CN103598397A - Coconut-milk ice cream and production method thereof - Google Patents
Coconut-milk ice cream and production method thereof Download PDFInfo
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- CN103598397A CN103598397A CN201310584181.2A CN201310584181A CN103598397A CN 103598397 A CN103598397 A CN 103598397A CN 201310584181 A CN201310584181 A CN 201310584181A CN 103598397 A CN103598397 A CN 103598397A
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Abstract
The invention relates to coconut-milk ice cream and a production method thereof. The coconut-milk ice cream disclosed by the invention is prepared from the following ingredients in percentage by weight: 5-15% of milk powder, 5-10% of cream, 8-20% of white granulated sugar, 3-8% of coconut powder, 1-3% of eggs, 0.2-2% of stabilizer, 0.2-0.5% of emulsifier, 0.1-0.2% of coconut-milk essence and the balance of water. The production method comprises the following steps of uniformly mixing white granulated sugar with the stabilizer and the emulsifier, slowly adding the mixture into the water with the temperature of 30-35 DEG C while stirring, sequentially adding milk powder, coconut powder and cream after the mixture is fully dissolved, dissolving, uniformly stirring, heating to the temperature of 80+/-20 DEG C, carrying out heat preservation for 20 minutes, cooling to room temperature, then, adding coconut-milk essence, uniformly stirring, then, putting a uniformly-stirred material in ice making equipment, quickly freezing the uniformly-stirred material into a solid-state material, and crushing the solid-state material in ice crushing equipment, thereby obtaining the coconut-milk ice cream. The coconut-milk ice cream is particularly suitable for being applied to cold drink shops and on-site selling.
Description
Technical field
the invention belongs to food processing field, relate to a kind of coconut milk 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, sterilizing, homogeneous, aging, 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.
in manufacture of ice cream process, often need homogeneous, otherwise can affect ice-cream mouthfeel and quality, if in ice cream manufacture process, for feed liquid heterogeneity, just carry out condensed congealing, its product 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 by the special use equipment of congealing, completed, freezing machine as continuous in ice cream, ice cream puffing machine, soft ice-cream machine etc., therefore, according to traditional production technology, if want, producing fine and smooth, soft lubricious, the refrigerant good to eat ice-cream product of day sense 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 coconut milk ice cream, in its manufacturing process, do not need the equipment that congeals of homogenizer and ice cream maker special use.The present invention provides this coconut milk manufacturing method of ice cream simultaneously.
the present invention completes based on following thinking: generally speaking, in icecream mix, conventionally there is emulsifying agent, it can make grease and the mutually preliminary combination of moisture in feed liquid, therefore, feed liquid is after completing configuration, at short notice, can not there is to expect in water-oil separating and feed liquid the phenomenon of matter layering and precipitation.So be like this more for the feed liquid that contains stabilizing agent and emulsifying agent.If can be in time in feed liquid matrix not layering and precipitation in the situation that, just by the quick quick-frozen of feed liquid, the solid that it is frozen into, is exactly a kind of solid matter of internal matrix composition homogeneous.Now as long as, by its pulverizing or cutting, it namely expects that matter is even, the ice cream of delicate mouthfeel.Therefore by this method, can easyly produce delicate mouthfeel, soft lubricious, refrigerant good to eat ice cream.
coconut milk ice cream of the present invention, milk powder, cream, white granulated sugar, coconut powder, egg, stabilizing agent, emulsifying agent, coconut milk essence, consist of, the percentage by weight of each component is as follows: milk powder 5-15%, cream 5-10 %, white granulated sugar 8-20%, coconut powder 3-8%, egg 1-3%, stabilizing agent 0. 212 %, emulsifying agent 0. 2 one 0. 5%, coconut milk essence 0. 1-0. 2%, surplus are water.
described coconut powder is a kind of in instant coconut powder, Dessicated coconut powder.
described egg is one or more in egg, duck's egg, goose egg, quail egg.
described stabilizing agent be gelatin,, one or more in carboxymethyl Microcrystalline cellulose sodium, carragheen, guar gum, xanthans, locust bean gum, pectin, konjac glucomannan, converted starch and sodium alginate;
described emulsifying agent is one or more in single stearic acid glycerine lipoprotein, sucrose fatty acid ester, three polyglycerol esters, lecithin, casein sodium and soybean lecithin.
