is sliding crisp.It is strong that coconut meat has qi-restoratives, and beneficial gas dispels the wind, the effect of the infantile malnutrition due to digestive disturbances or intestinalparasites that disappears desinsection, and food can make us facial moist for a long time, and beneficial people's strength and tolerance are hungry, control children's and wash worm, fasciolopsiasis.But at present mostly coconut is Coconut Juice as what beverage used, and coconut meat is because partially firmly, and delicate fragrance slightly only, so utilization rate is not high, has caused the waste of resource.
Summary of the invention
The object of the present invention is to provide a kind of coconut ice-cream, by coconut flesh and ice cream are processed processing together, the ice cream of making has not only enriched the ice cream kind, and coconut flesh is fully utilized.
The invention provides coconut ice-cream is made up of the ice cream of 100 weight portions and the coconut palm fruit grain of 5-30 weight portion, described ice cream is to be stirred by dried ice cream mix, coconut palm powder and water allotment to make, wherein the weight ratio of dried ice cream mix and coconut palm powder sum of the two and water is 1:2.8, wherein the weight ratio of dried ice cream mix and coconut palm powder is 7-8:1, and described coconut palm powder is through pepsin enzymolysis, filtration and dried matter by coconut flesh.
Described coconut palm fruit grain can directly adopt the pulp grain that is cut into by coconut flesh, also can be to add in honey or the maltose liquid after coconut flesh is cut into the pulp grain, be heated to 70-90 ℃ and be incubated the saccharification pulp grain that saccharification in 30-120 minute is handled to obtain, make pulp softening and saccharification, to improve the taste and the mouthfeel of coconut palm fruit grain.
As required, can also be mixed with whipping cream in described ice cream so that taste lubrication, the weight ratio of dried ice cream mix and whipping cream is 7-13:1.
The present invention also provides the preparation method of above-mentioned coconut ice-cream, comprises following process:
(1) with the coconut flesh chopping, adds water and break into the coconut palm pulp, be heated to 90-95 ℃ again and kept this temperature 5-10 minute, be cooled to 40-46 ℃ then; Cooled coconut palm pulp, adds pepsin and carried out enzymolysis 5-6 hour to 2.0-3.0 with acid for adjusting pH value, boils then to make enzyme-deactivating, reduces to normal temperature again; The pH value of regulatory enzyme hydrolysis products is to neutrality, isolated by filtration then; It is standby that filtrate gets Powdered coconut palm powder through spray-drying;
(2) coconut palm powder and the dried ice cream mix weight ratio according to 1:7-8 is mixed, mixes with water then, wherein coconut palm powder and dried ice cream mix the two mixture and the weight ratio of water be 1:2.8, the mixture that mixes was put 15～20 minutes only;
(3) ice cream maker is cleaned up put into expanded pipe, deployed slip is poured in the machine, the operation ice cream maker is got ice cream;
(4) will take by weighing the ratio coconut palm fruit grain of ice cream gross weight 5-30%, and join in the ice cream that step (3) makes and get final product.
Used coconut palm fruit grain can be that coconut flesh is removed the pulp grain that is cut into behind the casting skin in the said method, can also be the coconut palm pulp that adopts after following method is further handled: add in honey or the maltose liquid after coconut flesh is cut into the pulp grain, be heated to 70-90 ℃ and be incubated saccharification in 30-120 minute and handle, pull the back drop out and remove unnecessary liquid glucose and cool to room temperature.
Can also be mixed with whipping cream so that taste lubrication in described step (2), the weight ratio of dried ice cream mix and whipping cream is 7-13:1.
