CN105580973A - Sweet potato-papaya ice cream production method - Google Patents
Sweet potato-papaya ice cream production method Download PDFInfo
- Publication number
- CN105580973A CN105580973A CN201410555597.6A CN201410555597A CN105580973A CN 105580973 A CN105580973 A CN 105580973A CN 201410555597 A CN201410555597 A CN 201410555597A CN 105580973 A CN105580973 A CN 105580973A
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- China
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- papaya
- ice cream
- sweet potato
- milk
- ipomoea batatas
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- 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.)
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Abstract
The present invention discloses a sweet potato-papaya ice cream production method, which comprises: preparing a seasoning material, wherein the seasoning material comprises, by weight, 100 parts of sweet potato, 30 parts of papaya, 50 parts of animal light cream, 4 egg yolks, 80 ml of milk, and 30 parts of fine granulated sugar, and is stored so as to be spare; preparing raw materials, wherein the sweet potato and the papaya are subjected to peeling and core removing, the obtained sweet potato and the obtained papaya are steamed in a steamer to achieve cooked states, the cooked sweet potato and the cooked papaya are subjected to stirring beating in a food machine, the fine granulated sugar and the milk are added to the egg yolks, mixing is performed, the egg milk liquid is uniformly heated with small fire while the stirring is continuously performed, the fire is closed when the slightly thick state is achieved, cooling is performed, the sweet potato-papaya mud is added to the egg milk paste, and uniform stirring is performed; and producing sweet potato-papaya ice cream, wherein the mixed sweet potato-papaya ice cream is placed into a refrigerator, freezing is performed for about 3 h to achieve a semi-solidification state, and the stirring beating is repeatedly performed 3-4 times so as to obtain the product. According to the present invention, with the bright color fruits, the visual effect of the ice cream is increased, and the vitamin content is increased; and the fruits can effectively neutralize the negative effect of trans fatty acids in the ice cream, such that the sweet potato-papaya ice cream is the best match.
Description
Technical field
The present invention relates to a kind of manufacturing method of ice cream, relate in particular to a kind of Ipomoea batatas pawpaw manufacturing method of ice cream.
Background technology
Ipomoea batatas contain abundant starch, dietary fiber, carrotene, vitamin A, B, C, E and potassium, iron,
Copper, selenium, calcium etc. more than 10 are planted trace element and linoleic acid etc., and nutritive value is very high, is called the most balanced health food of nutrition by nutritionists. And eat Ipomoea batatas and not only can not get fat, can lose weight on the contrary, vigorous and graceful, prevent inferior health, catharsis and toxin expelling, be good low fat, low calorie food.
Pawpaw, as the edible pawpaw of fruit, peel smooth is attractive in appearance, pulp abundant careful, give off a strong fragrance, juice is rich many, sweet good to eat, nutritious, has the refined title of " hundred benefits are fruit ", " emperor of fruit ", " ten thousand longevity melons ". Pawpaw is rich in 17 kinds with upper amino acid and calcium, iron etc., also contains papain, carpaine etc. Half medium sized pawpaw foot is for required vitamin C adult's all day. Pawpaw have the title of " papaw " in China, as its name suggests, eat more and can promote longevity.
Summary of the invention
Goal of the invention: the object of the invention is to for the deficiencies in the prior art, a kind of Ipomoea batatas pawpaw manufacturing method of ice cream is provided, pawpaw all contains abundant vitamin C, Ipomoea batatas fragrant and sweet together with pawpaw for ice cream adds abundant vitamin content.
Technical scheme: in order to realize foregoing invention object, the technical solution adopted in the present invention is:
A kind of Ipomoea batatas pawpaw manufacturing method of ice cream, is characterized in that, comprises the steps:
1) prepare flavoring: by following flavoring 30 parts, 100 points, Ipomoea batatas, 30 parts of pawpaws, 50 parts of animality whipping creams, 4, yolk, milk 80ML, berry sugar by weight, be stored in flavoring warehouse for finished product;
2) raw materials: Ipomoea batatas peeling, after pawpaw peeling coring, in steamer, cook, in cooking machine, beat into finer and smoother shape after being pressed into mud shape; In yolk, add berry sugar, pour milk into, mix; Egg milk is placed in to little fire heating in pannikin, and constantly stirs, egg milk is heated to slightly thick pass fire, cools; Egg milk is stuck with paste and joined in Ipomoea batatas pawpaw mud, stir, whipping cream is dismissed after 6 seventy percent Ipomoea batatas egg milk is stuck with paste and is poured in the whipping cream sending, and beats evenly;
3) make Ipomoea batatas pawpaw ice cream: the Ipomoea batatas pawpaw ice cream mixing is wrapped preservative film, enters refrigerator freezing, and freezing approximately three hours to half curdled appearance, taking-up is beaten again with egg-whisk, after whipping, again enter refrigerator freezing, took out and beat every one hour, repeat three or four times;
4) through a point weight, vacuum packaging, warehouse-in.
Beneficial effect: compared with prior art, its beneficial effect is in the present invention:
1, prepare flavoring and adopt the proportioning of each flavoring by weight, whipping cream and yolk can make ice cream possess milk and the sliding mouthfeel of children.
