CN102960533A - Purple sweet potato ice cream and preparation method thereof - Google Patents
Purple sweet potato ice cream and preparation method thereof Download PDFInfo
- Publication number
- CN102960533A CN102960533A CN2012104820759A CN201210482075A CN102960533A CN 102960533 A CN102960533 A CN 102960533A CN 2012104820759 A CN2012104820759 A CN 2012104820759A CN 201210482075 A CN201210482075 A CN 201210482075A CN 102960533 A CN102960533 A CN 102960533A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- purple sweet
- purple
- ice cream
- powder
- 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
Abstract
The invention relates to a purple sweet potato ice cream which comprises the following components: 30-35% of non-dairy cream, 10-12% of milk powder, 8-10% of white granulated sugar, 5-7% of purple sweet potato powder, 0.2-0.3% of sucrose fatty acid ester, 0.1-0.2% of xanthan gum, 0.1-0.15% of purple sweet potato essence and the balance of water. A preparation method of the purple sweet potato ice cream comprises the following steps of: evenly mixing the white granulated sugar, the sucrose fatty acid ester and the xanthan gum; slowly adding into water of 30-35 DEG C while stirring, and dissolving; then, adding the milk powder and the purple sweet potato powder, dissolving, evenly stirring, heating to 80+/-2 DEG C, keeping the temperature for 15 minutes, and cooling to room temperature; then adding the purple sweet potato essence, and evenly stirring; whipping the non-dairy cream at 10-15 DEG C until the non-dairy cream expands 3.0-3.5 times; and then, slowly adding the mixture into the whipped non-dairy cream while stirring at a low speed, evenly stirring, and freezing at (-18)-(-22) DEG C for more than 12 hours to obtain the purple sweet potato ice cream. The invention is especially applicable to baking workshops such as cake shops, bakeries and the like.
Description
Technical field
The invention belongs to food processing field, relate to a kind of purple potato ice cream and preparation method thereof.
Background technology
Ice cream (ice cream), that Yi Shui, breast and/or dairy products, sugar, edible oil and fat etc. are primary raw material, add or do not add food additives, through mixing, sterilization, homogeneous, wear out, congeal, the technique such as freezing and the frozen food of the volumetric expansion of making, its delicate mouthfeel, soft lubricious, refrigerant good to eat.
Ice cream is a kind of food that contains air, and air is sneaked in ice cream congeals process, and the air of sneaking into is very large for ice-cream quality impact, if do not contain air in the ice cream, its quality will be very strong, and mouthfeel is very poor.Ice-cream congealing is the process of freezing limit, limit action of forced stirring, generally all finished by the special use equipment of congealing, such as the continuous freezing machine of ice cream, ice cream puffing machine, soft ice-cream machine etc., therefore, according to traditional production technology, if want to produce delicate mouthfeel, soft lubricious, refrigerant good to eat ice-cream product is to be unable to do without congeal equipment and the operation of congealing.
Summary of the invention
The object of the present invention is to provide a kind of purple potato ice cream, in its manufacturing process, do not need the special-purpose equipment that congeals, need be through not congealing process yet.The present invention provides this purple potato manufacturing method of ice cream simultaneously.
The present invention is based on following thinking and finishes: edible oil and fat are arranged in the icecream mix usually, if making the grease class raw material that the required air of ice cream dismisses before by freezing sclerosis brings in the ice cream, without the operation of congealing, can contain a large amount of air equally in the ice cream, and establish grease butter can make it contain large quantity of air by dismissing, therefore, establish grease butter is used for icecream mix, and control the air capacity that ice cream contains by controlling its degree of dismissing, can produce equally delicate mouthfeel, soft lubricious, refrigerant good to eat ice cream.
Purple potato ice cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, purple sweet potato powder, sucrose fatty ester, xanthans, purple potato essence, the percentage by weight of each component is as follows: establish grease butter 30%～35%, milk powder 10%～12%, white granulated sugar 8%～10%, purple sweet potato powder 5%～7%, sucrose fatty ester 0.2%～0.3%, xanthans 0.1%～0.2%, purple potato essence 0.1%～0.15%, water is mended to 100%.
