CN103652301A - Ice cream containing pumpkin and millet jelly, and production method thereof - Google Patents
Ice cream containing pumpkin and millet jelly, and production method thereof Download PDFInfo
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- CN103652301A CN103652301A CN201210350800.7A CN201210350800A CN103652301A CN 103652301 A CN103652301 A CN 103652301A CN 201210350800 A CN201210350800 A CN 201210350800A CN 103652301 A CN103652301 A CN 103652301A
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Abstract
The invention relates to an ice cream containing pumpkin and millet jelly, and a production method thereof. By taking the total weight of the ice cream as a reference, the ice cream comprises the following ingredients in percentage by weight: 16.7%-25.93%, preferably 20%-23.08%, of pumpkin and millet jelly. Due to the addition of millet, pumpkin juice and/or honey, the health-care ice cream not only is rich in nutrition, but also can be industrially produced on a large scale through the improved technology.
Description
Technical field
The present invention relates to a kind of ice cream that contains pumpkin millet jelly and production method thereof, belong to frozen manufacture field.
Background technology
Food service industry is one of three domestic large pillar industries.Along with scientific and technological development, to food service industry, bring unprecedented large opportunity, particularly on food processing technology, make many traditional foods constantly can industrialized production, and succeed, for example: rock sugar snow pear beverage.Pumpkin milled congee is the most edible food of northern area people breakfast, is also traditional food, and thinks according to many nutritionists, and pumpkin milled congee is one of food the most healthy, health care.Its nutritive value is as follows:
Millet: claim again chestnut rice, millet, Li Gu, belong to cereals, due to all higher than the nutritive value of other cereal, therefore be called " king in paddy ", containing protein 9.2%～14.7%, fat 3.0%～4.6% and vitamin, the content of vitamin B1 (B1 has the effect of the indigestion of preventing and the raw sore of bicker) occupies first of all grain.The traditional Chinese medical science is thought, is seed equally, and quantity more at most energy is larger, and nourishing power is just stronger, thus born all things on earth, only thick five cereals, in five cereals, chestnut rice is best.Millet have invigorating the spleen and in, kidney-nourishing gas, clearind deficient heat, diuresis, control the effect of polydipsia, be that treatment is weakness of the spleen and the stomach, the empty stomach of body weak, essence and blood is impaired, postpartum is deficient, the nutrition non-defective unit of poor appetite.
Pumpkin: the plant of Curcurbitaceae Cucurbita.Different because of the place of production, call is different, has another name called wheat melon, pumpkin, pumpkin, golden wax gourd, and Formosan is called golden melon, originates in North America.Pumpkin contains the compositions such as starch, protein, carrotene, Cobastab, vitamin C and calcium, phosphorus.Pumpkin not only has higher edibility.And there is a very important dietary function.According to < < the southern regions of the Yunnan Province, book on Chinese herbal medicine > > carries: pumpkin is warm in nature, taste is sweet nontoxic, enter spleen, stomach two warps, energy moistening lung qi-benefitting, the row of reducing phlegm is dense, and expelling parasite removing toxic substances, controls and cough Zhichuan, treat lung carbuncle constipation, and have the effects such as diuresis, beauty treatment.In recent years, both at home and abroad medical expert, scholar study carefully experiment and show, food pumpkin is treated in addition hypertrophy of the prostate (pumpkin seeds can be controlled hypertrophy of the prostate), prevents prostate cancer, prevented and treated artery sclerosis and gastric mucosa ulcer, inducing decomposition of calculi effect.
At present, people constantly have new requirement to diet aspect, recognize dearly, and five cereals are to provide one of requisite foodstuff of health diet.For frozen industry, also should stride forward towards this direction on the one hand, develop more health-care nutritive product.
In order to offer the needs of this one side of consumer, the present invention sets about from producing the health material of frozen, produces a ice cream that contains pumpkin millet jelly, thereby makes to have on frozen market the market share of this new product.
Summary of the invention
The present invention is mainly by producing pumpkin millet jelly, and pumpkin millet jelly is added in ice cream, develops the frozen of a mouthfeel uniqueness, nutrient health.
