CN102524507B - Ice cream containing herb jelly and preparation method thereof - Google Patents
Ice cream containing herb jelly and preparation method thereof Download PDFInfo
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- CN102524507B CN102524507B CN 201110422937 CN201110422937A CN102524507B CN 102524507 B CN102524507 B CN 102524507B CN 201110422937 CN201110422937 CN 201110422937 CN 201110422937 A CN201110422937 A CN 201110422937A CN 102524507 B CN102524507 B CN 102524507B
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Abstract
The invention belongs to the technical field of frozen drink processing and relates to an ice cream containing herb jelly and a preparation method thereof. The weight of the herb jelly occupies 0.5%-10% of total weight of the ice cream, wherein the herb jelly comprises, by weight, 15%-25% of honey and 0.02%-1.0% of one or more of gellan gum, carrageenan, pectin and gelatin. By adding the honey and one or more of the gellan gum, the carrageenan, the pectin and the gelatin in the herb jelly, the soft and flexible taste of the herb jelly can be kept at the edible temperature of frozen drink, and accordingly the ice cream containing the herb jelly is soft in taste, resilient, fresh and sweet in taste and has abundant honey aroma.
Description
Technical field
The invention belongs to the frozen processing technique field, relate to a kind of ice cream and preparation method thereof, specifically be meant a kind of ice cream that celestial grass freezes and preparation method thereof that contains.
Background technology
Celestial grass (Chinese mesona): have another name called Chinese mesona herb, Mesona chinensis Benth, the celestial grass of Labiatae is drafted a document this plant.Compendium of Material Medica record: celestial grass flavor is sweet, cold in nature, boils into tea-drinking, and is cool, thirst-quenching, fall internal heat, eliminates tired, suitable for all ages.Modern study shows that celestial grass can treat heatstroke, analgesic Li Shui, quench one's thirst, treat (3947 to 3949 pages of " Chinese medicine voluminous dictionary " volume two, the 474th to 475 page of " national Chinese herbal medicine compilation " volume two) such as hypertension, kidney trouble, diabetes, pain of joint muscle, gonorrhoeas.In Mesona chinensis Benth's ingredient, Flavonoid substances has the effect that suppresses the cancer cell growth, brings high blood pressure down; Polysaccharide has enhancing and improves the human body immune function effect; Essence have the effect of calmness, refreshing and detoxicating Li Shui; Contained various trace elements has and suppresses that free radical forms, anti-ageing, anticancer effect; Physiological function etc. can be regulated and strengthen to vitamin.Therefore, celestial grass is important medicine food dual purpose plant resource.
China Taiwan and Chao-Shan Area boil celestial grass the grass of becoming an immortal from ancient times and freeze ediblely, and celestial grass freezes mouthfeel softness, nice and cool, fragrant and sweet fresh and tender, not only can relieve heat and thirst, but again beautifying face and moistering lotion, fall fire and protect liver, refreshing and detoxicating.By boiling, the beneficiating ingredient during celestial grass freezes is easier to absorb, and is convenient to eat, and is the health food that is loved by the people.
Chinese patent application CN1054524 with the careless extracting in water of celestial being after, be condensed into stiff paste or solid particle, use with the electuary form.But need to use boiling water to brew, just can drink after need being cooled to normal temperature, use inconvenience.
Chinese patent application CN1650737 makes the instant capacity particle by the hairgvein agrimony poly saccharide gum in the celestial grass of pressurised extraction.
Chinese patent application CN101584424 adds stabilizing agents such as thickener and honey and makes Mesona blume jelly on the basis that the celestial grass of tradition freezes.
Chinese patent application CN101703293 makes celestial careless dew beverage or milk tea with the careless water extract of celestial being.
Along with the enhancing of consumer's self health consciousness, frozen nutritious, health-care efficacy is subjected to consumer's favor gradually.But existing frozen kind is limited, and just relies on frozen itself to play the cooling effect of relieving summer heat.Also in frozen, do not add the food materials that fire was relieved summer heat, fallen to tradition.Particularly, also there is not celestial grass to freeze the frozen of making.
