CN107624945A - A kind of coconut ash ice cream - Google Patents
A kind of coconut ash ice cream Download PDFInfo
- Publication number
- CN107624945A CN107624945A CN201710856947.6A CN201710856947A CN107624945A CN 107624945 A CN107624945 A CN 107624945A CN 201710856947 A CN201710856947 A CN 201710856947A CN 107624945 A CN107624945 A CN 107624945A
- Authority
- CN
- China
- Prior art keywords
- coconut
- ash
- ice cream
- stuffing
- chocolate
- 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.)
- Granted
Links
- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 249
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 245
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 85
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 64
- 239000003240 coconut oil Substances 0.000 claims abstract description 64
- 239000000843 powder Substances 0.000 claims abstract description 57
- 235000019219 chocolate Nutrition 0.000 claims abstract description 44
- 239000006071 cream Substances 0.000 claims abstract description 30
- 150000001875 compounds Chemical class 0.000 claims abstract description 24
- 235000013372 meat Nutrition 0.000 claims abstract description 24
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- 238000000034 method Methods 0.000 claims abstract description 22
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- 239000002994 raw material Substances 0.000 claims abstract description 20
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- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 15
- 238000000605 extraction Methods 0.000 claims abstract description 15
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 15
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 14
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- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 10
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol 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]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 6
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- 229920000159 gelatin Polymers 0.000 claims description 6
- 235000019322 gelatine Nutrition 0.000 claims description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims description 6
- 229940046240 glucomannan Drugs 0.000 claims description 6
- 239000000252 konjac Substances 0.000 claims description 6
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- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
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- 239000000661 sodium alginate Substances 0.000 claims description 5
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- HIZCTWCPHWUPFU-UHFFFAOYSA-N Glycerol tribenzoate Chemical compound C=1C=CC=CC=1C(=O)OCC(OC(=O)C=1C=CC=CC=1)COC(=O)C1=CC=CC=C1 HIZCTWCPHWUPFU-UHFFFAOYSA-N 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 230000005855 radiation Effects 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 230000006641 stabilisation Effects 0.000 claims description 2
- 238000011105 stabilization Methods 0.000 claims description 2
- 241001061906 Caragana Species 0.000 claims 1
- 235000014022 Caragana arborescens Nutrition 0.000 claims 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
- 244000241257 Cucumis melo Species 0.000 claims 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 239000003346 palm kernel oil Substances 0.000 claims 1
- 238000007670 refining Methods 0.000 claims 1
- 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 abstract description 16
- 235000006708 antioxidants Nutrition 0.000 abstract description 11
- GJJVAFUKOBZPCB-ZGRPYONQSA-N (r)-3,4-dihydro-2-methyl-2-(4,8,12-trimethyl-3,7,11-tridecatrienyl)-2h-1-benzopyran-6-ol Chemical class OC1=CC=C2OC(CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)(C)CCC2=C1 GJJVAFUKOBZPCB-ZGRPYONQSA-N 0.000 abstract description 10
- 229930003802 tocotrienol Natural products 0.000 abstract description 10
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- 235000019148 tocotrienols Nutrition 0.000 abstract description 10
- 229940068778 tocotrienols Drugs 0.000 abstract description 10
- 229930003427 Vitamin E Natural products 0.000 abstract description 8
- 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 abstract description 8
- 239000007787 solid Substances 0.000 abstract description 8
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 3
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- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 3
- 239000010931 gold Substances 0.000 description 3
- 229910052737 gold Inorganic materials 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
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- 238000012423 maintenance Methods 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 235000003441 saturated fatty acids Nutrition 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
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- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 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
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- 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
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing 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
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/50—Products with edible or inedible supports, e.g. cornets
- A23G9/506—Products with edible or inedible supports, e.g. cornets products with an edible support, e.g. a cornet
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of coconut palm taste manufacturing method of ice cream,Using coconut oil,Coconut ash,Coconut palm is starched,Shredded coconut stuffing raw material,Along with white granulated sugar,Skimmed milk power,Whole milk powder,Dilute cream,Condensed milk,Desalted whey powder,Golden product Huang cream,Stabilizer,Fresh hen egg,Monoglyceride,Thickener,Monosodium glutamate,Ethyl malt,Chocolate,Salt,Compound essence,The raw materials such as antioxidant,The loss of effective components in coconut oil can be reduced using the coconut oil in the special technique extraction coconut meat of the present invention,Vitamin E in coconut oil,Tocotrienols,Polyphenol can ensure not to be destroyed,Coconut ash in the technique extraction cocoanut shell that the present invention uses,Its granularity is kept in 8000 mesh,Combined together with obtained ice cream,It is effectively black by ice cream dye,Combined together with black crispy cone,Profile is beautiful,Strengthen solid sense,Soapy feeling.Coconut palm taste ice cream coconut palm taste produced by the present invention is strong, and nutritious, mouthfeel is solid.
Description
Technical field
The present invention relates to a kind of coconut ash ice cream, belong to food processing field.
Background technology
Hainan is geographical and weather conditions are especially suitable for coco growth, and coconut yield and quality hold a safe lead other countries,
It is described as on " island of coconut ".Coconut oil is one of natural prodcuts most characteristic in the market.Coconut oil is described as " can be with
The cosmetics eaten, the oil of beauty ", there is the history of 3000 in Southeast Asia, either external application is still taken orally, and often feeding is used
Coconut oil can be with skin maintenance, hair care and other effects, wherein a variety of saturated fats such as active ingredient vitamin E, tocotrienols, polyphenol
Fat acid has good effect to lifting skin gloss.
Coconut ash is that cocoanut active charcoal passes through the plant carbon black that refinement is process, and it not only has ice cream dyeing
Effect, and the granular sensation that can greatly reduce ice cream in ice cream is added after certain specification is crushed to after activating, increase
Strong solid sense.Aid digestion, exclusion toxin, relief of constipation health-care efficacy.
The refinement mode of coconut oil uses most of hot moulding method, cocounut oil mostly on the market is refined by industry hydrogenation,
The cocounut oil of industry squeezing contains higher trans-fatty acid, and unsuitable people eat, and destroy coconut oil existing vitamin in itself
E, a variety of saturated fatty acids such as tocotrienols, polyphenol so that decline the effect of coconut oil.
Plant carbon black can belong to country's permission, at present in the report of coconut ash as the colouring agent of food additives
In report seldom on being added in ice cream.
