CN107484871A - Fragrant and sweet Guiling Jelly manufacturing method of ice cream - Google Patents
Fragrant and sweet Guiling Jelly manufacturing method of ice cream Download PDFInfo
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- CN107484871A CN107484871A CN201610401760.2A CN201610401760A CN107484871A CN 107484871 A CN107484871 A CN 107484871A CN 201610401760 A CN201610401760 A CN 201610401760A CN 107484871 A CN107484871 A CN 107484871A
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 62
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 210000002969 egg yolk Anatomy 0.000 claims description 33
- 239000006071 cream Substances 0.000 claims description 23
- 238000003756 stirring Methods 0.000 claims description 23
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 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
- 241000605422 Asparagus asparagoides Species 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
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- 239000005715 Fructose Substances 0.000 description 1
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- 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
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- 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
- 241000405414 Rehmannia Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 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
- 241000270708 Testudinidae Species 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
- 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
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- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
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- 229940079593 drug Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
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- 239000000843 powder Substances 0.000 description 1
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- 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
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- 239000005720 sucrose Substances 0.000 description 1
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- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
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- 235000019155 vitamin A Nutrition 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
-
- 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
- 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
- A23G2200/12—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 dairy products
-
- 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 or 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
- 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)
Abstract
The present invention relates to fragrant and sweet Guiling Jelly manufacturing method of ice cream, present invention introduces mouthfeel raw material of the Guiling Jelly as ice cream, with reference to traditional ice cream manufacture craft and east cooking culture feature, make the desired combination of ice cream and preserved fruit class food materials by improving method of production, simultaneously using the characteristic mouthfeel of seasoning lifting ice cream, produce good appearance, unique flavor, the characteristic ice cream of nutrition equilibrium, meet the popular requirement to ice cream color, type, formed and be adapted to popular new class frozen.Manufacture craft of the present invention is unique, food materials range of choice is extensive, operating condition is easily controlled, and is adapted to mass production.
Description
Technical field
The present invention relates to characteristic cold drink manufacture field, especially a kind of preparation method of sundae.
Background technology
Ice cream is with drinking water, cow's milk, milk powder, cream（Or vegetable fat）, sugar etc. be primary raw material, add appropriate food additives, blended, sterilizing, homogeneous, aging, the frozen of volumetric expansion made of technique such as congeal, harden.Hard ice cream and soft ice cream are divided into according to ice cream soft durometer.It can be divided into cream ice cream, Yoghourt ice cream, vegetables and fruits ice cream, sundae ice cream of soft ice cream for being made with milk, candy meat, fruit juice, jam, cream etc. " a variety of major ingredient mixing " etc. according to major ingredient is made.
The main nutrient composition sugar and fat of ice cream.Carbohydrate therein, it is made up of the fructose in the lactose in milk and various fruit juice, pulp and sucrose, organic acid, tannin and various vitamins therein, the nutriment required for being provided to human body.Institute is fatty to mostly come from milk and egg, has more lecithin, can release choline, helpful to promoting man memory power.Liposoluble vitamin in fat is also easily absorbed by human body.Ice cream is rich in multiple nutritional components and other bioactive substances extremely beneficial to people such as good protein, lactose, calcium, phosphorus, potassium, sodium, chlorine, sulphur, iron, amino acid, vitamin A, vitamin C, vitamin Es, the function with regulation of physiological functions, balanced human's osmotic pressure and acid-base value.
Guiling Jelly is time-honored traditional herbal cuisine, is initially that the rare medicine that emperor eats is specialized in the palace of the Qing Dynasty according to legend.It is mainly using rare eaglemouth tortoise and smilax as raw material, then refines and form with medicines such as the dried rhizome of rehmannia.Its it is warm-natured and, it is not cool not dry, it is suitable for people of all ages, there is clearing heat and removing internal wetness, the effect of prosperous blood is given birth to, and relieving itching, is gone dark sore, is relaxed bowel, enriching yin and nourishing kidney, and beauty treatment is refreshed oneself.
With reference to traditional ice cream manufacture craft and east cooking culture feature, make the desired combination of ice cream and preserved fruit class food materials by improving method of production, simultaneously using the characteristic mouthfeel of seasoning lifting ice cream, produce good appearance, unique flavor, the characteristic ice cream of nutrition equilibrium, meet the popular requirement to ice cream color, type, form suitable popular new class frozen with being that present invention needs solve the problems, such as.
The content of the invention
The invention aims to provide fragrant and sweet Guiling Jelly ice cream and preparation method thereof.
