CN105613934B - A kind of almond curd in syrup ice cream and preparation method thereof - Google Patents
A kind of almond curd in syrup ice cream and preparation method thereof Download PDFInfo
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- CN105613934B CN105613934B CN201610032735.1A CN201610032735A CN105613934B CN 105613934 B CN105613934 B CN 105613934B CN 201610032735 A CN201610032735 A CN 201610032735A CN 105613934 B CN105613934 B CN 105613934B
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- BZXINCMCFVKGKB-UHFFFAOYSA-N Amarogentin Natural products OCC1OC(OC2OC=C3C(CCOC3=O)C2C=C)C(OC(=O)c4cc(O)cc(O)c4c5cccc(O)c5)C(O)C1O BZXINCMCFVKGKB-UHFFFAOYSA-N 0.000 description 1
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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
Abstract
The present invention discloses a kind of almond curd in syrup ice cream and preparation method thereof, and almond curd in syrup ice cream is made of ice cream emulsion, ice cream modulating liquid, vitamin C and dried fruit；Ice cream emulsion is made of purification almond powder, white granulated sugar or xylitol, defatted milk and apricot kernel oil or vanilla flavour concentrate；Ice cream modulating liquid is made of whipping cream, white granulated sugar or xylitol, apricot kernel oil, egg-white powder, yeast extract, vitamin C.There is animal protein and vegetable protein simultaneously it is an object of that present invention to provide a kind of, it is full of nutrition, delicate mouthfeel is pure, it is delicious fragrant and sweet, the almond curd in syrup ice cream and preparation method thereof of green nourishing health, present invention reduces the fat contents in ice cream, while increasing almond and the nutritive value of ice cream is further enhanced, and taste is more preferably pure.
Description
Technical field
The present invention relates to food technology field, in particular to a kind of almond curd in syrup ice cream and preparation method thereof.
Background technique
Ice cream is a kind of delicious relieving summer-heat good merchantable brand of great temptation, and now, the Diet concept of green, nutrition and health is deep
Enter the popular feelings, in terms of people are not solely restricted to relieving summer-heat to the effect of ice cream, product of the present invention is to contain animal protein milk
On the basis of, original fine and smooth lubrication mouthfeel is remain, is combined with almond protein, the fat for not only reducing ice cream contains
Amount, and the unique smell of almond keeps ice cream flavor more honest.
In terms of nutrition, almond protein is complete protein, 20 containing needed by human body kind amino acid, 8 kinds of essential amino acids,
A wide selection of colours and designs, rich content, it is necessary to which amino acid ratio was close to FAO/WHO (Food and Agriculture in 1985
Organization of the United Nations/World Health Organization) recommend needed by human body egg
The essential amino acid pattern of white matter nutritive value, various amino acid content proportions are similar to soybean, can be considered good
Vegetable protein, and almond protein accounts for 80% of total protein or more based on digestible low molecular protein, has high food
With value, it is added in the food such as meat products, dairy products using almond protein as food additive agent by different proportion, can not only mentions
High nutritive value of food can also improve the structural behaviour of food itself, be conducive to human consumption's absorption, and nutrition is balanced, is
A kind of green, health nutriment.The edible cold drink but ice cream is relieved summer heat as people, due to making rich in fat, energy height
Obtaining many people dare not eat too much.
Summary of the invention
There is animal protein and vegetable protein simultaneously it is an object of the present invention to provide a kind of, full of nutrition, mouthfeel
Fine and smooth pure, delicious fragrant and sweet, the almond curd in syrup ice cream and preparation method thereof of green nourishing health, present invention reduces ice creams
In fat content, while increasing almond and the nutritive value of ice cream be further enhanced, taste is more preferably pure.
In order to achieve the above objectives, the present invention adopts the following technical solutions:
A kind of almond curd in syrup ice cream is made of ice cream emulsion, ice cream modulating liquid and dried fruit；Ice cream emulsification
Liquid is made of purification almond powder, white granulated sugar or xylitol, defatted milk and apricot kernel oil or vanilla flavour concentrate；Ice cream modulating liquid is by fresh
Cream, white granulated sugar or xylitol, apricot kernel oil, egg-white powder, yeast extract and vitamin C composition.
