CN105639043A - 乌梅聪明豆冰淇淋的制作方法 - Google Patents
乌梅聪明豆冰淇淋的制作方法 Download PDFInfo
- Publication number
- CN105639043A CN105639043A CN201610167421.2A CN201610167421A CN105639043A CN 105639043 A CN105639043 A CN 105639043A CN 201610167421 A CN201610167421 A CN 201610167421A CN 105639043 A CN105639043 A CN 105639043A
- Authority
- CN
- China
- Prior art keywords
- dark plum
- cream
- ice
- yolk
- clever
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 46
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 18
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 18
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 16
- 239000008267 milk Substances 0.000 claims abstract description 16
- 210000004080 milk Anatomy 0.000 claims abstract description 16
- 239000006071 cream Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000009833 condensation Methods 0.000 claims abstract description 10
- 230000005494 condensation Effects 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000005516 engineering process Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000005187 foaming Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 36
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 28
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 28
- 239000007788 liquid Substances 0.000 claims description 25
- 235000013351 cheese Nutrition 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 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 10
- 235000014121 butter Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 8
- 235000021018 plums Nutrition 0.000 claims description 8
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 244000131522 Citrus pyriformis Species 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013601 eggs Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract 1
- 229930003268 Vitamin C Natural products 0.000 abstract 1
- 238000010923 batch production Methods 0.000 abstract 1