One object of the present invention is to provide a kind of ice cream that contains pumpkin millet jelly, and the gross weight of this ice cream of take is benchmark, and described ice cream contains 16.7 % by weight～25.93% % by weight, the preferred pumpkin millet jelly of 20 % by weight～23.08% % by weight.
Another object of the present invention is a kind of ice cream that contains pumpkin millet jelly, described ice cream is made by ice cream slurry and pumpkin millet jelly, with respect to the ice cream slurry of 100 weight portions, pumpkin millet jelly is 20 weight portion～35 weight portions, be preferably 25 weight portion～30 weight portions.
Another object of the present invention is to provide the production method of the above-mentioned ice cream that contains pumpkin millet jelly, said method comprising the steps of: after ice cream slurry is congealed, add pumpkin millet jelly, fill with mold forming, freeze, make ice cream product.
The invention has the beneficial effects as follows a kind of health care ice cream is provided, owing to having added millet, Pumpkin Juice and/or honey, not only nutritious, and also the technique of improving makes it can large-scale industrial production.
Accompanying drawing explanation
Fig. 1 is the exemplary diagram of the technological process of production of pumpkin millet jelly.
Fig. 2 is the exemplary diagram containing the technological process of production of the ice cream of pumpkin millet jelly.
The specific embodiment
The present invention is in the production technology with reference to jelly, produces a pumpkin millet jelly that is applicable to adding in ice cream, and pumpkin millet jelly is again in conjunction with the production technology of ice cream, and a mouthfeel of production is unique, the frozen of nutrient health.
The present invention produces the similar of the method for pumpkin millet jelly and jelly, concrete method is: the millet of 5.0 % by weight～10 % by weight is through boiling, add 10 % by weight～15 % by weight Pumpkin Juice and optional 8 % by weight～15 % by weight starch, and other compositions such as optional appropriate stabilizing agent and sweetener, and cooling rear preferred little fourth piece is standby; For example be cut into the little fourth piece of 5*5*5mm, but also can be cut into as required the fourth piece of arbitrary shape, arbitrary dimension.It is pointed out that it is benchmark that percentage by weight described herein be take the gross weight of pumpkin millet jelly.
The millet jelly of producing, is the jelly food with the state that congeals of similar jelly, therefore in invention, is called millet jelly, with reference to the definition and classification in the jelly of GB19883～2005, the present invention's millet jelly that specifically congeals, millet jelly can keep original form after pouring out substantially, is gel.
As added starch, preferably use non-waxy starch, this is because conventional waxy strong such as waxy starch such as cornstarch, the millet jelly mouthfeel of making is clamminess.As non-waxy starch, can use tapioca, Indica Rice Starch, one or more in melon starch etc.But the present invention is the tapioca of cheap, ample supply and prompt delivery most preferably.
In producing the process of pumpkin millet jelly, in order to shorten the time of producing pumpkin millet jelly, produce good toughness, be applicable to adding to the pumpkin millet jelly in ice cream, preferably by add stabilizing agent 0.4 % by weight～0.5 % by weight gellan gum, 0.02 % by weight～0.2 % by weight carragheen, 0.1 % by weight～0.8 % by weight pectin one or more, it is benchmark that described percentage by weight be take the gross weight of pumpkin millet jelly.
In addition, can further optionally comprise emulsifying agent, concrete emulsifying agent can comprise one or more in glycerin monostearate, bi-tristearin, polyglycerol ester, sucrose ester, stearic acid sodium lactate, citric acid monoglyceride, tartaric acid monoglyceride, butanedioic acid monoglyceride, acetic acid monoglyceride and lactic acid monoglyceride, addition is 0.4 % by weight～0.5 % by weight, and it is benchmark that described percentage by weight be take the gross weight of pumpkin millet jelly.If addition is less than 0.4 % by weight, may there is inhomogeneous particulate matter in product; If addition is greater than 0.5 % by weight, products taste hardens.
The selection of these stabilizing agents and emulsifying agent can further be given security for stability and the good taste of pumpkin millet jelly of the present invention.
