CN104336293A - Manufacturing method of whisky ice cream - Google Patents
Manufacturing method of whisky ice cream Download PDFInfo
- Publication number
- CN104336293A CN104336293A CN201410547983.0A CN201410547983A CN104336293A CN 104336293 A CN104336293 A CN 104336293A CN 201410547983 A CN201410547983 A CN 201410547983A CN 104336293 A CN104336293 A CN 104336293A
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- China
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- manufacturing
- ice cream
- mixing
- whisky
- whiskey
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Abstract
The invention provides a manufacturing method of whisky ice cream. The manufacturing method specifically comprises the following steps: weighing 15g of white granulated sugar, 0.2g of sucrose fatty acid ester, 0.1g of sodium carboxymethylcellulose and 0.05g of xanthan gum, mixing, slowly adding into 65mL of warm water with temperature of 45 DEG C, uniformly stirring, adding 10g of dried skim milk and 0.1g of caramel color under stirring conditions, sterilizing for 15min at 85 DEG C, cooling to 10 DEG C, adding 10mL of whisky, uniformly mixing, mixing with 50g of non-dairy cream which has been foamed by 3 times at 10 DEG C, slowly and uniformly stirring, and freezing for 12 hours at -18 DEG C to -20 DEG C to prepare the whisky ice cream. The manufacturing method provided by the invention is especially suitable for families, small cake shops, bakeries and the like to use.
Description
Technical field
The invention belongs to food processing field, relate to a kind of whiskey manufacturing method of ice cream.
Background technology
Ice cream is Yi Shui, breast, dairy products, sugar, edible oil and fat etc. is primary raw material, adds or does not add food additives, through mixing, sterilizing, homogeneous, aging, congeal, the technique such as freezing and the frozen food of volumetric expansion made.
Whiskey (WHISKY) be a kind of with the cereal such as barley, rye for raw material, through the Spirit that the techniques such as germination, oven dry, pulverizing, fermentation, distillation, ageing are made, its unique distinction is, wine liquid after distillation must inject storage alcoholization in oak barrel, minimum alcoholization just can be called whiskey in 3 years, its vinosity is unique, and alcoholic strength is generally at 40-60%vol.
Summary of the invention
The invention provides a kind of whiskey manufacturing method of ice cream.
Content of the present invention is realized by following manner: take white granulated sugar 15g, sucrose fatty ester 0.2g, sodium carboxymethylcellulose 0.1g, xanthans 0.05g, mixing, slowly join in 65mL 45 DEG C of warm water, stir, under the condition stirred, add skimmed milk powder 10g, burnt sugar coloring 0.1g, 85 DEG C of sterilization 15min, are cooled to 10 DEG C, add 10mL whiskey, mixing, mixes with the establish grease butter 50g having dismissed 3 times at 10 DEG C, slowly stirs, under being placed in-18 DEG C ~-20 DEG C conditions freezing 12 hours, be whiskey ice cream.
Establish grease butter is the whipped product made for raw material with edible hydrogenated oil, sugar, water, emulsifying agent, thickener etc., and its outstanding advantage has good foaminess, stability and conformality, and mouthfeel is good, and has strong milk fragrance.
Unusual part of the present invention is not need the equipment of congealing when making whiskey ice cream, but by the establish grease butter of dismissing containing a large amount of gas, gas is brought in product, and control the ice-cream air content of whiskey by the multiple of dismissing controlling establish grease butter, effectively to control the ice-cream expanded coefficient of whiskey, the whiskey ice cream mouthfeel that guarantee is produced and pliability.
The whiskey ice cream mouthfeel that the present invention makes is lubricious, fine and smooth, and milk is strong, the local flavor that has whiskey concurrently, special taste.Owing to not needing the equipment of congealing in manufacturing process, only need the freezing equipment such as refrigerator, refrigerator-freezer, therefore, the present invention is particularly suitable for the uses such as bar, hotel, small-sized cake shop, family.
Detailed description of the invention
Embodiment 1
The specific embodiment of the present invention: take white granulated sugar 15g, sucrose fatty ester 0.2g, sodium carboxymethylcellulose 0.1g, xanthans 0.05g, mixing, slowly join in 65mL 45 DEG C of warm water, stir, under the condition stirred, add skimmed milk powder 10g, burnt sugar coloring 0.1g, 85 DEG C of sterilization 15min, be cooled to 10 DEG C, add 10mL whiskey, mixing, mix with the establish grease butter 50g having dismissed 3 times at 10 DEG C, slowly stir, be dispensed in ice cream cup, under being placed in-18 DEG C ~-20 DEG C conditions freezing 12 hours, be cup whiskey ice cream.
Embodiment 2
The specific embodiment of the present invention: take white granulated sugar 30g, sucrose fatty ester 0.4g, sodium carboxymethylcellulose 0.2g, xanthans 0.1g, mixing, slowly join in 130mL 45 DEG C of warm water, stir, under the condition stirred, add skimmed milk powder 20g, burnt sugar coloring 0.2g, 85 DEG C of sterilization 15min, be cooled to 10 DEG C, add 20mL whiskey, mixing, at 10 DEG C, 100g establish grease butter is dismissed 3 times, mix with preparing burden above, slowly stir, load in stainless steel square plate, under being placed in-18 DEG C ~-20 DEG C conditions freezing 12 hours, stripping and slicing, packaging, be whiskey ice cream.
More than describe embodiments of the present invention in detail, but this example just lifted 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 according to the description of technical scheme of the present invention and preferred embodiment thereof, can make various possible equivalent change or replacement.
Claims (1)
1. the invention provides a kind of whiskey manufacturing method of ice cream, its feature is as follows: take white granulated sugar 15g, sucrose fatty ester 0.2g, sodium carboxymethylcellulose 0.1g, xanthans 0.05g, mixing, slowly join in 65mL 45 DEG C of warm water, stir, under the condition stirred, add skimmed milk powder 10g, burnt sugar coloring 0.1g, 85 DEG C of sterilization 15min, be cooled to 10 DEG C, add 10mL whiskey, mixing, mixes with the establish grease butter 50g having dismissed 3 times at 10 DEG C, slowly stir, under being placed in-18 DEG C ~-20 DEG C conditions freezing 12 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410547983.0A CN104336293A (en) | 2014-10-16 | 2014-10-16 | Manufacturing method of whisky ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410547983.0A CN104336293A (en) | 2014-10-16 | 2014-10-16 | Manufacturing method of whisky ice cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104336293A true CN104336293A (en) | 2015-02-11 |
Family
ID=52493374
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410547983.0A Pending CN104336293A (en) | 2014-10-16 | 2014-10-16 | Manufacturing method of whisky ice cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104336293A (en) |
-
2014
- 2014-10-16 CN CN201410547983.0A patent/CN104336293A/en active Pending
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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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150211 |