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 238000013012 foaming technology Methods 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 239000008256 whipped cream Substances 0.000 abstract 1
- 239000008187 granular material Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 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
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- -1 dark plum Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- 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
- A23V2300/00—Processes
- A23V2300/12—Electrical treatment, e.g. electrolysis, electrical field treatment, with or without heating effect
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
本发明涉及乌梅聪明豆冰淇淋的制作方法,包括如下步骤:制作蛋黄糊,制作乌梅蛋黄汁,制作发泡奶油,冰淇淋冷凝、整型制得成品。本发明采用蛋黄、鲜奶、乌梅、奶油进行发泡工艺制作,制作工程中多次进行蛋、奶制品的发泡、冷凝、搅拌、挂浆工艺,使冰激凌原料层层发酵,充分混合入味,成品具有外形金黄、口味香甜冰鲜、维C营养丰富等特点,具有独特的风味。本发明制作工艺独特、食材选择范围广泛、操作条件易掌控,适合批量化生产。
Description
技术领域
本发明涉及特色冷饮加工领域,尤其是一种冰淇淋的制作方法。
背景技术
冰淇淋是以饮用水、牛乳、奶粉、奶油(或植物油脂)、食糖等为主要原料,加入适量食品添加剂,经混合、灭菌、均质、老化、凝冻、硬化等工艺制成的体积膨胀的冷冻饮品。根据冰激凌软硬度分为硬冰激凌和软冰激凌。冰激凌的主要营养成分糖和脂肪。其中的糖类,由牛奶中的乳糖和各种果汁、果浆中的果糖以及蔗糖组成,其中的有机酸、丹宁和各种维生素,可以给人体提供所需要的营养物质。所含脂肪主要来自于牛奶和鸡蛋,有较多的卵磷脂,可释放出胆碱,对增进人的记忆力有帮助。脂肪中的脂溶性维生素也容易被人体所吸收。冰激凌富含优质蛋白质、乳糖、钙、磷、钾、钠、氯、硫、铁、氨基酸、维生素A、维生素C、维生素E等多种营养成分以及其他对人极为有益的生物活性物质,具有调节生理功能、平衡人体渗透压和酸碱度的功能。
参照传统冰激凌制作工艺和东方饮食文化特点,通过改进研制方法使冰激凌与特定食材的理想结合,同时采用佐料提升冰激凌的特色口感,制作出外形美观、风味独特、营养均衡的特色冰激凌,满足大众对冰激凌色、香、味、型的要求,形成适合大众化的新一类冷冻饮品与是本发明需要解决的问题。
发明内容
本发明目的是要提供乌梅聪明豆冰淇淋及其制作方法。
本发明通过以下技术方案予以实现:
乌梅聪明豆冰淇淋的制作方法,其特征在于:原料由以下重量份数的组分组成:蛋黄80-100份,柠檬50-55份,白糖60-65份,乌梅150-160份,鲜牛奶200-220份,淡奶油300-320份,聪明豆150-160份,芝士粉50-60份。其制作过程包括如下步骤:
A、制作蛋黄糊:
a.取蛋黄和牛奶、白糖放入器皿中一起搅拌成蛋黄糊,将器皿放入存水的锅中用小火40-50摄氏度缓慢加热5-7分钟,全程持续搅拌3-5分钟直至蛋黄液呈糊状,锅底冒小气泡;取出器皿放入冷水中冷却。
b.搅拌器调至高速档位,取淡奶油放入搅拌器搅拌2-4分钟取出。
B、制作乌梅:
a.聪明豆100份碾碎成颗粒状备用。
b.取150份乌梅洗净、去皮去籽,放入榨汁机中调至高速档位打成果汁,挤入柠檬汁50份搅拌均匀;取出乌梅汁放入冷却好的蛋黄液中,充分搅拌1-2分钟,使蛋黄液和乌梅液均匀混合。
C、冰淇淋调味整型:
将步骤A制成的奶油放入步骤B制成的蛋黄乌梅液器皿中,搅拌2-4分钟均匀后,将器皿密封后放入冰柜中进行冷凝;取出放入杯状模具设计艺术造型,撒上干颗粒和芝士粉制成成品。
进一步的:步骤A中技术a的蛋黄糊取蛋黄80份,鲜牛奶200份,白糖60份质量配比混合制成。
进一步的:步骤A中技术b的淡奶油发泡以在搅拌器中打发直至硬泡状,取出时奶油挂壁自然下落为制成。
进一步的:步骤C冰激凌:聪明豆颗粒:芝士粉取15:1:1比例混合调配。
