CN103518934A - Method for making ice cream manually - Google Patents
Method for making ice cream manually Download PDFInfo
- Publication number
- CN103518934A CN103518934A CN201310462075.7A CN201310462075A CN103518934A CN 103518934 A CN103518934 A CN 103518934A CN 201310462075 A CN201310462075 A CN 201310462075A CN 103518934 A CN103518934 A CN 103518934A
- Authority
- CN
- China
- Prior art keywords
- cream
- ice cream
- inert gas
- raw material
- ice
- 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 provides a method for making ice cream manually. The method is characterized in that the method comprises the following making steps: first, raw materials used for making ice cream are put into a container, stirred fully and uniformly, and ice cream liquid mixture is obtained; second, an appropriate amount of liquid inert gases is added into the ice cream liquid mixture in batches, the ice cream liquid mixture is whipped manually or through devices; third, the ice cream liquid mixture is whipped manually or through devices in refrigeration and crystallization processes, and the formed ice crystals can be smaller under the action of external force; fourth, when the ice cream liquid mixture is refrigerated into solid completely, the ice cream is obtained. In the method, liquid inert gases are used as refrigeration medium, that fresh fruits and vegetables or alcohol-containing drink are used as raw materials for making manual ice cream can be possible. The air content of the ice cream is moderate, the taste and the color are changeable, the ice crystals are small, and the mouthfeel is soft.
Description
Technical field
What the present invention relates to is a kind of ice-cream method of making, particularly a kind ofly makes ice-cream method by hand.
Background technology
Existingly make ice-cream method by hand and normally the dried ice cream mix or the formula material that buy are mixed with water, then add ice cream producing equipment, pass through the operations such as freezing, filling air, by machine, made.Ice-cream formula, taste, color are formulation pattern, kind is limited, can not meet consumers in general's different demands, the particularly specific demand of some special populations (for example demand of diabetes patient to Sugarless ice-cream), and cannot utilize fresh fruits and vegetables as making ice-cream raw material by hand, can only use after processing the fruit and vegetable food such as jam.
Existing major part is made ice cream production process by hand, because its refrigerating capacity is lower, cannot using such as beer, cocktail spirituosity drink as producing ice-cream basic material, can only add on a small quantity.
Due to extremely low this characteristic of liquid inert gas boiling point, it is widely used in the fields such as industrial production, science research and development, processing and manufacturing as refrigerant; In addition, the refrigerating capacity that it is superpower and nontoxic characteristic, make liquid inert gas also be widely used in food service industry, for example, as protection gas, be filled in packaging for foodstuff to reach to oxidation resistant effect.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide a kind of liquid inert gas of utilizing to make ice-cream method by hand, utilize this kind of method, can use the raw materials such as fresh fruit of vegetables raw material, spirituosity drink to produce rapidly air content moderate, taste, color-variable, ice crystal is less, the ice cream that mouthfeel is more soft, and can meet the specific demand of different crowd.
For achieving the above object, the invention provides following technical scheme:
An ice-cream method, is characterized in that, described method comprises following making step:
(1) the ice-cream raw material of making are put into container, stir, obtain ice cream liquefied mixture;
(2) appropriate liquid inert gas is joined in ice cream liquefied mixture in batches, and carry out craft and beat or utilize machinery equipment to beat;
(3) in the process of freezing, crystallization, carry out craft and beat or utilize machinery equipment to beat, make the ice crystal that forms more tiny under the effect of external force;
(4) until ice cream liquefied mixture be frozen into completely solid-state after, obtain described ice cream.
According to the present invention, described preparation method further comprises the steps:
(1) the ice-cream raw material of making are put into canister, stir, obtain ice cream liquefied mixture;
(2) appropriate liquid inert gas is joined in ice cream liquefied mixture in batches, and carry out craft and beat or utilize machinery equipment to beat;
(3) liquid inert gas vaporization makes the freezing and crystallization rapidly of ice cream liquefied mixture, in the process of freezing, crystallization, carry out craft and beat or utilize machinery equipment to beat, the ice crystal that makes air fully sneak into and make to form is more tiny under the effect of external force;
(4) after the liquid inert gas volatilization in being introduced into canister, ice cream liquefied mixture is frozen into solid-state completely, and in canister, without after visual liquid inert gas and dense white mist, ice cream making completes.