The present invention is achieved by the following technical programs：
Fragrant and sweet Guiling Jelly manufacturing method of ice cream, it is characterised in that：Raw material is made up of the component of following parts by weight：Yolk 100-120 parts, lemon 50-60 parts, white sugar 60-70 parts, honey 15-30 parts, cherry 50-60 parts, coconut palm fruit 50-60 parts, fresh milk 200-220 parts, whipping cream 300-320 parts, Guiling Jelly 300-320 parts, water 100-120 parts.Its manufacturing process comprises the following steps：
A, egg yolk paste is made：
A. take yolk and milk, white sugar to be put into vessel and stir into egg yolk paste together, vessel be put into the pot of water with 40-50 degrees Celsius of small fire slow heating 5-7 minutes, it is whole persistently stir 3-5 minutes until egg yolk liquid in the pasty state, the bottom of a pan emits minute bubbles；Taking-up vessel, which are put into cold water, to be cooled down；
B. agitator is adjusted to high gear, take whipping cream be put into agitator stirring 2-4 minutes take out；
B, Guiling Jelly is made：
Take cherry, coconut palm fruit to clean peeling and be cut into 3-5 mm granules；Take honey, Guiling Jelly and 90-100 degrees Celsius of hot water with 1：5 ratio converts into Guiling Jelly, and cooling is standby；
C, ice cream seasoning integer：
Cream and step B Guiling Jelly made of step A are put into egg yolk liquid vessel made of step A together, after stirring 2-4 minutes are uniform, are put into refrigerator-freezer and condensed after vessel are sealed；Taking-up is put into cup-shaped moulds design art moulding, sprinkles honey, cherry, coconut palm fruit particle and finished product is made.
Further：Technology a egg yolk paste takes 80 parts of yolk, 200 parts of fresh milk in step A, and 60 parts of quality proportionings of white sugar are mixed.
Further：Technology b evaporated milk oil aeration is in agitator to dismiss until hard bubble shape in step A, and it is to be made that cream wall built-up falls naturally during taking-up.
Further：Condensation temperature is subzero 18-20 degrees Celsius in step C, and the time is 2-3 hours, during which needs to take out every 30 minutes, carries out the stirring 2-4 minutes of mark signature.
Further：Guiling Jelly ice cream in step C：Honey particles：Cherry particle：Coconut palm fruit particle takes 15:1:1：1 mass ratio is arranged in pairs or groups.
The invention has the advantages that：
1st, the ice cream technique original creation that the present invention makes, foam process making is carried out using yolk, fresh milk, cream, egg, the foaming of dairy produce, condensation, stirring, hanging technique are repeatedly carried out in fabrication, ice cream raw material is set to ferment layer by layer, it is sufficiently mixed tasty, finished product mouthfeel China Resources silk floss is fragrant, fine and smooth entrance, and ice is felt well refrigerant, turns into the ice drink taste of new class.
2nd, it is suitable for people of all ages present invention introduces mouthfeel raw material of the Guiling Jelly as ice cream, there is clearing heat and removing internal wetness, prosperous blood life, relieving itching, dark sore is gone, relaxed bowel, enriching yin and nourishing kidney, the effect of beauty treatment is refreshed oneself, and add in cherry and be rich in vitamin C, add the fruit taste of original flavor ice cream.
3rd, the present invention using ice cream making technique is simple to operate, be easy to control processing conditions, accomplish scale production.
Embodiment
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to the scope of embodiment expression.
With reference to example, the invention will be further described：
The explanation in the raw materials used source of following instance：
Whipping cream：" president President " board, is purchased from peace and gets profit（Shenzhen）Food Co., Ltd.
Sesame：" raw and hall " board, is purchased from Jiangmen city life and hall Food Co., Ltd.
Embodiment
1
：
1st, egg yolk paste is made：
A. take 100 grams of yolk and 220 grams of fresh milk, 80 grams of white sugar to be put into vessel and stir into egg yolk paste together, vessel are put into the pot of water and use 40-50 degrees Celsius of small fire to be slowly heated 8 minutes, whole process is stirred continuously until egg yolk liquid in the pasty state, and the bottom of a pan emits minute bubbles；Taking-up vessel, which are put into cold water, to be cooled down.
B. agitator is adjusted to high gear, takes 320 grams of whipping cream to be put into agitator stirring 2-4 minutes and dismisses until hard bubble shape, and cream wall built-up falls naturally during taking-up is preferred.