2, Ipomoea batatas and pawpaw are beaten and can increase ice-cream sophistication after cooking in cooking machine, and add and egg milk heating energy in pot of whipping cream merges Ipomoea batatas and pawpaw and egg liquid fully increases different nutrition.
3, the ice cream that is refrigerated to half solidifying state is again beaten and can be prepared fine and smooth thick and heavy mouthfeel.
4, divide weight, vacuum packaging, ensured the ice-cream quality of Ipomoea batatas pawpaw, protected nutritional labeling not run off.
Detailed description of the invention
Below by embodiment, technical solution of the present invention is elaborated, but protection scope of the present invention is not limited to described embodiment.
Embodiment mono-
A kind of Ipomoea batatas pawpaw manufacturing method of ice cream, is characterized in that, comprises the steps:
1) prepare flavoring: by following flavoring 30 parts, 100 points, Ipomoea batatas, 30 parts of pawpaws, 50 parts of animality whipping creams, 4, yolk, milk 80ML, berry sugar by weight, be stored in flavoring warehouse for finished product;
2) raw materials: Ipomoea batatas peeling, after pawpaw peeling coring, in steamer, cook, in cooking machine, beat into finer and smoother shape after being pressed into mud shape; In yolk, add berry sugar, pour milk into, mix; Egg milk is placed in to little fire heating in pannikin, and constantly stirs, egg milk is heated to slightly thick pass fire, cools; Egg milk is stuck with paste and joined in Ipomoea batatas pawpaw mud, stir, whipping cream is dismissed after 6 seventy percent Ipomoea batatas egg milk is stuck with paste and is poured in the whipping cream sending, and beats evenly;
3) make Ipomoea batatas pawpaw ice cream: the Ipomoea batatas pawpaw ice cream mixing is wrapped preservative film, enters refrigerator freezing, and freezing approximately three hours to half curdled appearance, taking-up is beaten again with egg-whisk, after whipping, again enter refrigerator freezing, took out and beat every one hour, repeat three or four times;
4) through a point weight, vacuum packaging, warehouse-in.
Claims (1)
1. an Ipomoea batatas pawpaw manufacturing method of ice cream, is characterized in that, comprises the steps:
1) prepare flavoring: by following flavoring 30 parts, 100 points, Ipomoea batatas, 30 parts of pawpaws, 50 parts of animality whipping creams, 4, yolk, milk 80ML, berry sugar by weight, be stored in flavoring warehouse for finished product;
2) raw materials: Ipomoea batatas peeling, after pawpaw peeling coring, in steamer, cook, in cooking machine, beat into finer and smoother shape after being pressed into mud shape; In yolk, add berry sugar, pour milk into, mix; Egg milk is placed in to little fire heating in pannikin, and constantly stirs, egg milk is heated to slightly thick pass fire, cools; Egg milk is stuck with paste and joined in Ipomoea batatas pawpaw mud, stir, whipping cream is dismissed after 6 seventy percent Ipomoea batatas egg milk is stuck with paste and is poured in the whipping cream sending, and beats evenly;
3) make Ipomoea batatas pawpaw ice cream: the Ipomoea batatas pawpaw ice cream mixing is wrapped preservative film, enters refrigerator freezing, and freezing approximately three hours to half curdled appearance, taking-up is beaten again with egg-whisk, after whipping, again enter refrigerator freezing, took out and beat every one hour, repeat three or four times;
4) through a point weight, vacuum packaging, warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410555597.6A CN105580973A (en) | 2014-10-20 | 2014-10-20 | Sweet potato-papaya ice cream production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410555597.6A CN105580973A (en) | 2014-10-20 | 2014-10-20 | Sweet potato-papaya ice cream production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105580973A true CN105580973A (en) | 2016-05-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410555597.6A Pending CN105580973A (en) | 2014-10-20 | 2014-10-20 | Sweet potato-papaya ice cream production method |
Country Status (1)
| Country | Link |
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| CN (1) | CN105580973A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106359826A (en) * | 2016-11-19 | 2017-02-01 | 安新生 | Sweet potato frozen sucker |
| CN106942667A (en) * | 2017-02-23 | 2017-07-14 | 德化县英山珍贵淮山农民合作社 | The preparation method of Ipomoea batatas sandwich snack food |
| CN107484872A (en) * | 2016-06-11 | 2017-12-19 | 卢峰 | Crisp saliva fruit sesame cream manufacturing method of ice cream |
| CN109315583A (en) * | 2018-11-28 | 2019-02-12 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt ice cream and preparation method thereof |
-
2014
- 2014-10-20 CN CN201410555597.6A patent/CN105580973A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484872A (en) * | 2016-06-11 | 2017-12-19 | 卢峰 | Crisp saliva fruit sesame cream manufacturing method of ice cream |
| CN106359826A (en) * | 2016-11-19 | 2017-02-01 | 安新生 | Sweet potato frozen sucker |
| CN106942667A (en) * | 2017-02-23 | 2017-07-14 | 德化县英山珍贵淮山农民合作社 | The preparation method of Ipomoea batatas sandwich snack food |
| CN109315583A (en) * | 2018-11-28 | 2019-02-12 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt ice cream and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160518 |
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| WD01 | Invention patent application deemed withdrawn after publication |