According to the present invention, described raw material comprise liquid material and sweetener.Preferably, can also comprise solid feed.More preferably can also comprise emulsifying agent and/or shape-fixing agent etc.
According to the present invention, in step (2), described liquid inert gas can measure by container, adds in batches in liquid material by hand; Also can directly draw pipeline by liquid inert gas storage tank, by hand valve, control, be added in liquid material.
According to the present invention, in step (2), cooling 1 kilogram of ice cream liquefied mixture at least needs to use 2 liters of liquid inert gas, preferably, at least needs to use 3 liters of liquid inert gas.
According to the present invention, in step (2), it is to prevent from beating under inadequate condition that liquid inert gas adds the object of ice cream liquefied mixture in batches, disposablely adds a large amount of liquid inert gas to cause mixture snap frozen, form oarse-grained ice crystal, affect ice-cream mouthfeel.
Preferably, described liquid inert gas adds at least at twice, or three times, or add for four times.Preferably, described liquid inert gas divides three batches to add; More preferably, in three batches add, add for the first time 0.8-1.2 to rise liquid inert gas, add for the second time 0.6-0.9 to rise liquid inert gas, add for the third time remaining liquid inert gas.
According to the present invention, described liquid material comprises: liquid form product prepared by fruit, vegetables and/or other plant raw material, one or more in milk.In addition, described liquid material can also comprise: cream, vegetable fat, honey, alcoholic liquid raw material, the aqueous solution that solid beverage reconstitutes, one or more in liquid pigment and/or essence etc.
According to the present invention, described solid feed comprises: solid product prepared by fruit, vegetables and/or other plant raw material.
According to the present invention, liquid form product prepared by described fruit, vegetables and/or other plant raw material refers to the mud of being made by fruit, vegetables and/or other plant, bright magma of squeezing, bright mistake filtered juice and/or the inspissated juice squeezing.
According to the present invention, solid product prepared by described fruit, vegetables and/or other plant raw material refers to the products such as made by the method such as cut by fruit, vegetables and/or other plant granular, strip.
According to the present invention, described fruit, vegetables and/or other plant raw material are other parts that comprise leaf, flower, fruit, seed and/or plant.
According to the present invention, described fruit is to be easy to the types of fruits of squeezing magma/filtered juice or obtaining inspissated juice such as watermelon, apple, orange, peach, pears, strawberry, blueberry, grape, raspberry, mango or other.
According to the present invention, described vegetables are to be easy to such as cucumber, carrot, tomato, corn, parsley, romaine lettuce, spinach, cabbage or other vegetable species that squeezes magma/filtered juice or obtain inspissated juice.
According to the present invention, described other plant raw material is that such as matrimony vine, tea, onion, capsicum, mulberry fruit, black currant etc. possesses floristics functional or that taste is extremely distinct.
According to the present invention, described milk derives from animal or plant.
According to the present invention, described cream derives from animal or plant.
According to the present invention, described vegetable fat comes from plant, such as cocoa butter, olive oil.
According to the present invention, described alcoholic liquid raw material is such as strong drink, beer, red wine, cocktail and other drinks that contains alcoholic content.
According to the present invention, described solid beverage is to exist with solid form such as coffee, cocoa etc., needs water or other liquid to reconstitute rear edible beverage.
According to the present invention, described pigment is natural and/or the monomer of artificial color or complex pigment.
According to the present invention, described essence is natural and/or artificial synthetic monomer or composite essence.
According to the present invention, described sweetener can be natural material, as honey, or artificial extraction/fabricated product, as white sugar, sugar alcohol etc. can be given the material of food sweet taste.
According to the present invention, described raw material comprise Fresh Cucumber Juice, diced cucumber, milk, cream and white granulated sugar.Preferably, the proportioning of described raw material Fresh Cucumber Juice, diced cucumber, milk, cream and white granulated sugar is 20-40g:10-30g:50-100ml:5-20ml:5-20g.
According to the present invention, described raw material comprise mango muddy flesh, mango meat cubelets, milk, cream and white granulated sugar.Preferably, the proportioning of described raw material mango muddy flesh, mango meat cubelets, milk, cream and white granulated sugar is 10-20g:10-20g:50-150ml:5-20ml:5-20g.
