CN102113616B - Preparation method of ice cream - Google Patents
Preparation method of ice cream Download PDFInfo
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- CN102113616B CN102113616B CN 201110073160 CN201110073160A CN102113616B CN 102113616 B CN102113616 B CN 102113616B CN 201110073160 CN201110073160 CN 201110073160 CN 201110073160 A CN201110073160 A CN 201110073160A CN 102113616 B CN102113616 B CN 102113616B
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Abstract
The invention provides a preparation method of ice cream, comprising the following steps in sequence: stirring egg white until the egg white is foamed; stirring cream refrigerated at low temperature until the cream is foamed fully; under the stirring state, adding the foamed white egg and an alcoholic condiment into the foamed cream and stirring fully; and packing a mixture stirred uniformly in the step three in a sealed container and freezing the mixture in an environment with the temperature being minus 20 DEG C-5 DEG C. According to the method, the problem that an alcoholic solution is solidified due to the lower freezing point of the solution, and the alcoholic solution and raw materials with high sugar content and high viscosity are mixed fully, so that the alcoholic solution can be distributed in the ice cream uniformly and fully, therefore, alcohol liquid in the liquid state is avoided, and the prepared ice cream has the characteristics of being smooth and fine in mouthfeeling, and free of granular sensation.
Description
Technical field
The present invention relates to a kind of cold drink food preparation method, especially relate to a kind of preparation method with ice cream of alcohol local flavor.
Background technology
Ice cream is take milk or dairy products, sucrose as primary raw material, and adds the raw materials such as egg or egg products, softening agent, stabilizing agent, spices, through the soft good to eat frozen food of being processed into.Ice cream is the very high food of relieving summer heat of nutritive value, and it contains the common necessary nutritional labelings such as fat, protein, sucrose, vitamin A, B, D.
To improving constantly that quality of the life requires, the ice cream of increasing taste is pushed out market along with people.The diversiform biscuits such as glutinous rice cakes, chocolate tablet, chocolate bars, wafer also are used as preparing burden among the making raw material that adds ice cream.Edible wine is as a kind of health drink, have stimulate circulation, the effect of clearing and activating the channels and collaterals, wines used as antirheumatic.And can not find a kind of ice cream that contains alcoholic content in the market.After alcohol and water were mixed, the freezing point of the alcoholic solution of formation will significantly reduce, thereby can't produce stability ice cream preferably.
Disclose a kind of preparation method of vinosity ice cream in Chinese patent CN1234190A, step comprises: first agar is macerated, egg is opened made yolk and egg white separately, and the agar that will macerate pours, stir; Milk is boiled; After yolk, corn flour, white granulated sugar mixing and stirring, pour in boiled milk and stir; Milk powder is with cold water furnishing pasty state, and pours in the milk of having prepared and stir; Be placed on the boiled flame that namely leaves on little fire; Sieve or sterile gauze with sterilization filter one time; Slowly add quality liquor and use essence limit trimming stirring; Put into refrigerator freezing.This preparation method selects agar as primary raw material, and the inconvenience that operates yields poorly, and vinosity is impure, is not suitable for the modern to the requirement of high-quality ice cream.
Disclose a kind of wine heart ice cream in Chinese patent CN201726819U, the wine heart ice cream of its description is comprised of ice cream, ice cream body and hand-holding rod, has added wine heart goods in the ice cream body, and wine heart goods are comprised of integument and the wine heart.Because the freezing point of wine heart partially liq is lower, can occur outside ice cream is curdled appearance, and inner wine heart part also is in liquid state, and therefore in described patent, the ice cream of the parcel wine heart has inconvenience in edible process.
In sum, owing to there being above-mentioned problem, also do not have method to produce the high-quality ice cream that contains wine taste at present.
Summary of the invention
The purpose of this invention is to provide a kind of method that making contains the vinosity ice cream, add spirituosity flavoring composition in the process of making ice cream, make ice cream have the local flavor of wine, solved simultaneously the subzero problem of spirituosity solution, improve mouthfeel and the taste of ice cream, can reduce the processing step that conventional ice cream is made simultaneously.
