CN107484875A - Special fruit lotus root starch pastes manufacturing method of ice cream - Google Patents
Special fruit lotus root starch pastes manufacturing method of ice cream Download PDFInfo
- Publication number
- CN107484875A CN107484875A CN201610402192.8A CN201610402192A CN107484875A CN 107484875 A CN107484875 A CN 107484875A CN 201610402192 A CN201610402192 A CN 201610402192A CN 107484875 A CN107484875 A CN 107484875A
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- China
- Prior art keywords
- lotus root
- root starch
- ice cream
- parts
- paste
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Classifications
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- 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
- A23G9/36—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
Abstract
The present invention relates to special fruit lotus root starch to paste manufacturing method of ice cream, introduces mouthfeel raw material of the lotus root starch paste as ice cream, and lotus root starch contains the abundant nutrition such as protein, fat, carbohydrate, organic acid, vitamin A, vitamin C, micro-calcium several amino acids.Invigorating spleen and reinforcing stomach, benefiting qi and nourishing blood, nourishing blood and tranquilization and other effects.The mango of yellow, red strawberry, orange yellow peach are interspersed, and exquisite appearance is brilliant, sweet mouthfeel, rich in vitamin C, add the fruit taste of original flavor ice cream.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.According to
Ice cream soft durometer is divided into hard ice cream and soft ice cream.It can be divided into cream ice cream, Yoghourt ice cream, vegetable according to major ingredient is made
The sundae ice of fruit ice cream, the soft ice cream made with milk, candy meat, fruit juice, jam, cream etc. " a variety of major ingredient mixing "
Swash icepro etc..
The main nutrient composition sugar and fat of ice cream.Carbohydrate therein, by the lactose in milk and various fruit juice, pulp
In fructose and sucrose composition, organic acid, tannin and various vitamins therein, can to human body provide required for nutrition
Material.Institute is fatty to mostly come from milk and egg, has more lecithin, can release choline, to promoting man memory
Power is helpful.Liposoluble vitamin in fat is also easily absorbed by human body.Ice cream rich in good protein, lactose, calcium,
The multiple nutritional components such as phosphorus, potassium, sodium, chlorine, sulphur, iron, amino acid, vitamin A, vitamin C, vitamin E and other to people pole
For beneficial bioactive substance, the function with regulation of physiological functions, balanced human's osmotic pressure and acid-base value.
Lotus root starch, also known as jujube.Feature is that vitamin content is very high, there is the good reputation of " natural complex ball ", has enriching yin
Yang-tonifying, the effect of enriching blood.Lotus root starch is temperate crop, strong adaptability.Often the people of edible fresh dates seldom suffers from gall stone, because
The vitamin C enriched in fresh dates, cholesterol unnecessary in vivo is set to be changed into bile acid.The effect of lotus root starch, is a lot, energy invigorating spleen and reinforcing stomach,
Tonifying middle-Jiao and Qi, strengthening the spleen and stomach, reach increase appetite, antidiarrheal the effect of；Lotus root starch and ginger, the tuber of pinellia, can the careless institutes of Therapeutic diet with using
The caused gastritis such as symptom such as gasteremphraxis, vomiting.Lotus root starch is to take a tonic or nourishing food to build up one's health good merchantable brand, and being commonly incorporated into lotus root starch in food therapy takes nourishing food to build up one's health, moistens
Qi and blood, nourishing blood and tranquilization etc..
With reference to traditional ice cream manufacture craft and east cooking culture feature, make ice cream and fruit by improving method of production
The desired combination of dried meat class food materials, at the same using seasoning lifting ice cream characteristic mouthfeel, produce good appearance, unique flavor,
The balanced characteristic ice cream of nutrition, meet the popular requirement to ice cream color, type, formed and be adapted to popular new class
Frozen is with being that the present invention needs to solve the problems, such as.
The content of the invention
The invention aims to provide special fruit lotus root starch paste ice cream and preparation method thereof.
The present invention is achieved by the following technical programs：
Special fruit lotus root starch pastes manufacturing method of ice cream, it is characterised in that：Raw material is made up of the component of following parts by weight：Egg
Yellow 100-120 parts, lemon 50-60 parts, white sugar 60-70 parts, mango 50-60 parts, strawberry 50-60 parts, yellow peach 50-60 parts, fresh ox
Milk 200-220 parts, whipping cream 300-320 parts, lotus root starch 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 are put into the pot of water and use small fire
40-50 degrees Celsius of slow heating 5-7 minute, 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, lotus root starch paste is made：
Take mango, strawberry, yellow peach to clean peeling and be cut into 3-5 mm granules；Take by lotus root starch paste and 90-100 degrees Celsius of hot water with
1：5 ratio converts into lotus root starch paste, and cooling is standby；
C, ice cream seasoning integer：
Cream and step B lotus root starch paste made of step A are put into egg yolk liquid vessel made of step A together, 2-4 points of stirring
After clock is uniform, it is put into refrigerator-freezer and is condensed after vessel are sealed；Taking-up is put into cup-shaped moulds design art moulding, sprinkles awns
Finished product is made in fruit, strawberry, yellow peach particle.