Above-mentioned almond curd in syrup ice cream, ice cream emulsion is by 10~35g of purification almond powder, 25~40g of white granulated sugar or wood
20~35g of sugar alcohol, 160~240mL of defatted milk and apricot kernel oil or 1~2mL of vanilla flavour concentrate composition；Ice cream modulating liquid is by fresh milk
20~35g of oil 80~140mL, 25~40g of white granulated sugar or xylitol, 1~2mL of apricot kernel oil, 10~15g of egg-white powder, yeast extract
Object 0.02g and vitamin C 0.1g composition；Dried fruit is 2~4g.
Using the preparation method of the almond curd in syrup ice cream of above-mentioned almond curd in syrup ice cream recipe, including step is prepared as follows
It is rapid:
(1) the de- hardship of semen armeniacae amarae；
(2) preparation purification almond powder；
(3) dried fruit is impregnated and is cleaned；
(4) it the preparation of ice cream emulsion and homogenizes；
(5) oiling of ice cream emulsion and refrigeration, ice cream emulsion obtained is by purification almond powder, white granulated sugar or wood
Sugar alcohol, defatted milk and apricot kernel oil or vanilla flavour concentrate composition；
(6) preparation of ice cream modulating liquid, ice cream modulating liquid obtained is by whipping cream, white granulated sugar or xylitol, almond
Oil, egg-white powder, yeast extract and vitamin C composition；
(7) ice cream emulsion, ice cream modulating liquid and dried fruit homogenize and freeze forming.
The preparation method of above-mentioned almond curd in syrup ice cream specifically comprises the following steps: in step (1)
The shelling of (1-1) semen armeniacae amarae, screening machine screening；
(1-2) almond carries out boiled water blanching；
(1-3) decortication, the de- hardship of hot-water soak；
(1-4) drying.
The preparation method of above-mentioned almond curd in syrup ice cream, in step (1-1): being sieved after almond shelling by sieving machine by classification
Choosing, the high-quality almond for obtaining full grains, damaging by worms without mildew；In step (1-2): almond being put into boiled water, VBoiled water: VAlmond=
2:1 is sufficiently stirred, and is heated evenly it, boils 1min, pulls out be put into cold water rapidly, VCold water: VAlmond=4:1 impregnates 10min；?
In step (1-3): sloughing kind of a skin using peeling machine, be put into 90-95 DEG C of hot water and impregnate 2h, be repeated 4 times；In step (1-4)
In: by 80 DEG C of drying 3-3.5h of almond, being changed to 25 DEG C of cold wind drying 0.5-1h until almond temperature is down to room temperature makes its moisture content
≤ 7%.
The preparation method of above-mentioned almond curd in syrup ice cream specifically comprises the following steps: in step (2)
Almond made from step (1) was crushed 50 meshes, carbon dioxide supercritical extraction apricot kernel oil is carried out, makes almond dregs
Middle oil content≤2%, then pulverizes almond dregs, crosses 300 meshes, makes almond powder partial size≤50 μm, refined
Almond powder.
The preparation method of above-mentioned almond curd in syrup ice cream specifically comprises the following steps: in step (4)
By 10~35g of almond powder made from step (2), 25~40g of white granulated sugar or 20~35g of xylitol and defatted milk
45~55mL is poured into pot, is stirred and evenly mixed, and remaining defatted milk is added, and is placed on fire and is slowly heated；It stirs, makes in heating
It is heated evenly, slightly boiled to cease fire at once, and continuing stirring is uniformly mixed it.
The preparation method of above-mentioned almond curd in syrup ice cream specifically comprises the following steps: in step (5)
Apricot kernel oil or 1~2mL of vanilla flavour concentrate are added in the mixture that step (4) obtains, and are put into 4 DEG C of refrigerator cold-storages
10min。
The preparation method of above-mentioned almond curd in syrup ice cream specifically comprises the following steps: in step (6)
By 20~35g of 80~140mL of whipping cream, white granulated sugar 25~40 or xylitol, 1~2mL of apricot kernel oil, egg-white powder 10~
After 15g, yeast extract 0.02g and vitamin C 0.1g are mixed, 3.5min is quickly stirred with egg-whisk.
