CN105961816A - Ice-cream and manufacture method thereof - Google Patents
Ice-cream and manufacture method thereof Download PDFInfo
- Publication number
- CN105961816A CN105961816A CN201610313656.8A CN201610313656A CN105961816A CN 105961816 A CN105961816 A CN 105961816A CN 201610313656 A CN201610313656 A CN 201610313656A CN 105961816 A CN105961816 A CN 105961816A
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- CN
- China
- Prior art keywords
- ice cream
- phaseoli radiati
- temperature
- milk
- rhizoma zingiberis
- 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.)
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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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
-
- 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
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- 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
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention belongs to the technical field of food, and in particular relates to ice-cream and a manufacture method thereof. The ice-cream is manufactured by milk, plain yogurt, fresh ginger, mung beans, prebiotics and honey. The ice-cream has the advantages of nice smell, moderate taste sweetness, rice nutrition ingredient, low heat and huge market potential, and has the efficacies on preventing sunstroke, cooling, refreshing oneself and the like, and people have a small possibility of becoming fat after eating the ice-cream.
Description
Technical field
The present invention relates to food processing field, in particular to a kind of ice cream and preparation method thereof.
Background technology
China is the area of origin of ice cream, and nowadays the market potential in China is the hugest.Ice cream is the delicious frozen dairy of a kind of great allure, its pleasant in taste, and fine and smooth lubricious, cool sweet good to eat, color and luster is various, not only can help body temperature lowering expelling summer-heat, it is provided that moisture, can be also that human body supplements some nutrition, therefore enjoy favor in hot season.
Although ice-cream product in the market is a feast for the eyes, taste is numerous and complicated, but most of ice cream fall summer-heat DeGrain, can feel thirsty after eating up, and all there is the problem such as fat content and heat height, eat more and easily become fat.
Summary of the invention
Present invention aim to address the problems referred to above, it is provided that a kind of ice cream and preparation method thereof.
The purpose of the present invention is accomplished by:
A kind of ice cream, calculates according to composition by weight, milk 300-500 part, natural yogurt 40-60 part, prebiotics 3-7 part, Mel 30-50 part is made；
Preferably, raw material also includes Rhizoma Zingiberis Recens 10-30 part, Semen phaseoli radiati 30-50 part.Rhizoma Zingiberis Recens rich in proteins, carotene and various mineral element, nutritious, under hot temperature, eat of Rhizoma Zingiberis Recens can play excitement, perspire, lower the temperature, the effect refreshed oneself, it is added in ice cream, the effect killing oral cavity pathogen and pathogenic entero becteria can be played simultaneously.Protein in Semen phaseoli radiati is more than Carnis Gallus domesticus, and calcium is 7 times of Carnis Gallus domesticus, and ferrum is 4 to 5 times of Carnis Gallus domesticus, and has abundant vitamin C, B group, carotene etc.；There is the effects such as clearing away summer-heat, the diuresis that purifies the blood, improving eyesight blood pressure lowering, containing substantial amounts of Saponin, cellulose, globulin etc. in Semen phaseoli radiati, can purify the blood, blood fat reducing, blood pressure and cholesterol, more can effectively improve obesity；Semen phaseoli radiati is added in ice cream, not only increase the nutritive value of ice cream, release people the most to a certain extent to eating the misgivings that ice cream is causeed fat.
A kind of manufacturing method of ice cream, uses mentioned component and proportioning, comprises the following steps: (1), by milk sterilizing 15 minutes at temperature 85-90 DEG C, cools down, standby
；Natural yogurt is sterilizing 8 minutes at temperature 95 DEG C, cooling, standby；
(2) Semen phaseoli radiati is soaked 2-3h, put into high pressure pan boiling after cleaning, leach after Testa Phaseoli radiati comes off；
(3) Rhizoma Zingiberis Recens pulverized and add appropriate boiled water, being heated to 80 DEG C；
(4) it is continuously stirring to be mixed evenly under the conditions of 35 DEG C by the milk after sterilizing and natural yogurt, rise high-temperature to 75 ± 2 DEG C, add Semen phaseoli radiati, Rhizoma Zingiberis Recens, Mel, in material temperature less than improving blender rotating speed under conditions of 80 DEG C to 2000r/min, continue homogenizing 20 minutes, injection model, stand preservation 4h at 2 DEG C aging,-5 DEG C of preservations, to obtain final product.