Described purple sweet potato powder is instant purple sweet potato powder;
Described sucrose fatty ester refers to that hydrophilic lipophilic balance is 11～13 sucrose fatty ester.
Purple potato manufacturing method of ice cream of the present invention comprises the step of following order:
(1) white granulated sugar and sucrose fatty ester, xanthans mixed make a material,
(2) under the condition that stirs, a material slowly joined in 30 ℃～35 ℃ the water, all add successively again milk powder, purple sweet potato powder after the dissolving, dissolve and stir and make the b material,
(3) b material is heated to 80 ℃ ± 2 ℃, insulation 15min adds purple potato essence after being cooled to room temperature, and stirring makes the c material,
(4) first establish grease butter is dismissed 3.0～3.5 times under 10 ℃～15 ℃ temperature, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) place under-18 ℃～-22 ℃ conditions d material freezing more than 12 hours.
Establish grease butter (non-dairy whip topping) is a kind of whipping foamed products of making take edible hydrogenated oil, sugar, water, emulsifying agent, thickener etc. as raw material, solid content is about 40%, its outstanding advantage is to have good foaminess, stability and conformality, and excellent taste, the just melt in the mouth of high-quality establish grease butter.Because establish grease butter is easy to use, dismissing property is good, foam stabilization, milk are strong, do not contain cholesterol, therefore, replaced gradually traditional natural cream at present, is widely used in the field of baking.
Instant purple sweet potato powder is as raw material take new light violet potato, adopt modern biotechnology, form through technique exquisitenesses such as enzymolysis, separation, drying dust, quickly dissolving in cold water, hot water, solution clarification, transparent, be aubergine, capable of direct drinking, also can be used as food ingredient or colouring agent and make an addition in the various food.Jiangsu grass bio tech ltd has instant purple sweet potato powder to sell.
According to the definition among the ministry standard SB/T 10419-2007 " establish grease butter ", dismiss and be one and establish grease butter mixed by mechanical agitation with air, and make the process of its volume generation expansion; That dismisses that multiple refers to equal volume does not dismiss establish grease butter and the mass ratio of having dismissed establish grease butter.
Purple potato ice cream of the present invention and preparation method thereof is particularly suitable for being applied to the cake shop, bakerys etc. cure the shop, because main making raw material of the present invention such as white granulated sugar, milk powder, establish grease butter etc. and the equipment of using such as establish grease butter whipping unit, refrigerator-freezers etc. all are the shop of curing raw material and equipment commonly used, therefore increasing hardly under the prerequisite of investment, just can develop purple potato ice-cream product, increased product variety, improved economic benefit, and the purple potato ice cream mouthfeel that makes is lubricious, fine and smooth, milk is strong, have purple potato local flavor concurrently, can match in excellence or beauty with the ice cream of traditional handicraft fully.
Four, specific embodiment
Embodiment 1
(1) take by weighing white granulated sugar 90g, sucrose fatty ester 2.5g, xanthans 1.5g, mix, make a material,
(2) under the condition that stirs, a material is slowly joined in 400g, 32 ℃ the drinking water, all add successively milk powder 110g, purple sweet potato powder 60g after the dissolving, dissolve and stir, make the b material,
(3) b material is heated to 80 ℃, insulation 15min adds purple potato essence 1.2g after being cooled to room temperature, with pure water the feed liquid total amount is mended to 680g again, and stirring makes the c material,
(4) first the 320g establish grease butter is dismissed 3.0 times under 13 ℃, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) d material is packed in packing material or the mould, placed under-20 ℃ of conditions freezing 12 hours, namely make purple potato ice cream.
Embodiment 2
(1) take by weighing white granulated sugar 100g, sucrose fatty ester 3g, xanthans 2g, mix, make a material,
(2) under the condition that stirs, a material is slowly joined in 330g, 35 ℃ the drinking water, all add milk powder 120g, purple sweet potato powder 70g after the dissolving, dissolve and stir, make the b material,
(3) b material is heated to 82 ℃, insulation 15min adds purple potato essence 1.5g after being cooled to room temperature, with pure water the feed liquid total amount is mended to 650g again, and stirring makes the c material,
(4) first the 350g establish grease butter is dismissed 3.5 times under 15 ℃, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) d material is packed in packing material or the mould, placed under-22 ℃ of conditions freezing 12 hours, namely make purple potato ice cream.