In order to realize above-mentioned purpose, the invention provides a kind of preparation method of ice cream, it is characterized in that: described manufacturing ice cream method comprises the step of following order:
Step 1 stirs egg white (as egg), till being stirred to egg white and fully foaming;
Step 2 stirs the cream of deepfreeze, till being stirred to cream and fully foaming;
Step 3, under the state that stirs, the cream that egg white, spirituosity flavor enhancement after foaming are put into after foaming fully stirs, the mixture that obtains stirring;
Step 4 is packed the mixture that stirs in step 3 in the container of sealing into, carries out quick-frozen to being placed under the environment of-20 ℃ ~ 5 ℃.
In above-mentioned ice cream preparation method, stir described in step 1 ~ 4 and all be preferably unidirectional stirring.Unidirectional stirring more is conducive to the foaming of egg white, cream.Wherein, be stirred in step 1 under 15 ~ 20 ℃ of environment and carry out, the temperature that wherein stirs in step 3 is 0 ~ 5 ℃.
In above-mentioned ice cream preparation method, wherein in step 4, the freezing time is 10 ~ 36 hours, and freezing temperature is-25 ~ 5 ℃.Cryogenic temperature is preferably-10 ℃ ~-5 ℃, and cooling time is preferably 24-30 hour.
In above-mentioned ice cream preparation method, cream is the primary raw material of making ice cream, and it makes ice cream have good local flavor, soft careful mouthfeel and abundant nutritive value.Whipping cream is to have light taste or insipid a kind of cream, and sweet cream is the cream with certain sugariness, and both mix the proportioning of use and can adjust accordingly according to the sugar content in formula.Cream can be selected sweet cream, whipping cream or use and mix whipping cream and sweet cream.
In above-mentioned ice cream preparation method, one or more mixtures that wherein said spirituosity flavor enhancement is brandy, whiskey, Rum and one or more mixtures in brandy, whiskey, the Rum in the formulated assembled alcoholic drinks of basic wine.The brandy that adds in ice cream manufacture process of the present invention can be Cognac (Cognac), Ya Wen city (Armagnac), calvados (Calvados), Kirsh, questshc etc.The present invention makes the whiskey that can add in the ice cream process pure malt whiskey, cereal whiskey and blended whiskey.It can be Bainang nurse, Jin Langmu and Hei Langmu that the present invention makes the Rum (Rum) that adds in the ice cream process.Because the Bainang nurse is water white transparency, therefore preferred Bainang nurse.The present invention make can select in the ice cream process assembled alcoholic drinks take Rum as basic wine is arranged can be Ma Libao (Malibu Rum), KAHLLA (Kahlua), add ten thousand profits (Tia Maria) etc.; Assembled alcoholic drinks take whiskey as basic wine can be Bailey's (Baileys), DRAMBUIE LIQUEUR (Drambuie) etc.; Assembled alcoholic drinks take brandy as basic wine can be tasty and refreshing apricot wine (Liqueurs d ' abricots) etc.
In above-mentioned ice cream preparation method, the proportioning of wherein making materials in the ice cream process is:
Cream 800 ~ 1200 weight portions;
Egg white 300 ~ 450 weight portions;
Spirituosity flavor enhancement 10 ~ 20 weight portions.
In above-mentioned ice cream preparation method, can also add optional batching in foaming cream in step 3, as one or more the mixture in sweetener, flavouring agent, dry fruit.Wherein said optional batching is one or more mixtures in following component:
Sweetener 5 ~ 50 weight portions;
Flavouring agent 10 ~ 60 weight portions;
Dry fruit 100 ~ 250 weight portions.
In above-mentioned ice cream preparation method, wherein sweetener is one or more mixtures in sucrose, caramel or starch sugar.
In above-mentioned ice cream preparation method, wherein said flavouring agent is one or more mixtures in fruit juice, coffee, flavouring-soy-sauce.Described flavouring agent is to make ice cream have the component of a certain specific taste, such as adding lime juice, cranberry juice, makes ice cream just have the taste of fruit, and coffee and flavouring-soy-sauce also can be used as flavouring agent in addition.Flavouring-soy-sauce can be used chocolate cream, peanut butter, jam etc.
