CN105360563A - Preparation method of chia ice cream - Google Patents
Preparation method of chia ice cream Download PDFInfo
- Publication number
- CN105360563A CN105360563A CN201510813982.0A CN201510813982A CN105360563A CN 105360563 A CN105360563 A CN 105360563A CN 201510813982 A CN201510813982 A CN 201510813982A CN 105360563 A CN105360563 A CN 105360563A
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- China
- Prior art keywords
- ice cream
- sterilization
- preparation
- strange sub
- chia
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 244000292604 Salvia columbariae Species 0.000 title abstract 5
- 235000012377 Salvia columbariae var. columbariae Nutrition 0.000 title abstract 5
- 235000001498 Salvia hispanica Nutrition 0.000 title abstract 5
- 235000014167 chia Nutrition 0.000 title abstract 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 31
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 26
- 230000032683 aging Effects 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000004615 ingredient Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000002002 slurry Substances 0.000 claims description 14
- 239000006071 cream Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 208000034189 Sclerosis Diseases 0.000 claims description 10
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 229920002907 Guar gum Polymers 0.000 claims description 7
- 229920002774 Maltodextrin Polymers 0.000 claims description 7
- 239000005913 Maltodextrin Substances 0.000 claims description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 239000000665 guar gum Substances 0.000 claims description 7
- 229960002154 guar gum Drugs 0.000 claims description 7
- 235000010417 guar gum Nutrition 0.000 claims description 7
- 229940035034 maltodextrin Drugs 0.000 claims description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000000811 xylitol Substances 0.000 claims description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 7
- 229960002675 xylitol Drugs 0.000 claims description 7
- 235000010447 xylitol Nutrition 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 230000003749 cleanliness Effects 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 235000015099 wheat brans Nutrition 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 3
- 206010020751 Hypersensitivity Diseases 0.000 abstract description 3
- 208000026935 allergic disease Diseases 0.000 abstract description 3
- 230000007815 allergy Effects 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 3
- 239000003344 environmental pollutant Substances 0.000 abstract description 3
- 239000000194 fatty acid Substances 0.000 abstract description 3
- 229930195729 fatty acid Natural products 0.000 abstract description 3
- 150000004665 fatty acids Chemical class 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000021049 nutrient content Nutrition 0.000 abstract description 3
- 230000008855 peristalsis Effects 0.000 abstract description 3
- 231100000719 pollutant Toxicity 0.000 abstract description 3
- 230000036186 satiety Effects 0.000 abstract description 3
- 235000019627 satiety Nutrition 0.000 abstract description 3
- 239000003963 antioxidant agent Substances 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 230000000968 intestinal effect Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 231100000614 poison Toxicity 0.000 abstract 1
- 239000003440 toxic substance Substances 0.000 abstract 1
- 240000006240 Linum usitatissimum Species 0.000 description 3
- 235000004431 Linum usitatissimum Nutrition 0.000 description 3
- 235000004426 flaxseed Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 230000001473 noxious effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000005341 cation exchange Methods 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a preparation method of chia ice cream. The preparation method of chia ice cream includes: raw material treatment; raw material mixing; homogenization; sterilization; aging; freezing; and hardening. The ice cream prepared by the method is a pure natural food safe to eat, has high fatty acid content, is free of cholesterol, does not cause allergy, does not contain nutrient enriched marine pollutants, does not contain any ingredients harmful to the human body, also contains natural antioxidants, is not easy to rot and go bad, and does not produce toxic substances and peculiar smell. Also the chia ice cream has relatively high nutrient content, and the content of soluble dietary fiber is 12 times that of whole wheat bran. The chia ice cream can effectively enhance satiety, promote intestinal peristalsis and prevent constipation, and is an eating and health care integrated novel food suitable for people of all ages.
Description
Technical field
The present invention relates to the method field that ice cream makes, be specially a kind of preparation method of strange sub-ice cream.
Background technology
Ice cream is called as because it is nutritious " king of cold drink ", deeply likes by each age group consumer, but due to containing significant quantities of fat, and not cellulose-containing mass, many foods easily cause the health problems such as fat, and consumer is hung back.
