CN108967643A - A kind of preparation method of glycan crispy cone ice cream - Google Patents
A kind of preparation method of glycan crispy cone ice cream Download PDFInfo
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- CN108967643A CN108967643A CN201810572608.XA CN201810572608A CN108967643A CN 108967643 A CN108967643 A CN 108967643A CN 201810572608 A CN201810572608 A CN 201810572608A CN 108967643 A CN108967643 A CN 108967643A
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- ice cream
- glycan
- crispy cone
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- 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
-
- 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
- A23G9/42—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
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- 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)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a kind of preparation methods of glycan crispy cone ice cream to be contained based on ice cream raw material described in 100 parts by weight: 40-80 parts of taro powder, 10-20 parts of whole-fat milk powder, 8-15 parts of cocoa power, 12-25 parts of bean powder, 6-10 parts of starch, 5-10 parts of yolk stoste, 0.2-0.5 parts of stabilizer, 4-6 parts of fructose syrup, 8~18 parts of white granulated sugar, 2-8 parts of honey, 250-350 parts of pure water.The combination of glycan faint scent and soybean mellowness is kept mouthfeel more aromatic, pure and fresh, mixes crisp crispy cone by this glycan crispy cone ice cream, and mouthfeel is well arranged, no added, pure natural, and nutritive value is high, suitable for people of all ages.
Description
Technical field
The invention belongs to frozen manufacture field more particularly to a kind of preparation methods of glycan crispy cone ice cream.
Background technique
Currently, the frozen supplied in the market is many kinds of, crispy cone type freezing beverage is because of its sweet mouthfeel, crisp standby
It is popular with consumers.
Glycan is full of nutrition, excellent in color, is once the king of vegetables by person.Glycan contains more crude protein, forms sediment
The content of powder, glycan (mucilaginous substance), crude fibre and sugar, protein will than general other high-protein plants such as soybean etc
It is high.Glycan root tuber meat is fine and smooth, taste faint scent, food have scattered plot qi-regulating, tonifying spleen of detoxifying, reducing fever relieving cough drug effect.It is poly- in glycan
Sugar can enhance the immunologic mechanism of human body, increase the resistance to disease, and long-term consumption can detoxify, nourish the body.In daily, glycan
It is cooked more than collocation such as chicken, porks, rarely has glycan to be applied to frozen manufacture field, glycan cannot be made to promote on a large scale
Using.
Summary of the invention
To solve problems of the prior art, the preparation method of a kind of glycan crispy cone ice cream proposed by the present invention, energy
A kind of sweet mouthfeel, crisp, the ice cream of the high glycan taste of nutritive value are enough provided.
To achieve the above object, a kind of preparation method of glycan crispy cone ice cream of the present invention, based on described in 100 parts by weight
Ice cream raw material, contains: 40-80 parts of taro powder, 10-20 parts of whole-fat milk powder, and 8-15 parts of cocoa power, 12-25 parts of bean powder, starch 6-
It is 10 parts, 5-10 parts of yolk stoste, 0.2-0.5 parts of stabilizer, 4-6 parts of fructose syrup, 8~18 parts of white granulated sugar, 2-8 parts of honey, pure
250-350 parts of water purification；The ice cream be in accordance with the following methods made of, the method comprising the steps of:
It a, is 40-80 parts of taro powders, 12-25 parts of bean powderes, 6-10 parts of starch, pure water with 100-200 parts by parts by weight of raw materials
It mixes, infusion 10-25 minutes at a temperature of 65-85 DEG C, is cooled to room temperature；
B, by the whole-fat milk powder of the parts by weight, cocoa power, yolk stoste, stabilizer, fructose syrup, white granulated sugar, honey and
Pure water is uniformly mixed, and is added in step a, is uniformly mixed；
C, the mixture of step b is subjected to homogeneous；
D, the mixture after step c homogeneous is sterilized, is cooled to room temperature；
E, crispy cone is put into mold, crispy cone is made to be close to mould inner wall；
F, the raw material after sterilization is circulated into mold；
G, freezing hardening；
H, it demoulds；
I, finished product packing.
The taro powder and bean powder granularity are 150-180 mesh.
Processing condition in the step c are as follows: 72~80 DEG C of homogenizing temperature, homogenization pressure 18MPa~27MPa.
Sterilization temperature is 90-110 DEG C in the step d, time 20-30s.
The step f is bonded mold with crispy cone by pressurizing unit, squeeze pressure 30-40MPA.
The temperature of the step g freezing hardening is -35 DEG C -- 25 DEG C, cooling time 20-30 minutes.
Beneficial effect
The present invention provides a kind of preparation method of glycan crispy cone ice cream for defect existing for existing ice cream.
