CN107865183A - Fruit tea powder manufacturing method of ice cream - Google Patents
Fruit tea powder manufacturing method of ice cream Download PDFInfo
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- CN107865183A CN107865183A CN201610855349.2A CN201610855349A CN107865183A CN 107865183 A CN107865183 A CN 107865183A CN 201610855349 A CN201610855349 A CN 201610855349A CN 107865183 A CN107865183 A CN 107865183A
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- ice cream
- tea
- tea powder
- fruit
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 53
- 239000000843 powder Substances 0.000 title claims abstract description 49
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 241001122767 Theaceae Species 0.000 title abstract 6
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000002245 particle Substances 0.000 claims abstract description 6
- 235000013616 tea Nutrition 0.000 claims description 53
- 244000269722 Thea sinensis Species 0.000 claims description 52
- 210000002969 egg yolk Anatomy 0.000 claims description 32
- 238000003756 stirring Methods 0.000 claims description 23
- 102000002322 Egg Proteins Human genes 0.000 claims description 21
- 108010000912 Egg Proteins Proteins 0.000 claims description 21
- 239000006071 cream Substances 0.000 claims description 21
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000013336 milk Nutrition 0.000 claims description 16
- 239000008267 milk Substances 0.000 claims description 16
- 210000004080 milk Anatomy 0.000 claims description 16
- 238000009833 condensation Methods 0.000 claims description 11
- 230000005494 condensation Effects 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 235000006468 Thea sinensis Nutrition 0.000 claims description 6
- 241000143437 Aciculosporium take Species 0.000 claims description 5
- 235000004936 Bromus mango Nutrition 0.000 claims description 5
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- 238000013461 design Methods 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 claims description 5
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- 238000007710 freezing Methods 0.000 claims description 5
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- 238000000227 grinding Methods 0.000 claims description 5
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- 229930003268 Vitamin C Natural products 0.000 abstract description 3
- 239000003963 antioxidant agent Substances 0.000 abstract description 3
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- 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 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
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- 235000015203 fruit juice Nutrition 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
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- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000020187 evaporated milk Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 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 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
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- 235000013618 yogurt Nutrition 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
- A23G9/42—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
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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)
Abstract
The present invention relates to fruit tea powder manufacturing method of ice cream, introduce mouthfeel raw material of the tea powder as ice cream, tea powder is after special process is handled, it is ground into 200 mesh even 1000 mesh pure natural tealeaves fine powder produced above, it remains the original color and luster of tealeaves and nutrition, pharmaceutical component to greatest extent, without any chemical addition agent.With reference to traditional ice cream manufacture craft and east cooking culture feature, make ice cream and tea element desired combination by improving method of production, tea perfume is strong, salubrious tasty and refreshing, plays three high drop, anti-oxidant, anti-inflammation, radiation-resistant pharmacological effect in tealeaves.A variety of fresh fruit particles are interspersed, and exquisite appearance is brilliant, sweet mouthfeel, rich in vitamin C, add the fruit taste of original flavor ice cream.Manufacture craft of the present invention is unique, food materials range of choice is extensive, operating condition is easily controlled, and is adapted to mass production.
Description
Technical field
The present invention relates to characteristic cold drink manufacture field, especially a kind of tea powder manufacturing method of ice cream.
Background technology
Ice cream is rich in good protein, lactose, calcium, phosphorus, potassium, sodium, chlorine, sulphur, iron, amino acid, vitamin A, vitamin
C, the multiple nutritional components such as vitamin E and other bioactive substances extremely beneficial to people, there is regulation of physiological functions, put down
The function for human body osmotic pressure and the acid-base value of weighing.It can be divided into cream ice cream, Yoghourt ice cream, vegetables and fruits ice according to making major ingredient to swash
The sundae ice cream for the soft ice cream insult, made with milk, candy meat, fruit juice, jam, cream etc. " a variety of major ingredient mixing "
Deng.
The main nutrient composition sugar and fat of ice cream.Carbohydrate therein, by the lactose in milk and various fruit juice, pulp
In fructose and sucrose composition, organic acid, tannin and various vitamins therein, can to human body provide required for nutrition
Material.Institute is fatty to mostly come from milk and egg, has more lecithin, can release choline, to promoting man memory
Power is helpful.Liposoluble vitamin in fat is also easily absorbed by human body.
Tea powder, tea powder are to handle fresh leaves of tea plant by special process through green removing in high temperature or directly using dry tea as raw material
Afterwards, 200 mesh even 1000 mesh pure natural tealeaves ultramicro powder produced above is ground into, it remains tealeaves to greatest extent
Original color and luster and nutrition, pharmaceutical component, without any chemical addition agent.