The content of the invention
It is an object of the invention to disclose a kind of coconut ash ice cream, use coconut oil, coconut ash, coconut palm slurry, shredded coconut stuffing for
Raw material, along with white granulated sugar, skimmed milk power, whole milk powder, dilute cream, condensed milk, desalted whey powder, golden product Huang cream, stabilizer,
The raw materials such as fresh hen egg, monoglyceride, thickener, monosodium glutamate, ethyl malt, chocolate, salt, compound essence, antioxidant, using this
Coconut oil in the special technique extraction coconut meat of invention can reduce the loss of effective components in coconut oil, the dimension in coconut oil
Raw plain E, tocotrienols, polyphenol can ensure not to be destroyed, and the coconut ash in the technique extraction cocoanut shell that the present invention uses, protect
Its granularity is held in 6000-9000 mesh, is combined together with obtained ice cream, is effectively black by ice cream dye, it is crisp with black
Cylinder combines together, and profile is beautiful, can reduce the granular sensation of ice cream, strengthens solid sense.
The present invention is achieved by the following technical solutions：
1st, a kind of coconut ash ice cream：Contain coconut oil, coconut ash, coconut palm slurry, shredded coconut stuffing in raw material；The coconut oil is coconut meat extraction
Thing, the coconut ash are plant carbon blacks made of cocoanut shell, and the shredded coconut stuffing is coconut meat extract.
2nd, a kind of coconut ash ice cream：Coconut ash 0.3-1.5% containing percentage by weight, the coconut oil, coconut palm in raw material
Sub- ash, coconut palm slurry, shredded coconut stuffing gross weight account for the 20-30% of raw material.
3rd, a kind of coconut ash ice cream:Coconut hulling is taken out into coconut meat, crushed, sieving Control granularity is in 30-50 mesh, packing
Enter and pressure 20-40MPa in kettle is controlled in extraction kettle, 30-50 DEG C of temperature in the kettle, stir speed (S.S.) 1000-1500r/min, stir 30-
Food-class CO is passed through after 60min2, stir speed (S.S.) is changed to 500-800r/min, and it is 15-20L/h to control gas flow, keeps 30-
50min, start pressure release, separating pressure keeps 5-10Mpa, and separation temperature is 30-40 DEG C, is filtrated to get coconut meat extract coconut
Oil.
4th, a kind of coconut ash ice cream：The preparation method of natural coconut ash is：Selected cocoanut shell, being placed in temperature is
1-1.5h in 100-150 DEG C of constant temperature oven, the cocoanut shell after drying are placed in retort, are warming up to 250-300 DEG C and are maintained at
Ignited below retort and allow its charing to burn, kept burning 30-60min, naturally cool to 100-120 DEG C, be incubated 2h, then heat up
To 450-500 DEG C, natural cooling after 1.5h is kept, the coconut ash after being carbonized, the coconut ash after charing is ground to 400-
30000 mesh, it is placed in progress radiation sterilizing processing, processing time 1-2h under 157 γ of caesium-ray.
5th, a kind of coconut ash ice cream：Coconut ash after charing is ground to 1000-10000 mesh, after preferably carbonizing
Coconut ash be ground to 6000-9000 mesh, specific preparation method is：
（1）Coarse powder is made：Will be cooled to room temperature coconut ash be put into specification be 2L ball mill in, by a diameter of 1cm, 1.5cm,
2cm high chrome ball mill ball is 2 according to weight ratio:5:3 mixing, it is 2-3kg that the high chrome ball, which adds gross weight, grinds 1-
2h, the coarse powder by coconut ashing into 200-300 mesh.
（2）Fine powder is made：Obtained coarse powder in step 1 is added in 2L ball mills, adds total carbon black weight 10-20%
Water, be made into charcoal slurry, by a diameter of 2mm, 3mm, 5mm high chrome ball mill ball according to weight ratio be 2:5:3 mixing, the height
It is 2-3kg that chromium steel ball, which adds gross weight, grinds 2-3h, dries moisture removal, and coconut ashing is thin into 6000-9000 purposes
Powder.
6th, a kind of coconut ash ice cream：Ice cream is made up of the raw material of following weight proportion：White granulated sugar 100-150, degreasing
Milk powder 50-100, whole milk powder 20-30, dilute cream 30-50, condensed milk 10-30, coconut oil 40-80, coconut palm slurry 40-80, desalted whey
Powder 10-15, shredded coconut stuffing 50-70, golden product Huang cream 10-20, stabilizer 0.5-1.5, fresh hen egg 10-30, natural coconut ash 0.5-2,
Monoglyceride 2-3, thickener 0.5-1.5, monosodium glutamate 0.01-0.03, ethyl malt 0.01-0.05, chocolate 50-100, salt 0.1-
0.5, compound essence 0.3-0.8, antioxidant 0.1-0.3.
7th, a kind of coconut ash ice cream：The stabilizer is gelatin：Konjac glucomannan：Guar gums are 2- according to weight proportion
4：2-4；3-5 is mixed, and the thickener is CMC：Agar：Sodium alginate is 2-4 according to weight proportion:3-5:3-5 is mixed
Form, the compound essence is natural coconut essence：Natural shredded coconut stuffing essence：Natural fresh milk essence weight proportion is 1-2:2-3:
3-4 is combined, and the antioxidant is Tea Polyphenols and phytic acid proportionally 1-2：3-5 is mixed.
8th, a kind of coconut ash ice cream：Specific preparation technology is following steps：
（1）Make crispy cone：The grilled crispy cone of black is placed in ice cream moulds, internal layer chocolate is sprayed in the grilled crispy cone of black,
Wherein spraying temperature is 45 DEG C -55 DEG C, crispy cone bottom chocolate coating thickness 1.5-2.5cm, edge chocolate thickness 0.1-
0.3cm。
（2）Coconut extractive pre-processes：The coconut oil made and shredded coconut stuffing are placed in stirred tank and add Tea Polyphenols：Phytic acid is pressed
According to 1-2：The antioxidant 0.1-0.3 that 3-5 is combined, 40-50 DEG C is warming up to, mixing control 1600-1800r/min is kept
60-80min。
（3）Batch mixing：White granulated sugar 100-150, skimmed milk power 50-100, whole milk powder 20-30, dilute cream 30-50, condensed milk
10-30, coconut oil 40-80, coconut palm slurry 40-80, desalted whey powder 10-15, shredded coconut stuffing 50-70, golden product Huang cream 10-20, stabilizer
0.5-1.5, fresh hen egg 10-30, natural coconut ash 3-5, monoglyceride 2-3, thickener 0.5-1.5, monosodium glutamate 0.01-0.03, ethyl
Malt 0.01-0.05, salt 0.1-0.5, compound essence 0.3-0.8, compounding jar is added, mixing speed 1300-1600r/ is set
min.Stir 30-40min.
