CN107624945B - Coconut ash ice cream - Google Patents
Coconut ash ice cream Download PDFInfo
- Publication number
- CN107624945B CN107624945B CN201710856947.6A CN201710856947A CN107624945B CN 107624945 B CN107624945 B CN 107624945B CN 201710856947 A CN201710856947 A CN 201710856947A CN 107624945 B CN107624945 B CN 107624945B
- Authority
- CN
- China
- Prior art keywords
- coconut
- parts
- ash
- portions
- ice cream
- 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.)
- Active
Links
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 243
- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 243
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 85
- 239000000843 powder Substances 0.000 claims abstract description 71
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 67
- 239000003240 coconut oil Substances 0.000 claims abstract description 67
- 235000019219 chocolate Nutrition 0.000 claims abstract description 40
- 239000006071 cream Substances 0.000 claims abstract description 33
- 235000013372 meat Nutrition 0.000 claims abstract description 27
- 239000003381 stabilizer Substances 0.000 claims abstract description 21
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 20
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 235000020197 coconut milk Nutrition 0.000 claims abstract description 19
- 239000002562 thickening agent Substances 0.000 claims abstract description 19
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000005862 Whey Substances 0.000 claims abstract description 15
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 15
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 15
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 15
- 235000013601 eggs Nutrition 0.000 claims abstract description 15
- -1 ethyl malt Chemical compound 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 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
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000008939 whole milk Nutrition 0.000 claims abstract description 15
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 13
- 150000001875 compounds Chemical class 0.000 claims abstract description 12
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 8
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims description 45
- 229910001220 stainless steel Inorganic materials 0.000 claims description 37
- 238000000227 grinding Methods 0.000 claims description 35
- 238000002156 mixing Methods 0.000 claims description 35
- 238000007710 freezing Methods 0.000 claims description 32
- 238000001816 cooling Methods 0.000 claims description 26
- 238000005507 spraying Methods 0.000 claims description 25
- 230000001954 sterilising effect Effects 0.000 claims description 21
- 230000032683 aging Effects 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 20
- 238000002360 preparation method Methods 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 19
- 239000003738 black carbon Substances 0.000 claims description 16
- 238000003763 carbonization Methods 0.000 claims description 16
- 230000008014 freezing Effects 0.000 claims description 16
- 239000004033 plastic Substances 0.000 claims description 16
- 239000000284 extract Substances 0.000 claims description 15
- 239000006229 carbon black Substances 0.000 claims description 13
- 238000000926 separation method Methods 0.000 claims description 12
- 238000000605 extraction Methods 0.000 claims description 11
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 10
- 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
- 244000269722 Thea sinensis Species 0.000 claims description 10
- 229940068041 phytic acid Drugs 0.000 claims description 10
- 235000002949 phytic acid Nutrition 0.000 claims description 10
- 239000000467 phytic acid Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 8
- 239000011248 coating agent Substances 0.000 claims description 8
- 238000000576 coating method Methods 0.000 claims description 8
- 239000002131 composite material Substances 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 108010010803 Gelatin Proteins 0.000 claims description 6
- 229920002907 Guar gum Polymers 0.000 claims description 6
- 229920002752 Konjac Polymers 0.000 claims description 6
- 229910052799 carbon Inorganic materials 0.000 claims description 6
- 238000002485 combustion reaction Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000008273 gelatin Substances 0.000 claims description 6
- 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
- 239000000665 guar gum Substances 0.000 claims description 6
- 235000010417 guar gum Nutrition 0.000 claims description 6
- 229960002154 guar gum Drugs 0.000 claims description 6
- 239000000252 konjac Substances 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 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 5
- 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
- 229920001817 Agar Polymers 0.000 claims description 5
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 5
- 229920002581 Glucomannan Polymers 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 229940046240 glucomannan Drugs 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 229940105039 coconut extract Drugs 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 229910052792 caesium Inorganic materials 0.000 claims description 2
- TVFDJXOCXUVLDH-UHFFFAOYSA-N caesium atom Chemical compound [Cs] TVFDJXOCXUVLDH-UHFFFAOYSA-N 0.000 claims description 2
- 230000005251 gamma ray Effects 0.000 claims description 2
- 230000005855 radiation Effects 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims 2
- 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 20
- 238000000034 method Methods 0.000 abstract description 18
- 230000008569 process Effects 0.000 abstract description 13
- 229930003427 Vitamin E Natural products 0.000 abstract description 10
- 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 10
- 229930003802 tocotrienol Natural products 0.000 abstract description 10
- 239000011731 tocotrienol Substances 0.000 abstract description 10
- 235000019148 tocotrienols Nutrition 0.000 abstract description 10
- 235000019165 vitamin E Nutrition 0.000 abstract description 10
- 239000011709 vitamin E Substances 0.000 abstract description 10
- 229940046009 vitamin E Drugs 0.000 abstract description 10
- GJJVAFUKOBZPCB-UHFFFAOYSA-N 2-methyl-2-(4,8,12-trimethyltrideca-3,7,11-trienyl)-3,4-dihydrochromen-6-ol Chemical compound OC1=CC=C2OC(CCC=C(C)CCC=C(C)CCC=C(C)C)(C)CCC2=C1 GJJVAFUKOBZPCB-UHFFFAOYSA-N 0.000 abstract description 9
- 235000006708 antioxidants Nutrition 0.000 abstract description 5
- 239000007787 solid Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 239000006084 composite stabilizer Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000009736 wetting Methods 0.000 description 4
- 239000005018 casein Substances 0.000 description 3
- 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
- 235000021240 caseins Nutrition 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 150000004671 saturated fatty acids Chemical class 0.000 description 3
- 235000003441 saturated fatty acids Nutrition 0.000 description 3
- 230000035807 sensation Effects 0.000 description 3
- 235000019615 sensations Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 230000000087 stabilizing effect Effects 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 108700012359 toxins Proteins 0.000 description 2
- 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 description 1
- 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
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000007731 hot pressing Methods 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000019823 konjac gum Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 229940068778 tocotrienols Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—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 method for preparing coconut-flavored ice cream, which adopts coconut oil, coconut ash, coconut milk, coconut puree and coconut paste as raw materials, and adds white granulated sugar, skimmed milk powder, whole milk powder, cream, condensed milk, desalted whey powder, golden cream, a stabilizer, fresh eggs, monoglyceride, a thickener, monosodium glutamate, ethyl malt, chocolate, salt, compound essence, an antioxidant and other raw materials, the loss of effective components in the coconut oil can be reduced by adopting the special process to extract the coconut oil in the coconut meat, vitamin E, tocotrienol and polyphenol in the coconut oil can be ensured not to be damaged, the coconut ash in the coconut shell is extracted by adopting the process, the granularity of the coconut ash is kept at 8000 meshes, the ice cream is integrated with the prepared ice cream, so that the ice cream is effectively dyed into black, is integrated with the black crispy cone, is beautiful in appearance, and enhances the solid feeling and the greasy feeling. The coconut-flavored ice cream prepared by the invention is rich in coconut flavor, rich in nutrition and solid in taste.
Description
Technical Field
The invention relates to coconut ash ice cream, and belongs to the field of food processing.
