CN107811108A - A kind of coconut ash manufacturing method of ice cream - Google Patents
A kind of coconut ash manufacturing method of ice cream Download PDFInfo
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- CN107811108A CN107811108A CN201710856946.1A CN201710856946A CN107811108A CN 107811108 A CN107811108 A CN 107811108A CN 201710856946 A CN201710856946 A CN 201710856946A CN 107811108 A CN107811108 A CN 107811108A
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- coconut
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- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 152
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 151
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 54
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 77
- 235000019219 chocolate Nutrition 0.000 claims abstract description 19
- 239000002002 slurry Substances 0.000 claims abstract description 18
- 239000006071 cream Substances 0.000 claims abstract description 15
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 14
- 239000003240 coconut oil Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 7
- 150000001875 compounds Chemical class 0.000 claims abstract description 7
- -1 ethyl malt Chemical compound 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 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 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 7
- 239000002562 thickening agent Substances 0.000 claims abstract description 7
- 235000008939 whole milk Nutrition 0.000 claims abstract description 7
- 239000005862 Whey Substances 0.000 claims abstract description 6
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 6
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 6
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 6
- 239000003381 stabilizer Substances 0.000 claims abstract description 6
- 241000737241 Cocos Species 0.000 claims abstract 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 claims description 63
- 238000002156 mixing Methods 0.000 claims description 39
- 238000002360 preparation method Methods 0.000 claims description 30
- 238000010792 warming Methods 0.000 claims description 23
- 239000003610 charcoal Substances 0.000 claims description 21
- 239000006229 carbon black Substances 0.000 claims description 19
- 238000004380 ashing Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 230000032683 aging Effects 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 15
- 239000000047 product Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 230000003078 antioxidant effect Effects 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 claims description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 5
- 235000013824 polyphenols Nutrition 0.000 claims description 5
- 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 3
- 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 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 238000013329 compounding Methods 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 229940068041 phytic acid Drugs 0.000 claims description 3
- 235000002949 phytic acid Nutrition 0.000 claims description 3
- 239000000467 phytic acid Substances 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
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- 238000003756 stirring Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 238000000498 ball milling Methods 0.000 claims 4
- 229910000831 Steel Inorganic materials 0.000 claims 2
- 239000010959 steel Substances 0.000 claims 2
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- 238000007670 refining Methods 0.000 claims 1
- 239000007787 solid Substances 0.000 abstract description 5
- 238000000605 extraction Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 8
- 235000007164 Oryza sativa Nutrition 0.000 description 8
- 235000009566 rice Nutrition 0.000 description 8
- 235000017060 Arachis glabrata Nutrition 0.000 description 6
- 244000105624 Arachis hypogaea Species 0.000 description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 description 6
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- 235000017166 Bambusa arundinacea Nutrition 0.000 description 6
- 235000017491 Bambusa tulda Nutrition 0.000 description 6
- 241001330002 Bambuseae Species 0.000 description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 6
- 239000011425 bamboo Substances 0.000 description 6
- 235000020232 peanut Nutrition 0.000 description 6
- 238000000227 grinding Methods 0.000 description 5
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- 235000019615 sensations Nutrition 0.000 description 5
- 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 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 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 2
- 206010028813 Nausea Diseases 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
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- 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 description 2
- 239000010903 husk Substances 0.000 description 2
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- 230000001151 other effect Effects 0.000 description 2
- 235000003441 saturated fatty acids Nutrition 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 229930003802 tocotrienol Natural products 0.000 description 2
- 239000011731 tocotrienol Substances 0.000 description 2
- 229940068778 tocotrienols Drugs 0.000 description 2
- 235000019148 tocotrienols Nutrition 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
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- 238000010612 desalination reaction Methods 0.000 description 1
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- 230000037213 diet Effects 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
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- 238000009413 insulation Methods 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
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- 235000019198 oils Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—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
Abstract
The invention discloses a kind of coconut ash manufacturing method of ice cream, using coconut oil, coconut ash, coconut palm slurry, shredded coconut stuffing raw material, along with raw materials such as 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, antioxidants.Coconut ash in technique that the present invention uses extraction cocoanut shell, its granularity is kept to be combined together with obtained ice cream in 8000 mesh, it is effectively black by ice cream dye, combined together with black crispy cone, profile is beautiful, strengthens solid sense, soapy feeling has wide prospect for sales.