described coconut milk manufacturing method of ice cream comprises the step of following order:
(1) white granulated sugar mixes with stabilizing agent, stabilizing agent and makes a material,
(2) under the condition stirring, a material is slowly joined in the water of 30 ℃ one 35 ℃, after all dissolving, adding successively milk powder, coconut powder, egg, cream again, dissolve and stir makes b material,
(3) b material is heated to 20 ℃ of 80 ℃ of scholars, insulation 20min, adds coconut milk essence after being cooled to room temperature, and stir and make c material,
(4) c material is stirred, puts into ice making equipment quick-frozen and become solid-state, make d material,
(5) d material being placed in to trash ice equipment pulverizes.
the ice making equipment using in described step (4) is one or more in saline slot, ice-flowers producing machine, quick-frozen ice machine.
the trash ice equipment using in described step (5) is one or more in ice shaver, juice extractor, fruit juice mixer, ice crusher.
the c material temperature degree obtaining in described step (3) is down to 0 ℃-4 ℃, aging 4h-30h.
c material in described step (4), when entering ice making equipment, is the state stirring, not stratified to ensure feed liquid, does not precipitate.
coconut milk ice cream of the present invention and preparation method thereof is particularly suitable for cold drink shop and scene is sold, because main making raw material of the present invention is as white granulated sugar, milk powder, cream, stabilizing agent, emulsifying agents etc. and the equipment used are as mixed whipping unit, ice-flowers producing machine, ice shaver, refrigerator-freezers etc. are all raw material and the equipment of commonly using on the market, therefore in the situation that there is no homogenizer and ice cream maker, still can develop coconut milk ice-cream product, can therefore increase economic efficiency, and the coconut milk ice cream mouthfeel making is lubricious, fine and smooth, milk is strong, have coconut local flavor concurrently, can match in excellence or beauty with the ice cream of traditional handicraft completely.
Specific embodiment
embodiment 1
(1) take 150 grams of white granulated sugars, 2.5 grams of three polyglycerol esters, 1.5 grams of guar gums, mix, make a material,
(2) under the condition stirring, a material is slowly joined in the drinking water of 450 grams 35 ℃, after all dissolving, add successively 100 grams of milk powder, 50 grams of coconut powders, 25 grams, egg, finally add 80 grams of cream, dissolve and stir, make b material,
(3) b material is heated to 80 ℃, insulation 20min, adds 1. grams, coconut milk essence after being cooled to room temperature, then with pure water, feed liquid total amount is mended to 1000 grams, and stir and make c material,
(4) c material is put into refrigerator, make its temperature be down to 0 ℃-4 ℃, aging 4h-30h, then stirs, and puts into ice-flowers producing machine quick-frozen, makes d material.
(5) d material is placed in to ice shaver and pulverizes, become coconut milk ice cream.
embodiment 2
(1) take 170 grams of white granulated sugars, 3 grams of single stearic acid glycerine lipoproteins, 3 grams of xanthans, mix, make a material,
(2) under the condition stirring, a material is slowly joined in the drinking water of 500 grams 35 ℃, after all dissolving, add successively 120 grams of milk powder, 60 grams of coconut powders, 30 grams, egg, finally add 100 grams of cream, dissolve and stir, make b material,
(3) b material is heated to 80 ℃, insulation 20min, adds 1.5 grams, coconut milk essence after being cooled to room temperature, then with pure water, feed liquid total amount is mended to 1000 grams, and stir and make c material,
(4) c material is stirred, can put into ice-flowers producing machine quick-frozen, make d material.
(5) d material is placed in to juice extractor and pulverizes, become coconut milk 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 replace.
Claims (9)
1. coconut milk ice cream of the present invention, be by milk powder, cream, white granulated sugar, coconut powder, egg,
Stabilizing agent, emulsifying agent, coconut milk essence form, and the percentage by weight of each component is as follows: milk powder 5-15%, cream 5-10 %, white granulated sugar 8-20%, coconut powder 3-8%, egg 1-3%, stabilizing agent 0. 212 %, emulsifying agent 0. 2 one 0. 5%, coconut milk essence 0. 1-0. 2%, surplus are water.