Background
The geographical and climatic conditions of Hainan are very suitable for the growth of coconut trees, and the yield and quality of coconut are far ahead of other countries and are known as 'islands of coconut'. Coconut oil is one of the most distinctive natural products on the market at present. Coconut oil is known as edible cosmetics and oil of beauty girls, has been known for 3000 years in south east Asia, and has the effects of beautifying and caring skin and hair and the like by being eaten for external use or oral administration, wherein the active ingredients of vitamin E, tocotrienol, polyphenol and various saturated fatty acids have good effects of improving skin luster.
The coconut ash is plant carbon black prepared by refining coconut shell activated carbon, not only has the effect of dyeing the ice cream, but also can greatly reduce the granular sensation of the ice cream and enhance the solid sensation after being activated and crushed to a certain specification. Has effects in promoting digestion, removing toxin, relieving constipation, and promoting health.
Most of coconut oil on the market is extracted by a hot pressing method, most of the coconut oil is extracted by industrial hydrogenation, the industrially pressed coconut oil contains high trans-fatty acid and is not suitable for people to eat, various saturated fatty acids such as vitamin E, tocotrienol, polyphenol and the like in the coconut oil are damaged, and the efficacy of the coconut oil is reduced.
The plant carbon black can be used as a colorant of food additives, is allowed by the state, and has few reports about the addition of the plant carbon black into the ice cream in the report of coconut ash at present.
Disclosure of Invention
The invention aims to disclose a coconut ash ice cream, which adopts coconut oil, coconut ash, coconut pulp and coconut puree as raw materials, and adds white granulated sugar, skim milk powder, whole milk powder, cream, condensed milk, desalted whey powder, golden cream, stabilizer, fresh eggs, monoglyceride, thickener, monosodium glutamate, ethyl malt, chocolate, salt, compound essence, antioxidant and other raw materials, the coconut oil in coconut meat is extracted by adopting the special process of the invention, so that the loss of effective components in coconut oil can be reduced, vitamin E, tocotrienol and polyphenol in coconut oil can be ensured not to be damaged, the coconut ash in coconut shells is extracted by adopting the process of the invention, the granularity of the coconut ash is kept at 6000 plus 9000 meshes, the coconut ash is effectively blended with the prepared ice cream, the ice cream is effectively dyed into black, the coconut milk cream is blended with a black crisp cylinder, the appearance is beautiful, the granular feeling of the ice cream can be reduced, strengthen the sense of firmness.
The invention is realized by the following technical scheme:
1. a coconut ash ice cream: the raw materials comprise coconut oil, coconut ash, coconut milk and desiccated coconut; the coconut oil is coconut meat extract, the coconut ash is plant carbon black made of coconut shells, and the coconut meat is coconut meat extract.
2. A coconut ash ice cream: the raw materials contain 0.3-1.5% of coconut ash by weight percentage, and the total weight of the coconut oil, the coconut ash, the coconut milk and the desiccated coconut accounts for 20-30% of the raw materials.
3. A coconut ash ice cream is prepared by removing shell of coconut and taking outCrushing coconut meat, sieving to control the particle size to be 30-50 meshes, subpackaging in an extraction kettle, controlling the pressure in the extraction kettle to be 20-40MPa, the temperature in the extraction kettle to be 30-50 ℃, stirring at a speed of 1000-1500r/min, stirring for 30-60min, and introducing food-grade CO2The stirring speed is changed to be 500-800r/min, the gas flow is controlled to be 15-20L/h, the pressure is released after 30-50min, the separation pressure is kept at 5-10Mpa, the separation temperature is 30-40 ℃, and the coconut meat extract coconut oil is obtained by filtration.
4. A coconut ash ice cream: the preparation method of the natural coconut ash comprises the following steps: selecting coconut shells, placing the selected coconut shells in a constant-temperature oven with the temperature of 100-plus-150 ℃ for 1-1.5h, placing the dried coconut shells in a carbonization furnace, heating to 250-plus-300 ℃, igniting the coconut shells below the carbonization furnace to perform carbonization and combustion, maintaining the combustion for 30-60min, naturally cooling to 100-plus-120 ℃, preserving the heat for 2h, then heating to 450-plus-500 ℃, naturally cooling after 1.5h to obtain carbonized coconut ash, grinding the carbonized coconut ash to 400-plus-30000 meshes, and placing the coconut ash in cesium 157 gamma-ray for radiation sterilization treatment with the treatment time of 1-2 h.
5. A coconut ash ice cream: the carbonized coconut ash is ground to 1000-10000 meshes, preferably to 6000-9000 meshes, and the preparation method comprises the following steps:
(1) preparing coarse powder: putting the coconut ash cooled to room temperature into a ball mill with the specification of 2L, mixing high-chromium steel ball grinding balls with the diameters of 1cm, 1.5cm and 2cm according to the weight ratio of 2:5:3, adding the high-chromium steel balls into the high-chromium steel balls, grinding the high-chromium steel balls for 1-2h, and grinding the coconut ash into coarse powder with the particle size of 200 meshes and 300 meshes.
(2) Preparing fine powder: adding the coarse powder prepared in the step 1 into a 2L ball mill, adding water accounting for 10-20% of the total weight of carbon black to prepare carbon slurry, mixing high-chromium steel ball grinding balls with the diameters of 2mm, 3mm and 5mm according to the weight ratio of 2:5:3, adding the high-chromium steel balls into the high-chromium steel balls, grinding the high-chromium steel balls for 2-3h, drying the high-chromium steel balls to remove water, and grinding the coconut ash into 6000-mesh 9000 fine powder.
6. A coconut ash ice cream: the ice cream comprises the following raw materials in parts by weight: 100 portions of white granulated sugar and 150 portions of defatted milk powder, 50 portions to 100 portions of whole milk powder, 30 portions to 50 portions of cream, 10 portions to 30 portions of condensed milk, 40 portions to 80 portions of coconut oil, 40 portions to 80 portions of coconut milk, 10 portions to 15 portions of desalted whey powder, 50 portions to 70 portions of desiccated coconut, 10 portions to 20 portions of golden cream, 0.5 portion to 1.5 portions of stabilizer, 10 portions to 30 portions of fresh egg, 0.5 portion to 2 portions of natural coconut ash, 2 portions to 3 portions of monoglyceride, 0.5 portion to 1.5 portions of thickener, 0.01 portion to 0.03 portion of monosodium glutamate, 0.01 portion to 0.05 portion of ethyl malt, 50 portions to 100 portions of chocolate, 0.1 portion to 0.5 portion of salt, 0.3 portion to 0.8 portion of compound essence and 0.1 portion to 0.3 portion of antioxidant.
7. A coconut ash ice cream: the stabilizer is gelatin: konjac glucomannan: the guar gum is prepared from 2-4 parts by weight: 2-4; 3-5, wherein the thickening agent is CMC: agar: the sodium alginate is mixed according to the weight ratio of 2-4:3-5:3-5, and the composite essence is natural coconut essence: natural desiccated coconut essence: the natural fresh milk essence is prepared by combining 1-2:2-3:3-4 by weight, and the antioxidant is prepared by mixing tea polyphenol and phytic acid according to the proportion of 1-2: 3-5, mixing.
8. A coconut ash ice cream: the preparation process comprises the following steps:
(1) manufacturing a crisp cone: and (3) placing the black carbon crispy cone in an ice cream mold, and spraying chocolate on the inner layer of the black carbon crispy cone, wherein the spraying temperature is 45-55 ℃, the spraying thickness of the chocolate at the bottom of the crispy cone is 1.5-2.5cm, and the thickness of the chocolate at the edge is 0.1-0.3 cm.