Description
Technical field
The present invention relates to a kind of coconut ash manufacturing method of ice cream, belong to food processing field.
Background technology
Scape technology
Hainan is geographical and weather conditions are especially suitable for coco growth, and coconut yield and quality hold a safe lead other countries, praised
For " island of coconut ".Coconut oil is one of natural prodcuts most characteristic in the market.Coconut oil is described as " eatable
Cosmetics, the oil of beauty ", there is the history of 3000 in Southeast Asia, either external application is still taken orally, often feeding coconut
Oil can be with skin maintenance, hair care and other effects, wherein a variety of saturated fatty acids such as active ingredient vitamin E, tocotrienols, polyphenol
There is 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.
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 manufacturing method of ice cream, using coconut oil, coconut ash, coconut palm
Rong is raw material, along with white granulated sugar, skimmed milk power, whole milk powder, dilute cream, condensed milk, desalted whey powder, golden product Huang cream, steady
Determine the raw materials such as agent, fresh hen egg, monoglyceride, thickener, monosodium glutamate, ethyl malt, chocolate, salt, compound essence, antioxidant,
Control its granularity to be combined together with obtained ice cream in 6000-9000 mesh, be effectively black by ice cream dye, with
Black crispy cone 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 manufacturing method of ice cream：Containing coconut ash in raw material, the coconut ash is planted made of cocoanut shell
Thing carbon black, the coconut ash 0.3-2.5% containing percentage by weight in raw material, the coconut ash are ground to 400-30000 mesh.
2nd, a kind of coconut ash manufacturing method of ice cream：The preparation method of natural coconut ash is：Selected cocoanut shell, puts
The 1-1.5h in the constant temperature oven that temperature is 100-150 DEG C, the cocoanut shell after drying are placed in retort, are warming up to 250-300
DEG C it is maintained at below retort to ignite and allows its charing burning, keeps burning 30-60min, naturally cool to 100-120 DEG C, insulation
2h, then 450-500 DEG C is warming up to, natural cooling after 1.5h is kept, the coconut ash after being carbonized.
3rd, a kind of coconut ash manufacturing method of ice cream：Coconut ash is ground to 400-1000 mesh, specific preparation method is：
The coconut ash that will be cooled to room temperature is put into the ball mill that specification is 2L, by a diameter of 1.5cm, 2cm, 2.5cm 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, 40-80min is ground, by coconut
Ashing is into 400-1000 mesh.
4th, a kind of coconut ash manufacturing method of ice cream：Coconut ash is ground to 1000-3000 mesh, specific preparation method
For：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, 2.0cm Gao Ge
Steel ball grinding ball is 3 according to weight ratio:4:3 mixing, it is 2-3kg that the high chrome ball, which adds gross weight, grinds 50-70min, will
Coconut ashing is into 1000-3000 mesh.
5th, coconut ash is ground to 3000-6000 mesh by a kind of coconut ash manufacturing method of ice cream, 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,
2.0cm high chrome ball mill ball is 3 according to weight ratio:4:3 mixing, it is 2-3kg that the high chrome ball, which adds gross weight, grinding
50-70min, by coconut ashing into 3000-6000 mesh（2）Fine powder is made：Obtained coarse powder is added in 2L ball mills, is added total
Carbon black weight 5-10% water, be made into charcoal slurry, by a diameter of 5mm, 6mm, 8mm high chrome ball mill ball according to weight ratio be 5:
3:2 mixing, it is 2-3kg that the high chrome ball, which adds gross weight, grinds 2-3h, dries moisture removal, by coconut ashing 3000-
6000 targeted fine powders.