Embodiment 3
(1) take by weighing white granulated sugar 80g, sucrose fatty ester 2g, xanthans 1g, mix, make a material,
(2) under the condition that stirs, a material is slowly joined in 450g, 30 ℃ the drinking water, all add milk powder 100g, purple sweet potato powder 50g after the dissolving, dissolve and stir, make the b material,
(3) b material is heated to 78 ℃, insulation 15min adds purple potato essence 1g after being cooled to room temperature, with pure water the feed liquid total amount is mended to 700g again, and stirring makes the c material,
(4) first the 300g establish grease butter is dismissed 3.0 times under 10 ℃, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) d material is packed in packing material or the mould, placed under-18 ℃ of conditions freezing 12 hours, namely make purple potato ice cream.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replacement.
Claims (4)
1. purple potato ice cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, purple sweet potato powder, sucrose fatty ester, xanthans, purple potato essence, the percentage by weight of each component is as follows: establish grease butter 30%～35%, milk powder 10%～12%, white granulated sugar 8%～10%, purple sweet potato powder 5%～7%, sucrose fatty ester 0.2%～0.3%, xanthans 0.1%～0.2%, purple potato essence 0.1%～0.15%, water is mended to 100%.
2. be instant purple sweet potato powder according to purple sweet potato powder claimed in claim 1.
3. refer to that according to sucrose fatty ester claimed in claim 1 hydrophilic lipophilic balance is 11～13 sucrose fatty ester.
4. purple potato manufacturing method of ice cream claimed in claim 1 comprises the step of following order:
(1) white granulated sugar and sucrose fatty ester, xanthans mixed make a material,
(2) under the condition that stirs, a material slowly joined in 30 ℃～35 ℃ the water, all add successively again milk powder, purple sweet potato powder after the dissolving, dissolve and stir and make the b material,
(3) b material is heated to 80 ℃ ± 2 ℃, insulation 15min adds purple potato essence after being cooled to room temperature, and stirring makes the c material,
(4) first establish grease butter is dismissed 3.0～3.5 times under 10 ℃～15 ℃ temperature, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) place under-18 ℃～-22 ℃ conditions d material freezing more than 12 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104820759A CN102960533A (en) | 2012-11-25 | 2012-11-25 | Purple sweet potato ice cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104820759A CN102960533A (en) | 2012-11-25 | 2012-11-25 | Purple sweet potato ice cream and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102960533A true CN102960533A (en) | 2013-03-13 |
Family
ID=47791191
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104820759A Pending CN102960533A (en) | 2012-11-25 | 2012-11-25 | Purple sweet potato ice cream and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102960533A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222477A (en) * | 2014-10-09 | 2014-12-24 | 哈尔滨艾克尔食品科技有限公司 | Manufacturing method of horseradish ice cream |
| CN104256039A (en) * | 2014-10-09 | 2015-01-07 | 哈尔滨艾克尔食品科技有限公司 | Preparation method of spicy ice cream |
| CN106260489A (en) * | 2016-08-31 | 2017-01-04 | 长春福瑞纳新新食品有限公司 | A kind of Rhizoma Steudnerae Henryanae dried ice cream mix, ice cream and Chinese medicine health-care ice cream thereof |
| CN107080040A (en) * | 2017-06-07 | 2017-08-22 | 石雪芳 | A kind of ripe powder manufacturing method of ice cream of purple potato |
| CN109965074A (en) * | 2019-04-28 | 2019-07-05 | 湖南新希望南山液态乳业有限公司 | A kind of purple sweet potato ice cream and preparation method thereof |
| CN110024900A (en) * | 2019-04-03 | 2019-07-19 | 江苏师范大学 | A kind of purple sweet potato juice ice-cream and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1160454A (en) * | 1997-06-11 | 1999-03-02 | Lion Corp | Composition for hair dyeing |
| CN101292702A (en) * | 2008-06-06 | 2008-10-29 | 内蒙古伊利实业集团股份有限公司 | Ice cream with sweet potato powder added in base |