(2) Pretreatment of coconut extract: placing the prepared coconut oil and desiccated coconut in a stirring kettle, adding tea polyphenol: the phytic acid is prepared according to the following steps of 1-2: 3-5, heating to 40-50 ℃, and stirring at 1800r/min for 60-80 min.
(3) Mixing materials: 100-150 parts of white granulated sugar, 50-100 parts of skim milk powder, 20-30 parts of whole milk powder, 30-50 parts of cream, 10-30 parts of condensed milk, 40-80 parts of coconut oil, 40-80 parts of coconut milk, 10-15 parts of desalted whey powder, 50-70 parts of desiccated coconut, 10-20 parts of golden cream, 0.5-1.5 parts of stabilizer, 10-30 parts of fresh eggs, 3-5 parts of natural coconut ash, 2-3 parts of monoglyceride, 0.5-1.5 parts of thickener, 0.01-0.03 part of monosodium glutamate, 0.01-0.05 part of ethyl malt, 0.1-0.5 part of salt and 0.3-0.8 part of composite essence, and the materials are added into a mixing tank, and the stirring speed is set at 1300-. Stirring for 30-40 min.
(4) Sterilization
Sterilizing the mixture at 80-85 deg.C for 25-30 min.
(5) Homogenizing
Sterilizing, homogenizing with high pressure homogenizer at 65-70 deg.C under 12-14Mpa for 20-30min, and cooling to 0-4 deg.C with plate exchanger.
(6) Aging of
Cooling, aging in aging jar at 2-6 deg.C for 8-12 h.
(7) Congelation
Freezing the aged semi-finished product at-5 deg.C to-3 deg.C under 0-5 MPa.
(8) Finished product
Filling the frozen ice cream into the chocolate-lined crispy cone manufactured in the step 1, then putting the ice cream into a quick-freezing tunnel tray for quick freezing, keeping the quick-freezing time at 15-20min, sticking shredded coconut stuffing within 1-5s after coating chocolate, sleeving an outer paper sleeve and a plastic support, covering a plastic cover, and refrigerating at the temperature of-22 ℃ to obtain the coconut ash ice cream.
9. A coconut ash ice cream: the raw materials comprise coconut oil, coconut ash, coconut milk and desiccated coconut; the coconut oil is coconut meat extract, the coconut ash is plant carbon black made of coconut shells, and the coconut meat is coconut meat extract; the raw materials comprise 0.3 to 1.5 weight percent of coconut ash, and the total weight of the coconut oil, the coconut ash, the coconut milk and the desiccated coconut accounts for 20 to 30 percent of the raw materials; wherein the coconut ash is ground to 1000-10000 meshes; the rest auxiliary materials in the raw materials comprise, by weight, 100-150 parts of white granulated sugar, 50-100 parts of skimmed milk powder, 20-30 parts of whole milk powder, 30-50 parts of dilute cream, 10-30 parts of condensed milk, 40-80 parts of coconut oil, 40-80 parts of coconut milk, 10-15 parts of desalted whey powder, 50-70 parts of coconut paste, 10-20 parts of golden cream, 0.5-1.5 parts of stabilizer, 10-30 parts of fresh eggs, 0.5-2 parts of natural coconut ash, 2-3 parts of monoglyceride, 0.5-1.5 parts of thickener, 0.01-0.03 part of monosodium glutamate, 0.01-0.05 part of ethyl malt, 50-100 parts of chocolate, 0.1-0.5 part of salt, 0.3-0.8 part of compound essence and 0.1-0.3 part of antioxidant.
10. A coconut ash ice cream: the preparation process comprises the following steps:
(1) manufacturing a crisp cone: and (3) placing the black carbon crispy cone in an ice cream mold, and spraying chocolate on the inner layer of the black carbon crispy cone, wherein the spraying temperature is 45-55 ℃, the spraying thickness of the chocolate at the bottom of the crispy cone is 1.5-2.5cm, and the thickness of the chocolate at the edge is 0.1-0.3 cm.
(2) Pretreatment of coconut extract: placing the prepared coconut oil and desiccated coconut in a stirring kettle, adding tea polyphenol: the phytic acid is prepared according to the following steps of 1-2: 3-5, heating to 40-50 ℃, stirring and controlling 1800r/min for 60-80min, (3) mixing, (4) sterilizing, (5) homogenizing, (6) aging, (7) freezing and (8) finishing.
Filling the frozen ice cream into the chocolate-lined crispy cone manufactured in the step 1, then putting the crispy cone into a quick-freezing tunnel tray for quick freezing, keeping the quick-freezing time for 15-20min, coating chocolate, then sticking shredded coconut stuffing, covering an outer paper sleeve and a plastic support, covering a plastic cover, and refrigerating to obtain the coconut ash ice cream.
The invention has the advantages that:
(1) the effective components of the coconut oil, such as vitamin E, tocotrienol, polyphenol and various saturated fatty acids, can achieve good effects of beautifying, caring hair and improving skin luster.
(2) The special process for extracting the coconut oil from the coconut meat can reduce the loss of effective components in the coconut oil, and the contents of vitamin E, tocotrienol and polyphenol in the coconut oil can be ensured not to be damaged.
(3) The composite stabilizer added in the invention is formed by mixing gelatin, konjac gum and guar gum according to a ratio, has better stabilizing effect on milk casein compared with a single stabilizer, reduces the wetting rate of the melted ice cream on the crispy cone, and increases the crisp feeling of the crispy cone.
(4) The process adopted by the invention extracts and activates the coconut ash in the coconut shells, so that the granularity of the coconut ash is 6000-plus 9000 meshes, the coconut ash is integrated with the prepared ice cream, the ice cream is effectively dyed black, the coconut ash is integrated with a black crispy cone, the appearance is beautiful, the granular feeling is greatly reduced, and the solid feeling is enhanced. The coconut-flavored ice cream prepared by the invention is rich in coconut flavor, rich in nutrition and solid in taste, and has the health-care effects of helping digestion, removing toxins and relieving constipation.
(5) According to the manufacturing process, chocolate with a certain thickness is sprayed into the special crispy cone, the crispy cone can be prevented from being softened in hot weather, the corresponding temperature and the corresponding cooling time are kept in the cooling process, and the shredded coconut stuffing is attached within the specified time, so that the shredded coconut stuffing is not easy to fall off, and good taste experience can be brought to customers.
The specific implementation mode is as follows:
example 1: a coconut ash ice cream: the preparation method comprises the following steps:
(1) preparation of coconut oil: removing shell of coconut, taking out coconut meat, pulverizing, sieving to control particle size at 40 mesh, subpackaging in extraction kettle to control pressure in the kettle at 30MPa and 40 deg.C, stirring at 1250r/min for 45min, and introducing food grade CO2The stirring speed is changed to 650r/min, the gas flow is controlled to be 17.5L/h, the stirring speed is kept for 40min, the pressure relief is started, the separation pressure is kept at 7.5Mpa, the separation temperature is 35 ℃, and the coconut meat extract coconut oil is obtained by filtration.