Strange sub-seed is containing Omega-317.6%, protein 23.5%, dietary fiber 37.3%, mineral matter (milligram/100 gram edible part): calcium: 714, phosphorus: 1067, potassium: 700, magnesium: 390, zinc: 3.7, iron: 16.4 is the natural foods uniquely not needing to process direct safe edible.Compared with fish oil, the Omega-3 content of fatty acid of strange sub-seed is higher, and without cholesterol, can not cause allergy, without the marine pollutant of nutrition accumulation.Compared with linseed, strange sub-seed not containing any harmful composition, and self contains nature polyphenoils, protects the quality of Omega-3, easily addles rotten unlike linseed, produces noxious material and peculiar smell.Strange sub-seed is good fiber quality food, and its water binding, cation exchange power, water absorbing force are all better than linseed, vanilla, wheat bran etc., and nutrient content is also relatively high, and soluble dietary fiber is 12 times of full wheat bran content.Effectively can strengthen satiety, promote intestines peristalsis, prevent constipation.
The present invention utilizes strange these characteristics sub-, in conjunction with other raw material, is made into all-ages edible, health care novel foodstuff integrally.
Summary of the invention
The present invention is exactly for the problems referred to above, provides a kind of preparation method of strange sub-ice cream, in conjunction with other raw material, is made into all-ages edible, health care novel foodstuff integrally.
For realizing above-mentioned purpose of the present invention, the present invention adopts following technical scheme, and the preparation method of strange sub-ice cream of the present invention is that it comprises the following steps:
S1: Feedstock treating: select nothing to go mouldy, without disease and pest, pure strange sub-son, moisture is below 8%, and cleanliness is more than 99%, clean up, get strange sub-20-50 part, water 30-50 part, water is put in strange Asia and is dipped to softening, pulverize with colloid mill, cross 100-180 mesh sieve; Then, fresh milk is added white granulated sugar 5-15 part, xylitol 10-20 part is fully dissolved, at 85-100 DEG C of sterilization 15-20min; Finally, guar gum 1-3 part, carragheen 1-3 part, maltodextrin 3-5 part are dissolved in 50-70 part water, and boil 20min;
S2: raw material mixes: by the feed liquid mixing handled well in S1, and take surplus stock according to list of ingredients, mix in mixer;
S3: homogeneous: by the material mixed in S2, uses high pressure homogenizer homogeneous, obtains ice cream magma, for subsequent use;
S4: sterilization: by ice cream magma in S3 through ultrahigh-temperature instant, obtains sterilization slurry, is cooled to rapidly less than 10 DEG C;
S5: aging: by sterilization slurry in S4, aging 3-5h in ageing can;
S6: congeal: good icecream slurry aging in S5 is loaded mould, at-10--5 DEG C of the 25-30min that congeals;
S7: sclerosis: by the material that congeals in S6, under-40--35 DEG C of condition, sclerosis 60-90min.
Preferably, described step S3 processing condition is: temperature 35-50 DEG C, pressure 10-500Mpa, time 1-5min.
Preferably, described step S4 sterilization conditions is: temperature 135-140 DEG C, sterilizing time 5-10s.
Preferably, each pulp furnish in described list of ingredients is: strange sub-20-50 part, fresh milk 20-30 part, white granulated sugar 5-15 part, xylitol 10-20 part, guar gum 1-3 part, carragheen 1-3 part, maltodextrin 3-5 part, water 50-100 part.
The invention has the beneficial effects as follows: the produced ice cream of preparation method utilizing this strange sub-ice cream, it is a kind of natural food of safe edible, content of fatty acid is higher, and without cholesterol, can not allergy be caused, without the marine pollutant of nutrition accumulation, not containing any harmful composition, and containing nature polyphenoils, be not easy to addle rotten, noxious material and peculiar smell can not be produced.And nutrient content is also relatively high, soluble dietary fiber is 12 times of full wheat bran content.Effectively can strengthen satiety, promote intestines peristalsis, prevent constipation, be a kind of all-ages, edible, health care novel foodstuff integrally.
Detailed description of the invention
Be further described with specific embodiment below, but the present invention is not limited to these embodiments.
Embodiment 1
A preparation method for strange sub-ice cream, it comprises the following steps:
S1: Feedstock treating: select nothing to go mouldy, without disease and pest, pure strange sub-son, moisture is below 8%, and cleanliness is more than 99%, clean up, get strange sub-30 parts, 40 parts, water, water is put in strange Asia and is dipped to softening, pulverize with colloid mill, cross 100-180 mesh sieve; Then, fresh milk is added white granulated sugar 10 parts, xylitol 15 parts fully dissolves, at 85-100 DEG C of sterilization 15-20min; Finally, guar gum 2 parts, carragheen 2 parts, maltodextrin 4 parts are dissolved in 60 parts of water, and boil 20min.
