CN108056214A - A kind of soft fruit-vegetable ice cream of more tastes and preparation method thereof - Google Patents
A kind of soft fruit-vegetable ice cream of more tastes and preparation method thereof Download PDFInfo
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- CN108056214A CN108056214A CN201711194498.XA CN201711194498A CN108056214A CN 108056214 A CN108056214 A CN 108056214A CN 201711194498 A CN201711194498 A CN 201711194498A CN 108056214 A CN108056214 A CN 108056214A
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 28
- 235000019640 taste Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 14
- 239000002562 thickening agent Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 12
- 210000004080 milk Anatomy 0.000 claims abstract description 12
- 238000007599 discharging Methods 0.000 claims abstract description 11
- 230000032683 aging Effects 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000006071 cream Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000008939 whole milk Nutrition 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 11
- 244000099147 Ananas comosus Species 0.000 claims description 8
- 235000007119 Ananas comosus Nutrition 0.000 claims description 8
- 244000000626 Daucus carota Species 0.000 claims description 8
- 235000002767 Daucus carota Nutrition 0.000 claims description 8
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 244000131522 Citrus pyriformis Species 0.000 claims description 7
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 7
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 7
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 7
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 7
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 7
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 7
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 7
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 7
- 240000000171 Crataegus monogyna Species 0.000 claims description 7
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 7
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 7
- 235000015205 orange juice Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 6
- 108010010803 Gelatin Proteins 0.000 claims description 6
- 229920002907 Guar gum Polymers 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 229920000159 gelatin Polymers 0.000 claims description 6
- 239000008273 gelatin Substances 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
- 239000005720 sucrose Substances 0.000 claims description 6
- -1 sucrose ester Chemical class 0.000 claims description 6
- 235000015193 tomato juice Nutrition 0.000 claims description 5
- 229920001353 Dextrin Polymers 0.000 claims 1
- 239000004375 Dextrin Substances 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 240000008866 Ziziphus nummularia Species 0.000 claims 1
- 235000019425 dextrin Nutrition 0.000 claims 1
- 239000005913 Maltodextrin Substances 0.000 abstract description 6
- 229920002774 Maltodextrin Polymers 0.000 abstract description 6
- 229940035034 maltodextrin Drugs 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000021022 fresh fruits Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000004643 material aging Methods 0.000 abstract 1
- 238000005360 mashing Methods 0.000 description 8
- 239000002932 luster Substances 0.000 description 6
- 235000016623 Fragaria vesca Nutrition 0.000 description 5
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 5
- 244000126002 Ziziphus vulgaris Species 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 240000009088 Fragaria x ananassa Species 0.000 description 4
- 240000000111 Saccharum officinarum Species 0.000 description 4
- 235000007201 Saccharum officinarum Nutrition 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000002845 discoloration Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000307700 Fragaria vesca Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003381 stabilizer Substances 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
-
- 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
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- 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
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- 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 more soft fruit-vegetable ice creams of taste and preparation method thereof, and preparation process is：1) whole milk powder, soyabean protein powder, white granulated sugar, cream, maltodextrin, water, thickener, emulsifier are weighed；It is uniformly mixed, sterilizing；It is put into homogeneous in homogenizer；Cooling, aging；2) fruits and vegetables dispensing is taken to be added in the material of step 1) acquisition, is put into blender and stirred after mixing；It is packed into ice milk machine agitator, the hardness that will discharge is adjusted to 3.5 3.8, discharging of congealing, much the soft fruit-vegetable ice cream of taste.The method of the present invention mixes after being base-material aging with fresh fruit of vegetables dispensing before congealing, without adding pigment, essence in the feed so that ice-cream product is the flavor for having different natural fruit and vegetables, and has very high nutritive value, and formula is various, and mouthfeel is different.Furthermore it is possible to be required according to the hobby of customer, after selecting fruits and vegetables dispensing, then the operation of step 2) is carried out.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of soft fruit-vegetable ice cream of more tastes and its preparation side
Method.
Background technology
Ice milk is typically for primary raw material with drinking water, dairy products, sweetening material, fruits and vegetables, edible oil and fat etc., and addition is suitable
Fragrance, colorant, stabilizer, emulsifier of amount etc., through dispensing, sterilizing, homogeneous, the processes such as congeal and manufactured product.