The preparation method of above-mentioned almond curd in syrup ice cream specifically comprises the following steps: in step (7)
Step (5) and step (6) are mixed, dried fruit is added, stirs evenly, is squeezed mixture with the piping bag of milking oil
Enter ice cream cup freezing, or pour the mixture into ice cream moulds cup, closes the lid and be plugged hand-held wooden handle, be put into -4 DEG C of ice
2h is freezed in case, mold cup is put into warm water and impregnates 5s, is then taken out, is gently pulled out, and ice cream is just easily disengaged from mold, can eat
With.
Beneficial effects of the present invention are as follows:
1. the present invention is by combining almond, cream and milk, and animal protein and two kinds of vegetable protein is excellent
Matter albumen synergistic application is in ice cream, and the milk of the distinctive fragrance fusion milk of semen armeniacae amarae, full of nutrition, delicate mouthfeel is pure
Just, delicious fragrant and sweet, it is the nutrient health good merchantable brand of people's relieving summer-heat.
2. present invention reduces the fat contents in ice cream, while increasing almond and obtaining the nutritive value of ice cream
It further increases, taste is more preferably pure.
3.CO2Supercritical extract makes albumen dregs of rice oil content lower than 2%, and when ultramicro grinding is easier, obtained almond powder
Diameter is smaller, adds apricot kernel oil, so that nutrition deliciousness almond curd in syrup ice cream seems goodlooking, it is glossy.
4. being added without the chemical agents such as any de- bitter agent, nothing in the present invention in de- bitter overall process to the debitterized technique of almond
Chemical residual.Bitterness from almond time-consuming is short, and water requirement is few, saves time and cost, and the removal efficiency of amarogentin is more than 95%.
It is good to take off raw taste effect, and can retain the original unique perfume of almond for almond hot-water soak.
5. there is certain toughness after entrance, solve traditional ice cream just melt in the mouth compared to ice cream in the market
And it is difficult to meet the mouthfeel requirement that people need slowly to chew trial test.
Specific embodiment
Embodiment 1
Almond curd in syrup ice cream is made of ice cream emulsion, ice cream modulating liquid and dried fruit；
Ice cream emulsion is made of purification almond powder 10g, white granulated sugar 35g, defatted milk 160mL and vanilla flavour concentrate 1mL；
Ice cream modulating liquid is by whipping cream 80mL, xylitol 30g, apricot kernel oil 1mL, egg-white powder 10g, yeast extract
0.02g and vitamin C 0.1g composition；
Dried fruit (Chinese wolfberry fruit dry, raisins, dried strawberry, pineapple stem, dried Chinese gooseberry, yellow peach are dry or "Hami" melon is dry) is 2~4g.
Embodiment 2
Almond curd in syrup ice cream is made of ice cream emulsion, ice cream modulating liquid and dried fruit；
Ice cream emulsion is made of purification almond powder 20g, xylitol 25g, defatted milk 180mL and vanilla flavour concentrate 1mL；
Ice cream modulating liquid is by whipping cream 100mL, white granulated sugar 30g, apricot kernel oil 1mL, egg-white powder 10g, yeast extract
0.02g and vitamin C 0.1g composition；
Dried fruit (Chinese wolfberry fruit dry, raisins, dried strawberry, pineapple stem, dried Chinese gooseberry, yellow peach are dry or "Hami" melon is dry) is 2~4g.
Embodiment 3
Almond curd in syrup ice cream is made of ice cream emulsion, ice cream modulating liquid and dried fruit；
Ice cream emulsion is made of purification almond powder 25g, xylitol 30g, defatted milk 200mL and vanilla flavour concentrate 2mL；
Ice cream modulating liquid is by whipping cream 120mL, white granulated sugar 35g, apricot kernel oil 1mL, egg-white powder 10g, yeast extract
0.02g and vitamin C 0.1g composition；
Dried fruit (Chinese wolfberry fruit dry, raisins, dried strawberry, pineapple stem, dried Chinese gooseberry, yellow peach are dry or "Hami" melon is dry) is 2~4g.