进一步的:步骤C中冷凝温度为零下18-20摄氏度,时间为2-3小时,期间每隔30分钟需取出,进行划十字的搅拌2-4分钟。
本发明具有以下有益效果:
1、本发明制作的冰淇淋工艺独创,采用蛋黄、鲜奶、乌梅、奶油进行发泡工艺制作,制作工程中多次进行蛋、奶制品的发泡、冷凝、搅拌、挂浆工艺,使冰激凌原料层层发酵,充分混合入味,成品口感华润绵香、细腻入口,冰爽清凉,成为新一类的冰饮口味。
2、本发明引入乌梅、聪明豆、芝士作为冰激凌的口感原料,成品呈现灰色色的外观,含绿色聪明豆颗粒和白色芝士粉点缀,外观精美夺目。乌梅具有酸、甜、鲜的特色口味,具有消食健胃、理气健脾、行气止痛等功效。聪明豆,口感香脆硬朗;芝士香甜;均增添了原味冰激凌奇趣的口味。
3、本发明采用冰淇淋制作工艺操作简单、便于控制加工条件、实现规模化生产。
具体实施方式
下面结合实施例对本发明作进一步详细的描述,但本发明的实施方式并不局限于实施例表示的范围。
下面结合实例对本发明作进一步说明:
以下实例所用原料来源的说明:
淡奶油:“President总统”牌,购于安得利(深圳)食品有限公司。
乌梅:“梅佳乐多”牌,购于福建佳乐多食品源头厂家。
聪明豆:“新晟”牌,购于常州市武进区湖塘新晟食品厂。
实施例1:
1、制作蛋黄糊:
a.取蛋黄100克和鲜牛奶220克、白糖80克放入器皿中一起搅拌成蛋黄糊,将器皿放入存水的锅中用小火40-50摄氏度缓慢加热8分钟,全程持续搅拌5分钟直至蛋黄液呈糊状,锅底冒小气泡;取出器皿放入冷水中冷却。
b.搅拌器调至高速档位,取淡奶油320克放入搅拌器搅拌2-4分钟打发直至硬泡状,取出时奶油挂壁自然下落为佳。
2、制作乌梅:
乌梅320克洗净去皮去蒂,取160克乌梅切成3毫米颗粒备用。另取160克乌梅放入榨汁机中调至高速档位打成果汁,挤入柠檬汁60克搅拌均匀;取出乌梅汁放入冷却好的蛋黄液中,充分搅拌3分钟,使蛋黄液和乌梅液均匀混合。聪明豆100克碾碎成颗粒状备用。
3、冰淇淋调味整型:
将奶油放入蛋黄乌梅液器皿中,搅拌4分钟均匀后,将器皿密封后放入冰柜中进行冷凝,冷凝温度为零下20摄氏度,时间为3小时,期间每隔30分钟需取出,进行划十字的搅拌3分钟;取出放入杯状模具设计艺术造型,撒上干颗粒50克和芝士粉50克制成成品。
实施例2:
1、制作蛋黄糊:
a.取蛋黄100克和鲜牛奶220克、白糖80克放入器皿中一起搅拌成蛋黄糊,将器皿放入存水的锅中用小火40-50摄氏度缓慢加热8分钟,全程持续搅拌5分钟直至蛋黄液呈糊状,锅底冒小气泡;取出器皿放入冷水中冷却。
b.搅拌器调至高速档位,取淡奶油320克放入搅拌器搅拌2-4分钟打发直至硬泡状,取出时奶油挂壁自然下落为佳。
2、制作乌梅:
乌梅320克洗净去皮去蒂,取160克乌梅切成3毫米颗粒备用。另取160克乌梅放入榨汁机中调至高速档位打成果汁,挤入柠檬汁60克搅拌均匀;取出乌梅汁放入冷却好的蛋黄液中,充分搅拌3分钟,使蛋黄液和乌梅液均匀混合。聪明豆100克碾碎成颗粒状备用。
3、冰淇淋调味整型:
将奶油放入蛋黄乌梅液器皿中,搅拌4分钟均匀后,将器皿密封后放入冰柜中进行冷凝,冷凝温度为零下20摄氏度,时间为3小时,期间每隔30分钟需取出,进行划十字的搅拌3分钟;取出放入杯状模具设计艺术造型,撒上干颗粒50克和芝士粉50克制成成品。
实施例3:
1、制作蛋黄糊:
a.取蛋黄100克和鲜牛奶220克、白糖80克放入器皿中一起搅拌成蛋黄糊,将器皿放入存水的锅中用小火40-50摄氏度缓慢加热8分钟,全程持续搅拌5分钟直至蛋黄液呈糊状,锅底冒小气泡;取出器皿放入冷水中冷却。
b.搅拌器调至高速档位,取淡奶油320克放入搅拌器搅拌2-4分钟打发直至硬泡状,取出时奶油挂壁自然下落为佳。
2、制作乌梅:
乌梅320克洗净去皮去蒂,取160克乌梅切成3毫米颗粒备用。另取160克乌梅放入榨汁机中调至高速档位打成果汁,挤入柠檬汁60克搅拌均匀;取出乌梅汁放入冷却好的蛋黄液中,充分搅拌3分钟,使蛋黄液和乌梅液均匀混合。聪明豆100克碾碎成颗粒状备用。
3、冰淇淋调味整型:
将奶油放入蛋黄乌梅液器皿中,搅拌4分钟均匀后,将器皿密封后放入冰柜中进行冷凝,冷凝温度为零下20摄氏度,时间为3小时,期间每隔30分钟需取出,进行划十字的搅拌3分钟;取出放入杯状模具设计艺术造型,撒上干颗粒50克和芝士粉50克制成成品。