The combination of glycan faint scent and soybean mellowness keeps mouthfeel more aromatic, pure and fresh, mixes crisp crispy cone, mouthfeel level point
Bright, no added, pure natural, nutritive value is high, suitable for people of all ages.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
The ice cream formula of the present embodiment are as follows:
40 parts of taro powder, 10 parts of whole-fat milk powder, 8 parts of cocoa power, 12 parts of bean powder, 6 parts of starch, 5 parts of yolk stoste, stabilizer 0.2
Part, 4 parts of fructose syrup, 8 parts of white granulated sugar, 2 parts of honey, 250 parts of pure water.
The method comprising the steps of:
It a, is 40 parts of taro powders, 12 parts of bean powderes, 6 parts of starch by parts by weight of raw materials, the pure water with 100 parts mixes, in 65 DEG C of temperature
Infusion 10 minutes, is cooled to room temperature under spending；
B, by the whole-fat milk powder of the parts by weight, cocoa power, yolk stoste, stabilizer, fructose syrup, white granulated sugar, honey and
Pure water is uniformly mixed, and is added in step a, is uniformly mixed；
C, the mixture of step b is subjected to homogeneous, 72 DEG C of temperature, homogenization pressure 18MPa；
D, the mixture after step c homogeneous is sterilized, temperature is 90 DEG C, and time 20s is cooled to room temperature；
E, crispy cone is put into mold, is bonded mold with crispy cone by pressurizing unit, squeeze pressure 30MPA keeps crispy cone tight
Paste mould inner wall；
F, the raw material after sterilization is circulated into mold；
G, freezing hardening, temperature are -35 DEG C, cooling time 20 minutes；
H, it demoulds；
I, finished product packing.
The taro powder and bean powder granularity are 150 mesh.
Embodiment 2
The ice cream formula of the present embodiment are as follows:
80 parts of taro powder, 20 parts of whole-fat milk powder, 15 parts of cocoa power, 25 parts of bean powder, 10 parts of starch, 10 parts of yolk stoste, stabilizer
0.5 part, 6 parts of fructose syrup, 18 parts of white granulated sugar, 8 parts of honey, 350 parts of pure water.
The method comprising the steps of:
It a, is 80 parts of taro powders, 25 parts of bean powderes, 10 parts of starch by parts by weight of raw materials, the pure water with 200 parts mixes, in 85 DEG C of temperature
Infusion 25 minutes, is cooled to room temperature under spending；
B, by the whole-fat milk powder of the parts by weight, cocoa power, yolk stoste, stabilizer, fructose syrup, white granulated sugar, honey and
Pure water is uniformly mixed, and is added in step a, is uniformly mixed；
C, the mixture of step b is subjected to homogeneous, 80 DEG C of temperature, homogenization pressure 27MPa；
D, the mixture after step c homogeneous is sterilized, temperature is 110 DEG C, and time 30s is cooled to room temperature；
E, crispy cone is put into mold, is bonded mold with crispy cone by pressurizing unit, squeeze pressure 40MPA keeps crispy cone tight
Paste mould inner wall；
F, the raw material after sterilization is circulated into mold；
G, freezing hardening, temperature are -25 DEG C, cooling time 30 minutes；
H, it demoulds；
I, finished product packing.
The taro powder and bean powder granularity are 180 mesh.
Embodiment 3
The ice cream formula of the present embodiment are as follows:
60 parts of taro powder, 15 parts of whole-fat milk powder, 10 parts of cocoa power, 18 parts of bean powder, 8 parts of starch, 7 parts of yolk stoste, stabilizer 0.4
Part, 5 parts of fructose syrup, 11 parts of white granulated sugar, 5 parts of honey, 300 parts of pure water.
The method comprising the steps of:
It a, is 60 parts of taro powders, 18 parts of bean powderes, 8 parts of starch by parts by weight of raw materials, the pure water with 150 parts mixes, in 70 temperature
Lower infusion 15 minutes, is cooled to room temperature；
B, by the whole-fat milk powder of the parts by weight, cocoa power, yolk stoste, stabilizer, fructose syrup, white granulated sugar, honey and
Pure water is uniformly mixed, and is added in step a, is uniformly mixed；
C, the mixture of step b is subjected to homogeneous, 75 DEG C of temperature, homogenization pressure 20MPa；
D, the mixture after step c homogeneous is sterilized, temperature is 100 DEG C, and time 25s is cooled to room temperature；
E, crispy cone is put into mold, is bonded mold with crispy cone by pressurizing unit, squeeze pressure 35MPA keeps crispy cone tight
Paste mould inner wall；
F, the raw material after sterilization is circulated into mold；
G, freezing hardening, temperature are -30 DEG C, cooling time 25 minutes；
H, it demoulds；
I, finished product packing.
The taro powder and bean powder granularity are 160 mesh.
