CN105613934A - Almond bean curd ice cream and preparation method thereof - Google Patents
Almond bean curd ice cream and preparation method thereof Download PDFInfo
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- CN105613934A CN105613934A CN201610032735.1A CN201610032735A CN105613934A CN 105613934 A CN105613934 A CN 105613934A CN 201610032735 A CN201610032735 A CN 201610032735A CN 105613934 A CN105613934 A CN 105613934A
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- ice cream
- almond
- semen armeniacae
- armeniacae amarum
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- 244000144725 Amygdalus communis Species 0.000 title claims abstract description 56
- 235000020224 almond Nutrition 0.000 title claims abstract description 56
- 235000011437 Amygdalus communis Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 235000013527 bean curd Nutrition 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 47
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- 239000000839 emulsion Substances 0.000 claims abstract description 36
- 235000019489 Almond oil Nutrition 0.000 claims abstract description 32
- 239000008168 almond oil Substances 0.000 claims abstract description 32
- 235000011869 dried fruits Nutrition 0.000 claims abstract description 32
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 28
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- 229960002675 xylitol Drugs 0.000 claims abstract description 28
- 235000010447 xylitol Nutrition 0.000 claims abstract description 28
- 239000000811 xylitol Substances 0.000 claims abstract description 28
- 239000003921 oil Substances 0.000 claims abstract description 22
- 235000019198 oils Nutrition 0.000 claims abstract description 22
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 19
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- 239000011718 vitamin C Substances 0.000 claims abstract description 19
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 18
- 239000012138 yeast extract Substances 0.000 claims abstract description 18
- 210000000582 semen Anatomy 0.000 claims description 64
- 239000006188 syrup Substances 0.000 claims description 39
- 235000020357 syrup Nutrition 0.000 claims description 39
- 239000007788 liquid Substances 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 26
- 229930006000 Sucrose Natural products 0.000 claims description 26
- 235000013336 milk Nutrition 0.000 claims description 25
- 239000008267 milk Substances 0.000 claims description 25
- 210000004080 milk Anatomy 0.000 claims description 25
- 238000007670 refining Methods 0.000 claims description 22
- 239000006071 cream Substances 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 12
- 238000007654 immersion Methods 0.000 claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
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- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 4
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- 238000000194 supercritical-fluid extraction Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000014121 butter Nutrition 0.000 abstract description 2
- 235000021552 granulated sugar Nutrition 0.000 abstract 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 235000009499 Vanilla fragrans Nutrition 0.000 abstract 1
- 244000263375 Vanilla tahitensis Species 0.000 abstract 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 abstract 1
- 235000021120 animal protein Nutrition 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 235000004213 low-fat Nutrition 0.000 abstract 1
- 235000020183 skimmed milk Nutrition 0.000 abstract 1
- 241000219068 Actinidia Species 0.000 description 9
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 9
- 244000144730 Amygdalus persica Species 0.000 description 9
- 244000099147 Ananas comosus Species 0.000 description 9
- 235000007119 Ananas comosus Nutrition 0.000 description 9
- 241000219112 Cucumis Species 0.000 description 9
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 9
- 244000241872 Lycium chinense Species 0.000 description 9
- 235000015468 Lycium chinense Nutrition 0.000 description 9
- 235000006040 Prunus persica var persica Nutrition 0.000 description 9
- 235000009392 Vitis Nutrition 0.000 description 9
- 241000219095 Vitis Species 0.000 description 9
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 9
- 235000013399 edible fruits Nutrition 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 235000013305 food Nutrition 0.000 description 5
- 230000000050 nutritive effect Effects 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- 239000003797 essential amino acid Substances 0.000 description 3
- 235000020776 essential amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- XUCIJNAGGSZNQT-JHSLDZJXSA-N (R)-amygdalin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O[C@@H](C#N)C=2C=CC=CC=2)O1 XUCIJNAGGSZNQT-JHSLDZJXSA-N 0.000 description 1
- ATWHGWYKSFRYBN-UHFFFAOYSA-N Amygdaloside Natural products O1C(=O)C2(C)CCCC(C3CC4)(C)C2C1OCC3(C1)CC4C1(O)COC1OC(CO)C(O)C(O)C1O ATWHGWYKSFRYBN-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000005406 washing Methods 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
- 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
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses an almond bean curd ice cream and a preparation method thereof. The almond bean curd ice cream is prepared from ice cream emulsion, ice cream preparation solution, vitamin C and dried fruits, wherein the ice cream emulsion is prepared from refined almond powder, white granulated sugar or xylitol, skimmed milk, and almond oil or vanilla oil; and the ice cream preparation solution is prepared from fresh butter, white granulated sugar or xylitol, almond oil, egg white powder, yeast extract and vitamin C. The almond bean curd ice cream comprises animal protein and vegetable protein simultaneously, is rich in nutrition, has fine and pure taste, is sweet and delicious, is green, nutritional and healthy, has low fat content, has further improved nutritional value due to addition of almonds, and has pure taste.