According to the present invention, described raw material comprise milk, cream, xylitol and guar gum.Preferably, the proportioning of described raw material milk, cream, xylitol and guar gum is 50-200ml:5-20ml:5-20ml:1-5g.
According to the present invention, described raw material comprise the mud of fresh vegetables and/or fruit, bright magma of squeezing, bright mistake filtered juice and/or inspissated juice, sweetener and the guar gum squeezing.Preferably, described vegetables and/or fruit comprise cucumber, carrot, apple, dragon fruit and Chinese pear, and described sweetener is honey.More preferably, the proportioning of described raw material cucumber, carrot, apple, dragon fruit, Chinese pear and honey is 5-20g:5-20g:10-50g:10-50g:10-50g:5-20ml.
According to the present invention, described raw material comprise the mud of fresh vegetables and/or fruit, bright magma of squeezing, bright mistake filtered juice and/or the inspissated juice squeezing, spirituosity drink, sweetener and guar gum.Preferably, described vegetables and/or fruit comprise cucumber, carrot, apple, dragon fruit and Chinese pear, and described spirituosity drink comprises strong drink, beer, red wine, cocktail, and described sweetener is honey.More preferably, the proportioning of described raw material cucumber, carrot, apple, dragon fruit, Chinese pear, red wine and honey is 5-20g:5-20g:10-50g:10-50g:10-50g:5-20ml:5-20ml.
According to the present invention, in step (3), liquid inert gas vaporization makes the freezing and crystallization rapidly of ice cream liquefied mixture, in the process of freezing, crystallization, beats, and the ice crystal that makes a small amount of air fully sneak into and make to form is more tiny under the effect of external force.Wherein, whipping can be manual, also can be undertaken by equipment, beats number of times and be preferably not less than 30 times per minute.
According to the present invention, described liquid inert gas is liquid nitrogen.
The present invention also further provides the manual ice cream obtaining according to said method.
According to the present invention, the proportioning of described ice cream raw material Fresh Cucumber Juice, diced cucumber, milk, cream and white granulated sugar is 20-40g:10-30g:50-100ml:5-20ml:5-20g.
According to the present invention, the proportioning of described ice cream raw material mango muddy flesh, mango meat cubelets, milk, cream and white granulated sugar is 10-20g:10-20g:50-150ml:5-20ml:5-20g.
According to the present invention, the proportioning of described ice cream raw material milk, cream, xylitol and guar gum is 50-200ml:5-20ml:5-20ml:1-5g.
According to the present invention, the proportioning of described ice cream raw material cucumber, carrot, apple, dragon fruit, Chinese pear and honey is 5-20g:5-20g:10-50g:10-50g:10-50g:5-20ml.
According to the present invention, the proportioning of described ice cream raw material cucumber, carrot, apple, dragon fruit, Chinese pear, red wine and honey is 5-20g:5-20g:10-50g:10-50g:10-50g:5-20ml:5-20ml.
Beneficial effect of the present invention:
(1) the present invention adopts liquid inert gas as refrigerant, utilizes its superpower refrigerating capacity to carry out ice cream liquefied mixture freezing, and this makes fresh fruit of vegetables or spirituosity class drink become possibility as making ice-cream processing raw material by hand.Accompany by whipping simultaneously, ice cream liquefied mixture is frozen rapidly, the active force of whipping makes its inner ice crystal forming more tiny, and the content of air in ice cream is more moderate, and mouthfeel is more soft.
(2) method of the present invention is due to without using professional ice cream maker, need to not use fixing formula in strict accordance with the requirement of ice cream maker, make consumers in general in taste, color, have more selection, and because carry out scene customization in time according to consumer's hobby, can guarantee ice-cream fresh mouthfeel and fine quality.
(3) the present invention is can be pure manual realizes, and device simple, easy operating, cost are low.
(4) the present invention can adopt the raw material of pure natural completely, does not add any man-made additive, environmental protection and be easy to popular healthy.
(5) selection that the present invention can be by specified raw material in conjunction with the use of liquid inert gas, prepares the product that uses pure natural raw material (not adding any man-made additive), healthy, harmless, and the mouthfeel of product is good.