6th, a kind of coconut ash manufacturing method of ice cream:The coconut ash is ground to 6000-15000 mesh, specific preparation side
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 0.8cm,
1.0cm, 1.5cm high chrome ball mill ball are 4 according to weight ratio:3:3 mixing, it is 2- that the high chrome ball, which adds gross weight,
3kg, 60-90min is ground, obtains coarse powder（2）Fine powder is made：Obtained coarse powder is added in 2L ball mills, adds total carbon black weight
Measure 10-15% water, be made into charcoal slurry, by a diameter of 3mm, 4mm, 6mm high chrome ball mill ball according to weight ratio be 5:3:2 is mixed
Close, it be 2-3kg that the high chrome ball, which adds gross weight, grinding 2-2.5h, is dried moisture removal, by coconut ashing into 6000-
15000 targeted fine powders.
7th, a kind of coconut ash manufacturing method of ice cream：Coconut ash is ground to 15000-30000 mesh, specific preparation method
For：（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 0.6cm,
0.8cm, 1.2cm high chrome ball mill ball are 5 according to weight ratio:2:3 mixing, it is 2- that the high chrome ball, which adds gross weight,
3kg, 70-100min is ground, obtains coarse powder；（2）Fine powder is made：Obtained coarse powder is added in 2L ball mills, adds total carbon black
Weight 5-8% water, be made into charcoal slurry, by a diameter of 2mm, 3mm, 7mm high chrome ball mill ball according to weight ratio be 5:3:2 is mixed
Close, it is 2-3kg that the high chrome ball, which adds gross weight, grinds 3-4h, dries moisture removal, obtain fine powder；（3）Superfine powder system
：Obtained coarse powder is added in 2L ball mills, adds total carbon black weight 12-18% water, charcoal slurry is made into, by a diameter of 2mm's
High chrome ball mill ball, it is 2-3kg that the high chrome ball, which adds gross weight, grinds 3-4h, dries moisture removal, obtain
The coconut ash of 15000-30000 mesh.
8th, a kind of coconut ash manufacturing method of ice cream：Ice cream is made up of the raw material of following weight proportion：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, desalination breast
Clear 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.
9th, a kind of coconut ash manufacturing method of 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 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）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.
The advantage of the invention is that：
（1）Diet of coconut oil product can with skin maintenance, hair care and other effects, wherein active ingredient vitamin E, tocotrienols,
A variety of saturated fatty acids such as polyphenol have good effect to beautifying face and moistering lotion, lifting skin gloss.
（2）The technique that the present invention uses is extracted and activates the ash of the coconut in cocoanut shell, keeps its granularity in 400-30000
It mesh, can be combined together with obtained ice cream, be effectively black by ice cream dye, combined together with black crispy cone, profile
It is beautiful, and solid sense.This ice cream coconut palm taste is strong, and mouthfeel is solid, and granular sensation is low and has aid digestion, exclusion toxin, alleviates just
Secret health-care efficacy.
Embodiment：
Embodiment 1：A kind of coconut ash manufacturing method of ice cream, it is characterised in that：Specifically preparation method is：
（1）Natural coconut ash preparation method be：Selected cocoanut shell, 1.25h in the constant temperature oven that temperature is 125 DEG C is placed in, is dried
Cocoanut shell after dry 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.
（2）Coconut ash is ground to the specific preparation method of 6000-15000 mesh and is after charing：（1）Coarse powder is made：It will be cooled to
The coconut ash of room temperature is put into the ball mill that specification is 2L, by a diameter of 0.8cm, 1.0cm, 1.5cm high chrome ball mill ball
It is 4 according to weight ratio:3:3 mixing, it is 2-3kg that the high chrome ball, which adds gross weight, grinds 60-90min, obtains coarse powder（2）
Fine powder is made：Obtained coarse powder is added in 2L ball mills, adds the water of total carbon black weight 12.5%, is made into charcoal slurry, will be a diameter of
3mm, 4mm, 6mm high chrome ball mill ball are 5 according to weight ratio:3:2 mixing, the high chrome ball add gross weight and are
2.5kg, 2.25h is ground, is dried moisture removal, by coconut ashing into 8000 targeted fine powders.