With reference to traditional ice cream manufacture craft and east cooking culture feature, make ice cream and tea by improving method of production
Element desired combination, tea perfume is strong, salubrious tasty and refreshing, plays lowering blood pressure and blood fat, hypoglycemic, anti-oxidant, antibacterial in tealeaves and disappears
Scorching, radiation-resistant pharmacological effect, has not only expanded the application of tea comprehensive processing product, also produces unique flavor, nutrition
The excellent characteristic ice cream of effect, meet the popular requirement to ice cream color, type, formed and be adapted to popular new class
Frozen is with being that the present invention needs to solve the problems, such as.
The content of the invention
The invention aims to provide fruit tea powder ice cream and preparation method thereof.
The present invention is achieved by the following technical programs：
Fruit tea powder manufacturing method of ice cream, it is characterised in that：Raw material is made up of the component of following parts by weight：Yolk 100-
120 parts, white sugar 60-70 parts, fruit grain（Mango, strawberry, yellow peach etc. any one or more）100-200 parts, fresh milk 200-
220 parts, whipping cream 300-320 parts, tea powder 50-80 parts, water 100-120 parts；Its manufacturing process comprises the following steps：
A, egg yolk paste is made：
A. take yolk and milk, white sugar to be put into vessel and stir into egg yolk paste together, vessel are put into the pot of water and use small fire
40-50 degrees Celsius of slow heating 5-7 minute, it is whole persistently stir 3-5 minutes until egg yolk liquid in the pasty state, the bottom of a pan emits minute bubbles；
Taking-up vessel, which are put into cold water, to be cooled down；
B. agitator is adjusted to high gear, take whipping cream be put into agitator stirring 2-4 minutes take out；
B, tea powder is made：
Tea powder is using green tea, black tea or oolong tea as tea raw material；Tea raw material is crushed to≤100 mesh, using freezing type powder
Tea-leaf power ultramicro grinding is handled 10-20 minutes by broken machine, then by 300-500 mesh sieves, is taken tea powder is Celsius with 90-100
The hot water of degree is with 1：5 ratio converts into tea juice, and cooling is standby；
C, ice cream seasoning integer：
Cream and step B tea powder made of step A are put into egg yolk liquid vessel made of step A together, stir 2-4 minutes
After uniformly, it is put into refrigerator-freezer and is condensed after vessel are sealed；Taking-up is put into cup-shaped moulds design art moulding, sprinkles fruit
Finished product is made in grain.
Further：Technology a egg yolk paste takes yolk in step A：Fresh milk：White sugar is 1:2:0.5 quality proportioning mixes
It is made.
Further：Technology b evaporated milk oil aeration is in agitator to dismiss until hard bubble shape in step A, milk during taking-up
Oily wall built-up falls to be made naturally.
Further：Condensation temperature is subzero 15-25 degrees Celsius in step C, and the time is 1-2 hours, during which every 20 points
Clock needs to take out, and carries out the stirring 2-4 minutes of mark signature.
Further：Ice cream is taken in step C：Tea powder：Fruit particle takes 15：1：3 mass ratioes are arranged in pairs or groups.
The invention has the advantages that：
1st, the ice cream technique original creation that the present invention makes, foam process making, fabrication are carried out using yolk, fresh milk, cream
In repeatedly carry out egg, the foaming of dairy produce, condensation, stirring, hanging technique, ice cream raw material is fermented layer by layer, be sufficiently mixed into
Taste, finished product mouthfeel China Resources silk floss is fragrant, fine and smooth entrance, and ice is felt well refrigerant, turns into the ice drink taste of new class.
2nd, present invention introduces mouthfeel raw material of the tea powder as ice cream, play lowering blood pressure and blood fat in tealeaves, it is hypoglycemic,
Anti-oxidant, anti-inflammation, radiation-resistant pharmacological effect；Tea perfume is strong, salubrious tasty and refreshing.Interspersed using a variety of fresh fruits, outward appearance
Exquisite brilliant, sweet mouthfeel, rich in vitamin C, add the fruit taste of original flavor ice cream.
3rd, the present invention using ice cream making technique is simple to operate, be easy to control processing conditions, accomplish scale production.
Embodiment
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to
The scope that embodiment represents.
With reference to example, the invention will be further described：
The explanation in the raw materials used source of following instance：
Whipping cream：" president President " board, is purchased from peace and gets profit（Shenzhen）Food Co., Ltd.
Embodiment 1：
1st, egg yolk paste is made：
A. take 100 grams of yolk and 220 grams of fresh milk, 80 grams of white sugar to be put into vessel and stir into egg yolk paste together, vessel are put into
With the slow heating 8 minutes of 40-50 degrees Celsius of small fire in the pot of water, whole process is stirred continuously until egg yolk liquid in the pasty state, and the bottom of a pan emits
Minute bubbles；Taking-up vessel, which are put into cold water, to be cooled down.