Glycan crispy cone ice cream of the invention passes through the crisp of the faint scent collocation crispy cone of glycan, in good taste；Glycan has scattered plot
Functions, the nutritive values such as qi-regulating, removing toxic substances tonifying spleen, reducing fever relieving cough are higher.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (6)
1. a kind of preparation method of glycan crispy cone ice cream, it is characterised in that: based on ice cream raw material described in 100 parts by weight, contain
Have: 40-80 parts of taro powder, 10-20 parts of whole-fat milk powder, 8-15 parts of cocoa power, 12-25 parts of bean powder, 6-10 parts of starch, yolk stoste
5-10 parts, 0.2-0.5 parts of stabilizer, 4-6 parts of fructose syrup, 8~18 parts of white granulated sugar, 2-8 parts of honey, 250-350 parts of pure water；
The ice cream be in accordance with the following methods made of, the method comprising the steps of:
It a, is 40-80 parts of taro powders, 12-25 parts of bean powderes, 6-10 parts of starch, pure water with 100-200 parts by parts by weight of raw materials
It mixes, infusion 10-25 minutes at a temperature of 65-85 DEG C, is cooled to room temperature；
B, by the whole-fat milk powder of the parts by weight, cocoa power, yolk stoste, stabilizer, fructose syrup, white granulated sugar, honey and
Pure water is uniformly mixed, and is added in step a, is uniformly mixed；
C, the mixture of step b is subjected to homogeneous；
D, the mixture after step c homogeneous is sterilized, is cooled to room temperature；
E, crispy cone is put into mold, crispy cone is made to be close to mould inner wall；
F, the raw material after sterilization is circulated into mold；
G, freezing hardening；
H, it demoulds；
I, finished product packing.
2. a kind of preparation method of glycan crispy cone ice cream according to claim 1, it is characterised in that: the taro powder and beans
Powder Particle Size is 150-180 mesh.
3. a kind of preparation method of glycan crispy cone ice cream according to claim 1, it is characterised in that: in the step c
Matter condition are as follows: 72~80 DEG C of homogenizing temperature, homogenization pressure 18MPa~27MPa.
4. a kind of preparation method of glycan crispy cone ice cream according to claim 1, it is characterised in that: killed in the step d
Bacterium temperature is 90-110 DEG C, time 20-30s.
5. a kind of preparation method of glycan crispy cone ice cream according to claim 1, it is characterised in that: the step f passes through
Pressurizing unit is bonded mold with crispy cone, squeeze pressure 30-40MPA.
6. a kind of preparation method of glycan crispy cone ice cream according to claim 1, it is characterised in that: the step g freezing
The temperature of hardening is -35 DEG C -- 25 DEG C, cooling time 20-30 minutes.
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| CN201810572608.XA CN108967643A (en) | 2018-06-06 | 2018-06-06 | A kind of preparation method of glycan crispy cone ice cream |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810572608.XA CN108967643A (en) | 2018-06-06 | 2018-06-06 | A kind of preparation method of glycan crispy cone ice cream |
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| CN108967643A true CN108967643A (en) | 2018-12-11 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040151816A1 (en) * | 2003-01-31 | 2004-08-05 | Ravi Nana | Soft serve ice cream and method for preparation |
| CN102258115A (en) * | 2010-05-31 | 2011-11-30 | 焦作市怡园冷食有限公司 | Corn ice cream |
| CN103283923A (en) * | 2013-05-30 | 2013-09-11 | 郑通彪 | Purple yam ice cream and preparation method thereof |
| CN105533114A (en) * | 2016-01-13 | 2016-05-04 | 齐齐哈尔大学 | Formula of bean flour ice cream and preparation method thereof |
| CN106387287A (en) * | 2016-08-31 | 2017-02-15 | 长春福瑞纳新新食品有限公司 | Henry steudnera tuber ice cream powder, ice cream and traditional Chinese medicine health-care ice cream |
-
2018
- 2018-06-06 CN CN201810572608.XA patent/CN108967643A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040151816A1 (en) * | 2003-01-31 | 2004-08-05 | Ravi Nana | Soft serve ice cream and method for preparation |
| CN102258115A (en) * | 2010-05-31 | 2011-11-30 | 焦作市怡园冷食有限公司 | Corn ice cream |
| CN103283923A (en) * | 2013-05-30 | 2013-09-11 | 郑通彪 | Purple yam ice cream and preparation method thereof |
| CN105533114A (en) * | 2016-01-13 | 2016-05-04 | 齐齐哈尔大学 | Formula of bean flour ice cream and preparation method thereof |
| CN106387287A (en) * | 2016-08-31 | 2017-02-15 | 长春福瑞纳新新食品有限公司 | Henry steudnera tuber ice cream powder, ice cream and traditional Chinese medicine health-care ice cream |
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Application publication date: 20181211 |
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