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 50 DEG C, crispy cone bottom chocolate coating thickness 2.0cm, edge chocolate thickness 0.2cm.
（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 1.5：2 antioxidants 0.2 combined, 45 DEG C are warming up to, mixing control 1700r/min keeps 70min.（3）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 1450r/min is set.Stirring
35min。
(4）Sterilization
Batch mixing thing is placed under the conditions of 83 DEG C the 28min that sterilizes.
（5）Homogeneous
Homogeneous is carried out with high pressure homogenizer after sterilizing, temperature is 68 DEG C, homogenization pressure 13Mpa, time 25min, is used after homogeneous
Plate heat exchanger is cooled to 2 DEG C.
（6）Aging
Enter aging tank after cooling and carry out aging, temperature is 4 DEG C, ageing time 10h.
（7）Congeal
Semi-finished product after aging are congealed, and temperature is -4 DEG C, pressure 3Mpa.
（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 17min, coats and is stained with shredded coconut stuffing after chocolate in 3s, 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 2：A kind of coconut ash manufacturing method of ice cream, it is characterised in that：Specifically preparation method is：
（1）Natural coconut ash preparation method be：Selected cocoanut shell, 1.25h in the constant temperature oven that temperature is 125 DEG C is placed in, is dried
Cocoanut shell after dry 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.
（2）The coconut ash is ground to 400-1000 mesh, and the method that coconut ash is ground to 400-1000 mesh after charing, it is special
Sign is：Specifically preparation method is：The coconut ash that will be cooled to room temperature is put into the ball mill that specification is 2L, will be a diameter of
1.5cm, 2cm, 2.5cm high chrome ball mill ball are 2 according to weight ratio:5:3 mixing, the high chrome ball add gross weight and are
2.5kg, 60min is ground, obtain the coconut ash of 700 mesh.
（3）Remaining is the same as embodiment 1.
Embodiment 3：A kind of coconut ash manufacturing method of ice cream, it is characterised in that：Specifically preparation method is：
（1）Natural coconut ash preparation method be：Selected cocoanut shell, 1.25h in the constant temperature oven that temperature is 125 DEG C is placed in, is dried
Cocoanut shell after dry 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.
（2）Will be cooled to room temperature coconut ash be put into specification be 2L ball mill in, by a diameter of 1cm, 1..5cm,
2.0cm high chrome ball mill ball is 3 according to weight ratio:4:3 mixing, it is 2.5kg that the high chrome ball, which adds gross weight, grinding
60min, by coconut ashing into 2000 mesh.
（3）Remaining is the same as embodiment 1.
Embodiment 4：A kind of coconut ash manufacturing method of ice cream, it is characterised in that：Specifically preparation method is：
（1）Natural coconut ash preparation method be：Selected cocoanut shell, 1.25h in the constant temperature oven that temperature is 125 DEG C is placed in, is dried
Cocoanut shell after dry 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 of natural cooling, 2h is incubated, then is warming up to 475 DEG C, keep natural cooling after 1.5h, the coconut after being carbonized
Ash.
（2）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, 2.0cm high chrome ball mill ball are 3 according to weight ratio:4:3 mixing, the high chrome ball add gross weight and are
2.5kg, 60min is ground, by coconut ashing into 4500 mesh；Fine powder is made：Obtained coarse powder is added in 2L ball mills, is added total
The water of carbon black weight 7.5%, be made into charcoal slurry, by a diameter of 5mm, 6mm, 8mm high chrome ball mill ball according to weight ratio be 5:3:
2 mixing, it is 2.5kg that the high chrome ball, which adds gross weight, grinds 2.5h, dries moisture removal, by the mesh of coconut ashing 4500
Fine powder.