Summary of the invention
For solving the problems of the technologies described above, first aspect present invention provides a kind of ice cream that celestial grass freezes that contains, described celestial grass freezes 0.5 weight % to 10 weight % for the ice cream gross weight, wherein, freeze gross weight in celestial grass, described celestial grass freezes one or more stabilizing agents in gellan gum, carragheen, pectin and the gelatin of being selected from of the honey that contains 15 weight % to 25 weight % and 0.02 weight % to 1.0 weight %.
In the ice cream of second aspect present invention, it is that particle diameter is that 3 millimeters to 8 millimeters celestial grass freezes particle that described celestial grass freezes, and the method preparation by may further comprise the steps:
A. the water that will do 10 to 15 times of weight of celestial grass adding filters and obtains celestial grass juice factor in 100 ℃ of decoction;
B. in the celestial grass juice factor that step a obtains, add starch and described one or more stabilizing agents that are selected from gellan gum, carragheen, pectin and the gelatin, and mix, then high-temperature sterilization;
C. the mixture that obtains among the step b is cooled to 40 ℃ to 50 ℃, adding honey also mixes;
D. the mixture that obtains among the step c is cooled off naturally and obtain celestial grass and freeze, cut this celestial being grass and freeze and obtain described celestial grass and freeze particle.
In the ice cream of third aspect present invention, after mixing, the white granulated sugar that described starch and the celestial grass that celestial grass is frozen 25 weight % to 35 weight % of gross weight in step b freezes 0.5 weight % to 1.5 weight % of gross weight joins in the described celestial grass juice factor.
In the ice cream of fourth aspect present invention, in step a, decoct before the described dried celestial grass, in described water, be incorporated as the sodium acid carbonate of 3 weight % to the 5 weight % that do celestial careless weight.
In the ice cream of fifth aspect present invention, it is 30 minutes to 2 hours at decocting time described in the step a.
In the ice cream of sixth aspect present invention, described starch is one or more stabilizing agents in tapioca, long-grained nonglutinous rice powder and the tapioca flour.
In the ice cream of seventh aspect present invention, the ice cream base-material comprises sweet taste material, milk powder, vegetable oil, dextrine powder, stabilising emulsifier, essence and water.
In the ice cream of eighth aspect present invention, in the ice cream gross weight, described sweet taste material is the white granulated sugar of 10 weight % to 13 weight % and the syrup of 5 weight % to 8 weight %, described milk powder is 2.1 weight % to 7.9 weight %, described vegetable oil is 2 weight % to 5 weight %, and described dextrine powder is 1 to 3 weight %, and described stabilising emulsifier is 0.3 weight % to 0.8 weight %, described essence is 0 to 0.4 weight %, and it is 100 weight % that the amount of described water makes the ice cream gross weight.
In a ninth aspect of the present invention, the present invention also provides a kind of described method that contains the ice cream that celestial grass freezes of either side in first aspect present invention to the eight aspect for preparing, and described method comprises:
I. the ice cream base-material is congealed to expansion rate be 20% to 50%;
II. add in the expanded ice cream base-material that step I obtains then that to account for the ice cream gross weight be that the celestial grass of 0.5 weight % to 10 weight % freezes, and filling formation;
III. the ice cream quick-frozen of the moulding that Step II is obtained.
Of the present invention containing in the ice cream that celestial grass freezes, successfully the designs and varieties of ice cream have been enriched in the cooling effect combination of clearing away heat and removing summer effect that celestial grass is frozen and ice cream, and the celestial grass that is added freezes the mouthfeel that ice cream is had add as the pulp.Add honey and one or more stabilizing agents that are selected from gellan gum, carragheen, pectin and the gelatin in the preparation by freezing at celestial grass, effectively improved celestial grass and frozen flexibility and toughness under the consumption temperature of frozen, thereby made the ice cream mouthfeel softness, the flexible that contain the celestial grass of the present invention and freeze, taste is fresh and sweet, abundant honey fragrance is arranged.