2. coconut milk ice cream according to claim 1, is characterized in that: described coconut powder is a kind of in instant coconut powder, Dessicated coconut powder.
3. coconut milk ice cream according to claim 1, is characterized in that: described egg is one or more in egg, duck's egg, goose egg, quail egg.
4. coconut milk ice cream according to claim 1; it is characterized in that: described stabilizing agent be gelatin,, one or more in carboxymethyl Microcrystalline cellulose sodium, carragheen, guar gum, xanthans, locust bean gum, pectin, konjac glucomannan, converted starch and sodium alginate;
Described emulsifying agent is one or more in single stearic acid glycerine lipoprotein, sucrose fatty acid ester, three polyglycerol esters, lecithin, casein sodium and soybean lecithin.
5. coconut milk manufacturing method of ice cream according to claim 1 comprises the step of following order:
(1) white granulated sugar mixes with stabilizing agent, stabilizing agent and makes a material,
(2) under the condition stirring, a material is slowly joined in the water of 30 ℃ one 35 ℃, after all dissolving, add successively again milk powder, coconut powder, egg, cream, dissolve and stir and make b material,
(3) b material is heated to 20 ℃ of 80 ℃ of scholars, insulation 20min, adds coconut milk essence after being cooled to room temperature, and stir and make c material,
(4) c material is stirred, puts into ice making equipment quick-frozen and become solid-state, make d material,
(5) d material being placed in to trash ice equipment pulverizes.
6. according to the coconut milk manufacturing method of ice cream described in right 5, it is characterized in that: the ice making equipment using in described step (4) is one or more in saline slot, ice-flowers producing machine, quick-frozen ice machine.
7. according to the coconut milk manufacturing method of ice cream described in right 5, it is characterized in that: the trash ice equipment using in described step (5) is one or more in ice shaver, juice extractor, fruit juice mixer, ice crusher.
8. according to the coconut milk manufacturing method of ice cream described in right 5, it is characterized in that: the c material temperature degree obtaining in described step (3) is down to 0 ℃-4 ℃, aging 4h-30h.
9. according to the coconut milk manufacturing method of ice cream described in right 5, it is characterized in that: the c material in described step (4), when entering ice making equipment, is the state stirring, not stratified to ensure feed liquid, does not precipitate.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310584181.2A CN103598397A (en) | 2013-11-20 | 2013-11-20 | Coconut-milk ice cream and production method thereof |
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| CN201310584181.2A CN103598397A (en) | 2013-11-20 | 2013-11-20 | Coconut-milk ice cream and production method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664187A (en) * | 2015-03-06 | 2015-06-03 | 徐饶春 | Food thickener |
| CN105010712A (en) * | 2015-07-31 | 2015-11-04 | 防城港市万景林业有限公司 | Physalis alkekengi var.franchetii-sweet potato-mango ice cream |
| CN105028887A (en) * | 2015-07-31 | 2015-11-11 | 防城港市万景林业有限公司 | Glazed potato ice cream sol and preparation method thereof |
| CN113632873A (en) * | 2021-07-16 | 2021-11-12 | 江西华宝食品有限公司 | Ice cream with fried pistil taste and production process thereof |
-
2013
- 2013-11-20 CN CN201310584181.2A patent/CN103598397A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664187A (en) * | 2015-03-06 | 2015-06-03 | 徐饶春 | Food thickener |
| CN105010712A (en) * | 2015-07-31 | 2015-11-04 | 防城港市万景林业有限公司 | Physalis alkekengi var.franchetii-sweet potato-mango ice cream |
| CN105028887A (en) * | 2015-07-31 | 2015-11-11 | 防城港市万景林业有限公司 | Glazed potato ice cream sol and preparation method thereof |
| CN113632873A (en) * | 2021-07-16 | 2021-11-12 | 江西华宝食品有限公司 | Ice cream with fried pistil taste and production process thereof |
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Application publication date: 20140226 |