Description
Technical field
The present invention relates to food technology field, particularly to a kind of almond curd in syrup ice cream and preparation method thereof.
Background technology
Ice cream is the delicious expelling summer-heat good merchantable brand of a kind of great allure, now, the Diet concept of green, nutrition and health gos deep into the popular feelings, the effect of ice cream is not solely restricted to expelling summer-heat aspect by people, product of the present invention is on the basis containing animal proteinum milk, remains original fine and smooth lubrication mouthfeel, combines with almond protein, not only reduce the fat content of ice cream, and the unique smell of Semen Armeniacae Amarum makes ice cream local flavor more honest.
Nutrition aspect, almond protein is complete protein, 20 seed amino acids containing needed by human body, 8 kinds of essential amino acids, A wide selection of colours and designs, rich content, essential amino acids ratio was close to FAO/WHO (FoodandAgricultureOrganizationoftheUnitedNations/WorldHe althOrganization) essential amino acid pattern of needed by human body protein nutritive value recommended in 1985, its various amino acid content proportions are similar to Semen sojae atricolor, can be considered the vegetable protein of high-quality, and almond protein is based on digestible low molecular protein, account for more than the 80% of total protein, there is high edibility, almond protein is added to meat products by different proportion as food additive agent, in the food such as milk product, it is possible not only to improve nutritive value of food, the structural behaviour of food itself can also be improved, human consumption is conducive to absorb, balanced in nutrition, it is a kind of green, healthy nutriment. but ice cream is relieved summer heat edible cold drink as people, owing to making a lot of people dare not eat too much rich in fat, energy height.
Summary of the invention
It is an object of the present invention to provide one and there is animal proteinum and vegetable protein simultaneously, nutritious, delicate mouthfeel is pure, delicious fragrant and sweet, almond curd in syrup ice cream that green nourishing is healthy and preparation method thereof, present invention reduces the fat content in ice cream, increase Semen Armeniacae Amarum simultaneously and the nutritive value of ice cream is further enhanced, taste is more preferably pure.
For reaching above-mentioned purpose, the present invention adopts following technical proposals:
A kind of almond curd in syrup ice cream, is made up of ice cream emulsion, ice cream modulating liquid and dried fruit; Ice cream emulsion is by refining Semen Armeniacae Amarum powder, white sugar or xylitol, defatted milk and almond oil or Rhizoma et radix valerianae oil forms; Ice cream modulating liquid is made up of whipping cream, white sugar or xylitol, almond oil, meringue powder, yeast extract and vitamin C.
Above-mentioned almond curd in syrup ice cream, ice cream emulsion is by refining Semen Armeniacae Amarum powder 10��35g, white sugar 25��40g or xylitol 20��35g, defatted milk 160��240mL and almond oil or Rhizoma et radix valerianae oil 1��2mL forms; Ice cream modulating liquid is made up of whipping cream 80��140mL, white sugar 25��40g or xylitol 20��35g, almond oil 1��2mL, meringue powder 10��15g, yeast extract 0.02g and vitamin C 0.1g; Dried fruit is 2��4g.
