CN101703143A - Rose ice cream, ice cream bar and preparation method thereof - Google Patents
Rose ice cream, ice cream bar and preparation method thereof Download PDFInfo
- Publication number
- CN101703143A CN101703143A CN200910218275A CN200910218275A CN101703143A CN 101703143 A CN101703143 A CN 101703143A CN 200910218275 A CN200910218275 A CN 200910218275A CN 200910218275 A CN200910218275 A CN 200910218275A CN 101703143 A CN101703143 A CN 101703143A
- Authority
- CN
- China
- Prior art keywords
- ice cream
- rose
- edible
- preparation
- bar
- 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
The invention provides rose ice cream, an ice cream bar and a preparation method thereof. Raw materials in weight proportion are: 40 to 70 kg of whole milk powder, 15 to 20 kg of corn starch, 35 to 50 kg of maltodextrin, 120 to 200 kg of white sugar, 50 to 150 kg of glucose syrup, 0.1 to 0.2 kg of protein sugar, 2 to 5 kg of edible roses, 15 to 20 kg of edible butter, 20 to 40 kg of shortening, 4 to 8 kg of ice cream stabilizer, 0.02 to 0.06 kg of ethyl maltol, 0.5 to 0.8 kg of sodium cyclamate, 0.3 to 0.4 kg of refined salt, 0.4 to 0.5 kg of monosodium glutamate, 0.4 to 1.5 kg of rose essence, and a proper amount of drinking water. The rose ice cream and the ice cream bar prepared by use of the formulation and the method of the invention have rose fragrance, special flavor, taste freshness and particularly good taste, have certain benefits for skin, health, facial and the like, change the flavor and taste of conventional ice cream, and are updated ice cream and ice cream bar.
Description
Technical field
The present invention relates to food technology field, specifically a kind of rose ice cream, ice cream and preparation method thereof.
Background technology
That existing ice cream kind taste generally has is chocolate flavoured, strawberry flavor, lemon etc., the taste vague generalization.Do not see at present a kind of with edible rose ice cream, ice cream that make, that contain rose scent.
Summary of the invention
The purpose of this invention is to provide a kind of rose ice cream, ice cream and preparation method thereof.
Technical scheme of the present invention is:
The raw material weight proportioning of rose ice cream, ice cream is: whole milk powder 40～70, cornstarch 15～20, maltodextrin 35～50, white sugar 120～200, glucose syrup 50～150, albumen sugar 0.1～0.2, edible rose 2～5, edible butter 15～20, shortening 20～40, ice cream stabilizing agent 4～8, ethyl maltol 0.02～0.06, sweet close plain 0.5～0.8, table salt 0.3～0.4, monosodium glutamate 0.4～0.5, flavoring rose essence 0.4～1.5, drinking water is an amount of.
Add an amount of food coloring famille rose in the above raw material, look for that dish is red, in the sunset yellow, lemon yellow, light blue one or more.
Described edible rose can be roseleaf or rose sauce.
The preparation method of above-mentioned rose ice cream, ice cream is as follows:
All other raw material that will be except that edible rose is batch mixes in proportion, adds edible rose according to quantity after sterilization, filtration, homogeneous, cooling, pigment is mixed, and leaves standstill 0～5 hours, is processed into ice cream or ice cream or ice cream cone again through congealing.
Rose ice cream of the present invention, ice cream prescription and the rose ice cream, the ice cream that prepare with method of the present invention have rose fragrance, and local flavor is special, taste delicate fragrance, and special mouthfeel is good.Beauty treatment, health, beauty treatment etc. there is certain benefit.Changing local flavor, the mouthfeel of traditional ice cream, is the upgrading products of a kind of ice cream and ice cream.
The specific embodiment
Embodiment 1:
The weight proportion of raw material is (a unit of weight: kilogram): whole milk powder 40, cornstarch 15, maltodextrin 35, white sugar 120, glucose syrup 50, albumen sugar 0.1, edible rose sauce 5, edible butter 15, shortening 20, ice cream stabilizing agent 4, ethyl maltol 0.02, sweet close plain 0.5, table salt 0.3, monosodium glutamate 0.4, flavoring rose essence 0.4, food coloring carmine 0.02 and to look for dish red 0.01, drinking water adds to 1000 liters.
The preparation method: all other raw material that will be except that the edible rose powder is batch mixes in proportion, after sterilization, filtration, homogeneous, cooling (the aforementioned conventional method that is), add edible rose according to quantity, pigment is mixed, left standstill 0～5 hour, and became red rose ice cream or ice cream or ice cream cone through the processing of congealing (existing method) again.