B. agitator is adjusted to high gear, takes 320 grams of whipping cream to be put into agitator stirring 2-4 minutes and dismisses until hard bubble
Shape, cream wall built-up falls naturally during taking-up is preferred.
2nd, tea powder is made：
80 grams of clean peelings of mango are taken to be cut into 3-5 mm granules.50 grams of green tea is taken to be crushed to≤100 mesh, using freezing type powder
Tea-leaf power ultramicro grinding is handled 10-20 minutes by broken machine, then by 300 mesh sieves, is taken tea powder and 90-100 degrees Celsius
Hot water is with 1：5 ratio converts into tea juice.
3rd, ice cream seasoning integer：
Cream and tea powder are put into egg yolk liquid vessel together, after stirring 4 minutes uniformly, are put into refrigerator-freezer after vessel are sealed
Row condensation, condensation temperature are subzero 20 degrees Celsius, and the time is 3 hours, during which needed to take out every 20 minutes, carries out stirring for mark signature
Mix 3 minutes；Taking-up is put into cup-shaped moulds design art moulding, sprinkles mango particle and finished product is made.
Embodiment 1：
1st, egg yolk paste is made：
A. take 120 grams of yolk and 260 grams of fresh milk, 100 grams of white sugar to be put into vessel and stir into egg yolk paste together, vessel are put into
With the slow heating 10 minutes of 40-50 degrees Celsius of small fire in the pot of water, whole process is stirred continuously until egg yolk liquid in the pasty state, and the bottom of a pan emits
Minute bubbles；Taking-up vessel, which are put into cold water, to be cooled down.
B. agitator is adjusted to high gear, takes 350 grams of whipping cream to be put into agitator stirring 2-4 minutes and dismisses until hard bubble
Shape, cream wall built-up falls naturally during taking-up is preferred.
2nd, tea powder is made：
100 grams of clean peelings of yellow peach are taken to be cut into 3-5 mm granules.80 grams of black tea is taken to be crushed to≤100 mesh, using freezing type powder
Tea-leaf power ultramicro grinding is handled 10-20 minutes by broken machine, then by 400 mesh sieves, is taken tea powder and 90-100 degrees Celsius
Hot water is with 1：4 ratio converts into tea juice.
3rd, ice cream seasoning integer：
Cream and tea powder are put into egg yolk liquid vessel together, after stirring 6 minutes uniformly, are put into refrigerator-freezer after vessel are sealed
Row condensation, condensation temperature are subzero 20 degrees Celsius, and the time is 3 hours, during which needed to take out every 15 minutes, carries out stirring for mark signature
Mix 3 minutes；Taking-up is put into cup-shaped moulds design art moulding, sprinkles yellow peach particle and finished product is made.
Embodiment 1：
1st, egg yolk paste is made：
A. take 600 grams of yolk and 180 grams of fresh milk, 60 grams of white sugar to be put into vessel and stir into egg yolk paste together, vessel are put into
With the slow heating 5 minutes of 40-50 degrees Celsius of small fire in the pot of water, whole process is stirred continuously until egg yolk liquid in the pasty state, and the bottom of a pan emits
Minute bubbles；Taking-up vessel, which are put into cold water, to be cooled down.
B. agitator is adjusted to high gear, takes 2500 grams of whipping cream to be put into agitator stirring 2-4 minutes and dismisses until hard bubble
Shape, cream wall built-up falls naturally during taking-up is preferred.
2nd, tea powder is made：
80 grams of clean peelings of strawberry are taken to be cut into 3-5 mm granules.50 grams of oolong is taken to be crushed to≤100 mesh, using freezing type
Tea-leaf power ultramicro grinding is handled 10-20 minutes by pulverizer, then by 300 mesh sieves, is taken tea powder and 90-100 degrees Celsius
Hot water with 1：5 ratio converts into tea juice.
3rd, ice cream seasoning integer：
Cream and tea powder are put into egg yolk liquid vessel together, after stirring 4 minutes uniformly, are put into refrigerator-freezer after vessel are sealed
Row condensation, condensation temperature are subzero 20 degrees Celsius, and the time is 2 hours, during which needed to take out every 20 minutes, carries out stirring for mark signature
Mix 3 minutes；Taking-up is put into cup-shaped moulds design art moulding, sprinkles strawberry particle and finished product is made.
