CN101444249A - Ice cream capable of supplementing calcium - Google Patents
Ice cream capable of supplementing calcium Download PDFInfo
- Publication number
- CN101444249A CN101444249A CNA2007101504532A CN200710150453A CN101444249A CN 101444249 A CN101444249 A CN 101444249A CN A2007101504532 A CNA2007101504532 A CN A2007101504532A CN 200710150453 A CN200710150453 A CN 200710150453A CN 101444249 A CN101444249 A CN 101444249A
- Authority
- CN
- China
- Prior art keywords
- ice cream
- raw material
- cream
- aging
- raw
- 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.)
- Pending
Links
Landscapes
- Confectionery (AREA)
Abstract
An ice cream capable of supplementing calcium is made from the following components by weight: 0.2-0.65% of oyster, 0.1-0.4% of red bean, 0.3-0.75% of kelp, 0.2-0.65% of laver, 0.2-0.65% of sea tangle, 5-20% of powdered milk, 3-10% of cream, 10-20% of sugar, 0.5-6% of an emulsifier, 0.1-0.5% of a stabilizer and water. The ice cream is added with a plurality of raw materials containing the calcium and iodine, which ensures calcium supplement and iodine intake when eating the ice cream, thus reducing various diseases caused by calcium deficiency and iodine deficiency.
Description
Technical field
The present invention relates to ice-cream technical field, is a kind of multiple ice cream capable of supplementing calcium that high calcium food is raw material that contains that adopts specifically.
Background technology
Ice cream be a kind of be primary raw material with drinking water, dairy products (Mpro〉2%), egg product, sweet taste material, spices, edible oil and fat etc., add emulsion stabilizer, pigment etc., by mixed preparing, sterilization, homogeneous, aging (maturation), congeal, or again through the frozen of the volumetric expansion of operations such as moulding, sclerosis processing.Ice-cream being classified as follows:
Just classify by fat content: its fat content of (1) senior whipped ice cream is 14% ~ 16%, and total solids content is 38% ~ 42%.(2) its fat content of whipped ice cream is middle fat ice cream 10% ~ 12%, and total solids content is 34% ~ 38%.(3) its fat content of ice milk is low-fat ice cream made 6% ~ 8%, and total solids content is 32% ~ 34%.
Press ice-cream typoiogical classification: (1) ice cream (ice cream), ice cream is brick shape, is ice cream to be divided in to harden in the different big or small cartons form, and monochrome, double-colored and three looks are arranged, and generally is three looks, with strawberry, vanilla and chocolate for the most general.(2) cup-shaped ice cream is divided in the dixie cup of different capabilities with ice cream or moulds that sclerosis forms in the cup.(3) taper ice cream is divided in the conical vessel of different capabilities with ice cream, forms as sclerosis in the egg tube.(4) special-shaped ice cream injects the special-shaped mould sclerosis with ice cream and forms, or form by special-shaped mould extruding, cutting forming, sclerosis, as doll's ice cream.(5) decorating ice cream, is base with the ice cream, mounts in the above and annotates various cream patterns or literal, a kind of decorative aesthetics is arranged, as ice-cream cake.
By using different spices classification: be divided into vanilla icecream, chocolate ice-cream, coffee ice cream and peppermint ice cream etc.Wherein general with vanilla icecream, chocolate ice-cream secondly.
By the classification of added characteristic raw material: (1) macaroon ice cream, contain the kernel of pulverizing in this class ice cream, as shelled peanut, walnut kernel, almond, Li Ren etc., addition is 2% ~ 6%, its name of an article is generally by the kernel name that adds.(2) sundae, this class ice cream contains the fruit fragment, as pineapple, strawberry, apple, cherry etc., adds corresponding essence and pigment again, and names by used fruit.(3) pudding ice cream, this class ice cream contains a large amount of fruit salad, fragmentation nucleus peach kernel, raisins, preserved fruit etc., and the also adding drinks that has has special strong fragrance.(4) soy milk ice cream has added the higher soya-bean milk of nutritive value in this class ice cream, be the kind of new development in recent years, and various different patterns are arranged, as walnut tofu ice cream, red bayberry bean curd ice cream etc.