Add dry fruit can increase local flavor and the mouthfeel of ice cream in ice cream, available dry fruit has walnut kernel, shelled melon seed, peanut, raisins, cherry to do, blueberry is done, Cranberry does, mulberries are done, strawberry does etc., wherein one or more mixtures in the preferred walnut kernel of dry fruit, raisins.Described dry fruit can be also pulp.
The preparation method of a kind of ice cream of the present invention effectively solves the lower and problem that is difficult to solidify of the freezing point of alcoholic solution, alcoholic solution and high sugar, full-bodied raw material are mixed fully, make alcohol be evenly distributed among ice cream, thereby avoided the appearance of liquid alcohol liquid.
The ice cream of being produced by this method simultaneously has the smooth mouth feel exquisiteness, without the granular sensation characteristics, multiple alcoholic beverage is incorporated among ice cream, can produce the ice cream of different taste, has satisfied greatly that people are multi-level to ice cream, the demand of many kinds.
The specific embodiment
The preparation method of a kind of ice cream that the present invention is claimed comprises the step of following order: under room temperature environment, egg white is stirred, till being stirred to egg white and fully foaming; Cream to deepfreeze stirs, till being stirred to cream and fully foaming; Under the state that lower temperature stirs, the cream that egg white, spirituosity flavor enhancement and other optional batchings after foaming are put into after foaming fully stirs; With the semi-finished product ice cream that stirs pack into the sealing container in, carry out quick-frozen under freezing environment to being placed in.
Below describe the present invention by specific embodiment so that better understand the present invention, but following embodiment does not limit the scope of the invention.
Embodiment 1
Formula: the egg of the whipping cream of 550g, the sweet cream of 500g, 360g (being approximately the egg white of 10 eggs), 15g Cognacs, 150g walnut kernel, 15g lime juice, 5g sucrose, 50g Espresso.
Making step: under the environment of 15 ℃, isolated egg white is placed in egg-whisk.With the unidirectional stirring foaming of egg-whisk, till being stirred to abundant foaming, mixing time is roughly at 5 ~ 6 minutes.Can maintain static in the metal spoon being inserted foaming egg white, and double swerve egg-whisk metal spoon is also followed and is not slided, fully foaming of egg white.Refrigeration is together put into egg-whisk to whipping cream and the sweet cream of 5 ℃, and with the unidirectional stirring foaming of egg-whisk, mixing time is 20 minutes.When the metal spoon being inserted in foaming cream can maintain static, and double swerve egg-whisk metal spoon also follows and do not slide, and cream has foamed complete.Walnut kernel is processed into fritter stand-by, the dissolving of sucrose water.Under the environment of 2 ℃, add Cognac, walnut kernel, lime juice, sucrose water and Espresso in the cream that does not stop to stir.Strong stirring makes air to sneak into and to congeal, and makes mixture be frozen into a class solid shape, and obtains the ice cream product that exquisiteness is lubricious, body is good, expansion rate is high.Until after fully stirring, pack into the container of sealing of finished product, be placed in the freezer of-15 ℃ freezingly rapidly, cooling time is 36 hours.
The ice cream of producing has strong walnut perfume, coffee is fragrant, Cognac is fragrant, and smooth mouth feel is fine and smooth, without granular sensation, without the wine drop.
Embodiment 2
Formula: the whipping cream of 1200g, the egg of 400g (being approximately the egg white of 11 eggs), 15g KAHLLA, 150g walnut kernel, 20g chocolate cream, 12g lime juice, 5g sucrose.