Embodiment 2:
The weight proportion of raw material is (a unit of weight: kilogram): whole milk powder 70, cornstarch 20, maltodextrin 50, white sugar 200, glucose syrup 150, albumen sugar 0.2, edible rose petal 2, edible butter 20, shortening 40, ice cream stabilizing agent 8, ethyl maltol 0.06, sweet close plain 0.8, table salt 0.4, monosodium glutamate 0.5, flavoring rose essence 1.5, food coloring lemon yellow 0.03 and sunset yellow 0.01, drinking water add to 1000 liters.
The preparation method is identical with embodiment 1, is processed into Autumn Gold ice cream or ice cream or ice cream cone at last.
Embodiment 3:
The weight proportion of raw material is (a unit of weight: kilogram): whole milk powder 50, cornstarch 17, maltodextrin 40, white sugar 150, glucose syrup 100, albumen sugar 0.15, edible rose flower sauce 3, edible butter 17, shortening 30, ice cream stabilizing agent 5, ethyl maltol 0.03, sweet close plain 0.6, table salt 0.3, monosodium glutamate 0.5, flavoring rose essence 1, food coloring light blue 0.02 and to look for dish red 0.01, drinking water adds to 1000 liters.
The preparation method is identical with embodiment 1, is processed into blue rose ice cream or ice cream or ice cream cone at last.
Claims (4)
1. a rose ice cream, ice cream is characterized in that the weight proportion of raw material is: whole milk powder 40～70, cornstarch 15～20, maltodextrin 35～50, white sugar 120～200, glucose syrup 50～150, albumen sugar 0.1～0.2, edible rose 2～5, edible butter 15～20, shortening 20～40, ice cream stabilizing agent 4～8, ethyl maltol 0.02～0.06, sweet close plain 0.5～0.8, table salt 0.3～0.4, monosodium glutamate 0.4～0.5, flavoring rose essence 0.4～1.5, drinking water is an amount of.
2. rose ice cream according to claim 1, ice cream is characterized in that adding an amount of food coloring famille rose, look for that dish is red, in the sunset yellow, lemon yellow, light blue one or more.
3. rose ice cream according to claim 1, ice cream is characterized in that edible rose can be roseleaf or rose sauce.
4. the preparation method of the described rose ice cream of claim 1, ice cream, it is characterized in that will be except that edible rose all other raw material batch mixes in proportion, after sterilization, filtration, homogeneous, cooling, add edible rose according to quantity, pigment is mixed, left standstill 0～5 hour, and be processed into ice cream or ice cream or ice cream cone again through congealing.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910218275A CN101703143A (en) | 2009-12-03 | 2009-12-03 | Rose ice cream, ice cream bar and preparation method thereof |
| CN201010201307XA CN102302082A (en) | 2009-12-03 | 2010-06-03 | Rose ice cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910218275A CN101703143A (en) | 2009-12-03 | 2009-12-03 | Rose ice cream, ice cream bar and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101703143A true CN101703143A (en) | 2010-05-12 |
Family
ID=42373456
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910218275A Pending CN101703143A (en) | 2009-12-03 | 2009-12-03 | Rose ice cream, ice cream bar and preparation method thereof |
| CN201010201307XA Pending CN102302082A (en) | 2009-12-03 | 2010-06-03 | Rose ice cream and preparation method thereof |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010201307XA Pending CN102302082A (en) | 2009-12-03 | 2010-06-03 | Rose ice cream and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN101703143A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028088A (en) * | 2010-12-31 | 2011-04-27 | 内蒙古伊利实业集团股份有限公司 | Ice cream added with ginkgo leaves and making method thereof |
| CN102356806A (en) * | 2011-09-16 | 2012-02-22 | 云南冷云食品饮料有限责任公司 | Rose frozen drink and production method thereof |
| CN102894179A (en) * | 2012-10-08 | 2013-01-30 | 云南冷云食品饮料有限责任公司 | Frozen beverage containing rose and Pu'er tea and preparation method thereof |
| CN102919506A (en) * | 2012-11-23 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Red-adzuki-bean ice cream and manufacturing method thereof |
| CN104381582A (en) * | 2014-12-11 | 2015-03-04 | 吉林省农业科学院 | Ice cream added with flos rosae davuricae seed oil and preparation method of ice cream |
| CN104543316A (en) * | 2015-01-20 | 2015-04-29 | 李旭光 | Method for making fermented glutinous rice ice sucker |
| CN105795093A (en) * | 2016-03-25 | 2016-07-27 | 胡方芽 | Spicy ice cream or popsicle and preparation method thereof |
| CN106962589A (en) * | 2017-05-17 | 2017-07-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Rose taste frozen and preparation method thereof |