The preparation method utilizing the almond curd in syrup ice cream of above-mentioned almond curd in syrup ice cream recipe, including being made by step:
(1) the de-hardship of Semen Armeniacae Amarum;
(2) the refining Semen Armeniacae Amarum powder of preparation;
(3) dried fruit soaks and cleans;
(4) preparation of ice cream emulsion and homogenizing;
(5) oiling of ice cream emulsion and cold preservation, prepared ice cream emulsion is by refining Semen Armeniacae Amarum powder, white sugar or xylitol, defatted milk and almond oil or Rhizoma et radix valerianae oil forms;
(6) preparation of ice cream modulating liquid, prepared ice cream modulating liquid is made up of whipping cream, white sugar or xylitol, almond oil, meringue powder, yeast extract and vitamin C;
(7) ice cream emulsion, ice cream modulating liquid homogenize and freeze forming with dried fruit.
The preparation method of above-mentioned almond curd in syrup ice cream, in step (1), specifically includes following steps:
(1-1) Semen Armeniacae Amarum shelling, screening machine screening;
(1-2) Semen Armeniacae Amarum carries out boiled water burn;
(1-3) decortication, the de-hardship of hot-water soak;
(1-4) dry.
The preparation method of above-mentioned almond curd in syrup ice cream, in step (1-1): screened by sieving machine by classification after Semen Armeniacae Amarum shelling, obtains full grains, without going mouldy the high-quality Semen Armeniacae Amarum damaged by worms; In step (1-2): Semen Armeniacae Amarum is put in boiled water, VBoiled water: VSemen Armeniacae Amarum=2:1, is sufficiently stirred for so that it is be heated evenly, and boils 1min, pulls out rapidly and puts in cold water, VCold water: VSemen Armeniacae Amarum=4:1, soaks 10min; In step (1-3): utilize stripping machine to slough seed coat, put into immersion 2h in the hot water of 90-95 DEG C, repeat 4 times; In step (1-4): 80 DEG C of Semen Armeniacae Amarum is dried 3-3.5h, makes 25 DEG C of cold wind into and dry up 0.5-1h, be down to room temperature to Semen Armeniacae Amarum temperature so that it is moisture content��7%.
The preparation method of above-mentioned almond curd in syrup ice cream, in step (2), specifically includes following steps:
The Semen Armeniacae Amarum that step (1) prepares was crushed 50 mesh sieves, carries out carbon dioxide supercritical fluid extraction almond oil, make oil content��2% in almond dregs, then almond dregs is carried out micronizing, cross 300 mesh sieves, make Semen Armeniacae Amarum powder particle diameter��50 ��m, obtain refining Semen Armeniacae Amarum powder.
The preparation method of above-mentioned almond curd in syrup ice cream, in step (4), specifically includes following steps:
Semen Armeniacae Amarum powder 10��35g, the white sugar 25��40g or the xylitol 20��35g and defatted milk 45��55mL that prepare step (2) pour in pot, and stirring and evenly mixing adds residue defatted milk, is placed on fire and is slowly heated; Limit heating, limit stirring so that it is being heated evenly, micro-boiling is ceased fire at once, continue stirring and make its mix homogeneously.
The preparation method of above-mentioned almond curd in syrup ice cream, in step (5), specifically includes following steps:
The mixture that step (4) obtains adds almond oil or Rhizoma et radix valerianae oil 1��2mL, puts into 4 DEG C of refrigerator cold-storage 10min.
The preparation method of above-mentioned almond curd in syrup ice cream, in step (6), specifically includes following steps:
After whipping cream 80��140mL, white sugar 25��40 or xylitol 20��35g, almond oil 1��2mL, meringue powder 10��15g, yeast extract 0.02g and vitamin C 0.1g mixing, quickly stir 3.5min with egg-whisk.