(6) it is very fast that the present invention makes the ice-cream time, from user, specifies kind, to being made into a fixed ice-cream time, is no more than 5 minutes, and preferably 4 minutes, more preferably 3 minutes.
The specific embodiment
For the ease of those skilled in the art's understanding, below the invention will be further described.Above-mentioned embodiment is preferably implementation of the present invention, is not limitation of the invention, and without departing from the inventive concept of the premise, any apparent replacement is all within protection scope of the present invention.
Embodiment 1
Make creamed cucumber ice cream by hand:
(1) cucumber (about 50g) is divided into two equal portions, a copy of it squeezes into Fresh Cucumber Juice with juice extractor, and portion is cut into diced cucumber in addition.About 1.5 minutes of used time.
(2) 20g Fresh Cucumber Juice and 80ml milk, 10ml cream, 10g white granulated sugar are put into container, with egg-whisk, stir, produce the ice-cream liquefied mixture of cucumber.About 1 minute of used time.
(3) liquefied mixture mixing is poured in canister, with cool-bag, got 0.3-0.5 and rise liquid nitrogen, divide and pour in liquefied mixture for three times.Pour for the first time approximately 2/5 liquid nitrogen into, pour into and with interior, with egg-whisk, start to beat for latter 10 seconds, Speed Setting is low or first gear.After the liquid nitrogen of pouring into for the first time volatilizees completely, pour general 1/2 liquid nitrogen of remainder into container, within 10 seconds, with interior continuation, with egg-whisk, beat, Speed Setting is low or first gear.After pouring for the second time liquid nitrogen volatilization into, all pour residue liquid nitrogen into container, 10 seconds start to beat with egg-whisk with interior, and whipping speed is adjusted to top gear.About 1.5 minutes of used time.
(4) continue to beat at a high speed to liquid nitrogen in container and volatilize completely, in canister, without liquid nitrogen, be vaporized with existing white mist, now diced cucumber is poured into, stirring at low speed, makes it even with the ice cream mix of making, and ice cream making completes, and just can pack container into edible.About 1 minute of used time.
About 5 minutes of whole implementation process used time, made creamed cucumber ice cream is out that the new fresh cucumbers of employing is raw material, assistant completes with milk, cream, sugar, during without using any stabilizing agent, emulsifying agent, made ice cream has out kept soft mouthfeel equally.
Embodiment 2
Make fresh mango ice cream by hand:
(1) by two fresh mango peelings, take out pulp (about 30g), be divided into two equal portions, a copy of it is beaten into mango muddy flesh, in addition a diced shape.About 1.5 minutes of used time.
(2) mango muddy flesh 15g mango muddy flesh and 100ml milk, 10ml cream, 10g white granulated sugar are put into container, with egg-whisk, stir, produce the ice-cream liquefied mixture of mango.About 1 minute of used time.
(3) liquefied mixture mixing is poured in canister, 0.3 liter of liquid nitrogen is divided and poured in liquefied mixture for three times.After pouring liquid nitrogen into for the first time, with egg-whisk, start to beat, Speed Setting is low or first gear.Pour into the last time after liquid nitrogen, whipping speed is adjusted to top gear.About 1.5 minutes of used time.
(4) continue to beat at a high speed to liquid nitrogen and volatilize completely, in canister, without dense white mist, now mango fourth is poured into, stirring at low speed, makes it even with the ice cream mix of making, and ice cream making completes, and just can pack container into and eat.About 1 minute of used time.
About 5 minutes of whole implementation process used time, made mango ice cream is out that employing fresh mango is raw material, assistant completes with milk, cream, sugar, during without using any stabilizing agent, emulsifying agent, made ice cream has out kept soft mouthfeel equally.
Embodiment 3
Make sugar-free whipped ice cream by hand:
(1) extracting degreasing milk 100ml, 10ml cream, 15ml xylitol, 2g guar gum.
(2) above-mentioned raw materials is put into container, with egg-whisk, stir, produce the liquefied mixture of sugar-free whipped ice cream.About 1 minute of used time.