2nd, Guiling Jelly is made：
20 grams of honey, 50 grams of cherry are taken, 3-5 mm granules are cut into 50 grams of clean peelings of coconut palm fruit.Take 300 grams of Guiling Jelly with 90-100 degrees Celsius of hot water with 1：5 ratio converts into Guiling Jelly, and cooling is standby.
3rd, ice cream seasoning integer：
Cream and Guiling Jelly are put into egg yolk liquid vessel together, after stirring 4 minutes uniformly, is put into refrigerator-freezer and is condensed after vessel are sealed, condensation temperature is subzero 20 degrees Celsius, and the time is 3 hours, during which needed to take out every 30 minutes, carries out the stirring of mark signature 3 minutes；Taking-up is put into cup-shaped moulds design art moulding, sprinkles honey, cherry, coconut palm fruit particle and finished product is made.
Embodiment
2
：
1st, egg yolk paste is made：
A. take 50 grams of yolk and 250 grams of fresh milk, 100 grams of white sugar to be put into vessel and stir into egg yolk paste together, vessel are put into the pot of water and use 40-50 degrees Celsius of small fire to be slowly heated 8 minutes, whole process is stirred continuously until egg yolk liquid in the pasty state, and the bottom of a pan emits minute bubbles；Taking-up vessel, which are put into cold water, to be cooled down.
B. agitator is adjusted to high gear, takes 350 grams of whipping cream to be put into agitator stirring 2-4 minutes and dismisses until hard bubble shape, and cream wall built-up falls naturally during taking-up is preferred.
2nd, Guiling Jelly is made：
40 grams of honey, 60 grams of cherry are taken, 5 mm granules are cut into 50 grams of clean peelings of coconut palm fruit.Take 330 grams of Guiling Jelly with 90-100 degrees Celsius of hot water with 1：5 ratio converts into Guiling Jelly, and cooling is standby.
3rd, ice cream seasoning integer：
Cream and Guiling Jelly are put into egg yolk liquid vessel together, after stirring 5 minutes uniformly, is put into refrigerator-freezer and is condensed after vessel are sealed, condensation temperature is subzero 18 degrees Celsius, and the time is 3 hours, during which needed to take out every 25 minutes, carries out the stirring of mark signature 3 minutes；Taking-up is put into cup-shaped moulds design art moulding, sprinkles honey, cherry, coconut palm fruit particle and finished product is made.
Embodiment
3
：
1st, egg yolk paste is made：
A. take 80 grams of yolk and 180 grams of fresh milk, 60 grams of white sugar to be put into vessel and stir into egg yolk paste together, vessel are put into the pot of water and use 40-50 degrees Celsius of small fire to be slowly heated 5 minutes, whole process is stirred continuously until egg yolk liquid in the pasty state, and the bottom of a pan emits minute bubbles；Taking-up vessel, which are put into cold water, to be cooled down.
B. agitator is adjusted to high gear, takes 280 grams of whipping cream to be put into agitator and stir and dismisses within 4 minutes until hard bubble shape, and cream wall built-up falls naturally during taking-up is preferred.
2nd, Guiling Jelly is made：
30 grams of honey, 30 grams of cherry are taken, 3-5 mm granules are cut into 30 grams of clean peelings of coconut palm fruit.Take 250 grams of Guiling Jelly with 90-100 degrees Celsius of hot water with 1：5 ratio converts into Guiling Jelly, and cooling is standby.
3rd, ice cream seasoning integer：
Cream and Guiling Jelly are put into egg yolk liquid vessel together, after stirring 4 minutes uniformly, is put into refrigerator-freezer and is condensed after vessel are sealed, condensation temperature is subzero 20 degrees Celsius, and the time is 3 hours, during which needed to take out every 20 minutes, carries out the stirring of mark signature 3 minutes；Taking-up is put into cup-shaped moulds design art moulding, sprinkles honey, cherry, coconut palm fruit particle and finished product is made.
Gained characteristic fruit Guiling Jelly ice cream A of the invention carries out mouth feel score experiment, contrasted with ice cream B, the ice cream C, the ice cream D that does not carry out condensation process that do not add fruit for not adding crisp mouth Guiling Jelly, fruit Guiling Jelly ice cream A good appearances manufactured in the present embodiment, color and luster with gradual change, it is tasty with distinct characteristic that delicious and fragrant taste is sweet, ice is felt well, and finished product is had the advantages of nutritious balanced by organic collocation of yolk, cream, fresh milk, honey, cherry etc..Ice cream D progress sensory evaluations by 100 people to fruit Guiling Jelly ice cream A, with not adding the ice cream B of crisp mouth Guiling Jelly, not adding the ice cream C of fruit, do not carry out condensation process, there are 67 people to represent to prefer fruit Guiling Jelly ice cream A taste compared with ice cream B, ice cream C, ice cream D, there are 17 people to represent to prefer ice cream B taste compared with ice cream A, the taste that remaining 16 people evaluates ice cream A is not so good as ice cream C, ice cream D, it can be seen that, the present invention has salient feature and unique flavor, is liked by most of testers.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to assert that the specific implementation of the present invention is confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, some simple deduction or replace can also be made, should all be considered as belonging to protection scope of the present invention.