In soft fruits and vegetables ice cream preparation process, fruits and vegetables dispensing is added in before homogeneous, and fruits and vegetables are easily caused in ageing process
Juice discoloration, and last cream product color and luster is made not have the original color and luster of juice, fruit can not be added in raw material.
The content of the invention
The purpose of the present invention is overcome the deficiencies of the prior art and provide a kind of soft fruit-vegetable ice cream of more tastes.
Second object of the present invention is to provide a kind of juice and discoloration is not easy in ageing process and can be added in the feed
Enter the preparation method of the soft fruit-vegetable ice cream of more tastes of fruit.
Technical scheme is summarized as follows：
A kind of preparation method of the soft fruit-vegetable ice cream of more tastes, includes the following steps：
1) 8-10 parts of whole milk powder, 1.5-2.5 parts of soyabean protein powder, 12-14 parts of white granulated sugar, cream 7-9 are weighed by weight
Part, 2-4 parts of maltodextrin, 45-54 parts of water, 0.2 part of thickener, 0.3 part of emulsifier；It is uniformly mixed, goes out under the conditions of 65-75 DEG C
Bacterium 20-30min；It is put into homogenizer, homogenization pressure 20MPa, homogeneous 15-20min；4-6 DEG C is cooled to, and it is old at 4-6 DEG C
Change 4-6h；
2) 15 parts of fruits and vegetables dispensing is taken, step 1) is added to and obtains in material, mixing is put into mixer, in 200-300rpm
Under conditions of stir 8-10min；It being packed into ice milk machine agitator, discharging hardness is adjusted to 3.5-3.8, stirring discharges,
Much soft fruit-vegetable ice creams of taste.
Preferably, the thickener is mass ratio 2:1 gelatin and guar gum.
Preferably, the emulsifier is mass ratio 1:1 monoglyceride and sucrose ester.
Preferably, the fruits and vegetables dispensing is hawthorn slurry, carrot paste, lemon juice, orange juice, tomato juice, red jujube pulp and pineapple are starched
At least two.One kind therein can also be selected or select other fruits and vegetables, squeeze the juice such as sugar cane crushing, Kiwi berry and starched with strawberry
Etc..
The soft fruit-vegetable ice cream of more tastes prepared by the above method.
Advantages of the present invention：
The mixture of method each raw material in base-material (step 1) of the present invention) after aging again with fresh fruit of vegetables dispensing solidifying
Mixing before freezing, without adding pigment, essence in the feed so that ice-cream product is the flavor for having different natural fruit and vegetables, again
There is very high nutritive value, formula is various, and mouthfeel is different.Furthermore it is possible to be required according to the hobby of customer, fruits and vegetables dispensing is selected
Afterwards, then the operation of step 2) is carried out.
Specific embodiment
With reference to specific embodiment, the present invention is further illustrated.
Hawthorn slurry, carrot paste, lemon juice, orange juice, tomato juice, red jujube pulp and pineapple slurry can be current existing according to a conventional method
System.
It is prepared by the hawthorn slurry that various embodiments of the present invention use：Hawthorn washing drains the water, and is enucleated, obtains haw pulp, add hawthorn
4 times of water of pulp quality decoct 10min, are put into cooking machine mashing.
It is prepared by carrot paste：The carrot section to drain the water is cleaned, obtains carrot slice, 3 times of water of carrot slice quality is added to decoct
5min is put into cooking machine mashing.
It is prepared by red jujube pulp：Jujube washing drains the water, and is enucleated, obtains red date pulp, 4 times of water of red date pulp quality is added to decoct
5min is put into cooking machine mashing.
It is prepared by pineapple slurry：Pineapple peeling stripping and slicing, obtains pineapple piece, adds 2 times of water of pineapple piece quality, is put into cooking machine mashing.
It is prepared by lemon juice：2 times of water mashing is added to obtain peeling lemon.
It is prepared by orange juice：2 times of water mashing is added to obtain peeling orange, conventional orange granulation technique can also be used, prepared
Orange fruit.
It is prepared by tomato juice：Peeled tomato plus 2 times of water mashing are obtained.
It is prepared by strawberry slurry：Strawberry washing drains the water, and adds in the water equal with strawberry quality, is put into cooking machine mashing.
It is prepared by sugar-cane juice：Sugarcane washing drains the water, and is put into squeezer and presses juice, reenters the water dilution of 3 times of its quality.