Embodiment 4
Almond curd in syrup ice cream is made of ice cream emulsion, ice cream modulating liquid and dried fruit；
Ice cream emulsion is made of purification almond powder 30g, white granulated sugar 40g, defatted milk 200mL and vanilla flavour concentrate 1mL；
Ice cream modulating liquid is by whipping cream 120mL, xylitol 35g, apricot kernel oil 2mL, egg-white powder 10g, yeast extract
0.02g and vitamin C 0.1g composition；
Dried fruit (Chinese wolfberry fruit dry, raisins, dried strawberry, pineapple stem, dried Chinese gooseberry, yellow peach are dry or "Hami" melon is dry) is 2~4g.
Embodiment 5
Almond curd in syrup ice cream is made of ice cream emulsion, ice cream modulating liquid and dried fruit；
Ice cream emulsion is made of purification almond powder 35g, white granulated sugar 40g, defatted milk 220mL and vanilla flavour concentrate 1mL；
Ice cream modulating liquid is by whipping cream 120mL, xylitol 35g, apricot kernel oil 2mL, egg-white powder 14g, yeast extract
0.02g and vitamin C 0.1g composition；
Dried fruit (Chinese wolfberry fruit dry, raisins, dried strawberry, pineapple stem, dried Chinese gooseberry, yellow peach are dry or "Hami" melon is dry) is 2~4g.
Embodiment 6
Almond curd in syrup ice cream is made of ice cream emulsion, ice cream modulating liquid and dried fruit；
Ice cream emulsion is made of purification almond powder 30g, white granulated sugar 35g, defatted milk 220mL and vanilla flavour concentrate 1mL；
Ice cream modulating liquid is by whipping cream 140mL, xylitol 30g, apricot kernel oil 1mL, egg-white powder 15g, yeast extract
0.02g and vitamin C 0.1g composition；
Dried fruit (Chinese wolfberry fruit dry, raisins, dried strawberry, pineapple stem, dried Chinese gooseberry, yellow peach are dry or "Hami" melon is dry) is 2~4g.
Embodiment 7
Almond curd in syrup ice cream is made of ice cream emulsion, ice cream modulating liquid and dried fruit；
Ice cream emulsion is made of purification almond powder 25g, white granulated sugar 35g, defatted milk 220mL and vanilla flavour concentrate 2mL；
Ice cream modulating liquid is by whipping cream 140mL, xylitol 30g, apricot kernel oil 2mL, egg-white powder 15g, yeast extract
0.02g and vitamin C 0.1g composition；
Dried fruit (Chinese wolfberry fruit dry, raisins, dried strawberry, pineapple stem, dried Chinese gooseberry, yellow peach are dry or "Hami" melon is dry) is 2~4g.
Embodiment 8
Almond curd in syrup ice cream is made of ice cream emulsion, ice cream modulating liquid and dried fruit；
Ice cream emulsion is made of purification almond powder 25g, white granulated sugar 25g, defatted milk 220mL and vanilla flavour concentrate 1mL；
Ice cream modulating liquid is by whipping cream 80mL, xylitol 20g, apricot kernel oil 1mL, egg-white powder 12g, yeast extract
0.02g and vitamin C 0.1g composition；
Dried fruit (Chinese wolfberry fruit dry, raisins, dried strawberry, pineapple stem, dried Chinese gooseberry, yellow peach are dry or "Hami" melon is dry) is 2~4g.