The preparation method of above-mentioned almond curd in syrup ice cream, in step (7), specifically includes following steps:
Step (5) and step (6) are mixed, adding dried fruit, stir, with milking, mixture is clamp-oned ice cream cup freezing by oily piping bag, or pour the mixture in ice cream moulds cup, cover lid is plugged hand-held wooden handle, puts into freezing 2h in-4 DEG C of refrigerators, mould cup is put into immersion 5s in warm water, then take out, gently pulling out, ice cream is just easily disengaged from mould, just edible.
Beneficial effects of the present invention is as follows:
1. the present invention is by combining Semen Armeniacae Amarum, butter and milk, by animal proteinum and two kinds of high-quality protein synergistic application of vegetable protein in ice cream, the distinctive fragrance of Semen Armeniacae Amarum merges the milk of milk, it is nutritious, delicate mouthfeel is pure, delicious fragrant and sweet, it is the nutrient health good merchantable brand of people's expelling summer-heat.
2. present invention reduces the fat content in ice cream, increase Semen Armeniacae Amarum simultaneously and the nutritive value of ice cream is further enhanced, taste is more preferably pure.
3.CO2Supercritical extraction makes albumen dregs of rice oil content lower than 2%, is easier to during micronizing, and the Semen Armeniacae Amarum powder particle diameter obtained is less, adds almond oil so that nutrition delicious food almond curd in syrup ice cream seems goodlooking, glossy.
4. the debitterized technique of Semen Armeniacae Amarum is added without the chemical agents such as any de-bitter agent by the present invention in de-bitter overall process, without chemical residual. Bitterness from almond is consuming time short, and water requirement is few, saves time and cost, and the removal efficiency of amygdaloside is more than 95%. Semen Armeniacae Amarum hot-water soak, de-raw taste is effective, and can retain the original unique perfume of Semen Armeniacae Amarum.
5. compare the ice cream on market, there is after entrance certain toughness, solve tradition ice cream just melt in the mouth and be difficult to meet people's needs and slowly chew the mouthfeel requirement of trial test.
Detailed description of the invention
Embodiment 1
Almond curd in syrup ice cream is made up of ice cream emulsion, ice cream modulating liquid and dried fruit;
Ice cream emulsion is formed by refining Semen Armeniacae Amarum powder 10g, white sugar 35g, defatted milk 160mL and Rhizoma et radix valerianae oil 1mL;
Ice cream modulating liquid is made up of whipping cream 80mL, xylitol 30g, almond oil 1mL, meringue powder 10g, yeast extract 0.02g and vitamin C 0.1g;
Dried fruit (Chinese wolfberry fruit dry, dried Fructus Vitis viniferae, Fructus Fragariae Ananssae is dry, pineapple stem, dried Chinese gooseberry, yellow peach dry or hami melon is done) is 2��4g.
Embodiment 2
Almond curd in syrup ice cream is made up of ice cream emulsion, ice cream modulating liquid and dried fruit;
Ice cream emulsion is formed by refining Semen Armeniacae Amarum powder 20g, xylitol 25g, defatted milk 180mL and Rhizoma et radix valerianae oil 1mL;
Ice cream modulating liquid is made up of whipping cream 100mL, white sugar 30g, almond oil 1mL, meringue powder 10g, yeast extract 0.02g and vitamin C 0.1g;
Dried fruit (Chinese wolfberry fruit dry, dried Fructus Vitis viniferae, Fructus Fragariae Ananssae is dry, pineapple stem, dried Chinese gooseberry, yellow peach dry or hami melon is done) is 2��4g.