Preferably, step (3) is also added into 20-30 part Mel.Rhizoma Zingiberis Recens has disperse function, add to and ice cream is not suitable for get old and weak, exterior deficiency spontaneous perspiration person's inedibility, and containing substantial amounts of antioxidant, vitamin C and flavone compound etc. in Mel, free radical is had the strongest " lethality ", its benefiting action then can be avoided taking excessive sweating after Rhizoma Zingiberis Recens, causes human body the moon liquid excessively to consume the untoward reaction of wound, coordinates with Rhizoma Zingiberis Recens and reach complementary action.
Preferably, step (4) is also added into prebiotics.
The invention has the beneficial effects as follows: the ice cream pleasant aroma of the present invention, flavour sugariness be moderate and rich in nutrition content, heat are low, eat more and be difficult to get fat, adding Rhizoma Zingiberis Recens makes its entrance refrigerant, stimulate the secretion of sputum simultaneously, will not feel thirsty after eating up, have sunstroke prevention, lower the temperature, the effect such as refresh oneself, market potential is huge.
Detailed description of the invention
Embodiment 1
A kind of ice cream, calculates according to composition by weight, 300 parts of milk, natural yogurt 40 parts, prebiotics 3 parts, Mel 30 parts, 10 parts of Rhizoma Zingiberis Recens, 30 parts of Semen phaseoli radiati is made；
A kind of manufacturing method of ice cream, comprises the following steps:
(1) by milk sterilizing 15 minutes at temperature 85-90 DEG C, cooling, standby；Natural yogurt is in temperature
Sterilizing 8 minutes at 95 DEG C, cooling, standby
；
(2) Semen phaseoli radiati is soaked 2h, put into high pressure pan boiling after cleaning, leach after Testa Phaseoli radiati comes off；
(3) Rhizoma Zingiberis Recens is pulverized and added appropriate boiled water and the Mel of 20 parts, be heated to 80 DEG C；
(4) it is continuously stirring to be mixed evenly under the conditions of 35 DEG C by the milk after sterilizing and natural yogurt, rise high-temperature to 73 DEG C, add Semen phaseoli radiati, Rhizoma Zingiberis Recens, Mel, prebiotics, in material temperature less than improving blender rotating speed under conditions of 80 DEG C to 2000r/min, continue homogenizing 20 minutes, injection model, stand preservation 4h at 2 DEG C aging,-5 DEG C of preservations, to obtain final product.
Implement 2
A kind of ice cream, calculates according to composition by weight, 400 parts of milk, natural yogurt 50 parts, prebiotics 5 parts, Mel 40 parts, 20 parts of Rhizoma Zingiberis Recens, 40 parts of Semen phaseoli radiati is made；
A kind of manufacturing method of ice cream, comprises the following steps:
(1) by milk sterilizing 15 minutes at temperature 85 DEG C, cooling, standby；Natural yogurt is in temperature
Sterilizing 8 minutes at 95 DEG C, cooling, standby
；
(2) Semen phaseoli radiati is soaked 2h, put into high pressure pan boiling after cleaning, leach after Testa Phaseoli radiati comes off；
(3) Rhizoma Zingiberis Recens is pulverized and added appropriate boiled water and the Mel of 20 parts, be heated to 80 DEG C；
(4) it is continuously stirring to be mixed evenly under the conditions of 35 DEG C by the milk after sterilizing and natural yogurt, rise high-temperature to 75 DEG C, add Semen phaseoli radiati, Rhizoma Zingiberis Recens, Mel, prebiotics, in material temperature less than improving blender rotating speed under conditions of 80 DEG C to 2000r/min, continue homogenizing 20 minutes, injection model, stand preservation 4h at 2 DEG C aging,-5 DEG C of preservations, to obtain final product.
Embodiment 3
A kind of ice cream, calculates according to composition by weight, 500 parts of milk, natural yogurt 60 parts, prebiotics 7 parts, Mel 50 parts, 30 parts of Rhizoma Zingiberis Recens, 50 parts of Semen phaseoli radiati is made；
A kind of manufacturing method of ice cream, comprises the following steps:
(1) by milk sterilizing 15 minutes at temperature 90 DEG C, cooling, standby；Natural yogurt is in temperature
Sterilizing 8 minutes at 95 DEG C, cooling, standby
；
(2) Semen phaseoli radiati is soaked 3h, put into high pressure pan boiling after cleaning, leach after Testa Phaseoli radiati comes off；
(3) Rhizoma Zingiberis Recens is pulverized and added appropriate boiled water and the Mel of 30 parts, be heated to 80 DEG C；
(4) it is continuously stirring to be mixed evenly under the conditions of 35 DEG C by the milk after sterilizing and natural yogurt, rise high-temperature to 77 DEG C, add Semen phaseoli radiati, Rhizoma Zingiberis Recens, Mel, prebiotics, in material temperature less than improving blender rotating speed under conditions of 80 DEG C to 2000r/min, continue homogenizing 20 minutes, injection model, stand preservation 4h at 2 DEG C aging,-5 DEG C of preservations, to obtain final product.