(3) liquefied mixture mixing is poured in canister, 0.3 liter of liquid nitrogen is divided and poured in liquefied mixture for three times.After pouring liquid nitrogen into for the first time, with egg-whisk, start to beat, Speed Setting is low or first gear.Pour into the last time after liquid nitrogen, whipping speed is adjusted to top gear.About 1.5 minutes of used time.
(4) continue to beat to liquid inert gas and volatilize completely at a high speed, in canister, without dense white mist, ice cream making completes, and just can pack container into edible.About 1 minute of used time.
About 5 minutes of whole implementation process used time, made sugar-free whipped ice cream has out fully taken into account diabetes patient's specific demand, utilizes xylitol as sweetener, has both guaranteed the taste of product, can not bring extra burden to diabetes patient again.Made ice cream has out kept soft mouthfeel equally.
Embodiment 4
Make fresh fruit of vegetables ice cream by hand:
(1) get new fresh cucumbers 10g, fresh carrot 10g, fresh apple 30g, fresh dragon fruit 30g, fresh Chinese pear 30g, breaks into mud shape with pulverizer, or squeezes the juice with juice extractor.About 1.5-2 minute of used time
(2) above-mentioned fruit-and-vegetable puree/juice and 10ml honey, 2g guar gum are put into container simultaneously, with egg-whisk, stir, produce the ice-cream liquefied mixture of fresh fruit of vegetables.About 1 minute of used time.
(3) liquefied mixture mixing is poured in canister, 0.35 liter of liquid nitrogen is divided and poured in liquefied mixture for three times.After pouring liquid nitrogen into for the first time, with egg-whisk, start to beat, Speed Setting is low or first gear.Pour into the last time after liquid nitrogen, whipping speed is adjusted to top gear.About 1.5 minutes of used time.
(4) continue to beat at a high speed to liquid nitrogen and volatilize completely, in canister, without dense white mist, fresh fruit of vegetables ice cream making completes, and just can pack container into and eat.About 1 minute of used time.
Embodiment 5
Make aroma fruits and vegetables ice cream by hand:
(1) get fresh Chinese pear 30g, fresh apple 30g, breaks into mud shape with pulverizer, or squeezes the juice with juice extractor.About 1.5-2 minute of used time
(2) above-mentioned fruit-and-vegetable puree/juice and 20ml red wine are put into container simultaneously, with egg-whisk, stir, produce the ice-cream liquefied mixture of fresh fruit of vegetables.About 1 minute of used time.
(3) liquefied mixture mixing is poured in canister, 0.35 liter of liquid nitrogen is divided and poured in liquefied mixture for three times.After pouring liquid nitrogen into for the first time, with egg-whisk, start to beat, Speed Setting is low or first gear.Pour into the last time after liquid nitrogen, whipping speed is adjusted to top gear.About 1.5 minutes of used time.
(4) continue to beat at a high speed to liquid nitrogen and volatilize completely, in canister, without dense white mist, by fresh cherry 10g, fresh raspberry 10g pours into, and stirring at low speed makes it even with the ice cream mix of making, and ice cream making completes, and just can pack container into and eat.About 1 minute of used time.
About 5.5 minutes of whole implementation process used time, made fresh fruit of vegetables ice cream out adopts fresh fruit of vegetables as raw material completely, utilize honey to regulate sugariness, do not use the high heat materials such as cream, sugar, made ice cream has out kept the freshness of fruits and vegetables, do not destroy its nutritional labeling, for absorbing fruit vegetable nutrient composition, children opened up a new way, meanwhile, and because raw material is fresh fruit of vegetables completely, its heat content is lower, and the probability of getting fat after eating is lower.
Claims (10)
1. make an ice-cream method by hand, it is characterized in that, described method comprises following making step:
(1) the ice-cream raw material of making are put into container, stir, obtain ice cream liquefied mixture;
(2) appropriate liquid inert gas is joined in ice cream liquefied mixture in batches, and carry out craft and beat or utilize machinery equipment to beat;
(3) in the process of freezing, crystallization, carry out craft and beat or utilize machinery equipment to beat, make the ice crystal that forms more tiny under the effect of external force;
(4) until ice cream liquefied mixture be frozen into completely solid-state after, obtain described ice cream.