Coconut ice-cream provided by the invention, contain coconut palm powder and coconut palm fruit grain, enriched the ice cream kind, and this ice cream is rich in the distinctive nutrition of coconut flesh, and the coconut palm powder is to adopt coconut flesh through pepsin enzymolysis and dried product, make the compositions such as high molecular weight protein that are difficult in the former coconut flesh absorbing become the nutritional labeling that low molecular amino acid, low molecular polypeptide etc. easily absorb through enzymolysis, can improve the utilization rate of nutrition in the coconut; And the coconut fruit grain makes ice cream have the mouthfeel of fruit grain, and has kept the delicate fragrance of coconut flesh; Through the fruit of the coconut palm after saccharification grain, not only increased nutrition, and coconut palm fruit grain is softening and have sweet taste, has improved it and has chewed mouthfeel.
Production method of the present invention, technology is simple, is easy to operate and control.
The specific embodiment
Below by specific embodiment the present invention is described in further detail, to help understanding content of the present invention.
Embodiment 1
The preparation method is as follows:
(1) coconut flesh is chopped into the fritter of 2-3mm.The water of getting one times of amount of fritter adding of part chopping breaks into the coconut palm pulp, is heated to 90-95 ℃ again and keeps this temperature 5-10 minute, is cooled to 40-46 ℃ then; To 2.0-3.0, the adding pepsin carries out enzymolysis 5-6 hour (its enzymolysis time can according to pepsic consumption adjustment) with the salt acid for adjusting pH value for cooled coconut palm pulp, boils then to make enzyme-deactivating, reduces to normal temperature again; The pH value of regulatory enzyme hydrolysis products is to neutrality, isolated by filtration then; It is standby that filtrate gets Powdered coconut palm powder through spray-drying.
(2) coconut palm powder and the dried ice cream mix part by weight according to 1:7-8 is mixed, mixes with water then, wherein coconut palm powder and dried ice cream mix the two mixture and the part by weight of water be 1:2.8, the mixture that mixes was put 15～20 minutes only;
(3) ice cream maker is cleaned up put into expanded pipe, deployed slip is poured in the machine, the operation ice cream maker is got ice cream;
(4) will take by weighing the ratio coconut palm fruit grain of ice cream gross weight 5-30%, and join in the ice cream that step (3) makes and get final product.
Embodiment 2
Used as different from Example 1 coconut palm fruit grain preparation as follows: honey or maltose add the solution that forms 60-80% (wt%) in the entry, after coconut flesh being cut into the pulp grain of 2-3mm size, be added in honey or the maltose liquid, be heated to 70-90 ℃ and be incubated saccharification in 30-120 minute and handle, pull the back drop out and remove unnecessary liquid glucose and cool to room temperature.
Embodiment 3
Also simultaneously add in water in step (2) as different from Example 1 that whipping cream mixes so that taste lubrication, the weight ratio of dried ice cream mix and whipping cream is 7-13:1.
Claims (8)
1. coconut ice-cream, form by the ice cream of 100 weight portions and the coconut palm fruit grain of 5-30 weight portion, described ice cream is to be stirred by dried ice cream mix, coconut palm powder and water allotment to make, wherein the weight ratio of dried ice cream mix and coconut palm powder sum of the two and water is 1: 2.8, wherein the weight ratio of dried ice cream mix and coconut palm powder is 7-8: 1, and described coconut palm powder is the material by following method preparation:
With the coconut flesh chopping, add water and break into the coconut palm pulp, be heated to 90-95 ℃ again and kept this temperature 5-10 minute, be cooled to 40-46 ℃ then; Cooled coconut palm pulp, adds pepsin and carried out enzymolysis 5-6 hour to 2.0-3.0 with acid for adjusting pH value, boils then to make enzyme-deactivating, reduces to normal temperature again; The pH value of regulatory enzyme hydrolysis products is to neutrality, isolated by filtration then; Filtrate gets Powdered coconut palm powder through spray-drying.
2. coconut ice-cream as claimed in claim 1 is characterized in that: described coconut palm fruit grain is the pulp grain that is cut into by coconut flesh.