S2: raw material mixes: by the feed liquid mixing handled well in S1, and take surplus stock according to list of ingredients, mix in mixer.
S3: homogeneous: by the material mixed in S2, uses high pressure homogenizer homogeneous, obtains ice cream magma, for subsequent use, and processing condition is: temperature 35-50 DEG C, pressure 10-500Mpa, time 1-5min.
S4: sterilization: by ice cream magma in S3 through ultrahigh-temperature instant, obtain sterilization slurry, be cooled to rapidly less than 10 DEG C, sterilization conditions is: temperature 135-140 DEG C, sterilizing time 5-10s.
S5: aging: by sterilization slurry in S4, aging 3-5h in ageing can.
S6: congeal: good icecream slurry aging in S5 is loaded mould, at-10--5 DEG C of the 25-30min that congeals.
S7: sclerosis: by the material that congeals in S6, under-40--35 DEG C of condition, sclerosis 60-90min.
Embodiment 2
A preparation method for strange sub-ice cream, it comprises the following steps:
S1: Feedstock treating: select nothing to go mouldy, without disease and pest, pure strange sub-son, moisture is below 8%, and cleanliness is more than 99%, clean up, get strange sub-25 parts, 35 parts, water, water is put in strange Asia and is dipped to softening, pulverize with colloid mill, cross 100-180 mesh sieve; Then, fresh milk is added white granulated sugar 12 parts, xylitol 16 parts fully dissolves, at 85-100 DEG C of sterilization 15-20min; Finally, guar gum 2 parts, carragheen 2 parts, maltodextrin 4 parts are dissolved in 60 parts of water, and boil 20min.
S2: raw material mixes: by the feed liquid mixing handled well in S1, and take surplus stock according to list of ingredients, mix in mixer.
S3: homogeneous: by the material mixed in S2, uses high pressure homogenizer homogeneous, obtains ice cream magma, for subsequent use, and processing condition is: temperature 35-50 DEG C, pressure 10-500Mpa, time 1-5min.
S4: sterilization: by ice cream magma in S3 through ultrahigh-temperature instant, obtain sterilization slurry, be cooled to rapidly less than 10 DEG C, sterilization conditions is: temperature 135-140 DEG C, sterilizing time 5-10s.
S5: aging: by sterilization slurry in S4, aging 3-5h in ageing can.
S6: congeal: good icecream slurry aging in S5 is loaded mould, at-10--5 DEG C of the 25-30min that congeals.
S7: sclerosis: by the material that congeals in S6, under-40--35 DEG C of condition, sclerosis 60-90min.
Embodiment 3
A preparation method for strange sub-ice cream, it comprises the following steps:
S1: Feedstock treating: select nothing to go mouldy, without disease and pest, pure strange sub-son, moisture is below 8%, and cleanliness is more than 99%, clean up, get strange sub-25 parts, 35 parts, water, water is put in strange Asia and is dipped to softening, pulverize with colloid mill, cross 100-180 mesh sieve; Then, fresh milk is added white granulated sugar 12 parts, xylitol 16 parts fully dissolves, at 85-100 DEG C of sterilization 15-20min; Finally, guar gum 3 parts, carragheen 3 parts, maltodextrin 5 parts are dissolved in 80 parts of water, and boil 20min.
S2: raw material mixes: by the feed liquid mixing handled well in S1, and take surplus stock according to list of ingredients, mix in mixer.
S3: homogeneous: by the material mixed in S2, uses high pressure homogenizer homogeneous, obtains ice cream magma, for subsequent use, and processing condition is: temperature 35-50 DEG C, pressure 10-500Mpa, time 1-5min.
S4: sterilization: by ice cream magma in S3 through ultrahigh-temperature instant, obtain sterilization slurry, be cooled to rapidly less than 10 DEG C, sterilization conditions is: temperature 135-140 DEG C, sterilizing time 5-10s.
S5: aging: by sterilization slurry in S4, aging 3-5h in ageing can.
S6: congeal: good icecream slurry aging in S5 is loaded mould, at-10--5 DEG C of the 25-30min that congeals.
S7: sclerosis: by the material that congeals in S6, under-40--35 DEG C of condition, sclerosis 60-90min.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should embodiment be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.