2. according to the method for claim 1, it is characterized in that, described preparation method further comprises the steps:
(1) the ice-cream raw material of making are put into canister, stir, obtain ice cream liquefied mixture;
(2) appropriate liquid inert gas is joined in ice cream liquefied mixture in batches, and carry out craft and beat or utilize machinery equipment to beat;
(3) liquid inert gas vaporization makes the freezing and crystallization rapidly of ice cream liquefied mixture, in the process of freezing, crystallization, carry out craft and beat or utilize machinery equipment to beat, the ice crystal that makes air fully sneak into and make to form is more tiny under the effect of external force;
(4) after the liquid inert gas volatilization in being introduced into canister, ice cream liquefied mixture is frozen into solid-state completely, and in canister, without after visual liquid inert gas and dense white mist, ice cream making completes.
3. according to the method for claim 1 or 2, it is characterized in that, described raw material comprise liquid material and sweetener.Preferably, can also comprise solid feed.More preferably can also comprise emulsifying agent and/or shape-fixing agent etc.
Described liquid material comprises: liquid form product prepared by fruit, vegetables and/or other plant raw material, one or more in milk.In addition, described liquid material can also comprise: cream, vegetable fat, honey, alcoholic liquid raw material, the aqueous solution that solid beverage reconstitutes, one or more in liquid pigment and/or essence etc.
Described solid feed comprises: solid product prepared by fruit, vegetables and/or other plant raw material.
4. according to the method for claim 1-3 any one, it is characterized in that, in step (2), described liquid inert gas can measure by container, adds in batches in liquid material by hand; Or by liquid inert gas storage tank, directly draw pipeline, by hand valve, control, added in liquid material.
Preferably, in step (2), cooling 1 kilogram of ice cream liquefied mixture at least needs to use 2 liters of liquid inert gas, preferably, at least needs to use 3 liters of liquid inert gas.
More preferably, in step (2), it is to prevent from beating under inadequate condition that liquid inert gas adds the object of ice cream liquefied mixture in batches, disposablely adds a large amount of liquid inert gas to cause mixture snap frozen, form oarse-grained ice crystal, affect ice-cream mouthfeel.
Also more preferably, described liquid inert gas adds at least at twice, or three times, or add for four times.Preferably, described liquid inert gas divides three batches to add; More preferably, in three batches add, add for the first time 0.8-1.2 to rise liquid inert gas, add for the second time 0.6-0.9 to rise liquid inert gas, add for the third time remaining liquid inert gas.
In step (3), liquid inert gas vaporization makes the freezing and crystallization rapidly of ice cream liquefied mixture, in the process of freezing, crystallization, beats, and the ice crystal that makes a small amount of air fully sneak into and make to form is more tiny under the effect of external force.Wherein, whipping can be manual, also can be undertaken by equipment, beats number of times and be preferably not less than 30 times per minute.
Preferably, described liquid inert gas is liquid nitrogen.
5. according to the method for claim 1-4 any one, it is characterized in that, described raw material comprise Fresh Cucumber Juice, diced cucumber, milk, cream and white granulated sugar.Preferably, the proportioning of described raw material Fresh Cucumber Juice, diced cucumber, milk, cream and white granulated sugar is 20-40g:10-30g:50-100ml:5-20ml:5-20g.
6. according to the method for claim 1-4 any one, it is characterized in that, described raw material comprise mango muddy flesh, mango meat cubelets, milk, cream and white granulated sugar.Preferably, the proportioning of described raw material mango muddy flesh, mango meat cubelets, milk, cream and white granulated sugar is 10-20g:10-20g:50-150ml:5-20ml:5-20g.
7. according to the method for claim 1-4 any one, it is characterized in that, described raw material comprise milk, cream, xylitol and guar gum.Preferably, the proportioning of described raw material milk, cream, xylitol and guar gum is 50-200ml:5-20ml:5-20ml:1-5g.
8. according to the method for claim 1-4 any one, it is characterized in that, described raw material comprise the mud of fresh vegetables and/or fruit, bright magma of squeezing, bright mistake filtered juice and/or inspissated juice, sweetener and the guar gum squeezing.Preferably, described vegetables and/or fruit comprise cucumber, carrot, apple, dragon fruit and Chinese pear, and described sweetener is honey.More preferably, the proportioning of described raw material cucumber, carrot, apple, dragon fruit, Chinese pear and honey is 5-20g:5-20g:10-50g:10-50g:10-50g:5-20ml.
