CN102058010A - Walnut milk ice cream and production method thereof - Google Patents
Walnut milk ice cream and production method thereof Download PDFInfo
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- CN102058010A CN102058010A CN2009102197827A CN200910219782A CN102058010A CN 102058010 A CN102058010 A CN 102058010A CN 2009102197827 A CN2009102197827 A CN 2009102197827A CN 200910219782 A CN200910219782 A CN 200910219782A CN 102058010 A CN102058010 A CN 102058010A
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- walnut
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Abstract
The invention discloses a walnut milk ice cream and a production method thereof, relates to an ice cream and a production method thereof, in particular relates to a walnut milk ice cream and a production method thereof. The invention provides the walnut milk ice cream with unique taste and rich nutrition and the production method thereof. The technical scheme adopted by the invention is that the walnut milk ice cream comprises the following ingredients in percentage by weight: 2-4% of walnut meat, 40-50% of milk, 12-16% of white granulated sugar, 1.0-2.0% of starch and the balance of water.
Description
Technical field:
The present invention relates to a kind of ice cream and production method thereof, more particularly, relate to walnut breast ice cream and production method thereof.
Background technology:
Walnut has another name called English walnut, Jiang Tao, walnut, is one of the world four your name fruit.Walnut is a deciduous tree, and fruit is big and hard, in walnut kernel in irregular shape is arranged, its nutrition is very abundant, the mass fraction of its protein is 17%～22%, and 60% glutelin is arranged approximately; The fat mass mark is up to 65%～80%, be respectively shelled peanut and soybean 2 times and 3.4 times, contain abundant essential amino acid-linoleic acid plus linolenic acid in the walnut lubricant, can reduce cholesterol, blood fat in the human serum, prevent the formation of artery sclerosis and thrombus; And contain multivitamin and inorganic salts; as VA, VB1, VB2, VB5, VC, VE; inorganic salts such as calcium, magnesium, phosphorus, iron, iodine, zinc, chromium etc.; wherein the mass fraction of phosphorus is maximum; be 3.86%, account for 58% of inorganic salts, phosphorus has good protective action to cranial nerve; can be anti-ageing, be a kind of brain-care foods of keeping fit preferably.Walnut kernel also contains amygdalin, mandelic acid, allantoin acid, lactobionic acid etc.Every 100g walnut kernel is equivalent to the nutritive value of 500g egg and 900g milk, and Gu has " treasured that takes care of health " to reach the laudatory title of " long-lived fruit ", and it also has higher food therapy value and beautification function.
But the food with walnut kernel production only limits to walnut powder, walnut kernel soft sweets and walnut beverage etc. at present, and other walnut product is less.
Summary of the invention:
The present invention is exactly at the problems referred to above, and a kind of mouthfeel uniqueness, nutritious walnut breast ice cream and production method thereof are provided.
In order to realize above-mentioned purpose of the present invention, the present invention adopts following technical scheme, and the present invention's proportioning by weight is: walnut kernel 2～4%, milk 40～50%, white granulated sugar 12～16%, starch 1.0～2.0%, surplus are water.
Processing step of the present invention is:
1. allotment
Various raw materials, auxiliary material are in harmonious proportion together, and batch temperature is controlled at 40～50 ℃, and should constantly stir when mixing;
2. sterilization, homogeneous
Adopt the ultra high temperature short time sterilization method, sterilization temperature is 120～135 ℃, insulation 1～3s; Adopt second homogenate, homogenization pressure is 15～17MPa for the first time, and temperature is 60～65 ℃, and homogenization pressure is 3.5～4.0MPa for the second time, and temperature is 60～68 ℃;
3. cooling, aging
Feed liquid behind the homogeneous is reduced to 10～13 ℃, and insulation 2～3h is cooled to 2～4h with feed liquid then, insulation 3～4h;
4. congeal
Feed liquid is forced to stir under-2～-6 ℃ low temperature, keep 10min;
5. perfusion, moulding, sclerosis
Ice cream after the perfusion is hardened under-25～-40 ℃.
Beneficial effect of the present invention:
1. the present invention has the distinctive fragrance of walnut, and taste is plentiful, and is fine and smooth lubricated, no ice crystal;
2. the mass fraction of solid content of the present invention is 27.8%, and the protein quality mark is 1.9%, and the total reducing sugar mass fraction is 11.5%, and the fat mass mark is 12.0%, and expansion rate is 92%, and microbiological indicator meets national standard.
The specific embodiment:
The present invention's proportioning by weight is: walnut kernel 2～4%, milk 40～50%, white granulated sugar 12～16%, starch 1.0～2.0%, surplus are water.
Embodiment 1: walnut kernel 2%, milk 45%, white granulated sugar 16%, starch 1.0%, surplus are water.
Embodiment 2: walnut kernel 3%, milk 50%, white granulated sugar 12%, starch 2.0%, surplus are water.
Embodiment 3: walnut kernel 4%, milk 40%, white granulated sugar 14%, starch 1.5%, surplus are water.