Embodiment 3
Almond curd in syrup ice cream is made up of ice cream emulsion, ice cream modulating liquid and dried fruit;
Ice cream emulsion is formed by refining Semen Armeniacae Amarum powder 25g, xylitol 30g, defatted milk 200mL and Rhizoma et radix valerianae oil 2mL;
Ice cream modulating liquid is made up of whipping cream 120mL, white sugar 35g, almond oil 1mL, meringue powder 10g, yeast extract 0.02g and vitamin C 0.1g;
Dried fruit (Chinese wolfberry fruit dry, dried Fructus Vitis viniferae, Fructus Fragariae Ananssae is dry, pineapple stem, dried Chinese gooseberry, yellow peach dry or hami melon is done) is 2��4g.
Embodiment 4
Almond curd in syrup ice cream is made up of ice cream emulsion, ice cream modulating liquid and dried fruit;
Ice cream emulsion is formed by refining Semen Armeniacae Amarum powder 30g, white sugar 40g, defatted milk 200mL and Rhizoma et radix valerianae oil 1mL;
Ice cream modulating liquid is made up of whipping cream 120mL, xylitol 35g, almond oil 2mL, meringue powder 10g, yeast extract 0.02g and vitamin C 0.1g;
Dried fruit (Chinese wolfberry fruit dry, dried Fructus Vitis viniferae, Fructus Fragariae Ananssae is dry, pineapple stem, dried Chinese gooseberry, yellow peach dry or hami melon is done) is 2��4g.
Embodiment 5
Almond curd in syrup ice cream is made up of ice cream emulsion, ice cream modulating liquid and dried fruit;
Ice cream emulsion is formed by refining Semen Armeniacae Amarum powder 35g, white sugar 40g, defatted milk 220mL and Rhizoma et radix valerianae oil 1mL;
Ice cream modulating liquid is made up of whipping cream 120mL, xylitol 35g, almond oil 2mL, meringue powder 14g, yeast extract 0.02g and vitamin C 0.1g;
Dried fruit (Chinese wolfberry fruit dry, dried Fructus Vitis viniferae, Fructus Fragariae Ananssae is dry, pineapple stem, dried Chinese gooseberry, yellow peach dry or hami melon is done) is 2��4g.
Embodiment 6
Almond curd in syrup ice cream is made up of ice cream emulsion, ice cream modulating liquid and dried fruit;
Ice cream emulsion is formed by refining Semen Armeniacae Amarum powder 30g, white sugar 35g, defatted milk 220mL and Rhizoma et radix valerianae oil 1mL;
Ice cream modulating liquid is made up of whipping cream 140mL, xylitol 30g, almond oil 1mL, meringue powder 15g, yeast extract 0.02g and vitamin C 0.1g;
Dried fruit (Chinese wolfberry fruit dry, dried Fructus Vitis viniferae, Fructus Fragariae Ananssae is dry, pineapple stem, dried Chinese gooseberry, yellow peach dry or hami melon is done) is 2��4g.
Embodiment 7
Almond curd in syrup ice cream is made up of ice cream emulsion, ice cream modulating liquid and dried fruit;
Ice cream emulsion is formed by refining Semen Armeniacae Amarum powder 25g, white sugar 35g, defatted milk 220mL and Rhizoma et radix valerianae oil 2mL;
Ice cream modulating liquid is made up of whipping cream 140mL, xylitol 30g, almond oil 2mL, meringue powder 15g, yeast extract 0.02g and vitamin C 0.1g;
Dried fruit (Chinese wolfberry fruit dry, dried Fructus Vitis viniferae, Fructus Fragariae Ananssae is dry, pineapple stem, dried Chinese gooseberry, yellow peach dry or hami melon is done) is 2��4g.
Embodiment 8
Almond curd in syrup ice cream is made up of ice cream emulsion, ice cream modulating liquid and dried fruit;
Ice cream emulsion is formed by refining Semen Armeniacae Amarum powder 25g, white sugar 25g, defatted milk 220mL and Rhizoma et radix valerianae oil 1mL;
Ice cream modulating liquid is made up of whipping cream 80mL, xylitol 20g, almond oil 1mL, meringue powder 12g, yeast extract 0.02g and vitamin C 0.1g;
Dried fruit (Chinese wolfberry fruit dry, dried Fructus Vitis viniferae, Fructus Fragariae Ananssae is dry, pineapple stem, dried Chinese gooseberry, yellow peach dry or hami melon is done) is 2��4g.