9. according to the method for claim 1-4 any one, it is characterized in that, described raw material comprise the mud of fresh vegetables and/or fruit, bright magma of squeezing, bright mistake filtered juice and/or the inspissated juice squeezing, spirituosity drink, sweetener and guar gum.Preferably, described vegetables and/or fruit comprise cucumber, carrot, apple, dragon fruit and Chinese pear, and described spirituosity drink comprises strong drink, beer, red wine, cocktail, and described sweetener is honey.More preferably, the proportioning of described raw material cucumber, carrot, apple, dragon fruit, Chinese pear, red wine and honey is 5-20g:5-20g:10-50g:10-50g:10-50g:5-20ml:5-20ml.
10. the manual ice cream obtaining according to the method for claim 1-9 any one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310462075.7A CN103518934A (en) | 2013-09-30 | 2013-09-30 | Method for making ice cream manually |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310462075.7A CN103518934A (en) | 2013-09-30 | 2013-09-30 | Method for making ice cream manually |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103518934A true CN103518934A (en) | 2014-01-22 |
Family
ID=49921571
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310462075.7A Pending CN103518934A (en) | 2013-09-30 | 2013-09-30 | Method for making ice cream manually |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103518934A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256040A (en) * | 2014-10-16 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Preparation method of red wine ice cream |
| CN104920775A (en) * | 2014-03-20 | 2015-09-23 | 陈晓琴 | Molecular cold drink and preparation method thereof |
| WO2016062214A1 (en) * | 2014-10-22 | 2016-04-28 | 巅峰资源管理有限公司 | Device for preparing customized ice cream |
| CN106137974A (en) * | 2016-08-19 | 2016-11-23 | 广州滋得洛夫生物科技有限责任公司 | High activity Phaeoporus obliquus powder and preparation method thereof |
| CN106376706A (en) * | 2016-08-31 | 2017-02-08 | 甘肃祁牧乳业有限责任公司 | Production device of liquid nitrogen ice cream and making technology thereof |
| CN106720894A (en) * | 2016-11-16 | 2017-05-31 | 吴培烨 | A kind of ice cream and preparation method thereof |
| CN106819418A (en) * | 2017-03-27 | 2017-06-13 | 张军军 | A kind of super high lipid food and preparation method thereof |
| CN106889294A (en) * | 2017-02-28 | 2017-06-27 | 龚辉 | The preparation method and device of a kind of personalized nanometer ice cream |
| CN108782939A (en) * | 2018-06-09 | 2018-11-13 | 陈铭垲 | A kind of Ice and preparation method thereof with continuous thin mouthfeel |
| CN109315583A (en) * | 2018-11-28 | 2019-02-12 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt 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 (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1688203A (en) * | 2002-08-23 | 2005-10-26 | 英国氧气集团有限公司 | Manufacture of ice cream |
| CN102713476A (en) * | 2009-11-23 | 2012-10-03 | 乔治洛德方法研究和开发液化空气有限公司 | Recirculating liquid nitrogen immersion bath and method for freezing a product therein |
-
2013
- 2013-09-30 CN CN201310462075.7A patent/CN103518934A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1688203A (en) * | 2002-08-23 | 2005-10-26 | 英国氧气集团有限公司 | Manufacture of ice cream |
| CN102713476A (en) * | 2009-11-23 | 2012-10-03 | 乔治洛德方法研究和开发液化空气有限公司 | Recirculating liquid nitrogen immersion bath and method for freezing a product therein |
Non-Patent Citations (4)
| Title |
|---|
| 万速文等: "花式冰淇淋的研制", 《食品工业科技》 * |
| 余保宁: "液氮冻结应用于冰淇淋工业化生产", 《现代食品科技》 * |
| 格雷: "《疯狂科学》", 31 May 2011 * |
| 西奥多格雷: "用液氮制作冰淇淋", 《科技新时代》 * |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920775B (en) * | 2014-03-20 | 2018-11-20 | 安徽百润食品有限公司 | A kind of molecule cold drink and preparation method thereof |
| CN104920775A (en) * | 2014-03-20 | 2015-09-23 | 陈晓琴 | Molecular cold drink and preparation method thereof |
| CN104256040A (en) * | 2014-10-16 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Preparation method of red wine ice cream |