Making step: under the environment of 18 ℃, isolated egg white is placed in egg-whisk.With the unidirectional stirring foaming of egg-whisk, till being stirred to abundant foaming, mixing time is roughly at 5 ~ 6 minutes.Can maintain static in the metal spoon being inserted foaming egg white, and double swerve egg-whisk metal spoon also follows and do not slide, egg white fully foams.Refrigeration is put into egg-whisk to the whipping cream of 4 ℃, and with the unidirectional stirring foaming of egg-whisk, mixing time is 20 minutes.When the metal spoon being inserted in foaming cream can maintain static, and double swerve egg-whisk metal spoon also follows and do not slide, and cream has foamed complete.The dissolving of sucrose water is processed into fritter with walnut kernel.Under the environment of 3 ℃, add KAHLLA, walnut kernel, lime juice, sucrose water and chocolate cream in the cream that does not stop to stir.Until after fully stirring, pack into the container of sealing of finished product, be placed in the freezer of-20 ℃ freezingly rapidly, cooling time is 30 hours.
The ice cream of producing has that strong coffee is fragrant, cocoa is fragrant, sour-sweet moderate, and smooth mouth feel is fine and smooth, without granular sensation, without the wine drop.
Embodiment 3
Formula: the egg of the whipping cream of 750g, the sweet cream of 200g, 350g (being approximately the egg white of 10 eggs), 15g Ma Libao, 50g raisins, 10g lime juice, 5g sucrose, 50g cranberry juice.
Making step: first raisins are processed into fritter stand-by, the sucrose water is dissolved into sucrose water.Under the environment of 15 ℃, isolated egg white is placed in egg-whisk.With the unidirectional stirring foaming of egg-whisk, till being stirred to abundant foaming, mixing time is roughly at 5 ~ 6 minutes.Can maintain static in the metal spoon being inserted foaming egg white, and double swerve egg-whisk metal spoon is also followed and is not slided, fully foaming of egg white.Refrigeration is together put into egg-whisk to whipping cream and the sweet cream of 3 ℃, and with the unidirectional stirring foaming of egg-whisk, mixing time is 20 minutes.When the metal spoon being inserted in foaming cream can maintain static, and double swerve egg-whisk metal spoon also follows and do not slide, and cream has foamed complete.Under the environment of 2 ℃, add Ma Libao, raisins, lime juice, sucrose water and cranberry juice in the cream that does not stop to stir.Until after fully stirring, pack into the container of sealing of finished product, be placed in the freezer of-20 ℃ freezingly rapidly, cooling time is 28 hours.
The ice cream of producing has delicate fragrance, the sweet and sour taste of strong Coconut Juice, and smooth mouth feel is fine and smooth, without granular sensation, without the wine drop.
Embodiment 4
Formula: the egg of the whipping cream of 400g, the sweet cream of 700g, 360g (being approximately the egg white of 10 eggs), 20g Bailey's, 50g cherry are done, 10g lime juice, 5g caramel, 5g Espresso.
Making step: first the dried fritter that is processed into of cherry is pickled among Bailey's.Under the environment of 20 ℃, isolated egg white is placed in egg-whisk.With the unidirectional stirring foaming of egg-whisk, till being stirred to abundant foaming, mixing time is roughly at 5 ~ 6 minutes.Can maintain static in the metal spoon being inserted foaming egg white, and double swerve egg-whisk metal spoon is also followed and is not slided, fully foaming of egg white.Refrigeration is together put into egg-whisk to whipping cream and the sweet cream of 5 ℃, and with the unidirectional stirring foaming of egg-whisk, mixing time is 18 minutes.When the metal spoon being inserted in foaming cream can maintain static, and double swerve egg-whisk metal spoon also follows and do not slide, and cream has foamed complete.Under the environment of 2 ℃, the cherry of add Bailey's in the cream that does not stop to stir, pickling is done, lime juice, caramel and Espresso.Until after fully stirring, pack into the container of sealing of finished product, be placed in the freezer of-10 ℃ freezingly rapidly, cooling time is 26 hours.
The ice cream of producing has strong whiskey aroma, milk, cherry perfume, and smooth mouth feel is fine and smooth, without granular sensation, without the wine drop.
Embodiment 5
Formula: the egg of the whipping cream of 900g, the sweet cream of 150g, 370g (being approximately the egg white of 10 eggs), the tasty and refreshing apricot wine of 15g, 50g walnut kernel, 10g lime juice, 10g sucrose, 20g Espresso.