Description of drawings:
Fig. 1 is the exemplary process diagram that the celestial grass of the present invention freezes preparation.
Fig. 2 is that the present invention contains the ice cream preparation technology flow chart that celestial grass freezes.
The specific embodiment
Containing celestial grass in the ice cream of the present invention freezes.
Because existing celestial grass freezes the temperature meeting hardening under zero centigrade, and lacking toughness, thereby makes such as mouthfeel variation such as flexibility and toughness; And because and existing celestial grass freezes under the preparation temperature of frozen frangiblely, therefore the particle that can not be kept perfectly is not suitable for adding in the frozen.By inventor's lot of experiments, developed the celestial grass that can below zero centigrade, keep the softness and have toughness and frozen.The inventor finds to freeze interpolation honey and one or more stabilizing agents that are selected from gellan gum, carragheen, pectin and the gelatin in the prescription at celestial grass, can effectively improve celestial grass freezes from subzero 22 ℃ to subzero 18 ℃ of cold chain, to the consumer when edible in mouth under 0-5 ℃ the environment, reach fast and be fit to flexibility and the toughness that the consumer eats, thereby make the celestial grass that contains in the ice cream freeze the mouthfeel that when edible, has soft and toughness, and the particle that can under the preparation temperature of frozen, be kept perfectly.The preparation temperature of described frozen is subzero 22 ℃ to subzero 18 ℃.The consumption temperature of described ice cream is the temperature when 25 ℃ of room temperatures are placed 3 minutes after ice cream is taken out down from subzero 22 ℃ to subzero 18 ℃, measures to 500 gram ice creams with 100 grams, and described consumption temperature for example is 0-5 ℃.
Simultaneously, owing to contain a large amount of fructose, glucose in the honey, these carbohydrates can separated out below zero ℃ usually, thereby influence the overall structure and the taste of honey.Surprisingly, the present invention has successfully solved this problem by honey being added on celestial grass in freezing, and can not separate out under make the honey of celestial grass in freezing store at ice cream subzero 22 ℃ to subzero 18 ℃.
Described honey accounts for 15 weight % to 25 weight %, preferred 17 weight % to 23 weight % that celestial grass freezes gross weight, more preferably 18 weight % to 22 weight %.For example, 15 weight %, 16 weight %, 17 weight %, 18 weight %, 19 weight %, 20 weight %, 21 weight %, 22 weight %, 23 weight %, 24 weight % or 25 weight %.When honey content is lower than 15 weight %, can not effectively improve flexibility and toughness that celestial grass freezes, thus make celestial grass in the ice cream freeze mouthfeel not soft, do not have toughness.When honey content is higher than 25 weight %, can further improve flexibility and the toughness that celestial grass freezes, but also can increase cost.
In ice cream of the present invention, described celestial grass freezes 0.5 weight % to the 10 weight % that particle is the ice cream gross weight, is preferably 1 weight % to 8 weight %, more preferably 2 weight % to 6 weight %.For example, can be 0.5 weight % to 1 weight % of ice cream gross weight, 1 weight % to 2 weight %, 2 weight % to 3 weight %, 3 weight % to 4 weight %, 4 weight % to 5 weight %, 5 weight % to 6 weight %, 6 weight % to 7 weight %, 7 weight % to 9 weight %, 8 weight % to 9 weight %, 9 weight % to 10 weight %.When celestial grass freezes granule content too small (for example less than 0.5 weight %), do not have the effect of clearing away summerheat.When celestial grass freezes granule content excessive (for example less than 10 weight %), can further not improve the effect of clearing away summerheat, also can increase cost; And be unfavorable for the ice cream global formation.