(2) Preparing natural coconut ash: selecting coconut shells, placing the coconut shells in a constant-temperature oven at 125 ℃ for 1.25h, placing the dried coconut shells in a carbonization furnace, heating to 275 ℃, igniting the coconut shells below the carbonization furnace to carbonize and burn the coconut shells, keeping the coconut shells for 45min, naturally cooling to 110 ℃, keeping the temperature for 2h, heating to 475 ℃, keeping the temperature for 1.5h, and naturally cooling to obtain carbonized coconut ash, placing the coconut ash cooled to room temperature in a 2L ball mill, mixing high-chromium steel ball grinding balls with the diameters of 1cm, 1.5cm and 2cm according to the weight ratio of 2:5:3, adding the high-chromium steel balls into the high-chromium steel ball grinding balls with the total weight of 2.5kg, grinding for 1.5h, and grinding the coconut ash into coarse powder with the mesh of 250; preparing fine powder: adding the prepared coarse powder into a 2L ball mill, adding water accounting for 15% of the total weight of carbon black, preparing carbon slurry, mixing high-chromium steel ball grinding balls with the diameters of 2mm, 3mm and 5mm according to the weight ratio of 2:5:3, adding 2.5kg of the total weight of the high-chromium steel balls, and grinding for 2.5h to obtain the fine coconut ash powder with the mesh number of 8000.
(3) Manufacturing a crisp cone: and (3) placing the black carbon crispy cone in an ice cream mold, and spraying chocolate on the inner layer of the black carbon crispy cone, wherein the spraying temperature is 50 ℃, the spraying thickness of the chocolate at the bottom of the crispy cone is 2.0cm, and the thickness of the chocolate at the edge is 0.2 cm.
(4) Coconut oil pretreatment: placing the prepared coconut oil and desiccated coconut in a stirring kettle, adding tea polyphenol: phytic acid is prepared according to the following steps of 1.5: 4, heating to 40-50 ℃, stirring at 1700r/min, and keeping for 70 min.
(5) Mixing materials: 125 parts of white granulated sugar, 75 parts of skim milk powder, 25 parts of whole milk powder, 40 parts of cream, 20 parts of condensed milk, 60 parts of coconut oil, 60 parts of coconut milk, 12.5 parts of desalted whey powder, 60 parts of desiccated coconut, 15 parts of golden cream, 1 part of stabilizer, 20 parts of fresh eggs, 4 parts of natural coconut ash, 2.5 parts of monoglyceride, 1 part of thickener, 0.02 part of monosodium glutamate, 0.03 part of ethyl malt, 0.3 part of salt and 0.5 part of compound essence, adding the materials into a mixing tank, setting the stirring speed to 1450r/min, and stirring for 35 min; the stabilizer is gelatin: konjac glucomannan: guar gum 3:3:4, and the thickening agent is CMC: agar: the sodium alginate is mixed according to the weight ratio of 3:4:4, and the composite essence is natural coconut essence: natural desiccated coconut essence: the natural fresh milk essence is prepared by mixing the components in a weight ratio of 1.5:2.5: 3.5.
(6) Sterilization
Sterilizing the mixture at 83 deg.C for 28 min.
(7) Homogenizing
Sterilizing, homogenizing with high pressure homogenizer at 68 deg.C under 12-14Mpa for 28min, and cooling to 2 deg.C with plate exchanger.
(8) Aging of
And cooling, and aging in an aging cylinder at 4 deg.C for 10 hr.
(9) Congelation
And (4) freezing the aged semi-finished product at-4 ℃ and under 3 Mpa.
(10) Finished product
Filling the frozen ice cream into the chocolate-lined crispy cone manufactured in the step 3, then putting the crispy cone into a quick-freezing tunnel tray for quick freezing, keeping the quick-freezing time at 15-20min, coating chocolate, then sticking shredded coconut stuffing within 3s, sleeving an outer paper sleeve and a plastic support, covering a plastic cover, and refrigerating at the temperature of-22 ℃ to obtain the coconut ash ice cream.
Example 2: a coconut ash ice cream: the preparation method comprises the following steps:
(1) preparation of coconut oil: removing shell of coconut, taking out coconut meat, pulverizing, sieving with 30 mesh sievePlacing into an extraction kettle, controlling the pressure in the kettle to be 20MPa, the temperature in the kettle to be 30 ℃, stirring at a speed of 1000r/min, stirring for 30min, and introducing food-grade CO2The stirring speed is changed to 500r/min, the gas flow is controlled to be 15L/h, the stirring speed is kept for 30min, the pressure relief is started, the separation pressure is kept at 5Mpa, the separation temperature is 30 ℃, and the coconut meat extract coconut oil is obtained by filtration.
(2) Preparing natural coconut ash: selecting coconut shells, placing the coconut shells in a constant-temperature oven at 100 ℃ for 1h, placing the dried coconut shells in a carbonization furnace, heating to 250 ℃, igniting the coconut shells under the carbonization furnace, performing carbonization and combustion for 30min, naturally cooling to 100 ℃, keeping the temperature for 2h, heating to 450 ℃, keeping the temperature for 1.5h, and naturally cooling to obtain carbonized coconut ash, placing the coconut ash cooled to room temperature in a 2L ball mill, mixing high-chromium steel ball grinding balls with the diameters of 1cm, 1.5cm and 2cm according to the weight ratio of 2:5:3, adding the high-chromium steel balls into the high-chromium steel balls with the total weight of 2kg, grinding for 1h, and grinding the coconut ash into coarse powder with the mesh size of 200 mesh; preparing fine powder: adding the prepared coarse powder into a 2L ball mill, adding water accounting for 10% of the total weight of carbon black to prepare carbon slurry, mixing high-chromium steel ball grinding balls with the diameters of 2mm, 3mm and 5mm according to the weight ratio of 2:5:3, adding 2.5kg of the total weight of the high-chromium steel balls, and grinding for 2.5h to obtain the coconut ash fine powder with the mesh number of 7600 meshes.
(3) Manufacturing a crisp cone: and (3) placing the black carbon crispy cone in an ice cream mold, and spraying chocolate on the inner layer of the black carbon crispy cone, wherein the spraying temperature is 45 ℃, the spraying thickness of the chocolate at the bottom of the crispy cone is 1.5cm, and the thickness of the chocolate at the edge is 0.1 cm.
(4) Coconut oil pretreatment: placing the prepared coconut oil and desiccated coconut in a stirring kettle, adding tea polyphenol: the phytic acid is prepared according to the following steps of 1: 3, heating to 40 ℃, and stirring and controlling 1600r/min for 60 min.
(5) Mixing materials: 100 parts of white granulated sugar, 50 parts of skim milk powder, 20 parts of whole milk powder, 30 parts of cream, 10 parts of condensed milk, 40 parts of coconut oil, 40 parts of coconut milk, 10 parts of desalted whey powder, 50 parts of desiccated coconut, 10 parts of golden cream, 0.5 part of stabilizer, 10 parts of fresh eggs, 3 parts of natural coconut ash, 2 parts of monoglyceride, 0.5 part of thickener, 0.01 part of monosodium glutamate, 0.01 part of ethyl malt, 0.1 part of salt and 0.3 part of composite essence, adding the materials into a mixing tank, and setting the stirring speed to be 1300 r/min. Stirring for 30 min; the stabilizer is gelatin: konjac glucomannan: guar gum 2:2:3, and the thickening agent is CMC: agar: the sodium alginate is mixed according to the weight ratio of 1:2:3, and the composite essence is natural coconut essence: natural desiccated coconut essence: the natural fresh milk essence is prepared by mixing the components in a weight ratio of 1:2: 3.