(4）Sterilization
Sterilize 25-30min under the conditions of batch mixing thing is placed in into 80-85 DEG C.
（5）Homogeneous
Homogeneous is carried out with high pressure homogenizer after sterilizing, temperature is 65-70 DEG C, homogenization pressure 12-14Mpa, time 20-
30min, 0-4 DEG C is cooled to plate heat exchanger after homogeneous.
（6）Aging
Enter aging tank after cooling and carry out aging, temperature is 2-6 DEG C, ageing time 8-12h.
（7）Congeal
Semi-finished product after aging are congealed, and temperature is -5 to -3 DEG C, pressure 0-5Mpa.
（8）Finished product
In the crispy cone that ice cream after congealing is filled to the chocolate liner that step 1 makes, the progress of freeze tunnel pallet is placed into
Quick-frozen, the quick-frozen time is maintained at 15-20min, coats and is stained with shredded coconut stuffing after chocolate in 1-5s, and set outer packaging and modeling are held in the palm and be capped modeling
A kind of coconut ash ice cream is made at -22 DEG C in material lid, refrigerated storage temperature.
9th, a kind of coconut ash ice cream：Contain coconut oil, coconut ash, coconut palm slurry, shredded coconut stuffing in raw material；The coconut oil is coconut meat
Extract, the coconut ash are plant carbon blacks made of cocoanut shell, and the shredded coconut stuffing is coconut meat extract；Contain weight hundred in raw material
Divide the coconut ash 0.3-1.5% of ratio, the coconut oil, coconut ash, coconut palm slurry, shredded coconut stuffing gross weight account for the 20-30% of raw material；Wherein coconut
Ash is ground to 1000-10000 mesh；Remaining auxiliary material is by the white granulated sugar 100-150 of following weight proportion, skimmed milk power in raw material
50-100, whole milk powder 20-30, dilute cream 30-50, condensed milk 10-30, coconut oil 40-80, coconut palm slurry 40-80, desalted whey powder
10-15, shredded coconut stuffing 50-70, golden product Huang cream 10-20, stabilizer 0.5-1.5, fresh hen egg 10-30, natural coconut ash 0.5-2 are single
Sweet fat 2-3, thickener 0.5-1.5, monosodium glutamate 0.01-0.03, ethyl malt 0.01-0.05, chocolate 50-100, salt 0.1-
0.5, compound essence 0.3-0.8, antioxidant 0.1-0.3 are formed.
10th, a kind of coconut ash ice cream：Specific preparation technology is following steps：
（1）Make crispy cone：The grilled crispy cone of black is placed in ice cream moulds, internal layer chocolate is sprayed in the grilled crispy cone of black,
Wherein spraying temperature is 45 DEG C -55 DEG C, crispy cone bottom chocolate coating thickness 1.5-2.5cm, edge chocolate thickness 0.1-
0.3cm。
（2）Coconut extractive pre-processes：The coconut oil made and shredded coconut stuffing are placed in stirred tank and add Tea Polyphenols：Phytic acid is pressed
According to 1-2：The antioxidant 0.1-0.3 that 3-5 is combined, 40-50 DEG C is warming up to, mixing control 1600-1800r/min is kept
60-80min,（3）Batch mixing, (4）Sterilization,（5）Homogeneous,（6）Aging,（7）Congeal,（8）Finished product.
In the crispy cone that ice cream after congealing is filled to the chocolate liner that step 1 makes, freeze tunnel pallet is placed into
Carry out quick-frozen, the quick-frozen time is maintained at 15-20min, coats in after chocolate and is stained with shredded coconut stuffing, set outer packaging and modeling are held in the palm and be capped modeling
A kind of coconut ash ice cream is made in material lid, refrigeration.
The advantage of the invention is that：
（1）A variety of saturated fatty acids such as active ingredient vitamin E, tocotrienols, polyphenol can be with skin maintenance, shield in coconut oil
Hair, lifting skin gloss have good effect.
（2）Coconut oil in special technique extraction coconut meat can reduce the loss of effective components in coconut oil, coconut oil
In vitamin E, tocotrienols, polyphenol content can ensure not to be destroyed.
（3）The compound stabilizer that the present invention adds is gelatin, konjac glucomannan, guar gums are mixed according to proportioning and compared
Single stabilizer is more preferable to the stablizing effect of bovine casein, reduces soak rate of the ice cream after melting to crispy cone, increase
The sharp and clear sense of crispy cone.
（4）Coconut ash in technique that the present invention uses extraction activation cocoanut shell so that its granularity in 6000-9000 mesh,
Combined together with obtained ice cream, be effectively black by ice cream dye, combined together with black crispy cone, profile is beautiful, pole
Its granular sensation, and the solid sense of enhancing are reduced greatly.Coconut palm taste ice cream coconut palm taste produced by the present invention is strong, and nutritious, mouthfeel is solid,
And with aid digestion, exclusion toxin, relief of constipation health-care efficacy.
（5）When spray certain thickness chocolate can prevent heat in the characteristic crispy cone that the manufacture craft of the present invention uses
Crispy cone softens, and is kept for corresponding temperature and cool time in cooling procedure, is stained with shredded coconut stuffing at the appointed time so that shredded coconut stuffing is not easy
Drop, the good trial test experience of customer can be brought.
Embodiment：
Embodiment 1：A kind of coconut ash ice cream：Specifically preparation method is：
（1）The preparation of coconut oil：Coconut hulling is taken out into coconut meat, crushed, sieving Control granularity is distributed into extraction kettle in 40 mesh
Pressure 30MPa in kettle is controlled, 40 DEG C, stir speed (S.S.) 1250r/min of temperature in the kettle, food-class CO is passed through after stirring 45min2, stir
Mix speed and be changed to 650r/min, it is 17.5L/h to control gas flow, keeps 40min, starts pressure release, and separating pressure is kept
7.5Mpa, separation temperature are 35 DEG C, are filtrated to get coconut meat extract coconut oil.