In ice cream of the present invention, it is 3 millimeters to 8 millimeters that celestial grass freezes particle grain size, preferred 4 millimeters to 6 millimeters.Celestial grass freeze particle can for cube, cuboid, basic round shaped grain isotactic then or irregularly shaped.If celestial grass freezes grain diameter less than above-mentioned scope (for example less than 3 millimeters), then the consumer is difficult for perceiving the existence that celestial grass freezes particle, can not produce and chew mouthfeel.If celestial grass freezes grain diameter greater than above-mentioned scope, will influence the production perfusion, easily make to occur hollow phenomenon of rupture on the product structure, be unfavorable for the mouldability of ice cream.
Ice cream of the present invention can also comprise sweet taste material, milk powder, vegetable oil, dextrine powder, stabilising emulsifier, essence and water.
In ice cream of the present invention, described sweet taste material can those skilled in the art will know that how to select sweetener and consumption for ice cream production field sweet taste material commonly used.Described sweet taste material is preferably 10 weight % to 13 weight % white granulated sugars of ice cream gross weight and the syrup of 5 weight % to 8 weight %.Described syrup is preferably HFCS.
In ice cream of the present invention, can also contain sweetener.Described sweetener is selected from honey element, saccharin sodium, acesulfame potassium, Aspartame and Sucralose.The amount of described sweetener is the 0.1 weight %～0.02 weight % of ice cream gross weight.
In ice cream of the present invention, milk powder is preferably 2.1 weight % to 7.9 weight % of ice cream gross weight.Described milk powder can be any commercially available dried milk powder.
In ice cream of the present invention, vegetable oil is preferably 2 weight % to 5 weight % of ice cream gross weight.Described vegetable oil can be any vegetable oil of using always from food processing field.
Can also contain dextrine powder in ice cream of the present invention, described dextrine powder is 0 to 3 weight % of ice cream gross weight, preferred 1 weight % to 3 weight %.Described dextrine powder can be this area any dextrine powder commonly used.
Can also contain stabilising emulsifier in ice cream of the present invention, described stabilising emulsifier is 0.3 weight % to 0.8 weight % of ice cream gross weight.Described stabilising emulsifier can be food service industry stabilising emulsifier commonly used, for example one or more in glycerin monostearate, guar gum, gellan gum, xanthans, carragheen, Tween 80, the sodium carboxymethylcellulose.
Can also contain essence in ice cream of the present invention, described essence is 0 to 0.4 weight % of ice cream gross weight, preferred 0.1 weight % to 0.4 weight %.Described essence can be selected field of food industry essence commonly used, for example vanilla for use.
In the batching of ice cream of the present invention, comprising an amount of water as required, is 100 weight % to satisfy the sum of respectively preparing burden.Described water can be distilled water, mineral water etc.
In ice cream of the present invention, can also contain acidity regulator.Described acidity regulator is citric acid, malic acid, lactic acid, tartaric acid, natrium citricum.The amount of preferred described acidity regulator is the 0 weight %～0.6 weight % of ice cream gross weight.
The present invention also provides a kind of preparation to contain the method for the ice cream that celestial grass freezes, and described method comprises:
I. the ice cream base-material is congealed to expansion rate be 20% to 50%;
II. add in expanded ice cream base-material then that to account for the ice cream gross weight be that the of the present invention celestial grass of 0.5 weight % to 10 weight % freezes particle, and filling formation;
III. quick-frozen.
Described ice cream base-material can comprise sweet taste material, milk powder, vegetable oil, dextrine powder, stabilising emulsifier, essence and water.
Described ice cream base-material preferably comprises and accounts for the white granulated sugar that the ice cream gross weight is 10 weight % to 13 weight %, the HFCS of 5 weight % to 8 weight %, the milk powder of 2.1 weight % to 7.9 weight %, the vegetable oil of 2 weight % to 5 weight %, the dextrine powder of 1 weight % to 3 weight %, the stabilising emulsifier of 0.3 weight % to 0.8 weight %, the essence of 0 weight % to 0.4 weight % and the water of surplus, and it is 100% that the amount of described water satisfies the ice cream gross weight.