In addition, also preferably in pumpkin millet jelly formula, add honey, both improved the nutritive value of product, the freezing point of capable of regulating pumpkin millet jelly, improves the hardness in ice cream again.The addition of honey is 8 % by weight～10 % by weight of the gross weight of pumpkin millet jelly.If addition is less than 8 % by weight, the freezing point that may not control better product is not enough with the local flavor that embodies honey; If addition is greater than 10 % by weight, may make product stickness and high cost.
In addition, in pumpkin millet jelly, also can add the HFCS of 0.8 % by weight～1 % by weight that weight is the gross weight of pumpkin millet jelly.The effect of HFCS is the sweet taste of giving product, and simultaneously HFCS has higher osmotic pressure, is unfavorable for microbial growth, has higher antiseptic power, makes the product not perishable).If addition is less than 0.8 % by weight, the above-mentioned effect of giving product may be not reflected; If addition is greater than 1 % by weight, the viscosity of product may be too high, and mouthfeel is hardened.
In pumpkin millet jelly, also optionally add additive conventional in appropriate bromatology, as essence, its addition is preferably 0.05 % by weight～0.15 % by weight of the gross weight of pumpkin millet jelly.
In a preferred embodiment of the present invention, the formula of pumpkin millet jelly is: the white granulated sugar of 1 % by weight～1.5 % by weight, the millet of 5 % by weight～10 % by weight, the Pumpkin Juice of 10 % by weight～15 % by weight, the tapioca of 8 % by weight～20 % by weight, the honey of 8 % by weight～10 % by weight, the HFCS of 0.8 % by weight～1 % by weight, the glycerin monostearate of 0.4 % by weight～0.5 % by weight, the gellan gum of 0.4 % by weight～0.5 % by weight, the carragheen of 0.02 % by weight～0.2 % by weight, the pectin of 0.1 % by weight～0.8 % by weight, 0.05 essence of % by weight～0.15 % by weight and the water of surplus,
The exemplary diagram of the production technology of pumpkin millet jelly as shown in Figure 1.Below in conjunction with Fig. 1, carry out its production method to be elaborated.
Particularly, the production method of pumpkin millet jelly comprises:
(a). by millet boiling, the millet particles that obtains boiling;
(b). water dissolves other compositions of millet jelly;
(c). the product that step (b) is obtained joins in the millet particles boiling, and makes it to mix;
(d). the mixture high-temperature sterilization that step (c) is obtained;
(e). be cooled to 40 ℃～50 ℃;
(f). in cooled product, add honey;
(g). cooling, obtain pumpkin millet jelly;
Optionally, resulting pumpkin millet jelly being cut into bulk is beneficial to add.
It is pointed out that above step (a) and (b) can carry out successively simultaneously, can advanced row step (a) carry out again step (b), also can first carry out step (b) and carry out step (a).(a), in step, the weight ratio of millet and water can be for example 0.8-1.2: 1.8-2.2, is preferably 1: 2.(b) in step, can add remaining water that other compositions of the millet jelly except millet are dissolved.
The selection of millet: due in process, before particularly product feed liquid is congealed into and frozen, constantly have starch to separate out in millet, these starch of separating out not only can increase the viscosity of feed liquid, also can with the gel phase mutual effect of product.On the one hand, if the amount of interpolation millet is too low, occur that formed product is poor, affect the mouthfeel of product, be difficult to even suspension simultaneously; On the other hand, the addition of rice as medium and small in fruit product is too high, in formula for a product, contained humidity can not provide the moisture that millet slaking needs or be not enough to form millet jelly, even form after millet jelly because too hard or mouthfeel is too coarse, be also difficult for edible, thereby affect eating and shelf life of product.Therefore, from this two aspects consideration and experiment, know, in formula, the consumption of millet is 5.0%～10%.