（2）The preparation of natural coconut ash：Selected cocoanut shell, it is placed in 1.25h in the constant temperature oven that temperature is 125 DEG C, drying
Cocoanut shell afterwards is placed in retort, is warming up to 275 DEG C and is maintained at below retort to ignite and allows its charing burning, keeps burning
45min, 110 DEG C are naturally cooled to, be incubated 2h, then be warming up to 475 DEG C, keep natural cooling after 1.5h, the coconut palm after being carbonized
Sub- ash, the coconut ash that will be cooled to room temperature is put into the ball mill that specification is 2L, by a diameter of 1cm, 1.5cm, 2cm high chrome
Ball mill ball is 2 according to weight ratio:5:3 mixing, it is 2.5kg that the high chrome ball, which adds gross weight, grinds 1.5h, by coconut ash
Wear into the coarse powder of 250 mesh；Fine powder is made：Obtained coarse powder is added in 2L ball mills, is added the water of total carbon black weight 15%, is matched somebody with somebody
Into charcoal starch, by a diameter of 2mm, 3mm, 5mm high chrome ball mill ball according to weight ratio be 2:5:3 mixing, the high chrome ball
Addition gross weight is 2.5kg, grinds 2.5h, obtains the coconut ash fine powder that mesh number is 8000.
（3）Make crispy cone：The grilled crispy cone of black is placed in ice cream moulds, in the grilled crispy cone spraying internal layer chalk of black
Power, wherein spraying temperature are 50 DEG C, crispy cone bottom chocolate coating thickness 2.0cm, edge chocolate thickness 0.2cm.
（4）Coconut oil pre-processes：The coconut oil made and shredded coconut stuffing are placed in stirred tank and add Tea Polyphenols：Phytic acid according to
1.5：4 antioxidants 0.2 combined, 40-50 DEG C is warming up to, mixing control 1700r/min keeps 70min.
（5）Batch mixing：White granulated sugar 125, skimmed milk power 75, whole milk powder 25, dilute cream 40, condensed milk 20, coconut oil 60, coconut palm slurry
60, desalted whey powder 12.5, shredded coconut stuffing 60, golden product Huang cream 15, stabilizer 1, fresh hen egg 20, natural coconut ash 4, monoglyceride 2.5,
Thickener 1, monosodium glutamate 0.02, ethyl malt 0.03, salt 0.3, compound essence 0.5, compounding jar is added, mixing speed is set
1450r/min, stir 35min；The stabilizer is gelatin：Konjac glucomannan：Guar gums 3:3:4 mix, the thickening
Agent is CMC：Agar：Sodium alginate is 3 according to weight proportion:4:4 mix, and the compound essence is natural coconut essence：
Natural shredded coconut stuffing essence：Natural fresh milk essence weight proportion is 1.5:2.5:3.5 mix.
(6）Sterilization
Batch mixing thing is placed under the conditions of 83 DEG C the 28min that sterilizes.
（7）Homogeneous
Homogeneous is carried out with high pressure homogenizer after sterilizing, temperature is 68 DEG C, homogenization pressure 12-14Mpa, time 28min, homogeneous
Afterwards 2 DEG C are cooled to plate heat exchanger.
（8）Aging
Enter aging tank after cooling and carry out aging, temperature is 4 DEG C, ageing time 10h.
（9）Congeal
Semi-finished product after aging are congealed, and temperature is -4 DEG C, pressure 3Mpa.
（10）Finished product
In the crispy cone that ice cream after congealing is filled to the chocolate liner that step 3 makes, the progress of freeze tunnel pallet is placed into
Quick-frozen, the quick-frozen time is maintained at 15-20min, coats and is stained with shredded coconut stuffing after chocolate in 3s, set outer packaging and modeling support and covered plastic
A kind of coconut ash ice cream is made at -22 DEG C in lid, refrigerated storage temperature.
Embodiment 2：A kind of coconut ash ice cream：Specifically preparation method is：
（1）The preparation of coconut oil：Coconut hulling is taken out into coconut meat, crushed, sieving Control granularity is distributed into extraction kettle in 30 mesh
Pressure 20MPa in kettle is controlled, 30 DEG C, stir speed (S.S.) 1000r/min of temperature in the kettle, food-class CO is passed through after stirring 30min2, stir
Mix speed and be changed to 500r/min, it is 15L/h to control gas flow, keeps 30min, starts pressure release, and separating pressure keeps 5Mpa, point
It is 30 DEG C from temperature, is filtrated to get coconut meat extract coconut oil.
（2）The preparation of natural coconut ash：Selected cocoanut shell, 1h in the constant temperature oven that temperature is 100 DEG C is placed in, after drying
Cocoanut shell is placed in retort, is warming up to 250 DEG C and is maintained at below retort to ignite and allows its charing burning, keeps burning 30min,
100 DEG C are naturally cooled to, is incubated 2h, then is warming up to 450 DEG C, keeps natural cooling after 1.5h, the coconut ash after being carbonized will
The coconut ash for being cooled to room temperature is put into the ball mill that specification is 2L, and a diameter of 1cm, 1.5cm, 2cm high chrome ball are ground
Ball is 2 according to weight ratio:5:3 mixing, it be 2kg that the high chrome ball, which adds gross weight, grinding 1h, by coconut ashing into 200 mesh
Coarse powder；Fine powder is made：Obtained coarse powder is added in 2L ball mills, adds the water of total carbon black weight 10%, is made into charcoal slurry, will
A diameter of 2mm, 3mm, 5mm high chrome ball mill ball are 2 according to weight ratio:5:3 mixing, the high chrome ball add gross weight
For 2.5kg, 2.5h is ground, obtains the coconut ash fine powder that mesh number is 7600 mesh.
（3）Make crispy cone：The grilled crispy cone of black is placed in ice cream moulds, in the grilled crispy cone spraying internal layer chalk of black
Power, wherein spraying temperature are 45 DEG C, crispy cone bottom chocolate coating thickness 1.5cm, edge chocolate thickness 0.1cm.
（4）Coconut oil pre-processes：The coconut oil made and shredded coconut stuffing are placed in stirred tank and add Tea Polyphenols：Phytic acid is according to 1：
3 antioxidants 0.1 combined, 40 DEG C are warming up to, mixing control 1600r/min keeps 60min.