Of the present inventionly can keep softness and toughness at the consumption temperature of ice cream (for example, zero to 5 ℃), and the celestial grass that contained honey can not separated out freezes preparation by the following method, described method comprises:
A. the water that will do 10 to 15 times of weight of celestial grass adding filters and obtains celestial grass juice factor in 100 ℃ of decoction;
B. in the celestial grass juice factor that step a obtains, add starch and described one or more stabilizing agents that are selected from gellan gum, carragheen, pectin and the gelatin, and mix, then high-temperature sterilization;
C. the mixture that obtains among the step b is cooled to 40 ℃ to 50 ℃, adding honey also mixes;
D. the mixture that obtains among the step c is cooled off naturally and obtain celestial grass and freeze, cut this celestial being grass and freeze and obtain described celestial grass and freeze particle.
In the step a of method of the present invention, before decocting described dried celestial grass, preferably in described water, add dietary alkali.Described dietary alkali can increase the dissolution rate of the celestial herb rubber in the celestial grass, thereby shortens the gelation time of celestial careless liquid.Described dietary alkali is for doing 3 weight % to 5 weight % of celestial careless weight.Described dietary alkali is preferably sodium acid carbonate.
In the step a of method of the present invention, described decocting time is 30 minutes to 2 hours, preferred 50 minutes to 90 minutes, and most preferably 60 to 70 minutes.
The amount of described starch is preferably 25 weight % to the 35 weight % that celestial grass freezes gross weight.The starch of described amount freezes and the tissue morphology of ice cream and the expansion rate fit that congeals the celestial grass of making.
In the step b of method of the present invention, can in described starch, mix white granulated sugar.Wherein, white granulated sugar plays the effect that makes the starch stable dispersion, and its content is preferably 0.5 weight % to 1.5 weight %, the more preferably 1 weight % that celestial grass freezes gross weight.
In the method for the invention, do not select for example waxy starch such as cornstarch for use, waxy starch can make the celestial grass of making freeze mouthfeel to be clamminess.Therefore, the present invention selects non-waxy starch, for example tapioca, long-grained nonglutinous rice powder, tapioca flour etc., and from angles cheap, ample supply and prompt delivery, preferred tapioca.
In the step b of method of the present invention, the amount that is selected from one or more stabilizing agents in gellan gum, carragheen, pectin and the gelatin that is added is 0.02 weight % to the 1.0 weight % that celestial grass freezes gross weight.The celestial grass of prior art freeze under preparation, storage and the consumption temperature at ice cream because of low temperature flexibility and toughness all relatively poor.Of the present inventionly can improve celestial grass such as stabilizing agents such as gellan gum, carragheen, pectin and gelatin and freeze flexibility and toughness under described low temperature, freeze in ice cream in the mouthfeel improving celestial grass, improve celestial grass freeze particle under described low temperature integrality.And, add such as stabilizing agents such as gellan gum, carragheen, pectin and/or gelatin, can shorten celestial grass to be frozen into the time (according to the kind and the content of stabilizing agent, the gelation time shortened to 5 to 8 hours by 8 to 10 hours), help large-scale industrialization production.Freeze gross weight in celestial grass, gellan gum is 0.02 weight % to 1.0 weight %, is preferably 0.05 weight % to 0.4% weight %; Carragheen is 0.02 weight % to 1.0 weight %, is preferably 0.02 weight % to 0.2% weight %; Pectin is 0.02 weight % to 1.0 weight %, is preferably 0.1 weight % to 0.8% weight %; Gelatin is 0.02 weight % to 1.0 weight %, is preferably 0.5 weight % to 1.0% weight %.
During celestial grass of the present invention freezes owing to added honey and be selected from one or more stabilizing agents in gellan gum, carragheen, pectin and the gelatin, improve celestial grass and frozen mouthfeel and integrality in ice cream, and make described ice cream have abundant honey fragrance, be fit to large-scale industrial production.
Fig. 1 is the exemplary process diagram that the celestial grass of the present invention freezes preparation.