(6) Sterilization
Sterilizing the mixture at 80 deg.C for 25 min.
(7) Homogenizing
Sterilizing, homogenizing with high pressure homogenizer at 65 deg.C under 12Mpa for 20min, and cooling to 0 deg.C with plate exchanger.
(8) Aging of
And cooling, and aging in an aging cylinder at 4 deg.C for 8 hr.
(9) Congelation
And (4) freezing the aged semi-finished product at-5 ℃ and 0 Mpa.
(10) Finished product
Filling the frozen ice cream into the chocolate-lined crispy cone manufactured in the step 3, then putting the crispy cone into a quick-freezing tunnel tray for quick freezing, keeping the quick-freezing time for 15min, coating chocolate, then sticking shredded coconut stuffing within 1s, covering an outer paper sleeve and a plastic support, covering a plastic cover, and refrigerating at the temperature of-22 ℃ to obtain the coconut ash ice cream.
Example 3: a coconut ash ice cream: the preparation method comprises the following steps:
(1) preparation of coconut oil: removing shell of coconut, taking out coconut meat, pulverizing, sieving to 50 mesh, subpackaging in extraction kettle, controlling the pressure in the kettle at 50MPa and the temperature in the kettle at 50 deg.C, stirring at 1500r/min for 60min, introducing food grade CO2The stirring speed is changed to 800r/min, the gas flow is controlled to be 20L/h, the stirring speed is kept for 50min, the pressure relief is started, the separation pressure is kept at 10Mpa, the separation temperature is 40 ℃, and the coconut meat extract coconut oil is obtained by filtration.
(2) Preparing natural coconut ash: selecting coconut shells, placing the coconut shells in a constant-temperature oven at 150 ℃ for 1.5h, placing the dried coconut shells in a carbonization furnace, heating to 300 ℃, keeping the coconut shells below the carbonization furnace to be ignited for carbonization and combustion, keeping the coconut shells to be combusted for 60min, naturally cooling to 120 ℃, keeping the temperature for 2h, heating to 500 ℃, keeping the temperature for 1.5h, naturally cooling to obtain carbonized coconut ash, placing the coconut ash cooled to room temperature in a 2L ball mill, mixing high-chromium steel ball grinding balls with the diameters of 1cm, 1.5cm and 2cm according to the weight ratio of 2:5:3, adding the high-chromium steel balls into the high-chromium steel ball grinding for 1h, grinding the coconut ash into coarse powder with the mesh of 300, and preparing the fine powder: adding the prepared coarse powder into a 2L ball mill, adding water accounting for 20% of the total weight of carbon black, preparing carbon slurry, mixing high-chromium steel ball grinding balls with the diameters of 2mm, 3mm and 5mm according to the weight ratio of 2:5:3, adding 3kg of the high-chromium steel balls, drying to remove water, and grinding for 3h to obtain the fine coconut ash powder with the mesh number of 8500.
(3) Manufacturing a crisp cone: and (3) placing the black carbon crispy cone in an ice cream mold, and spraying chocolate on the inner layer of the black carbon crispy cone, wherein the spraying temperature is 55 ℃, the spraying thickness of the chocolate at the bottom of the crispy cone is 2.5cm, and the thickness of the chocolate at the edge is 0.3 cm.
(4) Coconut oil pretreatment: placing the prepared coconut oil and desiccated coconut in a stirring kettle, adding tea polyphenol: the phytic acid is as follows: 5, heating to 50 ℃, and stirring at 1800r/min for 80 min.
(5) Mixing materials: 150 parts of white granulated sugar, 100 parts of skim milk powder, 30 parts of whole milk powder, 50 parts of cream, 30 parts of condensed milk, 80 parts of coconut oil, 80 parts of coconut milk, 15 parts of desalted whey powder, 70 parts of desiccated coconut, 20 parts of golden cream, 1.5 parts of stabilizer, 30 parts of fresh eggs, 5 parts of natural coconut ash, 3 parts of monoglyceride, 1.5 parts of thickener, 0.03 part of monosodium glutamate, 0.05 part of ethyl malt, 0.5 part of salt and 0.8 part of compound essence, and the materials are added into a mixing tank, and the stirring speed is set to 1600 r/min. Stirring for 40 min; the stabilizer is gelatin: konjac glucomannan: guar gum 4:4:5, and the thickening agent is CMC: agar: the sodium alginate is mixed according to the weight ratio of 4:5:5, and the composite essence is natural coconut essence: natural desiccated coconut essence: the natural fresh milk essence is prepared by mixing 2:3:4 in weight ratio.
(6) Sterilization
Sterilizing the mixture at 85 deg.C for 30 min.
(7) Homogenizing
Sterilizing, homogenizing with high pressure homogenizer at 70 deg.C under 14Mpa for 30min, and cooling to 4 deg.C with plate exchanger.
(8) Aging of
And cooling, and aging in an aging cylinder at 6 deg.C for 12 hr.
(9) Congelation
And (4) freezing the aged semi-finished product at-3 ℃ and 5 Mpa.
(10) Finished product
Filling the frozen ice cream into the chocolate-lined crispy cone manufactured in the step 3, then putting the crispy cone into a quick-freezing tunnel tray for quick freezing, keeping the quick-freezing time at 20min, coating chocolate, then sticking shredded coconut stuffing within 5s, covering an outer paper sleeve and a plastic support, covering a plastic cover, and refrigerating at the temperature of-22 ℃ to obtain the coconut ash ice cream.
Example 4: a coconut ash ice cream: the preparation method comprises the following steps:
(1) preparation of coconut oil: removing shell of coconut, taking out coconut meat, pulverizing, sieving to control particle size at 20 mesh, subpackaging in extraction kettle to control pressure in the kettle at 20MPa, temperature in the kettle at 70 deg.C, stirring at speed of 1900r/min, stirring for 25min, introducing food grade CO2Changing the stirring speed to 900r/min, controlling the gas flow to 25L/h, keeping for 60min, starting to relieve the pressure, keeping the separation pressure at 15Mpa and the separation temperature at 45 ℃, and filtering to obtain coconut oil which is a coconut meat extract.
(2) Preparing natural coconut ash: selecting coconut shells, placing the coconut shells in a constant-temperature oven at 160 ℃ for 2h, placing the dried coconut shells in a carbonization furnace, heating to 350 ℃, igniting the coconut shells below the carbonization furnace to carbonize and combust the coconut shells, keeping the coconut shells for 70min, naturally cooling to 130 ℃, keeping the temperature for 2.5h, heating to 600 ℃, keeping the temperature for 0.5h, and naturally cooling to obtain carbonized coconut ash, placing the coconut ash cooled to room temperature in a 2L ball mill, mixing high-chromium steel ball grinding balls with the diameters of 1cm, 1.5cm and 2cm according to the weight ratio of 2:5:3, adding the high-chromium steel balls with the total weight of 3kg, grinding for 1h, and grinding the coconut ash into coarse powder with the mesh size of 300; preparing fine powder: adding the prepared coarse powder into a 2L ball mill, adding water accounting for 20% of the total weight of carbon black, preparing carbon slurry, mixing grinding balls of high-chromium steel balls with the diameters of 2mm, 3mm and 5mm according to the weight ratio of 2:5:3, adding 1.5kg of the total weight of the high-chromium steel balls, drying to remove water, and grinding for 3 hours to obtain coconut ash fine powder with the mesh number of 5000 meshes.