（5）Batch mixing：White granulated sugar 100, skimmed milk power 50, whole milk powder 20, dilute cream 30, condensed milk 10, coconut oil 40, coconut palm slurry
40, desalted whey powder 10, shredded coconut stuffing 50, golden product Huang cream 10, stabilizer 0.5, fresh hen egg 10, natural coconut ash 3, monoglyceride 2, increase
Thick dose 0.5, monosodium glutamate 0.01, ethyl malt 0.01, salt 0.1, compound essence 0.3, compounding jar is added, mixing speed is set
1300r/min.Stir 30min；The stabilizer is gelatin：Konjac glucomannan：Guar gums 2:2:3 mix, the thickening
Agent is CMC：Agar：Sodium alginate is 1 according to weight proportion:2:3 mix, and the compound essence is natural coconut essence：
Natural shredded coconut stuffing essence：Natural fresh milk essence weight proportion is 1:2:3 mix.
(6）Sterilization
Batch mixing thing is placed under the conditions of 80 DEG C the 25min that sterilizes.
（7）Homogeneous
Homogeneous is carried out with high pressure homogenizer after sterilizing, temperature is 65 DEG C, homogenization pressure 12Mpa, time 20min, is used after homogeneous
Plate heat exchanger is cooled to 0 DEG C.
（8）Aging
Enter aging tank after cooling and carry out aging, temperature is 4 DEG C, ageing time 8h.
（9）Congeal
Semi-finished product after aging are congealed, and temperature is -5 DEG C, pressure 0Mpa.
（10) finished product
In the crispy cone that ice cream after congealing is filled to the chocolate liner that step 3 makes, the progress of freeze tunnel pallet is placed into
Quick-frozen, the quick-frozen time is maintained at 15min, coats and is stained with shredded coconut stuffing after chocolate in 1s, set outer packaging and modeling support and covered plastic lid,
A kind of coconut ash ice cream is made at -22 DEG C in refrigerated storage temperature.
Embodiment 3：A kind of coconut ash ice cream：Specifically preparation method is：
（1）The preparation of coconut oil：Coconut hulling is taken out into coconut meat, crushed, sieving Control granularity is distributed into extraction kettle in 50 mesh
Pressure 50MPa in kettle is controlled, 50 DEG C, stir speed (S.S.) 1500r/min of temperature in the kettle, food-class CO is passed through after stirring 60min2, stir
Mix speed and be changed to 800r/min, it is 20L/h to control gas flow, keeps 50min, starts pressure release, and separating pressure keeps 10Mpa,
Separation temperature is 40 DEG C, is filtrated to get coconut meat extract coconut oil.
（2）The preparation of natural coconut ash：Selected cocoanut shell, 1.5h in the constant temperature oven that temperature is 150 DEG C is placed in, after drying
Cocoanut shell be placed in retort, be warming up to 300 DEG C and be maintained at below retort to ignite and allow its charing burning, keep burning
60min, 120 DEG C are naturally cooled to, be incubated 2h, then be warming up to 500 DEG C, keep natural cooling after 1.5h, the coconut palm after being carbonized
Sub- ash, the coconut ash that will be cooled to room temperature is put into the ball mill that specification is 2L, by a diameter of 1cm, 1.5cm, 2cm high chrome
Ball mill ball is 2 according to weight ratio:5:3 mixing, it be 3kg that the high chrome ball, which adds gross weight, grinding 1h, by coconut ashing into
The coarse powder of 300 mesh, fine powder are made：Obtained coarse powder is added in 2L ball mills, is added the water of total carbon black weight 20%, is made into charcoal
Slurry, by a diameter of 2mm, 3mm, 5mm high chrome ball mill ball according to weight ratio be 2:5:3 mixing, the high chrome ball add
Gross weight is 3kg, dries moisture removal, grinds 3h, obtains the coconut ash fine powder that mesh number is 8500 mesh.
（3）Make crispy cone：The grilled crispy cone of black is placed in ice cream moulds, in the grilled crispy cone spraying internal layer chalk of black
Power, wherein spraying temperature are 55 DEG C, crispy cone bottom chocolate coating thickness 2.5cm, edge chocolate thickness 0.3cm.
（4）Coconut oil pre-processes：The coconut oil made and shredded coconut stuffing are placed in stirred tank and add Tea Polyphenols：Phytic acid is according to 2：
5 antioxidants 0.3 combined, 50 DEG C are warming up to, mixing control 1800r/min keeps 80min.
（5）Batch mixing：White granulated sugar 150, skimmed milk power 100, whole milk powder 30, dilute cream 50, condensed milk 30, coconut oil 80, coconut palm
Slurry 80, desalted whey powder 15, shredded coconut stuffing 70, golden product Huang cream 20, stabilizer 1.5, fresh hen egg 30, natural coconut ash 5, monoglyceride 3,
Thickener 1.5, monosodium glutamate 0.03, ethyl malt 0.05, salt 0.5, compound essence 0.8, compounding jar is added, mixing speed is set
1600r/min.Stir 40min；The stabilizer is gelatin：Konjac glucomannan：Guar gums 4:4:5 mix, the thickening
Agent is CMC：Agar：Sodium alginate is 4 according to weight proportion:5:5 mix, and the compound essence is natural coconut essence：
Natural shredded coconut stuffing essence：Natural fresh milk essence weight proportion is 2:3:4 mix.
(6）Sterilization
Batch mixing thing is placed under the conditions of 85 DEG C the 30min that sterilizes.
（7）Homogeneous
Homogeneous is carried out with high pressure homogenizer after sterilizing, temperature is 70 DEG C, homogenization pressure 14Mpa, time 30min, is used after homogeneous
Plate heat exchanger is cooled to 4 DEG C.
（8）Aging
Enter aging tank after cooling and carry out aging, temperature is 6 DEG C, ageing time 12h.
（9）Congeal
Semi-finished product after aging are congealed, and temperature is -3 DEG C, pressure 5Mpa.
（10）Finished product
In the crispy cone that ice cream after congealing is filled to the chocolate liner that step 3 makes, the progress of freeze tunnel pallet is placed into
Quick-frozen, the quick-frozen time is maintained at 20min, coats and is stained with shredded coconut stuffing after chocolate in 5s, set outer packaging and modeling support and covered plastic lid,
A kind of coconut ash ice cream is made at -22 DEG C in refrigerated storage temperature.