Gained characteristic fruit tea powder ice cream A of the invention carries out mouth feel score experiment, with do not add tea powder ice cream B,
The ice cream C for not adding fruit, the ice cream D for not carrying out condensation process are contrasted, fruit tea powder ice manufactured in the present embodiment
River in Henan Province drench A good appearances, there is colorful color and luster, delicious and fragrant taste is sweet, ice is felt well it is tasty have distinctness characteristic, and by yolk,
Organic collocation of cream, fresh milk, mango, strawberry etc. makes finished product have the advantages of nutritious balanced.By 80 people to fruit tea
Powder ice cream A, the ice cream B with not adding tea powder, the ice cream C for not adding fruit, the ice cream D that does not carry out condensation process enter
Row sensory evaluation, there are 50 people to represent to prefer fruit tea powder ice cream A taste compared with ice cream B, ice cream C, ice cream D
Road, there are 10 people to represent to prefer ice cream B taste compared with ice cream A, the taste that remaining 20 people evaluates ice cream A is not so good as ice
Swash and insult C, ice cream D, it is seen then that the present invention has salient feature and unique flavor, is liked by most of testers.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to is assert
The specific implementation of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
On the premise of not departing from present inventive concept, some simple deduction or replace can also be made, should all be considered as belonging to the present invention's
Protection domain.
Claims (5)
1. fruit tea powder manufacturing method of ice cream, it is characterised in that：Raw material is made up of the component of following parts by weight：Yolk
100-120 parts, white sugar 60-70 parts, fruit grain（Mango, strawberry, yellow peach etc. any one or more）100-200 parts, fresh milk
200-220 parts, whipping cream 300-320 parts, tea powder 50-80 parts, water 100-120 parts；Its manufacturing process comprises the following steps：
A, egg yolk paste is made：
A. take yolk and milk, white sugar to be put into vessel and stir into egg yolk paste together, vessel are put into the pot of water and use small fire
40-50 degrees Celsius of slow heating 5-7 minute, it is whole persistently stir 3-5 minutes until egg yolk liquid in the pasty state, the bottom of a pan emits minute bubbles；
Taking-up vessel, which are put into cold water, to be cooled down；
B. agitator is adjusted to high gear, take whipping cream be put into agitator stirring 2-4 minutes take out；
B, tea powder is made：
Tea powder is using green tea, black tea or oolong tea as tea raw material；Tea raw material is crushed to≤100 mesh, using freezing type powder
Tea-leaf power ultramicro grinding is handled 10-20 minutes by broken machine, then by 300-500 mesh sieves, is taken tea powder is Celsius with 90-100
The hot water of degree is with 1：5 ratio converts into tea juice, and cooling is standby；
C, ice cream seasoning integer：
Cream and step B tea powder made of step A are put into egg yolk liquid vessel made of step A together, stir 2-4 minutes
After uniformly, it is put into refrigerator-freezer and is condensed after vessel are sealed；Taking-up is put into cup-shaped moulds design art moulding, sprinkles fruit
Finished product is made in grain.
2. fruit tea powder manufacturing method of ice cream according to claim 1, it is characterised in that：Technology a egg in step A
Huang paste takes yolk：Fresh milk：White sugar is 1:2:0.5 quality proportioning is mixed.
3. fruit tea powder manufacturing method of ice cream according to claim 1, it is characterised in that：Technology b's is light in step A
To be dismissed in agitator until hard bubble shape, during taking-up, cream wall built-up falls naturally is to be made for milk oil aeration.
4. fruit tea powder manufacturing method of ice cream according to claim 1, it is characterised in that：Condensation temperature in step C
For subzero 15-25 degrees Celsius, the time is 1-2 hours, during which needs to take out every 20 minutes, carries out the stirring 2-4 minutes of mark signature.
5. fruit tea powder manufacturing method of ice cream according to claim 1, it is characterised in that：Ice cream is taken in step C：
Tea powder：Fruit particle takes 15：1：3 mass ratioes are arranged in pairs or groups.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115119894A (en) * | 2022-06-07 | 2022-09-30 | 贵州佳义生物科技开发有限公司 | Preparation method of enzyme ice cream |
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| CN103027181A (en) * | 2011-09-29 | 2013-04-10 | 秦倩滢 | Green ice cream and its preparation method |
| CN104171257A (en) * | 2014-06-30 | 2014-12-03 | 佘延英 | Benincasa pruriens and green tea ice cream and preparation method thereof |
| CN105767448A (en) * | 2016-03-23 | 2016-07-20 | 李建贤 | Preparation method of special colorful fruit-red date paste ice cream |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027181A (en) * | 2011-09-29 | 2013-04-10 | 秦倩滢 | Green ice cream and its preparation method |
| CN104171257A (en) * | 2014-06-30 | 2014-12-03 | 佘延英 | Benincasa pruriens and green tea ice cream and preparation method thereof |
| CN105767448A (en) * | 2016-03-23 | 2016-07-20 | 李建贤 | Preparation method of special colorful fruit-red date paste ice cream |
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| CN115119894A (en) * | 2022-06-07 | 2022-09-30 | 贵州佳义生物科技开发有限公司 | Preparation method of enzyme ice cream |
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Application publication date: 20180403 |