Embodiment 9-1~embodiment 9-8
Embodiment 9-1~embodiment 9-8 almond curd in syrup ice cream preparation method is raw materials used respectively to be embodiment 1
Raw material in~embodiment 8, including following preparation step:
(1) the de- hardship of semen armeniacae amarae
(1-1) semen armeniacae amarae shelling, screening machine screening: almond shelling after by sieving machine by classification screening, obtain full grains,
The high-quality almond damaged by worms without mildew；
(1-2) almond carries out boiled water blanching: almond being put into boiled water, VBoiled water: VAlmond=2:1, is sufficiently stirred, and keeps it heated
Uniformly, 1min is boiled, pulls out be put into cold water rapidly, VCold water: VAlmond=4:1 impregnates 10min；
(1-3) decortication, the de- hardship of hot-water soak: kind of a skin is sloughed using peeling machine, is put into 90 DEG C of hot water and impregnates 2h, is repeated
4 times；
(1-4) drying: by 80 DEG C of drying 3.5h of almond, be changed to 25 DEG C of cold wind drying 1h makes until almond temperature is down to room temperature
Its moisture content≤7%.
(2) preparation purification almond powder；
Almond made from step (1) was crushed 50 meshes, carbon dioxide supercritical extraction apricot kernel oil is carried out, makes almond dregs
Middle oil content≤2%, then pulverizes almond dregs, crosses 300 meshes, makes almond powder partial size≤50 μm, refined
Almond powder.
(3) immersion and cleaning of dried fruit；
By Chinese wolfberry fruit dry, raisins, dried strawberry, pineapple stem, dried Chinese gooseberry, yellow peach is dry or "Hami" melon is done and uses clear water soaking and washing
Completely.
(4) it the preparation of ice cream emulsion and homogenizes；
Step (2) purification almond powder, white granulated sugar or xylitol obtained and defatted milk 50mL are poured into pot, stirred
It mixes, adds remaining defatted milk, be placed on fire and be slowly heated；It is stirred in heating, is heated evenly it, it is slightly boiled to stop at once
Fire, continuing stirring is uniformly mixed it.
(5) oiling of ice cream emulsion and refrigeration；
Apricot kernel oil or vanilla flavour concentrate are added in the mixture that step (4) obtains, and are put into 4 DEG C of refrigerator cold-storage 10min.
(6) preparation of ice cream modulating liquid；
After whipping cream, white granulated sugar or xylitol, apricot kernel oil, egg-white powder, yeast extract and vitamin C are mixed, use
Egg-whisk quickly stirs 3.5min.
(7) ice cream emulsion, ice cream modulating liquid and dried fruit homogenize and freeze forming.
Step (5) and step (6) are mixed, the dried fruit of step (1) is added, stirs evenly, with the piping bag of milking oil
Mixture is squeezed into ice cream cup freezing, or is poured the mixture into ice cream moulds cup, closes the lid and is plugged hand-held wooden handle,
It is put into -4 DEG C of refrigerators and freezes 2h, mold cup is put into warm water and impregnates 5s, is then taken out, is gently pulled out, ice cream is just easily disengaged from
Mold can be eaten.
The evaluation for the almond curd in syrup ice cream that embodiment 9-1~embodiment 9-8 is prepared is as follows:
Fine and smooth degree quantitative assessment: using common DQ ice cream in the market as baseline control, fine and smooth degree is DQ
The multiple of ice cream is measured.
Fine and smooth degree comparative evaluation: according to nest's ice cream, KFC sundae, DQ ice cream, Haagen-Dazs ice
The fine and smooth degree of river in Henan Province leaching successively increases.
Embodiment 10-1
The difference of the present embodiment and embodiment 9-5 is: almond curd in syrup ice cream is by ice cream emulsion and dried fruit group
At；
Embodiment 10-2
The difference of the present embodiment and embodiment 9-5 is: almond curd in syrup ice cream is by ice cream modulating liquid, dried fruit and essence
Almond powder 35g composition processed；
The evaluation for the almond curd in syrup ice cream that embodiment 10-1~embodiment 10-2 is prepared is as follows:
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention may be used also on the basis of the above description for those of ordinary skill in the art
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is all to belong to this hair
The obvious changes or variations that bright technical solution is extended out are still in the scope of protection of the present invention.