(3) Manufacturing a crisp cone: and (3) placing the black carbon crispy cone in an ice cream mold, and spraying chocolate on the inner layer of the black carbon crispy cone, wherein the spraying temperature is 45 ℃, the spraying thickness of the chocolate at the bottom of the crispy cone is 1.0cm, and the thickness of the chocolate at the edge is 0.1 cm.
(4) Coconut oil pretreatment: placing the prepared coconut oil and desiccated coconut in a stirring kettle, adding tea polyphenol: the phytic acid is prepared according to the following steps of 1: 7, heating to 60 ℃, and keeping stirring at 1900r/min for 90 min.
(5) Mixing materials: 160 parts of white granulated sugar, 110 parts of skim milk powder, 40 parts of whole milk powder, 55 parts of cream, 35 parts of condensed milk, 85 parts of coconut oil, 90 parts of coconut milk, 15 parts of desalted whey powder, 70 parts of desiccated coconut, 20 parts of golden cream, 30 parts of fresh eggs, 6 parts of natural coconut ash, 3 parts of monoglyceride, 0.03 part of monosodium glutamate, 0.05 part of ethyl malt, 0.5 part of salt and 0.8 part of compound essence, adding the materials into a mixing tank, and setting the stirring speed to be 1700 r/min. Stirring for 45 min.
(6) Sterilization
Sterilizing the mixed material at 90 deg.C for 35 min.
(7) Homogenizing
Sterilizing, homogenizing with high pressure homogenizer at 75 deg.C under 15Mpa for 35min, and cooling to 5 deg.C with plate exchanger.
(8) Aging of
And cooling, and aging in an aging cylinder at 7 deg.C for 13 hr.
(9) Congelation
And (4) freezing the aged semi-finished product at-3 ℃ and 5 Mpa.
(10) Finished product
Filling the frozen ice cream into the chocolate-lined crispy cone manufactured in the step 3, then putting the crispy cone into a quick-freezing tunnel tray for quick freezing, keeping the quick-freezing time at 20min, coating chocolate, then sticking shredded coconut stuffing within 8s, covering an outer paper sleeve and a plastic support, covering a plastic cover, and refrigerating at the temperature of-22 ℃ to obtain the coconut ash ice cream.
Comparative example 1: a method for making ice cream comprises: the preparation method comprises the following steps:
the materials are changed into white granulated sugar 125, skim milk powder 75, whole milk powder 25, cream 40, condensed milk 20, desalted whey powder 12.5, golden cream 15, stabilizer 1, fresh egg 20, natural peanut shell ash 4, monoglyceride 2.5, thickener 1, monosodium glutamate 0.02, ethyl malt 0.03, salt 0.3 and compound essence 0.5.
The rest is the same as example 1.
Comparative example 2: a method for making ice cream comprises: the preparation method comprises the following steps:
the materials are changed into white granulated sugar 125, skim milk powder 75, whole milk powder 25, cream 40, condensed milk 20, desalted whey powder 12.5, golden cream 15, stabilizer 1, fresh egg 20, sunflower seed shell ash 4, monoglyceride 2.5, thickener 1, monosodium glutamate 0.02, ethyl malt 0.03, salt 0.3 and compound essence 0.5.
The rest is the same as example 1.
Comparative example 3
A method for making ice cream comprises: the preparation method comprises the following steps:
the materials are changed into white granulated sugar 125, skim milk powder 75, whole milk powder 25, cream 40, condensed milk 20, desalted whey powder 12.5, golden cream 15, stabilizer 1, fresh egg 20, rice hull ash 4, monoglyceride 2.5, thickener 1, monosodium glutamate 0.02, ethyl malt 0.03, salt 0.3 and compound essence 0.5.
The rest is the same as example 1.
1. The vitamin E in the ice cream is measured by a high performance liquid chromatograph, the tocotrienol is measured by the high performance liquid chromatograph, and the polyphenol content is measured by a Folin-Ciocalteu colorimetric method.
Table 1 the examples show the content of vitamin E, tocotrienols, polyphenols in the comparative examples.
The above data show that the vitamin E, tocotrienol, and polyphenol content is highest in example 1, and the special process employed in the present invention reduces the damage to the beneficial ingredients during the extraction of coconut oil.
2. The composite stabilizer has the stabilizing effect on the casein of cow milk.
TABLE 2 comparison of the sedimentation rate during homogenisation of the products of the various examples and comparative examples and comparison of the wetting rate of the ice cream in the molten state on the ice-cream cone
The sedimentation rate of the embodiment 1 adopting the optimal process is only 2%, the composite stabilizer and the corresponding proportion thereof are adopted, so that the stability of the ice cream crisp cone is optimal, and the wetting rate of the melted ice cream on the crisp cone is reduced, so that the ice cream crisp cone has better crisp and refreshing feeling.
3. The sensory evaluation of the coconut ash ice cream is described by 10 evaluators who have the indexes of creaminess, ice crystal feeling, graininess, viscosity, smoothness, firmness and meltability, the evaluation is 10 points, the higher the score is, the better the index is, the average value is obtained by 10 evaluators, and the result is shown in table 3.
Table 3 sensory evaluation in the respective examples and comparative examples.
The sensory evaluation of the formula and the process of the embodiment of the invention is better evaluation of cream taste, ice crystal feeling, viscosity, smoothness, firmness and meltability, and the coconut ash is ground to 8000 meshes and added as an additive, so that the granular feeling is greatly reduced and the mouthfeel is better.
4. The ice cream prepared in each example and comparative example was subjected to a melting deformation ratio in an oven at different temperatures.
Table 4 (melting rate)
5. The data of the ice cream prepared in each example are compared in the coconut stuffing preparation process.
The data are integrated to show that the coconut oil in coconut meat is extracted by adopting a special process, so that the loss of effective components in the coconut oil can be reduced, vitamin E, tocotrienol and polyphenol in the coconut oil can be guaranteed not to be damaged, the stabilizing effect of the added composite stabilizer is better than that of a single stabilizer on milk casein, the wetting rate of molten ice cream on a crisp cylinder is smaller, the coconut ash in coconut shells is extracted and activated by adopting the process, the coconut ash is integrated with the prepared ice cream, the ice cream is effectively dyed into black, the ice cream is integrated with the black crisp cylinder, the shape is beautiful, the cream taste, the ice crystal taste, the viscosity, the smoothness, the firmness and the mouth melting property are better, the granular sensation is greatly reduced, the coconut-taste ice cream prepared by adopting the process of spraying chocolate with a certain thickness in the special crisp cylinder can prevent the crisp cylinder from softening in hot weather, can bring a good taste experience to the customer.