Manufacture method: first walnut kernel is processed into fritter stand-by, the sucrose water is dissolved into sucrose water.Under the environment of 16 ℃, isolated egg white is placed in egg-whisk.With the unidirectional stirring foaming of egg-whisk, till being stirred to abundant foaming, mixing time is roughly at 5 ~ 6 minutes.Can maintain static in the metal spoon being inserted foaming egg white, and double swerve egg-whisk metal spoon is also followed and is not slided, fully foaming of egg white.Refrigeration is together put into egg-whisk to whipping cream and the sweet cream of 3 ℃, and with the unidirectional stirring foaming of egg-whisk, mixing time is 20 minutes.When the metal spoon being inserted in foaming cream can maintain static, and double swerve egg-whisk metal spoon also follows and do not slide, and cream has foamed complete.Under the environment of 4 ℃, add tasty and refreshing apricot wine, walnut kernel, lime juice, sucrose water and Espresso in the cream that does not stop to stir.Until after fully stirring, pack into the container of sealing of finished product, be placed in the freezer of-5 ℃ freezingly rapidly, cooling time is 18 hours.
The ice cream of producing has the grilled perfume (or spice) of delicate fragrance, coffee of strong almond and walnut, and smooth mouth feel is fine and smooth, without granular sensation, without the wine drop.
Embodiment 6
Formula: the egg of the whipping cream of 100g, the sweet cream of 1000g, 400g (being approximately the egg white of 11 eggs), 15g questshc, 50g Cranberry are done, 12g lime juice, 5g caramel.
Manufacture method: first with Cranberry dried be processed into fritter pickle questshc just among.Under the environment of 20 ℃, isolated egg white is placed in egg-whisk.With the unidirectional stirring foaming of egg-whisk, till being stirred to abundant foaming, mixing time is roughly at 5 ~ 6 minutes.Can maintain static in the metal spoon being inserted foaming egg white, and double swerve egg-whisk metal spoon is also followed and is not slided, fully foaming of egg white.Refrigeration is together put into egg-whisk to whipping cream and the sweet cream of 5 ℃, and with the unidirectional stirring foaming of egg-whisk, mixing time is 20 minutes.When the metal spoon being inserted in foaming cream can maintain static, and double swerve egg-whisk metal spoon also follows and do not slide, and cream has foamed complete.Under the environment of 2 ℃, the Cranberry of add questshc in the cream that does not stop to stir, pickling does, lime juice and caramel.Until after fully stirring, pack into the container of sealing of finished product, be placed in the freezer of-5 ℃ freezingly rapidly, cooling time is 15 hours.
The ice cream of producing has strong ion brandy aroma, the delicate fragrance of Cranberry, and smooth mouth feel is fine and smooth, without granular sensation, without the wine drop.
The present invention makes the method for ice cream, simple to operate, the ice cream of preparation has the advantages such as mouthfeel is good, nothing ice quarrel, especially adopt the pick-me-ups such as brandy, whiskey, Rum as component, can make delicious being melted into a whole of alcoholic beverage and cream, solved alcoholic beverage because of penetrating odor or taste, be difficult to the problem of the ice cream for preparing together with cream.
Above specific embodiments of the invention are described in detail, but it is just as example, the present invention is not restricted to specific embodiment described above.To those skilled in the art, any equivalent modifications that the present invention is carried out and substituting also all among category of the present invention.Therefore, not breaking away from impartial conversion and the modification of doing under the spirit and scope of the present invention, all should contain within the scope of the invention.
Claims (9)
1. the preparation method of an ice cream, it is characterized in that: described manufacturing ice cream method comprises the step of following order:
Step 1 is stirred to foaming with egg white;
Step 2 stirs the cream of deepfreeze, is stirred to cream and fully foams;
Step 3, under the state that stirs, the cream that egg white, spirituosity flavor enhancement after foaming are put into after foaming fully stirs;
Step 4 is packed the mixture that stirs in step 3 in the container of sealing into, to be placed in carry out under the environment of-20 ℃～5 ℃ freezing;
Wherein, in making ice cream process, the proportioning of materials is:
Whipping cream 800～1200 weight portions;
Egg 300～450 weight portions;
Spirituosity flavor enhancement 10～20 weight portions.