Claims (1)
1. a kind of preparation method of almond curd in syrup ice cream, which is characterized in that
Almond curd in syrup ice cream is made of ice cream emulsion, ice cream modulating liquid and dried fruit；
Ice cream emulsion is made of purification almond powder 35g, white granulated sugar 40g, defatted milk 220mL and vanilla flavour concentrate 1mL；
Ice cream modulating liquid by whipping cream 120mL, xylitol 35g, apricot kernel oil 2mL, egg-white powder 14g, yeast extract 0.02g,
And vitamin C 0.1g composition；
Dried fruit is 2~4g；
Including following preparation step:
The de- hardship of semen armeniacae amarae；
The shelling of (1-1) semen armeniacae amarae, screening machine screening: it is screened after almond shelling by sieving machine by classification, obtains full grains, without mould
Become the high-quality almond damaged by worms；
(1-2) almond carries out boiled water blanching: almond being put into boiled water, VBoiled water: VAlmond=2:1, is sufficiently stirred, and is heated evenly it,
1min is boiled, pulls out be put into cold water rapidly, VCold water: VAlmond=4:1 impregnates 10min；
(1-3) decortication, the de- hardship of hot-water soak: kind of a skin is sloughed using peeling machine, is put into 90 DEG C of hot water and impregnates 2h, be repeated 4 times；
(1-4) drying: by 80 DEG C of drying 3.5h of almond, being changed to 25 DEG C of cold wind drying 1h contains it until almond temperature is down to room temperature
Water rate≤7%；
(2) preparation purification almond powder；
Almond made from step (1) was crushed 50 meshes, carbon dioxide supercritical extraction apricot kernel oil is carried out, makes to contain in almond dregs
Then oil cut rate≤2% pulverizes almond dregs, cross 300 meshes, make almond powder partial size≤50 μm, obtains purification almond
Powder；
(3) dried fruit is impregnated and is cleaned；
By Chinese wolfberry fruit dry, raisins, dried strawberry, pineapple stem, dried Chinese gooseberry, yellow peach is dry or "Hami" melon is done and done with clear water soaking and washing
Only；
(4) it the preparation of ice cream emulsion and homogenizes；
Step (2) purification almond powder, white granulated sugar and defatted milk 50mL obtained are poured into pot, stirs and evenly mixs, adds surplus
Remaining defatted milk is placed on fire and is slowly heated；It is stirred in heating, is heated evenly it, slightly boiled to cease fire at once, continuing stirring makes
It is uniformly mixed；
(5) oiling of ice cream emulsion and refrigeration add vanilla flavour concentrate in the mixture that step (4) obtains, and are put into 4 DEG C of refrigerators
Refrigerate 10min；
(6) preparation of ice cream modulating liquid, by whipping cream, xylitol, apricot kernel oil, egg-white powder, yeast extract and vitamin
After C mixing, 3.5min is quickly stirred with egg-whisk；
(7) ice cream emulsion, ice cream modulating liquid and dried fruit homogenize and freeze forming；
Step (5) and step (6) are mixed, the dried fruit of step (1) is added, stirs evenly, will be mixed with the piping bag of milking oil
It closes object and squeezes into ice cream cup freezing, or pour the mixture into ice cream moulds cup, close the lid and be plugged hand-held wooden handle, put
Enter in -4 DEG C of refrigerators and freeze 2h, mold cup is put into warm water and impregnates 5s, is then taken out, is gently pulled out, ice cream is just easily disengaged from mould
Tool, can eat.
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| CN106256340A (en) * | 2016-07-02 | 2016-12-28 | 国家林业局泡桐研究开发中心 | A kind of Prunus armeniaca L.var.ansu Maxim. Cortex Eucommiae massage oil 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 |
| 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 |
| 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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| CN102485015A (en) * | 2010-12-06 | 2012-06-06 | 陈超 | Method for producing hot-melt ice cream |
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| CN102485015A (en) * | 2010-12-06 | 2012-06-06 | 陈超 | Method for producing hot-melt ice cream |
| CN104489235A (en) * | 2014-12-16 | 2015-04-08 | 哈尔滨工业大学 | High-expansion-ratio ice cream without food additive and preparation method thereof |
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