Claims (5)
1. fragrant and sweet Guiling Jelly manufacturing method of ice cream, it is characterised in that：Raw material is made up of the component of following parts by weight：Yolk 100-120 parts, lemon 50-60 parts, white sugar 60-70 parts, honey 15-30 parts, cherry 50-60 parts, coconut palm fruit 50-60 parts, fresh milk 200-220 parts, whipping cream 300-320 parts, Guiling Jelly 300-350 parts, water 100-120 parts；Its manufacturing process comprises the following steps：
A, egg yolk paste is made：
A. take yolk and milk, white sugar to be put into vessel and stir into egg yolk paste together, vessel be put into the pot of water with 40-50 degrees Celsius of small fire slow heating 5-7 minutes, it is whole persistently stir 3-5 minutes until egg yolk liquid in the pasty state, the bottom of a pan emits minute bubbles；Taking-up vessel, which are put into cold water, to be cooled down；
B. agitator is adjusted to high gear, take whipping cream be put into agitator stirring 2-4 minutes take out；
B, Guiling Jelly is made：
Take cherry, coconut palm fruit to clean peeling and be cut into 3-5 mm granules；Honey, Guiling Jelly and 90-100 degrees Celsius of hot water are taken with 1：5 ratio converts into Guiling Jelly, and cooling is standby；
C, ice cream seasoning integer：
Cream and step B Guiling Jelly made of step A are put into egg yolk liquid vessel made of step A together, after stirring 2-4 minutes are uniform, are put into refrigerator-freezer and condensed after vessel are sealed；Taking-up is put into cup-shaped moulds design art moulding, sprinkles honey, cherry, coconut palm fruit particle and finished product is made.
2. fragrant and sweet Guiling Jelly manufacturing method of ice cream according to claim 1, it is characterised in that：Technology a egg yolk paste takes 80 parts of yolk, 200 parts of fresh milk in step A, and 60 parts of quality proportionings of white sugar are mixed.
3. fragrant and sweet Guiling Jelly manufacturing method of ice cream according to claim 1, it is characterised in that：Technology b evaporated milk oil aeration is in agitator to dismiss until hard bubble shape in step A, and it is to be made that cream wall built-up falls naturally during taking-up.
4. fragrant and sweet Guiling Jelly manufacturing method of ice cream according to claim 1, it is characterised in that：Condensation temperature is subzero 18-20 degrees Celsius in step C, and the time is 2-3 hours, during which needs to take out every 30 minutes, carries out the stirring 2-4 minutes of mark signature.
5. fruit Guiling Jelly manufacturing method of ice cream according to claim 1, it is characterised in that：Guiling Jelly ice cream in step C：Honey particles：Cherry particle：Coconut palm fruit particle takes 15:1:1：1 mass ratio is arranged in pairs or groups.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115119894A (en) * | 2022-06-07 | 2022-09-30 | 贵州佳义生物科技开发有限公司 | Preparation method of enzyme ice cream |
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| CN103371266A (en) * | 2012-04-24 | 2013-10-30 | 保龄宝生物股份有限公司 | Sugar-free ice cream and preparation method thereof |
| CN105639043A (en) * | 2016-03-23 | 2016-06-08 | 李建贤 | Preparation method of ice-cream containing smoked plum and smarties |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101416740B (en) * | 2008-11-28 | 2012-09-05 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing Guiling Jelly and preparation method thereof |
| CN103371266A (en) * | 2012-04-24 | 2013-10-30 | 保龄宝生物股份有限公司 | Sugar-free ice cream and preparation method thereof |
| CN105639043A (en) * | 2016-03-23 | 2016-06-08 | 李建贤 | Preparation method of ice-cream containing smoked plum and smarties |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115119894A (en) * | 2022-06-07 | 2022-09-30 | 贵州佳义生物科技开发有限公司 | Preparation method of enzyme ice cream |
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