The selection of Pumpkin Juice: Pumpkin Juice can commercially available prod, also can field fabrication.For example the present invention can adopt fresh and tender pumpkin as raw material, through squeezing, make, for example can adopt following technique: fresh and tender pumpkin → cleaning → softening → squeezing → finished product, more specifically, can adopt following technique: fresh pumpkin → peeling and pumpkin seeds → softening → making beating → allotment → sterilization → filling → packing → finished product.Because the present invention produces the product with pumpkin local flavor, therefore, can also protect look to Pumpkin Juice, this can be by adding some oxidation resistant materials, as vitamin C etc. is realized.In addition, Pumpkin Juice also can adopt pumpkin powder to be configured to form.The dry matter content of Pumpkin Juice of the present invention is preferably 25 % by weight～50 % by weight, more preferably 35 % by weight-40 % by weight.But it should be noted that, the dry matter content of Pumpkin Juice is not limited to above-mentioned content, can use the Pumpkin Juice of any content, as long as it can produce the product with pumpkin local flavor.Being determined as according to GB/T 8858-1988 " assay method of dry and moisture in fruit, victual " of dry matter content carried out.
The adding technology of honey: because honey is except containing the glucose and fructose of 65 % by weight～80 % by weight, also contain abundant enzyme, vitamin and mineral matter, these nutriments can be destroyed by high temperature.If pumpkin millet jelly feed temperature is too high, vitamin C can lose more than 1/5, even half.So select to add when being cooled to 40～50 ℃ after pumpkin millet jelly feed liquid high-temperature sterilization.
Pumpkin millet jelly is diced: consider and add solid material reason easily, the block object that need be cut into millet jelly, for example, be cut into the little fourth piece of 5*5*5mm, but also can be cut into as required the fourth piece of arbitrary shape, arbitrary dimension.
Below describe the production method of the ice cream that contains pumpkin millet jelly, its method comprises the following steps:
After ice cream slurry is congealed, add pumpkin millet jelly, fill with mold forming, freeze, make ice cream product.
Wherein ice cream slurry can adopt any conventional slurry known in the art, is below an instantiation in embodiment of the present invention: the water of white granulated sugar 12 % by weight～15 % by weight, milk powder 2 % by weight～6 % by weight, vegetable oil 2 % by weight～5 % by weight, syrup 5 % by weight～8 % by weight, dextrine powder 1 % by weight～3 % by weight, emulsifying agent and/or stabilizing agent 0.3 % by weight～0.8 % by weight, essence 0.1 % by weight～0.4 % by weight and surplus.
As the emulsifying agent for ice cream slurry, such as enumerating glycerin monostearate, bi-tristearin, polyglycerol ester, sucrose ester etc., as the stabilizing agent for ice cream slurry, such as enumerating sodium alginate, carragheen, xanthans etc.
In above step, with respect to the ice cream slurry of 100 weight portions, the addition of pumpkin millet jelly is 20 weight portion～35 weight portions, is preferably 25 weight portion～30 weight portions.If addition is less than 20 weight portions, the feature of pumpkin millet jelly ice cream can not embody better, if addition is greater than 35 weight portions, the moulding of product may be not good.The gross weight of the ice cream described in the present invention, refers to all supplementary material weight sums in ice cream (when production combination type ice cream, referring to ice cream main body) formula, but does not comprise the weight of Ice cream stick.
Therefore, in last ice cream product, the gross weight of this ice cream of take is benchmark, and described ice cream contains 16.7 % by weight～25.93% % by weight, the preferred pumpkin millet jelly of 20 % by weight～23.08% % by weight.
In order to add conveniently, pumpkin millet jelly adds with the form of the block object of 3～8mm, as the square particle of 5*5*5mm, but also can add with other any shapes, and as spherical, oval, the shape of cylindrical or irregularly shaped object.
The exemplary production processes of the ice cream that contains pumpkin millet jelly can be referring to Fig. 2.
Beneficial effect:
The present invention is owing to having added the nutritive value of millet, Pumpkin Juice, honey, enriched the kind of ice cream, can large-scale production, simultaneously, millet and pumpkin are less in food deep processing application aspect at present, for country solves agriculture, rural areas and farmers problem, make some inappreciable contributions, and for traditional food, little food among the people, healthy food is applied to frozen industry that some new thinkings are provided
Embodiment
The present invention will be described to enumerate a part of specific embodiment below, is necessary to be pointed out that at this following examples only further illustrate for the present invention, do not represent limiting the scope of the invention.The modification that other people make based on spirit of the present invention and adjustment still belong to protection scope of the present invention.