（3）Remaining is the same as embodiment 1.
Embodiment 5：
（1）Natural coconut ash preparation method be：Selected cocoanut shell, 1.25h in the constant temperature oven that temperature is 125 DEG C is placed in, is dried
Cocoanut shell after dry 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 of natural cooling, 2h is incubated, then is warming up to 475 DEG C, keep natural cooling after 1.5h, the coconut after being carbonized
Ash.
（2）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 0.6cm,
0.8cm, 1.2cm high chrome ball mill ball are 5 according to weight ratio:2:3 mixing, the high chrome ball add gross weight and are
2.5kg, 85min is ground, obtains coarse powder；Fine powder is made：Obtained coarse powder is added in 2L ball mills, adds total carbon black weight
7.5% water, be made into charcoal slurry, by a diameter of 2mm, 3mm, 7mm high chrome ball mill ball according to weight ratio be 5:3:2 mixing, institute
It is 2.5kg to state high chrome ball and add gross weight, grinds 3.5h, dries moisture removal, obtain fine powder；Superfine powder is made：It is made
Coarse powder add in 2L ball mills, add the water of total carbon black weight 15%, be made into charcoal slurry, a diameter of 2mm high chrome ball is ground
Abrading-ball, it is 2.5kg that the high chrome ball, which adds gross weight, grinds 3.5h, dries moisture removal, obtain the coconut of 23000 mesh
Ash.
（3）Remaining is the same as embodiment 1.
Comparative example 1：
（1）The preparation method of peanut shell ash：Selected peanut shell, 1.25h in the constant temperature oven that temperature is 125 DEG C is placed in, after drying
Peanut shell be placed in retort, be warming up to 275 DEG C and be maintained at below retort to ignite and allow its charing burning, keep 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 flower after being carbonized
Raw shell ash.
（2）Coarse powder is made：The peanut shell ash that will be cooled to room temperature is put into the ball mill that specification is 2L, will be a diameter of
0.8cm, 1.0cm, 1.5cm high chrome ball mill ball are 4 according to weight ratio:3:3 mixing, the high chrome ball add gross weight
For 2-3kg, 60-90min is ground, obtains coarse powder；Fine powder is made：Obtained coarse powder is added in 2L ball mills, adds total carbon black
The water of weight 12.5%, be made into charcoal slurry, by a diameter of 3mm, 4mm, 6mm high chrome ball mill ball according to weight ratio be 5:3:2 is mixed
Close, it be 2.5kg that the high chrome ball, which adds gross weight, grinding 2.25h, is dried moisture removal, by peanut shell ashing into 8000
Targeted fine powder.
（3）Remaining is the same as embodiment 1.
Comparative example 2：
（1）The preparation method of rice hull ash is：Selected rice husk, 1.25h in the constant temperature oven that temperature is 125 DEG C is placed in, after drying
Rice husk 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, from
110 DEG C are so cooled to, is incubated 2h, then is warming up to 475 DEG C, keeps natural cooling after 1.5h, the rice hull ash after being carbonized.
（2）Coarse powder is made：Will be cooled to room temperature rice hull ash be put into specification be 2L ball mill in, by a diameter of 0.8cm,
1.0cm, 1.5cm high chrome ball mill ball are 4 according to weight ratio:3:3 mixing, the high chrome ball add gross weight and are
2.5kg, 75min is ground, obtains coarse powder；Fine powder is made：Obtained coarse powder is added in 2L ball mills, adds total carbon black weight
12.5% water, be made into charcoal slurry, by a diameter of 3mm, 4mm, 6mm high chrome ball mill ball according to weight ratio be 5:3:2 mixing,
It is 2.5kg that the high chrome ball, which adds gross weight, grinds 2.25h, dries moisture removal, it is thin that rice hull ash is worn into 8000 purposes
Powder.