Embodiment 1
A kind of preparation method of the soft fruit-vegetable ice cream of more tastes, includes the following steps：
1) weigh by weight 9 parts of whole milk powder, 2 parts of soyabean protein powder, 13 parts of white granulated sugar, 8 parts of cream, 3 parts of maltodextrin,
49.5 parts of water, 0.2 part of thickener, 0.3 part of emulsifier；It is uniformly mixed, at 65 DEG C, sterilize 30min；It is put into homogenizer, homogeneous
Pressure 20MPa, homogeneous 20min；It is cooled to 5 DEG C, and aging 5h at 5 DEG C；
Thickener is mass ratio 2:1 gelatin and guar gum；
Emulsifier is mass ratio 1:1 monoglyceride and sucrose ester；
2) 15 parts of fruits and vegetables dispensing is taken, step 1) is added to and obtains in material, mixing is put into mixer, in the item of 210rpm
10min is stirred under part；It is packed into ice milk machine agitator, discharging hardness is adjusted to 3.6, stirring discharging, much taste is soft
Matter fruit-vegetable ice cream, fruits and vegetables dispensing are that mass ratio is 7：7：1 hawthorn slurry, carrot paste and lemon juice.
The ice cream color and luster of preparation is in orange, and taste is in addition to milk fragrance also with slightly sour.
Embodiment 2
A kind of preparation method of the soft fruit-vegetable ice cream of more tastes, includes the following steps：
1) 8 parts of whole milk powder, 1.5 parts of soyabean protein powder, 14 parts of white granulated sugar, 8 parts of cream, maltodextrin 2 are weighed by weight
Part, 51 parts of water, 0.2 part of thickener, 0.3 part of emulsifier；It is uniformly mixed, at 65 DEG C, sterilize 30min；It is put into homogenizer, homogeneous
Pressure 20MPa, homogeneous 15min；It is cooled to 5 DEG C, and aging 5h at 5 DEG C；
Thickener is mass ratio 2:1 gelatin and guar gum；
Emulsifier is mass ratio 1:1 monoglyceride and sucrose ester；
2) 15 parts of fruits and vegetables dispensing is taken, step 1) is added to and obtains in material, mixing is put into mixer, in the item of 210rpm
10min is stirred under part；It is packed into ice milk machine agitator, discharging hardness is adjusted to 3.8, stirring discharging, much taste is soft
Matter fruit-vegetable ice cream, fruits and vegetables dispensing are that mass ratio is 5：5：5 orange juice, tomato juice and the red jujube pulp with orange juice grain.
The ice cream color and luster of preparation is in orange red, and taste is in addition to milk fragrance also with sour-sweet.
Embodiment 3
A kind of preparation method of the soft fruit-vegetable ice cream of more tastes, includes the following steps：
1) 8 parts of whole milk powder, 1.5 parts of soyabean protein powder, 12 parts of white granulated sugar, 7 parts of cream, maltodextrin 2 are weighed by weight
Part, 54 parts of water, 0.2 part of thickener, 0.3 part of emulsifier；It is uniformly mixed, at 75 DEG C, sterilize 20min；It is put into homogenizer, homogeneous
Pressure 20MPa, homogeneous 20min；It is cooled to 4 DEG C, and the aging 6h at 4 DEG C；
Thickener is mass ratio 2:1 gelatin and guar gum；
Emulsifier is mass ratio 1:1 monoglyceride and sucrose ester；
2) 15 parts of fruits and vegetables dispensing is taken, step 1) is added to and obtains in material, mixing is put into mixer, in the item of 300rpm
8min is stirred under part；It is packed into ice milk machine agitator, discharging hardness is adjusted to 3.8, stirring discharging, much taste is soft
Fruit-vegetable ice cream, fruits and vegetables dispensing are that mass ratio is 10：5 orange juice and pineapple slurry.
The ice cream color and luster of preparation is in orange-yellow, taste milk fragrance, fresh and sweet.
Embodiment 4
A kind of preparation method of the soft fruit-vegetable ice cream of more tastes, includes the following steps：
1) 10 parts of whole milk powder, 2.5 parts of soyabean protein powder, 14 parts of white granulated sugar, 9 parts of cream, maltodextrin 4 are weighed by weight
Part, 45 parts of water, 0.2 part of thickener, 0.3 part of emulsifier；It is uniformly mixed, at 75 DEG C, sterilize 20min；It is put into homogenizer, homogeneous
Pressure 20MPa, homogeneous 20min；It is cooled to 6 DEG C, and the aging 4h at 6 DEG C；
Thickener is mass ratio 2:1 gelatin and guar gum；
Emulsifier is mass ratio 1:1 monoglyceride and sucrose ester；
2) 15 parts of fruits and vegetables dispensing is taken, step 1) is added to and obtains in material, mixing is put into mixer, in the item of 200rpm
10min is stirred under part；It is packed into ice milk machine agitator, discharging hardness is adjusted to 3.5, stirring discharging, much taste is soft
Matter fruit-vegetable ice cream, fruits and vegetables dispensing are that mass ratio is 10:3:2 strawberry slurry, lemon juice, sugar-cane juice.