The above; be only the present invention's preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (4)
1. a preparation method for strange sub-ice cream, is characterized in that: comprise the following steps:
S1: Feedstock treating: select nothing to go mouldy, without disease and pest, pure strange sub-son, moisture is below 8%, and cleanliness is more than 99%, clean up, get strange sub-20-50 part, water 30-50 part, water is put in strange Asia and is dipped to softening, pulverize with colloid mill, cross 100-180 mesh sieve; Then, fresh milk is added white granulated sugar 5-15 part, xylitol 10-20 part is fully dissolved, at 85-100 DEG C of sterilization 15-20min; Finally, guar gum 1-3 part, carragheen 1-3 part, maltodextrin 3-5 part are dissolved in 50-70 part water, and boil 20min;
S2: raw material mixes: by the feed liquid mixing handled well, and take surplus stock according to list of ingredients, mix in mixer;
S3: homogeneous: by the material mixed, uses high pressure homogenizer homogeneous, obtains ice cream magma, for subsequent use;
S4: sterilization: by ice cream magma through ultrahigh-temperature instant, obtains sterilization slurry, is cooled to rapidly less than 10 DEG C;
S5: aging: sterilization is starched, aging 3-5h in ageing can;
S6: congeal: aging good icecream slurry is loaded mould, at-10--5 DEG C of the 25-30min that congeals;
S7: sclerosis: will congeal material, under-40--35 DEG C of condition, sclerosis 60-90min.
2. the preparation method of a kind of strange sub-ice cream according to claim 1, is characterized in that: described processing condition is: temperature 35-50 DEG C, pressure 10-500Mpa, time 1-5min.
3. the preparation method of a kind of strange sub-ice cream according to claim 1, is characterized in that: described sterilization conditions is: temperature 135-140 DEG C, sterilizing time 5-10s.
4. the preparation method of a kind of strange sub-ice cream according to claim 1, is characterized in that: each pulp furnish in described list of ingredients is: strange sub-20-50 part, fresh milk 20-30 part, white granulated sugar 5-15 part, xylitol 10-20 part, guar gum 1-3 part, carragheen 1-3 part, maltodextrin 3-5 part, water 50-100 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510813982.0A CN105360563A (en) | 2015-11-23 | 2015-11-23 | Preparation method of chia ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510813982.0A CN105360563A (en) | 2015-11-23 | 2015-11-23 | Preparation method of chia ice cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105360563A true CN105360563A (en) | 2016-03-02 |
Family
ID=55363652
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510813982.0A Pending CN105360563A (en) | 2015-11-23 | 2015-11-23 | Preparation method of chia ice cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105360563A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2669292C1 (en) * | 2017-11-10 | 2018-10-09 | Александр Александрович Кролевец | Method for production of ice cream with nanostructured chia seeds |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271213A (en) * | 2013-06-07 | 2013-09-04 | 中国科学院烟台海岸带研究所 | Low-fat ice cream and its preparation method |
| CN103504115A (en) * | 2013-09-18 | 2014-01-15 | 开原市富康食品有限公司 | Blueberry ice cream and preparation method thereof |
| CN103535504A (en) * | 2013-09-18 | 2014-01-29 | 开原市富康食品有限公司 | Carrot ice cream and preparation method thereof |
| CN104509589A (en) * | 2013-09-30 | 2015-04-15 | 内蒙古伊利实业集团股份有限公司 | Yogurt added with chia seeds, and preparation method thereof |
| CN104509588A (en) * | 2013-09-30 | 2015-04-15 | 内蒙古伊利实业集团股份有限公司 | Natural stable yogurt and preparation method thereof |
-
2015
- 2015-11-23 CN CN201510813982.0A patent/CN105360563A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271213A (en) * | 2013-06-07 | 2013-09-04 | 中国科学院烟台海岸带研究所 | Low-fat ice cream and its preparation method |
| CN103504115A (en) * | 2013-09-18 | 2014-01-15 | 开原市富康食品有限公司 | Blueberry ice cream and preparation method thereof |
| CN103535504A (en) * | 2013-09-18 | 2014-01-29 | 开原市富康食品有限公司 | Carrot ice cream and preparation method thereof |
| CN104509589A (en) * | 2013-09-30 | 2015-04-15 | 内蒙古伊利实业集团股份有限公司 | Yogurt added with chia seeds, and preparation method thereof |
| CN104509588A (en) * | 2013-09-30 | 2015-04-15 | 内蒙古伊利实业集团股份有限公司 | Natural stable yogurt and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2669292C1 (en) * | 2017-11-10 | 2018-10-09 | Александр Александрович Кролевец | Method for production of ice cream with nanostructured chia seeds |
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Application publication date: 20160302 |