The above is only the preferred embodiment of the present invention; it should be pointed out that, for those skilled in the art, on the premise of without departing from the technology of the present invention principle; can also make some improvement and modification, these improve and modification also should be regarded as protection scope of the present invention.
Claims (4)
1. an ice cream, it is characterised in that
: calculate according to composition by weight, milk 300-500 part, natural yogurt 40-60 part, prebiotics 3-7 part, Mel 30-50 part are made；
Sunstroke prevention ice cream according to claim 1, it is characterised in that raw material also includes Rhizoma Zingiberis Recens 10-30 part, Semen phaseoli radiati 30-50 part.
2. a manufacturing method of ice cream, it is characterised in that use the composition such as claim 1-2 and proportioning, comprise the following steps:
(1) by milk sterilizing 15 minutes at temperature 85-90 DEG C, cooling, standby；Natural yogurt is in temperature
Sterilizing 8 minutes at 95 DEG C, cooling, standby；
(2) Semen phaseoli radiati is soaked 2-3h, put into high pressure pan boiling after cleaning, leach after Testa Phaseoli radiati comes off；
(3) Rhizoma Zingiberis Recens pulverized and add appropriate boiled water, being heated to 80 DEG C；
(4) it is continuously stirring to be mixed evenly by the milk after sterilizing and natural yogurt under the conditions of 35 DEG C, rises high-temperature extremely
75 ± 2 DEG C, addition Semen phaseoli radiati, Rhizoma Zingiberis Recens, Mel, under conditions of material temperature is less than 80 DEG C, raising blender rotating speed is to 2000r/min, continues homogenizing 20 minutes, injection model, stands preservation 4h aging at 2 DEG C, and-5 DEG C of preservations to obtain final product.
3. the preparation method of ice cream as claimed in claim 3, it is characterised in that step (3) is also added into 20-30 part Mel.
4. the preparation method of ice cream as claimed in claim 3, it is characterised in that step (4) is also added into prebiotics.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610313656.8A CN105961816A (en) | 2016-05-12 | 2016-05-12 | Ice-cream and manufacture method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610313656.8A CN105961816A (en) | 2016-05-12 | 2016-05-12 | Ice-cream and manufacture method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105961816A true CN105961816A (en) | 2016-09-28 |
Family
ID=56992984
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610313656.8A Withdrawn CN105961816A (en) | 2016-05-12 | 2016-05-12 | Ice-cream and manufacture method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105961816A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455547A (en) * | 2017-08-30 | 2017-12-12 | 浦江县泰如食品科技有限公司 | Anti- heatstroke milk shake and preparation method thereof |
| CN109480052A (en) * | 2018-11-26 | 2019-03-19 | 安徽双好食品有限公司 | A kind of mung bean taste ice cream preparation method |
| EP4106554A4 (en) * | 2020-02-23 | 2024-02-28 | Ayzic, Nimrod | Cannabis infused ice cream |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101683108A (en) * | 2006-12-15 | 2010-03-31 | 深圳市海川实业股份有限公司 | Ginger and honeysuckle composite flavor soft ice cream size and preparation method thereof |
| CN103109970A (en) * | 2013-03-07 | 2013-05-22 | 贵州神奇投资有限公司 | Ice cream and manufacturing method thereof |
-
2016
- 2016-05-12 CN CN201610313656.8A patent/CN105961816A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101683108A (en) * | 2006-12-15 | 2010-03-31 | 深圳市海川实业股份有限公司 | Ginger and honeysuckle composite flavor soft ice cream size and preparation method thereof |
| CN103109970A (en) * | 2013-03-07 | 2013-05-22 | 贵州神奇投资有限公司 | Ice cream and manufacturing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 刘家宝等: "《食品加工技术、工艺和配方大全》", 30 September 2005, 科学技术文献出版社 * |
| 蔡桂林等: "不同益生元对益生菌酸奶冰淇淋品质的影响", 《内蒙古科技与经济》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455547A (en) * | 2017-08-30 | 2017-12-12 | 浦江县泰如食品科技有限公司 | Anti- heatstroke milk shake and preparation method thereof |
| CN109480052A (en) * | 2018-11-26 | 2019-03-19 | 安徽双好食品有限公司 | A kind of mung bean taste ice cream preparation method |
| EP4106554A4 (en) * | 2020-02-23 | 2024-02-28 | Ayzic, Nimrod | Cannabis infused ice cream |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160928 |
|
| WW01 | Invention patent application withdrawn after publication |