The preparation of embodiment 1 Pumpkin Juice
Fresh pumpkin is removed to skin and pumpkin seeds, and softening, making beating, allocates, so that dry matter content is controlled at 25 % by weight-50 % by weight.
The preparation of embodiment 2 ice cream slurries
Ice cream slurry A
The dextrine powder of the syrup of the vegetable oil of the milk powder of 12Kg white granulated sugar, 2Kg, 5Kg, 8Kg, 1Kg, 0.1Kg, the essence of 0.1Kg adds water to 100Kg and mixes, are made to ice cream slurry A as the sodium alginate of stabilizing agent as glycerin monostearate, the 0.2Kg of emulsifying agent.
Ice cream slurry B
The dextrine powder of the syrup of the vegetable oil of the milk powder of 15Kg white granulated sugar, 6Kg, 2Kg, 5Kg, 3Kg, 0.4Kg, the essence of 0.4Kg adds water to 100Kg and mixes, are made to ice cream slurry B as the carragheen of stabilizing agent as polyglycerol ester, the 0.4Kg of emulsifying agent.
Ice cream slurry C
The dextrine powder of the syrup of the vegetable oil of the milk powder of 14Kg white granulated sugar, 5Kg, 3Kg, 6Kg, 2Kg, 0.3Kg, the essence of 0.2Kg adds water to 100Kg and mixes, are made to ice cream slurry C as the xanthans of stabilizing agent as sucrose ester, the 0.3Kg of emulsifying agent.
Ice cream slurry D
Using the dextrine powder of the syrup of the vegetable oil of the milk powder of 13Kg white granulated sugar, 4Kg, 3.5Kg, 7Kg, 2.5Kg, as the 0.2Kg xanthans of stabilizing agent, as the 0.3Kg sodium alginate of stabilizing agent, the essence of 0.2Kg adds water to 100Kg and mixes, make ice cream slurry D.
The preparation of embodiment 3 pumpkin millet jellies
Pumpkin millet jelly A
Raw material: Pumpkin Juice 10Kg (dry matter content 50 % by weight), tapioca 15Kg, white granulated sugar 1Kg, millet 7Kg, honey 10Kg, gellan gum 0.4Kg, carragheen 0.1Kg, pectin 0.5Kg, water 56Kg.
Preparation:
(a). water mixes with millet and carries out boiling, and the weight ratio of millet and water is 1: 2, the millet particles that obtains boiling;
(b). with remaining water, other compositions of millet jelly are dissolved;
(c). the product that step (b) is obtained joins in the millet particles boiling, and makes it to mix;
(d). the mixture high-temperature sterilization that step (c) is obtained;
(e). be cooled to 40 ℃;
(f). in cooled product, add honey;
(g). cooling, obtain pumpkin millet jelly A;
Pumpkin millet jelly A is cut into the suitable specification size 5*5*5mm of general ice cream standby.
Pumpkin millet jelly B
Raw material: Pumpkin Juice 15Kg (dry matter content 25 % by weight), tapioca 18Kg, white granulated sugar 1Kg, millet 7Kg, honey 8Kg, gellan gum 0.5%, carragheen 0.1%, water 49.9Kg.
Preparation: except being cooled to 50 ℃, make pumpkin millet jelly B with the method identical with pumpkin millet jelly A in step (e).
Pumpkin millet jelly B is cut into the suitable specification size 5*5*5mm of general ice cream standby.
Pumpkin millet jelly C
Raw material: Pumpkin Juice 12Kg (dry matter content 40 % by weight), tapioca 20Kg, white granulated sugar 1Kg, millet 7Kg, honey 9Kg, gellan gum 0.45%, carragheen 0.1%, water.
Preparation: except being cooled to 45 ℃, make pumpkin millet jelly C with the method identical with millet jelly A in step (e).
Millet jelly C is cut into the suitable specification size 5*5*5mm of general ice cream standby.