（3）Remaining is the same as embodiment 1.
Comparative example 3
（1）The preparation method of bamboo charcoal is：Selected bamboo, it is placed in 1.25h in the constant temperature oven that temperature is 125 DEG C, the rice after drying
Shell 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, natural
110 DEG C are cooled to, is incubated 2h, then is warming up to 475 DEG C, keeps natural cooling after 1.5h, the bamboo charcoal after being carbonized.
（2）Coarse powder is made：Will be cooled to room temperature bamboo charcoal be put into specification be 2L ball mill in, by a diameter of 0.8cm,
1.0cm, 1.5cm high chrome ball mill ball are 4 according to weight ratio:3:3 mixing, the high chrome ball add gross weight and are
2.5kg, 75min is ground, obtains coarse powder；Fine powder is made：Obtained coarse powder is added in 2L ball mills, adds total carbon black weight
12.5% water, be made into charcoal slurry, by a diameter of 3mm, 4mm, 6mm high chrome ball mill ball according to weight ratio be 5:3:2 mixing,
It is 2.5kg that the high chrome ball, which adds gross weight, grinds 2.25h, dries moisture removal, it is thin that bamboo charcoal is worn into 8000 purposes
Powder.
（3）Remaining is the same as embodiment 1.
1st, a kind of preparation method subjective appreciation of coconut ash ice cream, the cream by 10 valuation officers to commercially available ice cream
Taste, ice crystal sense, granular sensation, stickiness, soapy feeling, consolidation, melting property of mouth, the several indexs of fancy grade are described, and scoring is adopted
With 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.
Using in the formula of the present invention and the embodiment of technique its subjective appreciation creamy taste, ice crystal sense, stickiness are satiny
Sense, consolidation, melting property of mouth is all preferably to evaluate, using peanut shell ash, rice hull ash, bamboo charcoal these plant charcoals on fancy grade
Black obtained ice cream scoring is all very low, and the symptoms such as nausea, gastric disorder causing nausea occurs in part valuation officer, the present invention by coconut ashing extremely
8000 mesh cause granular sensation to reduce, and mouthfeel is optimal, and market reaction is good.
Claims (10)
- A kind of 1. coconut ash manufacturing method of ice cream, it is characterised in that：Containing coconut ash in raw material, the coconut ash is coconut Plant carbon black made of shell, the coconut ash 0.3-2.5% containing percentage by weight in raw material, 400-30000 is ground to by coconut ash Mesh.
- A kind of 2. coconut ash manufacturing method of ice cream as claimed in claim 1, it is characterised in that：The natural coconut ash Preparation method 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 put In retort, 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, 100-120 DEG C is naturally cooled to, is incubated 2h, then is warming up to 450-500 DEG C, natural cooling after 1.5h is kept, after being carbonized Coconut ash.
- A kind of 3. coconut ash ice cream as claimed in claim 1, it is characterised in that：Coconut ash is ground to 400-1000 mesh, its It is characterised by：Specifically preparation method is：The coconut ash that will be cooled to room temperature is put into the ball mill that specification is 2L, will be a diameter of 1.5cm, 2cm, 2.5cm high chrome ball mill ball are 2 according to weight ratio:5:3 mixing, the high chrome ball add gross weight and are 2-3kg, 40-80min is ground, by coconut ashing into 400-1000 mesh.
- A kind of 4. coconut ash ice cream as claimed in claim 1, it is characterised in that：Coconut ash is ground to 1000-3000 mesh, its It is characterised by：Specifically preparation method is：The coconut ash that will be cooled to room temperature is put into the ball mill that specification is 2L, will be a diameter of 1cm, 1.5cm, 2.0cm high chrome ball mill ball are 3 according to weight ratio:4:3 mixing, the high chrome ball add gross weight and are 2-3kg, 50-70min is ground, by coconut ashing into 1000-3000 mesh.