Traditional ice-cream product is a primary raw material with milk powder or condensed milk always, and adding carbohydrate, egg product, spices and stabilizing agent congeal after sterilization and become high fat cold drink.Generally the production technology of Cai Yonging is: the various practical spices of pretreatment of raw material-mixing-glue mill-pasteurize-interpolation, pigment or fruit juice raw material-homogeneous-wear out-congeal-finished product.
Traditional ice cream fat content height and nutrient content are low.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of multiple ice cream capable of supplementing calcium that high calcium food is raw material that contains that adopts.
The present invention also aims to provide the preparation method of ice cream capable of supplementing calcium.
The technical scheme that the present invention takes for the technical problem that exists in the solution known technology is:
A kind of ice cream capable of supplementing calcium of the present invention, contain following components by weight percent:
Oyster 0.2-0.65%
Rde bean 0.1-0.4%
Sea-tangle 0.3-0.75%
Laver 0.2-0.65%
Kelp 0.2-0.65%
Milk powder 5-20%
Cream 3-10%
Sugar 10-20%
Emulsifying agent 0.5-6%
Stabilizing agent 0.1-0.5%
Water surplus.
The production method of ice cream capable of supplementing calcium of the present invention may further comprise the steps:
(1) pretreatment of raw material: oyster, rde bean are cleaned the back drying and crushing, sea-tangle, laver, kelp are put into the traditional Chinese medicine extraction jar get juice, with sugar and cream thermosol, stabilizing agent and emulsifying agent are used the hot water complete swelling respectively, above-mentioned raw materials is mixed and adds milk powder, evenly stir, constantly stirring is preheated to 40-60 ℃ and obtains raw mix;
(2) glue mill:, make its no sand type with raw mix glue mill;
(3) pasteurize: under 40-90 ℃, raw mix is used retort sterilization 1-30 minute;
(4) homogeneous: raw mix is cooled to 40-60 ℃, and homogeneous obtains equal raw material under 15-40Mpa;
(5) aging: as equal raw material to be cooled to room temperature, to obtain aging raw material down in aging 12-30 hour at 0-8 ℃;
(6) congeal: in aging raw material, constantly beat and charge into air, under-18 ℃, congeal, harden.
Advantage and good effect that the present invention has are:
Add multiple calcic in the ice cream of the present invention, contain the raw material of iodine, can be in the absorption of edible ice-cream while supplement calcium and iodine, reduce because the generation of every disease that calcium deficiency, iodine deficiency cause.
The specific embodiment
Embodiment 1
(1) pretreatment of raw material: oyster, rde bean are cleaned the back drying and crushing, sea-tangle, laver, kelp are put into the traditional Chinese medicine extraction jar get juice, with sugar and cream thermosol, stabilizing agent and emulsifying agent are used the hot water complete swelling respectively, above-mentioned raw materials is mixed and adds milk powder, evenly stir, constantly stirring is preheated to 60 ℃ and obtains raw mix;
(2) glue mill:, make its no sand type with raw mix glue mill;
(3) pasteurize: under 60 ℃, raw mix is used retort sterilization 15 minutes;
(4) homogeneous: raw mix is cooled to 50 ℃, and homogeneous obtains equal raw material under 30Mpa;
(5) aging: as equal raw material to be cooled to room temperature, to obtain aging raw material down in aging 16 hours at 4 ℃;
(6) congeal: in aging raw material, constantly beat and charge into air, under-18 ℃, congeal, harden.
Above-mentioned each raw material consumption is as follows: oyster 0.5 gram; Rde bean 0.25 gram; Sea-tangle 0.6 gram; Laver 0.4 gram; Kelp 0.4 gram; Milk powder 10 grams; Cream 4 grams; Sugar 15 grams; Sodium carboxymethylcellulose 0.2 gram; Water 50.8 grams.