Embodiment 9-1��embodiment 9-8
The raw materials used raw material respectively being in embodiment 1��embodiment 8 of preparation method of embodiment 9-1��embodiment 9-8 almond curd in syrup ice cream, including being made by step:
(1) the de-hardship of Semen Armeniacae Amarum
(1-1) Semen Armeniacae Amarum shelling, screening machine screening: screened by sieving machine by classification after Semen Armeniacae Amarum shelling, obtain full grains, without going mouldy the high-quality Semen Armeniacae Amarum damaged by worms;
(1-2) Semen Armeniacae Amarum carries out boiled water burn: put into by Semen Armeniacae Amarum in boiled water, VBoiled water: VSemen Armeniacae Amarum=2:1, is sufficiently stirred for so that it is be heated evenly, and boils 1min, pulls out rapidly and puts in cold water, VCold water: VSemen Armeniacae Amarum=4:1, soaks 10min;
(1-3) decortication, the de-hardship of hot-water soak: utilize stripping machine to slough seed coat, put into immersion 2h in the hot water of 90 DEG C, repeat 4 times;
(1-4) dry: 80 DEG C of Semen Armeniacae Amarum is dried 3.5h, makes 25 DEG C of cold wind into and dry up 1h, be down to room temperature to Semen Armeniacae Amarum temperature so that it is moisture content��7%.
(2) the refining Semen Armeniacae Amarum powder of preparation;
The Semen Armeniacae Amarum that step (1) prepares was crushed 50 mesh sieves, carries out carbon dioxide supercritical fluid extraction almond oil, make oil content��2% in almond dregs, then almond dregs is carried out micronizing, cross 300 mesh sieves, make Semen Armeniacae Amarum powder particle diameter��50 ��m, obtain refining Semen Armeniacae Amarum powder.
(3) immersion of dried fruit and cleaning;
By Chinese wolfberry fruit dry, dried Fructus Vitis viniferae, Fructus Fragariae Ananssae is dry, pineapple stem, dried Chinese gooseberry, yellow peach are dry or hami melon is dry clean by clear water soaking and washing.
(4) preparation of ice cream emulsion and homogenizing;
Refining Semen Armeniacae Amarum powder, white sugar or the xylitol and the defatted milk 50mL that step (2) are prepared pour in pot, and stirring and evenly mixing adds residue defatted milk, is placed on fire and is slowly heated; Limit heating, limit stirring so that it is being heated evenly, micro-boiling is ceased fire at once, continue stirring and make its mix homogeneously.
(5) oiling of ice cream emulsion and cold preservation;
The mixture that step (4) obtains adds almond oil or Rhizoma et radix valerianae oil, puts into 4 DEG C of refrigerator cold-storage 10min.
(6) preparation of ice cream modulating liquid;
After whipping cream, white sugar or xylitol, almond oil, meringue powder, yeast extract and vitamin C mixing, quickly stir 3.5min with egg-whisk.
(7) ice cream emulsion, ice cream modulating liquid homogenize and freeze forming with dried fruit.
Step (5) and step (6) are mixed, adding the dried fruit of step (1), stir, with milking, mixture is clamp-oned ice cream cup freezing by oily piping bag, or pour the mixture in ice cream moulds cup, cover lid is plugged hand-held wooden handle, puts into freezing 2h in-4 DEG C of refrigerators, mould cup is put into immersion 5s in warm water, then take out, gently pulling out, ice cream is just easily disengaged from mould, just edible.
The evaluation of the almond curd in syrup ice cream that embodiment 9-1��embodiment 9-8 prepares is as follows:
Fine and smooth degree quantitative assessment: using the common DQ ice cream on market as baseline control, the multiple that its fine and smooth degree is DQ ice cream is weighed.