- A kind of 5. coconut ash ice cream as claimed in claim 1, it is characterised in that：Coconut ash is ground to 3000-6000 mesh, its It is characterised by：Specifically preparation method is：（1）Coarse powder is made：The coconut ash that will be cooled to room temperature is put into the ball mill that specification is 2L In, by a diameter of 1cm, 1.5cm, 2.0cm high chrome ball mill ball according to weight ratio be 3:4:3 mixing, the high chrome ball Addition gross weight is 2-3kg, grinds 50-70min, by coconut ashing into 3000-6000 mesh；（2）Fine powder is made：Obtained coarse powder Add in 2L ball mills, add total carbon black weight 5-10% water, charcoal slurry is made into, by a diameter of 5mm, 6mm, 8mm high chrome Ball mill ball is 5 according to weight ratio:3:2 mixing, it is 2-3kg that the high chrome ball, which adds gross weight, grinds 2-3h, dries water Divide and remove, by coconut ashing 3000-6000 targeted fine powders.
- A kind of 6. coconut ash ice cream as claimed in claim 1, it is characterised in that：Coconut ash is ground to 6000-15000 mesh, It is characterized in that：Specifically preparation method is：（1）Coarse powder is made：The coconut ash that will be cooled to room temperature is put into the ball milling that specification is 2L In machine, by a diameter of 0.8cm, 1.0cm, 1.5cm high chrome ball mill ball according to weight ratio be 4:3:3 mixing, the Gao Ge It is 2-3kg that steel ball, which adds gross weight, grinds 60-90min, obtains coarse powder；（2）Fine powder is made：Obtained coarse powder adds 2L ball millings In machine, total carbon black weight 10-15% water is added, charcoal slurry is made into, by a diameter of 3mm, 4mm, 6mm high chrome ball mill ball It is 5 according to weight ratio:3:2 mixing, it is 2-3kg that the high chrome ball, which adds gross weight, grinds 2-2.5h, dries and remove moisture Remove, by coconut ashing into 6000-15000 targeted fine powders.
- A kind of 7. coconut ash ice cream as claimed in claim 1, it is characterised in that：Coconut ash is ground to 15000-30000 mesh, It is characterized in that：Specifically preparation method is：（1）Coarse powder is made：The coconut ash that will be cooled to room temperature is put into the ball milling that specification is 2L In machine, by a diameter of 0.6cm, 0.8cm, 1.2cm high chrome ball mill ball according to weight ratio be 5:2:3 mixing, the Gao Ge It is 2-3kg that steel ball, which adds gross weight, grinds 70-100min, obtains coarse powder；（2）Fine powder is made：Obtained coarse powder adds 2L ball millings In machine, total carbon black weight 5-8% water is added, charcoal slurry is made into, a diameter of 2mm, 3mm, 7mm high chrome ball mill ball is pressed It is 5 according to weight ratio:3:2 mixing, it is 2-3kg that the high chrome ball, which adds gross weight, grinds 3-4h, dries moisture removal, obtain To fine powder；（3）Superfine powder is made：Obtained coarse powder is added in 2L ball mills, is added total carbon black weight 12-18% water, is made into Charcoal is starched, and by a diameter of 2mm high chrome ball mill ball, it is 2-3kg that the high chrome ball, which adds gross weight, grinds 3-4h, drying By moisture removal, the coconut ash of 15000-30000 mesh is obtained.
- A kind of 8. coconut ash manufacturing method of ice cream as claimed in claim 1 or 2, it is characterised in that：Ice cream is by following The raw material composition of weight proportion：White granulated sugar 100-150, skimmed milk power 50-100, whole milk powder 20-30, dilute cream 30-50, refining Newborn 10-30, coconut oil 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 9. coconut ash manufacturing method of ice cream as claimed in claim 1, it is characterised in that：Specific preparation technology be with Lower step：（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.
- 10. 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.
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Application publication date: 20180320 |