Embodiment 4：A kind of coconut ash ice cream：Specifically preparation method is：
（1）The preparation of coconut oil：Coconut hulling is taken out into coconut meat, crushed, sieving Control granularity is distributed into extraction kettle in 20 mesh
Pressure 20MPa in kettle is controlled, 70 DEG C, stir speed (S.S.) 1900r/min of temperature in the kettle, food-class CO is passed through after stirring 25min2, stir
Mix speed and be changed to 900r/min, it is 25L/h to control gas flow, keeps 60min, starts pressure release, and separating pressure keeps 15Mpa,
Separation temperature is 45 DEG C, is filtrated to get coconut meat extract coconut oil.
（2）The preparation of natural coconut ash：Selected cocoanut shell, 2h in the constant temperature oven that temperature is 160 DEG C is placed in, after drying
Cocoanut shell is placed in retort, is warming up to 350 DEG C and is maintained at below retort to ignite and allows its charing burning, keeps burning 70min,
130 DEG C are naturally cooled to, is incubated 2.5h, then is warming up to 600 DEG C, keeps natural cooling after 0.5h, the coconut ash after being carbonized,
The coconut ash that will be cooled to room temperature is put into the ball mill that specification is 2L, and a diameter of 1cm, 1.5cm, 2cm high chrome ball are ground
Abrading-ball is 2 according to weight ratio:5:3 mixing, it be 3kg that the high chrome ball, which adds gross weight, grinding 1h, by coconut ashing into 300
Purpose coarse powder；Fine powder is made：Obtained coarse powder is added in 2L ball mills, adds the water of total carbon black weight 20%, is made into charcoal slurry,
By a diameter of 2mm, 3mm, 5mm high chrome ball mill ball according to weight ratio be 2:5:3 mixing, the high chrome ball add gross weight
Measure as 1.5kg, dry moisture removal, grind 3h, obtain the coconut ash fine powder that mesh number is 5000 mesh.
（3）Make crispy cone：The grilled crispy cone of black is placed in ice cream moulds, in the grilled crispy cone spraying internal layer chalk of black
Power, wherein spraying temperature are 45 DEG C, crispy cone bottom chocolate coating thickness 1.0cm, edge chocolate thickness 0.1cm.
（4）Coconut oil pre-processes：The coconut oil made and shredded coconut stuffing are placed in stirred tank and add Tea Polyphenols：Phytic acid is according to 1：
7 antioxidants 0.5 combined, 60 DEG C are warming up to, mixing control 1900r/min keeps 90min.
（5）Batch mixing：White granulated sugar 160, skimmed milk power 110, whole milk powder 40, dilute cream 55, condensed milk 35, coconut oil 85, coconut palm
Slurry 90, desalted whey powder 15, shredded coconut stuffing 70, golden product Huang cream 20, fresh hen egg 30, natural coconut ash 6, monoglyceride 3, monosodium glutamate 0.03,
Ethyl malt 0.05, salt 0.5, compound essence 0.8, compounding jar is added, mixing speed 1700r/min is set.Stir 45min.
(6）Sterilization
Batch mixing thing is placed under the conditions of 90 DEG C the 35min that sterilizes.
（7）Homogeneous
Homogeneous is carried out with high pressure homogenizer after sterilizing, temperature is 75 DEG C, homogenization pressure 15Mpa, time 35min, is used after homogeneous
Plate heat exchanger is cooled to 5 DEG C.
（8）Aging
Enter aging tank after cooling and carry out aging, temperature is 7 DEG C, ageing time 13h.
（9）Congeal
Semi-finished product after aging are congealed, and temperature is -3 DEG C, pressure 5Mpa.
（10）Finished product
In the crispy cone that ice cream after congealing is filled to the chocolate liner that step 3 makes, the progress of freeze tunnel pallet is placed into
Quick-frozen, the quick-frozen time is maintained at 20min, coats and is stained with shredded coconut stuffing after chocolate in 8s, set outer packaging and modeling support and covered plastic lid,
A kind of coconut ash ice cream is made at -22 DEG C in refrigerated storage temperature.
Comparative example 1：A kind of manufacturing method of ice cream：Specifically preparation method is：
Materials are changed to white granulated sugar 125, skimmed milk power 75, whole milk powder 25, dilute cream 40, condensed milk 20, desalted whey powder 12.5, gold
Product Huang cream 15, stabilizer 1, fresh hen egg 20, natural peanut shell ash 4, monoglyceride 2.5, thickener 1, monosodium glutamate 0.02, ethyl malt
0.03, salt 0.3, compound essence 0.5.
Remaining is the same as embodiment 1.
Comparative example 2：A kind of manufacturing method of ice cream：Specifically preparation method is：
Materials are changed to white granulated sugar 125, skimmed milk power 75, whole milk powder 25, dilute cream 40, condensed milk 20, desalted whey powder 12.5, gold
Product Huang cream 15, stabilizer 1, fresh hen egg 20, sunflower seed shell ash 4, monoglyceride 2.5, thickener 1, monosodium glutamate 0.02, ethyl malt
0.03, salt 0.3, compound essence 0.5.
Remaining is the same as embodiment 1.
Comparative example 3
A kind of manufacturing method of ice cream：Specifically preparation method is：
Materials are changed to white granulated sugar 125, skimmed milk power 75, whole milk powder 25, dilute cream 40, condensed milk 20, desalted whey powder 12.5, gold
Product Huang cream 15, stabilizer 1, fresh hen egg 20, rice hull ash 4, monoglyceride 2.5, thickener 1, monosodium glutamate 0.02, ethyl malt 0.03,
Salt 0.3, compound essence 0.5.
Remaining is the same as embodiment 1.
1. vitamin E uses efficient liquid phase using high performance liquid chromatograph measure, tocotrienols in ice cream of the present invention
Chromatograph measure, polyphenol content situation adopt Folin-Ciocalteu colorimetric method for determining.
Vitamin E, tocotrienols, polyphenol content situation in each embodiment comparative example of table 1.
Data above shows vitamin E, tocotrienols, polyphenol content highest in embodiment 1, the special work that the present invention uses
Skill, reduce the destruction to beneficiating ingredient during coconut oil is extracted.
2nd, stabilization of the compound stabilizer to bovine casein.
Sedimentation rate compares during product homogenisation in 2 each embodiment of table and comparative example, and molten state ice cream is to crispy cone
The data for soaking rate compare
There was only 2% using the sedimentation rate of embodiment 1 of optimum process of the present invention, using compound stabilizer and its corresponding proportioning so that
Optimal stability of the present invention, melting ice cream decrease more preferably refreshing so as to cause ice cream crispy cone to have to the rate of soaking of crispy cone
Crisp sense.