Claims (1)
1, a kind of ice cream capable of supplementing calcium is characterized in that containing following components by weight percent:
Oyster 0.2-0.65%
Rde bean 0.1-0.4%
Sea-tangle 0.3-0.75%
Laver 0.2-0.65%
Kelp 0.2-0.65%
Milk powder 5-20%
Cream 3-10%
Sugar 10-20%
Emulsifying agent 0.5-6%
Stabilizing agent 0.1-0.5%
Water surplus.
2, the production method of the described ice cream capable of supplementing calcium of claim 1 is characterized in that may further comprise the steps:
(1) pretreatment of raw material: oyster, rde bean are cleaned the back drying and crushing, sea-tangle, laver, kelp are put into the traditional Chinese medicine extraction jar get juice, with sugar and cream thermosol, stabilizing agent and emulsifying agent are used the hot water complete swelling respectively, above-mentioned raw materials is mixed and adds milk powder, evenly stir, constantly stirring is preheated to 40-60 ℃ and obtains raw mix;
(2) glue mill:, make its no sand type with raw mix glue mill;
(3) pasteurize: under 40-90 ℃, raw mix is used retort sterilization 1-30 minute;
(4) homogeneous: raw mix is cooled to 40-60 ℃, and homogeneous obtains equal raw material under 15-40Mpa;
(5) aging: as equal raw material to be cooled to room temperature, to obtain aging raw material down in aging 12-30 hour at 0-8 ℃;
(6) congeal: in aging raw material, constantly beat and charge into air, under-18 ℃, congeal, harden.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101504532A CN101444249A (en) | 2007-11-27 | 2007-11-27 | Ice cream capable of supplementing calcium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101504532A CN101444249A (en) | 2007-11-27 | 2007-11-27 | Ice cream capable of supplementing calcium |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101444249A true CN101444249A (en) | 2009-06-03 |
Family
ID=40740361
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101504532A Pending CN101444249A (en) | 2007-11-27 | 2007-11-27 | Ice cream capable of supplementing calcium |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101444249A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101700068B (en) * | 2009-09-21 | 2012-05-23 | 杭州六易科技有限公司 | Preparation method of high calcium beverage capable of promoting skeleton growth of children |
| CN101731438B (en) * | 2009-12-31 | 2012-12-12 | 内蒙古伊利实业集团股份有限公司 | Oyster-containing frozen beverage and preparation method thereof |
| CN101874542B (en) * | 2009-11-18 | 2013-02-13 | 汪永辉 | Tempeh ice cream solid beverage |
| CN102960412A (en) * | 2012-12-28 | 2013-03-13 | 李坤宇 | Milk flavoured fried dough twist and preparation method thereof |
| CN103652269A (en) * | 2012-09-03 | 2014-03-26 | 常州市现代农业科学院茶业研究所 | Matcha ice cream and preparation method thereof |
| CN103652270A (en) * | 2012-09-07 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | Frozen drink with astragalus membranaceus and preparation method thereof |
| CN103651813A (en) * | 2012-09-13 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Jumble bead milk shake powder |
| CN104082505A (en) * | 2014-06-25 | 2014-10-08 | 安徽百润食品有限公司 | High calcium ice cream and preparation method thereof |
| CN106359834A (en) * | 2016-08-31 | 2017-02-01 | 长春福瑞纳新新食品有限公司 | Durian flavor ice cream powder, ice cream and traditional Chinese medicine health-care ice cream made from ice cream powder |
| CN107156420A (en) * | 2017-06-12 | 2017-09-15 | 岭南师范学院 | One seed oyster ice cream sashimi and preparation method thereof |
| CN111374215A (en) * | 2018-12-28 | 2020-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream and preparation method thereof |
-
2007
- 2007-11-27 CN CNA2007101504532A patent/CN101444249A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101700068B (en) * | 2009-09-21 | 2012-05-23 | 杭州六易科技有限公司 | Preparation method of high calcium beverage capable of promoting skeleton growth of children |