Processing step of the present invention is:
1. allotment
Various raw materials, auxiliary material are in harmonious proportion together, and batch temperature is controlled at 40～50 ℃, and should constantly stir when mixing;
2. sterilization, homogeneous
Adopt the ultra high temperature short time sterilization method, sterilization temperature is 120～135 ℃, insulation 1～3s; Adopt second homogenate, homogenization pressure is 15～17MPa for the first time, and temperature is 60～65 ℃, and homogenization pressure is 3.5～4.0MPa for the second time, and temperature is 60～68 ℃;
3. cooling, aging
Feed liquid behind the homogeneous is reduced to 10～13 ℃, and insulation 2～3h is cooled to 2～4h with feed liquid then, insulation 3～4h;
4. congeal
Feed liquid is forced to stir under-2～-6 ℃ low temperature, keep 10min;
5. perfusion, moulding, sclerosis
Ice cream after the perfusion is hardened under-25～-40 ℃.
Wearing out helps improving ice cream overrule, improves ice-cream tissue, makes the ice cream mouthfeel more plump, soft, light sliding, fine and smooth, has reduced ice-cream thawing speed;
Congealing is to force to stir under freezing temperature, air is sneaked in the feed liquid gradually, and be distributed in the batch mixing with atomic thin foaming, and the volume of compound is expanded gradually, can make ice cream form good tissue and perfect form; The semisolid that compound is frozen into have certain degree of hardness is beneficial to perfusion, moulding and quick-frozen sclerosis.
Claims (5)
1. walnut breast ice cream is characterized in that the present invention adopts following technical scheme, and the present invention's proportioning by weight is: walnut kernel 2～4%, milk 40～50%, white granulated sugar 12～16%, starch 1.0～2.0%, surplus are water.
2. walnut breast ice cream according to claim 1, it is characterized in that the present invention's proportioning by weight is: walnut kernel 2%, milk 45%, white granulated sugar 16%, starch 1.0%, surplus are water.
3. walnut breast ice cream according to claim 1, it is characterized in that the present invention's proportioning by weight is: walnut kernel 3%, milk 50%, white granulated sugar 12%, starch 2.0%, surplus are water.
4. walnut breast ice cream according to claim 1, it is characterized in that the present invention's proportioning by weight is: walnut kernel 4%, milk 40%, white granulated sugar 14%, starch 1.5%, surplus are water.
5. the ice-cream production method of walnut breast is characterized in that processing step of the present invention is:
(1) allotment
Various raw materials, auxiliary material are in harmonious proportion together, and batch temperature is controlled at 40～50 ℃, and should constantly stir when mixing;
(2) sterilization, homogeneous
Adopt the ultra high temperature short time sterilization method, sterilization temperature is 120～135 ℃, insulation 1～3s; Adopt second homogenate, homogenization pressure is 15～17MPa for the first time, and temperature is 60～65 ℃, and homogenization pressure is 3.5～4.0MPa for the second time, and temperature is 60～68 ℃;
(3) cooling, aging
Feed liquid behind the homogeneous is reduced to 10～13 ℃, and insulation 2～3h is cooled to 2～4h with feed liquid then, insulation 3～4h;
(4) congeal
Feed liquid is forced to stir under-2～-6 ℃ low temperature, keep 10min;
(5) perfusion, moulding, sclerosis
Ice cream after the perfusion is hardened under-25～-40 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102197827A CN102058010A (en) | 2009-11-11 | 2009-11-11 | Walnut milk ice cream and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102197827A CN102058010A (en) | 2009-11-11 | 2009-11-11 | Walnut milk ice cream and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102058010A true CN102058010A (en) | 2011-05-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102197827A Pending CN102058010A (en) | 2009-11-11 | 2009-11-11 | Walnut milk ice cream and production method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN102058010A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484874A (en) * | 2016-06-11 | 2017-12-19 | 卢峰 | Seven color banana grain walnut dew manufacturing method of ice cream |
| CN109475146A (en) * | 2016-07-11 | 2019-03-15 | 乔瓦尼·克里韦洛 | It is used to prepare and conveys the method and apparatus and system and the disposable ice cream base container for the device of concentrated coffee ice cream |
-
2009
- 2009-11-11 CN CN2009102197827A patent/CN102058010A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484874A (en) * | 2016-06-11 | 2017-12-19 | 卢峰 | Seven color banana grain walnut dew manufacturing method of ice cream |
| CN109475146A (en) * | 2016-07-11 | 2019-03-15 | 乔瓦尼·克里韦洛 | It is used to prepare and conveys the method and apparatus and system and the disposable ice cream base container for the device of concentrated coffee ice cream |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| DD01 | Delivery of document by public notice |
Addressee: Liu Chang Document name: Notification of Passing Preliminary Examination of the Application for Invention |
|
| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Liu Chang Document name: Notification of Publication of the Application for Invention |
|
| DD01 | Delivery of document by public notice |
Addressee: Liu Chang Document name: Notification of before Expiration of Request of Examination as to Substance |
|
| DD01 | Delivery of document by public notice |
Addressee: Liu Chang Document name: Notification that Application Deemed to be Withdrawn |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110518 |