本发明所得特色乌梅聪明豆冰淇淋A进行口感评分实验,与未加入特制乌梅的冰淇淋B、未加入聪明豆、芝士的冰激凌C、未进行冷凝工艺的冰激凌D进行对比,本实施例制备的乌梅聪明豆冰淇淋A外形美观,具有黄金的色泽,味道鲜香甜美、冰爽可口具有鲜明的特色,且通过蛋黄、奶油、鲜奶、乌梅、聪明豆等的有机搭配使成品具有营养丰富均衡的优点。经过100人对乌梅聪明豆冰淇淋A、未加入特制乌梅的冰淇淋B、未加入聪明豆、芝士的冰激凌C、未进行冷凝工艺的冰激凌D进行感官评价,有85人表示与冰淇淋B、冰激凌C、冰激凌D相比更喜欢乌梅聪明豆冰淇淋A的味道,有10人表示与冰淇淋A相比更喜欢冰淇淋B的味道,其余15人评价冰淇淋A的味道不如冰激凌C、冰激凌D,可见,本发明具有鲜明的特点和独特的风味,受到大多数测试者的喜爱。
以上内容是结合具体的优选实施方式对本发明所作的进一步详细说明,不能认定本发明的具体实施只局限于这些说明。对于本发明所属技术领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干简单推演或替换,都应当视为属于本发明的保护范围。
Claims (5)
1.乌梅聪明豆冰淇淋的制作方法,其特征在于:原料由以下重量份数的组分组成:蛋黄80-100份,柠檬50-55份,白糖60-65份,乌梅150-160份,鲜牛奶200-220份,淡奶油300-320份,聪明豆150-160份,芝士粉50-60份:
其制作过程包括如下步骤:
A、制作蛋黄糊:
a.取蛋黄和牛奶、白糖放入器皿中一起搅拌成蛋黄糊,将器皿放入存水的锅中用小火40-50摄氏度缓慢加热5-7分钟,全程持续搅拌3-5分钟直至蛋黄液呈糊状,锅底冒小气泡;取出器皿放入冷水中冷却:
b.搅拌器调至高速档位,取淡奶油放入搅拌器搅拌2-4分钟取出:
B、制作乌梅:
a.聪明豆100份碾碎成颗粒状备用:
b.取150份乌梅洗净、去皮去籽,放入榨汁机中调至高速档位打成果汁,挤入柠檬汁50份搅拌均匀;取出乌梅汁放入冷却好的蛋黄液中,充分搅拌1-2分钟,使蛋黄液和乌梅液均匀混合:
C、冰淇淋调味整型:
将步骤A制成的奶油放入步骤B制成的蛋黄乌梅液器皿中,搅拌2-4分钟均匀后,将器皿密封后放入冰柜中进行冷凝;取出放入杯状模具设计艺术造型,撒上干颗粒和芝士粉制成成品。
2.根据权利要求1所述的乌梅聪明豆冰淇淋的制作方法,其特征在于:步骤A中技术a的蛋黄糊取蛋黄80份,鲜牛奶200份,白糖60份质量配比混合制成。
3.根据权利要求1所述的乌梅聪明豆冰淇淋的制作方法,其特征在于:步骤A中技术b的淡奶油发泡以在搅拌器中打发直至硬泡状,取出时奶油挂壁自然下落为制成。
4.根据权利要求1所述的乌梅聪明豆冰淇淋的制作方法,其特征在于:步骤C冰激凌:聪明豆颗粒:芝士粉取15:1:1比例混合调配。
5.根据权利要求1所述的乌梅聪明豆冰淇淋的制作方法,其特征在于:步骤C中冷凝温度为零下18-20摄氏度,时间为2-3小时,期间每隔30分钟需取出,进行划十字的搅拌2-4分钟。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610167421.2A CN105639043A (zh) | 2016-03-23 | 2016-03-23 | 乌梅聪明豆冰淇淋的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610167421.2A CN105639043A (zh) | 2016-03-23 | 2016-03-23 | 乌梅聪明豆冰淇淋的制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105639043A true CN105639043A (zh) | 2016-06-08 |
Family
ID=56494380
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610167421.2A Pending CN105639043A (zh) | 2016-03-23 | 2016-03-23 | 乌梅聪明豆冰淇淋的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105639043A (zh) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107484869A (zh) * | 2016-06-11 | 2017-12-19 | 卢峰 | 一种白巧克力泡面冰淇淋的制作方法 |
CN107484871A (zh) * | 2016-06-11 | 2017-12-19 | 卢峰 | 香甜龟苓膏冰淇淋的制作方法 |
CN107484872A (zh) * | 2016-06-11 | 2017-12-19 | 卢峰 | 脆口水果芝麻糊冰淇淋的制作方法 |
CN107484874A (zh) * | 2016-06-11 | 2017-12-19 | 卢峰 | 七彩香蕉粒核桃糊冰淇淋的制作方法 |