3rd, a kind of subjective appreciation of coconut ash ice cream, by made from 10 valuation officer's embodiment of the present invention, comparative example
Creamy taste, ice crystal sense, granular sensation, stickiness, soapy feeling, consolidation, the several indexs of melting property of mouth of ice cream are described, scoring
Using ten point system, score value is higher, and this index of explanation ice cream is better, and 10 valuation officer's scorings are averaged, and the results are shown in Table 3.
Subjective appreciation in 3 each embodiment of table and comparative example.
It is solid using the formula and the embodiment of technique its subjective appreciation creamy taste of the present invention, ice crystal sense, stickiness, soapy feeling
Degree, melting property of mouth is all preferably to evaluate, and is added coconut ashing to 8000 mesh as additive, granular sensation can be dropped significantly
It is low, taste good.
4th, the thawing deformation rate that ice cream made from each embodiment and comparative example is placed in the baking oven of different temperatures.
Table 4（Thawing rate）
5th, ice cream compares in the data of shredded coconut stuffing manufacture craft made from each embodiment.
Comprehensive data above illustrates that the present invention can reduce coconut palm using using the coconut oil in special process extraction coconut meat
Loss of effective components in seed oil, vitamin E, tocotrienols, polyphenol in coconut oil can ensure not to be destroyed, the present invention
The stablizing effect of the compound stabilizer of addition is more preferable to the stablizing effect of bovine casein than single stabilizer, melts state ice cream
Rate is smaller is soaked to crispy cone, the coconut ash in the technique extraction activation cocoanut shell that the present invention uses, is melted with obtained ice cream
It is integrated, is effectively black by ice cream dye, is combined together with black crispy cone, profile is beautiful, creamy taste, ice crystal sense, it is sticky
Degree, soapy feeling, consolidation, melting property of mouth is preferable, and granular sensation substantially reduces, and coconut palm taste ice cream coconut palm taste produced by the present invention is strong,
Nutritious, mouthfeel is solid, and when it uses the technique of spray certain thickness chocolate in characteristic crispy cone to prevent heat
Crispy cone softens, and can bring the good trial test experience of customer.
Claims (10)
- A kind of 1. coconut ash ice cream, it is characterised in that：Contain coconut oil, coconut ash, shredded coconut stuffing, coconut palm slurry in raw material；The coconut Oil is coconut meat extract, and the coconut ash is plant carbon black made of cocoanut shell, and the shredded coconut stuffing is coconut meat extract.
- A kind of 2. coconut ash ice cream as claimed in claim 1, it is characterised in that：Coconut ash containing percentage by weight in raw material 0.3-1.5%, the coconut oil, coconut ash, coconut palm slurry, shredded coconut stuffing gross weight account for the 20-30% of raw material.
- A kind of 3. coconut ash ice cream as claimed in claim 2, it is characterised in that:Coconut hulling is taken out into coconut meat, crushed, mistake Control granularity is sieved in 30-50 mesh, is distributed into extraction kettle and controls pressure 20-40MPa in kettle, 30-50 DEG C of temperature in the kettle, stirring speed Rate 1000-1500r/min, food-class CO is passed through after stirring 30-60min2, stir speed (S.S.) is changed to 500-800r/min, controls gas Body flow is 15-20L/h, keeps 30-50min, starts pressure release, and separating pressure keeps 5-10Mpa, and separation temperature is 30-40 DEG C, It is filtrated to get coconut meat extract coconut oil.
- A kind of 4. coconut ash ice cream as claimed in claim 2, it is characterised in that：The preparation method of the natural coconut ash It is：Selected cocoanut shell, is placed in 1-1.5h in the constant temperature oven that temperature is 100-150 DEG C, and the cocoanut shell after drying is placed in retort In, it is warming up to 250-300 DEG C and is maintained at below retort to ignite and allow its charing burning, keeps burning 30-60min, natural cooling To 100-120 DEG C, 2h is incubated, then is warming up to 450-500 DEG C, keeps natural cooling after 1.5h, the coconut ash after being carbonized will Coconut ash after charing is ground to 400-30000 mesh, is placed in progress radiation sterilizing processing, processing time under 157 γ of caesium-ray For 1-2h.
- A kind of 5. coconut ash ice cream as claimed in claim 4, it is characterised in that：Coconut ash after charing is ground to 1000-10000 mesh, is preferably ground to 6000-9000 mesh by the coconut ash after charing, and specific preparation method is：（1）Coarse powder is made：Will be cooled to room temperature coconut ash be put into specification be 2L ball mill in, by a diameter of 1cm, 1.5cm, 2cm high chrome ball mill ball is 2 according to weight ratio:5:3 mixing, it is 2-3kg that the high chrome ball, which adds gross weight, grinds 1- 2h, the coarse powder by coconut ashing into 200-300 mesh；（2）Fine powder is made：Obtained coarse powder in step 1 is added in 2L ball mills, adds total carbon black weight 10-20% water, Be made into charcoal slurry, by a diameter of 2mm, 3mm, 5mm high chrome ball mill ball according to weight ratio be 2:5:3 mixing, the high chrome It is 2-3kg that ball, which adds gross weight, grinding 2-3h, is dried moisture removal, by coconut ashing into 6000-9000 targeted fine powders.
- A kind of 6. coconut ash ice cream as claimed in claim 1 or 2, it is characterised in that：Ice cream is by following weight proportion Raw material forms：White granulated sugar 100-150, skimmed milk power 50-100, whole milk powder 20-30, dilute cream 30-50, condensed milk 10-30, coconut palm Seed oil 40-80, coconut palm slurry 40-80, desalted whey powder 10-15, shredded coconut stuffing 50-70, golden product Huang cream 10-20, stabilizer 0.5-1.5, Fresh hen egg 10-30, natural coconut ash 0.5-2, monoglyceride 2-3, thickener 0.5-1.5, monosodium glutamate 0.01-0.03, ethyl malt 0.01-0.05, chocolate 50-100, salt 0.1-0.5, compound essence 0.3-0.8, antioxidant 0.1-0.3.
