CN103250861A - Pericarpium citri reticulatae milk jelly ice cream bar - Google Patents
Pericarpium citri reticulatae milk jelly ice cream bar Download PDFInfo
- Publication number
- CN103250861A CN103250861A CN2013101771524A CN201310177152A CN103250861A CN 103250861 A CN103250861 A CN 103250861A CN 2013101771524 A CN2013101771524 A CN 2013101771524A CN 201310177152 A CN201310177152 A CN 201310177152A CN 103250861 A CN103250861 A CN 103250861A
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- CN
- China
- Prior art keywords
- pericarpium citri
- citri reticulatae
- milk
- ice cream
- cream 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.)
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Abstract
The invention discloses a pericarpium citri reticulatae milk jelly ice cream bar, which comprises the following components: 21-22kg of pericarpium citri reticulatae, 18-20kg of fresh milk, 3.5-3.8kg of fermented yogurt, 4-4.2kg of sugar, and 1-1.2kg of honey. The ice cream bar prepared according to the invention has rich orange favor and milk fragrance, and as the pericarpium citri reticulatae has the functions of invigorating the spleen and promoting digestion, when being eaten in dry and hot weather of summer, the pericarpium citri reticulatae milk jelly ice cream bar can clear away the heart fire, eliminate dampness and reduce the internal heat.
Description
Technical field the present invention relates to a kind of dried orange peel milk snow ice cake.
Multiple ice cream product is arranged on the background technology market, but do not seen dried orange peel milk snow ice cake as yet.
Summary of the invention the purpose of this invention is to provide a kind of dried orange peel milk snow ice cake.
Scheme is: dried orange peel 21-22kg, fresh milk 18-20kg, fermented yoghourt 3.5-3.8kg, sugared 4-4.2kg, honey 1-1.2kg.
The preparation method: will soak dried orange peel add an amount of cold boiling water break into the slurry standby.Fresh milk is boiled and is cooled to 40 degree, fermented yoghourt is added in the fresh milk stir evenly, and is placed on the room temperature bottom fermentation 10 hours, and milk just solidifies and can add dried orange peel slurry, honey, sugar and stir evenly, and the milk that stirs evenly is starched in the ice-cream mould of ice-cream, and freezing ice cream gets final product.
The specific embodiment
Embodiment 1:
Dried orange peel 21-22kg, fresh milk 18-20kg, fermented yoghourt 3.5-3.8kg, sugared 4-4.2kg, honey 1-1.2kg.
Preparation method: together above
Embodiment 2:
Dried orange peel 21kg, fresh milk 18kg, fermented yoghourt 3.5kg, sugared 4kg, honey 1kg.
Preparation method: together above.
Claims (2)
1. dried orange peel milk snow ice cake is characterized in that comprising following component:
Dried orange peel 21-22kg, fresh milk 18-20kg, fermented yoghourt 3.5-3.8kg, sugared 4-4.2kg, honey 1-1.2kg.
2. above-mentioned dried orange peel milk snow ice cake according to claim 1 is characterized in that comprising following component: dried orange peel 21kg, fresh milk 18kg, fermented yoghourt 3.5kg, sugared 4kg, honey 1kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101771524A CN103250861A (en) | 2013-05-02 | 2013-05-02 | Pericarpium citri reticulatae milk jelly ice cream bar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101771524A CN103250861A (en) | 2013-05-02 | 2013-05-02 | Pericarpium citri reticulatae milk jelly ice cream bar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103250861A true CN103250861A (en) | 2013-08-21 |
Family
ID=48955374
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101771524A Pending CN103250861A (en) | 2013-05-02 | 2013-05-02 | Pericarpium citri reticulatae milk jelly ice cream bar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103250861A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719603A (en) * | 2013-12-23 | 2015-06-24 | 王圣君 | Self made ice cream and making method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2814054A1 (en) * | 1978-03-31 | 1979-10-11 | Huelsbusch Josef | Yoghurt-contg. ice cream - prepd. by adding yoghurt culture to fat-poor milk, then adding sugar, skimmed milk and gelatin |
| EP0480665A1 (en) * | 1990-10-08 | 1992-04-15 | IOKI NUTRY Co., Ltd. | Method of producing ice cream |
| KR20110137067A (en) * | 2010-06-16 | 2011-12-22 | 주식회사 빙그레 | Manufacturing method of ice cream excellent texture property |
| CN102326659A (en) * | 2011-08-29 | 2012-01-25 | 天宁香料（江苏）有限公司 | Preparation method of fermented yoghurt ice cream |
-
2013
- 2013-05-02 CN CN2013101771524A patent/CN103250861A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2814054A1 (en) * | 1978-03-31 | 1979-10-11 | Huelsbusch Josef | Yoghurt-contg. ice cream - prepd. by adding yoghurt culture to fat-poor milk, then adding sugar, skimmed milk and gelatin |
| EP0480665A1 (en) * | 1990-10-08 | 1992-04-15 | IOKI NUTRY Co., Ltd. | Method of producing ice cream |
| KR20110137067A (en) * | 2010-06-16 | 2011-12-22 | 주식회사 빙그레 | Manufacturing method of ice cream excellent texture property |
| CN102326659A (en) * | 2011-08-29 | 2012-01-25 | 天宁香料（江苏）有限公司 | Preparation method of fermented yoghurt ice cream |
Non-Patent Citations (1)
| Title |
|---|
| 亢亮: "《家中的快乐冰淇淋》", 31 July 2010, 吉林科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719603A (en) * | 2013-12-23 | 2015-06-24 | 王圣君 | Self made ice cream and making method thereof |
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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: 20130821 |