CN107484873A (zh) * | 2016-06-11 | 2017-12-19 | 卢峰 | 一种豆腐花冰淇淋的制作方法 |
CN107484870A (zh) * | 2016-06-11 | 2017-12-19 | 卢峰 | 一种牛油果泡面冰淇淋的制作方法 |
CN107484875A (zh) * | 2016-06-11 | 2017-12-19 | 卢峰 | 特制水果藕粉糊冰淇淋的制作方法 |
-
2016
- 2016-03-23 CN CN201610167421.2A patent/CN105639043A/zh active Pending
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107484869A (zh) * | 2016-06-11 | 2017-12-19 | 卢峰 | 一种白巧克力泡面冰淇淋的制作方法 |
CN107484871A (zh) * | 2016-06-11 | 2017-12-19 | 卢峰 | 香甜龟苓膏冰淇淋的制作方法 |
CN107484872A (zh) * | 2016-06-11 | 2017-12-19 | 卢峰 | 脆口水果芝麻糊冰淇淋的制作方法 |
CN107484874A (zh) * | 2016-06-11 | 2017-12-19 | 卢峰 | 七彩香蕉粒核桃糊冰淇淋的制作方法 |
CN107484873A (zh) * | 2016-06-11 | 2017-12-19 | 卢峰 | 一种豆腐花冰淇淋的制作方法 |
CN107484870A (zh) * | 2016-06-11 | 2017-12-19 | 卢峰 | 一种牛油果泡面冰淇淋的制作方法 |
CN107484875A (zh) * | 2016-06-11 | 2017-12-19 | 卢峰 | 特制水果藕粉糊冰淇淋的制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105639043A (zh) | 乌梅聪明豆冰淇淋的制作方法 | |
CN105767448A (zh) | 特制五彩水果红枣糊冰淇淋的制作方法 | |
CN102894039A (zh) | 一种水果馅饼及其制作方法 | |
CN106259731A (zh) | 一种无面粉、无糖、无奶油黄油的蛋糕及其制作方法 | |
CN102422971A (zh) | 一种玉米冰淇淋及其制备方法 | |
CN103960437A (zh) | 一种白巧克力豆渣酥糖及其制备方法 | |
KR101989698B1 (ko) | 당근 아이스크림 제조방법 | |
CN105660774A (zh) | 海洋慕斯的特色做法 | |
CN101390617B (zh) | 一种新型民族特色的营养食品及配方 | |
CN105795091A (zh) | 一种水果花生糊冰淇淋的关键做法 | |
CN105325864A (zh) | 一种速冻海盐芝士蒸蛋糕及其制备方法 | |
CN105104661A (zh) | 一种含面条的巧克力 | |
CN107484869A (zh) | 一种白巧克力泡面冰淇淋的制作方法 | |
CN110178959A (zh) | 一种高纤维硬冰淇淋粉及其家用手工制备方法 | |
CN103609643A (zh) | 一种苦瓜蛋糕及其制备方法 | |
CN103919042A (zh) | 草莓味锅巴的制备方法 | |
CN107484870A (zh) | 一种牛油果泡面冰淇淋的制作方法 | |
CN105875768A (zh) | 草莓巧克力布蕾的关键做法 | |
CN105746840A (zh) | 一种榴莲跳跳糖冰淇淋的制作方法 | |
CN105767446A (zh) | 特制黄皮冰淇淋的制作方法 | |
CN105795092A (zh) | 牛油果甘梅冰淇淋的关键做法 | |
CN107484875A (zh) | 特制水果藕粉糊冰淇淋的制作方法 | |
CN105639554A (zh) | 一种家庭自制果冻的方法 | |
CN105815535A (zh) | 特色饼干冰淇淋的制作方法 | |
CN105341671A (zh) | 一种速冻乳酪草莓蒸蛋糕及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160608 |
|
WD01 | Invention patent application deemed withdrawn after publication |