3. coconut ice-cream as claimed in claim 1 is characterized in that: described coconut palm fruit grain is to add in honey or the maltose liquid after coconut flesh is cut into the pulp grain, is heated to 70-90 ℃ and be incubated 30-120 minute, and the saccharification pulp grain that obtains is handled in saccharification.
4. as described coconut ice-cream one of in the claim 1 to 3, it is characterized in that: also be mixed with whipping cream in the described ice cream, the weight ratio of dried ice cream mix and whipping cream is 7-13: 1.
5. the preparation method of the described coconut ice-cream of claim 1 is characterized in that comprising following process:
(1) with the coconut flesh chopping, adds water and break into the coconut palm pulp, be heated to 90-95 ℃ again and kept this temperature 5-10 minute, be cooled to 40-46 ℃ then; Cooled coconut palm pulp, adds pepsin and carried out enzymolysis 5-6 hour to 2.0-3.0 with acid for adjusting pH value, boils then to make enzyme-deactivating, reduces to normal temperature again; The pH value of regulatory enzyme hydrolysis products is to neutrality, isolated by filtration then; It is standby that filtrate gets Powdered coconut palm powder through spray-drying;
(2) with coconut palm powder and dried ice cream mix according to 1: the part by weight of 7-8 mixes, mix with water then, wherein coconut palm powder and dried ice cream mix the two mixture and the weight ratio of water be 1: 2.8, the mixture that mixes was left standstill 15-20 minute;
(3) ice cream maker is cleaned up put into expanded pipe, deployed slip is poured in the machine, the operation ice cream maker is got ice cream;
(4) take by weighing the coconut palm fruit grain of ice cream gross weight 5-30%, join in the ice cream that step (3) makes and get final product.
6. the preparation method of coconut ice-cream as claimed in claim 5 is characterized in that the preparation as follows of described coconut palm fruit grain: after coconut flesh is removed casting skin, be cut into the pulp grain.
7. the preparation method of coconut ice-cream as claimed in claim 5, it is characterized in that the preparation as follows of described coconut palm fruit grain: after coconut flesh is cut into the pulp grain, add in honey or the maltose liquid, be heated to 70-90 ℃ and be incubated saccharification in 30-120 minute and handle, pull the back drop out and remove unnecessary liquid glucose and cool to room temperature.
8. as the preparation method of described coconut ice-cream one of in the claim 5 to 7, it is characterized in that: also add whipping cream in described step (2), the weight ratio of dried ice cream mix and whipping cream is 7-13: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101806128A CN101390560B (en) | 2008-11-18 | 2008-11-18 | Coconut ice-cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101806128A CN101390560B (en) | 2008-11-18 | 2008-11-18 | Coconut ice-cream and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101390560A CN101390560A (en) | 2009-03-25 |
| CN101390560B true CN101390560B (en) | 2011-01-19 |
Family
ID=40491224
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101806128A Expired - Fee Related CN101390560B (en) | 2008-11-18 | 2008-11-18 | Coconut ice-cream and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101390560B (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132732B (en) * | 2011-03-16 | 2013-04-17 | 海南大学 | Coconut juice yoghourt ice cream and preparation method thereof |
| CN103651823A (en) * | 2012-09-13 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Coconut milkshake powder |
| CN102948595A (en) * | 2012-11-25 | 2013-03-06 | 哈尔滨派特纳生物科技开发有限公司 | Coconut milk ice cream and manufacturing method thereof |
| CN104146141A (en) * | 2013-05-15 | 2014-11-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for preparing diced fruit containing ice cream |
| CN103392897A (en) * | 2013-08-19 | 2013-11-20 | 廖景位 | Mango ice cream |