The ice cream color and luster of preparation is in pale red, and taste milk fragrance is sour-sweet.
Claims (5)
1. a kind of preparation method of the soft fruit-vegetable ice cream of more tastes, it is characterized in that including the following steps：
1) 8-10 parts of whole milk powder, 1.5-2.5 parts of soyabean protein powder, 12-14 parts of white granulated sugar, 7-9 parts of cream, wheat are weighed by weight
2-4 parts of bud dextrin, 45-54 parts of water, 0.2 part of thickener, 0.3 part of emulsifier；It is uniformly mixed, sterilizing；It is put into homogenizer,
Matter；It is cooled to 4-6 DEG C, and the aging 4-6h at 4-6 DEG C；
2) 15 parts of fruits and vegetables dispensing is taken, step 1) is added to and obtains in material, mixing is put into mixer, in the item of 200-300rpm
8-10min is stirred under part；It is packed into ice milk machine agitator, discharging hardness is adjusted to 3.5-3.8, stirring discharges, much
The soft fruit-vegetable ice cream of taste.
2. according to the method described in claim 1, it is characterized in that the thickener is mass ratio 2:1 gelatin and guar gum.
3. according to the method described in claim 1, it is characterized in that the emulsifier is mass ratio 1:1 monoglyceride and sucrose ester.
4. according to the method described in claim 1, it is characterized in that the fruits and vegetables dispensing is hawthorn slurry, carrot paste, lemon juice, orange
Juice, tomato juice, red jujube pulp and pineapple slurry at least two.
5. the soft fruit-vegetable ice cream of more tastes prepared by the method for one of claim 1-4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711194498.XA CN108056214A (en) | 2017-11-24 | 2017-11-24 | A kind of soft fruit-vegetable ice cream of more tastes and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711194498.XA CN108056214A (en) | 2017-11-24 | 2017-11-24 | A kind of soft fruit-vegetable ice cream of more tastes and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108056214A true CN108056214A (en) | 2018-05-22 |
Family
ID=62134964
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711194498.XA Pending CN108056214A (en) | 2017-11-24 | 2017-11-24 | A kind of soft fruit-vegetable ice cream of more tastes and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108056214A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1432290A (en) * | 2002-01-14 | 2003-07-30 | 贺宝玉 | In-situ ice cream making process |
| CN100998363A (en) * | 2006-01-10 | 2007-07-18 | 深圳市海川实业股份有限公司 | Banana soft ice-cream and its production method |
| CN101019594A (en) * | 2007-03-30 | 2007-08-22 | 陈鹏 | Fruity ice cream and its production process |
| CN102578355A (en) * | 2012-02-18 | 2012-07-18 | 武杰 | Mulberry ice-cream and preparation method thereof |
| CN104605134A (en) * | 2013-11-01 | 2015-05-13 | 广东海川科技有限公司 | Fruit yogurt soft ice cream powder, soft ice cream and preparation method of soft ice cream |
-
2017
- 2017-11-24 CN CN201711194498.XA patent/CN108056214A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1432290A (en) * | 2002-01-14 | 2003-07-30 | 贺宝玉 | In-situ ice cream making process |
| CN100998363A (en) * | 2006-01-10 | 2007-07-18 | 深圳市海川实业股份有限公司 | Banana soft ice-cream and its production method |
| CN101019594A (en) * | 2007-03-30 | 2007-08-22 | 陈鹏 | Fruity ice cream and its production process |
| CN102578355A (en) * | 2012-02-18 | 2012-07-18 | 武杰 | Mulberry ice-cream and preparation method thereof |
| CN104605134A (en) * | 2013-11-01 | 2015-05-13 | 广东海川科技有限公司 | Fruit yogurt soft ice cream powder, soft ice cream and preparation method of soft ice cream |
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Application publication date: 20180522 |