| WO2016062214A1 (en) * | 2014-10-22 | 2016-04-28 | 巅峰资源管理有限公司 | Device for preparing customized ice cream |
| CN105580969A (en) * | 2014-10-22 | 2016-05-18 | 巅峰资源管理有限公司 | Ice cream customizing device |
| CN106137974A (en) * | 2016-08-19 | 2016-11-23 | 广州滋得洛夫生物科技有限责任公司 | High activity Phaeoporus obliquus powder and preparation method thereof |
| CN106137974B (en) * | 2016-08-19 | 2019-09-06 | 广州滋得洛夫生物科技有限责任公司 | High activity inonotus obliquus powder and preparation method thereof |
| CN106376706A (en) * | 2016-08-31 | 2017-02-08 | 甘肃祁牧乳业有限责任公司 | Production device of liquid nitrogen ice cream and making technology thereof |
| CN106720894A (en) * | 2016-11-16 | 2017-05-31 | 吴培烨 | A kind of ice cream and preparation method thereof |
| CN106889294A (en) * | 2017-02-28 | 2017-06-27 | 龚辉 | The preparation method and device of a kind of personalized nanometer ice cream |
| CN106889294B (en) * | 2017-02-28 | 2020-08-18 | 笑傲天宫太空科技(深圳)有限公司 | Method and device for preparing personalized nano ice cream |
| CN106819418A (en) * | 2017-03-27 | 2017-06-13 | 张军军 | A kind of super high lipid food and preparation method thereof |
| CN108782939A (en) * | 2018-06-09 | 2018-11-13 | 陈铭垲 | A kind of Ice and preparation method thereof with continuous thin mouthfeel |
| CN109315583A (en) * | 2018-11-28 | 2019-02-12 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103518934A (en) | Method for making ice cream manually | |
| CN102422973B (en) | Popsicles containing avocado, and preparation method thereof | |
| US9232811B2 (en) | Particles of aerated ice confection products for frozen ice drinks | |
| CN101019594B (en) | Fruity ice cream and its production process | |
| US3647472A (en) | Beverage mix | |
| US4816283A (en) | Fruit juice mix for whipped and/or frozen applications | |
| CN102415519B (en) | Osmanthus jam and preparation method thereof | |
| CN101803671A (en) | Mixed frozen food of fresh fruit and vegetable and concentrated fruit and vegetable juice and processing method thereof | |
| KR20170000021A (en) | Red ginsang jelly and Method for manufacturing thereof | |
| CN104126726A (en) | Purely natural durian ice cream without additives and production method thereof | |
| CN109566842A (en) | A kind of hard ice-cream substrate powder, hard ice-cream and preparation method thereof | |
| CN103734827A (en) | Making method for mango pomelo sago drink | |
| CN103766855A (en) | Chrysanthemum jam and preparation method thereof | |
| CN108094662A (en) | A kind of sea salt ice cream substrate powder, sea salt ice cream and preparation method thereof | |
| JP6598429B2 (en) | Ice grain group for cold liquid food with ice and method for producing the same, container with ice grain group, and cold liquid food with ice | |
| CN106359831A (en) | Multi-flavored passiflora edulia ice shavings and preparation technology thereof | |
| JP2016054654A (en) | Frozen material group for cold liquid food containing ice, method for producing the same, container containing frozen material group, and cold liquid food containing ice | |
| CN102362631B (en) | Avocado-containing ice cream and preparation method thereof | |
| CN102326662A (en) | Lavender fruity ice cream and preparation method thereof | |
| CN103156048A (en) | Preparation method for mango ice cream | |
| CN105475938A (en) | Cheery and Lycium chinensis jam | |
| CN101589755A (en) | A kind of preparation method of iced fruit drink and product | |
| CN102389019B (en) | Ice lolly containing avocado and preparation method thereof | |
| JP6461631B2 (en) | Ice grain group for cold drink with fine ice and method for producing the same, container with ice grain group, cold drink with fine ice and method for preparing the same | |
| CN109418503A (en) | A kind of wax-apple cherry tomato low fat ice cream and preparation 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 | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140122 |