| KR20120024159A (en) * | 2010-09-06 | 2012-03-14 | 충남대학교산학협력단 | A composition comprising extract of purple-fleshed sweet potato for treating and preventing hepatic fibrosis |
| CN102511637A (en) * | 2011-12-30 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Self-expanding ice-cream and production method thereof |
-
2012
- 2012-11-25 CN CN2012104820759A patent/CN102960533A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1160454A (en) * | 1997-06-11 | 1999-03-02 | Lion Corp | Composition for hair dyeing |
| CN101292702A (en) * | 2008-06-06 | 2008-10-29 | 内蒙古伊利实业集团股份有限公司 | Ice cream with sweet potato powder added in base |
| KR20120024159A (en) * | 2010-09-06 | 2012-03-14 | 충남대학교산학협력단 | A composition comprising extract of purple-fleshed sweet potato for treating and preventing hepatic fibrosis |
| CN102511637A (en) * | 2011-12-30 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Self-expanding ice-cream and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘桂香: "紫山芋保健冰淇淋的研制", 《食品科技》, vol. 34, no. 10, 31 December 2009 (2009-12-31), pages 81 - 83 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222477A (en) * | 2014-10-09 | 2014-12-24 | 哈尔滨艾克尔食品科技有限公司 | Manufacturing method of horseradish ice cream |
| CN104256039A (en) * | 2014-10-09 | 2015-01-07 | 哈尔滨艾克尔食品科技有限公司 | Preparation method of spicy ice cream |
| CN106260489A (en) * | 2016-08-31 | 2017-01-04 | 长春福瑞纳新新食品有限公司 | A kind of Rhizoma Steudnerae Henryanae dried ice cream mix, ice cream and Chinese medicine health-care ice cream thereof |
| CN107080040A (en) * | 2017-06-07 | 2017-08-22 | 石雪芳 | A kind of ripe powder manufacturing method of ice cream of purple potato |
| CN110024900A (en) * | 2019-04-03 | 2019-07-19 | 江苏师范大学 | A kind of purple sweet potato juice ice-cream and preparation method thereof |
| CN109965074A (en) * | 2019-04-28 | 2019-07-05 | 湖南新希望南山液态乳业有限公司 | A kind of purple sweet potato ice cream and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102960530A (en) | Grape ice cream and preparation method thereof | |
| CN102948598A (en) | Watermelon ice cream and manufacturing method thereof | |
| CN102934729A (en) | Leechee ice cream and making method thereof | |
| CN102940121A (en) | Papaya ice cream and method for preparing same | |
| CN102972615A (en) | Sweet potato ice cream and making method thereof | |
| CN102940122A (en) | Red date ice cream and production method thereof | |
| CN102960533A (en) | Purple sweet potato ice cream and preparation method thereof | |
| CN102948599A (en) | Green apple ice cream and preparation method thereof | |
| CN102948604A (en) | Chocolate ice cream and preparation method thereof | |
| CN102919507A (en) | Coffee ice cream and manufacturing method thereof | |
| CN103002754B (en) | Oil or fat composition for foamable oil-in-water type emulsion, and foamable oil-in-water type emulsion containing oil or fat composition | |
| CN102948594A (en) | Chinese yam ice cream and preparation method thereof | |
| CN102919509A (en) | Mango ice cream and manufacturing method thereof | |
| CN102940120A (en) | Cantaloupe ice cream and preparation method thereof | |
| CN104719504A (en) | Special grease for ice cream and ice cream composition prepared by use of grease | |
| CN102948593A (en) | Pumpkin ice cream and preparation method thereof | |
| CN102948597A (en) | Taro ice cream and manufacturing method thereof | |
| CN102919504A (en) | Carrot ice cream and preparation method thereof | |
| CN102934728A (en) | Condensed milk ice cream and making method thereof | |
| CN108566991A (en) | A kind of Denmark's bread good fat or oil composition and preparation method thereof of low-antiform ductility | |
| CN102948595A (en) | Coconut milk ice cream and manufacturing method thereof | |
| CN102948606A (en) | Sesame ice-cream and manufacturing method thereof | |
| CN102948603A (en) | Vanilla ice cream and manufacturing method thereof | |
| CN102960532A (en) | Sea-buckthorn ice cream and producing method thereof | |
| CN102919506A (en) | Red-adzuki-bean ice cream and manufacturing 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 |
Application publication date: 20130313 |