Wherein, the celestial grass of the present invention freezes preparation process the interpolation of honey is also selected opportunity.Because honey except that glucose that contains 65%-80% and fructose, also contains abundant enzyme, vitamin and mineral matter, these nutriments can be destroyed by high temperature.For example, be higher than under 50 ℃ the temperature, vitamin C can lose 20% to 50%.So select to add when being cooled to 40 ℃ to 50 ℃ behind celestial grass juice factor (mix and be dissolved with starch, white granulated sugar and/or the stabilizing agent) high-temperature sterilization honey.
Of the present inventionly contain the ice cream that celestial grass freezes and to select conventional ice cream preparation technology preparation, flow chart for example shown in Figure 2 for use.
Wherein, except that raw material described above, other used raw materials and equipment all adopt this area raw material and equipment commonly used, are not described in detail at this.
Embodiment:
Embodiment 1: the preparation that celestial grass freezes
Percentage by weight shown here is for to freeze ratio shared in the gross weight at celestial grass.
The dried celestial grass of 1000 grams through pulverizing and the 35g sodium acid carbonate of cleaning are joined in the 15000 gram water, decocted 60 minutes at 100 ℃, filtration obtains celestial grass juice factor 15000 grams.Get an amount of described celestial grass juice factor, add the stabilizing agent mixed dissolution that tapioca, celestial grass that celestial grass freezes 300 grams of gross weight freeze weight shown in 10 gram white granulated sugars and the following tables 1 of gross weight, then high-temperature sterilization; To be cooled to 40 ℃ to 50 ℃ through the solution of sterilization, the honey of weight shown in the adding following table 1 also mixes; The nature cooled and solidified obtains the celestial grass of 1000 grams freezes, and this celestial being grass is frozen cutting, and to obtain particle diameter be that 6 millimeters celestial grass freezes particle.
Embodiment 2: contain the preparation of the ice cream that celestial grass freezes
Percentage by weight shown here is a ratio shared in the ice cream gross weight.
The white granulated sugar of 100 grams, the milk powder of 50 grams, the vegetable oil of 40 grams, the HFCS of 60 grams, the dextrine powder of 20 grams, the stabilising emulsifier (containing guar gum 1 gram, xanthans 2 grams, glycerin monostearate 2 grams in this stabilising emulsifier) of 5 grams, the vanilla of 1 gram and the water of 694 grams are made the ice cream base-material; With the ice cream base-material in freezing machine (sea 300L freezing machine), congeal to expansion rate be 45%; The embodiment 1 that adds ice cream gross weight 30 gram then in the expanded ice cream base-material respectively made celestial grass of respectively filling a prescription freezes particle, and filling formation; Quick-frozen.
Table 1 contains ice cream and the evaluation that celestial grass freezes
*The celestial grass of prescription 7 freezes soft good, but celestial grass freezes particle integrity and the whole mouthfeel of ice cream descends;
*Marking shows that prescription 10 toughness are excessive, and the whole mouthfeel of ice cream is descended.
Made ice cream is stored 6 months in freezer, carry out test evaluation then.Tester 100 people (12 to 14 years old student, 18 to 24 years old each 50 people of social personnel) are all selected in the following test, adopt blank scoring mechanism, every full marks 10 minutes.It shown in the table average mark of 100 marks that the people gives.
Celestial grass in the ice cream freezes flexibility test: 0 to be divided into flexibility the poorest, and 10 to be divided into flexibility best.
Celestial grass in the ice cream freezes toughness test: 0 to be divided into toughness the poorest, and 10 to be divided into toughness best.
Celestial grass freezes the particle integrity property testing in the ice cream: complete for particle shape is intact, not broken; Imperfect is the particle fragmentation.
The whole mouthfeel of ice cream, taste integration test: 0 be divided into bad, 10 be divided into best.
From above test result as can be seen, the product in the embodiment of the invention has obtained consumer's approval being subjected to liking of most of people aspect mouthfeel, taste and the nutrition.In normal shelf life, still can reach the requirement of consumer to mouthfeel, taste.
