CN104982636A - Mango and pueraria ice cream - Google Patents
Mango and pueraria ice cream Download PDFInfo
- Publication number
- CN104982636A CN104982636A CN201510370561.5A CN201510370561A CN104982636A CN 104982636 A CN104982636 A CN 104982636A CN 201510370561 A CN201510370561 A CN 201510370561A CN 104982636 A CN104982636 A CN 104982636A
- Authority
- CN
- China
- Prior art keywords
- parts
- mango
- ice cream
- kudzu vine
- pueraria
- 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 discloses a mango and pueraria ice cream. The mango and pueraria ice cream is prepared from such sugar-free raw materials as fresh pueraria, milk powder, cream and mango concentrated powder and appropriate drinking water. The mango and pueraria ice cream is a green ice cream with the health effects of relieving exterior syndrome to bring down a fever, promoting the production of body fluid to relieve thirst, dredging intestines and stomach and the like.
Description
Technical field
The present invention relates to a kind of articles of ice confectionery, particularly relate to a kind of mango root of kudzu vine ice cream.
Background technology
The medical value of the root of kudzu vine is high, have the good reputation of " Asia ginseng ", and normal food can regulate function of human body, builds up health, and improves body resistance against diseases, anti-ageingly prolongs life, vigor of remaining youthful forever, and contained by mango
vitamin Aprecursor carrotene composition high especially, be secondly rare in all fruit, Vitamin C content is not low yet.Mineral matter, protein, fat, carbohydrate etc., also be its main nutrient composition, both combine be a kind of natural health-care food, with the root of kudzu vine be made into delicate mouthfeel with mango, soft and smooth, refrigerant mango root of kudzu vine ice cream is healthy relieving summer-heat good merchantable brand necessary in the market.
Summary of the invention
In order to overcome deficiency of the prior art, the object of this invention is to provide a kind of delicate mouthfeel, soft and smooth, refrigerant mango root of kudzu vine ice cream.
A kind of mango root of kudzu vine ice cream provided by the present invention, be made up of the raw material of following weight parts: the fresh root of kudzu vine 40 ~ 60 parts, milk powder 3 ~ 10 parts, 5 ~ 15 parts, cream, 0.3 ~ 0.5 part, lecithin, sodium carboxymethylcellulose 0.1 ~ 0.3 part, sodium alginate 0.1 ~ 0.5 part, 0.3 ~ 0.6 part, gelatin, glycerin monostearate 0.5 ~ 1.0 part, mango concentrate 1.0 ~ 4.0 parts, 50 ~ 60 parts, water.
Preferably 1 is, is made up of the raw material of following weight parts: the fresh root of kudzu vine 40 parts, milk powder 3 parts, 5 parts, cream, 0.3 part, lecithin, sodium carboxymethylcellulose 0.1 part, sodium alginate 0.1 part, 0.3 part, gelatin, glycerin monostearate 0.5 part, mango concentrate 1.0 parts, 50 parts, water.
Preferably 2 are, are made up of the raw material of following weight parts: the fresh root of kudzu vine 55 parts, milk powder 6 parts, 9 parts, cream, 0.3 part, lecithin, sodium carboxymethylcellulose 0.2 part, sodium alginate 0.4 part, 0.5 part, gelatin, glycerin monostearate 0.7 part, mango concentrate 3 parts, 60 parts, water.
This ice cream is raw material with the root of kudzu vine, and be equipped with mango concentrate etc. containing sugar composition, formula is simple, is easy to be generalized to industrial-scale production, delicate mouthfeel, soft and smooth, refrigerant, and having induces sweat brings down a fever, and promotes the production of body fluid to quench thirst, dredges the health-care efficacies such as stomach.
Detailed description of the invention
Below in conjunction with specific embodiment, the elaboration detailed further to the present invention, but embodiments of the present invention are also confined to the scope that embodiment represents, these embodiments are only for illustration of the present invention, and not for limiting the scope of the invention, in addition, after reading content of the present invention, those skilled in the art can do various amendment to the present invention, and these equivalent variations fall into appended claims limited range of the present invention equally.
Embodiment 1
A kind of mango root of kudzu vine ice cream, be made up by weight ratio of following raw material: the fresh root of kudzu vine 40 parts, milk powder 3 parts, 5 parts, cream, 0.3 part, lecithin, sodium carboxymethylcellulose 0.1 part, sodium alginate 0.1 part, 0.3 part, gelatin, glycerin monostearate 0.5 part, mango concentrate 1.0 parts, 50 parts, water, after getting the clean pulverizing of the fresh root of kudzu vine by above-mentioned deal, with the water soaking 0.5-1h of 10 times amount, then 1-2h is decocted, filtering out the decoction liquor citric acid adjust ph after the dregs of a decoction is 6.5-7.0, be stirred to evenly and filter, filtrate is exactly Pueraria Flavonid extract, then moisture about 15% is evaporated to, add corresponding deal lecithin, glycerin monostearate, cream, milk powder, mango concentrate high-speed stirred makes it even, add water and sodium carboxymethylcellulose again, sodium alginate, gelatin is stirred into emulsified body, be distributed into cup, congeal shaping.
Embodiment 2
A kind of mango root of kudzu vine ice cream, be made up by weight ratio of following raw material: the fresh root of kudzu vine 55 parts, milk powder 6 parts, 9 parts, cream, 0.3 part, lecithin, sodium carboxymethylcellulose 0.2 part, sodium alginate 0.4 part, 0.5 part, gelatin, glycerin monostearate 0.7 part, mango concentrate 3 parts, 60 parts, water, after getting the clean pulverizing of the fresh root of kudzu vine by above-mentioned deal, with the water soaking 0.5-1h of 10 times amount, then 1-2h is decocted, filtering out the decoction liquor citric acid adjust ph after the dregs of a decoction is 6.5-7.0, be stirred to evenly and filter, filtrate is exactly Pueraria Flavonid extract, then moisture about 15% is evaporated to, add corresponding deal lecithin, glycerin monostearate, cream, milk powder, mango concentrate high-speed stirred makes it even, add water and sodium carboxymethylcellulose again, sodium alginate, gelatin is stirred into emulsified body, be distributed into cup, congeal shaping.