Further：Technology a egg yolk paste takes 80 parts of yolk, 200 parts of fresh milk, 60 parts of quality proportionings of white sugar in step A
It is mixed.
Further：Technology b evaporated milk oil aeration is in agitator to dismiss until hard bubble shape in step A, milk during taking-up
Oily wall built-up falls to be made naturally.
Further：Condensation temperature is subzero 18-20 degrees Celsius in step C, and the time is 2-3 hours, during which every 30 points
Clock needs to take out, and carries out the stirring 2-4 minutes of mark signature.
Further：Lotus root starch pastes ice cream in step C：Mango particle：Strawberry particle：Yellow peach particle takes 15:1:1：1 mass
Than collocation.
The invention has the advantages that：
1st, the ice cream technique original creation that the present invention makes, foam process making, fabrication are carried out using yolk, fresh milk, cream
In repeatedly carry out egg, the foaming of dairy produce, condensation, stirring, hanging technique, ice cream raw material is fermented layer by layer, be sufficiently mixed into
Taste, 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, present invention introduces lotus root starch to paste the mouthfeel raw material as ice cream, and lotus root starch contains protein, carbohydrate, organic acid, dimension
The abundant nutritions such as raw plain A, vitamin C, micro-calcium several amino acids.The work(such as invigorating spleen and reinforcing stomach, benefiting qi and nourishing blood, nourishing blood and tranquilization
Effect.The mango of yellow, red strawberry, orange yellow peach are interspersed, and exquisite appearance is brilliant, sweet mouthfeel, 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 that embodiment represents.
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.
Lotus root starch：It is purchased from Xinghua City Tian Nong fruit-vegetable foods 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
With the slow heating 8 minutes of 40-50 degrees Celsius of small fire in the pot of water, 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, cream wall built-up falls naturally during taking-up is preferred.
2nd, lotus root starch paste is made：
50 grams of mango, 50 grams of strawberry are taken, 3-5 mm granules are cut into 50 grams of clean peelings of yellow peach.Take and lotus root starch is pasted 300 grams and 90-
100 degrees Celsius of hot water is with 1：5 ratio converts into lotus root starch paste, and cooling is standby.
3rd, ice cream seasoning integer：
Cream and lotus root starch paste are put into egg yolk liquid vessel together, after stirring 4 minutes uniformly, are put into after vessel are sealed in refrigerator-freezer
Condensed, condensation temperature is subzero 20 degrees Celsius, and the time is 3 hours, during which needed to take out every 30 minutes, carries out mark signature
Stirring 3 minutes；Taking-up is put into cup-shaped moulds design art moulding, sprinkles mango, strawberry, yellow peach 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
With the slow heating 8 minutes of 40-50 degrees Celsius of small fire in the pot of water, 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, cream wall built-up falls naturally during taking-up is preferred.
2nd, lotus root starch paste is made：
60 grams of mango, 60 grams of strawberry are taken, 5 mm granules are cut into 50 grams of clean peelings of yellow peach.Take and lotus root starch is pasted 330 grams and 90-100
Degree Celsius hot water with 1：5 ratio converts into lotus root starch paste, and cooling is standby.
3rd, ice cream seasoning integer：
Cream and lotus root starch paste are put into egg yolk liquid vessel together, after stirring 5 minutes uniformly, are put into after vessel are sealed in refrigerator-freezer
Condensed, condensation temperature is subzero 18 degrees Celsius, and the time is 3 hours, during which needed to take out every 25 minutes, carries out mark signature
Stirring 3 minutes；Taking-up is put into cup-shaped moulds design art moulding, sprinkles mango, strawberry, yellow peach 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 and deposited
With the slow heating 5 minutes of 40-50 degrees Celsius of small fire in the pot of water, whole process is stirred continuously until egg yolk liquid in the pasty state, and the bottom of a pan emits small
Bubble；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 stirring and dismisses within 4 minutes up to hard bubble shape,
Cream wall built-up falls and is preferred naturally during taking-up.
2nd, lotus root starch paste is made：
30 grams of mango, 30 grams of strawberry are taken, 3-5 mm granules are cut into 30 grams of clean peelings of yellow peach.Take and lotus root starch is pasted 250 grams and 90-
100 degrees Celsius of hot water is with 1：5 ratio converts into lotus root starch paste, and cooling is standby.
3rd, ice cream seasoning integer：
Cream and lotus root starch paste are put into egg yolk liquid vessel together, after stirring 4 minutes uniformly, are put into after vessel are sealed in refrigerator-freezer
Condensed, condensation temperature is subzero 20 degrees Celsius, and the time is 3 hours, during which needed to take out every 20 minutes, carries out mark signature
Stirring 3 minutes；Taking-up is put into cup-shaped moulds design art moulding, sprinkles mango, strawberry, yellow peach particle and finished product is made.