| CN103392896A (en) * | 2013-08-19 | 2013-11-20 | 廖景位 | Mango ice cream preparation method |
| CN104855669A (en) * | 2015-04-29 | 2015-08-26 | 桐城市牯牛背农业开发有限公司 | Cress ice cream and processing technology thereof |
| CN106387289A (en) * | 2016-08-31 | 2017-02-15 | 长春福瑞纳新新食品有限公司 | Matcha ice cream powder, ice cream and traditional Chinese medicinal health-care ice cream |
| CN108522776A (en) * | 2018-04-02 | 2018-09-14 | 佛山市南海旺阁渔村饮食服务有限公司 | Ginger vinegar ice cream and preparation method thereof |
| CN116406732B (en) * | 2021-12-31 | 2024-02-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream with ice skin and preparation process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048968A (en) * | 1989-07-27 | 1991-02-06 | 海南省地方国营海口罐头厂 | The natural coconut palm juice beverage manufacturing method of containing granular type coconut meat |
| CN1488264A (en) * | 2003-08-11 | 2004-04-14 | 华南理工大学 | Coconut yoghurt and production method thereof |
| CN101015336A (en) * | 2007-03-09 | 2007-08-15 | 伍曾利 | Prepn. of coconut extractive |
| CN101258878A (en) * | 2008-04-23 | 2008-09-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk product and preparation thereof |
-
2008
- 2008-11-18 CN CN2008101806128A patent/CN101390560B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048968A (en) * | 1989-07-27 | 1991-02-06 | 海南省地方国营海口罐头厂 | The natural coconut palm juice beverage manufacturing method of containing granular type coconut meat |
| CN1488264A (en) * | 2003-08-11 | 2004-04-14 | 华南理工大学 | Coconut yoghurt and production method thereof |
| CN101015336A (en) * | 2007-03-09 | 2007-08-15 | 伍曾利 | Prepn. of coconut extractive |
| CN101258878A (en) * | 2008-04-23 | 2008-09-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk product and preparation thereof |
Non-Patent Citations (1)
| Title |
|---|
| 黄发新等.芒果、椰子鲜果冰淇淋的研究.《广州食品工业科技》.1997,第13卷(第01期), * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101390560A (en) | 2009-03-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101390560B (en) | Coconut ice-cream and preparation method thereof | |
| CN101390638B (en) | Coconut milk tea and preparation method thereof | |
| CN103040061B (en) | A kind of production method of adding the buckwheat beverage of maize oligopeptide | |
| CN103610205A (en) | Method for preparing bitter gourd instant beverage | |
| CN104161157A (en) | Globe artichoke tea and preparation method thereof | |
| CN104055175A (en) | Preparation method of coconut honeydew | |
| CN106722168A (en) | Rush the preparation method of compound millet powder | |
| CN103598389A (en) | Milk-flavor raisins | |
| CN105454954B (en) | A kind of compound highland barley milk beverage and preparation method thereof | |
| CN103484298A (en) | Mango wine | |
| CN103652181A (en) | A tartary buckwheat tea beverage | |
| CN106473025A (en) | A kind of tart flavour fish pill and preparation method thereof | |
| CN107125544A (en) | The preparation method of pineapple rice cake | |
| CN105360859A (en) | Method for processing termitomyces albuminosus milk beverage | |
| CN105053430A (en) | Loquat filled chocolate | |
| CN103392896A (en) | Mango ice cream preparation method | |
| CN107455699A (en) | A kind of ion Vc composition containing pawpaw and preparation method thereof | |
| CN105166045A (en) | Preparation method for fruit particle yoghourt | |
| CN102058009A (en) | Tartary buckwheat ice cream | |
| CN104687197A (en) | Coconut fruit particle drink and preparation method thereof | |
| CN104432391A (en) | Compound solid beverage with fruits and vegetables | |
| CN109315566A (en) | A kind of compound solid beverage and its production technology | |
| CN103211264A (en) | Sweet corn and ginkgo beverage, and preparation method thereof | |
| KR102324337B1 (en) | Tomato Beverage Containing Royal Jelly And Manufacturing Method Thereof | |
| CN101791035A (en) | Freezing beverage containing mentha haplocalyx, cucumber and soya-bean milk |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110119 Termination date: 20131118 |