This ice cream is not containing any sugar composition, delicate mouthfeel, soft and smooth, refrigerant, and having induces sweat brings down a fever, and promotes the production of body fluid to quench thirst, dredges the health-care efficacies such as stomach, and the ice cream of working it out retains the original medicinal efficacy of the root of kudzu vine, and effective fresh breeze is trembled with fear, and only shows heresy, expelling pathogenic factors from muscles and skin heat, only polydipsia.
Claims (3)
1. a mango root of kudzu vine ice cream, it is characterized in that, it is made up of the raw material of following weight parts: the fresh root of kudzu vine 40 ~ 60 parts, milk powder 3 ~ 10 parts, 5 ~ 15 parts, cream, 0.3 ~ 0.5 part, lecithin, sodium carboxymethylcellulose 0.1 ~ 0.3 part, sodium alginate 0.1 ~ 0.5 part, 0.3 ~ 0.6 part, gelatin, glycerin monostearate 0.5 ~ 1.0 part, mango concentrate 1.0 ~ 4.0 parts, 50 ~ 60 parts, water.
2. a kind of mango root of kudzu vine ice cream according to claim 1, it is characterized in that, it is made up of the raw material of following weight parts: the fresh root of kudzu vine 40 parts, milk powder 3 parts, 5 parts, cream, 0.3 part, lecithin, sodium carboxymethylcellulose 0.1 part, sodium alginate 0.1 part, 0.3 part, gelatin, glycerin monostearate 0.5 part, mango concentrate 1.0 parts, 50 parts, water.
3. a kind of mango root of kudzu vine ice cream according to claim 1, it is characterized in that, it is made up of the raw material of following weight parts: the fresh root of kudzu vine 55 parts, milk powder 6 parts, 9 parts, cream, 0.3 part, lecithin, sodium carboxymethylcellulose 0.2 part, sodium alginate 0.4 part, 0.5 part, gelatin, glycerin monostearate 0.7 part, mango concentrate 3 parts, 60 parts, water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510370561.5A CN104982636A (en) | 2015-06-30 | 2015-06-30 | Mango and pueraria ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510370561.5A CN104982636A (en) | 2015-06-30 | 2015-06-30 | Mango and pueraria ice cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104982636A true CN104982636A (en) | 2015-10-21 |
Family
ID=54294650
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510370561.5A Pending CN104982636A (en) | 2015-06-30 | 2015-06-30 | Mango and pueraria ice cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104982636A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370041A (en) * | 2011-10-11 | 2012-03-14 | 张释文 | Mango fruit ice cream and preparation method thereof |
| CN103053781A (en) * | 2011-10-19 | 2013-04-24 | 程锴 | Making method of mango ice cream |
-
2015
- 2015-06-30 CN CN201510370561.5A patent/CN104982636A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370041A (en) * | 2011-10-11 | 2012-03-14 | 张释文 | Mango fruit ice cream and preparation method thereof |
| CN103053781A (en) * | 2011-10-19 | 2013-04-24 | 程锴 | Making method of mango ice cream |
Non-Patent Citations (2)
| Title |
|---|
| 信维平等: ""葛根山药冰淇淋的研究"", 《食品研究与开发》 * |
| 李增利 等编: "《乳蛋制品加工技术》", 31 March 2001, 北京金盾出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104509899A (en) | Lotus root blueberry beverage | |
| CN101095493A (en) | Composite vegetable powder products and method for preparing the same | |
| CN103859514B (en) | A kind of algal polysaccharides drink | |
| CN103141896B (en) | Heat-clearing and pathogenic-fire-reducing banana beverage | |
| CN104336729A (en) | Fruit powder and production method thereof | |
| CN104381779A (en) | Paste lung-moistening honey | |
| CN107373542B (en) | Making method of miracle fruit flowing-core magnolia flower-water chestnut jelly | |
| CN103478520A (en) | Compound fruit jam and production technique thereof | |
| CN101999499B (en) | Lotus leaf tea drink and production process thereof | |
| CN104920751A (en) | Chocolate capable of preventing hair loss | |
| CN104982636A (en) | Mango and pueraria ice cream | |
| CN104055176B (en) | A kind of beverage of heat-clearing and fire-reducing | |
| CN104982640A (en) | Sweet potato ice cream with original taste | |
| CN104957349A (en) | Honey and radix pueraria ice cream | |
| CN104957348A (en) | Blueberry kudzu-vine-root ice cream | |
| CN102429274B (en) | Eriobotrya japonica fruity beverage | |
| CN104982637A (en) | Pueraria lobata ice cream with original taste | |
| CN105010710A (en) | Siraitia grosvenorii radix puerariae ice cream | |
| CN104585464A (en) | Preparation method for nutrient preserved sugar-cured bamboo shoot | |
| CN104982638A (en) | Durian and pueraria ice cream | |
| CN103798894A (en) | Healthcare star fruit beverage | |
| CN104957350A (en) | Liquorice and kudzuvine root ice cream | |
| CN104982635A (en) | Strawberry-pueraria lobata ice cream | |
| CN106036689A (en) | Water chestnut jelly | |
| CN104904911A (en) | Butterflybush flower tea 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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151021 |