| CN110063401A (en) * | 2019-04-29 | 2019-07-30 | 苏州工业园区梵稻食品科技发展有限公司 | One kind smearing tea green beans ice cream formula |
| CN114027386A (en) * | 2021-11-17 | 2022-02-11 | 营口奥雪冷藏储运食品有限公司 | Rose hyaluronic acid ice cream and preparation method thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211078B (en) * | 2013-04-26 | 2014-09-24 | 中国国旅贸易有限责任公司 | Ice cream and preparation method thereof |
| CN111670994A (en) * | 2020-07-25 | 2020-09-18 | 蔡小莹 | Health ice cream with six gentlemen flowers |
-
2009
- 2009-12-03 CN CN200910218275A patent/CN101703143A/en active Pending
-
2010
- 2010-06-03 CN CN201010201307XA patent/CN102302082A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028088A (en) * | 2010-12-31 | 2011-04-27 | 内蒙古伊利实业集团股份有限公司 | Ice cream added with ginkgo leaves and making method thereof |
| CN102356806A (en) * | 2011-09-16 | 2012-02-22 | 云南冷云食品饮料有限责任公司 | Rose frozen drink and production method thereof |
| CN102356806B (en) * | 2011-09-16 | 2013-02-20 | 云南冷云食品饮料有限责任公司 | Rose frozen drink and production method thereof |
| CN102894179B (en) * | 2012-10-08 | 2015-03-11 | 云南冷云食品饮料有限责任公司 | Frozen beverage containing rose and Pu'er tea and preparation method thereof |
| CN102894179A (en) * | 2012-10-08 | 2013-01-30 | 云南冷云食品饮料有限责任公司 | Frozen beverage containing rose and Pu'er tea and preparation method thereof |
| CN102919506A (en) * | 2012-11-23 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Red-adzuki-bean ice cream and manufacturing method thereof |
| CN104381582A (en) * | 2014-12-11 | 2015-03-04 | 吉林省农业科学院 | Ice cream added with flos rosae davuricae seed oil and preparation method of ice cream |
| CN104543316A (en) * | 2015-01-20 | 2015-04-29 | 李旭光 | Method for making fermented glutinous rice ice sucker |
| CN105795093A (en) * | 2016-03-25 | 2016-07-27 | 胡方芽 | Spicy ice cream or popsicle and preparation method thereof |
| CN105795093B (en) * | 2016-03-25 | 2019-12-31 | 胡方芽 | Spicy ice cream or ice cream bar and preparation method thereof |
| CN106962589A (en) * | 2017-05-17 | 2017-07-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Rose taste frozen and preparation method thereof |
| CN110063401A (en) * | 2019-04-29 | 2019-07-30 | 苏州工业园区梵稻食品科技发展有限公司 | One kind smearing tea green beans ice cream formula |
| CN114027386A (en) * | 2021-11-17 | 2022-02-11 | 营口奥雪冷藏储运食品有限公司 | Rose hyaluronic acid ice cream and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102302082A (en) | 2012-01-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101703143A (en) | Rose ice cream, ice cream bar and preparation method thereof | |
| CN102356806B (en) | Rose frozen drink and production method thereof | |
| KR20180039724A (en) | Wellan gum containing composition | |
| WO2000024273A1 (en) | Compositions containing sucralose and application thereof | |
| CN104705365A (en) | Cooking-free selenium-enriched snow skin mooncake pre-mixed powder | |
| CN106259731A (en) | A kind of without flour, sugar-free, cake and preparation method thereof without whipped margarine | |
| RU2341096C2 (en) | Manufacturing method of confectionery with flowering material | |
| CN108342519A (en) | A kind of flowers and fruits grain brown sugar and preparation method thereof | |
| KR101415143B1 (en) | Method for producing cereal snack | |
| CN102388968A (en) | Baby juice milk drink | |
| CN101703286A (en) | Shaddock honey tea sauce drink and preparation method thereof | |
| KR100495245B1 (en) | Function characteristic dangmyen and function characteristic dangmyen manufacturing method | |
| KR20200126807A (en) | Manufacturing method of ice cream containing bamboo leaf ingredient | |
| CN102885189A (en) | Preparation method of blueberry soft sweet powder and use of the blueberry soft sweet powder in soft sweets | |
| CN103598534B (en) | A kind of coconut aroma purple rice pudding | |
| CN106666011A (en) | Method for making honey-fried oriental cherry blossom tea | |
| KR101654098B1 (en) | Method for producing Vitis coignetiae vitamin candy and Vitis coignetiae vitamin candy produced by the same method | |
| CN101991061B (en) | Aronia melanocarpa pudding and manufacturing method thereof | |
| US20210137146A1 (en) | Peach-colored seasoning | |
| JP2003259805A (en) | Method for producing powdered green tea-containing food and drink | |
| KR100938442B1 (en) | A manufacturing method of pudding using a Bokbunja | |
| JP2008212028A (en) | Method for coloring food blue | |
| KR20200066084A (en) | Preparing Method of Health Functional Cookie Using Lotus | |
| KR102635924B1 (en) | Manufacturing method of ice cream containing lotus leaf ingredient | |
| CN106107385A (en) | A kind of paddy Seedling beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100512 |