- A kind of 7. coconut ash ice cream as claimed in claim 6, it is characterised in that：The stabilizer is gelatin：Konjac glucomannan：Melon That Caragana arborescens glue is 2-4 according to weight proportion：2-4；3-5 is mixed, and the thickener is CMC：Agar：Sodium alginate is according to weight Amount proportioning is 2-4:3-5:3-5 is mixed, and the compound essence is natural coconut essence：Natural shredded coconut stuffing essence：Natural fresh ox Milk essence weight proportion is 1-2:2-3:3-4 is combined, and the antioxidant is Tea Polyphenols and phytic acid proportionally 1-2：3-5 Mix.
- A kind of 8. coconut ash ice cream as described in claim 1-7 any one of claim, it is characterised in that：It is specific to prepare work Skill is following steps：（1）Make crispy cone：The grilled crispy cone of black is placed in ice cream moulds, internal layer chocolate is sprayed in the grilled crispy cone of black, Wherein spraying temperature is 45 DEG C -55 DEG C, crispy cone bottom chocolate coating thickness 1.5-2.5cm, edge chocolate thickness 0.1- 0.3cm；（2）Coconut extractive pre-processes：The coconut oil made and shredded coconut stuffing are placed in stirred tank and add Tea Polyphenols：Phytic acid is according to 1- 2：The antioxidant 0.1-0.3 that 3-5 is combined, 40-50 DEG C is warming up to, mixing control 1600-1800r/min keeps 60- 80min；（3）Batch mixing：White granulated sugar 100-150, skimmed milk power 50-100, whole milk powder 20-30, dilute cream 30-50, condensed milk 10- 30, coconut oil 40-80, coconut palm slurry 40-80, desalted whey powder 10-15, shredded coconut stuffing 50-70, golden product Huang cream 10-20, stabilizer 0.5- 1.5, fresh hen egg 10-30, natural coconut ash 3-5, monoglyceride 2-3, thickener 0.5-1.5, monosodium glutamate 0.01-0.03, ethyl malt 0.01-0.05, salt 0.1-0.5, compound essence 0.3-0.8, compounding jar is added, mixing speed 1300-1600r/min is set, Stir 30-40min；(4）SterilizationSterilize 25-30min under the conditions of batch mixing thing is placed in into 80-85 DEG C；（5）HomogeneousHomogeneous is carried out with high pressure homogenizer after sterilizing, temperature is 65-70 DEG C, homogenization pressure 12-14Mpa, time 20- 30min, 0-4 DEG C is cooled to plate heat exchanger after homogeneous；（6）AgingEnter aging tank after cooling and carry out aging, temperature is 2-6 DEG C, ageing time 8-12h；（7）CongealSemi-finished product after aging are congealed, and temperature is -5 to -3 DEG C, pressure 0-5Mpa；（8）Finished productIn the crispy cone that ice cream after congealing is filled to the chocolate liner that step 1 makes, the progress of freeze tunnel pallet is placed into Quick-frozen, the quick-frozen time is maintained at 15-20min, coats and is stained with shredded coconut stuffing after chocolate in 1-5s, and set outer packaging and modeling are held in the palm and be capped modeling A kind of coconut ash ice cream is made at -22 DEG C in material lid, refrigerated storage temperature.
- 9. according to a kind of coconut ash ice cream described in claim 1-8 any one of claim, it is characterised in that：Contain in raw material There are coconut oil, coconut ash, coconut palm slurry, shredded coconut stuffing；The coconut oil is coconut meat extract, and the coconut ash is plant made of cocoanut shell Carbon black, the shredded coconut stuffing are coconut meat extracts；Coconut ash 0.3-1.5% containing percentage by weight, the coconut oil, coconut palm in raw material Sub- ash, coconut palm slurry, shredded coconut stuffing gross weight account for the 20-30% of raw material；Wherein coconut ash is ground to 1000-10000 mesh；It is remaining in raw material Auxiliary material is by the white granulated sugar 100-150 of following weight proportion, skimmed milk power 50-100, whole milk powder 20-30, dilute cream 30-50, refining Newborn 10-30, coconut oil 40-80, coconut palm slurry 40-80, desalted whey powder 10-15, shredded coconut stuffing 50-70, golden product Huang cream 10-20, stabilization Agent 0.5-1.5, fresh hen egg 10-30, natural coconut ash 0.5-2, monoglyceride 2-3, thickener 0.5-1.5, monosodium glutamate 0.01-0.03, Ethyl malt 0.01-0.05, chocolate 50-100, salt 0.1-0.5, compound essence 0.3-0.8, antioxidant 0.1-0.3 groups Into.
- A kind of 10. coconut ash ice cream according to claim 9, it is characterised in that：Specific preparation technology is following steps：（1）Make crispy cone：The grilled crispy cone of black is placed in ice cream moulds, internal layer chocolate is sprayed in the grilled crispy cone of black, Wherein spraying temperature is 45 DEG C -55 DEG C, crispy cone bottom chocolate coating thickness 1.5-2.5cm, edge chocolate thickness 0.1- 0.3cm；（2）Coconut extractive pre-processes：The coconut oil made and shredded coconut stuffing are placed in stirred tank and add Tea Polyphenols：Phytic acid is according to 1- 2：The antioxidant 0.1-0.3 that 3-5 is combined, 40-50 DEG C is warming up to, mixing control 1600-1800r/min keeps 60- 80min；（3）Batch mixing, (4）Sterilization,（5）Homogeneous,（6）Aging,（7）Congeal,（8）Finished product；In the crispy cone that ice cream after congealing is filled to the chocolate liner that step 1 makes, the progress of freeze tunnel pallet is placed into Quick-frozen, the quick-frozen time is maintained at 15-20min, coats in after chocolate and is stained with shredded coconut stuffing, set outer packaging and modeling support and covered plastic A kind of coconut ash ice cream is made in lid, refrigeration.
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| CN112293629B (en) * | 2020-10-30 | 2023-06-02 | 海口植之素生物资源研究所有限公司 | Processing technology for preparing coconut pulp through wet crushing of whole coconut pulp |
| EP4252551A4 (en) * | 2020-11-30 | 2024-10-16 | Cj Cheiljedang Corp | Composition for gelled food with soft mouthfeel and preparation method therefor |
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| CN116210796A (en) * | 2021-12-06 | 2023-06-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Black ice cream and preparation method thereof |
| CN116210796B (en) * | 2021-12-06 | 2024-04-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Black ice cream and preparation method thereof |
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Also Published As
| Publication number | Publication date |
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| CN107811108A (en) | 2018-03-20 |
| CN107624945B (en) | 2021-09-07 |
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