Claims (7)
1. one kind contains the ice cream that celestial grass freezes, described celestial grass freezes 0.5 weight % to 10 weight % for the ice cream gross weight, wherein, freeze gross weight in celestial grass, described celestial grass freezes the starch that is selected from 25 weight % to the 35 weight % that one or more stabilizing agents in gellan gum, carragheen, pectin and the gelatin and celestial grass freeze gross weight of the honey that contains 15 weight % to 25 weight %, 0.02 weight % to 1.0 weight %, described starch is one or more in tapioca, long-grained nonglutinous rice powder and the tapioca flour
Wherein, it is that particle diameter is that 3 millimeters to 8 millimeters celestial grass freezes particle that described celestial grass freezes, and the method preparation by may further comprise the steps:
A. the water that will do 10 to 15 times of weight of celestial grass adding filters and obtains celestial grass juice factor in 100 ℃ of decoction;
B. in the celestial grass juice factor that step a obtains, add described starch and described one or more stabilizing agents that are selected from gellan gum, carragheen, pectin and the gelatin, and mix, then high-temperature sterilization;
C. the mixture that obtains among the step b is cooled to 40 ℃ to 50 ℃, adding honey also mixes;
D. the mixture that obtains among the step c is cooled off naturally and obtain celestial grass and freeze, cut this celestial being grass and freeze and obtain described celestial grass and freeze particle.
2. ice cream as claimed in claim 1 wherein, joins in the described celestial grass juice factor after the white granulated sugar that described starch and the celestial grass that celestial grass is frozen 25 weight % to 35 weight % of gross weight in step b freezes 0.5 weight % to 1.5 weight % of gross weight mixes.
3. ice cream as claimed in claim 1 wherein, decocts before the described dried celestial grass in step a, is incorporated as the sodium acid carbonate of 3 weight % to the 5 weight % that do celestial careless weight in described water.
4. as claim 1 or 3 described ice creams, wherein, it is 30 minutes to 2 hours at decocting time described in the step a.
5. ice cream as claimed in claim 1, wherein, the ice cream base-material comprises sweet taste material, milk powder, vegetable oil, dextrine powder, stabilising emulsifier, essence and water.
6. ice cream as claimed in claim 5, wherein, in the ice cream gross weight, described sweet taste material is the white granulated sugar of 10 weight % to 13 weight % and the HFCS of 5 weight % to 8 weight %, and described milk powder is 2.1 weight % to 7.9 weight %, and described vegetable oil is 2 weight % to 5 weight %, described dextrine powder is 1 to 3 weight %, described stabilising emulsifier is 0.3 weight % to 0.8 weight %, and described essence is 0 to 0.4 weight %, and it is 100 weight % that the amount of described water makes the ice cream gross weight.
7. one kind prepares in the claim 1 to 6 each described method that contains the ice cream that celestial grass freezes, and described method comprises:
I. the ice cream base-material is congealed to expansion rate be 20% to 50%;
II. add in the expanded ice cream base-material that step I obtains then that to account for the ice cream gross weight be that the celestial grass of 0.5 weight % to 10 weight % freezes, and filling formation;
III. the ice cream quick-frozen of the moulding that Step II is obtained.
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| CN103652301B (en) * | 2012-09-20 | 2016-04-27 | 内蒙古伊利实业集团股份有限公司 | A kind of ice cream and production method thereof containing pumpkin millet jelly |
| AU2013329419B2 (en) * | 2012-10-08 | 2017-03-09 | General Mills, Inc. | Cultured dairy products having excellent freeze/thaw properties |
| CN103211135A (en) * | 2013-04-28 | 2013-07-24 | 广西灵山县宇峰保健食品有限公司 | Herb jelly |
| CN104286368A (en) * | 2014-10-19 | 2015-01-21 | 陆建益 | Health care ice-cream assisting to regulate blood sugar level and preparation method for health care ice-cream |
| CN112273525A (en) * | 2020-10-23 | 2021-01-29 | 湖南雪帝食品科技有限公司 | Shaoxiangcao flavor ice cream and preparation method thereof |
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| CN102524507A (en) | 2012-07-04 |
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