Pumpkin millet jelly D-I
The method identical with pumpkin millet jelly A makes pumpkin millet jelly D-I, its component content as shown in table 1 below (unit of numerical value: Kg):
The preparation of the ice cream that embodiment 4 contains pumpkin millet jelly
Ice cream A
Ice cream slurry A is congealed, add pumpkin millet jelly A, the weight ratio of ice cream slurry and pumpkin millet jelly is 100: 20, and filling formation makes ice cream A.
Ice cream B
With the method identical with ice cream A, prepare ice cream B, difference is to replace containing ice cream slurry A with ice cream slurry B, with pumpkin millet jelly B, replaces millet jelly pumpkin A, and the weight ratio of ice cream slurry and pumpkin millet jelly is 100: 35.
Ice cream C
With the method identical with ice cream A, prepare ice cream C, difference is to replace containing ice cream slurry A by ice cream slurry C, with pumpkin millet jelly C, replaces millet jelly pumpkin A, and the weight ratio of ice cream slurry and pumpkin millet jelly is 100: 25.
Ice cream D
With the method identical with ice cream A, prepare ice cream D, difference is to replace containing ice cream slurry A with ice cream slurry D, with pumpkin millet jelly D, replaces millet jelly pumpkin A, and the weight ratio of ice cream slurry and pumpkin millet jelly is 100: 30.
Ice cream E-I
With the method identical with ice cream A, prepare ice cream E-I, difference is to replace respectively pumpkin millet jelly A with pumpkin millet jelly E-I, and the weight ratio of ice cream slurry and pumpkin millet jelly is 100: 25.
Embodiment 4. products tastes, taste tests
After storing 6 months in freezer, the product of getting ice cream B-D carries out mouthfeel, taste tests, tester is totally 100 people (12-14 year student, 18-24 year each 50 people of personnel of society), adopt blank scoring mechanism, every full marks 10 minutes, mark height satisfaction is high, and total satisfactory grade is evaluated.Standards of grading are as shown in table 2, and appraisal result is as shown in table 3.
Table 2 standards of grading
Table 3: appraisal result
From above test result, can find out, the product in the embodiment of the present invention, being subject to liking of most people aspect mouthfeel, taste and nutrition, has obtained consumer's approval.In normal shelf life, still can reach the requirement of consumer to mouthfeel, taste.
Claims (10)
1. an ice cream that contains pumpkin millet jelly, is characterized in that, the gross weight of this ice cream of take is benchmark, and described ice cream contains 16.7 % by weight～25.93% % by weight, the preferred pumpkin millet jelly of 20 % by weight～23.08% % by weight.
2. an ice cream that contains pumpkin millet jelly, is characterized in that, described ice cream is made by ice cream slurry and pumpkin millet jelly, and with respect to the ice cream slurry of 100 weight portions, pumpkin millet jelly is 20 weight portion～35 weight portions, be preferably 25 weight portion～30 weight portions.
3. ice cream as claimed in claim 1 or 2, it is characterized in that, the gross weight of pumpkin millet jelly of take is benchmark, described pumpkin millet jelly contains 5 % by weight～10 % by weight millets and 10 % by weight～15 % by weight Pumpkin Juice, and the starch of optional 8 % by weight～15 % by weight, the dry matter content of described Pumpkin Juice is preferably 25 % by weight～50 % by weight, more preferably 35 % by weight～40 % by weight; Described starch is preferably and is selected from non-waxy starch, more preferably selects one or more in the group that free tapioca, long-grained nonglutinous rice powder, tapioca flour form, most preferably is tapioca.
4. ice cream as claimed in claim 3, it is characterized in that, the gross weight of pumpkin millet jelly of take is benchmark, and described pumpkin millet jelly also contains one or more in 0.4 % by weight～0.5 % by weight gellan gum, 0.02 % by weight～0.2 % by weight carragheen, 0.1 % by weight～0.8 % by weight pectin as stabilizing agent.