2. the preparation method of ice cream according to claim 1 is characterized in that: be stirred in described step 1 under the environment of 15 ℃～20 ℃ and carry out.
3. the preparation method of ice cream according to claim 1 is characterized in that: the temperature that stirs in described step 3 is 0～5 ℃.
4. the preparation method of ice cream according to claim 1, it is characterized in that: the described stirring in described step 1～4 is unidirectional stirring.
5. the preparation method of ice cream according to claim 1, it is characterized in that: the time described in described step 4 is 10～36 hours.
6. the preparation method of ice cream according to claim 1, it is characterized in that: described spirituosity flavor enhancement is brandy, whiskey, Rum, perhaps one or more mixtures in the formulated assembled alcoholic drinks of basic wine of one or more mixtures in brandy, whiskey, the Rum.
7. ice cream preparation method according to claim 1 is characterized in that: in step 3, also add one or more the mixture in sweetener, flavouring agent and dry fruit in the cream after described foaming.
8. ice cream preparation method according to claim 7, it is characterized in that: described sweetener, flavouring agent and dry fruit proportioning are:
Sweetener 5～50 weight portions;
Flavouring agent 10～60 weight portions;
Dry fruit 100～250 weight portions.
9. ice cream preparation method according to claim 7, it is characterized in that: described sweetener is one or more mixtures in sucrose, caramel or starch sugar; Described flavouring agent is one or more mixtures in fruit juice, coffee, flavouring-soy-sauce; Described fruit juice is a kind of or its mixture in lime juice, cranberry juice; Described dry fruit is one or more mixtures in walnut kernel, raisins.
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| CN 201110073160 CN102113616B (en) | 2011-03-25 | 2011-03-25 | Preparation method of ice cream |
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| CN 201110073160 CN102113616B (en) | 2011-03-25 | 2011-03-25 | Preparation method of ice cream |
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| CN102113616B true CN102113616B (en) | 2013-11-06 |
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Families Citing this family (2)
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| CN109892470A (en) * | 2019-04-17 | 2019-06-18 | 上海嗲香餐饮管理有限公司 | A kind of preparation method of ice cream |
| CN112715736A (en) * | 2020-12-25 | 2021-04-30 | 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 |
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| CN1625961A (en) * | 2003-12-09 | 2005-06-15 | 石鸿雁 | Method for preparing ice cream in fruity flavor |
| CN101138380A (en) * | 2006-09-06 | 2008-03-12 | 深圳市海川实业股份有限公司 | Rum soft ice cream and method of preparing the same |
| CN101176499A (en) * | 2006-11-09 | 2008-05-14 | 戴红谱 | Eight treasures ice cream and thereof preparation method |
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2011
- 2011-03-25 CN CN 201110073160 patent/CN102113616B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1625961A (en) * | 2003-12-09 | 2005-06-15 | 石鸿雁 | Method for preparing ice cream in fruity flavor |
| CN101138380A (en) * | 2006-09-06 | 2008-03-12 | 深圳市海川实业股份有限公司 | Rum soft ice cream and method of preparing the same |
| CN101176499A (en) * | 2006-11-09 | 2008-05-14 | 戴红谱 | Eight treasures ice cream and thereof preparation method |
Non-Patent Citations (2)
| Title |
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| 刘月英等.竹荪咖啡冰淇淋加工工艺.《保鲜与加工》.2006,第6卷(第3期),全文. |
| 竹荪咖啡冰淇淋加工工艺;刘月英等;《保鲜与加工》;20060510;第6卷(第3期);第42页右栏2配比部分，第43页第3.2节，第4.7节 * |
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Effective date of registration: 20170405 Address after: 200001 Shanghai city Huangpu District Quxi Road No. 694 room 4510 Patentee after: Shanghai Green Trading Co., Ltd. Address before: 200020 room -4, No. 17, Lane 3, Shaoxing Road, Shanghai, Luwan District, China Patentee before: Shanghai Marine Night Restaurant Management Co.,Ltd. |
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Granted publication date: 20131106 Termination date: 20200325 |