Fine and smooth degree comparative evaluation: according to nest's ice cream, KFC's sundae, DQ ice cream, the fine and smooth degree of Haagen-Dazs ice cream raises successively.
Embodiment 10-1
The present embodiment and embodiment 9-5 are distinctive in that: almond curd in syrup ice cream is made up of ice cream emulsion and dried fruit;
Embodiment 10-2
The present embodiment and embodiment 9-5 are distinctive in that: almond curd in syrup ice cream is made up of ice cream modulating liquid, dried fruit and refining Semen Armeniacae Amarum powder 35g;
The evaluation of the almond curd in syrup ice cream that embodiment 10-1��embodiment 10-2 prepares is as follows:
Obviously; the above embodiment of the present invention is only for clearly demonstrating example of the present invention; and be not the restriction to embodiments of the present invention; for those of ordinary skill in the field; can also make other changes in different forms on the basis of the above description; here cannot all of embodiment be given exhaustive, every belong to apparent change that technical scheme extended out or the variation row still in protection scope of the present invention.
Claims (10)
1. an almond curd in syrup ice cream, it is characterised in that be made up of ice cream emulsion, ice cream modulating liquid and dried fruit; Ice cream emulsion is by refining Semen Armeniacae Amarum powder, white sugar or xylitol, defatted milk and almond oil or Rhizoma et radix valerianae oil forms; Ice cream modulating liquid is made up of whipping cream, white sugar or xylitol, almond oil, meringue powder, yeast extract and vitamin C.
2. almond curd in syrup ice cream according to claim 1, it is characterised in that: ice cream emulsion is by refining Semen Armeniacae Amarum powder 10��35g, white sugar 25��40g or xylitol 20��35g, defatted milk 160��240mL and almond oil or Rhizoma et radix valerianae oil 1��2mL forms; Ice cream modulating liquid is made up of whipping cream 80��140mL, white sugar 25��40g or xylitol 20��35g, almond oil 1��2mL, meringue powder 10��15g, yeast extract 0.02g and vitamin C 0.1g; Dried fruit is 2��4g.
3. the preparation method utilizing the almond curd in syrup ice cream of almond curd in syrup ice cream recipe described in claim 1 or 2, it is characterised in that include being made by step:
(1) the de-hardship of Semen Armeniacae Amarum;
(2) the refining Semen Armeniacae Amarum powder of preparation;
(3) dried fruit soaks and cleans;
(4) preparation of ice cream emulsion and homogenizing;
(5) oiling of ice cream emulsion and cold preservation, prepared ice cream emulsion is by refining Semen Armeniacae Amarum powder, white sugar or xylitol, defatted milk and almond oil or Rhizoma et radix valerianae oil forms;
(6) preparation of ice cream modulating liquid, prepared ice cream modulating liquid is made up of whipping cream, white sugar or xylitol, almond oil, meringue powder, yeast extract and vitamin C;
(7) ice cream emulsion, ice cream modulating liquid homogenize and freeze forming with dried fruit.
4. the preparation method of almond curd in syrup ice cream according to claim 3, it is characterised in that in step (1), specifically include following steps:
(1-1) Semen Armeniacae Amarum shelling, screening machine screening;
(1-2) Semen Armeniacae Amarum carries out boiled water burn;
(1-3) decortication, the de-hardship of hot-water soak;
(1-4) dry.
5. the preparation method of almond curd in syrup ice cream according to claim 4, it is characterised in that in step (1-1): screened by sieving machine by classification after Semen Armeniacae Amarum shelling, obtains full grains, without going mouldy the high-quality Semen Armeniacae Amarum damaged by worms; In step (1-2): Semen Armeniacae Amarum is put in boiled water, VBoiled water: VSemen Armeniacae Amarum=2:1, is sufficiently stirred for so that it is be heated evenly, and boils 1min, pulls out rapidly and puts in cold water, VCold water: VSemen Armeniacae Amarum=4:1, soaks 10min; In step (1-3): utilize stripping machine to slough seed coat, put into immersion 2h in the hot water of 90-95 DEG C, repeat 4 times; In step (1-4): 80 DEG C of Semen Armeniacae Amarum is dried 3-3.5h, makes 25 DEG C of cold wind into and dry up 0.5-1h, be down to room temperature to Semen Armeniacae Amarum temperature so that it is moisture content��7%.