Gained characteristic fruit lotus root starch paste ice cream A of the invention carries out mouth feel score experiment, the ice river in Henan Province with not adding special lotus root starch paste
Leaching B, the ice cream D for not adding the ice cream C of fruit, not carrying out condensation process are contrasted, fruit lotus root manufactured in the present embodiment
Paste mixing ice cream A good appearances, there is the color and luster of gold, it is tasty with distinct characteristic that delicious and fragrant taste is sweet, ice is felt well, and passes through
Organic collocation of yolk, cream, fresh milk, mango, strawberry etc. makes finished product have the advantages of nutritious balanced.By 80 people to water
Fruit lotus root starch paste ice cream A, the ice cream B with not adding special lotus root starch paste, the ice cream C of fruit is not added, does not carry out condensation work
The ice cream D of skill carries out sensory evaluation, has 57 people to represent to prefer fruit lotus root starch compared with ice cream B, ice cream C, ice cream D
Ice cream A taste is pasted, there are 8 people to represent to prefer ice cream B taste compared with ice cream A, remaining 17 people evaluates ice cream A
Taste be not so good as ice cream C, ice cream D, it is seen then that the present invention has salient feature and unique flavor, is surveyed by most of
Examination person's likes.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to is assert
The specific implementation of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
On the premise of not departing from present inventive concept, some simple deduction or replace can also be made, should all be considered as belonging to the present invention's
Protection domain.
Claims (5)
1. special fruit lotus root starch pastes 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, mango 50-60 parts, strawberry 50-60 parts, yellow peach 50-60 parts are fresh
Milk 200-220 parts, whipping cream 300-320 parts, lotus root starch 300-350 parts, water 100-120 parts；Its manufacturing process includes following step
Suddenly：
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 are put into the pot of water and use small fire
40-50 degrees Celsius of slow heating 5-7 minute, 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, lotus root starch paste is made：
Take mango, strawberry, yellow peach to clean peeling and be cut into 3-5 mm granules；Take by lotus root starch paste and 90-100 degrees Celsius of hot water with
1：5 ratio converts into lotus root starch paste, and cooling is standby；
C, ice cream seasoning integer：
Cream and step B lotus root starch paste made of step A are put into egg yolk liquid vessel made of step A together, 2-4 points of stirring
After clock is uniform, it is put into refrigerator-freezer and is condensed after vessel are sealed；Taking-up is put into cup-shaped moulds design art moulding, sprinkles awns
Finished product is made in fruit, strawberry, yellow peach particle.
2. special fruit lotus root starch paste manufacturing method of ice cream according to claim 1, it is characterised in that：Skill in step A
Art a egg yolk paste takes 80 parts of yolk, 200 parts of fresh milk, and 60 parts of quality proportionings of white sugar are mixed.
3. special fruit lotus root starch paste manufacturing method of ice cream according to claim 1, it is characterised in that：Skill in step A
To be dismissed in agitator until hard bubble shape, during taking-up, cream wall built-up falls naturally is to be made for art b evaporated milk oil aeration.
4. special fruit lotus root starch paste manufacturing method of ice cream according to claim 1, it is characterised in that：It is cold in step C
Solidifying temperature is subzero 18-20 degrees Celsius, and the time is 2-3 hours, during which needs to take out every 30 minutes, carries out the stirring 2- of mark signature
4 minutes.
5. fruit lotus root starch according to claim 1 pastes manufacturing method of ice cream, it is characterised in that：Lotus root starch is pasted in step C
Ice cream：Mango particle：Strawberry particle：Yellow peach particle takes 15:1:1：1 mass ratio is arranged in pairs or groups.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610402192.8A CN107484875A (en) | 2016-06-11 | 2016-06-11 | Special fruit lotus root starch pastes manufacturing method of ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610402192.8A CN107484875A (en) | 2016-06-11 | 2016-06-11 | Special fruit lotus root starch pastes manufacturing method of ice cream |
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| Publication Number | Publication Date |
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| CN107484875A true CN107484875A (en) | 2017-12-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610402192.8A Pending CN107484875A (en) | 2016-06-11 | 2016-06-11 | Special fruit lotus root starch pastes manufacturing method of ice cream |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349148A (en) * | 2013-01-29 | 2013-10-16 | 山东禹城禹王生态食业有限公司 | Nutritional healthcare ice cream containing vegetable protein, and making method thereof |
| CN103621756A (en) * | 2013-10-23 | 2014-03-12 | 孙辉 | Low-fat fruit ice cream |
| CN105639043A (en) * | 2016-03-23 | 2016-06-08 | 李建贤 | Preparation method of ice-cream containing smoked plum and smarties |
-
2016
- 2016-06-11 CN CN201610402192.8A patent/CN107484875A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349148A (en) * | 2013-01-29 | 2013-10-16 | 山东禹城禹王生态食业有限公司 | Nutritional healthcare ice cream containing vegetable protein, and making method thereof |
| CN103621756A (en) * | 2013-10-23 | 2014-03-12 | 孙辉 | Low-fat fruit ice cream |
| CN105639043A (en) * | 2016-03-23 | 2016-06-08 | 李建贤 | Preparation method of ice-cream containing smoked plum and smarties |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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Application publication date: 20171219 |
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