| CN101874542B (en) * | 2009-11-18 | 2013-02-13 | 汪永辉 | Tempeh ice cream solid beverage |
| CN101731438B (en) * | 2009-12-31 | 2012-12-12 | 内蒙古伊利实业集团股份有限公司 | Oyster-containing frozen beverage and preparation method thereof |
| CN103652269A (en) * | 2012-09-03 | 2014-03-26 | 常州市现代农业科学院茶业研究所 | Matcha ice cream and preparation method thereof |
| CN103652270A (en) * | 2012-09-07 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | Frozen drink with astragalus membranaceus and preparation method thereof |
| CN103651813A (en) * | 2012-09-13 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Jumble bead milk shake powder |
| CN102960412A (en) * | 2012-12-28 | 2013-03-13 | 李坤宇 | Milk flavoured fried dough twist and preparation method thereof |
| CN102960412B (en) * | 2012-12-28 | 2014-02-19 | 李坤宇 | Milk flavoured fried dough twist and preparation method thereof |
| CN104082505A (en) * | 2014-06-25 | 2014-10-08 | 安徽百润食品有限公司 | High calcium ice cream and preparation method thereof |
| CN106359834A (en) * | 2016-08-31 | 2017-02-01 | 长春福瑞纳新新食品有限公司 | Durian flavor ice cream powder, ice cream and traditional Chinese medicine health-care ice cream made from ice cream powder |
| CN107156420A (en) * | 2017-06-12 | 2017-09-15 | 岭南师范学院 | One seed oyster ice cream sashimi and preparation method thereof |
| CN111374215A (en) * | 2018-12-28 | 2020-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream and preparation method thereof |
| CN111374215B (en) * | 2018-12-28 | 2023-06-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101444249A (en) | Ice cream capable of supplementing calcium | |
| CN101390561B (en) | Chocolate composition for coating the freezing beverage | |
| CN105053187B (en) | A kind of coconut taste acidified milk and preparation method thereof | |
| CN101933565B (en) | Upper jam for semi-solidified or solidified yoghurt | |
| CN103027180A (en) | Potato ice cream | |
| CN101427722B (en) | Blood nourishing and calcium replenishing crunchy candy of donkey-hide gelatin | |
| CN104770743A (en) | Compound protein powder and preparing method thereof | |
| CN103907834A (en) | Double protein pudding and its preparation method | |
| CN105613930A (en) | All-vegetarian low-saccharic-acid soyabean milk probiotics ice cream and preparation method thereof | |
| CN102742622A (en) | Health chestnut mooncake and preparation method thereof | |
| CN106376693A (en) | Mung bean chocolate crackling and production method thereof | |
| KR20010016895A (en) | A method for preparation of ice cream containing pulverized mulberry leaf | |
| CN101120714A (en) | Jelly ice-cream and its preparing process | |
| CN101589757A (en) | A kind of citrulline ice cream and preparation method thereof | |
| CN102960592A (en) | Mushroom parfait and manufacture method thereof | |
| CN101485375A (en) | Black garlic chocolate and method for producing the same | |
| CN101181001B (en) | Crackling egg ice cream and preparation method thereof | |
| CN101147607A (en) | Sandwich sausage and its making method | |
| CN1094898A (en) | Production method for series health-care ice cream | |
| CN105795091A (en) | Key making method of fruit and peanut paste ice cream | |
| CN105211307A (en) | Juice type fermented sour soybean milk and preparation method | |
| CN102125160B (en) | Ice cream added with chives and preparation method thereof | |
| CN107484869A (en) | A kind of white chocolate steeps face manufacturing method of ice cream | |
| CN1593171A (en) | Milk tea and preparation method | |
| CN104544460B (en) | A kind of preparation method of the additive for cereal beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090603 |