5. ice cream as claimed in claim 3, it is characterized in that, the gross weight of pumpkin millet jelly of take is benchmark, described pumpkin millet jelly also contains 0.4 % by weight～0.5 % by weight emulsifying agent, and described emulsifying agent is one or more in glycerin monostearate, bi-tristearin, polyglycerol ester, sucrose ester, stearic acid sodium lactate, citric acid monoglyceride, tartaric acid monoglyceride, butanedioic acid monoglyceride, acetic acid monoglyceride and lactic acid monoglyceride.
6. ice cream as claimed in claim 3, is characterized in that, the gross weight of pumpkin millet jelly of take is benchmark, and described pumpkin millet jelly also contains the honey of 8 % by weight～10 % by weight and/or the HFCS of 0.8 % by weight～1 % by weight.
7. ice cream as claimed in claim 1 or 2, it is characterized in that, the gross weight of pumpkin millet jelly of take is benchmark, described pumpkin millet jelly contains white granulated sugar 1 % by weight～1.5 % by weight, the millet of 5 % by weight～10 % by weight, the Pumpkin Juice of 10 % by weight～15 % by weight, the tapioca of 8 % by weight～20 % by weight, the honey of 8 % by weight～10 % by weight, the HFCS of 0.8 % by weight～1 % by weight, the glycerin monostearate of 0.4 % by weight～0.5 % by weight, the gellan gum of 0.4 % by weight～0.5 % by weight, the carragheen of 0.02 % by weight～0.2 % by weight, the pectin of 0.1 % by weight～0.8 % by weight, 0.05 essence of % by weight～0.15 % by weight and the water of surplus.
8. the production method of the ice cream that contains pumpkin millet jelly described in any one in claim 1～7, is characterized in that, said method comprising the steps of:
After ice cream slurry is congealed, add pumpkin millet jelly, fill with mold forming, freeze, make ice cream product.
9. method as claimed in claim 7, it is characterized in that, the proportioning of described ice cream slurry is: the water of white granulated sugar 12 % by weight～15 % by weight, milk powder 2 % by weight～6 % by weight, vegetable oil 2 % by weight～5 % by weight, syrup 5 % by weight～8 % by weight, dextrine powder 1 % by weight～3 % by weight, emulsifying agent and/or stabilizing agent 0.3 % by weight～0.8 % by weight, essence 0.1 % by weight～0.4 % by weight and surplus.
10. method as claimed in claim 7, is characterized in that, the production method of described pumpkin millet jelly comprises:
(a). by millet boiling, the millet particles that obtains boiling;
(b). water dissolves other compositions of millet jelly;
(c). the product that step (b) is obtained joins in the millet particles boiling, and makes it to mix;
(d). the mixture high-temperature sterilization that step (c) is obtained;
(e). be cooled to 40 ℃～50 ℃;
(f). in cooled product, add honey;
(g). cooling, obtain pumpkin millet jelly;
Optionally, resulting pumpkin millet jelly being cut into bulk is beneficial to add.
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| CN107801986A (en) * | 2017-09-28 | 2018-03-16 | 广西民族大学 | A kind of purple potato cake made of glutinous rice served cold in summer formula and preparation method thereof |
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| CN1409988A (en) * | 2002-11-25 | 2003-04-16 | 梁庆钧 | Sugar reducing fruit and vegetable juice jelly containing no sucrose and its making method |
| CN101053363A (en) * | 2007-05-17 | 2007-10-17 | 内蒙古伊利实业集团股份有限公司 | Producing technology for slice type ice cream |
| CN101632421A (en) * | 2008-07-25 | 2010-01-27 | 内蒙古伊利实业集团股份有限公司 | Millet jelly and production method thereof |
| CN102058008A (en) * | 2009-11-17 | 2011-05-18 | 天津天成制药有限公司 | Pumpkin ice cream food and manufacturing method thereof |
| CN102524507A (en) * | 2011-12-16 | 2012-07-04 | 内蒙古伊利实业集团股份有限公司 | Ice cream containing herb jelly and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107801986A (en) * | 2017-09-28 | 2018-03-16 | 广西民族大学 | A kind of purple potato cake made of glutinous rice served cold in summer formula and preparation method thereof |
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