Claims (7)
1. A coconut ash ice cream is characterized in that: the raw materials comprise coconut oil, coconut ash, desiccated coconut and coconut milk; the coconut oil is a coconut meat extract, the coconut ash is plant carbon black made of coconut shells, the coconut fiber is a coconut meat extract, the raw materials contain 0.3-1.5% of coconut ash by weight percent, and the total weight of the coconut oil, the coconut ash, the coconut pulp and the coconut fiber accounts for 20-30% of the raw materials;
the preparation method of the natural coconut ash comprises the following steps: selecting coconut shells, placing the selected coconut shells in a constant-temperature oven with the temperature of 100-plus-150 ℃ for 1-1.5h, placing the dried coconut shells in a carbonization furnace, heating to 250-plus-300 ℃, igniting the coconut shells below the carbonization furnace to perform carbonization and combustion, maintaining the combustion for 30-60min, naturally cooling to 100-plus-120 ℃, preserving the heat for 2h, then heating to 450-plus-500 ℃, naturally cooling after maintaining for 1.5h to obtain carbonized coconut ash, grinding the carbonized coconut ash to 400-plus-30000 meshes, and placing the coconut ash in cesium 157 gamma-ray for radiation sterilization treatment for 1-2 h;
the carbonized coconut ash is ground to 1000-10000 meshes, preferably to 6000-9000 meshes, and the preparation method comprises the following steps: :
(1) preparing coarse powder: putting the coconut ash cooled to room temperature into a ball mill with the specification of 2L, mixing high-chromium steel ball grinding balls with the diameters of 1cm, 1.5cm and 2cm according to the weight ratio of 2:5:3, adding the high-chromium steel balls into the high-chromium steel balls, grinding the high-chromium steel balls for 1-2h, and grinding the coconut ash into coarse powder with the particle size of 200 meshes and 300 meshes;
(2) preparing fine powder: adding the coarse powder prepared in the step 1 into a 2L ball mill, adding water accounting for 10-20% of the total weight of carbon black to prepare carbon slurry, mixing high-chromium steel ball grinding balls with the diameters of 2mm, 3mm and 5mm according to the weight ratio of 2:5:3, adding the high-chromium steel balls into the high-chromium steel balls, grinding the high-chromium steel balls for 2-3h, drying the high-chromium steel balls to remove water, and grinding the coconut ash into 6000-mesh 9000 fine powder.
2. The coconut ash ice cream of claim 1, wherein: removing shell of coconut, taking out coconut meat, pulverizing, sieving to control particle size at 30-50 mesh, subpackaging in extraction kettle, controlling pressure in the extraction kettle at 20-40MPa, temperature in the extraction kettle at 30-50 deg.C, stirring at 1000-1500r/min, stirring for 30-60min, and introducing food grade CO2The stirring speed is changed to be 500-800r/min, the gas flow is controlled to be 15-20L/h, the pressure is released after 30-50min, the separation pressure is kept at 5-10Mpa, the separation temperature is 30-40 ℃, and the coconut meat extract coconut oil is obtained by filtration.
3. The coconut ash ice cream of claim 1, wherein: the ice cream comprises the following raw materials in parts by weight: 100 portions of white granulated sugar and 150 portions of defatted milk powder, 50 portions to 100 portions of whole milk powder, 30 portions to 50 portions of cream, 10 portions to 30 portions of condensed milk, 40 portions to 80 portions of coconut oil, 40 portions to 80 portions of coconut milk, 10 portions to 15 portions of desalted whey powder, 50 portions to 70 portions of desiccated coconut, 10 portions to 20 portions of golden cream, 0.5 portion to 1.5 portions of stabilizer, 10 portions to 30 portions of fresh egg, 0.5 portion to 2 portions of natural coconut ash, 2 portions to 3 portions of monoglyceride, 0.5 portion to 1.5 portions of thickener, 0.01 portion to 0.03 portion of monosodium glutamate, 0.01 portion to 0.05 portion of ethyl malt, 50 portions to 100 portions of chocolate, 0.1 portion to 0.5 portion of salt, 0.3 portion to 0.8 portion of compound essence and 0.1 portion to 0.3 portion of antioxidant.
4. The coconut ash ice cream of claim 3, wherein: the stabilizer is gelatin: konjac glucomannan: the guar gum is prepared from 2-4 parts by weight: 2-4; 3-5, wherein the thickening agent is CMC: agar: the sodium alginate is mixed according to the weight ratio of 2-4:3-5:3-5, and the composite essence is natural coconut essence: natural desiccated coconut essence: the natural fresh milk essence is prepared by combining 1-2:2-3:3-4 by weight, and the antioxidant is prepared by mixing tea polyphenol and phytic acid according to the proportion of 1-2: 3-5, mixing.
5. The coconut ash ice cream of any one of claims 1 to 4, wherein: the preparation process comprises the following steps:
(1) manufacturing a crisp cone: placing the black carbon crispy cylinder in an ice cream mold, and spraying chocolate on the inner layer of the black carbon crispy cylinder, wherein the spraying temperature is 45-55 ℃, the spraying thickness of the chocolate at the bottom of the crispy cylinder is 1.5-2.5cm, and the thickness of the chocolate at the edge is 0.1-0.3 cm;
(2) pretreatment of coconut extract: placing the prepared coconut oil and desiccated coconut in a stirring kettle, adding tea polyphenol: the phytic acid is prepared according to the following steps of 1-2: 3-5, heating to 40-50 ℃, stirring and controlling 1800r/min for 60-80 min; (3) mixing materials: 100-150 parts of white granulated sugar, 50-100 parts of skim milk powder, 20-30 parts of whole milk powder, 30-50 parts of dilute cream, 10-30 parts of condensed milk, 40-80 parts of coconut oil, 40-80 parts of coconut milk, 10-15 parts of desalted whey powder, 50-70 parts of desiccated coconut, 10-20 parts of golden cream, 0.5-1.5 parts of stabilizer, 10-30 parts of fresh eggs, 3-5 parts of natural coconut ash, 2-3 parts of monoglyceride, 0.5-1.5 parts of thickener, 0.01-0.03 part of monosodium glutamate, 0.01-0.05 part of ethyl malt, 0.1-0.5 part of salt and 0.3-0.8 part of composite essence, the materials are added into a mixing tank, the mixing speed is set at 1300-;
(4) sterilization
Sterilizing the mixed material at 80-85 deg.C for 25-30 min;
(5) homogenizing
Homogenizing with a high pressure homogenizer at 65-70 deg.C under 12-14Mpa for 20-30min, and cooling to 0-4 deg.C with a plate exchanger;
(6) aging of
Cooling, aging in an aging tank at 2-6 deg.C for 8-12 hr;
(7) congelation
Freezing the aged semi-finished product at-5 to-3 deg.C under 0-5 Mpa;
(8) finished product
Filling the frozen ice cream into the chocolate-lined crispy cone manufactured in the step 1, then putting the ice cream into a quick-freezing tunnel tray for quick freezing, keeping the quick-freezing time at 15-20min, sticking shredded coconut stuffing within 1-5s after coating chocolate, sleeving an outer paper sleeve and a plastic support, covering a plastic cover, and refrigerating at the temperature of-22 ℃ to obtain the coconut ash ice cream.
6. A coconut ash ice cream according to any one of claims 1 to 5 wherein: the raw materials comprise coconut oil, coconut ash, coconut milk and desiccated coconut; the coconut oil is coconut meat extract, the coconut ash is plant carbon black made of coconut shells, and the coconut meat is coconut meat extract; the raw materials comprise 0.3 to 1.5 weight percent of coconut ash, and the total weight of the coconut oil, the coconut ash, the coconut milk and the desiccated coconut accounts for 20 to 30 percent of the raw materials; wherein the coconut ash is ground to 1000-10000 meshes; the rest auxiliary materials in the raw materials comprise, by weight, 100-150 parts of white granulated sugar, 50-100 parts of skimmed milk powder, 20-30 parts of whole milk powder, 30-50 parts of dilute cream, 10-30 parts of condensed milk, 40-80 parts of coconut oil, 40-80 parts of coconut milk, 10-15 parts of desalted whey powder, 50-70 parts of coconut paste, 10-20 parts of golden cream, 0.5-1.5 parts of stabilizer, 10-30 parts of fresh eggs, 0.5-2 parts of natural coconut ash, 2-3 parts of monoglyceride, 0.5-1.5 parts of thickener, 0.01-0.03 part of monosodium glutamate, 0.01-0.05 part of ethyl malt, 50-100 parts of chocolate, 0.1-0.5 part of salt, 0.3-0.8 part of compound essence and 0.1-0.3 part of antioxidant.