6. the preparation method of almond curd in syrup ice cream according to claim 3, it is characterised in that in step (2), specifically include following steps:
The Semen Armeniacae Amarum that step (1) prepares was crushed 50 mesh sieves, carries out carbon dioxide supercritical fluid extraction almond oil, make oil content��2% in almond dregs, then almond dregs is carried out micronizing, cross 300 mesh sieves, make Semen Armeniacae Amarum powder particle diameter��50 ��m, obtain refining Semen Armeniacae Amarum powder.
7. the preparation method of almond curd in syrup ice cream according to claim 3, it is characterised in that in step (4), specifically include following steps:
Semen Armeniacae Amarum powder 10��35g, the white sugar 25��40g or the xylitol 20��35g and defatted milk 45��55mL that prepare step (2) pour in pot, and stirring and evenly mixing adds residue defatted milk, is placed on fire and is slowly heated; Limit heating, limit stirring so that it is being heated evenly, micro-boiling is ceased fire at once, continue stirring and make its mix homogeneously.
8. the preparation method of almond curd in syrup ice cream according to claim 3, it is characterised in that in step (5), specifically include following steps:
The mixture that step (4) obtains adds almond oil or Rhizoma et radix valerianae oil 1��2mL, puts into 4 DEG C of refrigerator cold-storage 10min.
9. the preparation method of almond curd in syrup ice cream according to claim 3, it is characterised in that in step (6), specifically include following steps:
After whipping cream 80��140mL, white sugar 25��40 or xylitol 20��35g, almond oil 1��2mL, meringue powder 10��15g, yeast extract 0.02g and vitamin C 0.1g mixing, quickly stir 3.5min with egg-whisk.
10. the preparation method of almond curd in syrup ice cream according to claim 3, it is characterised in that in step (7), specifically include following steps:
Step (5) and step (6) are mixed, adding dried fruit, stir, with milking, mixture is clamp-oned ice cream cup freezing by oily piping bag, or pour the mixture in ice cream moulds cup, cover lid is plugged hand-held wooden handle, puts into freezing 2h in-4 DEG C of refrigerators, mould cup is put into immersion 5s in warm water, then take out, gently pulling out, ice cream is just easily disengaged from mould, just edible.
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| IT201900005502A1 (en) * | 2019-04-10 | 2020-10-10 | Enrico Alexander Fernando Feulner | ICE CREAM PRODUCT BASED ON DEHYDRATED FRUITS AND PRODUCTION METHOD OF THE SAME |
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| CN105950277A (en) * | 2016-07-01 | 2016-09-21 | 国家林业局泡桐研究开发中心 | Almond oil extracting and refining process |
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| CN106173945A (en) * | 2016-07-08 | 2016-12-07 | 国家林业局泡桐研究开发中心 | A kind of almond protein fine dried noodles and preparation method thereof |
| CN106173943A (en) * | 2016-07-08 | 2016-12-07 | 国家林业局泡桐研究开发中心 | A kind of Prunus armeniaca L.var.ansu Maxim. dried eucommia bark noodles and preparation method thereof |
| IT201900005502A1 (en) * | 2019-04-10 | 2020-10-10 | Enrico Alexander Fernando Feulner | ICE CREAM PRODUCT BASED ON DEHYDRATED FRUITS AND PRODUCTION METHOD OF THE SAME |
| WO2020208435A1 (en) * | 2019-04-10 | 2020-10-15 | Feulner Enrico Alexander Fernando | Ice cream product based on dried fruits and method for the production thereof |
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