7. The coconut ash ice cream of claim 6, wherein: the preparation process comprises the following steps:
(1) manufacturing a crisp cone: placing the black carbon crispy cylinder in an ice cream mold, and spraying chocolate on the inner layer of the black carbon crispy cylinder, wherein the spraying temperature is 45-55 ℃, the spraying thickness of the chocolate at the bottom of the crispy cylinder is 1.5-2.5cm, and the thickness of the chocolate at the edge is 0.1-0.3 cm;
(2) pretreatment of coconut extract: placing the prepared coconut oil and desiccated coconut in a stirring kettle, adding tea polyphenol: the phytic acid is prepared according to the following steps of 1-2: 3-5, heating to 40-50 ℃, stirring and controlling 1800r/min for 60-80 min;
(3) mixing, (4) sterilizing, (5) homogenizing, (6) aging, (7) freezing, and (8) finishing;
filling the frozen ice cream into the chocolate-lined crispy cone manufactured in the step 1, then putting the crispy cone into a quick-freezing tunnel tray for quick freezing, keeping the quick-freezing time for 15-20min, coating chocolate, then sticking shredded coconut stuffing, covering an outer paper sleeve and a plastic support, covering a plastic cover, and refrigerating to obtain the coconut ash ice cream.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611106874 | 2016-12-06 | ||
| CN2016111068740 | 2016-12-06 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107624945A CN107624945A (en) | 2018-01-26 |
| CN107624945B true CN107624945B (en) | 2021-09-07 |
Family
ID=61101243
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710856947.6A Active CN107624945B (en) | 2016-12-06 | 2017-09-21 | Coconut ash ice cream |
| CN201710856946.1A Pending CN107811108A (en) | 2016-12-06 | 2017-09-21 | A kind of coconut ash manufacturing method of ice cream |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710856946.1A Pending CN107811108A (en) | 2016-12-06 | 2017-09-21 | A kind of coconut ash manufacturing method of ice cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN107624945B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107047918A (en) * | 2017-06-07 | 2017-08-18 | 岭南师范学院 | A kind of Roselle mousse fragile preserred egg cylinder and preparation method thereof |
| CN112754008A (en) * | 2019-10-21 | 2021-05-07 | 赣州市倞华菲尔雪食品有限公司 | Navel orange flavor snow rice dumpling and preparation method thereof |
| CN113115828B (en) * | 2019-12-31 | 2024-03-01 | 丰益(上海)生物技术研发中心有限公司 | Grease composition containing coconut milk and preparation method thereof |
| CN111406825A (en) * | 2020-04-28 | 2020-07-14 | 贠海峰 | Coconut ice cream and preparation method thereof |
| 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 |
| CN113519853A (en) * | 2021-06-09 | 2021-10-22 | 江西邦泰绿色生物合成生态产业园发展有限公司 | Nmn wild cherry polypeptide anti-aging composite preparation beneficial to absorption |
| 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 |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060204626A1 (en) * | 2005-03-08 | 2006-09-14 | Talbot Michael L | Method and apparatus for decorating confectioneries |
| CN101524099A (en) * | 2009-04-15 | 2009-09-09 | 中国热带农业科学院椰子研究所 | Method of utilizing supercritical CO2 extraction technology to prepare primitive coconut oil |
| CN102874803A (en) * | 2011-07-12 | 2013-01-16 | 栾清杨 | Preparation technology of active carbon for active carbon sheet materials |
| CN105558215B (en) * | 2014-10-08 | 2020-03-27 | 内蒙古伊利实业集团股份有限公司 | Chocolate composition and ice cream cone sprayed with chocolate composition |
| CN104856137A (en) * | 2015-05-14 | 2015-08-26 | 遂昌县浙农食品开发有限公司 | Carbon black peanut, carbon black cashew nut and preparation method therefor |
| CN105124128A (en) * | 2015-09-24 | 2015-12-09 | 胡方芽 | Method for preparing ice cream by adopting camel milk |
| CN106276908B (en) * | 2015-12-02 | 2018-02-06 | 临泉县泉河纳米植物新材料有限公司 | A kind of nanometer plant carbon black and preparation method thereof |
| CN107156423B (en) * | 2017-07-20 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream with ultrahigh protein content and preparation method thereof |
-
2017
- 2017-09-21 CN CN201710856947.6A patent/CN107624945B/en active Active
- 2017-09-21 CN CN201710856946.1A patent/CN107811108A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| CN107811108A (en) | 2018-03-20 |
| CN107624945A (en) | 2018-01-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107624945B (en) | Coconut ash ice cream | |
| CN104187283A (en) | Wheat paste capable of clearing and eliminating inflammation, and preparation method thereof | |
| CN103103093B (en) | Silkworm chrysalis cordyceps mulberry wine and preparation method thereof | |
| CN102389142A (en) | Processing method of black waxy corn beverage | |
| CN103783232A (en) | Instant medlar coffee powder preparation method | |
| CN103404568A (en) | Rhizoma chuanxiong shrimp shell biscuits and preparation method thereof | |
| CN104872364A (en) | Lycium chinense fruit cake and making method thereof | |
| KR101280877B1 (en) | The manufacturing method of prune chocolate and it's method | |
| CN103103092B (en) | Silkworm male moth mulberry wine as well as preparation method thereof | |
| CN104106710A (en) | Buckwheat tea paste with mango flavor and preparation method thereof | |
| CN103431125A (en) | Method for preparing refreshing okra tea | |
| CN103103089B (en) | Silkworm chrysalis cordyceps bombyx wine and manufacturing method thereof | |
| CN104026362B (en) | A kind of invigorating the spleen pig feed and preparation method thereof | |
| CN100551261C (en) | A kind of Fructus Mori health promotion noodles | |
| KR101254722B1 (en) | Manufacturing method of waxy corn latte using roasting-waxy corn powder | |
| CN107373008A (en) | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice | |
| CN103315091A (en) | Production method of spleen strengthening and digestion promoting tea | |
| CN103583760A (en) | Production formula of Lycium ruthenicum Murr coffee, and production technology of Lycium ruthenicum Murr coffee | |
| CN102742881A (en) | Method for producing red-date-flavor donkey-hide gelatin peanuts | |
| CN102028089A (en) | Ice cream or ice cream bar of cactus and mung bean | |
| CN102067937A (en) | Red bean flour egg cone and preparation method thereof | |
| CN108936094A (en) | A kind of cray special feed and cultural method improving survival rate | |
| CN109868201A (en) | Has effects that assembled alcoholic drinks of invigorating qi and dredging collateral and preparation method thereof | |
| CN103535631A (en) | Broad bean cake and processing method thereof | |
| CN104187044A (en) | Appetizing palatable pig feed and preparing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |